CN106418241A - Non-phosphorus water retaining agent and water retaining method for water retention of beefsteak - Google Patents
Non-phosphorus water retaining agent and water retaining method for water retention of beefsteak Download PDFInfo
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- CN106418241A CN106418241A CN201610836591.5A CN201610836591A CN106418241A CN 106418241 A CN106418241 A CN 106418241A CN 201610836591 A CN201610836591 A CN 201610836591A CN 106418241 A CN106418241 A CN 106418241A
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- China
- Prior art keywords
- beefsteak
- water
- retaining agent
- phosphate
- water retaining
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- 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.)
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Links
- 244000124853 Perilla frutescens Species 0.000 title claims abstract description 67
- 235000004348 Perilla frutescens Nutrition 0.000 title claims abstract description 67
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 49
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 31
- 239000011574 phosphorus Substances 0.000 title abstract description 14
- 229910052698 phosphorus Inorganic materials 0.000 title abstract description 14
- 206010016807 Fluid retention Diseases 0.000 title abstract 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 20
- 235000013372 meat Nutrition 0.000 claims abstract description 14
- 230000000694 effects Effects 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 10
- 239000001394 sodium malate Substances 0.000 claims abstract description 10
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 9
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000001630 malic acid Substances 0.000 claims abstract description 9
- 235000011090 malic acid Nutrition 0.000 claims abstract description 9
- 239000001509 sodium citrate Substances 0.000 claims abstract description 8
- 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 claims abstract description 8
- 239000000463 material Substances 0.000 claims description 6
- 230000003068 static effect Effects 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 13
- 238000012545 processing Methods 0.000 abstract description 5
- WPUMTJGUQUYPIV-JIZZDEOASA-L disodium (S)-malate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](O)CC([O-])=O WPUMTJGUQUYPIV-JIZZDEOASA-L 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 235000020991 processed meat Nutrition 0.000 abstract 1
- 235000019265 sodium DL-malate Nutrition 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 description 5
- 238000012986 modification Methods 0.000 description 5
- 230000004048 modification Effects 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 229910019142 PO4 Inorganic materials 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 3
- 239000010452 phosphate Substances 0.000 description 3
- 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 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 208000020084 Bone disease Diseases 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000037147 Hypercalcaemia Diseases 0.000 description 1
- 208000013038 Hypocalcemia Diseases 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- ZQBZAOZWBKABNC-UHFFFAOYSA-N [P].[Ca] Chemical compound [P].[Ca] ZQBZAOZWBKABNC-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 description 1
- 235000011180 diphosphates Nutrition 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229940005740 hexametaphosphate Drugs 0.000 description 1
- 230000000148 hypercalcaemia Effects 0.000 description 1
- 208000030915 hypercalcemia disease Diseases 0.000 description 1
- 230000000705 hypocalcaemia Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000007442 rickets Diseases 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 description 1
Classifications
-
- 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a non-phosphorus water retaining agent for water retention of beefsteak. The non-phosphorus water retaining agent comprises the following raw materials by weight percent: 30-33% of sodium carbonate, 30-33% of sodium citrate, 30-33% of sodium malate, and 5-7% of malic acid. The method for retaining water for the beefsteak with the non-phosphorus water retaining agent specifically comprises the following steps: selecting fresh beefsteak, dissolving the non-phosphorus water retaining agent, occupying 1.6% of beefsteak by weight into water, and then injecting the non-phosphorus water retaining agent into the beefsteak, then arranging the processed non-phosphorus water retaining agent into a vacuum tumbling machine for tumbling, taking out the meat after the processing is completed, arranging the processed meat into a pickling bucket, and standing for 10-16h under the condition of 0-4 DEG C, thus obtaining the beefsteak with good water retaining effect. The non-phosphorus water retaining agent is used for retaining water for beefsteak, and the obtained beefsteak is soft and juicy and has a good water retention effect, and the quality and the yield rate of the beefsteak can be remarkably improved.
Description
Technical field
The present invention relates to meat product processing technology field, more particularly relate to a kind of phosphate-free water-retaining agent for beefsteak water conservation
And water-retaining method.
