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Meat product improved composition and meat product processed by composition

A technology for compositions and meat products, applied in the field of food processing, can solve the problems of water absorption, water retention, reduced tenderness, poor taste and the like

Inactive Publication Date: 2016-08-17
江凯
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The water absorption, water retention and tenderness of meat products will be reduced during the vacuuming process and the rapid freezing process, making the taste worse

Method used

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  • Meat product improved composition and meat product processed by composition
  • Meat product improved composition and meat product processed by composition
  • Meat product improved composition and meat product processed by composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-5 and comparative example 1-11

[0120] The comprehensive evaluation experiment of embodiment 1-5 and comparative example 1-11 to pork quality improvement

[0121] (1) Weigh 3 kg of pork hind leg lean fresh meat, and cut into meat strips of 75mm×15mm×10mm evenly;

[0122] (2) Dissolving Examples 1-5 and Comparative Examples 1-11 in 1.0L of water to prepare the liquid composition of the present invention;

[0123] (3) Put 300g of meat in (1) into the liquid composition and incubate at 4°C for 24 hours;

[0124] (4) Centrifuge to remove moisture, weigh, and calculate water absorption;

[0125] (5) 100g of meat treated in (3) was directly used for shear force test and water retention test; another 100g of meat treated in (3) was quickly frozen to -40°C with liquid nitrogen, kept for 30min, and then sheared. Determination of shear force and water retention capacity; another 100g of meat treated in (3) was evacuated in a vacuum packaging bag, then soaked in liquid nitrogen for 30min, and then placed in a freezer...

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Abstract

The invention provides a meat product improved composition. The meat product improved composition is prepared from table salt, carbonate, an organic acid-organic acid salt compound, sugar alcohol and oligosaccharide, wherein the sugar alcohol contains 5-6 carbon atoms and the oligosaccharide is composed of 3-5 monosaccharide units. The invention further provides a meat product and a treatment method thereof. After the meat product treated by the composition provided by the invention is frozen after being packaged in vacuum or is rapidly frozen, the meat product still has excellent water absorbability, water-retaining property and tenderness; and after the meat product is cooked, the tenderness and juice of meat are kept and an undamaged flavor is presented.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a composition for improving meat products and meat products processed by the composition. Background technique [0002] With the development of the national economy, people's dietary consumption level is constantly improving, and the intake of various meat products is gradually transformed from the physiological needs of physical fitness to the satisfaction of taste, that is, complete color, aroma and taste. This requires meat processing enterprises to must Control the quality of the meat at a good stage. With the research and development of factors affecting the quality of meat products, meat processing enterprises are constantly adopting new measures and methods. Whether it is from the perspective of consumers or producers, the quality control of meat products is becoming more and more important. [0003] The eating quality of meat mainly includes meat color, flavor, water rete...

Claims

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Application Information

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IPC IPC(8): A23L13/40
Inventor 江凯
Owner 江凯