CN110089727A - A kind of high-moisture-retention compounding meat products thickener rubber powder and its application - Google Patents
A kind of high-moisture-retention compounding meat products thickener rubber powder and its application Download PDFInfo
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- CN110089727A CN110089727A CN201910403258.9A CN201910403258A CN110089727A CN 110089727 A CN110089727 A CN 110089727A CN 201910403258 A CN201910403258 A CN 201910403258A CN 110089727 A CN110089727 A CN 110089727A
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- moisture
- meat products
- retention
- rubber powder
- thickener
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- 235000013622 meat product Nutrition 0.000 title claims abstract description 41
- 239000002562 thickening agent Substances 0.000 title claims abstract description 40
- 238000013329 compounding Methods 0.000 title claims abstract description 31
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 47
- 235000004348 Perilla frutescens Nutrition 0.000 claims abstract description 47
- 230000003750 conditioning effect Effects 0.000 claims abstract description 31
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 27
- 150000001875 compounds Chemical class 0.000 claims abstract description 17
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 12
- 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 abstract description 8
- 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 abstract description 8
- 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 abstract description 8
- 239000000470 constituent Substances 0.000 claims abstract description 8
- 239000001103 potassium chloride Substances 0.000 claims abstract description 7
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 7
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 7
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 6
- 239000004615 ingredient Substances 0.000 claims abstract description 6
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- 239000000203 mixture Substances 0.000 claims abstract description 5
- 239000000230 xanthan gum Substances 0.000 claims abstract description 5
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- 235000015278 beef Nutrition 0.000 claims description 35
- 150000003839 salts Chemical class 0.000 claims description 18
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 16
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- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 12
- 235000021240 caseins Nutrition 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 12
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
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- 229910019142 PO4 Inorganic materials 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 5
- 239000010452 phosphate Substances 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
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- 235000010378 sodium ascorbate Nutrition 0.000 claims description 2
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 2
- 229960005055 sodium ascorbate Drugs 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 239000012856 weighed raw material Substances 0.000 claims description 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims 1
- 240000008886 Ceratonia siliqua Species 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 238000012797 qualification Methods 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 9
- 230000015271 coagulation Effects 0.000 abstract description 7
- 238000005345 coagulation Methods 0.000 abstract description 7
- 235000015220 hamburgers Nutrition 0.000 abstract description 6
- 230000008569 process Effects 0.000 abstract description 6
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- 238000011161 development Methods 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
- 235000013372 meat Nutrition 0.000 description 20
- 235000020995 raw meat Nutrition 0.000 description 13
- 238000002347 injection Methods 0.000 description 12
- 239000007924 injection Substances 0.000 description 12
- 238000004519 manufacturing process Methods 0.000 description 10
- 238000003860 storage Methods 0.000 description 8
- 239000000084 colloidal system Substances 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 238000013461 design Methods 0.000 description 5
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- 239000003292 glue Substances 0.000 description 5
- 230000011218 segmentation Effects 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
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- 239000005913 Maltodextrin Substances 0.000 description 4
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- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 4
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- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 235000010418 carrageenan Nutrition 0.000 description 3
- 239000000679 carrageenan Substances 0.000 description 3
- 229920001525 carrageenan Polymers 0.000 description 3
- 229940113118 carrageenan Drugs 0.000 description 3
- 238000004925 denaturation Methods 0.000 description 3
- 230000036425 denaturation Effects 0.000 description 3
- 239000003792 electrolyte Substances 0.000 description 3
- 238000004945 emulsification Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 230000008719 thickening Effects 0.000 description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000195493 Cryptophyta Species 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 241000801118 Lepidium Species 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- WTTKTIBMFBIUSE-LNPKWJEUSA-N [Na].O=C1C(O)=C(O)[C@@H](O1)[C@H](O)CO Chemical compound [Na].O=C1C(O)=C(O)[C@@H](O1)[C@H](O)CO WTTKTIBMFBIUSE-LNPKWJEUSA-N 0.000 description 2
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- 241000282994 Cervidae Species 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of high-moisture-retention compounding meat products thickener rubber powder and its applications, by mass percentage, its recipe ingredient composition are as follows: Kappa type carragheen 20-30wt%, Iota type carragheen 20-25wt%, xanthan gum 3-5wt%, locust bean gum 3-5wt%, potassium chloride 15-20wt%, trehalose 15-25wt%, the sum of above constituent mass percentage are 100%.The compounding meat products thickener, which is applied to, to be improved in beefsteak, and conditioning beefsteak yield rate is low at present for solution, and tenderness is insufficient, and poor water retention property, freeze-thaw stability is poor, is stored, is transported, juice is serious in sales process, the defect for having white coagulation to generate after fried.The present invention is to compound the quality providing method that meat products thickener rubber powder improves conditioning beefsteak with high-moisture-retention, and to push the development of conditioning beefsteak industry to contribute, the utilization rate for improving hamburger is that producer creates economic benefit.
Description
Technical field
The invention belongs to meat product processing technology fields, and in particular to a kind of high-moisture-retention compounding meat products thickener rubber powder
And its application.
Background technique
Carragheen (Carrageenan) is also known as carrageenan, deer horn algae, Irish dish glue, mainly from Rhodophyceae
Intersect a kind of polysaccharide gum extracted in the kinds seaweed such as Lepidium, China fir Trentepohlia, Eucheuma and husky Lepidium.Bourgade exists
The marine algae extract was called Carrageen into carragenin, until the later period fifties in last century, international polysaccharide life in 1871
The name committee is renamed as it carrageenan, its Chinese name is translated into carragheen by Ji Minghou.The carragheen of commercialization mainly divides
At three types: Kappa type, Iota type and Lambda type.The safe and non-toxic characteristic of carragheen is through FAO (Food and Agriculture Organization of the United Nation) and generation
The research confirmation of the health organization food additives joint specialist committee, boundary, further promotes the application of carragheen.
Meat products processing would generally be faced such as protein denaturation, fat oxidation, poor water retention property tenderness is inadequate and freezing is melted
Change unstable these problems, and the above problem can be solved by using the compound colloidal additive such as carragheen.OK a karaoke club
Glue can be compounded with other a variety of colloids and electrolyte, and synergistic effect is strong between compounding colloid, and compound gel has solidifying well
The good characteristics such as glue, thickening, water conservation, emulsification, stabilization.
In recent years, with the fast development of China's economy, China's meat industry is also developed rapidly, and is realized within 2017
Meat total output is up to 86,000,000 tons.Wherein 7,260,000 tons of beef increased 14.7% than 2013, and the notch of the following beef will be into one
Step expands.With the raising of China's Living consumption, dietary structure will to safer, nutrition, it is convenient, healthy, quick,
Diversification changes.According to related data statistics, American-European, some developed countries, Japan do the time required for a meal and are usually no more than
15min, this just needs processing factory in advance to handle the prefabricated conditioning such as foodstuff flavouring, toning, blending, tenderization well, processed meat products
The developing direction of China's meat industry will be increasingly becoming.
Beefsteak is Fresh & Tender in Texture, and the fragrant beauty of taste, is common one of the food of western-style food.Beef is rich in protein abundant, amino
The effects of acid can promote human body to carry out metabolism, improve disease resistance.The raw meat for being suitable for beefsteak production at present is generally
The positions such as high-grade tenterloin, naked eyes, western cold, T bone, raw meat is expensive thus.It is the tune of raw meat production with top grade beef
Reason beefsteak is no longer satisfied the demand in popular market, it would therefore be highly desirable to develop with common beef or beef segmentation dressing process
The meat mincing of generation are raw meat production processing conditioning beefsteak.The meat mincing that common beef or beef segmentation dressing process generate, these
Raw meat conditioning beefsteak produced, it is hard that there are meats, and tenderness is insufficient, and poor water retention property, freeze-thaw stability is poor, in storage, fortune
Juice is serious during defeated, sale etc., and juice exudation has the defects of white coagulation generation after beefsteak is fried.The present invention is fortune
The quality providing method that conditioning beefsteak is improved with a kind of high-moisture-retention compounding meat products thickener rubber powder, improves beefsteak row to push
The development of industry contributes, and the utilization rate for improving meat mincing is that producer creates economic benefit.
