CN106332953A - Preparation method of meat product non-phosphorus water retaining agent - Google Patents
Preparation method of meat product non-phosphorus water retaining agent Download PDFInfo
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- CN106332953A CN106332953A CN201610746875.5A CN201610746875A CN106332953A CN 106332953 A CN106332953 A CN 106332953A CN 201610746875 A CN201610746875 A CN 201610746875A CN 106332953 A CN106332953 A CN 106332953A
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- Prior art keywords
- water retaining
- water
- rhizoma amorphophalli
- retaining agent
- meat
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 47
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 25
- 235000013622 meat product Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 title abstract description 4
- 239000011574 phosphorus Substances 0.000 title abstract description 4
- 229910052698 phosphorus Inorganic materials 0.000 title abstract description 4
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- 239000000203 mixture Substances 0.000 claims abstract description 22
- 229920002752 Konjac Polymers 0.000 claims abstract description 13
- 235000010485 konjac Nutrition 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 10
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 10
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 10
- 239000000661 sodium alginate Substances 0.000 claims abstract description 10
- 239000000284 extract Substances 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims description 20
- 239000000706 filtrate Substances 0.000 claims description 18
- 229920002472 Starch Polymers 0.000 claims description 12
- 239000008367 deionised water Substances 0.000 claims description 12
- 229910021641 deionized water Inorganic materials 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 12
- 235000019698 starch Nutrition 0.000 claims description 12
- 239000008107 starch Substances 0.000 claims description 12
- 239000004575 stone Substances 0.000 claims description 12
- 230000002255 enzymatic effect Effects 0.000 claims description 11
- 238000007599 discharging Methods 0.000 claims description 7
- 238000009461 vacuum packaging Methods 0.000 claims description 7
- 239000004382 Amylase Substances 0.000 claims description 6
- 108010065511 Amylases Proteins 0.000 claims description 6
- 102000013142 Amylases Human genes 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 6
- 241000202807 Glycyrrhiza Species 0.000 claims description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 241001299723 Limonia <Rutaceae> Species 0.000 claims description 6
- 235000019418 amylase Nutrition 0.000 claims description 6
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 6
- 229960002401 calcium lactate Drugs 0.000 claims description 6
- 235000011086 calcium lactate Nutrition 0.000 claims description 6
- 239000001527 calcium lactate Substances 0.000 claims description 6
- 229940106157 cellulase Drugs 0.000 claims description 6
- 239000000919 ceramic Substances 0.000 claims description 6
- 239000006185 dispersion Substances 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 239000000839 emulsion Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 238000009413 insulation Methods 0.000 claims description 6
- 239000004570 mortar (masonry) Substances 0.000 claims description 6
- 238000007790 scraping Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 108010001682 Dextranase Proteins 0.000 claims description 2
- 235000002917 Fraxinus ornus Nutrition 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 241001289435 Astragalus brachycalyx Species 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 12
- 108090000623 proteins and genes Proteins 0.000 abstract description 9
- 102000004169 proteins and genes Human genes 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 7
- 229920001503 Glucan Polymers 0.000 abstract description 2
- 159000000007 calcium salts Chemical class 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 230000004048 modification Effects 0.000 abstract description 2
- 238000012986 modification Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 14
- 241000282894 Sus scrofa domesticus Species 0.000 description 8
- 238000007710 freezing Methods 0.000 description 8
- 210000003205 muscle Anatomy 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 6
- 230000014759 maintenance of location Effects 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 206010016807 Fluid retention Diseases 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 238000002347 injection Methods 0.000 description 4
- 239000007924 injection Substances 0.000 description 4
- 235000021110 pickles Nutrition 0.000 description 4
- 238000005554 pickling Methods 0.000 description 4
