Cell cultured meat, preparation method and application
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A cell and thermal reaction technology, applied in the field of cell cultured meat and preparation, to achieve good market prospects, accelerate development, and improve the effect of flavor and color.
Active Publication Date: 2022-04-08
CHINA MEAT RES CENT
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Problems solved by technology
[0005] The difficulty in solving the above problems and defects is: to collect cultivated meat raw materials for food, high moisture content, white in color, tasteless, and need to be properly flavored and colored to produce products that meet current consumer needs
Method used
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preparation example Construction
[0025] Such as figure 1 As shown, the preparation method of the cell cultured meat provided by the embodiment of the present invention comprises the following steps:
[0026] S101, adding auxiliary materials, flavor supplements and color supplements to the cultivated meat raw material, and mixing evenly;
[0027] S102, using the raw materials obtained in S101 to obtain cell-cultured meat products by 3D printing.
[0028] In step S101 provided by the embodiment of the present invention, the cultivated meat material is calculated in parts by weight, consisting of 100 parts of cultivated meat raw material, 1-10 parts of water, 0.5-1 part of yeast extract, 0.1-0.2 part of glutamic acid, 0.01-0.03 parts of nucleotide, 0.5-1 part of glucose, 0.5-1 part of thiamine, 0.1-0.2 part of monascus red, 0.1-0.3 part of soy sauce, and 0-0.05 part of sodium tripolyphosphate.
[0029] In step S101 provided by the embodiment of the present invention, the flavor supplement consists of 100 parts...
Embodiment 1
[0038] This embodiment provides a method for imparting flavor and color to cell-cultured meat, specifically as follows:
[0039] Flavor supplement: Dissolve yeast extract, glutamic acid, nucleotides, glucose, and thiamine in water, stir evenly, heat at 80°C for 4 hours, and cool to room temperature. The formula is as follows:
[0040]
[0041]
[0042] Color Supplement: Combine Monascus Red and soy sauce until smooth. The formula is as follows:
[0043] 15 parts of red yeast rice
[0044] 15 parts of soy sauce
[0045] Mix the above flavor extender and color extender well.
Embodiment 2
[0047] This embodiment provides a method for imparting flavor and color to cell-cultured meat, which differs from Embodiment 1 in that:
[0048] (1) The flavor supplement formula is as follows:
[0049]
[0050] (2) The formula of the color supplement is as follows:
[0051] 15 parts of red yeast rice
[0052] 15 parts of soy sauce
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Abstract
The invention belongs to the technical field of food processing and discloses a cell-cultured meat, a preparation method and an application. The preparation method of the cell-cultured meat includes: adding auxiliary materials, flavor supplements and color supplements to the cultured meat raw materials, and mixing them evenly; The obtained raw materials are obtained by 3D printing to obtain cell cultured meat products; the added amount of the flavor supplement is 1% to 5% of the cultured meat raw materials; the added amount of the color supplement is 0.2% to 0.5% of the cultured meat raw materials. %. By adding flavor supplements and color supplements during the production process of cell-cultured meat, and performing 3D printing, the invention gives the meatless and tasteless cell-cultured meat the ruddy color and meaty taste of fresh meat. The process is simple and easy to realize the product. Industrialized production; it can improve the flavor and color of the product, providing a new idea for the engineered development of cultured meat; it can accelerate the development of the cultured meat industry and enable it to be industrialized as soon as possible, which has a good market prospect.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to cell-cultured meat, a preparation method and application thereof. Background technique [0002] At present, cultured meat is a new type of meat that is collected and processed by controlling the rapid proliferation and directional differentiation of animal cells by culturing them in vitro. The traditional meat production method is at the cost of consuming a lot of food and water resources and seriously polluting the environment. With the increasing environmental pressure in modern society, the meat brought about by the rapid population growth cannot meet the pressure of consumption on protein demand. The production of cultivated meat will be used as an efficient, environmentally friendly and sustainable new meat production method to meet the needs of the future. Human meat supply. The research on cultured meat belongs to the international cutting-edge techno...
Claims
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Application Information
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