CN104814113B - Meat products phosphate-free water-retaining agent and its application method - Google Patents
Meat products phosphate-free water-retaining agent and its application method Download PDFInfo
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- CN104814113B CN104814113B CN201510195136.7A CN201510195136A CN104814113B CN 104814113 B CN104814113 B CN 104814113B CN 201510195136 A CN201510195136 A CN 201510195136A CN 104814113 B CN104814113 B CN 104814113B
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Abstract
The present invention relates to a kind of meat products phosphate-free water-retaining agent and its application methods.The phosphate-free water-retaining agent include 10~20 parts of 3~5 parts of bicarbonate, 20~30 parts of glycerine, monose and/or its sugar alcohol, 5~10 parts of edible glue, 5~10 parts of soybean lecithin, remaining be water.Its application method is：Meat is pickled into biltong, then meat is immersed phosphate-free water-retaining agent inverse osmosis by first forward direction salt penetration.The phosphate-free water-retaining agent application method enhances the water lock penetration ability in phosphate-free water-retaining agent, promotes phosphate-free water-retaining agent in the intracellular water lock effect of meat.
Description
Technical field
The invention belongs to food processing field, it particularly relates to a kind of meat products phosphate-free water-retaining agent and its application method.
Background technology
There is the tradition of marinated bacon in many places in China.Traditional bacon method for salting is to rub salt on fresh meat, is salted down
It a couple of days processed, then air-dries.Since salt dosage is big, so marinated bacon hard texture.If adding water-retaining agent when marinated, can prevent
Marinated meat product quality is really up to the mark.Presently disclosed various phosphate-free water-retaining agents have much, main component have calcium chloride, sodium alginate,
Citric acid or its salt, bicarbonate, dextrin, edible glue, sugar or sugar alcohol, tea polyphenols, arabo-ascorbic acid etc..Such as patent application
The phosphate-free water-retaining agent composition for the decortication squid that CN104222254A is announced is 10-20 parts of sodium citrate, 10-20 parts of tea polyphenols, D-
5-10 parts of sodium isoascorbate, 30-35 parts of sorbierite, 25-30 parts of lactitol.Phosphate-free water-retaining agent is directly added into ice water during use
Solution is made in mixture, then steeps decortication squid in the phosphate-free water-retaining agent solution.Since squid cell membrane both sides are molten
Liquid, the permeable pressure head unobvious of squid cell membrane both sides, extracellular water-retaining agent ingredient are difficult to penetrate into cell membrane, therefore
Water-saving effect unobvious.The phosphate-free water-retaining agent and its application method for the peeled shrimp that patent CN101991178B is announced, phosphate-free water-retaining agent
For algin oligosaccharide 0.5~3%, converted starch 1~10%, calcium chloride 0.3~3%, D-sorbite 0.5~10%, lactic acid
0.5~5%, surplus is pure water, and when use is also directly to be dipped in new fresh shrimp in phosphate-free water-retaining agent, also results in cell
Outer water conservation ingredient is difficult to penetrate into the cell, and Water-saving effect is also not ideal enough.Moreover, the water-retaining agent containing calcium chloride easily makes production
Product generate " slag particle sense ".The promotion processing meat tissue mouthfeel and succulent without phosphorus guarantor that patent application CN104187791A is announced
Aqua is 20-40 parts of sodium acid carbonate, 10-20 parts of potassium carbonate, 10-20 parts of sodium citrate, 10-20 parts of cyclodextrin, sodium alginate 8-
15 parts, 5-15 parts of carragheen, 3-10 parts of xanthans.The phosphate-free water-retaining agent is suitable for the food that the meat cells such as meat gruel are broken, no
Suitable for the more complete meat products of meat cell, because its water lock ingredient is macromolecular, it is difficult to through meat cell membrane, in the cell
Play water lock.
The content of the invention
First purpose of the present invention is to provide a kind of meat products phosphate-free water-retaining agent, to solve existing water-retaining agent Water-saving effect
The problem of undesirable.