Background technology
Development with economic society and the raising of people's living standard, beefsteak as the meat productss of top-grade consumption, with it
Delicious food, nutrition, deep the features such as facilitate liked by consumers in general.At present, the mostly quick-frozen conditioning beefsteak of market sale, solution
Water outlet phenomenon often occurs after jelly, has had a strong impact on outward appearance, the mouthfeel of product.In order to give the good tenderness of beefsteak, mouthfeel, subtract
Few drip loss, improves the competitiveness of product in market, carries out water conservation to beefsteak and be treated as study hotspot.Water-retaining property is the one of meat
The very important index of quality, has very to yield rate of the processing characteristics of meat, succulence, mouthfeel, local flavor and product etc.
Important impact.In addition, the water holding capacity of meat has certain impact to meat tenderness degree, water-retaining property improves so that tenderness and local flavor obtain
Improve.
Traditional water-retaining method is to improve meat using the mix preparation of tripolyphosphate, pyrophosphate, hexametaphosphate
Retention ability.Comparision contents due to phosphorus in beef enrich, and adding phosphate in beefsteak processing often makes phosphoric acid in product
The content of salt exceeds state-set standard it is difficult to meet the pursuit to safe and healthy meat productss for the modern.The phosphate of high concentration
Metal astringent taste beastly will be produced, lead to meat productss local flavor to deteriorate, organizational structure is coarse.When consumption is more than 0.5%,
Also body calcium-phosphorus ratio will be caused unbalance, gently then can cause human body stomachache, diarrhoea, heavy then will appear from hypercalcemia, hypocalcemia with
And the metabolic osteopathy such as ricketss, osteoporosises.Because phosphate adds the pH value that can improve meat in meat in alkaline reaction, to Asia
The colouring effect of nitrate can affect.The meat productss of high ph-values also can promote the decomposition of fat simultaneously, thus contracting
The shelf life of short product.
Content of the invention
It is an object of the invention to overcoming above-mentioned the deficiencies in the prior art, provide a kind of without phosphorus water conservation for beefsteak water conservation
Agent and water-retaining method.
The present invention is achieved in that a kind of phosphate-free water-retaining agent for beefsteak water conservation, and described phosphate-free water-retaining agent is according to such as
The raw material composition of lower mass percent：Sodium carbonate 30～33%, sodium citrate 30～33%, DL-sodium malate 30～33%, Herba Marsileae Quadrifoliae
Fruit acid 5～7%.
Further, described phosphate-free water-retaining agent forms according to the raw material of following mass percent：Sodium carbonate 31.25%, Fructus Citri Limoniae
Sour sodium 31.25%, DL-sodium malate 31.25%, malic acid 6.25%.
Present invention also offers a kind of water-retaining method for beefsteak water conservation, using above-mentioned phosphate-free water-retaining agent, beefsteak is entered
Row water conservation, concrete grammar is as follows：
Choose fresh beefsteak, be injected into accounting in beefsteak after the above-mentioned phosphate-free water-retaining agent melt water of beefsteak weight 1.6%, then
Put in vacuum tumbler and carry out tumbling process, take out meat material after the completion of process, code enters in curing vat, static under the conditions of 0～4 DEG C
Pickle 10～16h, obtain final product the beefsteak with good Water-saving effect.
Further, described tumbling controls requirement as follows when processing：Rotating speed 9r/min, vacuum -0.08MPa, temperature 0～4
DEG C, tumbling time 40min, wherein positive and negative each 20min.
Beneficial effects of the present invention are as follows：
The invention provides a kind of phosphate-free water-retaining agent for beefsteak water conservation and water-retaining method, using the without phosphorus guarantor of the present invention
Water preparation carries out water conservation process, the tender succulence of beefsteak of acquisition to beefsteak, and Water-saving effect very well, can significantly improve the quality of beefsteak
And yield rate.
Specific embodiment
Below in conjunction with embodiment, technical scheme is clearly and completely described with the reality it is clear that described
Applying example is only a part of embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, this area is general
The every other embodiment that logical technical staff is obtained under the premise of not making creative work, broadly falls into present invention protection
Scope.
