Eliminating agent for nitrite in salted product

Abstract

The invention discloses an eliminating agent for nitrite in pickled products, and belongs to the technical field of food processing, and the eliminating agent is composed of the following components in percentage by weight: 1-2% of a nitrite eliminating agent, 50-70% of table salt, 20-30% of cane sugar, 0.5-1% of ascorbic acid and 8-10% of other auxiliary materials. The nitrite eliminating agent is one or a combination of any two or more of glucosamine, chitosan, taurine, sulfamic acid, theanine and aminobutyric acid; the additive amount of the eliminating agent in the pickled vegetables is 10-30%, the additive amount in the pickled meat is 2-4%, and the additive amount in the pickled sauce is 20-30%. The eliminating agent prepared by the method disclosed by the invention greatly reduces the content of nitrite in the salted product.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to an agent for removing nitrite in pickled products. Background Art

[0002] Traditional pickled products are made by fermenting with the high osmotic pressure of salt and the action of microorganisms to achieve the purpose of preserving food. Pickled products include pickled vegetables, pickled meat, sauce, etc. Since the raw materials of pickled products are usually highly enriched with nitrates, during the traditional storage and fermentation process, nitrates are easily converted into nitrites by nitrate reductase bacteria, causing safety issues such as nitrite residues and excessive nitrites.

[0003] Long-term and large-scale intake of foods containing nitrite is extremely harmful to human health, because nitrite has strong oxidizing properties and can oxidize the divalent iron ions in human hemoglobin to trivalent iron ions, reducing the oxygen-carrying capacity of hemoglobin, thereby inducing toxic methemoglobinemia. Nitrite can also react with amines, the decomposition product of protein in the stomach, to generate N-nitroso compounds such as nitrosamines, which are extremely teratogenic and carcinogenic. Therefore, the nitrite content is an important factor restricting the quality development of pickled vegetable products.

[0004] The national food safety standard GB 2762-2012 "Limits of Contaminants in Food" stipulates that the nitrite content (calculated as sodium nitrite) in pickled vegetables shall not exceed 20 mg / kg. Currently, the nitrite content in pickled vegetables on the market ranges from 1.3 mg / kg to 14 mg / kg, with 8 mg / kg being the most common. Summary of the invention

[0005] In view of the above-mentioned deficiencies in the prior art, the present invention provides an agent for eliminating nitrite in pickled products, which has a simple process, short time consumption, low loss, and can significantly reduce the content of nitrite in pickled vegetables.

[0006] The technical solution provided by the present invention is: an agent for removing nitrite in pickled food, characterized in that the agent is composed of the following weight percentages: 1-2% nitrite remover, 50-70% salt, 20-30% sucrose, 0.5-1% ascorbic acid, and the remainder is auxiliary materials;

[0007] The nitrite eliminator is one of glucosamine, chitosan, taurine, aminosulfonic acid, theanine, and aminobutyric acid, or a combination of any two or more thereof;

[0008] The eliminator can be used to remove nitrite in the process of pickling vegetables, meat, sauces, etc.

[0009] Furthermore, the amount of the remover added to pickled vegetables is 10-30%, the amount added to pickled meat is 2-4%, and the amount added to pickled sauces is 20-30%.

[0010] Furthermore, the remover is used in the pickling process at a temperature of 8-30° C. and a pickling time of 1-200 days.

[0011] Furthermore, the mass fraction of the auxiliary materials is: star anise 1.5-2%, ginger slices 1-1.5%, galangal 1-1.5%, cinnamon 0.5-1%, licorice 0.5-1%, cloves 1-1.5%, and angelica 0.5-1%.

[0012] Compared with the prior art, the beneficial effects of the present invention are mainly reflected in:

[0013] The invention adds a nitrite remover to pickled vegetables, which can effectively reduce the nitrite content in the pickled products, and the invention has the best effect of removing nitrite in the pickled vegetables. The nitrite content in the pickled vegetables prepared by the invention is 0.03 mg / kg, which is much lower than the nitrite content of the pickled vegetables on the market, and the selected nitrite removers are all safe, non-toxic and edible substances, have no peculiar smell, and will not affect the taste of the pickled vegetables. DETAILED DESCRIPTION

[0014] The present method is further described below in conjunction with specific embodiments, but the following content should not be interpreted as limiting the scope of protection of the invention to any extent.

[0015] "ppm" means "parts per million", 1ppm = 1mg / kg; "mg / kg" means the concentration unit "milligram per kilogram"; "℃" means the temperature unit "degrees Celsius"; "h" means the time unit "hour"; "L" means the volume unit "liter"; "g" means the mass unit "gram"; "mL" means the volume unit "milliliter"; "min" means the time unit "minute"; "nm" means the length unit "nanometer"; "μL" means the volume unit "microliter".

[0016] 1. A nitrite remover in pickled food

[0017] Embodiment 1:

[0018] Glucosamine 4g

[0019] 120g salt

[0020] 60g sucrose

[0021] Citric acid 4g

[0022] 30mL of white wine

[0023] Other auxiliary materials;

[0024] Other auxiliary ingredients include: 4g star anise, 3g ginger slices, 3g galangal, 2g cinnamon, 2g licorice, 3g cloves, and 2g angelica.

[0025] Embodiment 2:

[0026] Glucosamine 2g

[0027] The qualities of salt, sucrose, citric acid, liquor and other auxiliary materials are the same as those in Example 1.

[0028] Embodiment 3:

[0029] Glucosamine 6g

[0030] The qualities of salt, sucrose, citric acid, liquor and other auxiliary materials are the same as those in Example 1.

[0031] Embodiment 4:

[0032] Chitosan 4g

[0033] The qualities of salt, sucrose, citric acid, liquor and other auxiliary materials are the same as those in Example 1.

