CN102048187A - Extrusion production technique for meat simulated fibers - Google Patents
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Abstract
The invention relates to an extrusion production technique for meat simulated fibers, and belongs to the technical field of food science. A low-value meat raw material is used as a main raw material. The technique comprises the following steps of: adding auxiliary materials such as soy protein, animal dermal bone collagen, transglutaminase serving as meat protein coagulation additive, kelp glue serving as kelp extract and the like, performing recombination and cross-linking on multiple proteins and macromolecular polysaccharides by adopting double-screw extrusion technology (the rotational speed of screws is 280 to 450 revolutions per minute, the pressure of a micropore template is 1.7 to 6.0MPa at the temperature of between 150 and 200 DEG C, and the temperature of a cylinder is 170 DEG C), forming meat silk simulated fibers by extrusion, forming cross-linking reaction among meat protein molecules and in molecules, and reshaping micropore formed fibers to obtain recombinant meat food with good color, fragrance, taste and shape. The meat product produced by using the silk muscle simulated fibers produced by the technique is pure natural green food, does not contain chemical substances or preservatives, has the mouthfeel of real meat silks and the specific flavor of meat, has special fragrance and color at the same time, and can be absorbed more easily. Moreover, the added auxiliary materials such as collagen, kelp glue and the like form protein and polysaccharide polymers, so the nutritional components of the product are increased, the quality and structure properties of the product are greatly improved, the water holding property is improved, the problems such as gel cracking and the like are effectively avoided, the quality guarantee period of the product is prolonged, and the social benefit and the economic benefit of the product are increased.
Description
Technical field
The present invention relates to a kind of extrusion production technology of imitative meat fiber.The invention belongs to technical field of food science.
Background technology
China is the first meat production big country in the world at present, also is the maximum country of meat products total quantity consumed.But the total amount of China's meat products accounts for 4% of meat total amount, and developed countries then accounts for 40%～70%, and this explanation China meat products deep processing aspect also has very big potentiality.The processing of China meat products developed into already one comprise frozen dressed fishery, Frozen Prepared Food, dried product, meat gruel and goods thereof, can, delicatessen, the process systems of the series of products such as smoked product, seaweed food, medication chemistry and health products that salt down.And utilize biochemistry and zymetology technology from low value meat material and processing waste, to develop large quantities of comprehensive utilization products, as hydrolysis meat albumen, albumen freeze, meat flavour flavouring etc., most of comprehensive utilization development puts into production, created huge economic benefit, wherein many products belong to world's initiative.In meat products processing, pick a bone meat or meat mincing owing to the reason on processing and the quality, it can't be utilized fully, but if after the glutamine transaminage effect, then can be utilized fully, and recover or reach and common meat identical functions character, cost is lower, the added value height when improving its value and economic benefit, more can be realized the standardization of product.Change the original simple meat production and the meat products processing mode of handicraft workshop, carry out the deep processing of meat and meat products.And recombined meat products just in the meat products deep processing class have the product of development prospect most.It also is the product that can bring distinct economic for enterprise.Meat products is the important source that people obtain protein, and meat products processing is an important component part in the food industry.
The needs that the high price of goods and people make full use of protein, people always wish to utilize all parts utilized of animal body to make meat products, a major issue that wherein faces is how the meat mincing of some low values to be recombinated, improve its outward appearance, structure, local flavor, to improve its nutritive value and market value.The sliced meat of (from cube meat, meat mincing to the meat grain) of varying in size all can combine imitating the outward appearance and the matter structure of whole meat, or form the new product of matter structure uniqueness.In all these products, the surface of adjacent sliced meat combines by gel network structure.
The traditional product process technology falls behind: there is developing history in several thousand in China, many traditional properties food are arranged, but be processed as the master with workshop-based craft mostly, process technology falls behind, what have also exists some shortcoming on technology, need to be improved and improve with modern means of science and technology.The processing mechanization level is lower: at present, except that the big-and-middle-sized processing enterprise of part, most of medium-sized and small enterprises process equipment is simple, still based on manual operations.The professed machine of aspect, meat products reconstituted food field just still less, present machinery all is to adopt split type cooperation process combination to form.Extrusion process is a new and high technology of world today's food processing.
