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Meat product adhesive and application thereof in processing respect of meat products

A technology for meat products and adhesives, applied in the field of meat product adhesives and its application in meat product processing, can solve problems such as not being able to meet high-quality processing, improve tissue structure and emulsification performance, and maintain integrity , Improve the bonding strength and the effect of cold and heat stability

Inactive Publication Date: 2017-07-07
HENAN ZHONGPIN FOOD IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, Chinese patent CN104886415A discloses a non-ionic cellulose ether, glutamine transaminase and sodium carboxymethyl cellulose combined to form a binder that can be used for the reorganization of minced meat. Compared with traditional binders Although the thermal bonding and cold bonding properties have been improved, it still cannot meet the needs of high-quality processing, and the improvement of the taste of meat products needs to be further strengthened

Method used

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  • Meat product adhesive and application thereof in processing respect of meat products
  • Meat product adhesive and application thereof in processing respect of meat products

Examples

Experimental program
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Effect test

Embodiment 1

[0021] A meat product adhesive, which is composed of the following raw materials in percentage by weight: 37.5% of transglutaminase, 37.5% of vegetable protein, and 25% of methylcellulose; wherein the vegetable protein is taken as a whole, and the vegetable protein per unit weight It consists of the following raw materials in percentage by weight: isolated soybean protein 20.2%, gluten 20.2%, water-soluble wheat protein 23.2%, zein 36.4%; glutamine transaminase enzyme activity is 108u / g; methyl cellulose mass The viscosity of 2% aqueous solution is 50000mPa·s.

[0022] The application of the meat product adhesive in this embodiment in meat product processing, the specific usage is:

[0023] 1) Use thawed and accepted pork at 0°C-4°C and cut it into 3cm-6cm square meat pieces;

[0024] 2) Take 12kg of ice water, 0.5kg of edible salt, 0.9kg of white sugar and 0.5kg of sodium tripolyphosphate, mix and dissolve evenly to obtain saline injection material; take 100kg of meat pieces...

Embodiment 2

[0028] A meat product adhesive, which is composed of the following raw materials in percentage by weight: 30% of transglutaminase, 30% of vegetable protein, and 40% of methylcellulose; wherein the vegetable protein is taken as a whole, and the vegetable protein per unit weight It consists of the following raw materials in percentage by weight: isolated soybean protein 20%, gluten 20%, water-soluble wheat protein 25%, zein 35%; glutamine transaminase enzyme activity 110u / g; methyl cellulose mass The viscosity of 2% aqueous solution is 37500mPa·s.

[0029] The application of the meat product adhesive in this embodiment in meat product processing, the specific usage is:

[0030] 1) Use thawed and accepted pork at 0°C-4°C and cut it into 3cm-6cm square meat pieces;

[0031] 2) Take 10kg of ice water, 0.4kg of edible salt, 0.8kg of white sugar and 0.4kg of sodium tripolyphosphate, mix and dissolve evenly to obtain saline injection material; take 90kg of meat pieces prepared in ste...

Embodiment 3

[0035] A meat product adhesive, which is composed of the following raw materials in percentage by weight: 40% of transglutaminase, 40% of vegetable protein, and 20% of methyl cellulose; wherein the vegetable protein is taken as a whole, and the vegetable protein per unit weight It consists of the following raw materials in percentage by weight: isolated soybean protein 19%, gluten 19%, water-soluble wheat protein 23%, zein 39%; glutamine transaminase enzyme activity is 105u / g; methyl cellulose mass The viscosity of 2% aqueous solution is 70000mPa·s.

[0036] The application of the meat product adhesive in this embodiment in meat product processing, the specific usage is:

[0037] 1) Use thawed and accepted pork at 0°C-4°C and cut it into 3cm-6cm square meat pieces;

[0038] 2) Take 25kg of ice water, 0.6kg of edible salt, 1kg of white granulated sugar and 0.6kg of sodium tripolyphosphate, mix and dissolve evenly to obtain saline injection material; take 110kg of meat pieces p...

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Abstract

The invention relates to the technical field of food additives, in particular to a meat product adhesive and an application thereof in the processing respect of meat products. The adhesive consists of the following raw materials: 30-40% of glutamine transaminase, 30-40% of vegetable protein and 20-40% of methycellulose, wherein the vegetable protein consists of the following raw materials: 19-20.2% of isolated soy protein, 19-20.2% of vital wheat gluten, 23-25% of water-soluble wheat gluten and 35-39% of corn protein. The glutamine transaminase and the protein molecules form a cross linked structure so as to adhere chopped meat, and then the vegetable protein and the methycellulose are compounded as a gelling agent component, so that the adhesion intensity and the adhesion stability of the adhesive are improved, and the meat products can still maintain good integarity in the heat processing courses of frying, deep-frying, boiling, cooking and the like. The adhesiveness of the adhesive is improved, besides, the organizational structure and the emulsifiability of the meat products are improved, the integrity of muscle proteins is maintained, and the mouth feel of the entire meat products is improved.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a meat product adhesive and its application in meat product processing. Background technique [0002] With the improvement of people's living standards, there are more and more enterprises producing meat products, and a lot of minced meat is inevitably produced in the process of processing. These minced meats are of good quality, but have not been effectively utilized, and their value has not been Fully embodied. Products such as better-formed meat slices, shredded meat, and steaks are more widely accepted and loved by consumers. Therefore, the use of minced meat recombination technology can effectively improve the utilization rate and added value of minced meat. [0003] Usually by adding a binder, the ingredients in the binder have a cross-linking reaction with the meat protein to realize the gluing between the minced meat and achieve the purpose of reorganizing the min...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L29/20A23L29/206
Inventor 李俊霞陈晓娟杨明明贺琴刘瑞芳张淑华成永帅
Owner HENAN ZHONGPIN FOOD IND
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