CN101133865A - Meat emulsion product and method for preparing the same - Google Patents
Meat emulsion product and method for preparing the same Download PDFInfo
- Publication number
- CN101133865A CN101133865A CNA2006100155559A CN200610015555A CN101133865A CN 101133865 A CN101133865 A CN 101133865A CN A2006100155559 A CNA2006100155559 A CN A2006100155559A CN 200610015555 A CN200610015555 A CN 200610015555A CN 101133865 A CN101133865 A CN 101133865A
- Authority
- CN
- China
- Prior art keywords
- meat
- emulsion product
- fruits
- meat emulsion
- paste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 41
- 239000000839 emulsion Substances 0.000 title claims description 18
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 20
- 239000000463 material Substances 0.000 claims abstract description 18
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 239000011780 sodium chloride Substances 0.000 claims abstract description 8
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 235000000346 sugar Nutrition 0.000 claims abstract description 8
- 238000004945 emulsification Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 240000008067 Cucumis sativus Species 0.000 claims description 3
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 3
- 229920002752 Konjac Polymers 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 244000144730 Amygdalus persica Species 0.000 claims description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
- 240000008790 Musa x paradisiaca Species 0.000 claims description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 2
- 241000220324 Pyrus Species 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims description 2
- 240000001016 Solanum tuberosum Species 0.000 claims description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 2
- 235000015278 beef Nutrition 0.000 claims description 2
- 235000021017 pears Nutrition 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 235000006085 Vigna mungo var mungo Nutrition 0.000 abstract 3
- 240000005616 Vigna mungo var. mungo Species 0.000 abstract 3
- 235000015067 sauces Nutrition 0.000 abstract 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000001954 sterilising Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N (3β)-Cholest-5-en-3-ol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229940107161 Cholesterol Drugs 0.000 description 1
- 229940088594 Vitamin Drugs 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 229930003231 vitamins Natural products 0.000 description 1
Abstract
The present invention relates to a meat mash product. Its main component includes meat material, vegetable and fruit paste, forming agent, sauce, edible salt, starch, monosodium glutamate and sugar, their weight ratio is 62-75:15-30:7-25:3-15:3-15:5-10:0.5-3:5-10. Its preparation method includes the following steps: (1), selecting meat material and mincing said meat material into meat mash; (2), selecting fruit and vegetable to make them into fruit and vegetable paste; (3), mixing meat mash and fruit and vegetable paste, adding forming agent, sauce, edible salt, starch, monosodium glutamate and sugar, fully stirring them to make emulsification; (4), sterilizing and packaging so as to obtain the invented product.
Description
(1) technical field:
The present invention relates to a kind of food, especially a kind of meat emulsion product and preparation method thereof.
(2) background technology:
Meat gruel is one of food of liking of people, and it is rich in protein, multivitamin and mineral matter, and delicious good to eat; Fruit or vegetable type food is rich in vegetable protein and high-quality cellulose.At present, have a kind of nutritious, delicious flavour that both rational collocation are made together or not, and be convenient for carrying, be suitable for the meat emulsion product of preservation.
(3) summary of the invention:
Goal of the invention of the present invention is to design a kind of meat emulsion product, is a kind of fruits and vegetables composition height, food that fat content is few, and its preparation method is simple, cost is low, and safety, health.
Technical scheme of the present invention: a kind of meat emulsion product, the main component that it is characterized in that it comprises meat material, fruits and vegetables paste, forming agent, soy sauce, salt, starch, monosodium glutamate and sugar, and its weight ratio is 62～75: 15～30: 7～25: 3～15: 3～15: 5～10: 0.5～3: 5～10.
Above-mentioned said meat material can be a kind of or its mixture in pork, beef, the mutton.
Above-mentioned said fruits and vegetables paste can be a kind of or its mixture in apple, orange, banana, pears, peach, cucumber, tomato, the potato.
Above-mentioned said forming agent comprises konjaku powder and hide glue, and its weight ratio is 2～10: 5～15.
A kind of preparation method of meat emulsion product is characterized in that it may further comprise the steps:
1. choose the meat material, it is twisted into meat gruel;
2. choose fruits and vegetables, make fruits and vegetables and stick with paste;
3. fruits and vegetables paste and meat material are evenly mixed, add forming agent, soy sauce, salt, starch, monosodium glutamate and sugar again, fully stirring, emulsification;
4. the material after will processing is sterilized, is encapsulated, and is product.
Above-mentioned said meat emulsion product can be made bowel lavage, also can make canned pack.
Superiority of the present invention is: fruits and vegetables composition height, and raise meat amount and reduce relatively; Production cost is low; The content of fat, cholesterol, total amount of heat is low; Its quality, mouthfeel, color and luster are good; Contain the high-quality dietary cellulosic, and abundant vitamin, plurality of health care functions had.
(4) specific embodiment:
Embodiment: a kind of meat emulsion product, it is characterized in that its main component comprises meat material, fruits and vegetables paste, forming agent, soy sauce, salt, starch, monosodium glutamate and sugar, its weight ratio is 62: 15: 25: 15: 3: 10: 3: 5.
