Meat ball suitable for being eaten by people with dysphagia as well as preparation method and application of meat ball

By adding Pickering emulsion to the minced meat products and optimizing the process parameters, the problem of the hardening of the minced meat products after processing is solved, and meatballs suitable for people with swallowing disorders are prepared to meet their nutritional needs and meet relevant standards.

CN120203193APending Publication Date: 2025-06-27QINGDAO AGRI UNIV
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Patent Information

Application Number
CN202510213822.6
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2025-02-26
Publication Date
2025-06-27

AI Technical Summary

Technical Problem

The existing minced meat products become harder after processing, making it difficult for people with swallowing dysphagia to consume. There are very few commercial minced meat products suitable for people with swallowing dysphagia to consume on the market.

Method used

By adding Pickering emulsion to improve the texture characteristics of minced meat and optimize the process parameters, meatballs suitable for people with swallowing dysphagia were prepared. The method includes dissolving gelatin and gum arabic, mixing, adding cooking oil to form a Pickering emulsion, adding minced meat and dispersing it at high speed, and finally forming through a piping bag.

Benefits of technology

The meatballs prepared are not only suitable for people with dysphagia, but also better meet their nutritional needs. They are convenient and ready to eat, and meet the standards of fifth-level foods in the International dysphagia dietary standardization initiative (IDDSI).

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Abstract

The invention provides meat balls suitable for people with dysphagia to eat as well as a preparation method and application of the meat balls. Meat, gelatin, Arabic gum, edible oil and seasonings are used as raw materials, the gelatin and the Arabic gum are dissolved respectively, the pH value is adjusted, then the gelatin and the Arabic gum are mixed to form a compound, then the edible oil is added, and the compound is dispersed at a high speed to form Pickering emulsion; and uniformly mixing the emulsion with meat paste and seasonings, molding in a mold, and directly steaming or freezing and steaming for eating. According to the preparation method of the meat balls, large-scale production is easy, frozen meat ball products are convenient to sell, consumers can eat the meat balls after heating, the cooked meat balls meet the requirements of five-grade products in the international dysphagia diet standardization proposal IDDSI, and the requirements of dysphagia people for food convenience and nutrition can be met.
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