Non-phosphorus water retention agent for improving tissue taste and succulence of processed meat product

A water-retaining agent and tissue technology, applied in food preparation, food ingredients, food ingredients containing inorganic compounds, etc., can solve the problems of reduced juiciness, low quality, low water retention rate, etc., and achieve the effect of tender and juicy taste

Inactive Publication Date: 2014-12-10
SANTONG WANFU QINGDAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Excessive water loss of meat will lead to less quality, decreased juiciness and poor flavor. The water retaining agent currently used is mainly compound phosphate, which has a low water retention rate. Excessive addition of compound phosphate will cause harm to the human body. Meat Deterioration of texture and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A phosphorus-free water-retaining agent for improving the texture and juiciness of processed meat, comprising the following formula components in parts by weight: 20-40 parts of sodium bicarbonate, 10-20 parts of potassium carbonate, and 10-20 parts of sodium citrate 20 parts, cyclodextrin 10-20 parts, sodium alginate 8-15 parts, carrageenan 5-15 parts, xanthan gum 3-10 parts.

Embodiment 2

[0017] A phosphorus-free water-retaining agent for improving the texture texture and juiciness of processed meat, comprising the following formula components in parts by weight: 20 parts of sodium bicarbonate, 10 parts of potassium carbonate, 10 parts of sodium citrate, and cyclodextrin 10 parts, sodium alginate 8 parts, carrageenan 5 parts, xanthan gum 3 parts.

[0018] Test one:

[0019] Select 2000 grams of fresh pork with the same meat quality, cut into strips, and randomly divide them into four groups of A, B, C, and D, each of which is 500 grams. Add 100 grams of water at 4°C and 2.5 Add 100 grams of water at 4°C and 2.5 grams of composite phosphate water-retaining agent to the fresh pork of groups C and D respectively, roll and knead them for 20 minutes, weigh them, and then add the fresh pork of groups A and C Fry for 5 minutes, steam for 15 minutes in groups B and D, weigh the four groups A, B, C, and D respectively, and measure the tenderness by shear force measurem...

Embodiment 3

[0023] A phosphorus-free water-retaining agent for improving the texture and juiciness of processed meat, comprising the following formula components in parts by weight: 30 parts of sodium bicarbonate, 15 parts of potassium carbonate, 15 parts of sodium citrate, and cyclodextrin 15 parts, sodium alginate 10 parts, carrageenan 9 parts, xanthan gum 6 parts.

[0024] Test two:

[0025] Select 2000 grams of fresh pork with the same meat quality, cut into strips, and randomly divide them into four groups of A, B, C, and D, each of which is 500 grams. Add 100 grams of water at 4°C and 2.5 Add 100 grams of water at 4°C and 2.5 grams of composite phosphate water-retaining agent to the fresh pork of Groups C and D respectively, roll and knead for 20 minutes, weigh, and then add the water-retaining agent of Groups A and C Fry for 5 minutes, steam for 15 minutes in groups B and D, weigh the four groups A, B, C, and D respectively, and measure the tenderness by shear force measurement. G...

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Abstract

The invention provides a non-phosphorus water retention agent for improving a tissue taste and succulence of a processed meat product and relates to the field of preparations for the meat product. The non-phosphorus water retention agent comprises the following ingredients in parts by weight: 20-40 parts of sodium bicarbonate, 10-20 parts of potassium carbonate, 10-20 parts of sodium citrate, 10-20 parts of cyclodextrin, 8-15 parts of sodium alginate, 5-15 parts of carrageenan and 3-10 parts of xanthan gum. The meat product treated by the formula is free of phosphorus, has high retention rate and is fresher and more succulent.

Description

technical field [0001] The invention belongs to the field of meat product preparations, and in particular relates to a phosphorus-free water-retaining agent for improving the texture texture and juiciness of processed meat products. Background technique [0002] The water retention of meat products refers to the ability of meat to retain its moisture when it is subjected to external forces, such as pressure, frying, boiling, freezing, pickling and other processing or storage conditions. The water retention and water content of meat products are closely related to the quality and flavor of meat products. Excessive water loss of meat will lead to less quality, decreased juiciness and poor flavor. The water retaining agent currently used is mainly compound phosphate, which has a low water retention rate. Excessive addition of compound phosphate will cause harm to the human body. Meat The taste of the product tissue deteriorates. Contents of the invention [0003] In view of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L13/40
CPCA23L13/428A23L13/422A23L13/432A23V2002/00A23V2250/15A23V2250/30A23V2250/5112A23V2250/5026A23V2250/5036A23V2250/5086
Inventor 林佑任蔡中荣高丽萍
Owner SANTONG WANFU QINGDAO FOOD
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