Application of liquid enzymic preparation in adhesion recombination of meat and use method

A technology of liquid enzymes and preparations, applied in the field of food processing, to achieve the effects of safe use, reduced production costs, and fast action speed

Inactive Publication Date: 2016-07-20
SHANGHAI KINRY FOOD INGREDIENTS +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] 2. The storage conditions of powder preparations are strict, and

Method used

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  • Application of liquid enzymic preparation in adhesion recombination of meat and use method
  • Application of liquid enzymic preparation in adhesion recombination of meat and use method
  • Application of liquid enzymic preparation in adhesion recombination of meat and use method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1 and comparative example 1

[0041] The application of a liquid enzyme preparation in the meat adhesive recombination, the liquid transglutaminase product (enzyme activity 100U / mL, Shanghai Qingrui Food Technology Co., Ltd.) and the powder transglutaminase preparation were applied to the steak paste Combined group, see Table 4

[0042] Table 4. Recipe of liquid transglutaminase (10-200U / 100g total weight of material) used for steak bonding recombination

[0043]

[0044] The selected proteins in Example 1 and Comparative Example 1 are: casein, sodium caseinate, whey protein, collagen, gelatin, soybean protein.

[0045] The processing process is as follows:

[0046] (1) Pre-treatment: Put the raw meat in the refrigerator to fully defrost and defrost, remove large pieces of fat and fascia, and clean it.

[0047] (2) Material liquid configuration: Add protein, salt, and sodium tripolyphosphate into ice water, stir or shear to make pulp.

[0048] (3) Tumbling: Put the beef in a vacuum tumbler, and add t...

Embodiment 2 and comparative example 2

[0059] Application of a liquid enzyme preparation in meat bonding and recombination, applying liquid transglutaminase product (enzyme activity 100U / mL, Shanghai Qingrui Food Technology Co., Ltd.) and powder transglutaminase preparation to chicken rolls Adhesive recombination, see Table 6

[0060] Table 6. Formula of liquid transglutaminase (10-200U / 100g total weight of material) used for chicken roll bonding and recombination

[0061]

[0062] The proteins selected in Example 2 and Comparative Example 2 are: casein, sodium caseinate, whey protein, collagen, gelatin, soybean protein.

[0063] The processing process is as follows:

[0064] (1) Pre-treatment: Put the raw meat in the refrigerator to fully slow down and thaw, properly remove the fat and fascia, and clean it.

[0065] (2) Material liquid configuration: Add protein, salt, phosphate, and compound seasoning to ice water, stir or shear to make pulp.

[0066] (3) Tumbling: Put the chicken in a vacuum tumbler, and a...

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Abstract

The invention discloses application of a liquid enzymic preparation in adhesion recombination of meat. The liquid enzymic preparation is a liquid transglutaminase preparation. The liquid enzymic preparation can enhance the meat adhesion effect; a test result of meat adhesion strength shows that compared with a powdered enzymic preparation, the liquid enzymic preparation applied to adhesion recombination is higher in operability, higher in adhesion property, higher in dissolving speed and more uniform in distribution; furthermore, dust pollution caused in the proudction process of the powdered enzymic preparation can be avoided during production of the liquid enzymic preparation, so that the liquid enzymic preparation is convenient and safe to use. Therefore, the liquid enzymic preparation can be applied to adhesion of meat such as livestock meat, poultry meat and fish meat; the additional value of a product can be obviously increased, and the quality of the product can be improved; furthermore, the processing difficulty in meat adhesion recombination is effectively simplified, and the production cost is reduced.

Description

technical field [0001] The present invention relates to the application of a liquid enzyme preparation in the bonding and recombination of meat, in particular to the application of a liquid transglutaminase preparation in the bonding and recombination of livestock, poultry, fish and other edible meats. It belongs to the technical field of food processing. Background technique [0002] Transglutaminase (EC2.3.2.13, referred to as TG), also known as transglutaminase, is a meat adhesive commonly used in food processing. It can catalyze the formation of ε-( γ-glutamyl) lysine covalent bonds, causing intramolecular and intermolecular crosslinking of proteins, connections between proteins and amino acids, and hydrolysis of glutamine groups in protein molecules, making the molecular weight of proteins larger and forming strong Powerful gel. When TG is used for meat bonding and recombination, it can not only bond minced meat together, but also cross-link various non-meat proteins ...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/70A23L17/00
CPCA23V2002/00A23V2200/21
Inventor 许昱汪兰艳谢永强王方明
Owner SHANGHAI KINRY FOOD INGREDIENTS
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