Additive and processing method of meat product

Abstract

The invention belongs to the field of food processing, and discloses an additive for a meat product (especially an instant beef product) and a processing method. According to the invention, the taste of the meat product can be obviously improved, and the yield of the meat product is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of food-related products, and in particular to an additive and a processing method for meat products. Background Art

[0002] In recent years, consumers' demands for the taste and convenience of meat products have been increasing, and ready-to-eat meat products (especially beef products) such as ready-to-eat marinated meat and parsley meat are becoming more and more popular among consumers. At present, the ready-to-eat beef products on the market are generally vacuum-packed products. After high-temperature processing and high-temperature sterilization, such products will lose the original chewing, fiber and juice of meat products, resulting in poor taste. In addition, the output rate of existing ready-to-eat beef products is less than 50%, resulting in high product costs.

[0003] Therefore, it is necessary to develop better additives and processing methods to overcome the above problems of ready-to-eat meat products, especially ready-to-eat beef products. Summary of the invention

[0004] The inventors of the present invention unexpectedly discovered that by adding specific additives during the production of ready-to-eat meat products, the yield rate can be increased to more than 70% and the taste of the products can be significantly improved.

[0005] The first aspect of the present invention is to provide an additive, which comprises curdlan, transglutaminase, vegetable protein, acetylated distarch phosphate and maltodextrin. The additive can be used in meat products (preferably beef products).

[0006] In one embodiment of the present invention, the additive further comprises an ingredient selected from konjac flour and carrageenan.

[0007] In one embodiment, the additive comprises 25-60%, preferably 30-50%, more preferably 35-45%, for example about 40% curdlan by dry weight of the additive.

[0008] In one embodiment, the vegetable protein is soy protein isolate. In one embodiment, the additive comprises 10-30%, preferably 15-25%, such as about 20% vegetable protein (such as soy protein isolate) by dry weight of the additive.

[0009] In one embodiment, the additive comprises 5-30%, preferably 10-20%, such as about 15% acetylated distarch phosphate by dry weight of the additive.

[0010] In one embodiment, the additive comprises 0.1-5%, preferably 0.2-3%, more preferably 0.5-2%, such as about 1% transglutaminase by dry weight of the additive.

[0011] In one embodiment, the additive comprises 3-40%, preferably 5-30%, more preferably 8-25% maltodextrin by dry weight of the additive.

[0012] In one embodiment, the additive comprises 5-20%, preferably 8-15%, such as about 10% konjac flour by dry weight of the additive.

[0013] In one embodiment, the additive comprises 1-15%, preferably 2-10%, more preferably 3-5%, such as about 4% carrageenan by dry weight of the additive.

[0014] The percentage of each ingredient in the additive described herein, unless otherwise specified, refers to the percentage of the ingredient in the dry weight of the additive (ie, the total weight of the solid ingredients of the additive, excluding the weight of optional water).

[0015] The inventor of the present application has found through experiments that acetylated distarch phosphate has good expansibility when used as an additive for meat products. After adding acetylated distarch phosphate, the juiciness of meat products can be increased, elasticity can be improved, product texture can be improved, and product mouthfeel can be increased. Compared with other similar products, acetylated distarch phosphate has good dispersibility, low gelatinization temperature, no cavity, jelly overflow, and insufficient fullness of product appearance after the product is cut, thereby improving the product appearance and increasing consumer purchase desire. On this basis, when acetylated distarch phosphate is used in combination with curdlan, transglutaminase and maltodextrin as additives, the following effects can be played together in meat products (preferably beef products, such as cooked beef products, including braised beef products): improve the appearance, texture and mouthfeel of meat products (such as increase product elasticity, chewiness and juiciness), improve product yield, and reduce the phenomenon of loose structure, gelatinization, and water discharge after the finished product is sliced. In addition, adding vegetable protein (such as soy protein isolate) to the aforementioned additives, preferably adding carrageenan and konjac gum at the same time, can further improve the taste and texture of the product and increase the product yield.

[0016] In one embodiment, the additives include curdlan, isolated soy protein, acetylated distarch phosphate, konjac flour, carrageenan, transglutaminase, and maltodextrin.

[0017] In one embodiment, the additive consists of curdlan, soy protein isolate, acetylated distarch phosphate, konjac flour, carrageenan, transglutaminase, maltodextrin and optionally water.

[0018] In one embodiment, the additive comprises or consists of the following ingredients: 25-60% of curdlan, 10-30% of soy protein isolate, 5-30% of acetylated distarch phosphate, 5-20% of konjac flour, 1-15% of carrageenan, 0.1-5% of transglutaminase, 3-40% of maltodextrin, and optionally water.

