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Meat product phosphate-free water-retaining agent and use method thereof

A technology of water-retaining agent and meat products, which is applied in the direction of preserving meat/fish with chemicals, which can solve the problem of unsatisfactory water-retaining effect of water-retaining agent and achieve the effect of increasing water holding capacity

Active Publication Date: 2015-08-05
山东紫燕食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The first purpose of the present invention is to provide a phosphorus-free water-retaining agent for meat products to solve the problem of unsatisfactory water-retaining effect of existing water-retaining agents

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Take fresh pork, wash it, cut it into strips about 5 cm wide, rub 4.5% salt evenly on the pork, and immediately dry it at 25°C and 2-level wind for 5 days, wait for the blood to come out and dry the surface , You have to marinate the meat. Wash off the salt on the surface of the marinated meat, and pour 3 times the weight of fresh meat into 3 parts of bicarbonate, 20 parts of glycerin, 10 parts of white sugar, 5 parts of polydextrose, 5 parts of soybean lecithin, and 57 parts of water to mix evenly After 24 hours, the salt content in the meat was detected to be 0.9%, and the meat was taken out, and the surface moisture was dried.

Embodiment 2

[0026] Wash the fresh herring, remove the head and viscera, cut it horizontally every about 5 cm, rub 10% salt evenly on the herring meat, and immediately dry it at 15°C with a level 1 wind blast for 15 days, until the blood comes out Clean and dry the surface, pickled herring meat. Wash off the salt on the surface of herring meat, and pour 10 times the amount of fresh herring meat, consisting of 5 parts of bicarbonate, 30 parts of glycerin, 20 parts of trehalose, 10 parts of maltodextrin, 10 parts of soybean lecithin, and 25 parts of water. After 48 hours, the salt content in the meat was detected to be 0.8%, and the meat was taken out to dry the surface moisture.

Embodiment 3

[0028] Wash the fresh shrimps, rub 6% salt evenly on the shrimps, and immediately dry them at 20°C and 2-level wind for 2 days. Based on the mass of shrimps, pour 5 times of 4 parts of bicarbonate and 25 parts of glycerin. 15 parts of sorbitol, 7 parts of carrageenan, 6 parts of soybean lecithin, and 43 parts of water. After 48 hours, the salt content in the meat was detected to be 1.0%. Take out the meat and dry the surface moisture .

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PUM

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Abstract

The present invention relates to a meat product phosphorus-free water-retaining agent and a use method thereof. The phosphate-free water-retaining agent comprises 3-5 parts of dicarbonate, 20-30 parts of glycerin, 10-20 parts of monosaccharide and / or sugar alcohol thereof, 5-10 parts of edible gums, 5-10 parts of soybean phospholipids and water as the rest. The use method of the phosphate-free water-retaining agent is as follows: firstly conducting forward direction salt penetration to pickle the meat into dried meat and then soaking the dried meat in the phosphate-free water-retaining agent to conduct reverse direction penetration. The use method of the phosphate-free water-retaining agent enables the enhanced penetration capacity of the water locking substances in the phosphate-free water-retaining agent, and improves the water locking effects of the phosphate-free water-retaining agent within the meat cells.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a non-phosphorus water-retaining agent for meat products and its application method. Background technique [0002] There is a tradition of cured bacon in many parts of our country. Traditionally, bacon is cured by rubbing salt on fresh meat, curing it for a few days, and then air-drying it. Due to the large amount of salt used, the bacon marinated in this way is hard. If a water-retaining agent is added during marinating, it can prevent the cured meat products from being too hard. There are many non-phosphorus water-retaining agents disclosed at present, the main components are calcium chloride, sodium alginate, citric acid or its salt, bicarbonate, dextrin, edible gum, sugar or sugar alcohol, tea polyphenol, Erythorbic acid, etc. For example, the non-phosphorus water-retaining agent of peeled squid disclosed in patent application CN104222254A consists of 10-20 part...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/24
Inventor 王黎明
Owner 山东紫燕食品有限公司
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