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Method for reducing residual amount of nitrite in sausages

A nitrite and residue technology, applied in the function of food ingredients, food ingredients as antioxidants, food science and other directions, can solve the effect of improving flavor, can not completely replace the color of nitrite, has no antibacterial and antioxidant role, etc.

Active Publication Date: 2020-10-20
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, although many scholars are committed to researching the substitutes of nitrite and substances that can remove nitrite, these substances cannot completely replace the color development, antibacterial, anti-oxidation and flavor-enhancing effects of nitrite, such as Some substitutes can only play a good role in color development in sausages, but have no antibacterial and antioxidative effects

Method used

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  • Method for reducing residual amount of nitrite in sausages
  • Method for reducing residual amount of nitrite in sausages
  • Method for reducing residual amount of nitrite in sausages

Examples

Experimental program
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Effect test

Embodiment 1

[0017] A method for reducing residual nitrite in sausages, comprising the steps of:

[0018] (1) Remove tendons and blood clots from fresh lean meat, clean them and put them into a meat grinder to grind;

[0019] (2) Clean the pig fat and put it into a meat grinder to grind;

[0020] (3) Evenly mixing the minced fresh lean meat and the minced pig fat to obtain mixed minced meat; wherein, the weight ratio of the fresh lean meat to the pig fat is 85:15.

[0021] (4) Mix the mixed minced meat, edible salt, white pepper powder, sodium nitrite, theaflavin, and ice water evenly, and then marinate at 4°C for 24 hours; wherein, the parts by weight of each raw material are as follows: 100 parts of mixed minced meat, edible 2.5 parts of salt, 0.3 parts of white pepper powder, 0.015 parts of sodium nitrite, 0.01 parts of theaflavin, and 10.02 parts of ice water.

[0022] (5) Fill the marinated minced meat into the casing, and buckle at both ends;

[0023] (6) Boil the stuffed sausage ...

Embodiment 2

[0025] A method for reducing residual nitrite in sausages, comprising the steps of:

[0026] (1) Remove tendons and blood clots from fresh lean meat, clean them and put them into a meat grinder to grind;

[0027] (2) Clean the pig fat and put it into a meat grinder to grind;

[0028] (3) Evenly mixing the minced fresh lean meat and the minced pig fat to obtain mixed minced meat; wherein, the weight ratio of the fresh lean meat to the pig fat is 85:15.

[0029] (4) Mix the mixed minced meat, edible salt, white pepper powder, sodium nitrite, theaflavin, and ice water evenly, and then marinate at 4°C for 24 hours; wherein, the parts by weight of each raw material are as follows: 100 parts of mixed minced meat, edible 2.5 parts of salt, 0.3 parts of white pepper powder, 0.015 parts of sodium nitrite, 0.02 parts of theaflavin, and 10.01 parts of ice water.

[0030] (5) Fill the marinated minced meat into the casing, and buckle at both ends;

[0031] (6) Boil the stuffed sausage ...

Embodiment 3

[0033] A method for reducing residual nitrite in sausages, comprising the steps of:

[0034] (1) Remove tendons and blood clots from fresh lean meat, clean them and put them into a meat grinder to grind;

[0035] (2) Clean the pig fat and put it into a meat grinder to grind;

[0036] (3) Evenly mixing the minced fresh lean meat and the minced pig fat to obtain mixed minced meat; wherein, the weight ratio of the fresh lean meat to the pig fat is 85:15.

[0037] (4) Mix the mixed minced meat, edible salt, white pepper powder, sodium nitrite, theaflavin, and ice water evenly, and then marinate at 4°C for 24 hours; wherein, the parts by weight of each raw material are as follows: 100 parts of mixed minced meat, edible 2.5 parts of salt, 0.3 parts of white pepper powder, 0.015 parts of sodium nitrite, 0.03 parts of theaflavin, and 10 parts of ice water.

[0038] (5) Fill the marinated minced meat into the casing, and buckle at both ends;

[0039] (6) Boil the stuffed sausage in ...

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Abstract

The invention relates to a method for reducing the residual amount of nitrite in sausages. The method is characterized by comprising the following steps: adding 0.01-0.04 part of theaflavin into meatpaste in the sausage making process, stirring to sufficiently mix the theaflavin with the meat paste, and performing pickling and filling. When the sausage disclosed by the invention is prepared, thetheaflavin is added during meat paste pickling, so that the residual amount of nitrite in the pork sausage can be reduced; the effect of improving the color quality of the pork sausages is also achieved. When 0.03 part of the theaflavin is added into every 100 parts of mixed meat paste, the nitrite content in the pork sausage reaches the minimum value, and the redness value is the maximum.

Description

technical field [0001] The invention relates to the field of food processing, in particular, to a compound of benzotropolone structure containing polyphenolic hydroxyl groups obtained by oxidation, polymerization and condensation of polyphenols and their derivatives --- theaflavin reduction Method for residual nitrite in sausages. Background technique [0002] Nitrite is widely used as a food additive in the food industry, especially the meat industry. Nitrite has the characteristics of color development, antisepsis and anti-oxidation in meat products, so it is often used as a color development agent, preservative and antioxidant. At the same time, nitrite can also make meat products have a unique flavor of cured meat. However, excessive use of nitrite or excessive residues will cause harm to the human body and even cause death. Generally speaking, if an adult eats 0.3-0.5g of nitrite by mistake, it is likely to cause poisoning, and if it eats 3g by mistake at one time, it...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L5/20
CPCA23L13/65A23L13/428A23L5/27A23V2002/00A23V2200/02A23V2200/044A23V2250/1614Y02A40/90
Inventor 熊国远夏陆阳王尚龙戚军梅林
Owner ANHUI AGRICULTURAL UNIVERSITY
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