CN102754760A - Processing method of fat of fatty meat - Google Patents
Processing method of fat of fatty meat Download PDFInfo
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- CN102754760A CN102754760A CN2012102315149A CN201210231514A CN102754760A CN 102754760 A CN102754760 A CN 102754760A CN 2012102315149 A CN2012102315149 A CN 2012102315149A CN 201210231514 A CN201210231514 A CN 201210231514A CN 102754760 A CN102754760 A CN 102754760A
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Abstract
The invention relates to a processing method of fat of fatty meat. The method comprises the following steps of: 1) preparing materials; 2) chopping and scraping; 3) chopping again; and 4) standing. The processing method of the fat of fatty meat, provided by the invention, effectively solves the problem in the cost of a recombinant product, and improves the mouthfeel of the product more importantly; and the product has rich meat sense when bitten in the mouth, but the mouthfeel is not greasy.
Description
Technical field
The present invention relates to a kind of processing method of fat meat fat, belong to a kind of technical field of the refrigerate conditioned aquatic product of recombinating.
Background technology
At present, recombinant product is for simply the interpolation of reducing cost just fat meat with low cost, water etc., and drawback that the result has caused that the mouthfeel of recombinant product is felt sick of etc. has influenced the quality of product.
Summary of the invention
Technical problem to be solved by this invention provides a kind of processing method that can reduce cost and can improve the fat meat fat of mouthfeel.
The technical scheme that the present invention solves the problems of the technologies described above is following: a kind of processing method of fat meat fat may further comprise the steps:
1) prepares material
At first prepare the raw material of following parts by weight: 15～25 parts of fat meat, 0.5～1 part of efficient fatty emulsion stabilizer, 20～30 parts of frozen water, sodium phosphate trimer, 0.1～0.2 part of the batching thing that sodium pyrophosphate and Sodium Polyacrylate are formed, 0.1～0.2 part of phosphate;
2) cut and mix and scrape the limit
With the parts by weight of having prepared in the step 1) is that the frozen water of 0.5～1 part efficient fatty emulsion stabilizer and 20～30 parts carries out cutting the first time and mixes; Obtain cutting and mix thing; Stop then cutting mixing; Scrape the limit, do not cut the part of mixing in the process of mixing and mix thing and be mixed to evenly, obtain mixture with said cutting with cutting;
3) cut once more and mix
With step 2) in the mixture that obtains carry out cutting the second time and mix; And the limit is cut and is mixed the limit to add parts by weight successively be 15～25 parts fat meat, sodium phosphate trimer; 0.1～0.2 part of the batching thing that sodium pyrophosphate and Sodium Polyacrylate are formed, 0.1～0.2 part of phosphate obtains colloid albumen meat;
4) leave standstill
The colloid albumen meat that obtains in the step 3) is left standstill, promptly obtain said fat meat fat.
The invention has the beneficial effects as follows: use processing method of the present invention, effectively solved the cost problem of recombinant product, the more important thing is the mouthfeel of having improved product; Have that to sting voluptuousness in the mouth pure; But mouthfeel is not also allowed the people to feel and is felt sick of, and in addition, aspect cost, can reduce by 40～50%.
Among the present invention, using the purpose of frozen water is to guarantee to cut in the process of mixing the product center temperature is controlled at below 25 ℃.
On the basis of technique scheme, the present invention can also do following improvement.
Further, in step 2) in, cut the process conditions of mixing the said first time and be: in temperature is below 25 ℃, speed is under 2000～5000 rev/mins the condition, to cut and mix 15～20 minutes.
Further, in step 3), cut the process conditions of mixing the said second time and be: in temperature is below 25 ℃, and speed is under 2000～5000 rev/mins the condition, to cut and mix 5～15 minutes.
Further, in step 4), the said process conditions that leave standstill are: below 10 ℃, left standstill 10～15 hours.
The specific embodiment
Below principle of the present invention and characteristic are described, institute gives an actual example and only is used to explain the present invention, is not to be used to limit scope of the present invention.
