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Method for removing peculiar smell of raw meat

A technology for raw materials and peculiar smell, applied in the field of meat product processing, can solve problems such as bitterness and affect the eating senses of raw meat, and achieve the effects of slowing down the degree of lipid oxidation, effectively removing peculiar smell for a long time, and reducing the dosage

Pending Publication Date: 2021-06-11
绵阳市米小福食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, tea polyphenols are the main components of tea, accounting for about 30% of dry matter. Tea polyphenols can block lipid peroxidation, so they can be applied to raw meat to inhibit lipid oxidation, in order to achieve better antioxidant effects , will increase the amount of tea polyphenols added during use, but polyphenols themselves have a certain bitter taste, so when the amount of tea polyphenols is increased, although better antioxidant effects can be achieved, it will also bring obvious The bitter taste of raw meat affects the eating sense of raw meat

Method used

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  • Method for removing peculiar smell of raw meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Preparation of tea extract:

[0028] Take 1.0 g of dried and ground tea leaves, add 60% ethanol solvent in mass percentage concentration according to the ratio of solid to liquid 1:20, and ultrasonically extract in a water bath at a temperature of 60°C for 30 minutes. The pH value of the extraction solution is 4, and only Leach once; centrifuge (2000r / min) the extraction solvent obtained after the above extraction twice, and vacuum dry at 60°C for 24 hours in a rotary evaporator to obtain tea extract.

[0029] The method of removing the peculiar smell of raw meat:

[0030] In a nitrogen atmosphere, add tea extracts with a total weight of 50-75% of tea extracts to the raw meat, mix well, and react at 1-4°C for 10-30 minutes to obtain the first intermediate;

[0031] Add the remaining weight of tea extract and zinc lactate to the first intermediate, and react at 1-4°C for 15-25min; wherein, the first composition accounts for 1-5% of the weight of the raw meat, including ...

Embodiment 2

[0035] The method of removing the peculiar smell of raw meat:

[0036] In a nitrogen atmosphere, add the tea extract of 68% of the total weight of the tea extract obtained in Example 1 to the pretreated pork, mix well and react at 4°C for 17 minutes to obtain the first intermediate;

[0037] Add the remaining weight of tea extract and zinc lactate to the first intermediate, and react at 4°C for 20 minutes; wherein, the first composition accounts for 3% of the weight of the raw meat, including tea extract and zinc lactate, The weight ratio of described tea extract and zinc lactate is 3:1, and the addition of zinc lactate is 92mg / kg;

[0038] The above-mentioned raw meat that has completed the reaction is sprayed with an aqueous solution of sodium alginate with a concentration of 2.7% by mass.

Embodiment 3

[0040] The method of removing the peculiar smell of raw meat:

[0041] In a nitrogen atmosphere, add the tea extract of 50% of the total weight of the tea extract obtained in Example 1 to the pretreated chicken, mix well and react at 3°C ​​for 30 minutes to obtain the first intermediate;

[0042] Add the remaining weight of tea extract and zinc lactate to the first intermediate, and react at 3°C ​​for 18 minutes; wherein, the first composition accounts for 5% of the weight of the raw meat and contains tea extract and zinc lactate, The weight ratio of described tea extract and zinc lactate is 2:1, and the addition of zinc lactate is 85mg / kg;

[0043] The above-mentioned raw meat that has completed the reaction is sprayed with an aqueous solution of sodium alginate with a mass percentage concentration of 3%.

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Abstract

The invention belongs to the technical field of meat product processing, and particularly discloses a method for removing peculiar smell of raw meat. The zinc lactate and the tea leaf extract are mixed according to the proportion of (2-4): 1, the addition amount of the zinc lactate is controlled to be 85-110 mg / kg, the zinc lactate is added into the raw material meat in two times for reaction, lipid oxidation is effectively inhibited through the combined action of the zinc lactate and the tea leaf extract, meanwhile, the use amount of the tea leaf extract is also reduced, and the peculiar smell can be effectively removed for a long time. According to the invention, a layer of sodium alginate aqueous solution is sprayed on the surface of the raw meat treated by the zinc lactate and the tea leaf extract, and the sprayed sodium alginate quickly forms a film, coats the surface of the raw meat and can cover fine holes formed in the frozen storage process of the meat, so that the contact between fat and oxygen is isolated, the oxidation of lipid is further inhibited, the lipid oxidation degree of the raw material meat is obviously slowed along with the prolonging of the freezing storage time, and the peculiar smell can be effectively removed for a long time.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a method for removing the peculiar smell of raw meat. Background technique [0002] The odor of raw meat comes from the oxidation of lipids in raw meat. The nutritional composition of meat includes about 75% water, 19% protein, 2.5% fat, 1.2% carbohydrates, 1.65% nitrogenous compounds, and a small amount of minerals And trace elements, the presence of these chemical components makes the meat system extremely prone to oxidation. The low temperature cannot completely terminate the relevant enzyme reactions. During the frozen storage period, due to the sublimation of ice crystals on the surface of the meat, many microscopic pores are formed, which increases the contact between fat and oxygen, resulting in fat oxidation and rancidity and Maillard reactions. Hydrolytic enzymes and a series of oxygen-promoting factors accelerate the oxidation process. During the froze...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L13/10A23L13/40A23L13/50
CPCA23L5/27A23L5/20A23L13/10A23L13/42A23L13/426A23L13/428A23L13/55A23V2002/00A23V2250/21
Inventor 邓霜陈二豪严文勇王德智
Owner 绵阳市米小福食品有限公司
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