CN102068005A - Method for preparing all-natural water-retaining agent for chicken products - Google Patents
Method for preparing all-natural water-retaining agent for chicken products Download PDFInfo
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- CN102068005A CN102068005A CN2010105479635A CN201010547963A CN102068005A CN 102068005 A CN102068005 A CN 102068005A CN 2010105479635 A CN2010105479635 A CN 2010105479635A CN 201010547963 A CN201010547963 A CN 201010547963A CN 102068005 A CN102068005 A CN 102068005A
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Abstract
The invention relates to a method for preparing an all-natural water-retaining agent for chicken products. The method comprises the following steps of: adding 0.05-0.25% (w/v) of carrageenan in a chitosan solution; adding 0.01-0.03% (w/w) of calcium chloride and a sodium alga acid solution at a temperature of 45-55 DEG C while stirring; adding green tea polyphenol, oolong tea polyphenol and kiwi fruit juice in the uniformly mixed solution; uniformly mixing, and carrying out vacuum packing to finally obtain the all-natural water-retaining agent for chicken products. When applied to chicken products, the all-natural water-retaining agent prepared by the method disclosed in the invention can effectively improve the water retention rate of chicken meat and reduce juice loss rate by 26.7 percent in the subsequent processing, and the processed chicken products have fresh and tender taste.
Description
Technical field
The present invention relates to a kind of preparation method of chicken products water-loss reducer, particularly relate to a kind of preparation method of All Pure Nature chicken products water-loss reducer.
Background technology
Meat and meat products occupy critical positions in people's eating patterns, it is rich in and keeps the required various nutrients of human body normal activities, is one of important source of proteins,vitamins,minerals.Also contain the part biological active component in the meat products, comprise active peptide (carnosine, anserine, ACE), L-carnitine, CLA (CLA) etc., and some endogenous antioxidant contents such as tocopherol, coenzyme, carotenoid, ascorbic acid, glutathione, lipoic acid, uric acid, spermine etc.
Chicken is compared with beef, pork in meat products, the chicken fine and tender taste, the flavour deliciousness, and contain the abundant nutrition material in the chicken so it has very extensive effect, as Wen Zhongyi gas, mend essence and add marrow, strengthening the muscles and bones, promoting blood circulation for regulating menstruation, to consumptive disease, become thin, oedema, weakness, weakness due to chronic disease, healthy conditioning, puerpera be tonic after being ill etc., and effect is all very remarkable.Protein content is higher in the chicken, mostly is complete protein, and its amino acid is formed similar to human body protein, is of high nutritive value, and the digestibility height has the effect that strengthens muscle power, strengthening body.Contain abundant bone collagen in the chicken wings, have the effect of strengthening blood vessel, muscle, tendon.Fatty amount is low in the chicken, mostly is unrighted acid, and many foods can reduce or angiocardiopathy preventing.Chicken contains the phospholipid that human body is grown and plays an important role, and is one of fat and important source of phosphatide in the Chinese diet structure.Contain more B family vitamin in the pigeon breast dried meat, have the effect of the protection skin that sets up, contain more irony in the chicken leg meat, can improve hypoferric anemia.
In the meat products process, yield rate directly has influence on output and economic benefit, therefore effectively strengthens the meat products water-retaining property, improves yield rate and is of practical significance very much.In order to make meat products in process, obtain higher yield rate, should keep the water-retaining property of muscle as far as possible.The quality and the edibility of the water-retaining property of meat and water content and meat and meat products are closely related.The meat moisture loss too much can cause quality less, and freshness descends and the local flavor variation.In the meat process, manage before killing, butcher the water-retaining property that conditions such as processing and cold machining process can change meat directly or indirectly, cause the loss in various degree of gravy and moisture, thereby influence meat institutional framework and product yield rate.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of All Pure Nature chicken products water-loss reducer, can effectively improve the water retention of chicken when in this way preparing the chicken products water-loss reducer and being used for chicken products, the turnover rate of juice has reduced by 26.7% in follow-up processing, and processing back chicken products mouthfeel is fresh and tender.
