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....

Examples

Embodiment 1

[0023] The phosphorus-free water-retaining agent for prefabricated meat products in this embodiment is composed of the following mass percentages: 35% sodium bicarbonate, 5% L-malic acid, 25% sodium citrate, 20% sodium carbonate, and 15% edible salt.

[0024] The preparation method of the phosphorus-free water-retaining agent is to pass each component through a 60-mesh sieve, and then mix them evenly according to the above-mentioned formula amount.

[0025] The preparation method of the prefabricated meat products using the above-mentioned phosphorus-free water-retaining agent in this example is as follows: take chilled fresh meat at 1°C, cut it into diced meat with a dicing machine; put the diced meat into a tumbler, Add phosphorus-free water-retaining agent and ice water at a mass ratio of 100:1:30 to the above-mentioned phosphorus-free water-retaining agent and ice water, roll and knead for 20 minutes at 1°C, and then place it in a static environment at 1°C. pickled, and th...

Embodiment 2

[0028] The phosphorus-free water-retaining agent for prefabricated meat products in this embodiment is composed of the following mass percentages: 33% sodium bicarbonate, 7% L-malic acid, 27% sodium citrate, 20% sodium carbonate, and 13% edible salt.

[0029] The preparation method of the phosphorus-free water-retaining agent is to pass each component through a 60-mesh sieve, and then mix them evenly according to the above-mentioned formula amount.

[0030] The preparation method of the prefabricated meat product using the above-mentioned phosphorus-free water-retaining agent in this example is as follows: take cold fresh meat at 4°C, cut it into diced meat with a dicing machine; put the diced meat into a tumbler, Add phosphorus-free water-retaining agent and ice water at a mass ratio of 100:1:30 to the above-mentioned phosphorus-free water-retaining agent and ice water, roll and knead for 20 minutes at 4°C, and then place it in an environment of 4°C for static pickled, and th...

Embodiment 3

[0033] The phosphorus-free water-retaining agent for prefabricated meat products in this embodiment is composed of the following mass percentages: 38% sodium bicarbonate, 4% L-malic acid, 24% sodium citrate, 19% sodium carbonate, and 15% edible salt.

[0034] The preparation method of the phosphorus-free water-retaining agent is to pass each component through a 60-mesh sieve, and then mix them evenly according to the above-mentioned formula amount.

[0035] The preparation method of the prefabricated meat products using the above-mentioned phosphorus-free water-retaining agent in this example is as follows: take chilled fresh meat at 1°C, cut it into diced meat with a dicing machine; put the diced meat into a tumbler, Add phosphorus-free water-retaining agent and ice water at a mass ratio of 100:1.5:30 to the above-mentioned phosphorus-free water-retaining agent and ice water, tumble and knead for 30 minutes at 3°C, and then place it in an environment of 2°C for static pickled...

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....

Examples

Embodiment 1

[0023] The phosphorus-free water-retaining agent for prefabricated meat products in this embodiment is composed of the following mass percentages: 35% sodium bicarbonate, 5% L-malic acid, 25% sodium citrate, 20% sodium carbonate, and 15% edible salt.

[0024] The preparation method of the phosphorus-free water-retaining agent is to pass each component through a 60-mesh sieve, and then mix them evenly according to the above-mentioned formula amount.

[0025] The preparation method of the prefabricated meat products using the above-mentioned phosphorus-free water-retaining agent in this example is as follows: take chilled fresh meat at 1°C, cut it into diced meat with a dicing machine; put the diced meat into a tumbler, Add phosphorus-free water-retaining agent and ice water at a mass ratio of 100:1:30 to the above-mentioned phosphorus-free water-retaining agent and ice water, roll and knead for 20 minutes at 1°C, and then place it in a static environment at 1°C. pickled, and th...

Embodiment 2

[0028] The phosphorus-free water-retaining agent for prefabricated meat products in this embodiment is composed of the following mass percentages: 33% sodium bicarbonate, 7% L-malic acid, 27% sodium citrate, 20% sodium carbonate, and 13% edible salt.

[0029] The preparation method of the phosphorus-free water-retaining agent is to pass each component through a 60-mesh sieve, and then mix them evenly according to the above-mentioned formula amount.

[0030] The preparation method of the prefabricated meat product using the above-mentioned phosphorus-free water-retaining agent in this example is as follows: take cold fresh meat at 4°C, cut it into diced meat with a dicing machine; put the diced meat into a tumbler, Add phosphorus-free water-retaining agent and ice water at a mass ratio of 100:1:30 to the above-mentioned phosphorus-free water-retaining agent and ice water, roll and knead for 20 minutes at 4°C, and then place it in an environment of 4°C for static pickled, and th...

Embodiment 3

[0033] The phosphorus-free water-retaining agent for prefabricated meat products in this embodiment is composed of the following mass percentages: 38% sodium bicarbonate, 4% L-malic acid, 24% sodium citrate, 19% sodium carbonate, and 15% edible salt.

[0034] The preparation method of the phosphorus-free water-retaining agent is to pass each component through a 60-mesh sieve, and then mix them evenly according to the above-mentioned formula amount.

[0035] The preparation method of the prefabricated meat products using the above-mentioned phosphorus-free water-retaining agent in this example is as follows: take chilled fresh meat at 1°C, cut it into diced meat with a dicing machine; put the diced meat into a tumbler, Add phosphorus-free water-retaining agent and ice water at a mass ratio of 100:1.5:30 to the above-mentioned phosphorus-free water-retaining agent and ice water, tumble and knead for 30 minutes at 3°C, and then place it in an environment of 2°C for static pickled...