Meat product color developing agent

A technology of hair coloring agent and meat products, which is applied in the field of food additives, can solve the problems of fading and poor stability, and achieve the effects of prolonging the shelf life, improving inhibition, and improving color protection effect

Inactive Publication Date: 2007-03-21
GUANGDONG FOOD IND INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, Monascus Red is less stable to light. Meat products colored with Monascus Red, especially low-temperature meat products, are prone to discoloration due to light and oxidation during storage or sales.

Method used

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  • Meat product color developing agent
  • Meat product color developing agent
  • Meat product color developing agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Sausage coloring agent formula and processing application method:

[0019] The ratio of raw materials is: carnosine 0.5%, sodium ascorbate 0.25g / kg, potassium sorbate 0.075g / kg, 30% fat meat, 70% lean meat, 20% water, 3.5% salt, 13% sucrose, 4% koji wine . Mince the lean meat and cut the fatty meat into pieces, wash them with hot water at 60°C, mix the meat pieces evenly, add the seasoning prepared by the above formula, and mix well. Soak the casings with clean water, enema, exhaust the needles, tie the ropes in sections, wash them with warm water, hang them on bamboo poles, and bake them in a drying room at a temperature of 50-55°C. When baking, the head needs to be adjusted up and down. After three days of baking, take out the cooling scissors. Saute, weigh, and vacuum pack.

[0020] The appearance, texture, smell and taste of the finished product were evaluated, and the sensory indicators were recorded every 30 days at room temperature. The results are listed in Ta...

Embodiment 2

[0024] Sausage coloring agent formula and processing application method:

[0025] Raw material ratio is: carnosine 0.6%, tea polyphenol 0.15g / kg, Nisin 0.5g / kg, 30% fat meat, 70% lean meat, 20% water, 3.5% salt, 13% sucrose, 4% koji wine. Mince the lean meat and cut the fatty meat into pieces, wash them with hot water at 60°C, mix the meat pieces evenly, add the seasoning prepared by the above formula, and mix well. Soak the casings with clean water, enema, exhaust the needles, tie the ropes in sections, wash them with warm water, hang them on bamboo poles, and bake them in a drying room at a temperature of 50-55°C. When baking, the head needs to be adjusted up and down. After three days of baking, take out the cooling scissors. Saute, weigh, and vacuum pack.

[0026] As described in Example 1, each sensory index of the finished product was recorded, and the results are listed in Table 1.

[0027] As described in Example 1, measure the acid value of the finished product, the...

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PUM

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Abstract

The present invention discloses one kind of meat product color developing agent comprising carnosine, at least one kind of antioxidant and at least one kind of preservative. The meat product color developing agent contains no nitrate and nitrite with carcinogenic risk, is safe for food, and has the synergistic effect of carnosine and antioxidant, obvious antioxidant effect and color protecting effect. The meat product color developing agent may be used in different kinds of meat products, such as sausage, low temperature ham, ham sausage, etc.

Description

technical field [0001] The invention relates to a food additive, in particular to a color developing agent for meat products. Background technique [0002] Sodium nitrate and sodium nitrite are traditionally used meat coloring agents, which make the finished product bright in color and attractive in appearance. At the same time, it also has the function of inhibiting the reproduction of Clostridium botulinum and forming the special flavor of cured meat. However, because sodium nitrite is a highly toxic substance, it is also related to the formation of carcinogen nitrosamines. Therefore, its use and residue in meat products are strictly controlled. my country's current hygienic standards for the use of food additives (GB2760-1996) stipulate that the amount of nitrite residue in meat products shall be calculated as sodium nitrite, and the maximum shall not exceed 30mg / kg. Finding safe and effective substitutes for sodium nitrite has become a very hot research topic. [0003...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/318A23L13/40A23L13/70
Inventor 徐勇梁丽敏王三永李春荣崔春赵谋明宁正祥
Owner GUANGDONG FOOD IND INST
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