Summary of the invention
It is an object of the invention to provide a kind of high-moisture-retention compounding meat system to overcome the shortcomings of the prior art
Product thickener rubber powder and its application.A kind of high-moisture-retention compounding meat products thickener rubber powder of the invention mainly by Kappa type with
Iota type carragheen and other colloids and electrolyte are compounded, and synergistic effect is strong between compounding colloid, and compound gel has good
The good characteristics such as gel, thickening, water conservation, emulsification, stabilization.And a kind of high-moisture-retention of the invention is compounded meat products thickener glue
Powder is applied in conditioning beefsteak, and conditioning beefsteak yield rate is low at present for solution, and tenderness is insufficient, and poor water retention property, freeze-thaw stability is poor,
Juice is serious during storage, transport, sale etc., and juice exudation has the defects of white coagulation generation after beefsteak is fried.This
Invention improves ox to compound the quality providing method that meat products thickener rubber powder improves conditioning beefsteak with high-moisture-retention, to push
The development of seniority among brothers and sisters industry contributes, and the utilization rate for improving hamburger is that producer creates economic benefit.
To achieve the above object, the present invention adopts the following technical scheme:
A kind of high-moisture-retention compounding meat products thickener rubber powder, by mass percentage, recipe ingredient composition are as follows: Kappa type
Carragheen 20-30wt%, Iota type carragheen 20-25wt%, xanthan gum 3-5wt%, locust bean gum 3-5wt%, potassium chloride 15-
20wt%, trehalose 15-25wt%, the sum of above constituent mass score are 100%.
The Kappa type carragheen is half purification Kappa type carragheen, gel strength 600-650g/cm2, glue
Degree is 80-100mpa.s.
The Iota type carragheen is half purification Iota type carragheen, viscosity 60-80mpa.s.
The viscosity of xanthan gums is 1400-1500mpa.s.
The locust bean gum viscosity is 1400-1500mpa.s.
The trehalose is top grade trehalose.
A kind of preparation method of high-moisture-retention compounding meat products thickener rubber powder, comprising the following steps:
(1) it carries out disinfection to compounding powder workshop, Work tool etc.；
(2) satisfactory various raw materials are chosen；
(3) by respective 120 mesh screen of mistake of the potassium chloride of crushing and other raw materials；
(4) each raw material after weighing sieving, the error of weighing is within positive and negative 0.01%；
(5) all weighed raw materials are put into and carries out physical modulated in three-dimensional mixer with mixing 30 minutes；
(6) through pack, weighing, sealing, cross metal detection machine, after the assay was approved dispatch from the factory.
A kind of application of the above-mentioned high-moisture-retention compounding meat products thickener rubber powder in conditioning beefsteak processing.
The formula design that a kind of above-mentioned high-moisture-retention compounding meat products thickener rubber powder is applied in conditioning beefsteak processing are as follows:
By mass percentage: beef 54.37wt%, casein sodium 0.59wt%, TG enzyme 0.41wt%, salt 0.48wt%, white sugar
0.81wt%, monosodium glutamate 0.16wt%, chickens' extract 0.18wt%, D- sodium ascorbate 0.02wt%, high-moisture-retention compound meat products thickener
Rubber powder 0.42wt%, soybean protein isolate 0.81wt%, cassava modified starch 0.64wt%, composite phosphate 0.49wt%, bicarbonate
Sodium 0.36wt%, dark soy sauce 0.24wt%, beef extract 0.29wt%, ice water 39.73wt%, the sum of mass percent are 100%.
By the made beefsteak of the application formula of conditioning beefsteak of the invention, regardless of production technology is steak note
Penetrate, or be that the hamburger that generates can all produce conditioning beefsteak by tumbling technique in beef segmentation and dressing process.
The beneficial effects of the present invention are:
(1) a kind of high-moisture-retention compounding meat products thickener rubber powder of the invention mainly by Kappa type and Iota type carragheen and
Other colloids and electrolyte are compounded, compound act synergistically between colloid it is strong, compound gel have good gel, thickening, water conservation,
Emulsification, stable good characteristic.
(2) a kind of high-moisture-retention of the invention compounding meat products thickener rubber powder is applied in conditioning beefsteak, is solved current
It is low to improve beefsteak yield rate, tenderness is insufficient, and poor water retention property, freeze-thaw stability is poor, the juice during storage, transport, sale etc.
Seriously, juice exudation has the defects of white coagulation generation after beefsteak is fried.
(3) present invention provides for the quality for compounding meat products thickener rubber powder raising conditioning beefsteak with a kind of high-moisture-retention
Production method, to push the development of conditioning beefsteak industry to contribute, improve hamburger utilization rate be producer create through
Ji benefit.
