CN107593874A - A kind of meat product processing stabilizers - Google Patents
A kind of meat product processing stabilizers Download PDFInfo
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- CN107593874A CN107593874A CN201710735222.1A CN201710735222A CN107593874A CN 107593874 A CN107593874 A CN 107593874A CN 201710735222 A CN201710735222 A CN 201710735222A CN 107593874 A CN107593874 A CN 107593874A
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- product processing
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Abstract
The invention discloses a kind of meat product processing stabilizers, are made up of according to parts by weight following raw material：46 parts of single 22 28 parts of hard fatty acids glyceride, 16 24 parts of calgon, 7 14 parts of sodium cellulose glycolate, 20 30 parts of converted starch, 11 16 parts of calcium lactate, 6 18 parts of B B-complex, 69 parts of inositol, 26 parts of citric acid, 0.2 0.6 parts of sodium acetate and locust bean gum.A kind of meat product processing stabilizers of the present invention can greatly improve the shelf-life of meat product, and ensure that the quality of meat is not easy corruption, keep the nutritive value of meat.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of meat product processing stabilizers.
Background technology
Quick-frozen food with storage time extend and cold chain in temperature change, the knot again of ice crystal in quick-frozen food can be caused
Crystalline substance, quick-frozen food flavor and structure is caused to deteriorate.Different raw materials, the formation of ice crystal influence difference to it.
For Meat ingredients, ice crystal becomes big, makes cell rupture to having organized the formation of extruding in meat, institutional framework is broken
It is bad.Due to intracellular dehydration, solution concentration increase, intracellular colloid turn into unstable state, the albumen of original water holding capacity
The solidification denaturation of the nutritional ingredients such as matter, causes to freeze the flavor of meat product and nutritive loss, and cause under meat moisture holding capacity
Drop, there is slag sense when edible, change colour spoiled.
The content of the invention
It is an object of the invention to provide a kind of meat product processing stabilizers, solves above-mentioned technological deficiency.
To achieve the above object, the present invention provides following technical scheme：
A kind of meat product processing stabilizers, it is made up of according to parts by weight following raw material：Single hard fatty acids glyceride 22-28 parts,
Calgon 16-24 parts, sodium cellulose glycolate 7-14 parts, converted starch 20-30 parts, calcium lactate 11-16 parts, compound dimension life
Plain 6-18 parts, inositol 6-9 parts, citric acid 2-6 parts, sodium acetate 0.2-0.6 parts and locust bean gum 4-6 parts.
A kind of above-mentioned meat product processing stabilizers, it is made up of according to parts by weight following raw material：Single hard fatty acids glycerine
Ester 22-26 parts, calgon 16-22 parts, sodium cellulose glycolate 7-12 parts, converted starch 20-28 parts, calcium lactate 11-15
Part, B B-complex 8-16 parts, inositol 6-8 parts, citric acid 2-5 parts, sodium acetate 0.2-0.5 parts and locust bean gum 4-5 parts.
A kind of above-mentioned meat product processing stabilizers, it is made up of according to parts by weight following raw material：Single hard fatty acids glycerine
Ester 23-26 parts, calgon 18-22 parts, sodium cellulose glycolate 8-12 parts, converted starch 22-28 parts, calcium lactate 12-15
Part, B B-complex 10-14 parts, inositol 7-8 parts, citric acid 3-5 parts, sodium acetate 0.3-0.5 parts and locust bean gum 4-5 parts.
A kind of above-mentioned meat product processing stabilizers, it is made up of according to parts by weight following raw material：Single hard fatty acids glycerine
Ester 24-25 parts, calgon 19-21 parts, sodium cellulose glycolate 9-11 parts, converted starch 24-26 parts, calcium lactate 13-14
Part, B B-complex 11-13 parts, inositol 7-8 parts, citric acid 4-5 parts, sodium acetate 0.4-0.5 parts and locust bean gum 4-5 parts.
A kind of above-mentioned meat product processing stabilizers, it is made up of according to parts by weight following raw material：Single hard fatty acids glycerine
25 parts of ester, 20 parts of calgon, 10 parts of sodium cellulose glycolate, 25 parts of converted starch, 14 parts of calcium lactate, B B-complex 12
Part, 8 parts of inositol, 4 parts of citric acid, 0.4 part of sodium acetate and 5 parts of locust bean gum.
A kind of above-mentioned meat product processing stabilizers, the B B-complex include vitamin B1, vitamin B6, dimension life
Plain C and Vitamin K4, each component accounting is 1 therebetween:2:2:1.
