Meat-Containing Puffed Food With Dried Meat Pressure Molding
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Solution Overview
Problem
Conventional direct extrusion puffing technologies produce puffed foods with low meat content, thick texture, and single taste, and adding fresh meat results in production difficulties due to excessive water content and low temperature issues.
Innovation Solution
A method involving mixing puffed pellets with dried meat and using a pressure-molding apparatus for compressed popping, adjusting water content and process parameters to achieve a high meat content and crisp texture, without frying, by controlling the water content of puffed pellets and dried meat within specific ranges and optimizing the compressed popping process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If fresh meat is added to puffed food production, then meat content and nutritional value are improved, but production becomes difficult due to excessive water content and low temperature issues
Solution Approach 1:
The patent applies preliminary action by pre-drying the meat before mixing with puffed pellets. This pre-processing step removes excessive water content from the meat in advance, preventing the water content and temperature issues that would occur during the puffing process itself, thereby enabling high meat content production without manufacturing difficulties
Solution Approach 2:
The patent changes the physical state parameter of the meat from fresh (high moisture) to dried (low moisture) form. This parameter change in water content transforms the meat into a form that can be successfully processed through the puffing operation without causing production problems related to excessive moisture and low temperature
2Productivity
If direct extrusion puffing is used, then cooking efficiency is improved, but product texture becomes thick and non-crisp
Solution Approach 1:
The patent applies segmentation by separating the cooking and puffing functions into distinct stages. First, the meat is pre-cooked and dried separately, then mixed with puffed pellets for a second puffing operation. This segmentation allows the product to achieve both efficient cooking and the desired thin, crisp texture that cannot be obtained through single-stage direct extrusion
Solution Approach 2:
The patent uses preliminary action by pre-cooking and pre-drying the meat before the final puffing process. This preliminary cooking step ensures the meat is fully cooked before puffing, while the subsequent puffing of the mixed material produces the desired crisp, thin texture, resolving the contradiction between cooking efficiency and texture quality
3Quantity of substance
If meat is added to puffed food, then nutritional value and taste are improved, but the product becomes sticky and fails to puff properly
Solution Approach 1:
The patent applies preliminary action by pre-drying the meat to reduce its water content before mixing with puffed pellets. This pre-processing prevents the sticking issue during puffing that would occur with fresh or high-moisture meat, ensuring reliable puffing success while maintaining high meat content in the final product
Solution Approach 2:
The patent changes the moisture parameter of the meat from high (fresh) to low (dried) state. This parameter change eliminates the stickiness problem that prevents proper puffing, allowing the meat-containing mixture to puff successfully and reliably while maintaining high nutritional value
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 enables the production of puffed foods with visible embedded meat, high nutritional value, complex taste, and crisp texture, ensuring efficient production and avoiding sticking or insufficient cooking issues.
Implementation Method 1
exposing the mixture to an increased pressure and temperature inside the chamber for a selected period of time; and rapidly expanding the volume of the chamber to cause a rapid expansion of the contained mixture
Data Source
Figure 1~2
AI summary
A meat-containing puffed foodstuff and a preparation method therefor. The preparation method includes: providing a puffed pellet including grain and meat; providing dried meat; mixing the dried meat with the puffed pellets to form a mixture; feeding the mixture into a chamber of a pressure-molding apparatus; exposing the mixture to an increased pressure and temperature inside the chamber for a selected period of time; and rapidly expanding the volume of the chamber to cause a rapid expansion of the contained mixture to obtain the puffed chip, that is, the meat-containing puffed food, in which the meat-containing puffed food has a total meat addition amount of 5 wt.% or more based on a total weight of the meat-containing puffed food. The meat-containing puffed food prepared by using the method has a high protein content and a complex taste, has a texture that is not sticky on the teeth, tastes crispy, is thin and crunchy, and is healthy and delicious.