Slurry for improving color and luster of conditioned meat product and conditioned meat product using same

Abstract

The invention belongs to the field of conditioning meat product processing, and particularly relates to slurry for improving the color and the luster of a conditioning meat product and the conditioning meat product using the same. The slurry comprises starch and a coloring enhancer; the mass ratio of the starch to the coloring enhancer is 1: (0.05-0.50); and the coloring enhancer is one or more of non-starch polysaccharide, a protein or an emulsifier. The invention finds for the first time that the coloring effect of a pigment in the meat product can be enhanced by adding one or more macromolecular substances of the non-starch polysaccharide, the protein or the emulsifier, and the method is easy to operate, low in cost and beneficial to large-scale application and popularization.

Description

technical field [0001] The invention belongs to the field of conditioned meat product processing, and in particular relates to a slurry for improving the color of conditioned meat products and the conditioned meat product. Background technique [0002] Conditioned meat products refer to one of the processing methods of fresh and frozen livestock and poultry meat (including livestock and poultry by-products) after initial processing, seasoning, marinating, rolling, sizing, flour coating, molding, thermal processing, etc. Or several kinds, stored, transported and sold under low temperature conditions, non-instant food that needs to be cooked and eaten. During the processing of conditioned meat products, capsanthin or other pigments are generally added to improve its color. However, the national standard has strict requirements on the amount of pigments added. For example, in GB2760, the limit of capsanthin in conditioned meat products is 0.1g / kg, and the above dosage cannot ...

AI Technical Summary

Problems solved by technology

During the processing of conditioned meat products, capsanthin or other pigments are generally added to improve its color. However, the national standard has strict requirements on the amount of pigments added. For example, in GB2760, the limit of capsanthin in conditioned meat products is 0.1g / kg, and the above dosage cannot achieve better results in actual use

[0003] In the prior art, most of the freshness and color protection of conditioned meat products are directly applied to the chilled meat after it is divided and sprayed or acted on the conditioned meat itself, and there are few related studies on improving the coloring effect of pigments on conditioned meat

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