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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AI-Extracted 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 reac...
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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.

Application Domain

Food ingredient as colourNatural extract food ingredients

Technology Topic

ChemistryColor reaction +2

Examples

  • Experimental program(1)

Example Embodiment

[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.
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PUM

PropertyMeasurementUnit
Diameter8.0mm
tensileMPa
Particle sizePa
strength10

Description & Claims & Application Information

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the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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