Stabilizer composition for quick-frozen meat fillings and preparation method thereof

A technology of stabilizer and composition, applied in the directions of food ingredients as thickeners, food ingredients as antifreeze agents, food ingredients as emulsifiers, etc., can solve the problems of high viscosity of natural colloids, inability to inhibit dehydration and water retention, etc. Achieve strong water retention, reduce oil immersion and increase viscosity

Active Publication Date: 2019-11-12
叶桂仙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally speaking, this phenomenon is often solved by adding stabilizers and thickeners, such as edible colloid stabilizers, gelatin, agar, gum arabic, pectin, algin, etc., but these natural colloids usually have a viscosity Higher, will give the filling a gelatinous taste
For other stabilizers, you can also choose some surfactants, such as glyceryl monostearate, sucrose fatty acid ester, monoglyceride succinate, etc., and some cellulose thickeners, such as carboxymethyl cellulose, slightly Crystalline cellulose, etc., however, surfactants or cellulose-based components cannot achieve the effects of inhibiting dehydration and improving water retention

Method used

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  • Stabilizer composition for quick-frozen meat fillings and preparation method thereof
  • Stabilizer composition for quick-frozen meat fillings and preparation method thereof
  • Stabilizer composition for quick-frozen meat fillings and preparation method thereof

Examples

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Effect test

Embodiment 1

[0028] A quick-frozen meat stuffing food stabilizer, made of the following raw materials in parts by weight: 12 parts of artemisia gum, 3 parts of sodium caseinate, 2 parts of sodium starch octenyl succinate, 2 parts of cholesterol, and 100 parts of water , an appropriate amount of lactic acid, and adjust the pH of the stabilizer to 1.5-5.0.

[0029] The preparation method is as follows: first, mix 100 parts of water with appropriate amount of lactic acid to adjust the pH to 1.5 at 10°C, then add 12 parts of Artemisia gum, 3 parts of sodium caseinate, and 2 parts of sodium starch octenyl succinate to the solution Stir in medium for 15 minutes to make Artemisia gum, sodium caseinate and sodium starch octenyl succinate fully absorb water and swell. Then slowly raise the temperature to 45°C and stir for 20 minutes to completely hydrate the artemisia gum, sodium caseinate and starch sodium octenyl succinate and turn into a clear and transparent solution. Then the solution was fur...

Embodiment 2

[0031] A quick-frozen meat stuffing food stabilizer, which is made of the following raw materials in parts by weight: 10 parts of artemisia gum, 2 parts of sodium caseinate, 2 parts of precrossed starch, 3 parts of cholesterol, 100 parts of water, and an appropriate amount of lactic acid , adjusting the pH of the stabilizer to 1.5-5.0.

[0032] The preparation method is as follows: first, mix 100 parts of water with an appropriate amount of lactic acid to adjust the pH to 1.5 at 10°C, then add 10 parts of artemisia gum, 2 parts of sodium caseinate, and 2 parts of precrossified starch into the solution and stir for 15 Minutes, so that artemisia gum, sodium caseinate and precrossed starch fully absorb water and swell. Slowly raise the temperature to 40°C and stir for 25 minutes to completely hydrate the artemisia gum, sodium caseinate and precrossed starch and turn into a clear and transparent solution. Then the solution was further heated to 70°C, and 2 parts of cholesterol we...

Embodiment 3

[0034] A quick-frozen meat stuffing food stabilizer, made of the following raw materials in parts by weight: 15 parts of artemisia gum, 4 parts of sodium caseinate, 3 parts of cornstarch, 2 parts of cholesterol, 100 parts of water, appropriate amount of lactic acid, adjusted The pH of the stabilizer is 1.5-5.0.

[0035] The preparation method is as follows: first, mix 100 parts of water with an appropriate amount of lactic acid and adjust the pH to 1.5 at 10°C, then add 15 parts of artemisia gum, 4 parts of sodium caseinate, and 3 parts of cornstarch into the solution and stir for 15 minutes. Make artemisia gum, sodium caseinate and cornstarch fully absorb water and swell. Slowly raise the temperature to 50°C and stir for 30 minutes to completely hydrate the artemisia gum, sodium caseinate and cornstarch and turn into a clear and transparent solution. Then the solution was further heated to 80°C, and 2 parts of cholesterol were added, stirred evenly, and the pH value was adju...

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Abstract

The invention relates to the field of quick-frozen foods, and concretely relates to a stabilizer composition for quick-frozen meat fillings and a preparation method thereof. The stabilizer compositionof the present invention can prevent the dehydration of the meat-filled foods during quick-freezing, improves the water retention and cohesiveness of meat fillings, and maintains the stability of meat filling ingredients by compounding Artemisia sphaerocephala Krasch gum and casein sodium. The present invention also relates to a meat stuffing-containing food comprising the stabilizer composition.

Description

technical field [0001] The invention relates to the field of quick-frozen foods, in particular to a stabilizer composition for quick-frozen meat stuffing foods. The stabilizer composition can prevent the dehydration of the meat-filled food during the quick-freezing process, improve the water retention and cohesiveness of the meat filling, and keep the meat filling components stable. The invention also relates to the meat-filled food containing the stabilizer composition. Background technique [0002] Quick-frozen meat-filled foods, such as quick-frozen dumplings, quick-frozen steamed stuffed buns, quick-frozen siu mai, quick-frozen pies, and quick-frozen pizza, have always been popular convenience foods for consumers and have a broad market share. However, the fillings of quick-frozen foods, especially the quick-frozen foods filled with meat such as pork, beef, chicken, etc., often have problems such as water loss, oil immersion, poor stability, separation of skin and fillin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/238A23L29/10A23L29/281A23L29/30A23L5/00
CPCA23L29/238A23L29/10A23L29/281A23L29/30A23L5/00A23V2002/00A23V2200/206A23V2200/222A23V2200/242A23V2250/502A23V2250/5118A23V2250/21368Y02A40/90
Inventor 叶桂仙
Owner 叶桂仙
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