CN107396960A - A kind of fresh meat water-keeping technique - Google Patents
A kind of fresh meat water-keeping technique Download PDFInfo
- Publication number
- CN107396960A CN107396960A CN201710725666.7A CN201710725666A CN107396960A CN 107396960 A CN107396960 A CN 107396960A CN 201710725666 A CN201710725666 A CN 201710725666A CN 107396960 A CN107396960 A CN 107396960A
- Authority
- CN
- China
- Prior art keywords
- parts
- water
- fresh meat
- fresh
- keeping
- Prior art date
- 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.)
- Pending
Links
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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
Abstract
The invention discloses a kind of fresh meat water-keeping technique, water-loss reducer is 600~800 parts of 40~60 parts of chitosan, 40~50 parts of sucrose ester, 35~45 parts of lecithin, 18~25 parts of chitin, 60~80 parts of calcium chloride, 80~100 parts of natrium malicum, 10~40 parts of citric acid, 10~20 parts of edible glue, 4~8 parts of Tea Polyphenols, 8~12 parts of ginger essential oil and water.Antistaling agent is configured to fresh-keeping liquid in 20~24% ratios by antistaling agent, ultrasonic disperse 1~2 hour, fresh meat is then placed in and impregnates 5min under ultrasound；Then, then 15~20min of cold air drying draining, the diaphragm of one layer of homogeneous transparent is formed on fresh meat surface, then fresh meat is transferred at 0 DEG C and carries out precooling to product temperature and reaches 0~4 DEG C, is stored after packaging.Safe and nontoxic, harmless, moisture holding capacity is strong, by precooling after being impregnated under ultrasonic wave, forms diaphragm on fresh meat surface, can keep meat nutrition composition and fresh and tender mouthfeel to greatest extent.
Description
Technical field
The present invention relates to Meat processing field, specially a kind of fresh meat water-keeping technique.
Background technology
Meat is the main source of necessary for human protein, and one of main non-staple food necessary to people.Retention ability is protected
Waterpower, refer to meat in process, to the holding capacity of itself moisture and additional moisture.Retention ability is to weigh meat products
One important indicator of quality, from slaughtering to cook process before this period, the retention ability of meat is poor, easily serious dehydration, and
Cause the products taste of processing is coarse, section is rough, it is edible after it is nondigestible, therefore meat work in-process generally addition is certain
Water-loss reducer improves product quality and economic value to improve product institutional framework, increase retention ability.
Water-loss reducer refers in food processing process, and the stability of product can be improved after addition, keeps food product to hold
It is water-based, improve a kind of material of the form of food, flavor, color and luster etc..At present, in the market applies wide meat products water conservation
Agent is based on phosphoric acid salt material, and phosphate is very notable as food water-loss reducer using effect, and application is also wider.So
And with the extensive use of phosphate water-loss reducer, the problem of it exposes, is also more and more：National regulation finished product phosphorus content must not surpass
5% is crossed, manufacturer is often excessively added to reach high yield rate, virtually adds food safety risk, and used
Amount can make food produce astringent taste beastly, cause flavour of food products to deteriorate, quality fission；And long-term phosphorus excess intake meeting
Human organism's calcium phosphorus balance is had a strong impact on, influences bone development.
The content of the invention
The technical problem to be solved in the present invention be the water-loss reducer for overcoming existing effect good based on phosphoric acid salt material, but
It is the defects of addition of phosphate in use wants complex food safety standard, there is provided one kind does not use phosphatic life
Fresh meat water-keeping technique.
In order to solve the above-mentioned technical problem, the invention provides following technical scheme：
A kind of fresh meat water-keeping technique, the water-loss reducer of use contain each component of following parts by weight：
40~60 parts of chitosan, 40~50 parts of sucrose ester, 35~45 parts of lecithin, 18~25 parts of chitin, calcium chloride 60
~80 parts, 80~100 parts of natrium malicum, 10~40 parts of citric acid, 10~20 parts of edible glue, 4~8 parts of Tea Polyphenols, ginger essential oil 8
~12 parts and 600~800 parts of water.
Preferably, a kind of fresh meat water-keeping technique, the water-loss reducer of use contain each component of following parts by weight：
52 parts of chitosan, 46 parts of sucrose ester, 40 parts of lecithin, 20 parts of chitin, 68 parts of calcium chloride, 90 parts of natrium malicum,
720 parts of 28 parts of citric acid, 16 parts of edible glue, 6 parts of Tea Polyphenols, 10 parts of ginger essential oil and water.
