Meat-Henan Weichuang Bio-tech Co., LTD.

Meat

With the increasing attention of consumers to health, the demand for cooked meat products has gradually shifted to the healthy products of low fat, low cholesterol and high protein.

Application of Cultured Sugar Powder APN-F2 in plant-based protein meat products

♦ Purpose of the experiment: To test the preservation effect of cultured sugar powder APN-F2 in plant-based protein meat (stored at 37°C) ♦ Experimental groups: different concentrations of cultured sugar powder APN-F2 solutions were prepared; the blank group did not add any solution; the positive control group added 0.5% potassium sorbate. Sensory evaluation Sample Day 1 Day 10 Day 20 Blank group Has unique aroma of jerky Has unique aroma of jerky Has strong sour taste Experimental group Normal, has its own unique aroma Normal, has its own unique aroma Has strong sour taste Control group Normal, has its own unique aroma Has slight sour taste, acceptable Has sour taste, odor : The sensory evaluation results showed that the jerky control group had a sour taste on the 10th day, while the other treatment groups had a strong sour taste on the 20th day. Colony count ▶(CFU/mL) Group Day 1 Day 3 Day 5 Day 7 Day 9 Day 10 Day 20 Cultured Sugar Powder APN-F2 0.0% 28±1.03 78 3.18×102 7.20×102 5.09×103 8.22×103 7.97×106 0.4% 60 1.51×102 2.27×102 0.76×103 2.06×103 1.05×106 0.8% 41 1.04×102 1.54×102 0.70×103 1.81×103 0.74×106 1.2% 28 81 1.09×102 0.46×103 0.95×103 0.32×106 1.6% 14 54 77 0.39×103...

Cultured Sugar Powder APN-F2 solutions for fresh meat

◆Purpose of the experiment: To test the preservation effect of corn fermentation powder APN-F2 in cold fresh meat (stored at 4℃) ◆Antibacterial products: Blank group (concentration: sterile water) Cultured sugar powder APN-F2 (concentration: 0.8%) Whey fermentation powder (A) (concentration: 0.4%) Comparison of the three groups of antibacterial products, the results are as follows: Determination of drip loss rate： Serial number Group Drip Loss 1 sterile water 18.20% 2 APN-F2 14.63% 3 Whey fermentation powder 12.90% Total colony count(CFU/mL): Sterile water(CFU/mL) APN-F2(CFU/mL) Whey fermentation powder(CFU/mL) 0天 2.9×104 / / 1天 2.9×104 7.8×103 1.32×104 3天 860 210 470 6天 3.3×105 2.1×104 3.8×105 Sensory evaluation： Sample Index 24h 48h 72h 96h 120h 144h sterile water Texture smooth, non-sticky smooth, non-sticky smooth slightly sticky, not fresh slightly sticky, not fresh slightly sticky, not fresh Smell odorless odorless odorless slight odor slightly sour, smelly slightly sour, smelly Color normal normal The whole is dark, especially in the middle slightly Dark in the middle dark in the middle dark in the middle APN-F2 (0.8%) Texture smooth, non-sticky smooth,...

Freshness & Shelf Life

When shoppers purchase food products, they anticipate the experience of freshness they want: fresh flavors, colors, textures and aromas. Weichuang food solutions are designed to help manufacturers deliver the freshness consumers expect from the day their products appear on retail shelves to the day they are presented on a plate. We focus on the details of what defines freshness in specific applications, whether that’s softness and crumb structure in baked goods; aroma, flavor and color in beverages; appealing texture and a lack of stickiness in confections; firmness, color and aroma in fruits and vegetables; pinkness and aroma in meat and poultry; or flavor and mouthfeel in sauces, dressings and condiments. Partnering with Weichuang helps maximize your ability to deliver all the attributes of freshness your customers look for when choosing your product, as well as the odds that those same customers will come back for more again and again. It also contributes to improvements in waste reduction and efficiencies throughout your entire value chain. Bakery: Potassium cinnamate, cultured sugar powder APL, cultured sugar SG Beverage: Apple vinegar, hawthorn vinegar Candy: Apple vinegar powder Vegetable: Brewed white vinegar Meat: Cultured sugar F46 Sauce: Cultured sugar powder APL, soy sauce powder

Solutions For Plant-based Meat

1. Improve flavor Remove fishy smell. The main raw material of plant meat is plant protein, such as soy protein, pea protein, etc. These raw materials may have some beany smell or other unpleasant smells. High-acid vinegar can react chemically with these odor components, thereby reducing or masking the bad smell in plant meat. ♦ For example, acetic acid can react with aldehydes, ketones and other substances that produce beany smell, converting them into other compounds, reducing the impact of beany smell on taste. 2. Adjust texture Tenderize. The structure of plant protein is relatively tight. Ingredients such as acetic acid can destroy some chemical bonds between plant proteins and make the protein structure loose. ♦ Taking soy protein as an example, the acid in vinegar can break some hydrogen bonds, ionic bonds, etc. in soy protein molecules. In this way, when cooking, plant meat is not easy to be too hard or too dry, and the taste will be more tender and smooth, closer to the taste of real meat. Improve water retention. Adding high-acid vinegar helps plant meat retain a certain amount of moisture. The acidic environment can change the isoelectric point of plant...

The Benefits of High-acid Vinegar in Meat Products

Seasoning 1. Adding flavor High-acid vinegar can bring a unique sour taste to meat products and enrich the taste level. For example, when making sweet and sour spareribs, the sour taste of vinegar and the sweet taste of sugar blend together to form a unique sweet and sour flavor that makes people’s appetite increase. Tenderize meat 1. Decompose protein The acidic substances in high-acid vinegar can denature the protein in meat products, and some proteins are decomposed into small molecular peptides and amino acids. In this way, the meat will become more tender and easy to chew. For example, when marinating beef, adding an appropriate amount of high-acid vinegar can make the beef more tender and juicy after cooking. 2. Improve the taste Meat products treated with high-acid vinegar have a more delicate taste and will not be rough or difficult to chew. Especially for some older meat, the tenderizing effect of high-acid vinegar is more obvious. Antibacterial preservation 1. Inhibit bacterial growth High acidity environment has an inhibitory effect on many bacteria. Applying high-acid vinegar to meat products can effectively reduce bacterial growth and extend the shelf life of meat products. For example, when making processed meat products such...

Improve Taste, Preserve Food– High-acid Vinegar

Natural brewed vinegar preserves food and keeps the flavor long-lasting. There are rich varieties, including various natural brewed vinegar and fruit vinegar. It can be used to preserve condiments, pickled vegetables, vinegar drinks, which enhance flavor and extend shelf life. It is used in the sterilization of aquatic meats, etc. In addition to sterilization, natural high-acid vinegar also has the effect of removing fishy smell and preserving. Advantages High-acid vinegar solves the cost and quality problems in the pickling, soaking and fermentation process for the industry. High-acid vinegar locks in moisture and keeps freshness and has a good flavor. It solves the taste problem and the disinfection process problem, and thoroughly disinfects one by one, leaving no bacteria, and the environment is really improved. All preservatives can be replaced, and the existing formula remains unchanged or the amount of chemical preservatives is reduced or replaced, which plays a synergistic role. It solves the problem that the production capacity of high-acid vinegar is expanding rapidly, and the production is 3 to 4 times that of vinegar on the market at the same cost.