WO2012155317A1 - 一种腌制肉类的组合物 - Google Patents
一种腌制肉类的组合物 Download PDFInfo
- Publication number
- WO2012155317A1 WO2012155317A1 PCT/CN2011/073635 CN2011073635W WO2012155317A1 WO 2012155317 A1 WO2012155317 A1 WO 2012155317A1 CN 2011073635 W CN2011073635 W CN 2011073635W WO 2012155317 A1 WO2012155317 A1 WO 2012155317A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- carbonate
- sugar
- meat
- trehalose
- erythritol
- Prior art date
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 36
- 239000000203 mixture Substances 0.000 title claims abstract description 19
- 235000000346 sugar Nutrition 0.000 claims abstract description 33
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims abstract description 26
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 30
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 22
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical group [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 16
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 15
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 15
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 15
- 229910000027 potassium carbonate Inorganic materials 0.000 claims description 15
- 235000011181 potassium carbonates Nutrition 0.000 claims description 15
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 11
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 10
- 239000004386 Erythritol Substances 0.000 claims description 9
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 9
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 9
- 229940009714 erythritol Drugs 0.000 claims description 9
- 235000019414 erythritol Nutrition 0.000 claims description 9
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 8
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 8
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 7
- 235000017550 sodium carbonate Nutrition 0.000 claims description 6
- 235000019542 Cured Meats Nutrition 0.000 claims description 5
- PVXPPJIGRGXGCY-TZLCEDOOSA-N 6-O-alpha-D-glucopyranosyl-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)C(O)(CO)O1 PVXPPJIGRGXGCY-TZLCEDOOSA-N 0.000 claims description 4
- 229920001100 Polydextrose Polymers 0.000 claims description 4
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 4
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 239000001259 polydextrose Substances 0.000 claims description 4
- 229940035035 polydextrose Drugs 0.000 claims description 4
- 235000013856 polydextrose Nutrition 0.000 claims description 4
- 239000011736 potassium bicarbonate Substances 0.000 claims description 4
- 235000015497 potassium bicarbonate Nutrition 0.000 claims description 4
- 229910000028 potassium bicarbonate Inorganic materials 0.000 claims description 4
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 claims description 4
- 229940086066 potassium hydrogencarbonate Drugs 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 description 11
- 230000000694 effects Effects 0.000 description 10
- 235000015278 beef Nutrition 0.000 description 7
- 235000002639 sodium chloride Nutrition 0.000 description 7
- 229930006000 Sucrose Natural products 0.000 description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 6
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 150000008163 sugars Chemical class 0.000 description 6
- 229910019142 PO4 Inorganic materials 0.000 description 5
- 238000010411 cooking Methods 0.000 description 5
- 239000010452 phosphate Substances 0.000 description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 5
- 235000015277 pork Nutrition 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 241000251468 Actinopterygii Species 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 4
- 235000013330 chicken meat Nutrition 0.000 description 4
- 235000019688 fish Nutrition 0.000 description 4
- 235000015090 marinades Nutrition 0.000 description 4
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 235000014103 egg white Nutrition 0.000 description 3
- 210000000969 egg white Anatomy 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 210000003365 myofibril Anatomy 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- 235000013594 poultry meat Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- 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
- A23B4/02—Preserving by means of inorganic salts
- A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt, or mixtures thereof with organic compounds, e.g. biochemical compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
Definitions
- the present invention relates to a process for processing meat, and more particularly to a marinade for use in cooking or hot processing of meat by a Chinese kitchen and food processing enterprise.
- Chinese cuisine has experienced thousands of years of development and has formed unique cooking techniques and rich cultural connotations.
- Chinese cuisine has a certain speciality.
- the meat dishes in Chinese food are cool, crisp, tender and slippery. This is also the indicator and flavor to be achieved in Chinese meat dishes.
- the chef needs to pre-treat these meats.
- Chefs often marinate meat, such as poultry and fish, using marinade such as tender meat.
- the existing marinade for tender meat is mainly composed of starchy substances, protease substances and phosphate substances.
