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Water-keeping technique for fresh meat products

A technology for fresh meat and products, which is applied to the preservation of meat/fish with chemicals, and the preservation of meat/fish through freezing/cooling, etc. It can solve the problems of insufficient water holding capacity, serious water leakage and loss of products, and achieves obvious water retention effect. The effect of low cost and convenient operation

Active Publication Date: 2009-01-14
马鞍山雨润食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the current problems of insufficient water holding capacity of fresh meat products and serious product water loss and loss, and provides a complete set of products with the characteristics of low cost, obvious water retention effect, no negative impact on product quality, safety, non-toxicity, and simple operation. Water retention technology for fresh meat products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Take 2Kg of hydrophilic monoglyceride, 5Kg of acetylated monoglyceride, 1Kg of tripolyphosphate, 5Kg of edible glycerin, and 87Kg of water to prepare 100Kg of preservative. Then take 25Kg of the prepared preservative and add 75Kg of water to dilute it into a fresh-keeping liquid, hang the carcass off the ground, use pressure spray or other spraying methods to make the preservative liquid form droplets, and the diameter of the droplet should be ≤1μm, and spray it on the carcass at close range The surface is naturally formed into a film, and then sent to a low-temperature room to discharge acid until the finished product. The amount of fresh-keeping liquid per 100 kg of livestock carcasses is 0.8Kg. The temperature of the finished livestock carcasses before delivery, the transportation process and the sales environment are all controlled at 0 ℃.

Embodiment 2

[0019] Take 2.5Kg of hydrophilic monoglycerides, 6Kg of acetylated monoglycerides, 1.5Kg of hexametaphosphate, 7Kg of edible glycerin, and 83Kg of water to prepare 100Kg of preservatives. Then take 30Kg of the prepared preservative and add 70Kg of water to dilute it into a fresh-keeping liquid, hang the carcass off the ground, use pressure spray or other spraying methods to make the preservative liquid form droplets, and the diameter of the droplet should be ≤1μm, and spray it on the carcass of livestock at close range The surface is naturally formed into a film, and then sent to a low-temperature room to discharge acid until the finished product. The amount of fresh-keeping solution per 100 kg of livestock carcasses is 1Kg. The temperature of the finished livestock carcasses before shipment, transportation process and sales environment are all controlled at 3 °C.

Embodiment 3

[0021] Take 3Kg of hydrophilic monoglycerides, 8Kg of acetylated monoglycerides, 2Kg of pyrophosphate, 8Kg of edible glycerin, and 79Kg of water to prepare a 100Kg preservative. Then take 35Kg of the prepared preservative and add 65Kg of water to dilute it into a fresh-keeping liquid, hang the carcass off the ground, use pressure spray or other spraying methods to make the preservative liquid form droplets, and the diameter of the droplet should be ≤1μm, and spray it on the carcass of livestock at close range The surface is naturally formed into a film, and then sent to a low-temperature room to discharge acid until the finished product. The amount of fresh-keeping liquid per 100 kg of livestock carcasses is 1.2Kg. The temperature of the finished livestock carcasses before shipment, transportation process and sales environment are all controlled at 7 °C.

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Abstract

To solve the difficulty that the water content of fresh meat of our country is reduced during production, transportation and sales and the water loss and consumption of the product are high, the invention discloses a fresh meat product water preserving process. The fresh meat is processed with food preservative by the set process, wherein, the effective components of the preservative are hydrophilic monostearin, acetylized monostearin, phosphate and edible glycerin; the process is characterized by obvious water preserving effect, convenient use, low cost, etc.

Description

technical field [0001] The invention relates to a water retention process for fresh meat products in food processing, in particular to a water retention process scheme that meets food safety and can be used for keeping water in livestock after slaughtering and processing and reducing loss of finished products. Background technique [0002] Insufficient water holding capacity of fresh meat products has been a problem for a long time. Researches have been carried out at home and abroad through genetic breeding, animal nutrition, pre-slaughter management, slaughtering and segmentation technology, refrigeration technology, cold chain control, etc., and significant achievements have been made. progress. However, in the actual production, transportation, and sales process, due to differences in varieties, breeding, etc., as well as different management levels in processing technology and cold chain control, water production and product loss of fresh meat products are still promine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/18A23B4/24A23B4/20A23B4/06
Inventor 王院华甘泉祝义亮
Owner 马鞍山雨润食品有限公司
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