Composite nutrition enhancer for meat product, nutrition-enhanced meat product and processing method of nutrition-enhanced meat product

Abstract

The invention belongs to the technical field of meat product processing, and discloses a composite nutrition enhancer for a meat product, a nutrition-enhanced meat product and a processing method of the nutrition-enhanced meat product. The composite nutrition enhancer for meat products is an oil-in-water type emulsion, and is prepared by emulsifying the following raw materials: konjac gum gel liquid, which is a gel dispersion liquid obtained by heating konjac gum under an alkaline condition to form gel, neutralizing the gel, and shearing and dispersing the gel; the edible oil and fat is rich in Omega-3 polyunsaturated fatty acid; the invention discloses a jack fruit seed coat extract. The compound nutrition enhancer and the meat product enhanced by the compound nutrition enhancer provided by the invention can still keep an extremely low grease oxidation degree (for example, the peroxide value is obviously lower than that of a control group) and an extremely high nutrient retention rate after being subjected to freeze thawing, heating and long-term storage, so that the most difficult problem of instability in Omega-3 enhancement is fundamentally solved.

Description

Technical Field

[0001] This invention relates to the field of meat processing technology, specifically to compound nutrient fortifiers for meat products, nutrient-fortified meat products, and processing methods thereof. Background Technology

[0002] Meat is a core source of high-quality protein, vitamins, and minerals in the human diet. However, its inherent nutritional composition exhibits a significant imbalance, primarily manifested in a high proportion of saturated fatty acids in its fat composition, while the content of Omega-3 polyunsaturated fatty acids (such as alpha-linolenic acid), which have important health benefits, is extremely low, and it is almost entirely lacking in dietary fiber. Taking pork as an example, its Omega-3 content is typically less than 0.3g / 100g, and the ratio of Omega-6 to Omega-3 is severely imbalanced, which is detrimental to the prevention of chronic diseases with long-term consumption. Therefore, fortifying meat products to optimize their fatty acid composition and supplement dietary fiber has become an important research direction in the food industry.

[0003] Currently, there are two main technical approaches to Omega-3 fortification in meat products. One is through feed nutrition intervention during the livestock and poultry farming stage, adding substances rich in Omega-3 precursors such as flaxseed and algae powder to the feed, aiming for their conversion and deposition in the animal's body. However, this method has inherent drawbacks such as long production cycles, unstable and highly variable nutrient deposition efficiency, and high costs, making it difficult to precisely control the quality of the final product. The second approach is through direct exogenous addition during meat processing, such as directly mixing or injecting flaxseed oil or fish oil into the minced meat. However, Omega-3 polyunsaturated fatty acids are highly unsaturated chemically, making them highly susceptible to oxidative rancidity during processing, storage, and cooking, leading to loss of nutritional value, unpleasant flavors (rancidity), and potential harmful substances. More importantly, directly added liquid oils are prone to detaching and separating from the meat matrix during subsequent heat treatments (such as cooking and sterilization), resulting in decreased product yield, deteriorated texture, and worsened sensory quality.

[0004] To improve the dispersion and retention of oils, existing technologies often use edible colloids (such as carrageenan and xanthan gum) as stabilizers. However, most of these colloids form thermally reversible gels, and their network structure weakens significantly under high temperatures or freeze-thaw cycles, failing to provide a durable and stable physical protective barrier for sensitive oils. It is particularly noteworthy that while konjac gum (whose main component is konjac glucomannan) can form thermally irreversible gels under alkaline conditions, the necessary strong alkali and heated gelation environment drastically accelerates the oxidative hydrolysis of Omega-3 oils, creating an irreconcilable process paradox. Furthermore, exogenously added nutrients or additives are often incompatible with the natural color of meat products, affecting consumer acceptance.

[0005] In view of this, the present invention is proposed. Summary of the Invention

[0006] The present invention aims to solve at least one of the above technical problems, and provides a compound nutrient fortifier for meat products, nutrient-fortified meat products and processing methods thereof.

