Compound water retention agent, white water pig tripe and preparation method of white water pig tripe

Abstract

The invention discloses a compound water retention agent, white water pig tripe and a preparation method of the white water pig tripe, and belongs to the technical field of food processing. The compound water retention agent is prepared from the following components in parts by mass or consists of the following components in parts by mass: 22 to 24 parts of trisodium phosphate, 19 to 21 parts of sodium pyrophosphate, 12 to 14 parts of sodium tripolyphosphate, 9 to 11 parts of sodium bicarbonate, 8 to 10 parts of sodium carbonate, 5 to 7 parts of sodium citrate, 3 to 5 parts of glycine, 1 to 2 parts of citric acid and 14 to 16 parts of trehalose. Compared with the prior art, the compound water retention agent provided by the invention can improve the taste of meat products, can retain water and increase weight, and does not generate peculiar smell.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a compound water retaining agent, boiled pork tripe and a preparation method thereof. Background Art

[0002] In the field of food processing, especially for meat raw materials, such as pork tripe, the use of quality improvers plays an important role in improving the taste and water retention of products. At present, meat raw material quality improvers are mainly divided into two categories: enzyme preparations and phosphorus-free water retaining agents.

[0003] Enzyme preparations, as a kind of biological catalyst, can significantly improve the texture of meat raw materials and make them have a good taste. Hydrolytic enzyme preparations can break down large molecular proteins and fats into small molecular peptides and fatty acids, thereby improving the texture, flavor and nutritional properties of meat products. However, in practical applications, enzyme preparations have the problem of difficulty in controlling the degree of reaction, resulting in slightly poor water retention and more losses during the cooking and thawing process, which may affect the quality and taste of the final product.

[0004] Phosphorus-free water retainers increase the space of myofibrils, form a protective film to prevent water loss, increase the soluble protein content, improve the gel structure, and enhance the stability of myofibrils through the compound form of pH regulators (such as carbonates and citrates) and hydrophilic substances (such as colloids and protein substances). However, the use of phosphorus-free water retainers also has problems. They may cause unpleasant alkaline taste in meat products and affect the natural flavor of food. Summary of the invention

[0005] In order to solve the above technical problems, the present invention provides a compound moisture retaining agent, boiled pork tripe and a preparation method thereof, which can improve the taste of lower-grade goods, retain water and increase weight without producing odor.

[0006] The technical solution of the present invention is:

[0007] The first object of the present invention is to provide a composite water-retaining agent.

[0008] A composite water-retaining agent comprises or is composed of the following components in parts by mass:

[0009] 22-24 parts of trisodium phosphate, 19-21 parts of sodium pyrophosphate, 12-14 parts of sodium tripolyphosphate, 9-11 parts of sodium bicarbonate, 8-10 parts of sodium carbonate, 5-7 parts of sodium citrate, 3-5 parts of glycine, 1-2 parts of citric acid, and 14-16 parts of trehalose.

[0010] A composite water-retaining agent comprises or consists of the following concentration components:

[0011] Trisodium phosphate 0.16%~0.32%; sodium pyrophosphate 0.13%~0.22%; sodium tripolyphosphate 0.08%~0.20%; sodium bicarbonate 0.08%~0.18%; sodium carbonate 0.08%~0.18%; sodium citrate 0.03%~0.06%; glycine 0.15%~0.35%; citric acid 0.01%~0.03%; the rest is filled with trehalose.

[0012] The second object of the present invention is to provide a method for preparing the above-mentioned composite water-retaining agent. The preparation method comprises the following steps:

[0013] Weigh sodium bicarbonate, sodium carbonate, glycine and trehalose according to proportion, and physically mix them evenly to form a primary mixed ingredient;

[0014] Weigh trisodium phosphate, sodium pyrophosphate, sodium tripolyphosphate, sodium citrate and citric acid in proportion, and physically mix them with the initial mixed ingredients.

[0015] The third object of the present invention is to provide the use of the above-mentioned composite water-retaining agent in meat products.

[0016] The fourth object of the present invention is to provide a boiled pork tripe, comprising pork tripe, water, and the above-mentioned composite moisture retaining agent.

[0017] Furthermore, the water is ice water, and the weight ratio of the pig stomach, the ice water and the compound moisture retaining agent is 90-110:90-110:1.

