2results about How to "Reduce cooking loss" patented technology

This invention relates to the field of noodle processing technology, specifically to a type of buckwheat noodle and its preparation method. The raw materials for this noodle include sweet buckwheat flour, bitter buckwheat flour, quinoa flour, and yam flour, with the addition of gallic acid, chili straw ash extract, and appropriate amounts of salt, sodium bicarbonate, and warm water. All raw materials undergo screening and processing, and the chili straw ash extract is prepared according to a specific process. The preparation method includes eight steps: raw material pretreatment, dough mixing, proofing, rolling and cutting, pre-drying, steaming and shaping, cooling and drying, and packaging and storage. The process parameters for each step are optimized. This invention uses a combination of gallic acid and chili straw ash extract as a natural improver to solve the problems of poor elasticity, easy breakage, and mushy soup production in buckwheat noodles. It combines various grain flours to achieve nutritional balance, a chewy texture, and no chemical additives. The process is simple, suitable for industrial production, and effectively extends the shelf life.

A recombinant meat binder composed of microbial polysaccharides and TG enzyme, its application, and a method for preparing recombinant meat are disclosed. The recombinant meat binder is composed of TG enzyme (transglutaminase), xanthan gum, and chitosan, wherein the weight ratio of TG enzyme:xanthan gum:chitosan is (12-16):(1.5-3):(3-5). This invention also discloses the application of this recombinant meat binder composed of microbial polysaccharides and TG enzyme in recombinant meat processing, and a method for preparing recombinant meat using this recombinant meat binder. In this recombinant meat binder composed of microbial polysaccharides and TG enzyme, xanthan gum and chitosan oligosaccharides enhance water retention through physical adsorption and hydrogen bonding, while TG enzyme catalyzes the cross-linking of protein molecules to form a gel network. These synergistic effects significantly improve the texture, water retention, gel strength, and nutritional value of processed mutton mince, achieving a gel strength of 6.66 N.