Title:
METHOD FOR IMPROVING FLAVOR CHARACTERISTICS AND STORAGE STABILITY OF PRE-STEAMED PROCESSED LAMB PATTIES
Document Type and Number:
WIPO Patent Application WO/2023/213331
Kind Code:
A1
Abstract:
The invention discloses a method for improving the flavor characteristics and storage stability of pre-steamed processed lamb patties. The method comprises: processing fresh ground lamb into an emulsified meat mince; then adding additional ingredients such as salt, ice water, natural plant extracts, etc.; and finally chopping, mixing, forming and pre-steaming to obtain processed lamb patties. The natural plant extract is a mixture of a perilla extract and/or an alpinia galanga extract, and the addition amount of the natural plant extract is 0.05%-0.5%.
Inventors:
JIANG JIANG (CN)
ZHANG WENBIN (CN)
JIN FEI (CN)
CUI YARU (CN)
ZHAO MANYI (CN)
WANG LINCEN (CN)
ZHANG WENBIN (CN)
JIN FEI (CN)
CUI YARU (CN)
ZHAO MANYI (CN)
WANG LINCEN (CN)
Application Number:
PCT/CN2023/098557
Publication Date:
November 09, 2023
Filing Date:
June 06, 2023
Export Citation:
Assignee:
UNIV JIANGNAN (CN)
International Classes:
A23B4/20; A23L13/60; A23L5/20; A23L13/40
Foreign References:
| CN114847443A | 2022-08-05 | |||
| CN103535750A | 2014-01-29 | |||
| CN105147772A | 2015-12-16 | |||
| CN111713646A | 2020-09-29 | |||
| CN107668482A | 2018-02-09 | |||
| CN113040340A | 2021-06-29 |
Attorney, Agent or Firm:
HARBIN SHINEIP INTELLECTUAL PROPERTY AGENCY CO., LTD. (CN)
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