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A processing method of low-fat, high-protein and high-fiber quick-frozen meatloaf

A processing method and high-protein technology, applied in food science and other fields, can solve the problems of high fat content and non-existence, and achieve the effects of low cooking loss, increased yield, and reasonable nutrition

Active Publication Date: 2017-07-18
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for processing low-fat, high-protein, high-fiber quick-frozen patties, comprising the following steps:

[0028] (1) Preparation of lean pork mince and pig fat mince:

[0029] Select fresh lean pork and pig fat with good color, remove hair, wash, and then use a meat grinder with an aperture of 5mm to grind the lean pork and pig fat that have been cut into pieces to obtain lean pork mince and pig fat Fat;

[0030] (2) Preparation of pig fat substitute:

[0031] mixing inulin and soybean protein isolate to obtain a mixed dry product; then adding normal temperature water to the mixed dry product and stirring evenly to obtain a mixed gel of inulin and soybean protein isolate;

[0032] (3) Mixing:

[0033] According to the weight ratio, the lean pork mince: pig fat fat min: inulin soybean protein isolate mixed gel=6:2:2 are mixed evenly to obtain mixed fresh material;

[0034] (4) Pickled:

[0035] Mix fresh ingredients according to the weight ratio: marinade se...

Embodiment 2

[0044] A method for processing low-fat, high-protein, high-fiber quick-frozen patties, comprising the following steps:

[0045] (1) Preparation of lean pork mince and pig fat mince:

[0046] Select fresh lean pork and pig fat with good color, remove hair, wash, and then use a meat grinder with an aperture of 10mm to grind the cut lean pork and pig fat respectively to obtain lean pork mince and pig fat Fat;

[0047] (2) Preparation of pig fat substitute:

[0048] mixing inulin and soybean protein isolate to obtain a mixed dry product; then adding normal temperature water to the mixed dry product and stirring evenly to obtain a mixed gel of inulin and soybean protein isolate;

[0049] (3) Mixing:

[0050] According to the weight ratio, the lean pork mince: pig fat fat min: inulin and soybean protein isolate mixed gel=6:3:1 are mixed evenly to obtain mixed fresh material;

[0051] (4) Pickled:

[0052] Mix fresh ingredients according to the weight ratio: marinade seasoning =...

Embodiment 3

[0061] A method for processing low-fat, high-protein, high-fiber quick-frozen patties, comprising the following steps:

[0062] (1) Preparation of lean pork mince and pig fat mince:

[0063] Select fresh lean pork and pig fat with good color, remove hair, wash, and then use a meat grinder with an aperture of 8mm to grind the lean pork and pig fat that have been cut into pieces to obtain lean pork mince and pig fat Fat;

[0064] (2) Preparation of pig fat substitute:

[0065] mixing inulin and soybean protein isolate to obtain a mixed dry product; then adding normal temperature water to the mixed dry product and stirring evenly to obtain a mixed gel of inulin and soybean protein isolate;

[0066] (3) Mixing:

[0067] According to the weight ratio, the lean pork mince: pig fat fat min: inulin soybean protein isolate mixed gel=6:1:3 are mixed evenly to obtain mixed fresh material;

[0068] (4) Pickled:

[0069] Mix fresh ingredients according to the weight ratio: marinade se...

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Abstract

A method for processing low-fat, high-protein, high-fiber quick-frozen meatloaf, comprising the following steps: selecting fresh lean pork and pig fat with good color and luster, and then using a meat grinder with an aperture of 5-10mm to grind the lean meat into pieces respectively. Mince pork and pig fat to obtain lean pork mince and pig fat mince; mix inulin and soybean protein isolate to obtain a dry mixture; then add room temperature water to the dry mixture and stir evenly to obtain a mixture of inulin and soybean protein isolate Gel; according to the weight ratio, mix lean pork mince: pig fat fat mince: inulin soybean protein isolate mixed gel=6:2~4:1~2 to obtain mixed fresh material; add pickled fresh material to mixed fresh material Prepare the seasoning, stir evenly, and marinate at 0-4°C for 2-3 hours to make quick-frozen patties. The low-fat, high-protein, high-fiber quick-frozen patty of the invention is more reasonable in nutritional structure and more convenient to eat than the traditional patty, and has no significant difference in texture characteristics and flavors from the traditional patty.

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. [0002] technical background [0003] 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. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/60A23L29/206
Inventor 滕建文邓秀蝶王勤志夏宁韦保耀黄丽
Owner GUANGXI UNIV
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