Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Meat tenderizing agent and application method thereof

A technology of tenderizer and meat, which is applied in the direction of food science, etc., can solve the problems of complex energy consumption, etc., and achieve the effect of good tenderization effect, strong hydrolysis and easy absorption

Pending Publication Date: 2020-01-17
大连三岛食品有限公司
View PDF0 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many methods of tenderizing post-mortem meat, many methods have not been developed in the food industry due to their limitations, complexity in the production process or high energy consumption.

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
  • Meat tenderizing agent and application method thereof
  • Meat tenderizing agent and application method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Chicken tender performance detection under the low temperature condition of embodiment 1

[0042] According to the parts by mass, 1 part of chicken tenderizing enzyme CMB-01, 1 part of edible salt, 2 parts of modified starch, 1 part of glucose and the rest are water to prepare the chicken tenderizer. Pre-cool the chicken tenderizer to 4°C, pour it into chicken thighs of 1.5×1.5×1.5cm, and completely submerge the meat with the tenderizer. After standing at 4°C for 16 hours, the tenderizer was removed by filtration. The tenderized chicken leg meat is heated in boiling water until the temperature of the meat center reaches above 75°C, under which condition the tenderizing enzyme is completely inactivated. After the treatment, the chicken is added with 3 parts by mass of conventional seasoning sauce, vacuum-sealed and packaged, and then sterilized at high temperature. Taste the tenderness of the chicken the next day, and the results of the sensory tasting show that after ...

Embodiment 2

[0050] Beef tenderization performance detection under the room temperature condition of embodiment 2

[0051] Get 3 parts of beef tenderizing enzyme CMB-02 by mass parts, 1 part of edible salt, 1 part of modified starch, 1 part of glucose, and the rest are water to be mixed with beef tenderizer, and beef tenderizer is mixed at 25 ℃ under room temperature (constant temperature) into 3.5 × 2 × 0.5 cm beef tendon meat, the tenderizer is completely submerged in the meat. After standing at 25°C for 1 hour, remove the tenderizer system by filtration, put the beef tendon into boiling water and continue heating until the temperature of the meat center reaches above 75°C, under which condition the tenderizing enzyme is completely inactivated. The processed beef is added in proportion to 4 parts of conventional seasoning sauce, vacuum-sealed and packaged, then sterilized at high temperature, and the tenderness of the beef is tasted the next day. The results of sensory tasting show that...

Embodiment 3

[0057] Pork tenderization performance detection under the high temperature condition of embodiment 3

[0058] Take 1 part of pork tenderizing enzyme CMB-03 in parts by mass, 2 parts of edible salt, 1 part of modified starch, 2 parts of glucose, and the rest are water to prepare pork tenderizer, and the pork tenderizer is preheated To 50 ℃, pour into 3.5×2×0.5cm pork knuckle meat, the tenderizer is completely submerged in the meat. After standing still at 50°C for 0.5h, filter out the tenderizer system, put the pork knuckle into boiling water and continue heating until the temperature of the meat center reaches above 75°C, under which condition the tenderizing enzyme is completely inactivated. The processed pork is added with 3 parts by mass of conventional seasoning sauce, vacuum-sealed and packaged, then sterilized at high temperature, and the tenderness of the pork is tasted the next day. The results of sensory tasting show that the tenderization effect of long time at low ...

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

No PUM Login to View More

Abstract

The invention discloses a meat tenderizing agent and an application method thereof and belongs to the technical field of food biology. The meat tenderizing agent comprises 1-30 parts of tenderizing enzyme and 70-90 parts of tenderizing liquid, wherein the tenderizing liquid comprises 1-20 parts of table salt, 1-40 parts of starch and / or modified starch, 1-40 parts of glucose and / or syrup, and water. The meat tenderizing agent is suitable for the tenderizing of chicken, beef and pork in food for elder people, infants and special groups, safe, reliable and good in tenderizing effect; meat processed by the meat tenderizing agent is tender and juicy, the nutrient components of the processed meat are easy to absorb, and the requirements on meat taste and nutrient intake of the elder people, infants and special groups can be satisfied.

Description

technical field [0001] The invention relates to a meat tenderizer and an application method thereof, belonging to the field of food biotechnology. Background technique [0002] Livestock and poultry meat is delicious and nutritious. Compared with fruits and plants, meat is a "high-quality" food with high energy density, high calorie and protein content, and provides energy-intensive support for the brain and life activities. , is an indispensable ingredient in normal recipes. Lean meat is rich in muscle fibers, high-quality protein composition, and rich in content, and its amino acid composition is close to the needs of the human body, easy to digest and absorb. In addition, meat also contains more iron, copper, sulfur, phosphorus and other inorganic salts and B vitamins, which are important sources of nutrients. [0003] The "Diet Balance Pagoda" clearly points out that a person should consume 50-75 grams of lean meat every day to ensure a balanced nutrition. Among them, ...

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
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40
CPCA23L13/40A23L13/48A23L13/426
Inventor 韩仲庆王菁磊蔡淑丽赵静
Owner 大连三岛食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com