Minced meat for infants without fishy smell and processing method thereof
Through soaking lemonade and cooking vegetable soup, combined with degassing treatment, the problem of heavy fishy smell and poor taste of infants and young children is solved, and the effect of reducing fishy smell and improving taste without adding salt, sugar and spices is achieved.
Patent Information
- Application Number
- CN202510338959.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-21
- Publication Date
- 2025-05-16
AI Technical Summary
The existing infant and toddler meat paste does not add salt, sugar and spice seasonings during the production process, resulting in heavy fishy smell and poor taste.
Soak the meat pieces in lemon water to reduce the fishy smell through acid-base neutralization reaction, and combine it with vegetable soup to cook and degass it to remove volatile fishy smell substances and improve the taste of the meat paste.
Without adding salt, sugar and spices, reduce the fishy smell of meat paste, improve the taste of meat paste, and improve the acceptance of infants and young children.
Smart Images
Figure BDA0005322581440000041
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of infant meat puree processing, and in particular to infant meat puree with fishy smell removed and a processing method thereof. Background Art
[0002] Breastfeeding alone can no longer fully meet the growth and development needs of 6-month-old infants, and other nutritious foods, such as meat puree, should be introduced. Meat puree contains nutrients such as protein, iron, and zinc, which are essential for the physical growth, neurological development, appetite, and hormone regulation of infants and young children.
[0003] Infant meat puree not only provides necessary nutrients, but also contributes to the healthy growth and development of infants. However, considering that infants' growth and development are not as good as those of adults, it is not appropriate to add salt, sugar and other spices and condiments during the production of infant meat puree, which results in the problem of strong fishy smell and poor taste of infant meat puree.
[0004] In summary, it is necessary to develop a baby meat puree with fishy smell removed and a processing method thereof to solve the problem that the prior art does not add salt, sugar and other spices and seasonings during the preparation of baby meat puree, resulting in a strong fishy smell and poor taste of the baby meat puree. Summary of the invention
[0005] The present invention aims to provide a kind of infant meat puree with fishy smell removed and a processing method thereof, and the specific technical scheme is as follows:
[0006] In a first aspect, the present invention provides a method for processing infant meat paste for removing fishy odor, comprising:
[0007] Step S1, cutting the meat into pieces and soaking it in lemon water; then, blanching, chopping and grinding the meat into meat puree;
[0008] Step S2, dividing the vegetable soup into two portions, mixing one portion of the vegetable soup with the meat paste in a mass ratio of 30-40:60-70, and then performing a first cooking to obtain a first slurry;
[0009] Step S3, mixing another portion of the vegetable soup and starch in a mass ratio of 70-80:20-30, adding the mixture to the first slurry, and performing a second cooking after homogenization to obtain a second slurry;
[0010] Step S4, degassing the second slurry;
[0011] Step S5, filling, sterilizing and packaging the second slurry after the degassing treatment in sequence to obtain an infant meat puree product with the fishy smell removed.
[0012] Optionally, the method for preparing the vegetable soup includes mixing washed and diced potatoes, carrots, baby cabbage, white asparagus, tomatoes and water in a mass ratio of 1-10:1-14:1-10:1-8:1-12:32-85, and then boiling and beating in sequence to obtain the vegetable soup.
[0013] Optionally, the boiling temperature used in the boiling is 88-97° C., and the boiling time used is 10-20 minutes.
[0014] Optionally, the mass percentage of lemon juice in the lemon water is 1% to 2%; the lemon juice is squeezed lemon juice; and the soaking time is 2 to 4 hours.
[0015] Optionally, the heating temperature used in the first cooking is 80-85° C. and the heating time is 20-30 minutes.
[0016] Optionally, the heating temperature used in the second cooking is 55-60° C. and the heating time is 4-8 min.
[0017] Optionally, the vacuum degree used in the degassing treatment is -500 to -550 Torr.
[0018] Optionally, the sterilization is high-pressure sterilization, the sterilization pressure used is 0.2-0.28 MPa, the sterilization temperature used is 115° C.-123° C., and the sterilization time used is 24-35 min.
[0019] Optionally, the meat paste includes any one of beef paste, pork paste and chicken paste.
[0020] In a second aspect, the present invention provides a baby meat puree with fishy smell removed, which is produced by using the baby meat puree processing method with fishy smell removed.
