TWM512301U - Improved structure of meat products - Google Patents

Description

Meat product structure improvement (3)

This creation is about a structural improvement of meat products (3), especially a meat product that does not need to add any seasonings in cooking, so as to keep the meat juice rich in the meat product from being lost and to achieve the purpose of taste.

According to the Chinese people, the Chinese people often express their concern for the diet, and each person can't live without it. In order to satisfy the human desire for food, the revolution in human diet begins. From "satisfaction" to "eat well"; then to the era of "eat healthy", the modern people have replaced the fried, fried or fried foods with steaming and roasting for the sake of eating and drinking. Additives such as salt and soy sauce make the intake of sodium more reduced and are beneficial to human health.

In the daily diet, meat is the main source of protein required by the human body, especially poultry (such as chicken, duck, goose, pig), which is the most accepted meat in the country. It is also the most important product in the meat market. The most common way of cooking poultry meat is to treat it by baking or baking. The main thing is to wash the poultry after slaughtering, and evenly spread the whole outer surface with sauce or seasoning for pickling, and then directly bake. Or smoked to make the sauce or seasoning infiltrate into the poultry, or, after the whole poultry is cut open, evenly spread the sauce or seasoning inside and outside the poultry, directly Bake or smoked so that the poultry meat can absorb the sauce or seasoning as a whole to enhance the taste.

However, as far as the above is concerned, the traditional cooking methods of general meat products must be additionally prepared by adding sauces or seasonings to achieve the taste effect, not only wasting the cooking process time, but also the health and health of the food to be considered. It is a big drawback, and it needs to be improved.

The present invention provides a meat product structure improvement (3), comprising: a meat layer having a meat piece portion and a skin portion disposed on a surface of the meat piece portion, the surface of the skin portion being provided with a plurality of depressions a pore having an inconsistent size; and a pore at the surface of the outer skin portion extending to the meat portion; and a coating layer having a freezing effect, the coating layer being condensed on the outer skin surface of the meat layer and the The pores formed on the surface of the outer skin portion are such that the entire outer layer of the meat layer is wrapped by the coating layer so that the gravy of the meat portion of the meat layer can be rapidly frozen and frozen.

The coating layer is formed by first cleaning the meat layer and then rapidly freezing it, and then defrosting it by electrostatic thawing method, immediately putting it into a heating device to bake the meat layer, and using it when roasting After the remaining temperature in the heating device is placed for 15-30 minutes, the meat layer is taken out and then subjected to rapid freezing treatment to be present, so as to retain the gravy taste of the meat portion of the meat layer; wherein the meat layer is selected from raw Carnivorous meat; the meat layer is a bird, duck, goose or pig Now, when the meat layer is subjected to rapid freezing treatment, the freezing temperature range is between -35 ° C and -45 ° C; and the freezing temperature of -40 ° C is the most rapid freezing treatment of the meat layer. Preferably, when the meat layer is thawed by electrostatic thawing, the water molecules contained in the meat portion of the meat layer are made active, and the water molecules are accelerated by frictional collisions. The solid ice crystal is converted into liquid moisture to be preserved in the meat portion of the meat layer for exquisite thawing; wherein the meat layer is placed in a heating device for heating and baking, the heating temperature range is between 170 ° C and 190 ° C The effect of heating and roasting the meat layer at a heating temperature of 180 ° C is preferred; wherein the heating device selected for the meat layer is either an oven or a smoker.

The main purpose of this creation is to provide a meat product that can be kept in the cooking without any additional seasoning, so as to keep the meat juice rich in the meat product from being lost and to achieve the purpose of flavoring.

