AU2020103988A4

AU2020103988A4 - Nitrate-free sauce cured products preparation method thereof

Info

Publication number: AU2020103988A4
Application number: AU2020103988A
Authority: AU
Inventors: Lihong CHEN; Yanwen CHEN; Yifan Chen; Huanhuan LI; Honggang TANG; Jin Zhang
Original assignee: Zhejiang Academy of Agricultural Sciences
Current assignee: Zhejiang Academy of Agricultural Sciences
Priority date: 2020-12-09
Filing date: 2020-12-09
Publication date: 2021-02-18
Anticipated expiration: 2028-12-09

Abstract

The invention discloses a nitrate-free sauce cured product a preparation method thereof. The nitrate-free sauce cured product is processed by injecting a pickling liquid into fresh raw meat. The formula of the pickling liquid includes: 2~5% salt, 2~5% white sugar, MSG 0.2~0.5%, composite phosphate 0.1-1%, beet extract 0.1~1%, sodium erythorbate 0.1~0.3% and salty flavor 0.06~0.15%. The invention utilizes the compound of beet extract and salty flavor to replace nitrite and apply in marinated products, thus realize the nitrate-free processing of marinated products. The formula of the invention is scientific and reasonable, and the nutrition and flavor are improved on the basis of stable color. The nitrate-free sauce cured products prepared by the invention have uniform color distribution, soft taste, moderate saltiness, good quality and high safety. Drawings pickling liquid Selection Tumble of raw pretreatment and meat marinate sauce cured product sterilization Packaging Marinate Figure 1

Description

Drawings

pickling liquid

Selection Tumble of raw pretreatment and meat marinate

sauce cured product sterilization Packaging Marinate

Figure 1

EDITORIAL NOTE

2020103988

THERE ARE SIX PAGES OF DESCRIPTION ONLY

Description

Nitrate-free sauce cured products preparation method thereof

Field of the Invention

This invention relates to the technical field of meat product processing, in

particular to a nitrate-free sauce cured product and a preparation method thereof.

Background Technology

Sauce and stewed products are a large class of meat products with traditional

characteristics in China, mainly including livestock and poultry meat and its

by-products. It occupies a pivotal position in the entire cooked meat product market

and has been increasing year after year. Because of its pleasing color, crisp meat,

unique flavor, and direct consumption, it has long been favored by consumers.

According to different consumption habits and the ingredients and technological

methods used in the preparation process, there have been many varieties of sauce and

cured products with local characteristics. Although the pursuit of the flavor of

marinated products varies from place to place, the emphasis is on the organic

combination of color, aroma, taste, and shape during the processing process. The

color determines the consumer's ultimate consumer desire at a considerable level.

Therefore, the pursuit of color in the process of making sauced products is almost

uniform. In order to obtain an attractive and stable color, nitrite is often added as a

coloring agent in the traditional processing of sauce products. However, long-term

consumption of foods containing nitrite, the residual nitrite easily reacts with protein

degradation products to form carcinogenic biogenic amines, resulting in great

restrictions on the sales and promotion of sauce products. Therefore, in order to

improve the market competitiveness of marinated products, it will be an

epoch-making milestone if a coloring agent that can replace nitrite and realize the

nitrate-free processing of marinated products.

Summary of the Invention

Aiming at the shortcomings of the prior technology and overcoming the hidden safety hazards caused by using nitrite as a coloring agent in the processing of traditional marinade products, the present invention provides a method for preparing nitrate-free marinade products, which can reduce the use of nitrate-containing substances and effectively reduce the residual amount of nitrite and biological amines, and realize the nitrate-free processing of sauce products.

The first object of the present invention is to provide a nitrate-free cured and

stewed product. The above-mentioned nitrate-free sauce cured product is processed

by injecting marinating liquid into fresh raw meat, and the formula of the marinating

liquid according to the mass fraction includes: salt 2~5 %, sugar 2~5%, monosodium

glutamate 0.2~0.5%, compound phosphate 0.1~1%, sugar beet extract 0.1~1%,

sodium erythorbate 0.1~0.3%, salty flavor 0.06~0.15%.

