CN103719896A - Alginate additive used for sausage meat products - Google Patents
Alginate additive used for sausage meat products Download PDFInfo
- Publication number
- CN103719896A CN103719896A CN201310621698.4A CN201310621698A CN103719896A CN 103719896 A CN103719896 A CN 103719896A CN 201310621698 A CN201310621698 A CN 201310621698A CN 103719896 A CN103719896 A CN 103719896A
- Authority
- CN
- China
- Prior art keywords
- alginate
- parts
- meat products
- sodium
- additive
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses an alginate additive used for sausage meat products. The additive comprises the following components in parts by weight: 1-2 parts of sodium alginate, 0.1-0.3 part of magnesium alginate, 0.1-0.5 parts of ammonium alginate, 1-3 parts of calcium alginate, 1-2 parts of propylene glycol alginate, 10-15 parts of modified starch, 1-5 parts of astragalus polysaccharide, and 1-3 parts of carboxymethyl cellulose sodium. The additive is simple in components, convenient to use, and specially used for producing the sausage meat products. Based on the character of reacting with calcium ions to form a thermal irreversible gel, alginate can be applied to meat sausages to improve the textures and slice performance of the meat sausages, to meatballs to obviously improve the crispness and elasticity, to the coating of the surfaces of barbecue and fry meat products to reduce the loss of juice in cooking to enable the meat products to be juicy and tender in meat.
Description
Technical field:
The present invention relates to a kind of sea-plant extract technical field, relate to specifically the additive of a kind of alginate for sausage class meat products.
Background technology:
The food additives joint specialist committee (JECFA) regulation under the World Health Organization (WHO) and FAO (Food and Agriculture Organization of the United Nation) (FAO): " Acceptable Daily Intake (ADI) of sodium alginate is without particular provisions ".Simultaneously, Codex Alimentary Commission (CAC) stipulates in the general code standard of < < food additives > >: " according to good GMP production standard, alginic acid, sodium alginate, potassium alginate, ammonium alginate, calcium alginate all allow to use in right amount in food ".
Alginate is as a kind of natural macromolecule amylose, there is the functions such as good water suction, water holding, film forming, bringing back to life of can reducing that starch dehydration causes is aging, also there is good tissue improvement, promote the effect that gluten network forms, can increase the elasticity of rice product, prevent freezing rice product skin crack.Be applied in the Flour product such as freezing fresh, instant noodles and there is strongly hydrophilic, caking property, can improve the institutional framework of dough, increase intensity and the ductility of noodles, improve shelf life and boiling fastness; In musculus cutaneus and fillings for quick-frozen foods such as boiled dumpling, steamed stuffed buns, can prevent that fillings from subsiding, surperficial bursting by freezing, improve the bright degree of dumpling wrapper, increase elasticity and smooth feeling, reduce the breakage rate of product.With alginate, react the character that forms heat irreversible gel with calcium ion, can be applicable to meat enema class, improve matter structure and the chip property of product; Be applied to burger class, can significantly improve brittleness and the elasticity of product; Be applied to barbecue, fried meat products surface coating, can reduce the juice loss while cooking, make product juice fleshiness tender.Sodium alginate can make the cold drink foods such as ice cream produce level and smooth outward appearance, soft and smooth mouthfeel.Due to sodium alginate, meet calcium ion and can form stable heat irreversible gel, utilize this character, can make transportation, the ice cream in storage can roughening (ice-crystal growth), the ice cream metaboly causing due to temperature fluctuation can not occur; Free from extraneous odour when this ice cream is edible simultaneously, has not only improved expansion rate but also improved melting point, and the quality and benefits of product is all significantly increased.Utilize the stable freezing cow's milk of sodium alginate to there is good mouthfeel, without sticky sense and stiff sense, toughness when stirring, and have sluggish sense.Sodium alginate is applied to the improving effect of organizing in the bakery products such as bread, cake, biscuit, egg roll with uniqueness, especially in the health care bread and cake of some high fibers, can increase extended, toughness, the elasticity of bread, quality is loose, while reducing section, fall slag, prevent aging; Make cake form porous bulk tissue, pore is fine and closely woven evenly, high resilience, and endoplasm is soft lubricated, and dry tolerance is good, can proper extension shelf life; For the production of biscuit, egg roll, can reduce its percentage of damage, product appearance is smooth, and moisture resistance is good.Alginate is a kind of edible and difficult macromolecule polysaccharide being digested by human body, and it is simple that the present invention aims to provide a kind of proportioning, easy to use, is exclusively used in the additive of sausage class meat products.