[0007] To achieve the above objectives, the first technical solution adopted by the present invention is as follows: A compound nutritional fortifier for meat products, which is an oil-in-water emulsion made by emulsifying raw materials including the following components: Konjac gum gel solution, wherein the konjac gum gel solution is a gel dispersion obtained by heating konjac gum under alkaline conditions to form a gel, followed by neutralization treatment and shear dispersion; Edible oils rich in Omega-3 polyunsaturated fatty acids; Jackfruit seed peel extract.

[0008] Preferably, by weight, its raw material composition includes: 60-70 parts of konjac gum gel liquid, 30-40 parts of edible oil, and 0.1-0.3 parts of jackfruit seed coat extract.

[0009] Preferably, in the konjac gum gel solution, the alkaline conditions for gel formation are a pH value of 9.5~10.5 and a heating temperature of 70~80℃; the pH value for the neutralization treatment is 6.8~7.0.

[0010] The second technical solution adopted in this invention is: A method for preparing a compound nutritional fortifier for meat products includes the following steps: Konjac gum was dispersed in water, heated under alkaline conditions to form a gel, cooled, neutralized, and then sheared to obtain konjac gum gel solution. The konjac gum gel liquid, edible oil rich in Omega-3 polyunsaturated fatty acids, and jackfruit seed peel extract are mixed and subjected to high-speed shear emulsification to obtain the composite nutrient fortifier.

[0011] Preferably, the alkaline conditions are achieved by adding an alkaline substance, which is at least one of sodium carbonate and potassium carbonate; the neutralization treatment is achieved by adding an acidity regulator, which is at least one of citric acid and lactic acid.

[0012] Preferably, the high-speed shear emulsification rotation speed is 10000~12000 r / min, and the emulsification time is 5~10 min; the average particle size of the oil particles in the composite nutrient fortifier is 10~50 μm.

[0013] The third technical solution adopted in this invention is: A method for processing fortified meat products includes the following steps: The compound nutrient fortifier described in any one of the first technical solutions, or the compound nutrient fortifier prepared according to any one of the preparation methods in the second technical solution, is added to the meat raw material.

[0014] Preferably, the compound nutritional fortifier is added to the meat raw material by injection.

[0015] Preferably, after adding the compound nutrient fortifier to the meat raw material, the process further includes a step of vacuum tumbling the meat raw material, with the following tumbling conditions: vacuum degree -0.08 ~ -0.09 MPa, temperature 2~4℃, and total tumbling time 2~3h.

[0016] The present invention also discloses fortified meat products obtained by any of the processing methods described in the third technical solution.

[0017] Compared with the prior art, the present invention has the following beneficial effects: This invention cleverly resolves the fundamental contradiction between the alkaline gelation process of konjac gum and the alkali- and heat-sensitive properties of Omega-3 oils through a reverse design approach of "first constructing the carrier independently, then loading the active ingredients." The konjac gum gel obtained through a specific "alkalization-heating-neutralization" process forms a thermally irreversible three-dimensional network that, during high-speed shear emulsification, firmly encapsulates and anchors a high proportion of oil droplets, creating a robust barrier against physical migration. Simultaneously, the natural polyphenols abundant in the compounded jackfruit seed peel extract exert a highly efficient chemical antioxidant effect at the gel-oil interface. This dual synergistic mechanism of "physical encapsulation and isolation" and "chemical in-situ antioxidant" allows the compound fortifier and its fortified meat products to maintain extremely low levels of oil oxidation (e.g., peroxide value significantly lower than the control group) and extremely high nutrient retention rates even after freeze-thaw cycles, heating, and long-term storage, fundamentally solving the most challenging instability problem in Omega-3 fortification. Detailed Implementation

[0018] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the examples. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0019] The first embodiment of the present invention provides a compound nutritional fortifier for meat products, which is an oil-in-water emulsion made by emulsifying raw materials including the following components: konjac gum gel liquid, which is a gel dispersion obtained by heating konjac gum under alkaline conditions to form a gel, followed by neutralization and shearing dispersion; edible oil rich in Omega-3 polyunsaturated fatty acids; and jackfruit seed peel extract.

