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Rose petal low-nitrate fermented sausages and preparation method thereof

A technology for fermenting sausages and roses, which is applied in the fields of climate change adaptation, preservation of food ingredients as anti-microbials, and food ingredients as taste improvers, can solve the problem of high nitrite content, achieve delicious taste, increase appetite, and inhibit fat. The effect of oxidation

Pending Publication Date: 2021-06-18
PINGWU KANGXIN ECOLOGICAL FOOD SCI & TECH DEV CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the above-mentioned deficiencies in the prior art, the present invention provides a rose low-nitrate fermented sausage and its preparation method, which can effectively solve the problem of high nitrite content in existing fermented sausages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A rose low-nitrate fermented sausage, the preparation method of which comprises the following steps:

[0034] (1) Preparation of rose juice: remove calyx, receptacle and other sundries from fresh edible rose flowers, keep only petals, wash away dust and impurities, cut petals appropriately after drying, and take 100 parts of rose petals by weight, Mix 70 parts of water, 150 parts of sugar and 0.30 parts of citric acid, mix well and place it in a water bath at 60°C for 1.5 hours, stirring continuously, squeeze the juice after the extraction, and filter to get rose juice. Refrigerate at 4°C for later use;

[0035] (2) Raw meat processing: select fresh pork hind legs, remove the fascia and large tendons on the surface, then wash, cut the fat meat into thin slices with a knife, pre-freeze at -18°C, and put the lean meat Cut into pieces of meat with length, height, and width of 5cm, and finally use a meat grinder to grind the cut lean meat and pre-frozen fat meat (the sieve...

Embodiment 2

[0042] A rose low-nitrate fermented sausage, the preparation method of which comprises the following steps:

[0043] (1) Preparation of rose juice: remove calyx, receptacle and other sundries from fresh edible rose flowers, keep only petals, wash away dust and impurities, cut petals appropriately after drying, and take 100 parts of rose petals by weight, Proportionate 100 parts of water, 200 parts of sugar and 0.35 parts of citric acid, mix them evenly, place them in a 60°C water bath for 1.5 hours, stir continuously, squeeze the juice after the extraction, and filter to get rose juice. Refrigerate at 4°C for later use;

[0044] (2) Raw meat processing: select fresh pork hind legs, remove the fascia and large tendons on the surface, then wash, cut the fat meat into thin slices with a knife, pre-freeze at -18°C, and put the lean meat Cut into pieces of meat with length, height and width of 4cm, and finally use a meat grinder to grind the cut lean meat and pre-frozen fat meat (...

Embodiment 3

[0051] A rose low-nitrate fermented sausage, the preparation method of which comprises the following steps:

[0052] (1) Preparation of rose juice: remove calyx, receptacle and other sundries from fresh edible rose flowers, keep only petals, wash away dust and impurities, cut petals appropriately after drying, and take 100 parts of rose petals by weight, Mix 150 parts of water, 250 parts of sugar, and 0.25 parts of citric acid, mix well, and extract in a water bath at 60°C for 1.5 hours, stirring continuously, squeeze the juice after extraction, and filter to obtain rose juice. Refrigerate at 4°C for later use;

[0053] (2) Raw meat processing: select fresh pork hind legs, remove the fascia and large tendons on the surface, then wash, cut the fat meat into thin slices with a knife, and pre-freeze at -18°C; Cut into pieces of meat with length, height, and width of 5cm; finally, use a meat grinder to grind the cut lean meat and fat meat that has been pre-frozen in advance (the ...

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Abstract

The invention discloses a production method of rose petal low-nitrate fermented sausages. The production method comprises the following steps: rose juice preparation: adding water, white granulated sugar and citric acid to fresh rose petals, performing uniform mixing, extracting and filtering, and collecting rose juice; raw meat treatment: smashing fat meat and lean meat together to obtain a mixed meat material; marinating: uniformly mixing the mixed meat material, a marinade and the rose juice for marinating to obtain marinated meat material; inoculating: activating a ready-to-use starter in skimmed milk and then inoculating the activated ready-to-use starter into the marinated meat material, and performing uniform stirring under a vacuum condition to obtain a casing filling meat material; casing filling: filling casings with the casing filling meat material and then exhausting air to obtain the sausages; constant-temperature fermentation: fermenting the sausages under the conditions that the relative humidity is 80%-85% and the temperature is 28-32 DEG C; and drying and packaging. The preparation method can effectively solve the problem that the nitrite content of existing fermented sausages is high.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to rose low-nitrate fermented sausage and a preparation method thereof. Background technique [0002] Fermented sausage refers to a kind of sausage product made by mixing minced lean meat and diced fat with salt, sodium nitrite and other auxiliary materials into the casing, then fermented by microorganisms and dried and matured. The pH of the final product is between 4.8 ~5.3. In the production process of fermented sausage, it is often necessary to add nitrite to promote color development, inhibit bacteria, improve the quality of meat products, etc., and also play an effective antioxidant role. Nitrite itself is highly toxic and can react with amines in meat products during the curing process to produce potentially carcinogenic nitrosamines. In order to improve food safety, researchers at home and abroad are working to find a natural and non-toxic nitrite substitute. Con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L13/70A23B4/20
CPCA23L13/65A23L13/428A23L13/72A23L13/74A23B4/20A23V2002/00A23V2200/044A23V2200/10A23V2200/14Y02A40/90
Inventor 赵兴蓉苟兴能黄叶传王洋漆中文
Owner PINGWU KANGXIN ECOLOGICAL FOOD SCI & TECH DEV CO LTD
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