Method for producing assembled bionic dried meat and the products thereof

A production method, bionic meat technology, applied in food preparation, application, food science, etc., to achieve the effect of lowering cholesterol, improving nutritional value and health function

Inactive Publication Date: 2008-01-02
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Dried meat and jerky are typical representatives of traditional Chinese meat products. The traditional processing method of jerky is raw meat, which is made by arranging, precooking, cutting, stewing, and then drying and dehydrating. Many jerky minces produced

Method used

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  • Method for producing assembled bionic dried meat and the products thereof

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Experimental program
Comparison scheme
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Embodiment Construction

[0026] By adopting the process of the above 2, according to the combination of raw materials in the following table 2, the synthetic bionic jerky with the texture and mouthfeel of natural jerky muscle fibers can be produced

[0027] Table 2 combination bionic beef jerky raw material combination

[0028]

[0029] Main raw material (Kg) Accessory material (Kg)

[0030]

[0031] Cooked Beef Dried Mince 65 Palm Oil 8

[0032] Textured Soy Protein 24 Complex Gel

[0033] Mushroom leg fiber 11 Gelatin 9.8

[0034] Carrageenan 0.2

[0035] Beef Flavor 2

[0036] condiment

[0037] salt 2

[0038] sugar 4

[0039] MSG 1

[0040]

[0041] .

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Abstract

The invention relates to a method for producing complex bionic dried meat and the relevant product. It takes cooked dried meat powder, textured vegetable protein and edible fiber as main raw material, employs compound gelatin and dietary fatty and meat flavoring agent. The optimal ratio between cooked dried meat and textured vegetable protein and dietary fiber is 6.5: 3.5, the ratio between textured vegetable protein and edible fiber is 2: 1, the optimal amount of compound gelatin and edible fatty is 10% and 8%, and optimal pressure for shaping is 15kN. The invention is characterized by increased nutrition value, reduced cholesterol content, natural meat taste and increased economic benefit.

Description

technical field [0001] The invention relates to a meat food processing method and products in the light industry, in particular to a production method and products of combined bionic jerky. Background technique [0002] Dried meat and jerky are typical representatives of traditional Chinese meat products. The traditional processing method of jerky is raw meat, which is made by arranging, precooking, cutting, stewing, and then drying and dehydrating. A lot of meat jerky is produced. How to comprehensively utilize low-value jerky minced meat, maximize its economic added value, and realize the maximization of resource utilization is an urgent and important issue facing the jerky processing industry, especially the use of meat that has been heat-denatured in muscle protein. Dried minced meat is the main raw material, and the method and product for developing and producing nutrient-combined artificial jerky. Contents of the invention [0003] The purpose of the present invent...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/311A23L1/48A23L33/00A23L13/10A23L35/00
Inventor 吕峰林勇毅郑明锋
Owner FUJIAN AGRI & FORESTRY UNIV
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