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Non-phosphorus low-protein chicken meat product and making method thereof

A low-protein, chicken-based technology, which is applied in the direction of protein-containing food ingredients, food ingredients as taste improvers, food ingredients, etc., can solve the problems of not being able to meet the overall needs of consumers' quality characteristics, and the existence of potential safety hazards, and achieve good viscoelasticity , Improve texture properties, overcome the effect of fat reduction

Inactive Publication Date: 2018-06-15
FUZHOU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, hydrophilic polysaccharides can only improve certain indicators in flavor, taste and water retention, and cannot meet the overall needs of consumers for quality characteristics such as flavor, taste and water retention of meat products; some non-meat proteins such as peanut protein, milk Albumin, etc. can cause allergies and pose a safety hazard; calcium salts, magnesium salts, and potassium salts can cause astringent or bitter taste

Method used

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  • Non-phosphorus low-protein chicken meat product and making method thereof
  • Non-phosphorus low-protein chicken meat product and making method thereof

Examples

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Effect test

Embodiment 1

[0027] A novel phosphorus-free and low-protein chicken product and a preparation method thereof, the basic formula of which is as follows:

[0028] 100 parts of chicken, 10 parts of chicken skin, 1 part of compound water retaining agent, 0.5 parts of adhesive, 10 parts of compound starch.

[0029] The composite water-retaining agent described in the formula is composed of fish skin gelatin peptide and dextran in a weight ratio of 8:2; the adhesive is transglutaminase; the composite starch is corn starch, tapioca flour 1. Potato starch is composed of 4:2:4 by weight.

[0030] The preparation process of the fish skin gelatin peptide described therein is as follows: use tilapia skin or shark skin as raw material, chop the fish skin, homogenize with a high-speed homogeneous disperser according to the weight ratio of fish skin and distilled water 1:500, and Add alkaline protease at a weight ratio of 1:40 to the substrate, adjust the pH to 8.0-9.0, and perform enzymatic hydrolysis ...

Embodiment 2

[0043] A novel phosphorus-free and low-protein chicken product and a preparation method thereof, the basic formula of which is as follows:

[0044] 100 parts of chicken, 15 parts of chicken skin, 2 parts of compound water retaining agent, 1 part of adhesive, 5 parts of compound starch.

[0045] The composite water-retaining agent described in the formula is composed of fish skin gelatin peptide and dextran in a weight ratio of 8:2; the adhesive is transglutaminase; the composite starch is corn starch, tapioca flour 1. Potato starch is composed of 4:2:4 by weight.

[0046] Including the following steps:

[0047] (1) Cleaning: Clean the chicken and chicken skin, and drain;

[0048] (2) Chopping and mixing: put the chicken drained in step (1) into a chopping machine and chop and mix it into chicken mash;

[0049] (3) Homogenization: Homogenize the chicken puree and ice water in step (2) according to the weight volume ratio of 1:40 for 15 minutes to obtain the chicken pulp mixt...

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Abstract

The invention relates to a non-phosphorus low-protein chicken meat product and a making method thereof, and belongs to the technical field of food processing. According to the non-phosphorus low-protein chicken meat product disclosed by the invention, fishskin gelatin peptide and glucan are compounded to be used as a water retaining agent, and a conventional water retaining agent namely compositephosphate is replaced; through leaching under alkaline conditions, the content of protein in chicken meat is reduced; and then added corn starch, tapioca and potato starch have compounding effects, besides, transglutaminase is used for catalyzing autologous cross-linking of the fishskin gelatin peptide and chicken meat protein, and the fishskin gelatin peptide and the chicken meat protein are cross-linked to form a network structure, so that the gel coagulation characteristic of chicken meat is improved. The novel chicken meat made by the making method disclosed by the invention is simple in making working procedure and low in cost, has advantages of being free from phosphorus and low in protein, and is suitable for chronic kidney patients to eat. Chicken meat products with various taste can be developed by using chicken meat made by the making method as a raw material, so that requirements of special crowds for the chicken meat products can be met.

Description

technical field [0001] The invention specifically relates to a phosphorus-free and low-protein chicken product and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] According to incomplete statistics, China currently suffers from about 300 million people with high blood pressure and about 140 million people with chronic kidney disease, and the number is still on the rise. Patients with high blood pressure and kidney disease also have a demand for processed meat products, but traditional meat products are characterized by high salt and high protein, which can cause cardiovascular diseases such as high blood pressure and imbalance of calcium and phosphorus in the human body, and increase the metabolic burden of the kidneys. Discourage consumers with poor kidney function. Therefore, it is of great significance to develop healthy meat products suitable for patients with hypertension and chronic kidney disease. [0...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40
CPCA23V2002/00A23L13/42A23L13/52A23V2200/14A23V2250/5042A23V2250/5118A23V2250/55
Inventor 汪少芸陈旭陈声漾蔡茜茜方卫东
Owner FUZHOU UNIVERSITY
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