Beef roll food additive and using method thereof

A food additive and beef technology, applied in the field of food processing, can solve the problems of single function, inconvenient use, repeated addition, etc., achieve the effect of low pH value, increase water retention rate, and extend shelf life

Pending Publication Date: 2018-12-07
湖北省兴发磷化工研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the defects of existing compound food additives for beef rolls such as single function, inconvenient use, and repeated addition, the present invention provides a product formula and application of a three-in-one compound food additive for beef rolls dedicated to water retention, color protection, and anti-blackening method

Method used

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  • Beef roll food additive and using method thereof
  • Beef roll food additive and using method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Frozen beef is thawed in a sterile environment, and the water loss rate of the thawed beef is determined to be 3%; the thawed beef is trimmed, and the remaining bones and fascia are removed to ensure that the thickness of each piece of beef is 0.5-1.5cm.

[0031] Preparation of three-in-one compound food additives: 16 parts of granular high-focus compound sodium tripolyphosphate (6% coke content, 93% main content, pH=9.2), 10 parts of anhydrous monohydrogen trisodium pyrophosphate, 8 parts of high-fat sodium tripolyphosphate Gas velocity disodium dihydrogen pyrophosphate (ROR=36%), 2 parts of potassium polymetaphosphate (viscosity 20cps); 8 parts of potassium carbonate, 18 parts of potassium bicarbonate; 23 parts of sodium citrate, 4 parts of citric acid; 5 parts Sodium D-erythorbate, 1 part rosemary extract; 2 parts anhydrous dextrose, 3 parts table salt.

[0032] Dissolve the prepared compound food additive in purified water at 7°C, fully stir it evenly with a stirrer...

Embodiment 2

[0040] Frozen beef is thawed in a sterile environment. It has been determined that the water loss rate of the beef is 5% after thawing; the thawed beef mince is trimmed, and the remaining beef bones and fascia are removed to ensure that the thickness of each beef mince is 0.5-1.5cm.

[0041] Prepare a three-in-one compound food additive: 20 parts of high-focus composite granular sodium tripolyphosphate (10% coke content, 89% main content, pH=9.5), 9 parts of anhydrous monohydrogen trisodium pyrophosphate, 7 parts of high-fat sodium tripolyphosphate Gas velocity disodium dihydrogen pyrophosphate (ROR=40%), 3 parts of potassium polymetaphosphate (viscosity 25cps); 10 parts of potassium carbonate, 20 parts of potassium bicarbonate; 21 parts of sodium citrate, 2 parts of citric acid; 4 parts Sodium D-erythorbate, 1 part rosemary extract; 1 part anhydrous dextrose, 2 parts table salt.

[0042] Dissolve the prepared compound food additive in purified water at 9°C, fully stir it even...

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Abstract

The present invention discloses a product formula and a using method of a special three-in-one compound food additive with water retention, color protection and blackening prevention and for beef rolls. The product is composed of food-grade phosphate, carbonate, citric acid, salt, antioxidant and a small amount of food ingredients. The product is made into an aqueous solution, and a proper amountof the additive is added during rolling. The additive can effectively reduce the moisture loss of meat rolls, maintain the original taste and color of meat rolls, prolong the shelf life, integrate three functions into one, and avoid exceeding risks caused by the superposition use of a plurality of single-function compound food additives in the market.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a product formula and a use method of a special three-in-one compound food additive for beef rolls. Background technique [0002] With the improvement of living standards, beef is loved by people because of its high protein content, low fat content and delicious taste. Beef rolls are made by processing frozen beef into rolls of about 1.5mm for people to eat. It is almost one of the must-order dishes when eating hot pot, but there are some technical difficulties in the processing of beef rolls: (1) During the thawing process of frozen beef Part of the water will be lost and the taste will be bad; (2) the color of the beef will be dark after rolling; (3) the beef roll will darken further during storage, and will lose water when it is thawed. [0003] At present, meat roll processing factories mostly solve these problems by purchasing different types of compound food additives, such ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/40A23L13/40
CPCA23V2002/00A23L5/41A23L13/40A23V2200/048
Inventor 李维张亚娟屈云范佳利
Owner 湖北省兴发磷化工研究院有限公司
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