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Preparation method of myrtle essential oil and application of myrtle essential oil in Guangdong sausage

A Cantonese-style sausage and myrtle technology, applied in the directions of essential oils/spice, preservation of meat/fish with chemicals, fat generation, etc. The effect of solving the excessive acid value, reducing the residual amount of nitrite, and inhibiting the increase of the acid value

Inactive Publication Date: 2013-08-21
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, food safety issues have attracted more and more attention from the people. The large amount of nitrite used and high residues in the traditional Cantonese-style sausage meat products industry has greatly damaged Cantonese-style sausages. healthy image, which is not conducive to the development of the sausage industry
[0004] On the other hand, the acid value of Cantonese-style sausage will exceed the acid value required by the national standard after 2 to 3 months of storage at room temperature under vacuum packaging; when the temperature is high, the shelf life of Cantonese-style sausage is shorter
The above phenomenon has limited the sales of Cantonese-style sausages in this region, and can only be produced in autumn and winter. Due to the high temperature in spring and summer, the acid value of sausages rises rapidly, and less production
At present, the industry generally uses methods such as coating sesame oil, vacuum packaging, deoxidizing packaging, and adding antioxidants to preserve the quality of Cantonese-style sausages. These methods can greatly reduce the peroxide value of products, but have little effect on inhibiting the acid value of Cantonese-style sausages. significantly
If direct high-temperature treatment is used to passivate the endogenous lipase and phospholipase in Cantonese-style sausage products, not only will the treatment time be longer, but it will also lead to serious oil production, flavor deterioration, and product color deterioration of the sausage. Water contact, without using Cantonese-style sausage to maintain the special body

Method used

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  • Preparation method of myrtle essential oil and application of myrtle essential oil in Guangdong sausage
  • Preparation method of myrtle essential oil and application of myrtle essential oil in Guangdong sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Pretreatment of myrtle: sun-dried myrtle and crushed to 40 mesh;

[0020] (2) Supercritical extraction of myrtle: 10 MPa, extraction temperature of 45°C, extraction time of 1 h, volume-to-weight ratio of entrainer absolute ethanol to myrtle fruit of 0.5 L / kg to obtain myrtle essential oil . The extraction rate of myrtle essential oil is 2.54%.

[0021] (3) After mixing 70g of myrtle essential oil, 10g of TBHQ and 4kg of koji wine evenly, add 70kg of lean meat, 30kg of fat meat, 12kg of sugar, 3.5kg of salt, 20g of nitrite, and 20kg of water. After mixing evenly, enema, hot air Dry it to get Cantonese-style sausage. Extraction rate of myrtle essential oil = (weight of essential oil - weight of ethanol) / weight of myrtle fruit * 100% (the same below).

Embodiment 2

[0023] (1) Pretreatment of myrtle: fresh myrtle is dried and crushed to 70 mesh;

[0024] (2) Supercritical extraction of myrtle: 20 MPa, extraction temperature of 55°C, extraction time of 2 hours, volume-to-weight ratio of entrainer absolute ethanol to myrtle fruit of 2 L / kg, myrtle essential oil was obtained . The extraction rate of myrtle essential oil is 2.25%.

[0025] (3) After mixing 140g of myrtle essential oil, 10g of TBHQ (tert-butyl hydroquinone) and 4kg of koji wine evenly, add 70kg of lean meat, 30kg of fat meat, 12kg of white sugar, 3.5kg of table salt, 20g of nitrite, water 20kg, mixed evenly, enema, hot air drying, to get Cantonese-style sausage.

Embodiment 3

[0027] After mixing 10g of TBHQ and 4kg of koji wine evenly, add 70kg of lean meat, 30kg of fat meat, 12kg of white sugar, 3.5kg of salt, 20g of nitrite, and 20kg of water.

[0028] Table 1 shows the changes in acid value of Cantonese-style sausages prepared in different ways during storage at 25°C. Table 2 shows the changes of nitrite during the storage of Cantonese-style sausages prepared in different ways at 25 degrees.

[0029] It can be seen from Table 1 that the myrtle essential oil was added in Example 1 and Example 2, and the acid value of Cantonese-style sausage rose slowly during storage. After 90 days of storage, the acid value of Cantonese-style sausage was 3.8 and 3.9 mgKOH / g respectively . In Example 3, myrtle essential oil was not added, and after 30 days of storage, the acid value reached 6.4 mgKOH / g.

[0030] It can be seen from Table 2 that the residual amount of nitrite in Cantonese-style sausage during storage showed a downward trend with the prolongat...

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Abstract

The invention relates to a preparation method of myrtle essential oil and its application in Cantonese-style sausages. The preparation step of the myrtle essential oil is to extract at a temperature of 30-50° C. for 1-2 hours, and add 1-2 ml / g of ethanol as an entrainer. Mixing myrtle essential oil with TBHQ, dissolving it in ethanol, and adding it to Cantonese-style sausage can significantly inhibit the increase of acid value and reduce the residual amount of nitrite in Cantonese-style sausage during storage.

Description

technical field [0001] The invention relates to the deep processing technology of myrtle, in particular to a preparation method of myrtle essential oil and its application in Cantonese-style sausage. Background technique [0002] Cantonese-style sausage belongs to non-fermented meat products and is a typical representative of traditional Chinese meat products. Its products are finely made, tender and mellow, rich in nutrition, bright in color, and easy to eat. It is the best among traditional meat products in my country. Cantonese-style sausage occupies an extremely important position in China's traditional meat products, accounting for 60-70% of China's cured products. It is the largest local sausage product in the national cured products industry. According to statistics from the Guangdong Provincial Bureau of Statistics, there were thousands of formal sausage meat product manufacturers in Guangdong Province in 2007, with an annual output of more than 400,000 tons and an o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/02A23B4/20
Inventor 赵谋明陈文芬崔春张少敏
Owner SOUTH CHINA UNIV OF TECH
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