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A technology for nitrite and meat processing, which is applied in the field of meat processing to replace nitrite, can solve problems such as hidden dangers of food safety, and achieve the effects of enhancing fresh taste, obvious effect, and tenderizing meat quality.
Inactive Publication Date: 2016-11-09
邯郸市锦园食品有限公司
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Problems solved by technology
[0011] The above-mentioned hazards, as well as the abuse and private use of unscrupulous merchants, seriously restrict the development of meat p
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Embodiment 1
[0050] Nitrite substitutes are in parts by weight, including 4 parts of Monascus Red, 0.7 parts of Beetroot Red, 4 parts of Potassium Sorbate, 2 parts of D-Sodium Erythorbate, 1.5 parts of Nisin, 9 parts of Sodium Lactate, Nata 1 part of mycin, 5 parts of natural vitamin E, 1 part of rosemary extract, 0.5 parts of sage essential oil, 1 part of tea polyphenols, 15 parts of L-sodium glutamate, 5'-taste nucleotide disodium 0.5 parts, yeast extract 40 parts, sodium tripolyphosphate 4 parts, ethyl maltol 0.5 parts.
Embodiment 2
[0052] The nitrite substitutes are in parts by weight, including 5 parts of Monascus Red, 1.3 parts of Beetroot Red, 6 parts of Potassium Sorbate, 3 parts of D-Sodium Erythorbate, 2.5 parts of Nisin, 11 parts of Sodium Lactate, Nata 2 parts of mycin, 6 parts of natural vitamin E, 2 parts of rosemary extract, 1.5 parts of sage essential oil, 2 parts of tea polyphenols, 16 parts of L-sodium glutamate, disodium 5′-flavored nucleotide 1.5 parts, yeast extract 43 parts, sodium tripolyphosphate 5 parts, ethyl maltol 1.5 parts.
Embodiment 3
[0054] The nitrite substitutes are in parts by weight, including 4.5 parts of Monascus Red, 0.9 parts of Beetroot Red, 5 parts of Potassium Sorbate, 2.5 parts of D-Sodium Erythorbate, 2 parts of Nisin, 10 parts of Sodium Lactate, Nata 1.5 parts of mycin, 5.5 parts of natural vitamin E, 1.5 parts of rosemary extract, 1 part of sage essential oil, 1.5 parts of tea polyphenols, 15.5 parts of L-sodium glutamate, 5'-flavored nucleotides 1 part of disodium, 41 parts of yeast extract, 4.5 parts of sodium tripolyphosphate, 1 part of ethyl maltol.
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Abstract
The invention discloses a nitrite-substituted meat processing method, and belongs to the technical field of food processing. The nitrite-substituted meat processing method comprises the following steps: selecting raw materials, carrying out pickling treatment and processing a meat product, so that the final products of the meat product are prepared; and the nitrite is substituted by a nitrite substitute during the step of carrying out pickling treatment. The nitrite substitute comprises the following components in parts by weight: 4-5 parts of monascorubin, 0.7-1.3 parts of betanin, 4-6 parts of potassium sorbate, 2-3 parts of D-sodium isoascorbate, 1.5-2.5 parts of nisin, 9-11 parts of sodium lactate, 1-2 parts of natamycin, 5-6 parts of natural vitamin E, 1-2 parts of a rosemary extract, 0.5-1.5 parts of sage essential oil, 1-2 parts of tea polyphenols, 15-16 parts of L-sodium glutamate, 0.5-1.5 parts of flavoring 5'-disodium ribonucleotide, 40-43 parts of a yeast extract, 4-5 parts of sodium tripolyphosphate and 0.5-1.5 parts of ethyl maltol. The nitrite-substituted meat processing method disclosed by the invention is simple, easy to operate and free of nitrite addition; and the prepared meat products are very good in qualities, color, luster and taste.
Description
technical field [0001] The invention belongs to the technical field of food, relates to a meat processing method, in particular to a meat processing method replacing nitrite. The processing method of the invention is simple, easy to operate, does not add nitrite, and the quality, color and taste of the processed meat products are excellent. Background technique [0002] When meat products are processed, they must go through the process of raw meat pickling. When raw meat is pickled, salt will accelerate the oxidation of myoglobin Mb and hemoglobin Hb in the meat to form metmyoglobin MetMb and methemoglobin MetHb, making the meat lose its original The natural color of cured meat becomes gray-red and gray-brown, which can easily make people feel spoiled for cured meat products, thus affecting its sensory quality. The addition of nitrites produces a unique, stable curing color in meat. The principle is: nitrite forms nitrous acid under slightly acidic conditions, and nitrous ...
Claims
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Application Information
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