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Compound modifying preparation for protecting color of cooked meat products

A technology for improving agents and products, which is applied in food preparation, meat/fish preservation with chemicals, food science, etc., and can solve the problems of limited addition, carcinogenicity, and no color protection products for cooked meat products.

Inactive Publication Date: 2008-07-23
中原粮食集团多福多食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the method used to delay the fading of cooked meat products is mainly to add nitrite, but nitrite has been proved to have obvious carcinogenic effects, and the national standard has strict restrictions on its addition, just because there is no suitable substitute. It is allowed to be used in a small amount in cooked meat products. At present, no safe and efficient color protection products for cooked meat products have been found in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1, the color-protecting compound improver for cooked meat products is made of the following raw materials in parts by weight: 40 parts of monoglyceride laurate, 20 parts of glucono delta lactone, 10 parts of tea polyphenols, and 20 parts of sodium citrate , 6 parts of silicon dioxide.

[0020] The preparation steps of the color-protecting compound improver for cooked meat products of the present embodiment are as follows:

[0021] Sieve monolaurate monoglyceride, glucosinolide, tea polyphenols, sodium citrate and silicon dioxide with a 60-mesh sieve respectively, and add the fine powder that passes through the sieve into the cone mixer according to the ratio, and mix Pack after half an hour.

Embodiment 2

[0022] Example 2, the color-protecting compound improver for cooked meat products is composed of the following raw materials in parts by weight: 60 parts of monoglyceride laurate, 5 parts of vitamin C, 20 parts of tea polyphenols, 13 parts of sodium tripolyphosphate, light carbonic acid Calcium 2 parts.

[0023] The preparation steps of the color-protecting compound improver for cooked meat products of the present embodiment are as follows:

[0024] Sieve monoglyceride laurate, glucose delta lactone, tea polyphenols, sodium tripolyphosphate and light calcium carbonate with a 60-mesh sieve, and add the fine powder that passes through the sieve into the cone mixer according to the proportion , after mixing for 40 minutes, dispense.

Embodiment 3

[0025] Example 3, the color-protecting composite improver for cooked meat products is composed of the following raw materials in parts by weight: 67 parts of ascorbyl palmitate, 5 parts of glucono delta lactone, 10 parts of sodium dihydrogen phosphate, 3 parts of rosemary extract 5 parts, 5 parts of sodium citrate, 5 parts of silicon dioxide.

[0026] The preparation of the color-protecting composite improver for cooked meat products in this embodiment is the same as that in Embodiment 1, and will not be repeated here.

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PUM

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Abstract

The invention pertains to the food color protection technology field, which relates to a color protection compound modifier for cooked meat products. The modifier is prepared by the following raw materials based on portions by weight: 40-80 portions of emulsifier, 5-20 portions of acidity regulator, 3-20 portions of antioxidant, 5-20 portions of chelating agent and 2-6 portions of anti-caking agent. The invention can remarkably postpone the depigmentation degree of the cooked meat products, facilitating the cooked meat products to keep florid color during sale and circulation processes for a long time, thereby improving the freshness of the cooked meat products.

Description

technical field [0001] The invention belongs to the technical field of food color protection, and relates to a compound improver for color protection of cooked meat products. Background technique [0002] Freshly cooked meat products have a bright red color, which can easily arouse people's desire to buy. However, with the extension of storage time, under the influence of many factors such as oxidation, light, microbial decomposition, metal ions, etc., although within the shelf life, the surface color of cooked meat products will become dull or grayish white, giving consumers a quality Deteriorated impression. At present, if most cooked meat products are stored under natural conditions, they will fade seriously after about a month; if they are irradiated under the lights of supermarket shelves, they will seriously fade after about a week; Fade completely. The sales cycle of low-temperature cooked meat products is mostly kept between one month and three months, so the fadi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/272A23L1/314A23B4/18A23B4/20A23B4/24A23L5/41A23L13/40
Inventor 杨业栋潘华阁
Owner 中原粮食集团多福多食品有限公司
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