- 235000015277 pork Nutrition 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 244000205754 Colocasia esculenta Species 0.000 description 3
- 235000006481 Colocasia esculenta Nutrition 0.000 description 3
- 229960005069 calcium Drugs 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 229940005740 hexametaphosphate Drugs 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 235000019832 sodium triphosphate Nutrition 0.000 description 2
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 244000182067 Fraxinus ornus Species 0.000 description 1
- 229920000057 Mannan Polymers 0.000 description 1
- 102000008934 Muscle Proteins Human genes 0.000 description 1
- 108010074084 Muscle Proteins Proteins 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- ZQBZAOZWBKABNC-UHFFFAOYSA-N [P].[Ca] Chemical compound [P].[Ca] ZQBZAOZWBKABNC-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of a meat product non-phosphorus water retaining agent and belongs to the technical field of water retaining agents. The method includes the steps that konjak is subjected to enzymolysis to obtain enzymolysis extract, the enzymolysis extract, sodium alginate and calcium salt are compounded to prepare a gel-like mixture, the gel-like mixture is blend-modified with plant fermentation liquor, and finally the water retaining agent is prepared. Konjak glucan substances rich in konjak zymolyte enter meat through the permeation to be combined with myogen, the stability of protein is enhanced, the protein structure is kept loose, water binding capacity is improved, the material is compounded with sodium alginate gel, the plant fermentation liquor rich in hydrophilic group is used for blending modification, the water retaining capacity is improved, the water retaining agent forms a macromolecular hydrophilic net structure in the meat, a better water retaining effect is achieved, and the water retaining agent can be suitable for meat water retaining.
Description
Technical field
The invention discloses a kind of preparation method of meat productss phosphate-free water-retaining agent, belong to water-retaining agent technical field.
Background technology
Muscle water-retaining property also known as being waterpower or retention ability, refer to when muscle be subject to external force act on when, keep original moisture with
Add the ability of moisture, percentage of water loss shows as the amount of liquid discharging under external force from muscle protein system or through certain
The moisture that time is lost accounts for the percent of meat weight before dehydration.Muscle water-retaining property and percentage of water loss have certain dependency, and muscle is protected
Aqueouss can be stronger, represents that percentage of water loss is lower, meat is soft, meat is better.The moisture of muscle is 70～75%, and major part is
Free state.Another part moisture in muscle is motionless water, and the presence of this part water is to be subject to steric to affect and tie
The attraction of Heshui, it is present in the structure of muscle but is not combined with neutral protein, and this part water is in the meat after firm government official
Can not freely flow, when being dried nor take away, also be not easy frozen, but stablize water change with cyto-architectural and
This part water of the decline of ph is eventually discharged.
Participate in the mainly free water of water-retaining property change.The holding of free water with protein space structure is relevant, electrostatic
Lotus amount etc. has substantial connection.When the network-like structure for conveying of protein, more juicy can be contained;Amount of electrostatic charge has two aspects
Impact, on the one hand, the presence of electrostatic charge attracts hydrone to assemble to it；On the other hand, it makes to produce electrostatic between protein molecule
Repulsion, higher electrostatic charge produces larger repulsive force, leads to protein structure to relax, improves retention ability.Protein molecule drops
Solution also results in the rising of retention ability, and original albumen is changed into small molecule, and aminoacid makes osmotic pressure raise, and strengthens retention ability.Tradition
Water-retaining agent be the retention ability improving meat productss using the mix preparation of tripolyphosphate and a small amount of hexametaphosphate.In meals
Phosphate content excessively can be combined into, in intestinal, the orthophosphate being insoluble in water for a long time with calcium, thus reducing the suction to calcium for the human body
Receive.The inappropriate food of life-time service calcium-phosphorus ratio, can lead to discharge the insufficient section of calcium or phosphorus from skeleton.When continuing
Between can cause hypoevolutism, skeleton deformity, bone and tooth poor quality for a long time, and then human body is caused with certain harm.
