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Processing method of sausages

A processing method and technology of sausages, applied in food ingredients as taste improvers, food science, applications, etc., can solve problems such as hidden dangers of nitrite safety, and achieve delicate and elastic taste, delicious taste, dense and smooth cut surface

Inactive Publication Date: 2017-03-22
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to disclose a sausage processing method, the sausage processed by the method of the present invention solves the safety hazards of nitrite and other problems at the same time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for processing pork sausage, the main operation steps are as follows:

[0029] (1) Raw meat pretreatment

[0030] First remove the tendons and blood clots from the fresh lean pork, wash and drain, then grind the lean pork with a meat grinder with an orifice plate diameter of 3mm. The same equipment grinds the pig fat, and the ground pork Fully mixed with fatty meat according to the mass ratio of 85:15 to obtain minced meat;

[0031] (2) Preparation of minced meat

[0032] a. Weigh 100 minced meat prepared in step (1), 0.5 L-lysine, 0.4 L-cysteine, 0.2 L-ascorbic acid, 1.5 sodium chloride, 0.7 potassium chloride, and monosodium glutamate in the following parts by weight 0.3, white sugar 0.5, allspice powder 0.04, sodium nitrite 0.01, water 10;

[0033] b. In an environment with a temperature of 4°C, the weighed L-lysine, L-cysteine, L-ascorbic acid, sodium chloride, potassium chloride, monosodium glutamate, white sugar, five-spice powder and sodium nitrite M...

Embodiment 2

[0040] A processing method for beef sausage, the main operation steps are as follows:

[0041] (1) Raw meat pretreatment

[0042] First, remove the tendons and blood clots from fresh beef lean meat, wash and drain, then grind the beef with a meat grinder with an orifice plate diameter of 3mm. The fat meat is fully mixed according to the mass ratio of 85:15 to obtain minced meat;

[0043] (2) Preparation of minced meat

[0044] a. Weigh 100 minced meat prepared in step (1), 0.3 L-arginine, 0.5 L-cysteine, 0.4 L-ascorbic acid, 1.7 sodium chloride, 0.5 potassium chloride, and monosodium glutamate in the following parts by weight 0.3, white granulated sugar 0.5, allspice powder 0.04, sodium nitrite 0.01, water 12;

[0045] b. In an environment with a temperature of 4°C, weigh the L-arginine, L-cysteine, L-ascorbic acid, sodium chloride, potassium chloride, monosodium glutamate, white sugar, five-spice powder and sodium nitrite Mix well with water to dissolve, then add to mince...

Embodiment 3

[0052] A kind of duck meat sausage processing method, main operation steps are as follows:

[0053] (1) Raw meat pretreatment

[0054] First remove the tendons and blood clots from fresh duck lean meat, wash and drain, and then grind the duck meat with a meat grinder with an orifice plate diameter of 3mm. The same equipment grinds the pig fat, and the ground Duck meat and fat meat are fully mixed according to the mass ratio of 85:15 to obtain minced meat;

[0055] (2) Preparation of minced meat

[0056] a. Weigh 100 minced meat prepared in step (1), 0.4 L-lysine, 0.5 L-cysteine, 0.3 L-ascorbic acid, 1.5 sodium chloride, 0.7 potassium chloride, and monosodium glutamate in the following parts by weight 0.3, white granulated sugar 0.5, allspice powder 0.04, sodium nitrite 0.01, water 8;

[0057] b. In an environment with a temperature of 4°C, the weighed L-lysine, L-cysteine, L-ascorbic acid, sodium chloride, potassium chloride, monosodium glutamate, white sugar, five-spice po...

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Abstract

The present invention discloses a processing method of sausages. By adding L-arginine, L-lysine, L-cysteine, sodium nitrite and L-ascorbic acid into meat paste according to a certain ratio, the sausages are prepared by pickling, filling and boiling, so that a red value is increased by 10%-17%, a brightness value is increased by 6%-12%. The method plays a role in improving and stabilizing color and luster. A water boiling at 75-80 DEG C prevents myoglobin oxidation and poor color and luster production caused by excessive high temperatures. The method keeps the original tissue structures and nutrients of the meat products, and is line with the development trends of the meat products. Amino acids are combined with sugars to produce flavor substances and improve product flavor. The residual amount of the sodium nitrite is 4.5-10 mg / kg, which is far below the national standard and accepted by the vast number of consumers.

Description

technical field [0001] The invention belongs to the technical field of meat food processing, and in particular relates to a sausage processing method. Background technique [0002] Sausage is a typical cured meat product. An important sensory quality of cured meat products is the color of the finished product, which is one of the quality characteristics of meat products and one of the important reference characteristics used by consumers to judge whether to buy. The color of cured meat products on the market mainly comes from nitrite, but nitrite can react with a variety of amino compounds to produce nitrosamines, which are internationally recognized as strong carcinogens. At present, there are two main ways to reduce nitrate residues. One is to reduce the amount of nitrate added, but it is easy to have a negative impact on color and flavor; the other is to partially replace nitrite by adding natural pigments such as red yeast rice and hemoglobin. But it is easy to cause pr...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40
CPCA23V2002/00A23V2200/16A23V2250/0606A23V2250/063A23V2250/0616A23V2250/1592
Inventor 周存六郑亚东许鹏杨曦党润卿
Owner HEFEI UNIV OF TECH
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