CN109892571A - The soft textive method of meat tendering agent, tenderizer and preparation method thereof and meat product - Google Patents
The soft textive method of meat tendering agent, tenderizer and preparation method thereof and meat product Download PDFInfo
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Abstract
A kind of soft textive method of meat tendering agent, tenderizer and preparation method thereof and meat product, is related to food processing field.The meat tendering agent is according to parts by weight, it mainly include following raw material: 5~15 parts of acetate starch, 1~10 part of sodium carbonate and 0.15~6 part of composite phosphate, wherein acetate starch can be retained moisturizing at paste on meat products surface, while cooperate with carbonate and composite phosphate, by the pH value for improving meat, so that its institutional framework is loose, water holding capacity is improved, cooking loss is reduced, improves the color of meat products, three kinds of raw material synergistic effects are indispensable.Tenderizer is seasoned meat products on the basis of meat tendering agent, make the fresh fragrant, flavour of meat products meat it is thick and heavy it is full, have certain flavor, while preparation method is simple.The soft textive method of meat product is simple and quick, safety and sanitation, process are easily-controllable, the step of while completing meat products tenderization, assigning its flavor, simplify food and drink production and daily culinary art.
Description
Technical field
This application involves food processing fields, in particular to a kind of meat tendering agent, tenderizer and preparation method thereof and meat
The soft textive method of matter product.
Background technique
For meat products because of raw meat animal age, it is improper to raise, butcher it is improper or butcher it is fresh-keeping improper after segmentation so that
Contraction of muscle, water holding capacity underground, meat is old, taste bad.Tenderizer is also known as soft textive crystalline substance or meat tenderizer, main function are to meat
Tenderizing effects, its mouthfeel is improved by the molecular structure of feed change meat, so that meat products is reached fresh and tender not tough, taste is fresh
The effect of beauty, since its action time is short, function and effect are good, have been widely used for catering industry and everyday home culinary art.At present
Widely used on the market is tenderizer containing enzyme, but tenderizer containing enzyme has the following deficiencies:
1) low-temperature preservation is needed when enzyme preparation produces, the cost of storage is higher, takes very complicated.
2) enzyme preparation not acid and alkali-resistance, there is certain requirement to operative temperature, and easy in inactivation effect is unstable in process,
To reduce tenderizing effect, and it is processed after meat products cooking time slightly it is long will lead to meat products tenderization degree it is serious under
It is sliding.
3) enzyme preparation tenderizer has that tenderization is excessive, marinated for a long time to will lead under meat products excessively tenderization mouthfeel
Drop, influences quality.
Therefore, it is badly in need of a kind of meat tendering agent and tenderizer that can improve the above problem.
Summary of the invention
The embodiment of the present application provides a kind of soft textive method of meat tendering agent, tenderizer and preparation method thereof and meat product, to change
It is kind or the problem of alleviate tenderizer containing enzyme acid and alkali-resistance, tenderization be not excessive, low-temperature preservation high expensive.
Mainly include following raw material according to parts by weight according to the meat tendering agent of the application first aspect embodiment:
5~15 parts of acetate starch, 1~10 part of sodium carbonate and 0.15~6 part of composite phosphate.
According to the meat tendering agent of the embodiment of the present application, acetate starch alkali-resistant acid-resistant and anti-high-temperature, there is very high stability
And at the transparency of paste height, stability is good, and retrogradation is high, effectively can be retained moisturizing at paste on meat products surface.Carbonate
Sarcolemma, stromatin and other institutional frameworks can be destroyed, is broken the connecting key between protein molecule, so that former
Expect that institutional framework is loose, is conducive to protein water suction swelling, improves the moisture ability of protein, while meat can be significantly improved
PH value and water holding capacity, reduce cooking loss, improve the color of meat products, improve the thermal denaturation of connective tissue, and make flesh
Fibrillin has biggish resistance to thermal denaturation, improves the tenderness of meat, simultaneously because pH value raising can prevent pork PSE meat
Occurrence probability.Composite phosphate equally also plays the water holding capacity for promoting meat, to promote the tenderization degree of meat, and guarantees
The color of meat products is vivid.Three kinds of raw material synergistic effects are indispensable.
