Method for processing animal minced meat

A processing method and technology of minced animal meat, which is applied in the direction of processed meat, meat tenderization, food science, etc., can solve the problems that the utilization value is not maximized, and minced meat is difficult to be effectively and fully utilized.

Inactive Publication Date: 2010-06-09
青岛康大食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is generally difficult for these minced meat to be effectively and fully utilized, and its utilization value has not been fully reflected

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 1. Select 10kg of fresh minced pork that has no soft and hard bones, no foreign matter, no fat, no impurities and large bruises, clean it, and control the temperature below 10°C.

[0015] 2. Add 0.3kg of protein, 0.25kg of salad oil, 0.08kg of compound phosphate, and 0.03kg of seasoning to the raw meat, and put it into a vacuum tumbler for tumbling. The vacuum degree is -0.06-0.08Mpa, the temperature is controlled below 10°C, and the tumbling time is 40 minutes.

[0016] 3. Marinate the rolled meat at a low temperature of 0-4°C for 2 hours.

[0017] 4. Pour the marinated meat into the blender, mix 0.1kg of the meat binder and 0.2kg of water evenly, then add it into the blender, and mix it with the raw meat evenly.

[0018] 5. Arrange the evenly stirred meat into regular shapes such as cylinders or blocks, and apply a pressure of more than 2 times the weight of the meat evenly in an environment below 10°C for 2 hours to shape it.

[0019] 6. Quick-freeze the shaped mea...

Embodiment 2

[0021] 1. Select 10kg of fresh minced beef with no soft and hard bones, no foreign matter, no fat, no impurities and large bruises, wash it clean, and control the temperature below 10°C.

[0022] 2. Add 0.4kg of protein, 0.2kg of salad oil, 0.05kg of compound phosphate, and 0.05kg of seasoning to the raw meat, and put it into the vacuum tumbler for tumbling. Vacuum degree -0.06--0.08Mpa, the temperature is controlled below 10°C, and the tumbling time is 60 minutes.

[0023] 3. Marinate the rolled meat at a low temperature of 0-4°C for 2 hours.

[0024] 4. Pour the marinated meat into the blender, mix 0.15kg of meat binder and 0.3kg of water evenly, then add it to the blender, and mix with the raw meat evenly.

[0025] 5. Arrange the evenly stirred meat into regular shapes such as cylinders or blocks, and apply a pressure of more than 2 times the weight of the meat evenly in an environment below 10°C for 2 hours to shape it.

[0026] 6. Quick-freeze the shaped meat in a freez...

Embodiment 3

[0028] 1. Select 10kg of fresh minced rabbit meat without soft and hard bones, foreign matter, fat, impurities and large bruises, wash it clean, and control the temperature below 10°C.

[0029] 2. Add 0.35kg of protein, 0.3kg of salad oil, 0.1kg of compound phosphate, and 0.05kg of seasoning to the raw meat, and put it into a vacuum tumbler for tumbling. Vacuum degree -0.06--0.08Mpa, the temperature is controlled below 10°C, and the tumbling time is 60 minutes.

[0030] 3. Marinate the rolled meat at a low temperature of 0-4°C for 2 hours.

[0031] 4. Pour the marinated meat into the blender, mix 0.15kg of meat binder and 0.3kg of water evenly, then add it to the blender, and mix with the raw meat evenly.

[0032] 5. Arrange the evenly stirred meat into regular shapes such as cylinders or blocks, and apply a pressure of more than 2 times the weight of the meat evenly in an environment below 10°C for 2 hours to shape it.

[0033] 6. Quick-freeze the shaped meat in a freezer b...

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PUM

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Abstract

The invention discloses a method for processing animal minced meat, which comprises the steps of: adding auxiliary materials such as protein, meat adhesives, compound phosphate, seasoning and the like into the minced meat, performing processes of vacuum tumbling, salting, stirring and the like for forming through finishing, and applying a certain pressure to form a structure similar to one-piece meat through refrigeration. After being cutting into slices, meat products produced by the processing method are good in flakiness and elastic, can be kept perfect integrity after being cooked, are tender and smooth in mouthfeel through long-term cooking, can be used for cooking of instant boiling, roasting, stir-frying and the like and production of other meat products, and improves the utilization factor and additional value of the minced meat.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of minced animal meat. Background technique [0002] Meat is an indispensable food in people's daily diet and is the main source of protein. In recent years, with the improvement of people's living standards, the proportion of meat consumption in daily life is increasing. The production of meat There are more and more food slaughtering and processing enterprises. In the process of production and processing, it is inevitable to bring a lot of small pieces of minced meat. These minced meats are generally difficult to be effectively fully utilized, and their utilization value has not been maximized. [0003] purpose of invention [0004] The object of the present invention is to provide a method for processing animal minced meat. The processing method is to add various auxiliary materials and use modern processing technology to form the animal minced meat, and make...

Claims

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Application Information

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IPC IPC(8): A23L1/311A22C5/00A22C7/00A22C9/00A23L13/10
Inventor 安丰君王绍辉刘金鹏杨臣斗管鹏
Owner 青岛康大食品有限公司
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