Phosphorus-free water-retaining agent for meat products as well as preparation method and application thereof
By using phosphate-free water-retaining agents made from natural ingredients such as konjac gum and monk fruit powder, the problem of juice loss in prepared meat products during freezing is solved, improving the water retention and sensory quality of meat products, which is in line with the trend of healthy consumption.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-02-12
- Publication Date
- 2026-04-21
AI Technical Summary
Existing processed meat products are prone to juice loss during marinating, freezing, thawing and heating, resulting in dry texture and weight loss. Furthermore, the reliance on high-salt phosphate compound water-retaining agents may lead to a softer texture and insufficient elasticity, as well as consumer resistance and regulatory restrictions.
The product uses a phosphate-free water-retaining agent composed of konjac gum, monk fruit powder, red beetroot powder, trehalose, and baking soda. By forming a high-viscosity gel film and protecting the protein structure, it synergistically improves the binding efficiency of water and protein, thereby improving the product's water retention and texture.
Phosphate-free water-retaining agents significantly reduce juice loss, increase yield, improve the sensory properties and water retention of meat products, meet the needs of healthy consumption, and avoid the health risks and regulatory restrictions of phosphates.
Smart Images
Figure CN121890644A_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of food processing, specifically relating to a phosphate-free water-retaining agent for meat products, its preparation method, and its application. Background Technology
[0002] With consumption upgrades and lifestyle changes, prepared meat products are playing an increasingly important role in the meat industry, with a promising market prospect. However, significant technical bottlenecks still exist in the production and quality control of prepared meat products, particularly in terms of texture and juice retention. Meat products are prone to juice loss during marinating, freezing, thawing, and heating, resulting in a dry texture, weight loss, and directly impacting yield and economic benefits. This also leads to the loss of soluble proteins and flavor compounds, reducing the product's nutritional value and flavor intensity.
[0003] Currently, the processing of prepared meat products still heavily relies on high-salt phosphate compound water-retaining agents. While these agents can improve water retention in the short term, they often result in products that are too soft, lack elasticity, and may produce a metallic aftertaste. After freeze-thaw cycles or high-temperature cooking, protein denaturation intensifies, leading to problems such as loose structure and poor slicing. Furthermore, consumer aversion to artificial additives (such as phosphates) is increasing, and regulations on additive usage are becoming increasingly stringent. All of these factors are forcing the industry to seek more natural, safe, and healthy alternative solutions. Summary of the Invention
[0004] To address the aforementioned issues, this invention provides a phosphate-free water-retaining agent for meat products, its preparation method, and its application. A novel water-retaining system is constructed through the synergistic effect of natural polysaccharides and antifreeze substances. This system enhances the binding efficiency of water and protein without the need for phosphates, improving product water retention and increasing yield, thereby achieving cost reduction and efficiency improvement. Furthermore, the phosphate-free water-retaining agent in this invention is primarily composed of food-grade natural products, which not only aligns with the clean label trend but also responds to health-conscious consumer demands without sacrificing product quality, contributing to the industry's transformation towards efficiency, health, and sustainability.
[0005] To achieve the above objectives, the present invention adopts the following technical solution: The first aspect of this invention is to provide a phosphate-free water-retaining agent for meat products, comprising the following raw materials, in percentage by mass of the meat products: 0.3%~0.6% konjac gum, 0.3%~0.6% monk fruit powder, 0.1%~0.3% red beetroot powder, 0.2%~0.6% trehalose, and 0.1%~0.4% baking soda; wherein the phosphate-free water-retaining agent accounts for 1.5%~2.0% of the total mass of the raw meat.
[0006] Preferably, the phosphate-free water-retaining agent is composed of the following raw materials, in percentage by weight of the meat product: 0.5% konjac gum, 0.5% monk fruit powder, 0.2% red beetroot powder, 0.2% trehalose, and 0.1% baking soda; the phosphate-free water-retaining agent accounts for 1.5% of the total weight of the meat product.