Content of the invention
Present invention mainly solves technical problem: be mostly tripolyphosphate and a small amount of for meat water-retaining agent traditional at present
The mix preparation of hexametaphosphate, human body can be detrimental to health after being eaten for a long time absorption and lead to hypoevolutism, skeleton deformity
Defect, the method obtains enzymatic hydrolyzed extract by digesting Rhizoma amorphophalli, itself and sodium alginate and calcium salt is compounded prepared gel and mixes
Compound, then with plant fermented liquid to its blending and modifying, water-retaining agent is finally obtained.The present invention is using the evil spirit being rich in Rhizoma amorphophalli zymolyte
Taro glucan material is entered inside meat by osmosiss, is combined with myogen, strengthens the stability of protein, makes albumen
Matter structure keeps lax, improves retentiveness, then compounds with sodium alginate gel, with the plant fermented liquid rich in hydrophilic radical altogether
Mixed modification, improves its water holding capacity, makes water-retaining agent form the hydrophilic network structure of macromole in meat, has splendid water conservation and makees
With going for meat water conservation.
In order to solve above-mentioned technical problem, the technical solution adopted in the present invention is:
(1) weigh and be cut into the cubed pieces that the length of side is 2～4cm after 8～10kg Rhizoma amorphophalli is peeled and put it in stone mortar, use stone pestle
Smash 40～50min to pieces and obtain Rhizoma amorphophalli mud, Rhizoma amorphophalli mud is placed on gauze, with 10～15l deionized water rinsing Rhizoma amorphophalli mud, collect from
The milky filtrate flowing down in gauze, the filtrate obtaining is loaded in ceramic cylinder, staticly settles 3～4 days, extracts the supernatant out,
Leave the konjak starch slurry that cylinder bottom is sticky；
(2) starched and loaded in enzymatic vessel with the ferrum spoon scraping above-mentioned konjak starch of 400～500g, then add 1～3g manna in tank
Dextranase, 1～2g amylase, 2～3g glucanase and 1～3g cellulase and 100～200ml deionized water, will digest
Tank filters after being placed on insulation enzymolysis 2～3h in 40～50 DEG C of calorstats and removes filtering residue, obtains filtrate, then filter vacuum is concentrated into
The 1/3 of its original volume, obtains Rhizoma amorphophalli enzymolysis concentrated solution；
(3) above-mentioned Rhizoma amorphophalli enzymolysis concentrated solution is poured in beaker, then beaker is moved in water-bath, be heated to 40～50
DEG C, it is placed on and is stirred with 200～300r/min rotating speed on magnetic stirrer, add concentrated solution in the state of stirring total
The sodium alginate of quality 10～12% and 0.5～0.8% calcium lactate, insulated and stirred 30～40min obtains gelatinous mixture, standby
With；
(4) meter weighs 30～40 portions of Semen sojae atricolor, 40～50 portions of Fructus Citri Limoniaes and 10～12 portions of Radix Glycyrrhizaes and 40～50 parts of steamings by weight
Distilled water loads in fermentation flask, and sealing tank mouth, in 25～35 DEG C of bottom fermentations 20～30 days, filters after fermentation ends and removes filtering residue, obtain
Fermentation liquid；
(5) it is that 5:1 is equal by putting into dispersion and emulsion after standby gelatinous mixture and above-mentioned fermentation liquid mix homogeneously in mass ratio
Proceed in vacuum concentration pot with after 6000～7000r/min rotating speed sterilization treatment 10～15min in matter machine, reduce pressure inside the tank extremely
900～1000pa, discharging after concentrating under reduced pressure 5～10min, obtain final product meat productss phosphate-free water-retaining agent after vacuum packaging.
The application process of the present invention is: after taking 200g fresh pork to be cleared up, adds 3.0～3.2g Sal, Rhizoma Zingiberis Recens 3.0
～3.2g, Bulbus Allii 3.0～3.2g, cooking wine 4.0～4.5g, then use one after water-retaining agent 8.0～8.5g and water 30～35g is sufficiently mixed
In Carnis Sus domestica after secondary property syringe injection process, and roll under the conditions of vacuum 0.06～0.08mpa, rotating speed 12～14r/min
Rub 30～32min, then be placed in and pickle 12h at 0～4 DEG C, after vacuum packaging, after pickling, put into quick-freezing in refrigerator, -18～-17
Freezing under the conditions of DEG C, in 25 DEG C of naturally to thaws when edible, after testing, the water retention of Carnis Sus domestica is 70～85%.
