CN104413139A - Composite water-retaining agent for meat products - Google Patents
Composite water-retaining agent for meat products Download PDFInfo
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- CN104413139A CN104413139A CN201310391241.9A CN201310391241A CN104413139A CN 104413139 A CN104413139 A CN 104413139A CN 201310391241 A CN201310391241 A CN 201310391241A CN 104413139 A CN104413139 A CN 104413139A
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Abstract
The invention relates to a composite water-retaining agent for meat products. The composite water-retaining agent is prepared by mixing the following raw materials in parts by weight: 30-50 parts of protease, 10-20 parts of nonionic surfactant, 20-30 parts of antioxidant, 5-10 parts of carrageenan, 0.5-3 parts of softening agent and 10-15 parts of sodium alginate. The product is white odourless powder, is soluble in water, is alkaline and is safe, non-toxic and harmless to use. The composite water-retaining agent is mainly used in the meat products to retain water, retain freshness, prevent decay, absorb water and increase the weight. After the composite water-retaining agent is added, the stability of the products can be improved, the water binding capacity inside food can be maintained, meat can be tenderized, the cooking time can be shortened, and the shape, flavor, taste and color of food can be improved.
Description
Technical field
The invention belongs to functional high molecule material in a kind of fine chemistry industry, particularly a kind of compound water-retaining agent for meat products.
Background technology
Water-loss reducer is the new functional macromolecule material developed in recent years, has excellent water suction and water retention property.The water absorbing capacity of water-loss reducer is strong especially, and can absorb own wt hundred times to the water of several thousand times, form gelinite after imbibition, water holding capacity is extremely strong, and very under high pressure, also dehydration is little.At present, meat products preserve mainly rely on freezing, but freezing after can make the weight saving of meat, brown stain occurs, breed bacteria, fat content are oxidized, reduce the elasticity of meat products.For this reason, people with regard to need to use water-loss reducer to make freezing after meat products take care of yourself, anti-oxidant, improve matter structure, stablize color and luster, but the water-loss reducer of use at present all contains phosphate, uses dangerous, unstable.
Summary of the invention
Object of the present invention is just to overcome above-mentioned the deficiencies in the prior art, and provide one that meat products water conservation can be made to increase weight, anti-oxidant, bleaching protects look, improves matter structure and stable color and luster, and use safety, nontoxic, harmless meat product water-retaining agent.
The technical scheme that the present invention realizes object is:
A kind of compound water-retaining agent for meat products, is characterized in that: be mixed according to following weight proportion by following raw materials according: protease 3 0-50 part, non-ionic surface active agent 10-20 part, antioxidant 20-30 part, carragheen 5-10 part, softening agent 0.5-3 part, sodium alginate 10-15 part.
And above-mentioned antioxidant adopts sodium ascorbate.
And above-mentioned non-ionic surface active agent adopts sucrose fatty ester.
And, can Monascus color be added in above-mentioned raw materials.
And above-mentioned softening agent adopts calcium lactate or calcium chloride.
Advantage of the present invention and beneficial effect are:
This product white, odourless powder, soluble in water, pH value is in alkalescence; Use safety, nontoxic, harmless.Mainly be used in water-holding fresh-keeping in meat products anticorrosion, absorb moisture content, gain in weight, the stability of product can be improved after adding, keep food product retentiveness, tenderization meat, shorten digestion time, improve the form of food, local flavor, mouthfeel and color and luster.
Detailed description of the invention
Below by specific embodiment, the invention will be further described, and following examples are descriptive, is not determinate, can not limit protection scope of the present invention with this.
If no special instructions, the reagent used in the present invention is conventional reagent; If no special instructions, the method used is conventional method.
Embodiment 1
A kind of compound water-retaining agent for meat products, is characterized in that: be mixed according to following weight proportion by following raw materials according: protease 30 part, sucrose fatty ester 10 parts, sodium ascorbate 20 parts, carragheen 5 parts, calcium lactate 0.5 part, sodium alginate 10 parts.
