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Processing method of meat-particle luncheon meat

A processing method and technology of luncheon meat, applied in the fields of application, food preparation, food science, etc., can solve the problems of inability to satisfy the chewing enjoyment of meat, lack of meat and oily feeling, increased water and oil retention capacity, etc. Strong elasticity, outstanding sensuality, good taste

Inactive Publication Date: 2013-12-25
NANJING YURUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the cutting and mixing process is not properly controlled, the muscle fibers of the raw meat will become chylus, which will cause a high degree of protein precipitation in the meat, increase the water and oil retention capacity, and form a finer cut surface, lacking the texture of meat and oiliness.
[0004] The existing luncheon meat processing method is to put the thawed meat into a high-speed automatic vacuum chopping machine, add ingredients and borneol, chop and emulsify in a vacuum state, and the temperature is -3°C to 0°C when the material is discharged, and the time is 5 ~7 minutes, the cut surface of the product is in the shape of uniform minced meat, with a uniform taste and no feeling of meat grains, which cannot satisfy the chewing enjoyment brought by meat grains

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: Raw material 100kg, higher than machine weight (ordinary grade product)

[0015] 1. Preparation of emulsified fat: 40kg of fat (cheek or belly fat) is twisted through a 4-6mm orifice plate and poured into a chopping machine, adding 12kg of soybean protein isolate powder, 12kg of cassava modified starch, 20kg of ice chips, and chopping at a high speed Stir to prepare emulsified fat.

[0016] 2. Preparation of lean meat cubes: Pre-divide 20kg of lean meat into pieces of 3-5cm in width and height, freeze in a -20°C freezer for 24 hours, pour into a chopping machine after the surface is moderately hard, add 10kg of ice chips, and chop at a high speed When it is mixed into 3-5mm granular size, it will be put into the barrel car for later use.

[0017] 3. Preparation of emulsified meat paste: Sorting 40kg of fresh raw lean meat, twisting it into 6mm and pouring it into the chopping machine, adding 5.3kg of salt, 1.2kg of white sugar, 0.3kg of carrageenan, 0.1kg...

Embodiment 2

[0019] Embodiment 2: Raw material 100kg, low machine weight (superior product)

[0020] (1) Squeeze 30kg of marinated fat with a 4-6mm orifice plate, pour it into a chopping machine for high-speed chopping, add 10kg of ice chips, and add 8.4kg of concentrated protein and 8kg of cassava denatured when chopping to 6°C Starch and 10kg ice chips continue to chop and mix. When the chopping reaches 8°C, take it out of the pan to form emulsified fat and take it out for use. The meat temperature is ≤10°C.

[0021] (2) Cut 20kg of fresh raw pork into chunks of 3-5cm in length, width and height, freeze at -10±2°C for 24 hours, take out and thaw until the surface of the raw meat can be pressed with fingers, and when depressions appear, start chopping and mixing at high speed until Chop and mix until the raw meat has a particle size of about 3mm, take it out and set aside.

[0022] (3) Take 50kg of fresh raw pork and grind it with a 3-4mm orifice plate, pour it into the chopping machine,...

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PUM

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Abstract

The invention discloses a processing method of meat-particle luncheon meat. On the basis of original meat-paste luncheon meat, granular frozen meat particles are manufactured through the process that frozen meat is directly chopped and is placed in emulsification meat paste in a stirring mode, and the meat-particle luncheon meat is formed. Slices of the meat-particle luncheon meat have meat particles, the layering feeding is strong, the chewing taste is different from that of original meat paste production, and the chewing elasticity and chewing enjoyment are improved in the great degree.

Description

technical field [0001] The invention relates to a processing method of a new luncheon meat, belonging to the technical field of food processing. Background technique [0002] Luncheon meat has a unique flavor and is easy to eat. It is popular among consumers and is one of the main canned meats exported by my country. After nearly 50 years of development, luncheon meat production technology, raw material standards, pickling methods, and key equipment improvements have made great progress. This canned food is convenient to eat and easy to store since the meat is placed in an airtight jar. [0003] Luncheon meat is a high-temperature emulsified ham product. The most important part of the emulsified product is the chopping process. The quality of the product is closely related to the temperature control, the amount of ice water added, and the chopping degree during the chopping process. If the cutting and mixing process is not properly controlled, the muscle fibers of the raw ...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L13/60A23L13/40
Inventor 徐宝才周辉韩衍青李景军王赟
Owner NANJING YURUN FOOD
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