CN106490489A - A kind of regulator for reducing dried meat product water activity, dried meat product and preparation method thereof - Google Patents
A kind of regulator for reducing dried meat product water activity, dried meat product and preparation method thereof Download PDFInfo
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- CN106490489A CN106490489A CN201610900225.1A CN201610900225A CN106490489A CN 106490489 A CN106490489 A CN 106490489A CN 201610900225 A CN201610900225 A CN 201610900225A CN 106490489 A CN106490489 A CN 106490489A
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- 235000015177 dried meat Nutrition 0.000 title claims abstract description 63
- 230000000694 effects Effects 0.000 title claims abstract description 60
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 51
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 25
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 25
- 239000003292 glue Substances 0.000 claims abstract description 18
- 235000020995 raw meat Nutrition 0.000 claims description 16
- 235000013372 meat Nutrition 0.000 claims description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 235000021110 pickles Nutrition 0.000 claims description 5
- 230000003647 oxidation Effects 0.000 abstract description 5
- 238000007254 oxidation reaction Methods 0.000 abstract description 5
- 238000003860 storage Methods 0.000 abstract description 4
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 57
- 235000018102 proteins Nutrition 0.000 description 21
- 238000000034 method Methods 0.000 description 9
- 239000000843 powder Substances 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000013355 food flavoring agent Nutrition 0.000 description 7
- 238000000108 ultra-filtration Methods 0.000 description 7
- 108091005658 Basic proteases Proteins 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 6
- 238000001976 enzyme digestion Methods 0.000 description 6
- 241000282894 Sus scrofa domesticus Species 0.000 description 5
- 235000015278 beef Nutrition 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 238000010612 desalination reaction Methods 0.000 description 4
- 239000000706 filtrate Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000009461 vacuum packaging Methods 0.000 description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 3
- 241000283898 Ovis Species 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 238000010008 shearing Methods 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000013068 control sample Substances 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000006916 protein interaction Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 102000008934 Muscle Proteins Human genes 0.000 description 1
- 108010074084 Muscle Proteins Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 230000029219 regulation of pH Effects 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 238000005303 weighing Methods 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
Abstract
The present invention relates to a kind of regulator for reducing dried meat product water activity, dried meat product and preparation method thereof, belong to technical field of food additives.The dried meat product water activity regulator of the present invention, including the component of following weight portion：0.5～1 part of Semen Lini glue, 0.5～2 part of Propylene Glycol, 10～20 parts of Semen Pisi sativi protein zymolyte.The invention provides a kind of good dried meat product water activity regulator of simple to operate, effect, is added in dried meat product, the water activity of dried meat product can be significantly reduced, improve moisture, the product for obtaining has good tenderness and mouthfeel；Meanwhile, in dried meat product storage period, suppress fat oxidation effect is significant.
Description
Technical field
A kind of the present invention relates to technical field of food additives, more particularly to regulation for reducing dried meat product water activity
Agent, dried meat product and preparation method thereof.
Background technology
Dried meat product is a kind of traditional leisure meat product of China, and dried meat product industry has become meat productss industry in recent years
In one of industry with the fastest developing speed.Dried meat product refer to meat through dry in the sun, boil stir-fry, baking, cooling, dry after made
Dried product, is a vital classification of Traditional Chinese Meat Products, mainly with jerky, jerky, cutlet and dried meat floss as representative, early in
《Zhou Li》In just have the saying of " jerky " and " cured people slap jerky ".
Dried meat product storage tolerance, small volume, lightweight, be readily transported and carry, and protein content is high, and nutrition is rich
Rich.But dried meat product now be primarily present product dry quality is slightly made, appearance is stiff, mouthfeel is poor and storage in due to
A series of bottleneck problems such as quality deterioration caused by microorganism or oxidation.