[0034] Embodiment 5:

[0035] Taurine 4g

[0036] The qualities of salt, sucrose, citric acid, liquor and other auxiliary materials are the same as those in Example 1.

[0037] Embodiment 6:

[0038] Sulfamic acid 4g

[0039] The qualities of salt, sucrose, citric acid, liquor and other auxiliary materials are the same as those in Example 1.

[0040] Embodiment 7:

[0041] Theanine 4g

[0042] The qualities of salt, sucrose, citric acid, liquor and other auxiliary materials are the same as those in Example 1.

[0043] Embodiment 8:

[0044] GABA 4g

[0045] The quality of salt, sucrose, citric acid, liquor and other auxiliary materials is the same as that of Example 1. Comparative Example 1:

[0046] Nitrite Eliminator 0g

[0047] The qualities of salt, sucrose, citric acid, liquor and other auxiliary materials are the same as those in Example 1.

[0048] 2. Pickled vegetables process

[0049] The ingredients of Examples 1-6 and Comparative Example 1 were respectively selected for pickling.

[0050] Raw material processing: remove the roots of the cabbage, wash and cut into pieces; wash and peel the white radish, and cut into pieces of uniform length and thickness; wash the cucumber and cut into pieces of uniform length and thickness; wash the green pepper and red pepper, and prick small holes with a needle;

[0051] Salting: Soak the processed cabbage, white radish, cucumber, green pepper and red pepper in 7% salt water for 2 hours, rinse with clean water 3 times after soaking, and then dry them in the sun until 80% dry;

[0052] Pickling of vegetables: 500 g of cabbage, 100 g of white radish, 100 g of cucumber, 50 g of green pepper, and 50 g of red pepper were placed in a 3 L pickling jar, and the ingredients of Examples 1-8 and Comparative Example 1 were added, and pickled at room temperature of 25° C. and low temperature of 10° C. respectively;

[0053] Seal the jar: Use 75% salt water to seal the jar and marinate for ten or twenty days respectively.

[0054] 3. Marinating process

[0055] 3 kg of pork hind leg meat was cut into blocks of 50 cm in length, 20 cm in width and 10 cm in thickness, 200 g of edible oil and the ingredients of Example 1 or Comparative Example 1 were added, stirred, and the ingredients were evenly spread on the surface of each piece of meat, and marinated at 10° C. for 7 days. After marinating, the marinade with the skin washed off was air-dried for 7 days, and after airing, it was placed in a ventilated place for one month.

[0056] 4. Sauce making process

[0057] Soybeans are selected, cleaned and cooked, and the cooked soybeans are spread to a thickness of 5 cm, and naturally fermented for 10 days in a warm and weak light environment. After the fermentation is completed, the soybeans are ground; the nitrite eliminator and salt in the ingredients of Example 1 or Comparative Example 1 are added to 500 g of the ground soybeans, and the mixture is fermented at 25° C. for 180 days, and stirred once every month during the fermentation process.

[0058] 5. Determination of nitrite content in pickled products

[0059] Detection of nitrite: Accurately weigh 1g of pickled food, place in a centrifuge tube, add 10mL of water, ultrasonically vibrate for 5min, and let stand for 10min. Pipette 1mL of supernatant into a test tube, drop 200μL of p-aminobenzenesulfonic acid solution into the test tube, mix well and let stand for 1min, then add 100μL of naphthylethylenediamine hydrochloride solution, mix well and let stand for 5min to obtain the test solution. Use ultraviolet spectrophotometry to measure the absorbance at 538nm. Obtain the corresponding nitrite content according to the standard curve.

[0060] Table 1: Nitrite content test results

[0061]

[0062]

[0063] When the ingredients of Example 1 are used, the pickled vegetables obtained by pickling at a low temperature of 10°C for 10 days have the lowest nitrite residue, and compared with Comparative Example 1, the nitrite content of the pickled vegetables obtained by this method is significantly reduced, and compared with pickling meat and making sauces, the nitrite elimination agent has the best effect on making sauces, and eliminates the most nitrite content. The pickled vegetables prepared by this method have a crisp and tender taste, are sweet and sour, and have a good taste. By using a special flavoring seasoning package, a special fragrance is added to the pickled vegetables while maintaining the original taste, enriching the eating experience of the pickled vegetables. During the pickling process, the nitrite in the pickled vegetables is removed by a nitrite elimination agent, which greatly reduces its nitrite content.

[0064] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention shall be included in the protection scope of the present invention.

Claims

1. A nitrite remover in pickled food, characterized in that: The method is composed of the following weight percentages: 1-2% nitrite eliminator, 50-70% salt, 20-30% sucrose, 0.5-1% ascorbic acid, and the remainder is auxiliary materials; The nitrite eliminator is one of glucosamine, chitosan, taurine, aminosulfonic acid, theanine, and aminobutyric acid, or a combination of any two or more thereof; The eliminator can be used to remove nitrite in the process of pickling vegetables, meat, sauces, etc.

2. The agent for removing nitrite in pickled food according to claim 1, characterized in that: The amount of the remover added to pickled vegetables is 10-30%, the amount added to pickled meat is 2-4%, and the amount added to pickled sauces is 20-30%.

3. The agent for removing nitrite in pickled food according to claim 1, characterized in that: The remover is used in the pickling process at a temperature of 8-30° C. and a pickling time of 1-200 days.

4. The agent for removing nitrite in pickled food according to claim 1, characterized in that: The mass fraction of the auxiliary materials is: 1.5-2% of star anise, 1-1.5% of ginger slices, 1-1.5% of galangal, 0.5-1% of cinnamon, 0.5-1% of liquorice, 1-1.5% of cloves, and 0.5-1% of angelica dahurica.

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