In addition, also there is following additional technical characteristic for meat tendering agent according to the embodiment of the present application:
With reference to first aspect, in some embodiments shown in the application, composite phosphate includes that weight ratio is followed successively by (0.05
~2): (0.05~2): calgon, tertiary sodium phosphate and the sodium pyrophosphate of (0.05~2).
Within the scope of this, the composite phosphate proportion in optimum range is provided, the water conservation of meat further can be effectively promoted
Ability to promote the tenderization degree of meat, and ensure that the color of meat products is vivid.Meanwhile (0.05~2): (0.05~2):
The most suitable composite phosphate use ratio of the calgon of (0.05~2), tertiary sodium phosphate and sodium pyrophosphate, can accord with
While closing national standard, assign meat products best tenderization degree and flavouring colour-regulating effect.
With reference to first aspect, in some embodiments shown in the application, carbonate includes sodium carbonate.
It is noted that carbonate includes but is not limited to sodium carbonate, it can also be potassium carbonate, saleratus, carbonic acid
One of hydrogen sodium etc. is a variety of, wherein preferably sodium carbonate, readily available and tenderizing effect are best.
With reference to first aspect, in some embodiments shown in the application, meat tendering agent is pulvis.
The meat tendering agent of pulvis is convenient for making an addition on the meat products to tenderization, convenient for marinated, improve the meat tendering agent of pulvis with to
The contact area of the meat products of tenderization, tenderizing effect is more preferably.
It is observed according to inventor, tenderizer containing enzyme only has tenderizing effect not have flavor or any taste on the market, uses
Person needs oneself to carry out allotment flavor or taste in use, inconvenient for use cumbersome, is not suitable for the mark of catering industry
Quasi- metaplasia produces, and influences product quality.
Therefore, according to the tenderizer of the application second aspect embodiment comprising the application first aspect embodiment provides
Meat tendering agent and flavouring agent, wherein the weight ratio of flavouring agent and meat tendering agent be (55.15~152): (6.15~31).
According to the tenderizer of the application second aspect embodiment, the meat tendering agent soft textive that is provided using first aspect embodiment
Meanwhile the flavouring agent contained using it, the flavor special to the meat products of tenderization is given, it is easy to use, it is easy to operate, it is suitable for
The standardized production of catering industry, and can guarantee the homogeneity of product quality.
With reference to first aspect, in some embodiments shown in the application, according to parts by weight, flavouring agent include: salt 20~
30 parts, sugared 2~6 parts, 5~20 parts of monosodium glutamate, 1~7 part of zanthoxylum powder, 20~40 parts of chilli powder, 1~10 part of black pepper, ethyl wheat
0.05~0.25 part of bud phenol, 1~10 part of five-spice powder, 1~5 part of condiment powder, 1~8 part of yeast extract, the sapidity nucleotide disodium
0.05~0.25 part, 0.05~0.5 part of chicken meat flavor, 1~5 part of meat flavour flavouring powder, 1~5 part of garlic powder and onion powder 1
~5 parts.
The rational proportion of above-mentioned flavouring agent, meets the needs of consuming public is for flavor, while unique flavor, and taste is full
It is full thick and heavy, it enjoys endless aftertastes.
In conjunction with second aspect, in some embodiments shown in the application, flavouring agent is pulvis.
The flavouring agent of pulvis is convenient for making an addition on the meat products to tenderization, convenient for marinated, improve the flavouring agent of pulvis with to
The contact area of the meat products of tenderization, the better effect of flavor infiltration.
According to the preparation for the tenderizer that the application second aspect embodiment that the application third aspect embodiment provides provides
Method comprising: meat tendering agent and flavouring agent are mixed into gained.Preparation is simple, easy to operate.
Wherein, in mixed process, flavouring agent and meat tendering agent are (55.15~152) according to weight ratio: (6.15~31) are mixed
It closes, optionally, flavouring agent is that 1:6 is mixed according to weight ratio with meat tendering agent.
In actual processing it is noted that since raw material is powder, to carry out be protected from light, moisture-proof related measure in turn
Guarantee product quality.It to keep divulging information when production and processing, powder too high levels lead to risk of explosion in air when avoiding processing.Most
To guarantee to seal during packaging storage afterwards, be protected from light, is waterproof and dampproof.
According to a kind of soft textive method for meat product that the application fourth aspect embodiment provides comprising: it is total by meat product
The tenderizer that 6%~10% addition the application second aspect of weight provides, adds water by the 20~30% of meat product total weight,
It pickles after mixing evenly.
Wherein, water is added by the 20~30% of meat product total weight, tenderizer can be made adequately to melt, is wrapped in meat
The surface of product, while the water added gives meat products moisturizing, adequately carries out water lock by tenderizer, improves the effect of tenderization.
In conjunction with fourth aspect, in some embodiments shown in the application, at least 30min is pickled, optionally, pickles 30-
60min keeps the mouthfeel for the meat products pickled using tenderizer and flavor best, and due to not containing enzyme preparation, meat tendering agent
Content it is certain, therefore also will lead to the problem of meat products excessively tenderization mouthfeel declines, influences quality there is no marinated for a long time.
That is to say, the application second aspect provide tenderizer in meat products Tenderization have versatility, stability, high efficiency,
It is not influenced simultaneously by salting period, environment, even if the culinary art longer tenderizing effect and flavor that can still guarantee meat of duration.
In conjunction with fourth aspect, in some embodiments shown in the application, meat product include in animal flesh and pluck
At least one, wherein animal flesh includes at least one of the flesh of fish, pork, beef and mutton etc..
The additional aspect and advantage of the application will be set forth in part in the description, and will partially become from the following description
It obtains obviously, or recognized by the practice of the application.
Specific embodiment
It, below will be in the embodiment of the present application to keep the purposes, technical schemes and advantages of the embodiment of the present application clearer
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, according to normal conditions or manufacturer builds
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
Wherein, the raw material in flavouring agent is pulvis.Wherein, sugar includes but is not limited to white granulated sugar.It can also be crushing
Rock sugar etc..
Condiment powder can be for example the condiment powder that market is directly bought, or what can voluntarily be prepared includes capsicum, flower
Green pepper, pepper, fennel, illiciumverum, cassia bark, kaempferia galamga and cloves condiment powder；It or include capsicum, Chinese prickly ash, cumin, fennel fruit
Perfume, illiciumverum, cassia bark, kaempferia galamga, nutmeg, white pepper and cloves condiment powder, do not do specifically repeat herein, mainly use
In seasoning.
The proportion of flavouring agent is reasonable, while reasonable with the proportion of meat tendering agent, not only can effectively adjust the quality of meat product,
It contacts flavouring agent adequately with meat product simultaneously, improves the flavor of meat products, a material is dual-purpose, can protect
Meat products flavor is assigned while demonstrate,proving the good result of tenderization, is killed two birds with one stone, production operation process is simplified.
Wherein, it should be noted that, tenderizer is by meat tendering agent and flavouring agent mixing gained.That is to say, meat tendering agent and
Flavouring agent raw material is pulvis, is directly mixed, easy to process and uniformly mixed.
The sapidity nucleotide disodium also known as I+G, it is a kind of mixing flavor thuja acid, makes an addition to meat system after mixing with monosodium glutamate
In product, meat can be strengthened, meat dosage is reduced, cost is enabled to reduce.Have simultaneously and inhibits over-salty, excessively bitter, peracid of food etc.
Bad smell, and peculiar smell (the miscellaneous taste of raw meat, amino tart flavour, flour taste etc.) can be reduced, and with preferable dissolubility and in product
In stability.
The feature of the application and performance are described in further detail with reference to embodiments.
