Non-smoked, non-fried, non-carbonado and non-salt-boiled meat product processing method
A processing method and technology of meat products, which are applied in the four non-processing fields of livestock, poultry and aquatic products, to achieve the effect of reducing harmful substances
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Embodiment 1 4
[0017] The preparation of embodiment 1 four non-smoked fish
[0018] 1. Preparation of flavor enhancer: D-glucose 5%, L-lysine 8%, thiamine 8%, D-xylose 7%, L-glutamic acid 6%, L-cysteine 10% %, 10% of L-alanine, 5% of hydrochloric acid, and 41% of distilled water are mixed, fully dissolved, and the pH value of the solution is adjusted to 7.0 with hydrochloric acid or sodium hydroxide to obtain a flavor enhancer.
[0019] 2. Preparation of incense: 1% guaiacol, trans, trans-2,4-heptadienal 2%, 4-methylguaiacol 6%, ethyl valerate 10%, 3 -Acetyl-2,5-dimethylfuran 3%, furfural 3%, ethyl butyrate 1%, 2-ethylpyrazine 5%, eugenol 3%, 4-vinylphenol 4%, 2, 5-Dimethyl-3-acetylfuran 2%, 2,3-dimethylpyrazine 3%, methyl eugenol 3%, 5-methylfurfural 3%, maltol 4%, acetic acid 15%, Mix 3% ethanol and 30% distilled water and dissolve it fully.
[0020] 3. Preparation of pickling solution: (per catty of water) 2.5g Angelica dahurica, 2.5g star anise, 2g cumin, 5g cinnamon, 2.5g ginger, 1...
Embodiment 2 4
[0027] The preparation of embodiment 2 four non-smoked fish
[0028] 1. Preparation of flavoring agent: D-glucose 2%, L-lysine 7%, thiamine 10%, D-xylose 6%, L-glutamic acid 7%, L-cysteine 8% %, 12% of L-alanine, 3% of hydrochloric acid and 45% of distilled water are mixed, fully dissolved, and the pH value of the solution is adjusted to 7.0 with hydrochloric acid or sodium hydroxide to obtain a flavor enhancer.
[0029] 2. Preparation of incense: 5% guaiacol, trans, trans-2,4-heptadienal 1%, 1% 4-methylguaiacol, 3% ethyl valerate, 3 -Acetyl-2,5-dimethylfuran 4%, furfural 4%, ethyl butyrate 1%, 2-ethylpyrazine 3%, eugenol 2%, 4-vinylphenol 8%, 2, 5-Dimethyl-3-acetylfuran 3%, 2,3-dimethylpyrazine 2%, methyl eugenol 7%, 5-methylfurfural 7%, maltol 5%, acetic acid 20%, Mix 2% ethanol and 32% distilled water and dissolve it fully.
[0030] 3. Preparation of pickling solution: (per catty of water) 3g Angelica dahurica, 3g star anise, 3g cumin, 4g cinnamon, 2g ginger, 2g pepper...
Embodiment 3 4
[0037] The preparation of embodiment 3 four non-smoked fish
[0038] 1. Preparation of flavor enhancer: D-glucose 9%, L-lysine 2%, thiamine 5%, D-xylose 5%, L-glutamic acid 9%, L-cysteine 15% %, 5% of L-alanine, 5% of hydrochloric acid, and 45% of distilled water are mixed, fully dissolved, and the pH value of the solution is adjusted to 7.0 with hydrochloric acid or sodium hydroxide to obtain a flavor enhancer.
[0039] 2. Preparation of incense: 3% guaiacol, trans, trans-2,4-heptadienal 3%, 4-methylguaiacol 4%, ethyl valerate 7%, 3 - Acetyl-2,5-dimethylfuran 2%, furfural 2%, ethyl butyrate 2%, 2-ethylpyrazine 4%, eugenol 6%, 4-vinylphenol 2%, 2, 5-Dimethyl-3-acetylfuran 2%, 2,3-dimethylpyrazine 4%, methyl eugenol 2%, 5-methylfurfural 2%, maltol 2%, acetic acid 13%, Mix 5% ethanol and 35% distilled water and dissolve it fully.
[0040]3. Preparation of pickling solution: (per catty of water) 2g Angelica dahurica, 2g star anise, 2.5g cumin, 6g cinnamon, 3g ginger, 1.5g pe...
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