Pork tenderizer containing calcium

Abstract

The invention provides a pork tenderizer, which comprises 4.0 to 6.0 weight percent of sodium chloride, 2.0 to 3.0 weight percent of calcium chloride, papain and the balance of water, wherein the addition of the papain is determined according to the unit enzyme activity of the papain, and the enzyme activity final concentration in solution of the tenderizer is controlled to be 50 to 100 U / g. The dosage of the solution of the tenderizer is 3 to 6 percent of the weight of pork, the solution of the tenderizer is injected into the pork uniformly, then the pork is rolled and kneaded continuously for 30 minutes, and finally, the pork is stored for over 12 hours at the temperature of 4 DEG C. Experiments show that the tenderizer has an obvious tenderizing effect on the pork, significantly reduces the shearing force of the pork, improves the water-holding power of the pork and well keeps the flavor of the pork, wherein the shearing force is reduced from 37.8N to 22.6N, namely reduced by about 40.2 percent. The pork tenderizer has the advantages of safe and reliable components, simple and easily achieved operating steps, significant effect, low cost, and suitability for the application in large-scale production.

Description

(1) Technical field [0001] The invention relates to a meat product processing technology, in particular to a pork tenderization technology. (2) Background technology [0002] The tenderness of meat is a comprehensive feeling, which determines the tenderness of the meat when it is eaten, that is, the degree of toughness and chewiness of the meat. The tenderness of meat directly affects the taste, nutrition, digestion and flavor of meat products. It is an important indicator to determine the quality of meat, and it is also the most important sensory characteristic of meat. Therefore, the tenderness of meat is one of the most important eating qualities for consumers, and it is an important quality index reflecting the texture of meat. The essence of affecting muscle tenderness is mainly the content and properties of connective tissue and the chemical structure and state of myofibrillar protein; they are affected by a series of factors and change, which ultimately leads to chan...

AI Technical Summary

Problems solved by technology

Physical methods mainly include tensile tenderization method, electric stimulation tenderization method, mechanical tenderization method, sonic tenderization method, ultra-high pressure tenderization method, etc. The main disadvantage of these methods is that they require large equipment investment and most tenderization methods The effect is not very obvious

The chemical tenderization method is currently the most used method, mainly through the tenderization method of adding compound polyphosphate or calcium ions to meat products by injection or dipping. The tendering mechanism of compound polyphosphate is to improve the tenderness of meat. Water holding capacity, but studies have shown that when the intake of phosphate reaches a certain amount, it may endanger the health of the body. A large amount of intake in a short period of time may cause abdominal pain and diarrhea. That is, it affects the calcium and phosphorus metabolism of the body); and when the calcium ion tenderization method is used, the shear force can be significantly reduced, but when the calcium ion is added too much, it will affect the taste of the meat and make the meat contain a metallic taste

The biological tenderization method mainly uses the method of adding protease to meat products for tenderization, but the choice of enzyme preparation, dosage, treatment time and method are the key issues to be considered when using this method. If it is used improperly, there will be Meat tenderization effect is not obvious or the result of over-tenderization, which affects the quality of meat

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