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A kind of method utilizing sodium carboxymethyl cellulose to decolorize chicken bone puree

A technology of sodium carboxymethyl cellulose and carboxymethyl cellulose is applied in the field of decolorizing chicken bone and meat paste by using sodium carboxymethyl cellulose, which can solve the problem of limiting the addition amount of chicken bone meat paste and the acceptability of chicken bone meat paste products. problems such as falling, to achieve the effect of removing bad odor, good elasticity and good effect

Active Publication Date: 2016-09-07
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the main component of the chicken bone paste is the minced chicken attached to the chicken skeleton and the bone-meat mixture obtained by superfine grinding of some chicken bones, during the process of making the chicken bone paste, a large amount of blood on the chicken skeleton will remain in the chicken. In bone meat paste, its color is too different from that of general chicken, which limits the amount of chicken bone paste added in food production
[0006] The common feature of the structure of myoglobin and hemoglobin is that it contains a peptide chain and heme prosthetic group. Heme contains ferrous ions. Ferrous ions are prone to oxygenation and oxidation reactions with oxygen, causing changes in the color of the flesh and causing consumers to dislike it. Reduced acceptability of chicken bone puree products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Production of chicken bone and meat paste: after the chicken is divided, the remaining chicken bone and meat mixture is mechanically crushed to obtain a fine chicken bone and meat mixture;

[0030] (2) Pretreatment of raw materials: take out the chicken bone meat that was frozen at -20°C, and thaw it in a refrigerator at 2-4°C for 24 hours, or take fresh chicken bone meat directly;

[0031] (3) Preparation of sodium carboxymethylcellulose adsorption decolorization solution: dissolve sodium carboxymethylcellulose in water;

[0032] (4) Decolorization: Stir the pretreated chicken bone meat paste evenly, and mix it with the decolorization solution at a mass ratio of 1:4; the addition of sodium carboxymethylcellulose accounts for 0.13% of the total reaction system; adjust the pH to 4, Stir continuously during this period to mix evenly, and pay attention to controlling the temperature during the pH adjustment process to not exceed 10°C;

[0033] (5) Stand still: put the...

Embodiment 2

[0037] (1) Production of chicken bone and meat paste: after the chicken is divided, the remaining chicken bone and meat mixture is mechanically crushed to obtain a fine chicken bone and meat mixture;

[0038] (2) Pretreatment of raw materials: Take out the chicken bone meat that has been frozen at -20°C, and thaw it in a refrigerator at 2-4°C for 24 hours; or take fresh chicken bone meat directly;

[0039] (3) Preparation of sodium carboxymethylcellulose adsorption decolorization solution: dissolve sodium carboxymethylcellulose in water;

[0040] (4) Decolorization: Stir the pretreated chicken bone meat paste evenly, and mix it with the decolorization solution at a ratio of 1:6, in which the amount of sodium carboxymethylcellulose accounts for 0.2% of the total reaction system; adjust the pH to 3, and keep Stir to mix evenly, and pay attention to controlling the temperature during pH adjustment to not exceed 10°C;

[0041] (5) Stand still: put the mixture of sodium carboxymet...

Embodiment 3

[0045] (1) Production of chicken bone and meat paste: after the chicken is divided, the remaining chicken bone and meat mixture is mechanically crushed to obtain a fine chicken bone and meat mixture;

[0046] (2) Pretreatment of raw materials: Take out the chicken bone meat that has been frozen at -20°C, and thaw it in a refrigerator at 2-4°C for 24 hours; or take fresh chicken bone meat directly;

[0047] (3) Preparation of sodium carboxymethylcellulose adsorption decolorization solution: dissolve sodium carboxymethylcellulose in water;

[0048] (4) Decolorization: Stir the fresh chicken bone puree or the completely thawed chicken bone puree evenly, and mix it with the decolorization solution at a ratio of 1:2; the amount of sodium carboxymethyl cellulose added accounts for 0.05% of the total reaction system; adjust the pH 5, keep stirring during the period to mix evenly, and pay attention to controlling the temperature during the pH adjustment process not to exceed 10°C;

[0...

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PUM

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Abstract

The invention relates to the technical field of meat processing, and specifically relates to a method for decolorizing chicken bone and meat paste by using sodium carboxymethyl cellulose. The method comprises the steps of firstly dissolving sodium carboxymethyl cellulose in water; then mixing the chicken bone and meat paste and sodium carboxymethyl cellulose according to a certain solid-to-liquid ratio, an addition amount of sodium carboxymethyl cellulose being 0.05%-0.2% of the mass of a total reaction system; and adjusting pH to absorb heme in the chicken bone and meat paste by sodium carboxymethyl cellulose, thereby reaching decolorization requirements. The decolorized chicken bone and meat paste has greatly increased whiteness, has a white color, good elasticity and good flavor, and can remove objectionable odor to some extent. The decolorizing method provided by the invention is simple to operate, has good effects and is suitable for popularization and application.

Description

technical field [0001] The invention relates to the technical field of meat processing, in particular to a method for decolorizing chicken bone and meat puree by using sodium carboxymethyl cellulose. Background technique [0002] my country is one of the largest poultry farming countries in the world, and it has developed rapidly in recent years. Poultry meat has become a popular meat product because of its high protein and low fat content. Moreover, poultry has less investment, high conversion rate and short growth cycle, and has become the leader in the development of animal husbandry. And poultry meat has the characteristics of high protein content and excellent quality. [0003] With the progress of the times, consumers have higher and higher requirements for chicken products, and are no longer satisfied with traditional chicken processing. Therefore, in order to meet the needs of the market, chicken products in small packages have become popular and popular among con...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/50A23L13/60A23L5/41
CPCA23L5/273A23L5/30A23L13/50A23L13/60
Inventor 倪莉张玉琼刘志彬张雯
Owner FUZHOU UNIV