Further, described edible glue is any one or a few of xanthans, carragheen and locust bean gum.
Further, described edible glue is 2 according to mass ratio by xanthans, carragheen and locust bean gum：3:4 compositions.
Further, antistaling agent is configured to fresh-keeping liquid by antistaling agent in 20~24% ratios, ultrasonic disperse 1~2 hour,
It is then placed in fresh meat and impregnates 5min under ultrasound；Then 15~20min of cold air drying draining, one layer is formed on fresh meat surface
The diaphragm of homogeneous transparent, fresh meat is then transferred to progress precooling to product temperature at 0 DEG C and reaches 0~4 DEG C, is stored after packaging.
Preferably, the frequency of ultrasonic disperse is 90~100kHz, and temperature is 18~20 DEG C, and ultrasonic crossover rate when being impregnated under ultrasound is 30
~40kHz.
The present invention fresh meat water-keeping technique, with reference to the characteristics of fresh meat by using sucrose ester, lecithin, chitin and
The special preservation liquid such as Tea Polyphenols, safe and nontoxic, harmless, moisture holding capacity is strong, by precooling after being impregnated under ultrasonic wave, fresh
Meat surface forms diaphragm, can keep meat nutrition composition and fresh and tender mouthfeel to greatest extent, and technique is simple, easy to operate,
Cost is low, is adapted to large-scale industrial production.
Embodiment
The preferred embodiments of the present invention are illustrated below, it will be appreciated that preferred embodiment described herein is only used
In the description and interpretation present invention, it is not intended to limit the present invention.
Embodiment 1
By 40 parts of chitosan, 40 parts of sucrose ester, 35 parts of lecithin, 18 parts of chitin, 60 parts of calcium chloride, natrium malicum 80
Part, 10 parts of citric acid, 10 parts of edible glue, 4 parts of Tea Polyphenols, 8 parts of ginger essential oil and 600 parts of water are configured to water-loss reducer；By 20% ratio
Antistaling agent is configured to fresh-keeping liquid by example, and in 90kHz, temperature is 18~20 DEG C, ultrasonic disperse 2 hours, is then placed in fresh meat and exists
Ultrasonic immersing 5min under 30kHz；Then cold air drying draining 15min, the protection of one layer of homogeneous transparent is formed on fresh meat surface
Film, fresh meat is then transferred to progress precooling to product temperature at 0 DEG C and reaches 0~4 DEG C, is stored after packaging.
Embodiment 2
By 60 parts of chitosan, 50 parts of sucrose ester, 45 parts of lecithin, 25 parts of chitin, 80 parts of calcium chloride, natrium malicum 100
Part, 40 parts of citric acid, 20 parts of edible glue, 8 parts of Tea Polyphenols, 12 parts of ginger essential oil and 800 parts of water are configured to water-loss reducer, by antistaling agent
Antistaling agent is configured to fresh-keeping liquid in 24% ratio, in 100kHz, temperature is 18~20 DEG C, ultrasonic disperse 1 hour, is then placed in
Fresh meat ultrasonic immersing 5min under 40kHz；Then cold air drying draining 20min, one layer is formed on fresh meat surface uniformly thoroughly
Bright diaphragm, fresh meat is then transferred to progress precooling to product temperature at 0 DEG C and reaches 0~4 DEG C, is stored after packaging.
Described edible glue is that xanthans, carragheen and locust bean gum according to mass ratio are 1：1：1 is mixed.
Embodiment 3
By 88 parts of chitosan, 36 parts of trehalose, 42 parts of lecithin, 22 parts of mannitol, 240 parts of calcium chloride, DL- sodium citrates
1100 parts of 130 parts, 20 parts of citric acid, 16 parts of edible glue, 10 parts of Tea Polyphenols, 30 parts of corn oil and water are configured to water-loss reducer；According to
Antistaling agent is configured to fresh-keeping liquid by antistaling agent in 20~24% ratios, and in 95kHz, temperature is 18~20 DEG C, and ultrasonic disperse 1.5 is small
When, it is then placed in fresh meat ultrasonic immersing 5min under 35kHz；Then cold air drying draining 18min, formed on fresh meat surface
The diaphragm of one layer of homogeneous transparent, fresh meat is then transferred to progress precooling to product temperature at 0 DEG C and reaches 0~4 DEG C, is stored up after packaging
Hide.
