Method for preparing all-natural water-retaining agent for chicken products

A water-retaining agent, a natural technology, applied in the field of preparation of water-retaining agents for all-natural chicken products, can solve the problems of poor flavor, changing meat water retention, and low quality

Inactive Publication Date: 2011-05-25
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Excessive moisture loss from meat results in less quality, less freshness and less flavor
During meat processing, conditions such as pre-slaughter management, slaughter processing, and cold process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: add the carrageenan of 0.15% (w / v) in the chitosan solution of 0.8% (w / v), under the condition of 45 ℃, add calcium chloride 0.02% (w / w) and 5 % (w / v) sodium alginate solution, after stirring for 50 minutes, add 0.8% (w / w) green tea polyphenols, 0.4% (w / w) oolong tea polyphenols and 0.3% (v / v) Kiwi fruit juice, mixed evenly, and vacuum-packed to obtain a water-retaining agent for all-natural chicken products.

Embodiment 2

[0013] Embodiment 2: add the carrageenan of 0.05% (w / v) in the chitosan solution of 0.9% (w / v), under the condition of 55 ℃, add calcium chloride 0.03% (w / w) and 7 % (w / v) sodium alginate solution, after stirring for 40 minutes, add 0.9% (w / w) green tea polyphenols, 0.3% (w / w) oolong tea polyphenols and 0.2% (v / v) Kiwi fruit juice, mixed evenly, and vacuum-packed to obtain a water-retaining agent for all-natural chicken products.

Embodiment 3

[0014] Embodiment 3: add the carrageenan of 0.2% (w / v) in the chitosan solution of 1.0% (w / v), under the condition of 45 ℃, add calcium chloride 0.02% (w / w) and 6 % (w / v) sodium alginate solution, after stirring for 30 minutes, add 0.7% (w / w) green tea polyphenols, 0.5% (w / w) oolong tea polyphenols and 0.3% (v / v) Kiwi fruit juice, mixed evenly, and vacuum-packed to obtain a water-retaining agent for all-natural chicken products.

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PUM

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Abstract

The invention relates to a method for preparing an all-natural water-retaining agent for chicken products. The method comprises the following steps of: adding 0.05-0.25% (w/v) of carrageenan in a chitosan solution; adding 0.01-0.03% (w/w) of calcium chloride and a sodium alga acid solution at a temperature of 45-55 DEG C while stirring; adding green tea polyphenol, oolong tea polyphenol and kiwi fruit juice in the uniformly mixed solution; uniformly mixing, and carrying out vacuum packing to finally obtain the all-natural water-retaining agent for chicken products. When applied to chicken products, the all-natural water-retaining agent prepared by the method disclosed in the invention can effectively improve the water retention rate of chicken meat and reduce juice loss rate by 26.7 percent in the subsequent processing, and the processed chicken products have fresh and tender taste.

Description

technical field [0001] The invention relates to a method for preparing a water-retaining agent for chicken products, in particular to a method for preparing an all-natural water-retaining agent for chicken products. Background technique [0002] Meat and meat products occupy an important position in people's food structure. It is rich in various nutrients needed to maintain normal life activities of the human body, and is one of the important sources of protein, vitamins and minerals. Meat products also contain some biologically active ingredients, including active peptides (carnosine, anserine, ACE), L-carnitine, conjugated linoleic acid (CLA), etc., as well as some endogenous antioxidant ingredients such as tocopherol, coenzyme , carotenoids, ascorbic acid, glutathione, lipoic acid, uric acid, spermine, etc. [0003] Compared with beef and pork in meat products, chicken meat is tender and delicious, and chicken is rich in nutrients, so it has a wide range of effects, such...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/315A23L13/40A23L13/50
Inventor 吴立根王岸娜王晓曦竹建德
Owner HENAN UNIVERSITY OF TECHNOLOGY
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