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Sausage with no nitrite and preparation method thereof

A nitrite and sausage technology, applied in food ingredients as antioxidants, food science, applications, etc., can solve problems such as carcinogenicity, and achieve the effects of lowering cholesterol, improving immunity, and preventing aging

Inactive Publication Date: 2018-11-20
XUCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Studies have shown that nitrite reacts with amines in meat products to form nitrosamines, which have potential carcinogenic effects after consumption

Method used

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  • Sausage with no nitrite and preparation method thereof
  • Sausage with no nitrite and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A nitrite-free sausage made from the following raw materials in parts by weight: 400 parts of pork belly, 200 parts of chicken, 150 parts of soybean protein, 6 parts of salt, 6 parts of monosodium glutamate, 6 parts of chicken essence, 6 parts of white sugar, and 0.75 parts of five-spice powder 1.125 parts of carrageenan, 7.5 parts of sodium alginate, 0.075 parts of erythorbic acid, 0.375 parts of tripolyphosphate, 1.5 parts of gluconolactone, and 0.75 parts of nitrite substitutes, which are composed of tea polyphenols , grape seed extract, lycopene, vitamin E and red yeast rice are prepared by mixing at a weight ratio of 8:2.5:2:2:1.5.

[0026] The preparation method of the above-mentioned nitrite-free sausage comprises the following steps:

[0027] (1) Material selection: select pork belly with a lean meat ratio of 60% to 85%, remove the pig skin, cut into small pieces, cut the chicken breast into small pieces, and set aside;

[0028] (2) Ground meat: Take the pork b...

Embodiment 2

[0035] A nitrite-free sausage made from the following raw materials in parts by weight: 500 parts of pork belly, 250 parts of chicken, 150 parts of soybean protein, 6.5 parts of table salt, 6.5 parts of monosodium glutamate, 6.5 parts of chicken essence, 6.5 parts of white sugar, and 0.975 parts of five-spice powder parts, 13 parts of carrageenan, 9.75 parts of sodium alginate, 0.13 parts of sodium erythorbate, 0.65 parts of tripolyphosphate, 1.625 parts of gluconolactone, and 1.04 parts of nitrite substitutes. It is prepared by mixing phenol, grape seed extract, lycopene, vitamin E and red yeast rice at a weight ratio of 8:2.5:2:2:1.5.

[0036] The preparation method of the above-mentioned nitrite-free sausage comprises the following steps:

[0037] (1) Material selection: select pork belly with a lean meat ratio of 60% to 85%, remove the pig skin, cut into small pieces, cut the chicken breast into small pieces, and set aside;

[0038] (2) Ground meat: Take the pork belly an...

Embodiment 3

[0045]A nitrite-free sausage made from the following raw materials in parts by weight: 600 parts of pork belly, 300 parts of chicken, 315 parts of soybean protein, 12.15 parts of table salt, 12.15 parts of monosodium glutamate, 12.15 parts of chicken essence, 12.15 parts of white sugar, and 1.82 parts of five-spice powder 24.3 parts of carrageenan, 18 parts of sodium alginate, 0.12 parts of erythorbic acid, 1.2 parts of tripolyphosphate, 3.0 parts of gluconolactone, and 1.94 parts of nitrite substitutes, which are composed of tea polyphenols , grape seed extract, lycopene, vitamin E and red yeast rice are prepared by mixing at a weight ratio of 8:2.5:2:2:1.5.

[0046] The preparation method of the above-mentioned nitrite-free sausage comprises the following steps:

[0047] (1) Material selection: select pork belly with a lean meat ratio of 60% to 85%, remove the pig skin, cut into small pieces, cut the chicken breast into small pieces, and set aside;

[0048] (2) Ground meat:...

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Abstract

The invention discloses a sausage with no nitrite and a preparation method thereof. The sausage is prepared from, by weight, 400-600 parts of streaky pork, 200-300 parts of chicken, 150-315 parts of soybean protein, 6-12.15 parts of salt, 6-12.15 parts of monosodium glutamate, 6-12.15 parts of chicken essence, 6-12.15 parts of white granulated sugar, 0.75-1.82 parts of five-spice powder, 1.125-24.3 parts of carrageenan, 7.5-18 parts of sodium alginate, 0.075-0.12 part of isoascorbic acid, 0.375-1.2 parts of tripolyphosphate, 1.5-3.0 parts of glucose lactone, and 0.75-1.94 parts of nitrite substitutes. The preparation method includes material selecting, meat mincing, preparation of the nitrite substitutes, preparation of sausage stuffing, sausage filling, boiling, cooling and packing. The nitrite substitutes are prepared from natural medicine and food homologous resources and extracts in microorganisms, and can be used as substitutes to prepare sausages. The prepared sausage has similarsensory quality with sausages prepared by sodium nitrite in the prior art, but can avoid harm brought by the sodium nitrite; and the sausage is a kind of delicious and healthy food, and can accord with demands of consumers on like products so that the sausage is suitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a nitrite-free sausage and a preparation method thereof. Background technique [0002] my country has a large volume of meat products and a large market. Meat production has exceeded 87 million tons, accounting for 29% of the world's total. The consumption structure is more fresh meat, less chilled meat, and less meat products. Meat production accounts for about 20%. In meat products produced at home and abroad, in order to improve the color and structure of meat products, inhibit the growth of microorganisms and resist oxidation, nitrite has been added for a long time. Studies have shown that nitrite reacts with amines in meat products to form nitrosamines, which have potential carcinogenic effects after consumption. At present, many countries in the world call for strict control of the use of nitrite, and actively carry out research and development of nitri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L33/105A23L33/10A23L33/15
CPCA23V2002/00A23L13/424A23L13/428A23L13/65A23L33/10A23L33/105A23L33/15A23V2200/02A23V2200/324A23V2200/302A23V2200/3262A23V2200/308A23V2250/21166A23V2250/712
Inventor 孙军涛张智超肖付刚张永清孙鹤飞张建林邵志杰胡丽华赵笑笑
Owner XUCHANG UNIV
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