Meat product water-retaining agent composition as well as preparation method and application thereof

Abstract

The invention relates to a water-retaining agent composition for meat products as well as a preparation method and application of the water-retaining agent composition, the water-retaining agent composition comprises the following components in parts by weight: 30-80 parts of basic amino acid, 10-50 parts of amino acid salt, 2-4 parts of colloid and 30-60 parts of starch, and the water-retaining agent composition does not contain phosphate and / or carbonate. The invention relates to a meat product containing the water-retaining agent composition, wherein the amount of the water-retaining agent composition accounts for 0.5-1.5% of the total weight of the meat product. According to the present invention, the significant compounding effect of the alkaline amino acid, the starch and the colloid is fully utilized, the functional complementation principle of various raw materials can be performed to produce the synergistic effect, such that the original taste of the meat product can be improved, the yield of the meat product can be improved, and the industrial processing trace can be reduced.

Description

Technical Field

[0001] The present invention relates to the technical fields of food processing and food additive applications, and specifically provides a water retention agent composition without phosphorus and carbonate for meat products (especially braised meat), and its preparation method and application. Background Art

[0002] Braised meat is a traditional Chinese cuisine. In the current prior art, in order to improve the yield rate, the commonly adopted method is to add phosphates or carbonates during the tumbling or injection stage. There is also a part of the prior art that uses a mixture of starch and a large amount (more than 10% by weight) of carrageenan. However, doing so has several obvious defects. The use of phosphates makes the product brittle, and the taste is very different from that of traditional braised meat, and the problem of excessive phosphorus content is widespread; after tumbling with carbonates, a huge amount of foam will appear during the ripening of the product, affecting the processing efficiency of the factory, and carbonates will cause problems such as alkaline taste and internal holes in the product; although the use of starch and a large amount of colloids seems to be able to overcome the above problems, because braised meat usually adopts a marinating process, a large amount of carrageenan will dissolve into the marinade during the marinating and cooking process, resulting in the marinade becoming viscous and the shelf life becoming shorter, affecting the use time of the marinade.

[0003] There is an urgent need in this field for a water retention agent composition for meat products (especially braised meat), which can not only maintain or improve the taste, flavor and texture of meat products, but also will not make the marinade viscous and extend the use time of the marinade. Summary of the Invention

[0004] To this end, the present invention provides a water retention agent composition mainly composed of basic amino acids and amino acid salts, supplemented with starch and a small amount (less than) of carrageenan, which not only perfectly overcomes various defects existing in the prior art, but also makes the taste, flavor and texture of the product exceed those of traditional braised meat products. Specifically, the present invention solves the technical problems existing in the prior art through the following technical solutions:

[0005] 1. A water retention agent composition, which comprises the following components or consists of the following components:

[0006] (a) 30 - 80 parts by weight of basic amino acids,

[0007] (b) 10 - 50 parts by weight of amino acid salts or their analogues,

[0008] (c) 2 - 4 parts by weight of colloid,

[0009] (d) 30 - 65 parts by weight of starch; and

[0010] wherein the water retention agent composition does not contain phosphates and / or carbonates.

[0011] 2. The water retention agent composition according to item 1, which comprises the following components or consists of the following components:

[0012] (a) 30 - 60 parts by weight of basic amino acids;

[0013] (b) 10 - 20 parts by weight of amino acid salts;

[0014] (c) 2 - 3 parts by weight of colloid;

[0015] (d) 30 - 60 parts by weight of starch; and

[0016] wherein the water retention agent composition does not contain phosphates and carbonates.

[0017] 3. The water retention agent composition according to item 1 or 2, wherein the basic amino acids are selected from the group consisting of arginine, lysine, and histidine, preferably arginine, and more preferably L-arginine.

[0018] 4. The water retention agent composition according to any one of items 1 - 3, wherein the amino acid salt is the sodium salt, potassium salt, or analog thereof of an amino acid selected from the group consisting of glycine, arginine, and lysine, preferably sodium glycinate or potassium glycinate, and preferably the analog is sodium hydroxymethylglycinate.

[0019] 5. The water retention agent composition according to any one of items 1 - 4, wherein the colloid is selected from the group consisting of seaweed colloid, plant colloid, and animal colloid, preferably selected from the group consisting of carrageenan, xanthan gum, guar gum, agar, gelatin, sodium alginate, locust bean gum, and konjac gum, and more preferably carrageenan.

[0020] 6. The water retention agent composition according to any one of items 1 - 5, wherein the starch is selected from the group consisting of tuber starches, legume starches, cereal starches, and vegetable starches, preferably selected from the group consisting of sweet potato starch, potato starch, cassava starch, mung bean starch, pea starch, wheat starch, corn starch, water chestnut powder, and lotus root starch.

[0021] 7. A method for preparing the water retention agent composition according to any one of items 1 - 6, which comprises the following steps:

[0022] (1) Sieving each of the components in the water retention agent composition; and

[0023] (2) Mixing the components obtained in step (1) to form the water retention agent composition.

[0024] 8. A meat product, which comprises the following components or consists of the following components:

[0025] Raw meat;

[0026] The water retention agent composition according to any one of items 1 - 6;

[0027] A flavoring agent, which comprises components selected from the group consisting of table salt, granulated sugar, monosodium glutamate, pepper powder, nutmeg powder, ginger powder and garlic powder; and

[0028] Water.

[0029] 9. The meat product according to item 8, wherein the amount of the water retaining agent composition accounts for 0.5-1.5% of the total weight of the meat product, preferably 0.3%-1%.

[0030] 10. The meat product according to item 8 or 9, wherein the source of the raw meat is selected from the group consisting of pigs, cows, sheep, chickens and ducks.

[0031] 11. The meat product according to any one of items 8-10, wherein the meat product is marinated meat, preferably marinated beef, marinated mutton, marinated pork, marinated chicken and marinated duck.

