CN103027304A - Method for preparing phosphate-free water-retaining agent for conditioning meat products - Google Patents
Method for preparing phosphate-free water-retaining agent for conditioning meat products Download PDFInfo
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- CN103027304A CN103027304A CN2011103092548A CN201110309254A CN103027304A CN 103027304 A CN103027304 A CN 103027304A CN 2011103092548 A CN2011103092548 A CN 2011103092548A CN 201110309254 A CN201110309254 A CN 201110309254A CN 103027304 A CN103027304 A CN 103027304A
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Abstract
The invention discloses a method for preparing a phosphate-free water-retaining agent for conditioning meat products. The method is characterized in that the phosphate-free water-retaining agent comprises the following components in percentage by mass: 12 to 16 percent of sodium citrate, 16 to 20 percent of citric acid, 28 to 29 percent of common salt, 12 to 15 percent of white granulated sugar, 0.8 to 1.2 percent of xanthan gum, 3 to 5 percent of maltodextrin, 5 to 7 percent of sodium carbonate, and 14 to 16 percent of sodium hydrogen carbonate. By adopting the phosphate-free water-retaining agent prepared by the method, the weight and water retention property of deep-frozen conditioned meat products during soaking, cryogenic storage, defreezing and the like can be significantly improved, the yield of the products is improved, and the water of the meat products is prevented from running off during processing, cryogenic storage, defreezing and the like; and the phosphate-free water-retaining agent does not contain phosphorus, thus the problem that phosphate is overproof due to the addition of a polyphosphate type water-retaining agent is solved.
Description
Technical field
The present invention relates to the meat products preparation, particularly relate to a kind of for the compound method to the processed meat products phosphate-free water-retaining agent.
Technical background
Water-loss reducer is to help to keep the moisture in the product and the material that adds, uses at present more widely that water-loss reducer mainly is the phosphoric acid salt material, and phosphate is remarkable as food water-loss reducer result of use, uses also quite extensive.Yet can produce ill effect along with the phosphatic use of extensive use in the present production is excessive, not only can make food itself produce offending metal astringent taste, and can cause product special flavour to worsen, institutional framework is coarse, long-term excessive absorption can affect the calcium phosphorus balance of body, and phosphate is hydrolyzed by the enzyme in the muscle, and its catabolite also may increase the possibility that absorption person's cardiovascular and cerebrovascular disease occurs.
Summary of the invention
The deficiency that exists in order to overcome prior art, the invention provides a kind of meet food security, can in process, reduce nutrient loss, keep Fresh ﹠ Tender in Texture and to the compound method of product quality without the phosphate-free water-retaining agent of negative effect, safety non-toxic.
For realizing this above-mentioned purpose, the present invention adopts following technical scheme to realize: a kind of compound method for the processed meat products phosphate-free water-retaining agent, and the component of described phosphate-free water-retaining agent and mass percentage content are:
Natrium citricum: 12-16%
Citric acid: 16-20%
Edible salt: 28-29%
White granulated sugar: 12-15%
Xanthans: 0.8-1.2%
Maltodextrin: 3-5%
Sodium carbonate: 5-7%
Sodium acid carbonate: 14-16%
Described natrium citricum, citric acid, xanthans, sodium carbonate, sodium acid carbonate etc. are food-grade.
The invention has the beneficial effects as follows: it has, and cost is low, the water conservation successful, to product quality without negative effect, safety non-toxic, simple operation and other advantages.Overcome present processed meat products retentiveness not enough, the problem that product water outlet and loss are serious.
The specific embodiment
In order to illustrate for embodiment better as follows to the present invention: a kind of compound method for the processed meat products phosphate-free water-retaining agent, the component of described phosphate-free water-retaining agent and mass percentage content are: natrium citricum 14%, citric acid 18%, edible salt 29%, white granulated sugar: 12%, xanthans 1%, maltodextrin 5%, sodium carbonate 5%, sodium acid carbonate 16%.
Described natrium citricum, citric acid, xanthans, sodium carbonate, sodium acid carbonate etc. are food-grade.
Employing is thawed well or 0-4 ℃ cold fresh meat, and it is cut into shredded meat or sliced meat with the chopping slicer.Shredded meat or sliced meat are put in tumbler or the mixer, added in proportion water-loss reducer and frozen water; Its ratio is meat: water-loss reducer: frozen water=100: 1: 20.Under 0-4 ℃ condition, carry out tumbling or stir 10min, with product quiet the salting down in the environment that is placed on 0-4 ℃ that take the dish out of the pot.The vacuum-packed quick-frozen of finished product, its water outlet situation of rear survey of thawing, water rate is no more than 3%.
Described citric acid and sodium salt thereof are acidity regulators, are used for regulating the pH value of raw meat; Described calcium carbonate and sodium acid carbonate can destroy muscle fibre, regulate the pH value, and the raw meat moisture holding capacity is improved; Described edible salt can make salting-in-protein separate out, and increases water holding capacity; Described xanthans is thickener, stabilizing agent; Described maltodextrin plays cushioning effect; But described white granulated sugar covering smell is regulated local flavor.Above composition all belongs to food-grade, meets GB 2760 food security national standard food additives Application standards fully.
