Composite additive for recombined meat product, recombined meat product and preparation method of recombined meat product

Abstract

The invention provides a composite additive for a recombinant meat product. The composite additive comprises the following components or consists of the following components: 0.1 to 5 weight percent of glutamine transaminase; 40 to 80% by weight of sodium caseinate; 10 to 30% by weight of hydrolyzed collagen; 0 to 5% by weight of edible salt; 0 to 5% by weight of trisodium phosphate; and 0 to 40 wt% of maltodextrin, wherein the weight percentages are based on the total dry weight of the composite additive. The invention also provides a recombinant meat product containing the composite additive and a preparation method of the recombinant meat product.

Description

Technical Field

[0001] This invention relates to the fields of food science and food processing technology, specifically to a compound additive for reconstituted meat products (e.g., pork belly), reconstituted meat products, and a method for preparing the same. Background Technology

[0002] Meat products are an important source of protein, and meat processing is a crucial component of the food industry. For most meat processing companies, handling the large amounts of scrap meat generated after processing raw meat is a challenging and demanding task. Treating scrap meat directly as waste undoubtedly increases production losses and initial costs, and the large accumulation of scrap meat over time further increases operating costs. Due to rising meat prices and the need for optimal protein utilization, there is a growing desire to fully utilize all usable parts of animals to produce meat products. A key challenge is how to reconstitute low-value scrap meat, improving its appearance, structure, and flavor to enhance its nutritional and market value.

[0003] Therefore, there is an urgent need in this field for an additive to improve resource utilization and industrial efficiency. Summary of the Invention

[0004] Therefore, this invention provides a compound additive for reconstituted meat products (e.g., pork belly) and a method for preparing the same. This invention discovers that adding the compound additive during the production of frozen reconstituted meat products can reduce meat product losses, increase product yield, and improve meat product quality. Specifically, this invention solves the technical problems existing in the prior art through the following technical solutions: 1. A composite additive comprising or composed of the following components: 0.1 to 5% by weight of transglutaminase; 40 to 80% by weight of sodium caseinate; 10 to 30% by weight of hydrolyzed collagen; 0 to 5% by weight of table salt; 0 to 5% by weight of trisodium phosphate; and 0 to 40% by weight of maltodextrin The weight percentage is based on the total dry weight of the composite additive.

[0005] 2. The composite additive according to item 1, comprising or composed of the following components: 0.1 to 5% by weight of transglutaminase; 40 to 80% by weight of sodium caseinate; 10 to 30% by weight of hydrolyzed collagen; 1 to 5% by weight of salt; 1 to 5% by weight of trisodium phosphate; and 3 to 40% by weight of maltodextrin The weight percentage is based on the total dry weight of the composite additive.

[0006] 3. The composite additive according to item 1 or 2, wherein the composite additive comprises 50-80% by weight, 70-80% by weight, 75-80% by weight, or about 75% by weight of sodium caseinate.

[0007] 4. The compound additive according to any one of claims 1-3, wherein the compound additive comprises 10-25% by weight, 10-20% by weight, 10-15% by weight, or about 15% by weight of hydrolyzed collagen.

[0008] 5. The composite additive according to any one of items 1-4, wherein the composite additive comprises 1-5% by weight, 2-5% by weight, 3-5% by weight, or about 3% by weight of trisodium phosphate.

[0009] 6. The compound additive according to any one of items 1-5, wherein the compound additive comprises 1-5% by weight, 2-5% by weight, 3-5% by weight, or about 3% by weight of salt.

[0010] 7. The compound additive according to any one of items 1-6, wherein the compound additive comprises 0.2-3% by weight, 0.5-2.5% by weight, 0.5-2% by weight, or about 1% by weight of transglutaminase.

[0011] 8. The compound additive according to any one of items 1-6, wherein the compound additive comprises 3-30% by weight, 3-21% by weight, 3-10% by weight, or 3% by weight of maltodextrin.

[0012] 9. A composite additive comprising or composed of the following components: 0.5 to 2% by weight of transglutaminase; 50 to 80% by weight of sodium caseinate; 10 to 30% by weight of hydrolyzed collagen; 1 to 5% by weight of salt; 1 to 5% by weight of trisodium phosphate; and 3 to 30% by weight of maltodextrin The weight percentage is based on the total dry weight of the composite additive.

[0013] 10. A composite additive comprising or composed of the following components: 0.5 to 2% by weight of transglutaminase; 70 to 80% by weight of sodium caseinate; 10 to 15% by weight of hydrolyzed collagen; 3 to 5% by weight of salt; 3 to 5% by weight of trisodium phosphate; and 3 to 10% by weight of maltodextrin, The weight percentage is based on the total dry weight of the composite additive.