[0032] 12. A method for preparing the meat product according to any one of items 8-11, which comprises the following steps:

[0033] (1) Ingredients preparation, which includes mixing the water retaining agent composition according to any one of items 1-6 with a flavoring agent and ice water to make a tumbling liquid;

[0034] (2) Tumbling, which includes contacting the raw meat with the tumbling liquid for tumbling treatment;

[0035] (3) Marinating, which includes leaving the product obtained in step (2) standing overnight; and

[0036] (4) Braising, which includes cooking the product obtained in step (3) in a steaming furnace to obtain the meat product.

[0037] 13. The method according to item 12, wherein the weight of the tumbling liquid in step (1) is 15-45% of the weight of the raw meat.

[0038] 14. The method according to item 12 or 13, wherein the tumbling in step (2) is vacuum tumbling carried out under one or more of the following conditions:

[0039] (1) The vacuum degree of the tumbling tank is 0.07-0.09 mPa, preferably 0.08 mPa;

[0040] (2) The rotation speed of the tumbling tank is 8-25 r / min, preferably 10-12 r / min;

[0041] (3) The tumbling is carried out at 4-15 °C, preferably 6-10 °C; and / or

[0042] (4) The tumbling is carried out for 60 - 300 minutes, preferably 60 - 100 minutes.

[0043] 15. The method according to any one of items 12 - 14, wherein the marinating in step (3) is carried out at 4 - 8 °C for 10 - 20 hours, preferably at 4 - 6 °C for 12 - 16 hours.

[0044] 16. The method according to any one of items 12 - 15, wherein the ripening in step (4) is carried out at 90 - 100 °C for 15 - 30 minutes, and then at 75 - 90 °C for 1 - 3 hours.

[0045] 17. The method according to any one of items 12 - 16, further comprising a step of thawing and / or trimming the raw meat before step (1), preferably the thawing of the raw meat includes thawing the frozen raw meat at room temperature until the core temperature of the meat reaches -5 °C to -8 °C, and preferably the trimming includes removing the parts that affect the taste in the raw meat and / or cutting the raw meat.

[0046] 18. The method according to item 17, wherein the parts that affect the taste are selected from the following group: large pieces of fat, minced meat, lymph, and miscellaneous oil.

[0047] 19. The method according to item 17, wherein the raw meat is cut into pieces of 50 - 500 grams each, preferably cut into pieces of 100 - 300 grams each.

[0048] 20. The method according to any one of items 12 - 19, further comprising a step of cooling, packaging, and / or sterilization after step (4), preferably the cooling includes cooling the product obtained in step (4) at 4 °C overnight, preferably the packaging includes vacuum packaging according to the weight specification, and preferably the sterilization includes sterilizing the obtained product at 95 °C for 15 minutes or at 121 °C for 10 minutes.

[0049] 21. The meat product according to any one of items 8 - 11 or the meat product prepared by the method according to any one of items 12 - 20, wherein compared with the meat product that does not contain the water retention agent composition described in any one of items 1 - 6 or the meat product not prepared by the method described in any one of items 12 - 20:

[0050] (1) The yield rate increases by at least 3%, preferably 10%;

[0051] (2) The hardness increases by at least 14%, preferably 21%;

[0052] (3) The elasticity increases by at least 13%, preferably 38%;

[0053] (4) The chewiness increases by at least 6%, preferably 19%;

[0054] (5) The shear force increases by at least 20%, preferably 29%;

[0055] (6) The appearance score increases by at least 7%, preferably 33%;

[0056] (7) The tenderness score increases by at least 5%, preferably 30%;

[0057] (8) The chewiness score increases by at least 10%, preferably 43%; and / or

[0058] (9) The overall preference score increases by at least 7%, preferably 36%.

[0059] To make the technical solutions of the present invention clearer, the present invention will be further described in detail below in conjunction with specific embodiments. Detailed Description of the Invention

[0061] 1. The water-retaining agent composition of the present invention

[0062] In one aspect, the present invention provides a water retention agent composition for meat products, which comprises the following components or consists of the following components: (a) basic amino acids; (b) amino acid salts or analogues thereof; (c) gums; and (d) starches. In one embodiment, the water retention agent composition does not contain phosphates and / or carbonates. In one embodiment, the water retention agent composition does not contain phosphates and carbonates.In one embodiment, the water retention agent composition comprises the following components or consists of the following components: (a) 30 - 80, 30 - 75, 30 - 70, 30 - 65, 30 - 60, 30 - 55, 30 - 50, 30 - 45, 30 - 40, 30 - 35, 35 - 80, 35 - 75, 35 - 70, 35 - 65, 35 - 60, 35 - 55, 35 - 50, 35 - 45, 35 - 40, 40 - 80, 40 - 75, 40 - 70, 40 - 65, 40 - 60, 40 - 55, 40 - 50, 40 - 45, 45 - 80, 45 - 75, 45 - 70, 45 - 65, 45 - 60, 45 - 55, 45 - 50, 50 - 80, 50 - 75, 50 - 70, 50 - 65, 50 - 60, 50 - 55, 55 - 80, 55 - 75, 55 - 70, 55 - 65, 55 - 60, 60 - 80, 60 - 75, 60 - 70, 60 - 65, 65 - 80, 65 - 75, 65 - 70, 70 - 80, 70 - 75 or 75 - 80 parts by weight of a basic amino acid, (b) 10 - 50, 10 - 45, 10 - 40, 10 - 35, 10 - 30, 10 - 25, 10 - 20, 10 - 15, 15 - 50, 15 - 45, 15 - 40, 15 - 35, 15 - 30, 15 - 25, 15 - 20, 20 - 50, 20 - 45, 20 - 40, 20 - 35, 20 - 30, 20 - 25, 25 - 50, 25 - 45, 25 - 40, 25 - 35, 25 - 30, 30 - 50, 30 - 45, 30 - 40, 30 - 35, 35 - 50, 35 - 45, 35 - 40, 40 - 50, 40 - 45 or 45 - 50 parts by weight of an amino acid salt or an analogue thereof, (c) 2 - 4, 2 - 3.5, 2 - 3, 2 - 2.5, 2.5 - 4, 2.5 - 3.5, 2.5 - 3, 3 - 4, 3 - 3.5 or 3.5 - 4 parts by weight of a colloid, and (d) 30 - 65, 30 - 60, 30 - 55, 30 - 50, 30 - 45, 30 - 40, 30 - 35, 35 - 65, 35 - 60, 35 - 55, 35 - 50, 35 - 45, 35 - 40, 40 - 65, 40 - 60, 40 - 55, 40 - 50, 40 - 45, 45 - 65, 45 - 60, 45 - 55, 45 - 50, 50 - 65, 50 - 60, 50 - 55, 55 - 65, 55 - 60 or 60 - 65 parts by weight of starch; wherein the water retention agent composition does not contain phosphates and / or carbonates. In one embodiment, the water retention agent composition, which comprises the following components or consists of the following components: (a) 30 - 60 parts by weight of a basic amino acid; (b) 10 - 20 parts by weight of an amino acid salt; (c) 2 - 3 parts by weight of a colloid; (d) 30 - 60 parts by weight of starch, and wherein the water retention agent composition does not contain phosphates and carbonates.

