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A method for improving the antifreeze performance of dumpling meat filling by ultrasonic treatment

A technology of ultrasonic wave and meat stuffing, which is applied in the direction of food ingredients as antifreeze, food science, food ingredients, etc. It can solve the problems of not being able to make good use of cryoprotectants and uneven dispersion of cryoprotectants, and reduce the cooking loss rate , Improve the antifreeze performance, increase the effect of bound water ratio

Active Publication Date: 2020-04-03
ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When the above methods are used for cryoprotection of dumpling meat fillings, the cryoprotectant is unevenly dispersed in the meat fillings and cannot be fully combined with the free water in the meat fillings, so the effect of the cryoprotectants cannot be well exerted.

Method used

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  • A method for improving the antifreeze performance of dumpling meat filling by ultrasonic treatment

Examples

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Embodiment 1

[0020] A method for improving the antifreeze performance of dumpling meat filling by ultrasonic treatment. The treatment method uses ultrasonic waves to process dumpling meat filling. The specific steps are as follows:

[0021] (1) Sample pretreatment: separate the fat and lean meat of the fresh pork foreleg meat, peel the skin, and grind it into meat stuffing with a ratio of fat to lean of 1:4. The hole diameter of the orifice of the meat grinder is 8mm;

[0022] (2) Stirring: Add salt, water and cryoprotectant to the meat filling, and stir with a mixer for 10 minutes; based on the weight of the meat filling in step (1), the amount of salt added is 1.3%, and the amount of water added is 15% %; add antifreeze protein 0.3%, trehalose 5%, tea polyphenols 0.05%, VC 0.05%,

[0023] (3) Ultrasonic treatment: Vacuum seal the mixed minced meat, put it in an ultrasonic cleaning machine, and ultrasonically treat it at 0°C for 60 minutes;

[0024] (4) Sample preparation: Divide the por...

Embodiment 2

[0040] A method for improving the antifreeze performance of dumpling meat filling by ultrasonic treatment. The treatment method uses ultrasonic waves to process dumpling meat filling. The specific steps are as follows:

[0041] (1) Sample pretreatment: separate the fat and lean meat of the fresh pork foreleg meat, peel the skin, and grind it into meat stuffing with a ratio of fat to lean of 1:4. The hole diameter of the orifice of the meat grinder is 8mm;

[0042] (2) Stirring: Add salt, water and cryoprotectant to the meat filling, and stir with a mixer for 10 minutes; based on the weight of the meat filling in step (1), the amount of salt added is 1.0%, and the amount of water added is 10% %; add antifreeze protein 0.1%, trehalose 8%, tea polyphenols 0.1%, VC 0.03%;

[0043] (3) Ultrasonic treatment: Vacuum seal the mixed minced meat, put it in an ultrasonic cleaning machine, and ultrasonically treat it at 0°C for 30 minutes;

[0044] (4) Sample preparation: Divide the meat...

Embodiment 3

[0046] A method for improving the antifreeze performance of dumpling meat filling by ultrasonic treatment. The treatment method uses ultrasonic waves to process dumpling meat filling. The specific steps are as follows:

[0047] (1) Sample pretreatment: separate the fat and lean meat of the fresh pork foreleg, peel the skin, and mince the meat with a ratio of fat to lean of 1:4, and the hole diameter of the orifice of the meat grinder is 8mm;

[0048] (2) Stirring: Add salt, water and cryoprotectant to the meat filling, and stir with a mixer for 10 minutes; based on the weight of the meat filling in step (1), the amount of salt added is 1.5%, and the amount of water added is 20 %; add antifreeze protein 0.5%, trehalose 2%, tea polyphenols 0.05%, VC 0.05%, stir with a mixer for 10min;

[0049] (3) Ultrasonic treatment: Vacuum seal the mixed minced meat, put it in an ultrasonic cleaning machine, and ultrasonically treat it at 0°C for 30 minutes;

[0050] (4) Sample preparation: ...

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Abstract

The invention discloses a method for improving the antifreezing performance of dumpling meat stuffing by ultrasonic treatment. A cryoprotectant is added into meat stuffing, the substances are mixed evenly, and the meat stuffing is treated by ultrasonic wave to accelerate penetration of the cryoprotectant. The cavitation effect of ultrasonic wave can relax the myofibril structure in the meat stuffing, and improve the water holding capacity of myofibrillar protein and the hydration of salt-soluble protein. The method provided by the invention increases the ratio of bound water in the meat stuffing, lowers the content of freezable water, significantly reduces the cooking lose rate of dumpling meat, increases the elasticity and tenderness of cooked dumpling meat stuffing, and improves the antifreezing performance of the dumpling meat stuffing.

Description

technical field [0001] The invention belongs to the technical field of quick-frozen food, and in particular relates to a method for improving the antifreeze performance of dumpling meat filling by ultrasonic treatment. Background technique [0002] Dumplings are a traditional food in China, mainly composed of meat, vegetables, seasonings and wheat flour. They are very common in China and many western countries, and meat is the most important material in dumpling fillings. For the convenience of preservation and circulation, dumplings are usually stored at -18°C, but the quality of dumpling meat will still deteriorate during frozen storage, such as increased water loss rate, fat oxidation, protein denaturation, and ice crystals affecting protein structure. destruction etc. The fat in the meat filling will also go rancid, which will aggravate the decline in the quality of the meat filling. Payne et al. published the paper "The effects of antifreeze proteins onchilled and fro...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/60A23L5/30A23L13/40
CPCA23V2002/00A23V2200/206A23V2250/636A23V2250/708A23V2250/2132
Inventor 张中义白艳红张华赵学伟张曲遥柴颖范雯
Owner ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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