Chicken product prepared by restructuring ground meat and processing method of chicken product

Abstract

The invention provides a chicken product prepared by restructuring ground meat. The chicken product comprises the following raw materials in weight parts: 82.01-90.21 parts of chicken meat, 3.57-16.89 parts of water, 0.37-1.37 parts of transglutaminase, 0.75-0.95 part of casein and 0.1-3.3 parts of starch. The invention further provides a processing method of the chicken product. According to the chicken product, the enzyme reaction is catalyzed by adding transglutaminase and sodium caseinate; transglutaminase is a transferase and can catalyze acyl transfer reaction and cross-linking reaction between amide groups and primary amines of glutamine residues in peptide or protein groups to bond small blocky ingredients together; the casein is mainly used for improving the effect of separating salt-soluble protein from the chicken meat, promoting the enzyme reaction with transglutaminase, improving the efficiency of separating the salt-soluble protein from the chicken meat and enhancing the restructuring effect of transglutaminase.

Description

technical field [0001] The invention relates to the technology of agriculture and food processing, and relates to a chicken product recombined with minced meat and a processing method thereof. Background technique [0002] Research on restructured meat abroad is relatively early. Since Macfarlane extracted salt-soluble protein from beef in 1977 and successfully produced recombined steak, a large number of researches on restructured meat have emerged. At present, foreign research on restructured meat is mostly focused on the effect of different processes and addition of auxiliary materials on the texture of restructured meat, such as the addition of different phosphates, dietary fiber, δ-glucolactone, polysaccharides and other auxiliary materials, as well as the use of ultra-high pressure technology in restructured meat. The application is dedicated to the improvement of the texture of meat products. Domestic research on restructured meat started in the 1990s, and most of th...

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to solve the problem that the precipitation efficiency of salt-soluble protein in the existing chicken is very low, the recombination effect is not good, the requirement for the ambient temperature is relatively high, and the thermal stability is poor. After the heating process, the meat will disperse, and the state of the chicken, The taste and texture are quite different from the whole meat, there is a peculiar smell after heating, and there are obvious adhesive traces between the meat pieces and other technical problems