Foregoing invention purpose that the invention is realized by the following technical scheme：The meat products phosphate-free water-retaining agent includes bicarbonate
10~20 parts of 3~5 parts of salt, 20~30 parts of glycerine, monose and/or its sugar alcohol, 5~10 parts of edible glue, 5~10 parts of soybean lecithin,
Remaining is water.
Edible glue can be replaced with starch, dextrin, polydextrose.
10~20 parts of ethyl alcohol can also be contained in above-mentioned phosphate-free water-retaining agent.
Second object of the present invention is to provide a kind of application method of meat products phosphate-free water-retaining agent, which can be with
Enhance the using effect of phosphate-free water-retaining agent.
Foregoing invention purpose that the invention is realized by the following technical scheme：The user of the meat products phosphate-free water-retaining agent
Method includes the following steps：
(1) forward osmosis：Fresh meat is cleaned, add salt pickle 3~6 it is small when；
(2) phosphate-free water-retaining agent is prepared：It is formed and quality parts ratio is 3~5 parts of bicarbonate, 20~30 parts of glycerine, list
Sugar and/or 10~20 parts of its sugar alcohol, 5~10 parts of edible glue, 5~10 parts of soybean lecithin, remaining be water；
(3) inverse osmosis：The meat of marinated mistake is immersed into above-mentioned phosphate-free water-retaining agent, until when salt content is less than 1% in meat,
Take out meat and drying.
It is dry under 15~25 DEG C, 1~gentle breeze force environment by salt rubbing on meat during forward osmosis, wherein, salt dosage
It is preferred that 4.5~7.5%.
10~20 parts of ethyl alcohol can also be contained in phosphate-free water-retaining agent.
It is an advantage of the invention that：
1. Water-saving effect is good
The present invention first pickles fresh meat, removes partial moisture in cell liquid, increases cell liquid concentration, then immerse without phosphorus
When in water-retaining agent, permeable pressure head is formed in meat cell both sides, so that the small-molecule substance in extracellular phosphate-free water-retaining agent, including
Bicarbonate, glycerine, monose and/or its sugar alcohol and ethyl alcohol, it is intracellular into incarnation, and the small-molecule substances such as intracellular salt of meat
Into water-retaining agent.When salt content is less than 1% in meat, meat forms low-salt environment into the cell, and meat intracellular protein is in less salt
The molten effect of salt occurs under environment, increases protein retentiveness.
Since the isoelectric point of muscle protein is in pH5 or so, bicarbonate in alkalescent, is conducive to muscle egg in aqueous solution
White strand expansion, so as to increase the retentiveness of muscle protein.
For cell membrane, still intactly existing meat products, cell membrane lose active transport ability, are whole-permeable cell
Film allows small-molecule substance freely to come in and go out.In the present invention, glycerine, monose and/or its sugar alcohol are respectively provided with extremely strong water imbibition,
Incarnation cell can freely be gone out, but their penetrating power is not strong, the speed into incarnation cell is very slow.The osmotic energy of ethyl alcohol
Power is strong, and ethyl alcohol can be dissolved each other with glycerine, monose and/or its sugar alcohol with arbitrary proportion, therefore is added in the phosphate-free water-retaining agent
Ethyl alcohol, using the strong penetrating power of ethyl alcohol by glycerine fast speed belt incarnation cell membrane.And ethyl alcohol can volatilize after processed
It scatters and disappears, on flavour of food products not enough into influence.Even if ethyl alcohol cannot volatilize completely, have and remain on a small quantity in food, will not influence
The health of eater.
Polydextrose, edible glue, dextrin, starch etc. are macromolecular substances, it is difficult into cell membrane, but can be in meat system
Play water lock outside the cell membrane of product, meat products surface water is prevented to scatter and disappear.