The structural improvement of the meat product of the present invention (3) comprises: a meat layer having a meat portion and a skin portion disposed on the surface of the meat portion, the surface of the outer skin portion being provided with a plurality of depressions a pore having an inconsistent size; and a pore at the surface of the outer skin portion extending to the meat portion; and a coating layer having a freezing effect, the coating layer being condensed on the outer skin surface of the meat layer and the a hole formed on the surface of the skin portion so that the entire outer layer of the meat layer is covered by the coating layer, so that the gravy of the meat portion of the meat layer can be quickly frozen and frozen; The formation layer of the coating layer is first cleaned and then rapidly frozen, and the freezing temperature range is between -35 ° C and -45 ° C; and the freezing temperature is -40 ° C. The effect of rapid freezing treatment is the best, and then defrosting by electrostatic thawing method, immediately placed in a heating device to bake the meat layer, the heating temperature range is between 170 ° C ~ 190 ° C; The effect of heating and roasting the meat layer at a heating temperature of 180 ° C is the best; and when it is cooked, it is placed in the temperature of the heating device for 15-30 minutes, and the meat layer is taken out again. After the rapid freezing treatment, the freezing temperature range is between -35 ° C and -45 ° C; and the freezing temperature of -40 ° C is the best for the rapid freezing treatment of the meat layer to retain The meat of the meat layer is tasted by the gravy; and the meat product can be kept in the cooking without the need to add any seasoning, so as to keep the meat juice rich in the meat product from being lost and to achieve the purpose of taste.

This creation:

1‧‧‧ meat layer

11‧‧‧ meat department

12‧‧‧The outer skin

121‧‧‧ pores

2‧‧‧coating

The first picture is a three-dimensional appearance of the creation.

Figure 2 is an exploded view of the creation.

Figure 3 is a schematic cross-sectional view of the creation.

Figure 4 is a flow chart of the overall steps of this creation.

First, please refer to Figures 1 and 2 for the "Meat Product Improvement (3)" for this creation; it comprises a meat layer 1 and a coating layer 2; wherein: the meat layer 1 has a meat portion 11 and a skin portion disposed on the surface of the meat portion 11 12; the surface of the outer skin portion 12 is provided with a plurality of apertures 121 which are concave and inconsistent in size; and the apertures 121 at the surface of the outer skin portion 12 extend to the meat piece portion 11; and the coating layer 2, Having a freezing effect, the coating layer 2 is condensed on the surface of the outer skin portion 12 of the meat layer 1 and the pores 121 formed on the surface of the outer skin portion 12, so that the entire outer layer of the meat layer 1 is covered by the coating layer 2. The gravy of the meat portion 11 of the meat layer 1 can be rapidly frozen and frozen; wherein the coating layer 2 is formed by first cleaning the meat layer 1 and then rapidly freezing, and then thawing by electrostatic thawing method. Immediately after the treatment, the meat layer 1 is cooked in a heating device, and after being cooked, it is placed in the temperature of the heating device for 15-30 minutes, and the meat layer 1 is taken out and then subjected to rapid freezing treatment. Presented to retain the gravy taste of the meat portion 11 of the meat layer 1; the meat layer 1 is selected from raw meat products, and the meat layer 1 is a chicken, a duck, a goose or a pig. Any of the poultry meat ingredients; even the meat layer 1 is a whole chicken, duck, goose or pig Presented by the foodstuff; or by cutting the meat of any of the birds, ducks, geese or pigs; the freezing temperature range of the meat layer 1 when it is rapidly frozen The system is between -35 ° C and -45 ° C; and the effect of rapidly freezing the meat layer 1 at a freezing temperature of -40 ° C is preferred; the meat layer 1 is electrostatically thawed When the meat layer 1 is subjected to thawing treatment, the water molecules contained in the meat portion 11 of the meat layer 1 are made active, and the water molecules collide with each other by friction. Swinging and accelerating the thawing of solid ice crystals into liquid water for preservation in the meat portion 11 of the meat layer 1; when the meat layer 1 is placed in a heating device for heating and baking, the heating temperature range is Between 170 ° C and 190 ° C; and the heating temperature of 180 ° C to heat the meat layer 1 is best, and the selected heating device for the meat layer 1 is oven or smoked Any of the machines.

