CN104187791A - Non-phosphorus water retention agent for improving tissue taste and succulence of processed meat product - Google Patents
Non-phosphorus water retention agent for improving tissue taste and succulence of processed meat product Download PDFInfo
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- CN104187791A CN104187791A CN201410464374.9A CN201410464374A CN104187791A CN 104187791 A CN104187791 A CN 104187791A CN 201410464374 A CN201410464374 A CN 201410464374A CN 104187791 A CN104187791 A CN 104187791A
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- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 22
- 239000011574 phosphorus Substances 0.000 title abstract description 5
- 229910052698 phosphorus Inorganic materials 0.000 title abstract description 5
- 235000020991 processed meat Nutrition 0.000 title abstract 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims abstract description 14
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 13
- 239000004615 ingredient Substances 0.000 claims abstract description 13
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 13
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 13
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000000661 sodium alginate Substances 0.000 claims abstract description 4
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims description 22
- 241000206575 Chondrus crispus Species 0.000 claims description 12
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 12
- 229940072033 potash Drugs 0.000 claims description 12
- 235000015320 potassium carbonate Nutrition 0.000 claims description 12
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 9
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 9
- 239000002253 acid Substances 0.000 claims description 9
- 150000004649 carbonic acid derivatives Chemical class 0.000 claims description 9
- 239000011734 sodium Substances 0.000 claims description 9
- 229910052708 sodium Inorganic materials 0.000 claims description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 3
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 3
- 235000013622 meat product Nutrition 0.000 abstract description 21
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 229910000027 potassium carbonate Inorganic materials 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 239000003638 chemical reducing agent Substances 0.000 description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 229910019142 PO4 Inorganic materials 0.000 description 9
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 9
- 239000010452 phosphate Substances 0.000 description 9
- 235000015277 pork Nutrition 0.000 description 9
- 206010016807 Fluid retention Diseases 0.000 description 7
- 238000010521 absorption reaction Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000010008 shearing Methods 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Biotechnology (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Dispersion Chemistry (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a non-phosphorus water retention agent for improving a tissue taste and succulence of a processed meat product and relates to the field of preparations for the meat product. The non-phosphorus water retention agent comprises the following ingredients in parts by weight: 20-40 parts of sodium bicarbonate, 10-20 parts of potassium carbonate, 10-20 parts of sodium citrate, 10-20 parts of cyclodextrin, 8-15 parts of sodium alginate, 5-15 parts of carrageenan and 3-10 parts of xanthan gum. The meat product treated by the formula is free of phosphorus, has high retention rate and is fresher and more succulent.
Description
Technical field
The invention belongs to meat products formulation art, relate in particular to a kind of processing meat that promotes and organize mouthfeel and succulent phosphate-free water-retaining agent.
Background technology
The water-retaining property of meat products refers to that meat is in the time being subject to External Force Acting, as pressurization, fried, poach, freezing, pickle etc. under processing or storage condition, keep the ability of its moisture.Quality and the local flavor of the water-retaining property of meat and water content and meat products are closely related.Meat moisture loss too much can cause quality less, and succulence declines and local flavor variation, and the water-loss reducer using is at present mainly combined type phosphate, and water retention is low, and excessive interpolation combined type phosphate is known from experience and produced harm people, and meat organizes mouthfeel to worsen.
Summary of the invention
For the defect existing in prior art and deficiency, the object of the invention is to propose a kind of processing meat that promotes and organize mouthfeel and succulent phosphate-free water-retaining agent.
For achieving the above object, the invention provides following technical scheme:
A kind of processing meat that promotes is organized mouthfeel and succulent phosphate-free water-retaining agent, according to parts by weight meter, comprise following recipe ingredient: sodium acid carbonate 20-40 part, potash 10-20 part, natrium citricum 10-20 part, cyclodextrin 10-20 part, sodium alginate 8-15 part, carragheen 5-15 part, xanthans 3-10 part.
