Method for processing canned meat products step by step by using multiple natural preservatives

A technology of natural preservatives and compound preservatives, applied in food ingredients containing natural extracts, preservation of meat/fish with chemicals, food ingredients as antimicrobial preservation, etc., can solve the problem of narrow antibacterial range of natural antiseptic preservatives, The impact of product flavor and quality, improper use of lysozyme and other issues, to achieve the effect of good thermal stability, high safety, and reduced dosage

Inactive Publication Date: 2021-07-09
李泽文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, there are many natural preservatives to choose from. In order to pursue the freshness of food, there is some blindness and randomness in the selection and use of natural food preservatives, which may cause some adverse effects and lead to natural food preservatives. Agents can cause damage to meat products or cause discomfort in the human body
For example, improper use of lysozyme may cause intestinal flora imbalance, or lead to allergic reactions, causing food safety problems
[0008] At the same time, a single natural antiseptic preservative has the problem of narrow antibacterial range and large dosage, which is easy to affect the flavor and quality of the product. It is necessary to consider the characteristics and application range of various preservatives, and combine different sources and types of antistaling agents. The combination of preservatives achieves the best antibacterial effect and minimum dosage through mutual synergy
[0009] There are certain disadvantages and hidden dangers in the existing processing methods of meat filling products, and there is still a lot of room for improvement and improvement

Method used

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  • Method for processing canned meat products step by step by using multiple natural preservatives
  • Method for processing canned meat products step by step by using multiple natural preservatives

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A method for step-by-step processing of meat filling products using multiple natural preservatives, characterized in that the method comprises the steps of:

[0039] 1) Preparation: Use a dicing machine to cut 65% of the total weight into 1-2cm diced meat for later use, and use an 8mm orifice meat grinder to grind the remaining pork into minced meat for later use after selecting impurities, and prepare cured meat material , and divided into two parts according to the ratio of diced meat and minced meat;

[0040] Add 50 grams of starch, 30 grams of salt, 30 grams of white wine, 10 grams of sugar, and 20 grams of spices per kilogram of meat.

[0041] The addition ratio of the meat, cured meat material and natural preservative is 91:8:1.

[0042] 2) Stirring and pickling of diced meat: put 65% of diced meat and 65% of cured meat material and natural preservatives lysozyme and glycine into a beater, mix and stir and marinate for 2-4 hours;

[0043] 3) Stir and marinate th...

Embodiment 2

[0050] A method for step-by-step processing of meat filling products using multiple natural preservatives, characterized in that the method comprises the steps of:

[0051] 1) Prepare materials: cut 70% of the total weight of meat into 1-2cm diced meat with a dicing machine for later use, and use an 8mm orifice meat grinder to grind the remaining pork into minced meat for later use after selecting impurities;

[0052] Prepare cured meat material and divide it into two parts according to the ratio of diced meat and meat stuffing; add 50 grams of starch, 30 grams of salt, 30 grams of white wine, 10 grams of sugar and 20 grams of spices for each kilogram of meat material.

[0053] The addition ratio of the meat, cured meat material and natural preservative is 95:4:1.

[0054] 2) Stir and marinate the diced meat: put 70% of the diced meat, 70% of the cured meat material, and natural preservatives lysozyme and glycine into a beater, mix and stir, and marinate for 3 hours;

[0055]...

Embodiment 3

[0060] A method for step-by-step processing of meat filling products using multiple natural preservatives, characterized in that the method comprises the steps of:

[0061] 1) Prepare materials: cut 70% of the total weight of meat into 1-2cm diced meat with a dicing machine for later use, and use an 8mm orifice meat grinder to grind the remaining pork into minced meat for later use after selecting impurities;

[0062] Prepare cured meat material and divide it into two parts according to the ratio of diced meat and meat stuffing; add 50 grams of starch, 30 grams of salt, 30 grams of white wine, 10 grams of sugar and 20 grams of spices for each kilogram of meat material.

[0063] The addition ratio of the meat, cured meat material and natural preservative is 92:6:2.

[0064] 2) Stir and marinate the diced meat: put 70% of the diced meat, 70% of the cured meat material, and natural preservatives lysozyme and glycine into a beater, mix and stir, and marinate for 2 hours;

[0065]...

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PUM

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Abstract

The invention provides a processing method of a meat can product, in particular to a method for processing the meat can product step by step by using a plurality of natural preservatives, the used compound preservatives effectively overcome the defects of a single preservative through mutual synergism, the dosage is reduced, the effect is enhanced, and the adverse effect on flavor is reduced. Besides, the step-by-step pickling process can also enable the natural preservative to be fully wrapped outside the diced meat stuffing, so that the corrosion resistance is improved.

Description

technical field [0001] The invention relates to a method for processing meat-filled products, in particular to a method for step-by-step processing of meat-filled products using various natural preservatives. Background technique [0002] With the rapid development of society and economy, people's pace of life is accelerating day by day. Meat filling products have the characteristics of convenient eating, rich nutrition, unique flavor, easy to carry and store, and are deeply loved by consumers. However, meat filling products are rich in fat and protein. During processing and storage, fat oxidation and protein oxidation are prone to occur. The peroxide formed by fatty acid oxidation seriously endangers human health. Protein oxidation leads to a decrease in protein digestibility and nutritional value. In addition, oxidation can easily cause the meat to fade and produce rancid taste, thereby making the product lose its edible value and commercial value. [0003] In order to re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23B4/20A23B4/22A23L13/40A23L13/70
CPCA23B4/20A23B4/22A23V2002/00A23L13/428A23L13/65A23L13/72A23V2200/02A23V2200/10A23V2200/15A23V2200/04A23V2250/0622A23V2250/21A23V2250/5118
Inventor 李泽文
Owner 李泽文
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