Compound water-retaining agent for meat products

A water-retaining agent and technology for meat products, applied in food preparation, application, food science, etc., can solve problems such as unsafe use and instability, and achieve the effects of preventing denaturation, maintaining water retention, and shortening cooking time

Inactive Publication Date: 2012-05-16
TIANJIN SANNONGJIN TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For this reason, people need to use water-retaining agents to maintain the weight of frozen meat products, resist oxidation, improve te

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Example 1: A composite water retaining agent for meat products, which is prepared by mixing and compounding 30Kg of sodium alginate with a viscosity of 170mPa·s, 10Kg of calcium chloride, 10Kg of calcium lactate, 10Kg of calcium propionate and 20Kg of sodium ascorbate.

Embodiment 2

[0012] Example 2: A composite water-retaining agent for meat products, made by mixing and compounding 50Kg of sodium alginate, 20Kg of calcium chloride, 20Kg of calcium lactate, 20Kg of calcium propionate and 30Kg of sodium ascorbate with a viscosity of 300mPa·s.

[0013] This product is mainly used in the processing and production of various meat products, including fresh meat, smoked meat, sauced meat products, barbecue products, white-burned products, dried products, sausages, fish products, etc. Usage and Dosage: Mix with condiments (condiments) and add to fresh meat to enter the marinating process.

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PUM

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Abstract

A compound water-retaining agent for meat products is prepared from the following materials according to weight proportion: 30 to 50 parts of sodium alginate, 10 to 20 parts of calcium chloride, 10 to 20 parts of calcium lactate, 10 to 20 parts of calcium propionate and 20 to 30 parts of antioxidant. The compound water-retaining agent is safe to use, and is non-toxic and harmless. The compound water-retaining agent is mainly used in meat products to retain water, preserve meat products, absorb moisture and increase weight, and after being added, the compound water-retaining agent can enhance the stability of products, prevent meat protein denaturation and meat fat deterioration, keep the internal water-holding capability of food, tender meat, shorten the cooking time and improve the shape, flavor, taste and color of food.

Description

Technical field: [0001] The invention belongs to a functional polymer material in fine chemical industry, in particular to a composite water-retaining agent for meat products. Background technique: [0002] Water retaining agent is a new type of functional polymer material developed in recent years, which has excellent water absorption and water retention properties. The water-retaining agent has a particularly strong water-absorbing ability, which can absorb water hundreds to thousands of times its own weight, and forms a gel after absorbing water and swelling. At present, the preservation of meat products mainly relies on freezing, but freezing will reduce the weight of the meat, cause browning, breed bacteria, oxidize the fat content, and reduce the elasticity of meat products. For this reason, people need to use water-retaining agents to maintain the weight of frozen meat products, resist oxidation, improve texture, and stabilize color. However, the currently used water...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L13/40
Inventor 韩文彬王辰王木兰张克森
Owner TIANJIN SANNONGJIN TECH
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