[0019] The second aspect of the present invention is to provide a meat product (preferably a beef product, more preferably a cooked beef product), which contains the additive according to the first aspect. In one embodiment, the weight ratio of the additive in the meat product is less than 1.5%, for example, 0.5-1.3%.

[0020] The third aspect of the present invention is to provide a method for processing the meat product (preferably a beef product, more preferably a cooked beef product) according to the second aspect, comprising the following steps:

[0021] (1) a step of preparing an injection solution comprising the additive of the first aspect of the present invention;

[0022] (2) a step of injecting an injection solution containing the additive of the first aspect of the present invention into meat; and

[0023] (3) A step of placing the meat injected in step (2) and optional additional injection liquid in a tumbling machine for tumbling.

[0024] In one embodiment, the method further comprises the step of (4) cooking the meat after tumbling and kneading in step (3).

[0025] In one embodiment, the method further comprises the step of (5) heating and sterilizing the cooked meat.

[0026] In one embodiment, in the above step (1), a homogenizer is used to prepare the injection solution.

[0027] In one embodiment, the injection solution contains 0.8-1.5% of the additive relative to the weight of water.

[0028] In one embodiment, in step (2), the injection rate of the injection solution is 50% or more, preferably 50-80%, and more preferably 170±5%. The injection rate is calculated according to the following formula: injection rate = (weight after injection - weight before injection) / weight before injection × 100%

[0029] In one embodiment, when the injection rate in step (2) is lower than 170%, in step (3), an injection solution having a weight of (170% - injection rate) x weight before injection is placed in a tumbler.

[0030] In one embodiment, the injection of the present invention contains 3-5% of salt relative to the weight of water.

[0031] In one embodiment, the injection of the present invention contains 3-5% salt, 2-3% monosodium glutamate, and 0.01-0.02% sodium nitrite relative to the weight of water.

[0032] In one embodiment, the injection solution of the present invention is formulated with perfumed water.

[0033] In one embodiment, the spice water of the present invention is prepared by adding 1-2 kg of star anise, 0.3-0.5 kg of cinnamon bark, 0.1-0.5 kg of cloves, 0.4-0.6 kg of nutmeg, 0.3-0.6 kg of fennel, 0.1-0.5 kg of angelica root, 0.2-0.6 kg of prickly ash, 0.2-0.6 kg of black pepper, and 0.2-0.5 kg of dried tangerine peel to every 100 kg of boiling water, boiling, sieving to remove spices, and cooling to room temperature. The boiling time is, for example, 35-50 minutes, preferably 40 minutes.

[0034] In one embodiment, the injection solution is prepared by using the above-mentioned perfume water and the additive of the present invention.

[0035] In one embodiment, the injection is prepared by mixing the following ingredients: adding 0.8-1.5 parts by weight of additives, 2-5 parts by weight of salt, 0.5-2 parts by weight of monosodium glutamate, and 0.01 parts by weight of sodium nitrite to every 100 parts by weight of flavor water. DETAILED DESCRIPTION

[0036] Unless otherwise specified, all content percentages in this specification are mass %.

[0037] Unless otherwise specified, "about" in this specification when referring to a measurable value is intended to encompass ±5% of the specified value.

[0038] The steps of tumbling, freezing, thawing, and boiling described herein are all routine operations for those skilled in the art. Those skilled in the art are aware of their meanings, know their specific operation steps, required equipment, and the effects to be achieved, and can determine specific operation details according to actual conditions. For example, the setting parameters for preparing injections using a homogenizer can be determined by those skilled in the art according to the situation or conventional methods.

[0039] The following is a specific embodiment of the additive formula of the present invention (the following proportions are the proportions of the dry weight of the additive): 25-60% of curdlan, 10-30% of soy protein isolate, 5-30% of acetylated distarch phosphate, 5-20% of konjac flour, 1-15% of carrageenan, 0.1-5% of transglutaminase, and 3-40% of maltodextrin.

[0040] Preparation of injection: 1 part of the above additives and 100 parts of water are prepared into injection using a homogenizer.

[0041] Injection: Put the prepared injection solution into the hopper of the injection machine. The injection amount can be determined according to the actual situation. For example, 50-100 parts by weight, preferably 60-80 parts by weight, for example 70 parts by weight of injection solution can be injected for every 100 parts by weight of meat.

[0042] Tumbling: Put the injected meat into the tumbling machine, tumbling vacuum degree -0.09Mpa, tumbling time for 5 hours, tumbling machine pause for 10 minutes every 20 minutes, so that the meat temperature out of the machine is ≤8℃. Cut the tumbled meat into pieces and steam under the following conditions: react at 55℃ for 30 minutes (this is the optimal reaction time and temperature of glutamine transaminase), steam at 90℃ for 60 minutes (so that the core temperature of the meat reaches 80℃), dry at 75℃ for 30 minutes, and sterilize.