- tender meat powder has a certain tenderization effect on meat.
- the starchy substance in the tender meat powder is a water-retaining material, which has only a certain effect on the moisture of the meat; the protease substance will dissolve the muscle myofibrils and connective tissue, and the juice will be lost and affect the taste; It will dissolve meat myofibrils and destroy meat flavor.
- the existing tender meat powder also contains raw materials that may be detrimental to human health. The safety of phosphate is questioned. The intake of phosphate will affect the body's absorption of calcium. It is easy to combine with calcium ions to form insoluble calcium phosphate in the human intestine. More and more countries have banned the addition of meat products. Phosphate.
- the Chinese patent application number: 201110101587 In order to solve the problems existing in the prior art, the Chinese patent application number: 201110101587.
- a marinated meat composition made from the following materials:
- the invention can be used for picking up meat such as beef, pork, chicken and fish.
- the advantages of the present invention are simple and effective; the present invention can significantly reduce the manufacturing cost of the product due to the lower cost of carbonate and sugar.
- the meat marinated by the present invention not only has a tenderening effect after cooking, but also eliminates the unsafe factors caused by some existing phosphate-containing meat powder.
- the present invention provides a technical solution using only carbonates and sugars. However, carbonates and sugars are safe raw materials, and the marinade made from these two raw materials has a more pronounced tenderening and water-retaining effect.
- the invention not only provides the chef with the ingredients for safely pickling meat such as poultry, aquatic products, but also allows the chef and the manufacturer to add other raw materials based on the invention to achieve a suitable cooking effect.
- the invention can not only pick up the meat by using the mixed ingredients of the carbonate and the sugar, but also add the salt or the monosodium glutamate or the egg white and other raw materials according to the requirements of the vegetable type on the basis of the mixed ingredients of the carbonate and the sugar. Change the curing effect.
- the carbonate and sugar in all of the examples of the invention have a moisture content of 5%.
- the carbonate and the sugar are in the form of powder or granules.
- Embodiment 1 Ingredients for beef. It is a mixture of carbonate and sugar. Mixing was carried out using 50 g of carbonate and 25 g of sugar.
- the carbonate is sodium carbonate or potassium carbonate, or sodium hydrogencarbonate, or potassium hydrogencarbonate.
- the sugar is white granulated sugar or xylose, or trehalose, or isomaltulose, or erythritol.
- Embodiment 2 Another ingredient for beef. Use both carbonates simultaneously, using both sugars. The mixture was mixed with 30 g of sodium hydrogencarbonate and 20 g of potassium carbonate, and mixed with 16 g of trehalose and 16 g of erythritol. This ingredient also applies to pork and other meats. Simultaneous use of two carbonates and the simultaneous use of two sugars can further improve the moisture content and elasticity of beef or other meats, and the taste after cooking will be further improved.
- Embodiment 3 Ingredients for pork. It is a mixture of carbonate and sugar. Carbonate used potassium carbonate and sodium hydrogencarbonate, potassium carbonate 12 g, and sodium hydrogencarbonate 26 g. The sugar uses white sugar and trehalose, white sugar 15g, and trehalose 15g.
- Embodiment 4 Ingredients for chicken. It is a mixture of carbonate and sugar. Carbonate Use sodium carbonate and potassium carbonate, sodium carbonate 5g, potassium carbonate 5g. The sugar uses white sugar and trehalose, white sugar 20g, and trehalose 15g.
- Embodiment 5 Ingredients for fish. It is a mixture of carbonate and sugar.
- the carbonate used was potassium carbonate and sodium hydrogencarbonate, potassium carbonate 4 g, and sodium hydrogencarbonate 4 g.
- the sugar uses white sugar and trehalose, white sugar 15g, and trehalose 10g.
- oligofructose or polydextrose or oligo-isomaltose l_20g may be further added.
- 50 g of carbonate and 25 g of sugar are used for mixing.
- the carbonate is sodium carbonate or potassium carbonate, or sodium hydrogencarbonate, or potassium hydrogencarbonate.
- the sugar is white granulated sugar or xylose, or trehalose, or isomaltulose, or erythritol.
