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Method for improving juice feeling of meat product

A technology of meat products and juice, applied in animal protein processing, food science, etc., can solve the problems of food additives that are unfavorable for long-term consumption, do not meet the needs of industrialization, and are not beneficial to the human body, so as to be beneficial to human body absorption and improve freeze-thaw stability , The effect of shortening the processing time

Pending Publication Date: 2021-04-02
苏州闻达食品配料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the invention patent of application number 201810179898.1 "a skin jelly and its preparation method and application" uses more raw materials to make skin jelly, and the process is cumbersome and difficult to operate;
[0004] The invention patent with application number 201210532805.1 "Preparation method of pig skin jelly" adds gelatin or agar as a thickener. Although the preparation method is slightly improved, the use of food additives is not conducive to long-term consumption and is not beneficial to the human body
[0005] However, with the continuous improvement of production efficiency, the traditional method can no longer meet the needs of industrialization
Moreover, boiling boiled skin jelly has become a relatively low-efficiency link in the production process, which is a restrictive factor for production efficiency

Method used

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  • Method for improving juice feeling of meat product
  • Method for improving juice feeling of meat product
  • Method for improving juice feeling of meat product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The present invention preferably uses a collagen jelly in a sausage stuffing. Include the following steps:

[0045] (1) Weigh 6kg of 2# pork and 2kg of pork fat, and mix and match them through a 4.5mm orifice plate;

[0046] (2) Add 0.12kg of common salt and 0.03kg of compound phosphate and stir for 3 minutes.

[0047] (3) Add 1 kg of ice water, 0.1 kg of Thuringia flavoring and continue to stir for 3 minutes;

[0048] (4) Finally, stir and add the collagen jelly that is chopped / passed through the plate;

[0049] (5) After marinating overnight, fill it into sheep casings;

[0050] (6) Quick-frozen storage.

Embodiment 2

[0057] The present invention optimizes the application of collagen jelly in bun fillings. Include the following steps:

[0058] (1) Weigh 2.5kg of 2# pork and 1kg of pig fat, and mix and match them through a 4.5mm orifice plate;

[0059] (2) Add 70g of salt, 50g of monosodium glutamate, 40g of sugar, 150g of ginger paste, 0.4kg of onion, 10g of white pepper, 120g of dark soy sauce, 40g of light soy sauce and stir for 4 minutes;

[0060] (3) Add 1.3kg of ice water, 100g of conditioning oil, and 30g of sesame oil and continue stirring for 3 minutes;

[0061] (4) Finally, stir and add the collagen jelly that is chopped / passed through the plate;

[0062] (5) Dough buns;

[0063] (6) Curing conditions: Steam in a cage at 95 degrees for 15 minutes.

[0064] The preparation of the present embodiment collagen jelly comprises the following steps:

[0065] (1) Weigh 50g of collagen and 1100g of water respectively.

[0066] (2) Add collagen to the water according to the stated rati...

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Abstract

The invention belongs to the technical field of food, and relates to a process and a method for improving juice feeling of a meat product. The process mainly comprises the following steps of: preparing collagen from collagen, adding the collagen after freezing, and curing to improve the juice feeling in sausage meat stuffing and pastry stuffing. The used collagen is derived from muscles, bones andcortical tissues of animals such as pigs, cattle, sheep and poultry, belongs to a non-food additive, and has the characteristics of high water retention, strong gelling property and the like. The processing time can be shortened, and the production efficiency can be improved. Meanwhile, the collagen is more beneficial to human absorption.

Description

technical field [0001] The invention relates to the technical field of food, in particular to the application of collagen jelly in enhancing the juiciness of sausages and the application of collagen jelly in enhancing the juiciness of fillings. Background technique [0002] As a food raw material, collagen is applied in the cosmetics industry to achieve the effect of beauty and beauty; at the same time, it is also widely used in the food industry. This invention introduces the use of collagen properties to make collagen jelly, and applies it to the demand for improving the juiciness of meat products superior. [0003] At present, the industry generally uses animal raw material skins, animal bones, etc. to boil to make skin jelly. For example, the invention patent of application number 201810179898.1 "a skin jelly and its preparation method and application" uses more raw materials to make skin jelly, and the process is cumbersome and difficult to operate; [0004] The inven...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/10A23L13/60A23L13/40A23J1/10A23J3/04
CPCA23L13/20A23L13/10A23L13/65A23L13/42A23J1/10A23J3/04
Inventor 熊玮付天骄曲玲
Owner 苏州闻达食品配料有限公司
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