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Meat product preservative

A technology for meat food and preservative, applied in the field of food additives, can solve the problems of slag feeling, decreased water-holding capacity of meat, discoloration and taste, etc.

Inactive Publication Date: 2014-04-23
GUANGXI UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As the concentration of the solution increases due to intracellular dehydration, the colloid in the cell becomes unstable, and the original water-retaining protein and other nutrients solidify and denature, resulting in the loss of flavor and nutrition of the frozen meat food, and the decrease of the water-holding capacity of the meat. There is a residue feeling when eating, and the color and taste change

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] The meat food preservative of the present invention consists of the following components:

[0011] 11 g of konjac powder, 18 g of guar gum, 9 g of sodium carboxymethyl cellulose, 5 g of sucrose ester, 9 g of cross-linked starch, 2.5 g of sodium tripolyphosphate, 1.5 g of sorbitol fatty acid ester, and 0.6 g of sugar.

Embodiment 2

[0013] The meat food preservative of the present invention consists of the following components:

[0014] Konjac powder 10g, guar gum 15g, carboxymethyl cellulose sodium 10g, sucrose ester 6g, cross-linked starch 10g, sodium tripolyphosphate 2g, sorbitol fatty acid ester 1g, sugar 0.8g.

Embodiment 3

[0016] The meat food preservative of the present invention consists of the following components:

[0017] 12g of konjac powder, 20g of guar gum, 8g of sodium carboxymethylcellulose, 4g of sucrose ester, 8g of cross-linked starch, 3g of sodium tripolyphosphate, 2g of sorbitol fatty acid ester, and 0.5g of sugar.

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PUM

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Abstract

The invention provides a meat product preservative which consists of the following components in parts by mass: 10-12 parts of konjac fine powder, 15-20 parts of guar gum, 8-10 parts of sodium carboxymethylcellulose, 4-6 parts of sucrose ester, 8-10 parts of crosslinked starch, 2-3 parts of sodium tripolyphosphate, 1-2 parts of sorbitol fatty acid ester and 0.5-0.8 part of sugar. The meat product preservative provided by the invention is used for freezing and preserving meat, and the flavor and nutrition of the meat are not changed within 200 days.

Description

technical field [0001] The invention belongs to the technical field of food additives, in particular to a fresh-keeping agent for meat food. Background technique [0002] As the storage time of quick-frozen food increases and the temperature changes in the cold chain, the ice crystals in the quick-frozen food will recrystallize, resulting in the deterioration of the flavor and structure of the quick-frozen food. Different raw materials have different effects on the formation of ice crystals. [0003] For meat ingredients, the ice crystals become larger, forming a squeeze on the tissue in the meat, causing the cells to rupture and the tissue structure to be destroyed. As the concentration of the solution increases due to intracellular dehydration, the colloid in the cell becomes unstable, and the original water-retaining protein and other nutrients solidify and denature, resulting in the loss of flavor and nutrition of the frozen meat food, and the decrease of the water-hold...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
Inventor 叶洪涛郭诚
Owner GUANGXI UNIVERSITY OF TECHNOLOGY