[0014] 11. A composite additive comprising or composed of the following components: 1 to 1.5% by weight of transglutaminase; 75 to 80% by weight of sodium caseinate; 10 to 15% by weight of hydrolyzed collagen; 3 to 5% by weight of salt; 3 to 5% by weight of trisodium phosphate; and 3 to 5% by weight of maltodextrin, The weight percentage is based on the total dry weight of the composite additive.

[0015] 12. A composite additive comprising or composed of the following components: 1% by weight of transglutaminase; 75% by weight sodium caseinate; 15% by weight hydrolyzed collagen; 3% by weight of table salt; 3% by weight of trisodium phosphate; and 3% by weight of maltodextrin, The weight percentage is based on the total dry weight of the composite additive.

[0016] 13. A composite additive comprising or composed of the following components: 1% by weight of transglutaminase; 80% by weight sodium caseinate; 10% by weight of hydrolyzed collagen; 3% by weight of table salt; 3% by weight of trisodium phosphate; and 3% by weight of maltodextrin, The weight percentage is based on the total dry weight of the composite additive.

[0017] 14. A composite additive comprising or composed of the following components: 1% by weight of transglutaminase; 70% by weight sodium caseinate; 10% by weight of hydrolyzed collagen; 5% by weight of salt; 5% by weight of trisodium phosphate; and 9% by weight of maltodextrin The weight percentage is based on the total dry weight of the composite additive.

[0018] 15. A composite additive comprising or composed of the following components: 1% by weight of transglutaminase; 50% by weight sodium caseinate; 30% by weight hydrolyzed collagen; 5% by weight of salt; 5% by weight of trisodium phosphate; and 9% by weight of maltodextrin The weight percentage is based on the total dry weight of the composite additive.

[0019] 16. A composite additive comprising or composed of the following components: 1% by weight of transglutaminase; 50% by weight sodium caseinate; 10% by weight of hydrolyzed collagen; 5% by weight of salt; 5% by weight of trisodium phosphate; 21% by weight of maltodextrin; 5% by weight konjac flour; and 3% by weight of carrageenan, The weight percentage is based on the total dry weight of the composite additive.

[0020] 17. A recombinant meat product, wherein the recombinant meat product comprises raw meat and a compound additive according to any one of the preceding items.

[0021] 18. The reconstituted meat product according to claim 17, wherein the raw meat is selected from the group consisting of beef, pork, mutton, chicken, duck, goose and rabbit.

[0022] 19. The recombinant meat product according to item 17 or 18, wherein the recombinant meat product is pork belly.

[0023] 20. The recombinant meat product according to any one of claims 17-19, wherein the content of the compound additive in the recombinant meat product is 0.1-2% by weight, preferably 0.5-1.5% by weight.

[0024] 21. A method for preparing recombinant meat products, comprising the following steps: (1) Place the tumbling liquid and the raw meat in a tumbling machine and tumble them; (2) Adding a TG enzyme solution containing any one of the compound additives according to items 1-16 to the tumbler to obtain tumbled raw meat; (3) Place the tumbled raw meat into the mold box, press the lid of the mold box tightly, and expel at least a portion of the air from the mold box; and (4) Place the molded product in an environment below 10°C and let it stand to obtain the reconstituted meat product.

[0025] 22. The method according to claim 21, wherein the tumbling liquid comprises a water-retaining agent and water, wherein the water-retaining agent is selected from the group consisting of phosphates, carbonates, amino acids and trehalose, preferably the phosphates are selected from the group consisting of sodium tripolyphosphate, sodium hexametaphosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium pyrophosphate, disodium dihydrogen pyrophosphate, calcium dihydrogen phosphate, dipotassium hydrogen phosphate and potassium dihydrogen phosphate; preferably the carbonates are selected from the group consisting of potassium carbonate and sodium carbonate.

[0026] 23. The method according to item 21 or 22, wherein the weight ratio of the composite additive to water in the TG enzyme solution is 1:5-8.

[0027] 24. The method according to any one of items 21-23, wherein the reconstituted meat product is pork belly.

[0028] To make the technical solution of the present invention clearer, the present invention will be further described in detail below with reference to specific embodiments. Detailed Implementation

[0029] 1. Definition Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art.