Embodiment 1
A kind of water-retaining method for beefsteak water conservation, phosphate-free water-retaining agent used is according to the raw material group of following mass percent
Become：Sodium carbonate 31.25%, sodium citrate 31.25%, DL-sodium malate 31.25%, malic acid 6.25%.Using above-mentioned nothing
The concrete grammar that phosphorus water-retaining agent carries out water conservation to beefsteak is as follows：
Choose fresh beefsteak, be injected into accounting in beefsteak after the above-mentioned phosphate-free water-retaining agent melt water of beefsteak weight 1.6%, then
Put into and in vacuum tumbler, carry out tumbling process, rotating speed 9r/min, vacuum -0.08MPa, 0 DEG C of temperature, tumbling time 40min,
Wherein positive and negative each 20min, after the completion of process take out meat material, code enters in curing vat, static under the conditions of 0 DEG C pickle 16h, had
The beefsteak of good Water-saving effect.
Embodiment 2
A kind of water-retaining method for beefsteak water conservation, phosphate-free water-retaining agent used is according to the raw material group of following mass percent
Become：Sodium carbonate 30%, sodium citrate 33%, DL-sodium malate 33%, malic acid 7%.Using above-mentioned phosphate-free water-retaining agent to cattle
The concrete grammar discharging into row water conservation is as follows：
Choose fresh beefsteak, be injected into accounting in beefsteak after the above-mentioned phosphate-free water-retaining agent melt water of beefsteak weight 1.6%, then
Put into and in vacuum tumbler, carry out tumbling process, rotating speed 9r/min, vacuum -0.08MPa, 4 DEG C of temperature, tumbling time 40min,
Wherein positive and negative each 20min, after the completion of process take out meat material, code enters in curing vat, static under the conditions of 0 DEG C pickle 13h, had
The beefsteak of good Water-saving effect.
Embodiment 3
A kind of water-retaining method for beefsteak water conservation, phosphate-free water-retaining agent used is according to the raw material group of following mass percent
Become：Sodium carbonate 31.25%, sodium citrate 31.25%, DL-sodium malate 31.25%, malic acid 6.25%.Using above-mentioned nothing
The concrete grammar that phosphorus water-retaining agent carries out water conservation to beefsteak is as follows：
Choose fresh beefsteak, be injected into accounting in beefsteak after the above-mentioned phosphate-free water-retaining agent melt water of beefsteak weight 1.6%, then
Put into and in vacuum tumbler, carry out tumbling process, rotating speed 9r/min, vacuum -0.08MPa, 2 DEG C of temperature, tumbling time 40min,
Wherein positive and negative each 20min, after the completion of process take out meat material, code enters in curing vat, static under the conditions of 2 DEG C pickle 12h, had
The beefsteak of good Water-saving effect.
Embodiment 4
A kind of water-retaining method for beefsteak water conservation, phosphate-free water-retaining agent used is according to the raw material group of following mass percent
Become：Sodium carbonate 31.25%, sodium citrate 31.25%, DL-sodium malate 31.25%, malic acid 6.25%.Using above-mentioned nothing
The concrete grammar that phosphorus water-retaining agent carries out water conservation to beefsteak is as follows：
Choose fresh beefsteak, be injected into accounting in beefsteak after the above-mentioned phosphate-free water-retaining agent melt water of beefsteak weight 1.6%, then
Put into and in vacuum tumbler, carry out tumbling process, rotating speed 9r/min, vacuum -0.08MPa, 3 DEG C of temperature, tumbling time 40min,
Wherein positive and negative each 20min, after the completion of process take out meat material, code enters in curing vat, static under the conditions of 3 DEG C pickle 14h, had
The beefsteak of good Water-saving effect.
Phosphate-free water-retaining agent used by the present invention according to the optimum formula of raw material weight percentage ratio is：Sodium carbonate 31.25%, lemon
Lemon acid sodium 31.25%, DL-sodium malate 31.25%, malic acid 6.25%.By to the phosphate-free water-retaining agent pair being formed using this
Fresh beefsteak carries out water conservation process, and the pressurization percentage of water loss of beefsteak reaches 3.1% it was demonstrated that the water-retaining agent of this formula composition can after testing
Preferably water conservation process is carried out to beefsteak.And using the phosphate-free water-retaining agent of the present invention, water conservation process is carried out to beefsteak, obtain
The tender succulence of beefsteak, Water-saving effect very well, can significantly improve quality and the yield rate of beefsteak.