[0043] Example

[0044] The present invention is further described in detail below in conjunction with specific embodiments so that the advantages and features of the present invention can be more easily understood by those skilled in the art, but these embodiments do not limit the protection scope of this patent application.

[0045] The materials and reagents used in the following examples are all available from commercial sources.

[0046] The percentages of the additive ingredients described in the examples are all percentages of the ingredients in the dry weight of the additive.

[0047] Example 1

[0048] A processing embodiment of a ready-to-eat beef product in the present invention comprises the following steps:

[0049] 100 parts by weight of raw meat (large pieces of beef) are thawed naturally (the thawing environment temperature is ≤ 15°C) until the center temperature of the raw meat reaches -2°C to 2°C, and the thawing time does not exceed 24 hours.

[0050] Weigh water and spices according to the following water and spice ratio: star anise: 1 weight part, cinnamon: 0.4 weight part, cloves: 0.2 weight part, nutmeg: 0.4 weight part, cumin: 0.5 weight part, angelica: 0.2 weight part, prickly ash: 0.3 weight part, black pepper: 0.4 weight part, tangerine peel 0.3 weight part. Boil 100 weight parts of water and add spices, boil again over high heat, and simmer for 40 minutes over low heat after boiling. After boiling, filter with a 30-mesh sieve to remove the spices, and wait for the spice water to cool to room temperature for use.

[0051] 100 parts by weight of flavor water, 1 part by weight of additives, 3 parts by weight of salt, 2 parts by weight of monosodium glutamate, and 0.01 parts by weight of sodium nitrite were mixed with a homogenizer (Jixiang Food Machinery YJ-200) to obtain an injection solution.

[0052] The ingredients of the additive are:

[0053] Curdlan 40%, soy protein isolate 20%, acetylated distarch phosphate 15%, konjac flour 10%, carrageenan 4%, transglutaminase 1.0%, maltodextrin 10%.

[0054] Add the prepared injection liquid into the hopper of the injection machine (Inject star IS-400 / 200-C) and prepare for injection, ensuring that the injection liquid temperature is controlled between 0℃ and 6℃. Place the cut raw meat evenly on the conveyor belt of the injection machine in a single layer and perform no more than 3 injections. After each injection, turn the meat over to achieve an injection rate of 170%, and control the temperature so that the temperature of the raw meat after injection is ≤8℃.

[0055] The injected raw meat is added to the tumbler (Inject star GUSTO 3 / 55) for vacuum tumbling, with a tumbling vacuum degree of ≤-0.09MPa and a rotation speed of 7 rpm. The total tumbling time is 5 hours, with a 10-minute pause every 20 minutes of operation, and the meat temperature out of the machine is controlled to be ≤8°C.

[0056] Cut and trim the tumbled beef into long strips. After trimming, the length of each strip is 5cm to 6cm. Put it on a hanging rod and steam it. The steaming parameters are as follows:

[0057] Step 1: React at 55°C for 30 minutes

[0058] Step 1: Steam at 90°C for 60 minutes (so that the core temperature of the meat is 80°C)

[0059] Step 2: Dry at 75℃ for 30 minutes

[0060] After drying, let it air-dry until the center temperature is ≤15℃, then trim and cut into pieces, and vacuum pack them in aluminum foil bags, 130g beef per bag. Put the packaged beef into the sterilizer (Zhisheng Machinery QQR23-025) and sterilize it at 108±1℃ for 20 minutes. After sterilization, cool it with circulating cooling water to keep the center temperature of the product below 30℃.

[0061] Example 2

[0062] 100 parts by weight of raw meat (large pieces of beef) are thawed naturally (the thawing environment temperature is ≤ 15°C) until the center temperature of the raw meat reaches -2°C to 2°C, and the thawing time does not exceed 24 hours.

[0063] Weigh water and spices according to the following water and spice ratio: star anise: 1 weight part, cinnamon: 0.4 weight part, cloves: 0.2 weight part, nutmeg: 0.4 weight part, cumin: 0.5 weight part, angelica: 0.2 weight part, prickly ash: 0.3 weight part, black pepper: 0.4 weight part, tangerine peel 0.3 weight part. Boil 100 weight parts of water and add spices, boil again over high heat, and simmer for 40 minutes over low heat after boiling. After boiling, filter with a 30-mesh sieve to remove the spices, and wait for the spice water to cool to room temperature for use.

[0064] 100 parts by weight of flavor water, 1 part by weight of additives, 3 parts by weight of salt, 2 parts by weight of monosodium glutamate, and 0.01 parts by weight of sodium nitrite were mixed with a homogenizer (Jixiang Food Machinery YJ-200) to obtain an injection solution.