Extrusion process is a process that high temperature is instantaneous, and extruder is then like the bioreactor that high temperature is instantaneous, because raw-food material is after extruder is handled, material re-constructs into distinct systematism new product through complicated intermediate product.Under 150-200 ℃ of temperature, when template place pressure was 1.7-6.0MPa, the variation course of protein in extruder is as follows: material entered after the thermal treatment zone, and protein appears the generation reaction of degeneration (RD) for the first time, and separate as oil, polysaccharide etc. with other component, form the albumen fragment.The albumen fragment at high temperature is melted into continuous, plastic melt.When this melt when the extrusion die plate because the effect of rotating shaft and nib shear stress and HTHP, make the protein streamwise by calendering and orientation, make it to be parallel to and extrude direction, generation book sheet vesicular texture.Materials such as protein are extruded continuously through biaxial extruder, produce the brand-new systematism goods with certain intensity and elasticity matter structure.Product is because of forming parallel fibers and easily tear along extruding direction, laterally easily openable not then.Under the fellowship by compositions such as myoglobulin heavy chain, actin, tropomyosin, troponin and myosin light chains, formed new macromolecule product.Adopt above-mentioned technology to make the product of the tool fibre structure of similar beef, aquatic product with various meat gruels, profound meaning is to reconfigure the matter structure of meat muscle fiber, obtains brand-new meat product deep processing reconstituted food.The purpose of development of meat fibr tissueization be low value meat protein raw materials is made have good chewiness and storage tolerance, the novel product of convenience, nutrition, health, local flavorization, and have high added value and high egg from nutritional characteristics such as, low fat, no cholesterol.Processing methods such as existing relatively meat products super-pressure of this technology and single imitative silk simulated foods have following characteristics: highly versatile, can be widely used in all kinds of meat system foods, and can produce the product of polytype, multiple local flavor; The production one-shot forming reduces production costs.Machinery just can be finished process engineerings such as conveying, mixing, wire drawing, moulding, can obviously reduce production site, artificial, energy consumption etc. like this; The product quality height.The production technology of short time high temperature had both reduced the thermal sensitivity loss of nutritive components, can improve the matter structure of product again, improved the mouthfeel and the local flavor of food, improved the digestibility of food; Produce pollution-freely, no byproduct and sewage waste gas produce in the whole process of production, no environmental protection trouble and worry.
The high-purity collagen that utilizes processing byproduct such as livestock and poultry osteoderm to produce can be added in the food, increases the water-retaining property of product, improves gelation, improves the texture characteristic of product, enriches mouthfeel.
Soy proteinaceous composition contains protein 40% approximately, wherein has 86%～88% soybean protein can dissolve in water.In this water soluble protein, globulin accounts for 85%, and albumin accounts for 5%, and peptone accounts for 4%, and nonprotein nitrogen accounts for 6%.Soybean protein be added into have emulsification in the food, effect such as water conservation and enhancing gelation.Emulsifying power promotes the formation of oil-water type latax, and produces protective layer, can promote the absorption of fat, or combines with fatty, and the loss of grease also can be played the effect of stabilizing food profile when reducing heating.The oil absorbency of histone can reach 60%～130% in butt.Soybean protein has a lot of polarity genes along its peptide chain backbone, makes albumen have water imbibition.Can form film at food surface, stop food taste to scatter and disappear, help food rehydrated, and make rehydrated product that desirable quality tissue be arranged, thereby reach the effect that improves the product gelation.