[0020] The compound nutritional fortifier for meat products provided in this embodiment is essentially an oil-in-water (O / W) emulsion with a specially treated konjac gum gel network as the continuous phase, encapsulating oil droplets rich in Omega-3, and uniformly dispersing jackfruit seed coat extract.

[0021] The "konjac gum gel solution" is not ordinary konjac gum sol, but rather a gel dispersion obtained by heating konjac gum under alkaline conditions to form a gel, then adjusting the pH to neutral or weakly acidic and shearing it.

[0022] First, konjac gum is heated under alkaline conditions to form a gel. The purpose of this treatment is to induce deacetylation and intermolecular cross-linking of konjac glucomannan molecules, forming a thermally irreversible gel with a three-dimensional network structure. This gel does not melt during subsequent heat processing of meat products, providing the necessary thermal stability.

[0023] The resulting gel is then neutralized and sheared to disperse it; this process is the key turning point in resolving the process contradictions of this invention. An alkaline environment severely damages Omega-3 fatty acids. By subjecting the formed solid gel to high-speed shearing under neutral conditions, it is transformed into a colloidal dispersion containing a large number of microgel particles. This achieves a dual purpose: firstly, it eliminates the threat of alkalinity to subsequent oil additions, creating a safe carrier environment; secondly, it significantly increases the specific surface area and active sites of the gel, enabling it to more effectively adsorb at the oil-water interface during subsequent emulsification.

[0024] The konjac gel obtained through the above treatment constructs a robust, heat-resistant, and chemically safe physical encapsulation framework. It is not only a source of dietary fiber but also the foundation for subsequent stable high-content oils and integration with meat ingredients.

[0025] Traditionally, the strongly alkaline gelation environment of konjac gum has been considered a "forbidden zone" for Omega-3 oils. This invention introduces a crucial "neutralization" step, rapidly adjusting the system environment to neutral after the konjac gum has completed its stable network construction. This creates a safe and mild carrier for subsequently added sensitive oils. This step is not simply a pH adjustment, but rather a decisive transformation of the carrier's function from "gel formation" to "oil carrying," an insight that cannot be directly obtained from existing technologies by those skilled in the art. This process ensures both the structural strength of the functional carrier and the biostability of the active ingredients.

[0026] Edible oils rich in Omega-3 are the nutritional fortification target of this invention. Specific types of oils (such as flaxseed oil, fish oil, and algal oil) and specific Omega-3 contents are conventional methods that those skilled in the art can select based on cost and objectives.

[0027] Jackfruit seed peel extract, rich in flavonoids, phenolic acids, and other natural polyphenols, possesses strong antioxidant activity; it also contains stable natural red pigments. In this compound nutritional fortifier, it has a dual function: firstly, its polyphenolic components can quench free radicals, coupling with the physical barrier effect of konjac gel liquid to form a dual antioxidant defense system of "physical + chemical," specifically protecting Omega-3. Secondly, its red pigments can give the product a color close to that of natural meat, improving sensory degradation that may be caused by the addition of exogenous ingredients. Adding jackfruit seed peel extract to a carrier prepared from konjac gel liquid allows its active ingredients to be more evenly and persistently distributed at the oil-water interface, achieving synergistic effects.

[0028] The jackfruit seed coat extract used in this invention is obtained by commonly used active ingredient extraction methods. The extracted liquid can be spray-dried into powder for convenient use.

[0029] In some preferred embodiments, the raw material composition, by weight, includes: 60-70 parts of konjac gum gel liquid, 30-40 parts of edible oil, and 0.1-0.3 parts of jackfruit seed coat extract.