[0065] The ingredients of the additive are:

[0066] Curdlan 40%, soy protein isolate 20%, acetylated distarch phosphate 15%, transglutaminase 1.0%, maltodextrin 24%.

[0067] Add the prepared injection liquid into the hopper of the injection machine (Inject star IS-400 / 200-C) and prepare for injection, ensuring that the injection liquid temperature is controlled between 0℃ and 6℃. Place the cut raw meat evenly on the conveyor belt of the injection machine in a single layer and perform no more than 3 injections. After each injection, turn the meat over to achieve an injection rate of 170%, and control the temperature so that the temperature of the raw meat after injection is ≤8℃.

[0068] The injected raw meat is added to the tumbler (Inject star GUSTO 3 / 55) for vacuum tumbling, with a tumbling vacuum degree of ≤-0.09MPa and a rotation speed of 7 rpm. The total tumbling time is 5 hours, with a 10-minute pause every 20 minutes of operation, and the meat temperature out of the machine is controlled to be ≤8°C.

[0069] Cut and trim the tumbled beef into long strips. After trimming, the length of each strip is 5cm to 6cm. Put it on a hanging rod and steam it. The steaming parameters are as follows:

[0070] Step 1: React at 55°C for 30 minutes

[0071] Step 1: Steam at 90°C for 60 minutes (so that the core temperature of the meat is 80°C)

[0072] Step 2: Dry at 75℃ for 30 minutes

[0073] After drying, let it air-dry until the center temperature is ≤15℃, then trim and cut into pieces, and vacuum pack them in aluminum foil bags, 130g beef per bag. Put the packaged beef into the sterilizer (Zhisheng Machinery QQR23-025) and sterilize it at 108±1℃ for 20 minutes. After sterilization, cool it with circulating cooling water to keep the center temperature of the product below 30℃.

[0074] Comparative Example 1

[0075] 100 parts by weight of raw meat (large pieces of beef) are thawed naturally (the thawing environment temperature is ≤ 15°C) until the center temperature of the raw meat reaches -2°C to 2°C, and the thawing time does not exceed 24 hours.

[0076] Weigh water and spices according to the following water and spice ratio: star anise: 1 weight part, cinnamon: 0.4 weight part, cloves: 0.2 weight part, nutmeg: 0.4 weight part, cumin: 0.5 weight part, angelica: 0.2 weight part, prickly ash: 0.3 weight part, black pepper: 0.4 weight part, tangerine peel 0.3 weight part. Boil 100 weight parts of water and add spices, boil again over high heat, and simmer for 40 minutes over low heat after boiling. After boiling, filter with a 30-mesh sieve to remove the spices, and wait for the spice water to cool to room temperature for use.

[0077] 100 parts by weight of flavor water, 1 part by weight of additives, 3 parts by weight of salt, 2 parts by weight of monosodium glutamate, and 0.01 parts by weight of sodium nitrite were mixed with a homogenizer (Jixiang Food Machinery YJ-200) to obtain an injection solution.

[0078] The ingredients of the additive are

[0079] Curdlan 40%, soy protein isolate 20%, glutamine aminotransferase 1.0%, maltodextrin 39%.

[0080] Add the prepared injection liquid into the hopper of the injection machine (Inject star IS-400 / 200-C) and prepare for injection, ensuring that the injection liquid temperature is controlled between 0℃ and 6℃. Place the cut raw meat evenly on the conveyor belt of the injection machine in a single layer and perform no more than 3 injections. After each injection, turn the meat over to achieve an injection rate of 170%, and control the temperature so that the temperature of the raw meat after injection is ≤8℃.

[0081] The injected raw meat is added to the tumbler (Inject star GUSTO 3 / 55) for vacuum tumbling, with a tumbling vacuum degree of ≤-0.09MPa and a rotation speed of 7 rpm. The total tumbling time is 5 hours, with a 10-minute pause every 20 minutes of operation, and the meat temperature out of the machine is controlled to be ≤8°C.

[0082] Cut and trim the tumbled beef into long strips. After trimming, the length of each strip is 5cm to 6cm. Put it on a hanging rod and steam it. The steaming parameters are as follows:

[0083] Step 1: React at 55°C for 30 minutes

[0084] Step 1: Steam at 90°C for 60 minutes (so that the core temperature of the meat is 80°C)

[0085] Step 2: Dry at 75℃ for 30 minutes

[0086] After drying, let it air-dry until the center temperature is ≤15℃, then trim and cut into pieces, and vacuum pack them in aluminum foil bags, 130g beef per bag. Put the packaged beef into the sterilizer (Zhisheng Machinery QQR23-025) and sterilize it at 108±1℃ for 20 minutes. After sterilization, cool it with circulating cooling water to keep the center temperature of the product below 30℃.

[0087] Comparative Example 2

[0088] 100 parts by weight of raw meat (large pieces of beef) are thawed naturally (the thawing environment temperature is ≤ 15°C) until the center temperature of the raw meat reaches -2°C to 2°C, and the thawing time does not exceed 24 hours.

[0089] Weigh water and spices according to the following water and spice ratio: star anise: 1 weight part, cinnamon: 0.4 weight part, cloves: 0.2 weight part, nutmeg: 0.4 weight part, cumin: 0.5 weight part, angelica: 0.2 weight part, prickly ash: 0.3 weight part, black pepper: 0.4 weight part, tangerine peel 0.3 weight part. Boil 100 weight parts of water and add spices, boil again over high heat, and simmer for 40 minutes over low heat after boiling. After boiling, filter with a 30-mesh sieve to remove the spices, and wait for the spice water to cool to room temperature for use.

[0090] 100 parts by weight of flavor water, 1 part by weight of additives, 3 parts by weight of salt, 2 parts by weight of monosodium glutamate, and 0.01 parts by weight of sodium nitrite were mixed with a homogenizer (Jixiang Food Machinery YJ-200) to obtain an injection solution.

[0091] The ingredients of the additive are:

[0092] Curdlan 70%, glutamine aminotransferase 1.0%, konjac flour 20%, carrageenan 9%.

[0093] Add the prepared injection liquid into the hopper of the injection machine (Inject star IS-400 / 200-C) and prepare for injection, ensuring that the injection liquid temperature is controlled between 0℃ and 6℃. Place the cut raw meat evenly on the conveyor belt of the injection machine in a single layer and perform no more than 3 injections. After each injection, turn the meat over to achieve an injection rate of 170%, and control the temperature so that the temperature of the raw meat after injection is ≤8℃.

[0094] The injected raw meat is added to the tumbler (Inject star GUSTO 3 / 55) for vacuum tumbling, with a tumbling vacuum degree of ≤-0.09MPa and a rotation speed of 7 rpm. The total tumbling time is 5 hours, with a 10-minute pause every 20 minutes of operation, and the meat temperature out of the machine is controlled to be ≤8°C.

[0095] Cut and trim the tumbled beef into long strips. After trimming, the length of each strip is 5cm to 6cm. Put it on a hanging rod and steam it. The steaming parameters are as follows:

[0096] Step 1: React at 55°C for 30 minutes

[0097] Step 1: Steam at 90°C for 60 minutes (so that the core temperature of the meat is 80°C)

[0098] Step 2: Dry at 75℃ for 30 minutes

[0099] After drying, let it air-dry until the center temperature is ≤15℃, then trim and cut into pieces, and vacuum pack them in aluminum foil bags, 130g beef per bag. Put the packaged beef into the sterilizer (Zhisheng Machinery QQR23-025) and sterilize it at 108±1℃ for 20 minutes. After sterilization, cool it with circulating cooling water to keep the center temperature of the product below 30℃.

[0100] Comparative Example 3

[0101] 100 parts by weight of raw meat (large pieces of beef) are thawed naturally (the thawing environment temperature is ≤ 15°C) until the center temperature of the raw meat reaches -2°C to 2°C, and the thawing time does not exceed 24 hours.

[0102] Weigh water and spices according to the following water and spice ratio: star anise: 1 weight part, cinnamon: 0.4 weight part, cloves: 0.2 weight part, nutmeg: 0.4 weight part, cumin: 0.5 weight part, angelica: 0.2 weight part, prickly ash: 0.3 weight part, black pepper: 0.4 weight part, tangerine peel 0.3 weight part. Boil 100 weight parts of water and add spices, boil again over high heat, and simmer for 40 minutes over low heat after boiling. After boiling, filter with a 30-mesh sieve to remove the spices, and wait for the spice water to cool to room temperature for use.

[0103] 100 parts by weight of flavor water, 1 part by weight of additives, 3 parts by weight of salt, 2 parts by weight of monosodium glutamate, and 0.01 parts by weight of sodium nitrite were mixed with a homogenizer (Jixiang Food Machinery YJ-200) to obtain an injection solution.

[0104] The ingredients of the additive are

[0105] Curdlan 40%, soy protein isolate 45%, glutamine aminotransferase 1.0%, konjac flour 10%, carrageenan 4%.

[0106] Add the prepared injection liquid into the hopper of the injection machine (Inject star IS-400 / 200-C) and prepare for injection, ensuring that the injection liquid temperature is controlled between 0℃ and 6℃. Place the cut raw meat evenly on the conveyor belt of the injection machine in a single layer and perform no more than 3 injections. After each injection, turn the meat over to achieve an injection rate of 170%, and control the temperature so that the temperature of the raw meat after injection is ≤8℃.