[0021] The application of the technical solution of the present invention has at least the following beneficial effects:
[0022] The present invention provides a method for processing infant meat paste for removing fishy smell, which can reduce the fishy smell of meat paste and improve the taste of meat paste without adding salt, sugar and other spices and seasonings. Specifically, the present invention uses lemon water to soak meat blocks, and the acidity of lemon and alkaline amine substances that produce fishy smell undergo acid-base neutralization reaction, thereby reducing the fishy smell of meat blocks and giving the meat blocks the aroma of lemon; vegetable soup is used to further dissolve other fishy substances in the meat paste, and after the first and second cooking, volatile fishy substances overflow, and are removed by degassing treatment, further reducing the fishy smell of meat paste, and at the same time, after the first and second cooking, the fragrance of vegetable soup is fused with meat paste, improving the taste of meat paste. Therefore, the present invention uses a combination of lemon water soaking, vegetable soup cooking and degassing treatment to reduce the fishy smell of meat paste and improve the taste of meat paste without adding salt, sugar and other spices and seasonings. DETAILED DESCRIPTION
[0023] The technical solutions in the present invention will be described clearly and completely below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention belong to the scope of protection of the present invention.
[0024] Embodiment 1:
[0025] A method for processing infant meat paste to remove fishy smell, comprising:
[0026] Step S1, cutting the beef into pieces, and soaking it in lemon water; then, blanching, chopping, and grinding the beef into meat puree (i.e. beef puree);
[0027] Step S2, dividing the vegetable soup into two portions, mixing one portion of the vegetable soup with the meat puree in a mass ratio of 40:60, and then performing a first cooking to obtain a first slurry;
[0028] Step S3, mixing another portion of the vegetable soup and starch in a mass ratio of 70:30 and adding the mixture to the first slurry, and performing a second cooking after homogenization to obtain a second slurry;
[0029] Step S4, degassing the second slurry;
[0030] Step S5, filling, sterilizing and packaging the second slurry after the degassing treatment in sequence to obtain an infant meat puree product with the fishy smell removed.
[0031] The preparation method of the vegetable soup comprises the following steps: mixing washed and cut potatoes, carrots, baby cabbage, white asparagus, tomatoes and water in a mass ratio of 6:14:10:2:12:56, and then boiling and beating in sequence to obtain the vegetable soup.
[0032] The boiling temperature used in the boiling is 90° C. (with a positive or negative deviation of 2° C.), and the boiling time used is 12 minutes.
[0033] The mass percentage of lemon juice in the lemon water is 1.5%; the lemon juice is squeezed lemon juice; the soaking time is 4 hours, and the soaking is completed in a cold storage room with a temperature of 0 to 4°C.
[0034] The blanching process is performed at a temperature of 95 to 98° C. (eg, 96±1° C.) and a processing time of 5 minutes.
[0035] The heating temperature used in the first cooking is 85° C. and the heating time is 25 minutes.
[0036] The second cooking step uses a heating temperature of 60° C. and a heating time of 5 minutes.
[0037] The vacuum degree used in the degassing treatment is -500 to -550 Torr (eg, -520±10 Torr).
[0038] The sterilization is high-pressure sterilization. Specifically, the filled products are placed flat and evenly in each sterilization frame, and then put into a high-pressure sterilizer for sterilization. The sterilization pressure used is 0.23-0.25MPa, the sterilization temperature used is 121°C, and the sterilization time used is 25min.
[0039] The canning is carried out using a spout bag or an aluminum foil bag at a rate of 50 g / bag.
[0040] The packaging is to package the sterilized products outside after passing through a drying line.
[0041] Comparative Example 1 (without deodorization):
[0042] Different from Example 1, lemonade, vegetable soup and degassing treatment are eliminated, wherein the eliminated vegetable soup is replaced by an equal amount of water.
[0043] Comparative Example 2 (only using lemon water to soak and remove the fishy smell):
[0044] Different from Example 1, the vegetable soup and the degassing process are eliminated, wherein the eliminated vegetable soup is replaced by an equal amount of water.
[0045] Comparative Example 3 (deodorization only):
[0046] The difference from Example 1 is that lemonade and vegetable soup are eliminated, wherein the eliminated vegetable soup is replaced by an equal amount of water.
[0047] Comparative Example 4 (using only vegetable soup to remove fishy smell):
[0048] Different from Example 1, lemon water and degassing treatment are eliminated.
[0049] The infant meat paste products prepared in Example 1 and Comparative Examples 1 to 4 were sampled for sensory evaluation. Specifically, 20 people with sensitive senses and no bad habits such as smoking and drinking were selected as sensory assessors, and training on the scoring standards was conducted. When performing the sensory evaluation, the scores were first scored according to the scoring standards in Table 1, and the product sensory scores were calculated as the average value. The sensory evaluation results are shown in Table 2.