[0007] In this invention, konjac gum forms a high-viscosity gel protective film on the surface of meat slices and between muscle fibers, improving the water-holding capacity of beef and effectively reducing juice loss during freezing and thawing. Trehalose penetrates around the protein, directly protecting the protein structure during freezing and heating, reducing dehydration caused by protein denaturation, and stabilizing the water-holding effect. Monk fruit powder is rich in glycosides, providing natural sweetness, and its abundant polysaccharides can synergistically enhance the effects of konjac gum, further optimizing the water-holding capacity of the gel network and reducing juice loss. Beetroot powder, rich in betalains, allows the beef to retain the color of fresh beef after processing and cooking, significantly improving the problem of frozen beef slices lacking appeal to consumers due to their dull color. Baking soda, as a mild alkaline substance, can moderately increase the pH value of beef, causing it to deviate from the isoelectric point of muscle proteins, increasing the electrostatic repulsion of protein molecules, making its network structure more open, and thus able to bind more water. This mechanism provides a more favorable environment for the water-locking effect of other polysaccharides on beef.
[0008] A second aspect of this invention provides a method for preparing the above-mentioned phosphate-free water-retaining agent for frozen beef slices, comprising the following steps: (a): Weigh out konjac gum, monk fruit powder, red beetroot powder, trehalose and baking soda, and mix them to obtain a mixture; (b): The mixture is thoroughly dispersed in distilled water, wherein the volume of distilled water is 28% of the mass of the meat product, and stirred continuously at room temperature to obtain a viscous liquid.
[0009] Preferably, in step (a), the mixing time is 5 to 15 minutes.
[0010] Preferably, in step (b), the stirring rate is 300-1000 rpm and the stirring time is 30-90 min.
[0011] A third aspect of this invention provides the application of the above-mentioned phosphate-free water-retaining agent for frozen beef slices in the preparation of meat products, comprising the following steps: (1) Place the beef in an environment of 2 ~ 4 ℃ and let it stand to thaw for 14 h; (2) Take thawed beef slices, with dimensions of 0.3 cm × 4 cm × 4 cm; (3) Mix the beef slices and the phosphate-free water-retaining agent, vacuum, and knead thoroughly; (4) Vacuum pack the rolled beef slices, transfer them to a liquid nitrogen quick-freezing cabinet, freeze at -55 ℃ for 1 h, and keep warm at -50 ℃ to -18 ℃ for 30 min using the residual temperature of the quick-freezing cabinet. (5) Store the product in an environment of -18 ℃.
[0012] Compared with the prior art, the present invention has the following beneficial effects: 1. The water-retaining agent of this invention contains natural ingredients such as konjac gum, monk fruit powder, and trehalose, which are scientifically formulated and the compound system is safe and non-toxic, avoiding the health risks and regulatory restrictions that may be brought about by phosphate water-retaining agents.
[0013] 2. The water-retaining agent provided by the present invention is promoted by multiple components to jointly enhance the sensory characteristics and water retention of beef slices, making the frozen beef slices more attractive in color and more tender and juicy in texture. Attached Figure Description
[0014] Figure 1 This is an image of the prepared beef slices obtained by the phosphorus-free water-retaining agent in Example 5 of the present invention. Detailed Implementation
[0015] To better illustrate the present invention, specific implementation examples are provided below for further detailed explanation.
[0016] The konjac gum used in this embodiment of the invention was purchased from Haiweisen Biotechnology Co., Ltd., the monk fruit powder was purchased from Guoyao Herbal Pharmaceutical Co., Ltd., the red beetroot powder was purchased from Guangzhou Jieqi Information Technology Co., Ltd., and the trehalose and baking soda were purchased from Henan Wanbang Chemical Technology Co., Ltd.
[0017] Example 1 A phosphate-free water-retaining agent for frozen beef slices, taking 100 g of beef slices as an example, includes the following raw materials by weight: 0.3 g konjac gum, 0.3 g monk fruit powder, 0 g red beetroot powder, 0.6 g trehalose, and 0.1 g baking soda.
[0018] The phosphorus-free water-retaining agent in Example 1 is prepared using the following method: (a) Accurately weigh konjac gum, monk fruit powder, red beetroot powder, trehalose and baking soda, and mix for 5 minutes to obtain a mixture; (b) Disperse the mixture thoroughly in 28 g of distilled water and stir at 300 rpm for 90 min at room temperature to obtain a viscous solution.