[0018] The fifth object of the present invention is to provide a method for preparing boiled pork tripe, comprising the following steps:

[0019] Clean and shape the pig stomach, remove the oily edges and inedible parts, and cut into even slices;

[0020] First, add the compound water-retaining agent into water according to the proportion, and stir evenly until it is completely dissolved to form a feed liquid;

[0021] Put the processed pork belly into the liquid for marinating;

[0022] Rinse and ripen the marinated pork belly;

[0023] Soak the cooked pork belly in water;

[0024] Drain the soaked pork belly and pack it for quick freezing.

[0025] Furthermore, the pickling time is 12 to 16 hours, with regular stirring within 2 to 4 hours before pickling, and the remaining time is for static pickling, and the pickling temperature is controlled at 4 to 7°C.

[0026] Furthermore, the aging temperature is 90-95° C., and the duration is 15-20 minutes.

[0027] Furthermore, the water is ice water, the soaking time of the ice water is 6 to 16 hours, and the ambient temperature is controlled at 4 to 7°C; the pig stomach is put into a quick-freezing storage for quick freezing, wherein the temperature of the quick-freezing storage is below -30°C, and the pig stomach is quickly frozen until the center temperature drops to below -18°C.

[0028] The beneficial technical effects of the present invention are:

[0029] The composite moisture retaining agent provided by the present invention comprises nine raw materials, namely trisodium phosphate, sodium pyrophosphate, sodium tripolyphosphate, sodium bicarbonate, sodium carbonate, sodium citrate, citric acid, glycine and trehalose. The various raw materials cooperate with each other, are not only easy to use, but also can improve the taste of pickled meat products without peculiar smell, increase the product yield, reduce the energy loss of ripening, and avoid the defects of excessive ripening and alkaline taste of products such as papain and baking soda when used in meat products.

[0030] Phosphates have the function of chelating metal ions and dissociating proteins during the pickling process. They can open the tissue structure of meat products to improve water holding capacity, and can also cooperate with other ingredients to better penetrate into meat products. The hydrolysis and saponification reactions of alkali in sodium bicarbonate and sodium carbonate destroy the lipid membrane on the surface of meat products, increase the intercellular space, and expose hydrophilic groups, thereby increasing the water holding capacity of meat products. At the same time, because carbonates have a small molecular weight, they can cooperate well with phosphates to greatly increase the ion concentration in meat products. With the increase of ion concentration, it can not only improve the solubility and extraction ability of protein, but also make the concentration difference inside and outside the cell to achieve the effect of water absorption and weight gain. A small amount of citric acid can effectively reduce the raw and bitter taste brought by carbonates to meat products. Trehalose and sodium citrate can effectively lock the water combined with cells and proteins, reduce the formation of ice crystals during quick freezing, and thus reduce the loss of ripening and thawing. Glycine can not only be used as a flavor enhancer to supplement and enhance the flavor of the pig's stomach itself and present a delicious taste, but also effectively reduce the raw and bitter taste brought by carbonates. Therefore, the compound moisture retaining agent formed by physical mixing of the above raw materials has good functionality. The prepared pork tripe has a full shape, crisp and tender meat, and delicious taste. It increases the output rate of pork tripe, effectively reduces the ripening loss and thawing loss, and has no peculiar smell. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 The effect of different concentrations of trisodium phosphate on the yield of pork belly ripening;

[0032] Figure 2 The effect of different concentrations of sodium pyrophosphate on the yield of pork belly ripening;

[0033] Figure 3 The effect of different concentrations of sodium tripolyphosphate on the yield of pig stomach ripening;

[0034] Figure 4 The effect of different soaking time on the yield of pig stomach ripening;

[0035] Figure 5 The effect of different concentrations of sodium carbonate on the yield and pH of pig stomach ripening;

[0036] Figure 6 The effect of different concentrations of sodium bicarbonate on the yield and pH of pig stomach ripening;

[0037] Figure 7 The effect of different concentrations of citric acid on the yield and pH of pork belly ripening;

[0038] Figure 8 The effect of different concentrations of sodium citrate on the yield and pH of pig stomach ripening;

[0039] Fig. 9 The effect of different concentrations of glycine on the sensory score of pork tripe. DETAILED DESCRIPTION

[0040] In order to more clearly understand the technical means of the present invention and implement it according to the contents of the specification, the specific implementation methods of the present invention are further described in detail below in conjunction with the drawings and examples. The following examples are used to illustrate the present invention but are not used to limit the scope of the present invention.