For achieving the above object, the present invention adopts following technical scheme: a kind of preparation method of All Pure Nature chicken products water-loss reducer, it is characterized in that, 0.8 add the carragheen of 0.05~0.25% (w/v) in the chitosan solution of~1.0% (w/v), under 45~55 ℃ of conditions, add calcium chloride 0.01~0.03% (w/w) and 4~7% (w/v) sodium alginate soln while stirring, stir the green tea Tea Polyphenols that adds 0.7~1.0% (w/w) in the solution that mixes after 30~50 minutes,~0.5% 0.3 (w/w) oolong tea polyphenol and 0.1~0.3% (v/v) kiwi-fruit juice, mix, obtain All Pure Nature chicken products water-loss reducer after the vacuum packaging.
Under 45~55 ℃ of conditions, the carragheen that adds 0.05~0.25% (w/v) is stirred on the limit in the chitosan solution of 0.8~1.0% (w/v).
Under 45~55 ℃ of conditions, add calcium chloride 0.01~0.03% (w/v) and 4~7% (w/v) sodium alginate soln in shitosan and the carrageenan solutions while stirring.
Stir the green tea Tea Polyphenols that adds 0.7~1.0% (w/v) in the solution that shitosan, carragheen, sodium alginate and calcium chloride mix after 30~50 minutes.
Added in the mixed solution of green tea Tea Polyphenols and added 0.3~0.5% (w/v) oolong tea polyphenol again.
Added in the mixed solution of green tea Tea Polyphenols and oolong tea polyphenol and added 0.1~0.3% (v/v) kiwi-fruit juice again, mixed, obtained All Pure Nature chicken products water-loss reducer after the vacuum packaging.
The specific embodiment
The carragheen that adds 0.15% (w/v) in the chitosan solution of embodiment 1:0.8% (w/v), under 45 ℃ of conditions, add calcium chloride 0.02% (w/w) and 5% (w/v) sodium alginate soln while stirring, stir the green tea Tea Polyphenols that adds 0.8% (w/w) in the solution that mixes after 50 minutes, 0.4% (w/w) oolong tea polyphenol and 0.3% (v/v) kiwi-fruit juice, mix, obtain All Pure Nature chicken products water-loss reducer after the vacuum packaging.
The carragheen that adds 0.05% (w/v) in the chitosan solution of embodiment 2:0.9% (w/v), under 55 ℃ of conditions, add calcium chloride 0.03% (w/w) and 7% (w/v) sodium alginate soln while stirring, stir the green tea Tea Polyphenols that adds 0.9% (w/w) in the solution that mixes after 40 minutes, 0.3% (w/w) oolong tea polyphenol and 0.2% (v/v) kiwi-fruit juice, mix, obtain All Pure Nature chicken products water-loss reducer after the vacuum packaging.
The carragheen that adds 0.2% (w/v) in the chitosan solution of embodiment 3:1.0% (w/v), under 45 ℃ of conditions, add calcium chloride 0.02% (w/w) and 6% (w/v) sodium alginate soln while stirring, stir the green tea Tea Polyphenols that adds 0.7% (w/w) in the solution that mixes after 30 minutes, 0.5% (w/w) oolong tea polyphenol and 0.3% (v/v) kiwi-fruit juice, mix, obtain All Pure Nature chicken products water-loss reducer after the vacuum packaging.
Claims (6)
1. the preparation method of an All Pure Nature chicken products water-loss reducer, it is characterized in that, 0.8 add the carragheen of 0.05~0.25% (w/v) in the chitosan solution of~1.0% (w/v), under 45~55 ℃ of conditions, add calcium chloride 0.01~0.03% (w/w) and 4~7% (w/v) sodium alginate soln while stirring, stir the green tea Tea Polyphenols that adds 0.7~1.0% (w/w) in the solution that mixes after 30~50 minutes,~0.5% 0.3 (w/w) oolong tea polyphenol and 0.1~0.3% (v/v) kiwi-fruit juice, mix, obtain All Pure Nature chicken products water-loss reducer after the vacuum packaging.