Described edible glue is 2 according to mass ratio by xanthans, carragheen and locust bean gum：3:4 compositions.
Finally it should be noted that：The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention,
Although the present invention is described in detail with reference to the foregoing embodiments, for those skilled in the art, it still may be used
To be modified to the technical scheme described in foregoing embodiments, or equivalent substitution is carried out to which part technical characteristic.
Within the spirit and principles of the invention, any modification, equivalent substitution and improvements made etc., it should be included in the present invention's
Within protection domain.
Claims (6)
1. a kind of fresh meat water-keeping technique, it is characterised in that the water-loss reducer of use contains each component of following parts by weight：
40~60 parts of chitosan, 40~50 parts of sucrose ester, 35~45 parts of lecithin, 18~25 parts of chitin, calcium chloride 60~80
Part, 80~100 parts of natrium malicum, 10~40 parts of citric acid, 10~20 parts of edible glue, 4~8 parts of Tea Polyphenols, ginger essential oil 8~12
600~800 parts of part and water.
2. fresh meat water-keeping technique as claimed in claim 1, it is characterised in that the water-loss reducer of use contains following parts by weight
Each component：
52 parts of chitosan, 46 parts of sucrose ester, 40 parts of lecithin, 20 parts of chitin, 68 parts of calcium chloride, 90 parts of natrium malicum, lemon
720 parts of 28 parts of acid, 16 parts of edible glue, 6 parts of Tea Polyphenols, 10 parts of ginger essential oil and water.
3. fresh meat water-keeping technique as claimed in claim 1, it is characterised in that described edible glue is xanthans, carragheen
With locust bean gum any one or a few.
4. fresh meat water-keeping technique as claimed in claim 3, it is characterised in that described edible glue is by xanthans, carragheen
With locust bean gum according to mass ratio be 2：3:4 compositions.
5. fresh meat water-keeping technique as claimed in claim 1, it is characterised in that will be fresh-keeping in 20~24% ratios by antistaling agent
Agent is configured to fresh-keeping liquid, ultrasonic disperse 1~2 hour, is then placed in fresh meat and impregnates 5min under ultrasound；Then, then cold wind
15~20min of draining is dried, the diaphragm of one layer of homogeneous transparent is formed on fresh meat surface, fresh meat is then transferred to 0 DEG C
Lower progress precooling to product temperature reaches 0~4 DEG C, is stored after packaging.
6. fresh meat water-keeping technique as claimed in claim 5, it is characterised in that the frequency of ultrasonic disperse is 90~100kHz,
Temperature is 18~20 DEG C, and ultrasonic crossover rate when being impregnated under ultrasound is 30~40kHz.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710725666.7A CN107396960A (en) | 2017-08-22 | 2017-08-22 | A kind of fresh meat water-keeping technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710725666.7A CN107396960A (en) | 2017-08-22 | 2017-08-22 | A kind of fresh meat water-keeping technique |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107396960A true CN107396960A (en) | 2017-11-28 |
Family
ID=60397390
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710725666.7A Pending CN107396960A (en) | 2017-08-22 | 2017-08-22 | A kind of fresh meat water-keeping technique |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107396960A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111227025A (en) * | 2020-01-20 | 2020-06-05 | 安徽鲜森绿色食品有限公司 | Poultry cold chain transportation fresh-keeping method |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1883281A (en) * | 2006-05-27 | 2006-12-27 | 北海市平泰纳米材料应用研究有限公司 | A lychee and longan fresh-keeping agent with nano-chitosan as main ingredient and method for preparing same |
| US20100310738A1 (en) * | 2009-06-04 | 2010-12-09 | Wti, Inc. | Method of processing meat |
| CN102067902A (en) * | 2009-11-20 | 2011-05-25 | 戚冬梅 | Meat product antistaling agent |
| CN103109916A (en) * | 2012-12-12 | 2013-05-22 | 新昌县冠阳技术开发有限公司 | Plant essential oil based novel food preservative and fresh-keeping technique and application method thereof |
| CN104381420A (en) * | 2014-12-01 | 2015-03-04 | 广东温氏佳润食品有限公司 | Method for preserving frozen fresh chicken by coating and air conditioning |
