CN101133865A - Meat emulsion product and method for preparing the same - Google Patents

Meat emulsion product and method for preparing the same Download PDF

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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
fruits
vegetables
paste
meat emulsion
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
Application number
CNA2006100155559A
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Chinese (zh)
Inventor
赵发
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Tianjin Zhongying Nano Technology Development Co Ltd
Original Assignee
Tianjin Zhongying Nano Technology Development Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Tianjin Zhongying Nano Technology Development Co Ltd filed Critical Tianjin Zhongying Nano Technology Development Co Ltd
Priority to CNA2006100155559A priority Critical patent/CN101133865A/en
Publication of CN101133865A publication Critical patent/CN101133865A/en
Pending legal-status Critical Current

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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

A kind of meat emulsion product and preparation method thereof
(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.
CNA2006100155559A 2006-08-31 2006-08-31 Meat emulsion product and method for preparing the same Pending CN101133865A (en)

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 (6)

* Cited by examiner, † Cited by third party
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

Cited By (6)

* Cited by examiner, † Cited by third party
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

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PB01 Publication
C06 Publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20080305

C02 Deemed withdrawal of patent application after publication (patent law 2001)