Embodiment 1
A kind of tenderizer, gained, raw material include: after being mixed by raw material
The salt of 20 parts by weight, the sugar of 3 parts by weight, the monosodium glutamate of 10 parts by weight, the zanthoxylum powder of 5 parts by weight, 30 parts by weight it is peppery
Green pepper powder, the black pepper of 1 parts by weight, the ethylmaltol of 0.05 parts by weight, the five-spice powder of 3 parts by weight, the perfume of 2 parts by weight are pungent
Material, the yeast extract of 1 parts by weight, the sapidity nucleotide disodium of 0.05 parts by weight, the chicken meat flavor of 0.5 parts by weight, 4.5 weights
Measure the meat flavour flavouring powder of part, the garlic powder of 1 parts by weight, 1.9 parts by weight onion powder.
The acetate starch of 5 parts by weight, the sodium carbonate of 10 parts by weight, the calgon of 1.5 parts by weight, 0.25 parts by weight
Tertiary sodium phosphate and 0.25 parts by weight sodium pyrophosphate.
Using tenderizer provided by the present application to beef carry out soft textive processing method include: using beef as food materials, it is tender
The dosage of digested tankage is the 6% of beef weight, and the water that beef weight 25% is added is pickled, with fire after pickling 45 minutes
Pot culinary art is edible.
Embodiment 2
A kind of tenderizer, gained, raw material include: after being mixed by raw material
The salt of 23 parts by weight, the sugar of 3.5 parts by weight, the monosodium glutamate of 13 parts by weight, the zanthoxylum powder of 2 parts by weight, 25 parts by weight
Chilli powder, the black pepper of 3 parts by weight, the ethylmaltol of 0.05 parts by weight, the five-spice powder of 4 parts by weight, the perfume of 2 parts by weight are pungent
Material, the yeast extract of 1 parts by weight, the sapidity nucleotide disodium of 0.05 parts by weight, the chicken meat flavor of 0.5 parts by weight, 2 weight
Part meat flavour flavouring powder, the garlic powders of 2 parts by weight, 1.9 parts by weight onion powder.
The acetate starch of 5 parts by weight, the sodium carbonate of 8 parts by weight, the calgon of 1.5 parts by weight, 0.25 parts by weight
Tertiary sodium phosphate and 0.25 parts by weight sodium pyrophosphate.
Using tenderizer provided by the present application to beef carry out soft textive processing method include: using beef as food materials, it is tender
The dosage of digested tankage is the 6% of beef weight, and the water that beef weight 25% is added is pickled, with fire after pickling 45 minutes
Pot culinary art is edible.
Embodiment 3
A kind of tenderizer, gained, raw material include: after being mixed by raw material
The salt of 25 parts by weight, the sugar of 4.5 parts by weight, the monosodium glutamate of 11 parts by weight, the zanthoxylum powder of 1.7 parts by weight, 15 parts by weight
Chilli powder, the black pepper of 1 parts by weight, the ethylmaltol of 0.05 parts by weight, the five-spice powder of 7 parts by weight, 5 parts by weight perfume (or spice)
Pungent material, the yeast extract of 2.9 parts by weight, the sapidity nucleotide disodium of 0.05 parts by weight, the chicken meat flavor of 0.3 parts by weight, 5
The meat flavour flavouring powder of parts by weight, the garlic powder of 3.2 parts by weight, 3.3 parts by weight onion powder.
The acetate starch of 5 parts by weight, the sodium carbonate of 8 parts by weight, the calgon of 0.25 parts by weight, 1.5 parts by weight
Tertiary sodium phosphate and 0.25 parts by weight sodium pyrophosphate.
Using tenderizer provided by the present application to beef carry out soft textive processing method include: using beef as food materials, it is tender
The dosage of digested tankage is the 6% of beef weight, and the water that beef weight 25% is added is pickled, with fire after pickling 45 minutes
Pot culinary art is edible.
