Compound meat product quality modifier

Abstract

The invention discloses a compound meat product quality modifier. The compound meat product quality modifier is characterized by being prepared from the following components in percentage by weight: 1-30 parts of transglutaminase, 1-30 parts of collagen, 5-50 parts of sodium tripolyphosphate, 5-50 parts of sodium pyrophosphate and 5-35 parts of sodium hexametaphosphate. By utilizing the unique function of protein cross-linking of the transglutaminase, the natural collagen is used as a substrate of reaction of the transglutaminase, and the sodium tripolyphosphate, the sodium pyrophosphate and the sodium hexametaphosphate are used for effectively extracting functions of actin and myosin in a meat product. The meat product quality improver is compounded by adding the components with differentfunctions. In addition, trehalose can also be comprised to provide unique water retention and freshness locking functions.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a compound meat quality improver, and also includes a preparation process of the quality improver. Background technique [0002] Improvers refer to substances that can improve product quality and performance. Food improvers are food-grade raw materials that can be added to food ingredients to improve the performance of dough, food quality and flavor. At present, there are mainly three kinds of compound meat quality improvers: [0003] First, in order to ensure the flavor, taste and texture of meat products during the processing of meat products, most of the manufacturers choose to add phosphate to retain water. The ratio of calcium to phosphorus in human body is seriously unbalanced, which is not conducive to health. [0004] Second, in order to ensure the flavor, taste and texture of meat products, most manufacturers will add colloids such as carrageenan, konjac gum, xa...

AI Technical Summary

Problems solved by technology

[0003] First, in order to ensure the flavor, taste and texture of meat products during the processing of meat products, most of the manufacturers choose to add phosphate to retain water, which will lead to excessive phosphate ions in meat products and make people The ratio of calcium to phosphorus is seriously unbalanced, which is not conducive to health

[0004] Second, in order to ensure the flavor, taste and texture of meat products, most manufacturers will add colloids such as carrageenan, konjac gum, xanthan gum, etc. to meat products, which will lead to a decline in the quality of meat products and poor taste

[0005] Third, in order to ensure the flavor, taste, and texture of meat products, most manufacturers will add alkaline additives such as sodium bicarbonate and sodium carbonate to meat products, which will lead to a strong alkaline taste and poor taste of meat products