Further, described phosphate-free water-retaining agent, according to parts by weight meter, comprises following recipe ingredient: 20 parts of sodium acid carbonates, 10 parts, potash, 10 parts of natrium citricums, 10 parts of cyclodextrin, 8 parts of sodium alginates, 5 parts of carragheens, 3 parts of xanthans.
Further, described phosphate-free water-retaining agent, according to parts by weight meter, comprises following recipe ingredient: 30 parts of sodium acid carbonates, 15 parts, potash, 15 parts of natrium citricums, 15 parts of cyclodextrin, 10 parts of sodium alginates, 9 parts of carragheens, 6 parts of xanthans.
Further, described phosphate-free water-retaining agent, according to parts by weight meter, comprises following recipe ingredient: 40 parts of sodium acid carbonates, 20 parts, potash, 20 parts of natrium citricums, 20 parts of cyclodextrin, 15 parts of sodium alginates, 15 parts of carragheens, 10 parts of xanthans.
Compared with prior art, beneficial effect of the present invention comprises:
1, do not contain phosphorus, organism and environment are not produced to burden;
2, water-retaining property promotes 10-20% compared with combined type phosphate water-loss reducer;
3, the more delicate succulence of meat products mouthfeel.
Detailed description of the invention
Below in conjunction with embodiments of the invention, the technical scheme in embodiments of the invention is clearly and completely described, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiment.Based on the embodiment in the present invention, the every other embodiment that one of ordinary skilled in the art obtains under the prerequisite of not making creative work, belongs to the scope of protection of the invention.
Embodiment mono-:
A kind of processing meat that promotes is organized mouthfeel and succulent phosphate-free water-retaining agent, according to parts by weight meter, comprise following recipe ingredient: sodium acid carbonate 20-40 part, potash 10-20 part, natrium citricum 10-20 part, cyclodextrin 10-20 part, sodium alginate 8-15 part, carragheen 5-15 part, xanthans 3-10 part.
Embodiment bis-:
A kind of processing meat that promotes is organized mouthfeel and succulent phosphate-free water-retaining agent, according to parts by weight meter, comprise following recipe ingredient: 20 parts of sodium acid carbonates, 10 parts, potash, 10 parts of natrium citricums, 10 parts of cyclodextrin, 8 parts of sodium alginates, 5 parts of carragheens, 3 parts of xanthans.
Test one:
Choose 2000 grams of the fresh porks that meat is identical, be cut to strip, be divided at random tetra-groups of A, B, C, D, be 500 grams, add respectively the water-loss reducer described in water and 2.5 grams of embodiment bis-of 100 grams 4 DEG C in fresh pork to A, B group, in C, D group fresh pork, add respectively water and 2.5 grams of combined type phosphate water-loss reducers of 100 grams 4 DEG C, all tumblings 20 minutes, weigh, then A, C are organized to oily deep fry for five minutes, B, D group steam 15 minutes, respectively A, B, C, tetra-groups of shearing force determination methods of weighing and utilize of D are measured to tender degree, A, B group are as experimental group, and C, D organize as a control group.Experimental data is as following table:
| ? | A group | B group | C group | D group |
| Weight after tumbling | 596.4 gram | 597.0 gram | 587.8 gram | 587.2 gram |
| Fried rear weight | 538.6 gram | -- | 522.7 gram | -- |
| Steam rear weight | -- | 541.3 gram | -- | 524.5 gram |
| Tender degree | 11.8N | 11.2N | 15.2N | 14.7N |
By as above experimental data contrast, can find out the A that uses the water-loss reducer described in the embodiment of the present invention two, B organizes meat products, after tumbling, water absorption is higher than using combined type phosphatic, be no matter fried after or steam after, A, the water retention of B group is all higher than C, D group, illustrate that water-loss reducer of the present invention can improve the water retention of meat products, thereby improve the succulence of meat products, tender degree test shows need to apply larger power using using combined type phosphate to shear to break as the meat products of water-loss reducer, meat is older, illustrate that the meat products that uses water-loss reducer of the present invention to make is more delicate.
