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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

Inactive Publication Date: 2005-03-02
张学全 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The meat-filled products currently circulating in the market are made of various plastic casings, cellulose casings, natural casings, collagen casings, and cellophane casings. The barrier properties such as air barrier and gas barrier are too poor, and the product is easily oxidized, discolored and tasted by ultraviolet radiation, vulnerable to microbial attack, and prone to drying weight loss, wrinkled intestines, oxidized discoloration, taste and taste, freshness decline, and the shelf life is also greatly reduced. The return rate is high, consumers are dissatisfied, and manufacturers suffer losses
[0004] In addition, the existing packaging casings for meat-filled products are not convenient for multi-color printing, especially when the same color is naturally excessive from dark to light or from light to dark, the pattern color is monotonous and lacks a sense of hierarchy and three-dimensionality. poor visual impact

Method used

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  • Novel meat filling product and its processing method
  • Novel meat filling product and its processing method

Examples

Experimental program
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Effect test

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...

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Abstract

The present invention relates to novel sausage product with various kinds of meat as main material. The novel sausage product has filled meat, coating and one outer sealing packing layer with high blocking property, and between the coating and the outer sealing packing layer, nitrogen and / or CO2 are filled. The novel sausage product has longer preserving period, and improved color, taste and appearance, less oxidation, and easy tearing off.

Description

technical field [0001] The invention belongs to the technology of food processing, and specifically uses various meats (pigs, horses, cattle, sheep, donkeys, fish, seafood, chickens, rabbits, pigeons, geese, ducks, camels, ostriches, dogs) as main raw materials The meat filling products made (divided into emulsified meat paste, meat granules and meat block types, the casings are selected from natural casings, collagen casings, cellulose casings, various plastic casings, and cellophane casings). technical background [0002] With the continuous improvement of people's income and living standards, the acceleration of the pace of life, and the strengthening of aesthetic and health awareness, the requirements for food quality, hygiene and safety, appearance, color, convenience, nutrition, and freshness are getting higher and higher. The demand for food varieties is also developing in a diversified direction. [0003] The meat-filled products currently circulating in the market ...

Claims

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Application Information

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IPC IPC(8): A23L3/3418A23L13/60
Inventor 张学全鲍礼银
Owner 张学全
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