Meat tenderizer, preparation method, applications and application method
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A tenderizer and meat technology, applied in the field of food engineering, can solve problems such as the influence of taste and flavor of meat, can not be stored for a long time, and the rate of cooking loss is large, and achieve good water retention, texture and taste of meat, The effect of low cooking loss
Inactive Publication Date: 2018-12-07
XIAN HERB REFINE BIOLOGIC PRODS
View PDF2 Cites 5 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
The types of the above two tenderizer enzymes are relatively small, the tenderization speed is relatively slow, and the water retention is poor, resulting in a significant reduction in hydraulic power after treatment, and a large cooking loss rate. Because meat loses more water, Therefore, the tenderizing effect
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
preparation example Construction
[0085] According to a second aspect of the present invention, a method for preparing a meat tenderizer is provided, comprising the steps of: adding papain, bromelain, transglutaminase, starch, optional food additives and optional food seasoning Mix to get a meat tenderizer.
[0086] The meat tenderizer is obtained by mixing the above ingredients, and the operation is simple and the time is short.
[0087] According to the third aspect of the present invention, there is provided a meat tenderizer and the application of the meat tenderizer prepared by the method for preparing the meat tenderizer in meat tenderization; the meat includes livestock meat and / or poultry Meat;
[0088] Preferably, the livestock meat includes one or more of beef, mutton, pork or donkey meat;
[0089] Preferably, the poultry meat includes one or more of chicken, duck or goose.
[0090] The above-mentioned tenderizer can tenderize both livestock meat and poultry meat, there is no species restriction, ...
Embodiment 1
[0106] A meat tenderizer, in terms of the weight percentage of each component, the components include: 10% of papain, 10% of bromelain, 10% of transglutaminase and the rest of starch.
Embodiment 2
[0108] A meat tenderizer, calculated by the weight percentage of each component, the components include: 2% papain, 2% bromelain, 2% transglutaminase, 5% sodium pyrophosphate, sodium D-isoascorbate 10%, glucose 10%, potassium chloride 2.5%, sodium chloride 2.5% and the rest of starch.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The present invention provides a meat tenderizer, a preparation method, applications and an application method, and relates to the technical field of food engineering. The meat tenderizer comprises the following components in percentage by weight: 1-15% of papain, 1-15% of bromelain, 1-15% of glutamine transaminase and the balance of starch. The meat tenderizer of the invention alleviates the problem of the lack of tenderizers in the prior art with good water-retention effect, high water-holding capacity after treatment and low cooking loss rate. The meat tenderizer of the invention can bettermaintain the water-holding capacity of meat, reduce the cooking loss rate and further maintain the good taste of the meat. The meat tenderizer prepared by the method can be applied in the tenderization of meat. Besides, the invention also provides the preparation method of a meat tenderizer and the application method of the meat tenderizer.
Description
technical field [0001] The invention relates to the technical field of food engineering, in particular to a meat tenderizer, its preparation method, application and use method. Background technique [0002] Meat tenderizer is a mixed preparation used to improve the tenderness of meat in the food industry. It can degrade collagen fibers and connective tissue proteins, make meat more tender, simplify the protein structure, and make meat more tender after eating. Easy to digest and absorb. [0003] Current meat tenderizers mainly use papaya juice or pineapple juice as tenderizers to tenderize, or take papain as the main raw material, supplemented with meat tenderizer powder made from other food auxiliary materials. The types of the above two tenderizer enzymes are relatively small, the tenderization speed is relatively slow, and the water retention is poor, resulting in a significant reduction in hydraulic power after treatment, and a large cooking loss rate. Because meat lose...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more