CN1223085A - Meat-tendering agent, tender meat products, base material of tender meat products and use thereof - Google Patents
Meat-tendering agent, tender meat products, base material of tender meat products and use thereof Download PDFInfo
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- CN1223085A CN1223085A CN98116918A CN98116918A CN1223085A CN 1223085 A CN1223085 A CN 1223085A CN 98116918 A CN98116918 A CN 98116918A CN 98116918 A CN98116918 A CN 98116918A CN 1223085 A CN1223085 A CN 1223085A
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- meat
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- starch
- papain
- meat products
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Abstract
The present invention relates to the field of non-staple food and non-staple food application. Said invention includes three kinds of products of meat tenderizer, tenderized meat product and tender meat product substrate which are composed of papain proteinase, edible salt and starch. Said invented meat tenderizer can be used in rough-processing process of meat product, the tenderized meat product can be used in cooking process of various meats, and the tender meat product substrate can be used in deep-processing process of starch production. Said invention meat tenderizer and tenderized meat product possess good meat-tenderizing effect, can be extensively and conveniently used, and said tender meat product substrate provides an intermediate product of tender meat product with high additional value, and it is low in cost, and easy to popularize.
Description
The present invention relates to non-staple food and non-staple food purposes field, be specifically related to meat tendering agent, tender meat products, tender meat products substrate and uses thereof.
Because of containing sucrose etc., the easy moisture absorption of product is rotten, and is difficult for its consumption of grasp in the use with soft textive product as soft textive crystalline substance, tenderizer in existing culinary art, easily causes meat to be decomposed and too quicklyly is slag, pasty state or abundant decomposition and not tender situation.And starch soft textive product added values of product such as the starch that ordinary consumer is used, bean powder are low, the soft textive poor effect, only pork is had the soft textive effect, also needing of having re-uses after the water dissolving, can only be not tender meat products truly as a kind of soft textive substitute.The tenderization of all not carrying out meat in the meat product roughing process of meat industry is at present handled in addition, causes this class meat semi-finished product quality low, thick matter meat secondary operations difficulty such as beef and mutton.
The object of the present invention is to provide high-qualityly, nutritious, use meat product roughing wide and easy to use with meat tendering agent and meat culinary art tender meat products.The present invention also aims to provide the tender meat products intermediate products of high added value for starch manufacturing firm.
Technical scheme of the present invention is:
A kind of meat tendering agent, by papain, salt and starch constitute, and wherein each component part by weight scope is: papain 0.05%-10%, salt 99-75%, starch 0.95%-15%.
A kind of tender meat products, by papain, salt and starch constitute, and wherein each component part by weight scope is: papain 0.01%-1.5%, salt 0.99%-13.5%, starch 99%-85%.
A kind of tender meat products substrate, by papain, salt and starch constitute, and wherein each component part by weight scope is: papain 0.08%-15%, salt 97%-70%, starch 2.92-15%.
Meat tendering agent of the present invention can be used for the meat product roughing technology of meat industry.
Cooking technologies such as tender meat products of the present invention can be used for the frying in shallow oil of various meats, explodes, sautes, stir-fry.
Tender meat products substrate of the present invention can be used for the deep process of starch production.
Meat tendering agent of the present invention and tender meat products utilize papain to the myofibrillar hydrolysis of meat, make the meat tenderization; The adjustable enzyme activity of starch makes it to reach best soft textive effect, and can keep meat moisture content, makes that meat is smooth, look bright; Utilize salt penetration theory in meat, enzyme is written into the inner soft textive comprehensively of meat, the seasoning effect is arranged simultaneously.Therefore meat tendering agent of the present invention and tender meat products quality are good, nutritious, and soft textive is effective, can be used as the soft textive product of multiple meat such as pork, beef, mutton, and usage, consumption are easy to grasp.Tender meat products substrate of the present invention ties up in the starch processing technology introduces biotechnology, increases the added value of starch product, and a kind of tender meat products intermediate products of high added value are provided for starch producer.The product cost of above-mentioned in addition meat tendering agent, tender meat products and substrate thereof is lower, and is of many uses and be easy to promote.
Embodiment 1: get papain 1 gram, and salt 990 grams, starch 9 grams mix papain earlier with starch, promptly make meat tendering agent with the pack of salt mixing again;
Embodiment 2: get papain 5 grams, and salt 87 grams, starch 8 grams mix papain earlier with starch, promptly make meat tendering agent with the pack of salt mixing again;
Embodiment 3: get papain 10 grams, and salt 75 grams, starch 15 grams mix papain earlier with starch, promptly make meat tendering agent with the pack of salt mixing again;
Embodiment 4: get meat tendering agent 25 gram and be dissolved in 1 liter of clear water, get 500 gram beef and soaks to take out in 2 minutes in solution and drain the water, meat quick-frozen packing can be gone on the market again, can directly cook after the consumer buys and need not remake the soft textive processing;
Embodiment 5: get papain 1 gram, and salt 99 grams, starch 900 gram mixings are promptly made tender meat products with mixture and 9000 gram starch mixing packs again;
Embodiment 6: get papain 7 grams, and salt 93 grams, tender meat products is promptly made in starch 900 gram mixing packs;
Embodiment 7: get papain 10 grams, and salt 130 grams, tender meat products is promptly made in starch 860 gram mixing packs;
Embodiment 8: get sliced beef 500 gram, and tender meat products 20 grams, and add a little warm water and mix thoroughly and can cook processing to sliced beef;
Embodiment 9: get papain 1 gram, and starch 29 grams, the tender meat products substrate is promptly made in salt 970 gram mixing packs;
Embodiment 10: get papain 70 grams, and starch 90 grams, the tender meat products substrate is promptly made in salt 840 gram mixing packs;
Embodiment 11: get papain 150 grams, and starch 150 grams, the tender meat products substrate is promptly made in salt 700 gram mixing packs;
Embodiment 12: 1000 gram tender meat products substrates and 20 kilograms of starch mixings are promptly made the tender meat products finished product.
