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Sausage containing nitrite blocking agent and preparation method thereof

A nitrite and blocking agent technology, applied in the field of food processing, can solve the problems of poor taste of fat meat, lack of garlic, and limited consumption of patients with hyperlipidemia, and achieve good color, reduced production, and good taste Effect

Inactive Publication Date: 2011-11-02
周仕明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the price of garlic fluctuates greatly, which has become a factor restricting the production cost of sausages
Currently, there are no substitutes for garlic
[0004] In addition, although sausage is delicious, it is restricted when eating by patients with hyperlipidemia.
If the proportion of fat used in the preparation process is reduced, the taste will deteriorate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1 seasoning

[0026] Recipe 1: Grind 2000g of fresh pork lean meat and fat meat separately, mix according to the ratio of lean meat: fat meat 7:3, add 35 grams of salt, 45 grams of white wine, 8 grams of monosodium glutamate, and 40 grams of white sugar as auxiliary materials per kilogram of pork After mixing evenly, marinate for 6 hours; stir 6g of bitter gourd into bitter gourd puree and mix it with 20g of propolis and 1.2g of auxiliary materials. The auxiliary materials are 1.0g of Pu'er tea powder and 0.2g of cumin powder. marked.

[0027] Formula 2: Compared with formula 1 in Example 1, the only difference is the lack of Pu'er tea powder, which is indicated by "II".

[0028] Formula 3: Compared with formula 1 in Example 1, the only difference is the absence of bitter gourd, which is marked with "Ⅲ".

[0029] 2 Preparation method

[0030] Put the obtained fresh sausage into a smoker at 30°C to smoke and bake. The smoked material is cypress branches, so that 15% o...

Embodiment 2

[0042] 1 seasoning

[0043] Recipe 4: Grind 1000g of fresh pork lean meat and fat meat separately, mix according to the ratio of lean meat: fat meat 8:2, add 35 grams of salt, 45 grams of white wine, 8 grams of monosodium glutamate, and 40 grams of sugar for each kilogram of pork. After mixing evenly, marinate for 8 hours; stir 200 g of bitter gourd into bitter gourd mud and mix it with 3 g of propolis and 10 g of auxiliary materials. The auxiliary materials are 7 g of black tea powder and 0.45 g of cumin powder, 1 g of pepper, 1.55 g of star anise, Marked with "IV".

[0044] 2 Preparation method

[0045] Put the obtained fresh sausage at 60°C to volatilize 30% of the water, and hang it in the air for 10 days at 2-3°C to obtain a sausage containing a nitrite blocking agent.

[0046] 3 Effect evaluation

[0047] A detection of nitrite

[0048] Take "IV" as a sample, crush it, take 20g, add deionized water and use a volumetric flask to make up the volume, soak overnight, cen...

Embodiment 3

[0052] 1 seasoning

[0053] Recipe 5: Grind 1000g of fresh pork lean meat and fat meat separately, mix according to the ratio of lean meat: fat meat 8:2, add 35 grams of salt, 45 grams of white wine, 8 grams of monosodium glutamate, and 40 grams of sugar for each kilogram of pork. After mixing evenly, marinate for 8 hours; stir 10g of bitter gourd into bitter gourd puree and mix with 10g of propolis and 20g of auxiliary materials. It is mixed and crushed according to the weight ratio of 2:1:1:0.5:0.3:0.1:0.1:0.2, marked with "Ⅴ".

[0054] Formula 6: The only difference from "Ⅴ" is that it lacks propolis, and it is marked with "Ⅵ".

[0055] 2 Preparation method

[0056] Put the obtained fresh sausage into a smoker at 45°C to smoke and bake. The smoked material is cypress branches, so that 40% of the water is evaporated, and hang it in the air at 2-3°C for 10 days to obtain a sausage containing a nitrite blocking agent.

[0057] 3 effect comparison

[0058] A comparison of p...

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PUM

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Abstract

The invention belongs to the field of food processing, and particularly relates to a sausage and a processing method thereof. The sausage contains Allium macrostemon Bunge which accounts for 0.3-20 wt% of the sausage. The preparation method comprises the following steps: mincing fresh meat according to the formula amount, pickling with seasonings, and evenly mixing with Allium macrostemon Bunge and auxiliary materials, wherein the weight ratio of Allium macrostemon Bunge to auxiliary materials is (0.5-5):1, and the auxiliary materials contain black tea or Pu-Erh tea which accounts for 30-70 wt% of the auxiliary materials; and filling the fresh sausage, and volatilizing 15-40% of water. The sausage has the advantages of good mouthfeel and favorable color, and is applicable to patients with overhigh blood fat; by replacing the spice garlic with Allium macrostemon Bunge, the sausage has an intense garlic flavor; a proper amount of Allium macrostemon Bunge can obviously lower the generation amount of nitrites in the subsequent processing on the premise of ensuring the sausage mouthfeel; and in the sausage boiling process, the Allium macrostemon Bunge mixed in the sausage eliminates the slow release and timed release of effective constituents of nitrites, thereby thoroughly eliminating nitrites.

Description

technical field [0001] This field belongs to the field of food processing, in particular to sausage and its processing method. Background technique [0002] Sausage has a history of more than a thousand years in our country and is one of the favorite foods of the Chinese people, but the nitrite in sausage makes people turn pale when they talk about it. Nitrite is a carcinogen. Our country stipulates that the content of nitrite in sausage shall not exceed 23mg / kg, and developed countries are more strict. However, in the process of sausage preparation, in order to pursue a good taste, many businesses ignore the problem of excessive nitrite and increase the taste and color of sausage at the expense of health. [0003] Among the spices and seasonings, garlic is a commonly used spice and flavor enhancer, especially in the preparation of Sichuan cuisine (such as Sichuan-style sausage). However, the price of garlic fluctuates greatly, which has become a factor restricting the pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/317A23L1/221A23L1/275A23L13/40A23L13/60A23L27/10
Inventor 李红
Owner 周仕明
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