Slurry for improving color and luster of conditioned meat product and conditioned meat product using same

A technology of meat products and slurry, which is applied in the field of slurry for improving the color of conditioned meat products and the field of conditioned meat products, can solve the problems that cannot be achieved, and there are few researches on the coloring effect of pigments, and achieve the effect of enhancing the coloring effect

Inactive Publication Date: 2021-08-06
CHENGUANG BIOTECH GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the processing of conditioned meat products, capsanthin or other pigments are generally added to improve its color. However, the national standard has strict requirements on the amount of pigments added. For example, in GB2760, the limit of capsanthin in conditioned meat products is 0.1g /kg, and the above dosage cannot achieve

Method used

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  • Slurry for improving color and luster of conditioned meat product and conditioned meat product using same
  • Slurry for improving color and luster of conditioned meat product and conditioned meat product using same
  • Slurry for improving color and luster of conditioned meat product and conditioned meat product using same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] This embodiment relates to the preparation of a conditioning meat product, comprising the following steps:

[0049] 1) Weigh 40 parts of water, and control the water temperature between 0-10°C;

[0050] 2) Add 1 part of composite phosphate water-retaining agent, 10 parts of corn starch, 3.5 parts of compound coloring enhancer (including 0.25 parts of pectin, 0.25 parts of carrageenan, 2.0 parts of sodium caseinate, 0.75 parts of soybean protein isolate) to the above water , 0.25 parts of enzymatically hydrolyzed soybean lecithin), 7 parts of marinade into the water in step 1), mix evenly, and control the temperature between 0-10°C during the mixing process;

[0051] 3) Cut and shape 100 parts of chicken breast raw materials, put them into the compound material liquid in step 2), and knead for 45 minutes, and the process control temperature remains unchanged;

[0052] 4) Add 1 portion of capsicum red and edible oil in step 3), continue to roll and knead for 25 minutes, ...

Embodiment 2

[0055] This embodiment relates to the preparation of a conditioning meat product, comprising the following steps:

[0056] 1) Weigh 40 parts of water, and control the water temperature between 0-10°C;

[0057] 2) Weigh 1 part of composite phosphate water-retaining agent, 10 parts of cornstarch, 4.5 parts of compound coloring enhancer (including 0.25 parts of pectin, 0.25 parts of carrageenan, 2.0 parts of sodium caseinate, 1.0 parts of glyceryl distearate , soybean lecithin 1.0), 7 parts of marinade, add to the water in step 1), mix evenly, and control the temperature between 0-10°C during the mixing process;

[0058] 3) Cut and shape 100 parts of chicken breast raw materials, put them into the compound material liquid in step 2), and knead for 45 minutes, and the process control temperature remains unchanged;

[0059] 4) Add 1 portion of capsicum red and cooking oil in step 3), continue to roll and knead for 25 minutes, and keep the process temperature unchanged;

[0060] 5...

Embodiment 3

[0062] This embodiment relates to the preparation of a conditioning meat product, comprising the following steps:

[0063] 1) Weigh 40 parts of water, and control the water temperature between 0-10°C;

[0064]2) Weigh 1 part of composite phosphate water-retaining agent, 10 parts of corn starch, 3.0 parts of compound coloring enhancer (including 0.2 parts of pectin, 1.5 parts of carrageenan, 0.5 parts of locust bean gum, and 0.5 parts of guar gum) according to the above ratio , 0.3 parts of xanthan gum), 7 parts of marinade into the water in step 1), mix evenly, and control the temperature between 0-10°C during the mixing process;

[0065] 3) Cut and shape 100 parts of chicken breast raw materials, put them into the compound material liquid in step 2), and knead for 45 minutes, and the process control temperature remains unchanged;

[0066] 4) In step 3), add 1 portion of capsicum red and an appropriate amount of cooking oil, continue to roll for 25 minutes, and keep the tempe...

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PUM

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Abstract

The invention belongs to the field of conditioning meat product processing, and particularly relates to slurry for improving the color and the luster of a conditioning meat product and the conditioning meat product using the same. The slurry comprises starch and a coloring enhancer; the mass ratio of the starch to the coloring enhancer is 1: (0.05-0.50); and the coloring enhancer is one or more of non-starch polysaccharide, a protein or an emulsifier. The invention finds for the first time that the coloring effect of a pigment in the meat product can be enhanced by adding one or more macromolecular substances of the non-starch polysaccharide, the protein or the emulsifier, and the method is easy to operate, low in cost and beneficial to large-scale application and popularization.

Description

technical field [0001] The invention belongs to the field of conditioned meat product processing, and in particular relates to a slurry for improving the color of conditioned meat products and the conditioned meat product. Background technique [0002] Conditioned meat products refer to one of the processing methods of fresh and frozen livestock and poultry meat (including livestock and poultry by-products) after initial processing, seasoning, marinating, rolling, sizing, flour coating, molding, thermal processing, etc. Or several kinds, stored, transported and sold under low temperature conditions, non-instant food that needs to be cooked and eaten. During the processing of conditioned meat products, capsanthin or other pigments are generally added to improve its color. However, the national standard has strict requirements on the amount of pigments added. For example, in GB2760, the limit of capsanthin in conditioned meat products is 0.1g / kg, and the above dosage cannot ...

Claims

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Application Information

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IPC IPC(8): A23L13/40
CPCA23V2002/00A23L13/422A23L13/426A23L13/428A23L13/43A23V2200/044A23V2250/5118A23V2250/1618A23V2250/5072A23V2250/5036A23V2250/5488A23V2250/18A23V2250/182A23V2250/506A23V2250/507A23V2250/5086
Inventor 高伟曹雁平李苗苗吴永强齐立军
Owner CHENGUANG BIOTECH GRP CO LTD
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