Composite water-retaining agent for meat products

A technology for meat products and water-retaining agents, which is applied in the preservation of meat/fish with chemicals, etc., can solve the problems of reducing the elasticity of meat products, oxidation of fat content, and weight reduction of meat, so as to improve stability, improve shape, and tenderize meat quality. Effect

Inactive Publication Date: 2015-03-18
凯姆勒科技发展(天津)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the preservation of meat products mainly relies on freezing, but freezing will reduce the weight of the meat, cause browning, breed bacteria, oxidize the fat content, and reduce the elasticity of meat products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A compound water-retaining agent for meat products is prepared by mixing the following raw materials according to the following weight ratio: 30 parts of protease, 10 parts of sucrose fatty acid ester, 20 parts of sodium erythorbate, 5 parts of carrageenan, and 10 parts of compound phosphate.

Embodiment 2

[0017] A compound water-retaining agent for meat products is prepared by mixing the following raw materials according to the following weight ratio: 40 parts of protease, 15 parts of sucrose fatty acid ester, 25 parts of sodium erythorbate, 7 parts of carrageenan, and 10 parts of compound phosphate.

Embodiment 3

[0019] A compound water-retaining agent for meat products, which is prepared by mixing the following raw materials according to the following weight ratio: 30-50 parts of protease, 20 parts of sucrose fatty acid ester, 30 parts of sodium erythorbate, 10 parts of carrageenan, and 20 parts of compound phosphate share.

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PUM

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Abstract

The invention relates to a composite water-retaining agent for meat products. The composite water-retaining agent is prepared by mixing the following raw materials in parts by weight: 30-50 parts of protease, 10-20 parts of nonionic surfactant, 20-30 parts of antioxidant, 5-10 parts of carrageenan and 10-20 parts of composite phosphate. The product is white odourless powder, is soluble in water, is alkaline and is safe, non-toxic and harmless to use. The composite water-retaining agent is mainly used in the meat products to retain water, retain freshness, prevent decay, absorb water and increase the weight. After the composite water-retaining agent is added, the stability of the products can be improved, the water binding capacity inside food can be maintained, meat can be tenderized, the cooking time can be shortened, and the shape, flavor, taste and color of food can be improved.

Description

technical field [0001] The invention belongs to a functional polymer material in the fine chemical industry, in particular to a compound water-retaining agent for meat products. Background technique [0002] Water retaining agent is a new type of functional polymer material developed in recent years, which has excellent water absorption and water retention properties. The water-retaining agent has a particularly strong water-absorbing ability, which can absorb water hundreds to thousands of times its own weight, and forms a gel after absorbing water and swelling. At present, the preservation of meat products mainly relies on freezing, but freezing will reduce the weight of the meat, cause browning, breed bacteria, oxidize the fat content, and reduce the elasticity of meat products. For this reason, people need to use water-retaining agents to preserve the weight of frozen meat products, resist oxidation, improve texture, and stabilize color. Contents of the invention [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/24
Inventor 尹立华
Owner 凯姆勒科技发展(天津)有限公司
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