Method used for improving colour and lustre of Shanghai flavor red sausage with composite poultry blood extract

Abstract

The invention discloses a method used for improving the colour and lustre of Shanghai flavor red sausage with a composite poultry blood extract. According to the method, tomato powder is added into a formula; oxidation resistance and colour generation effect are achieved; tomato is taken as a pigment additive to replace lycopene, possesses excellent stability, and can be used for replacing nitrites in red sausage; after stuffing material chopping stirring, vacuum kneading is used for replacing conventional standing preserving, so that processing time is shortened, growth and breeding of microorganisms are inhibited at the same time, the mouthfeel and texture are improved, meat texture is maintained, and product yield is increased; hemoglobin is extracted from healthy fresh poultry blood, and is prepared into a coloring solution for coloring of natural sausage casing, color generation effect is excellent, stability is excellent, and the coloring solution can be used for replacing nitrites; and at last, a layer of anti-oxidant and antiseptic substances is formed on the surface of red sausage via roast smoking, so that fading is not caused, excellent color and luster are maintained, appetite is improved, and delicious smoking flavor is achieved.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a method for improving the color of Shanghai-flavored red sausage by using compound poultry blood to extract components. Background technique [0002] Shanghai-style red sausage is a Western-style low-temperature product. It is an enema product that is stored and circulated under refrigeration (0-4°C). This type of product ensures the color, aroma, and taste of the food to a large extent, and the loss of nutrients is minimal. Therefore, the flavor is good and the nutrition is rich. Most of these products are filled with natural casings or artificial casings, and are vacuum-packed in high-barrier bags. The shelf life is within 3 months. The characteristic of Shanghai-style red sausage is that the casing is red and has a unique flavor. In order to make the product more ideal cherry red, enhance anti-corrosion, prolong the shelf life, and endow the product with a uni...

AI Technical Summary

Problems solved by technology

In the prior art, ferric citrate, ferric gluconate, etc. are used to replace nitrite, but the effects of these substances in terms of color development, flavor, and antisepsis are still unsatisfactory