Smoked meat product surface coloring method

A meat product and smoking furnace technology, applied in food preparation, application, food science and other directions, can solve the problems of excessive benzoyl, long smoking time, smoked color and uneven taste of meat products, and achieve a balanced taste. , uniform color, cost-saving effect

Inactive Publication Date: 2011-10-05
HENAN ZHONGPIN FOOD IND
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

However, because the smoking time is long and the degree of smoking is not easy to control, it is easy to cause the smoked color and taste of meat products to be uneven, and b

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0017] For the present invention is carried out better description enumerates embodiment as follows:

[0018] First fill the meat products, then put the sausage into the pre-prepared pigment solution and soak for 2 minutes. The pigment solution is composed of the following components, each component is calculated by weight percentage: carmine: 0.002% ~ 0.0024%; D- Sodium erythorbate: 0.2% to 0.3%, sorghum red: 0.1% to 0.15%, and the balance is water. Then enter the smoker for smoking, and stay in the smoker for ≤30 minutes. The smoked meat products processed by this process have uniform color and balanced taste, which improves the quality of smoked meat products and can be stored for a long time. The taste and appearance remain unchanged for 2 to 3 months, which not only saves costs for manufacturers but also Deeply loved by consumers.

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Abstract

The invention discloses a meat product surface coloring technology, relates to a smoked meat product surface coloring method, and belongs to the technical field of meat product processing. The method comprises the following steps of: filling a meat product, soaking a sausage into prepared pigment solution, smoking in a smoking oven, and staying for less than or equal to 30 minutes in the smoking oven, wherein the pigment solution consists of the following components in percentage by weight: 0.002 to 0.0024 percent of cochineal, 0.2 to 0.3 percent of D-sodium erythorbate, 0.1 to 0.15 percent of sorghum pigment and the balance of water. The smoked meat product treated by using the process has uniform luster and balanced taste, the quality of the smoked meat product is improved, the smoked meat product can be preserved for long time, the taste and the appearance of the smoked meat product are not changed in 2 to 3 months, the cost is saved for manufacturers, and the smoked meat product is well received by customers.

Description

technical field [0001] The invention relates to a technology for coloring the surface of meat products, in particular to a method for coloring the surface of smoked meat products, which belongs to the technical field of meat product processing. Background technique [0002] Traditional smoked meat products refer to meat products that are processed from raw meat after marinating (some also need to be cooked), dried, smoked with an open flame, and smoked. Since the smoke contains many organic compounds, they are attached to the meat products, giving the products special color, aroma and taste. However, because the smoking time is long and the degree of smoking is not easy to control, it is easy to cause the smoked color and taste of meat products to be uneven, and benzo(a)pyrene is easy to exceed the standard, and the product quality is not easy to control. And the fragrance and color of the product are not easy to preserve for a long time. Contents of the invention [000...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/272A23L1/275A23L5/41A23L13/40
Inventor 郭耿锐罗志良张建林杜利英
Owner HENAN ZHONGPIN FOOD IND
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