2. preparation method as claimed in claim 1 is characterized in that, under 45~55 ℃ of conditions, the carragheen that adds 0.05~0.25% (w/v) is stirred on the limit in the chitosan solution of 0.8~1.0% (w/v).
3. preparation method as claimed in claim 1 is characterized in that, under 45~55 ℃ of conditions, adds calcium chloride 0.01~0.03% (w/v) and 4~7% (w/v) sodium alginate soln in shitosan and the carrageenan solutions while stirring.
4. preparation method as claimed in claim 1 is characterized in that, stirs the green tea Tea Polyphenols that adds 0.7~1.0% (w/v) in the solution that shitosan, carragheen, sodium alginate and calcium chloride mix after 30~50 minutes.
5. preparation method as claimed in claim 1 is characterized in that, has added in the mixed solution of green tea Tea Polyphenols and has added 0.3~0.5% (w/v) oolong tea polyphenol again.
6. preparation method as claimed in claim 1 is characterized in that, has added in the mixed solution of green tea Tea Polyphenols and oolong tea polyphenol and has added 0.1~0.3% (v/v) kiwi-fruit juice again, mixes, and obtains All Pure Nature chicken products water-loss reducer after the vacuum packaging.
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CN102068005B CN102068005B (en) | 2012-07-25 |
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104305279A (en) * | 2014-11-03 | 2015-01-28 | 烟台市喜旺食品有限公司 | Meat ball elasticizer |
CN105124630A (en) * | 2015-08-03 | 2015-12-09 | 江苏茅山人家生态农业有限公司 | Pickling formula of Maoshan old goose |
CN105831612A (en) * | 2016-04-26 | 2016-08-10 | 江凯 | Composition for improving quality of frozen meat product |
CN105901526A (en) * | 2016-04-22 | 2016-08-31 | 江苏雨润肉食品有限公司 | Production method for reducing fat separated from steamed pork belly with preserved greens in industrial production |
CN109006972A (en) * | 2018-07-23 | 2018-12-18 | 中国科学院海洋研究所 | A kind of marine organisms composition and preparation method thereof reducing meat percentage of water loss |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1413493A (en) * | 2002-05-16 | 2003-04-30 | 李树高 | Technology for producing coarse grain high-gluten flour |
CN101785543A (en) * | 2009-11-30 | 2010-07-28 | 广州合诚实业有限公司 | Mochi prepared mix with long guarantee period, mochi and preparation method of mochi prepared mix |
-
2010
- 2010-11-18 CN CN2010105479635A patent/CN102068005B/en not_active Expired - Fee Related
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1413493A (en) * | 2002-05-16 | 2003-04-30 | 李树高 | Technology for producing coarse grain high-gluten flour |
CN101785543A (en) * | 2009-11-30 | 2010-07-28 | 广州合诚实业有限公司 | Mochi prepared mix with long guarantee period, mochi and preparation method of mochi prepared mix |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104305279A (en) * | 2014-11-03 | 2015-01-28 | 烟台市喜旺食品有限公司 | Meat ball elasticizer |
CN105124630A (en) * | 2015-08-03 | 2015-12-09 | 江苏茅山人家生态农业有限公司 | Pickling formula of Maoshan old goose |
CN105124630B (en) * | 2015-08-03 | 2019-01-08 | 江苏茅山人家生态农业有限公司 | A kind of old goose in the Maoshan Mountain is marinated to be formulated |
CN105901526A (en) * | 2016-04-22 | 2016-08-31 | 江苏雨润肉食品有限公司 | Production method for reducing fat separated from steamed pork belly with preserved greens in industrial production |
CN105831612A (en) * | 2016-04-26 | 2016-08-10 | 江凯 | Composition for improving quality of frozen meat product |
CN109006972A (en) * | 2018-07-23 | 2018-12-18 | 中国科学院海洋研究所 | A kind of marine organisms composition and preparation method thereof reducing meat percentage of water loss |
CN109006972B (en) * | 2018-07-23 | 2021-12-03 | 中国科学院海洋研究所 | Marine organism composition for reducing water loss rate of meat and preparation method thereof |
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