Specific embodiment
Further to disclose rather than the present invention is limited, the present invention is described in further detail below in conjunction with example.
Embodiment 1
A kind of high-moisture-retention compounding meat products thickener rubber powder, by mass percentage, recipe ingredient composition are as follows: Kappa type
Carragheen 30wt%, Iota type carragheen 20wt%, xanthan gum 3wt%, locust bean gum 3wt%, potassium chloride 19wt%, trehalose
25wt%, the sum of above constituent mass percentage are 100%.
A kind of high-moisture-retention compounding meat products thickener rubber powder is applied in conditioning beefsteak, specific steps are as follows:
(1) by mass percentage, the application formula design of beefsteak is improved are as follows: ox continuous heavy rain meat 54.37wt%, casein sodium
0.59wt%, TG enzyme 0.41wt%, salt 0.48wt%, white sugar 0.81wt%, monosodium glutamate 0.16wt%, chickens' extract 0.18wt%, D- Vitamin C
Sour sodium 0.02wt%, high-moisture-retention compound meat products thickener rubber powder 0.42wt%, soybean protein isolate 0.81wt%, cassava denaturation
Starch 0.64wt%, composite phosphate 0.49wt%, sodium bicarbonate 0.36wt%, dark soy sauce 0.24wt%, beef extract 0.29wt%, ice water
39.73wt%, the sum of mass percent are 100%.
(2) various raw material for standby are weighed by the formula rate in step (1)；
(3) it the selection and pretreatment of raw meat: selects the ox continuous heavy rain after thawing to be made, the beef of selection is washed with clear water
Only, the fascia of raw meat is removed with plane muscle power blader, then rejects the impurity such as cartilage, lymph, fat, extravasated blood through artificial refine.
(4) preparation of injection: all auxiliary materials in addition to TG enzyme and casein sodium are mixed with ice water in proportion,
Using brine agitator uniform stirring, completed to be stirred without precipitating particle and suspended particulate, brine temp should control 0 DEG C-
Between 4 DEG C.
(5) it injects: using injection machine (specifications and models IMAX520,152 injection pipette tips, pressure 0.4MPa), it will
In the beef that prepared injection injection is chosen, injection rate is made to reach 180%.
(6) tumbling: the beef injected is put into vacuum tumbler, carries out tumbling 60min, revolving speed 7r/min, vacuum
Degree -0.07MPa turns 15min and stops 5min, and tumbling environment temperature is controlled at 2-4 DEG C.TG enzyme and caseinic acid are added after tumbling
Sodium mixed adhesive tumbling 10min again.
(7) die-filling, molding: is fitted into folding diameter as in 200-220mm casing, then is pressed into mold.
(8) quiet to salt down: the beef being loaded into mold is placed under 0-4 DEG C of environment and carries out quiet salt down 6-8 hours.
(9) quick-frozen: it is quiet salt down after the completion of, transferred product to -30 DEG C of quick freezing repositories is carried out quick-frozen, allows product in the shortest possible time
Central temperature reaches -15 DEG C, runs through maximum ice crystal production band.
(10) be sliced: the beef after will be quick-frozen is placed 0-4 DEG C of constant heat storage negative catalysis to central temperature-3-- 4 DEG C and is sliced
Packing processing.
(11) pack: the product for being sliced out goes to refrigerating plastic bag, vacuumizes packaging.
(12) gold is visited: the conditioning beefsteak product that will have been packed, and is crossed metal detector and is tested.
(13) it is put in storage: requiring to be dispensed according to specification for sale, be placed under -18 DEG C of freezers and save.
Comparative example 1
High-moisture-retention compounding meat products thickener rubber powder is substituted for maltodextrin, is applied in comparative example 1, specific steps are as follows:
(1) by mass percentage, the application formula design of beefsteak is improved are as follows: ox continuous heavy rain meat 54.37wt%, casein sodium
0.59wt%, TG enzyme 0.41wt%, salt 0.48wt%, white sugar 0.81wt%, monosodium glutamate 0.16wt%, chickens' extract 0.18wt%, D- Vitamin C
Sour sodium 0.02wt%, maltodextrin 0.42wt%, soybean protein isolate 0.81wt%, cassava modified starch 0.64wt%, compound phosphoric acid
Salt 0.49wt%, sodium bicarbonate 0.36wt%, dark soy sauce 0.24wt%, beef extract 0.29wt%, ice water 39.73wt%, mass percent it
Be 100%.
