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Nitrite-free sausages and preparation method thereof

A technology of sausage and sausage, which is applied in the direction of food ingredients as color, food ingredients, food ingredients containing natural extracts, etc., can solve the problems of restricting the development of Chinese sausages, acute and chronic hazards to human health, etc., to improve food safety, Effects of improving flavor and enhancing antiseptic properties

Pending Publication Date: 2018-06-22
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.
This limits the development of Chinese sausage to a certain extent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of nitrate-free sausage, the weight ratio of raw meat and auxiliary materials when marinating the above-mentioned sausage is: 100 parts of raw meat, 1-4 parts of salt, 1-4 parts of white sugar, 0.1-0.3 parts of color developing agent, D- 0.01-0.05 parts of sodium erythorbate, 3-10 parts of ice water, and the above-mentioned color development agent contains beet extract and salty essence. 100 parts of the above-mentioned raw meat, 3 parts of salt, 2 parts of white sugar, 0.16 parts of color developing agent, 0.04 parts of sodium D-isoascorbate, and 8 parts of ice water. The invention does not contain sodium nitrite, uses low-temperature and no-nitrate processing technology to produce sausages, has high food safety, realizes "zero addition" of nitrite or nitrate, and adds the no-nitrate pickling preparation of the invention into raw materials , can play the role of color development, antibacterial, and flavor enhancement. Mix salt, white sugar, beet extract, salty...

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Abstract

The invention discloses nitrite-free sausages and a preparation method thereof. The preparation method comprises the steps of selection and pretreatment of raw meat, chopping pickling, filling, baking, cooling, packaging and the like, wherein the chopping pickling working step is performed in a vacuum rolling machine, i.e. the treated raw meat is put into the rolling machine, then a mixed picklingsolution composed of various auxiliary materials is added and the raw meat is rolled for 20-40min. The preparation method uses sugar beet extract and salty essence which are compounded as a color reaction agent to be added to the raw meat and substituted for nitrite to achieve various effects. The preparation method realizes zero addition of nitrite or nitrate, produces nutritive, safe and healthy sausages, and can meet the ever-increasing requirements of the market.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a nitrate-free sausage and a preparation method thereof. Background technique [0002] As a traditional cured meat product, Chinese-style sausage is deeply loved by consumers because of its bright color, unique flavor, convenient portability, and long shelf life. It is the most diverse category of meat products. The traditional pickling method of sausages mostly uses nitrite or nitrate as the coloring agent, and the nitroso produced by decomposition under acidic conditions interacts with myoglobin and hemoglobin in the muscle to form nitrosomyoglobin and nitroso Nitrohemoglobin, which keeps the meat texture stable and rose red. In addition, nitrite can also reduce lipid oxidation, inhibit the growth of microorganisms such as Clostridium botulinum, and improve the flavor of meat products. However, long-term consumption of food containing nitrite will cause acute ...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/60A23L13/70
CPCA23V2002/00A23L13/424A23L13/428A23L13/65A23L13/72A23V2200/04A23V2250/0624A23V2250/0652A23V2250/21A23V2250/511A23V2250/542
Inventor 唐宏刚陈黎洪叶梦迪肖朝耿杨慧娟谌迪
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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