Equilibrated nutrition meat vegetables eating livestock and bird product processing method

Abstract

A balanced nutritional meat, vegetable, food livestock and poultry product processing method belongs to the meat product processing method. Feather-removed, eviscerated and organ-removed livestock and poultry products are used as raw materials. The processing method is that prepared Chinese herbal drugs and dry fruit are respectively mixed according to the livestock and poultry proportion and are grinded into powders of 80 orders. The powders are decocted with clean water and are filtered to be made into auxiliary material liquid. The just killed livestock and poultry are treated and disinfected by classification and grading. The auxiliary material liquid is filled in a brine injector to inject the auxiliary materials into the whole livestock and poultry products. The injected half finished products are put in a vacuum rolling machine to massage and roll the livestock and poultry meat products. The rolled half finished products are shaped, dried, quickly frozen and packaged according to requirements. The present invention reasonably adds effective nutritional components of Chinese herbal drugs, vegetables and fruits, which can change a thing that vitamins are lack in original meat product nutrition components. The product has the advantages of delicious performance, convenience and nutritional and health-care performances.

Description

Technical field: [0001] The present invention relates to a processing method of meat products, in particular to a processing method of balanced nutritional meat and vegetables and livestock and poultry products Background technique: [0002] At present, there are many processing methods for livestock and poultry meat products, but the main processing purpose and process are generally the same, mainly through the process of making sauce or marinating to ripen fresh products. From the perspective of the rationality of its nutritional structure, it is not satisfactory. For example, the pH value of cooked food products is low (5.8-6.8) and cannot be close to the pH value of human body fluid (7.35-7.45), which will cause the imbalance of human body pH value, and there are factors that affect human health. . Modern medical research has proved that under normal circumstances, the occurrence of various human diseases is more or less closely related to the balance of nutrients in th...

AI Technical Summary

Problems solved by technology

[0002] At present, there are many processing methods for livestock and poultry meat products, but the main processing purpose and technology are generally the same, mainly through the process of making sauce or marinating to ripen fresh products. From the perspective of the rationality of its nutritional structure, it is not satisfactory. For example, the pH value of cooked food products is low (5.8-6.8) and cannot be close to the pH value of human body fluid (7.35-7.45), which will cause an imbalance in the pH value of the human body, and there are factors that affect human health.