[0041] The present invention provides a composite water-retaining agent, comprising or consisting of the following components in parts by mass:

[0042] 22-24 parts of trisodium phosphate, 19-21 parts of sodium pyrophosphate, 12-14 parts of sodium tripolyphosphate, 9-11 parts of sodium bicarbonate, 8-10 parts of sodium carbonate, 5-7 parts of sodium citrate, 3-5 parts of glycine, 1-2 parts of citric acid, and 14-16 parts of trehalose.

[0043] The present invention further provides a composite water-retaining agent, comprising or consisting of the following concentration components:

[0044] Trisodium phosphate 0.16%~0.32%; sodium pyrophosphate 0.13%~0.22%; sodium tripolyphosphate 0.08%~0.20%; sodium bicarbonate 0.08%~0.18%; sodium carbonate 0.08%~0.18%; sodium citrate 0.03%~0.06%; glycine 0.15%~0.35%; citric acid 0.01%~0.03%; the rest is filled with trehalose.

[0045] The present invention further provides a method for preparing the composite water-retaining agent. The preparation method comprises the following steps:

[0046] Weigh sodium bicarbonate, sodium carbonate, glycine and trehalose according to proportion, and physically mix them evenly to form a primary mixed ingredient;

[0047] Weigh trisodium phosphate, sodium pyrophosphate, sodium tripolyphosphate, sodium citrate and citric acid in proportion, and physically mix them with the initial mixed ingredients.

[0048] The present invention further provides application of the composite moisture retaining agent in meat products.

[0049] The composite moisture retaining agent of the invention comprises nine raw materials, namely, trisodium phosphate, sodium pyrophosphate, sodium tripolyphosphate, sodium bicarbonate, sodium carbonate, sodium citrate, citric acid, glycine and trehalose. The composite moisture retaining agent is not only easy to use, but also can improve the taste of pickled meat products without peculiar smell and increase the product yield. The prepared meat products have a full shape, crisp and tender meat, and a delicious taste, thereby increasing the yield of meat products, effectively reducing ripening loss and thawing loss and having no peculiar smell.

[0050] The invention provides a boiled pork tripe, comprising pork tripe, water and the composite moisture retaining agent.

[0051] Furthermore, the water is ice water, and the weight ratio of the pig stomach, the water and the compound moisture retaining agent is 90-110:90-110:1.

[0052] Preferably, the weight ratio of pork tripe: ice water: compound water-retaining agent is 100:100:1.

[0053] The boiled pork tripe containing the composite moisture retaining agent provided by the present invention effectively improves the edible taste of the pork tripe under the action of trisodium phosphate, sodium pyrophosphate, sodium tripolyphosphate, sodium bicarbonate, sodium carbonate, sodium citrate, glycine and trehalose, reduces the energy loss of ripening, avoids the defects of excessive ripening and alkaline taste of products such as papain and baking soda when used in the pork tripe, increases the output rate of the pork tripe, and reduces the loss of steaming and thawing.

[0054] The invention provides a method for preparing boiled pork tripe, comprising the following steps:

[0055] The pig stomach is cleaned and shaped, the oily edge and inedible parts are removed, and the pig stomach is cut into uniform slices. Preferably, the size of the pig stomach after shaping is 2 cm×4 cm.

[0056] According to the weight ratio of pig stomach: ice water: compound moisture retaining agent of 90-110:90-110:1, first add ice to the compound moisture retaining agent into the water, stir evenly until it is completely dissolved to form a feed liquid.

[0057] Put the processed pork belly into the liquid for pickling. The pickling time is 12 to 16 hours. Stir for 5 minutes every 1 hour in the first 2 to 4 hours of pickling, and keep it still for the rest of the time. The pickling temperature is controlled at 4 to 7 degrees Celsius.

[0058] Rinse and mature the marinated pork belly at a temperature of 90-95°C for 15-20 minutes.

[0059] The cooked pork belly is soaked in ice water. Preferably, the soaking time in ice water is 6 to 16 hours, preferably 6 to 8 hours, and the ambient temperature is controlled at 4 to 7°C.

[0060] Drain the soaked pork belly and pack it for quick freezing. Put the pork belly into a quick freezing store for quick freezing, wherein the temperature of the quick freezing store is below -30°C, and the pork belly is quick frozen until the center temperature drops to below -18°C.