The invention has the beneficial effects as follows:
(1) gained water-retaining agent of the present invention be used primarily in water-holding fresh-keeping in meat productss anti-corrosion, absorb moisture content, increase weight, after addition
The stability of product can be improved, keep food product retentiveness；
(2) phosphate-free water-retaining agent of gained is suitable for cold preservation class meat productss, tenderization meat, can shorten digestion time, improve the shape of food
State, local flavor, mouthfeel, color and luster, suitable large-scale production and application.
Specific embodiment
Weigh first and be cut into the cubed pieces that the length of side is 2～4cm after 8～10kg Rhizoma amorphophalli is peeled and put it in stone mortar,
Smash 40～50min to pieces with stone pestle and obtain Rhizoma amorphophalli mud, Rhizoma amorphophalli mud is placed on gauze, with 10～15l deionized water rinsing Rhizoma amorphophalli mud,
Collect the milky filtrate flowing down from gauze, the filtrate obtaining is loaded in ceramic cylinder, staticly settles 3～4 days, extract upper strata out
Clear liquid, leaves the konjak starch slurry that cylinder bottom is sticky；Starched and loaded enzymatic vessel with the ferrum spoon scraping above-mentioned konjak starch of 400～500g
In, then add in tank 1～3g mannonase 1～2g amylase, 2～3g glucanase and 1～3g cellulase and
100～200ml deionized water, enzymatic vessel is placed on after insulation enzymolysis 2～3h in 40～50 DEG C of calorstats and filters removal filtering residue, obtain
To filtrate, then filter vacuum is concentrated into the 1/3 of its original volume, obtains Rhizoma amorphophalli enzymolysis concentrated solution；Above-mentioned Rhizoma amorphophalli is digested and concentrates
Liquid is poured in beaker, then beaker is moved in water-bath, is heated to 40～50 DEG C, is placed on magnetic stirrer with 200
～300r/min rotating speed is stirred, and adds the sodium alginate and 0.5 of concentrated solution gross mass 10～12% in the state of stirring
～0.8% calcium lactate, insulated and stirred 30～40min obtains gelatinous mixture, standby；Meter weighs 30～40 by weight
Part Semen sojae atricolor, 40～50 portions of Fructus Citri Limoniaes and 10～12 portions of Radix Glycyrrhizaes and 40～50 parts of distilled water load in fermentation flasks, and sealing tank mouth is 25
～35 DEG C of bottom fermentations 20～30 days, filter after fermentation ends and remove filtering residue, obtain fermentation liquid；In mass ratio will be standby for 5:1
Put into equal with 6000～7000r/min rotating speed in dispersion and emulsion homogenizer after gelatinous mixture and above-mentioned fermentation liquid mix homogeneously
Matter proceeds in vacuum concentration pot after processing 10～15min, reduction pressure inside the tank to 900～1000pa, concentrating under reduced pressure 5～10min
Discharging afterwards, obtains final product meat productss phosphate-free water-retaining agent after vacuum packaging.