(2) various raw material for standby are weighed by the formula rate in step (1)；
(3) it the selection and pretreatment of raw meat: selects the ox continuous heavy rain after thawing to be made, the beef of selection is washed with clear water
Only, the fascia of raw meat is removed with plane muscle power blader, then rejects the impurity such as cartilage, lymph, fat, extravasated blood through artificial refine.
(4) preparation of injection: all auxiliary materials in addition to TG enzyme and casein sodium are mixed with ice water in proportion,
Using brine agitator uniform stirring, completed to be stirred without precipitating particle and suspended particulate, brine temp should control 0 DEG C-
Between 4 DEG C.
(5) it injects: using injection machine (specifications and models IMAX520,152 injection pipette tips, pressure 0.4MPa), it will
In the beef that prepared injection injection is chosen, injection rate is made to reach 180%.
(6) tumbling: the beef injected is put into vacuum tumbler, carries out tumbling 60min, revolving speed 7r/min, vacuum
Degree -0.07MPa turns 15min and stops 5min, and tumbling environment temperature is controlled at 2-4 DEG C.TG enzyme and caseinic acid are added after tumbling
Sodium mixed adhesive tumbling 10min again.
(7) die-filling, molding: is fitted into folding diameter as in 200-220mm casing, then is pressed into mold.
(8) quiet to salt down: the beef being loaded into mold is placed under 0-4 DEG C of environment and carries out quiet salt down 6-8 hours.
(9) quick-frozen: it is quiet salt down after the completion of, transferred product to -30 DEG C of quick freezing repositories is carried out quick-frozen, allows product in the shortest possible time
Central temperature reaches -15 DEG C, runs through maximum ice crystal production band.
(10) be sliced: the beef after will be quick-frozen is placed 0-4 DEG C of constant heat storage negative catalysis to central temperature-3-- 4 DEG C and is sliced
Packing processing.
(11) pack: the product for being sliced out goes to refrigerating plastic bag, vacuumizes packaging.
(12) gold is visited: the conditioning beefsteak product that will have been packed, and is crossed metal detector and is tested.
(13) it is put in storage: requiring to be dispensed according to specification for sale, be placed under -18 DEG C of freezers and save.
Embodiment 2
A kind of high-moisture-retention compounding meat products thickener rubber powder, by mass percentage, recipe ingredient composition are as follows: Kappa type
Carragheen 28wt%, Iota type carragheen 25wt%, xanthan gum 5wt%, locust bean gum 5wt%, potassium chloride 20wt%, trehalose
17wt%, the sum of above constituent mass percentage are 100%.
A kind of high-moisture-retention compounding meat products thickener rubber powder is applied in conditioning beefsteak, specific steps are as follows:
(3) as mass fraction, the application formula design of recombination conditioning beefsteak are as follows: hamburger 54.37wt%, casein sodium
1.0wt%, TG enzyme 0.41wt%, salt 0.48wt%, white sugar 0.81wt%, monosodium glutamate 0.16wt%, chickens' extract 0.18wt%, D- ascorbic acid
Sodium 0.02wt%, high-moisture-retention compound meat products thickener rubber powder 0.42wt%, soybean protein isolate 0.81wt%, and cassava denaturation is formed sediment
Powder 0.64wt%, composite phosphate 0.49wt%, sodium bicarbonate 0.36wt%, dark soy sauce 0.24wt%, beef extract 0.29wt%, ice water
39.32wt%, the sum of above constituent mass percentage are 100%.
(4) various raw material for standby are weighed by the formula rate in step (1)；
(3) it the selection and pretreatment of raw meat: selects the meat mincing generated in beef segmentation or dressing process to be made, spends
Film power blader removes raw meat surface major part fascia, then rejects the impurity such as cartilage, lymph, fat, extravasated blood through artificial refine.By raw material
Meat is cut into 1-2cm3The meat piece of left and right, 5% meat cross meat grinder.
