Mutton tenderizing agent

A technology of tenderizer and mutton, which is applied in application, food preparation, food science, etc. It can solve the problems of limited use, inability to hydrolyze connective tissue fibers, etc., and achieve the effect of safe use, good tenderness and reasonable preparation

Inactive Publication Date: 2008-01-02
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

It can decompose collagen and elastin, and can specifically hydrolyze the connective tissue in muscle, making it an amorphous mass; while bacterial protease can only digest the inner membrane of muscle cells, making muscle striations disappear, but cannot hydrolyze connective tissue fiber, which limits the use of

Method used

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  • Mutton tenderizing agent

Examples

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Embodiment Construction

[0031] The following examples illustrate the present invention further:

[0032] Included in this embodiment are 1.2 parts of sodium pyrophosphate, 2.6 parts of sodium tripolyphosphate, 1.2 parts of sodium hexametaphosphate and 1.6 parts of calcium chloride.

[0033] When using, firstly mix sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate and calcium chloride thoroughly, and prepare the tenderizer with drinking water at an amount of 4.0 grams per kilogram of mutton tenderizer. % solution, as evenly as possible, injected into the mutton, and then divided into two continuous tumbling massages, tumbling for 80 minutes each time, with an interval of 24 hours between two tumbling and kneading. Combined with the accompanying drawings, it was finally verified that the shear force was reduced by about 25%.

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Abstract

The invention provides a mutton tenderizing agent. The comprised raw materials and weight proportion are as follows: sodium pyrophosphate 1-1.5 unit, sodium tripolyphosphate 2.5-3.0 unit, sodium-hexametaphosphate 1-1.5 unit and chloride calcium 1.5-2.0 unit. The utilization method comprises steps: preparing 10% solution with dinking water with said tenderizing agent, the amount is 4.5-5.0g per kg mutton tenderizing agent, injecting the solution into mutton evenly, messaging mutton for 2-3 times, 60-90 minutes for each time, the interval between two message is 20-28 hours. The tenderizing agent can distinctively reduces mutton shearing force, and thus the tenderness of cooked mutton is much better, the shearing force is reduced from 35.36N to 27.27N, about 25%.

Description

(1) Technical field [0001] The invention relates to a meat product processing technology, in particular to a mutton tenderization technology. (2) Background technology [0002] China has a long history of raising sheep, and there are written records of raising sheep as early as the Xia and Shang dynasties. Since the reform and opening up, with the continuous improvement and implementation of the party's various principles and policies in the countryside, my country's agriculture and rural economy have achieved comprehensive development, and animal husbandry has become an important pillar industry of the rural economy. Especially in the past two decades, my country's sheep raising industry has developed rapidly and has become the world's largest sheep raising country. In 1985, the number of sheep and goats in our country was 155.884 million, the output of mutton was 593,000 tons, the slaughter rate was 33%, the average carcass weight was 12.0kg, and the average annual meat o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/03A23L1/318A23L29/00A23L13/70
Inventor 韩建春程涛陈成
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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