CN103355688A

CN103355688A - Enhanced quality control meat

Info

Publication number: CN103355688A
Application number: CN2013103422674A
Authority: CN
Inventors: 刘荣华
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-08-08
Filing date: 2013-08-08
Publication date: 2013-10-23

Abstract

The invention relates to a novel meat food, namely enhanced quality control meat which is prepared by mixing meat fibers, plant proteins, konjaku flour, added calcium, iron, zinc and selenium and fiber powder with water and extruding by a combined meat hot-pressing forming machine under a high pressure at a high temperature. As the enhanced quality control meat contains 30%-80% of the meat fibers and the meat fibers are tightly bonded by 70%-20% of artificial meat and a small amount of the konjaku flour, the enhanced quality control meat is very good in appearance and similar to pork fillet. Further, as the konjaku called by people as an anti-cancer magic coating or a good medicine bestowed by heaven, the selenium called by scientific community as an anti-cancer king and a long-life substance and the calcium, the iron, the zinc and cellulose are added, the enhanced quality control meat is a delicious meat food with a healthcare function at present.

Description

Strengthen modified meat

Technical field: the invention belongs to food technology field, be that the defective of existing food is transformed, recombinated and replenishes, thereby be optimized for a kind of more preferably food.

Background technology: at present, after China's reform and opening-up, people's lives improve energetically, and eating meat has become almost every meal dish that must have of people.But two, over 30 years, the people who suffers from the rich man's diseases such as hypertension, high fat of blood, high cholesterol, cardiovascular disease, obesity, diabetes, cancer is more and more, medical research find this all because people eat for a long time meat many, eat that vegetable and fruit is few, motion lacks and causes.Therefore the doctor often advises that people will eat less meat as far as possible, eat vegetable and fruit more, realize the animal/vegetable protein balance, replenish necessary trace element, and is healthy with the method promotion of science diet.Know from scientific research, konjaku contains various trace elements and vitamin and mineral matter, to prevent and treat colon cancer, breast cancer has special efficacy, be called as " anti-cancer clothing ", it also can prevent and treatment of obesity, hypertension, diabetes, the food of curing the disease and being healthy and strong, can prevent and treat the multiple common chronic disease of multiple stomach digestive system, have the functions such as lipopenicillinase, hypotensive, clean stomach, defaecation, anti-cancer, alimentary canal, diseases of cardiovascular and cerebrovascular systems, hemorrhoid, fat-reducing, beauty treatment etc. are had remarkable efficacy, this shows that konjaku is a kind of " good medicine of being bestowed by heaven ".But for a long time the eating method commonly used of konjaku seldom, amount is few, therefore especially for disease preventing and treating still less, reducing carnivorous and increasing the edible of konjaku is subject content of the present invention.

Summary of the invention: purpose of the present invention namely is to utilize the advanced processing method of " enriched nutritive keep healthy modified meat " and its voluptuousness and health care, take full advantage of konjaku and have preferably certain voluptuousness after the cohesive and slaking, and konjaku and advanced " enriched nutritive keep healthy modified meat " advanced processing method are combined, make their natural materials combination more perfect, make people as usually eating meat, eat more konjaku, simultaneously when satisfying people and like carnivorous hobby, eat less the meat that causes easily rich man's disease, fat, cholesterol, and make people in diet, can have natural " good medicine of being bestowed by heaven ", and realize prevention and the health care of body illness.

The specific embodiment: implementation of the present invention is such, take " strengthening the modified meat of beef konjaku " as example; Be divided into less piece with giving birth to beef, be placed in and be pressurized to 2 atmosphere in the steam still and be pressed onto between 3 atmospheric pressure, temperature is between 120-150 ℃, and the time is between 40-60 minute, and is also different according to the different heating air pressure of meat material, temperature and time; Ripe soft at beef, beef meat fiber and knot hoof tissue can be isolated the beef meat fiber.

The component that konjaku flour adds should be added to according to the demand in market: konjaku flour is the 0.5-3.0% (depending on the component of market demand final decision interpolation) that beef meat fiber, vegetable protein, water are all processed total amount, and when practical operation, should put into first mixer to the beef meat fiber, the cellulose powder of putting into konjaku flour again and will adding fully stirs, and then puts into vegetable protein and water and the meat meat water after boiling and fully stir.The beef meat fiber, the two ratio of vegetable protein is that the beef meat fiber is 70% of " strengthening the modified meat of beef konjaku " total amount---20% (deciding on the market demand), vegetable protein is 30% of " strengthening the modified meat of beef konjaku " total amount---80% (deciding on the market demand), kill broken knot hoof tissue and Cowhells particle after putting into again boiling, and put into the material that contains the ferro-calcium-zinc-selenium element: calcium carbonate, zinc gluconate, ferrous lactate, sodium selenite (also can be looked other ferro-calcium-zinc-selenium elemental substance and cellulose powders that the lower more health of cost replacement cost is easy to absorb, the component of the various elemental substances that add allows to add additional health trace element and cellulosic regulation strict implement according to health ministry), add at last salt and water, stir stand-by.