Preferably, the above-mentioned salty flavor is anticoagulated, centrifuged,

diluted, and filtered to obtain a hemoglobin solution from fresh livestock and poultry

blood. The hemoglobin solution is reacted with histidine-tyrosine mixture, chitosan

oligosaccharide solution, then centrifuged, and freeze-dried. Eventually a lustrous

reddish brown powder flavor is obtained.

Preferably, the raw meat is one or more of pork, beef, mutton, chicken, duck or

goose in livestock and poultry meat.

The second object of the present invention is to provide a preparation method of

a nitrate-free sauce and stewed products, the method specifically includes the

following steps:

(1) Preparation of beet extract: pick fresh beet roots, wash, peel, slice, freeze-dry it in

a freeze dryer, and obtain powdered beet extract after passing through a 200-mesh

sieve;

(2) Preparation of salty flavor: fresh animal blood is anticoagulated (1~6% sodium

citrate-sodium erythorbate solution), centrifuged, diluted and filtered to obtain

hemoglobin solution. Mix the hemoglobin solution, the histidine-tyrosine mixture,

and the chitosan oligosaccharide solution in a volume ratio of 1-10:1:2, adjust the pH

to 5.0-7.0, and react at 30-65C for 30-60min. After centrifugation and freeze-drying, a lustrous reddish brown powder flavor is obtained; (3) Selection and pretreatment of raw meat: select qualified fresh livestock and poultry meat, remove skin, bone, fascia and congestion and other impurities, wash and drain the water for later use, and control the meat temperature to 0-5C; (4) Injection: Dissolve 2~5% table salt, 2~5% sugar, 0.2~0.5% MSG, 0.1~1% composite phosphate, 0.1-1% beet extract, 0.1~0.3% sodium erythorbate, 0.06~0.15% salty flavor in ice water to prepare the pickling liquid; the pickling liquid is injected into the raw meat, the injected amount is 20-30% of the weight of raw meat. (5) Tumble and marinate: Place the injected meat in a vacuum tumbler and knead for 4-8 hours, turn the tumbler forward for 15 minutes, reverse for 15 minutes, and leave a gap of 10 minutes; marinate for 5 to 15 hours after tumbling, environment temperature is controlled at 0~4C; (6) Cutting and marinating: cut the cured meat into 0.5 kg pieces; put the spice bag in the sandwich pot, simmer for 30 minutes, add salt, sugar, monosodium glutamate, cooking wine, light soy sauce, etc. as required supplements, boil on high fire, put the marinated meat into the brine, cook for 30 minutes on high fire, simmer for 30 minutes, turn off the heat and simmer for 100 minutes; (7) Packaging and sterilization: the product is packaged with a vacuum packaging machine, and thermally sterilized according to the need for quality assurance; cooled to a core temperature of less than 15 °C and stored in the warehouse. Preferably, the above-mentioned spice pack is composed of Chinese pepper, cumin, cinnamon, alpinia, bay leaf, nutmeg, tangerine peel, amomum and the like. Preferably, the anticoagulant used in the anticoagulation process in the above step (2) is a 1-6% sodium citrate-sodium erythorbate solution. The present invention has the following beneficial effects: 1. The present invention adopts nitrate-free technology to prepare marinated products, using beet extract and salty flavor as coloring agent and flavoring agent, can reach and exceed the effect of using nitrite, and improve the flavor and quality of marinated products

. 2. The present invention provides a preparation method of a non-nitrogen sauce and

stewed product, which improves the flavor of meat products on the basis of

stabilizing the color and has significant economic and social benefits.

3. The present invention adopts intermittent tumble-kneading-low-temperature

marinating technology to process raw meat, which can increase the penetration rate

of the marinating liquid and reduce the production cycle.

4. The invention promotes the development of beet industry and slaughter industry,

and improves the comprehensive utilization technology of by-products.

