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A method for reducing nitrite content in sausage

A technology of nitrite and content, applied in food science and other directions, can solve problems such as restricting the development of Chinese sausages, and achieve the effects of soft flavor, low production cost, and simple and easy method.

Active Publication Date: 2021-07-20
LINYI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of sausage preparation, in order to pursue a good taste, many businesses ignore the problem of excessive nitrite and increase the taste and color of sausage at the expense of health
This also limits the development of Chinese sausage to a certain extent

Method used

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  • A method for reducing nitrite content in sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for reducing the content of nitrite in sausage is obtained by the following method:

[0020] 1) Cut fresh meat into 2cm*2cm*2cm to get diced meat;

[0021] 2) Mix the pretreatment material and water evenly according to the weight ratio of 1:18 to obtain the pretreatment liquid;

[0022] 3) Put the diced meat in the soaking solution, soak for 4 hours at 25°C, remove and control the water to get the pretreated diced meat;

[0023] 4) Mix 100 parts of pretreated diced meat, 3 parts of table salt, 0.1 part of sodium nitrite, 1.0 part of soy sauce, 4 parts of white sugar, 2 parts of cooking wine, 0.5 part of monosodium glutamate, 1 part of spice and 0.2 part of compound extract, mix well, pour Put it into the casing and let it dry for more than 20 days.

[0024] As mentioned above, the pretreatment material is prepared from garlic polysaccharide and sodium alginate in a weight ratio of 1:0.7.

[0025] Said, the compound extract material is prepared from alliin, p...

Embodiment 2

[0029] A method for reducing the content of nitrite in sausage is obtained by the following method:

[0030] 1) Cut fresh meat into 2cm*2cm*2cm to get diced meat;

[0031] 2) Mix the pretreatment material and water evenly according to the weight ratio of 1:15 to obtain the pretreatment liquid;

[0032] 3) Place the diced meat in the soaking solution, soak for 3 hours at 30°C, remove and control the water to get the pretreated diced meat;

[0033] 4) Mix 100 parts of pretreated diced meat, 2 parts of table salt, 0.08 parts of sodium nitrite, 1.5 parts of soy sauce, 3 parts of white sugar, 1 part of cooking wine, 0.4 parts of monosodium glutamate, 1.5 parts of spices and 0.1 part of compound extract, mix well, pour Put it into the casing and let it dry for more than 20 days.

[0034] As mentioned above, the pretreatment material is prepared from garlic polysaccharide and sodium alginate at a weight ratio of 1:0.9.

[0035] Said, the composite extract is prepared from alliin, ...

Embodiment 3

[0038] A method for reducing the content of nitrite in sausage is obtained by the following method:

[0039] 1) Cut fresh meat into 2cm*2cm*2cm to get diced meat;

[0040] 2) Mix the pretreatment material and water evenly according to the weight ratio of 1:20 to obtain the pretreatment liquid;

[0041] 3) Put the diced meat in the soaking solution, soak for 5 hours at 20°C, remove and control the water to get the pretreated diced meat;

[0042] 4) Mix 100 parts of pretreated diced meat, 3 parts of table salt, 0.12 parts of sodium nitrite, 0.5 parts of soy sauce, 5 parts of white sugar, 3 parts of cooking wine, 0.6 parts of monosodium glutamate, 0.5 parts of spices and 0.3 parts of compound extract, mix well, pour Put it into the casing and let it dry for more than 20 days.

[0043] As mentioned above, the pretreatment material is prepared from garlic polysaccharide and sodium alginate at a weight ratio of 1:0.5.

[0044] Said, the compound extract material is prepared from ...

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Abstract

The invention discloses a method for reducing the content of nitrite in sausage, which is obtained by the following methods: fresh meat is cut into cubes; a pretreatment solution is prepared; the cubes are soaked in the dipping solution to obtain pretreated cubes; The pretreated diced meat, seasonings, spices and compound extracts are evenly mixed, poured into casings, and dried for more than 20 days. In the invention, the diced meat is pretreated first, and then mixed with other raw materials to prepare sausages. The method is simple and easy, the production cost is low, the energy consumption is small, safe and reliable, the product quality is undetermined, the prepared sausage has soft flavor and high nitrite inhibition rate. , effectively improve the safety of food, and has broad market development prospects.

Description

technical field [0001] The invention belongs to the technical field of edible sausage preparation, and in particular relates to a method for reducing nitrite content in sausages. Background technique [0002] Sausage has a history of more than one thousand years in our country and is one of the favorite foods of the Chinese people. In the production and curing of traditional sausages, nitrite is added to achieve a series of purposes such as color development, antibacterial, anti-oxidation, and formation of cured meat flavor, which leads to a certain amount of nitrite residue in the finished sausage. Nitrite reacts with human blood to form methemoglobin, which makes the blood lose its oxygen-carrying function and causes hypoxia and poisoning. In mild cases, dizziness, palpitations, vomiting, and blue lips; in severe cases, confusion, convulsions, and shortness of breath. Failure to do so can be life-threatening. Not only that, nitrite reacts with secondary amines inside and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/60A23L33/105A23L5/20
CPCA23L5/27A23L13/65A23L33/105
Inventor 李玲季慧康大成
Owner LINYI UNIVERSITY