[0068] In one embodiment, the basic amino acid is selected from the group consisting of arginine, lysine, and histidine. In one embodiment, the basic amino acid is arginine. In one embodiment, the basic amino acid is lysine. In one embodiment, the basic amino acid is histidine. In one embodiment, the basic amino acid is L-arginine. In one embodiment, the amino acid salt is the sodium salt or potassium salt of an amino acid selected from the group consisting of glycine, arginine, and lysine. In one embodiment, the amino acid salt is sodium glycinate or potassium glycinate. In one embodiment, the amino acid salt is sodium glycinate. In one embodiment, the analogue of the amino acid salt is sodium hydroxymethylglycinate. In one embodiment, as a constituent unit of meat product protein, amino acids can be absorbed by the human body at a relatively high dosage without side effects, and their safety is much higher than that of chemical water retention agents. In one embodiment, the basic amino acids (such as arginine) and amino acid salts (such as sodium glycinate) used in the present invention are both basic. When combined, they can effectively increase the pH of the meat product while not increasing the ionic strength of the system, thus avoiding the dissolution of proteins and being able to well maintain the original fiber texture and state of the meat.

[0069] In one embodiment, the colloid is selected from the group consisting of seaweed colloid, plant colloid, and animal colloid. In one embodiment, the colloid is selected from the group consisting of carrageenan, xanthan gum, guar gum, agar, gelatin, sodium alginate, locust bean gum, and konjac gum. In one embodiment, the colloid is carrageenan. In one embodiment, the ratio of the addition amount of the colloid to the addition amount of the basic amino acid is 1:40 - 1:7.5. In one embodiment, the ratio of the addition amount of the colloid to the addition amount of the basic amino acid is 1:40, 1:35, 1:30, 1:25, 1:20, 1:15, 1:10, or 1:7.5. In one embodiment, the ratio of the addition amount of the colloid to the addition amount of the amino acid salt or its analogue is 1:25 - 1:2.5. In one embodiment, the ratio of the addition amount of the colloid to the addition amount of the basic amino acid is 1:25, 1:20, 1:15, 1:10, 1:7.5, 1:5, or 1:2.5. In one embodiment, the carrageenan used in the present invention is a water-soluble nonlinear gel polymer polysaccharide. Due to the different binding positions of sulfate groups therein, K-type (Kappa) carrageenan can increase the viscosity of the pickling solution during tumbling and injection, ensuring that the pickling solution will not be largely separated out during pickling, thereby ensuring the stability of product quality.

[0070] In one embodiment, the starch is selected from the group consisting of tuber starches, legume starches, cereal starches, and vegetable starches. In one embodiment, the starch is selected from the group consisting of sweet potato starch, potato starch, tapioca starch, mung bean starch, pea starch, wheat starch, corn starch, water chestnut powder, and lotus root starch. In one embodiment, the starch is pea starch. In one embodiment, the legume starch (such as pea starch) used in the present invention has a small particle size itself, and the swelling and viscosity increase are very small after being dissolved in water. It can be partially carried into the interior of the meat by the pickling solution. After cooking, the product has a high hardness and relatively slow retrogradation, which is very suitable for sauced meat products.

[0071] 2. Preparation method of the water retention agent composition of the present invention

[0072] In one aspect, the present invention provides a method for preparing the water retention agent composition of the present invention, which comprises the following steps: (1) sieving each component in the water retention agent composition of the present invention; and (2) mixing the components obtained in step (1) to form the water retention agent composition. In one embodiment, step (1) includes sieving each component in the emulsifier composition through a sieve with a mesh number of 40, 60, or 80.

[0073] 3. Meat products of the present invention

[0074] In one aspect, the present invention provides a meat product, which comprises the following components or consists of the following components: (1) raw meat; (2) the water retention agent composition of the present invention; (3) a flavoring agent; and (4) water. In one embodiment, the flavoring agent is selected from the group consisting of: table salt, granulated sugar, pepper, nutmeg powder, ginger powder, and garlic powder. In one embodiment, the water is ice water. In one embodiment, the water retention agent composition accounts for 0.3%-1.7%, 0.4%-1.6%, 0.5%-1.5%, 0.6%-1.4%, 0.7%-1.3%, 0.8%-1.2%, or 0.9%-1.1% of the total weight of the meat product. In one embodiment, the water retention agent composition accounts for 0.6%, 0.65%, 0.7%, 0.75%, 0.8%, 0.85%, 0.9%, 0.95%, 1%, 1.05%, 1.1%, 1.15%, 1.2%, 1.25%, 1.3%, 1.35%, or 1.4% of the total weight of the meat product. In one embodiment, the water retention agent composition accounts for 0.5%-1.5% of the total weight of the meat product. In one embodiment, the water retention agent composition accounts for 1.0% of the total weight of the meat product. In one embodiment, the basic amino acids + amino acid salts (e.g., arginine + sodium glycinate) contained in the water retention agent composition of the present invention have comparable or better weight gain ability when treating meat products compared with phosphates used in the prior art, relatively less protein is dissolved (less nutritional loss), and the meat block has higher strength, and it is particularly suitable for use in braised meat. Considering that the water retention agent composition needs to be retained inside the meat for a period of time in the processing technology and can only take effect after fully reacting with the meat, the gums and starches (e.g., carrageenan and pea starch) contained in the water retention agent composition of the present invention can effectively reduce the water leakage of the meat block during marinating. In one embodiment, the source of the raw meat is selected from the group consisting of: pigs, cows, sheep, chickens, and ducks. In one embodiment, the meat product is braised meat. In one embodiment, the meat product is selected from braised beef, braised mutton, braised pork, braised chicken, and braised duck. In one embodiment, the meat product is braised beef.