Embodiment 4
A kind of tenderizer, gained, raw material include: after being mixed by raw material
The salt of 23.7 parts by weight, the sugar of 3 parts by weight, the monosodium glutamate of 10 parts by weight, the zanthoxylum powder of 1 parts by weight, 30 parts by weight
Chilli powder, the black pepper of 1 parts by weight, the ethylmaltol of 0.05 parts by weight, the five-spice powder of 4 parts by weight, the perfume of 2 parts by weight are pungent
Material, the yeast extract of 2 parts by weight, the sapidity nucleotide disodium of 0.05 parts by weight, the chicken meat flavor of 0.45 parts by weight, 4.55
The meat flavour flavouring powder of parts by weight, the garlic powder of 1.3 parts by weight, 1.9 parts by weight onion powder.
The acetate starch of 5 parts by weight, the sodium carbonate of 8 parts by weight, the calgon of 0.2 parts by weight, 0.1 parts by weight
The sodium pyrophosphate of tertiary sodium phosphate and 1.7 parts by weight.
Using tenderizer provided by the present application to beef carry out soft textive processing method include: using beef as food materials, it is tender
The dosage of digested tankage is the 6% of beef weight, and the water that beef weight 25% is added is pickled, with fire after pickling 45 minutes
Pot culinary art is edible.
Embodiment 5
A kind of tenderizer, gained, raw material include: after being mixed by raw material
The salt of 24 parts by weight, the sugar of 3.5 parts by weight, the monosodium glutamate of 12 parts by weight, the zanthoxylum powder of 1 parts by weight, 24 parts by weight
Chilli powder, the black pepper of 2 parts by weight, the ethylmaltol of 0.1 parts by weight, the five-spice powder of 5 parts by weight, the perfume of 2 parts by weight are pungent
Material, the yeast extract of 3 parts by weight, the sapidity nucleotide disodium of 0.1 parts by weight, the chicken meat flavor of 0.45 parts by weight, 4.55
The meat flavour flavouring powder of parts by weight, the garlic powder of 1.5 parts by weight, 2 parts by weight onion powder.
The acetate starch of 6 parts by weight, the sodium carbonate of 5 parts by weight, the sodium bicarbonate of 3 parts by weight, 0.5 parts by weight six partially
The sodium pyrophosphate of sodium phosphate, the tertiary sodium phosphate of 0.1 parts by weight and 1.7 parts by weight.
Using tenderizer provided by the present application to beef carry out soft textive processing method include: using beef as food materials, it is tender
The dosage of digested tankage is the 7% of beef weight, and the water that beef weight 26% is added is pickled, with fire after pickling 30 minutes
Pot culinary art is edible.
Control group 1~3
The Tenderization method of beef is then without changing, as experiment contrast, the effect of to verify related ingredient.
Control group 1
The difference of a kind of tenderizer, gained after being mixed by raw material, raw material and embodiment 3 is only that the proportion of meat tendering agent
Difference, raw material include:
The sodium carbonate of 8 parts by weight, the calgon of 0.25 parts by weight, the tertiary sodium phosphate of 1.5 parts by weight and 0.25 weight
The sodium pyrophosphate of part.
Control group 2
The difference of a kind of tenderizer, gained after being mixed by raw material, raw material and embodiment 3 is only that the proportion of meat tendering agent
Difference, raw material include:
The acetate starch of 5 parts by weight, the calgon of 0.25 parts by weight, the tertiary sodium phosphate of 1.5 parts by weight and 0.25
The sodium pyrophosphate of parts by weight.
Control group 3
The difference of a kind of tenderizer, gained after being mixed by raw material, raw material and embodiment 3 is only that the proportion of meat tendering agent
Difference, raw material include:
The sodium carbonate of the acetate starch of 5 parts by weight, 8 parts by weight.
Test example 1
It is investigated at random in Chengdu, Chongqing, Xi'an, Shanghai, Shenyang, six, Guangzhou city respectively, investigates number 100
People, wherein 16~25 age brackets account for 35%, 26~45 age brackets account for 45%, and 46~60 age brackets account for 15%, account within 61 years old or more
5%.Estimator has carried out sensory evaluation to Examples 1 to 4 and reference examples 1~3, and standards of grading such as table 1, evaluation result (is made even
Mean value) as shown in table 2.