Embodiment 1
A kind of processing method of fat meat fat may further comprise the steps:
1) prepares material
At first prepare the raw material of following parts by weight: 15 parts of fat meat, 0.5 part of efficient fatty emulsion stabilizer, 20 parts of frozen water, sodium phosphate trimer, 0.1 part of the batching thing that sodium pyrophosphate and Sodium Polyacrylate are formed, 0.1 part of phosphate;
2) cut and mix and scrape the limit
With the parts by weight of having prepared in the step 1) is that 0.5 part efficient fatty emulsion stabilizer and 20 parts frozen water are 25 ℃ in temperature; Speed is under 2000 rev/mins the condition, to cut and mix 15 minutes, obtains cutting mixing thing; Stop then cutting mixing; Scrape the limit, do not cut the part of mixing in the process of mixing and mix thing and be mixed to evenly, obtain mixture with said cutting with cutting;
3) cut once more and mix
With step 2) in the mixture that obtains be 25 ℃ in temperature; Speed is under 2000 rev/mins the condition, to carry out cutting the second time and mix, and the limit is cut and mixed the limit to add parts by weight successively be 15 parts fat meat, 0.1 part sodium phosphate trimer; The batching thing that sodium pyrophosphate and Sodium Polyacrylate are formed; 0.1 the phosphate of part is cut and is mixed 5 minutes, obtains colloid albumen meat;
4) leave standstill
The colloid albumen meat that obtains in the step 3) below 10 ℃, was left standstill 10 hours, promptly obtain said fat meat fat.
Embodiment 2
A kind of processing method of fat meat fat may further comprise the steps:
1) prepares material
At first prepare the raw material of following parts by weight: 25 parts of fat meat, 1 part of efficient fatty emulsion stabilizer, 30 parts of frozen water, sodium phosphate trimer, sodium pyrophosphate, 0.2 part of the batching thing that Sodium Polyacrylate is formed, 0.2 part of phosphate;
2) cut and mix and scrape the limit
With the parts by weight of having prepared in the step 1) is that 1 part efficient fatty emulsion stabilizer and 30 parts frozen water are 20 ℃ in temperature; Speed is under 5000 rev/mins the condition, to cut and mix 15～20 minutes, obtains cutting mixing thing; Stop then cutting mixing; Scrape the limit, do not cut the part of mixing in the process of mixing and mix thing and be mixed to evenly, obtain mixture with said cutting with cutting;
3) cut once more and mix
With step 2) in the mixture that obtains be 20 ℃ in temperature; Speed is under 5000 rev/mins the condition, to carry out cutting the second time and mix, and the limit is cut and mixed the limit to add parts by weight successively be 25 parts fat meat, 0.2 part sodium phosphate trimer; The batching thing that sodium pyrophosphate and Sodium Polyacrylate are formed; 0.2 the phosphate of part is cut and is mixed 15 minutes, obtains colloid albumen meat;
4) leave standstill
The colloid albumen meat that obtains in the step 3) below 10 ℃, was left standstill 15 hours, promptly obtain said fat meat fat.
Embodiment 3
A kind of processing method of fat meat fat may further comprise the steps:
1) prepares material
At first prepare the raw material of following parts by weight: 20 parts of fat meat, 0.6 part of efficient fatty emulsion stabilizer, 25 parts of frozen water, sodium phosphate trimer, sodium pyrophosphate, 0.15 part of the batching thing that Sodium Polyacrylate is formed, 0.15 part of phosphate;
2) cut and mix and scrape the limit
With the parts by weight of having prepared in the step 1) is that 0.6 part efficient fatty emulsion stabilizer and 25 parts frozen water are 18 ℃ in temperature; Speed is under 3000 rev/mins the condition, to cut and mix 18 minutes, obtains cutting mixing thing; Stop then cutting mixing; Scrape the limit, do not cut the part of mixing in the process of mixing and mix thing and be mixed to evenly, obtain mixture with said cutting with cutting;
3) cut once more and mix
With step 2) in the mixture that obtains be 18 ℃ in temperature; Speed is under 3000 rev/mins the condition; Carry out cutting the second time and mix, and the limit is cut and mixed the limit to add parts by weight successively be 20 parts fat meat, 0.15 part sodium phosphate trimer, the batching thing that sodium pyrophosphate and Sodium Polyacrylate are formed, 0.15 phosphate; Cut and mix 10 minutes, obtain colloid albumen meat;
4) leave standstill
The colloid albumen meat that obtains in the step 3) below 10 ℃, was left standstill 12 hours, promptly obtain said fat meat fat.
