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Convenient ready-to-eat composite vegetable and meat product

A technology for meat products and vegetables, applied in the field of convenient and ready-to-eat meat products, which can solve the problems of low dietary fiber, high fat, and nutritional imbalance, and achieve the effects of reducing calorie and fat content, balanced nutrition, and improving texture

Active Publication Date: 2014-04-09
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional meat products, high fat, low dietary fiber, unbalanced nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The convenient and ready-to-eat compound vegetable meat product comprises the following raw materials and auxiliary materials in parts by weight:

[0024] Raw materials: lean pork 34 Kg, fat pork 7 Kg, yam 6.5 Kg, carrot 6.5 Kg, potato 13 Kg, potato flour 12 Kg, wheat flour 13 Kg;

[0025] Accessories: salt 1.5 Kg, white sugar 1.5 Kg, ginger powder 0.5 Kg, garlic 2.0 Kg, compound phosphate 1.0 Kg, monosodium glutamate 0.3 Kg, cooking wine 1.0 Kg.

[0026] The specific processing operation steps of the instant compound vegetable and meat product are as follows:

[0027] (1) Dice and mix lean pork and fat pork respectively, add auxiliary materials, stir and mix evenly at a temperature of 0-10°C to obtain 3mm 3 Small pieces of mixed diced meat;

[0028] (2) Wash the compound vegetables separately, peel them, cut into cubes, and blanch them in boiling water for 5 minutes to get 3mm 3 Small pieces of diced compound vegetables;

[0029] (3) Mix the mixed diced meat, diced...

Embodiment 2

[0037] Raw materials: lean beef 33 Kg, pork fat 8 Kg, yam 6.0 Kg, carrot 6.0 Kg, potato 12 Kg, potato flour 13 Kg, wheat flour 12 Kg;

[0038] Accessories: salt 2.0 Kg, white sugar 2.0 Kg, ginger powder 0.8 Kg, garlic 2.5 Kg, compound phosphate 1.2 Kg, monosodium glutamate 0.5 Kg, cooking wine 1.5 Kg.

[0039] The specific processing steps (4) of the convenient and ready-to-eat compound vegetable and meat product: steam the cake base under normal pressure steam for 35 minutes, cool it to a temperature below 70°C, and bake it in a far-infrared oven at a temperature of 70°C for 35 minutes. get cooked cakes;

[0040] Other processing steps and conditions are with example 1.

[0041] The obtained convenient and instant compound vegetable meat product has a protein content of 15.1%, a fat content of 10.0%, a moisture content of ≤60%, a total dietary fiber content of ≥1.42%, and the aroma of beef.

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PUM

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Abstract

The invention relates to a convenient ready-to-eat composite vegetable and meat product which comprises lean or beef, lardo, composite vegetables, potato granules, wheat powder and accessory ingredients, wherein the composite vegetables comprise yams, carrots and potatoes. A preparation method is a curing technical method for mixing the mixed diced meat, the composite chopped vegetables, the potato granules and the wheat powder for forming, and performing steaming and low-temperature baking. The convenient ready-to-eat composite vegetable and meat product has the quality requirements that the protein content is more than or equal to 14 percent, the fat content is less than or equal to 10 percent, the water content is less than or equal to 60 percent, and the total dietary fiber content is more than or equal to 1.4 percent. According to the convenient ready-to-eat composite vegetable and meat product disclosed by the invention, the species of meat products are enriched, and the nutritional structure of the meat product is improved; furthermore, industrialized production is easy to implement.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a convenient and instant meat food. Background technique [0002] Meat products are an indispensable class of food in people's daily life. Traditional meat products are high in fat, low in dietary fiber, and unbalanced in nutrition. With the rapid development of society, people pay more and more attention to the safety, nutrition, delicacy and convenience of food. The development of delicious and nutritionally balanced staple meat products represents a development direction of meat products. The organic combination of vegetables and meat products can not only balance nutrition, but also enrich the flavor and variety of meat products. [0003] Studies have shown that yams, carrots, and potatoes are rich in vitamins, trace elements, dietary fiber and active substances. Yam has various physiological functions such as regulating endocrine, lowering blood fat, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/214A23L1/216A23L1/09A23L29/30
CPCA23L5/10A23L13/428A23L13/67A23L19/00A23L19/10A23L19/15A23V2002/00A23V2200/08A23V2200/20
Inventor 姚静陈从贵卢秋红王武方红美
Owner HEFEI UNIV OF TECH
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