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Mixed salt for preserving meat product and application thereof

A technology of meat products and mixed salt, which is applied in application, meat/fish preservation, food preservation, etc. It can solve the problems of potassium chloride usage, bitterness and astringency of meat, and achieve the reduction of sodium salt content, tight muscle cut surface, and muscle Glossy effect on cut surfaces

Active Publication Date: 2013-08-21
南京黄教授食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when the amount of potassium chloride is too large or the concentration is too high, the meat will have a metallic bitter taste.

Method used

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  • Mixed salt for preserving meat product and application thereof
  • Mixed salt for preserving meat product and application thereof
  • Mixed salt for preserving meat product and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Trimmed duck breast 1.10kg, marinade formula (based on 1.30kg of water, the original sodium chloride concentration is 10%): add potassium chloride 33.12g, calcium chloride 24.53g, calcium lactate 48.18g, chlorine Sodium chloride 60.02g, marinated at 4°C for 24 hours, after the marinating is completed, put it into a constant temperature and humidity box to air-dry and mature to obtain a finished product.

Embodiment 2

[0018] Trimmed duck breast 1.10kg, marinade formula (based on 1.2kg of water, the original sodium chloride concentration is 10%): add potassium chloride 38.00g, calcium chloride 22.64g, calcium lactate 67.71g, chlorine Sodium chloride 60.00g, marinated at 3°C ​​for 22 hours, after the marinating is completed, put it into a constant temperature and humidity box to air-dry and mature to obtain a finished product.

Embodiment 3

[0020] Trimmed duck breast 1.10kg, marinade formula (based on 1.3kg of water, the original sodium chloride concentration is 12%): add potassium chloride 40.68g, calcium chloride 45.45g, calcium lactate 89.27g, chlorine Sodium chloride 79.85g, pickle at 2°C for 23h, after the pickling is completed, put it into a constant temperature and humidity box to air-dry and mature to obtain a finished product.

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Abstract

The invention discloses a mixed salt for preserving a meat product and application thereof. The mixed salt is composed of potassium chloride, calcium chloride and calcium lactate. During preserving, the concentration of potassium chloride is 0.34 to 0.51 mol / L, the concentration of calcium chloride is 0.17 to 0.31 mol / L, and the concentration of calcium lactate is 0.17 to 0.31 mol / L. According to the invention, potassium chloride, calcium chloride and calcium lactate in fixed proportions are mixed to replace sodium chloride in traditional preserving liquid for dry-cured duck, so the content of a sodium salt in a dry-cured duck product is substantially reduced, unique sensory characteristics of preserved products are not changed, and the products are allowed to have the characteristics of rich fragrance, tender meat, fresh taste, a compact muscle section and luster; and the mixed salt can be extensively used for processing of food like the dry-cured duck, dry-cured chicken, dry-cured goose and preserved meat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a mixed salt for cured meat products and an application thereof. Background technique [0002] Wind duck, also known as "salted duck" and "cured duck", is a traditional Chinese cured meat product. It is produced in Jiangsu, Sichuan, Zhejiang, Anhui and other places. Wind duck is easy to process. Air-dried under certain conditions, the wind duck is deeply loved by consumers because of its unique flavor and rich wax flavor. However, the sodium salt content of traditional wind duck is relatively high after maturity, usually around 7%. Long-term high-sodium diet will affect the human body. A large number of studies have found that the occurrence of diseases such as high blood pressure is directly related to high-sodium diet, and this connection is more prominent in modern society. The World Health Organization (WHO) estimates that globally, cerebrovascular disea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/237A23B4/023A23L27/40
Inventor 黄明陈琛黄继超
Owner 南京黄教授食品科技有限公司
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