DAI, DA-MING,戴大铭,戴大銘,DAI, FAN JHEN,戴泛蓁,戴汎蓁,WANG, LI-WEI,王力纬,王力緯,DAI, YAN-ZHU,戴彦竹,戴彥竹,PAN, HONG-MING,潘泓名
申请号：
TW107205440
公开号：
TWM568600U
申请日:
2018.04.26
申请国别(地区):
TW
年份:
2018
代理人:
摘要：
A crispy pickled meat structure comprising a meat layer and a marinated formula composite layer coated meatThe surface of the layer, wherein the cured compound layer is composed of a dietary fiber layer, a chlorophyll layer and a seasoning powder layer, and the meat is marinated in a special pickling manner, wherein the meat can be pork or beef. Lamb, chicken, duck, goose or seafood. The marinade formula mainly includes dietary fiber, chlorophyll and seasoning powder. In the subsequent conditioning, the meat structure will form a layer of colloid on the surface of the meat. This colloid can improve the water retention capacity of the processed meat products and provide an excellent sense of eating, which can further help the intestinal health and promote the beneficial bacteria in the body. Growth, increase gastrointestinal motility, reduce oil absorption, inhibit the formation of phenyl, heterocyclic amines, and prevent the formation of carcinogens.一種脆皮醃漬肉品結構，包含一肉品層以及醃製配方複合層包覆肉品層的表面，其中醃製配方複合層係由膳食纖維層、葉綠素層及調味粉層組成，且係以特殊醃製的方式利用醃製液醃製肉品，其中肉品可為豬肉、牛肉、羊肉、雞肉、鴨肉、鵝肉或海鮮。醃製液配方主要包括膳食纖維、葉綠素及調味粉。此肉品結構在後續調理時，會在肉品表面形成一層膠體，此膠體可以提高食用肉品加工品加熱之保水能力及提供優異的食用感，進一步可達到幫助腸道健康、促進體內益菌生長、增加腸胃道蠕動、減少油脂吸收、抑制苯基、雜環胺形成、防止致癌物生成。
