Nitrite reductase compound enzyme preparation and method of using the same to degrade nitrite in sausage

A compound enzyme preparation and nitrite technology, applied in the field of nitrite reductase compound enzyme preparation and its degradation of nitrite in sausage, to achieve the effect of simple operation and direct poisoning
CN101228928AInactive Publication Date: 2008-07-30CHINA AGRI UNIV

Patent Information

Authority / Receiving Office
CN ยท China
Patent Type
Applications(China)
Current Assignee / Owner
CHINA AGRI UNIV
Publication Date
2008-07-30
Estimated Expiration
Not applicable ยท inactive patent
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Abstract

The invention belongs to the technology field of application of bio-enzyme preparation and food safety, which relates to the method for nitrite reductase compound enzyme preparation and the function of reducing the nitrite in the sausage, which is about nitrite reductase compound enzyme preparation being applied to reduce the nitrite in food. The nitrite reductase compound enzyme preparation is made by putting FAD of 100 to 400ml, NADPH of 100 to 300ml, cytochrome C of 200 to 400ml and compound phosphate into every liter of nitrite reductase compound enzyme preparation. Putting the nitrite reductase compound enzyme preparation and the flavoring into the cut and mixed meat to continue wring the meat well. The invention can effectively reduce the content of nitrite in the cooked sausage. The invention conducts enzyme reaction without changing the process of sausage cooking, thus effectively reducing the nitrite content in the sausage and realizing low residue or even no residue. The operation is very easy.
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Description

technical field

[0001] The invention belongs to the technical field of biological enzyme preparation and food safety, and relates to a nitrite reductase compound enzyme preparation applied to degrade nitrite in food and a method for degrading nitrite in sausage. Background technique

[0002] As a food additive allowed by the National Food Sanitation Law, nitrite is widely used in cooking sausage processing. It reacts with myoglobin to produce nitrosomyoglobin, which is pink in color, giving the cooked sausage an attractive color, that is, color development; at the same time, it can inhibit the reproduction of microorganisms, especially the inhibition of Clostridium botulinum Propagation, this bacterium can produce botulinum toxin, cause food poisoning, that is, antiseptic effect; it can also make cooked sausages elastic, taste good, eliminate the peculiar smell of raw meat, and improve product quality.

[0003] However, nitrite is also a recognized carcinogen, which has gre...

Claims

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