In order to solve problem above, the method that prior art is generally adopted has：1) application ultrasound wave, supertension and protease
Pretreated feedstock meat, reaches the purpose for improving dried meat product tenderness；2) in dried meat product add plant component (such as Radix Dauci Sativae,
Fructus Mali pumilae, Herba Apii graveolentis, Fructus Lycopersici esculenti etc.), reach color fixative and improve the purpose of tenderness；3) toasted using basic, normal, high temperature segmentation, reach promotion
The purpose of dried meat product quality；4) add preservative and antioxidant, reach the purpose for extending dried meat product shelf life.But in order to
Ensure the quality of dried meat product, process use need to be carried out in conjunction with said method, step is very loaded down with trivial details.
Content of the invention
It is an object of the invention to provide a kind of good water activity for dried meat product of simple to operate, effect is adjusted
Agent.The present invention only by water activity regulator use, it becomes possible to while realize dried meat product water activity, shearing force and
Relaxation time is low, and moisture is high, antibacterial and inhibited oxidation ability high, tenderness and in good taste, and operating procedure is simple.
The invention provides a kind of water activity regulator of dried meat product, including the component of following weight portion：Semen Lini
0.5～1 part of glue, 0.5～2 part of Propylene Glycol, 10～20 parts of Semen Pisi sativi protein zymolyte.
Preferably, including the component of following weight portion：0.6～0.8 part of Semen Lini glue, 0.6～1.2 part of Propylene Glycol, pea
12～16 parts of soybean protein zymolyte.
Preferably, including the component of following weight portion：0.7 part of Semen Lini glue, 0.8 part of Propylene Glycol, Semen Pisi sativi protein are digested
13.5 parts of thing.
Present invention also offers the dried meat product of the water activity regulator described in above-mentioned technical proposal, the dried meat product
Component including following weight portion：90～110 parts of raw meat, 2～6 parts of dried meat product water activity regulator.
Present invention also offers the preparation method of dried meat product described in above-mentioned technical proposal, comprises the following steps：
The water activity regulator described in above-mentioned technical proposal is added to be pickled in raw meat after simmering, receipts juice,
Baking obtains dried meat product.
Preferably, the regulator with simmer after raw meat mass ratio be 3: 100.
Preferably, the time that pickles is 6～12h.
The invention provides a kind of regulator for reducing dried meat product water activity, including the component of following weight portion：Sub-
0.5～1 part of numb seed glue, 0.5～2 part of Propylene Glycol, 10～20 parts of Semen Pisi sativi protein zymolyte.The Semen Lini glue of the application and muscle egg
Certain network structure, promotion system holding to moisture are combined to form in vain；Propylene Glycol improves the retentiveness of system, reduces moisture
Activity；Semen Pisi sativi protein zymolyte provides a large amount of carboxyls, and with meat in protein interaction, play water holding effect.The present invention
The dried meat product water activity regulator of offer can reduce water activity while content is moisturized, and improve moisture point
Cloth, makes product become that hardness is moderate, local flavor is good, shapes；Fat and albumen oxygen during can effectively suppressing dried meat product to deposit
The generation of change so as to good color and luster, improve the quality of product.
The present invention has prepared dried meat product with the water activity regulator as raw material jointly with raw meat, this
The dried meat product water activity of bright offer, shearing force and relaxation time are low, moisture is high, antibacterial and inhibited oxidation ability high,
Tenderness and in good taste.
Specific embodiment
The invention provides a kind of water activity regulator of dried meat product, including the component of following weight portion：Semen Lini
0.5～1 part of glue, 0.5～2 part of Propylene Glycol, 10～20 parts of Semen Pisi sativi protein zymolyte.
The water activity regulator that the present invention is provided includes 0.5～1 part of Semen Lini glue, preferably 0.6～0.8 part, more
Preferably 0.7 part.In the present invention, the Semen Lini glue can combine to form certain network structure with muscle protein, promote body
Holding of the system to moisture.The present invention does not have special restriction to the source of the Semen Lini glue, ripe using those skilled in the art
The commercially available prod of the Semen Lini glue that knows.