2. prevent meat products from aoxidizing
The macromolecular substances such as polydextrose, edible glue, dextrin, starch are difficult into cell membrane, and film is formed after dry, attached
It on meat products surface.Soybean lecithin is amphiphilic substance, has good emulsibility, particularly in alkaline conditions, emulsifying power
Power is stronger.Therefore, soybean lecithin can play Action of Surfactant in edible glue and meat products surface fat position, prevent from eating
Glue comes off after meat products surface filming in fat sites.And soybean lecithin is antioxidant, can prevent meat products surface
Fat oxidation.
Specific embodiment
The present invention is described in further detail with reference to embodiments.
Embodiment 1
Fresh pork edulcoration is taken, about 5 centimeters of wide strips is cut into, 4.5% salt is equably rubbed on pork, immediately
In 25 DEG C, gentle breeze power forced air drying 5 days, treat that watery blood goes out only, after dry tack free, obtain cured meat.The salt on cured meat surface is washed away,
In terms of fresh meat quality, 3 times are poured by 3 parts of bicarbonate, 20 parts of glycerine, 10 parts of white sugar, 5 parts of polydextrose, soybean lecithin 5
Part, the phosphate-free water-retaining agent of the uniform mixing composition of 57 parts of water, 24 it is small when after, it is 0.9% to detect salt content in meat, takes out meat, dries in the air
Dry surface moisture.
Embodiment 2
Fresh black carp is cleaned, decaptitating and internal organ, every about 5 centimeters of horizontal partial applications, 10% salt is equably rubbed
On Carnis Mylopharyngodon piceus, immediately in 15 DEG C, light breeze power forced air drying 15 days, treat that watery blood goes out only, after dry tack free, obtain marinated Carnis Mylopharyngodon piceus.It washes
Remove the salt on Carnis Mylopharyngodon piceus surface, in terms of black carp fresh meat quality, pour into 10 times by 5 parts of bicarbonate, 30 parts of glycerine, 20 parts of trehalose,
The phosphate-free water-retaining agent of the uniform mixing composition of 10 parts of maltodextrin, 10 parts of soybean lecithin, 25 parts of water, 48 it is small when after, detect and eaten in meat
Salt content is 0.8%, takes out meat, dries surface moisture.
Embodiment 3
New fresh shrimp is cleaned, 6% salt is equably rubbed on peeled shrimp, immediately in 20 DEG C, gentle breeze power forced air drying
2 days, in terms of peeled shrimp quality, 5 times were poured by 4 parts of bicarbonate, 25 parts of glycerine, 15 parts of D-sorbite, 7 parts of carragheen, soybean phosphorus
The phosphate-free water-retaining agent of the uniform mixing composition of 6 parts of fat, 43 parts of water, 48 it is small when after, it is 1.0% to detect salt content in meat, takes out meat,
Dry surface moisture.
Claims (7)
1. a kind of meat products phosphate-free water-retaining agent, including 3~5 parts of bicarbonate, 20~30 parts of glycerine, monose and/or its sugar alcohol 10
~20 parts, 5~10 parts of edible glue, 5~10 parts of soybean lecithin, remaining is water.
2. meat products phosphate-free water-retaining agent as described in claim 1, it is characterized in that：The edible glue starch, dextrin, poly- grape
Any one in sugar or arbitrary several combination replacement.
3. meat products phosphate-free water-retaining agent as described in claim 1, it is characterized in that：Also contain 10~20 parts of ethyl alcohol.
4. a kind of application method of meat products phosphate-free water-retaining agent, includes the following steps：
(1) forward osmosis：Fresh meat is cleaned, salt is added to pickle；
(2) phosphate-free water-retaining agent is prepared：Quality parts ratio is 3~5 parts of bicarbonate, 20~30 parts of glycerine, monose and/or its sugar alcohol
10~2 parts, 5~10 parts of edible glue, 5~10 parts of soybean lecithin, remaining is water；
(3) inverse osmosis：The meat of marinated mistake is immersed in the phosphate-free water-retaining agent, until meat recovers original elasticity, taking-up is dried.
5. the application method of meat products phosphate-free water-retaining agent as claimed in claim 4, it is characterized in that：The phosphate-free water-retaining agent also contains
There is 10~20 parts of ethyl alcohol.
