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Composite food gum and application thereof in preparing sauce-stewed beef or ass meat

A compound food glue, compound glue technology, applied in food preparation, application, food science and other directions, can solve the problems of water retention and gel function reduction, limited application scope, etc., achieve compact texture, delicate taste, overcome the large amount of juice drain effect

Inactive Publication Date: 2016-07-20
山东中科生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when curdlan gum is mixed with other gum solutions, it often has no gelatinity or gelatinity but is a cold gel because of the thickening effect of other gums. Blending with each other will cause its water retention and gelation Reduced functionality limits its scope of application

Method used

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  • Composite food gum and application thereof in preparing sauce-stewed beef or ass meat
  • Composite food gum and application thereof in preparing sauce-stewed beef or ass meat
  • Composite food gum and application thereof in preparing sauce-stewed beef or ass meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Take by weighing 100kg of fresh beef and donkey meat, and simply divide it; weigh the composite glue according to 0.8% of the meat weight, and then prepare 6.4kg of composite glue solution according to the above-mentioned composite glue solution preparation method for subsequent use, and the amount of salt, seasoning and spices is weighed according to the normal formula Get, add water 25.6kg, make saline solution and filter, the composite glue solution and saline solution total amount is 32kg. Pour the two injection solutions into the saline injection machine, then inject the beef and donkey meat, and divide the injected large piece of meat into small pieces. Push the divided small pieces of beef and donkey meat into a curing room at a temperature of 0-4°C for 8-12 hours. The marinated beef and donkey meat is then rolled and kneaded for 20 minutes, with an interval of 10 minutes. The total time of tumbling is 3 hours, and the tumbling temperature is controlled within 10...

Embodiment 2

[0031] Take by weighing 100kg of fresh beef and donkey meat, and simply divide it; weigh the composite glue according to 1.2% of the meat weight, and then prepare 9.6kg of composite glue solution according to the above-mentioned composite glue solution preparation method for subsequent use, and the amount of salt, seasoning and spices is weighed according to the normal formula Take, add 22.4kg of water, make saline solution and filter, the total amount of composite glue and saline solution is 32kg, and the subsequent steps are the same. After the marinade was finished, it was cooled to room temperature and weighed to obtain a finished product of 86kg. Tasting evaluation: no obvious injection marks on the cut section, no gel accumulation, tight meat protein-gel combination, rich juice, significantly improved yield, delicate taste, The texture is compact.

Embodiment 3

[0033] Take by weighing 100kg of fresh beef and donkey meat, and simply divide it; weigh the composite glue according to 1.6% of the meat weight, and then prepare 12.8kg of composite glue solution according to the above-mentioned composite glue solution preparation method for subsequent use, and the amount of salt, seasoning and spices is weighed according to the normal formula Take, add water 19.2kg, make saline solution and filter, the total amount of composite glue and saline solution is 32kg, and the subsequent steps are the same. After the marinade was finished, it was cooled to room temperature and weighed to obtain a 90kg finished product. Tasting evaluation: obvious injection marks on the incision section, local gel accumulation, loose meat protein-gel combination, rich juice, high yield, and delicate taste , The texture is acceptable.

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Abstract

The invention relates to a composite food gum, application thereof in preparing sauce-stewed beef or ass meat and a method for increasing the yield and improving the nutritional quality at the same time by applying the composite food gum to sauce-stewed beef or ass meat.The composite food gum is prepared from, by weight, 50%-80% of curdlan, 5%-20% of konjac gum, 1%-10% of trisodium phosphate, 1%-10% of xanthan gum and 1%-10% of sodium carbonate.The addition quantity of the composite food gum accounts for 0.8%-2.0% of the total weight of beef or ass meat.Sauce-stewed beef or ass meat processed with the composite food gum is high in yield, good in taste and tender in meat quality, and has higher nutritive value and better economic benefits as more meat juice is preserved.

Description

technical field [0001] The invention belongs to the field of food additive application technology and food processing, and in particular relates to a compound food glue and its application in preparing stewed beef and donkey meat in sauce. Background technique [0002] Stewing is an indispensable link in the current processing of stewed beef and donkey meat in sauce. In this link, the fibrin of beef and donkey meat will denature and shrink due to heating, and the phenomenon of oil loss and water loss is more serious, and a large amount of nutrients are lost in the soup. In the juice, the volume of the final product is obviously reduced, the structure is loose and the toughness is insufficient, and the taste is rough. In order to overcome the above-mentioned phenomenon that industrialized production of large chunk sauce stewed beef and donkey meat products occurs, methods such as injection of salt water+vacuum tumbling, injection of compound thickener+vacuum tumbling or injec...

Claims

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Application Information

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IPC IPC(8): A23L1/05A23L1/0528A23L1/054A23L1/059A23L1/314A23L1/318
Inventor 马磊吉武科董学前张永刚武琳王伟
Owner 山东中科生物科技股份有限公司
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