Non-phosphorus water-retaining agent for prefabricated meat product, prefabricated meat product and preparation method of non-phosphorus water-retaining agent

Abstract

The invention discloses a non-phosphorus water-retaining agent for a prefabricated meat product, the prefabricated meat product and a preparation method of the non-phosphorus water-retaining agent. The non-phosphorus water-retaining agent comprises the following components in percentage by mass: 33%-38% of sodium bicarbonate, 4%-7% of L-malic acid, 24%-27% of sodium citrate, 16%-20% of sodium carbonate, and 10%-15% of edible salt. The non-phosphorus water-retaining agent for the prefabricated meat product is prepared by adopting and compounding the materials of sodium bicarbonate, L-malic acid, sodium citrate, sodium carbonate and edible salt; the water holding capacity of the meat product is remarkably improved; the yield of the meat product is increased, the loss of water of the meat product in the processes of processing, low-temperature storage and unfreezing is prevented; the non-phosphorus water-retaining agent does not comprise phosphorus, so that the problem that phosphorus of the meat product exceeds the standard because of the addition of a phosphate water-retaining agent in the prior art is effectively avoided.

Description

technical field [0001] The invention belongs to the technical field of meat product preparations, and specifically relates to a non-phosphorus water-retaining agent for prefabricated meat products, and also relates to a prefabricated meat product using the non-phosphorus water-retaining agent and a preparation method thereof. Background technique [0002] Meat is the main source of protein required by humans, and it is also one of the main non-staple foods necessary for people. Water holding capacity is water retention capacity, which refers to the ability of meat to maintain its own moisture and external moisture during processing. Water holding capacity is an important index to measure the quality of meat products. During the period from slaughtering of livestock and poultry to cooking and processing, meat has poor water holding capacity and is prone to severe water loss, which leads to rough taste of processed products, rough cut surface, and not easy to eat after eating....

AI Technical Summary

Problems solved by technology

However, with the wide application of phosphate water retaining agents, more and more problems are exposed: the state stipulates that the phosphorus content of finished products shall not exceed 5%, and manufacturers often add excessive amounts in order to achieve high yields, which virtually increases food safety. Risk, and excessive use will cause unpleasant astringent taste in food, leading to deterioration of food flavor and quality fission; and long-term excessive intake of phosphorus will seriously affect the balance of calcium and phosphorus in the human body and affect bone development