[0030] In some preferred embodiments, the alkaline conditions for gel formation in the konjac gum gel solution are a pH of 9.5 to 10.5 and a heating temperature of 70 to 80°C; the pH of the neutralization treatment is 6.8 to 7.0.

[0031] The second embodiment provides a method for preparing a compound nutritional fortifier for meat products, comprising the following steps: dispersing konjac gum in water, heating under alkaline conditions to form a gel, cooling and then neutralizing, and performing shear dispersion to obtain a konjac gum gel solution; mixing the konjac gum gel solution, an edible oil rich in Omega-3 polyunsaturated fatty acids, and a jackfruit seed coat extract, and performing high-speed shear emulsification to obtain the compound nutritional fortifier.

[0032] The core idea behind the preparation of konjac gum gel is to first independently construct a stable and fully functional carrier. Through a specific process of "alkalization and heating to form a gel – neutralization – shearing," the transformation of konjac gum from a common polysaccharide into a functionalized gel carrier is preferentially achieved. This ensures that the carrier is in a robust yet mildly oxidized state before contact with sensitive oils.

[0033] The alkaline conditions and heating temperature are the parameter ranges that ensure konjac gum undergoes sufficient deacetylation and cross-linking to form a strong, heat-irreversible gel. Those skilled in the art can select appropriate parameters based on known common methods for preparing konjac gels.

[0034] Neutralization and shear dispersion are performed. Neutralization occurs at a pH of 6.8–7.0. Citric acid and similar substances are common methods for pH adjustment in the food industry, and their specific types can be substituted equivalently without affecting the core process. Shear dispersion achieves emulsification by physically homogenizing and structurally complexing the prepared konjac gel, edible oil rich in Omega-3 polyunsaturated fatty acids, and jackfruit seed coat extract. The energy provided by high-speed shearing disperses the oil into tiny droplets and forces the konjac microgel particles and jackfruit extract components to adsorb and align at the oil-water interface, ultimately forming a stable composite emulsion structure.

[0035] The specific parameters for shear dispersion should be determined by those skilled in the art to achieve a stable emulsion, based on the shearing target and desired effect. The preferred particle size of the sheared emulsion is 10–50 μm, as this range contributes to the emulsion's injection permeability and physical stability. Controlling the shear rate and time to achieve the target particle size is a conventional technique in this field.

[0036] The third embodiment of the present invention provides a method for processing nutritionally fortified meat products, comprising the following steps: adding the aforementioned compound nutritional fortifier to meat raw materials.

[0037] The nutritional fortifier of this invention is not only a carrier but also a highly efficient quality improver. After being injected into meat products, the konjac gel network effectively lubricates muscle fibers and enhances water retention, thereby significantly improving the product's textural properties. The natural and stable flesh-colored hue imparted by the jackfruit seed coat extract makes the product's appearance naturally harmonious. After long-term frozen storage, the fortified product shows a significantly lower rate of decrease in redness (a* value) compared to the control group, demonstrating the system's superior effect in maintaining the product's sensory quality.

[0038] The preferred method is to add compound nutritional fortifiers to meat raw materials by injection. Through injection, nutrients can be evenly distributed and deeply penetrated throughout the entire muscle tissue, achieving internal improvement and maximizing the preservation of meat texture and taste.

[0039] Specific injection parameters (e.g., pressure 0.3~0.5 MPa, density 20~30 injections / cm²): These are process parameters optimized in actual production to balance injection uniformity, avoid meat tissue damage, and ensure efficiency. Those skilled in the art can make adaptive adjustments within a small range based on the meat texture and equipment conditions; this is a standard optimization method.

[0040] Post-injection treatment may include vacuum tumbling and resting. This is a crucial post-processing step to ensure the injected emulsion is further evenly distributed within the muscle tissue and binds with meat proteins, achieving optimal texture and stability. Vacuum tumbling helps remove air and promotes penetration; low-temperature resting (marinating) helps the emulsion fully integrate with the meat. The specific time and vacuum level are standard process parameters.