Sea-tangle is the very high marine alga of a kind of amount of iodine, generally contains iodine about 5 ‰.Many food sea-tangles can prevent and treat the goitre serious disease, can also harden by prevention of arterial, reduce gathering of cholesterol and fat.Also contain alginic acid in the sea-tangle, the function of pre-preventing leukemia and cancer of the stomach is arranged, can hypotensive, reducing blood lipid, arterial hamorrhage also there is anastalsis.Alginic acid is a kind of natural macromolecule carbohydrate that (sea-tangle) extracts from natural seaweed, and its sodium salt is commonly referred to algin, and algin is a kind of common food additives.As a kind of important stabilizing agent, thickener, emulsifying agent and gelling agent, sodium alginate is being brought into play important effect in fields such as food, chemical industry, environmental protection, pharmacy such as soybean protein isolate modified, health food, beer foam stabilisation, bacterial fertilizer, textile printing, desulfurizing oils always.
Product among the present invention is to adopt the imitative meat fiber reconstituted food of homemade imitative silk machine-building first, to provide a new further technological processing way and method for low value meat, and promoted the quality of recombined meat products, increased the high added value of low value meat raw material, also the deep processing for the Other Meat products material provides certain application directs and scientific basis.The present invention utilizes low value meat raw material to be primary raw material, add soybean protein, livestock and poultry osteoderm collagen and the meat albumen additive glutamine transaminage that condenses, auxiliary materials such as Thallus Laminariae (Thallus Eckloniae) extract seaweed gel, pass through Twin-Screw Extrusion Technology, with multiple protein and macromolecule polysaccharide reorganization and crosslinked, the imitative silk of extruding body plan meat fiber, between the meat protein molecular He in the molecule, form cross-linking reaction, make the middle again temperature typing of fiber by micropore, can obtain look, fragrant, flavor, the all good recombinant meat based foods of shape, through detecting, the mistake rate of dripping of the meat fiber recombinant meat raw material that is squeezed into, emulsifying ability, water-retaining property, the ability of boiling weightlessness and recombinant production is all than the reinforcement to some extent of fresh meat, can obviously improve the institutional framework and the texture of goods, and reduce cost, increase added value and trophism.
The meat products of the imitative silk meat fiber production of producing with the present invention is a natural green food, does not contain chemical substance and anticorrisive agent, not only has the mouthfeel of true shredded meat, the peculiar taste of meat, simultaneously its perfume (or spice) is arranged in addition, and other has its look, easier absorption.And, wherein add auxiliary materials such as collagen and seaweed gel, make it form albumen and polysaccharide condensate, not only increase its nutritional labeling, also improve the texture characteristic of product greatly, improve water-retaining property, avoided problems such as gel cracking effectively, prolong the shelf-life of product, increased the social benefit and the economic benefit of product.
Summary of the invention
The objective of the invention is to invent a kind of extrusion production technology of imitative meat fiber.
The objective of the invention is to realize by following technical scheme.
The present invention utilizes low value meat albumen to be primary raw material, add auxiliary materials such as soybean protein, livestock and poultry osteoderm collagen and Thallus Laminariae (Thallus Eckloniae) extract seaweed gel, by main processes such as the extruding of twin-screw temperature control control speed, reorganization mixing, moulding, make imitative silk meat fiber, a kind of albumen and polysaccharide condensate are produced the meat reconstituted food.
Technological process as shown in Figure 1.
Preliminary treatment of the present invention is with the impurity elimination of low value meat raw material, peeling bone, unhairing, guarantees meat raw material free from admixture, the deduction and exemption treatment process;
Rinsing of the present invention is meant that be that 1: 5 ratio mix cleaning with 5 ‰ NaCl solution in mass ratio with the meat raw material, rinsing 2 times, and each rinsing 10～20min, and whole process temperature is controlled at below 10 ℃.Pure with the color and luster that guarantees meat gruel, non-variegation improves product quality.
Rubbing of the present invention is meant that the meat raw material with the various different sizes after the rinsing pulverizes, and can pass through 80 mesh sieve holes.
