Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Mutton squid roll and its prepn. method

A technology of squid rolls and mutton, applied in food science, food preservation, application, etc., can solve the problems of affecting appetite and nutritional value, single variety, and no compound flavor effect, etc., and achieves easy popularization and application, convenient operation, and reasonable improvement effect of diet

Inactive Publication Date: 2006-06-14
TIANJIN AGRICULTURE COLLEGE
View PDF0 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The variety is single and there is no compound flavor effect, which affects appetite and nutritional value

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Mutton and squid rolls are composed of mutton inside the squid rolls. Mutton and squid rolls are protein cross-linked by transglutaminase. Mutton and squid rolls are frozen at -18°C.

Embodiment 2

[0028] The preparation method of mutton squid roll, including technological process:

[0029] (1) Cut the mutton into small pieces of 3-4cm, and marinate with 1.5% salt for 24 hours;

[0030] (2) Protein cross-linking reaction between mutton pieces and squid rolls

[0031] Soak the mutton pieces in 1.0% transglutaminase solution for 1 min, then put the mutton into squid tubes, wrap them with edible plastic cloth, fix both ends, and keep them at a temperature of 0-2°C for 6 hours as glutamine Aminotransaminase binding reaction period, so that the mutton and squid rolls are well bonded together;

[0032] (3) Frozen

[0033] Freeze at -18°C, preferably quick freezing (-35°C) if possible. Quick-frozen mutton squid rolls to inactivate transglutaminase.

[0034] (4) slice

[0035] After the frozen mutton and squid rolls are taken out, slow down for 30 minutes, and sliced ​​into thin slices with a slicer to obtain the mutton and squid rolls for shabu-shabu.

[0036] After slici...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

A nutritive mutton-squid roll for chafing dish is prepared from mutton and squid rolls through cutting mutton to become small blocks, immersing them in the colution of glutamine transaminase, filling them in squid rolls, protein cross-linking reaction at 0-5 deg.C for 3-10 hr, and freezing for passivating the glutamine transaminase.

Description

technical field [0001] The invention belongs to the technical field of nutritional food, in particular to a mutton squid roll and a preparation method thereof. Background technique [0002] At present, there are mutton slices, squid, sea cucumber, fungus, fat beef slices, frozen tofu and various vegetables in hot pot on the market, but there is no product that combines more than two raw materials into one, especially those that will have high nutritional value. A product that combines high-quality mutton and squid ingeniously. The variety is single and there is no compound flavor effect, which affects appetite and nutritional value. Contents of the invention [0003] The present invention provides a kind of mutton squid roll in order to solve the technical problem existing in the known technology. [0004] One of the objectives of the present invention is to provide a mutton squid roll product with beautiful color and high nutritional value with complex flavor. [0005]...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L17/10A23L3/36A23L13/10A23L17/50
Inventor 马俪珍郝玲甄润英梁海燕
Owner TIANJIN AGRICULTURE COLLEGE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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