ISP has been widely accepted by most manufacturers in various combined use methods, especially the chopper method is the most popular, mainly because of its multiple functions and the more flexible manufacturing process. In terms of its application, compare the advantages and disadvantages of the following application methods.
1 Rehydration method: first put the ISP with 4 to 5 times ice water into the chopper and chop at high speed for 1 to 2 minutes, then add lean meat, ice water, polyphosphate and salt to Chop at high speed for 2 minutes to extract salt-soluble meat protein. At this time, the temperature is just controlled at 2～4℃, because this temperature is the most appropriate temperature for salt-soluble protein extraction. After the salt-soluble protein is extracted, add fat and ice. Water, continue to chop and mix for 2 minutes, at this time the temperature should be about 6-8 ℃, this is the most common method.
2) Gel method: first use 4 times water of the ISP, use a chopper to emulsify it at high speed, and then wait for use. Then add it to the lean meat according to the required amount and chop. The other steps are the same as the above-mentioned water-attached method. The gel method can be stored in a refrigerator for later use. Although the separated protein can be stored in the refrigerator for 2 to 3 days, it is prone to rancidity and easy growth of bacteria. It is recommended to use it up as soon as possible.
3) Emulsified oil method: using ISP to produce emulsified oil raw materials, chicken skin, fat fat, butter, soybean oil and pig skin can be used as raw materials. The most important way to make emulsified oil is to use a chopper to add water to the ISP, then add oil, and continue to chop into emulsified oil before use. In the production process of emulsified products, emulsified oil is added after the salt-soluble meat protein is extracted, which is more complicated than the gel method. However, proper processing and addition of emulsified oil can not only reduce product costs, but also increase product fragrance and flexibility.
4) Dry addition method: This method is simple to use. First add the ISP to the lean meat, chop it slightly, add 4 times the water, chop for 1 to 2 minutes, then add polyphosphate, ice water and salt, and continue to chop. Stir for 2min, the procedure is the same as above. However, there is also a method of directly adding dry matter such as ISP and starch to the final chopping. Although this method is convenient, it is not recommended to use this method because the ISP is not fully attached to water and its function is not fully developed. The product will be softer under the same formula, and the water absorption and oil retention will be poor. Therefore, this method is not recommended. . Another example: adding ISP and lean meat together, but without water, this effect can not properly attach water to the ISP, but also affects the extraction of salt-soluble protein, and the manufactured product will be softer. Therefore, the water attachment and addition steps also affect the quality of the final product.
Due to the influence of the performance of the ISP itself, a certain reversible reaction will occur when it encounters salt, which will weaken its emulsification, oil retention and water retention properties. Therefore, no matter what method is used to produce emulsified meat products, in order to maximize the functionality of soy protein isolate, ISP must be completely attached to water.