The water activity regulator that the present invention is provided includes 0.5～2 part of Propylene Glycol, preferably 0.6～1.2 part, more excellent
Elect 0.8 part as.In the present invention, the Propylene Glycol improves the retentiveness of system, reduces water activity.The present invention is to described third
The source of glycol does not have special restriction, using the commercially available prod of Propylene Glycol well known to those skilled in the art.
The water activity regulator that the present invention is provided includes 10～20 parts of Semen Pisi sativi protein zymolyte, preferably 12～16
Part, more preferably 13.5～15 parts.In the present invention, the Semen Pisi sativi protein zymolyte contains substantial amounts of free amino acid and peptide etc.
Material, there is provided a large amount of carboxyls, and with meat in protein interaction, play water holding effect.
In the present invention, the preparation method of the Semen Pisi sativi protein zymolyte preferably includes following steps：
Semen Pisi sativi protein and alkaline protease are digested 4～8h at 40 DEG C～55 DEG C；
By the feed liquid ultrafiltration for digesting and obtaining, filtrate of the molecular weight less than 3kDa is obtained；
The filtrate desalination is dried, Semen Pisi sativi protein zymolyte is obtained.
Semen Pisi sativi protein and alkaline protease mixing are carried out enzyme digestion reaction by the present invention；In an embodiment of the present invention, can have
Body adds alkaline protease in Semen Pisi sativi protein.In the present invention, the temperature of the enzyme digestion reaction is preferably 40～55 DEG C, more excellent
Elect 50 DEG C as；The enzyme digestion reaction time is preferably 4～8h, more preferably 6h.
In the present invention, the Semen Pisi sativi protein preferably adopts Semen Pisi sativi protein powder, the present invention to carry out the Semen Pisi sativi protein powder
Source does not have special restriction, using the conventional commercial product of Semen Pisi sativi protein powder well known to those skilled in the art.The present invention
There is no special restriction to the alkaline protease, using alkaline protease well known to those skilled in the art.At this
In bright, the alkaline protease is preferably 1: 40～55, more preferably 1: 50 with the mass ratio of Semen Pisi sativi protein.
In the present invention, the enzyme digestion reaction is preferably carried out under conditions of pH value is for 7.8～8.5, the regulation of the pH
It is preferred that the NaOH using 1mol/L is carried out；After the enzyme digestion reaction, the pH value of the feed liquid for obtaining preferably is adjusted to 7.0 by the present invention,
The regulation of pH is preferably using the hydrochloric acid of 1mol/L.
After the enzyme digestion reaction, preferred pair reaction system of the present invention carries out destroy the enzyme treatment, obtains enzymatic hydrolysate.The present invention is right
The method of the enzyme denaturing does not have special restriction, using conventional enzyme inactivating method well known to those skilled in the art, such as boils
10～15min of water-bath sterilization.
After obtaining enzymatic hydrolysate, the present invention obtains filtrate of the molecular weight less than 3kDa preferably by the feed liquid ultrafiltration for obtaining.?
Before the ultrafiltration, the feed liquid is preferably centrifuged by the present invention, and the supernatant that the centrifugation is obtained is carried out ultrafiltration.It is preferred that in centrifugation
Power is 8000～10000g, more preferably 9000g；The time of the centrifugation preferably 15～40min, more preferably 20～
30min.
The present invention does not have special restriction to the ultrafiltration, carries out ultrafiltration using ultrafilter membrane well known to those skilled in the art
?；
After the ultrafiltration, filtrate desalination of the present invention by the molecular weight for obtaining less than 3kDa, drying obtain Semen Pisi sativi protein enzyme
Solution thing.The present invention does not have special restriction to the desalination, using the operation of desalination well known to those skilled in the art；This
Invention does not have special restriction to the drying meanss, using drying meanss well known to those skilled in the art, such as preferably
For lyophilization.
