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Application of liquid enzymic preparation in adhesion recombination of meat and use method
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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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[0006] 2. The storage conditions of powder preparations are strict, and they need to be stored under low temperature and vacuum-sealed conditions
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[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
[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 ...
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