CN102648732A - Preparation method for meat product granulin - Google Patents
Preparation method for meat product granulin Download PDFInfo
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- CN102648732A CN102648732A CN2012101325143A CN201210132514A CN102648732A CN 102648732 A CN102648732 A CN 102648732A CN 2012101325143 A CN2012101325143 A CN 2012101325143A CN 201210132514 A CN201210132514 A CN 201210132514A CN 102648732 A CN102648732 A CN 102648732A
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Abstract
The invention relates to a preparation method for granulin for production of meat products and belongs to the field of food processing. The preparation method for meat product granulin is characterized in that the granulin is prepared by mixing the following raw materials and auxiliary materials in part by weight: 1 to 1.5 kg of soybean protein isolate, 3 to 4.5 kg of ice water, 0.0001 to 0.0006 kg of monascus red and 0.007 to 0.01 kg of enzyme preparation. The preparation method has the beneficial effects that the soybean protein isolate for the meat products has the requirements on high emulsibility, water absorptivity, water-retaining property, oil absorbency and the like; and the enzyme preparation is used for modifying the soybean protein isolate to prepare the granulin, so that the quality of the meat products is obviously improved and the preparation process is simple.
Description
Technical field
The present invention relates to be used for the preparation method of the granule protein of meat products production usefulness, belong to food processing field.
Technical background
Soybean protein isolate can partly substitute animal protein; Have the different functions characteristic, can effectively reduce the cooking loss of meat products, prevent that fat from separating out through bound fat and moisture; Combination through fat meat and lean meat; Reduce the consumption of fat, can also improve the quality and the local flavor of meat products, the salt solution that contains protein isolate is kept the integrality of musculature in the finished product through it.
Soybean protein isolate has characteristics such as advantages of good caking property, water imbibition, oil absorption, emulsibility, gelling shape, and soybean protein isolate is added in the meat products, can keep meat; Promote the absorption of fat, water; Oil water interfacial tension is reduced, and the oil droplet of emulsification is stablized by the protein of product surface, forms protective layer; Can prevent that emulsified state from destroying, thus the purpose that reaches water conservation, protects oil.In meat products, use Powdered soybean protein isolate more.Soybean protein isolate is used for meat products, both can be used as the non-functional inserts, also can be used as functional additive, improves the matter structure and increase local flavor of meat products, makes full use of skeletal tissue and undesirable or incomplete corner raw meat of lean meat.At present the functional character that in meat products, shows of soybean protein isolate can reduce some: (1) promotes the formation of uniformly emulsify system and stable; (2) through bound fat and water, reduce cooking loss and shrinkage factor, yield rate is improved in (3); Prevent the segregation of fat in the meat products; (4) bonding force between the increase cube meat; (5) improve the retentiveness and the mouthfeel of meat products; (6) form gel, improve hardness, elasticity, sheet property and the matter structure of meat products.
The application process of soybean protein isolate in meat products roughly has following several kinds: (1) direct addition method.Logical other auxiliary materials add together in the dnockout process; (2) injection is dissolved in pickling liquid with soybean protein isolate and is expelled in the meat products; (3) aquation method is processed the protein dispersion liquid and is used.
Said method only utilizes the functional characteristic on soybean protein isolate surface, does not play bigger effect for the improvement of meat products matter structure and the reduction of cost.
Summary of the invention
The objective of the invention is to utilize soybean protein isolate; Can effectively reduce the cooking loss of meat products through bound fat and moisture; Prevent that fat from separating out,, reduce the consumption of fat through the combination of fat meat and lean meat; Can also improve the quality and the local flavor of meat products, the salt solution that contains protein isolate kept the integrality of musculature in the finished product through it.
In order to achieve the above object; Technical scheme of the present invention realizes like this: a kind of preparation method of granule protein; Granule protein is mixed with by raw material, the auxiliary material of following parts by weight and forms, and every part of required former, auxiliary material weight is: soybean protein isolate 1～1.5kg, frozen water 3～4.5kg, Monascus color 0.0001～0.0006kg, enzyme preparation 0.007～0.01kg.Can on a basis, amplify or reduce in scale is made.
Described Monascus color, enzyme preparation all belong to food-grade, and addition meets the requirement of GB 2760 fully.Described Monascus color is in order to adjust the color of granule protein, can be more near the color of meat itself, described enzyme preparation can the catalytic protein molecule between or within crosslinked, protein and the connection between the amino acid, improve food matter structure greatly.
Its preparation method is:
(1) earlier that Monascus color is fully water-soluble, add in the cutmixer; Add soybean protein isolate again, first low speed is cut and is mixed about 0.5min (no dust is kicked up), and the back is cut at a high speed and mixed 1～1.5min;
(2) low speed rotation and cut and mix again adds enzyme preparation, and first low speed is cut and mixed about 0.5min (no dust is kicked up), and afterwards high speed is cut and mixed 1～1.5min, goes out machine;
(3) leave standstill 4～24h at 0～4 ℃ between pickling, the time spent carries out secondary and cuts and mix, cut and mix granule (like mung bean grain size), granule protein;
(4) granule protein after secondary is cut and mixed should in time must not use and deposited.