[0107] The injected raw meat is added to the tumbler (Inject star GUSTO 3 / 55) for vacuum tumbling, with a tumbling vacuum degree of ≤-0.09MPa and a rotation speed of 7 rpm. The total tumbling time is 5 hours, with a 10-minute pause every 20 minutes of operation, and the meat temperature out of the machine is controlled to be ≤8°C.

[0108] Cut and trim the tumbled beef into long strips. After trimming, the length of each strip is 5cm to 6cm. Put it on a hanging rod and steam it. The steaming parameters are as follows:

[0109] Step 1: React at 55°C for 30 minutes

[0110] Step 1: Steam at 90°C for 60 minutes (so that the core temperature of the meat is 80°C)

[0111] Step 2: Dry at 75°C for 30 minutes

[0112] After drying, let it air-dry until the center temperature is ≤15℃, then trim and cut into pieces, and vacuum pack them in aluminum foil bags, 130g beef per bag. Put the packaged beef into the sterilizer (Zhisheng Machinery QQR23-025) and sterilize it at 108±1℃ for 20 minutes. After sterilization, cool it with circulating cooling water to keep the center temperature of the product below 30℃.

[0113] Comparative Example 4

[0114] 100 parts by weight of raw meat (large pieces of beef) are thawed naturally (the thawing environment temperature is ≤ 15°C) until the center temperature of the raw meat reaches -2°C to 2°C, and the thawing time does not exceed 24 hours.

[0115] Weigh water and spices according to the following water and spice ratio: star anise: 1 weight part, cinnamon: 0.4 weight part, cloves: 0.2 weight part, nutmeg: 0.4 weight part, cumin: 0.5 weight part, angelica: 0.2 weight part, prickly ash: 0.3 weight part, black pepper: 0.4 weight part, tangerine peel 0.3 weight part. Boil 100 weight parts of water and add spices, boil again over high heat, and simmer for 40 minutes over low heat after boiling. After boiling, filter with a 30-mesh sieve to remove the spices, and wait for the spice water to cool to room temperature for use.

[0116] 100 parts by weight of flavor water, 1 part by weight of additives, 3 parts by weight of salt, 2 parts by weight of monosodium glutamate, and 0.01 parts by weight of sodium nitrite were mixed with a homogenizer (Jixiang Food Machinery YJ-200) to obtain an injection solution.

[0117] The ingredients of the additive are

[0118] Curdlan 50%, soy protein isolate 49%, glutamine transaminase 1.0%.

[0119] Add the prepared injection liquid into the hopper of the injection machine (Inject star IS-400 / 200-C) and prepare for injection, ensuring that the injection liquid temperature is controlled between 0℃ and 6℃. Place the cut raw meat evenly on the conveyor belt of the injection machine in a single layer and perform no more than 3 injections. After each injection, turn the meat over to achieve an injection rate of 170%, and control the temperature so that the temperature of the raw meat after injection is ≤8℃.

[0120] The injected raw meat is added to the tumbler (Inject star GUSTO 3 / 55) for vacuum tumbling, with a tumbling vacuum degree of ≤-0.09MPa and a rotation speed of 7 rpm. The total tumbling time is 5 hours, with a 10-minute pause every 20 minutes of operation, and the meat temperature out of the machine is controlled to be ≤8°C.

[0121] Cut and trim the tumbled beef into long strips. After trimming, the length of each strip is 5cm to 6cm. Put it on a hanging rod and steam it. The steaming parameters are as follows:

[0122] Step 1: React at 55°C for 30 minutes

[0123] Step 1: Steam at 90°C for 60 minutes (so that the core temperature of the meat is 80°C)

[0124] Step 2: Dry at 75℃ for 30 minutes

[0125] After drying, let it air-dry until the center temperature is ≤15℃, then trim and cut into pieces, and vacuum pack them in aluminum foil bags, 130g beef per bag. Put the packaged beef into the sterilizer (Zhisheng Machinery QQR23-025) and sterilize it at 108±1℃ for 20 minutes. After sterilization, cool it with circulating cooling water to keep the center temperature of the product below 30℃.

[0126] Comparative Example 5

[0127] 100 parts by weight of raw meat (large pieces of beef) are thawed naturally (the thawing environment temperature is ≤ 15°C) until the center temperature of the raw meat reaches -2°C to 2°C, and the thawing time does not exceed 24 hours.

[0128] Weigh water and spices according to the following water and spice ratio: star anise: 1 weight part, cinnamon: 0.4 weight part, cloves: 0.2 weight part, nutmeg: 0.4 weight part, cumin: 0.5 weight part, angelica: 0.2 weight part, prickly ash: 0.3 weight part, black pepper: 0.4 weight part, tangerine peel 0.3 weight part. Boil 100 weight parts of water and add spices, boil again over high heat, and simmer for 40 minutes over low heat after boiling. After boiling, filter with a 30-mesh sieve to remove the spices, and wait for the spice water to cool to room temperature for use.