Embodiment 2
A kind of compound water-retaining agent for meat products, is characterized in that: be mixed according to following weight proportion by following raw materials according: 40 parts, protease, sucrose fatty ester 15 parts, sodium ascorbate 25 parts, carragheen 7 parts, 2 parts, calcium chloride, sodium alginate 13 parts.
Embodiment 3
A kind of compound water-retaining agent for meat products, is characterized in that: be mixed according to following weight proportion by following raw materials according: 50 parts, protease, sucrose fatty ester 20 parts, sodium ascorbate 30 parts, carragheen 10 parts, 3 parts, calcium chloride, sodium alginate 15 parts.
This product is mainly used in all kinds of meat products processing, comprises fresh meat, smoked meat, sauced meat goods, barbecue goods, white burned product, dried product, sausage, fish product etc.Usage and consumption: add in fresh meat to enter after mixing with flavouring (seasoning matter) and pickle operation.Reference consumption is that 0.2%-0.6%(is in raw meat).
Claims (5)
1. a compound water-retaining agent for meat products, is characterized in that: be mixed according to following weight proportion by following raw materials according: protease 3 0-50 part, non-ionic surface active agent 10-20 part, antioxidant 20-30 part, carragheen 5-10 part, softening agent 0.5-3 part, sodium alginate 10-15 part.
2. a kind of compound water-retaining agent for meat products according to claim 1, is characterized in that: above-mentioned antioxidant adopts sodium ascorbate.
3. a kind of compound water-retaining agent for meat products according to claim 1, is characterized in that: above-mentioned non-ionic surface active agent adopts sucrose fatty ester.
4. a kind of compound water-retaining agent for meat products according to claim 1, is characterized in that: can add Monascus color in above-mentioned raw materials.
5. a kind of compound water-retaining agent for meat products according to claim 1, is characterized in that: above-mentioned softening agent adopts calcium lactate or calcium chloride.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310391241.9A CN104413139A (en) | 2013-08-30 | 2013-08-30 | Composite water-retaining agent for meat products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310391241.9A CN104413139A (en) | 2013-08-30 | 2013-08-30 | Composite water-retaining agent for meat products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104413139A true CN104413139A (en) | 2015-03-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310391241.9A Pending CN104413139A (en) | 2013-08-30 | 2013-08-30 | Composite water-retaining agent for meat products |
Country Status (1)
| Country | Link |
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| CN (1) | CN104413139A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010908A (en) * | 2015-08-21 | 2015-11-04 | 四川省汇泉罐头食品有限公司 | Universal food water retaining agent |
| CN105145788A (en) * | 2015-08-21 | 2015-12-16 | 四川省汇泉罐头食品有限公司 | Multi-application water retaining agent |
| CN106332953A (en) * | 2016-08-29 | 2017-01-18 | 丁玉琴 | Preparation method of meat product non-phosphorus water retaining agent |
| CN108175048A (en) * | 2018-01-15 | 2018-06-19 | 临沂大学 | A kind of method for reducing nitrite in sausage nitrate content |
| CN113598223A (en) * | 2021-08-05 | 2021-11-05 | 广西大学 | Formula of meat ball combined water-retaining agent |
-
2013
- 2013-08-30 CN CN201310391241.9A patent/CN104413139A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010908A (en) * | 2015-08-21 | 2015-11-04 | 四川省汇泉罐头食品有限公司 | Universal food water retaining agent |
| CN105145788A (en) * | 2015-08-21 | 2015-12-16 | 四川省汇泉罐头食品有限公司 | Multi-application water retaining agent |
| CN106332953A (en) * | 2016-08-29 | 2017-01-18 | 丁玉琴 | Preparation method of meat product non-phosphorus water retaining agent |
| CN108175048A (en) * | 2018-01-15 | 2018-06-19 | 临沂大学 | A kind of method for reducing nitrite in sausage nitrate content |
| CN113598223A (en) * | 2021-08-05 | 2021-11-05 | 广西大学 | Formula of meat ball combined water-retaining agent |
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Application publication date: 20150318 |
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| WD01 | Invention patent application deemed withdrawn after publication |