[0061] The method for making the white water pork tripe provided by the present invention is simple and easy to implement. Phosphate has the function of chelating metal ions and dissociating proteins during the pickling process, can open the tissue structure of the pork tripe to improve the water holding capacity, and can cooperate with other ingredients to better penetrate into the pork tripe. The hydrolysis and saponification reactions of the alkali in sodium bicarbonate and sodium carbonate destroy the lipid membrane on the surface of the pork tripe, increase the intercellular gap, and expose the hydrophilic group, thereby increasing the water holding capacity of the pork tripe. At the same time, because the molecular weight of carbonate is small, it can cooperate well with phosphate to greatly increase the ion concentration in the pork tripe. With the increase of ion concentration, not only can the solubility and extraction ability of protein be improved, but also the concentration difference inside and outside the cell can be made to achieve the effect of water absorption and weight gain. A small amount of citric acid can effectively reduce the raw bitter taste brought by carbonate to meat products. Trehalose and sodium citrate can effectively lock the water combined with cells and proteins, reduce the formation of ice crystals during quick freezing, and thus reduce ripening and thawing losses. Glycine can not only be used as a flavor enhancer to supplement and enhance the flavor of the pork belly itself, presenting a delicious taste, but also effectively reduce the raw bitterness brought by carbonate. Therefore, the compound water retaining agent prepared by physical mixing of the above raw materials has good functionality, and the prepared pork belly has a full shape, crisp and tender meat, and delicious taste, which increases the output rate of pork belly, effectively reduces the loss of ripening and thawing, and has no odor.

[0062] In order to clearly illustrate the compound water-retaining agent of the present invention and its application in meat products, the following description is described by taking specific embodiments and the application of the compound water-retaining agent in pig stomach as an example, but it should not be limited thereto.

[0063] Taking the application of compound water-retaining agent in pig stomach as an example, different phosphates and soaking time have different effects on the yield of pig stomach ripening. Among them, the yield refers to the ratio of the final product weight that can be achieved during the processing of pig stomach to the original weight. It is an important indicator to measure processing efficiency and product quality.

[0064] Specifically, the single factor test method was used to determine the effects of trisodium phosphate, sodium pyrophosphate, sodium tripolyphosphate and soaking time on the ripening yield of pork belly.

[0065] Among them, the single-factor test of trisodium phosphate: prepare a composite phosphate aqueous solution, fix the concentration of sodium pyrophosphate at 0.20%, fix the concentration of sodium tripolyphosphate at 0.18%, soak for 14 hours, and set the concentration of trisodium phosphate to 0.08%, 0.16%, 0.24%, 0.32%, and 0.40%.

[0066] Single factor test of sodium pyrophosphate: prepare a composite phosphate aqueous solution, fix the concentration of trisodium phosphate at 0.24%, the concentration of sodium tripolyphosphate at 0.18%, soak for 14h, and set the concentration of sodium pyrophosphate at 0.10%, 0.15%, 0.20%, 0.25%, and 0.30%.

[0067] Single factor test of sodium tripolyphosphate: prepare a composite phosphate aqueous solution, fix the concentration of trisodium phosphate at 0.24%, the concentration of sodium pyrophosphate at 0.20%, soak for 14 hours, and set the concentrations of sodium tripolyphosphate at 0.06%, 0.12%, 0.18%, 0.24%, and 0.30%.

[0068] Single factor test of immersion time: prepare composite phosphate solution, fix the concentration of trisodium phosphate at 0.24%, the concentration of sodium pyrophosphate at 0.20%, the concentration of sodium tripolyphosphate at 0.18%, and set the immersion time to 10h, 12h, 14h, 16h, and 18h.

[0069] Prepare different concentrations of liquid with 100% water of raw meat according to the above ratio, soak the trimmed pig stomach in the liquid, stir for 5 minutes every 1 hour in the first 2 hours of marinating, and marinate for the rest of the time, and control the ambient temperature at 4-7℃. Rinse the pig stomach with clean water twice after soaking, and boil it at 95℃ for 15 minutes. Figure 1-4 And Table 1 and Table 2.

[0070] Table 1 Phosphate compounding factor level table

[0071]

[0072] Table 2 Phosphate compounding test results and range analysis

[0073]

[0074] Depend on Figures 1 to 4 It can be seen that when the concentration of trisodium phosphate is 0.24%, the concentration of sodium pyrophosphate is 0.15%, the concentration of sodium tripolyphosphate is 0.18%, and the soaking time is 14h, the pork belly ripening rate of each group is the highest.

