Sausage quality improver, Cantonese style sausage and preparation method of Cantonese style sausage

A quality improver, Cantonese-style sausage technology, applied in food ingredients, ultra-high pressure food processing, meat/fish preservation with chemicals, etc., to achieve pure flavor, reduce hypertension, and good compounding effect

Pending Publication Date: 2021-04-09
GUANGZHOU HUANGSHANGHUANG GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, there are few reports and literatures on the use of tea polyphenols as a quality improver for Cantonese-style sausages. Therefore, the development of a sausage quality improver containing tea polyphenols has a significant development prospect.

Method used

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  • Sausage quality improver, Cantonese style sausage and preparation method of Cantonese style sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The sausage quality improver is composed of tea polyphenols, calcium ascorbate and potassium chloride in a mass ratio of 1:2:10.

[0043] The sausage quality improver is prepared as follows: tea polyphenols, calcium ascorbate and potassium chloride are put into a mixer and mixed evenly.

Embodiment 2

[0045] The sausage quality improver is composed of tea polyphenol, calcium ascorbate and potassium chloride with a mass ratio of 1:1.2:15.

[0046] The sausage quality improver is prepared as follows: tea polyphenols, calcium ascorbate and potassium chloride are put into a mixer and mixed evenly.

Embodiment 3

[0048] The sausage quality improver is composed of tea polyphenols, calcium ascorbate and potassium chloride with a mass ratio of 1:1:20.

[0049] The sausage quality improver is prepared as follows: tea polyphenols, calcium ascorbate and potassium chloride are put into a mixer and mixed evenly.

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PUM

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Abstract

The invention discloses a sausage quality improver, and the sausage quality improver consists of tea polyphenol, calcium ascorbate and potassium chloride in a mass ratio of 1: (1-2): (10-20). According to the sausage quality improver disclosed by the invention, with the cooperation of the tea polyphenol, the calcium ascorbate and the potassium chloride, generation of nitrosamine in food is blocked, the sausage quality improver has a redox reaction with nitrite, so that the residue of nitrite is reduced; and meanwhile, the tea polyphenol can also inhibit the growth of microorganisms, so that the shelf life of Cantonese style sausage is effectively extended. The invention further provides the Cantonese style sausage into which the quality improver is added, and the Cantonese style sausage has the characteristics of strong fragrance, bright color, pure flavor and the like. The invention further provides a preparation method of the Cantonese style sausage.

Description

technical field [0001] The invention relates to the technical field of sausage preparation, in particular to a sausage quality improver, in particular to a Cantonese-style sausage using the sausage quality improver and a preparation method thereof. Background technique [0002] Chinese sausage is one of the traditional meat products of China. It has a unique flavor and a long storage period due to its processing method, and is very popular among consumers. Residents in the Pearl River Delta have a habit of eating sausages, so a unique flavor of sausages, namely Cantonese-style sausages, has been produced. When making Cantonese-style sausages, in addition to using pork as raw material, sodium chloride, sucrose, white wine, nitrite and other ingredients are generally added. Nitrite is an essential food additive in the production of Cantonese-style sausage, which plays a role in antisepsis and color development. However, after ingesting a large amount of nitrite, nitrite can ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23B4/20A23B4/24A23L5/20A23L13/10A23L13/40
CPCA23L13/65A23L13/10A23L13/428A23L5/27A23B4/20A23B4/24A23V2002/00A23V2250/214A23V2250/2132A23V2300/46
Inventor 胡昕孙为正黄迪池东任雪莹杨家耀
Owner GUANGZHOU HUANGSHANGHUANG GRP
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