Compound water retention preparation for cold fresh meat

Abstract

The invention pertains to the technology filed of food preservation and relates to a water-preserving composite for chilled meat. The water-preserving composite is produced by the following raw materials by weight proportion: 1-10 portions of emulsifier, 5-30 portions of edible oil, 0.1-0.3 portions of preservative and 50-90 portions of water. The water-preserving composite of the invention forms a water preventing film at the surface of the chilled meat, which reduces water loss speed during the tendering process of fresh meat, thereby maintaining fresh and tender condition of the surface of the meat fresh.

Description

technical field [0001] The invention belongs to the technical field of food preservation and relates to a composite water retention agent for chilled fresh meat. Background technique [0002] Cold fresh meat, also known as acid-removing meat, is cut and processed in a low-temperature environment in strict accordance with pre-mortem quarantine and post-mortem quarantine, using scientific slaughtering techniques, so that the temperature in the deep center of the carcass or cut meat drops rapidly to 0-24 hours. It is a kind of pre-cooled processed meat that maintains a continuous 0-4°C cold chain in the subsequent refrigeration, transportation, and exhibition links. During this process, the moisture on the meat surface will continue to be lost. On the one hand, it will cause the meat surface to dry out, reducing the appearance quality of the meat. On the other hand, it will also cause certain economic losses for the manufacturer. At present, the water retention of chilled meat...

AI Technical Summary

Problems solved by technology

During this process, the moisture on the surface of the meat will continue to be lost. On the one hand, it will cause the surface of the meat to dry out and reduce the appearance quality of the meat. On the other hand, it will also cause certain economic losses for the manufacturer.

At present, the water retention of chilled meat mainly adopts powder or paste water retaining agent. The powder or paste water retaining agent cannot be transported through the pipeline of the slaughtering workshop, which is not conducive to the large-scale and intensive production of the manufacturer, and is not convenient in use. And it is prone to the problem of uneven application. At present, there is no water-retaining agent that can be conveniently applied to cold fresh meat processing