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US 2017/0245535 A1Published application
Composition for improving quality of meat products
OwnerKai JIANGinventor
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Abstract
A composition for improving meat product quality, comprising at least 4-30 of an edible salt, 1-15 of a carbonate, 0.1-15 of an organic acid salt, 0.1-6 of a sugar alcohol, 0.1-8 of an isomaltulose and/or trehalose, and 0.01-8 of a chito-oligosaccharide composition, in weight parts. The composition has good water retention and good meat tenderizing effect, in addition to be still a good meat tenderizer after repeated freezing and cooking with the meat product being highly elastic, tender and juicy and having little loss during freezing and cooking.
Claims16
A composition for improving quality of meat product, comprising
- an edible salt at a weight part of 4 to 30,
- a carbonate at a weight part of 1 to 15,
- an organic acid salt at a weight part of 0.1 to 15,
- a sugar alcohol at a weight part of 0.1 to 6,
- an isomaltulose or a trehalose at a weight part of 0.1 to 8, and
- a chito-oligosaccharide composition at a weight part of 0.01 to 8.
3 more elements
Dependencies are inferred from the claim text.