Although preferred embodiments of the present invention have been described, but those skilled in the art once know basic creation
Property concept, then can make other change and modification to these embodiments.So, claims are intended to be construed to including excellent
Select embodiment and fall into being had altered and changing of the scope of the invention.
Obviously, those skilled in the art can carry out the various changes and modification essence without deviating from the present invention to the present invention
God and scope.So, if these modifications of the present invention and modification belong to the scope of the claims in the present invention and its equivalent technologies
Within, then the present invention is also intended to comprise these changes and modification.
Claims (4)
1. a kind of phosphate-free water-retaining agent for beefsteak water conservation is it is characterised in that described phosphate-free water-retaining agent is according to following percent mass
The raw material composition of ratio：Sodium carbonate 30～33%, sodium citrate 30～33%, DL-sodium malate 30～33%, malic acid 5～
7%.
2. as claimed in claim 1 a kind of phosphate-free water-retaining agent for beefsteak water conservation it is characterised in that described phosphate-free water-retaining agent
Raw material composition according to following mass percent：Sodium carbonate 31.25%, sodium citrate 31.25%, DL-sodium malate
31.25%, malic acid 6.25%.
3. a kind of water-retaining method for beefsteak water conservation is it is characterised in that utilize the phosphate-free water-retaining agent described in claim 1 or 2
Water conservation is carried out to beefsteak, concrete grammar is as follows：
Choose fresh beefsteak, be injected into accounting in beefsteak after the above-mentioned phosphate-free water-retaining agent melt water of beefsteak weight 1.6%, be then placed in
Carry out tumbling process in vacuum tumbler, take out meat material after the completion of process, code enters in curing vat, static under the conditions of 0～4 DEG C pickle
10～16h, obtains final product the beefsteak with good Water-saving effect.
4. as claimed in claim 3 a kind of water-retaining method for beefsteak water conservation it is characterised in that described tumbling process time control
System requires as follows：Rotating speed 9r/min, vacuum -0.08MPa, 0～4 DEG C of temperature, tumbling time 40min, wherein positive and negative each
20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610836591.5A CN106418241A (en) | 2016-09-21 | 2016-09-21 | Non-phosphorus water retaining agent and water retaining method for water retention of beefsteak |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610836591.5A CN106418241A (en) | 2016-09-21 | 2016-09-21 | Non-phosphorus water retaining agent and water retaining method for water retention of beefsteak |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106418241A true CN106418241A (en) | 2017-02-22 |
Family
ID=58165662
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610836591.5A Pending CN106418241A (en) | 2016-09-21 | 2016-09-21 | Non-phosphorus water retaining agent and water retaining method for water retention of beefsteak |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106418241A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107348307A (en) * | 2017-08-29 | 2017-11-17 | 福建佳客来食品股份有限公司 | A kind of processing method for extending the beefsteak shelf-life |
| CN109349542A (en) * | 2018-10-29 | 2019-02-19 | 河南农业大学 | A method of it improving conditioning pork chop and is retained Oil keeping |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103330221A (en) * | 2013-07-02 | 2013-10-02 | 江凯 | Composition for improving quality of meat product, method for treating meat by composition, and meat product obtained by treatment of method |
| CN105831611A (en) * | 2016-04-26 | 2016-08-10 | 江凯 | Improved low-temperature meat product composition |
| CN105831612A (en) * | 2016-04-26 | 2016-08-10 | 江凯 | Composition for improving quality of frozen meat product |
-
2016
- 2016-09-21 CN CN201610836591.5A patent/CN106418241A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103330221A (en) * | 2013-07-02 | 2013-10-02 | 江凯 | Composition for improving quality of meat product, method for treating meat by composition, and meat product obtained by treatment of method |
| CN105831611A (en) * | 2016-04-26 | 2016-08-10 | 江凯 | Improved low-temperature meat product composition |
| CN105831612A (en) * | 2016-04-26 | 2016-08-10 | 江凯 | Composition for improving quality of frozen meat product |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107348307A (en) * | 2017-08-29 | 2017-11-17 | 福建佳客来食品股份有限公司 | A kind of processing method for extending the beefsteak shelf-life |
| CN109349542A (en) * | 2018-10-29 | 2019-02-19 | 河南农业大学 | A method of it improving conditioning pork chop and is retained Oil keeping |
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Application publication date: 20170222 |