- oligofructose or polydextrose or 12 g of isomaltose is added.
- two kinds of carbonates are used at the same time, and two kinds of sugars are used at the same time.
- the mixture was mixed with 30 g of sodium hydrogencarbonate and 20 g of potassium carbonate, and mixed with 16 g of trehalose and 16 g of erythritol.
- oligofructose or polydextrose or oligo-isomaltose 20g is added.
- 20 g of common salt may be added, i.e., 2-36 g of salt may be added to the raw material.
- 50 g of carbonate and 25 g of sugar are used for mixing.
- the carbonate is sodium carbonate or potassium carbonate, or sodium hydrogencarbonate, or potassium hydrogencarbonate.
- the sugar is white granulated sugar or xylose, or trehalose, or isomaltulose, or erythritol.
- add 20g of salt is added.
- two kinds of carbonates are used at the same time, and two kinds of sugars are used at the same time.
- the mixture was mixed with 30 g of sodium hydrogencarbonate and 20 g of potassium carbonate, and mixed with 16 g of trehalose and 16 g of erythritol. In addition, 16 g of salt was added.
- the addition of the salt can give the present invention a better effect.
- the water content and elasticity of the beef pieces can be further improved and the appearance is more full.
- the pork pieces, chicken diced meat and fish meat are marinated by the present invention and then cooked, not only the water content and the elasticity can be further improved, but also the phenomenon of mildew and firewood is less likely to occur.
- the invention can also add salt or monosodium glutamate or egg white and other raw materials to change the curing effect on the basis of the mixed ingredients of carbonate and sugar.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
腌制肉类的组合物，由碳酸盐和糖制成。
Description
一种腌制肉类的组合物 技术领域
本发明涉及一种加工肉类的配料，尤其是涉及一种中餐厨房和食品加 工企业在烹饪或热加工肉类前使用的腌制料。
背景技术
中国菜经历了几千年的发展，已形成独特的烹饪技艺和丰富的文化内 涵。 中国菜烹饪方式有一定的特殊性。 如， 中餐中肉类菜肴讲究爽、 脆、 嫩、 滑四种质感。 这也是中餐中肉类菜肴要达到的指标和风味。 厨师为了 能使回锅肉、 宫爆鸡丁、 蚝油牛肉等肉类菜肴具有爽、 脆、 嫩、 滑四种质 感， 需对这些肉类进行前期处理。厨师往往使用嫩肉粉之类的腌制料对禽 畜、水产等肉类进行腌制处理。现有起嫩肉作用的腌制料主要由淀粉类物 质、 蛋白酶物质、 磷酸盐类物质构成。 如， 嫩肉粉。 虽然， 现有嫩肉粉对 肉类具有一定的嫩化作用。但是， 嫩肉粉中的淀粉类物质是保水材料， 对 肉类仅有一定的包裹水分作用；蛋白酶物质会溶断肉类肌原纤维和结締组 织， 并使汁液流失而影响口感； 磷酸盐类物质会溶化肉类肌原纤维、破坏 肉质风味。现有嫩肉粉中还含有可能对人体健康不利的原料。磷酸盐的安 全性备受质疑，磷酸盐的摄入会影响人体对钙的吸收，在人体肠内易与钙 离子结合形成不溶性磷酸钙，越来越多的国家已禁止在肉类产品中添加磷 酸盐。 为了解决现有技术存在的问题， 中国专利申请号： 201110101587. 1
