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Food gum for meat products and preparation method thereof

A technology for food glue and meat products, which is applied in the field of food glue for meat products and its preparation, can solve the problems of soft gel, strong alkaline taste, poor brittleness, etc., and achieves good water retention, good elasticity and simple preparation method. Effect

Inactive Publication Date: 2016-12-14
河南隆霄生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Currently on the market, the food glue used for meat products mainly uses konjac flour and sodium carbonate as the main raw materials. After konjac flour is dissolved in water, it needs to be heated above 90°C for 30 minutes under the alkaline condition of sodium carbonate to form a hard solid. Glue, the gel has good toughness, but this kind of product has a strong alkaline taste and poor brittleness, and the gel will become soft when the temperature drops, so it is suitable for high-temperature meat products, so it limits the food that uses konjac flour and sodium carbonate as raw materials Wide Application of Glue in Meat Products

Method used

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preparation example Construction

[0027] The method for preparing food glue for meat products of the present invention has three embodiments, respectively:

[0028] Method one includes the following steps:

[0029] Step 1: Weigh 45 to 55 parts of sodium alginate, 20 to 25 parts of calcium sulfate, 10 to 15 parts of gluconate-δ-lactone, 5 to 10 parts of sodium pyrophosphate, and 5 to 10 parts of calcium carbonate according to parts by weight. 1 to 5 parts of guar gum, mix evenly to form a mixture, set aside;

[0030] Step 2: Mix the mixture with water at a weight ratio of 1:25 to 1:30, and use a chopper to chop evenly at high speed. The rotational speed of the chopper is 3000 to 3600 rpm to obtain a uniform colloidal dispersion for use;

[0031] Step 3: Put the colloidal dispersion liquid in a constant temperature storage at 0-4 degrees Celsius for 3 to 4 hours. After the colloidal dispersion forms a hard gel, it is crushed into granules with a crusher to complete the food glue.

[0032] Method two includes the followin...

Embodiment 1

[0043] Step 1: Weigh 46 parts of sodium alginate, 24 parts of calcium sulfate, 14 parts of gluconate-δ-lactone, 10 parts of sodium pyrophosphate, 5 parts of calcium carbonate, 1 part of guar gum according to parts by weight, and mix them to form a mixture. , Spare; the specific standard of the number of servings can be determined according to the actual amount, for example, 1 gram is 1 serving.

[0044] Step 2: Mix the mixture, water and chicken skin at a weight ratio of 1:25:25, and chop them evenly at high speed with a chopper to form an emulsion of chicken skin;

[0045] Step 3: Place the chicken skin emulsion in a constant temperature room at 0-4 degrees Celsius and let it stand for 2 hours. After the chicken skin emulsion forms a hard gel, it is crushed into granules with a crusher to complete the food glue. .

[0046] When using food glue, add food glue and filling into the filling at a ratio of 1:20.

Embodiment 2

[0048] Mainly used in meat products such as chicken fillet, bone and flesh.

[0049] Step 1. Weigh 50 parts of sodium alginate, 20 parts of calcium sulfate, 10 parts of gluconic acid-δ-lactone, 10 parts of sodium pyrophosphate, 5 parts of calcium carbonate, 5 parts of guar gum according to parts by weight, and mix them to form a mixture. ,spare;

[0050] Step 2: Mix the mixture with water at a weight ratio of 1:25, and use a chopper to chop evenly at high speed. The rotational speed of the chopper is 3000-3600 rpm to obtain a uniform colloidal dispersion for use;

[0051] Step 3: Put the colloidal dispersion liquid in a constant temperature storage room at 0-4 degrees Celsius for 4 hours. After the colloidal dispersion forms a hard gel, it is crushed into granules with a crusher to complete the food glue.

[0052] After completion, add food glue to the cooked meat products such as chicken fillet, bone and meat joints, and continue to knead for 5 minutes to form an emulsified protectiv...

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PUM

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Abstract

The invention discloses a food gum for meat products, which consists of the following materials in parts by weight: 45 to 55 parts of sodium alginate, 20 to 25 parts of calcium sulfate, 10 to 15 parts of glucono- Delta -lactone, 5 to 10 parts of sodium pyrophosphate, 5 to 10 parts of calcium carbonate and 1 to 5 parts of guar gum. Also disclosed is a preparation method for the food gum for meat products. The food gum for meat products and the preparation method thereof which are disclosed by the invention have the advantage that the food gum for meat products is low in cost, is easy to use, has a good emulsification, water retention and oil retention effect, and cannot be softened due to high temperature.

Description

Technical field [0001] The invention relates to the technical field of food additives, in particular to a food glue for meat products and a preparation method thereof. Background technique [0002] Food glue is a food additive widely used in the world, especially in countries where the food industry is relatively developed. Food glue is used in almost all foods. The application of food glue in meat processing can improve the physical properties of meat products, increase the stickiness and water retention of meat products, give meat products a good taste, and at the same time increase the yield of products. [0003] At present, the food glue used in meat products is mainly made of konjac flour and sodium carbonate as the main raw materials. After konjac flour is dissolved in water, it needs to be heated above 90℃ for 30 minutes under the alkaline condition of sodium carbonate to form a harder solid. Gel, the gel has good toughness, but this kind of product has a greater alkali tas...

Claims

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Application Information

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IPC IPC(8): A23L13/40
CPCA23V2002/00A23V2200/228A23V2200/242A23V2250/1578A23V2250/1614A23V2250/5026A23V2250/506
Inventor 宋伟张杰耿红梅刘晨阁张恒
Owner 河南隆霄生物科技有限公司
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