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Pre-conditioning meat stuffing and preparation method thereof

A pre-conditioning and meat filling technology, which is applied in the field of food processing, can solve the problems of low market acceptance, decreased quality of meat filling, excessive water overflow, etc., and achieve the effects of small water loss rate, improved shelf life, and reduced overflow rate

Pending Publication Date: 2022-07-29
四川高金实业集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the most effective way to extend the shelf life of minced meat is freezing. This method can keep minced pork for more than three months. However, during the thawing process of frozen minced meat, due to the melting of ice crystals and the outflow of cell fluid, water will overflow. Too much will cause the quality of the meat filling to decline, and the taste will also become rough during the subsequent cooking process. Therefore, the market acceptance is not great

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Preparation of the pre-conditioned mince:

[0049] 1. Pretreatment: Select fresh pork that has passed the sanitary inspection, wash, drain, and cut into pieces to obtain raw meat for use;

[0050] 2. Crushing: Crushing the raw meat into meat granules, then adding starch with 7% of the mass of the raw meat into it, the amylose content in the starch is 65%, and continuing to grind it into minced meat;

[0051] 3. Blending: add the minced minced meat to the dietary fiber of 2% of the raw meat mass, season with an appropriate amount of salt, and mix evenly to obtain the blended minced meat;

[0052] 4. High pressure treatment: The prepared minced meat is treated at 220 MPa for 10 min, then taken out and placed under normal pressure for 10 min, and then placed under 220 MPa for 10 min to obtain pre-conditioned minced meat;

[0053] 5. Frozen and store the pre-conditioned minced meat filling as needed at -15°C.

Embodiment 2

[0055] Preparation of the pre-conditioned mince:

[0056] 1. Pretreatment: Select fresh beef that has passed the sanitary inspection, wash, drain, and cut into pieces to obtain raw meat for use;

[0057] 2. Crushing: Crushing the raw meat into meat granules, then adding starch with a mass of 6% of the raw meat to it, and the amylose content in the starch is 70%, and continuing to grind it into minced meat;

[0058] 3. Blending: add the minced minced meat to the dietary fiber of 3% of the raw meat mass, and the five-flavor seasoning powder, and mix them evenly to obtain the blended minced meat;

[0059] 4. High pressure treatment: The prepared minced meat is treated at 200 MPa for 10 min, then taken out and placed under normal pressure for 10 min, and then placed under 240 MPa for 10 min to obtain pre-conditioned minced meat;

[0060] 5. The pre-conditioned meat fillings are frozen and stored at -12℃.

Embodiment 3

[0062] Preparation of the pre-conditioned mince:

[0063] 1. Pretreatment: Select fresh chicken breasts that have passed the sanitary inspection, wash, drain, and cut into pieces to obtain raw meat for later use;

[0064] 2. Crushing: Crushing the raw meat into meat granules, then adding starch with 8% of the mass of the raw meat into it, the amylose content in the starch is 80%, and continuing to grind into minced meat;

[0065] 3. Blending: add the minced minced meat to the dietary fiber of 2% of the mass of the raw meat, an appropriate amount of spicy seasoning powder, and mix evenly to obtain the blended minced meat;

[0066] 4. High pressure treatment: The prepared minced meat is treated at 240 MPa for 10 min, then taken out and placed under normal pressure for 10 min, and then placed under 230 MPa for 10 min to obtain pre-conditioned minced meat;

[0067] 5. The pre-conditioned meat fillings are frozen and stored at -20℃.

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Abstract

The invention belongs to the technical field of food processing, and particularly discloses pre-conditioning meat stuffing and a preparation method thereof.The pre-conditioning meat stuffing and the preparation method thereof are characterized in that starch with high amylose content and dietary fibers are added into meat stuffing, and then high-pressure treatment is performed to enable the starch part to generate'gelatinization '-like characteristics, so that the obtained pre-conditioning meat stuffing can be frozen and preserved for a long time, and the meat stuffing can be preserved for a long time. The water loss rate is reduced to the minimum, so that the quality of the thawed meat stuffing is ensured.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preconditioned meat filling and a preparation method thereof. Background technique [0002] Pre-prepared food generally refers to agricultural, livestock, poultry, aquatic products, etc. as raw materials, which are stored, sold, and simply processed or heat-treated before use in bulk or packaged form under refrigerated, frozen or normal temperature conditions after proper processing. , its essence is a kind of convenience food, which is characterized by high added value, convenient consumption, small capacity, balanced nutrition and exquisite packaging. [0003] As a traditional Chinese meat product, meat filling is easy to eat, has a unique flavor, and has a wide range of application scenarios. It can be used for steaming, frying, frying, boiling, or as fillings to prepare dumplings, chaos and other foods, so it is very popular among consumers. At present, the pork st...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L5/30
CPCA23L13/67A23L13/426A23L5/30A23V2002/00A23V2250/5118A23V2250/5116A23V2300/20A23V2300/46
Inventor 唐春王明江
Owner 四川高金实业集团股份有限公司
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