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Non-phosphate meat tenderizer, preparation thereof and application thereof

A meat tenderizer and phosphate technology, which is applied in the field of meat processing, can solve the problems of side effects and hinder the absorption of calcium ions, etc., and achieve the effects of improving water holding capacity, avoiding excessive tenderization, and improving taste

Inactive Publication Date: 2011-09-21
SICHUAN GAOJIN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, phosphate will form insoluble calcium phosphate with calcium ions, which hinders the absorption of calcium ions in the intestine, and has certain side effects on the body of meat eaters.

Method used

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  • Non-phosphate meat tenderizer, preparation thereof and application thereof
  • Non-phosphate meat tenderizer, preparation thereof and application thereof
  • Non-phosphate meat tenderizer, preparation thereof and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) material preparation

[0025] Get the starch of 5 parts by weight, get the papain of 0.08 parts by weight, the calcium oxide of 1.5 parts by weight, the sodium chloride of 0.5 parts by weight and the sodium citrate of 1 part by weight, stand-by:

[0026] (2), preparation

[0027] Mix the raw materials in (1), pour water into the raw material mixture until the total weight of the raw material mixture and water is 100 parts by weight, stir at room temperature until the raw material mixture is dissolved in water, and obtain 100 parts by weight of nutritional tender meat agent.

Embodiment 2

[0029] (1), material preparation

[0030] Get 5 parts of weight of starch, get 0.08 parts of weight of papain, 2.25 parts of weight of calcium oxide, 2.25 parts of weight of sodium chloride, 4.5 parts of weight of organic acid sodium salt, stand-by, organic acid sodium salt is sodium citrate, One of sodium malate, sodium acetate and sodium succinate;

[0031] (2), preparation is identical with embodiment 1.

Embodiment 3

[0033] (1), material preparation

[0034] Get 5 parts of weight of starch, get 0.08 parts of weight of papain, 4.0 parts of weight of calcium oxide, 4.0 parts of weight of sodium chloride, 8 parts of weight of organic acid sodium salt, stand-by, organic acid sodium salt is sodium citrate, One of sodium malate, sodium acetate and sodium succinate;

[0035] (2), preparation is identical with embodiment 1.

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Abstract

The invention relates to a non-phosphate meat tenderizer, a preparation thereof and an application thereof. The meat tenderizer, which comprises the following components: amylum, papain, calcium oxide, sodium chloride and an organic acid sodium salt, is prepared by dissolving the components in water. In application, the meat is immersed in the meat tenderizer, so the meat is smooth, does not lose gravy and has a good taste, thereby relish of the meat is kept, the meat is tender and elastic when being taken, has a good calcium supplement effect and is healthy to human bodies. The meat tenderizer has the advantages of simple production technology, reliable product quality and low cost, the components are easy to buy, and the tenderizer is suitable for large scale production.

Description

technical field [0001] The invention relates to a phosphate-free meat tenderizer and its preparation and application, belonging to the technical field of meat product processing. Background technique [0002] The tenderness of meat is one of the five important quality indicators for evaluating meat, and it is also an important factor affecting consumption. It has been concerned by the food industry for many years. At present, the tenderization of meat often adopts the method of adding starch substances, protease substances and phosphate substances. Phosphate is currently the most widely used food additive in the world. It plays an important role in improving food quality. In the process of meat processing, adding phosphate can increase the pH value of meat, increase the ionic strength and gel strength of meat , Improve muscle protein water retention, dissociate actomyosin. Phosphate also had a significant effect on the water retention of meat protein. Such as the effect o...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/304A23L1/305A23L13/40
Inventor 秦义和赵勤
Owner SICHUAN GAOJIN FOOD CO LTD
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