[0030] As used in this article, "reconstituted" meat products refer to meat products whose original natural structure has been altered, allowing for the rational distribution and transformation of muscle tissue, adipose tissue, and / or connective tissue. This is achieved through mechanical means and the use of additives (such as salt, phosphates, and starch) to extract matrix proteins from muscle fibers and the binding effect of these additives to recombine meat particles, minced meat, and chunks. Reconstituted meat products retain and improve their tissue structure and can be sold after freezing or preheating. Reconstituted technology allows previously unprocessable raw meat mince to be reprocessed into meat products through reconstitution, secondary shaping, and / or freezing, thereby improving the utilization rate of minced meat. It is known that the "(raw) minced meat" used in the "reconstituted" process is not "inferior meat," and the muscle fibers in "reconstituted" meat products are purely natural, not artificially synthesized.

[0031] As used in this article, transglutaminase (TG enzyme) is an enzyme widely found in animals, plants, and microorganisms. Preferably, the transglutaminase is produced by Taixing Dongsheng Biotechnology Co., Ltd. The TG enzyme produced by this company is an enzyme preparation obtained through fermentation, separation, purification, and standardization processes using *Streptococcus mollissima* as the fermentation strain. It is a monomeric protein with an active center, composed of 331 amino acids and a molecular weight of approximately 38,000. It can catalyze intramolecular and intermolecular covalent cross-linking reactions in proteins, effectively improving their functional properties, structure, and giving them unique texture and mouthfeel. The transglutaminase described in this article binds small pieces of meat together through cross-linking, improving product elasticity and slicing performance; simultaneously, it reduces moisture loss during meat processing, improving mouthfeel.

[0032] As used herein, sodium caseinate, also known as sodium caseinate or casein sodium, is an addition compound of casein and its sodium salt. It is a white or pale yellow granule or powder obtained by converting water-insoluble casein into a soluble form. Sodium caseinate can be produced using methods known in the art. For example, sodium caseinate can be produced using tricola as a raw material.

[0033] As used herein, the hydrolyzed collagen, also commonly referred to as collagen peptides, is a mixture of small peptides formed by the hydrolysis (enzymatic, acidic, or alkaline) of large collagen molecules, typically with a molecular weight in the range of 200–10,000 Da. The collagen is animal collagen, referring to natural collagen extracted from animal tissues. Preferably, the collagen is type I collagen, and / or type II collagen, and / or type III collagen. Preferably, the collagen is yak type I collagen, and / or yak type II collagen, and / or yak type III collagen. The hydrolyzed collagen retains the characteristic amino acid sequence of collagen and is rich in glycine, proline, and hydroxyproline (accounting for more than 50% of the total amino acids).

[0034] As used in this article, maltodextrin is a mixture of oligosaccharides obtained by hydrolyzing, refining, and spray drying starch (corn, rice, wheat starch, etc.) through acid hydrolysis, enzymatic hydrolysis, or a combination of acid and enzyme hydrolysis. Its DE value (glucose equivalent) is usually between 2 and 20.

[0035] As used in this article, the shape and size of the minced meat (such as minced pork) can be arbitrary and can be trimmed as needed; and the weight ratio of fat to lean meat in the minced meat (such as minced pork) is also arbitrary.

[0036] As used herein, all ranges listed are inclusive and composable. For example, “0.1–10 wt%” includes 0.1 wt%, 10 wt%, and any subranges in between.

[0037] As used in this article, room temperature refers to 25℃±2℃.

[0038] As used herein, the sum of the weight percentages of the individual components in the additive is 100 by weight.

[0039] Unless otherwise stated, the term “about” as used herein means that numbers (e.g., temperature, pH, volume, etc.) may vary within ±10%, preferably within ±5%, and more preferably within ±1%.

[0040] 2. The composite additive of the present invention A first aspect of the invention provides a compound additive comprising or composed of the following components: transglutaminase, sodium caseinate, hydrolyzed collagen, optional salt, optional trisodium phosphate, and optional maltodextrin. In some embodiments, the compound additive comprises or consists of the following components: transglutaminase, sodium caseinate, hydrolyzed collagen, optional salt, optional trisodium phosphate, optional maltodextrin, and optional water.