Above-mentioned said meat material is a pork.
It is the mixture of apple and cucumber that above-mentioned said fruits and vegetables are stuck with paste.
Above-mentioned said forming agent comprises konjaku powder and hide glue, and its weight ratio is 10: 5.
A kind of preparation method of meat emulsion product is characterized in that it may further comprise the steps:
1. choose the meat material, it is twisted into meat gruel;
2. choose fruits and vegetables, make fruits and vegetables and stick with paste;
3. fruits and vegetables paste and meat material are evenly mixed, add forming agent, soy sauce, salt, starch, monosodium glutamate and sugar again, fully stirring, emulsification;
4. the material after will processing is sterilized, is encapsulated, and is product.
Above-mentioned said meat emulsion product is made bowel lavage.
Claims (6)
1. a meat emulsion product is characterized in that its main component comprises meat material, fruits and vegetables paste, forming agent, soy sauce, salt, starch, monosodium glutamate and sugar, and its weight ratio is 62～75: 15～30: 7～25: 3～15: 3～15: 5～10: 0.5～3: 5～10.
2. according to a kind of meat emulsion product described in the claim 1, it is characterized in that said meat material can be a kind of or its mixture in pork, beef, the mutton.
3. according to a kind of meat emulsion product described in the claim 1, it is characterized in that said fruits and vegetables paste can be a kind of or its mixture in apple, orange, banana, pears, peach, cucumber, tomato, the potato.
4. according to a kind of meat emulsion product described in the claim 1, it is characterized in that said forming agent comprises konjaku powder and hide glue, its weight ratio is 2～10: 5～15.
5. the preparation method of a meat emulsion product is characterized in that it may further comprise the steps:
1. choose the meat material, it is twisted into meat gruel;
2. choose fruits and vegetables, make fruits and vegetables and stick with paste;
3. fruits and vegetables paste and meat material are evenly mixed, add forming agent, soy sauce, salt, starch, monosodium glutamate and sugar again, fully stirring, emulsification;
4. the material after will processing is sterilized, is encapsulated, and is product.
6. according to the preparation method of a kind of meat emulsion product described in the claim 5, it is characterized in that said meat emulsion product can make bowel lavage, also can make canned pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100155559A CN101133865A (en) | 2006-08-31 | 2006-08-31 | Meat emulsion product and method for preparing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100155559A CN101133865A (en) | 2006-08-31 | 2006-08-31 | Meat emulsion product and method for preparing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101133865A true CN101133865A (en) | 2008-03-05 |
Family
ID=39158341
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100155559A Pending CN101133865A (en) | 2006-08-31 | 2006-08-31 | Meat emulsion product and method for preparing the same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101133865A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101797043A (en) * | 2010-03-19 | 2010-08-11 | 山东久发食用菌股份有限公司 | Mushroom luncheon meat and preparation method thereof |
| CN103652968A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Spicy floured mutton kebabs and preparation method thereof |
| CN104719925A (en) * | 2013-12-18 | 2015-06-24 | 王世华 | Canned meat with pear flavor and preparation method thereof |
| CN104719987A (en) * | 2013-12-18 | 2015-06-24 | 王世华 | Method for preparing abalone and apple can |
| CN105707862A (en) * | 2016-03-01 | 2016-06-29 | 桐城市兴新食品有限公司 | Healthy can |
| CN106071952A (en) * | 2016-06-24 | 2016-11-09 | 贵州梵净山农业高科技股份有限公司 | A kind of manufacture method of deep fried chicken cube with chili |
| US11365822B2 (en) | 2017-10-27 | 2022-06-21 | Zhejiang Sanhua Climate and Appliance Controls Group Co., Ltd. | Direct action type electrically operated valve |
-
2006
- 2006-08-31 CN CNA2006100155559A patent/CN101133865A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101797043A (en) * | 2010-03-19 | 2010-08-11 | 山东久发食用菌股份有限公司 | Mushroom luncheon meat and preparation method thereof |
| CN103652968A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Spicy floured mutton kebabs and preparation method thereof |
| CN104719925A (en) * | 2013-12-18 | 2015-06-24 | 王世华 | Canned meat with pear flavor and preparation method thereof |
| CN104719987A (en) * | 2013-12-18 | 2015-06-24 | 王世华 | Method for preparing abalone and apple can |
| CN105707862A (en) * | 2016-03-01 | 2016-06-29 | 桐城市兴新食品有限公司 | Healthy can |
| CN106071952A (en) * | 2016-06-24 | 2016-11-09 | 贵州梵净山农业高科技股份有限公司 | A kind of manufacture method of deep fried chicken cube with chili |
| US11365822B2 (en) | 2017-10-27 | 2022-06-21 | Zhejiang Sanhua Climate and Appliance Controls Group Co., Ltd. | Direct action type electrically operated valve |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20080305 |