Phosphate-free water-retaining agent meat product and preparation method thereof

A technology of water-retaining agent and meat products, which is applied in food preparation, application, food science and other directions, can solve the problems of affecting the calcium and phosphorus balance of the body, unpleasant metal astringency, rough tissue structure, etc., to improve water retention and tissue state, interface Tension reduction and damage prevention effect

Inactive Publication Date: 2010-06-30
OCEAN UNIV OF CHINA
View PDF0 Cites 19 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Phosphate as a food water retaining agent has a remarkable effect and is widely used. However, with the current widespread use of phosphate in production, excessive use will have negative and adverse effects. It will not only cause unpleasant metallic astringency in food, but also cause

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0008] The phosphorus-free water retaining agent meat product of the present invention is composed of sodium alginate, edible calcium, livestock and poultry meat, seasoning auxiliary materials and water, and their weight percentage ranges are 0.01-8.0%, 0.01-8.0%, 0.1-70%, 1.0-10%, the rest is water. When preparing, weigh out sodium alginate, edible calcium, livestock and poultry meat, seasoning auxiliary materials and water; add sodium alginate to water and stir to dissolve, add the obtained aqueous solution to livestock and poultry meat, stir for 30-50 minutes, and then add edible calcium , Stir for 20-30 minutes, then add seasoning and auxiliary materials to stir, and then go through tumbling, filling, maturation, cooling and packaging, secondary sterilization, and metal exploration process to obtain finished products.

[0009] When preparing the non-phosphorus water retaining agent meat product of the present invention:

[0010] (1) Weigh 2.8 kg of sodium alginate with a molec...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Molecular weightaaaaaaaaaa
Login to view more

Abstract

The invention discloses a phosphate-free water-retaining agent meat product, which is characterized by consisting of sodium alginate, edible calcium, livestock and poultry meat, seasoning accessory food and water, which respectively account for 0.01-8.0%, 0.01-8.0%, 0.1-70% and 1.0-10% by weight percent, and the rest is water. The invention overcomes the defects that a phosphate water-retaining agent has peculiar taste and influences the balance of calcium and phosphor of an organism, sodium alginate greatly improves the water-retaining property and the tissue state of meat products, so the acid resistant and heat resistant properties, water absorbability, adhesiveness, gel property and the like of the meat products are improved, the absorption of fat and water is promoted, the water interfacial tension is reduced, the emulsive oil drop is stabilized by the protein on the surface of the product to play the role of protection so as to prevent the emulsification state from being damaged, and thereby the invention achieves the purposes of water retention and oil retention.

Description

technical field [0001] The invention relates to a phosphorus-free water-retaining agent meat product and a preparation method thereof technical background [0002] Phosphate as a food water retaining agent has a remarkable effect and is widely used. However, with the current widespread use of phosphate in production, excessive use will have negative and adverse effects. It will not only cause unpleasant metallic astringency in food, but also cause The flavor of the product deteriorates, the tissue structure is rough, long-term excessive intake will affect the balance of calcium and phosphorus in the body, and phosphate is hydrolyzed by enzymes in the muscle. There have been research reports on substitutes for polyphosphate at home and abroad. At present, the research mainly focuses on modified starch, protein hydrolyzate, amidated low-methyl pectin, soybean protein and its hydrolyzate, etc. For example, adding an appropriate amount of starch to meat products can improve the ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/314A23L13/40
Inventor 许加超庞作宾程玉山付晓婷张诗山高昕
Owner OCEAN UNIV OF CHINA
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap