Industrialized crystal meat and vegetable jelly stored at normal temperature

• Main Authors: WANG WEI, SUN JIKUN, NI LAIXUE
• Format: Patent
• Language: Chinese; English
• Published: 03.03.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to industrialized normal-temperature storage crystal meat and vegetable jelly, and belongs to the technical field of sauce braised meat products. The crystal meat and vegetable jelly comprises the following raw materials: 35-50 parts of gelatin liquid, 20-40 parts of tendon meat, 10-20 parts of eggs, 10-20 parts of vegetables and 3-10 parts of auxiliary materials. The preparation method comprises the following steps: uniformly mixing the gelatin liquid, the tendon meat, the eggs, the vegetables and the auxiliary materials, pouring into a mold, cooling, solidifying, cutting into required blocks, packaging by using a stretch film, and sterilizing to obtain the crystal meat and vegetable jelly. The glutamine transaminase is added, so that the crystal meat and vegetable jelly can be prevented from being melted and damaged in the processing and normal-temperature storage processes, the normal processing of the product and the requirements of consumers on the sense and quality are ensured, and