Compound water retention preparation for cold fresh meat

A water-retaining agent and chilled meat technology, which is applied in the direction of preserving meat/fish with chemicals, can solve the problems of water-retaining agent material transportation, reduce the appearance quality of meat, and economic losses of manufacturers, so as to prevent water loss and avoid being unable to apply Uniform, anti-microbial contamination effect

Inactive Publication Date: 2008-07-23
河南兴泰科技实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Example 1, the composite water-retaining agent for chilled meat is made of the following raw materials in parts by weight: 1 part of sucrose fatty acid ester, 5 parts of lard, 0.1 part of sodium diacetate, and 50 parts of water.

[0013] Preparation method: Mix sucrose fatty acid ester, lard, sodium diacetate, and water together, heat to 85°C under stirring, and homogenize after the raw materials are fully emulsified. The homogenization pressure is 15Mpa, and finally a stable milky liquid is obtained.

[0014] How to use: Dilute according to the ratio of emulsion: water = 1:7, and spray the diluted solution evenly on the carcasses just slaughtered. After dilution of each kilogram of emulsion, 15 to 20 pig carcasses can be sprayed.

Embodiment 2

[0015] Example 2, the composite water-retaining agent for chilled fresh meat is composed of the following raw materials in parts by weight: 1 part of monoglyceride acetate, 1 part of sucrose fatty acid ester, 5 parts of soybean oil, 0.1 part of sodium diacetate, and 50 parts of water.

[0016] Preparation method: Mix monoglyceride acetate, sucrose fatty acid ester, soybean oil, sodium diacetate, and water together, heat to 90°C under stirring, and homogenize after the raw materials are fully emulsified. The homogenization pressure is 20Mpa, and finally stable Milky liquid.

[0017] How to use: Dilute according to the ratio of emulsion: water = 1:9, and spray the diluted solution evenly on the carcasses just slaughtered, and spray 15 to 20 pig carcasses per kilogram of emulsion after dilution.

Embodiment 3

[0018] Example 3, 3 parts of glyceryl monostearate, 1 part of sucrose fatty acid ester, 1 part of Tween 20, 10 parts of soybean oil, 0.15 part of sodium diacetate, 0.05 part of nisin, and 90 parts of water.

[0019] Preparation method: Mix glycerol monostearate, sucrose fatty acid ester, Tween 20, soybean oil, sodium diacetate, nisin, and water, heat to 87°C under stirring, and homogenize after the raw materials are fully emulsified , the homogeneous pressure is 25Mpa, and finally a stable milky liquid is obtained.

[0020] How to use: Dilute according to the ratio of emulsion: water = 1:12, and spray the diluted solution evenly on the carcasses just slaughtered, and spray 20 to 30 pig carcasses per kilogram of emulsion after dilution.

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23B4/18A23B4/20
Inventor 刘霏岳开拓
Owner 河南兴泰科技实业有限公司
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