Bursting in arena of the present invention is at first mixing and kneading machine to be put in the minced steak gruel, advances one one and destroys meat musculature, and the time is about 5min; Then meat gruel is added an amount of salt continuation arena and burst, make the abundant stripping of salting-in-protein in the meat albumen, this moment, meat gruel progressively became thickness, and the time is about 15min; Be to burst in the seasoning arena at last, auxiliary materials such as granulated sugar, starch, protein added in the meat gruel that the order of pressing starch, albumen, water, white sugar adds auxiliary material, about time 15min.Beat the then protein mutability of overlong time of bursting; Too short then salting-in-protein is difficult for stripping, all can influence its gelation.The routed temperature in arena should be strict controlled in below 10 ℃ carries out.
Mixing of the present invention is meant auxiliary materials such as livestock and poultry osteoderm collagen, soybean protein, seaweed gel, glutamine transaminage are joined to stir in the meat gruel closes mixing, it stirs and closes blending process is about 8 ℃, carry out under the vacuum condition, in order to stop the source of oxygen, avoid fatty in the meat gruel because of the ingress of air oxidation, cutting the time of mixing is 30min, and it is even to reach batch mixing.
Extruding wire drawing of the present invention is meant the meat gruel input twin-screw extruding wire drawing machine that will mix, realize the automatic control of process, to rate of feeding, humidity of materials (10-20%), screw speed (280-450r/min), heating-up temperature (150-200 ℃), micropore template place pressure is 1.7-6.0MPa, barrel zone temperature waits some important parameters all to be controlled by computer for 170 ℃, reduce because the influence that human factor is brought to product quality, and can reduce labour intensity, enhance productivity.Make mixing meat gruel colloid thing form thread meat fiber bundle rapidly in the exit by micropore and powerful shearing force, (temperature is under 45-60 ℃ condition) reassembles into gel in the temperature control passage, reaches the good binding state.
Recombining of the present invention is meant the requirement of gel meat raw material according to output aggregate, puts into fixing grinding tool, high-temperature molding, and have sterilization functions concurrently.
Seaweed gel of the present invention is meant to be made the sea-tangle chopped after cleaning again through soaking processes such as 6～12h, conversion, precipitating and drying; Livestock and poultry osteoderm collagen is that the livestock and poultry osteoderm degrease that will clean through 1%～5% saline solution, the processes such as foreign protein, enzymolysis, concentrate drying that remove are extracted and got.
The used various components in proportions (heavily is 100% in meat gruel) of the present invention are: soybean protein 6%, livestock and poultry osteoderm collagen 10%, seaweed gel 10%, glutamine transaminage 0.01%～0.08%, salt 2%～2.5%, sugar 6%, water 25%～30%, composite phosphate 0.2%, and the part flavoring etc.
Boiling moulding of the present invention is that the meat gruel after the extruding is put into the make-up machine moulding, carries out boiling then under 95 ± 5 ℃ condition, and digestion time is 30min, reaches slaking and kills or the purpose of inhibitory enzyme work and microorganism.
Of the present invention being cooled to is cooled to room temperature rapidly, to avoid product overdone taste arranged, and influences local flavor.
The present invention adopts vacuum packaging, uses vacuum packing machine that moulding shortening and rapid cooled product are packed, warehouse-in refrigeration.
Described low-temperature preservation is meant carries out preservation in 0～4 ℃ environment.
With respect to the preparation technology of existing recombined meat products, this product recombined meat products has following advantage and beneficial effect:
(1) meat gruel is with 5 ‰ NaCl solution rinsings of 5 times of quality 2 times, each rinsing 10～20min, and temperature is below 10 ℃, pure with the color and luster that guarantees meat gruel, non-variegation improves product quality;
(2) with the meat gruel be primary raw material, add collagen, seaweed gel, glutamine transaminage and soybean protein, make this product be reassembled as a kind of albumen and polysaccharide condensate, not only improve water-retaining property, the gelation of this product, also increase its nutritional labeling, give product functionality;
(3) cut by vacuum and mix batch mixing, it is even to reach batch mixing, prevents the meat fat oxidation, guarantees product with stable quality;
(4) adopt the high temperature, short time boiling, and be cooled to room temperature immediately, can guarantee its good springiness of this product, gelation is strong;
(5) adopt vacuum-packed, low-temperature preservation, effectively prolonged the shelf-life of product, prevented the oxidation and the loss of functional components.