[0019] The specific application method of the phosphorus-free water-retaining agent in Example 1 is as follows: (1) Place the beef in an environment of 2 ~ 4 ℃ and let it stand to thaw for 14 h; (2) Take thawed beef slices, with dimensions of 0.3 cm × 4 cm × 4 cm; (3) Mix the beef slices with the above-mentioned viscous solution of phosphate-free water-retaining agent, vacuum, and knead thoroughly; (4) Vacuum pack the rolled beef slices, transfer them to a liquid nitrogen quick-freezing cabinet, freeze at -55 ℃ for 1 h, and keep warm at -50 ℃ to -18 ℃ for 30 min using the residual temperature of the quick-freezing cabinet. (5) Store the product in an environment of -18 ℃.
[0020] Example 2 A phosphate-free water-retaining agent for frozen beef slices, taking 100 g of beef slices as an example, includes the following raw materials by weight: 0.35 g konjac gum, 0.35 g monk fruit powder, 0.2 g red beetroot powder, 0.5 g trehalose, and 0.1 g baking soda.
[0021] The phosphorus-free water-retaining agent in Example 2 is prepared using the following method: (a) Accurately weigh konjac gum, monk fruit powder, red beetroot powder, trehalose and baking soda, and mix for 8 minutes to obtain a mixture; (b) Disperse the mixture thoroughly in 28 g of distilled water and stir at 400 rpm for 80 min at room temperature to obtain a viscous solution.
[0022] The specific application method of the phosphorus-free water-retaining agent in Example 2 is as follows: (1) Place the beef in an environment of 2 ~ 4 ℃ and let it stand to thaw for 14 h; (2) Take thawed beef slices, with dimensions of 0.3 cm × 4 cm × 4 cm; (3) Mix the beef slices with the above-mentioned viscous solution of phosphate-free water-retaining agent, vacuum, and knead thoroughly; (4) Vacuum pack the rolled beef slices, transfer them to a liquid nitrogen quick-freezing cabinet, freeze at -55 ℃ for 1 h, and keep warm at -50 ℃ to -18 ℃ for 30 min using the residual temperature of the quick-freezing cabinet. (5) Store the product in an environment of -18 ℃.
[0023] Example 3 A phosphate-free water-retaining agent for frozen beef slices, taking 100 g of beef slices as an example, includes the following raw materials by weight: 0.4 g konjac gum, 0.4 g monk fruit powder, 0.2 g red beetroot powder, 0.4 g trehalose, and 0.1 g baking soda.
[0024] The phosphorus-free water-retaining agent in Example 3 is prepared using the following method: (a) Accurately weigh konjac gum, monk fruit powder, red beetroot powder, trehalose and baking soda, and mix them for 10 minutes to obtain a mixture; (b) Disperse the mixture thoroughly in 28 g of distilled water and stir at 500 rpm for 70 min at room temperature to obtain a viscous solution.
[0025] The specific application method of the phosphorus-free water-retaining agent in Example 3 is as follows: (1) Place the beef in an environment of 2 ~ 4 ℃ and let it stand to thaw for 14 h; (2) Take thawed beef slices, with dimensions of 0.3 cm × 4 cm × 4 cm; (3) Mix the beef slices with the above-mentioned viscous solution of phosphate-free water-retaining agent, vacuum, and knead thoroughly; (4) Vacuum pack the rolled beef slices, transfer them to a liquid nitrogen quick-freezing cabinet, freeze at -55 ℃ for 1 h, and keep warm at -50 ℃ to -18 ℃ for 30 min using the residual temperature of the quick-freezing cabinet. (5) Store the product in an environment of -18 ℃.
[0026] Example 4 A phosphate-free water-retaining agent for frozen beef slices, taking 100 g of beef slices as an example, includes the following raw materials by weight: 0.45 g konjac gum, 0.45 g monk fruit powder, 0.2 g red beetroot powder, 0.3 g trehalose, and 0.1 g baking soda.
[0027] The phosphorus-free water-retaining agent in Example 4 was prepared using the following method: (a) Accurately weigh konjac gum, monk fruit powder, red beetroot powder, trehalose and baking soda, and mix them for 12 minutes to obtain a mixture; (b) The mixture was thoroughly dispersed in 28 g of distilled water and stirred at 600 rpm for 60 min at room temperature to obtain a viscous solution.
