Processing method of meat compound food and device

A processing method and compound food technology, which is applied in the field of food processing, can solve problems such as the loss of nutrients, condiments and additives that are harmful to health, and unbalanced nutrition.

Pending Publication Date: 2020-06-05
JIANGSU INST OF ECONOMIC & TRADE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Frequent single consumption of meat products is likely to cause nutritional imbalance. Moreover, meat ingredients have a strong fishy smell. In order to remove the fishy smell, they are usually marinated with high salt for a long time, or more stimulating seasonings such as chili and garlic are used during cooking. product masking, even with additives
Although these processing methods have reduced the fishy smell to a certain extent, they have caused the loss of nutrients, and the use of too many condiments and additives is also harmful to health.

Method used

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  • Processing method of meat compound food and device
  • Processing method of meat compound food and device
  • Processing method of meat compound food and device

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] Prepare a total of 10kg of raw materials according to the ingredients in Table 1. Cut the meat ingredients into chunks of about 3cm*3cm*3cm. The carrots in the vegetable ingredients are also cut into chunks or flakes of similar size, and the corn is peeled corn kernels.

[0062] Use the flowing air flow at 90°C with a water content of 780g / kg to process the meat components for 21 minutes. The inflow rate of the flow air flow in the food tank is 100mL / min, and the outflow velocity of the flow air flow is 90 mL / min. Then reduce the humidity of the airflow to 200g / kg, and continue to process for 18 minutes, then add vegetable ingredients, and continue to process for 2 minutes. Finally, raise the temperature of the airflow to 145°C, close the outlet pipe of the food tank, and process for 50 seconds to obtain a pre-finished product; mix chili powder, salt, edible oil, pepper, etc. into the pre-finished product to sterilize the package , and fill the package with the mixed in...

Embodiment 2

[0066] Prepare a total of 10kg of raw materials according to the ingredients in Table 2. Cut the meat ingredients into blocks of about 3cm*3cm*3cm. Among the vegetable ingredients, except corn and peas, the rest are also cut into blocks or flakes of similar size.

[0067] Use the flowing airflow with a water content of 680g / kg at 80°C to process the meat components for 35 minutes. The inflow speed of the flow airflow in the food tank is 100mL / min, and the outflow speed of the flow airflow is 90 mL / min. Then reduce the air humidity to 160g / kg, and continue to process for 33 minutes, then add vegetable ingredients, and continue to process for 2 minutes. Finally, raise the temperature of the airflow to 145°C, close the outlet pipe of the food tank, and process for 50 seconds to obtain a pre-finished product; mix chili powder, salt, edible oil, pepper, etc. into the pre-finished product to sterilize the package , and fill the package with the mixed ingredients of the pre-finished ...

Embodiment 3

[0071] Prepare a total of 10kg of raw materials according to the ingredients in Table 3. Cut the meat ingredients into chunks of about 3cm*3cm*3cm. The vegetable ingredients are tomatoes and sliced. Flammulina velutipes only need to be separated.

[0072] Use the flowing air flow at 80°C with a water content of 600g / kg to process the meat components for 20 minutes. The inflow rate of the flow air flow in the food tank is 100mL / min, and the outflow velocity of the flow air flow is 90 mL / min. Then reduce the air humidity to 190g / kg, and continue to process for 19 minutes, then add vegetable ingredients, and continue to process for 1 minute. Finally, raise the temperature of the airflow to 145°C, close the outlet pipe of the food tank, and process for 30 seconds to obtain the pre-finished product; mix the seasonings such as chili powder, salt, edible oil, pepper, etc. into the pre-finished product, and sterilize the package , and fill the package with the mixed ingredients of the...

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PUM

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Abstract

The invention discloses a processing method of meat compound food. The compound food is prepared from a meat component and a vegetable component. The processing method includes the steps tha the meatcomponent and the vegetable component are pre-treated separately; flowing airflow at 70-100 DEG C is used to process the meat component to a preset time; the vegetable component is added within 1-5minbefore the preset time is reached to form a mixed component; the mixed component is processed with a non-flowing airflow at 135-155 DEG C for 20-150s to obtain a pre-finished product; and packages are sterilized, and filling is carried out on the packages under aseptic conditions to obtain the compound food. The processing method of the embodiment can effectively sterilize while the loss of foodnutrients is reduced.

Description

technical field [0001] The invention relates to food processing, in particular to a processing method and device for meat compound food. Background technique [0002] Although the food diversity in the market is increasing, meat products are especially popular among consumers because of their rich variety and diverse tastes. Frequent single consumption of meat products is likely to cause nutritional imbalance. Moreover, meat ingredients have a strong fishy smell. In order to remove the fishy smell, they are usually marinated with high salt for a long time, or more stimulating seasonings such as chili and garlic are used during cooking. Products are covered, even additives are used. Although these processing methods have reduced the fishy smell to a certain extent, they have caused the loss of nutrients, and the use of too many condiments and additives is also harmful to health. Contents of the invention [0003] In order to solve the above technical problems, the embodim...

Claims

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Application Information

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IPC IPC(8): A23L5/10A23L13/00A23L17/00A23L19/00A23L31/00A23P30/00
CPCA23L13/00A23L19/00A23L17/00A23L31/00A23L5/10A23P30/00
Inventor 李清光
Owner JIANGSU INST OF ECONOMIC & TRADE TECH
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