Nitrite-free sausages and preparation method thereof

[0022] Example 1

[0023] A kind of nitrate-free sausage. The weight ratio of raw meat and auxiliary materials during marinating in the above sausage is: 100 parts of raw meat, 1~4 parts of salt, 1~4 parts of white sugar, 0.1~0.3 parts of coloring agent, D- 0.01~0.05 parts of sodium erythorbate, 3~10 parts of ice water, the above coloring agent contains beet extract and salty flavor. 100 parts of the raw meat, 3 parts of salt, 2 parts of white sugar, 0.16 parts of coloring agent, 0.04 parts of D-sodium erythorbate, and 8 parts of ice water. The present invention does not contain sodium nitrite, uses low-temperature nitrate-free processing technology to produce sausages, has high edible safety, realizes "zero addition" of nitrite or nitrate, and adds the nitrate-free salting preparation of the present invention to raw materials , Can play the role of color development, antibacterial, and enhance flavor. Mixing salt, white sugar, sugar beet extract, salty flavor, and sodium D-isoascorbate in proportions as a salting agent for sausages can significantly improve the flavor and quality of the product.

[0024] A method for preparing nitrate-free sausages specifically includes the following steps:

[0025] (1) Preparation of color agent

[0026] A. Preparation of sugar beet extract: pick fresh sugar beet roots, wash, peel, slice, put in a freeze dryer, freeze-dry, and pass a 200-mesh sieve to obtain powdered sugar beet.

[0027] B. Preparation of salty flavor: Fresh livestock and poultry blood is anticoagulated, and the anticoagulant is a 1-6% sodium citrate-sodium erythorbate solution, centrifuged, diluted, and filtered to obtain hemoglobin solution. Mix the hemoglobin solution, histidine-tyrosine mixture, and chitosan oligosaccharide solution in a volume ratio of 1-10:1:2, adjust the pH to 5.0-7.0, and react at 30-65°C for 30-60min. After centrifugation and freeze-drying, a shiny red-brown powder flavor is obtained.

[0028] C. Mix the sugar beet extract and the salty flavor at a mass ratio of 5:3, and store it in a sealed and low temperature.

[0029] (2) Selection and pretreatment of raw meat: select fresh pork that has passed the inspection, repair and remove skin, bones, tendons, blood stains, etc., and export the lean pork and spine fat through a meat grinder with a mesh orifice diameter of 8mm Minced, control the meat temperature to 0~4℃, and mix it evenly according to the ratio of lean meat: spine fat 4:1.

[0030] (3) Chopping and marinating: Put the processed raw meat in a vacuum tumbler, control the ambient temperature to 0~4℃, and then add ice water, table salt, white sugar, hair coloring agent, D-isoascorbic acid A marinating mixture composed of sodium in the ratio of 8:3:2:0.16:0.04, kneading for 20-40min, then marinating for 2~4h.

[0031] (4) Filling, baking, cooling and packaging: pour the well-mixed sausage stuffing into the casing, bake at 45~50℃ for 48h, cool, and vacuum package.