Stabilizer to improve the quality of meat product

Abstract

The invention discloses a formula of a stabilizer to improve the quality of meat product. The formula comprises the following raw materials by weight: 8-12 parts of tangerine peel, 8-12 parts of Chinese prickly ash, 8-12 parts of white pepper, 8-12 parts of fructus aurantii, 8-12 parts of white ginseng slice, 8-12 parts of costus root, 25-35 parts of dry Huangshan pine needles, 12-18 parts of radix sophorae flavescentis, 12-18 parts of honeysuckle, 12-18 parts of medicated leaven, 25-35 parts of dry powder of root of kudzu vine,12-18 parts of yellow rice wine, 2-4 parts of beneficial bacteria, 2-4 parts of edible soybean oil, 8-12 parts of digestion pill, 40-60 parts of distilled water and 800-1200 parts of iodized salt. A preparation method is as below: grinding tangerine peel, Chinese prickly ash, white pepper, fructus aurantii, white ginseng slice, costus root, dry Huangshan pine needles, radix sophorae flavescentis, honeysuckle, medicated leaven, dry powder of root of kudzu vine, yellow rice wine, beneficial bacteria and digestion pill into powder according to the components in the basic formula , and then blending the above powder with yellow rice wine and edible oil, sieving through a screen of 100 mesh, adding distilled water into the sieved powder, blending into iodized salt, compacting and fermenting for 24 h, sterilizing at 110 DEG C, cooling to room temperature to form the stabilizer.

Description

technical field [0001] The invention relates to a meat product improver, in particular to a stabilizer for improving the comprehensive quality stability of meat products. Background technique [0002] In recent years, my country's meat product processing industry has developed rapidly, and the meat products that people need continue to emerge. For consumers and the food industry, meat products with good stability and nutrition and health are very important. In the process of processing and producing meat products During the process, meat additives play an important role. At present, most of the meat products used in the production of meat products are phosphates, comprehensive mixed powder, gluconic acid, lactone, etc. Although these chemical additives can improve the quality of meat products, they are harmful to the quality of meat products. Human health has adverse effects and cannot provide help for people's healthy and safe food. In order to solve the above problems, peop...

AI Technical Summary

Problems solved by technology

[0002] In recent years, my country's meat product processing industry has developed rapidly, and the meat products that people need continue to emerge. For consumers and the food industry, meat products with good stability and nutrition and health are very important. In the process of processing and producing meat products During the process, meat additives play an important role. At present, most of the meat products used in the production of meat products are phosphates, comprehensive mixed powder, gluconic acid, lactone, etc. Although these chemical additives can improve the quality of meat products, they are harmful to the quality of meat products. It has adverse effects on human health and cannot provide help for people's healthy and safe food