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Tenderizing condiment for processing of meat product and production method

A condiment and tenderization technology, which is applied in the production of meat conditioning products, can solve the problems of meat products that are prone to water and oil, water and oil retention of meat products, and affect the taste of consumers, so as to improve the texture and taste , Improve the fresh taste, delay the aging effect of starch

Inactive Publication Date: 2018-01-05
安徽靖童科技农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, meat products also have the problem of difficulty in preservation and freshness. The problem of meat aging is a problem that easily occurs during the storage and sales of low-temperature meat products.
During the processing of meat products, the aging of meat starch will lead to a decrease in water and oil retention of meat products, and meat products are prone to water and oil leakage, which will reduce the quality of meat products, deteriorate the taste and flavor, and make the meat products tender. Low concentration, which seriously affects the taste of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The preparation method of papain is:

[0019] Select fresh papaya, wash it, cut it into pieces, break it, and make a pulp; perform ultrasonic treatment on the obtained fruit pulp under the conditions of ultrasonic power 300W, ultrasonic time 200s, centrifuge, remove impurities, and filter, take 100ml of supernatant; 100ml ethanol solution with a concentration of 50% and 50ml sodium hydroxide solution with a concentration of 0.1mol / L were added to the solution to adjust the pH value to 7.0, and left to stand for 10-12h, and then dried to constant weight to obtain a papain sample.

Embodiment 2

[0021] A kind of condiment for meat processing and tenderization. Take 1g of Angelica dahurica, 1g of Codonopsis pilosula, 0.6g of Astragalus membranaceus, 2g of dried ginger and 1g of clove from Chinese medicine additives, smash them into pieces, add them to 200ml of water, heat and decoct to obtain a decoction; 200ml of cooking liquid, 10g of corn starch, 8g of citric acid, 7g of linseed gum and sodium caseinate complex, 12g of polyglycerol fatty acid ester, 1g of collagen, 4g of sodium glutamate, 4g of fermented base wine, hydrolyzed soybean protein 1g, chitosan 2g, stearic acid 1g were fully stirred and mixed uniformly and heated at 85°C for 4 hours; then dipotassium hydrogen phosphate 0.1g, tricalcium phosphate 0.2g, sodium tripolyphosphate 0.1g, catalase Add 2g of papain and 1g of papain into the mixture, stir evenly, then use a filling machine to put it into a bottle or can, exhaust it in a pasteurizer, seal it, and sterilize it to complete the finished product.

Embodiment 3

[0023] A kind of condiment for meat processing and tenderization. Take 3g of Angelica dahurica, 3g of Codonopsis pilosula, 1g of Astragalus membranaceus, 4g of dried ginger, and 4g of cloves from Chinese medicine additives, smash them into pieces, add them to 200ml of water, heat and decoct to obtain a decoction; 200ml liquid, 18g corn starch, 12g citric acid, 11g complex of linseed gum and sodium caseinate, 18g polyglycerol fatty acid ester, 3g collagen, 8g sodium glutamate, 8g fermented base wine, 4g hydrolyzed soybean protein , chitosan 5g, stearic acid 3g, fully stirred and mixed evenly and heated at 85°C for 4 hours; then dipotassium hydrogen phosphate 0.5g, tricalcium phosphate 0.6g, sodium tripolyphosphate 0.7g, catalase 5g Add 4g of papain and papain into the mixture, stir evenly, then use a filling machine to put it into a bottle or can, exhaust it in a pasteurizer, seal it, and sterilize it to complete the finished product.

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PUM

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Abstract

The invention relates to a tenderizing condiment for processing of a meat product. The tenderizing condiment is produced from the following raw materials in parts by weight: 10-18 parts of corn starch, 8-12 parts of citric acid, 7-11 parts of linseed gum, 7-11 parts of a sodium caseinate complex compound, 12-18 parts of polyglyceryl fatty ester, 1-3 parts of collagen, 4-8 parts of sodium glutamate, 4-8 parts of fermenting base wine, 1-4 parts of hydrolyzed soybean protein, 2-5 parts of chitosan, 3-5 parts of a traditional Chinese medicine additive, 3-6 parts of a moisture retention agent, 1-3parts of a compound enzyme preparation and 1-3 parts of stearic acid. According to the tenderizing condiment disclosed by the invention, the linseed gum and the sodium caseinate complex compound are added, so that starch ageing can be delayed, the stability of components in meat quality can be maintained, and the fresh and tender mouth feel of products can be further improved; and besides, the compound enzyme preparation is also added, wherein the compound enzyme preparation comprises catalase and papain, and collagen fibers of muscular tissue of meat products treated through papain can be quickly destroyed, so that the fresh and tender degree of the meat products can be increased.

Description

technical field [0001] The invention belongs to the production field of meat conditioning products, and in particular relates to a meat processing and tenderizing condiment and a production method. Background technique [0002] The content of protein in chicken is high, there are many kinds of amino acids, and the digestibility is high, it is easy to be absorbed and utilized by the human body, and it has the effect of enhancing physical strength and strengthening the body. Chicken contains phospholipids that play an important role in human growth and development, and is one of the important sources of fat and phospholipids in Chinese dietary structure. Chicken has a good therapeutic effect on malnutrition, chills, fatigue and other diseases. Traditional Chinese medicine believes that chicken has the effects of warming the middle and replenishing qi, tonifying deficiency and filling essence, invigorating the spleen and stomach, activating blood vessels, and strengthening bon...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L29/00A23L33/105A23B4/20A23B4/22
Inventor 童友敏
Owner 安徽靖童科技农业发展有限公司
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