阅读说明：本技术 一种替代性人造肉制作工艺 (Process for manufacturing alternative artificial meat ) 是由 靳怀宾 戴文霄 于 2021-08-24 设计创作，主要内容包括：本发明涉及食品制造领域,尤其涉及一种替代性人造肉制作工艺,可以解决目前人造肉在口感、营养等方面的不足。包括如下步骤：采集替代肉材料与鲜肉材料混合,并加入食用粘合剂,放入滚揉机进行加工。本发明制作的替代性人造肉在口味、营养上可以完全或部分替代当前的猪肉、牛肉、羊肉等,从而节剩了粮食的耗用,为食品业的节能、减排、环保、安全提供了解决方案。(The invention relates to the field of food manufacturing, in particular to a manufacturing process of alternative artificial meat, which can solve the defects of the conventional artificial meat in the aspects of taste, nutrition and the like. The method comprises the following steps: collecting the substitute meat material, mixing with fresh meat material, adding edible adhesive, and processing with a rolling and kneading machine. The substitute artificial meat manufactured by the invention can completely or partially substitute the current pork, beef, mutton and the like in taste and nutrition, thereby saving the consumption of grains and providing a solution for energy conservation, emission reduction, environmental protection and safety of the food industry.)

1. A process for preparing an alternative meat analogue, which is characterized in that: the method comprises the following steps: collecting the substitute meat material, mixing with fresh meat material, adding edible adhesive, and processing with a rolling and kneading machine.

2. The alternative meat analogue production process of claim 1, wherein: the meat substitute material comprises one of chicken and duck.

3. The alternative meat analogue production process of claim 1, wherein: the fresh meat material comprises one of beef, mutton and pork.

4. The alternative meat analogue production process of claim 1, wherein: the substitute meat material and the fresh meat material are mixed according to the weight ratio of 1: 0.5-1.5.

5. The alternative meat analogue production process of claim 1, wherein: the edible adhesive comprises carrageenan.

6. The alternative meat analogue production process of claim 1, wherein: the addition amount of the edible adhesive is as follows: 5-10 parts of edible adhesive is added into every 500 parts of mixed meat by weight.

7. The alternative meat analogue production process of claim 1, wherein: the processing also comprises adding a salting liquid into the rolling and kneading machine for rolling, kneading and salting.

8. The alternative meat analogue production process of claim 7, wherein: the salting liquid comprises 2.5-5% of salt solution.

9. The alternative meat analogue production process of claim 1, wherein: and after the processing, putting the mixture into a refrigeration house with the temperature of-18 ℃ for freezing for 3 to 5 hours to obtain the product.

Technical Field

The invention relates to the field of food manufacturing, in particular to a manufacturing process of alternative artificial meat.

Background

The artificial meat is also called synthetic meat, the original artificial meat is soybean protein meat, and is prepared by using soybean as raw material, frying to remove fat and retain protein component, and then extruding and forming. Although the soybean protein meat has high nutritive value, the soybean protein meat is artificial, no matter how to simulate the color and the taste of the animal meat, the taste of the soybean protein meat is meat flavor, and the soybean protein meat cannot be compared with the animal meat such as chicken, duck, pig, cattle, sheep, fish and the like with high quality. Moreover, the amino acid content, vitamin and trace element types contained in animal meat are not comparable to those of soybean meat analogue.

Still another meat analogue is one produced using animal stem cells. Amino acid, grease, sugar and various nutrients are prepared into nutrient solution, and stem cells are planted in the nutrient solution for feeding to divide and grow up to form the stem cell meat analogue. Theoretically, the nutrient solution can be prepared into meat with various requirements for human bodies, and the health hidden danger caused by the fact that livestock are fed with auxin and antibiotics in a farm can be avoided. In fact, the environmental conditions required to produce such meat analogues are difficult to achieve to that specific condition in the animal, and therefore the cost of producing stem cell meat analogues is far higher than that of natural meat obtained from domestic animals. It is not obvious that it is currently practical to eat such meat analogues universally.

At present, a common artificial meat is actually synthetic meat, which is processed by leftover meat and edible food adhesive. Although it has the taste of fresh meat, it does not have the toughness and flavor of fresh meat.

Disclosure of Invention

The technical problem to be solved by the invention is to provide a substitute artificial meat making process, which can solve the defects of the conventional artificial meat in the aspects of taste, nutrition and the like.

The invention is realized by the following steps:

an alternative meat analogue manufacturing process comprising the steps of: collecting the substitute meat material, mixing with fresh meat material, adding edible adhesive, and processing with a rolling and kneading machine.

Further, the meat substitute material comprises one of chicken and duck.

Further, the fresh meat material includes one of beef, mutton, and pork.

Further, the substitute meat material is mixed with the fresh meat material in a weight ratio of 1: 0.5-1.5.

Further, the edible adhesive comprises carrageenan.

Further, the addition amount of the edible adhesive is as follows: 5-10 parts of edible adhesive is added into every 500 parts of mixed meat by weight.

Further, the processing also comprises adding a salting liquid into the rolling and kneading machine for rolling, kneading and salting.

Further, the salting liquid comprises 2.5-5% of salt solution. The addition of a certain amount of salt solution can improve the pickling quality, also plays a certain role in improving the flavor, and does not influence various texture indexes of the final product.

Further, the processed product is put into a refrigeration house with the temperature of 18 ℃ below zero for freezing for 3 to 5 hours to obtain the product.

The invention has the following advantages: the substitute artificial meat manufactured by the invention can completely or partially substitute the current pork, beef, mutton and the like in taste and nutrition, thereby saving the consumption of grains and providing a solution for energy conservation, emission reduction, environmental protection and safety of the food industry.

