Process for preparing sausage with natural pigment

Abstract

Disclosed is a process for preparing sausage with natural pigment which comprises rubbing pickled meat products, mixing minced meat product, auxiliary material, barked red radish by the proportion of 80-82%, 7-8% and 11-12%, loading the mixture into pig's small intestine foil, suspending the loaded raw sausage into a baking oven, dispensing 4-6 hours at 50-60 deg. C, boiling 15-20 minutes at 80-90 deg C, finally cold storing the steamed sausage in 0-4 deg C refrigerators.

Description

technical field [0001] The invention relates to the processing of meat products, more precisely a new formula for sausages, belonging to livestock processing [0002] technology field. technical background [0003] Sausage is a traditional meat product in our country, and is very popular among consumers. The sausage products sold in the market now generally use traditional techniques, that is, in the production and processing, they first have to go through a pickling process. When marinating, it is necessary to add some kind of meat coloring agent. These coloring agents can play a role in the good color of the cured meat during the curing process. The most commonly used meat product processing is nitrite As a coloring agent. Nitrite does have good coloring and coloring effects in meat products, but in recent years, it has been found that nitrite reacts with various amino compounds (mainly from protein decomposition products) to produce carcinogenic N-nitroso compounds , s...

AI Technical Summary

Problems solved by technology

Nitrosamines are currently internationally recognized as a strong carcinogen. The results of animal experiments show that not only long-term low-dose effects have carcinogenic effects, but also a sufficient amount taken at one time can also cause carcinogenic effects.