提出了 "一种处理肉类的配料"。 虽然， 该发明的技术方案解决了使用上 的安全问题， 而且还具有很好的嫩肉效果。但是， 该发明使用的蛋清可明 显增加制造成本， 不利于低端用户的广泛使用。
发明内容
针对现有技术的不足， 本发明的目的是提供一种腌制肉类的组合物， 它不但具有嫩化肉类的作用， 而且还降低了制造成本。
本发明的目的是这样实现的： 一种腌制肉类的组合物， 它由下列原料 制成：
碳酸盐 3-55 g , 糖 5- 35 g。
本发明的优点如下：
本发明可用于腌制牛肉、猪肉、鸡肉和鱼肉等肉类。 本发明的优点是 简单、 有效； 由于碳酸盐和糖的成本较低， 本发明可明显降低产品的制造 成本。 经本发明腌制的肉类， 烹饪后不但具有嫩化效果， 而且还消除了现 有一些含磷酸盐嫩肉粉带来的不安全因素。虽然，本发明给出了仅使用碳 酸盐和糖的技术方案。但是， 碳酸盐和糖都是安全的原料， 并且由这两种 原料制成的腌制料具有较明显的嫩化和保水肉类效果。本发明既可为厨师 提供安全腌制禽畜、水产等肉类的配料，也便于厨师和生产厂商在本发明 的基础上再增加其它原料， 以实现相适应的烹饪效果。本发明既可以仅使 用碳酸盐和糖的混合配料对肉类进行腌制，也可以在碳酸盐和糖的混合配 料基础上，根据菜式要求再增加食盐或味精，或蛋清等原料来改变腌制效 果。
具体实施方式
下面详述本发明的实施方式：
本发明所有实施例中的碳酸盐和糖的含水率 5 %。碳酸盐和糖的含水 率 5 %时， 碳酸盐和糖呈粉状或颗粒状。
实施方式 1。 针对牛肉的配料。 它是由碳酸盐和糖混合而成。 使用碳 酸盐 50 g , 糖 25g进行混合。 所述碳酸盐为碳酸钠或碳酸钾， 或碳酸氢 钠， 或碳酸氢钾。 所述糖为白砂糖或木糖， 或海藻糖， 或异麦芽酮糖， 或 赤藓糖醇。
实施方式 2。 针对牛肉的另一种配料。 同时使用两种碳酸盐， 同时使 用两种糖。 使用碳酸氢钠 30g和碳酸钾 20g进行混合， 使用海藻糖 16 g 和赤藓糖醇 16 g进行混合。 此配料也适用于猪肉和其它肉类。 同时使用 两种碳酸盐和同时使用两种糖，可使牛肉或其它肉类的含水量和弹性得到 进一步的提高， 烹饪后的口感也将进一步改善。
实施方式 3。 针对猪肉的配料。 它是由碳酸盐和糖混合而成。 碳酸盐 使用碳酸钾和碳酸氢钠，碳酸钾 12g，碳酸氢钠 26g。糖使用白砂糖和海藻 糖， 白砂糖 15g , 海藻糖 15g。
实施方式 4。 针对鸡肉的配料。 它是由碳酸盐和糖混合而成。 碳酸盐 使用碳酸钠和碳酸钾， 碳酸钠 5g , 碳酸钾 5g。 糖使用白砂糖和海藻糖， 白砂糖 20g , 海藻糖 15g。
实施方式 5。 针对鱼肉的配料。 它是由碳酸盐和糖混合而成。 碳酸盐 使用碳酸钾和碳酸氢钠， 碳酸钾 4g , 碳酸氢钠 4g。 糖使用白砂糖和海藻 糖， 白砂糖 15g , 海藻糖 10g。
本发明在上述实施方式基础上还有以下进一步的实施方式：
在上述所有实施例的原料中，还可再加入低聚果糖或聚葡萄糖，或者 低聚异麦芽糖 l_20g。 如， 在实施方式 1 中， 使用碳酸盐 50 g , 糖 25g 进行混合。 所述碳酸盐为碳酸钠或碳酸钾， 或碳酸氢钠， 或碳酸氢钾。 所 述糖为白砂糖或木糖， 或海藻糖， 或异麦芽酮糖， 或赤藓糖醇。 另外， 再 加入低聚果糖或聚葡萄糖， 或者低聚异麦芽糖 12g。
又如， 实施方式 2中， 同时使用两种碳酸盐， 同时使用两种糖。 使用 碳酸氢钠 30g和碳酸钾 20g进行混合， 使用海藻糖 16 g和赤藓糖醇 16 g 进行混合。 另外， 再加入低聚果糖或聚葡萄糖， 或者低聚异麦芽糖 20g。
在上述所有实施例的原料中，还可再加入 20g食盐， 即所述原料中还 可加入食盐 2-36 g。 如， 在实施方式 1中， 使用碳酸盐 50 g , 糖 25g进 行混合。 所述碳酸盐为碳酸钠或碳酸钾， 或碳酸氢钠， 或碳酸氢钾。 所述 糖为白砂糖或木糖， 或海藻糖， 或异麦芽酮糖， 或赤藓糖醇。 另外， 再加 入 20g食盐。
又如， 实施方式 2中， 同时使用两种碳酸盐， 同时使用两种糖。 使用 碳酸氢钠 30g和碳酸钾 20g进行混合， 使用海藻糖 16 g和赤藓糖醇 16 g 进行混合。 另外， 再加入 16g食盐。
加入食盐后， 可使本发明具有更好的效果。 如， 牛肉片经本发明腌制 后再烹饪时，牛肉片的含水量和弹性可得到进一步的提高，并且外观更为 饱满。猪肉片、 鸡肉丁和鱼肉经本发明腌制后再烹饪时， 不但含水量和弹 性可得到进一步的提高， 而且不易产生霉烂、 发柴的现象。
