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Method for producing psudo-meats (artificial meats) by thermo-extruding, steaming and boiling tech.

A technology for simulating meat and technology, which is applied in the field of producing simulated meat with thermoplastic extrusion cooking technology, can solve the problems of lack of edible function, lack of technical update, low degree of raw material processing and utilization, etc., and achieves the effect of huge economic benefits.

Inactive Publication Date: 2005-01-05
刘俊荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] At present, as animal protein source food raw materials, livestock meat and aquatic product processing industries have corresponding low-value raw materials or leftovers after processing. This part of raw materials has the nutritional characteristics of high protein, but often does not have basic edible functions. In particular, the problem of low-value fish is more prominent, and any food processing method in the past cannot effectively improve its sensory function, resulting in a low degree of processing and utilization of this part of raw materials
On the other hand, the current status of processing and utilization has the problem of lack of updating both in terms of technology and products.

Method used

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Embodiment Construction

[0019] The specific implementation method of the present invention is as follows: 1. Load the collected fish into a container, wash with 4 times of clean water, wash 2 to 3 times, and remove the pigment, fat and fishy smell of the fish by washing. 2. Put the cleaned minced meat into the centrifuge for centrifugal dehydration. 3. Steam the fish and dehydrate it to a moisture content of about 50%. 4. Take out 90 kg of dehydrated minced meat and add 10 kg of soybean protein, put it into a container and stir and mix. At this time, the ratio is 45 kg of minced meat (dry basis), 45 kg of water, and 10 kg of soybean protein. 5. After stirring evenly, the conditioned material is sent to the double-shaft extrusion cooking machine for extrusion cooking. The cavity temperature of the material in the biaxial extrusion cooking machine is 150°C, and the screw speed is 200 rpm. 6. The quenched and tempered materials are processed into simulated meat by extrusion and cooking through a twin-...

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Abstract

A thermoplastic squeezing and steaming and boiling technique for preparing simulative meat from the leftover of different kinds of animal meat or the muscle tissue of aquatic animals is disclosed.

Description

technical field [0001] The invention belongs to a novel food processing method which uses various animal meat processing scraps or various aquatic animal muscle tissues as raw materials and supplements special production and processing techniques to realize the processing of simulated food. Background technique [0002] At present, the food raw materials, livestock meat and aquatic products processing industries as animal protein sources have corresponding low-value raw materials or leftovers after processing. In particular, the problem of low-value fish is more prominent, and no previous food processing methods can effectively improve its sensory function, resulting in a low degree of processing and utilization of this part of raw materials. On the other hand, the existing processing and utilization status has the problem of lack of updating both in terms of technology and products. In view of the problems existing in the prior art, it is very necessary for the present inv...

Claims

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Application Information

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IPC IPC(8): A23L3/44A23L13/20A23L17/00
Inventor 刘俊荣
Owner 刘俊荣
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