[0129] 100 parts by weight of flavor water, 1 part by weight of additives, 3 parts by weight of salt, 2 parts by weight of monosodium glutamate, and 0.01 parts by weight of sodium nitrite were mixed with a homogenizer (Jixiang Food Machinery YJ-200) to obtain an injection solution.

[0130] The ingredients of the additive are

[0131] Curdlan 50%, acetylated distarch phosphate 35%, konjac flour 10%, carrageenan 4%, glutamine transaminase 1.0%.

[0132] Add the prepared injection liquid into the hopper of the injection machine (Inject star IS-400 / 200-C) and prepare for injection, ensuring that the injection liquid temperature is controlled between 0℃ and 6℃. Place the cut raw meat evenly on the conveyor belt of the injection machine in a single layer and perform no more than 3 injections. After each injection, turn the meat over to achieve an injection rate of 170%, and control the temperature so that the temperature of the raw meat after injection is ≤8℃.

[0133] The injected raw meat is added to the tumbler (Inject star GUSTO 3 / 55) for vacuum tumbling, with a tumbling vacuum degree of ≤-0.09MPa and a rotation speed of 7 rpm. The total tumbling time is 5 hours, with a 10-minute pause every 20 minutes of operation, and the meat temperature out of the machine is controlled to be ≤8°C.

[0134] Cut and trim the tumbled beef into long strips. After trimming, the length of each strip is 5cm to 6cm. Put it on a hanging rod and steam it. The steaming parameters are as follows:

[0135] Step 1: React at 55°C for 30 minutes

[0136] Step 1: Steam at 90°C for 60 minutes (so that the core temperature of the meat is 80°C)

[0137] Step 2: Dry at 75℃ for 30 minutes

[0138] After drying, let it air-dry until the center temperature is ≤15℃, then trim and cut into pieces, and vacuum pack them in aluminum foil bags, 130g beef per bag. Put the packaged beef into the sterilizer (Zhisheng Machinery QQR23-025) and sterilize it at 108±1℃ for 20 minutes. After sterilization, cool it with circulating cooling water to keep the center temperature of the product below 30℃.

[0139] Comparative Example 6

[0140] 100 parts by weight of raw meat (large pieces of beef) are thawed naturally (the thawing environment temperature is ≤ 15°C) until the center temperature of the raw meat reaches -2°C to 2°C, and the thawing time does not exceed 24 hours.

[0141] Weigh water and spices according to the following water and spice ratio: star anise: 1 weight part, cinnamon: 0.4 weight part, cloves: 0.2 weight part, nutmeg: 0.4 weight part, cumin: 0.5 weight part, angelica: 0.2 weight part, prickly ash: 0.3 weight part, black pepper: 0.4 weight part, tangerine peel 0.3 weight part. Boil 100 weight parts of water and add spices, boil again over high heat, and simmer for 40 minutes over low heat after boiling. After boiling, filter with a 30-mesh sieve to remove the spices, and wait for the spice water to cool to room temperature for use.

[0142] 100 parts by weight of flavor water, 1 part by weight of additives, 3 parts by weight of salt, 2 parts by weight of monosodium glutamate, and 0.01 parts by weight of sodium nitrite were mixed with a homogenizer (Jixiang Food Machinery YJ-200) to obtain an injection solution.

[0143] The ingredients of the additive are:

[0144] Curdlan 40%, soy protein isolate 30%, acetylated distarch phosphate 29%, transglutaminase 1.0%.

[0145] Add the prepared injection liquid into the hopper of the injection machine (Inject star IS-400 / 200-C) and prepare for injection, ensuring that the injection liquid temperature is controlled between 0℃ and 6℃. Place the cut raw meat evenly on the conveyor belt of the injection machine in a single layer and perform no more than 3 injections. After each injection, turn the meat over to achieve an injection rate of 170%, and control the temperature so that the temperature of the raw meat after injection is ≤8℃.

[0146] The injected raw meat is added to the tumbler (Inject star GUSTO 3 / 55) for vacuum tumbling, with a tumbling vacuum degree of ≤-0.09MPa and a rotation speed of 7 rpm. The total tumbling time is 5 hours, with a 10-minute pause every 20 minutes of operation, and the meat temperature out of the machine is controlled to be ≤8°C.

