Sauced stewed product processing method capable of reducing nitrite content

A technology of sauce and brine products and processing technology, applied in the field of food processing, can solve the problems of poor flavor and taste, difficult color development of sauce brine products, etc., and achieve the effect of reducing the nitrite content

Inactive Publication Date: 2013-01-16
XIANBALI GROUP
View PDF5 Cites 13 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, nitrite is a highly toxic substance in food additives, too much food using nitrite will seriously affect people's health
Therefore, it is undoubtedly the best choice

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A processing technology of sauce and stewed products for reducing the content of nitrite includes the following steps:

[0029] (1) The raw materials are thawed; soak them in clean natural water until the ice cubes of the raw materials are completely dissolved to obtain the materials to be processed;

[0030] (2) Pickling; using ozone generation technology and ultraviolet light to control the total number of colonies in the environment within 1000cfu / g, using lactic acid bacteria fermentation broth equal to the weight of the material to season the product under the preset fixed temperature and time conditions Pickled and fermented to taste, and at the same time add nisin 70ppm to cooperate with lactic acid bacteria fermentation;

[0031] (3) Sauce bittern: Use natural spices with a weight content of 0.2%, a superimposed antibacterial agent with a weight content of 0.3‰, an antioxidant with a weight content of 0.5‰, and a flavoring substance with a weight content of 2‰ for the ...

Embodiment 2

[0036] A processing technology of sauce and stewed products for reducing the content of nitrite includes the following steps:

[0037] (1) The raw materials are thawed; soak them in clean natural water until the ice cubes of the raw materials are completely dissolved to obtain the materials to be processed;

[0038] (2) Pickling; using ozone generation technology and ultraviolet light to control the total number of colonies in the environment within 1000cfu / g, using lactic acid bacteria fermentation broth equal to the weight of the material to season the product under the preset fixed temperature and time conditions Pickled and fermented to taste, and add nisin 90ppm at the same time to cooperate with lactic acid bacteria fermentation;

[0039] (3) Soy sauce; using natural spices with a weight content of 0.25%, a superimposed antibacterial agent with a weight content of 0.5‰, an antioxidant with a weight content of 1.5‰, a flavoring substance with a weight content of 3‰ and a weight ...

Embodiment 3

[0044] A processing technology of sauce and stewed products for reducing the content of nitrite includes the following steps:

[0045] (1) The raw materials are thawed; soak them in clean natural water until the ice cubes of the raw materials are completely dissolved to obtain the materials to be processed;

[0046] (2) Pickling; using ozone generation technology and ultraviolet light to control the total number of colonies in the environment within 1000cfu / g, using lactic acid bacteria fermentation broth equal to the weight of the material to season the product under the preset fixed temperature and time conditions Pickled and fermented to taste, and at the same time add nisin 80ppm to cooperate with lactic acid bacteria fermentation;

[0047] (3) Sauce bittern; use 0.3% by weight natural spices, 0.4‰ by weight superimposed antibacterial agent, 1‰ by weight antioxidant, 2.5‰ by weight flavoring substance and 1% by weight The coloring agent is used in the sauce; the natural spices i...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a sauced stewed product processing method capable of reducing nitrite content, comprising the steps of (1) thawing raw materials, (2) sousing, (3) saucing, (4) drying, (5) vacuum packaging, and (6) sterilization at high temperature. The sauced stewed product processing method capable of reducing the nitrite content provided by the invention realizes the reduction of the nitrite content in the sauced stewed product or that no nitrite is used through lactobacillus fermentation technology, meat product salt content reduction technology, and color, temperature and flavor control technology. The method provided by the invention is also capable of comprehensively controlling the color of the product through proportioning of a colorant and the like, thereby achieving the effect the same as that of color development of the nitrite.

Description

Technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing technology of sauce stewed products with reduced nitrite content. Background technique [0002] It has become a traditional habit to use nitrite as a coloring agent in the production and processing of marinated products. It can not only keep meat products a good bright red, but also inhibit the growth of microorganisms, and has antioxidant effects, which can effectively delay pickling. The meat spoils and improves the flavor of the meat. However, nitrite is a highly toxic substance in food additives. Excessive use of nitrite in foods will seriously affect people's health. Therefore, reducing or not using nitrite at all is undoubtedly the best choice, but this will lead to problems such as difficulty in color development and poor flavor and mouthfeel of sauced products. Summary of the invention [0003] In view of the above-mentioned shortcomings of the prior ar...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/272A23L1/31A23L1/314A23L5/41A23L13/00A23L13/40
Inventor 冯振业曹晋华
Owner XIANBALI GROUP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap