Method for reducing generation of nitrite in dry salted and smoked product

A technology for nitrite and wax products, which is applied in the field of reducing the production of nitrite in smoked wax products. It can solve the problems of exceeding the standard and affecting the health of the body, and achieve the effect of improving quality, inhibiting the growth of bacteria, and inhibiting the growth of bacteria.

Inactive Publication Date: 2011-08-24
陆超
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  • Abstract
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Problems solved by technology

However, the nitrite in wax products processed by traditional crafts often exceeds the standard, which affects people's health after eating.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0016] A method for reducing the production of nitrite in smoked and waxed products is carried out according to the following process:

[0017] Meat blank→singeing→cleaning→cutting into strips→marinating step by step (dry-curing first, then wine-washing and marinating)→refrigerated treatment→quick smoking→in the refrigerator or freezer or cold storage at 0°C to -18°C Store frozen.

[0018] The step-by-step marinating and refrigerated treatment is: first rub the cured seasoning on the meat strips and marinate for 18 hours, then wash the above-mentioned dry-cured meat strips with 50° rice wine, and then wash the meat strips with wine. Then put it in the container to marinate for 12 hours. Used seasoning is made up of table salt, white sugar, and its consumption is determined according to people's taste, and during winter, the weight ratio of meat and seasoning is: meat: salt: white sugar=50:0.95:0.2; During summer, the weight ratio of meat and seasoning is : meat: salt: white ...

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PUM

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Abstract

The invention discloses a method for reducing generation of nitrite in a dry salted and smoked product. In the method, stepwise salting refrigeration treatment, instant smoking and salting, and freezing storage of the salted product are combined. The method has the advantages that: (1) in the salting process, nitrate or nitrite are not added; (2) in the processing process, curing treatment is carried out at high temperature, bacteria can be inhibited from growing, and the generation of nitrite is reduced; (3) the stepwise salting refrigeration treatment can inhibit the bacteria from growing and reduce the generation of the nitrite; and (4) the freezing storage time is long, and the dry salted and smoked product with low nitrite content can be eaten anywhere at all seasons.

Description

technical field [0001] The invention relates to smoked wax products, in particular to a method for reducing the generation of nitrite in smoked wax products. Background technique [0002] Smoked cured products are a kind of food that Chinese people like to eat. Smoked sausage, Hunan bacon, and smoked salted duck have long been famous at home and abroad. In order to improve the shelf life and commodity value of cured products, many manufacturers will add appropriate amount of nitrate to them. That is, nitrate or nitrite, because nitrite has the dual functions of antisepsis and color development; and improper processing and storage of wax products are also prone to produce nitrite. Nitrite combines with protein breakdown products in food to form nitrosamines, which are carcinogens. However, the nitrite in wax products processed by traditional crafts often exceeds the standard, which affects people's health after eating. Contents of the invention [0003] The object of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L13/70
Inventor 陆超
Owner 陆超
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