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Ham sausage color adding, protecting technique

A ham sausage and craftsmanship technology, applied to color protection, can solve the problems of easy fading and difficult coloring, and achieve the effects of not easy to fade, simple configuration, and improved antioxidant capacity

Inactive Publication Date: 2009-06-17
NANJING YURUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims at the problem that the current high-temperature ham sausage products are difficult to color and easy to fade, and provides a complete set of color-enhancing and color-protecting processes for ham sausage products with the characteristics of no negative impact on product quality, safety and non-toxicity, simple operation, and remarkable effect. And the color enhancer and color protectant used in the process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] After marinating 3 kg of meat paste for 36 hours, take 0.08 grams of carnosine, 3.7 grams of tea polyphenols, 1.7 grams of citric acid, 1.5 grams of phytic acid, 2 grams of L-cysteine, 1 gram of rosemary, red Add 0.18 grams of koji red, 0.24 grams of cochineal red pigment, and 0.18 grams of annatto to the meat. The sterilization cooking temperature and time used after enema under vacuum degree of 100 Pa are 90 ° C for 10 minutes, 110 ° C for 7 minutes, 121 ℃ for 4 minutes and then rapidly cooled to 30 ℃ within 30 minutes. The color and luster of the product made is obviously better than that of the product without using the present invention. After 6 months at normal temperature, the product made with the present invention also shows normal color, which is almost the same as the product just produced, but without using the product of the present invention Product is severely discolored.

Embodiment 2

[0019] After marinating 3 kilograms of meat paste for 36 hours, take 0.1 grams of carnosine, 4 grams of tea polyphenols, 2 grams of citric acid, 1.5 grams of phytic acid, 1.5 grams of L-cysteine, 0.9 grams of rosemary, red Add 0.2 grams of koji red, 0.25 grams of cochineal red pigment, and 0.19 grams of annatto into the meat. The sterilization cooking temperature and time used after enema under a vacuum of 100 Pa are 90°C for 10 minutes, 110°C for 7 minutes, and 121°C. After 4 minutes at ℃, quickly cool down to 30 ℃ within 30 minutes. The color and luster of the product made is obviously better than that of the product without using the present invention. After 6 months at normal temperature, the product made with the present invention also shows normal color, which is almost the same as the product just produced, but without using the product of the present invention Product is severely discolored.

Embodiment 3

[0021] After marinating 100 kg of meat paste for 36 hours, take 3 grams of carnosine, 110 grams of tea polyphenols, 54 grams of citric acid, 48 grams of phytic acid, 55 grams of L-cysteine, 30 grams of rosemary, red Add 1 gram of koji red, 1 gram of cochineal red pigment, and 1 gram of annatto to the meat. The sterilization cooking temperature and time used after the enema under a vacuum of 100 Pa are 90°C for 10 minutes, 110°C for 8 minutes, and 121°C for 4 After 30 minutes, rapidly cool down to 30°C within 30 minutes. The color and luster of the product made is obviously better than that of the product without using the present invention. After 6 months at normal temperature, the product made with the present invention also shows normal color, which is almost the same as the product just produced, but without using the product of the present invention Product is severely discolored.

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PUM

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Abstract

The invention discloses a hyperchromic and color fixing process of a high-temperature ham and proposes the using toner and color fixative recipe. The color fixative is comosed of carnosine, TP, citric acid, phytic acid, rosemary, L-cysteine; the toner is composed of Monascus red, cochineal red, and annatto. The disclosed hyperchromic and color fixing process of ham includes: still salting for 36 hours in a cold storage with temperature of 0-4 DEG C, and then adding the toner and color fixative for emulsifying, clystering in a stuffer with the vacuum degree of 100Pa. The used sterilizing cooking temperature and time is constant temperature at 90 DEG C for 10 minutes, constant temperature at 110 DEG C temperature 7 minutes, constant temperature at 121 DEG C for 4 minutes, and then quickly cooling to 30 DEG C within 30 minutes. The technology has obvious effect, convenient use, good thermal stability, a wide range of applications and the like features.

Description

technical field [0001] The invention relates to a technology for color enhancement and color protection of high-temperature ham sausage products, in particular to a food-safe and natural technical solution that can be used for color enhancement, color protection and color fading prevention of ham sausage products. Background technique [0002] The problem of easy fading of high-temperature ham sausage products has been a problem for a long time, and it has been plagued by meat production technicians. There are also extensive researches on this at home and abroad, and some achievements have been made. However, in the actual production, transportation, sales and other links In terms of differences, the fading problem of products is still very serious, seriously affecting product quality and consumers' desire to buy. [0003] The sensory indicators of ham sausage products include color, appearance shape, and tissue form. Among them, the color of the product is an important sens...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/27A23L1/272A23L1/275A23B4/005A23L5/43
Inventor 周辉徐宝才李世保
Owner NANJING YURUN FOOD
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