| 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 |
| CN105285073A (en) * | 2015-10-21 | 2016-02-03 | 青岛佰众化工技术有限公司 | Pleurotus ostreatus preservative and preparation method thereof |
| CN106305976A (en) * | 2016-08-23 | 2017-01-11 | 北海金不换水产贸易有限公司 | Preservative for clam |
| CN106359537A (en) * | 2016-09-23 | 2017-02-01 | 莫丽婷 | Sashimi preservative |
| CN106973987A (en) * | 2017-04-28 | 2017-07-25 | 农玉金 | A kind of red bayberry coating antistaling agent and preparation method thereof |
-
2017
- 2017-08-22 CN CN201710725666.7A patent/CN107396960A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1883281A (en) * | 2006-05-27 | 2006-12-27 | 北海市平泰纳米材料应用研究有限公司 | A lychee and longan fresh-keeping agent with nano-chitosan as main ingredient and method for preparing same |
| US20100310738A1 (en) * | 2009-06-04 | 2010-12-09 | Wti, Inc. | Method of processing meat |
| CN102067902A (en) * | 2009-11-20 | 2011-05-25 | 戚冬梅 | Meat product antistaling agent |
| CN103109916A (en) * | 2012-12-12 | 2013-05-22 | 新昌县冠阳技术开发有限公司 | Plant essential oil based novel food preservative and fresh-keeping technique and application method thereof |
| CN104381420A (en) * | 2014-12-01 | 2015-03-04 | 广东温氏佳润食品有限公司 | Method for preserving frozen fresh chicken by coating and air conditioning |
| 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 |
| CN105285073A (en) * | 2015-10-21 | 2016-02-03 | 青岛佰众化工技术有限公司 | Pleurotus ostreatus preservative and preparation method thereof |
| CN106305976A (en) * | 2016-08-23 | 2017-01-11 | 北海金不换水产贸易有限公司 | Preservative for clam |
| CN106359537A (en) * | 2016-09-23 | 2017-02-01 | 莫丽婷 | Sashimi preservative |
| CN106973987A (en) * | 2017-04-28 | 2017-07-25 | 农玉金 | A kind of red bayberry coating antistaling agent and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111227025A (en) * | 2020-01-20 | 2020-06-05 | 安徽鲜森绿色食品有限公司 | Poultry cold chain transportation fresh-keeping method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103300142A (en) | Method for preparing tender and fresh keeping agent of green corn | |
| CN105231130A (en) | Toxin-expelling lotus leaf fragrance and crab meat artificial rice and preparation method thereof | |
| CN109730258A (en) | A kind of preparation method of lemon grilled chicken wing | |
| CN104055062A (en) | Manufacturing method for seasoned instant mushroom | |
| CN107467635A (en) | A kind of mushroom stems element jerky and preparation method thereof | |
| CN106974215A (en) | A kind of processing method of preconditioned shellfish meat | |
| CN102132717B (en) | Natural preservative for meat product and use method of natural preservative | |
| CN110214928A (en) | Relieve inflammation or internal heat beef paste and preparation method thereof | |
| CN107396960A (en) | A kind of fresh meat water-keeping technique | |
| CN108850984A (en) | A kind of Chinese prickly ash salt production process | |
| CN105146428A (en) | Red oil Chinese toons and preparation method thereof | |
| CN105685665A (en) | Refrigerating marinating method of raw beef and Huobianzi beef produced by the method | |
| CN104686993A (en) | Chicken chilli sauce | |
| CN108201075A (en) | A kind of pig blood curd and preparation method thereof | |
| CN105533466A (en) | Spicy beef and making method thereof | |
| CN107981253B (en) | Salted fish salt and preparation process thereof | |
| KR101922541B1 (en) | Method for preparing natural tenderizer from pear | |
| CN105146287A (en) | Braised delicious cooked rice and production technology thereof | |
| CN108541905A (en) | A kind of method for salting of Portable sanitary salted egg | |
| KR20180041273A (en) | A method of producing ham or sausage composition containing yucca extracts and ham or sausage produced by the same | |
| CN107259048A (en) | A kind of milk fragrance dried mango processing method | |
| CN102960639B (en) | Polygonum multiflorum compound nutritious vermicelli and preparation method thereof | |
| Sarkar et al. | Effect of vegetables gums on proximate, functional, optical and sensory attributes of catfish nuggets during chilled storage | |
| CN104381938A (en) | Marinating seasoning for processing kelp and method for processing kelp by using marinating seasoning | |
| CN107372783A (en) | A kind of undivided domestic animals ketoboidies water-keeping technique |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171128 |