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Preparation method of vacuum fried compound instant meat

A technology of vacuum frying and production method, which is applied in food preparation, food forming, food science and other directions, can solve the problems of loss of nutrition, harm, deterioration, etc., and achieves short rehydration time, short dehydration time, and flavor preservation. Good results

Inactive Publication Date: 2009-09-16
臧乘誉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the high-temperature roasting step, a higher roasting temperature (up to 240° C.) is required to complete the dehydration, drying and aroma enhancement, and the high-temperature roasting will cause the oil of the jerky itself to deteriorate rapidly and produce substances harmful to the human body ( Such as; acrylamide and other carcinogens), which are harmful to human health
Second, during the high-temperature baking process, the protein nutrients in the jerky blanks will be damaged and deteriorated due to high temperature and lose nutrients
Third, traditional jerky cannot be rehydrated as quickly as instant noodles, and it is not suitable for cooking, and it is not convenient for food and beverage matching
In addition, traditional jerky is very hard and can only be a kind of leisure food, so the market consumption is relatively limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1, make compound instant meat with fresh lean pork, its step is:

[0021] 1) Prepare minced meat, mince animal meat and mash it into minced meat. In the preparation of meat pulp, the fresh pork is first cut, washed and minced, and then mashed into a meat pulp, that is, the pork is put into a refrigerated meat pulp machine to be processed into minced meat, and the pulping temperature is kept at 2°C.

[0022] 2) Mixing, stir the minced meat and auxiliary materials into a mixture. In the method, vegetable protein powder, ie, soybean protein powder and konjac gum are used as auxiliary materials, and seasoning agents can also be added according to food flavor requirements. In mixing, the weight ratio of each component is: 70 parts of minced meat, auxiliary materials include 55 parts of soybean protein powder and 3 parts of konjac gum, and the pure water added is 45% of the weight of auxiliary materials; Put it into a vacuum mixer and stir and mix; under a negati...

Embodiment 2

[0027] Embodiment 2, making composite instant meat with fresh lean beef. Proceed as follows:

[0028] 1) Prepare minced meat, mince animal meat and mash it into minced meat. In the preparation of the meat paste, the beef is first cut, washed and minced, and then mashed into a meat paste, that is, the pork is put into a refrigerated meat paste machine to be processed into a meat paste, and the pulping temperature is kept at 5°C.

[0029] 2) Mixing, stir the minced meat and auxiliary materials into a mixture. In the method, vegetable protein powder, ie, soybean protein powder and konjac gum are used as auxiliary materials, and seasoning agents can also be added according to food flavor requirements. In mixing, the weight ratio of each component is: 50 parts of minced meat, auxiliary materials include 35 parts of soybean protein powder and 5 parts of konjac gum, and the purified water added is 35% of the weight of auxiliary materials; Put it into a vacuum mixer and stir and mi...

Embodiment 3

[0034] Embodiment 3, fresh chicken is made composite instant meat.

[0035] 1) Prepare minced meat, mince animal meat and mash it into minced meat. In the preparation of meat paste, the fresh chicken is first cut, washed and minced, and then mashed into a meat paste, that is, the pork is put into a refrigerated meat paste machine to be processed into a meat paste, and the pulping temperature is kept at 7°C.

[0036] 2) Mixing, stir the minced meat and auxiliary materials into a mixture. In the method, vegetable protein powder, ie, soybean protein powder and konjac gum are used as auxiliary materials, and seasoning agents can also be added according to food flavor requirements. In mixing, the weight ratio of each component is: 60 parts of minced meat, auxiliary materials include 45 parts of soybean protein powder and 4 parts of konjac gum, and the purified water added is 40% of the weight of auxiliary materials; Put it in a vacuum mixer and stir and mix; under a negative pres...

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PUM

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Abstract

The invention relates to a preparation method of vacuum fried compound instant meat. The method is characterized by comprising the following steps of: 1) preparation of meat emulsion: animal meat is ground and mashed into the meat emulsion; 2) mixing: the meat emulsion, auxiliary materials and water are mixed to form a mixture, wherein the auxiliary materials comprise vegetable protein and konjak gum; 3) extrusion and expansion: the mixture is extruded and expanded for shaping; 4) cutting: the mixture after being extruded and expanded for shaping is cut into required shape; 5) vacuum frying dehydration: the cut mixture is treated with vacuum frying dehydration; and 6) cooling and packaging: the dehydrated mixture is cooled and packaged. The vacuum fried compound instant meat prepared by the method not only prevents defects caused by the high-temperature frying or high-temperature baking method, but also has the advantages of short dehydration time, low oil content, short rehydration time, low loss of nutrients, good taste, good flavor preservation effect and convenient eating. Therefore, the vacuum fried compound instant meat is novel nutritious and convenient food. Moreover, the vacuum fried compound instant meat is applicable to storage, transportation, traveling, combat readiness, and disaster relief.

Description

technical field [0001] The invention relates to a method for making instant food, in particular to a method for making vacuum-fried composite instant meat. Background technique [0002] Commercially available food traditional jerky (dried meat) is generally made by roasting and dehydrating whole slices or whole pieces of meat with traditional techniques. The processing process is generally to put the jerky blanks with seasonings on the baking tray, dry and dehydrate, and bake at high temperature. Because it is baked at high temperature, the dried meat enhances its aroma. However, in the high-temperature roasting step, a higher roasting temperature (up to 240° C.) is required to complete the dehydration, drying and aroma enhancement, and the high-temperature roasting will cause the oil of the jerky itself to deteriorate rapidly and produce substances harmful to the human body ( Such as; acrylamide and other carcinogens), which are harmful to human health. Second, during th...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23P1/12A23P1/14A23L13/60A23P30/34
Inventor 臧乘誉
Owner 臧乘誉
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