CN104351819B - 一种真空微波肉类膨化脆片的生产工艺 - Google Patents
一种真空微波肉类膨化脆片的生产工艺 Download PDFInfo
- Publication number
- CN104351819B CN104351819B CN201410726950.2A CN201410726950A CN104351819B CN 104351819 B CN104351819 B CN 104351819B CN 201410726950 A CN201410726950 A CN 201410726950A CN 104351819 B CN104351819 B CN 104351819B
- Authority
- CN
- China
- Prior art keywords
- meat
- sliced meat
- production technology
- expanded
- pickling material
- 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.)
- Active
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 62
- 238000005516 engineering process Methods 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 25
- 238000005554 pickling Methods 0.000 claims abstract description 25
- 235000013622 meat product Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 230000001007 puffing effect Effects 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims description 27
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims description 27
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims description 27
- 239000001099 ammonium carbonate Substances 0.000 claims description 27
- 235000013305 food Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 9
- 238000004880 explosion Methods 0.000 claims description 8
- 238000003860 storage Methods 0.000 claims description 6
- 238000012545 processing Methods 0.000 abstract description 8
- 238000002372 labelling Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 abstract description 3
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000020995 raw meat Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 11
- 238000012360 testing method Methods 0.000 description 11
- 241000272525 Anas platyrhynchos Species 0.000 description 10
- 239000000523 sample Substances 0.000 description 9
- 235000006439 Lemna minor Nutrition 0.000 description 5
- 244000242291 Lemna paucicostata Species 0.000 description 5
- 235000013364 duck meat Nutrition 0.000 description 5
- 244000144977 poultry Species 0.000 description 5
- 235000013594 poultry meat Nutrition 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000012055 fruits and vegetables Nutrition 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 241001466460 Alveolata Species 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 210000001015 abdomen Anatomy 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000282898 Sus scrofa Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 230000003387 muscular Effects 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 244000062645 predators Species 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
初始含水率 | 30%~40% | 40%~50% | 50%~60% | 60%~70% |
形态 | 1 | 3.5 | 4.7 | 4.7 |
松脆度 | 1.5 | 4.5 | 4.7 | 3.5 |
口感粗糙度 | 1 | 3.3 | 4.5 | 4.0 |
组织结构 | 2 | 4.5 | 5.0 | 4.2 |
总分 | 5.5 | 15.8 | 18.6 | 16.4 |
含水量 | 硬度(g) | 脆度(g) | 膨化率 |
30%~40% | 6568.4 | 536.8 | 82.5% |
40%~50% | 6091.4g | 369.7 | 92.1% |
50%~60% | 4451.2 | 638.2 | 110% |
60%~70% | 4414.2 | 1782.7 | 115% |
NH4HCO3浓度 | 硬度(g) | 脆度(g) | 膨化率 |
0% | 10602.2 | 2692.2 | 85.2% |
0.5% | 5482.2 | 2860.8 | 98.8% |
1% | 3589 | 2465.3 | 105.6% |
1.5% | 3396.9 | 1854.3 | 113% |
2% | 2852.3 | 969.7 | 118.5% |
2.5% | 2178.5 | 827.7 | 120% |
Claims (3)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410726950.2A CN104351819B (zh) | 2014-12-04 | 2014-12-04 | 一种真空微波肉类膨化脆片的生产工艺 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410726950.2A CN104351819B (zh) | 2014-12-04 | 2014-12-04 | 一种真空微波肉类膨化脆片的生产工艺 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN104351819A CN104351819A (zh) | 2015-02-18 |
CN104351819B true CN104351819B (zh) | 2016-08-31 |
Family
ID=52519209
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410726950.2A Active CN104351819B (zh) | 2014-12-04 | 2014-12-04 | 一种真空微波肉类膨化脆片的生产工艺 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104351819B (zh) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105231298B (zh) * | 2015-10-09 | 2019-01-04 | 广东真美食品股份有限公司 | 新型手撕金丝肉脯制作方法 |
