Natural antioxidative compound pickling agent and preparation method and application thereof

Abstract

The invention discloses a natural antioxidative compound pickling agent and a preparation method and application thereof. The pickling agent comprises the following components in percentage: 30-60% ofsugar beet extract, 20-40% of salty essence, 10-15% of rosemary extract, 7-10% of onion powder and 3-5% of D-sodium isoascorbate. A specific preparation process comprises the following steps: (1) preparation of the sugar beet extract; (2) preparation of the salty essence: performing anticoagulation, diluting and centrifuging to obtain a hemoglobin solution, mixing and reacting the hemoglobin solution with histidine, tyrosine and chitosan oligosaccharide, and performing freeze drying to obtain the powdered salty essence; and (3) preparation of the onion powder; and mixing the raw and auxiliarymaterials proportionally to obtain the compound pickling agent applied to processing of meat products. The pickling agent conforms to the ideas of high edible safety and no toxic and side effects, the addition amount of the pickling agent to the meat products is 0.1-0.6% to achieve the effects of oxidation resistance, color development, bacteriostasis and flavor enhancing, and the safety of the meat products can be effectively ensured.

Description

technical field [0001] The invention relates to the technical field of pickle substitutes, in particular to a natural antioxidant compound pickle and its preparation method and application. Background technique [0002] Meat products occupy a very important share in the human diet. The annual per capita meat consumption in my country is about 60 kg. Most meat products, such as cured bacon, ham, sausages and other traditional products, have to go through the process of pickling during the processing process, that is, salt is the main ingredient, and some coloring agents or quality improvers are added to process the meat. [0003] Pickling is the most important part to determine the quality of the product. The pickling process can make the meat form a good color; effectively improve the water holding capacity and binding force of the meat, and stabilize the sensory state of the product; promote the maturity of the meat product and form a characteristic pickled flavor ; Preven...

AI Technical Summary

Problems solved by technology

However, long-term consumption of food containing nitrite will cause acute and chronic harm to human health. Under acidic conditions, nitrite is easy to react with protein degradation products - amine compounds to generate carcinogenic nitrosamines.