Composite water-retaining agent for meat products

A technology of water-retaining agent and meat products, which is applied in the direction of using chemicals to preserve meat/fish, etc., which can solve the problems of unsafe use and instability, and achieve the effects of safe use, maintaining water holding capacity and improving stability

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

For this reason, people need to use water-retaining agents to maintain the weight of frozen meat products, resist oxidation, improve texture, and stabilize color. However, the currently used water-retaining agents contain phosphates, which are unsafe and unstable to use.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A composite water-retaining agent for meat products, characterized in that: it is made 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 ascorbate, 5 parts of carrageenan, and 0.5 part of calcium lactate , 10 parts of sodium alginate.

Embodiment 2

[0017] A composite water-retaining agent for meat products, characterized in that: it is made 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 ascorbate, 7 parts of carrageenan, and 2 parts of calcium chloride parts, 13 parts of sodium alginate.

Embodiment 3

[0019] A composite water-retaining agent for meat products, characterized in that: it is made by mixing the following raw materials according to the following weight ratio: 50 parts of protease, 20 parts of sucrose fatty acid ester, 30 parts of sodium ascorbate, 10 parts of carrageenan, 3 parts of calcium chloride parts, 15 parts of sodium alginate.

[0020] This product is mainly used in the processing and production of various meat products, including fresh meat, smoked meat, sauced meat products, barbecue products, white-burned products, dried products, sausages, fish products, etc. Usage and Dosage: Mix with condiments (condiments) and add to fresh meat to enter the marinating process. The reference dosage is 0.2%-0.6% (based on raw meat).

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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, 0.5-3 parts of softening agent and 10-15 parts of sodium alginate. 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 fine chemical industry, in particular to a composite 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 maintain the weight of frozen meat products, resist oxidation, improve texture, and stabilize color. However, the currently used water-r...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/22
Inventor 尹立华
Owner 凯姆勒科技发展(天津)有限公司
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