本发明还可在碳酸盐和糖的混合配料基础上再增加食盐或味精，或蛋 清等原料来改变腌制效果。
Claims
1、 一种腌制肉类的组合物， 其特征在于， 它由下列原料制成： 碳酸盐 3-55 g , 糖 5-35 g。
2、 根据权利要求 1 所述的一种腌制肉类的组合物， 其特征在于， 所述碳酸盐和糖的含水率 3 % -1 3 % 。
3、 根据权利要求 1 所述的一种腌制肉类的组合物， 其特征在于， 所述碳酸盐为碳酸钠或碳酸钾， 或碳酸氢钠， 或碳酸氢钾， 所述糖为白 砂糖或木糖， 或海藻糖， 或异麦芽酮糖， 或赤藓糖醇。
4、 根据权利要求 1 所述的一种腌制肉类的组合物， 其特征在于， 所述碳酸盐使用碳酸钠和碳酸钾， 碳酸钠 1-54 g , 碳酸钾 1-54 g。
5、 根据权利要求 1 所述的一种腌制肉类的组合物， 其特征在于， 所述糖使用海藻糖和赤藓糖醇， 海藻糖 1-34 g , 赤藓糖醇 1-34 g。
6、 根据权利要求 3或 5所述的一种腌制肉类的组合物， 其特征在 于， 所述的糖中还可再加入低聚果糖或聚葡萄糖， 或者低聚异麦芽糖 l—20g。
7、 根据权利要求 1 所述的一种腌制肉类的组合物， 其特征在于， 所述原料中还可再加入食盐 2-36 g。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/CN2011/073635 WO2012155317A1 (zh) | 2011-05-17 | 2011-05-17 | 一种腌制肉类的组合物 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/CN2011/073635 WO2012155317A1 (zh) | 2011-05-17 | 2011-05-17 | 一种腌制肉类的组合物 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2012155317A1 true WO2012155317A1 (zh) | 2012-11-22 |
Family
ID=47176124
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/CN2011/073635 WO2012155317A1 (zh) | 2011-05-17 | 2011-05-17 | 一种腌制肉类的组合物 |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2012155317A1 (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077932A (zh) * | 2016-11-22 | 2018-05-29 | 中国食品发酵工业研究院 | 一种抑制α-葡萄糖苷酶和降低食物GI值的复配糖醇 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1374034A (zh) * | 2001-03-14 | 2002-10-16 | 江长桂 | 一种烧烤炸肉串所需的配料 |
| CN1582767A (zh) * | 2004-06-10 | 2005-02-23 | 哈尔滨商业大学 | 肉嫩化剂 |
| CN101272691A (zh) * | 2005-09-15 | 2008-09-24 | 泰德资源技术有限责任公司 | 用于改进腌肉制品味道和安全性的组合物 |
| CN101411514A (zh) * | 2007-10-16 | 2009-04-22 | 山东好当家海洋发展股份有限公司 | 即食飞蛤的加工方法 |
| CN101606724A (zh) * | 2009-07-23 | 2009-12-23 | 贵州大学 | 一种高骨钙营养牛肉脯及其制作方法 |
-
2011
- 2011-05-17 WO PCT/CN2011/073635 patent/WO2012155317A1/zh active Application Filing
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1374034A (zh) * | 2001-03-14 | 2002-10-16 | 江长桂 | 一种烧烤炸肉串所需的配料 |
| CN1582767A (zh) * | 2004-06-10 | 2005-02-23 | 哈尔滨商业大学 | 肉嫩化剂 |
| CN101272691A (zh) * | 2005-09-15 | 2008-09-24 | 泰德资源技术有限责任公司 | 用于改进腌肉制品味道和安全性的组合物 |
