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Processing method for dried livestock meat egg

A processing method and technology for livestock and poultry meat, which are applied in the field of processing dried livestock and poultry meat and eggs, can solve problems such as egg products that have not yet been found, and achieve the effects of rich nutritional value, good taste, and uniform mixing of eggs and meat.

Active Publication Date: 2012-10-03
广东真美食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, no technology has been found to combine egg products with livestock and poultry meat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0027] Example: (1) Raw material selection: select livestock and poultry meat that has passed inspection and quarantine;

[0028] (2) Optional: Manually remove bone skin, hard tendons, lymph glands, fat, congestion and other impurities, and cut livestock and poultry meat into rectangular raw meat with a length of 8 cm and a width of 3 cm;

[0029] (3) Injection: Put the following brine ingredients into the brine blender, and automatically stir and adjust until the materials are fully dissolved to make brine, and inject the brine into the raw meat according to the traditional process;

[0030] Brine ingredients: based on 100 parts by weight of raw meat, 27 parts by weight of water, 3 parts by weight of soybean protein, 2 parts by weight of white sugar, 2 parts by weight of table salt, 0.3 parts by weight of phosphate, 0.8 parts by weight of red yeast rice, and 0.05 parts by weight of sodium erythorbate Parts by weight, sodium nitrite 0.015 parts by weight;

[0031] (4) Vacuum...

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PUM

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Abstract

The invention discloses a processing method for dried livestock meat egg. The processing method for the dried livestock meat egg comprises the following steps: selecting raw materials; trimming; injecting or pickling; performing vacuum kneading; performing secondary stirring; whipping eggs; preparing colloidal materials; mixing the materials and canning; inversely pressurizing and shaping; marinating and cooking; air-drying and seasoning; shaping and mixing; packaging; and sterilizing to prepare the products. The processing method for the dried livestock meat egg has the characteristics that the product is beautiful and has the characteristics of steamed eggs, the characteristics of brine harms, uniform cross section and abundant nutritional value; the problems about color, tenderness and quality of livestock meat and combination of the livestock meat and eggs are solved; the influence of the traditional cooking technology on the water content, the color, the quality and the fragrance of the dried meat egg is reduced and the whole quality of the dried meat egg is improved; the eggs and the meat are combined perfectly; the egg and the meat at each part of the product are mixed uniformly; and the product has high elasticity and good mouthfeel.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for processing dried meat and eggs of livestock and poultry. Background technique [0002] Heat coagulated egg products are products made of fresh eggs, salted eggs and preserved eggs as the main raw materials, with or without auxiliary materials and condiments, which are heated after canning. After the lean meat of livestock and poultry is processed by salt water injection, tenderization, low-temperature pickling (or vacuum tumbling), filling and cooking, the lean meat has high water retention, tender and juicy, delicious, crisp, tender and fragrant, and nutritious. rich features. As yet, no technology has been found to combine egg products and poultry meat. Contents of the invention [0003] The purpose of the invention is to provide a method for processing dried meat and eggs of livestock and poultry to meet the needs of consumers. [0004] The processing method of dried live...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/318A23L1/315A23L1/32A23L1/29A23L13/10A23L13/50A23L13/70A23L15/00A23L33/00
CPCY02A40/90
Inventor 庄沛锐陈楚锐刘伟春
Owner 广东真美食品股份有限公司
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