Brief Description of the Drawing

Figure 1 showes process flow diagram of the present invention.

Detailed Description of the Preferred Embodiments

Example 1

A nitrate-free sauce cured product, the above-mentioned nitrate-free sauce cured

product is processed by injecting pickling liquid into fresh raw meat, and the formula

of the pickling liquid includes 2~5% salt, 2~5% sugar, MSG 0.2~0.5%, 0.1~1%

composite phosphate, 0.1~1% beet extract, 0.1~0.3% sodium erythorbate, 0.06~0.15% salty flavor. Preferably, the salty flavor is anticoagulated, centrifuged,

diluted, and filtered to obtain a hemoglobin liquid from fresh livestock and poultry

blood, and the hemoglobin liquid is reacted with histidine-tyrosine mixture, chitosan

oligosaccharide liquid, centrifuged, and freeze-dried. Afterwards, a shiny reddish

brown powder flavor is obtained. The raw meat is one or more of pork, beef, mutton,

chicken, duck or goose in livestock and poultry meat. The nitrate-free processing

technology is used to produce marinated products, which realizes the "zero addition"

of nitrite and improves the edible safety of marinated products. The formula is

scientific and reasonable, and the nutrition and flavor are improved on the basis of

stable color.

In specific implementation, a preparation method of a nitrate-free sauce cured

product, the method specifically includes the following steps:

(1) Preparation of beet extract: select fresh beet roots, wash, peel, slice, freeze-dry in

a freeze dryer, and pass a 200-mesh sieve to obtain a powdered sugar beet extract;

hemoglobin solution. Mix the hemoglobin solution, histidine-tyrosine mixture, and

chitosan oligosaccharide solution in a volume ratio of 1~10:1:2, adjust the pH to

5.0~7.0, and react at 30~65°C for 30~60min. After centrifugation and freeze-drying,

a lustrous reddish brown powder flavor is obtained;

(3) Selection and pretreatment of raw meat: select qualified fresh livestock and

poultry meat, remove skin, bone, fascia and congestion and other impurities, wash

and drain the water for later use, and control the meat temperature to 0-5C;

(4) Injection: 2~5% table salt, 2~5% sugar, 0.2~0.5% MSG, 0.1~1% composite

phosphate, 0.1~1% beet extract, 0.1~0.3% sodium erythorbate, 0.06~0.15% salty

flavor is dissolved in ice water to prepare the pickling liquid; the pickling liquid is

injected into the raw meat, the injection rate is 20-30%; the 2 0 -3 0 % injection rate

means that the injected amount is 20-30 of the weight of the raw meat %. The

pickling preparation of the present invention is mixed with ice water and then

injected into the raw meat, which can play the role of color development,

bacteriostasis and flavor improvement.

(5) Tumble and marinate: Put the injected meat in a vacuum tumbler and knead for

4-8 hours, turn the tumbler forward for 15 minutes, reverse for 15 minutes, and leave

a gap of 10 minutes; marinate for 5 to 15 hours after tumbling, environment The

temperature is controlled at 0~4C;

(6) Cutting and marinating: cut the cured meat into 0.5 kg pieces; put the spice bag in

the sandwich pot, simmer for 30 minutes, add salt, sugar, monosodium glutamate,

cooking wine, light soy sauce, etc. as required supplements, boil on high fire, put the

marinated meat in the brine, cook for 30 minutes on high fire, simmer for 30 minutes,

turn off the heat and simmer for 100 minutes;

(7) Packaging and sterilization: the product is packaged with a vacuum packaging machine, and thermally sterilized according to the need for quality assurance; it is cooled to the core temperature below 15 °C and stored in the warehouse.

Preferably, the above-mentioned spice pack is composed of Chinese pepper,

cumin, cinnamon, alpinia, bay leaf, nutmeg, tangerine peel, amomum and the like.