(6) adopt the extruding drawing process, it comprises functions such as pulverizing, hydration, shearing, stirring, heat treatment, albuminous degeneration, destroy microorganisms and other toxic compounds, wire drawing, change structure and partial dehydration, significantly reduced the decomposition of nutritional labeling, improve the digestibility of protein (passing through protein denaturation) and starch (passing through starch gelatinization) simultaneously, improved the palatability of product.
The specific embodiment
Example one
1, with fresh or thaw after fresh-water fishes decaptitate, truncate and remove internal organ, then the flesh of fish is separated with fish-skin, fish-bone, fishbone.
2, under 10 ℃ of conditions, will oppress with 5 ‰ NaCl solution is that 1: 5 ratio is mixed cleaning in mass ratio, rinsing 2 times, each rinsing 10-20min.
3, the flesh of fish after the rinsing is pulverized, put into mixing and kneading machine, advance one one and destroy structure of fish muscle, the time is about 5min; Then the fish gruel is added 2%～2.5% salt continuation arena and burst, become thickness until the fish gruel, the time is about 15min; Last seasoning is beaten and is burst, and auxiliary materials such as 6% granulated sugar, 10% farina is added in the fish gruel in proportion, about time 15min.
4, the sea-tangle chopped after will cleaning is again through soaking 6-12h, NaCO
3Processes such as conversion, alcohol precipitating and drying are made seaweed gel; Fish-skin fish-bone collagen is cleaned with 1%～5% saline solution, and degrease, the processes such as foreign protein, enzymolysis, concentrate drying that remove are extracted collagen then.
5, auxiliary materials such as 10% fish-skin fish-bone collagen, 6% soybean protein, 10% seaweed gel are joined to stir in the fish gruel close mixing, it stirs and closes blending process is about 8 ℃, carries out under the vacuum condition, and cutting the time of mixing is 30min, and it is even to reach batch mixing.
6, twin (double) screw extruder is put in the fish gruel, screw speed 280-450r/min, under 150-200 ℃ of temperature, micropore template place pressure is 1.7-6.0MPa, 170 ℃ of barrel zone temperatures, this moment, the salting-in protein content of extrudate was the highest, and puffed degree is suitable, the fiber sense is strong and the chewiness fat oxidation of the tool flesh of fish is also lower.
7, the make-up machine moulding is put in the fish gruel that squeezes out, carry out boiling under 95 ± 5 ℃ condition, digestion time is 30min, reaches the slaking purpose, and is cooled to room temperature rapidly, vacuum-packed then warehouse-in refrigeration.
Example two
1,, rejects foreign material such as wherein rib, bone, tendon with fresh or freezing chicken;
2, under 10 ℃ of conditions, be that 1: 5 ratio mix cleaning with 5 ‰ NaCl solution in mass ratio with chicken, rinsing 2 times, each rinsing 10-20min.
3, the cleaned chicken of arrangement is put into mixing and kneading machine, advance one one and destroy the chicken tissue, the time is about 5min; Then the chicken gruel is added 2%～2.5% salt continuation arena and burst, become thickness until the chicken gruel, the time is about 15min; Last seasoning is beaten and is burst, and auxiliary materials such as 6% granulated sugar, 10% farina is added in the chicken gruel in proportion, about time 15min.
4, chicken gruel, carrot, soybean protein, egg, seaweed gel, chicken bone collagen etc., account for 40% by raw meat, with the egg amount is 8.1%, adding the soybean protein amount is 5.4%, adding the carrot amount and be 5.3% ratio prepares, add compositions such as sugar, salt, ginger, green onion garlic, capsicum then, stir.
5, twin (double) screw extruder is put in the chicken gruel, screw speed 280-450r/min, under 150-200 ℃ of temperature, micropore template place pressure is 1.7-6.0MPa, 170 ℃ of barrel zone temperatures, this moment, the salting-in protein content of extrudate was the highest, and puffed degree is suitable, the fiber sense is strong and chewiness fat oxidation tool chicken is also lower.
