Production method of low-salt low-nitrite sauced beef

A production method and technology of sauced beef, which is applied in the production field of low-salt and low-nitrification sauced beef, can solve the problems of carcinogenicity, teratogenicity, and mutagenicity, and achieve the effect of precise control of flavor and reduction of toxicity

Inactive Publication Date: 2018-06-22
河南伊赛牛肉股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, later studies have shown that after nitrite enters the human body, it will decompose under acidic conditions to form nitrous acid, which will decompose unstablely into nitroso, and nitroso will combine with secondary amine compounds, protein metabolites in the human body, to elongate nitroso. Nitrosamines and nitrosamines have mutagenic, teratogenic and carcinogenic effects on the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A production method of low-salt and low-nitrification beef sauce, comprising the following steps:

[0034] a Raw material processing: select fat and lean beef for cleaning and decontamination, and trim it to a suitable size to obtain beef chunks;

[0035] b Spice essential oil preparation:

[0036] Weigh a certain amount of spices as required, wash and dry the spices and crush them to a particle size of 110 meshes to obtain spice powders; put the spice powders into a container, and use a supercritical CO2 extraction device to extract the essential oils of spices at a temperature of 40°C , extraction pressure 20MPa, extraction time 1h;

[0037] c spice injection preparation

[0038] (1) Add distilled water to the spice essential oil obtained in step b, and use an emulsifier to homogenize to form an essential oil emulsion with a concentration of 5%;

[0039] (2) Take a certain quality of essential oil emulsion and add compound salt, monascus pigment, sodium nitrite, ni...

Embodiment 2

[0052] A production method of low-salt and low-nitrification beef sauce, comprising the following steps:

[0053] a Raw material processing: select fat and lean beef for cleaning and decontamination, and trim it to a suitable size to obtain beef chunks;

[0054] b Spice essential oil preparation:

[0055] Weigh a certain amount of spices as required, wash and dry the spices and crush them to a particle size of 90 meshes to obtain spice powders; put the spice powders into a container, and use a supercritical CO2 extraction device to extract the essential oil of the spices at a temperature of 50°C , extraction pressure 30MPa, extraction time 2h;

[0056] c spice injection preparation

[0057] (1) Add distilled water to the spice essential oil obtained in step b, and use an emulsifier to homogenize to form an essential oil emulsion with a concentration of 7%;

[0058] (2) Take a certain quality of essential oil emulsion and add compound salt, monascus pigment, sodium nitrite, ni...

Embodiment 3

[0071] A production method of low-salt and low-nitrification beef sauce, comprising the following steps:

[0072] a Raw material processing: select fat and lean beef for cleaning and decontamination, and trim it to a suitable size to obtain beef chunks;

[0073] b Spice essential oil preparation:

[0074] Weigh a certain amount of spices as required, wash and dry the spices and crush them to a particle size of 100 meshes to obtain spice powders; put the spice powders into a container, and use a supercritical CO2 extraction device to extract the essential oil of the spices at a temperature of 45°C , extraction pressure 25MPa, extraction time 1.5h;

[0075] c spice injection preparation

[0076] (1) Add distilled water to the spice essential oil obtained in step b, and use an emulsifier to homogenize to form an essential oil emulsion with a concentration of 6%;

[0077] (2) Take a certain quality of essential oil emulsion and add compound salt, monascus pigment, sodium nitrit...

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PUM

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Abstract

The invention discloses a production method of low-salt low-nitrite sauced beef. The method comprises the following steps: raw material treatment, preparation of spice essential oil, preparation of spice injection, injecting, rolling, standing and pickling, cooking, and vacuum packaging. Compared with the prior art, the method has the following beneficial effects: the method uses composite salt toreplace pure sodium chloride used in sauced beef, so that the sodium chloride content is reduced by 20 percent or above; the method uses monascus color and nisin to replace part of sodium nitrite, sothat the addition amount of nitrite is reduced by 30 percent; the method adopts ascorbic acid to prevent nitrosamines from forming, and the toxicity of nitrite is further reduced; the method uses thespice essential oil for seasoning so as to control the flavor of the sauced beef more accurately; and a high-temperature cooking process prolongs the storage time of the sauced beef, and improves production efficiency at the same time.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production method of low-salt and low-nitrification beef sauce. Background technique [0002] Sauce beef is a traditional meat product. With the development of the food industry, the production of sauce beef is no longer a small workshop production method, but a controllable and standardized industrial production method. And because the production process of sauced beef is complicated, the guaranteed taste and flavor of standardization become a difficult problem in production. Secondly, in the production process of sauced beef, some substances will be added appropriately to make the sauced beef have a better color, and nitrite is one of the commonly used substances. However, later studies have shown that after nitrite enters the human body, it will decompose under acidic conditions to form nitrous acid, which will decompose unstable into nitroso, and nitroso will combine with se...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/005A23B4/20A23L13/10A23L13/40A23L13/70A23L27/40A23B4/24
CPCA23B4/005A23B4/20A23B4/24A23L13/10A23L13/428A23L13/70A23L13/72A23L27/40A23V2002/00A23V2200/30A23V2250/21A23V2300/44
Inventor 买银胖皇甫幼宇郝修振徐飞孙森伟马路石高雪琴付丽张一鸣申晓琳刘沛凯
Owner 河南伊赛牛肉股份有限公司
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