Example 1
Weigh first and be cut into the cubed pieces that the length of side is 2cm after 8kg Rhizoma amorphophalli is peeled and put it in stone mortar, smashed to pieces with stone pestle
40min obtains Rhizoma amorphophalli mud, Rhizoma amorphophalli mud is placed on gauze, with 10l deionized water rinsing Rhizoma amorphophalli mud, collects and flows down from gauze
Milky filtrate, the filtrate obtaining is loaded in ceramic cylinder, staticly settles 3 days, extracts the supernatant out, leaves the evil spirit that cylinder bottom is sticky
Taro starch slurry；Starched and loaded in enzymatic vessel with the ferrum spoon scraping above-mentioned konjak starch of 400g, then add 1g mannonase in tank
1g amylase, 2g glucanase and 1g cellulase and 100ml deionized water, enzymatic vessel is placed on insulation in 40 DEG C of calorstats
Filter after enzymolysis 2h and remove filtering residue, obtain filtrate, then filter vacuum is concentrated into the 1/3 of its original volume, obtain Rhizoma amorphophalli enzymolysis dense
Contracting liquid；Above-mentioned Rhizoma amorphophalli enzymolysis concentrated solution is poured in beaker, then beaker is moved in water-bath, be heated to 40 DEG C, place
Magnetic stirrer is stirred with 200r/min rotating speed, adds the sea of concentrated solution gross mass 10% in the state of stirring
Sodium alginate and 0.5% calcium lactate, insulated and stirred 30min obtains gelatinous mixture, standby；Meter weighs 30 parts by weight
Semen sojae atricolor, 40 portions of Fructus Citri Limoniaes and 10 portions of Radix Glycyrrhizaes and 40 parts of distilled water load in fermentation flasks, and sealing tank mouth, in 25 DEG C of bottom fermentations 20 days, is sent out
Ferment filters after terminating and removes filtering residue, obtains fermentation liquid；It is 5:1 in mass ratio by standby gelatinous mixture and above-mentioned fermentation liquid
Putting into after mix homogeneously in dispersion and emulsion homogenizer proceeds in vacuum concentration pot with after 6000r/min rotating speed sterilization treatment 10min,
Reduce pressure inside the tank to 900pa, discharging after concentrating under reduced pressure 5min, after vacuum packaging, obtain final product meat productss phosphate-free water-retaining agent.
The application process of the present invention is: after taking 200g fresh pork to be cleared up, adds 3.0g Sal, Rhizoma Zingiberis Recens 3.0g, Bulbus Allii
3.0g, cooking wine 4.0g, then the Carnis Sus domestica after being processed with disposable syringe injection after water-retaining agent 8.0g and water 30g is sufficiently mixed
In, and tumbling 30min under the conditions of vacuum 0.06mpa, rotating speed 12r/min, then be placed in and pickle 12h at 0 DEG C, through true after pickling
Quick-freezing in refrigerator is put into after empty package, freezing under the conditions of -18 DEG C, in 25 DEG C of naturally to thaws when edible, after testing,
The water retention of Carnis Sus domestica is 70%.
Example 2
Weigh first and be cut into the cubed pieces that the length of side is 3cm after 9kg Rhizoma amorphophalli is peeled and put it in stone mortar, smashed to pieces with stone pestle
45min obtains Rhizoma amorphophalli mud, Rhizoma amorphophalli mud is placed on gauze, with 13l deionized water rinsing Rhizoma amorphophalli mud, collects and flows down from gauze
Milky filtrate, the filtrate obtaining is loaded in ceramic cylinder, staticly settles 3.5 days, extracts the supernatant out, stays cylinder bottom sticky
Konjak starch is starched；Starched and loaded in enzymatic vessel with the ferrum spoon scraping above-mentioned konjak starch of 450g, then add 2g mannan in tank
Enzyme, 1.5g amylase, 2.5g glucanase and 2g cellulase and 150ml deionized water, enzymatic vessel is placed on 45 DEG C of constant temperature
Filter after insulation enzymolysis 2.5h in case and remove filtering residue, obtain filtrate, then filter vacuum is concentrated into the 1/3 of its original volume, obtain
Rhizoma amorphophalli digests concentrated solution；Above-mentioned Rhizoma amorphophalli enzymolysis concentrated solution is poured in beaker, then beaker is moved in water-bath, be heated to
45 DEG C, it is placed on and is stirred with 250r/min rotating speed on magnetic stirrer, in the state of stirring, add the total matter of concentrated solution
Measure 11% sodium alginate and 0.7% calcium lactate, insulated and stirred 35min obtains gelatinous mixture, standby；Count by weight
Weigh 35 portions of Semen sojae atricolor, 45 portions of Fructus Citri Limoniaes and 11 portions of Radix Glycyrrhizaes and 45 parts of distilled water load in fermentation flask, sealing tank mouth issues at 30 DEG C
Ferment 25 days, filters after fermentation ends and removes filtering residue, obtain fermentation liquid；Be in mass ratio 5:1 by standby gelatinous mixture and
Put into true to proceed to after 6500r/min rotating speed sterilization treatment 13min in dispersion and emulsion homogenizer after above-mentioned fermentation liquid mix homogeneously
In empty concentration tank, reduce pressure inside the tank to 950pa, discharging after concentrating under reduced pressure 7min, after vacuum packaging, obtain final product the without phosphorus guarantor of meat productss
Water preparation.
