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A meat tenderizer

A technology of tenderizer and meat quality, which is applied in the field of meat tenderizer for meat food and additives of meat food, which can solve the problems of unsatisfactory tenderization effect, reduce body accumulation, help digestion, and enhance disease resistance Effect

Active Publication Date: 2016-03-02
安徽刘郎食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The tenderizer for goose meat products obtained by the method described in the above-mentioned patent application "can make goose meat have high water retention, strong water holding capacity, no additives, pure natural product, safe to eat, tender and juicy, and tender taste", but its The tenderizing effect is still not ideal

Method used

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  • A meat tenderizer
  • A meat tenderizer
  • A meat tenderizer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Formula

[0021] 8 parts by weight of Xuan papaya pureed meat, 5 parts by weight of pureed pineapple meat, 4 parts by weight of glucose powder, and 2 parts by weight of sodium bicarbonate powder.

[0022] 2. Preparation method

[0023] The pulps of the cleaned Xuan papaya and pineapple are beaten into pulp respectively, then glucose powder and sodium bicarbonate powder are dissolved in an appropriate amount of pure water, and then the Xuan papaya pulp and pineapple pulp are added and mixed evenly.

Embodiment 2

[0025] 1. Formula

[0026] 8 parts by weight of papaya puree, 5 parts by weight of pureed pineapple, 4 parts by weight of glucose powder, and 2 parts by weight of sodium bicarbonate powder.

[0027] 2. Preparation method

[0028] Same as Example 1.

Embodiment 3

[0030] 1. Formula

[0031] 10 parts by weight of Xuan papaya pureed meat, 4 parts by weight of pureed pineapple meat, 3 parts by weight of glucose powder, and 3 parts by weight of sodium bicarbonate powder.

[0032] 2. Preparation method

[0033] Same as Example 1.

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PUM

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Abstract

The invention relates to an additive of meat food in the field of food processing, in particular to a meat tendering agent and application thereof. The tendering agent is prepared from the following materials in parts by weight: 8-12 parts of pawpaw pulp, 3-5 parts of pineapple pulp, 2-4 parts of glucose powder and 2-4 parts of sodium bicarbonate powder. In the tendering agent, the pawpaw pulp is chaenomeles speciosa pulp or papaya pulp. Meat products processed by using the tendering agent provided by the invention are fresh, tender and juicy, are easily digested and absorbed, and have multiple health-care efficacies. In addition, the materials are easily obtained, and the preparation method is simple, and is suitable for industrial and standard production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an additive for meat food, in particular to a meat tenderizer for meat food. Background technique [0002] With the continuous acceleration of people's life rhythm, household cooking labor has been greatly simplified, and the demand for convenience food has continued to expand. Among them, various Chinese and Western-style meat products and pre-products are widely consumed because of their rich nutrition and diverse flavors. favored by those. However, the meat products and pre-products sold in the market are all very focused on the variety of flavors, but the freshness and tenderness of the mouthfeel are not paid enough attention to, resulting in poor freshness and tenderness of the meat products and pre-products on the market, and poor mouthfeel. Dry, difficult to chew, restricting its market expansion. [0003] The eating quality of meat includes tenderness, flavor and juicines...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/40
CPCA23L13/42A23L13/432A23L33/10A23V2002/00A23V2200/06A23V2200/14A23V2200/24A23V2200/30A23V2200/324A23V2200/32A23V2200/318A23V2250/15
Inventor 刘培志
Owner 安徽刘郎食品有限公司
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