一种保持肉质弹性与口感的即食肉制品及其制备方法
By constructing a protein-polysaccharide gel network using chickpea protein, egg white protein, guar gum, and konjac flour in ready-to-eat meat products, and combining it with a complex antioxidant of bamboo leaf antioxidants and rosemary extract, the problems of loose meat texture and fat oxidation in ready-to-eat meat products during heating, freezing, storage, and reheating are solved, resulting in ready-to-eat meat products that are elastic, juicy, firm, and odorless.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- GUANGDONG INFINITY FOOD GRP CO LTD
- Filing Date
- 2026-05-27
- Publication Date
- 2026-07-17
AI Technical Summary
Ready-to-eat meat products become loose and lose elasticity during heating, freezing, storage, and reheating. Fat oxidation produces rancid and reheated odors, and existing technologies rely on phosphates and chemically synthesized antioxidants, posing health risks.
An elasticity modifier composed of chickpea protein, egg white protein, guar gum and konjac flour is used to construct a protein-polysaccharide gel network with transglutaminase. Combined with a complex antioxidant of bamboo leaf antioxidants and rosemary extract, a specific extraction process is used to inhibit fat oxidation, form a stable protein cross-linking network, and improve the elasticity and taste of the meat.
It significantly improves the elasticity, firmness, and chewiness of ready-to-eat meat products, suppresses rancidity and warming odors, extends shelf life, and provides a natural solution for juicy, firm, and flavorful meat, avoiding the use of phosphates and chemically synthesized antioxidants.
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