| CN101411514A (zh) * | 2007-10-16 | 2009-04-22 | 山东好当家海洋发展股份有限公司 | 即食飞蛤的加工方法 |
| CN101606724A (zh) * | 2009-07-23 | 2009-12-23 | 贵州大学 | 一种高骨钙营养牛肉脯及其制作方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077932A (zh) * | 2016-11-22 | 2018-05-29 | 中国食品发酵工业研究院 | 一种抑制α-葡萄糖苷酶和降低食物GI值的复配糖醇 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102224939A (zh) | 一种腌制肉类的组合物 | |
| US20090004353A1 (en) | Method of processing meat to enhance moisture retention | |
| US10568333B2 (en) | Methods for processing meat using phosphate free high pH compositions containing salt and sodium carbonate | |
| US20110091632A1 (en) | Meat Additive, Pickling Liquid and Processed Meat Product | |
| EP2636318B1 (en) | Method for producing processed meat food and enzyme preparation for modifying processed meat food | |
| CN102783667A (zh) | 一种封鳊鱼的快速腌制方法 | |
| CN102783671A (zh) | 一种封鳊鱼的制作方法 | |
| CN101756264B (zh) | 彰德府营养狮子头 | |
| CN102697080A (zh) | 一种熟食风鹅的生产加工方法 | |
| CN106261981A (zh) | 速食烤鱼的加工方法 | |
| WO2012155317A1 (zh) | 一种腌制肉类的组合物 | |
| CN104187833A (zh) | 家常腊肠的制作工艺 | |
| US20140255590A1 (en) | Food additive for protein-based products | |
| KR101306358B1 (ko) | 오리탕에 포함되는 오리고기 제조 방법 및 이 방법에 의해 제조된 오리탕에 포함되는 오리고기 | |
| CN104041861A (zh) | 鲍鱼火腿肠及其加工方法 | |
| CN104207186A (zh) | 一种烟熏香肠及其制备方法 | |
| CN103385485A (zh) | 一种添加蜂蜜干粉的鹿肉香肠及其制备方法 | |
| WO2009095737A2 (es) | Una composición para bloquear superficialmente los espacios interfibrilares de la carne y métodos para el tratamiento de la carne con dicha composición. | |
| KR20110068265A (ko) | 풍미를 증대시킬 수 있는 염지액 조성물 및 그 제조방법 | |
| CN104305314A (zh) | 一种兔肉肠及其制备方法 | |
| CN103859262A (zh) | 皮蛋瘦肉粥的制作方法 | |
| CN113854503B (zh) | 一种棒棒鸡调味料及棒棒鸡加工方法 | |
| JP6192303B2 (ja) | 復元可能な乾燥食肉加工品及びその製造方法 | |
| CN108201093A (zh) | 一种杞菊烤鲽鱼及其制备方法 | |
| WO2023032968A1 (ja) | 肉質改良剤 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 11865713 Country of ref document: EP Kind code of ref document: A1 |
|
| NENP | Non-entry into the national phase |
Ref country code: DE |
|
| 122 | Ep: pct application non-entry in european phase |
Ref document number: 11865713 Country of ref document: EP Kind code of ref document: A1 |