Meat Broth Production via Two-Step Heating to Reduce Retort Odor
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Solution Overview
Problem
Conventional methods for producing meat broth result in reduced sensory quality and increased retort odor due to high-pressure high-temperature sterilization, leading to a loss of taste components and off-flavors.
Innovation Solution
A two-step heating method involving primary heating of meat or seafood at 90-100°C for 3-35 minutes, followed by secondary heating at 105-130°C under pressure to elute the broth, with a washing step to remove impurities and a curing process using natural agents to enhance flavor and reduce bacterial growth, while maintaining amino acid content and microbial stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If high-pressure high-temperature sterilization is applied to meat broth, then microbial stability is improved, but sensory quality deteriorates and retort odor increases
Solution Approach 1:
The patent applies preliminary cooling after extraction to reduce the temperature of the meat broth before sterilization. This preliminary action prevents excessive heat damage during subsequent high-pressure sterilization, thereby reducing retort odor and maintaining sensory quality while still achieving microbial stability.
Solution Approach 2:
The patent optimizes sterilization parameters by controlling the temperature range (90-100°C for 3-35 minutes in primary heating, and specific pressure ranges in secondary heating) and time duration. By precisely adjusting these parameters, the patent achieves microbial sterilization while minimizing the formation of retort odor and preserving taste components.
2Reliability
If high-pressure high-temperature sterilization is applied to meat broth, then microbial stability is improved, but taste components are lost
Solution Approach 1:
The patent applies preliminary cooling after extraction to reduce the temperature of the meat broth before sterilization. This preliminary action prevents excessive heat damage during subsequent high-pressure sterilization, thereby preserving taste components such as amino acids while still achieving microbial stability.
Solution Approach 2:
The patent optimizes sterilization parameters by controlling the temperature range (90-100°C for 3-35 minutes in primary heating, and specific pressure ranges in secondary heating) and time duration. By precisely adjusting these parameters, the patent achieves microbial sterilization while minimizing the loss of taste components.
3Productivity
If extended heating time is used to extract broth, then yield is improved, but sensory quality deteriorates
Solution Approach 1:
The patent divides the heating process into two distinct stages: primary heating (90-100°C for 3-35 minutes) for extraction, and secondary heating under pressure for sterilization. This segmentation allows sufficient extraction time for high yield while limiting the duration of high-temperature exposure that causes off-flavors, thereby resolving the contradiction between productivity and sensory quality.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method produces a high-quality meat broth with improved sensory quality, reduced retort odor, and enhanced taste-enhancer amino acids, maintaining flavor even under extreme sterilization conditions, suitable for industrial-scale production.
Implementation Method 1
primary heating of at least one base material selected from the group consisting of meat and seafood in water at 90-100°C for 3-35 minutes
Implementation Method 2
heating to elute the broth
Implementation Method 3
secondary heating of the base material, which has undergone primary heating, in water at a pressure of 1.2 - 2.7 kgf/cm2
Data Source
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AI summary
The present application relates to a method for producing a meat broth composition, and a meat broth composition produced by the method, the method comprising the steps of: primary heating of one or more base materials selected from the group consisting of meat, seafood, and condiment herbs in water at 90-100°C for 3-35 minutes; secondary heating of the base material, which has undergone primary heating, in water at 80-140°C for 20-190 minutes; and heating and sterilizing the meat broth extracted in the secondary heating step at 90-130°C for 10-60 minutes.