[0075] According to the single factor results, appropriate factors and levels were selected for L9(3 4 ) Orthogonal test optimization, factors and levels are shown in Table 1.

[0076] From the range analysis in Table 2, it can be seen that the order of influence of the four factors on the weight gain rate is A (trisodium phosphate) > B (sodium pyrophosphate) > D (immersion time) > C (sodium tripolyphosphate), and the optimal combination is A2B3C1D2.

[0077] Therefore, comprehensive Figure 1-4 As can be seen from the results of Table 1 and Table 2, the optimal combination of the present invention is: when trisodium phosphate is 0.24%, sodium pyrophosphate is 0.20%, sodium tripolyphosphate is 0.12%, and the soaking time is 14h, the maximum weight gain rate is 77.53%, and the water retention effect is the best.

[0078] Taking the application of compound moisture retaining agent in pig tripe as an example, different acidity regulators have different effects on the pig tripe ripening yield.

[0079] Specifically, the single factor test method was used to determine the effects of sodium carbonate, sodium bicarbonate, citric acid and sodium citrate on the yield of pork belly ripening.

[0080] Among them, the single factor test of sodium carbonate: prepare the aqueous solution, fix the concentration of trisodium phosphate at 0.24%, the concentration of sodium pyrophosphate at 0.20%, the concentration of sodium tripolyphosphate at 0.12%, the soaking time is 14h, and the sodium carbonate concentration is set to 0.05%, 0.10%, 0.15%, 0.20%, and 0.25%.

[0081] Single factor test of sodium bicarbonate: prepare aqueous solution, fix the concentration of trisodium phosphate at 0.24%, the concentration of sodium pyrophosphate at 0.20%, the concentration of sodium tripolyphosphate at 0.12%, soak for 14h, and set the concentration of sodium bicarbonate at 0.05%, 0.10%, 0.15%, 0.20%, and 0.25%.

[0082] Citric acid single factor test: prepare aqueous solution, fix the concentration of trisodium phosphate at 0.24%, the concentration of sodium pyrophosphate at 0.20%, the concentration of sodium tripolyphosphate at 0.12%, the concentration of sodium carbonate at 0.10%, the concentration of sodium bicarbonate at 0.10%, soak for 14h, and set the citric acid concentrations at 0.01%, 0.02%, 0.03%, 0.04%, and 0.05%.

[0083] Single factor test of sodium citrate: prepare aqueous solution, fix the concentration of trisodium phosphate at 0.24%, the concentration of sodium pyrophosphate at 0.20%, the concentration of sodium tripolyphosphate at 0.12%, soak for 14h, and set the concentration of sodium citrate at 0.01%, 0.03%, 0.05%, 0.07%, and 0.09%.

[0084] Prepare different concentrations of liquid with 100% water of raw meat according to the above ratio, soak the trimmed pig stomach in the liquid for 14 hours, stir for 5 minutes every 1 hour in the first 2 hours of marinating, and marinate for the rest of the time, and control the ambient temperature at 4-7℃. Rinse the pig stomach with clean water twice after soaking, and boil it at 95℃ for 15 minutes. See the specific results Figure 5-8 And Tables 3 and 4.

[0085] Table 3 Acidity regulator compounding factor level table

[0086]

[0087] Table 4 Acidity regulator test results and range analysis factors

[0088]

[0089] Depend on Figure 5-8 It can be seen that the cooked pork belly yield is the highest when the concentration of sodium carbonate is 0.10%, the concentration of sodium bicarbonate is 0.15%, the concentration of citric acid is 0.02%, and the concentration of sodium citrate is 0.03%.

[0090] According to the single factor results, appropriate factors and levels were selected for orthogonal test optimization. The factors and levels are shown in Table 3.

[0091] From the range analysis in Table 4, it can be seen that the order of influence of the four factors on weight gain rate is A (sodium carbonate) > C (citric acid) > B (sodium bicarbonate) > D (sodium citrate), and the optimal combination is A2B1C2D 3。

[0092] Therefore, comprehensive Figure 1-4 As can be seen from the results of Table 3 and Table 4, the optimal combination of the present invention is: when the sodium carbonate is 0.10%, the sodium bicarbonate is 0.10%, the citric acid is 0.02%, and the sodium citrate is 0.05%, the weight gain rate is as high as 80.51%, the pH value of the pig stomach is 7.33, the water retention effect is the best, and the pig stomach has no alkaline taste or odor.