The present invention does not have special restriction to the preparation method of the water activity regulator, using those skilled in the art
The Semen Lini glue for weighing, Propylene Glycol, Semen Pisi sativi protein zymolyte are such as mixed by the preparation method of well known compositionss
Close, obtain water activity regulator.The present invention, is adopted also without special restriction to the using method of the water activity regulator
With the using method of food additive known to art personnel, in an embodiment of the present invention, it is preferred to use meat soup
The dissolving of water activity regulator is used.
Water activity regulator described in techniques described above scheme of the present invention is one of raw material, there is provided a kind of a kind of jerky system
Product, the dried meat product include the component of following weight portion：90～110 parts of raw meat, dried meat product water activity regulator 2～
6 parts.
The dried meat product of the present invention preferably includes 90～110 parts of raw meat, more preferably 100 parts.The present invention is to described
Raw meat does not have special restriction, using the preparing raw material meat of dried meat product well known to those skilled in the art.
The dried meat product of the present invention preferably includes 2～6 parts, the jerky system described in more preferably 3 parts of above-mentioned technical proposal
Product water activity regulator.
In the present invention, the regulator with simmer after raw meat mass ratio be 3: 100.
The dried meat product of the present invention preferably also includes that flavouring agent, the present invention do not have special restriction to the flavouring agent, adopt
Flavouring agent combination with conventional meat.
Present invention also offers the preparation method of dried meat product described in above-mentioned technical proposal, comprises the following steps：
Raw meat after simmering is mixed with the water activity regulator described in above-mentioned technical proposal and is pickled, receipts juice,
Dried meat product is obtained after baking.
The present invention adds above-mentioned water activity regulator to be pickled in the raw meat preferably after simmering.The present invention is to institute
State and simmer without special restriction, method simmered using meat well known to those skilled in the art.
The present invention is mixed with water activity regulator after preferably cut into slices ripe raw meat again.
After section, the present invention is preferably added to water activity regulator and flavouring agent is pickled；In the present invention, described salt down
The time of system is preferably 6～12h, more preferably 8h.
After obtaining the product that pickles, the present invention preferably carries out receipts juice, baking, baking, cooling, vacuum packaging and obtains jerky
Product.Baking of the present invention and baking.
With reference to specific embodiment to a kind of regulator for reducing dried meat product water activity of the present invention, jerky
Product and preparation method thereof is further described in detail, and technical scheme includes but is not limited to following examples.
Embodiment 1
Selection Carnis caprae seu ovis are raw meat, carry out the making of Carnis caprae seu ovis dry productss.
Gigot meat 1kg is taken for primary raw material, gigot meat is cleaned up, is simmered, is cut into the thick pieces of 3cm, subsequently being salted down
System：Flavouring agent 400g is added, wherein：2 parts of Sal, 15 parts of brown sugar, 5 parts of maltose, 0.6 part of Fructus Capsici powder, 0.2 part of five spice powder,
20 parts of Carnis Sus domestica decoction；Dried meat product water activity regulator 45g (on the basis of the quality of dried meat product water activity regulator,
0.5 part of the dried meat product water activity regulator Semen Lini glue, 1 part of Propylene Glycol, 18.5 parts of Semen Pisi sativi protein zymolyte).Pickle
After carry out receipts juice, baking, baking, cooling, vacuum packaging and obtain Carnis caprae seu ovis dry productss.
Embodiment 2
Selection thin pork is raw meat, carries out the making of Carnis Sus domestica dry productss.
Thin pork 2kg is taken for primary raw material, thin pork is cleaned up, is simmered, being cut into the thick pieces of 3cm, subsequently being salted down
System：Flavouring agent 820g is added, wherein：1.8 parts of Sal, 16 parts of brown sugar, 6 parts of maltose, 0.3 part of Fructus Capsici powder, five spice powder 0.8
Part, 12 parts of Carnis Sus domestica decoction；(quality with dried meat product water activity regulator is as base for dried meat product water activity regulator 60g
Standard, 0.6 part of the dried meat product water activity regulator Semen Lini glue, 0.8 part of Propylene Glycol, 11 parts of Semen Pisi sativi protein zymolyte).Salt down
Receipts juice, baking, baking, cooling, vacuum packaging is carried out after system obtains Carnis Sus domestica dry productss.
