Phosphorus-free water-retaining agent for meat products and aquatic products and preparation method thereof

A water-retaining agent and aquatic product technology, which is applied in the direction of using chemicals to preserve meat/fish, etc., can solve problems such as troublesome use, and achieve the effects of convenient use, improved quality and low cost

Inactive Publication Date: 2015-09-23
LIUZHOU CHANGYUAN FOOD INGREDIENTS SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These patent applications all use food gums such as sodium alginate or xanthan gum, and food gums can only be dissolved by means of dispersants, heating, and special equipment (dispersing machines, colloid mills, homogenizers, etc.), which is troublesome to use.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Take 20 parts of whey protein, 30 parts of potassium carbonate, 10 parts of potassium citrate, 10 parts of sodium bicarbonate, and 10 parts of glucono-δ-lactone, and mix them evenly; The water-retaining agent liquid is formulated at the ratio of agent: water weight ratio = 1:20; according to the ratio of water-retaining agent liquid: shrimp weight ratio = 1:1, the shrimps are immersed in the water-retaining agent solution at 2-7°C for 24 hours, and the soaking treatment Finally, the shrimps are fished out, the soaking liquid on the surface of the shrimps is rinsed off with tap water, and the water can be drained before being packaged and frozen at -30°C. When the average temperature of the shrimp drops to -18°C, transfer the frozen shrimp to a freezer at -18°C for storage for more than 7 days. The product thawing weight loss rate was 4.4%. After the thawed product is cooked, the meat of the shrimp is elastic and has no peculiar smell of water-retaining agent.

Embodiment 2

[0017] Take 35 parts of whey protein, 25 parts of potassium carbonate, 15 parts of potassium citrate, 12 parts of sodium bicarbonate, and 12 parts of glucono-δ-lactone, and mix them evenly; The water-retaining agent liquid is formulated at the ratio of agent: water weight ratio = 1:20; according to the ratio of water-retaining agent liquid: yellow croaker weight ratio = 1:1, the processed yellow croaker is immersed in the water-retaining agent solution at 2-7°C After 24 hours of dipping treatment, fish out the yellow croaker, rinse off the dipping liquid on the surface of the yellow croaker with tap water, drain the water, then pack it, and place it at -30°C for freezing. When the average temperature of the yellow croaker drops to -18°C, transfer the frozen yellow croaker to a freezer at -18°C for storage for more than 7 days. The thawing weight loss rate of the product was 2.6%. After the thawed product is cooked, the yellow croaker meat is elastic and has no peculiar smell ...

Embodiment 3

[0019] Take 40 parts of whey protein, 30 parts of potassium carbonate, 20 parts of potassium citrate, 10 parts of sodium bicarbonate, and 15 parts of glucono-δ-lactone, and mix them evenly; The water-retaining agent liquid is formulated at the ratio of agent:water weight ratio=1:20; according to the ratio of water-retaining agent liquid:lean pork weight ratio=1:1, the lean pork is immersed in the water-retaining agent liquid at 2-7°C for 24 hours, After the soaking treatment, the lean pork is taken out, the soaking liquid on the surface of the lean pork is rinsed off with tap water, and the water can be drained before packaging, and placed at -30°C for freezing. When the average temperature of lean pork drops to -18°C, transfer the frozen lean pork to a freezer at -18°C for storage for more than 7 days. The thawing weight loss rate of the product was 2.2%. After the thawed product is cooked, the meat quality of lean pork is elastic, and there is no peculiar smell of water-ret...

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PUM

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Abstract

The invention relates to a water-retaining agent and a preparation method thereof, in particular to a water-retaining agent for meat products and aquatic products and a preparation method thereof, belonging to the technical field of food additives. The water-retaining agent is formulated from the following raw materials in parts by weight: 20-50 parts of whey protein, 20-30 parts of potassium carbonate, 10-20 parts of potassium citrate, 10-15 parts of sodium bicarbonate and 10-15 parts of glucono-delta-lactone. The phosphorus-free water-retaining agent can be used for meat products and aquatic products. With the adoption of the phosphorus-free water-retaining agent, the weight and water binding capacity of the products during soaking, cold storage, thawing and the like can be significantly improved, the yield of the products is improved, and water loss of the products during processing, cold storage, thawing can be prevented. The phosphorus-free water-retaining agent is free of phosphorus, so that the problems that the content of phosphate exceeds a standard, unpleasant metal smell is produced after the products are cooked, the texture of the products is coarse and the like due to addition of phosphate water-retaining agents can be avoided.

Description

technical field [0001] A water-retaining agent and a preparation method thereof, especially a water-retaining agent for meat products and aquatic products and a preparation method thereof, belong to the technical field of food additives. Background technique [0002] In the processing of meat products and aquatic products, compound phosphate is widely used because of its excellent water retention effect. However, when phosphate enters the human intestinal tract, it will combine with calcium to form calcium phosphate. Calcium phosphate is not absorbed by the human body, resulting in calcium deficiency in the human body, causing children: growth retardation, bone deformities, rickets; causing adults: bone and teeth Poor quality can lead to goiter, calcified renal insufficiency, hypocalcemia and other diseases in serious cases, thus endangering health. In addition, a large amount of phosphate will lead to the loss of the original taste of meat products or aquatic products, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/24
Inventor 黄维鸿杜忠华覃栗陈凤珍荣月梅李敏捷
Owner LIUZHOU CHANGYUAN FOOD INGREDIENTS SCI & TECH CO LTD
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