[0041] The inventors of this application discovered through experiments that hydrolyzed collagen has a good quality-improving effect, enhancing the texture, water retention, and emulsification properties of meat products, thereby improving the overall product properties. The polypeptide chains of hydrolyzed collagen can interact with muscle proteins (myosin, actin) to form a stable protein network structure; simultaneously, the small molecule polypeptides can disrupt the density of muscle fibers, reducing the binding force between muscle fibers, thus improving the tenderness and elasticity of the product. Hydrolyzed collagen possesses both hydrophilic and lipophilic groups, forming a protective film at the oil-water interface, reducing interfacial tension and preventing oil droplet aggregation and stratification; furthermore, its polypeptide chains can synergistically work with other proteins in the emulsion system, enhancing the stability of the emulsion system. Hydrolyzed collagen is rich in amino acids such as glycine, proline, and hydroxyproline, which are important raw materials for the human body to synthesize its own collagen. Hydrolyzed collagen can adsorb onto the surface of muscle fibers, forming a protective film that reduces mechanical damage to muscle cells from ice crystals. Simultaneously, its hydrophilic groups can bind a large amount of water, reducing the content of free water during freezing and inhibiting the formation of large ice crystals. Based on this, when hydrolyzed collagen is used in combination with transglutaminase and maltodextrin as additives, it can collectively play the following roles in processed meat products (preferably processed meat products, more preferably pork belly products): improving the appearance, texture, and mouthfeel of meat products (e.g., increasing product elasticity, chewiness, and juiciness), increasing product yield, and reducing phenomena such as structural breakage, gelation, water exudation, and freezing ice crystal formation after slicing.

[0042] In some embodiments, the present invention provides a compound additive comprising or composed of the following components: transglutaminase, sodium caseinate, hydrolyzed collagen, optional salt, optional trisodium phosphate, and maltodextrin.

[0043] In some embodiments, the additive comprises or consists of the following components: 0.1 to 5% by weight of transglutaminase; 40 to 80% by weight of sodium caseinate; 10 to 30% by weight of hydrolyzed collagen; 0 to 5% by weight of salt; 0 to 5% by weight of trisodium phosphate; and 0 to 40% by weight of maltodextrin, wherein the weight percentages are based on the total dry weight of the compound additive.

[0044] In some embodiments, the additive comprises or consists of the following components: 0.1 to 5% by weight of transglutaminase; 40 to 80% by weight of sodium caseinate; 10 to 30% by weight of hydrolyzed collagen; 1 to 5% by weight of salt; 1 to 5% by weight of trisodium phosphate; and 3 to 40% by weight of maltodextrin, wherein the weight percentages are based on the total dry weight of the compound additive.

[0045] In some embodiments, the additive comprises or is composed of the following components: 60-80% by weight of sodium caseinate, 20-30% by weight of hydrolyzed collagen, 1-5% by weight of trisodium phosphate, 1-5% by weight of salt, 0.1-5% by weight of transglutaminase and 3-20% by weight of maltodextrin, wherein the weight percentages are based on the total dry weight of the compound additive.

[0046] In some embodiments, the compound additive comprises 40-60% by weight and 60-80% by weight, for example, about 60% by weight of sodium caseinate. In some embodiments, the compound additive comprises 10-20% by weight and 20-30% by weight, for example, about 20% by weight of hydrolyzed collagen. In some embodiments, the compound additive comprises 1-2% by weight and 3-5% by weight, for example, about 3% by weight of trisodium phosphate. In some embodiments, the compound additive comprises 1-2% by weight and 3-5% by weight, for example, about 5% by weight of table salt. In some embodiments, the compound additive comprises 0.2-3% by weight, more preferably 0.5-2% by weight, for example, about 1% by weight of transglutaminase. In some embodiments, the compound additive comprises 3-5% by weight, 6-10% by weight, or 10-20% by weight of maltodextrin.

[0047] In some embodiments, the compound additive comprises 50-80% by weight, preferably 70-80% by weight, more preferably 75-80% by weight, and most preferably about 75% by weight of sodium caseinate. In some embodiments, the compound additive comprises 10-25% by weight, preferably 10-20% by weight, more preferably 10-15% by weight, and most preferably about 15% by weight of hydrolyzed collagen. In some embodiments, the compound additive comprises 1-5% by weight, preferably 2-5% by weight, more preferably 3-5% by weight, and most preferably about 3% by weight of trisodium phosphate. In some embodiments, the compound additive comprises 1-5% by weight, preferably 2-5% by weight, more preferably 3-5% by weight, and most preferably about 3% by weight of table salt. In some embodiments, the compound additive comprises 0.2-3% by weight, preferably 0.5-2.5% by weight, more preferably 0.5-2% by weight, and most preferably about 1% by weight of transglutaminase. In some embodiments, the compound additive comprises 3-30% by weight, preferably 3-21% by weight, more preferably 3-10% by weight, and most preferably about 3% by weight of maltodextrin.

[0048] In some embodiments, the composite additive does not contain konjac flour. In some embodiments, the composite additive does not contain carrageenan. In some embodiments, the composite additive contains both konjac flour and carrageenan.

