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Method of preparing meat chocolate

A meat food and chocolate technology, which is applied in the field of meat food chocolate preparation, can solve the problem of single eating form of chocolate and few chocolates, etc., and achieve the effects of good visual effect of appearance, improvement of edible grade, and good transparency

Inactive Publication Date: 2008-01-23
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, chocolate has been eaten in a single form for many years. Except for chocolate pieces, chocolate nut hemp balls, and ice cream coated with chocolate, there are few other chocolate foods.

Method used

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  • Method of preparing meat chocolate

Examples

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Effect test

example 1

[0014] Remove the shells from the shrimp, crush the shrimp meat into minced meat, and make shrimp balls. After boiling in water to shape, drain the water, air shower, place in a stainless steel plate, and freeze quickly at -40°C until the center temperature is lower than -20°C. ℃, and then placed in a Virtis-12L (imported from the United States) vacuum drying chamber, first vacuum dehydration at -28 ℃ to a water content of 30%, and then vacuum dehydration at -15 ℃ for 10 hours, then heat up to 15 ℃ for vacuum dehydration 5 Hours, dehydrate to 2% water content;

[0015] 2) After melting the chocolate block at 45°C, pour it into a PE plastic sheet model with a thickness of 0.01mm, and mold the chocolate after cooling;

[0016] 3) Dip a little chocolate syrup on the bottom of the dehydrated shrimp balls, and then take two pieces of molding chocolate to inlay on both sides, the lower part is combined with the chocolate paste on the bottom of the shrimp balls, and the upper part is...

example 2

[0018] 1) Skim the beef cubes, age them, and place them on a stainless steel plate. The size of the beef cubes depends on your needs. Quickly freeze at -28°C until the center temperature is lower than -18°C, then place it in a vacuum drying chamber, first vacuum dehydrate at -28°C to a water content of 30%, then vacuum dehydrate at -15°C for 10 hours and then heat up to Vacuum dehydration at 15°C for 5 hours, until the water content is below 3%;

[0019] 2) After melting the chocolate block at 45°C, pour it into a PE plastic sheet model with a thickness of 0.01mm, and mold the chocolate after cooling;

[0020] 3) Dip a little chocolate pulp on the bottom of the dehydrated beef cubes, and then take two pieces of shaped chocolate to inlay on both sides. The lower part is combined with the chocolate pulp on the bottom of the beef cubes, and the upper part is opened at a certain angle to make the dehydrated beef light yellow and fragrant. The grains are exposed, combined with cho...

example 3

[0022] 1) Soak sea cucumbers in 3% salt water for 5-10 hours, grill them in microwave until they are ripe, rinse them with water to remove the salt, drain them and air-drain them to remove the surface moisture, place them in a stainless steel plate, and freeze them quickly at -28°C until the center temperature is lower than - After 20°C, put it in a vacuum drying chamber, vacuum dehydrate to a moisture content of 20%, then vacuum dehydrate at -15°C for 10 hours, and vacuum dehydrate at 15°C for 5 hours to reach a moisture content of 3%.

[0023] 2) Take the shape of dehydrated and dried sea cucumber to make a copper plate model, take a PE plastic plate with a thickness of 0.01mm and make it into a sea cucumber-shaped PE mold sheet, take a candy-free chocolate block and melt it at 45°C, and pour it on the PE plastic sheet model After cooling, it becomes sea cucumber-shaped chocolate.

[0024] 3) Dip a little chocolate syrup on the bottom of the dehydrated sea cucumber, and then...

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Abstract

The invention discloses a method for preparing meat chocolate, which comprises the procedures as follows: smashing the meat into meat emulsion shape and then making the meat emulsion into sphere; or cutting the meat into the shape of grain, then dehydrating with low temperature after curing; melting the chocolate block and making the melt chocolate into plastick-shaped chocolate with PE plastic sheet; applying chocolate plasm on the meat emulsion sphere treated with dehydration or the bottom of the meat grain and nesting the plastic-shaped chocolate at two sides with the lower part combined but upper part opened to bear the meat emulsion sphere or the meat grain. The invention, by adopting the plastic-shaped chocolate to nest the dehydrated meat food and the meat food such as shrimp, fish, holothurian, barracuda, beaf, mutton, meat or fowl dehydrated with low temperature and beared in the middle of the opened plastic-shaped chocolate, has the advantages of good transparence and visual appearance effect, which is beneficial for improving the colors, fragrances and tastes of the traditional foodstuff and enhancing the grade, thus enriching people's life.

Description

technical field [0001] The invention relates to a food, especially a method for preparing meat food chocolate. Background technique [0002] Chocolate is the queen of candies. Since it came out in the 17th century, it has been loved by all kinds of people, men, women and children in the world, especially children. It is rich in unsaturated fatty acids of natural cocoa butter, polyphenolic plant protein, and flavonoids. It not only has a unique taste, but also has health functions such as improving cardiovascular and cerebrovascular, enhancing antioxidant capacity, so it is different from candy. Chocolate is rich in nutrition. Every 100 grams contains about 50 grams of carbohydrates, about 30 grams of fat, about 15 grams of protein, and contains more zinc and vitamin B 2 , iron and calcium. However, the eating form of chocolate has been too single for many years, and there are few other foods of chocolate except chocolate chunks, chocolate nut hemp balls, and ice cream coat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/04A23G1/32
Inventor 刘志强藏磊刘然刘晓晔
Owner ZHEJIANG UNIV
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