Embodiment tri-:
A kind of processing meat that promotes is organized mouthfeel and succulent phosphate-free water-retaining agent, according to parts by weight meter, comprise following recipe ingredient: 30 parts of sodium acid carbonates, 15 parts, potash, 15 parts of natrium citricums, 15 parts of cyclodextrin, 10 parts of sodium alginates, 9 parts of carragheens, 6 parts of xanthans.
Test two:
Choose 2000 grams of the fresh porks that meat is identical, be cut to strip, be divided at random tetra-groups of A, B, C, D, be 500 grams, add respectively the water-loss reducer described in water and 2.5 grams of embodiment tri-of 100 grams 4 DEG C in fresh pork to A, B group, in C, D group fresh pork, add respectively water and 2.5 grams of combined type phosphate water-loss reducers of 100 grams 4 DEG C, all tumblings 20 minutes, weigh, then A, C are organized to oily deep fry for five minutes, B, D group steam 15 minutes, respectively A, B, C, tetra-groups of shearing force determination methods of weighing and utilize of D are measured to tender degree, A, B group are as experimental group, and C, D organize as a control group.Experimental data is as following table:
| ? | A group | B group | C group | D group |
| Weight after tumbling | 597.7 gram | 598.1 gram | 587.8 gram | 587.2 gram |
| Fried rear weight | 540.1 gram | -- | 522.7 gram | -- |
| Steam rear weight | -- | 542.5 gram | -- | 524.5 gram |
| Tender degree | 11.3N | 10.7N | 15.2N | 14.7N |
By as above experimental data contrast, can find out the A that uses the water-loss reducer described in the embodiment of the present invention two, B organizes meat products, after tumbling, water absorption is higher than using combined type phosphatic, be no matter fried after or steam after, A, the water retention of B group is all higher than C, D group, illustrate that water-loss reducer of the present invention can improve the water retention of meat products, thereby improve the succulence of meat products, tender degree test shows need to apply larger power using using combined type phosphate to shear to break as the meat products of water-loss reducer, meat is older, illustrate that the meat products that uses water-loss reducer of the present invention to make is more delicate.
Embodiment tetra-:
A kind of processing meat that promotes is organized mouthfeel and succulent phosphate-free water-retaining agent, according to parts by weight meter, comprise following recipe ingredient: 40 parts of sodium acid carbonates, 20 parts, potash, 20 parts of natrium citricums, 20 parts of cyclodextrin, 15 parts of sodium alginates, 15 parts of carragheens, 10 parts of xanthans.
Test three:
Choose 2000 grams of the fresh porks that meat is identical, be cut to strip, be divided at random tetra-groups of A, B, C, D, be 500 grams, add respectively the water-loss reducer described in water and 2.5 grams of embodiment tetra-of 100 grams 4 DEG C in fresh pork to A, B group, in C, D group fresh pork, add respectively water and 2.5 grams of combined type phosphate water-loss reducers of 100 grams 4 DEG C, all tumblings 20 minutes, weigh, then A, C are organized to oily deep fry for five minutes, B, D group steam 15 minutes, respectively A, B, C, tetra-groups of shearing force determination methods of weighing and utilize of D are measured to tender degree, A, B group are as experimental group, and C, D organize as a control group.Experimental data is as following table:
| ? | A group | B group | C group | D group |
| Weight after tumbling | 597.1 gram | 596.7 gram | 587.8 gram | 587.2 gram |
| Fried rear weight | 539.3 gram | -- | 522.7 gram | -- |
| Steam rear weight | -- | 540.4 gram | -- | 524.5 gram |
| Tender degree | 11.5N | 10.9N | 15.2N | 14.7N |
By as above experimental data contrast, can find out the A that uses the water-loss reducer described in the embodiment of the present invention two, B organizes meat products, after tumbling, water absorption is higher than using combined type phosphatic, be no matter fried after or steam after, A, the water retention of B group is all higher than C, D group, illustrate that water-loss reducer of the present invention can improve the water retention of meat products, thereby improve the succulence of meat products, tender degree test shows need to apply larger power using using combined type phosphate to shear to break as the meat products of water-loss reducer, meat is older, illustrate that the meat products that uses water-loss reducer of the present invention to make is more delicate.
