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Special modifying agent used for sour and spicy flavor meat product, and application of special modifying agent

A technology of improver and meat products, applied in the direction of food ingredients as odor improvers, food ingredients as taste improvers, applications, etc., can solve the problems of increasing food consistency, not improving water retention, and improving fishy smell, so as to reduce the number of additions , Efficiently maintain the hot and sour flavor and slow down the decrease of pH value

Pending Publication Date: 2021-03-19
HUBEI XINGFA CHEM GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned improvers are only suitable for increasing the consistency of food, and cannot improve water retention, improve fishy smell, or maintain hot and sour flavor

Method used

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  • Special modifying agent used for sour and spicy flavor meat product, and application of special modifying agent
  • Special modifying agent used for sour and spicy flavor meat product, and application of special modifying agent
  • Special modifying agent used for sour and spicy flavor meat product, and application of special modifying agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1 - Hot and sour chicken strips

[0035] a) Trim the chilled chicken breast, cut off the fat and superficial fascia;

[0036]b) Wash and drain the chicken breast obtained in step a, trim fascia and trim fat, and then cut into strips along the muscle fiber direction, about 7-9g / strip.

[0037] c) Configuration compound multi-effect quality improver: sodium tripolyphosphate 30%, disodium hydrogen phosphate 10%, sodium bicarbonate 21%, sodium citrate 15%, sodium hexametaphosphate 10%, glycine 5%, ethyl 4% maltol, 5% tea polyphenols;

[0038] d) Add the compound multi-effect quality improver prepared in step c) into purified water at 5°C and stir to dissolve, the dosage of the compound multi-effect quality improver is 0.57% of the meat weight, and the amount of water added is 20% of the meat weight;

[0039] e) Pour the processed raw meat and solution I of step d into the tumbler, and tumble and knead intermittently in a vacuum, that is, tumble and knead for 40 mi...

Embodiment 2

[0054] Example 2 - Spicy and sour chicken breast steak

[0055] a) Trim the chilled chicken breast, cut off the fat and surface fascia;

[0056] 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;

[0057] c) Configure compound multi-effect quality improver:

[0058] Sodium tripolyphosphate 25%, disodium hydrogen phosphate 10%, sodium bicarbonate 26%, sodium citrate 15%, sodium hexametaphosphate 11%, glycine 5%, ethyl maltol 3%, tea polyphenol 5%.

[0059] d) Add the compound multi-effect quality improver prepared in step c into purified water at 5°C and stir to dissolve, the dosage of the compound multi-effect quality improver is 0.57% of the weight of the meat, and the amount of water added is 20% of the weight of the meat;

[0060] e) Pour the processed raw meat and solution Ⅰ of step d into the tumbler, and tumble and knead intermittently in...

Embodiment 3

[0075] The implementation plan and implementation steps are the same as in Example 1, only step c) is different from the configuration of the compound multi-effect quality improver, as follows:

[0076] Sodium tripolyphosphate 25%, disodium hydrogen phosphate 10%, sodium bicarbonate 25%, sodium citrate 10%, sodium hexametaphosphate 10%, glycine 10%, ethyl maltol 5%, tea polyphenol 5%.

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PUM

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Abstract

The invention discloses a special multiple-effect quality modifying agent used for a sour and spicy flavor meat product, and application of the special multiple-effect quality modifying agent. The multiple-effect quality modifying agent comprises the following raw materials in parts by weight: 25-30% of sodium tripolyphosphate, 10% of disodium hydrogen phosphate, 21-26% of sodium bicarbonate, 10-15% of sodium citrate, 10-11% of sodium hexametaphosphate, 5-10% of glycine, 3-5% of ethyl maltol and 3-8% of tea polyphenol. The use method of the special multiple-effect quality modifying agent comprises the following six main steps in sequence: processing the raw materials, preparing the quality modifying agent, adding quality modifying agent to carry out rubbing and rolling, then, adding sour and spicy pickling materials to carry out rubbing and rolling seasoning, carrying out pickling, and carrying out quick-freezing. The special multiple-effect quality modifying agent disclosed by the invention can be used for various categories of sour and spicy flavor meat products to improve a water holding capacity and prevent the sour and spicy flavor from being neutralized, in addition, color protection, fishy smell removal and water retention are combined into a whole, one modifying agent can realize various functions, and operation is simple. On a premise that the yield of the product is improved, the sour and spicy flavor is improved, colors are improved, and a fishy smell is removed. In addition, the special multiple-effect quality modifying agent has a low-phosphorus formula, the content of phosphorus in the meat product can be effectively lowered, and the problems of calcium and phosphorus ratio imbalance and the like of the human body due to excessive intake of phosphorus canbe avoided.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a special multi-effect quality improver for hot and sour meat products and its application. Background technique [0002] In recent years, the income of Chinese residents has increased rapidly, the pace of life has accelerated, consumption habits have changed, and processed meat products have increased year by year. In particular, the demand for quick-frozen food has grown rapidly, and the variety and quality of products have continued to improve. In 2019, the national output of meat products reached 17.131 million tons, and in 2019, the national output of meat products reached 17.75 million tons. While the amount of processed meat products is increasing every year, consumers also put forward higher requirements for the taste of meat products. Hot and sour flavor is a new type of processed meat products that is more popular. Hot and sour flavor is a very important flavor in Chines...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L5/20A23L5/41A23L13/40A23L13/70
CPCA23L13/50A23L13/72A23L13/432A23L13/42A23L5/41A23L5/27A23L13/428A23V2002/00A23V2200/02A23V2200/048A23V2200/15A23V2250/0622A23V2250/2132A23V2250/214A23V2200/16
Inventor 卞春丽杨望望屈云张亚娟谭家声
Owner HUBEI XINGFA CHEM GRP CO LTD
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