[0049] 3. The recombinant meat products of the present invention Pork belly, with its unique layering of fat and lean meat, delicate texture, and rich flavor, has become a core ingredient in Chinese cuisine, indispensable in classic dishes such as braised pork belly, with a stable and large market demand. However, the supply and utilization of natural pork belly face significant bottlenecks: firstly, production is limited by pig farming and slaughtering processes, making it impossible to control according to demand; secondly, the thickness of the layers and the fat-to-lean ratio are affected by genetics and farming conditions, resulting in poor uniformity, requiring companies to invest heavily in screening and grading, increasing costs and reducing efficiency. Furthermore, a large amount of scraps and offcuts from pig slaughter (such as scraps from the fore and hind legs and fat chunks) cannot directly replace pork belly due to their fragmented form, and can only be used as low-priced minced meat or feed, with extremely low added value. Statistics show that such usable raw materials account for 15%-20%, and their potential for conversion into pork belly is enormous, which can significantly improve resource utilization and industrial efficiency.

[0050] A second aspect of the present invention provides a reconstituted meat product (preferably a pork belly product) comprising raw meat and the compound additive described in this invention. In some embodiments, the raw meat is selected from the group consisting of beef, pork, mutton, chicken, duck, goose, and rabbit. In some embodiments, the raw meat is pork, preferably minced pork. In some embodiments, the raw meat is beef. In some embodiments, the raw meat is beef brisket, beef flank steak, or beef shank. In some embodiments, the content of the compound additive in the reconstituted meat product is 0.1-2% by weight, preferably 0.5-1.5% by weight. In some embodiments, the content of the compound additive in the reconstituted meat product is about 1.3% by weight. In some embodiments, the reconstituted meat product is pork belly. In some embodiments, the thickness of the pork belly is 3-4 cm. In some embodiments, the thickness of the fat layer in the pork belly is 0.1-1.2 cm.

[0051] 4. The method for preparing the recombinant meat product of the present invention A third aspect of the present invention provides a method for preparing recombinant meat products, comprising the following steps: Thaw the required raw meat; Prepare the tumbling solution; Put the raw meat from step (1) and the tumbling liquid from step (2) into a tumbling pot and tumble to retain moisture; Add the compounded additive to step (3); The product obtained in step (4) is allowed to stand for reaction; The product that has been left to stand in step (5) is placed at a temperature below -30℃ for quick freezing; The quick-frozen product from step (6) is sliced ​​(pieced) and packaged as required.

[0052] As used herein, the steps of tumbling, freezing, thawing, static reaction, slicing, and packaging are all routine operations performed by those skilled in the art. Those skilled in the art understand their meaning, are aware of the specific operational steps, the required equipment, and the desired effects, and can determine the specific operational details based on the actual situation. For example, the setting parameters of the tumbling machine can be determined by those skilled in the art based on the circumstances or conventional methods.

[0053] In some implementations, the method for preparing recombinant meat products includes the following steps: (1) Place the tumbling liquid and the raw meat in a tumbling machine and tumble them; (2) Add the TG enzyme solution containing the compound additive of the present invention to the tumbler to obtain tumbled raw meat; (3) Place the tumbled raw meat into the mold box, press the lid of the mold box tightly, and expel at least a portion of the air from the mold box; and (4) Place the molded product in an environment below 10°C (e.g., about 4°C) to stand, in order to obtain the reconstituted meat product.

[0054] In some embodiments, the tumbling liquid comprises a water-retaining agent and water, wherein the water-retaining agent is selected from the group consisting of phosphates, carbonates, amino acids, and trehalose; preferably, the phosphate is selected from the group consisting of sodium tripolyphosphate, sodium hexametaphosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium pyrophosphate, disodium dihydrogen phosphate, calcium dihydrogen phosphate, dipotassium hydrogen phosphate, and potassium dihydrogen phosphate; preferably, the carbonate is selected from the group consisting of potassium carbonate and sodium carbonate. In some embodiments, the water-retaining agent is a phosphate. In some embodiments, the water-retaining agent is selected from the group consisting of sodium tripolyphosphate, sodium hexametaphosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium pyrophosphate, disodium dihydrogen phosphate, calcium dihydrogen phosphate, dipotassium hydrogen phosphate, and potassium dihydrogen phosphate. In some embodiments, the water-retaining agent is trisodium phosphate. In some embodiments, the weight ratio of the water-retaining agent to water is 1:50-100, for example, 1:50-80 or 1:60-70. In some embodiments, the tumbling liquid further comprises salt. In some embodiments, the tumbling liquid contains 1-2% salt by weight relative to water. In some embodiments, the weight ratio of the compound additive to water in the TG enzyme solution is 1:5-10, preferably 1:5-8, more preferably 1:5-6, and most preferably 1:5. In some embodiments, the reconstituted meat product is pork belly.