Embodiment 3
It is raw meat to choose beef 5kg, carries out the making of beef dry productss.
Rump steak is taken for primary raw material, rump steak is cleaned up, is simmered, being cut into the thick pieces of 2.5cm, subsequently being carried out
Pickle：Flavouring agent 2.2kg is added, wherein：1.5 parts of Sal, 20 parts of brown sugar, 3 parts of maltose, 0.5 part of Fructus Capsici powder, five spice powder
0.3 part, 15 parts of Carnis Sus domestica decoction；The dried meat product water activity regulator 300g (quality with dried meat product water activity regulator
On the basis of, 0.8 part of the dried meat product water activity regulator Semen Lini glue, 1.5 parts of Propylene Glycol, Semen Pisi sativi protein zymolyte 15
Part).Receipts juice, baking, baking, cooling, vacuum packaging is carried out after pickling obtains beef dry productss.
Other conditions of matched group are identical with the scheme of embodiment 3, are added without dried meat product water activity regulator.
The dried beef and matched group that add moisture adjuster carry out the comparison of indices, comparative result such as Tables 1 and 2 institute
Show, water activity, shearing force and relaxation time T21Significantly reduce (P ＜ 0.05), moisture, L*- values significantly raise (P ＜
0.05).Find after 6 months in storage, beef dry productss its sensory evaluation scores for adding moisture adjuster are significantly higher than matched group (P
0.05), POV values and TBARS values are substantially less than matched group (P ＜ 0.05) to ＜, show in conjunction with result above：Moisture adjuster is not only
The quality of product can be improved, lipid oxidation can also be suppressed.
Table 1：0th day treatment group and control sample indices compare
Table 2：June treatment group and control sample indices compare
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (7)
1. the water activity regulator of a kind of dried meat product, it is characterised in that including the component of following weight portion：Semen Lini glue
0.5～1 part, 0.5～2 part of Propylene Glycol, 10～20 parts of Semen Pisi sativi protein zymolyte.
2. water activity regulator according to claim 1, it is characterised in that including the component of following weight portion：Caulis et Folium Lini
0.6～0.8 part of seed glue, 0.6～1.2 part of Propylene Glycol, 12～16 parts of Semen Pisi sativi protein zymolyte.
3. water activity regulator according to claim 1, it is characterised in that including the component of following weight portion：Caulis et Folium Lini
0.7 part of seed glue, 0.8 part of Propylene Glycol, 13.5 parts of Semen Pisi sativi protein zymolyte.
4. a kind of dried meat product of the water activity regulator including described in claims 1 to 3 any one, it is characterised in that
The dried meat product includes the component of following weight portion：90～110 parts of raw meat, dried meat product water activity regulator 2～6
Part.
5. the preparation method of dried meat product described in claim 4, comprises the following steps：
Add water activity regulator to be pickled in raw meat after simmering, receive juice, baking and obtain dried meat product.
6. preparation method according to claim 4, it is characterised in that the water activity regulator with simmer after raw material
The mass ratio of meat is 3: 100.
7. preparation method according to claim 4, it is characterised in that the time that pickles is 6～12h.
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| CN101756259A (en) * | 2009-12-08 | 2010-06-30 | 中国海洋大学 | Phosphate-free water-retaining agent meat product and preparation method thereof |
| 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 |
| CN104413138A (en) * | 2013-08-30 | 2015-03-18 | 凯姆勒吸水材料（天津）有限公司 | Preservative for meat products |
| CN104522740A (en) * | 2014-11-24 | 2015-04-22 | 宁波大学 | Method used for increasing gel strength of mackerel minced fillet |
| 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 |
| CN105192847A (en) * | 2015-08-21 | 2015-12-30 | 四川省汇泉罐头食品有限公司 | Food water-retaining agent |
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