The application process of the present invention is: after taking 200g fresh pork to be cleared up, adds 3.1g Sal, Rhizoma Zingiberis Recens 3.1g, Bulbus Allii
3.1g, cooking wine 4.3g, then the Carnis Sus domestica after being processed with disposable syringe injection after water-retaining agent 8.3g and water 33g is sufficiently mixed
In, and tumbling 31min under the conditions of vacuum 0.07mpa, rotating speed 13r/min, then be placed in and pickle 12h at 2 DEG C, through true after pickling
Quick-freezing in refrigerator is put into, freezing under the conditions of -17.5 DEG C, in 25 DEG C of naturally to thaws when edible, through inspection after empty package
Survey, the water retention of Carnis Sus domestica is 78%.
Example 3
Weigh first and be cut into the cubed pieces that the length of side is 4cm after 10kg Rhizoma amorphophalli is peeled and put it in stone mortar, smashed to pieces with stone pestle
50min obtains Rhizoma amorphophalli mud, Rhizoma amorphophalli mud is placed on gauze, with 15l deionized water rinsing Rhizoma amorphophalli mud, collects and flows down from gauze
Milky filtrate, the filtrate obtaining is loaded in ceramic cylinder, staticly settles 4 days, extracts the supernatant out, leaves the evil spirit that cylinder bottom is sticky
Taro starch slurry；Starched and loaded in enzymatic vessel with the ferrum spoon scraping above-mentioned konjak starch of 500g, then add 3g mannonase in tank
2g amylase, 3g glucanase and 3g cellulase and 200ml deionized water, enzymatic vessel is placed on insulation in 50 DEG C of calorstats
Filter after enzymolysis 3h and remove filtering residue, obtain filtrate, then filter vacuum is concentrated into the 1/3 of its original volume, obtain Rhizoma amorphophalli enzymolysis dense
Contracting liquid；Above-mentioned Rhizoma amorphophalli enzymolysis concentrated solution is poured in beaker, then beaker is moved in water-bath, be heated to 50 DEG C, place
Magnetic stirrer is stirred with 300r/min rotating speed, adds the sea of concentrated solution gross mass 12% in the state of stirring
Sodium alginate and 0.8% calcium lactate, insulated and stirred 40min obtains gelatinous mixture, standby；Meter weighs 40 parts by weight
Semen sojae atricolor, 50 portions of Fructus Citri Limoniaes and 12 portions of Radix Glycyrrhizaes and 50 parts of distilled water load in fermentation flasks, and sealing tank mouth, in 35 DEG C of bottom fermentations 30 days, is sent out
Ferment filters after terminating and removes filtering residue, obtains fermentation liquid；It is 5:1 in mass ratio by standby gelatinous mixture and above-mentioned fermentation liquid
Putting into after mix homogeneously in dispersion and emulsion homogenizer proceeds in vacuum concentration pot with after 7000r/min rotating speed sterilization treatment 15min,
Reduce pressure inside the tank to 1000pa, discharging after concentrating under reduced pressure 10min, after vacuum packaging, obtain final product meat productss phosphate-free water-retaining agent.