(4) tumbling: the beef handled well and all auxiliary materials in addition to TG enzyme and casein sodium are put into vacuum tumbling
In machine, tumbling 40min, revolving speed 7r/min, vacuum degree -0.07MPa are carried out, turns 15min and stops 5min, the control of tumbling environment temperature exists
2-4℃.TG enzyme and casein sodium mixed adhesive tumbling 10min again are added after tumbling.
(5) die-filling, molding: is fitted into folding diameter as in 200-220mm casing, then is pressed into mold.
(6) quiet to salt down: the beef being loaded into mold is placed under 0-4 DEG C of environment and carries out quiet salt down 6-8 hours.
(7) quick-frozen: it is quiet salt down after the completion of, transferred product to -30 DEG C of quick freezing repositories is carried out quick-frozen, allows product in the shortest possible time
Central temperature reaches -15 DEG C, runs through maximum ice crystal production band.
(8) be sliced: the beef after will be quick-frozen, which places 0-4 DEG C of constant heat storage negative catalysis and be sliced to -4 DEG C of central temperature -3-, to be divided
Dress processing.
(9) pack: the product for being sliced out goes to refrigerating plastic bag, vacuumizes packaging.
(10) gold is visited: the conditioning beefsteak product that will have been packed, and is crossed metal detector and is tested.
(11) it is put in storage: requiring to be dispensed according to specification for sale, be placed under -18 DEG C of freezers and save.
Comparative example 2
High-moisture-retention compounding meat products thickener rubber powder is substituted for maltodextrin, is applied in comparative example 2, specific steps are as follows:
(1) as mass fraction, the application formula design of recombination conditioning beefsteak are as follows: hamburger 54.37wt%, casein sodium
1.0wt%, TG enzyme 0.41wt%, salt 0.48wt%, white sugar 0.81wt%, monosodium glutamate 0.16wt%, chickens' extract 0.18wt%, D- ascorbic acid
Sodium 0.02wt%, maltodextrin 0.42wt%, soybean protein isolate 0.81wt%, cassava modified starch 0.64wt%, composite phosphate
0.49wt%, sodium bicarbonate 0.36wt%, dark soy sauce 0.24wt%, beef extract 0.29wt%, ice water 39.32wt%, the above constituent mass hundred
The sum of score is 100%.
(2) various raw material for standby are weighed by the formula rate in step (1)；
(3) it the selection and pretreatment of raw meat: selects the meat mincing generated in beef segmentation or dressing process to be made, spends
Film power blader removes raw meat surface major part fascia, then rejects the impurity such as cartilage, lymph, fat, extravasated blood through artificial refine.By raw material
Meat is cut into 1-2cm3The meat piece of left and right, 5% meat cross meat grinder.
(4) tumbling: the beef handled well and all auxiliary materials in addition to TG enzyme and casein sodium are put into vacuum tumbling
In machine, tumbling 40min, revolving speed 7r/min, vacuum degree -0.07MPa are carried out, turns 15min and stops 5min, the control of tumbling environment temperature exists
2-4℃.TG enzyme and casein sodium mixed adhesive tumbling 10min again are added after tumbling.
(5) die-filling, molding: is fitted into folding diameter as in 200-220mm casing, then is pressed into mold.
(6) quiet to salt down: the beef being loaded into mold is placed under 0-4 DEG C of environment and carries out quiet salt down 6-8 hours.
(7) quick-frozen: it is quiet salt down after the completion of, transferred product to -30 DEG C of quick freezing repositories is carried out quick-frozen, allows product in the shortest possible time
Central temperature reaches -15 DEG C, runs through maximum ice crystal production band.
(8) be sliced: the beef after will be quick-frozen, which places 0-4 DEG C of constant heat storage negative catalysis and be sliced to -4 DEG C of central temperature -3-, to be divided
Dress processing.
(9) pack: the product for being sliced out goes to refrigerating plastic bag, vacuumizes packaging.
(10) gold is visited: the conditioning beefsteak product that will have been packed, and is crossed metal detector and is tested.
(11) it is put in storage: requiring to be dispensed according to specification for sale, be placed under -18 DEG C of freezers and save.
Improve beefsteak Quality Detection:
Detect the embodiment and comparative example conditioning tumbling yield rate of beefsteak, tumbling yield rate, fried loss late and it is fried when whether
There is white coagulation.Test result is shown in Table 1.