[0075] 4. Method for preparing the meat product of the present invention

[0076] In one aspect, the present invention provides a method for preparing the meat product of the present invention, which comprises the following steps: (1) ingredient preparation, which includes mixing the water retention agent composition of the present invention with a flavoring agent and water (e.g., ice water) to form a tumbling liquid; (2) tumbling, which includes contacting the raw meat with the tumbling liquid for tumbling treatment; (3) marinating, which includes allowing the product obtained in step (2) to stand overnight; and (4) braising, which includes cooking the product obtained in step (3) in a steaming oven to obtain the meat product.

[0077] In one embodiment, the weight of the tumbling liquid in step (1) is 10-50%, 10-45%, 10-40%, 10-35%, 10-30%, 10-25%, 10-20%, 10-15%, 15-50%, 15-45%, 15-40%, 15-35%, 15-30%, 15-25%, 15-20%, 20-50%, 20-45%, 20-40%, 20-35%, 20-30%, 20-25%, 25-50%, 25-45%, 25-40%, 25-35%, 25-30%, 30-50%, 30-45%, 30-40%, 30-35%, 35-50%, 35-45%, 35-40%, 40-50%, 40-45% or 45-50% of the weight of the raw meat.In one embodiment, the tumbling in step (2) is vacuum tumbling carried out under one or more of the following conditions: (1) the vacuum degree of the tumbling tank is 0.07 - 0.09 mPa, 0.07 - 0.085 mPa, 0.07 - 0.08 mPa, 0.07 - 0.075 mPa, 0.075 - 0.09 mPa, 0.075 - 0.085 mPa, 0.075 - 0.08 mPa, 0.08 - 0.09 mPa, 0.08 - 0.085 mPa or 0.085 - 0.09 mPa; (2) the rotation speed of the tumbling tank is 8 - 25 r / min, 8 - 22 r / min, 8 - 20 r / min, 8 - 18 r / min, 8 - 15 r / min, 8 - 12 r / min, 8 - 10 r / min, 10 - 25 r / min, 10 - 22 r / min, 10 - 20 r / min, 10 - 18 r / min, 10 - 15 r / min, 10 - 12 r / min, 12 - 25 r / min, 12 - 22 r / min, 12 - 20 r / min, 12 - 18 r / min, 12 - 15 r / min, 15 - 25 r / min, 15 - 22 r / min, 15 - 20 r / min, 15 - 18 r / min, 18 - 25 r / min, 18 - 22 r / min, 18 - 20 r / min, 20 - 25 r / min, 20 - 22 r / min or 22 - 25 r / min; (3) the tumbling is carried out at 4 - 15 °C, 4 - 12 °C, 4 - 10 °C, 4 - 8 °C, 4 - 6 °C, 6 - 15 °C, 6 - 12 °C, 6 - 10 °C, 6 - 8 °C, 8 - 15 °C, 8 - 12 °C, 8 - 10 °C, 10 - 15 °C, 10 - 12 °C or 12 - 15 °C; and / or (4) the tumbling is carried out for 60 - 300, 60 - 250, 60 - 200, 60 - 150, 60 - 120, 60 - 100, 60 - 80, 80 - 300, 80 - 250, 80 - 200, 80 - 150, 80 - 120, 80 - 100, 100 - 300, 100 - 250, 100 - 200, 100 - 150, 100 - 120, 120 - 300, 120 - 250, 120 - 200, 120 - 150, 150 - 300, 150 - 250, 150 - 200, 200 - 300, 200 - 250 or 250 - 300 minutes. In one embodiment, the tumbling in step (2) is vacuum tumbling carried out under one or more of the following conditions: (1) the vacuum degree of the tumbling tank is 0.08 mPa; (2) the rotation speed of the tumbling tank is 10 - 12 r / min; (3) the tumbling is carried out at 6 - 10 °C; and / or (4) the tumbling is carried out for 60 - 100 minutes.

[0078] In one embodiment, the marinating in step (3) is carried out at 4 - 8°C, 4 - 7°C, 4 - 6°C, 4 - 5°C, 5 - 8°C, 5 - 7°C, 5 - 6°C, 6 - 8°C, 6 - 7°C or 7 - 8°C for 10 - 20, 10 - 18, 10 - 15, 10 - 12, 12 - 20, 12 - 18, 12 - 15, 15 - 20, 15 - 18 or 18 - 20 hours. In one embodiment, the marinating in step (3) is carried out at 4 - 6°C for 12 - 16 hours.

[0079] In one embodiment, the ripening in step (4) is carried out at 90 - 100°C, 90 - 98°C, 90 - 95°C, 90 - 92°C, 92 - 100°C, 92 - 98°C, 92 - 95°C, 95 - 100°C, 95 - 98°C or 98 - 100°C for 15 - 30, 15 - 25, 15 - 20, 15 - 18, 18 - 30, 18 - 25, 18 - 20, 20 - 30, 20 - 25 or 25 - 30 minutes, and then at 75 - 90°C, 75 - 88°C, 75 - 85°C, 75 - 82°C, 75 - 80°C, 75 - 78°C, 78 - 90°C, 78 - 88°C, 78 - 85°C, 78 - 82°C, 78 - 80°C, 80 - 90°C, 80 - 88°C, 80 - 85°C, 80 - 82°C, 82 - 90°C, 82 - 88°C, 82 - 85°C, 85 - 90°C, 85 - 88°C or 88 - 90°C for 1 - 3, 1 - 2.5, 1 - 2, 1 - 1.5, 1 - 1.2, 1.2 - 3, 1.2 - 2.5, 1.2 - 2, 1.2 - 1.5, 1.5 - 3, 1.5 - 2.5, 1.5 - 2, 2 - 3, 2 - 2.5 or 2.5 - 3 hours.