Summary of the invention:
The object of this invention is to provide a kind of proportioning simple, easy to use, be exclusively used in the additive of sausage class meat products.
1. for achieving the above object, the invention discloses the additive of a kind of alginate for sausage class meat products, wherein, comprise the component of following unit of weight:
Sodium alginate 1-2 part, alginic acid magnesium 0.1-0.3 part, ammonium alginate 0.1-0.5 part, calcium alginate 1-3 part, propylene glycol alginate 1-2 part, modified starch 10-15 part, astragalus polyose 1-5 part, sodium cellulose glycolate 1-3 part.
Or, comprise the component of following unit of weight:
Sodium alginate 1-1.5 part, alginic acid magnesium 0.1-0.2 part, ammonium alginate 0.1-0.3 part, calcium alginate 1-2 part, propylene glycol alginate 1-1.5 part, modified starch 10-12 part, astragalus polyose 1-3 part, sodium cellulose glycolate 1-2 part.
Or, comprise the component of following unit of weight:
Sodium alginate 1.5-2 part, alginic acid magnesium 0.2-0.3 part, ammonium alginate 0.2-0.5 part, calcium alginate 1-2 part, propylene glycol alginate 1-1.5 part, modified starch 10-12 part, astragalus polyose 1-3 part, sodium cellulose glycolate 1-2 part.
Advantage of the present invention, proportioning is simple, easy to use, specially sausage class meat products.Alginate reacts the character that forms heat irreversible gel with calcium ion, can be applicable to meat enema class, improves matter structure and the chip property of product; Be applied to burger class, can significantly improve brittleness and the elasticity of product; Be applied to barbecue, fried meat products surface coating, can reduce the juice loss while cooking, make product juice fleshiness tender.
The specific embodiment:
Example 1
1 part of sodium alginate, 0.1 part, alginic acid magnesium, 0.1 part of ammonium alginate, 1 part of calcium alginate, 1 part of propylene glycol alginate, 10 parts of modified starches, 1 part of astragalus polyose, 1 part of sodium cellulose glycolate.
Example 2
2 parts of sodium alginates, 0.3 part, alginic acid magnesium, 0.5 part of ammonium alginate, 3 parts of calcium alginates, 2 parts of propylene glycol alginates, 15 parts of modified starches, 5 parts of astragalus polyoses, 3 parts of sodium cellulose glycolates.
Example 3
1.5 parts of sodium alginates, 0.2 part, alginic acid magnesium, 0.2 part of ammonium alginate, 1 part of calcium alginate, 1 part of propylene glycol alginate, 10 parts of modified starches, 1 part of astragalus polyose, 1 part of sodium cellulose glycolate.
Advantage of the present invention, proportioning is simple, easy to use, specially sausage class meat products.Alginate reacts the character that forms heat irreversible gel with calcium ion, can be applicable to meat enema class, improves matter structure and the chip property of product; Be applied to burger class, can significantly improve brittleness and the elasticity of product; Be applied to barbecue, fried meat products surface coating, can reduce the juice loss while cooking, make product juice fleshiness tender.
Claims (3)
1. alginate, for an additive for sausage class meat products, is characterized in that, comprises the component of following unit of weight:
Sodium alginate 1-2 part, alginic acid magnesium 0.1-0.3 part, ammonium alginate 0.1-0.5 part, calcium alginate 1-3 part, propylene glycol alginate 1-2 part, modified starch 10-15 part, astragalus polyose 1-5 part, sodium cellulose glycolate 1-3 part.
