A process for the manufacture of low-fat meat products based on gelation technology

By constructing a porous gel particle structure and utilizing a hydrophilic polysaccharide solution with controllable pore size and shear thinning properties, the problem of insufficient lubrication in low-fat meat products was solved, achieving the formation of a long-lasting lubricating film during chewing and improving the taste.

CN122271506APending Publication Date: 2026-06-26DELISI GROUP
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-03-31
Publication Date
2026-06-26

AI Technical Summary

Technical Problem

Existing gel systems for low-fat meat products suffer from insufficient lubrication, structural instability, and loss of functional components, making it difficult to simulate the oily, enveloping feel of animal fat.

Method used

A porous gel particle structure was constructed by introducing controllable pores into the gel skeleton and loading a hydrophilic polysaccharide solution with shear-thinning properties to form porous gel particles. The uniform pore structure was formed by mechanical stirring and low temperature control, and the lubricating film was gradually released in response to pressure and shear during chewing.

Benefits of technology

It remains stable during processing and forms a long-lasting lubricating film during chewing, improving the texture of low-fat meat products and mimicking the lubricating effect of animal fat.

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Abstract

This invention belongs to the field of food processing technology, specifically relating to a processing technology for low-fat meat products based on gelation technology. The process includes: dispersing polysaccharide gel components and microcrystalline cellulose in water, heating to swell, and then cooling to form a composite gel system; introducing air bubbles through mechanical stirring and controlling temperature to solidify and form a porous gel; improving pore wall stability through low-temperature regulation and gel aging treatment; obtaining micron-sized porous gel particles through low-shear granulation; vacuum impregnating a high-viscosity hydrophilic polysaccharide solution with shear-thinning properties under reduced pressure; mixing the obtained porous gel particles with minced meat, shaping, and heating to obtain the low-fat meat product. This invention, by constructing a porous gel structure to store lubricating factors, achieves gradual release during chewing. Without adding any exogenous oils, the coefficient of friction is reduced by more than 20%, effectively solving the technical problems of dry texture and poor lubricity in low-fat meat products, and has good industrial application prospects.
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