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Manufacturing method of recombining broken meat

A production method and technology for reconstituting meat, applied in the fields of food preparation, application, food science, etc., can solve the problems such as the inability to upgrade the product grade, the fragile mutton slices, and the inability to satisfy the senses and psychology of consumers.

Inactive Publication Date: 2005-06-08
辛海波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Meat products such as shabu-shabu and grilled steaks are popular food in the north and south of the country, but according to the current market reflection, mutton slices are fragile after rinsing, and the irregular shape of fried grilled steaks is a common problem in this kind of food. Some manufacturers use colloid Bond the meat, but due to the high-temperature melting characteristics of the colloid itself, even if the slice is frozen and sliced, the colloid will melt once the temperature rises when it is rinsed in a pot or fried in a pan, causing it to stick. The knot effect is invalid, so the method of using colloid to bond the meat still cannot solve the fundamental problem
The existence of these problems makes the product grade unable to be improved, and consumers' senses and psychology cannot be satisfied.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Raw material processing: Pork, beef or mutton are used as raw materials. Lymph, residual bones, blood stains, tendons and other foreign objects should be removed from the raw meat. The size of the meat pieces is not specified. Minced meat can also be used. More than 10% of the weight of the raw meat, the fat content depends on the final product, there is no limit. The raw meat can be fresh meat or defrosted meat. / s, slow thawing in an environment with a temperature of 0-4°C, and immediately proceed to the next mixing process after all the meat is thawed;

[0023] (2), batching: batching is mixed with transglutaminase: casein (or its sodium salt) is the ratio of 2: 3, makes it evenly dispersed in water, and the weight of water is 5 times of both total weights, Since transglutaminase is easy to agglomerate when it encounters water, first dissolve the transglutaminase in water twice its weight until it is whipped until there are no lumps, then add casein (or its sodiu...

Embodiment 2

[0030] The batching procedure in embodiment 1 is: batching is mixed with transglutaminase: casein (or its sodium salt) is the ratio of 3: 4, makes it evenly disperse in water, and the weight of water is both gross weights 3 times, because transglutaminase is easy to agglomerate when exposed to water, first dissolve the transglutaminase in water twice its weight until there is no lumps, then add casein (or its sodium salt) and stir well , then add the remaining water and stir evenly, add the prepared ingredients to the raw meat immediately and mix them. The amount of the mixed ingredients added to the raw meat is based on the amount of transglutaminase, and the amount added is between 0.2% of the weight of the raw meat. Based on this, the weight of the mixed material is calculated, and the mixed material is added to the raw meat and stirred quickly so that the surface of the raw meat is in full contact with the material;

Embodiment 3

[0032] The batching procedure among the embodiment 1 is: batching is mixed with transglutaminase: casein (or its sodium salt) is the ratio of 1: 2, makes it evenly dispersed in water, and the weight of water is the total weight of the two 6 times, because transglutaminase is easy to agglomerate when it encounters water, first dissolve the transglutaminase in water twice its weight until there is no lumps, then add casein (or its sodium salt) and stir well , then add the remaining water and stir evenly, add the prepared ingredients to the raw meat immediately and mix them. The amount of the mixed ingredients added to the raw meat is based on the amount of transglutaminase, and the amount added is between 0.8% of the weight of the raw meat. Based on this, the weight of the mixed material is calculated, and the mixed material is added to the raw meat and stirred quickly so that the surface of the raw meat is in full contact with the material;

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PUM

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Abstract

A method for preparing recombinant meat from fragmentary meat and meat blocks with irregular shapes through treating said raw material, proportionally mixing it with flavouring materials, shaping, reaction, quickly freezing and slicing.

Description

Technical field [0001] The invention relates to a method for making edible meat, in particular to a method for making recombined meat. Background technique [0002] Meat products such as shabu-shabu and grilled steaks are popular food in the north and south of the country, but according to the current market reflection, mutton slices are fragile after rinsing, and the irregular shape of fried grilled steaks is a common problem in this kind of food. Some manufacturers use colloid Bond the meat, but due to the high-temperature melting characteristics of the colloid itself, even if the slice is frozen and sliced, the colloid will melt once the temperature rises when it is rinsed in a pot or fried in a pan, causing it to stick. Knot effect loses effect, so the method that adopts colloid to bond meat piece still can not solve root problem. The existence of these problems makes the product grade unable to be improved, and the senses and psychology of consumers cannot be satisfied...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/00A23L13/60
Inventor 辛海波刘强陈晔
Owner 辛海波
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