2. alginate, for the additive of sausage class meat products, is characterized in that according to claim 1, comprises the component of following unit of weight:
Sodium alginate 1-1.5 part, alginic acid magnesium 0.1-0.2 part, ammonium alginate 0.1-0.3 part, calcium alginate 1-2 part, propylene glycol alginate 1-1.5 part, modified starch 10-12 part, astragalus polyose 1-3 part, sodium cellulose glycolate 1-2 part.
3. alginate, for the additive of sausage class meat products, is characterized in that according to claim 1, comprises the component of following unit of weight:
Sodium alginate 1.5-2 part, alginic acid magnesium 0.2-0.3 part, ammonium alginate 0.2-0.5 part, calcium alginate 1-2 part, propylene glycol alginate 1-1.5 part, modified starch 10-12 part, astragalus polyose 1-3 part, sodium cellulose glycolate 1-2 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310621698.4A CN103719896A (en) | 2013-11-30 | 2013-11-30 | Alginate additive used for sausage meat products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310621698.4A CN103719896A (en) | 2013-11-30 | 2013-11-30 | Alginate additive used for sausage meat products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103719896A true CN103719896A (en) | 2014-04-16 |
Family
ID=50444390
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310621698.4A Pending CN103719896A (en) | 2013-11-30 | 2013-11-30 | Alginate additive used for sausage meat products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103719896A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019013221A (en) * | 2017-07-03 | 2019-01-31 | トイメディカル株式会社 | Food composition aiming at sodium excretion |
-
2013
- 2013-11-30 CN CN201310621698.4A patent/CN103719896A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019013221A (en) * | 2017-07-03 | 2019-01-31 | トイメディカル株式会社 | Food composition aiming at sodium excretion |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103211132B (en) | Frozen clam soup dumplings and production method thereof | |
| CN103719184A (en) | Alginate additive used for cooked wheaten food products | |
| KR20110043445A (en) | Meat additive, pickling liquid and processed meat product | |
| CN103719936A (en) | Preparation method of high elasticity dietary fiber type seawater fish highly-processed product | |
| CN104489467B (en) | A kind of anti-hulling for nursing one's health product for fried quick-freezing wraps up in slurry premixed powder and application method | |
| JP2002281942A (en) | Texture-improving agent both for processed meat article and processed fish article | |
| JPWO2011004893A1 (en) | Powdered soybean material and flour products using the same | |
| JP2014100091A (en) | Rare sugar-containing powder | |
| WO2022181768A1 (en) | Composition | |
| CN103719894A (en) | Process for producing crystal skin jelly sausage | |
| JP7050568B2 (en) | Fried batter mix | |
| CN104430804A (en) | Making method of quick-frozen nori squid stripes | |
| JP2006262858A (en) | Improving agent for protein-containing food and protein-containing food using the same | |
| CN103719896A (en) | Alginate additive used for sausage meat products | |
| JP6793773B2 (en) | Quality improver | |
| JP6199631B2 (en) | Processed confectionery-like processed food with fish meat surimi and method for improving texture and / or reducing fish odor of the food | |
| CN101317673B (en) | Quick-freezing laver sardine steak food and preparation thereof | |
| JP2015144596A (en) | Butter mix | |
| JP2007185148A (en) | Texture improver, and meat or fish meat processed food | |
| JP2007222041A (en) | Method for producing meat or fish processed food | |
| CN103445200B (en) | Preparation method for braised honeydew multi-flavor chicken wings | |
| WO2019216361A1 (en) | Method for producing ingredient used for batter frying and production method for fried food | |
| KR101530184B1 (en) | A protein enriched low calorie rice-cake and manufacturing method thereof | |
| CN103637235A (en) | Making method of garlic-flavored chicken drumettes | |
| JP6466657B2 (en) | Processed food with fired eel texture and method for producing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140416 |