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Improved low-temperature meat product composition

A technology for compositions and meat products, applied in the field of food additives, can solve the problems of changes, slow oxidation reaction, sensory changes, dry consumption, etc.

Inactive Publication Date: 2016-08-10
江凯
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main effects of freezing and frozen storage on the apparent quality of meat are: 1) the hardness of the meat changes with the freezing of water; 2) the oxidation reaction is inhibited by the low temperature during the freezing process, but after long-term storage, Oxidation reaction occurs slowly until obvious sensory changes are produced; 3) A large number of frozen meat is often frozen by blasting. Due to the temperature difference and humidity difference between the surface of the meat and the air medium, the inherent moisture evaporates from the surface of the meat and dry consumption occurs.

Method used

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  • Improved low-temperature meat product composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～9

[0145] Examples 1-9 Comprehensive evaluation experiments on the improvement of the quality of frozen chicken meat by the composition of the present invention.

[0146] The components in Table 1 were mixed and weighed according to the corresponding parts by weight, and then dissolved in 1.0L of water to prepare the liquid composition of the present invention.

[0147] (1) Weigh 3Kg of chicken breast meat, cut into cubes, shreds, and slices;

[0148] (2) Put the meat strips in (1) into the liquid composition (2) and soak for 30 minutes;

[0149] (3) 1Kg of the meat was used for the freezing experiment, that is, it was frozen in a refrigerator at -60°C for 30 days, and then the shear force and cooking loss rate were measured;

[0150] 2Kg of the meat was used for the freezing experiment, that is, it was frozen in a refrigerator at -60°C for 360 days, and then the shear force and cooking loss rate were measured; among them, 1Kg was used for the shear force and cooking loss rate m...

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Abstract

The invention discloses an improved low-temperature meat product composition. The improved low-temperature meat product composition is at least prepared from the following components in parts by weight: 5-25 parts of table salt, 3-15 parts of carbonate, 0.1-5 parts of sugar alcohol, 0.1-5 parts of organic acid and / or organic acid salt and 5-15 parts of a sweetener. After being stored at a low temperature for long time, the composition still can have the advantages of good mouth feel, tender meat quality, easiness of cooking, good water-retaining property, no deterioration and the like.

Description

technical field [0001] The invention relates to the field of food additives, and further relates to an improved composition of low-temperature meat products, a method for manufacturing meat products and edible meat products. Background technique [0002] my country is the country with the largest amount of meat production and sales in the world. According to the figures released by the International Meat Organization, China's livestock and poultry meat production accounts for about 27% of the world's total production, of which pork accounts for 47%, mutton, poultry and beef Accounted for 26%, 17% and 9% respectively. As the most important storage method of meat products, frozen meat is the main product form in the import and export trade and inter-regional circulation of meat products. In 2010, the market capacity of my country's low-temperature meat products will reach more than 41 million tons, and pork will account for 64% of the total. It is estimated that by 2015, the t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40
Inventor 江凯
Owner 江凯