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Meat product improver

A quality improver, meat product technology, applied in food preservation, food preparation, meat/fish preservation and other directions, can solve the problems of inability to meet, can not completely inhibit the growth of microorganisms, short fresh-keeping period of cooled meat, etc., to improve water retention performance , The effect of reducing cooking loss and strong preservation function

Inactive Publication Date: 2009-04-22
NANJING YURUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the temperature (0-4°C) used in cold storage of meat cannot completely inhibit the growth of microorganisms and the occurrence of other related changes, the fresh-keeping period of chilled meat is relatively short. For example, the fresh-keeping period of ordinary packaging is only 3 days, which cannot meet the requirements. Market circulation requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Get 55g of sodium chloride, 20g of dry glucose syrup powder, 5g of sodium citrate, 15g of sodium acetate, 5g of sodium erythorbate, grind them and mix to obtain the meat product quality improver of the present invention. When in use, add water to the above-mentioned improver to prepare a treatment solution with a concentration of 8-10%, dip or inject the treatment solution into the cooled meat, marinate for 25-30 minutes, and add 20-23g of the improver to the meat product / kg. The treated product was stored in an environment of 0-4°C. Compared with the control group, the cooking loss was reduced by 30%, the storage loss was reduced by 5%, the product yield increased by 30%, and the shelf life of the product was extended by 3 days compared with the same period last year.

[0023] Table 1 The results of the changes in the number of microorganisms during storage in Example 1

[0024]

Embodiment 2

[0026] Get sodium chloride 60g, dry glucose syrup powder 15g, sodium citrate 15g, sodium acetate 5g, mix after they pulverize and obtain the meat product quality improver of the present invention. When in use, add water to the above-mentioned improver to prepare a treatment solution with a concentration of 8-10%, dip or inject it into the cooled meat, and marinate for 25-30 minutes. The amount of the improver relative to the meat product is 20-23g / kg. The treated product was stored in an environment of 0-4°C. Compared with the control group, the cooking loss was reduced by 40%, the storage loss was reduced by 8%, the product yield was increased by 40%, and the shelf life of the product was extended by 4 days compared with the same period last year.

[0027] Table 2 The results of microbial quantity changes during storage in Example 2

[0028]

Embodiment 3

[0030] Get 65g of sodium chloride, 10g of dry glucose syrup powder, 10g of sodium citrate, 10g of sodium acetate, 5g of sodium erythorbate, grind them and mix to obtain the meat product quality improver of the present invention. When in use, add water to the above-mentioned improver to prepare a treatment solution with a concentration of 8-10%, dip or inject it into the cooled meat, and marinate for 25-30 minutes. The amount of the improver relative to the meat product is 20-23g / kg. The treated product was stored in an environment of 0-4°C. Compared with the control group, the cooking loss was reduced by 40%, the storage loss was reduced by 10%, the product yield was increased by 50%, and the shelf life of the product was extended by 5 days compared with the same period last year.

[0031] Table 3 The results of the changes in the number of microorganisms during the storage period of Example 3

[0032]

[0033]

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PUM

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Abstract

The invention discloses a meat product quality modifying agent. The modifying agent is characterized in comprising the following main ingredients in weight percentage: 55 to 65 percent of sodium chloride, 10 to 20 percent of dry glucose syrup powder, 5 to 15 percent of sodium citrate, 5 to 15 percent of sodium acetate, and 0 to 5 percent of sodium erythorbate. The modifying agent has the advantages of obviously improving the water-retention property of the meat product and having better fresh-keeping function and maximally increasing product yield; moreover, the modifying agent has the functional ingredients for prohibiting proliferation of Gram-positive bacteria and Gram-negative bacteria in the meat product in an acid environment.

Description

technical field [0001] The invention relates to a meat quality improver, which belongs to the fields of processing and utilization of deli meat products and processing of fresh meat products. Background technique [0002] At present, chilled meat refers to the rapid cooling of livestock carcasses after strict implementation of the inspection and quarantine system. Keep the meat under the condition of 0℃~4℃. Because chilled meat is better than frozen meat and fresh meat in terms of flavor, nutrition and taste, and also conforms to the principles of hygiene and safety, chilled meat has broad prospects for development. According to reports, in some developed countries in Europe and the United States, the proportion of chilled meat is as high as more than 80%. Some big cities such as Beijing and Shanghai in my country have also experienced a consumption boom of chilled meat in recent years. However, since the temperature (0-4°C) used in cold storage of meat cannot completely i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/027A23B4/20A23L1/314A23L13/40
Inventor 王晓华甘泉曹恺王院华袁国刚
Owner NANJING YURUN FOOD
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