The application process of the present invention is: after taking 200g fresh pork to be cleared up, adds 3.2g Sal, Rhizoma Zingiberis Recens 3.2g, Bulbus Allii
3.2g, cooking wine 4.5g, then the Carnis Sus domestica after being processed with disposable syringe injection after water-retaining agent 8.5g and water 35g is sufficiently mixed
In, and tumbling 32min under the conditions of vacuum 0.08mpa, rotating speed 14r/min, then be placed in and pickle 12h at 4 DEG C, through true after pickling
Quick-freezing in refrigerator is put into after empty package, freezing under the conditions of -17 DEG C, in 25 DEG C of naturally to thaws when edible, after testing,
The water retention of Carnis Sus domestica is 85%.
Claims (1)
1. a kind of preparation method of meat productss phosphate-free water-retaining agent is it is characterised in that concrete preparation process is:
(1) weigh and be cut into the cubed pieces that the length of side is 2～4cm after 8～10kg Rhizoma amorphophalli is peeled and put it in stone mortar, use stone pestle
Smash 40～50min to pieces and obtain Rhizoma amorphophalli mud, Rhizoma amorphophalli mud is placed on gauze, with 10～15l deionized water rinsing Rhizoma amorphophalli mud, collect
The milky filtrate flowing down from gauze, the filtrate obtaining is loaded in ceramic cylinder, staticly settles 3～4 days, extracts upper strata out clear
Liquid, leaves the konjak starch slurry that cylinder bottom is sticky；
(2) starched and loaded in enzymatic vessel with the ferrum spoon scraping above-mentioned konjak starch of 400～500g, then add 1～3g manna in tank
Dextranase, 1～2g amylase, 2～3g glucanase and 1～3g cellulase and 100～200ml deionized water, will digest
Tank filters after being placed on insulation enzymolysis 2～3h in 40～50 DEG C of calorstats and removes filtering residue, obtains filtrate, then filter vacuum is concentrated into
The 1/3 of its original volume, obtains Rhizoma amorphophalli enzymolysis concentrated solution；
(3) above-mentioned Rhizoma amorphophalli enzymolysis concentrated solution is poured in beaker, then beaker is moved in water-bath, be heated to 40～50
DEG C, it is placed on and is stirred with 200～300r/min rotating speed on magnetic stirrer, add concentrated solution in the state of stirring total
The sodium alginate of quality 10～12% and 0.5～0.8% calcium lactate, insulated and stirred 30～40min obtains gelatinous mixture, standby
With；
(4) meter weighs 30～40 portions of Semen sojae atricolor, 40～50 portions of Fructus Citri Limoniaes and 10～12 portions of Radix Glycyrrhizaes and 40～50 parts of steamings by weight
Distilled water loads in fermentation flask, and sealing tank mouth, in 25～35 DEG C of bottom fermentations 20～30 days, filters after fermentation ends and removes filtering residue, obtain
Fermentation liquid；
(5) it is that 5:1 is equal by putting into dispersion and emulsion after standby gelatinous mixture and above-mentioned fermentation liquid mix homogeneously in mass ratio
Proceed in vacuum concentration pot with after 6000～7000r/min rotating speed sterilization treatment 10～15min in matter machine, reduce pressure inside the tank extremely
900～1000pa, discharging after concentrating under reduced pressure 5～10min, obtain final product meat productss phosphate-free water-retaining agent after vacuum packaging.
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Address after: 213164 Changzhou Province, north of the New District, Jiangsu Biguiyuan, unit B, room 1601, room 32 Applicant after: Ding Yuqin Address before: 213164 Changzhou Province, north of the new North Industrial Park Road, one hundred environmental protection (Fan Qun drying equipment Co., Ltd.) Applicant before: Ding Yuqin |
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Application publication date: 20170118 |