[0050] Table 1 Sensory evaluation indicators, evaluation criteria and scores
[0051]
[0052] Table 2 Sensory evaluation results
[0053] Grouping fragrance taste Total score Comparative Example 1 (without deodorization treatment) 3.50 8.50 12.00 Comparative Example 2 (only using lemon water to soak and remove the fishy smell) 8.50 9.50 19.00 Comparative Example 3 (deodorization only) 7.00 10.00 17.00 Comparative Example 4 (using only vegetable soup to remove fishy smell) 17.05 16.35 33.40 Example 1 19.55 20.25 39.75
[0054] From the data in Table 2, it can be seen that compared with Comparative Examples 1 to 4, the infant meat puree product prepared by Example 1 of the present invention can greatly improve the aroma and taste of the product. This shows that the combination of lemon water soaking, vegetable soup cooking and degassing treatment in Example 1 can reduce the fishy smell of meat puree and improve the taste of meat puree.
[0055] Example 1 was subjected to an infant acceptance test. Specifically, 20 infants aged 6 to 12 months were randomly selected to taste the product. If the infants were willing to eat, they were considered satisfied, and if they were resistant, they were considered dissatisfied. The results of the infant acceptance test are shown in Table 3.
[0056] Table 3 Infant acceptance test results
[0057] Grouping Willing to eat (number of people) Produce resistance (number of people) Satisfaction rate Example 1 20 0 100％
[0058] From the data in Table 3, it can be seen that the meat puree product for infants prepared by Example 1 of the present invention was eaten by all 20 infants, some of whom particularly liked it, with a satisfaction rate of 100%.
[0059] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.
Claims
1. A method for processing infant meat paste to remove fishy smell, characterized in that: include: Step S1, cut the meat into pieces and soak it in lemon water; Then, the meat is blanched, chopped, and ground into puree; Step S2, dividing the vegetable soup into two portions, mixing one portion of the vegetable soup with the meat paste in a mass ratio of 30-40:60-70, and then performing a first cooking to obtain a first slurry; Step S3, mixing another portion of the vegetable soup and starch in a mass ratio of 70-80:20-30, adding the mixture to the first slurry, and performing a second cooking after homogenization to obtain a second slurry; Step S4, degassing the second slurry; Step S5, filling, sterilizing and packaging the second slurry after the degassing treatment in sequence to obtain an infant meat puree product with the fishy smell removed.
2. The method for processing infant meat paste to remove fishy smell according to claim 1, characterized in that: The preparation method of the vegetable soup comprises the following steps: mixing washed and cut potatoes, carrots, baby cabbage, white asparagus, tomatoes and water in a mass ratio of 1-10:1-14:1-10:1-8:1-12:32-85, and then boiling and beating in sequence to obtain the vegetable soup.
3. The method for processing infant meat paste to remove fishy smell according to claim 2, characterized in that: The boiling temperature used in the boiling is 88-97° C., and the boiling time used is 10-20 minutes.
4. The method for processing infant meat paste to remove fishy smell according to claim 1, characterized in that: The mass percentage of lemon juice in the lemon water is 1% to 2%; the lemon juice is squeezed lemon juice; and the soaking time is 2 to 4 hours.
5. The method for processing infant meat paste to remove fishy smell according to claim 1, characterized in that: The heating temperature used in the first cooking is 80-85° C., and the heating time is 20-30 minutes.
6. The method for processing infant meat paste to remove fishy smell according to claim 1, characterized in that: The second cooking method uses a heating temperature of 55 to 60° C. and a heating time of 4 to 8 minutes.
7. The method for processing infant meat paste to remove fishy smell according to claim 1, characterized in that: The vacuum degree used in the degassing treatment is -500 to -550 Torr.
8. The method for processing infant meat paste to remove fishy smell according to claim 1, characterized in that: The sterilization is high-pressure sterilization, the sterilization pressure used is 0.2-0.28 MPa, the sterilization temperature used is 115° C.-123° C., and the sterilization time used is 24-35 min.
9. The method for processing infant meat paste to remove fishy smell according to claim 1, characterized in that: The meat paste includes any one of beef paste, pork paste and chicken paste.
10. A baby meat puree with fishy smell removed, characterized in that: The product is prepared by the method for processing infant meat puree for removing fishy smell as claimed in any one of claims 1 to 9.