Processing technology for unsmoked nitrite-free cured meat product

Abstract

The invention provides a processing technology for an unsmoked nitrite-free cured meat product. The technology mainly comprises the steps of formulation of raw material standards, optimization of smoke flavor and color enhancing liquid, research on a non-smoking process for traditional Chinese bacon, screening and determination of a substitute for a nitrite, extraction of a plant-origin nitrite and processing of a meat product. The processing technology is characterized in that: (1) formulation of the raw material standards is a step of determining influence of each factor through orthogonal tests and eventually formulating raw material standards for various salted and cured products; (2) optimization of smoke flavor and color enhancing liquid is a step of selecting guaiacol, eugenol, high-salt dilute soy, glutamic acid, glucose, ascorbic acid and the like as a substrate for producing smoke flavor to obtain an optimal formula for the smoke flavor and color enhancing liquid; (3) in screening and determination of the substitute for the nitrite, zinc porphyrin is used as the substitute for the nitrite for processing of the meat product; and (4) extraction of the plant-origin nitrite is a step of selecting and using vegetable with high nitrate content, extracting and refining vegetable juice with high nitrate content and adding the refined vegetable juice into the cured meat product as a color former for processing of the meat product.

Description

technical field [0001] The invention relates to a food production process, in particular discloses a non-smoked and non-nitrate cured bacon product processing process. Background technique [0002] With the improvement of people's living and cultural standards, people have shifted their attention from the quantity of food to the quality of food. Food safety is related to people's health and life safety, to the development of the food industry and the prosperity of the national economy, and has received more and more attention. [0003] Chinese traditional meat products refer to the meat products that have been passed down from generation to generation for more than three thousand years in China for the purpose of facilitating storage, improving flavor, improving palatability, and increasing varieties. Unique and world-famous, it is the crystallization of thousands of years of experience and wisdom in the production of Chinese meat products, and is an important part of China...

AI Technical Summary

Problems solved by technology

This limits the consumption of bacon products and also affects its market competitiveness.