Compared with prior art, the beneficial effects of the invention are as follows：
A kind of meat product processing stabilizers of the present invention can greatly improve the shelf-life of meat product, and ensure the product of meat
Matter is not easy corruption, keeps the nutritive value of meat.
Embodiment
The technical scheme of this patent is described in more detail with reference to embodiment.
Embodiment 1
A kind of meat product processing stabilizers, it is made up of according to parts by weight following raw material：It is single 22 parts of hard fatty acids glyceride, six inclined
16 parts of sodium phosphate, 7 parts of sodium cellulose glycolate, 20 parts of converted starch, 11 parts of calcium lactate, 6 parts of inositol, 2 parts of citric acid, sodium acetate
1 part of 0.2 part, 4 parts of locust bean gum, 1 part of vitamin B1,2 parts of vitamin B6,2 parts of vitamin C and Vitamin K4.
Embodiment 2
A kind of meat product processing stabilizers, it is made up of according to parts by weight following raw material：It is single 28 parts of hard fatty acids glyceride, six inclined
24 parts of sodium phosphate, 14 parts of sodium cellulose glycolate, 30 parts of converted starch, 16 parts of calcium lactate, 9 parts of inositol, 6 parts of citric acid, acetic acid
3 parts of 0.6 part of sodium, 6 parts of locust bean gum, 3 parts of vitamin B1,6 parts of vitamin B6,6 parts of vitamin C and Vitamin K4.
Embodiment 3
A kind of meat product processing stabilizers, it is made up of according to parts by weight following raw material：It is single 25 parts of hard fatty acids glyceride, six inclined
20 parts of sodium phosphate, 10 parts of sodium cellulose glycolate, 25 parts of converted starch, 14 parts of calcium lactate, 8 parts of inositol, 4 parts of citric acid, acetic acid
2 parts of 0.4 part of sodium, 5 parts of locust bean gum, 2 parts of vitamin B1,4 parts of vitamin B6,4 parts of vitamin C and Vitamin K4.
The addition of above-mentioned 3 embodiments on frozen meat diet, every other month products obtained therefrom compared with general freezer meat by
After 100 people taste, taste appraisal such as following table is obtained：
Table 1（After 3 months）
| Mouthfeel（10 points） | Flavor（10 points） | Fragrance（10） | |
| Embodiment 1 | 9.1 | 9.0 | 9.5 |
| Embodiment 2 | 9.3 | 9.2 | 9.6 |
| Embodiment 3 | 9.5 | 9.4 | 9.6 |
| Common meat | 7.5 | 7.8 | 8.2 |
Table 2（After 4 months）
| Mouthfeel（10 points） | Flavor（10 points） | Fragrance（10） | |
| Embodiment 1 | 8.8 | 9.0 | 9.2 |
| Embodiment 2 | 8.6 | 8.9 | 8.9 |
| Embodiment 3 | 9.0 | 9.1 | 9.0 |
| Common meat | 7.4 | 7.7 | 8.1 |
Table 3（After 5 months）
| Mouthfeel（10 points） | Flavor（10 points） | Fragrance（10） | |
| Embodiment 1 | 8.2 | 8.4 | 8.6 |
| Embodiment 2 | 8.4 | 8.3 | 8.5 |
| Embodiment 3 | 8.8 | 8.9 | 8.8 |
| Common meat | 6.9 | 5.8 | 6.4 |
Table 4（After 6 months）
| Mouthfeel（10 points） | Flavor（10 points） | Fragrance（10） | |
| Embodiment 1 | 8.1 | 8.0 | 8.3 |
| Embodiment 2 | 8.0 | 8.2 | 8.4 |
| Embodiment 3 | 8.5 | 8.4 | 8.4 |
| Common meat | 5.7 | 5.3 | 6.2 |
Shown from above-mentioned data, a kind of meat product processing stabilizers of the present invention can greatly improve guaranteeing the quality for meat product
Phase, and ensure that the quality of meat is not easy corruption, keep the nutritive value of meat.
The better embodiment of this patent is explained in detail above, but this patent is not limited to above-mentioned embodiment party
Formula, can also be on the premise of this patent objective not be departed from one skilled in the relevant art's possessed knowledge
Make a variety of changes.
Claims (6)
1. a kind of meat product processing stabilizers, it is characterised in that be made up of according to parts by weight following raw material：Single hard fatty acids are sweet
Grease 22-28 parts, calgon 16-24 parts, sodium cellulose glycolate 7-14 parts, converted starch 20-30 parts, calcium lactate 11-
16 parts, B B-complex 6-18 parts, inositol 6-9 parts, citric acid 2-6 parts, sodium acetate 0.2-0.6 parts and locust bean gum 4-6 parts.