Claims (6)
1. meat tendering agent is characterized in that: it is by papain, and salt and starch constitute, and wherein each component part by weight scope is: papain 0.05%-10%, salt 99-75%, starch 0.95%-15%.
2. tender meat products is characterized in that: it is by papain, and salt and starch constitute, and wherein each component part by weight scope is: papain 0.01%-1.5%, salt 0.99%-13.5%, starch 99%-85%.
3. tender meat products substrate is characterized in that: it is by papain, and salt and starch constitute, and wherein each component part by weight scope is: papain 0.08%-15%, salt 97%-70%, starch 2.92-15%.
4. the described meat tendering agent of claim 1 can be used for the meat product roughing technology of meat industry.
The described tender meat products of claim 2 can be used for the frying in shallow oil of various meats, explode, saute, cooking technology such as stir-fry.
6. the described tender meat products substrate of claim 3 can be used for the deep process of starch production.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98116918A CN1223085A (en) | 1998-08-19 | 1998-08-19 | Meat-tendering agent, tender meat products, base material of tender meat products and use thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98116918A CN1223085A (en) | 1998-08-19 | 1998-08-19 | Meat-tendering agent, tender meat products, base material of tender meat products and use thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1223085A true CN1223085A (en) | 1999-07-21 |
Family
ID=5225265
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98116918A Pending CN1223085A (en) | 1998-08-19 | 1998-08-19 | Meat-tendering agent, tender meat products, base material of tender meat products and use thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1223085A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6869631B2 (en) | 2002-08-28 | 2005-03-22 | The Pillsbury Company | Method for infusing meat products with a starch binder solution |
| CN100367880C (en) * | 2005-07-22 | 2008-02-13 | 广东真美食品集团有限公司 | Technique for preparing jerky |
| CN102885320A (en) * | 2012-11-07 | 2013-01-23 | 南宁东恒华道生物科技有限责任公司 | Bio-enzyme tendering and crisping agent |
| CN105266047A (en) * | 2015-10-10 | 2016-01-27 | 中国海洋石油总公司 | Double-dosage-form edible animal meat tenderizer capable of reducing B-vitamin loss during cooking |
| CN106262763A (en) * | 2016-08-10 | 2017-01-04 | 重庆合川盐化工业有限公司 | A kind of compound soft textive salt and the method for soft textive thereof |
| CN106819939A (en) * | 2017-03-31 | 2017-06-13 | 河南牧业经济学院 | A kind of tendering method for pickling meat products |
| CN110537675A (en) * | 2019-09-29 | 2019-12-06 | 河南新仰韶生物科技有限公司 | enzyme treatment agent for tendering and crisping tripe and preparation method thereof, tendering and crisping treatment method for tripe, tender and crisp tripe and cooking method thereof |
-
1998
- 1998-08-19 CN CN98116918A patent/CN1223085A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6869631B2 (en) | 2002-08-28 | 2005-03-22 | The Pillsbury Company | Method for infusing meat products with a starch binder solution |
| US7387809B2 (en) | 2002-08-28 | 2008-06-17 | General Mills Cereals, Llc | Thermally processed meat products |
| CN100367880C (en) * | 2005-07-22 | 2008-02-13 | 广东真美食品集团有限公司 | Technique for preparing jerky |
| CN102885320A (en) * | 2012-11-07 | 2013-01-23 | 南宁东恒华道生物科技有限责任公司 | Bio-enzyme tendering and crisping agent |
| CN102885320B (en) * | 2012-11-07 | 2014-01-29 | 南宁东恒华道生物科技有限责任公司 | Bio-enzyme tendering and crisping agent |
| CN105266047A (en) * | 2015-10-10 | 2016-01-27 | 中国海洋石油总公司 | Double-dosage-form edible animal meat tenderizer capable of reducing B-vitamin loss during cooking |
| CN106262763A (en) * | 2016-08-10 | 2017-01-04 | 重庆合川盐化工业有限公司 | A kind of compound soft textive salt and the method for soft textive thereof |
| CN106819939A (en) * | 2017-03-31 | 2017-06-13 | 河南牧业经济学院 | A kind of tendering method for pickling meat products |
| CN110537675A (en) * | 2019-09-29 | 2019-12-06 | 河南新仰韶生物科技有限公司 | enzyme treatment agent for tendering and crisping tripe and preparation method thereof, tendering and crisping treatment method for tripe, tender and crisp tripe and cooking method thereof |
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| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |