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Method for enhancing color and protecting color of beef ham

A technology for ham and color protection, which is applied in the direction of food ingredients as antioxidants, functions of food ingredients, food ingredients containing oil, etc., can solve the problems of difficult coloring and easy fading, and achieve the effect of preventing and controlling high blood pressure

Inactive Publication Date: 2017-09-05
合肥绿益食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the problem that the current beef ham sausage products are difficult to color and easy to fade, the invention proposes a method for enhancing and protecting the color of beef ham. The beef ham obtained by this method is safe, non-toxic, easy to operate and has remarkable effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Select high-quality green tea, dissolve it in a container according to the weight ratio of tea: water = 1:5, heat it to a boiling state on low heat, and keep boiling for 20 minutes, stirring once every 5 minutes during this period, to obtain tea soup; use gauze to filter the tea soup before use Filtrate with filter paper to obtain a filtrate; evaporate and concentrate the filtrate to 15% of the original volume to obtain a green tea extract.

Embodiment 2

[0021] Select high-quality green tea, dissolve it in a container according to the weight ratio of tea: water = 1:10, heat it to a boiling state on low heat, and keep boiling for 35 minutes. During this period, stir once every 3 minutes to obtain tea soup; use gauze to filter the tea soup Filtrate with filter paper to obtain a filtrate; evaporate and concentrate the filtrate to 7% of the original volume to obtain a green tea extract.

Embodiment 3

[0023] A method for enhancing and protecting the color of beef and ham. The raw meat paste is marinated at 0°C for 48 hours, then a color enhancer and a color protectant are added, and then placed in a vacuum massage machine for breathing massage, and then heated at a vacuum degree of 100Pa. The sterilization process after the enema is: keep the temperature at 90°C for 15 minutes, keep the temperature at 110°C for 10 minutes, keep the temperature at 121°C for 6 minutes, and then quickly cool down to 30°C within 25 minutes.

[0024] The add-on of color-protecting agent is 0.3% of raw material pureed meat weight; The percentage by weight of each component in the color-protecting agent formula is as follows: glutathione 0.5%, the green tea extract 42% of embodiment 1, citric acid 13.5%, Corn Germ Oil 14%, L-Cysteine ​​18%, Rosemary 12%.

[0025] The color enhancer accounts for 0.01% of the weight of raw meat paste. The percentage by weight of each natural pigment component in th...

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PUM

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Abstract

The invention provides a method for enhancing color and protecting color of beef ham. The method for enhancing color and protecting color of the beef ham comprises the following steps of marinating a raw material, namely beef paste, at 0-4 DEG C for 48 hours; adding a color enhancing agent and a color protecting agent; carrying out breathing-type rubbing in a vacuum rubbing machine; carrying out filling so as to prepare sausages at a vacuum degree of 90-120Pa; carrying out sterilization, namely carrying out sterilization at a constant temperature of 90 DEG C for 15 minutes, carrying out sterilization at a constant temperature of 110 DEG C for 10 minutes, carrying out sterilization at a constant temperature of 121 DEG C for 6 minutes, and rapidly cooling the temperature to 30 DEG C for 25 minutes. A formula of the color protecting agent comprises the following ingredients in percentage by weight: 0.5-2% of glutathione, 28-42% of a green tea extract, 13-18% of citric acid, 13-23% of corn germ oil, 15-22% of L-cysteine, and 5-12% of rosemary; and total amount of the ingredients is 100%. The beef ham obtained by the method is safe and non-toxic; and the method is simple in operations and obvious in effects.

Description

technical field [0001] The invention belongs to the technical field of ham sausage processing, and in particular relates to a method for enhancing and protecting the color of beef ham. Background technique [0002] Beef is a food that people all over the world love to eat. It is one of the meat products consumed by Chinese people, second only to pork. Beef has high protein content and low fat content, so it is delicious and popular. reputation. [0003] The problem of easy fading of high-temperature ham sausage products has been a problem for a long time, and it has been plagued by meat production technicians. There are also extensive researches on this at home and abroad, and some achievements have been made. However, in the actual production, transportation, sales and other links In terms of differences, the fading problem of products is still very serious, seriously affecting product quality and consumers' desire to buy. [0004] The sensory indicators of ham sausage pr...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/60A23L5/41A23L5/43A23L5/46A23L33/12
CPCA23L13/428A23L5/41A23L5/43A23L5/46A23L13/42A23L13/43A23L13/65A23L33/12A23V2002/00A23V2200/02A23V2200/044A23V2200/048A23V2200/30A23V2250/032A23V2250/0616A23V2250/18A23V2250/214A23V2250/55
Inventor 谈社涛
Owner 合肥绿益食品有限公司
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