Compound improver of sauce stewed meat and preparation method thereof

Abstract

The invention discloses a compound improver of sauce stewed meat. The compound improver consists of the following components in parts by weight: 5-10 parts of a tamarind extract, 4-9 parts of rosin glycerin ester, 15-20 parts of a rhizoma kaempferiae extract, 3-5 parts of rosemary, 10-23 parts of water, 25-40 parts of absolute ethyl alcohol and 1-5 parts of neohesperidin dihydrochalcone; the tamarind extract, the rhizoma kaempferiae extract and neohesperidin dihydrochalcone are all powdery substances of 100-300-mesh; the rosin glycerin ester, rosemary and absolute ethyl alcohol are commercially available products conforming to national standards; and the water is domestic drinking water. The invention also discloses a preparation method and an application method of the compound improver. The compound improver disclosed by the invention has the performance of retaining water, protecting color, resisting oxidation and bacteria and improving sweet aftertaste of sauce stewed meat; and after the compound improver disclosed by the invention is added, the produced sauce stewed meat has the advantages of compact tissue structure, long-lasting sweet aftertaste and long shelf life.

Description

technical field [0001] The invention relates to the field of processing stewed meat products, in particular to a compound improver for stewed meat in sauce and a preparation method thereof. Background technique [0002] Stewed meat products in sauce are an important cooked meat product in my country, and are deeply loved by consumers. Sauce stewed meat processing technology is the most traditional field that is also studied deeply and thoroughly by those skilled in the art. Meat product compounding agent is indispensable in the processing of sauced meat products. At present, a lot of meat product compounding agents have been disclosed in the prior art, such as Luo Yang of Jiangnan University, in the 6th issue of "Food Industry Science and Technology" in 2012, disclosed "the characteristics of sodium alginate-calcium gel and its Research on the application of low-fat minced pork”, among the disclosed meat product improvers, most of them are for ham sausage and smoked meat, ...

AI Technical Summary

Problems solved by technology

At present, a lot of meat product compounding agents have been disclosed in the prior art, such as Luo Yang of Jiangnan University, in the 6th issue of "Food Industry Science and Technology" in 2012, disclosed "the characteristics of sodium alginate-calcium gel and its Research on the application of low-fat minced pork”, among the disclosed meat product improvers, most of them are for ham sausage and smoked meat, and few are for stewed meat products in sauce, and most of the stewed meat products in sauce are compounded with improvers Single function, many domestic companies have developed many single-function compound improvers, such as meat product improvers such as improving taste, color protection, and antisepsis

At present, there is no compound improver for marinated meat in sauce that has the functions of water retention, color protection, anti-oxidation, antibacterial and enhanced sweetness after sauce marinated meat

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