2. a kind of meat product processing stabilizers according to claim 1, it is characterised in that according to parts by weight by following original
Material composition：Single hard fatty acids glyceride 22-26 parts, calgon 16-22 parts, sodium cellulose glycolate 7-12 parts, denaturation are formed sediment
Powder 20-28 parts, calcium lactate 11-15 parts, B B-complex 8-16 parts, inositol 6-8 parts, citric acid 2-5 parts, sodium acetate 0.2-0.5
Part and locust bean gum 4-5 parts.
3. a kind of meat product processing stabilizers according to claim 1, it is characterised in that according to parts by weight by following original
Material composition：Single hard fatty acids glyceride 23-26 parts, calgon 18-22 parts, sodium cellulose glycolate 8-12 parts, denaturation are formed sediment
Powder 22-28 parts, calcium lactate 12-15 parts, B B-complex 10-14 parts, inositol 7-8 parts, citric acid 3-5 parts, sodium acetate 0.3-0.5
Part and locust bean gum 4-5 parts.
4. a kind of meat product processing stabilizers according to claim 1, it is characterised in that according to parts by weight by following original
Material composition：Single hard fatty acids glyceride 24-25 parts, calgon 19-21 parts, sodium cellulose glycolate 9-11 parts, denaturation are formed sediment
Powder 24-26 parts, calcium lactate 13-14 parts, B B-complex 11-13 parts, inositol 7-8 parts, citric acid 4-5 parts, sodium acetate 0.4-0.5
Part and locust bean gum 4-5 parts.
5. a kind of meat product processing stabilizers according to claim 1, it is characterised in that according to parts by weight by following original
Material composition：Single 25 parts of hard fatty acids glyceride, 20 parts of calgon, 10 parts of sodium cellulose glycolate, 25 parts of converted starch, breast
5 parts of sour 14 parts of calcium, 12 parts of B B-complex, 8 parts of inositol, 4 parts of citric acid, 0.4 part of sodium acetate and locust bean gum.
A kind of 6. meat product processing stabilizers according to any one of claims 1 to 5, it is characterised in that the compound dimension
Raw element includes vitamin B1, vitamin B6, vitamin C and Vitamin K4, and each component accounting is 1 therebetween:2:2:1.
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| CN201710735222.1A CN107593874A (en) | 2017-08-24 | 2017-08-24 | A kind of meat product processing stabilizers |
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| CN201710735222.1A CN107593874A (en) | 2017-08-24 | 2017-08-24 | A kind of meat product processing stabilizers |
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| CN107593874A true CN107593874A (en) | 2018-01-19 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022231003A1 (en) * | 2021-04-30 | 2022-11-03 | 味の素株式会社 | Kneaded meat product with improved quality |
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| CN102369981A (en) * | 2010-08-09 | 2012-03-14 | 陈乃华 | Meat food stabilizer |
| CN103749644A (en) * | 2013-12-25 | 2014-04-30 | 广西科技大学 | Meat product stabilizer |
| CN105028604A (en) * | 2015-06-30 | 2015-11-11 | 青岛麦科三维高新技术有限公司 | Stabilizing agent for meat products |
| CN106106704A (en) * | 2016-07-06 | 2016-11-16 | 青岛千帆高新技术有限公司 | A kind of meat product stabilizer of green |
| CN106172700A (en) * | 2016-07-07 | 2016-12-07 | 青岛千帆高新技术有限公司 | A kind of long-acting meat product stabilizer |
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2017
- 2017-08-24 CN CN201710735222.1A patent/CN107593874A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102369981A (en) * | 2010-08-09 | 2012-03-14 | 陈乃华 | Meat food stabilizer |
| CN103749644A (en) * | 2013-12-25 | 2014-04-30 | 广西科技大学 | Meat product stabilizer |
| CN105028604A (en) * | 2015-06-30 | 2015-11-11 | 青岛麦科三维高新技术有限公司 | Stabilizing agent for meat products |
| CN106106704A (en) * | 2016-07-06 | 2016-11-16 | 青岛千帆高新技术有限公司 | A kind of meat product stabilizer of green |
| CN106172700A (en) * | 2016-07-07 | 2016-12-07 | 青岛千帆高新技术有限公司 | A kind of long-acting meat product stabilizer |
Non-Patent Citations (2)
| Title |
|---|
| 刁恩杰等: "有机酸盐处理对鸡肉保鲜效果的研究", 《肉类研究》 * |
| 李栋: "柠檬酸对冷鲜猪肉保鲜效果的研究", 《吕梁学院学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022231003A1 (en) * | 2021-04-30 | 2022-11-03 | 味の素株式会社 | Kneaded meat product with improved quality |
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Application publication date: 20180119 |