With the meat frying of handling well, excellent flavor, Fresh ﹠ Tender in Texture.
Claims (2)
1. a compound method that is used for the processed meat products phosphate-free water-retaining agent is characterized in that, the component of described phosphate-free water-retaining agent and mass percentage content are:
Natrium citricum: 12-16%
Citric acid: 16-20%
Edible salt: 28-29%
White granulated sugar: 12-15%
Xanthans: 0.8-1.2%
Maltodextrin: 3-5%
Sodium carbonate: 5-7%
Sodium acid carbonate: 14-16%
2. phosphate-free water-retaining agent as claimed in claim 1 is characterized in that described natrium citricum, citric acid, xanthans, sodium carbonate, sodium acid carbonate etc. are food-grade.
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| CN2011103092548A CN103027304A (en) | 2011-09-30 | 2011-09-30 | Method for preparing phosphate-free water-retaining agent for conditioning meat products |
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| CN2011103092548A CN103027304A (en) | 2011-09-30 | 2011-09-30 | Method for preparing phosphate-free water-retaining agent for conditioning meat products |
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Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330221A (en) * | 2013-07-02 | 2013-10-02 | 江凯 | Composition for improving quality of meat product, method for treating meat by composition, and meat product obtained by treatment of method |
| CN103535429A (en) * | 2013-10-08 | 2014-01-29 | 威海长青海洋科技股份有限公司 | Instant kelp water retaining agent and water retaining method thereof |
| CN103564276A (en) * | 2013-11-21 | 2014-02-12 | 浙江海洋学院 | Grilled fish bone swelling agent, and preparation method and application of swelling agent |
| WO2014048359A1 (en) * | 2012-09-28 | 2014-04-03 | Jiang Kai | Composition for enhancing quality of meat products |
| CN103859441A (en) * | 2014-02-28 | 2014-06-18 | 福建圣农食品有限公司 | European flavored chicken meat ball and preparation method thereof |
| CN104187791A (en) * | 2014-09-12 | 2014-12-10 | 三统万福（青岛）食品有限公司 | Non-phosphorus water retention agent for improving tissue taste and succulence of processed meat product |
| CN104256685A (en) * | 2012-09-28 | 2015-01-07 | 江凯 | A phosphorus-free composition for improving quality of meat products |
| CN104814113A (en) * | 2015-04-16 | 2015-08-05 | 无锡商业职业技术学院 | Meat product phosphate-free water-retaining agent and use method thereof |
| CN105725092A (en) * | 2016-02-26 | 2016-07-06 | 江凯 | Composition for improving quality of meat product |
| CN106028833A (en) * | 2013-08-20 | 2016-10-12 | 埃塞尔吉技术有限责任公司 | Formulations for stabilizing moisture in muscle foods |
| CN106172693A (en) * | 2016-07-19 | 2016-12-07 | 郑州容大食品有限公司 | A kind of prefabricated meat products phosphate-free water-retaining agent, prefabricated meat products and preparation method thereof |
| CN106418241A (en) * | 2016-09-21 | 2017-02-22 | 河南牧业经济学院 | Non-phosphorus water retaining agent and water retaining method for water retention of beefsteak |
| CN106819898A (en) * | 2017-02-28 | 2017-06-13 | 河南众品食业股份有限公司 | A kind of grilled meat products and preparation method thereof |
| CN106923234A (en) * | 2017-02-24 | 2017-07-07 | 厦门如意三煲食品有限公司 | A kind of injection-type livestock and poultry meat quality modifier |
| CN108477503A (en) * | 2018-02-28 | 2018-09-04 | 河南众品食业股份有限公司 | A kind of food and drink conditioning shredded meat and preparation method thereof |
| CN108719826A (en) * | 2018-06-05 | 2018-11-02 | 福建圣农食品有限公司 | A kind of chicken circle and preparation method thereof |
| CN109258777A (en) * | 2018-11-13 | 2019-01-25 | 谭会轻 | A kind of meat additive |
| CN110651817A (en) * | 2019-11-12 | 2020-01-07 | 大连珍奥生物技术股份有限公司 | Production method of novel meat product flavor enhancing and water retaining agent |
| CN110679649A (en) * | 2019-11-26 | 2020-01-14 | 湖南泽源餐饮管理有限公司 | Processing method of tea-flavored tripe |
| CN111903749A (en) * | 2020-07-15 | 2020-11-10 | 福建省宁德市好顺水产养殖有限公司 | Phosphorus-free water-retaining agent for large yellow croaker and water retention method thereof |
| CN113598224A (en) * | 2021-08-09 | 2021-11-05 | 广西大学 | Phosphorus-free water-retaining agent for chilled meat |
