Phosphate-free water-retaining agent meat product and preparation method thereof

Abstract

The invention discloses a phosphate-free water-retaining agent meat product, which is characterized by consisting of sodium alginate, edible calcium, livestock and poultry meat, seasoning accessory food and water, which respectively account for 0.01-8.0%, 0.01-8.0%, 0.1-70% and 1.0-10% by weight percent, and the rest is water. The invention overcomes the defects that a phosphate water-retaining agent has peculiar taste and influences the balance of calcium and phosphor of an organism, sodium alginate greatly improves the water-retaining property and the tissue state of meat products, so the acid resistant and heat resistant properties, water absorbability, adhesiveness, gel property and the like of the meat products are improved, the absorption of fat and water is promoted, the water interfacial tension is reduced, the emulsive oil drop is stabilized by the protein on the surface of the product to play the role of protection so as to prevent the emulsification state from being damaged, and thereby the invention achieves the purposes of water retention and oil retention.

Description

technical field [0001] The invention relates to a phosphorus-free water-retaining agent meat product and a preparation method thereof technical background [0002] Phosphate as a food water retaining agent has a remarkable effect and is widely used. However, with the current widespread use of phosphate in production, excessive use will have negative and adverse effects. It will not only cause unpleasant metallic astringency in food, but also cause The flavor of the product deteriorates, the tissue structure is rough, long-term excessive intake will affect the balance of calcium and phosphorus in the body, and phosphate is hydrolyzed by enzymes in the muscle. There have been research reports on substitutes for polyphosphate at home and abroad. At present, the research mainly focuses on modified starch, protein hydrolyzate, amidated low-methyl pectin, soybean protein and its hydrolyzate, etc. For example, adding an appropriate amount of starch to meat products can improve the ...

AI Technical Summary

Problems solved by technology

[0002] Phosphate as a food water retaining agent has a remarkable effect and is widely used. However, with the current widespread use of phosphate in production, excessive use will have negative and adverse effects. It will not only cause unpleasant metallic astringency in food, but also cause The flavor of the product deteriorates, the tissue structure is rough, long-term excessive intake will affect the calcium and phosphorus balance of the body, and phosphate is hydrolyzed by enzymes in the muscle. There have been research reports on substitutes for polyphosphate at home and abroad