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Method for clearing away nitrite in meat product through ginger extract

A technology of ginger extract and nitrite, applied in the field of food processing, can solve the problems of high health hazard, nitrite toxicity, human body harm, etc., and achieve the effects of increasing flavor, avoiding secondary pollution, and high removal efficiency

Pending Publication Date: 2017-06-30
刘富来
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Nitrite has certain toxicity, and excessive consumption will cause certain harm to the human body
Make a general survey of the processing methods of existing salted and cured products and have following deficiencies: 1. nitrite is widely used in meat product processing such as sausage, sausage as food coloring agent, and it has hair color, inhibits clostridium botulinum The growth of bacilli and the effect of improving flavor; ② Nitrite itself is a substance with strong acute toxicity, and it will be formed when there are secondary amines, tertiary amines, phthalamides and amino acids in an acidic environment (such as in the stomach). N-nitrosamine compounds with strong carcinogenic effect, the residue of nitrite is very harmful to human health
However, there are few reports on the research on the removal method of nitrite in preserved meat products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for removing nitrite in meat products with ginger extract, which is characterized in that the meat products are fully reacted with Vc solution successively, soaked in ginger extract, washed with salt water, and irradiated with ultraviolet light to obtain the method for removing nitrite. For meat products, the specific steps are as follows:

[0023] (1) Reaction with Vc solution

[0024] Prepare clean meat products, place the meat products in a Vc solution with a mass fraction of 0.25% and a temperature of 22°C for 12 minutes, then drain to remove shallow nitrite, and then wash off the residual Vc solution with pure water , purified water can be bottled purified water available in the market or purified water filtered through a water purifier;

[0025] (2) Soak in ginger extract

[0026] A. Preparation of ginger extract: choose fresh ginger as raw material, peel it, wash it, dry it, cut it into slices of any size and thickness, put it in a juice extractor, add...

Embodiment 2

[0034] A method for removing nitrite in meat products with ginger extract, which is characterized in that the meat products are fully reacted with Vc solution successively, soaked in ginger extract, washed with salt water, and irradiated with ultraviolet light to obtain the method for removing nitrite. For meat products, the specific steps are as follows:

[0035] (1) Reaction with Vc solution

[0036] Prepare cleaned meat products, place the meat products in a Vc solution with a mass fraction of 0.35% and a temperature of 25°C for 10 minutes and drain to remove the shallow layer of nitrite, and then wash off the residual Vc solution with pure water , purified water can be bottled purified water available in the market or purified water filtered through a water purifier;

[0037] (2) Soak in ginger extract

[0038] A. Preparation of ginger extract: choose fresh ginger as raw material, peel it, wash it, dry it, cut it into slices of any size and thickness, put it in a juice e...

Embodiment 3

[0046] A method for removing nitrite in meat products with ginger extract, which is characterized in that the meat products are fully reacted with Vc solution successively, soaked in ginger extract, washed with salt water, and irradiated with ultraviolet light to obtain the method for removing nitrite. For meat products, the specific steps are as follows:

[0047] (1) Reaction with Vc solution

[0048]Prepare clean meat products, place the meat products in a Vc solution with a mass fraction of 0.3% and a temperature of 30°C for 10 minutes, then drain to remove shallow nitrite, and then wash off the residual Vc solution with pure water , the purified water can be bottled purified water available in the market or purified water filtered through a water purifier;

[0049] (2) Soak in ginger extract

[0050] A. Preparation of ginger extract: choose fresh ginger as raw material, peel it, wash it, dry it, cut it into slices of any size and thickness, put it in a juice extractor, a...

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PUM

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Abstract

The invention discloses a method for clearing away nitrite in a meat product through a ginger extract. The meat product in which the nitrite is removed can be obtained through the processes of enabling the meat product to fully react with a Vc solution, soaking in the ginger extract, cleaning with a saline solution, performing 365 nm UV light irradiation and the like; the method for clearing away the nitrite in the meat product through the ginger extract is simple and optimal in effect, solves the residue of the nitrite in the current meat product processing process, effectively avoids secondary pollution and reduces safety hazards, thereby having significant social and economic benefits.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for removing nitrite in meat products by using ginger extract, which is a method for removing nitrite in meat products that are safe to eat and enhance flavor. Background technique [0002] Nitrite has certain toxicity, and excessive consumption will cause certain harm to the human body. Make a general survey of the processing methods of existing salted and cured products and have following deficiencies: 1. nitrite is widely used in meat products processing such as sausage, sausage as food coloring agent, and it has hair color, inhibits clostridium botulinum The growth of bacilli and the effect of improving flavor; ②Nitrite itself is a substance with strong acute toxicity, and it will be formed when there are secondary amines, tertiary amines, phthalamides and amino acids in an acidic environment (such as in the stomach). N-nitrosamine compounds with...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L5/30A23L13/40
CPCA23V2002/00A23V2250/21A23V2250/708A23V2250/1614
Inventor 刘富来杜佩纯李婉妮陈雪菁
Owner 刘富来
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