[0093] Fig. 9 The effects of different concentrations of glycine on the sensory properties of pig tripe were revealed.

[0094] The specific experimental method is: prepare aqueous solution, fix the concentration of trisodium phosphate at 0.24%, fix the concentration of sodium pyrophosphate at 0.20%, fix the concentration of sodium tripolyphosphate at 0.12%, fix the concentration of sodium bicarbonate at 0.10%, fix the concentration of sodium carbonate at 0.10%, fix the concentration of sodium citrate at 0.05%, fix the concentration of citric acid at 0.02%, fix the soaking time at 14h, and set the concentration of glycine at 0.010%, 0.015%, 0.020%, 0.025%, and 0.030%.

[0095] Prepare different concentrations of liquid with 100% water of raw meat according to the above ratio, soak the trimmed pork belly in the liquid for 14 hours, stir for 5 minutes every 1 hour in the first 2 hours of marinating, and marinate for the rest of the time, and control the ambient temperature at 4-7℃. Rinse the pork belly twice with clean water after soaking, boil it in water at 95℃ for 15 minutes, and then conduct sensory evaluation.

[0096] Sensory evaluation method: 10 people aged between 18 and 50 were randomly selected to conduct sensory evaluation on taste and smell, with each indicator having a score of 50 points.

[0097] Depend on Fig. 9 It can be seen that when the glycine concentration was 0.03%, the sensory score of pork tripe was the highest.

[0098] The application results of the composite moisture retaining agent of the present invention and the improved product on the market in pig stomach were compared.

[0099] Example 1

[0100] A composite moisture retaining agent comprises the following components in parts by weight: 22 parts of trisodium phosphate, 19 parts of sodium pyrophosphate, 12 parts of sodium tripolyphosphate, 9 parts of sodium bicarbonate, 8 parts of sodium carbonate, 5 parts of sodium citrate, 3 parts of glycine, 1 part of citric acid and 14 parts of trehalose.

[0101] Example 2

[0102] A composite moisture retaining agent comprises the following components in parts by weight: 23 parts of trisodium phosphate, 21 parts of sodium pyrophosphate, 14 parts of sodium tripolyphosphate, 11 parts of sodium bicarbonate, 10 parts of sodium carbonate, 7 parts of sodium citrate, 4 parts of glycine, 3 parts of citric acid and 15 parts of trehalose.

[0103] Example 3

[0104] A composite moisture retaining agent comprises the following components in percentages: 24% trisodium phosphate, 20% sodium pyrophosphate, 12% sodium tripolyphosphate, 10% sodium bicarbonate, 10% sodium carbonate, 5% sodium citrate, 3% glycine, 2% citric acid and 14% trehalose.

[0105] Comparative Example 1

[0106] Tester phosphorus-free water retaining agent M02.

[0107] Comparative Example 2

[0108] Dongheng Huadao compound protease.

[0109] Example 1, Example 2, Example 3, Comparative Example 1, and Comparative Example 2 were applied to pig stomachs, and the pig stomach without the compound moisture retainer was used as a blank example. Specifically, the feed liquid was prepared at a ratio of raw meat: ice water: ingredients = 100:100:1, and the trimmed pig stomach was soaked in the feed liquid for 14 hours, stirred for 5 minutes every 1 hour within the first 2 hours of marinating, and marinated for the rest of the time, and the ambient temperature was controlled at 4-7°C. The soaked pig stomach was rinsed with clean water twice, boiled at 95°C for 15 minutes, and then evaluated.

[0110] The evaluation method is as follows: ① Ripening yield; ② Use a texture analyzer to measure elasticity (mm) and chewiness (mJ), the parameters are: pause time 20s, range 1000N, probe rise distance to sample 30mm, compression ratio 60%, test speed 60mm / s, starting force 0.8N. ③ Sensory evaluation: 10 people aged 18-50 were randomly selected to conduct sensory evaluation on taste, flavor and smell, with the scores of the two indicators being 40, 30 and 30 points respectively.