In addition, please refer to Figures 3 and 4, and with reference to Figure 2, which is a further description of the "Meat Product Improvement (3)". This creation consists of a meat layer 1 and a a coating layer 2; wherein: the meat layer 1 has a meat portion 11 and a skin portion 12 disposed on a surface of the meat portion 11, the surface of the outer skin portion 12 is concave and forms a plurality of inconsistent sizes The aperture 121, and the aperture 121 at the surface of the outer skin portion 12 extends to the meat piece portion 11; and the coating layer 2 has a freezing effect, and the coating layer 2 is condensed on the outer skin portion of the meat layer 1. 12 surface and the aperture 121 formed on the surface of the outer skin portion 12 so that the entire outer layer of the meat layer 1 is wrapped by the coating layer 2, so that the gravy of the meat portion 11 of the meat layer 1 can be rapidly frozen and frozen. By the above, the overall process steps of the creation are summarized in more detail, and the steps are explained as follows: Step S1: The preparation step is selected from raw meat, and the meat layer 1 is a chicken and a duck. Appearance of poultry meat, which is only one of the geese or pigs; Step S2: washing step, the meat layer 1 is cleaned to maintain the overall clean state of the meat layer 1; step S3: rapid freezing step, the cleaned meat layer 1 is matched with a freezing device Rapid freezing treatment, the freezing temperature range is between -35 ° C and -45 ° C; and the freezing temperature of -40 ° C for the rapid freezing treatment of the meat layer 1 is the best, so that the meat The gravy of the meat portion 11 of the layer 1 can be rapidly frozen and frozen; step S4: an electrostatic thawing step, the meat layer 1 after rapid freezing is thawed by the defrosting device, and the final temperature is set, and When the meat layer 1 is subjected to thawing treatment by the electrostatic thawing method, the water molecules contained in the meat portion 11 of the meat layer 1 can be made active, and the water molecules are accelerated by frictional collisions. The solid icing is converted into liquid water to be preserved in the meat slab portion 11 of the meat layer 1 to be defrosted, and the meat layer 1 can be kept in a refrigerated state and defrosted without dripping to avoid bacterial growth and Avoid moisture loss in the meat layer 1 to prevent The meat layer 1 tissue is destroyed to affect the mouthfeel; step S5: the baking step, the meat layer 1 after the electrostatic thawing is immediately placed in the heating device to perform the baking operation, wherein the heating device It is an oven or a smoker. When the meat layer 1 is placed in a heating device for heating and baking, the heating temperature ranges from 170 ° C to 190 ° C; and the heating temperature is 180. The effect of heating and roasting the meat layer 1 is the best; when the meat layer 1 is grilled by the heating device, the meat portion 11 of the meat layer 1 is locked by the rapid freezing step. The gravy is slowly affected by high temperature and emits aroma and aroma; Step S6: the residual temperature circulation step, after the cooked meat layer 1 is placed in the residual temperature in the heating device for 15-30 minutes, the gravy of the meat portion 11 of the meat layer 1 is promoted to be affected by the high temperature and slow. Slowly emitting the taste and aroma can be more attached to the outer surface of the meat layer 1 or infiltrated into the meat portion 11 of the meat layer 1; Step S7: a second rapid freezing step, the meat layer 1 after the residual temperature is cycled Immediately after taking out, the secondary rapid freezing treatment is performed again by using a freezing device, and the freezing temperature range is between -35 ° C and -45 ° C; and the meat layer 1 is rapidly cooled at a freezing temperature of -40 ° C. The effect of the freezing treatment is optimal, and the surface of the outer skin portion 12 of the meat layer 1 and the pores 121 formed on the surface of the outer skin portion 12 are condensed on a coating layer 2; thereby making the meat layer of the meat layer 1 The gravy of the portion 11 can be rapidly frozen and frozen to retain the effect of the gravy of the meat portion 11 of the meat layer 1 without losing the effect; therefore, the formation layer is first formed by the coating layer 2 1 After cleaning and rapid freezing, the freezing temperature range is between -35 ° C and -45 ° C; and it is frozen The effect of rapidly freezing the meat layer 1 at -40 ° C is the best, and after thawing by the electrostatic thawing method, it is immediately placed in a heating device to bake the meat layer 1 and the heating temperature range is Between 170 ° C and 190 ° C; and the heating temperature of 180 ° C for the meat layer 1 heating and baking effect is the best; and when cooking, use the rest of the heating device to place 15-30 After the minute cycle, the meat layer 1 is taken out and then subjected to rapid freezing treatment, and the freezing temperature range is between -35 ° C and -45 ° C; and the meat layer is frozen at -40 ° C. 1 The effect of performing the rapid freezing treatment is the best, in order to retain the succulent taste of the meat portion 11 of the meat layer 1; The meat product can be kept in the cooking without the need to add any seasoning, so as to keep the meat juice rich in the meat product from being lost and to achieve the purpose of taste.

