Recombined meat adhesive and preparation method and application thereof

An adhesive and a technology for reconstituted meat are applied in the fields of preparing chilled fresh reconstituted meat, adhesives for preparing reconstituted meat and its preparation, and food adhesives, and can solve problems such as no reconstituted meat adhesive products, etc. To achieve the effect of small melting loss and cooking loss, increasing added value and ensuring the bonding effect

Inactive Publication Date: 2009-09-02
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although some people have studied the binder of restructured meat, and some people have also studied the meat product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The preparation of embodiment 1 recombined meat adhesive

[0028] Weigh each component according to the following weight: 500 g of transglutaminase, 2000 g of sodium caseinate, and 6950 g of oat dietary fiber; mix the above components evenly to obtain the restructured meat adhesive.

Embodiment 2

[0029] The preparation of embodiment 2 recombined meat adhesive

[0030] Weigh each component according to the following weight: 650 g of transglutaminase, 4000 g of sodium caseinate, and 7500 g of oat dietary fiber; mix the above components evenly to obtain the restructured meat adhesive.

Embodiment 3

[0031] The preparation of embodiment 3 recombinant meat adhesives

[0032] Weigh each component according to the following weight: 572g of transglutaminase, 2286g of sodium caseinate, 7142g of oat dietary fiber; mix the above components evenly to obtain the restructured meat adhesive.

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PUM

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Abstract

The invention discloses a recombined meat adhesive and a preparation method and application thereof, belonging to the field of food processing. The recombined meat adhesive comprises glutamine transaminase, non-meat protein and dietary fiber, has the advantages of low production cost, good adherence effect, great adherence strength to meat slices or meat blocks, little melting loss and boiling loss, great recombined meat tenderness and good flakiness, can effectively ensure the adherence effect, improves the demand of people for dietary fibers and increases the added value of products. The recombined meat prepared by the recombined meat adhesive has the adhesive property higher than or equal to 70g*cm<-2>, decreases the hardness by 62.8 percent and reduces the shearing force by 22.9 percent; the prepared raw and fresh recombined meat or cooked recombined meat has no obvious color difference (p is larger than 0.05) from one-piece meat and has no obvious taste difference (p is larger than 0.05) from the one-piece meat by sensory test.

Description

technical field [0001] The invention relates to a food adhesive, in particular to an adhesive for preparing restructured meat and a preparation method thereof, and also relates to the use of the adhesive in preparing chilled fresh restructured meat, which belongs to the field of food processing . Background technique [0002] In meat processing, deboned meat or minced meat cannot be fully utilized due to processing and quality reasons, but through meat recombination technology, these cheap deboned meat or minced meat can be fully utilized to improve its functional properties and added value. Most of the restructured meat currently on the market uses a single adhesive to bond minced meat or minced meat. Although the utilization rate of raw meat has been improved, the price of the adhesive is relatively expensive and its function is single. In recent years, due to the improvement of people's living standards, modern "civilized diseases" such as hypertension, hyperlipidemia, ...

Claims

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Application Information

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IPC IPC(8): A23L1/03A23L1/314A23L13/40A23L29/00
Inventor 孔保华黄莉李艾黎马芙俊
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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