6, refrigerator is put in the chicken gruel that squeezes out fast, be refrigerated to central temperature and be-2 ℃, section then also can be adopted applied oil (rape seed oil is anti-glutinous) on prefabricated gauze earlier, then meat gruel is gone up floating method again.There is press directly on press, to flatten, makes it become a solid form.Floating thickness is between 2～4 millimeters.
7, the meat gruel of solid type is put into drying box and dry, bake out temperature is 80～85 ℃, and the time was generally 20～30 minutes.
8, ripe sliced meat are placed on totally, the place of shady and cool ventilation cools toasting.
9, adopt vinyon packaging bag (or other protection against the tide, tension, lighttight packaging bag all can),, seal with vacuum sealer then by the capacity pack of every bag 25 gram or 50 grams.
The above, only be embodiments of the invention, be not that the present invention is done any pro forma restriction, every foundation technical spirit of the present invention all still belongs in the scope of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment did.
As advanced functionality nutrition recombined meat products, delicious flavour, sweet and refreshing good to eat, comprehensive nutrition, instant, the storage time is long, possesses pure natural quality, is widely used in Chinese and western dish, both can be used for western-style food, joins bread, hamburger and barbecue production etc.; Also can be used for Chinese meal, be suitable for stir-fry, burning, fort dish etc., also direct-edible.
Claims (9)
1. the extrusion production technology of an imitative meat fiber, utilize low value meat raw material to be primary raw material, add soybean protein, livestock and poultry osteoderm collagen and the meat albumen additive glutamine transaminage that condenses, auxiliary materials such as Thallus Laminariae (Thallus Eckloniae) extract seaweed gel, pass through Twin-Screw Extrusion Technology, with multiple protein and macromolecule polysaccharide reorganization and crosslinked, the imitative silk of extruding body plan meat fiber, between the meat protein molecular He in the molecule, form cross-linking reaction, make fiber by micropore and finalize the design again, can obtain color, all good recombinant meat based foods of shape.
2. imitative meat azelon according to claim 1 is a kind of compound protein and polysaccharide condensate, is macromolecular substances, it is characterized by the product good springiness, nutritious, gelation is strong, mouthfeel is true, and has functional.
3. rinsing according to claim 1 is meant that be that 1: 5 ratio mix cleaning with 5 ‰ NaCl solution in mass ratio with livestock and poultry meat, rinsing 2 times, and each rinsing 10～20min, and whole process temperature is controlled at below 10 ℃.
4. bursting in arena according to claim 1 is at first the livestock and poultry meat that rubs to be put into mixing and kneading machine, further destroys the livestock and poultry meat tissue, and the time is about 5min; Then livestock and poultry meat being added salt continues to beat about routed 15min; Granulated sugar, starch, albumen etc. are added in the livestock and poultry meat at last, the order of pressing starch, albumen, water, white sugar adds again, and continues to beat and bursts about 15min.The routed temperature in arena should be controlled at below 10 ℃ carries out.
5. mixing according to claim 1 is meant auxiliary materials such as livestock and poultry osteoderm collagen, soybean protein, seaweed gel, glutamine transaminage are joined to stir in the meat gruel closes mixing, and it stirs and closes blending process is about 8 ℃, cuts under the vacuum condition and mixes 30min.
6. the various components in proportions used according to claim 1 (heavily is 100% in meat gruel) are: soybean protein 6%, livestock and poultry osteoderm collagen 10%, seaweed gel 10%, salt 2%～2.5%, sugar 6%, water 25%～30%, composite phosphate 0.2%, and the part flavoring etc.
7. twin-screw extruding according to claim 1 is meant the meat gruel input twin-screw extruding wire drawing machine that will mix, realize the automatic control of process, to rate of feeding, humidity of materials, screw speed, some important parameters such as heating-up temperature are all controlled by computer, (screw speed 280-450r/min, under 150-200 ℃ of temperature, micropore template place pressure is 1.7-6.0MPa, 170 ℃ of barrel zone temperatures), with multiple protein and macromolecule polysaccharide reorganization and crosslinked, the imitative silk of extruding body plan meat fiber, between the meat protein molecular He in the molecule, form cross-linking reaction, make fiber by micropore and finalize the design again, can obtain look, fragrant, flavor, the all good recombinant meat based foods of shape.