[0055] In some implementations, the method for preparing recombinant meat products includes the following steps: Raw meat preparation: Raw meat is thawed naturally in air, with the thawing room temperature controlled below 15℃ and the air velocity maintained between 1.0 m / s and 2.0 m / s. Thawing time is 18 to 24 hours, ending when the core temperature of the raw meat reaches -2℃ to 2℃. The outer packaging boxes are removed from the designated area and the meat is promptly removed from the workshop. Cutting: Fascia, cartilage, bone fragments, and impurities are removed from the raw meat. The fat layer thickness of pork belly should not exceed 1.2 cm; the meat temperature after cutting should be ≤8℃. Preparation of tumbling liquid: Prepare a tumbling liquid by homogenizing 1 part water-retaining agent and 50-100 parts water using a homogenizer; Tumbling: The tumbling liquid and raw meat are tumbled into the tumbling machine according to the ratio. The tumbling process is as follows: the speed is 6 to 7 revolutions per minute, the vacuum degree of the tumbling machine is ≤-0.09MPa; the total tumbling time is 4 hours (15 minutes of operation and 15 minutes of shutdown). TG enzyme solution preparation: 1 part of the additive of the present invention and 5-10 parts of ice water are homogenized to prepare TG enzyme solution; Add TG enzyme solution: Before exiting the machine, pour the TG enzyme into the tumbler and tumble continuously for 15 minutes before molding production. Molding: The tumbled raw meat is molded. The semi-finished product with added TG enzyme solution must be molded within 1 hour. A refined bacon mold (small mold) is used for molding. First, a layer of skin is placed at the bottom of the mold (small mold) with the skin facing outwards. Then, the whole piece of tumbled raw meat is placed in, with the fat side down. It is trimmed according to the shape of the mold, and excess parts are trimmed off. Then, a layer of pork belly is placed on top, with the fat side close to the lean side of the next layer. Holes are punctured with a knife or needle to release air. The mold lid is then closed, pressed firmly, and secured. 6 pieces are placed per layer on each cart (Note: A 2.5cm thick mold / bacon slice mold can be used to press a single layer of pork belly according to customer requirements). Standing marinating: Place the molded product in an environment below 10℃ (such as about 4℃) and let it stand for 5-7 hours before quick freezing; Quick-freezing: The marinated products are quick-frozen together with the mold. The quick-freezing machine temperature should be below -30℃, the quick-freezing frequency should be 5-6.5HZ, the quick-freezing time should be about 1.5 hours, and the core temperature should reach below -8℃. Demolding and Packaging: After quick-freezing, the products are directly packaged in white multi-layer bags (55cm*60cm); packaging methods and whether or not to slice the products will be specified according to the customer's different requirements and orders. Metal detection: Each bag of products should be tested with a metal detector, and no metal should be detected. The calibration standard module of the detector is Fe ø1.5mm and Sus ø2.5mm. Labeling and warehousing: Print the date on the label, check the degree of damage to the date characters, verify the date is correct every shift, and check the quality of the carbon ribbon used; the product label should be straight and beautiful, and after labeling, it should be temporarily stored in the 0℃~4℃ finished product warehouse until shipment; Packaging and Shipping: Products will be shipped only after passing inspection, and each box will be accompanied by a certificate of conformity; they will be packaged in quick-frozen general-purpose boxes, 10kg / box.

[0056] Compared with existing recombinant meat products (such as pork belly) or methods for preparing recombinant meat products in the art, the recombinant meat products (such as pork belly) and preparation methods of the present invention have at least the following advantages: 1. This invention utilizes a combination of transglutaminase and some excipients to reconstitute pork belly. The resulting pork belly plate is tightly bonded and will not break apart. The process of reconstituted pork belly also shows good adhesion to the lean meat.

[0057] 2. This invention achieves the recombination of pork belly by using compound additives, integrating minced meat into large pieces, thus broadening the application field and increasing the added value and profit margin of the product.

[0058] 3. The preparation method of recombinant meat products (such as pork belly) provided by the present invention is simpler, easier to operate, and has better results.

[0059] Example The present invention will be further described below with reference to specific embodiments, but these specific embodiments should not be construed as limiting the scope of protection of the present invention. Those skilled in the art can make various changes or modifications to these specific embodiments without departing from the scope of the technical solution of the present invention, and the changed and modified implementation schemes still fall within the protection scope of the present invention.