[0080] In one embodiment, before step (1), it further includes the steps of thawing and / or trimming the raw meat. In one embodiment, the thawing of the raw meat includes thawing the frozen raw meat at room temperature until the center temperature of the meat reaches -5 to -10°C, -5 to -9°C, -5 to -8°C, -5 to -7°C, -5 to -6°C, -6 to -10°C, -6 to -9°C, -6 to -8°C, -6 to -7°C, -7 to -10°C, -7 to -9°C, -7 to -8°C, -8 to -10°C, -8 to -9°C, -8 to -10°C. In one embodiment, the trimming includes removing the parts that affect the taste in the raw meat and / or cutting the raw meat. In one embodiment, the parts that affect the taste are selected from the group consisting of large pieces of fat, minced meat, lymph, and miscellaneous oil. In one embodiment, the raw meat is cut into pieces of 50 - 500 grams, 50 - 450 grams, 50 - 400 grams, 50 - 350 grams, 50 - 300 grams, 50 - 250 grams, 50 - 200 grams, 50 - 150 grams, 50 - 100 grams, 100 - 500 grams, 100 - 450 grams, 100 - 400 grams, 100 - 350 grams, 100 - 300 grams, 100 - 250 grams, 100 - 200 grams, 100 - 150 grams, 150 - 500 grams, 150 - 450 grams, 150 - 400 grams, 150 - 350 grams, 150 - 300 grams, 150 - 250 grams, 150 - 200 grams, 200 - 500 grams, 200 - 450 grams, 200 - 400 grams, 200 - 350 grams, 200 - 300 grams, 200 - 250 grams, 250 - 500 grams, 250 - 450 grams, 250 - 400 grams, 250 - 350 grams, 250 - 300 grams, 300 - 500 grams, 300 - 450 grams, 300 - 400 grams, 300 - 350 grams, 350 - 500 grams, 350 - 450 grams, 350 - 400 grams, 400 - 500 grams, 400 - 450 grams, or 450 - 500 grams per piece.

[0081] In one embodiment, after step (4), it further includes steps of cooling, packaging and / or sterilization. In one embodiment, the cooling includes cooling the product obtained in step (4) overnight at 4°C. In one embodiment, the packaging includes vacuum packaging according to weight specifications. In one embodiment, the sterilization includes sterilizing the obtained product at 95°C for 15 minutes, at 98°C for 14 minutes, at 100°C for 13 minutes, at 105°C for 12 minutes, at 110°C for 11.5 minutes, at 115°C for 11 minutes, at 120°C for 10.5 minutes or at 121°C for 10 minutes.

[0082] In one embodiment, compared with meat products of the present invention or meat products prepared by the method according to the present invention and those prepared without using the water retention agent composition of the present invention or without using the method of the present invention: (1) the yield increases by at least 3%, at least 4%, at least 5%, at least 6%, at least 7%, at least 8%, at least 9% or at least 10%; (2) the hardness increases by at least 14%, at least 15%, at least 16%, at least 17%, at least 18%, at least 19%, at least 20% or at least 21%; (3) the elasticity increases by at least 13%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35% or at least 38%; (4) the chewiness increases by at least at least 6%, at least 8%, at least 10%, at least 12%, at least 14%, at least 16%, at least 18% or at least 19%; (5) the shear force increases by at least 20%, at least 21%, at least 22%, at least 23%, at least 24%, at least 25%, at least 26%, at least 27%, at least 28% or at least 29%; (6) the appearance score increases by at least 7%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30% or at least 33%; (7) the tenderness score increases by at least 5%, at least 10%, at least 15%, at least 20%, at least 25% or at least 30%; (8) the chewability score increases by at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40% or at least 43%; and / or (9) the overall preference score increases by at least 7%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35% or at least 36%.

[0083] 5. Advantages of the present invention

[0084] (1) The present invention uses the compound action of basic amino acids, colloids and starches, gives play to the advantages of various raw materials, adopts the method of making up for each other's deficiencies, enables the various raw materials to produce a synergistic effect, greatly improves the product yield on the basis of ensuring the firm texture of the braised meat, and reduces the processing marks;

[0085] (2) The water retention agent compound of the present invention has the characteristics of being easily soluble, easily dispersible, and having low viscosity. It can be used by tumbling or injection, and can obtain products with higher yield.

[0086] (3) On the basis of the above compounding effect, it can further enhance the gel property and water retention property of meat products, and finally obtain meat products (such as braised meat products) with higher hardness, better elasticity, higher chewiness, higher fiber flexibility, and higher taste score; and

[0087] (4) The meat products of the present invention do not contain phosphates and carbonates, avoiding the alkaline taste of braised meat caused by adding carbonates and the problem of deteriorated taste caused by adding phosphates, and having a low amount of gum, which will not cause the brine to become viscous, thereby prolonging the use time of the brine. Detailed implementation manners

[0088] The present invention will be further described below in conjunction with specific embodiments, but these specific embodiments should not be construed as limiting the protection scope of the present invention. Those skilled in the art can make various changes or modifications to these specific embodiments without departing from the technical solution scope of the present invention, and the modified implementation manners still fall within the protection scope of the present invention.

[0089] All chemical substances or products used in the embodiments are commercially available.

[0090] Example 1. Water retention agent composition 1 of the present invention and braised meat product 1 of the present invention

[0091] This example relates to a water retention agent composition 1 for braised meat, which contains the following components by weight percentage: (a) 30% of L-arginine, (b) 10% of sodium glycinate, (c) 2% of carrageenan, and (d) 58% of pea starch; and wherein the water retention agent composition does not contain phosphates and / or carbonates.

