Compound water-retaining and oil-retaining agent for low-temperature conditioned meat products and application method of compound water-retaining and oil-retaining agent

Abstract

The invention belongs to the technical field of food additives, and provides a compound water-retaining and oil-retaining agent for a low-temperature conditioned meat product and an application methodof the compound water-retaining and oil-retaining agent in order to improve the water and oil retention of the low-temperature conditioned meat product. The compound water-retaining and oil-retainingagent is prepared by adding flaxseed gum, sodium caseinate, purslane powder and corn modified starch in proportion into a low-temperature conditioned meat product; based on the mass of the low-temperature conditioned meat product, the product comprises the following components in percentage by mass: 0.25% of flaxseed gum, 5% of sodium caseinate, 3.5% of purslane powder and 2.7% of corn modified starch. The water and oil retention of the minced pork cake is greatly improved, the stability of the conditioned pork cake during storage, transportation and processing is reduced, and a certain theoretical basis is provided for researching and developing novel functional nutritional meat products.

Description

technical field [0001] The invention belongs to the technical field of food additives, and in particular relates to a compound water and oil retention agent for low-temperature-conditioned meat products and an application method thereof. Background technique [0002] Conditioned meat products can generally be divided into room temperature-conditioned meat products and low-temperature conditioned meat products. At present, low-temperature conditioned meat products (including frozen and refrigerated varieties) occupy an important position in the Chinese market. Convenience and quickness are the main reasons why conditioned meat products are popular with consumers. However, in the process of processing and selling frozen conditioned meat products, many problems are faced. For example, in the process of meat processing, the yield rate will directly affect economic benefits, but frozen Processes such as thawing, thawing, and heating and cooking will cause oil and water loss and t...

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Problems solved by technology

[0006] At present, chemically synthesized antioxidants are widely used in industry. Although the preservation effect is good, their safety has been questioned over the years. Among them, studies have proved that ascorbic acid, 2,6-di-tert-butyl-4- Butylated hydroxytoluene (BHT), butyl hydroxyanisole (butyl hydroxyanisd, BHA) and nitrite and nitrate are related to the etiology of gastric, intestinal and food allergies, so although chemical antioxidants have strong The ability to oxidize matter, but long-term intake will affect human health, and excessive intake can cause cancer and deformity

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