In summary, the improvement of a meat product structure (3) has not been seen in various books or public use, and it is in line with the requirements of the new patent application, so please ask the Bureau of the Bureau to grant patents as soon as possible. To be clear, the above is the specific embodiment of the creation and the technical principles applied. If the changes made according to the concept of this creation, the functional role produced by it does not exceed the spirit of the manual and the drawings. At the time, it should be combined with Chen Ming within the scope of this creation.

1‧‧‧ meat layer

11‧‧‧ meat department

12‧‧‧The outer skin

121‧‧‧ pores

2‧‧‧coating

Claims (8)

A meat product structure improvement comprising: a meat layer having a meat piece portion and a skin portion disposed on a surface of the meat piece portion, the surface of the skin portion being provided with a plurality of pores having a concave shape and an inconsistent size And the pores at the surface of the outer skin portion extend to the meat piece portion; and a coating layer having a freezing effect, the coating layer being condensed on the outer skin surface of the meat layer and the surface of the outer skin portion The pores are so as to wrap the entire outer layer of the meat layer with the coating layer so that the gravy of the meat layer of the meat layer can be quickly frozen and frozen. The improved structure of the meat product according to claim 1, wherein the coating layer is formed by first cleaning the meat layer, then rapidly freezing, and then defrosting by electrostatic thawing method, and then immediately putting it into the heating device. The meat layer is cooked, and is placed in the temperature of the heating device for 15-30 minutes after being cooked, and the meat layer is taken out and then subjected to rapid freezing treatment to be retained, so as to retain the meat portion of the meat layer. The gravy tastes. The meat product structure of claim 2, wherein the meat layer is selected from the group consisting of raw meat. The improved meat product structure according to claim 3, wherein the meat layer is presented as an animal meat product of any one of a chicken, a duck, a goose or a pig. The meat product structure improvement according to claim 2, wherein the meat layer is subjected to rapid freezing treatment, and the freezing temperature range is between -35 ° C and -45 ° C; and the freezing temperature is -40 ° C for the meat. The effect of the layer being subjected to rapid freezing treatment is the best. The structure of the meat product according to claim 2, wherein when the meat layer is subjected to thawing by electrostatic thawing, the water molecules contained in the meat portion of the meat layer are made active, and the water molecules are Accurate thawing from the solid ice crystals into liquid water by the frictional collision of each other to be preserved in the meat portion of the meat layer. The structure of the meat product according to claim 2 is improved, wherein the meat layer is placed in a heating device for heating and baking, and the heating temperature ranges from 170 ° C to 190 ° C; and the heating temperature is 180 ° C. The effect of heating and roasting the meat layer is the best. The meat product structure of claim 7, wherein the heating device selected for the meat layer is any one of an oven or a smoker.