Novel fried-flavor high-calcium minced meat conditioning gel product and production process thereof

A technology for conditioning gels and products, applied in food science and other directions, can solve problems such as a reduction rate of less than 30%, and achieve the effects of increased absorption capacity, enhanced absorption, and good taste

Pending Publication Date: 2017-07-21
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] To sum up, it can be seen that vacuum frying is often used to reduce the oil content of fried foods. This method can reduce the oil content to a certain extent, but the reduction rate is less than 30%.

Method used

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  • Novel fried-flavor high-calcium minced meat conditioning gel product and production process thereof
  • Novel fried-flavor high-calcium minced meat conditioning gel product and production process thereof
  • Novel fried-flavor high-calcium minced meat conditioning gel product and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] (1) Choose fresh lean pork meat, wash it with cold water below 4-10°C, cut it into pieces after cleaning, and drain the surface water of the meat piece;

[0054] (2) Preparation of the original seasoning liquid: replace the seasoning liquid with ice water to obtain the original seasoning liquid.

[0055] (3) Put the pretreated meat pieces in step (1) into a food conditioner, chop and mix for 1 minute under the conditions of temperature control at 4-10°C and rotation speed of 1200-1800r / min to obtain minced meat, add fish paste and The mixture of emulsified fat meat, soybean protein isolate and ice water was chopped and mixed for 1.5 minutes, then salt was added and mixed for 0.5 minutes, then the mixture of original seasoning liquid, potato starch and compound phosphate was added and mixed for 1.5 minutes.

[0056] (4) Pour the minced pork pulp seasoned and chopped evenly in step (3) into the casing, and seal both ends. Heating in a water bath at 90°C for 30-40min, the...

Embodiment 2

[0060] (1) Choose fresh lean pork meat, wash it with cold water below 4-10°C, cut it into pieces after cleaning, and drain the surface water of the meat piece;

[0061] (2) Preparation of the original seasoning liquid: replace the seasoning liquid with ice water to obtain the original seasoning liquid.

[0062] (3) Put the pretreated meat pieces in step (1) into a food conditioner, chop and mix for 1 minute under the conditions of temperature control at 4-10°C and rotation speed of 1200-1800r / min to obtain minced meat, add fish paste and The mixture of emulsified fat meat, soybean protein isolate and ice water was chopped and mixed for 1.5 minutes, then salt was added and mixed for 0.5 minutes, then the mixture of original seasoning liquid, potato starch and compound phosphate was added and mixed for 1.5 minutes.

[0063] (4) Pour the minced pork pulp seasoned and chopped evenly in step (3) into the casing, and seal both ends. Heating in a water bath at 90°C for 30-40min, the...

Embodiment 3

[0069] (1) Choose fresh lean pork meat, wash it with cold water below 4-10°C, cut it into pieces after cleaning, and drain the surface water of the meat piece;

[0070] (2) Preparation of the original seasoning liquid: replace the seasoning liquid with ice water to obtain the original seasoning liquid.

[0071] (3) Put the pretreated meat pieces in step (1) into a food conditioner, chop and mix for 1 minute under the conditions of temperature control at 4-10°C and rotation speed of 1200-1800r / min to obtain minced meat, add fish paste and The mixture of emulsified fat meat, soybean protein isolate and ice water was chopped and mixed for 1.5 minutes, then salt was added and mixed for 0.5 minutes, then the mixture of original seasoning liquid, potato starch and compound phosphate was added and mixed for 1.5 minutes.

[0072] (4) Pour the minced pork pulp seasoned and chopped evenly in step (3) into the casing, and seal both ends. Heating in a water bath at 90°C for 30-40min, the...

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Abstract

The invention belongs to the field of food processing and relates to a novel fried-flavor high-calcium minced meat conditioning gel product and a production process thereof. The conditioning gel product comprises, by weight, 100 parts of lean meat, 20-32 parts of fat meat, 20-30 parts of minced fish, 8-12 parts of isolated soybean protein, 20-30 parts of potato starch, 60-85 parts of ice water, 2.5-3.5 parts of edible salt, 1.5-7.5 parts of compound seasoning, 0.2-0.8 part of compound phosphate, wherein the compound phosphate is compounded by sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate according to the proportion of (1.5-2.5):(1.5-2.5):1. The novel fried-flavor high-calcium minced meat conditioning gel product and the production process thereof have the advantages that the gel performance of minced meat can be increased favorably by using the high-temperature hot air flow technology, the product can have the appearance and taste of a fried product, the oil content of the product is lower up to 50% as compared with that of traditional fried sausages, the minced fish contained in the product can have certain bone fragrance under the action of high-temperature air flow to allow the product to be mellow, rich and unique in flavor, the product can satisfy the nutritional, healthy and delicious requirements on food, and the market development of the minced meat gel product is further promoted.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a novel fried-flavored high-calcium minced meat conditioning gel product and a production process thereof. Background technique [0002] Frying is a processing method of cooking and drying food. It is a process in which food is placed in oil at a higher temperature to heat and quickly mature. Fried food is deeply loved by consumers because of its golden surface, crispy taste and tangy aroma. Frying generally uses edible oil as the heat transfer medium, using the heat provided by the hot oil to increase the temperature of the food surface, quickly vaporize the water, and form a dry hard shell on the surface of the food; as the frying time prolongs, This kind of hard shell blocks the evaporation of water vapor inside the food, so that a certain steam pressure is formed inside the food, and the water vapor penetration ability is strong, which can make the food ripen quickly, and form...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L5/10
Inventor 刘茹刘曼曼熊善柏赵思明尤娟胡杨尹涛
Owner HUAZHONG AGRI UNIV
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