[0111] Table 5 Water retention effect of different compound water retaining agents in pig stomach

[0112]

[0113] As can be seen from Table 5, in terms of the yield rate, the yield rate of the blank example is 61.31%, while the yield rates of Examples 1, 2 and 3 of the present invention are 80.34%, 80.49% and 80.66%, respectively, which are significantly higher than the blank example. This shows that the use of the compound water-retaining agent of the present invention can significantly improve the yield rate of pig stomach and reduce the loss during processing. In particular, in Example 3, the yield rate reached 80.66%, which is about 19.35 percentage points higher than the blank example, which is almost 1.3 times the yield rate of the blank example. This significant improvement not only means higher economic benefits, but also means that the nutritional components and taste of the pig stomach can be better retained during processing. In contrast, the yield rates of Comparative Examples 1 and 2 were 78.09% and 72.67%, respectively. Although they are also higher than the blank example, the improvement is smaller than that of Examples 1 to 3. This further proves the superiority of the compound water-retaining agent of the present invention in improving the yield rate of pig stomach, which can effectively improve processing efficiency and product quality.

[0114] In terms of elasticity, except for Comparative Example 2, the other compound water-retaining agents have significant effects in improving the elasticity of pig tripe. In particular, the elasticities of Examples 1, 2, and 3 of the present invention are 2.51 mm, 2.54 mm, and 2.57 mm, respectively, which are higher than 2.49 mm of Comparative Example 1 and 1.82 mm of Comparative Example 2, and the elasticity of Example 3 is the highest, which indicates that the compound water-retaining agent of the present invention can effectively improve the elasticity of pig tripe, making it closer to the ideal taste.

[0115] In terms of chewiness, the chewiness values ​​of Example 1, Example 2 and Example 3 were 144.76 mJ, 147.39 mJ and 149.72 mJ, respectively, which were higher than 142.06 mJ of Comparative Example 1 and 98.43 mJ of Comparative Example 2. This further confirms that the composite water-retaining agent of the present invention can significantly improve the chewiness of the pig's stomach, making the pig's stomach more chewy and having a better taste when eaten.

[0116] Finally, in terms of sensory evaluation, the scores of Example 1, Example 2 and Example 3 were 83, 87 and 90, respectively, which were higher than 81 of Comparative Example 1 and 74 of Comparative Example 2, and Example 3 had the highest score. This shows that the composite water-retaining agent of the present invention not only has improved physical properties, but also has been recognized by consumers in terms of sensory evaluation, and has better market potential.

[0117] The compound moisture retainer of Example 3 of the present invention was applied to different raw materials, such as pork tripe, beef tripe, chicken gizzards and pork loin, to detect the ripening yield of the products. The blank group was the raw material without adding the compound moisture retainer.

[0118] The liquid was prepared at a ratio of raw meat: ice water: ingredients = 100:100:1. The trimmed raw meat was soaked in the liquid for 14 hours. Stir for 5 minutes every 1 hour in the first 2 hours of marinating. The rest of the time, the ambient temperature was controlled at 4-7°C. The raw materials were rinsed twice with clean water after soaking, and boiled at 95°C for 15 minutes before evaluation. The results are shown in Table 6.

[0119] Table 6 Water retention effect of compound water-retaining agent in different raw materials

[0120]

[0121] As can be seen from Table 6, the composite moisture retaining agent of the present invention increases the ripening yield of pork tripe to 80.17%, increases the ripening yield of beef tripe to 96.43%, increases the ripening yield of chicken gizzard to 90.31%, and increases the ripening yield of pork loin to 87.66%, which are all much higher than the ripening yield of the blank group.

[0122] In summary, the composite water-retaining agent of the present invention includes nine raw materials, namely trisodium phosphate, sodium pyrophosphate, sodium tripolyphosphate, sodium bicarbonate, sodium carbonate, sodium citrate, citric acid, glycine and trehalose. The various raw materials cooperate with each other, which is not only convenient to use, but also can improve the taste of pickled meat products without peculiar smell, increase product yield, reduce ripening energy loss, and avoid the defects of excessive ripening and alkaline taste of products such as papain and baking soda in meat products. Phosphates have the functions of chelating metal ions and dissociating proteins in the pickling process, can open the organizational structure of meat products to improve water holding capacity, and can cooperate with other ingredients to better penetrate into meat products.