[0041] The following detailed descriptions of compound nutrient fortifiers for meat products, preparation methods of nutrient-fortified meat products, and their effects are illustrated through several specific examples.

[0042] In the following examples, "parts" refers to "parts by weight".

[0043] Example 1: Preparation of Compound Nutritional Fortifier Mix 8.0 parts of konjac flour with 100 parts of water thoroughly; adjust the pH of the system to 10.0, and keep it warm and stirred in a 75℃ water bath for 15 minutes to allow the konjac gum to fully cross-link and form a gel; let it cool naturally to room temperature to form a stable, heat-irreversible gel; adjust the pH of the system to 6.9, and shear and stir at 3000 rpm for 5 minutes until the gel is completely broken down to form a uniform, viscous gel dispersion, thus obtaining the konjac gum gel solution; 65 parts of konjac gum gel liquid, 35 parts of cold-pressed flaxseed oil and 0.2 parts of jackfruit seed coat extract were mixed and continuously sheared and emulsified at 12000 r / min for 8 minutes, with the temperature controlled at ≤30℃ during the process; the resulting primary emulsion was homogenized at 10000 r / min for 5 minutes to obtain a red, uniform and stable composite nutrient fortifier, and the average particle size of the emulsion was measured to be 25 μm.

[0044] Example 2 Preparation of Compound Nutrient Fortifier Mix 10 parts konjac flour with 100 parts water thoroughly; adjust the pH of the system to 10.5, and keep it warm and stirred in a 76℃ water bath for 12 minutes to allow the konjac gum to fully cross-link and form a gel; let it cool naturally to room temperature to form a stable, heat-irreversible gel; adjust the pH of the system to 7.0, and shear and stir at 3000 rpm for 5 minutes until the gel is completely broken down to form a uniform, viscous gel dispersion, thus obtaining the konjac gum gel solution; 70 parts of konjac gum gel liquid, 30 parts of algal oil (DHA content ≥35%) and 0.1 parts of jackfruit seed coat extract were mixed and continuously sheared and emulsified at 12000 r / min for 8 minutes, with the temperature controlled at ≤30℃ during the process; the resulting primary emulsion was homogenized at 10000 r / min for 5 minutes to obtain a red, uniform and stable composite nutrient fortifier, and the average particle size of the emulsion was measured to be 35 μm.

[0045] Example 3 Preparation of Compound Nutritional Fortifier Mix 5.0 parts of konjac flour with 100 parts of water thoroughly; adjust the pH of the system to 9.5, and keep it warm and stirred in a 72℃ water bath for 13 minutes to allow the konjac gum to fully cross-link and form a gel; let it cool naturally to room temperature to form a stable, heat-irreversible gel; adjust the pH of the system to 6.8, and shear and stir at 3000 rpm for 5 minutes until the gel is completely broken down to form a uniform, viscous gel dispersion, thus obtaining the konjac gum gel solution; 60 parts of konjac gum gel liquid, 30 parts of cold-pressed flaxseed oil and 0.1 parts of jackfruit seed coat extract were mixed and continuously sheared and emulsified at 12000 r / min for 8 minutes, with the temperature controlled at ≤30℃ during the process; the resulting primary emulsion was homogenized at 10000 r / min for 5 minutes to obtain a red, uniform and stable composite nutrient fortifier, and the average particle size of the emulsion was measured to be 28 μm.

[0046] Comparative Example 1 Compared to Example 1, the only difference is that the neutralization and shear dispersion of the konjac gel are omitted, meaning that no further treatment is performed after the formation of the thermally irreversible gel. All other components and processes are identical to those in Example 1.

[0047] Comparative Example 2 Compared to Example 1, the only difference is that the neutralization step is omitted in the preparation of the konjac gum gel solution; that is, the cooled, irreversible gel is directly sheared and broken up at 3000 rpm. All other components and processes are identical to those in Example 1.