[0092] Use the water retention agent composition 1 of the present invention to prepare the braised meat product 1 of the present invention:

[0093] The production process of the braised meat product includes: raw meat treatment - ingredient preparation - tumbling - marinating - cooking - cooling - packaging and sterilization.

[0094] Raw meat treatment: After thawing 100 kg of beef shank meat, it is weighed, simply trimmed, and after removing large pieces of fat and minced meat, it is cut into pieces of about 500 grams each.

[0095] Ingredient preparation: Weigh 1% of the water retention agent composition 1 according to the weight of the meat, stir and dissolve it in 30 kg of water, and after stirring evenly, add salt, granulated sugar, monosodium glutamate, and spices.

[0096] Tumbling: Put the completely thawed raw meat into a vacuum tumbling tank for tumbling for 90 minutes, and control the tumbling temperature below 10°C;

[0097] Marinating: After tumbling, push it into a marinating room at 4 - 6°C for marinating for 16 hours;

[0098] Cooking: Braise the marinated beef. After boiling it over high heat (90 - 100°C) for 30 minutes, turn to low heat (75 - 90°C) and simmer for 1.5 hours;

[0099] Cooling: After braising, place it in a cold storage room (4 - 6°C) for cooling for 12 hours;

[0100] Packaging and sterilization: Cut the product into appropriate pieces, use vacuum packaging, and the packaged braised beef can be sterilized at 95°C for 15 minutes.

[0101] Comparative example 1. Comparative water retention agent composition 1 and comparative braised meat product 1

[0102] This comparative example relates to a comparative water retention agent composition 1 for braised beef, which, by weight percentage, comprises the following components: 45% of sodium tripolyphosphate; 10% of carrageenan; 50% of corn starch.

[0103] Use the comparative water retention agent composition 1 to prepare the comparative braised meat product 1. Its specific preparation method is exactly the same as that of Example 1 except that the comparative water retention agent composition 1 is used to replace the water retention agent composition 1 of the present invention.

[0104] Example 2. The water retention agent composition 2 of the present invention and the braised meat product 2 of the present invention

[0105] This example relates to a water retention agent composition 2 for braised meat, which, by weight percentage, contains the following components: (a) 58% of L-arginine, (b) 10% of sodium glycinate, (c) 2% of carrageenan, and (d) 30% of pea starch; and wherein the water retention agent composition does not contain phosphates and / or carbonates.

[0106] Use the water retention agent composition 2 of the present invention to prepare the braised meat product 2 of the present invention:

[0107] The production process of the braised meat product includes: raw meat treatment - ingredient preparation - tumbling - marinating - cooking - cooling - packaging and sterilization.

[0108] Raw meat treatment: After thawing the duck breast meat, weigh 100 kg, conduct simple trimming, remove large pieces of fat and minced meat, and then cut it into pieces of about 100 grams each.

[0109] Ingredient preparation: Weigh 0.5% of the water retention agent composition 2 according to the weight of the meat, stir and dissolve it in 30 kg of water, and after stirring evenly, add salt, granulated sugar, monosodium glutamate, and spices.

[0110] Tumbling: Put the completely thawed raw meat into a vacuum tumbling tank for tumbling for 120 minutes, and control the tumbling temperature below 10°C;

[0111] Marinating: After tumbling, push it into a marinating room at a temperature of 4 - 6°C and marinate for 10 hours;

[0112] Cooking: Braise the marinated duck meat. After boiling it over high heat (90 - 100°C) for 20 minutes, turn to low heat (75 - 90°C) and simmer for 1 hour;

[0113] Cooling: After braising, place it in a cold storage room (4 - 6°C) to cool for 10 hours;

[0114] Packaging and sterilization: Cut the product into appropriate pieces, use vacuum packaging, and the packaged braised duck meat can be sterilized at 121°C for 10 minutes.

[0115] Comparative Example 2. Comparative water - retaining agent composition 2 and comparative braised meat product 2

[0116] This comparative example relates to a comparative water - retaining agent composition 2 for braised meat, which, by weight percentage, includes the following components: 25% of sodium tripolyphosphate; 20% of sodium pyrophosphate; 10% of carrageenan; 45% of corn starch.

[0117] Prepare comparative braised meat product 2 using comparative water - retaining agent composition 2. Its specific preparation method is completely the same as that of Example 2 except that comparative water - retaining agent composition 2 is used to replace the water - retaining agent composition 2 of the present invention.

[0118] Example 3. Water - retaining agent composition 3 of the present invention and braised meat product 3 of the present invention

[0119] This example relates to a water - retaining agent composition 3 for braised meat, which, by weight percentage, contains the following components: (a) 50% of L - arginine, (b) 15% of sodium glycinate, (c) 3% of carrageenan, and (d) 32% of pea starch; and wherein the water - retaining agent composition does not contain phosphates and / or carbonates.

[0120] Prepare braised meat product 3 of the present invention using water - retaining agent composition 3 of the present invention:

[0121] The production process of the braised meat product includes: raw meat treatment - batching - tumbling - marinating - cooking - cooling - packaging and sterilization.

[0122] Raw meat treatment: After thawing 100 kg of lamb shank meat, weigh it, perform simple trimming, remove large pieces of fat and minced meat, and then cut it into pieces of about 500 grams per piece.

[0123] Ingredients: Weigh 0.5% of the water retention agent composition 3 according to the weight of the meat, stir and dissolve it in 30 kg of water. After stirring evenly, add salt, granulated sugar, monosodium glutamate and spices.

[0124] Tumbling: Put the completely thawed raw meat into a vacuum tumbling tank for tumbling for 100 minutes, and control the tumbling temperature below 10°C.

[0125] Marinating: After tumbling, push it into a marinating room at a temperature of 4 - 6°C and marinate for 16 hours.

