Binder for food stereotyping

An adhesive and food technology, applied in the field of adhesives and food setting adhesives based on sodium alginate, can solve the problems of increasing the sugar content of recombinant foods, and achieve the advantages of improving the setting performance, reducing oxidation and prolonging the shelf life. Effect

Inactive Publication Date: 2013-12-25
麦康食品(青岛)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this jaggery-based binder can mask the original flavor of the ingredients and increase the sugar content of reconstituted foods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] An adhesive for food shaping, including two parts A and B, wherein the composition of part A is: in parts by weight, 90 parts of wheat flour, 10 parts of sodium alginate, 1 part of methyl cellulose, 2 parts of sodium tripolyphosphate Part; B part is the calcium chloride aqueous solution that mass percent concentration is 6%.

[0024] The above-mentioned adhesive is used for the production of a shaped carrot, including the following steps: select fresh carrots, clean them, dehydrate them after dicing, put them, part A of the adhesive, and edible salt into a mixer, stir and mix evenly , wherein the mass ratio of carrots to part A of the adhesive is 20:1; put the prepared diced carrots into the receiving tank, send them into the stamping molding machine through the pipeline through the screw propeller, adjust the pressure regulating valve, and use the carrot-shaped The mold is molded, and the weight of each shaped carrot is 80g, and then the B part of the adhesive is spray...

Embodiment 2

[0026] An adhesive for food shaping, including two parts A and B, wherein the composition of part A is: in parts by weight, 30 parts of wheat flour, 1 part of sodium alginate, 5 parts of methyl cellulose, and 1 part of sodium tripolyphosphate Part; B part is the calcium chloride aqueous solution that mass percent concentration is 3%.

[0027] The above-mentioned adhesive is used for the production of a shaped lotus root, including the following steps: select fresh lotus root, clean it, dehydrate it after dicing, put it, part A of the adhesive, and edible salt into a mixer, stir and mix evenly , wherein the mass ratio of lotus root to part A of the adhesive is 4:1; put the prepared diced lotus root into the receiving trough, send it into the stamping molding machine through the screw propeller through the pipeline, adjust the pressure regulating valve, and use the lotus root shape The mold is formed, and the weight of each formed lotus root is 120g, and then the B part of the a...

Embodiment 3

[0029] An adhesive for food shaping, including two parts A and B, wherein the composition of part A is: in parts by weight, 30 parts of wheat flour, 1 part of sodium alginate, 5 parts of methyl cellulose, and 1 part of sodium tripolyphosphate Parts, 30 parts of starch, 3 parts of sodium isovitamin C; Part B is an aqueous solution of calcium chloride with a mass percentage concentration of 3%.

[0030] The above-mentioned adhesive is used for the production of a shaped diced chicken, including the following steps: select fresh chicken, clean it, cut it into cubes, put it and part A of the adhesive, edible salt, and pepper into a mixer and stir Mix evenly, wherein the mass ratio of chicken meat and adhesive part A is 8:1; put the prepared diced chicken into the receiving tank, send it into the stamping molding machine through the screw propeller through the pipeline, adjust the pressure regulating valve, use The chicken leg-shaped mold is formed, and the weight of each formed ch...

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PUM

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Abstract

The invention relates to a binder for food stereotyping. The binder comprises a part A and a part B, wherein the part A is prepared from the following ingredients in parts by weight: 30-90 parts of wheat powder, 1-10 parts of sodium alginate, 1-5 parts of methyl cellulose and 1-2 parts of sodium tripolyphosphate; the part B is prepared from a calcium-chloride aqueous solution with the mass percentage concentration of 3-6%. According to the binder disclosed by the invention, three process steps, namely semi-finished product forming, quick-freeze stereotyping and tempering, in the existing stereotyping technologies can be simplified into one step, so that the production efficiency is increased, and the energy consumption is lowered; moisture in stereotyped food can be maintained and is prevented from losing, so that the original taste of the food is preserved; in addition, the binder disclosed by the invention can further improve the film forming property, improve the moisture holding performance and prolong the shelf life of the food.

Description

technical field [0001] The invention relates to an adhesive for shaping food in the production process of food, in particular to a sodium alginate-based adhesive for shaping food, which belongs to the field of food processing. Background technique [0002] In traditional food (such as vegetables or meat) processing technology, the product is usually formed by freezing or emulsification extrusion technology, but these technologies will destroy the nutritional content of the food, and the entire production process is complicated and the production cycle Longer, the labor productivity per unit time and unit number of people is not high; and the power consumption is also relatively large. Therefore, with the development of the economy and the continuous increase of labor costs in our country, a new round of industrial upgrading is imminent in the field of food molding processing. [0003] In response to this problem, someone has invented a method of smearing special materials o...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23L1/03A23L29/00
Inventor薛平张重庆
Owner麦康食品(青岛)有限公司