[0060] All chemicals or products used in the examples are commercially available, and all food additives comply with the requirements of GB 2760-2014 "National Food Safety Standard - Standard for the Use of Food Additives", GB26687 "National Food Safety Standard - General Rules for Compound Food Additives" and GB31644 "National Food Safety Standard - Standard for Compound Seasonings".

[0061] In the following examples, transglutaminase was produced by Taixing Dongsheng Biotechnology Co., Ltd. Sodium caseinate was obtained from Hezheng County Hualong Dairy Products Co., Ltd., hydrolyzed collagen was obtained from Dongbao Biotechnology, and maltodextrin was obtained from Zhucheng Dongxiao Biotechnology Co., Ltd. In the following examples, unless otherwise stated, all percentages are by weight.

[0062] Example 1 The specific components and contents of the compound additive used in Example 1 are as follows: 75% by weight sodium caseinate, 15% by weight hydrolyzed collagen, 3% by weight salt, 3% by weight trisodium phosphate, 1% by weight transglutaminase and 3% by weight maltodextrin, wherein the weight percentages are based on the total dry weight of the compound additive.

[0063] Then, the recombinant pork belly of the present invention is prepared according to the following steps: (1) Thaw the frozen raw meat (minced pork) naturally in the air (thawing environment temperature is 10-15℃) until the core temperature of the raw meat reaches -2℃~2℃.

[0064] (2) Trim the thawed raw meat, removing tendons, cartilage, bone fragments, impurities, etc.

[0065] (3) Weighing of raw meat: 100 parts by weight; Preparation of tumbling liquid: Weigh 30 parts by weight of water and 0.455 parts by weight of trisodium phosphate, and process them with a homogenizer (Jixiang Food Machinery YJ-200) to obtain tumbling liquid; Weighing of the compound additive: Weigh 1.3 parts by weight of the compound additive, wherein the compound additive contains 75% by weight of sodium caseinate, 15% by weight of hydrolyzed collagen, 3% by weight of salt, 3% by weight of trisodium phosphate, 1% by weight of transglutaminase and 3% by weight of maltodextrin. Preparation of TG enzyme solution: Mix the weighed compound additive with 6.5 parts by weight of water to obtain a solution containing TG enzyme (i.e., TG enzyme solution).

[0066] (4) Add the weighed raw meat and homogenized tumbling liquid to the tumbling machine (Inject star GUSTO 3 / 55) for vacuum tumbling. The tumbling vacuum degree is ≤-0.09MPa, the rotation speed is 6 to 7 revolutions per minute, and the total tumbling time is 4 hours. Work for 15 minutes and stop for 15 minutes. Then pour the prepared TG enzyme solution into the tumbling machine for vacuum tumbling. After continuous tumbling for 15 minutes, the molding production can be carried out.

[0067] (5) Press the tumbled raw meat into molds. The semi-finished product after adding TG enzyme solution must be pressed into molds within 1 hour. Use a refined bacon mold (small mold) with a thickness of 2.5cm for pressing. First, put a layer of single skin (pork skin) at the bottom of the mold (small mold), spread the single skin outwards, and then put the whole piece of tumbled raw meat in, with the fat part facing down. Trim it according to the shape of the mold, trim off the excess part, and then put a layer of pork belly on top, with the fat side close to the lean meat side of the next layer. Use a knife or needle to prick holes to release air, then close the mold cover, press it down and tighten it. Put 6 molds on each car layer.

[0068] (6) Place the molded product in an environment of about 4°C and let it stand for 7 hours before quick freezing.

[0069] (7) The marinated products are placed together with the mold in a quick-freezing machine for quick-freezing. The temperature of the quick-freezing machine is below -30℃, the quick-freezing frequency is 5-6.5HZ, the quick-freezing time is about 1.5 hours, and the core temperature of the reconstituted meat products reaches below -8℃.