[0048] Comparative Example 3 Compared to Example 1, the only difference is that the steps of high-speed shear emulsification and homogenization of the konjac gum gel, flaxseed oil, and jackfruit seed coat extract are omitted. All other components and processes are the same as in Example 1.

[0049] Comparative Example 4 Compared to Example 1, the only difference is that the konjac flour is not alkalized, neutralized, or sheared and dispersed. Instead, 65 parts of konjac flour are directly mixed with 35 parts of cold-pressed flaxseed oil and 0.2 parts of jackfruit seed coat extract, and 1.05 parts by weight of soybean lecithin (3% of the oil mass, which is a high addition amount of conventional emulsifiers) is added. The mixture is then subjected to high-speed shearing and homogenization. All other components and processes are the same as in Example 1.

[0050] Experimental Example 1 The physical and chemical stability of the composite nutrient fortifiers prepared in Examples 1-3 and Comparative Examples 1-4 were tested.

[0051] The detection method is as follows: Centrifugation stability: Take 10 mL of the compound nutrient fortifier sample and place it in a centrifuge tube. Then centrifuge at 3000 r / min for 10 min and determine the retention rate of the emulsion layer after centrifugation. The calculation method is as follows: Emulsion retention rate (%) = (Emulsion layer volume / Total emulsion volume) × 100%; PUFA retention rate (%) = (PUFA content after centrifugation / PUFA content before centrifugation) × 100%; Polyunsaturated fatty acid (PUFA) content: tested according to GB 5009.168-2016 "National Food Safety Standard - Determination of Fatty Acids in Food"; Peroxide value (POV): Tested according to GB 5009.227-2016 iodometric method.

[0052] The test results are shown in Table 1. The experimental results show that the stability of the composite nutrient fortifier prepared according to the method of the present invention under centrifugation conditions is better than that of the comparative test, and the emulsion retention rate after centrifugation reaches more than 90%. Regarding the total PUFA content, the PUFA retention rates of Examples 1-3 are all above 80%. However, the emulsions of Comparative Examples 1, 3, and 4, which did not undergo shearing treatment, have lower stability, resulting in significant oil loss during centrifugation. Furthermore, the PUFA retention rates of the comparative tests are all low. In Comparative Examples 1 and 2, due to alkalization without neutralization, PUFA was damaged to a certain extent before centrifugation, leading to a decrease in its content. POV test results show that Comparative Examples 1 and 2, which underwent alkalization but not neutralization, showed severe fat oxidation, even exceeding the national standard limit of 0.25g / 100g. This indicates that alkaline conditions have a strong destructive effect, and neutralization treatment of the alkalized emulsion can eliminate the adverse effects of alkalization.

[0053] Table 1. Results of stability test of compound nutrient fortifier .

[0054] Application Example 1: Processing of fortified meat products After trimming and cutting lean pork hind leg meat into large pieces, the compound nutrient fortifiers prepared in Example 1 and Comparative Examples 1-4 were injected into the lean pork hind leg meat using a brine injector, with the injection volume being 15% of the raw meat mass. The injected meat pieces were then vacuum tumbled (vacuum degree -0.08~-0.09 MPa) at 4°C for 2 hours to ensure uniform distribution of the fat emulsion and its penetration into the intermuscular spaces. After tumbling, the meat pieces were refrigerated at 4°C for 12 hours to allow the compound nutrient fortifier to fully integrate and be absorbed by the meat, resulting in pre-treated pork with different compound nutrient fortifiers. The unsaturated fatty acid content, peroxide value, color, and cooking loss of these pre-treated pork were measured.

[0055] The detection method is as follows: Polyunsaturated fatty acid (PUFA) content: tested according to GB 5009.168-2016 "National Food Safety Standard - Determination of Fatty Acids in Food"; Peroxide value (POV): determined according to the iodometric method of GB 5009.227-2016; Color: The redness value a* of the pork was measured using a colorimeter; Cooking loss: determined by direct weighing method according to GB / T 22210-2008 "Determination of cooking loss of meat and meat products"; The overall score uses a weighted method, and the calculation formula is as follows: Overall score = 0.25 * PUFA content * 100 - 0.25 × POV * 100 + 0.25 × a * - 0.25 × cooking loss.