[0126] Cooking: Braise the marinated duck meat. After boiling it over high heat (90 - 100°C) for 25 minutes, turn to low heat (75 - 90°C) and simmer for 1.5 hours.

[0127] Cooling: After braising, place it in a cold storage room (4 - 6°C) to cool for 12 hours.

[0128] Packaging and sterilization: Cut the product into appropriate pieces, use vacuum packaging, and the packaged marinated mutton can be sterilized at 121°C for 10 minutes.

[0129] Comparative Example 3. Comparing water retention agent composition 3 and comparative marinated meat product 3

[0130] This comparative example relates to a comparative water retention agent composition 3 for marinated meat, which, by weight percentage, includes the following components: 30% of sodium tripolyphosphate; 10% of sodium bicarbonate; 5% of sodium carbonate; 20% of sodium citrate; 35% of corn starch.

[0131] Use the comparative water retention agent composition 3 to prepare the comparative marinated meat product 3. Its specific preparation method is exactly the same as that of Example 3 except that the comparative water retention agent composition 3 is used to replace the water retention agent composition 3 of the present invention.

[0132] Example 4. Measurement indexes and results of meat products

[0133] For the meat products prepared in the above Examples 1 - 3 and Comparative Examples 1 - 3, the following indexes are measured:

[0134] (1) Yield

[0135] The yield (also known as the cooking yield) refers to the ratio of the weight of the meat product after cooking to the weight of the meat product before cooking. The level of the yield directly reflects the cooking loss, and reflects the economic benefits of the meat product and the level of cost control in the processing process. Under the condition that the raw material quality and processing technology are basically the same, the value of the yield can reflect the water retention property of the meat product (the ability of the meat product to retain water during the processing process). The better the water retention property of the meat product, the higher the yield after cooking, and vice versa.

[0136] Accurately weigh the weight of the meat products before and after aging. The weight of the meat products before aging is denoted as W1, and the weight of the meat products after aging is denoted as W2. Calculate the yield rate according to the following formula:

[0137]

[0138] (2) Texture

[0139] Hardness is the force (Newton, N) required for the meat product to reach a certain deformation. For braised meat products, it is usually in the range of 30 - 50 N. The higher the hardness, the better. Elasticity is the degree (%) to which the meat product returns to its pre-deformed state after removing the deforming force, reflecting the resilience ability of the meat product. It is usually in the range above 50%. The higher the elasticity, the better. Chewiness is the energy (Joule, J) required to simulate the human chewing process and evaluate the meat product from a semi-solid state to a swallowable state. Usually, when it is below 500 J, the higher the chewiness, the better. Use a LLOYD TA1Plus texture analyzer to measure the hardness, elasticity, and chewiness of different meat products respectively.

[0140] First, cut the braised meat products into pieces with a size of 20mm * 20mm * 20mm. During measurement, compress 30% of the sample height along the direction perpendicular to the muscle fiber. The parameter settings are: probe P50; pre-test speed 5mm / s; test speed 2mm / s; post-test speed 2mm / s; compression ratio 30%; measurement interval time 5s; trigger type automatic, trigger force 0.8N.

[0141] (3) Shear force

[0142] Shear force represents the magnitude of the force (in Newton) required to cut the braised meat product, and also represents the flexibility of the meat fibers. For braised meat products, it is usually in the range of 10 - 18 kgf. At the same yield rate, the higher the shear force of the braised meat, the tougher the meat fibers, indicating better product quality. Use a LLOYD TA1Plus texture analyzer to detect the shear force of the sample and control it with Texture Expert 4.0 software.

[0143] Cut the braised meat products into pieces with a size of 20mm * 20mm * 20mm, and test the shear force in the direction perpendicular to the muscle fiber of the meat sample. Use an HDP / BSW probe for measurement. The test mode is compression, the pre-test speed and the in-test speed are 2mm / s, the post-test speed is 10mm / s, and the trigger force is 5g. Make 10 parallels for each sample and take the average value.

[0144] (4) Sensory evaluation

[0145] Randomly select 30 people to form a double-blind evaluation group (neither the testers nor the tested know whether they are evaluating the comparative meat products or the meat products of the present invention), and score the appearance, mouthfeel, chewiness, alkaline taste and overall preference of different meat products respectively (with a full score of 10 points). The scoring criteria are strictly in accordance with Table 1.

[0146] Table 1. Sensory Evaluation Table of Braised Meat

[0147]

[0148] The measurement results are as follows:

[0149] 4.1 The measurement results of the product yield are shown in Table 2:

[0150] Table 2. Influence of Different Water Retaining Agent Combinations on the Product Yield of Braised Meat

[0151] Group Yield Example 1 88％ Comparative Example 1 80％ Example 2 84％ Comparative Example 2 81％ Example 3 87％ Comparative Example 3 82％

[0152] As shown in Table 2, the product yields of the meat products of the present invention are all greater than those of the comparative meat products (by 3.7% - 10%). Generally speaking, the water retaining agent combinations of the present invention can all enable the meat products of the present invention to achieve better water retention.

[0153] 3.7% - 10%). Generally speaking, the water retaining agent combinations of the present invention can all enable the meat products of the present invention to achieve better water retention.

[0154] 4.2 The measurement results of the texture are shown in Table 3 below:

[0155] Table 3. Influence of Different Water Retaining Agent Combinations on the Texture of Braised Meat

[0156] Group Hardness (N) Elasticity Chewiness Example 1 45±2 0.85±0.1 456±10 Comparative Example 1 37±4 0.75±0.1 400±10 Example 2 48±3 0.83±0.1 400±8 Comparative Example 2 40±3 0.70±0.1 375±10 Example 3 40±3 0.83±0.1 430±10 Comparative Example 3 35±3 0.60±0.1 360±10

[0157] As shown in Table 3, the hardness of the meat products of the present invention is higher than that of the comparative meat products (by 14.3% - 21.6%), indicating that the water retaining agent combination of the present invention makes the hardness of the braised meat of the present invention more satisfactory and not easily scattered when sliced; the elasticity of the meat products of the present invention is greater than that of the comparative meat products (by 13.3% - 38.3%); the chewiness of the meat products of the present invention is higher than that of the comparative meat products (by 6.7% - 19.4%). Generally speaking, the water retaining agent combinations of the present invention can all enable the meat products of the present invention to have better elasticity and higher chewiness while maintaining a relatively high hardness, thus having a better texture.