[0028] The specific application method of the phosphorus-free water-retaining agent in Example 4 is as follows: (1) Place the beef in an environment of 2 ~ 4 ℃ and let it stand to thaw for 14 h; (2) Take thawed beef slices, with dimensions of 0.3 cm × 4 cm × 4 cm; (3) Mix the beef slices with the above-mentioned phosphate-free water-retaining agent solution, vacuum, and tumble thoroughly; (4) Vacuum pack the rolled beef slices, transfer them to a liquid nitrogen quick-freezing cabinet, freeze at -55 ℃ for 1 h, and keep warm at -50 ℃ to -18 ℃ for 30 min using the residual temperature of the quick-freezing cabinet. (5) Store the product in an environment of -18 ℃.
[0029] Example 5 A phosphate-free water-retaining agent for frozen beef slices, taking 100 g of beef slices as an example, includes the following raw materials by weight: 0.5 g konjac gum, 0.5 g monk fruit powder, 0.2 g red beetroot powder, 0.2 g trehalose, and 0.1 g baking soda.
[0030] The phosphorus-free water-retaining agent in Example 5 is prepared using the following method: (a) Accurately weigh konjac gum, monk fruit powder, red beetroot powder, trehalose and baking soda, and mix them for 14 minutes to obtain a mixture; (b) The mixture was thoroughly dispersed in 28 g of distilled water and stirred at 700 rpm for 60 min at room temperature to obtain a viscous solution.
[0031] The specific application method of the phosphorus-free water-retaining agent in Example 5 is as follows: (1) Place the beef in an environment of 2 ~ 4 ℃ and let it stand to thaw for 14 h; (2) Take thawed beef slices, with dimensions of 0.3 cm × 4 cm × 4 cm; (3) Mix the beef slices with the above-mentioned phosphate-free water-retaining agent solution, vacuum-tumble and knead thoroughly; the result is as follows Figure 1 As shown.
[0032] (4) Vacuum pack the rolled beef slices, transfer them to a liquid nitrogen quick-freezing cabinet, freeze at -55 ℃ for 1 h, and keep warm at -50 ℃ to -18 ℃ for 30 min using the residual temperature of the quick-freezing cabinet. (5) Store the product in an environment of -18 ℃.
[0033] Comparative Example 1 Comparative Example 1 used Qingdao Tester Technology Co., Ltd.'s LX-T01 phosphate-free water-retaining agent to replace the phosphate-free water-retaining agent of this invention, which is composed of konjac gum, monk fruit powder, red beetroot powder, trehalose and baking soda, as a positive control group.
[0034] The phosphorus-free water-retaining agent of Comparative Example 1 was prepared using the following method: (a) Accurately weigh 1.5 g of LX-T01 phosphorus-free water-retaining agent and mix for 10 min to obtain a mixture; (b) Disperse the mixture thoroughly in 28 g of distilled water and stir at 500 rpm for 30 min at room temperature to obtain a uniform orange-yellow solution.
[0035] The specific application method of the phosphorus-free water-retaining agent in Comparative Example 1 is as follows: (1) Place the beef in an environment of 2 ~ 4 ℃ and let it stand to thaw for 14 h; (2) Take thawed beef slices, with dimensions of 0.3 cm × 4 cm × 4 cm; (3) Mix 100g of beef slices with the above-mentioned phosphate-free water-retaining agent solution, vacuum, and knead thoroughly; (4) Vacuum pack the rolled beef slices, transfer them to a liquid nitrogen quick-freezing cabinet, freeze at -55 ℃ for 1 h, and keep warm at -50 ℃ to -18 ℃ for 30 min using the residual temperature of the quick-freezing cabinet. (5) Store the product in an environment of -18 ℃.
[0036] Comparative Example 2 Comparative Example 2 used distilled water instead of the phosphorus-free water-retaining agent composed of konjac gum, monk fruit powder, red beetroot powder, trehalose, and baking soda as a negative control group.
[0037] The specific application method of the phosphorus-free water-retaining agent in Comparative Example 2 is as follows: (1) Place the beef in an environment of 2 ~ 4 ℃ and let it stand to thaw for 14 h; (2) Take thawed beef slices, with dimensions of 0.3 cm × 4 cm × 4 cm; (3) Mix 100g of beef slices with 1.5g of distilled water, vacuum, and knead thoroughly; (4) Vacuum pack the rolled beef slices, transfer them to a liquid nitrogen quick-freezing cabinet, freeze at -55 ℃ for 1 h, and keep warm at -50 ℃ to -18 ℃ for 30 min using the residual temperature of the quick-freezing cabinet. (5) Store the product in an environment of -18 ℃.
