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Method for producing fluffed meat product

A production method and technology of meat products, applied in food preservation, food preparation, food science, etc., can solve problems such as low output rate, difficult chewing, and large loss of nutrients

Inactive Publication Date: 2006-03-08
成都孔师傅食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The meat products produced by this traditional process have tight meat quality and are difficult to chew, and the nutrients such as protein, fat, sugar, minerals and trace elements originally rich in meat products are greatly lost, and the output rate is very low. long

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: add papain, sodium chloride and phosphate in sterile water, make ion concentration be 1.0mol / l, pH value be 8, make sterile saline mixed solution, after filtering, this mixed solution is heated at 4 ℃ Store at constant temperature. Cut the fresh beef into pieces, inject a sterile saline mixture, and the injection amount is 110% of the meat weight, and then put the beef into a cold storage at 4°C to marinate for 12 hours. The marinated beef is tenderized by a meat tenderizer for 2 hours and a vacuum tumbler for 1 hour at a temperature of 7°C, then put into a vertical chopping machine to cut into minced meat, add seasonings and steam the minced meat, Then cool it down and freeze it in a mold to form it. Finally, bake the formed meat product in an oven at 90°C for 0.5 hours, then cool it down to 60°C and bake it for 2 hours, and then transfer it to a 650W, 2460 MHz microwave oven for 8 minutes to dehydrate to a water content of 10%. .

Embodiment 2

[0020] Embodiment 2: add papain, sodium chloride and phosphate in sterile water, make ion concentration be 0.8mol / l, pH value be 7.5, make sterile saline mixed solution, after filtering, this mixed solution is heated at 2 ℃. Preserve at a constant temperature, cut the frozen pork into pieces, inject a sterile saline mixture, the injection amount is 90% of the meat weight, and then put the beef into a cold storage at 0°C to marinate for 16 hours. The marinated beef is tenderized in a meat tenderizer for 2 hours at a temperature of 6°C, and then put into a vertical chopping machine for chopping, steaming the chopped products, and finally putting the meat products in an oven at 75°C Bake for 1.5 hours, then lower the temperature to 56°C and bake for 2 hours, then move into a microwave oven to dehydrate to a water content of 14%, add seasonings and pack.

Embodiment 3

[0021] Embodiment 3: add papain, sodium chloride and phosphate in sterile water, make ion concentration be 0.9mol / l, pH value be 7.8, make sterile saline mixed solution, after filtering, this mixed solution is heated at 3 ℃. Store at constant temperature. Cut the frozen beef into pieces, inject a sterile saline mixture, and the injection amount is 110% of the meat weight, and then put the beef into a cold storage at 2° C. to marinate for 14 hours. The marinated beef is tenderized by a meat tenderizer for 2 hours and a vacuum tumbler for 1 hour at a temperature of 8°C, then put into a vertical chopping machine to cut into minced meat, add seasonings and steam the minced meat, (Add different seasonings in the seasoning process to obtain products with different flavors) and cool them down to freeze and shape them. Finally, bake the shaped meat products in an oven at 80°C for 45 minutes, then cool down to 60°C and bake for 2 hours, and then transfer them to a microwave oven for de...

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PUM

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Abstract

The production method of fluffy meat product includes the following steps: cutting fresh meat or frozen meat, injecting sterile salt water mixture with 2-4deg.C into meat, its injected quantity is 90-110% of meat weight, placing the injected meat into cold storage with 0-4deg.C, pickling for 12-16hr, then placing the pickled meat with 6-8deg.C into tenderizing device and vacuum rolling machine to make tenderization for 2-3hr., then cutting, curing and dewatering and drying so as to obtain the invented fluffy meat product.

Description

technical field [0001] The invention relates to a production method of meat products, in particular to a production method of loosened meat products. Background technique [0002] The traditional industrial production of cooked meat products, such as various types of pork jerky, jerky, etc., is generally at a normal temperature of about 20 ℃ first cut the large pieces of meat into small pieces, and put them in with condiments, The spices are boiled in a pot, then cut into shapes according to different varieties and packaging requirements, put into an oven for dehydration and drying, and finally mixed with seasonings and packaged for delivery. The meat products produced by this traditional process have tight meat quality and are difficult to chew, and the nutrients such as protein, fat, sugar, minerals and trace elements originally rich in meat products are greatly lost, and the output rate is very low. long. Contents of the invention [0003] The purpose of the present i...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23L3/40A23L13/10A23L13/70
Inventor 孔凡学
Owner 成都孔师傅食品有限公司
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