[0147] Cut and trim the tumbled beef into long strips. After trimming, the length of each strip is 5cm to 6cm. Put it on a hanging rod and steam it. The steaming parameters are as follows:

[0148] Step 1: React at 55°C for 30 minutes

[0149] Step 1: Steam at 90°C for 60 minutes (so that the core temperature of the meat is 80°C)

[0150] Step 2: Dry at 75℃ for 30 minutes

[0151] After drying, let it air-dry until the center temperature is ≤15℃, then trim and cut into pieces, and vacuum pack them in aluminum foil bags, 130g beef per bag. Put the packaged beef into the sterilizer (Zhisheng Machinery QQR23-025) and sterilize it at 108±1℃ for 20 minutes. After sterilization, cool it with circulating cooling water to keep the center temperature of the product below 30℃.

[0152] Quality Evaluation

[0153] The performance of the ready-to-eat meat products prepared in the examples and comparative examples was tested. The sensory scoring standards are shown in Table 1, and the evaluation results are shown in Table 2.

[0154] Table 1

[0155]

[0156] Table 2

[0157]

[0158]

[0159] 1 The scoring criteria are shown in Table 1

[0160] 2 The scoring criteria are shown in Table 1

[0161] 3 Hardness test method: The meat blocks after sterilization and cooling in the examples and comparative examples were trimmed into regular squares of 3*3 cm, and the hardness of the beef blocks was tested using a texture analyzer (SMS TA.XT PlusC).

[0162] 4 The yield rate is calculated as follows: Yield rate = [finished product (total weight after sterilization and cooling) - original weight] / original weight

[0163] In the aforementioned embodiments and comparative examples, the composition of embodiment 2 is curdlan, soy protein isolate, acetylated distarch phosphate, transglutaminase, maltodextrin, represent basic technical scheme of the present invention, and each comparative example reduces or replaces one or more components respectively compared with embodiment 2, the experimental result of table 2 shows that embodiment 2 has very significant improvement compared to each comparative example in appearance, mouthfeel, texture (hardness), multiple and even all aspects in yield rate, show that the specific combination of curdlan, soy protein isolate, acetylated distarch phosphate, transglutaminase, maltodextrin can solve aforementioned multiple technical problems simultaneously, obtain unexpected technical effect, any one composition in this specific combination is indispensable.On the composition basis of embodiment 2, embodiment 1 further adds konjac flour and carrageenan, represent the preferred technical scheme of the present invention, obtain further improvement compared to embodiment 2 in aforementioned various aspects. It is particularly noted that the addition of konjac flour and carrageenan is not always able to achieve such a comprehensive improvement as that of Example 1 over Example 2. For example, from the comparison of Comparative Examples 3 and 4, it can be seen that Comparative Example 3 is obtained by adding konjac flour and carrageenan to the ingredients of Comparative Example 4 (which does not contain maltodextrin and acetylated distarch phosphate compared with Example 2). The hardness is significantly lower than that of Comparative Example 4, which also reflects the advantages and irreplaceability of the specific combination of curdlan, soy protein isolate, acetylated distarch phosphate, glutamine aminotransferase and maltodextrin in the present invention (i.e., the aforementioned basic technical solution) as a whole.

[0164] It can be seen that the technical solution of the present invention can increase the yield of meat products (especially beef products) to more than 60% or even more than 70%, and improve the problems of poor taste, lack of chewing feeling, and juiciness during the processing process. It can be used to improve the taste and quality of meat products (especially beef products).

Claims

1. An additive comprising curdlan, transglutaminase, vegetable protein, acetylated distarch phosphate and maltodextrin.

2. The additive according to claim 1, wherein the vegetable protein is isolated soy protein.

3. The additive according to claim 2, wherein the additive further comprises an ingredient selected from konjac flour and carrageenan.

4. The additive according to claim 3, wherein the additive comprises curdlan, soy protein isolate, acetylated distarch phosphate, konjac flour, carrageenan, transglutaminase, and maltodextrin.

5. The additive according to claim 4, wherein the additive comprises, by dry weight, 25-60% of curdlan, 10-30% of soy protein isolate, 5-30% of acetylated distarch phosphate, 5-20% of konjac flour, 1-15% of carrageenan, 0.1-5% of transglutaminase, and 3-40% of maltodextrin.

6. The additive according to claim 4 or 5, wherein the additive consists of curdlan, soy protein isolate, acetylated distarch phosphate, konjac flour, carrageenan, transglutaminase, maltodextrin and optionally water.

7. A meat product comprising the additive according to any one of the preceding claims.

8. A method for processing a meat product according to claim 7, comprising the following steps: (1) a step of preparing an injection solution containing the additive according to claim 1; (2) a step of injecting an injection solution containing the additive according to claim 1 into meat; and (3) A step of placing the meat injected in step (2) and optional additional injection liquid in a tumbling machine for tumbling.

9. The method according to claim 7, wherein: The injection contains 3-5% of salt relative to the weight of water.

10. The method according to claim 7, wherein: The injection contains 3-5% of salt, 2-3% of monosodium glutamate and 0.01-0.02% of sodium nitrite relative to the weight of water.

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