[0158] 4.3 The measurement results of the shear force are shown in Table 4 below:

[0159] Table 4. Influence of Different Water Retaining Agent Combinations on the Shear Force of Braised Meat

[0160] Group Shearing Force (N) Example 1 15.97±0.67 Comparative Example 1 12.32±0.34 Example 2 14.89±0.64 Comparative Example 2 12.33±0.68 Example 3 13.53±0.48 Comparative Example 3 10.54±0.33

[0161] As shown in Table 4, the shear force values of the meat products of the present invention are all higher than those of the comparative meat products (20.8% - 29.6% higher). Considering the comprehensive product yield and shear force results, the water retention agent composition of the present invention can enable the meat products of the present invention to achieve better water retention and higher toughness simultaneously.

[0162] The determination results of the sensory evaluation are shown in Table 5 below:

[0163] Table 5. Influence of different compositions on the sensory evaluation of braised meat (average value)

[0164] Group Appearance Moisture Content Chewability Alkaline Taste Liking Degree Example 1 9.6 9.1 9.3 9.7 9.5 Comparative Example 1 8.9 8.6 8.4 8.9 8.8 Example 2 9.1 9.1 8.9 9.5 9.1 Comparative Example 2 8.5 8.6 7.9 8.2 8.5 Example 3 9.2 9.0 9.3 9.1 9.0 Comparative Example 3 6.9 6.9 6.5 6.7 6.6

[0165] As shown in Table 5, the appearance scores of the meat products of the present invention are all better than those of the comparative meat products (7.0% - 33.3% higher); the tenderness scores of the meat products of the present invention are all better than those of the comparative meat products (5.8% - 30.4% higher); the chewiness scores of the meat products of the present invention are all better than those of the comparative meat products (10.7% - 43.1% higher); the alkaline taste scores of the meat products of the present invention are all better than those of the comparative meat products (9.0% - 35.8% higher); the overall preference degrees of the meat products of the present invention are all better than those of the comparative meat products (7.9% - 36.4% higher). The above data indicate that the respondents consider that the meat products of the present invention have bright appearance, fragrant and tender taste, and good chewiness, so the overall preference degree is significantly higher than that of the comparative meat products, and can meet the needs of consumers to a greater extent. In addition, the meat products of the present invention do not contain phosphates and carbonates, avoiding the alkaline taste of braised meat caused by the addition of carbonates and the problem of deteriorated taste caused by the addition of phosphates, and having a low amount of colloid, which will not cause the brine to become viscous, thus prolonging the service life of the brine.

[0166] The above is only the preferred embodiment of the present invention, and does not impose any form of limitation on the present invention. Although the specific implementation manners of the present invention have been described above, those skilled in the art should understand that this is only for illustration, and the protection scope of the present invention is defined by the appended claims. Those skilled in the art can make various changes or modifications to the above-disclosed technical content without departing from the technical solution scope of the present invention, and these changes and modifications all fall within the protection scope of the present invention.

Claims

1. A water-retaining agent composition, comprising or consisting of the following components: (a) 30-80 parts by weight of a basic amino acid, (b) 10-50 parts by weight of an amino acid salt or an analog thereof, (c) 2-4 parts by weight of colloid, (d) 30-65 parts by weight of starch; and The water retaining agent composition contains no phosphate and / or carbonate.

2. The water-retaining agent composition according to claim 1, comprising or consisting of the following components: (a) 30-60 parts by weight of a basic amino acid; (b) 10-20 parts by weight of an amino acid salt; (c) 2-3 parts by weight of colloid; (d) 30-60 parts by weight of starch; and The water retaining agent composition contains no phosphate and carbonate.

3. The water retaining agent composition according to claim 1 or 2, wherein the basic amino acid is selected from the group consisting of arginine, lysine and histidine, preferably arginine, more preferably L-arginine.

4. The water retaining agent composition according to any one of claims 1 to 3, wherein the amino acid salt is a sodium salt or potassium salt of an amino acid or an analog thereof selected from the group consisting of glycine, arginine and lysine, preferably sodium glycine or potassium glycine, and preferably the analog is sodium hydroxymethylglycine.

5. The water retaining agent composition according to any one of claims 1 to 4, wherein the colloid is selected from the group consisting of seaweed colloid, plant colloid and animal colloid, preferably selected from the group consisting of carrageenan, xanthan gum, guar gum, agar, gelatin, sodium alginate, locust bean gum and konjac gum, more preferably carrageenan.

6. The water-retaining agent composition according to any one of claims 1 to 5, wherein the starch is selected from the group consisting of potato starch, bean starch, cereal starch and vegetable starch, preferably selected from the group consisting of sweet potato starch, potato starch, cassava starch, mung bean starch, pea starch, wheat starch, corn starch, water chestnut powder and lotus root powder.

7. A method for preparing a water-retaining agent composition according to any one of claims 1 to 6, comprising the following steps: (1) sieving the components of the water-retaining agent composition separately; and (2) Mixing the components obtained in step (1) to prepare the water retaining agent composition.

8. A meat product comprising or consisting of the following components: Raw meat; The water retaining agent composition according to any one of claims 1 to 6; A seasoning, the seasoning comprising a component selected from the group consisting of salt, white sugar, sodium glutamate, pepper, nutmeg powder, ginger powder and garlic powder; and water.

9. The meat product according to claim 8, wherein the amount of the water retaining agent composition accounts for 0.5-1.5% of the total weight of the meat product, preferably 0.3%-1%.

10. The meat product according to claim 8 or 9, wherein the source of the raw meat is selected from the group consisting of pig, cattle, sheep, chicken and duck.

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