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Physical processing method of hotpot meat rolls

A processing method and physical technology are applied in the field of physical processing of hot pot meat rolls, which can solve the problems of loss of healthy and environmental protection characteristics of meat rolls, uneven chewiness of fat and thinness, and too little fat, so as to improve the quality of meat pieces and increase adhesion. strength, improve water retention

Inactive Publication Date: 2018-12-07
安徽惠之园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a physical processing method of hot pot meat rolls, which solves the problems of too little fat or uneven fat and thinness of the current hot pot meat rolls, resulting in hard dryness or poor chewing feeling, and the addition of auxiliary Additives cause meat rolls to lose their health and environmental protection characteristics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A physical processing method for hot pot meat rolls, comprising the steps of:

[0024] S1. Raw material pretreatment: Take livestock and poultry meat, deboning, peeling, removing blood stains, removing tendons. After 6 days, cut the fat into chunks, and cut the livestock and poultry meat into chunks with a size of 8 cm square;

[0025] S2. Physical tenderization treatment: put the processed meat into a vacuum tumbler, then pour clean water into it and then perform low-temperature tumbling. The kneading temperature is 2°C to complete the tenderization treatment;

[0026] S3. Curing and molding: Put the tenderized meat into the mold, and then put it into the refrigerator for curing and molding, and the refrigeration temperature is 0°C for 3 hours;

[0027] S4. Freezing and slicing: take out the solidified and formed meat pieces from the mold, and then put them into the freezer for quick freezing. The quick freezing temperature is -10°C for 5 hours. The frozen meat is cu...

Embodiment 2

[0031] A physical processing method for hot pot meat rolls, comprising the steps of:

[0032] S1. Raw material pretreatment: Take livestock and poultry meat, deboning, peeling, removing blood stains and tendons. After 7 days, cut the fat and fat into blocks, and cut the livestock and poultry meat into blocks with a size of 10 cm square;

[0033] S2. Physical tenderization treatment: put the processed meat into a vacuum tumbler, then pour clean water into it and then carry out low-temperature tumbling. The kneading temperature is 3°C to complete the tenderization treatment;

[0034] S3. Curing and molding: put the tenderized meat into the mold, and then put it into the refrigerator for curing and molding, and the refrigeration temperature is 2°C for 4 hours;

[0035] S4. Freezing and slicing: Take out the solidified meat pieces and remove them from the mold, and then put them into the freezer for quick freezing. The quick freezing temperature is -11°C for 6 hours. The frozen ...

Embodiment 3

[0039] A physical processing method for hot pot meat rolls, comprising the steps of:

[0040] S1. Raw material pretreatment: Take livestock and poultry meat, deboning, peeling, removing blood stains and tendons. After segmentation, cut the lean meat into chunks and cool and drain the acid. After 8 days, cut the fat and fat into chunks, and cut the livestock and poultry meat into chunks with a size of 12 cm square;

[0041] S2. Physical tenderization treatment: put the processed meat into a vacuum tumbler, then pour clean water into it and then carry out low-temperature tumbling. The kneading temperature is 4°C to complete the tenderization treatment;

[0042] S3. Curing and molding: put the tenderized meat into the mold, and then put it into the refrigerator for curing and molding, and the refrigeration temperature is 4°C for 5 hours;

[0043] S4. Freezing and slicing: Take out the solidified meat pieces and remove them from the mold, and then put them into the freezer for q...

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PUM

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Abstract

The present invention discloses a physical processing method of hotpot meat rolls. The method comprises raw material pretreatment: putting the treated meat blocks into a vacuum rolling machine, then injecting clear water, carrying out low-temperature rolling, putting the tendered meat blocks into a mould, then putting the mould into a refrigerating chamber for solidification, wherein the refrigerating temperature is 0-4 DEG C and the time is 3-5 hours, taking out the solidified meat block, conducting demoulding, then putting the block into a freezer for quick freezing, wherein the quick-freezing temperature is -12 to -10 DEG C and the time is 5 to 7 hours, and slicing the frozen meat according to product specifications. The preparation process adopts a vacuum rolling technology to carry out the tenderization treatment on the meat quality, injects clear water in the rolling process at the same time, can increase the tender and smooth mouth feel of the meat, and causes no unhealthy meatdue to the addition of other auxiliary chemical components.

Description

technical field [0001] The invention relates to the technical field of meat roll processing, in particular to a physical processing method for hot pot meat rolls. Background technique [0002] Generally speaking, hot pot is a cooking method that uses a pot as a utensil, boils the pot with a heat source, and boils water or soup to boil food. It can also refer to the pots used in this cooking method. Its characteristic is that it is eaten while cooking, or the pot itself has a heat preservation effect. When eating, the food is still steaming, and the soup is combined into one. There are similar dishes all over the world, but they are especially prevalent mainly in East Asia. Hot pot is eaten now and hot, spicy and salty, oily but not greasy, sweating profusely, extremely hearty, detoxifying and dehumidifying, suitable for the climate of mountains and rivers. It is suitable for salty, and it is a good product in winter. [0003] Typical hot pot ingredients include all kinds ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40
CPCA23L13/432
Inventor 骆艳艳
Owner 安徽惠之园食品有限公司
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