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Meat product curing agent with color protection effect and preparation method thereof

A technology for meat products and pickles, applied in the field of meat pickles and their preparations, can solve the problems of microbial growth, shortened shelf life, and influence on meat color, achieving scientific proportioning, reducing exudation, and product reduction The effect of water

Inactive Publication Date: 2020-04-28
江苏恒世食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, some of the ingredients have their own characteristics and defects. For example, sodium pyrophosphate has the best water holding capacity, but has poor solubility and high pH value. High pH value will affect the color of meat and lead to microbial growth growth, shortening of shelf life

Method used

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  • Meat product curing agent with color protection effect and preparation method thereof
  • Meat product curing agent with color protection effect and preparation method thereof
  • Meat product curing agent with color protection effect and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A meat pickling preparation with color-protecting effect. The raw materials contain sodium tripolyphosphate, potassium polymetaphosphate, disodium dihydrogen pyrophosphate, sodium hexametaphosphate, potassium lactate, sodium D-isoascorbate, and monascus red and salt, the weight and number ratio of each raw material above is:

[0020]

[0021] Each raw material used in this embodiment is food grade;

[0022] All raw materials used in this example are conventional products sold in the market.

[0023] The preparation method of described meat product salting agent comprises the steps:

[0024] Mix the sodium tripolyphosphate, potassium polymetaphosphate, disodium dihydrogen pyrophosphate, sodium hexametaphosphate, potassium lactate, D-sodium erythorbate, monascus red and table salt evenly according to the above ratio to obtain the obtained The above-mentioned meat product pickling agent.

[0025] In this embodiment, the various raw materials mentioned above can be fl...

Embodiment 2

[0027] This embodiment is a preferred scheme based on embodiment 1, the quality of the raw materials used is the same as that of embodiment 1, and the weight-to-number ratio of each raw material of the meat product pickling agent is:

[0028]

[0029]

[0030] The preparation method of this example is the same as that of Example 1, see Example 1 for details.

[0031] The method of using the meat product pickling agent of the present invention is as follows: adding the meat product salting agent of the present invention into minced meat in an amount of 0.5-1.2%. The use method and effect of the meat product pickling agent of the present invention will be further described below by taking Western-style ham as an example.

[0032] Western-style ham preparation: raw meat→curing→tumbling→sealing→steaming→cooling→finished product.

[0033] 0.5-1.2% of the meat salting agent of the present invention is added by weight to the Western-style ham using the meat salting agent of th...

Embodiment 3

[0039] This embodiment is a preferred scheme based on embodiment 1, the quality of the raw materials used is the same as that of embodiment 1, and the weight-to-number ratio of each raw material of the meat product pickling agent is:

[0040]

[0041] Refer to Example 2 for the preparation method, usage method and detection method of this example.

[0042] The detection results of above-mentioned embodiment 3 and control samples 1 and 2 are compared as follows:

[0043]

[0044] The results show that the water loss rate and cooking loss rate of Example 3 are significantly better than those of Control Samples 1 and 2. It can be seen from the color measurement results that the redness value a of Example 3 is higher than that of the control sample, which proves that the active ingredients in the water- and color-protecting agent of this example promote the color development of myoglobin and hemoglobin in meat. The texture result of Example 3 is also obviously better than t...

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Abstract

The invention discloses a meat product curing agent with a color protection effect and a preparation method thereof, and belongs to the technical field of food and meat product processing. The curingagent comprises the following raw materials in parts by weight: 10-20 parts of sodium tripolyphosphate, 5-10 parts of potassium polymetaphosphate, 5-10 parts of disodium dihydrogen pyrophosphate, 10-15 parts of sodium hexametaphosphate, 5-10 parts of potassium lactate, 5-15 parts of D-sodium erythorbate, 1-5 parts of monascus red and 5-10 parts of edible salt. The raw materials are uniformly mixedaccording to a certain ratio to obtain the meat product curing agent. According to the present invention, the raw material matching is scientific, the multiple phosphate additives are reasonably used, and the potassium lactate, the D-sodium erythorbate and the monascus red are matched to have synergistic interaction effect. The curing agent has significant water retention and color protection effects, is free from bitter taste when used for meat product processing, is good in product structure, and can be widely used for meat product processing under high-temperature and low-temperature conditions.

Description

technical field [0001] The invention belongs to the field of food additives and food ingredients, and in particular relates to a meat product pickle with color-protecting effect and a preparation method thereof. Background technique [0002] In the processing of meat products, pickling agents are widely used. The use of pickling agents can effectively improve the water retention of meat products, and at the same time play the role of color protection and hair growth. The water retention of meat products is an important indicator. It is very necessary to choose a reasonable moisture retention agent to effectively improve the water retention of the product. At present, phosphate is an ideal water retention agent, which plays a very important role in improving the water retention performance of meat products and enhancing their gel strength. During the processing of meat products, adding phosphate can effectively adjust the pH of meat products, chelate the metal ions in meat p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23L5/41
CPCA23L5/41A23L13/40A23L13/72A23V2002/00A23V2200/048A23V2250/1614A23V2250/16
Inventor 李素伟
Owner 江苏恒世食品科技有限公司
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