1 embodiment and comparative example of table improves beefsteak test result
Using the embodiment 1 or embodiment 2 of high-moisture-retention of the present invention compounding meat products thickener rubber powder, the conditioning beefsteak of production goes out
Product rate is respectively 96.87% and 94.37%, and freeze thawing loss late is respectively 1.08% and 1.89%, and fried loss late is respectively 10.22%-
12.56%, white coagulation is not had after beefsteak is fried.With the tune for not adding high-moisture-retention and compounding meat products thickener rubber powder
Manage beefsteak comparison, solve at present that conditioning beefsteak yield rate is low, tenderness is insufficient, and poor water retention property, freeze-thaw stability is poor, storage,
Juice is serious during transport, sale etc., and juice exudation has the defects of white coagulation generation after beefsteak is fried.
Above embodiments are merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.The common skill of this field
All deformations that art personnel directly can export or associate from the disclosure of invention, are considered as protection model of the invention
It encloses.
Claims (9)
1. a kind of high-moisture-retention compounds meat products thickener rubber powder, it is characterised in that: by mass percentage, recipe ingredient group
Become: Kappa type carragheen 20-30wt%, Iota type carragheen 20-25wt%, xanthan gum 3-5wt%, locust bean gum 3-5wt%,
Potassium chloride 15-20wt%, trehalose 15-25wt%, the sum of above constituent mass percentage are 100%.
2. a kind of high-moisture-retention according to claim 1 compounds meat products thickener rubber powder, it is characterised in that: described
Kappa type carragheen is half purification Kappa type carragheen, gel strength 600-650g/cm2, viscosity 80-
100mpa.s。
3. a kind of high-moisture-retention according to claim 1 compounds meat products thickener rubber powder, it is characterised in that: the Iota
Type carragheen is half purification Iota type carragheen, viscosity 60-80mpa.s.
4. a kind of high-moisture-retention according to claim 1 compounds meat products thickener rubber powder, it is characterised in that: the xanthan
Adhesiveness is 1400-1500mpa.s.
5. a kind of high-moisture-retention according to claim 1 compounds meat products thickener rubber powder, it is characterised in that: the locust tree
Bean gum viscosity is 1400-1500mpa.s.
6. a kind of high-moisture-retention according to claim 1 compounds meat products thickener rubber powder, it is characterised in that: the seaweed
Sugar is top grade trehalose.
7. a kind of method for preparing high-moisture-retention compounding meat products thickener rubber powder described in claim 1, it is characterised in that: packet
Include following steps:
(1) it carries out disinfection to compounding powder workshop, Work tool etc.；
(2) satisfactory various raw materials are chosen；
(3) by respective 120 mesh screen of mistake of the potassium chloride of crushing and other raw materials；
(4) error of the raw material after weighing each sieving, weighing need to be within positive and negative 0.01%；
(5) all weighed raw materials are put into and carries out physical modulated in three-dimensional mixer with mixing 30 minutes；
(6) it dispatches from the factory after pack, weighing, sealing, mistake metal detection machine, qualification of testing.
8. a kind of high-moisture-retention compounding meat products thickener rubber powder answering in conditioning beefsteak processing as described in claim 1
With.
9. a kind of high-moisture-retention compounding meat products thickener rubber powder answering in conditioning beefsteak processing according to claim 8
With, it is characterised in that: a kind of high-moisture-retention compounding meat products thickener rubber powder is applied in conditioning beefsteak processing, is applied
Formula are as follows: as mass fraction, recipe ingredient composition are as follows: beef 54.37wt%, casein sodium 0.59wt%, TG enzyme
0.41wt%, salt 0.48wt%, white sugar 0.81wt%, monosodium glutamate 0.16wt%, chickens' extract 0.18wt%, D- sodium ascorbate 0.02wt%,
High-moisture-retention compounds meat products thickener rubber powder 0.42wt%, soybean protein isolate 0.81wt%, cassava modified starch 0.64wt%,
Composite phosphate 0.49wt%, sodium bicarbonate 0.36wt%, dark soy sauce 0.24wt%, beef extract 0.29wt%, ice water 39.73wt% are above
The sum of constituent mass percentage is 100%.
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| CN112841547A (en) * | 2021-01-25 | 2021-05-28 | 郑州贝克曼胶体有限公司 | Compound thickener for canned beef as well as preparation method and application of thickener |
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Application publication date: 20190806 |