8. shortening moulding according to claim 1 be with behind the product molding in about 90～100 ℃ of following boiling 30min, this shortening process is high temperature, short time heating, to guarantee its good springiness, gelation is strong.
9. be cooled to room temperature rapidly according to described being cooled to of claim 1.
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| CN102640964A (en) * | 2012-05-10 | 2012-08-22 | 蓬莱京鲁渔业有限公司 | Manufacture method of colloid protein meat |
| CN103125986A (en) * | 2011-11-25 | 2013-06-05 | 福建安井食品股份有限公司 | Organized high value utilization method for low value fish fingerling fish meat |
| CN103535744A (en) * | 2012-07-10 | 2014-01-29 | 财团法人食品工业发展研究所 | Restructured meat and method of forming same |
| CN103622074A (en) * | 2013-11-15 | 2014-03-12 | 福建安井食品股份有限公司 | Processing method of extraction recombinant low-value fish protein |
| CN105520082A (en) * | 2015-12-04 | 2016-04-27 | 博湖县蓝翔食品水产有限公司 | Puffing method of fish flesh with bones and puffing device |
| CN106577975A (en) * | 2016-12-12 | 2017-04-26 | 中山火炬职业技术学院 | Compound meat product non-phosphorous water-retaining agent, and preparation method and application thereof |
| CN108471779A (en) * | 2015-10-20 | 2018-08-31 | 萨维奇河公司贸易用名素食肉 | Imitative meat food product |
| CN111165792A (en) * | 2019-12-24 | 2020-05-19 | 福建正味生物科技有限公司 | Compound meat quality improver |
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| CN103125986A (en) * | 2011-11-25 | 2013-06-05 | 福建安井食品股份有限公司 | Organized high value utilization method for low value fish fingerling fish meat |
| CN102640964A (en) * | 2012-05-10 | 2012-08-22 | 蓬莱京鲁渔业有限公司 | Manufacture method of colloid protein meat |
| CN103535744A (en) * | 2012-07-10 | 2014-01-29 | 财团法人食品工业发展研究所 | Restructured meat and method of forming same |
| CN103535744B (en) * | 2012-07-10 | 2016-03-23 | 财团法人食品工业发展研究所 | Restructured meat and method of forming same |
| CN103622074A (en) * | 2013-11-15 | 2014-03-12 | 福建安井食品股份有限公司 | Processing method of extraction recombinant low-value fish protein |
| CN108471779B (en) * | 2015-10-20 | 2022-07-26 | 别样肉客公司 | Meat analog food product |
| CN108471779A (en) * | 2015-10-20 | 2018-08-31 | 萨维奇河公司贸易用名素食肉 | Imitative meat food product |
| CN105520082A (en) * | 2015-12-04 | 2016-04-27 | 博湖县蓝翔食品水产有限公司 | Puffing method of fish flesh with bones and puffing device |
| CN106577975A (en) * | 2016-12-12 | 2017-04-26 | 中山火炬职业技术学院 | Compound meat product non-phosphorous water-retaining agent, and preparation method and application thereof |
| CN111165792A (en) * | 2019-12-24 | 2020-05-19 | 福建正味生物科技有限公司 | Compound meat quality improver |
| WO2021254412A1 (en) * | 2020-06-19 | 2021-12-23 | 江南大学 | Automatic production line for manufacturing and processing vegetable protein meat |
| WO2023017519A1 (en) * | 2021-08-10 | 2023-02-16 | G. Nofar Food Agencies Ltd | Meat products and methods for producing same |
| CN113907181A (en) * | 2021-09-18 | 2022-01-11 | 武汉轻工大学 | 3D food printing method for inserting artificial muscle fiber by using coaxial nozzle |
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Application publication date: 20110511 |