[0038] Comparative Example 3 Comparative Example 3 replaced the phosphate-free water-retaining agent composed of konjac gum, monk fruit powder, red beetroot powder, trehalose and baking soda with a phosphate water-retaining agent. The phosphate water-retaining agent included the following raw materials in parts by weight: 2 parts sodium tripolyphosphate, 2 parts sodium pyrophosphate, and 1 part sodium hexametaphosphate. Sodium tripolyphosphate was purchased from Zhongyuan Biotechnology Co., Ltd., and sodium pyrophosphate and sodium hexametaphosphate were purchased from Zhongchen Biotechnology Co., Ltd.
[0039] The specific application method of the phosphate water-retaining agent in Comparative Example 3 is as follows: (1) Place the beef in an environment of 2 ~ 4 ℃ and let it stand to thaw for 14 h; (2) Take thawed beef slices, with dimensions of 0.3 cm × 4 cm × 4 cm; (3) Mix 100g of beef slices with 1.5g of phosphate water-retaining agent, vacuum, and knead thoroughly; (4) Vacuum pack the rolled beef slices, transfer them to a liquid nitrogen quick-freezing cabinet, freeze at -55 ℃ for 1 h, and keep warm at -50 ℃ to -18 ℃ for 30 min using the residual temperature of the quick-freezing cabinet. (5) Store the product in an environment of -18 ℃.
[0040] The beef slices prepared in Examples 1-5 and Comparative Examples 1-3 were tested using the following methods: Meat yield test, the test method is as follows: Remove the beef slices from the -18 ℃ environment and thaw them. Slice them into 0.3 cm × 4 cm × 4 cm pieces. Weigh 100 g of beef slices, mix them with a water-soluble phosphate-free water-retaining agent, vacuum-seal, and tumble. Weigh the tumbled beef slices again. The calculation formula is shown below:
[0041] The cooking loss rate test is conducted using the following method: Take 60g of beef slices that have been thawed from -18℃ and place them in boiling water at 100℃. Boil for 20 seconds, then remove and air dry at room temperature for 5 minutes on each side. Weigh the dried beef slices and calculate the cooking loss rate using the formula shown below:
[0042] 3. The sensory quality evaluation methods are as follows: Thawed raw beef slices were taken and their sensory evaluation was conducted based on color, texture, and aroma. The scoring criteria are shown in Table 1. Table 1 Sensory scoring criteria for raw beef slices
[0043] Thawed beef slices were placed in boiling water at 100°C for 40 seconds, then removed and allowed to air dry at room temperature for 5 minutes. Sensory evaluation of the cooked beef slices was based on appearance, texture, and flavor, with scoring criteria as shown in Table 2. Table 2 Sensory Scoring Criteria for Cooked Beef Slices
[0044] The yield and cooking loss of the beef slices prepared in Examples 1-5 and Comparative Examples 1-3 of this invention were measured respectively, and the results are shown in Table 3: Table 3. Beef slice yield and cooking loss rate
[0045] Note: In the table, letters a, b, c, d, and e represent statistically significant differences. Any pair with the same letter indicates no significant difference. P >0.05), any difference with different labeled letters is considered statistically significant. P< 0.05).
[0046] The results above show that the meat yield of the product with the phosphate-free water-retaining agent prepared in this invention is higher than that of commercially available phosphate-free water-retaining agents, phosphate water-retaining agents and negative control group, and the cooking loss rate is lower than that of commercially available phosphate-free water-retaining agents, phosphate water-retaining agents and negative control group.
[0047] Konjac gum, monk fruit powder, beetroot powder, trehalose, and baking soda synergistically enhance the water-retention capacity of frozen beef slices. Furthermore, as the concentrations of konjac gum and monk fruit powder increase, the yield of beef slices increases, while the cooking loss rate decreases. The combination of konjac gum and monk fruit powder plays a decisive role in this system: konjac gum forms a dense gel protective film on the surface of muscle fibers, effectively binding water and reducing loss during freezing and heating; while the active polysaccharides in monk fruit powder enhance the water-holding capacity of the gel network and, through the interaction of its hydrophilic groups with proteins and water molecules, further stabilize bound water and non-flowing water in the meat. Simultaneously, baking soda lowers the pH of the system, causing muscle proteins to deviate from their isoelectric point, allowing the protein network to fully expand and creating a more favorable environment for water retention.
