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Natural color-preserving reducing agent for sausage casing

A reducing agent and color-protecting agent technology, applied in the field of pigment protection, can solve problems such as difficult food safety and hidden dangers of chemical substances, and achieve the effect of eliminating peculiar smell, maintaining nutritional level, and less dosage

Inactive Publication Date: 2010-03-17
RUGAO BAXIN CASING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The traditional casing color-protecting reducing agent is a chemical color-protecting reducing agent, and its disadvantages are: chemical substances have potential safety hazards, and it is not easy to ensure food safety

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0009] The rinsed casing enters the color protection reduction program. In this program, the color protection reducing agent used is: the concentration of 40% tea polyphenol: 75%; sodium ascorbate: 10%; D-cysteine : 5%; Citric acid: 10%. In the present invention, the tea polyphenols in the tea polyphenol solution are catechin tea polyphenols in the flavanols.

[0010] In the color protection reduction, after mixing the above-mentioned color protection reducing agent formula, the casing is soaked in it, and inverted, until the casing is maintained in the color protection reducing agent for 10-30 minutes, and then take out the package and serve Finished product.

[0011] The casing treated by the above reducing agent has no potential toxic and side effects of any compound; it has a protective effect on the nutrition in the casing, so that the food can maintain the original color and nutritional level for a long time, and can effectively reduce the smell of the casing itself. taste....

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PUM

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Abstract

The invention discloses a natural color-preserving reducing agent for a sausage casing. The invention is characterized in that the natural color-preserving reducing agent comprises the following formula in percentage by weight: 60-90 percent of tea polyphenol solution with concentration of 40 percent; 5-20 percent of ascorbic sodium salt; 0-10 percent of D-cysteine; and 5-10 percent of citric acid. The invention has the advantages that the natural color-preserving reducing agent adopts the natural tea polyphenol as a main component and has no potential toxic-side effects of synthetics; and catechin plays the role of protecting pigment and vitamins in food, therefore, the sausage casing can keep the original color and nutritional level for a long time, and the odor can be removed.

Description

Technical field [0001] The invention relates to a color protection agent, in particular to a natural color protection agent for casings formed by using natural tea polyphenols as the main material in the food field. Background technique [0002] The traditional casing color protection reducing agent is a chemical color protection reducing agent, and its disadvantage is that chemical substances have potential safety hazards and it is not easy to ensure food safety. Summary of the invention [0003] The main task of the present invention is to provide a natural color-preserving agent for casings, in particular to a natural color-protecting agent for casings that does not damage the nutrition of the casing, can effectively protect the color and has no toxic and side effects. [0004] In order to solve the above technical problems, a natural color retaining agent for casings of the present invention is characterized in that: the color retaining agent is composed of the following formula...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/272A23L5/41
Inventor 顾永军
Owner RUGAO BAXIN CASING
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