The above is merely preferred embodiment of the present invention, and is in order to restriction the present invention, not all within spirit of the present invention and principle, any modification of being done, is equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (4)
1. the processing method of a fat meat fat is characterized in that, may further comprise the steps:
1) at first prepares the raw material of following parts by weight: 15～25 parts of fat meat, 0.5～1 part of efficient fatty emulsion stabilizer, 20～30 parts of frozen water, sodium phosphate trimer, 0.1～0.2 part of the batching thing that sodium pyrophosphate and Sodium Polyacrylate are formed, 0.1～0.2 part of phosphate;
2) be that the frozen water of 0.5～1 part efficient fatty emulsion stabilizer and 20～30 parts carries out cutting the first time and mixes with the parts by weight of having prepared in the step 1); Obtain cutting and mix thing; Stop then cutting mixing; Scrape the limit, do not cut the part of mixing in the process of mixing and mix thing and be mixed to evenly, obtain mixture with said cutting with cutting;
3) with step 2) in the mixture that obtains carry out cutting the second time and mix; And the limit is cut and is mixed the limit to add parts by weight successively be 15～25 parts fat meat, sodium phosphate trimer; 0.1～0.2 part of the batching thing that sodium pyrophosphate and Sodium Polyacrylate are formed, 0.1～0.2 part of phosphate obtains colloid albumen meat;
4) the colloid albumen meat that obtains in the step 3) is left standstill, promptly obtain said fat meat fat.
2. the processing method of fat meat according to claim 1 fat is characterized in that, in step 2) in, cut the process conditions of mixing the said first time and be: in temperature is below 25 ℃, speed is under 2000～5000 rev/mins the condition, to cut and mix 15～20 minutes.
3. the processing method of fat meat according to claim 1 fat is characterized in that, in step 3), cut the process conditions of mixing the said second time and be: in temperature is below 25 ℃, and speed is under 2000～5000 rev/mins the condition, to cut and mix 5～15 minutes.
4. the processing method of fat meat fat according to claim 1 is characterized in that in step 4), the said process conditions that leave standstill are:, left standstill 10～15 hours below 10 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102315149A CN102754760A (en) | 2012-07-05 | 2012-07-05 | Processing method of fat of fatty meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102315149A CN102754760A (en) | 2012-07-05 | 2012-07-05 | Processing method of fat of fatty meat |
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| Publication Number | Publication Date |
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| CN102754760A true CN102754760A (en) | 2012-10-31 |
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| CN2012102315149A Pending CN102754760A (en) | 2012-07-05 | 2012-07-05 | Processing method of fat of fatty meat |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351827A (en) * | 2014-11-03 | 2015-02-18 | 烟台市喜旺食品有限公司 | Meat product emulsifier and processing method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1327767A (en) * | 2001-07-06 | 2001-12-26 | 王现群 | Technology for cooking high-nutrient meat |
| CN101617807A (en) * | 2008-07-03 | 2010-01-06 | 天津科技大学 | Process for stably processing foie gras without fat isolation and with low oxidation |
| CN102415584A (en) * | 2011-05-23 | 2012-04-18 | 武汉工业学院 | Processing method of minced fillet product |
-
2012
- 2012-07-05 CN CN2012102315149A patent/CN102754760A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1327767A (en) * | 2001-07-06 | 2001-12-26 | 王现群 | Technology for cooking high-nutrient meat |
| CN101617807A (en) * | 2008-07-03 | 2010-01-06 | 天津科技大学 | Process for stably processing foie gras without fat isolation and with low oxidation |
| CN102415584A (en) * | 2011-05-23 | 2012-04-18 | 武汉工业学院 | Processing method of minced fillet product |
Non-Patent Citations (3)
| Title |
|---|
| 凌关庭 等: "《食品添加剂手册》", 28 February 2003, article "品质改进剂" * |
| 刘延东 等: "乳化稳定剂在肉制品中的应用", 《肉类研究》, no. 9, 31 December 2006 (2006-12-31) * |
| 崔艳飞 等: "肉品高效斩拌乳化技术研究进展", 《肉类研究》, no. 4, 31 December 2009 (2009-12-31) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351827A (en) * | 2014-11-03 | 2015-02-18 | 烟台市喜旺食品有限公司 | Meat product emulsifier and processing method thereof |
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Application publication date: 20121031 |