Novel meat filling product and its processing method
A meat filling and product technology, applied in food preservation, food preparation, food science, etc., can solve the problems of lack of layering, three-dimensionality, easy drying and weight loss, product oxidation, discoloration and taste, etc., to facilitate direct multi-color printing, prevent Microbial attack, not easy to dry and lose weight
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
example 1
[0024] A. Set the product formula with reference to the following material weight percentage (%)
[0025] Lean meat 15~80
[0026] Ice water 10~40
[0027] Starch 0~19
[0028] Fat 0~25
[0029] Vegetable protein 0~6
[0030] Chicken skin 0~25
[0031] Egg soup 0~10
[0032] Animal protein powder 0~4
[0033] Emulsified pigskin 0~15
[0034] Salt 1.0~4.0
[0035] Cooking wine 0~3.5
[0036] White sugar 0~5
[0037] Nitrous 0~0.015
[0038] Appropriate amount of preservatives
[0039] MSG 0.1~0.2
[0040] Phosphate 0.2~0.5
[0041] Sodium Vc 0.05~0.1
[0042] Essence and fragrance
[0043] Carrageenan 0~0.5
[0044] Appropriate amount of pigment
[0045] The above ratios are the basic ratio ranges provided for the production of various high, medium and low-grade sausages in different regions, different markets, different income levels, and different consumer groups. The important factors for product grades are lean meat and starch. The percentage content is hi...
example 2
[0062] Formula (Unit: Kg)
[0063] Marinated Chicken Breast 51.00
[0064] Ice water 25.00
[0065] Salt 0.75
[0066] White sugar 0.50
[0067] Phosphate 0.33
[0068] MSG 0.08
[0069] Sodium Vc 0.05
[0070] Pepper 0.10
[0071] Protein Isolate 1.00
[0072] Starch 3.00
[0073] Sodium Lactate 3.24
[0074] fat 25.00
[0075] Operation points:
[0076] Ground meat: Grind the chicken breast and fat into 5mm particles on a meat grinder.
[0077] Marinating: Add 2.0% salt and 0.012% nitrous to the minced chicken breast, mix well, and marinate at 0-4°C for 24-36 hours until the color of the marinated meat becomes bright.
[0078] Cutting and mixing: First, add the marinated chicken breast, protein isolate, ice water, salt, phosphate, sugar, Vc sodium, monosodium glutamate, sodium lactate, etc. into the cutting and mixing machine for chopping and mixing. When the chopping temperature reaches 6-7°C, add starch, fertiliz...
example 3
[0086] Formula (Unit: Kg)
[0087] Pickled lean pork 40.80
[0088] Chicken breast 10.00
[0089] Chicken Skin 10.00
[0090] Ice water 25.00
[0091] Salt 0.80
[0092] White sugar 1.00
[0093] Phosphate 0.30
[0094] MSG 0.11
[0095] Sodium Vc 0.10
[0096] Pepper 0.11
[0097] Protein Isolate 3.00
[0098] Starch 8.00
[0099] Carrageenan 0.40
[0100] Monascus Red 0.01
[0101] Pork Flavor 0.05
[0102] Porcine 0.30
[0103] Operation points:
[0104] Ground meat: Grind the lean pork and chicken breast meat into 8mm granules on a meat grinder, and grind the chicken skin into 3-5mm minced meat.
[0105] Pickling: Add 2.0% salt and 0.012% nitrous to the minced pork lean meat, mix well, and marinate at 0-4°C for 24-36 hours until the cured meat is bright red.
[0106] Stirring: first marinate lean pork meat, ground chicken breast and chicken skin, protein isolate powder, ice water, pork bone eleme...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com