Chilled fresh meat complexing agent

Abstract

The invention belongs to the technical field of food fresh keeping and particularly relates to a chilled fresh meat complexing agent capable of improving moisture holding and fresh keeping effect. The chilled fresh meat complexing agent is characterized by comprising the following raw materials by weight: 1-10% of emulgator, 5-25% of edible oil, 0.1-0.3% of preservative, 30-60% of water and 10-30% of fresh keeping agent. The chilled fresh meat complexing agent has the advantages that the chilled fresh meat complexing agent is diluted by adding water and then evenly coated on the surface of the meat, and then a layer of thin water-resistant oil film is formed on the surface of the meat to obtain water-resistant effect; besides, the preservative can prevent the complexing agent from being polluted by microorganisms; and the fresh keeping agent can keep the meat fresh for a long time.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a chilled meat compound agent capable of improving water retention and freshness preservation effects. Background technique [0002] Chilled fresh meat is cut and processed in a low-temperature environment in strict accordance with pre-mortem quarantine, post-mortem quarantine, and scientific slaughtering techniques, so that the temperature in the deep center of the carcass or cut meat drops rapidly to 0-4°C within 24 hours, and then It is a kind of pre-processed meat that maintains a continuous 0-4°C cold chain in the cold storage, transportation, exhibition and sales links. [0003] In the above-mentioned process, the moisture on the surface of the meat is continuously lost, which on the one hand causes the meat to become dry, reduces the appearance quality of the meat, and also reduces the freshness, and also causes certain economic losses to the manufact...

AI Technical Summary

Problems solved by technology

[0003] In the above-mentioned process, the water on the surface of the meat is continuously lost. On the one hand, it causes the meat to dry out, reduces the appearance quality of the meat, and also reduces the freshness. In terms of benefits, it will also cause certain economic losses to the manufacturer.

[0004] The current chilled meat water retaining agents are mainly powder or paste water retaining agents, which is not conducive to the large-scale production of manufacturers, and the application is uneven