In addition, be to be understood that, although this description is described according to embodiment, but be not that each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should make description as a whole, and the technical scheme in each embodiment also can, through appropriately combined, form other embodiments that it will be appreciated by those skilled in the art that.
Claims (4)
1. a lifting processing meat is organized mouthfeel and succulent phosphate-free water-retaining agent, it is characterized in that: described phosphate-free water-retaining agent, according to parts by weight meter, comprise following recipe ingredient: sodium acid carbonate 20-40 part, potash 10-20 part, natrium citricum 10-20 part, cyclodextrin 10-20 part, sodium alginate 8-15 part, carragheen 5-15 part, xanthans 3-10 part.
2. a kind of processing meat that promotes according to claim 1 is organized mouthfeel and succulent phosphate-free water-retaining agent, it is characterized in that: described phosphate-free water-retaining agent, according to parts by weight meter, comprise following recipe ingredient: 20 parts of sodium acid carbonates, 10 parts, potash, 10 parts of natrium citricums, 10 parts of cyclodextrin, 8 parts of sodium alginates, 5 parts of carragheens, 3 parts of xanthans.
3. a kind of processing meat that promotes according to claim 1 is organized mouthfeel and succulent phosphate-free water-retaining agent, it is characterized in that: described phosphate-free water-retaining agent, according to parts by weight meter, comprise following recipe ingredient: 30 parts of sodium acid carbonates, 15 parts, potash, 15 parts of natrium citricums, 15 parts of cyclodextrin, 10 parts of sodium alginates, 9 parts of carragheens, 6 parts of xanthans.
4. a kind of processing meat that promotes according to claim 1 is organized mouthfeel and succulent phosphate-free water-retaining agent, it is characterized in that: described phosphate-free water-retaining agent, according to parts by weight meter, comprise following recipe ingredient: 40 parts of sodium acid carbonates, 20 parts, potash, 20 parts of natrium citricums, 20 parts of cyclodextrin, 15 parts of sodium alginates, 15 parts of carragheens, 10 parts of xanthans.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410464374.9A CN104187791A (en) | 2014-09-12 | 2014-09-12 | Non-phosphorus water retention agent for improving tissue taste and succulence of processed meat product |
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| CN201410464374.9A CN104187791A (en) | 2014-09-12 | 2014-09-12 | Non-phosphorus water retention agent for improving tissue taste and succulence of processed meat product |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104430807A (en) * | 2014-12-29 | 2015-03-25 | 江苏优远生物科技有限公司 | Phosphorus-free water-retaining agent for squid with skin and application method of phosphorus-free water-retaining agent |
| 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 |
| CN105831612A (en) * | 2016-04-26 | 2016-08-10 | 江凯 | Composition for improving quality of frozen 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 |
| CN106616443A (en) * | 2016-12-30 | 2017-05-10 | 安徽省家乡食品集团有限公司 | Fragrant spiced beef preparation method |
| CN106901209A (en) * | 2016-12-30 | 2017-06-30 | 安徽省家乡食品集团有限公司 | A kind of preparation method of drifting fragrance sauce donkey meat |
| CN106901230A (en) * | 2016-12-30 | 2017-06-30 | 安徽省家乡食品集团有限公司 | A kind of preparation method of drifting fragrance sauce mutton |
| CN107981239A (en) * | 2017-12-12 | 2018-05-04 | 诸城外贸有限责任公司 | A kind of pakora chicken patties |
| CN108289484A (en) * | 2015-12-21 | 2018-07-17 | 味之素株式会社 | The manufacturing method of powder composition, single composition meat products and the single composition meat products |
| 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 |
| 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 |
| 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 |
| US11612169B2 (en) | 2019-11-06 | 2023-03-28 | Jiangnan University | Preparation method for water-retaining nanoagent and process of treatment crustacean product by water-retaining nanoagent prepared by thereof |
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