[0123] As the main components of phosphorus-free water retaining agents, sodium bicarbonate and sodium carbonate can destroy the lipid membrane on the surface of pig stomach, increase the intercellular space, and expose the hydrophilic groups due to alkaline hydrolysis and saponification reactions, thereby increasing the water holding capacity of meat products. At the same time, because carbonate has a small molecular weight, it can work well with phosphate to greatly increase the ion concentration in meat products. With the increase of ion concentration, it can not only improve the solubility and extraction ability of protein, but also make the concentration difference inside and outside the cell to achieve the effect of water absorption and weight gain. A small amount of citric acid can effectively reduce the raw bitter taste brought by carbonate to meat products. Trehalose and sodium citrate can effectively lock the water combined with cells and proteins, reduce the formation of ice crystals during quick freezing, and thus reduce the loss of ripening and thawing. Glycine can not only be used as a flavor enhancer to supplement and enhance the flavor of pig stomach itself and present a delicious taste, but also effectively reduce the raw bitter taste brought by carbonate.

[0124] Therefore, the compound moisture retaining agent formed by physical mixing of the above raw materials has good functionality. The prepared pork tripe has a full shape, crisp and tender meat, and delicious taste. It increases the output rate of pork tripe, effectively reduces the ripening loss and thawing loss, and has no peculiar smell.

[0125] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. It should be pointed out that a person skilled in the art can make several improvements and modifications without departing from the technical principles of the present invention, and these improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A composite water-retaining agent, characterized in that: The composition comprises or is composed of the following components in parts by mass: 22-24 parts of trisodium phosphate; 19-21 parts of sodium pyrophosphate; 12-14 parts of sodium tripolyphosphate; 9-11 parts of sodium bicarbonate; 8-10 parts of sodium carbonate; 5-7 parts of sodium citrate; 3-5 parts of glycine; 1-2 parts of citric acid; 14-16 parts of trehalose.

2. A composite water-retaining agent, characterized in that: The composition comprises or is composed of the following concentration components: Trisodium phosphate 0.16%~0.32%; sodium pyrophosphate 0.13%~0.22%; sodium tripolyphosphate 0.08%~0.20%; sodium bicarbonate 0.08%~0.18%; sodium carbonate 0.08%~0.18%; sodium citrate 0.03%~0.06%; glycine 0.15%~0.35%; citric acid 0.01%~0.03%; the rest is filled with trehalose.

3. A method for preparing a composite water-retaining agent, for preparing the composite water-retaining agent according to claim 1 or 2, characterized in that: The following steps are involved: Weigh sodium bicarbonate, sodium carbonate, glycine and trehalose according to proportion, and physically mix them evenly to form a primary mixed ingredient; Weigh trisodium phosphate, sodium pyrophosphate, sodium tripolyphosphate, sodium citrate and citric acid in proportion, and physically mix them with the initial mixed ingredients.

4. Use of the composite water-retaining agent according to claim 1 or 2 in meat products.

5. A boiled pork tripe, characterized in that: include: Pork tripe, water, and the composite water-retaining agent as claimed in claim 1 or 2.

6. The boiled pork belly according to claim 5, characterized in that: The water is ice water, and the weight ratio of the pig stomach, the ice water and the compound water retaining agent is 90-110:90-110:

1.

7. A method for preparing boiled pork tripe, for preparing the boiled pork tripe as claimed in claim 5 or 6, characterized in that: The following steps are involved: Clean and shape the pig stomach, remove the oily edges and inedible parts, and cut into even slices; First, add the compound water-retaining agent into water according to the proportion, and stir evenly until it is completely dissolved to form a feed liquid; Put the processed pork belly into the liquid for marinating; Rinse and ripen the marinated pork belly; Soak the cooked pork belly in water; Drain the soaked pork belly and pack it for quick freezing.

8. The method for preparing boiled pork tripe according to claim 7, characterized in that: The pickling time is 12 to 16 hours. Stir regularly within 2 to 4 hours before pickling, and marinate quietly for the rest of the time. The pickling temperature is controlled at 4 to 7°C.

9. The method for preparing boiled pork tripe according to claim 7, characterized in that: The aging temperature is 90-95°C and the time is 15-20 minutes.

10. The method for preparing boiled pork tripe according to claim 7, characterized in that: The water is ice water, the soaking time of the ice water is 6 to 16 hours, and the ambient temperature is controlled at 4 to 7°C; the pig stomach is put into a quick-freezing storage for quick freezing, wherein the temperature of the quick-freezing storage is below -30°C, and the pig stomach is quickly frozen until the center temperature drops to below -18°C.

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