Sauced stewed product processing method capable of reducing nitrite content

Abstract

The invention provides a sauced stewed product processing method capable of reducing nitrite content, comprising the steps of (1) thawing raw materials, (2) sousing, (3) saucing, (4) drying, (5) vacuum packaging, and (6) sterilization at high temperature. The sauced stewed product processing method capable of reducing the nitrite content provided by the invention realizes the reduction of the nitrite content in the sauced stewed product or that no nitrite is used through lactobacillus fermentation technology, meat product salt content reduction technology, and color, temperature and flavor control technology. The method provided by the invention is also capable of comprehensively controlling the color of the product through proportioning of a colorant and the like, thereby achieving the effect the same as that of color development of the nitrite.

Description

Technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing technology of sauce stewed products with reduced nitrite content. Background technique [0002] It has become a traditional habit to use nitrite as a coloring agent in the production and processing of marinated products. It can not only keep meat products a good bright red, but also inhibit the growth of microorganisms, and has antioxidant effects, which can effectively delay pickling. The meat spoils and improves the flavor of the meat. However, nitrite is a highly toxic substance in food additives. Excessive use of nitrite in foods will seriously affect people's health. Therefore, reducing or not using nitrite at all is undoubtedly the best choice, but this will lead to problems such as difficulty in color development and poor flavor and mouthfeel of sauced products. Summary of the invention [0003] In view of the above-mentioned shortcomings of the prior ar...

AI Technical Summary

Problems solved by technology

However, nitrite is a highly toxic substance in food additives, too much food using nitrite will seriously affect people's health

Therefore, it is undoubtedly the best choice to reduce or completely eliminate the use of nitrite, but this will lead to problems such as difficult color development and poor flavor and taste of sauced stewed products.