Nutritional and healthy meat product and preparation method thereof

A meat product, healthy technology, applied in the direction of dry preservation of meat/fish, food science, etc., can solve the problems of product labeling, complex ingredients, resistance, etc., to achieve the effect of bright red color, mellow meat flavor, and extended shelf life

Pending Publication Date: 2022-05-06
广东真美食品股份有限公司
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of consumers' awareness of nutrition and health, the requirements for labels and ingredients of meat products are becoming more and more stringent. At present, most dried pork products are made by adding pigments, preservatives and other additives to make bright-colored dried pork products. Product labels, The ingredients are complex, which is likely to cause resistance to such products from people who pursue health

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for preparing nutritious and healthy meat products, comprising the following steps:

[0028] 1) Take the pork and cut it into pork slices; wherein, the size of the pork slices is 4-6cm in length, 3-5cm in width and 0.3-0.5cm in thickness;

[0029] 2) Mix and stir the seasoning with 100 parts of pork slices, after mixing evenly, pour it into a vacuum tumbler, and vacuum tumble for 20 minutes to obtain the meat material; wherein, the seasoning includes the following raw materials in parts by weight: 12 1 part of white sugar, 10 parts of trehalose, 4 parts of fish sauce, 2 parts of brewed soy sauce, 1 part of vegetable oil, 0.6 part of licorice and 0.3 part of sweet pepper powder;

[0030] 3) Take out the meat and marinate at 0°C for 12 hours;

[0031] 4) Spread the marinated meat flatly on a stainless steel sieve plate with a hole diameter of 5 mm, then put it into a stainless steel frame, and then push the stainless steel frame into the drying room, set the tem...

Embodiment 2

[0034] A method for preparing nutritious and healthy meat products, comprising the following steps:

[0035] 1) Take the pork and cut it into pork slices; wherein, the size of the pork slices is 4-6cm in length, 3-5cm in width and 0.3-0.5cm in thickness;

[0036] 2) Mix and stir the seasoning with 100 parts of pork slices, mix evenly, then pour into a vacuum tumbler, and vacuum tumble for 20 minutes to obtain the meat material; wherein, the seasoning includes the following raw materials in parts by weight: 10 1 part white sugar, 10 parts trehalose, 1 part fish sauce, 1 part brewed soy sauce, 1 part vegetable oil, 0.1 part licorice and 0.1 part sweet pepper powder;

[0037] 3) Take out the meat and marinate at 0°C for 12 hours;

[0038] 4) Spread the marinated meat flatly on a stainless steel sieve plate with a hole diameter of 4mm, then put it into a stainless steel frame, and then push the stainless steel frame into the drying room. Dry 5h;

[0039] 5) Remove the dried mea...

Embodiment 3

[0041] A method for preparing nutritious and healthy meat products, comprising the following steps:

[0042] 1) Take the pork and cut it into pork slices; wherein, the size of the pork slices is 4-6cm in length, 3-5cm in width and 0.3-0.5cm in thickness;

[0043] 2) Mix and stir the seasoning with 100 parts of pork slices, after mixing evenly, pour it into a vacuum tumbler, and vacuum tumble for 40 minutes to obtain the meat material; wherein, the seasoning includes the following raw materials in parts by weight: 15 1 part of white sugar, 15 parts of trehalose, 5 parts of fish sauce, 5 parts of brewed soy sauce, 5 parts of vegetable oil, 1 part of licorice and 0.5 part of sweet pepper powder;

[0044] 3) Take out the meat and marinate at 4°C for 12 hours;

[0045] 4) Spread the marinated meat flatly on a stainless steel sieve plate with an aperture of 8mm, then put it into a stainless steel frame, and then push the stainless steel frame into the drying room. The temperature o...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The present invention discloses a nutritional and healthy meat product and a preparation method thereof, the preparation method comprises the following steps: slicing, material mixing, pickling, drying and baking steps, seasoning materials used in the material mixing comprise white sugar, trehalose, fish sauce, fermented soy sauce, vegetable oil, licorice and sweet pepper powder, the sweet pepper powder is bright red and has no taste, and the sweet pepper powder has no taste. The seasoning of meat products is not influenced while the sliced meat is colored, and pigments are not required to be added in the preparation process, so that the meat is healthier. The nutritional and healthy meat product has the advantages of bright red color, mellow meat flavor, extremely strong meat fiber feeling and long shelf life.

Description

technical field [0001] The invention relates to the technical field of processing semi-finished meat, in particular to a nutritious and healthy meat product and a preparation method thereof. Background technique [0002] With the improvement of consumers' awareness of nutrition and health, the requirements for labels and ingredients of meat products are becoming more and more stringent. At present, most dried pork products are made by adding pigments, preservatives and other additives to make bright-colored dried pork products. Product labels, The ingredients are complex, which is likely to cause resistance to such products from people who pursue health. Contents of the invention [0003] In order to overcome the deficiencies in the prior art, one of the purposes of the present invention is to provide a kind of preparation method of nutritious and healthy meat products, utilize sweet pepper powder to color the sliced ​​meat, do not add pigment, antiseptic and preservative;...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23B4/03
CPCA23L13/10A23L13/428A23B4/03
Inventor 陈楚锐陈晓漩庄献旭庄沛锐陈慕璇蔡钰谢戊埻庄松涛
Owner 广东真美食品股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap