Pre-conditioning meat stuffing and preparation method thereof
A pre-conditioning and meat filling technology, which is applied in the field of food processing, can solve the problems of low market acceptance, decreased quality of meat filling, excessive water overflow, etc., and achieve the effects of small water loss rate, improved shelf life, and reduced overflow rate
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Embodiment 1
[0048] Preparation of the pre-conditioned mince:
[0049] 1. Pretreatment: Select fresh pork that has passed the sanitary inspection, wash, drain, and cut into pieces to obtain raw meat for use;
[0050] 2. Crushing: Crushing the raw meat into meat granules, then adding starch with 7% of the mass of the raw meat into it, the amylose content in the starch is 65%, and continuing to grind it into minced meat;
[0051] 3. Blending: add the minced minced meat to the dietary fiber of 2% of the raw meat mass, season with an appropriate amount of salt, and mix evenly to obtain the blended minced meat;
[0052] 4. High pressure treatment: The prepared minced meat is treated at 220 MPa for 10 min, then taken out and placed under normal pressure for 10 min, and then placed under 220 MPa for 10 min to obtain pre-conditioned minced meat;
[0053] 5. Frozen and store the pre-conditioned minced meat filling as needed at -15°C.
Embodiment 2
[0055] Preparation of the pre-conditioned mince:
[0056] 1. Pretreatment: Select fresh beef that has passed the sanitary inspection, wash, drain, and cut into pieces to obtain raw meat for use;
[0057] 2. Crushing: Crushing the raw meat into meat granules, then adding starch with a mass of 6% of the raw meat to it, and the amylose content in the starch is 70%, and continuing to grind it into minced meat;
[0058] 3. Blending: add the minced minced meat to the dietary fiber of 3% of the raw meat mass, and the five-flavor seasoning powder, and mix them evenly to obtain the blended minced meat;
[0059] 4. High pressure treatment: The prepared minced meat is treated at 200 MPa for 10 min, then taken out and placed under normal pressure for 10 min, and then placed under 240 MPa for 10 min to obtain pre-conditioned minced meat;
[0060] 5. The pre-conditioned meat fillings are frozen and stored at -12℃.
Embodiment 3
[0062] Preparation of the pre-conditioned mince:
[0063] 1. Pretreatment: Select fresh chicken breasts that have passed the sanitary inspection, wash, drain, and cut into pieces to obtain raw meat for later use;
[0064] 2. Crushing: Crushing the raw meat into meat granules, then adding starch with 8% of the mass of the raw meat into it, the amylose content in the starch is 80%, and continuing to grind into minced meat;
[0065] 3. Blending: add the minced minced meat to the dietary fiber of 2% of the mass of the raw meat, an appropriate amount of spicy seasoning powder, and mix evenly to obtain the blended minced meat;
[0066] 4. High pressure treatment: The prepared minced meat is treated at 240 MPa for 10 min, then taken out and placed under normal pressure for 10 min, and then placed under 230 MPa for 10 min to obtain pre-conditioned minced meat;
[0067] 5. The pre-conditioned meat fillings are frozen and stored at -20℃.
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