[0048] The combined effect of multiple components ultimately allows the treated beef slices to better retain internal moisture during freeze-thaw and heating processes, significantly reducing juice loss, thus exhibiting superior overall water retention performance compared to commercially available phosphate-free water-retaining agents.
[0049] Sensory evaluations were conducted on the beef slices prepared in Examples 1-5 and Comparative Examples 1-3 of this invention. Raw and cooked beef slices were scored according to the scoring criteria shown in Tables 1 and 2, respectively. The sensory evaluation results were obtained by 10 rigorously selected and trained evaluators in a sensory laboratory conforming to ISO 8589:2007 standards (temperature 22±1°C, D65 light source). Blind sample and quantitative descriptive analysis methods were used to independently and repeatedly score uniformly prepared samples. Statistical analysis showed good inter-evaluator consistency (ICC>0.85). The sensory scoring results for raw beef slices are shown in Table 4, and the sensory scoring results for cooked beef slices are shown in Table 5. Table 4 Sensory rating results of raw beef slices
[0050] Note: In the table, letters a, b, c, d, and e represent statistically significant differences. Any pair with the same letter indicates no significant difference. P >0.05), any difference with different labeled letters is considered statistically significant. P< 0.05).
[0051] Table 5 Sensory rating results of cooked beef slices
[0052] Note: In the table, letters a, b, c, d, and e represent statistically significant differences. Any pair with the same letter indicates no significant difference. P >0.05), any difference with different labeled letters is considered statistically significant. P< 0.05).
[0053] Regardless of whether the beef slices were before or after cooking, the sensory scores of the beef slices in Examples 1-5 were significantly higher than those in Comparative Examples 1-3, with Example 5 showing the highest sensory score. This demonstrates that the phosphate-free water-retaining agent in this invention not only improves the texture and chewiness of the meat slices before and after cooking by enhancing their antifreeze and water-retaining properties, but also positively impacts their appearance and flavor. This indicates that natural products such as konjac gum, monk fruit, and beetroot powder can synergistically improve the sensory quality of prepared meat slices.
[0054] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.
Claims
1. A phosphate-free water-retaining agent for meat products, characterized in that, It is composed of the following raw materials, in percentage by weight of the meat product: konjac gum 0.3%~0.6%, monk fruit powder 0.3%~0.6%, red beet root powder 0.1%~0.3%, trehalose 0.2%~0.6%, and baking soda 0.1%~0.4%; the phosphate-free water-retaining agent accounts for 1.5%~2.0% of the total weight of the raw meat.
2. A phosphate-free water-retaining agent for meat products, characterized in that, Composed of the following raw materials, by weight percentage of the meat product: 0.5% konjac gum, 0.5% monk fruit powder, 0.2% red beetroot powder, 0.2% trehalose, and 0.1% baking soda; the phosphate-free water-retaining agent accounts for 1.5% of the total weight of the meat product.
3. The method for preparing the phosphorus-free water-retaining agent according to any one of claims 1-2, characterized in that, Includes the following steps: (a) Accurately weigh konjac gum, monk fruit powder, red beetroot powder, trehalose and baking soda, and mix them to obtain a mixture; (b) The mixture is thoroughly dispersed in distilled water, wherein the volume of the distilled water is 28% of the mass of the meat product, and stirred continuously at room temperature to obtain a viscous liquid.
4. The preparation method according to claim 3, characterized in that, In step (a), the mixing time is 5 to 15 minutes.
5. The preparation method according to claim 3, characterized in that, In step (b), the stirring rate is 300-1000 rpm and the stirring time is 30-90 min.
6. The use of the phosphate-free water-retaining agent as described in any one of claims 1-2 in the preparation of meat products.
7. The application as described in claim 6, characterized in that, The specific steps are as follows: After thawing and slicing the meat products, add 1.5~2.0% of phosphate-free water-retaining agent by weight of the meat products, vacuum, tumble thoroughly, transfer to a liquid nitrogen quick-freezing cabinet, place at -55 ℃ for 1 hour, use the residual temperature of the quick-freezing cabinet to keep warm at -50℃~-18℃ for 30 minutes, and finally store in an environment of -18 ℃.