Using method according to utility model patent " hot pressing of combination meat shapes equipment " (patent No. 201220090086.8): cartridge heater and the threaded rod of HTHP extrusion equipment " hot pressing of combination meat shapes equipment " are heated to 230-250 ℃, then can produce cooked beef sheet, piece product that the present invention " strengthens modified meat " in the feed(raw material)inlet, thereby realize the purpose that the present invention will reach.With identical method, at the separable meat fibers such as pork meat fiber, mutton meat fiber, chicken meat fiber, the flesh of fish that obtain after overcuring such as pork, mutton, chicken, the flesh of fish, these meat fibers are substituted respectively the beef meat fiber to be made up with vegetable protein again, processing method according to " strengthening the modified meat of beef konjaku ", pass through again the HTHP combination of " hot pressing of combination meat shapes equipment ", can obtain respectively " strengthening modified meat " such as corresponding pork, mutton, chicken, the flesh of fish.

Owing to adopted such scheme, the present invention has adopted the advanced processing method of " enriched nutritive keep healthy modified meat ", make more the entering in the daily high-quality meat of konjaku flour energy, thereby make people in the delicious diet of daily carnivorous dish, can have natural " good medicine of being bestowed by heaven ", obviously better than the health-care effect of " enriched nutritive keep healthy modified meat ", and realize prevention and the health care of body illness.And the present invention is with 30%---80% high nutrient plant albumen has replaced cold cuts meat albumen, has reduced meat content and fat, cholesterol, is also keeping having reduced product cost in the substantially constant situation of voluptuousness; Owing to be commonly called as the vegetable protein of textured vegetable protein as the adhesive of meat fiber after the present invention adopts slaking, contain simultaneously meat fiber and reach 70---20% and be the fiber of putting on flesh, so voluptuousness of the present invention is extremely strong, be western-style sausages far can not than, therefore also it is different from animal protein and the vegetable protein food of present any other; Owing to added konjaku and contained the ferro-calcium-zinc-selenium element and cellulosic material, when edible carnivorous dish, also increased mineral matter and the cellulose of needed by human body, so also can effectively reduce and prevent cardiovascular disease, obesity, anaemia, cancer etc.; Simultaneously since product of the present invention can be dry after long preservation, and can revert to harsh output fresh " strengthening modified meat " after only needing the short time to be soaked in water, so it also can seldom keep the delicious bright fragrant combination meat product of Chinese meal, its function is much larger than Western-style meat products such as ham sausage; For the frontier defense that is in for a long time field work, tourism, go on business, the people of tourism, Jobs on the sea etc., the outstanding meat product that can buy at present really delicious food, nutrition, can carry for a long time and operate.Therefore have the great market demand and benefit.

Claims

1. one kind " strengthening modified meat ", by through the meat fiber after the overcuring and vegetable protein, konjaku flour, contain ferro-calcium-zinc-selenium and cellulosic elemental substance, salt, water mix and blend after, through carried out the HTHP extruding by the HTHP extrusion equipment after, can make product of the present invention.It is characterized in that meat fiber and vegetable protein, konjaku flour reconfigure, and when reconfiguring, added ferro-calcium-zinc-selenium and cellulose elemental substance.

2. " strengthening modified meat " according to claim 1 is characterized in that: konjaku flour and ferro-calcium-zinc-selenium and cellulose elemental substance are and meat fiber and vegetable protein mix and blend that reconfiguring becomes a kind of new product meat.The ratio of its meat fiber and vegetable protein is: meat fiber is 70% of total amount---20%, and vegetable protein is 30% of total amount---80%, konjaku flour is the 0.5-4.0% of total amount, is determined by the market demand.

3. " strengthening modified meat " according to claim 1, it is characterized in that: the mixture of meat fiber, vegetable protein, konjaku flour and ferro-calcium-zinc-selenium and fiber elemental substance and water is to carry out the HTHP extruding through high-temperature high-pressure apparatus " hot pressing of combination meat shapes equipment " to form.

4. " strengthening modified meat " according to claim 1, it is characterized in that: meat fiber can be the beef meat fiber, also can be mutton meat fiber, pork meat fiber, chicken meat fiber, flesh of fish meat fiber and other meat fibers, form and " strengthen modified meat " accordingly separately.