Calcareous nutrient meat-tenderizer and preparation method and use thereof

Abstract

The invention relates to a calcic nutritive meat tenderizer, a method for preparing the same and application. The meat tenderizer comprises main components of calcium oxide, sodium chloride and organic acid sodium salt, and is prepared by dissolving the calcium oxide, the sodium chloride and the organic acid sodium salt in water. In application, meat is marinated in the meat tenderizer to absorb water so as to increase the weight and achieve the effect of tenderizing the meat in the cooking process, simultaneously the loss of the water content in the meat is reduced so that the meat keeps the original flavor and is tender and elastic to eat; besides, the meat can play a role in calcium supplement for an eater simultaneously. The meat tenderizer has the advantages of cheap and easily-obtained raw materials, low requirement on production equipment and easy realization of operation steps and is particularly applicable to batch production.

Description

technical field [0001] The invention relates to a calcium-containing nutritional meat tenderizer and its preparation and application, belonging to the technical field of meat product processing. Background technique [0002] Meat has five important quality indicators: tenderness, juiciness, flavor, color and water retention. Among them, tenderness is the primary indicator of meat quality and one of the important factors affecting consumption, especially beef tenderness, which has been one of the hot issues in domestic and foreign meat scientific research for many years. [0003] At present, the tenderization of meat often adopts the method of adding starch substances, protease substances and phosphate substances. Adding starchy substances can only play a simple role in water retention, and the effect of tenderizing meat is very poor; adding protease can only degrade myofibrils and connective tissue, and the juice loss is large, and its dosage is difficult to control, which ...

AI Technical Summary

Problems solved by technology

Adding starchy substances can only play a simple role in water retention, and the effect of tenderizing meat is very poor; adding protease can only degrade myofibrils and connective tissue, and the juice loss is large, and its dosage is difficult to control, which often leads to excessive decomposition of meat If it is slag, mushy or the meat is not decomposed and tender, the meat will not taste meaty. In addition, the amount of protease and the inactivation conditions must be considered; the main function of phosphate is to retain water, but it will interact with calcium. The ions form insoluble calcium phosphate, which hinders the absorption of calcium ions in the intestine, and has certain side effects on the body of meat eaters

Images