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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

Inactive Publication Date: 2008-07-30
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, an ideal substance that can completely replace nitrite has not been found so far. Countries all over the world are now working on measures to reduce nitrite residues in cooking sausages.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Example 1: Nitrite reductase degrades residual nitrite in pork sausage

[0023] 1) Formula of nitrite reductase compound enzyme preparation: Add 400mL of 100nmol / L FAD, 100mL of 100nmol / L NADPH and 400mL of 100nmol / L cytochrome C to each milliliter of nitrite reductase (5000IU / mL), 0.2~0.5mol / L 100 mL of dipotassium hydrogen phosphate in L and 300 mL of potassium dihydrogen phosphate of 0.2 to 0.5 mol / L were used to make a nitrite reductase compound enzyme preparation.

[0024] 2) Raw material processing: After peeling pork and beef, removing connective tissue and residual bone residue, etc., separating the fat and lean meat, the lean meat is ground in a meat grinder to make the tissue structure of the meat reach a certain degree. Destroy, meanwhile cut the fatty meat into small cubes and refrigerate overnight in the refrigerator. Wherein the ratio of each part of the raw meat is the weight ratio pork: pig face fat: dairy beef=56.1:17:17.

[0025] 3) Curing: the proce...

Embodiment 2

[0033] Example 2: Nitrite reductase degrades residual nitrite in frankfurters

[0034] 1) Formula of nitrite reductase compound enzyme preparation: Add 100mL of 200nmol / L FAD, 100mL of 200nmol / L NADPH and 200mL of 200nmol / L cytochrome C to each milliliter of nitrite reductase (4000IU / mL), 0.2~0.5mol / L 70 mL of dipotassium hydrogen phosphate in L and 400 mL of potassium dihydrogen phosphate of 0.2-0.5 mol / L were used to make a nitrite reductase compound enzyme preparation.

[0035] 2) Raw material processing: After the pork is peeled, the connective tissue and residual bone residues are removed, and the fat and lean are separated, the lean meat is ground in a meat grinder to destroy the tissue structure of the meat to a certain extent. At the same time, cut the fatty meat into small cubes and refrigerate overnight in the refrigerator. The weight ratio of each part of the raw meat is

[0036] Pork: fat meat = 43.5: 26.1.

[0037] 3) Curing: Curing the processed raw meat with ...

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PUM

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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.

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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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/025A23L1/317A23L5/30A23L13/60
Inventor 刘萍孙君社郑怀忠马鹏飞
Owner CHINA AGRI UNIV
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