1 sensory evaluation criteria of table
The Analyses Methods for Sensory Evaluation Results of 2 flavor tenderizer of table
| Fragrance | Mouthfeel | Total score | |
| Implementation group 1 | 45.0 | 15.0 | 60.0 |
| Implementation group 2 | 43.5 | 44.8 | 88.3 |
| Implementation group 3 | 47.8 | 48.7 | 96.5 |
| Implementation group 4 | 46.0 | 41.4 | 87.4 |
| Implementation group 5 | 45.6 | 39.5 | 85.1 |
| Control group 1 | 46.8 | 20.3 | 67.1 |
| Control group 2 | 46.6 | 10.5 | 57.1 |
| Control group 3 | 47.2 | 14.7 | 61.9 |
Examples 1 to 4 group difference is little in terms of fragrance as can be seen from Table 2, and fragrance is very strong, and whole fragrance is all
A very abundant body-sensing is strong and naturally, still differing greatly in mouthfeel, and the mouthfeel of implementation group 1 is very poor, is because of spicy wind
Taste is overweight and meat tenderization is excessive, and meat products mouthfeel is caused to glide.
In terms of the sensory difference of implementation group 2,3,4 is embodied in the proportion of composite phosphate and sodium carbonate, it can be deduced that real
Composite phosphate and the ratio sodium carbonate for applying group 3 are best, and the mouthfeel after the culinary art of meat products at this time is best, it is Fresh & Tender in Texture from
So, and the fragrance of implementation group 3 it is the most prominent, give off a strong fragrance, enrich, a body-sensing is strong and very natural.
Implementation group 2,4 wants a bit weaker compared to implementation group 3 on fragrance, not as good as implementation in the proportion in fragrant ingredient
Group 3 is outstanding.Also poorer than implementation group 3 in mouthfeel simultaneously, it was demonstrated that the ratio and reality of its composite phosphate ratio and sodium carbonate
Applying group 3 and comparing not is optimal proportion.
5 pairs of sodium carbonate of implementation group have carried out partial replacement, are substituted for sodium bicarbonate.Implementation group 2,3,4,5 has on fragrance
Institute's difference be mainly since each component is different and determine in flavouring agent, meat mouthfeel relatively on, the scoring of implementation group 5 compared with
The low partial sodium carbonate that is primarily due to is substituted for for sodium bicarbonate, reduces so as to cause the tenderization degree of meat, mouthfeel decline.
It can be seen that acetate starch from the result of control group 1~3, sodium carbonate and composite phosphate are all meat tenderizations
In indispensable most suitable ingredient, wherein control group 1 is the formula for removing acetate starch, it can be seen that the soft textive of control group 1
Although powder plays certain effect in the tenderization of meat, do not reach optimal tenderizing effect, and 2 He of control group
3 be respectively to go sodium carbonate and to remove composite phosphate formula, it can be seen that without the effect of sodium carbonate and composite phosphate, meat
Tenderization degree is extremely low, and the mouthfeel of meat is very poor, is unable to reach satisfactory effect.
Global alignment control group 1~3 and Examples 1 to 4 can be seen that acetate starch in meat tendering agent, sodium carbonate with
And composite phosphate is synergistic effect, it is indispensable.
Test example 2
The tenderizer that Example 3 provides, takes the beef 800g of same area, is divided into 4 parts, every part of 200g is cut
At the uniform dried beef slices of thickness.
It is separately added into beef meat in every portion of dried beef slices and weighs the tenderizer that 8% embodiment 3 provides, addition beef meat weighs 25%
Water, Yu Changwen (20 DEG C) is pickled after uniform mixing, and experimental group 1 pickles 15min, and experimental group 2 pickles 30min, experimental group 3
Marinated 45min, experimental group 4 pickles 60min, after salting period arrives, is put into scald in chafing dish and boils same time 20s, use after pulling out
The street corner provided such as test group 1 is investigated at random carries out sensory evaluation.
