Complex pigment for preventing depigmentation of sausage products

A product and sausage technology, applied in food preparation, application, food science, etc., can solve the problems of fading, dark tone, and unrealistic tone, and achieve the effect of wide application range, good permeability, and simple preparation

Active Publication Date: 2010-08-04
北京美添阳光科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the natural monascus red pigment is not stable enough in the presence of heating, light and oxygen, and often fades in varying degrees, which may even seriously affect the sensory quality of the product; There is a certain gap in red
Monascus red pigment in existing products will fade due to exposure to sunlight and light during the shelf life, seriously affecting product quality

Method used

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  • Complex pigment for preventing depigmentation of sausage products
  • Complex pigment for preventing depigmentation of sausage products
  • Complex pigment for preventing depigmentation of sausage products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Embodiment 1: The compound color pigment that prevents the fading of meat sausage products of the present embodiment is prepared from the following raw materials according to its weight ratio:

[0052] Cochineal 15

[0053] Allure Red 30

[0054] Sorghum Red 40

[0055] Peanut Red 15.

[0056] Taking the preparation of 100kg of compound pigments for preventing the fading of meat sausage products as an example, the preparation method is as follows: add cochineal red 15kg, allura red 30kg, sorghum red 40kg and peanut yam 15kg into the mixer, and after mixing, obtain the described Compound pigment to prevent fading of sausage products.

[0057] In this embodiment, the method of using the compound pigment for preventing the fading of meat sausage products in meat sausage products is as follows:

[0058] 1) Remove the congested blood, fascia and other debris on the raw meat (the frozen meat is naturally thawed to a central temperature of about 0 to 4 degrees Celsius);

...

Embodiment 2

[0073]Embodiment 2: the compound color pigment that prevents the fading of sausage products of the present embodiment is prepared from the following raw materials according to its weight ratio:

[0074] Cochineal 25

[0075] Allure Red 30

[0076] Sorghum Red 25

[0077] Peanuts 20.

[0078] The preparation method of the compound color pigment for preventing the fading of meat sausage products in this example and the use method in the meat sausage products are the same as those in Example 1; Monascus red pigment) was placed in a constant temperature and humidity box (Nihon Hashimoto Manufacturing Co., Ltd.) equipped with a 400W mercury lamp, and the L*, a*, and b* values ​​of the light at 0h, 2.5h, 5h, 10h and 20h were measured, respectively. The experimental results show that whether it is observed with the naked eye or measured by the L*, a*, b* values ​​of 0h, 2.5h, 5h, 10h and 20h of illumination, the color of the control intestinal body fades very obviously with the pr...

Embodiment 3

[0079] Embodiment 3 The compound color pigment that prevents the fading of meat sausage products of the present embodiment is prepared from the following raw materials according to its weight ratio:

[0080] Cochineal 30

[0081] Allure Red 25

[0082] Sorghum Red 15

[0083] Peanut Red 30.

[0084] The preparation method of the compound color pigment for preventing the fading of meat sausage products in this example and the use method in the meat sausage products are the same as those in Example 1; Monascus red pigment) was placed in a constant temperature and humidity box (Hashimoto Manufacturing Co., Ltd., Japan) equipped with a 400W mercury lamp for illumination, and the L*, a*, b* values ​​of 0h, 2.5h, 5h, 10h and 20h were measured respectively. The experimental results show that whether it is observed with the naked eye or measured by the L*, a*, b* values ​​of 0h, 2.5h, 5h, 10h and 20h of illumination, the color of the control intestinal body fades very obviously wit...

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Abstract

The invention relates to a complex pigment for preventing the depigmentation of sausage products. The complex pigment for preventing the depigmentation of sausage products is prepared by the following raw material in weight ratio: 10 to 30 of cochineal, 25 to 35 of Allura red, 15 to 50 of sorghum red and 10 to 30 of peanut skin red. The invention develops a novel complex pigment for sausage products, prolonging shelf life of the sausage products on the premise of not increasing cost; the complex pigment has the advantages of good light and heat stability, natural color of products prepared therefrom, good permeability, simple preparation, convenient use, good safety, high efficiency, wide application range and the suitability for processing sausage products under the condition of high, low temperature.

Description

technical field [0001] The invention relates to a food additive, in particular to a compound color pigment for preventing color fading of meat sausage products. Background technique [0002] Consumers' initial judgment of food quality is through the color of the food. For meat products, the attractive red color of cured meat can greatly stimulate customers' desire to buy. Over the years, in domestic and foreign meat products, sodium nitrite has been widely used as a traditional cured meat ingredient-coloring agent. The most obvious effect of sodium nitrite is to react with the myoglobin in the meat, forming the typical bacon red color when heated. In addition, sodium nitrite can inhibit the reproduction of Clostridium botulinum, delay the oxidative rancidity of cured meat and form the unique flavor of cured meat. However, since sodium nitrite is a highly toxic substance and is related to the formation of carcinogens nitrosamines, its usage and residues in meat products ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/275A23L1/314A23L5/43A23L5/47
Inventor 赵颖冯伟李雨林
Owner 北京美添阳光科技有限公司
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