Detailed Description

An alternative meat analogue manufacturing process comprising the steps of:

1. removing bones of the duck meat (or chicken meat) blocks (grains) which are preferably selected and detected to be qualified for later use, and selecting mutton (or other fresh meat) which is preferably selected and detected to be qualified for later use; then the selected duck meat and mutton are matched according to the proportion of 1:0.5-1.5, then per 100 jin of processed meat, 500-1000 g of carrageenan is added, the matched raw materials are put into a rolling and kneading machine (300-1000L type vacuum rolling and kneading machine can be selected) for rolling and kneading according to the input amount of 50-70% of the processing amount of the rolling and kneading machine, and 2.5-5% of salt solution is added for continuously rolling and kneading for 0.5-10 hours at the vacuum degree of-0.08 MPa.

2. And (3) putting the pickled substitute meat into a mould according to the specification of 1KG-25KG, subpackaging, putting into a-18 ℃ refrigeration house, freezing for 3-5 hours, and taking after the detection is qualified.

The influence of the manufacturing parameters on the finished product is as follows:

1. effect of meat material ratio on finished product: meat proportions outside the standard range mainly cause that the taste does not reach the taste and flavor of the replaced meat.

2. The food carrageenan is not used in enough quantity, so that the dispersion of the finished product in the subsequent processing process can be caused, and if the dosage exceeds the standard, the taste and texture of the finished product can be influenced.

3. The time for rolling, kneading and pickling is not enough, so that the combination degree of the finished product is not uniform, the subsequent eating is inconvenient, and the texture and the taste can not meet the requirements.

4. The taste of the finished product is affected by the insufficient concentration of the salt solution.

5. Insufficient freezing time can affect the formation and subsequent processing of the product.

Example 1 preparation of a pork-flavored substitute meat analogue

Removing bones of the duck meat blocks (grains) which are preferably selected and detected to be qualified, and reserving the duck meat blocks (grains) which are preferably selected and detected to be qualified; then the selected duck meat and pork are matched according to the weight ratio of 1:0.5, 500 g of food carrageenan is added into every 100 jin of processed meat, the matched raw materials are put into a rolling and kneading machine for rolling and kneading according to the input amount of 50% of the processing amount of the rolling and kneading machine, 2.5% of salt solution is added, and the rolling and kneading are continuously carried out for 2 hours under the vacuum degree of-0.08 MPa.

And (3) putting the pickled substitute meat into a mould according to the specification of 1KG-25KG, subpackaging, putting into a-18 ℃ refrigeration house, freezing for 4 hours, and taking after the detection is qualified.

Example 2 preparation of a mutton flavour substitute analogue

Removing bones of the duck meat blocks (particles) which are preferably selected and detected to be qualified, and reserving the duck meat blocks (particles) which are peeled for later use; then the selected duck meat and mutton are matched according to the proportion of 1:1, 800 g of food carrageenan is added into every 100 jin of processed meat, the matched raw materials are put into a kneading machine according to the input amount of 60% of the processing amount of the kneading machine for kneading, and 3.5% of salt solution is added to continuously knead and pickle for 5 hours under the vacuum degree of minus 0.08 MPa.

And (3) putting the pickled substitute meat into a mould according to the specification of 1KG-25KG, subpackaging, putting into a-18 ℃ refrigeration house, freezing for 4 hours, and taking after the detection is qualified.

EXAMPLE 3 preparation of beef-flavored substitute meat analogue

Removing bones of the duck meat blocks (grains) which are preferably selected and detected to be qualified, and reserving the duck meat blocks (grains) which are preferably selected and detected to be qualified; then the selected duck meat and the beef are matched according to the proportion of 1:1.5, 1000 g of food carrageenan is added into every 100 jin of processed meat, the matched raw materials are put into a tumbler according to the input amount of 70% of the processing amount of the tumbler, and are tumbled and kneaded, 5% salt solution is added, and the duck meat and the beef are continuously tumbled and pickled for 10 hours under the vacuum degree of-0.08 MPa.

And (3) putting the pickled substitute meat into a mould according to the specification of 1KG-25KG, subpackaging, putting into a-18 ℃ refrigeration house, freezing for 4 hours, and taking after the detection is qualified.

The product indexes of the above embodiments are as follows:

(1) sensory index

Odor: has the inherent odor of the indicated substitute meat, and has no peculiar smell; the cooked broth had the inherent flavor of the indicated replacement meat (beef, mutton, pork, etc.).

(2) Nutrient composition

(3) Project index

Moisture content: less than or equal to 78 percent

Thawing water loss rate (for frozen products only): less than or equal to 10 percent

Volatile basic nitrogen: less than or equal to 25 percent

Mercury (Hg): mg/KG is less than or equal to 0.05

Lead (Pb): mg/KG is less than or equal to 0.5

Arsenic (As): mg/KG is less than or equal to 0.5

Sixthly, six: mg/KG is less than or equal to 0.1

And (3) dripping nasal mucus: mg/KG is less than or equal to 0.1

Tetracycline: mg/KG is less than or equal to 0.1

Aureomycin: mg/KG is less than or equal to 0.1

Oxytetracycline: mg/KG is less than or equal to 0.1

Sulfonamides (based on the total amount of sulfonamides): mg/KG is less than or equal to 0.1

Dichloropicolidol (cromolol): mg/KG is less than or equal to 0.01

Furazolidone: and cannot be detected.

Foreign matter: foreign matter can not be detected by naked eyes.

(4) Mouth feel contrast

Although specific embodiments of the invention have been described above, it will be understood by those skilled in the art that the specific embodiments described are illustrative only and are not limiting upon the scope of the invention, and that equivalent modifications and variations can be made by those skilled in the art without departing from the spirit of the invention, which is to be limited only by the appended claims.