CN105249306A (zh) * | 2015-10-23 | 2016-01-20 | 中国海洋大学 | 一种微波膨化鱼片及其制备方法 |
CN107198125A (zh) * | 2017-05-31 | 2017-09-26 | 镇江虎瑞生物科技有限公司 | 一种利用微波膨化肉干的方法 |
CN108936361A (zh) * | 2018-05-29 | 2018-12-07 | 塔里木大学 | 一种酥脆羊肉片的制备方法 |
CN109549129B (zh) * | 2018-12-28 | 2022-03-15 | 江苏省农业科学院 | 即食银鱼的制备方法 |
CN111587996A (zh) * | 2020-05-21 | 2020-08-28 | 江苏省农业科学院 | 一种鸡肝脆粒产品的生产工艺 |
CN113598324B (zh) * | 2021-06-23 | 2023-11-14 | 安徽科技学院 | 一种烤肠干脆片及其加工方法 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1404762A (zh) * | 2002-10-28 | 2003-03-26 | 四川正大食品有限公司 | 一种肉制品的制作工艺及肉制品 |
CN1726822A (zh) * | 2005-07-29 | 2006-02-01 | 华南理工大学 | 一种猪皮膨化食品及其加工方法 |
CN101133848A (zh) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | 一种膨化蛋白肉的制作方法 |
CN103141858A (zh) * | 2013-03-27 | 2013-06-12 | 孙曙光 | 一种真空冷冻膨化牛肉丁的加工方法 |
CN103211232A (zh) * | 2013-04-28 | 2013-07-24 | 新晃嘉信食品有限公司 | 一种膨化牛肉的制法 |
CN103652993A (zh) * | 2013-12-14 | 2014-03-26 | 明光市永言水产食品有限公司 | 一种膨化香脆驴肉干 |
-
2014
- 2014-12-04 CN CN201410726950.2A patent/CN104351819B/zh active Active
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1404762A (zh) * | 2002-10-28 | 2003-03-26 | 四川正大食品有限公司 | 一种肉制品的制作工艺及肉制品 |
CN1726822A (zh) * | 2005-07-29 | 2006-02-01 | 华南理工大学 | 一种猪皮膨化食品及其加工方法 |
CN101133848A (zh) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | 一种膨化蛋白肉的制作方法 |
CN103141858A (zh) * | 2013-03-27 | 2013-06-12 | 孙曙光 | 一种真空冷冻膨化牛肉丁的加工方法 |
CN103211232A (zh) * | 2013-04-28 | 2013-07-24 | 新晃嘉信食品有限公司 | 一种膨化牛肉的制法 |
CN103652993A (zh) * | 2013-12-14 | 2014-03-26 | 明光市永言水产食品有限公司 | 一种膨化香脆驴肉干 |
Non-Patent Citations (1)
Title |
---|
膨化技术及其在膨化食品生产中的应用;林勉等;《广州食品工业科技》;19990131;第15卷(第1期);第48-51页 * |
Also Published As
Publication number | Publication date |
---|---|
CN104351819A (zh) | 2015-02-18 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104351819B (zh) | 一种真空微波肉类膨化脆片的生产工艺 | |
CN101912126B (zh) | 一种即食盐焗鱼加工方法 | |
CN102669248B (zh) | 一种即食风味鱼制备工艺与杀菌方法 | |
CN101444306B (zh) | 一种牦牛腊肉的生产方法 | |
CN103238854A (zh) | 一种风干牦牛肉的制作方法 | |
KR20160038723A (ko) | 발효 쏘가리의 제조방법 | |
CN102349665A (zh) | 一种傣味牛肉即食干巴及其加工方法 | |
CN102342533A (zh) | 一种即食烟熏鸡的加工方法 | |
CN103271376A (zh) | 一种风腌牦牛肉的制作方法 | |
CN103330216A (zh) | 一种豆豉肉制品及其制作方法 | |
CN107593872B (zh) | 安全环保肉类食品冷链物流保鲜方法 | |
CN104489705A (zh) | 一种脱骨香肘的制作方法 | |
KR101064392B1 (ko) | 간장게장의 포장방법 | |
CN101461418B (zh) | 甘薯倒蒸薯加工方法 | |
CN107981238A (zh) | 一种卤鸭脖的加工方法 | |
CN104886551A (zh) | 一种青杠菌食品的生产方法 | |
CN106359526A (zh) | 一种海参加工工艺 | |
CN105995776A (zh) | 一种低亚硝酸盐倒坛腌制蔬菜及其制作方法 | |
CN104642499B (zh) | 一种低温发酵风味大黄鱼及其制备方法 | |
CN106858262A (zh) | 一种采用巴氏杀菌结合纳米氧化锌抑菌和射频杀菌延长盐水鹅保质期的方法 | |
CN101467695A (zh) | 速食肉皮晶 | |
CN107927661A (zh) | 一种老坛酸菜的加工方法 | |
CN106797997A (zh) | 酱卤肉的三段杀菌方法 | |
CN103829268A (zh) | 西式烟熏鸭腿制备方法 | |
CN106071990A (zh) | 一种盐水浸泡法咸鸭蛋生产加工工艺 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
EE01 | Entry into force of recordation of patent licensing contract | ||
EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20150218 Assignee: Jiangsu Huaian Su meat products Co. Ltd. Assignor: Jiangsu Academy of Agricultural Sciences Contract record no.: 2017320000029 Denomination of invention: Vacuum microwave production process of meat puffing chips Granted publication date: 20160831 License type: Common License Record date: 20170303 |
|
EC01 | Cancellation of recordation of patent licensing contract | ||
EC01 | Cancellation of recordation of patent licensing contract |
Assignee: Jiangsu Huaian Su meat products Co. Ltd. Assignor: Jiangsu Academy of Agricultural Sciences Contract record no.: 2017320000029 Date of cancellation: 20170802 |
|
TR01 | Transfer of patent right | ||
TR01 | Transfer of patent right |
Effective date of registration: 20180828 Address after: 211302 28 Shuang Xiu Lu, Shuang Lian Industrial Park, Qiqiao Town, Gaochun District, Nanjing, Jiangsu Patentee after: Nanjing strong Food Technology Co., Ltd. Address before: 210014 50 Xiaolingwei Zhong Ling Street, Xuanwu District, Nanjing, Jiangsu Patentee before: Jiangsu Academy of Agricultural Sciences |