The above are only the preferred embodiments of the present invention, and the

protection scope of the present invention is not limited to the embodiments. All

technical solutions under the idea of the present invention belong to the

protection scope of the present invention. It should be noted that for common

technicians in this field, several improvements and modifications made without

departing from the principle of the present invention should also be regarded as the

protection scope of the present invention.

EDITORIAL NOTE

2020103988

THERE ARE TWO PAGES OF CLAIMS ONLY

Claims

Claims 1. A nitrate-free sauce cured product, characterized in that: the nitrate-free sauce

cured product is processed by injecting a pickling liquid into fresh raw meat, and the

formula of the pickling liquid includes, by mass fraction: 2~5% salt, White sugar

2~5%, monosodium glutamate 0.2~0.5%, composite phosphate 0.1~1%, beet extract

0.1~1%, sodium erythorbate 0.1~0.3%, salty flavor 0.06~0.15%.
2. The nitrate-free sauce cured product of claim 1, characterized in that how salty

flavor is made: hemoglobin solution was anticoagulated, centrifuged, diluted, and

filtered from fresh livestock and poultry blood, and the hemoglobin solution was

combined with histidine-tyrosine mixture, reacted with chitosan oligosaccharide

solution, centrifuged, and freeze-dried to obtain a shiny red-brown powder flavor.
3. The nitrate-free sauce cured product according to claim 1, wherein the raw meat is

one or more of pork, beef, mutton, chicken, duck or goose in livestock and poultry

meat.
4. The preparation method of nitrate-free sauce cured products is characterized in that

it specifically includes the following steps:

(1) Preparation of beet extract: pick fresh beet roots, wash, peel, slice and freeze-dry

it in a freeze dryer, obtain powdered beet extract after passing through a 200-mesh

sieve;

(2) Preparation of salty flavor: fresh livestock and poultry blood is anticoagulated,

centrifuged, diluted and filtered to obtain hemoglobin solution, the hemoglobin

solution, histidine-tyrosine mixture, and chitosan oligosaccharide solution are mixed

evenly at the volume ratio of 1-10:1:2 , adjust the pH to 5.0~7.0, react at 30~65°C

for 30~60 minutes, centrifuge and freeze-dry to obtain a shiny red-brown powder

flavor;

(3) Selection and pretreatment of raw meat: select qualified fresh livestock and

poultry meat, remove skin, bone, fascia and congestion and other impurities, wash

and drain water for later use, and control the meat temperature to 0~-5C;

(4) Injection: mix 2~5% table salt, 2~5% sugar, 0.2~0.5% MSG, 0.1~1% complex phosphate, 0.1~1% beet extract, 0.1~0. 3 % sodium erythorbate, 0.06- 0.15% salty flavor is dissolved in ice water to prepare the pickling liquid; the pickling liquid is injected into the raw meat, and the injection rate is 20-30%;

(5) Tumble and marinate: Put the injected meat in a vacuum tumbler and knead for

4-8 hours, turn the tumbler forward for 15 minutes, reverse for 15 minutes, and leave

a gap of 10 minutes; marinate for 5 to 15 hours after tumbling, environment

temperature is controlled at 0~4C;

(6) Cutting and marinating: Cut the cured meat into 0.5kg pieces; put the spice bag in

the sandwich pot, simmer for 30 minutes, add salt, sugar, monosodium glutamate,

cooking wine, light soy sauce, etc., as required supplements, boil on high fire, put the

marinated meat into the brine, cook for 30 minutes on high fire, simmer for 30

minutes, turn off the heat and simmer for 100 minutes;

(7) Packaging and sterilization: the product is packaged with a vacuum packaging

machine, and thermally sterilized according to the need for quality assurance; it is

cooled to a core temperature of less than 15 °C and stored in the warehouse.
5. The method according to claim 3, wherein the spice packet is composed of pepper,

fennel, cinnamon, alpinia, bay leaf, nutmeg, tangerine peel, amomum and the like.
6. The method according to claim 3, wherein the anticoagulant used in the

anticoagulation process in the step (2) is a 1-6% sodium citrate-sodium erythorbate

solution.

Figure 1 Drawings