Processing method of quick-frozen meat pie with low fat, high protein and high fibers

Abstract

The invention discloses a processing method of a quick-frozen meat pie with low fat, high protein and high fibers. The processing method comprises the following steps of selecting fresh lean pork and fat pork with good color, and then respectively mincing the lean pork and the fat pork which are cut into blocks utilizing a meat mincer with the pore diameter being 5-10mm so as to obtain minced lean pork and minced fat pork; mixing inulin and isolated soybean protein, so as to obtain a dry mixture; adding normal-temperature water into the dry mixture, and stirring uniformly so as to obtain mixed gel with the inulin and the isolated soybean protein; mixing the minced lean pork, the minced fat pork and the mixed gel with the inulin and the isolated soybean protein uniformly according to the weight ratio of 6 to (2-4) to (1-2) so as to obtain a fresh mixture; and adding salted seasoning into the fresh mixture, stirring uniformly, salting for 2-3 hours at the temperature of 0-4 DEG C and then preparing into the quick-frozen meat pie. The quick-frozen meat pie is more reasonable in nutritional structure and more convenient to eat than those of a traditional meat pie, and the texture characteristics and the flavor have no obvious difference from those of the traditional meat pie.

Description

technical field [0001] The invention relates to a low-fat, high-protein, high-fiber quick-frozen meat pie processing method, which belongs to the technical field of meat product processing. technical background [0002] Meatloaf has a long history in our country. It is loved by people because of its strong fragrance and tender taste. It is a dish that often appears in hotels and restaurants in China. However, the fat content of traditional Chinese meat pies is mostly more than 30%, and the saturated fatty acid and cholesterol content are high, which may cause adverse symptoms such as hypertension, hyperlipidemia and obesity. Therefore, the development of low-fat patties is the general trend. However, fat is an important raw material for meat patties to produce a strong flavor. It is not feasible to reduce fat only by reducing the fat content in meat. It is necessary to choose a fat substitute that will not affect the meat patties under the premise of reducing fat. flavor. ...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the defect of high fat content in traditional Chinese meat pies, and considering the problem that meat products hardly contain dietary fiber beneficial to the human intestinal tract, to provide a low-fat, high-protein, high-fiber quick-frozen meat The processing method of the cake