[0056] The results are shown in Table 2.

[0057] Table 2 Quality Analysis of Nutritionally Fortified Pre-treated Pork .

[0058] Application Example 2: Processing of Fortified Meat Products Take 7.5 kg of rabbit hind leg meat paste, add salt, phosphate and other auxiliary materials and chop evenly; add 2.5 kg (i.e. 33.3% of the meat paste mass, of which fat accounts for 10% of the meat paste mass) of the compound nutritional fortifier prepared in Example 1 and Comparative Examples 1-4 respectively, and chop at high speed until the meat filling is sticky and uniform; after stuffing, cooking and cooling, rabbit meat sausage products treated with each compound nutritional fortifier are obtained.

[0059] The fatty acid content, peroxide value, color, and cooking loss of each rabbit sausage product were tested according to the method in Application Example 1. The results are shown in Table 3.

[0060] Table 3. Quality Analysis of Fortified Rabbit Sausage .

[0061] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A compound nutrient fortifier for meat products, characterized in that, It is an oil-in-water emulsion, made by emulsifying raw materials including the following components: Konjac gum gel solution, wherein the konjac gum gel solution is a gel dispersion obtained by heating konjac gum under alkaline conditions to form a gel, followed by neutralization treatment and shear dispersion; Edible oils rich in Omega-3 polyunsaturated fatty acids; Jackfruit seed peel extract.

2. The compound nutrient fortifier as described in claim 1, characterized in that, By weight, its raw material composition includes: 60-70 parts konjac gum gel liquid, 30-40 parts edible oil, and 0.1-0.3 parts jackfruit seed coat extract.

3. The compound nutrient fortifier as described in claim 1 or 2, characterized in that, In the konjac gum gel solution, the alkaline conditions for gel formation are a pH of 9.5~10.5 and a heating temperature of 70~80℃; the pH of the neutralization treatment is 6.8~7.

0.

4. The method for preparing the compound nutritional fortifier for meat products as described in any one of claims 1 to 3, characterized in that, Includes the following steps: Konjac gum was dispersed in water, heated under alkaline conditions to form a gel, cooled, neutralized, and then sheared to obtain konjac gum gel solution. The konjac gum gel liquid, edible oil rich in Omega-3 polyunsaturated fatty acids, and jackfruit seed peel extract are mixed and subjected to high-speed shear emulsification to obtain the composite nutrient fortifier.

5. The preparation method according to claim 4, characterized in that, The alkaline conditions are achieved by adding an alkaline substance, which is at least one of sodium carbonate and potassium carbonate; the neutralization treatment is achieved by adding an acidity regulator, which is at least one of citric acid and lactic acid.

6. The preparation method according to claim 4, characterized in that, The high-speed shear emulsification rotation speed is 10000~12000 r / min, and the emulsification time is 5~10 min; the average particle size of the oil particles in the composite nutrient fortifier is 10~50 μm.

7. A processing method for fortified meat products, characterized in that, Includes the following steps: The compound nutrient fortifier according to any one of claims 1 to 3, or the compound nutrient fortifier prepared according to the preparation method according to any one of claims 4 to 6, is added to the meat raw material.

8. The processing method as described in claim 7, characterized in that, Compound nutritional fortifiers are added to meat raw materials by injection.

9. The processing method as described in claim 7 or 8, characterized in that, After adding the compound nutritional fortifier to the meat raw material, the process also includes a vacuum tumbling step. The tumbling conditions are: vacuum degree -0.08 ~ -0.09 MPa, temperature 2~4℃, and total tumbling time 2~3h.

10. Fortified meat products obtained by any of the processing methods described in claims 7 to 9.