| CN114052193A (en) * | 2021-11-01 | 2022-02-18 | 东北农业大学 | Phosphorus-free water-retaining agent for meat products and preparation method thereof |
| CN115568555A (en) * | 2022-10-24 | 2023-01-06 | 广西大学 | Composite phosphorus-free water-retaining agent for improving quality of quick-frozen bullfrogs, application and method |
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Cited By (26)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256685A (en) * | 2012-09-28 | 2015-01-07 | 江凯 | A phosphorus-free composition for improving quality of meat products |
| WO2014048359A1 (en) * | 2012-09-28 | 2014-04-03 | Jiang Kai | Composition for enhancing quality of meat products |
| CN103330221A (en) * | 2013-07-02 | 2013-10-02 | 江凯 | Composition for improving quality of meat product, method for treating meat by composition, and meat product obtained by treatment of method |
| CN106028833A (en) * | 2013-08-20 | 2016-10-12 | 埃塞尔吉技术有限责任公司 | Formulations for stabilizing moisture in muscle foods |
| CN103535429A (en) * | 2013-10-08 | 2014-01-29 | 威海长青海洋科技股份有限公司 | Instant kelp water retaining agent and water retaining method thereof |
| CN103535429B (en) * | 2013-10-08 | 2015-01-28 | 威海长青海洋科技股份有限公司 | Instant kelp water retaining agent and water retaining method thereof |
| CN103564276A (en) * | 2013-11-21 | 2014-02-12 | 浙江海洋学院 | Grilled fish bone swelling agent, and preparation method and application of swelling agent |
| CN103564276B (en) * | 2013-11-21 | 2015-02-25 | 浙江海洋学院 | Grilled fish bone swelling agent, and preparation method and application of swelling agent |
| CN103859441A (en) * | 2014-02-28 | 2014-06-18 | 福建圣农食品有限公司 | European flavored chicken meat ball and preparation method thereof |
| CN104187791A (en) * | 2014-09-12 | 2014-12-10 | 三统万福（青岛）食品有限公司 | Non-phosphorus water retention agent for improving tissue taste and succulence of processed meat product |
| CN104814113B (en) * | 2015-04-16 | 2018-06-01 | 无锡商业职业技术学院 | Meat products phosphate-free water-retaining agent and its application method |
| CN104814113A (en) * | 2015-04-16 | 2015-08-05 | 无锡商业职业技术学院 | Meat product phosphate-free water-retaining agent and use method thereof |
| CN105725092A (en) * | 2016-02-26 | 2016-07-06 | 江凯 | Composition for improving quality of meat product |
| CN106172693A (en) * | 2016-07-19 | 2016-12-07 | 郑州容大食品有限公司 | A kind of prefabricated meat products phosphate-free water-retaining agent, prefabricated meat products and preparation method thereof |
| CN106418241A (en) * | 2016-09-21 | 2017-02-22 | 河南牧业经济学院 | Non-phosphorus water retaining agent and water retaining method for water retention of beefsteak |
| CN106923234A (en) * | 2017-02-24 | 2017-07-07 | 厦门如意三煲食品有限公司 | A kind of injection-type livestock and poultry meat quality modifier |
| CN106819898A (en) * | 2017-02-28 | 2017-06-13 | 河南众品食业股份有限公司 | A kind of grilled meat products and preparation method thereof |
| CN108477503A (en) * | 2018-02-28 | 2018-09-04 | 河南众品食业股份有限公司 | A kind of food and drink conditioning shredded meat and preparation method thereof |
| CN108719826A (en) * | 2018-06-05 | 2018-11-02 | 福建圣农食品有限公司 | A kind of chicken circle and preparation method thereof |
| CN109258777A (en) * | 2018-11-13 | 2019-01-25 | 谭会轻 | A kind of meat additive |
| CN110651817A (en) * | 2019-11-12 | 2020-01-07 | 大连珍奥生物技术股份有限公司 | Production method of novel meat product flavor enhancing and water retaining agent |
| CN110679649A (en) * | 2019-11-26 | 2020-01-14 | 湖南泽源餐饮管理有限公司 | Processing method of tea-flavored tripe |
| CN111903749A (en) * | 2020-07-15 | 2020-11-10 | 福建省宁德市好顺水产养殖有限公司 | Phosphorus-free water-retaining agent for large yellow croaker and water retention method thereof |
| CN113598224A (en) * | 2021-08-09 | 2021-11-05 | 广西大学 | Phosphorus-free water-retaining agent for chilled meat |
| CN114052193A (en) * | 2021-11-01 | 2022-02-18 | 东北农业大学 | Phosphorus-free water-retaining agent for meat products and preparation method thereof |
| CN115568555A (en) * | 2022-10-24 | 2023-01-06 | 广西大学 | Composite phosphorus-free water-retaining agent for improving quality of quick-frozen bullfrogs, application and method |
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Application publication date: 20130410 |