Green composite additive agent for sauced beef

Abstract

The invention relates to a green composite additive for sauced beef, which is characterized in that the green composite additive is prepared by a composite curing agent and a composite spraying agent, wherein the composite curing agent contains 0.6 to 1.2 weight portions of celery powder, 0 to 0.4 weight portion of spinach powder, 0.08 to 0.15 weight portion of nitrate reducing bacteria and 0.08 to 0.015 weight portion of abnormal VC sodium; and the composite spraying agent contains 0.05 to 0.15 percent of tea polyphenol and 0.7 to 2 percent of sodium lactate aqueous solution. The composite additive is nutritious, healthy and widely applied, and not only can be applied to the sauced beef but also can be applied to meat products such as smoked sausages, smoked hams, fermented sausages, andso on. Moreover, the green composite additive accords with the requirements of consumers on safe and green foodstuffs, has larger realistic meaning in industrial production, provides a novel concept for production of the green meat products, and simultaneously creates good economic benefit for enterprises.

Description

technical field [0001] The invention belongs to the field of food, and relates to a green compound additive for sauced beef without chemical nitrite and nitrate. Background technique [0002] Beef is the second largest meat product in China, second only to pork. Beef has high protein content and low fat content, so it tastes delicious and is loved by people. It enjoys the reputation of "the favorite of meat". Nutritionists have found that the protein content in beef is as high as 20%, and it is also rich in calcium, iron, phosphorus, vitamin B, etc. The nutrients are easily absorbed by the body, which is very beneficial for nourishing the spleen and stomach, strengthening muscles and bones, and quickly recovering physical strength . [0003] China has long been a tradition of eating beef, and sauced beef is one of the important delicacies, which is deeply loved by people in the north and south. However, most of the production of Chinese-style sauced beef is processed by wor...

AI Technical Summary

Problems solved by technology

[0005] Sodium nitrite has so many functions, so it has a long history of use in meat products, but an important defect of nitrite is that it has a certain relationship with cancer, and nitrous is easily converted into nitrosamines , and nitrosamines are strong carcinogens

Therefore, the meat industry continues to study the substitutes for nitrous. Some people have studied the compound addition of DNFH (dinitrosohemochromin), tripolyphosphate, potassium sorbate, TBHQ, etc. to meat products, and some people have studied The technology of soaking in NO liquid, and the method of pickling with egg yolk powder have also been mentioned, but these technologies have certain immaturity and high cost. Bacillus and other aspects have certain defects and are not suitable for industrial production

Has not yet found an effective substance that can replace nitrite

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