The invention has the beneficial effects as follows: meat products requires product that good emulsifying property, water imbibition, water-retaining property and oil absorption etc. are arranged with soybean protein isolate; Utilization enzyme preparation modified soybean protein isolate is processed granule protein and is used; Obviously improve the meat products quality, and manufacturing process is simple.
The specific embodiment
For technological means of the present invention is achieved the goal, the present invention is done further elaboration: select soybean protein isolate 20kg, frozen water 60kg, Monascus color 12g, enzyme preparation 0.2g according to the above ratio for use below in conjunction with embodiment.
Here need to prove: described Monascus color, enzyme preparation all belong to food-grade, and addition meets the requirement of GB 2760 fully.Described Monascus color is in order to adjust the color of granule protein; Can be more near the color of meat itself; Described enzyme preparation mainly plays effect stable and that solidify, can the catalytic protein molecule between or within crosslinked, protein and the connection between the amino acid, improve food matter structure greatly.
Its preparation method is:
(1) earlier that Monascus color is fully water-soluble, add in the cutmixer; Add soybean protein isolate again, first low speed is cut and is mixed about 0.5min (no dust is kicked up), and the back is cut at a high speed and mixed 1～1.5min;
(2) low speed rotation and cut and mix again adds enzyme preparation, and first low speed is cut and mixed about 0.5min (no dust is kicked up), and afterwards high speed is cut and mixed 1～1.5min, goes out machine;
(3) leave standstill 4～24h at 0～4 ℃ between pickling, the time spent carries out secondary and cuts and mix, cut and mix granule (like mung bean grain size), granule protein;
(4) granule protein after secondary is cut and mixed should in time must not use and deposited.
Claims (3)
1. preparation method that is used for the meat products granule protein; It is characterized in that: granule protein is mixed with by raw material, the auxiliary material of following parts by weight and forms, and it is former, the auxiliary material weight proportion is: every part of required former, auxiliary material weight is: soybean protein isolate 1～1.5kg, frozen water 3～4.5kg, Monascus color 0.0001～0.0006kg, enzyme preparation 0.007～0.01kg.
2. a kind of preparation method that is used for the meat products granule protein according to claim 1, it is characterized in that: described Monascus color, enzyme preparation all belong to food-grade, and addition meets the requirement of GB 2760 fully.
3. a kind of preparation method that is used for the meat products granule protein according to claim 1, it is characterized in that: its preparation method is:
(1) earlier that Monascus color is fully water-soluble, add in the cutmixer; Add soybean protein isolate again, first low speed is cut and is mixed about 0.5min (no dust is kicked up), and the back is cut at a high speed and mixed 1～1.5min;
(2) low speed rotation and cut and mix again adds enzyme preparation, and first low speed is cut and mixed about 0.5min (no dust is kicked up), and afterwards high speed is cut and mixed 1～1.5min, goes out machine;
(3) leave standstill 4～24h at 0～4 ℃ between pickling, the time spent carries out secondary and cuts and mix, cut and mix granule (like mung bean grain size), granule protein;
(4) granule protein after secondary is cut and mixed should in time must not use and deposited.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101325143A CN102648732A (en) | 2012-04-21 | 2012-04-21 | Preparation method for meat product granulin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101325143A CN102648732A (en) | 2012-04-21 | 2012-04-21 | Preparation method for meat product granulin |
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| CN102648732A true CN102648732A (en) | 2012-08-29 |
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| CN2012101325143A Pending CN102648732A (en) | 2012-04-21 | 2012-04-21 | Preparation method for meat product granulin |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113273667A (en) * | 2021-05-13 | 2021-08-20 | 北京工商大学 | Application of monascus red pigment W/O/W multiple emulsion as fat substitute in meat products |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102068008A (en) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | Smoked and cooked sausage and preparation method thereof |
| CN102113679A (en) * | 2010-10-19 | 2011-07-06 | 天津春发食品配料有限公司 | Method for improving crispness and chewiness of smoked-and-cooked sausage |
| CN102150885A (en) * | 2011-01-28 | 2011-08-17 | 武汉工业学院 | Low sodium salt ham sausage and preparation method thereof |
-
2012
- 2012-04-21 CN CN2012101325143A patent/CN102648732A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102068008A (en) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | Smoked and cooked sausage and preparation method thereof |
| CN102113679A (en) * | 2010-10-19 | 2011-07-06 | 天津春发食品配料有限公司 | Method for improving crispness and chewiness of smoked-and-cooked sausage |
| CN102150885A (en) * | 2011-01-28 | 2011-08-17 | 武汉工业学院 | Low sodium salt ham sausage and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| LVWEIKANG: ""绿微康TG 酶"", 《豆丁网，HTTP://WWW.DOCIN.COM/P-320747465.HTML》 * |
| 刘汉灵等: "高效谷氨酰胺转胺酶(TG酶)产品在食品加工中的应用", 《中国食品添加剂》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113273667A (en) * | 2021-05-13 | 2021-08-20 | 北京工商大学 | Application of monascus red pigment W/O/W multiple emulsion as fat substitute in meat products |
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Application publication date: 20120829 |
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