Preparation method of Western style smoked and cooked sausage with low contents of nitrite and N-nitrosamine

A low nitrite and nitrosamine technology, applied in food science and other directions, can solve the problems of not meeting the needs, less research, and difficulty in determining the preparation method of western-style smoked and boiled ham, so as to reduce the risk of cancer and reduce nitrite. Residue and effect of nitrosamine content

Pending Publication Date: 2020-06-23
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Western-style smoked ham is a very popular meat product. It has a good appearance, rich nutritional value, and unique smoked flavor, and is deeply loved by consumers. However, with the gradual increase in consumption levels, consumers are not limited to Because of the sensory quality of the product, more attention is paid to the safety of the product, and because the addition of nitrite to Western-style smoked ham will produce harmful substances such as N-nitrosamine, so it gradual...

Method used

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  • Preparation method of Western style smoked and cooked sausage with low contents of nitrite and N-nitrosamine
  • Preparation method of Western style smoked and cooked sausage with low contents of nitrite and N-nitrosamine
  • Preparation method of Western style smoked and cooked sausage with low contents of nitrite and N-nitrosamine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] (1) Material selection and finishing

[0050] Select fresh pork hind leg meat for trimming, peel the skin, bones, connective tissue, tendons, lymph, fat and sundries to make it pure refined meat. Take 10% of the trimmed raw meat and grind it into minced meat with a food processor, and the rest 90% cut into 0.5×0.5×0.5cm diced meat, mix well, each group of samples is 100g;

[0051] (2) Pickled

[0052] Calculated based on the mass percentage of raw meat, taking salt 2.5%, sugar 1%, water 28%, compound phosphate 0.3%, monosodium glutamate 0.3%, potato starch 3%, carrageenan 0.6%, sodium nitrite 0.015%, rosemary extract 0.4% of the substance to prepare the pickling liquid. Put the meat processed in step (1) into the marinating solution, stir clockwise evenly, put it into a rolling bag, under the conditions of a vacuum degree of 0.04 MPa, a rolling speed of 8 r / min, and a temperature of 0-4 °C Tumble and knead for 4h, tumble and knead for 10min and intermittently for 20m...

Embodiment 2

[0061] (1) Material selection and finishing

[0062] Select fresh pork hind leg meat for trimming, peel the skin, bones, connective tissue, tendons, lymph, fat and sundries to make it pure refined meat. Take 10% of the trimmed raw meat and grind it into minced meat with a food processor, and the rest 90% cut into 0.5×0.5×0.5cm diced meat, mix well, each group of samples is 100g;

[0063] (2) Pickled

[0064] Calculated based on the mass percentage of raw meat, taking salt 2.5%, sugar 1%, water 28%, complex phosphate 0.3%, monosodium glutamate 0.3%, potato starch 3%, carrageenan 0.6%, sodium nitrite 0.015%, grape seed extract 0.4% prepared pickling liquid. Put the meat processed in step (1) into the marinating solution, stir clockwise evenly, put it into a rolling bag, under the conditions of a vacuum degree of 0.04 MPa, a rolling speed of 8 r / min, and a temperature of 0-4 °C Tumble and knead for 4h, tumble and knead for 10min and intermittently for 20min, then put it in the...

Embodiment 3

[0073] (1) Material selection and finishing

[0074] Select fresh pork hind leg meat for trimming, peel the skin, bones, connective tissue, tendons, lymph, fat and sundries to make it pure refined meat. Take 10% of the trimmed raw meat and grind it into minced meat with a food processor, and the rest 90% cut into 0.5×0.5×0.5cm diced meat, mix well, each group of samples is 100g;

[0075] (2) Pickled

[0076] Calculated by the mass percentage of raw meat, take salt 2.5%, sugar 1%, water 28%, compound phosphate 0.3%, monosodium glutamate 0.3%, potato starch 3%, carrageenan 0.6%, sodium nitrite 0.015%, tea polyphenol 0.4% % Preparation of pickling liquid. Put the meat processed in step (1) into the marinating solution, stir clockwise evenly, put it into a rolling bag, under the conditions of a vacuum degree of 0.04 MPa, a rolling speed of 8 r / min, and a temperature of 0-4 °C Tumble and knead for 4h, tumble and knead for 10min and intermittently for 20min, then put it in the re...

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PUM

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Abstract

The invention provides a preparation method of a Western style smoked and cooked sausage with low contents of nitrite and N-nitrosamine. The preparation method comprises the following steps: materialselection and preparation, pickling, sausage filling, cooking, smoking and the like. By controlling and optimizing process conditions of cooking time, a cooking temperature, smoking time, a smoking temperature and the like, three additives including a rosemary extract, a grape extract and tea polyphenol are added, and optimal addition amounts are selected, so that the residue amount of the nitriteand the content of nitrosamine in the Western style smoked and cooked sausage are remarkably decreased, the problems that the residue amount of the nitrite is high and the content of the nitrosamineis difficult to control in a preparation process of the Western style smoked and cooked sausage are solved, deficiencies in the prior art are remedied, carcinogenic risks of the Western style smoked and cooked sausage are reduced, and theoretical foundations and technical supports are provided for development of meat products with low contents of the nitrite and the nitrosamine as well as researches about formation and inhibition mechanisms of the N-nitrosamine in future.

Description

technical field [0001] The invention relates to a preparation method of a Western-style smoked and boiled ham, in particular to a preparation method of a Western-style smoked and boiled ham with low nitrite and N-nitrosamines. Background technique [0002] Nitrite and nitrate are commonly used in meat processing formulations to prevent and inhibit the growth of microorganisms, impart desirable color, flavor and texture to the product, and prevent rancidity or off-flavor development during storage. Western-style smoked boiled ham is a very popular meat product. It has good appearance, rich nutritional value and unique smoked flavor and is deeply loved by consumers. However, with the gradual improvement of consumption level, consumers are not only limited Due to the sensory quality of the product, more attention is paid to the safety of the product, and because the addition of nitrite to the Western-style smoked and boiled ham will produce N-nitrosamine and other harmful subst...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/70A23L13/40
CPCA23L13/65A23L13/72A23L13/40A23V2002/00
Inventor 周亚军翟时敏王楸颖陈艳郑磊
Owner JILIN UNIV
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