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

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...

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 gradually does not meet consumers' demand for nutritious and safe meat products. At present, there have been some related studies on controlling the formation of N-nitrosamines in meat products, but there are few studies on the formation and inhibition of N-nitrosamines in Western-style smoked ham. Therefore, it is difficult to determine the optimal preparation method of Western-style smoked ham, which brings great challenges to the development of green Western-style smoked ham with low hazards

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