[0070] Comparative Examples 1-8 The recombinant pork belly of Examples 2-5 and Comparative Examples 1-4 were prepared according to the method of Example 1, with the only difference being the specific components and content of the compound additive. The specific components and content of the compound additive used in Examples 2-4 and Comparative Examples 1-5 are shown in Table 1 below: Table 1 Sodium caseinate Hydrolyzed collagen salt Trisodium phosphate transglutaminase maltodextrin Konjac flour Carrageenan Example 2 80% 10% 3% 3% 1% 3% Example 3 70% 10% 5% 5% 1% 9% Example 4 50% 30% 5% 5% 1% 9% Example 5 50% 10% 5% 5% 1% 21% 5% 3% Comparative Example 1 80% - 5% 5% 1% 9% Comparative Example 2 - 80% 5% 5% 1% 9% Comparative Example 3 50% 20% 5% 5% 1% 14% 5% Comparative Example 4 50% 20% 5% 5% 1% 16% 3% Quality evaluation The pork belly plates prepared in Examples 1-5 and Comparative Examples 1-4 were removed from a freezer at -35℃ to -40℃ and allowed to thaw completely at room temperature. They were then demolded and cut into strips of the same size (3cm*4.5cm*0.4cm). Tensile force was measured using a texture analyzer (Model: Stable Micro Systems TA-XTplusC) to assess the adhesion effect. The values ​​in Table 2 below are the average values ​​of the three samples. Texture analyzer test parameters: a) R / H: HOLD (fracture point value); b) P / T: TRAC (tensile test); c) REP: REPEAT (repeated measurement); d) Max: 10kg (maximum stress); e) Test speed: 60mm / min. The data for the visual indicators of the obtained pork belly are shown in Table 2 below. Table 2 Is it formed? Tension (N) Rupture distance (mm) Example 1 yes 1.28 16.5 Example 2 yes 0.96 13.4 Example 3 yes 0.77 9.2 Example 4 yes 0.51 7.1 Example 5 yes 0.47 6.3 Comparative Example 1 yes 0.68 7.4 Comparative Example 2 no - - Comparative Example 3 no - - Comparative Example 4 no - - This invention utilizes a combination of transglutaminase and some excipients to reconstitute pork belly. The resulting pork belly slab is tightly bonded and will not break apart. The process of reconstituted pork belly also shows good adhesion to the lean meat.

[0071] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention in any way. Although specific embodiments of the present invention have been described above, those skilled in the art should understand that these are merely illustrative examples, and the scope of protection 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 scope of the present invention, and all such changes and modifications fall within the scope of protection of the present invention.

Claims

1. A composite additive, comprising or consisting of: 0.1 to 5 wt% of glutamine transaminase; 40 to 80 wt% of sodium caseinate; 10 to 30 wt% of hydrolyzed collagen; 0 to 5 wt% of common salt; 0 to 5 wt% of trisodium phosphate; and 0 to 40 wt% of malt dextrin, wherein the weight percentage is based on the total dry weight of the composite additive.

2. The composite additive according to claim 1, comprising or consisting of: 0.1 to 5 wt% of glutamine transaminase; 40 to 80 wt% of sodium caseinate; 10 to 30 wt% of hydrolyzed collagen; 1 to 5 wt% of common salt; 1 to 5 wt% of trisodium phosphate; and 3 to 40 wt% of malt dextrin, wherein the weight percentage is based on the total dry weight of the composite additive.

3. A restructured meat product, wherein the restructured meat product contains raw meat and the composite additive according to any one of the preceding claims.

4. The restructured meat product according to claim 3, wherein the raw meat is selected from the group consisting of beef, pork, mutton, chicken, duck, goose and rabbit meat.

5. The restructured meat product according to claim 3 or 4, wherein the restructured meat product is bacon.

6. The restructured meat product according to any one of claims 3-5, wherein the content of the composite additive in the restructured meat product is 0.1-2 wt%, preferably 0.5-1.5 wt%.

7. A method for preparing a restructured meat product, comprising the steps of: (1) placing the tumbling liquid and raw meat in a tumbler for tumbling; (2) adding a TG enzyme solution comprising the composite additive according to any one of claims 1-2 into the tumbler to obtain tumbled raw meat; (3) laying the tumbled raw meat in a mold box, pressing the cover of the mold box, and discharging at least part of the air in the mold box; and (4) placing the pressed product in an environment below 10°C for standing to obtain the restructured meat product.

8. The method according to claim 7, wherein the tumbling liquid comprises a water-retaining agent and water, wherein the water-retaining agent is selected from the group consisting of phosphate, carbonate, amino acid and trehalose, preferably the phosphate is selected from the group consisting of sodium tripolyphosphate, sodium hexametaphosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium pyrophosphate, disodium hydrogen pyrophosphate, calcium dihydrogen phosphate, dipotassium hydrogen phosphate and potassium dihydrogen phosphate; preferably the carbonate is selected from the group consisting of potassium carbonate and sodium carbonate.

9. The method according to claim 7 or 8, wherein the weight ratio of the composite additive and water in the TG enzyme solution is 1:5-8.

10. The method according to any one of claims 7-9, wherein the restructured meat product is bacon. ​ ​