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Regulator capable of decreasing water activity of dried meat paste slice, dried meat paste slice and preparation method of dried meat paste slice

A technology of conditioner, minced meat, applied in food ingredients as taste improver, food science and other directions, can solve problems such as cumbersome steps, reduce water activity, improve water distribution, low shear force and relaxation time. Effect

Inactive Publication Date: 2017-02-22
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in order to ensure the quality of minced meat, it needs to be processed and used in combination with the above methods, and the steps are very cumbersome

Method used

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  • Regulator capable of decreasing water activity of dried meat paste slice, dried meat paste slice and preparation method of dried meat paste slice
  • Regulator capable of decreasing water activity of dried meat paste slice, dried meat paste slice and preparation method of dried meat paste slice

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preparation example Construction

[0019] In the present invention, the preparation method of the zein hydrolyzate preferably comprises the following steps:

[0020] Enzymolyze zein and alkaline protease at 40°C-55°C for 4-6 hours;

[0021] Ultrafiltering the feed liquid obtained by the enzymolysis to obtain a filtrate with a molecular weight less than 3kDa;

[0022] The filtrate is desalted and dried to obtain corn protein hydrolyzate.

[0023] In the present invention, zein and alkaline protease are mixed for enzymolysis reaction; in the embodiment of the present invention, alkaline protease can be specifically added to zein. In the present invention, the temperature of the enzymolysis reaction is preferably 40-55° C., more preferably 50° C.; the enzymolysis reaction time is preferably 4-6 hours, more preferably 5 hours.

[0024] In the present invention, the corn gluten is preferably corn gluten powder, and the source of the corn gluten powder is not particularly limited in the present invention, and conve...

Embodiment 1

[0042] Chicken and lean pork are selected as raw meat to make minced meat.

[0043]Take 1 kg of chicken and lean pork with a mass ratio of 2:1 as the main raw materials, clean them, and marinate them: add 300 g of seasonings, including: 1.5 parts of salt, 0.01 parts of sodium nitrite, 3.5 parts of light-colored soy sauce, and 0.15 parts of monosodium glutamate , 12 parts of white sugar, 0.5 part of ginger powder, 0.5 part of white pepper powder, 2 parts of white wine, 0.03 part of iso-Vc sodium, 2 parts of pig back fat, 8 parts of crushed ice chips; The quality of preserved dried meat water activity regulator is benchmark, and described dried meat dried meat water activity regulator comprises 4 parts of curdlan gums, 8 parts of glycerin, 16 parts of corn protein hydrolyzates) and pickles. After marinating, chop and mix, smear, bake, cool, and vacuum pack to obtain minced meat.

Embodiment 2

[0045] Select beef as the raw material meat, and carry out the making of minced meat.

[0046] Take 5kg of beef as the main raw material, clean the beef, and marinate it: add 1.2kg of seasonings, including: 2.2 parts of salt, 0.015 parts of sodium nitrite, 6 parts of light-colored soy sauce, 0.25 parts of monosodium glutamate, 8 parts of white sugar, ginger 0.4 parts of white pepper powder, 0.2 part of white pepper powder, 1.5 parts of white wine, 0.06 part of iso-Vc sodium, 3 parts of pig backfat, 12 parts of crushed ice chips; Quality is a benchmark, and the water activity regulator of preserved minced meat includes 5 parts of curdlan gum, 6 parts of glycerin, 18 parts of corn gluten hydrolyzate) to pickle. After marinating, chop and mix, smear, bake, cool, and vacuum pack to obtain minced meat.

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Abstract

The invention relates to a regulator capable of decreasing the water activity of a dried meat paste slice, the dried meat paste slice and a preparation method of the dried meat paste slice, and belongs to the technical field of food additives. The regulator capable of decreasing the water activity of the dried meat paste slice is prepared from the following components in parts by weight: 2 to 6 parts of curdlan, 5 to 15 parts of glycerin and 10 to 20 parts of corn protein zymolyte. The regulator capable of decreasing the water activity of the dried meat paste slice has the advantages that the operation is simple, and the effect is good; by adding the regulator into the dried meat paste slice, the water activity of the dried meat paste slice is obviously decreased, the water content is increased, and a prepared product has better tenderness and mouth feel; when the dried meat paste slice is stored, the effect of inhibiting the fat oxidization is obvious.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a regulator for reducing the water activity of dried meat, dried meat and a preparation method thereof. Background technique [0002] Dried meat is a traditional leisure meat product in my country. In recent years, the dried meat industry has become one of the fastest growing industries in the meat industry. Minced meat is minced meat, seasoned, marinated, scraped on a sieve, dried and roasted. This is a new form of dried meat. This type of product does not require the integrity of raw materials. The effective use of minced meat for production greatly reduces its production cost. [0003] Minced meat is resistant to storage, small in size, light in weight, easy to transport and carry, and has high protein content and rich nutrition. However, today's minced meat mainly has a series of bottleneck problems such as rough dry texture, stiff appearance, poor taste, and quality...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/60A23L13/50
CPCA23V2002/00A23V2200/14
Inventor 刘骞孔保华姜秀丽李月夏秀芳韩建春
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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