6. the application method of meat products phosphate-free water-retaining agent as described in claim 4 or 5, it is characterized in that：During the forward osmosis,
It is dry under 15~25 DEG C, 1~gentle breeze force environment immediately by salt rubbing on meat.
7. the application method of meat products phosphate-free water-retaining agent as described in claim 4 or 5, it is characterized in that：During the forward osmosis,
Salt consumption is 4.5~7.5%.
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| CN201510195136.7A CN104814113B (en) | 2015-04-16 | 2015-04-16 | Meat products phosphate-free water-retaining agent and its application method |
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| CN201510195136.7A CN104814113B (en) | 2015-04-16 | 2015-04-16 | Meat products phosphate-free water-retaining agent and its application method |
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| CN104814113B true CN104814113B (en) | 2018-06-01 |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010499A (en) * | 2015-08-21 | 2015-11-04 | 四川省汇泉罐头食品有限公司 | Practical water-retaining agent for food |
| CN106332953A (en) * | 2016-08-29 | 2017-01-18 | 丁玉琴 | Preparation method of meat product non-phosphorus water retaining agent |
| CN106490489A (en) * | 2016-10-17 | 2017-03-15 | 东北农业大学 | A kind of regulator for reducing dried meat product water activity, dried meat product and preparation method thereof |
| CN106418243A (en) * | 2016-10-17 | 2017-02-22 | 东北农业大学 | Regulator capable of decreasing water activity of dried meat paste slice, dried meat paste slice and preparation method of dried meat paste slice |
| CN107396960A (en) * | 2017-08-22 | 2017-11-28 | 合肥先智商贸有限责任公司 | A kind of fresh meat water-keeping technique |
| CN107513097B (en) * | 2017-08-25 | 2020-08-28 | 广东真美食品股份有限公司 | Meat product water retention peptide, meat flavor peptide, preparation method and application thereof |
| CN109601598A (en) * | 2018-12-27 | 2019-04-12 | 青岛中信源食品科技有限公司 | A kind of without phosphorus squid water-retaining agent and its application |
| CN110394036A (en) * | 2019-08-25 | 2019-11-01 | 无锡商业职业技术学院 | Food desiccant and preparation method thereof |
| CN112869048A (en) * | 2021-02-05 | 2021-06-01 | 乐陵市鲜香浓生物科技有限公司 | Natural phosphorus-free water-retaining agent |
| CN116508828A (en) * | 2023-06-12 | 2023-08-01 | 广东省农业科学院蚕业与农产品加工研究所 | Dried fish preservation solution and preparation method thereof and dried fish preservation method |
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| CN102450661A (en) * | 2010-10-19 | 2012-05-16 | 天津三农金科技有限公司 | High efficiency water-retaining agent for meat product |
| CN103027304A (en) * | 2011-09-30 | 2013-04-10 | 河南众品食业股份有限公司 | Method for preparing phosphate-free water-retaining agent for conditioning meat products |
| 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 |
| CN104432409A (en) * | 2014-11-28 | 2015-03-25 | 项城市百家实业有限公司 | Food emulsifying and water retaining agent as well as preparation method and application thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102450661A (en) * | 2010-10-19 | 2012-05-16 | 天津三农金科技有限公司 | High efficiency water-retaining agent for meat product |
| CN103027304A (en) * | 2011-09-30 | 2013-04-10 | 河南众品食业股份有限公司 | Method for preparing phosphate-free water-retaining agent for conditioning meat products |
| 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 |
| CN104432409A (en) * | 2014-11-28 | 2015-03-25 | 项城市百家实业有限公司 | Food emulsifying and water retaining agent as well as preparation method and application thereof |
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Effective date of registration: 20190820 Address after: 250000 Qingning Industrial Park, Cuizhai Street, Jiyang County, Jinan City, Shandong Province, No. 777 Crossing Road Patentee after: Shandong Ziyan Food Co., Ltd. Address before: 214153 Jiangsu province Wuxi Qian Hu Road No. 809 Patentee before: Wuxi Institute of Commerce |