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Low-sodium and low-phosphate meat product

A technology with low phosphate and meat products, applied in food ingredients, food processing, food preparation, etc., can solve the problems of inability to meet consumers' overall demand for water retention of meat products, and the existence of potential safety hazards, so as to improve the yield and improve flavor effect

Active Publication Date: 2014-12-24
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, hydrophilic polysaccharides can only improve certain indicators of water retention, flavor and taste, and cannot meet the overall needs of consumers for quality characteristics such as water retention, flavor and taste of meat products; some non-meat proteins such as whey protein, Peanut protein, etc. can cause allergies and pose a safety hazard; calcium salts, potassium salts, and magnesium salts can cause bitter or astringent taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A low-sodium and low-phosphate sausage product is composed of the following main materials and auxiliary materials by weight:

[0027] The main ingredients are 90g of fresh chicken breast lean meat and 10g of pig fat;

[0028] The auxiliary materials are 0.6g of lysine, 0.4g of arginine, 0.35g of potassium chloride, 0.18g of magnesium chloride, 1.4g of sodium chloride, 5g of water, 0.4g of monosodium glutamate, 0.15g of ginger powder, 1g of white granulated sugar, and white pepper powder 0.14g and sodium nitrite 0.012g;

[0029] Grind and mix the fresh lean meat and pig fat evenly to obtain mixed minced meat; then mix with the auxiliary materials and marinate at 4°C for 24 hours, and fill the marinated mixed minced meat into polyethylene casing bags According to the conventional sausage processing method, cook in a water bath at 80°C for 40 minutes to obtain sausage products;

[0030] The sausage product has the similar color, flavor and mouthfeel of commercially avai...

Embodiment 2

[0032] A low-sodium and low-phosphate sausage product is composed of the following main materials and auxiliary materials by weight:

[0033] The main ingredients are 90g of fresh pork lean meat and 10g of pig fat;

[0034] The auxiliary materials are 0.5g of lysine, 0.5g of arginine, 0.45g of potassium chloride, 0.22g of magnesium chloride, 1.5g of sodium chloride, 5g of water, 0.4g of monosodium glutamate, 0.15g of ginger powder, 1g of white granulated sugar, and white pepper powder 0.14g and sodium nitrite 0.012g;

[0035] Grind and mix the fresh lean meat and pig fat evenly to obtain mixed minced meat; then mix with the auxiliary materials and marinate at 4°C for 24 hours, and fill the marinated mixed minced meat into polyethylene casing bags According to the conventional sausage processing method, cook in a water bath at 80°C for 40 minutes to obtain sausage products;

[0036] The sausage product has the similar color, flavor and mouthfeel of commercially available prod...

Embodiment 3

[0038] A low-sodium and low-phosphate sausage product is composed of the following main materials and auxiliary materials by weight:

[0039] The main ingredients are 90g of fresh beef lean meat and 10g of pig fat;

[0040] The auxiliary materials are 0.7g of lysine, 0.4g of arginine, 0.4g of potassium chloride, 0.2g of magnesium chloride, 1.5g of sodium chloride, 5g of water, 0.4g of monosodium glutamate, 0.15g of ginger powder, 1g of white granulated sugar, and white pepper powder 0.14g and sodium nitrite 0.012g;

[0041] Grind and mix the fresh lean meat and pig fat evenly to obtain mixed minced meat; then mix with the auxiliary materials and marinate at 4°C for 24 hours, and fill the marinated mixed minced meat into polyethylene casing bags According to the conventional sausage processing method, cook in a water bath at 80°C for 40 minutes to obtain sausage products;

[0042] The sausage product has the similar color, flavor and mouthfeel of commercially available produc...

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PUM

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Abstract

The invention relates to a low-sodium and low-phosphate meat product which comprises a main material and auxiliary materials, wherein the main material is fresh minced meat and fresh meat loaves, and the auxiliary materials comprise lysine, arginine, potassium chloride, magnesium chloride, sodium chloride, water, monosodium glutamate, ginger powder, white granulated sugar, white pepper powder and sodium nitrite. The raw materials in the formula are used for making sausage, stewed meat or fried products respectively; sodium salt is partially replaced with sylvite and magnesium salt, so that the addition quantity of sodium chloride is reduced to lower than 1.75%, addition of sodium salt and phosphate is lower than corresponding national standard; astringency and bitter caused by addition of sylvite and magnesium salt can be hidden effectively through collaborative application of lysine and arginine, and the flavor and water conservation of products can be improved; and indexes including the color and luster, flavor, tissue state, taste and the like of the meat product are close to or better than like products in the market.

Description

technical field [0001] The invention belongs to the technical field of livestock and poultry product processing, and in particular relates to the processing of low-sodium and low-phosphate meat products. Background technique [0002] Water retention, flavor and texture are important quality characteristics of meat products. Sodium chloride, compound phosphate, etc. are traditional additives to improve the above-mentioned quality characteristics of meat products. Excessive consumption of sodium salts can cause cardiovascular diseases such as high blood pressure in humans; excessive use of compound phosphates can cause deterioration of the color and flavor of meat products, and imbalance of calcium and phosphorus ratios in the human body. At present, scholars at home and abroad use technologies such as hydrophilic polysaccharides, non-meat protein, calcium salts, potassium salts, magnesium salts, and ultra-high pressure to reduce the use of sodium salts and phosphates. Howev...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L13/60
CPCA23L13/428A23V2002/00A23V2200/12A23V2250/0606A23V2250/063A23V2250/161A23V2250/16A23V2200/16A23V2200/23A23V2300/50
Inventor 周存六秦浩许鹏
Owner HEFEI UNIV OF TECH
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