Evaluation table is as in Table A, and experimental result is as shown in tableb.
Table A sensory evaluation criteria
Table B experimental result
Can be seen that tenderization ingredient not yet works after marinated 15min from table B, meat taste is very poor, and 30min and
Sensory difference is smaller after 30min.In other words, tenderizer provided by the present application has versatility to meat products Tenderization,
Stability, high efficiency are not influenced by salting period, environment, even if the culinary art longer tenderization that can still guarantee meat of duration
Effect and flavor.
To sum up, the soft textive method of meat tendering agent, tenderizer of the embodiment of the present invention and preparation method thereof and meat product, meat tendering agent
Can effective soft textive, to meat products play the role of tenderization and promoted meat products quality.Tenderizer is on the basis of meat tendering agent, to meat
Product is seasoned, can not only make the fresh fragrant, flavour of meat products meat it is thick and heavy it is full, have certain flavor, and to meat products
Meat play the role of optimizing tenderization, while making simple.The soft textive method of meat product is simple and quick, safety and sanitation, process
It is easily-controllable, and really realize the multi-purpose theory of a material and assign its flavor while completing meat products tenderization, simplify
The step of food and drink production and daily culinary art.
The above is only preferred embodiment of the present application, are not intended to limit this application, for those skilled in the art
For member, various changes and changes are possible in this application.Within the spirit and principles of this application, it is made it is any modification,
Equivalent replacement, improvement etc., should be included within the scope of protection of this application.
Claims (10)
1. a kind of meat tendering agent, which is characterized in that mainly include following raw material according to parts by weight:
5~15 parts of acetate starch, 1~10 part of carbonate and 0.15~6 part of composite phosphate.
2. meat tendering agent according to claim 1, which is characterized in that the composite phosphate includes that weight ratio is followed successively by
(0.05~2): (0.05~2): calgon, tertiary sodium phosphate and the sodium pyrophosphate of (0.05~2).
3. meat tendering agent according to claim 1, which is characterized in that the carbonate includes sodium carbonate.
4. meat tendering agent according to claim 1, which is characterized in that the meat tendering agent is pulvis.
5. a kind of tenderizer, which is characterized in that it includes meat tendering agent described in claims 1 to 3 any one and flavouring agent,
The weight ratio of the flavouring agent and the meat tendering agent is (55.15~152): (6.15~31).
6. tenderizer according to claim 5, which is characterized in that according to parts by weight, the flavouring agent include: salt 20~
30 parts, sugared 2~6 parts, 5~20 parts of monosodium glutamate, 1~7 part of zanthoxylum powder, 20~40 parts of chilli powder, 1~10 part of black pepper, ethyl wheat
0.05~0.25 part of bud phenol, 1~10 part of five-spice powder, 1~5 part of condiment powder, 1~8 part of yeast extract, the sapidity nucleotide disodium
0.05~0.25 part, 0.05~0.5 part of chicken meat flavor, 1~5 part of meat flavour flavouring powder, 1~5 part of garlic powder and onion powder 1
~5 parts.
7. a kind of preparation method of the tenderizer as described in claim 5~6 any one, which is characterized in that by the soft textive
Agent and flavouring agent mixing gained.
8. a kind of soft textive method of meat product characterized by comprising by 6%~10% addition of meat product total weight as weighed
Benefit requires tenderizer described in 5~6 any one, adds water by the 20~30% of meat product total weight, pickles after mixing evenly.
9. soft textive method according to claim 8, which is characterized in that marinated at least 30min, preferably marinated 30~
60min。
10. soft textive method according to claim 8, which is characterized in that the meat product include in animal flesh and animal
It is at least one of dirty.
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| CN112586713A (en) * | 2020-12-07 | 2021-04-02 | 上海盛鲜食品有限公司 | Beef freezing preservative and beef freezing preservation method |
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