Nitrite-free Chinese-style sausage and production method

A technology of Chinese sausage and production method, applied in food preparation, application, food science and other directions, can solve problems such as restricting the development of Chinese sausage

Inactive Publication Date: 2012-02-15
湖南唐人神肉制品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This also limits the development of Chinese sausage to a certain extent

Method used

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Embodiment Construction

[0022] A method for making nitrate-free Chinese-style sausage, which includes selection and pretreatment of raw meat, marinating with seasoning, enema and thread binding, putting on the bar and baking, cooling and packing into storage, characterized in that: Selection and pretreatment of raw meat, raw meat includes lean meat and spine fat; 100 parts of raw meat after selection and pretreatment, wherein the weight ratio of lean meat and spine fat is 80:20, and The selection and pretreatment of raw meat are as follows:

[0023] Lean meat adopts fresh leg meat that has passed the health and quarantine inspection, that is, fresh leg meat removes fascia, bone, blood film, blood stasis and dry meat as lean meat. After being minced in the meat grinder, it is ready for use;

[0024] The spine fat is cut into 5×5×5mm after passing the health and quarantine inspection. 3 Fat ding, and the fat ding is rinsed with hot water at 90-95°C for 2-4 minutes, then rinsed with cold water for 3-5...

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Abstract

The invention relates to a nitrite-free Chinese-style sausage and a production process. The production process comprises the steps of selecting and preprocessing raw meat, mixing materials and salting, filling and bundling sausages, putting the sausages on a bar, putting the sausages in an oven, baking the sausages, cooling, packaging and warehousing, thereby obtaining the nitrite-free Chinese-style sausage. By using monascus color, tert-butylhydroquinone, sodium erythorbate, nisin and sodium diacetate to substitute for nitrite and nitrate and by adjusting the original material mixing and salting and baking process, effects of colorizing, anti-oxidation and anticorrosion are taken in the nitrite-free Chinese-style sausage, and the nutrient, delicious and healthy nitrite-free Chinese-style sausage is produced. According to physical and chemical inspection, the results show that the sausage does not contain residual nitride, the color and the flavor of the nitride-free sausage are superior to the color and the flavor of a nitride-containing sausage and the color of the nitride-free sausage is not changed after the nitride-free sausage is stored for one month in a incubator at 37 DEG C.

Description

technical field [0001] The invention relates to a nitrate-free Chinese sausage and a preparation method thereof, which belong to the processing technology of traditional meat products. Background technique [0002] Nitrite and (or) potassium nitrate are added in the production and curing of traditional Chinese sausages to achieve the purpose of color development, antisepsis and anti-oxidation. This also leads to a certain amount of nitrite residues in the finished sausage. Due to the action of nitrite and human blood, methemoglobin is formed, so that the blood loses its oxygen-carrying function, causing hypoxia and poisoning. In mild cases, dizziness, palpitations, vomiting, and blue lips; in severe cases, confusion, convulsions, and shortness of breath. Untimely rescue can be life-threatening. Not only that, nitrite reacts with secondary amines inside and outside the human body to form nitrosamines. When it reaches a certain dose in the human body, it is carcinogenic, ter...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L1/318A23L13/60A23L13/40A23L13/70
Inventor 陈文辉宋忠祥宁鹏
Owner 湖南唐人神肉制品有限公司
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