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Low-phosphorus water retaining agent and application thereof

A water-retaining agent and phosphate technology, which is applied in the application, preservation of meat/fish with chemicals, and food ingredients as buffers, etc., can solve the problem of ineffectiveness, etc., and achieve the effect of improving the fiber structure and silkiness of chicken.

Pending Publication Date: 2020-01-10
HUBEI XINGFA CHEM GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The above-mentioned water-retaining agent is only suitable for the processing of livestock and poultry meat, and has little effect on products such as chicken chops that adopt the tumbling process and require relatively high water retention

Method used

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  • Low-phosphorus water retaining agent and application thereof
  • Low-phosphorus water retaining agent and application thereof
  • Low-phosphorus water retaining agent and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Example 1 - Chicken Breast Chops

[0044] a) Trim the chilled chicken breast, cut off the fat and superficial fascia;

[0045] b) Wash and drain the chicken breast meat obtained in step a, cut the chicken breast slices into a heart shape with a knife, and select a single weight of about 150 grams as raw meat;

[0046] c) Configure compound food additives:

[0047] 20 parts of high-focus complex sodium phosphate (apparent density 0.55-0.70g / cm 3, pH is 9.5 to 9.8, wherein the content of sodium pyrophosphate is 20-25%, the content of sodium tripolyphosphate is 75-80%), 3 parts of potassium dihydrogen phosphate, 7 parts of dipotassium hydrogen phosphate, 18 parts of potassium carbonate, 22 parts potassium bicarbonate; 5 parts anhydrous citric acid, 15 parts potassium citrate, 5 parts trehalose, 5 parts potassium chloride.

[0048] d) Add the compound food additive prepared in step c into purified water at 5°C and stir to dissolve, the amount of the compound food additiv...

Embodiment 2

[0065] Example 2 - Chicken Drumstick

[0066] a) Chilled boneless skin-on chicken upper leg meat (specification 70 / 80), trimmed to a length of 8 cm wide by 6 cm thick about 1 cm steak, washed and drained to obtain raw meat;

[0067] b) Configure compound food additives:

[0068] 20 parts of high-focus complex sodium phosphate (apparent density 0.55-0.70g / cm 3 , pH is 9.5 to 9.8, wherein the content of sodium pyrophosphate is 20-25%, the content of sodium tripolyphosphate is 75-80%), 3 parts of potassium dihydrogen phosphate, 7 parts of dipotassium hydrogen phosphate, 15 parts of potassium carbonate, 20 parts potassium bicarbonate; 7 parts anhydrous citric acid, 18 parts potassium citrate, 5 parts trehalose, 5 parts potassium chloride.

[0069] c) adding the compound food additive prepared in step b into purified water at 5° C., stirring and dissolving, the amount of the compound food additive is 0.4% of the weight of the meat, and the amount of water added is 20% of the weig...

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Abstract

The invention discloses a low-phosphorus water retaining agent and application thereof. The low-phosphorus water retaining agent is prepared from the raw materials in parts by weight: 25-35 parts of aphosphate mixture, 35-50 parts of a carbonate mixture, 15-25 parts of citric acid and a salt mixture thereof, and 5-15 parts of a food ingredient mixture. A using method sequentially comprises the five main steps of raw material treatment, preparation of a water retaining agent and a curing material, rolling and rubbing, curing and quick freezing. The water binding capacity of chicken cutlets inthe rolling and rubbing processing process can be effectively improved under the low addition amount, the yield of the product is increased to the greatest extent, elasticity, the fiber feeling and the juice feeling of chicken are obviously enhanced, and thus the chicken is moderate in hardness. The low-phosphorus water retaining agent adopts a low phosphorus formula, the phosphorus content in thechicken cutlets can be effectively decreased, and the problems such as calcium and phosphorus disproportionality due to excessive phosphorus intake of the human body are avoided.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a low-phosphorus water-retaining agent and its application. Background technique [0002] my country's chicken breeding industry has developed rapidly. In recent years, chicken production has been at the forefront of the world. Some of them are deeply processed into skewers, chicken nuggets, and chicken steaks, which are sold to fast food restaurants, supermarkets, and convenience stores. They are favored by consumers and have a bright market prospect. it is good. However, during the processing of chicken chops, due to the loss of juice due to the denaturation of chicken protein, the elasticity of the fried chicken chops is reduced, and the chicken chops are dry and woody. It is difficult for consumers to accept such a poor taste. Therefore, it is necessary to add a water-retaining agent during the processing of chicken chops to reduce water loss and improve the taste of chicken ch...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23B4/20A23B4/24A23L33/16
CPCA23L13/72A23L13/432A23L13/428A23L13/42A23B4/20A23B4/24A23L33/16A23V2002/00A23V2200/212A23V2250/1618A23V2250/16A23V2250/032A23V2250/636A23V2200/02
Inventor 张芸卞春丽陈世龙喻胜利张亚娟杨望望
Owner HUBEI XINGFA CHEM GRP CO LTD
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