CN104000220A - Combined ingredient capable of replacing nitrite in marinated meat processing - Google Patents
Combined ingredient capable of replacing nitrite in marinated meat processing Download PDFInfo
- Publication number
- CN104000220A CN104000220A CN201410222108.5A CN201410222108A CN104000220A CN 104000220 A CN104000220 A CN 104000220A CN 201410222108 A CN201410222108 A CN 201410222108A CN 104000220 A CN104000220 A CN 104000220A
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- China
- Prior art keywords
- combined ingredient
- agent
- sodium
- auxiliary agent
- combined
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Links
- 239000004615 ingredient Substances 0.000 title claims abstract description 45
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 title claims abstract description 22
- 235000013372 meat Nutrition 0.000 title claims abstract description 19
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 29
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 28
- 235000020995 raw meat Nutrition 0.000 claims abstract description 27
- 239000012752 auxiliary agent Substances 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000000022 bacteriostatic agent Substances 0.000 claims abstract description 15
- 235000013622 meat product Nutrition 0.000 claims abstract description 15
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 13
- 238000004040 coloring Methods 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 239000005720 sucrose Substances 0.000 claims abstract description 11
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 11
- 239000003086 colorant Substances 0.000 claims abstract description 9
- 235000006708 antioxidants Nutrition 0.000 claims description 27
- 229910052736 halogen Inorganic materials 0.000 claims description 24
- 150000002367 halogens Chemical class 0.000 claims description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 14
- 239000001632 sodium acetate Substances 0.000 claims description 9
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 8
- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 claims description 8
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 8
- 108010053775 Nisin Proteins 0.000 claims description 8
- 229910019142 PO4 Inorganic materials 0.000 claims description 8
- 235000013736 caramel Nutrition 0.000 claims description 8
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims description 8
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 8
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 8
- 239000004309 nisin Substances 0.000 claims description 8
- 235000010297 nisin Nutrition 0.000 claims description 8
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 8
- 239000010452 phosphate Substances 0.000 claims description 8
- 235000017454 sodium diacetate Nutrition 0.000 claims description 8
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 8
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 8
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 8
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 8
- 239000001488 sodium phosphate Substances 0.000 claims description 8
- 235000011008 sodium phosphates Nutrition 0.000 claims description 8
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 8
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 8
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 8
- 239000013638 trimer Substances 0.000 claims description 8
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 8
- 235000010323 ascorbic acid Nutrition 0.000 claims description 7
- 239000011668 ascorbic acid Substances 0.000 claims description 7
- 229960005070 ascorbic acid Drugs 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 239000002131 composite material Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 230000006870 function Effects 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 2
- 230000003064 anti-oxidating effect Effects 0.000 abstract 1
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 1
- 229930195729 fatty acid Natural products 0.000 abstract 1
- 239000000194 fatty acid Substances 0.000 abstract 1
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000003995 emulsifying agent Substances 0.000 description 6
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 235000013373 food additive Nutrition 0.000 description 4
- 239000002778 food additive Substances 0.000 description 4
- 229910002651 NO3 Inorganic materials 0.000 description 2
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 206010010071 Coma Diseases 0.000 description 1
- 206010011703 Cyanosis Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 239000004150 EU approved colour Substances 0.000 description 1
- 240000002943 Elettaria cardamomum Species 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010028347 Muscle twitching Diseases 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 208000031320 Teratogenesis Diseases 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 description 1
- 235000018889 capsanthin Nutrition 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 235000005300 cardamomo Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000002079 cooperative effect Effects 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- PGSADBUBUOPOJS-UHFFFAOYSA-N neutral red Chemical compound Cl.C1=C(C)C(N)=CC2=NC3=CC(N(C)C)=CC=C3N=C21 PGSADBUBUOPOJS-UHFFFAOYSA-N 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 229940006093 opthalmologic coloring agent diagnostic Drugs 0.000 description 1
- 239000001688 paprika extract Substances 0.000 description 1
- 235000012658 paprika extract Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a combined ingredient capable of replacing nitrite in marinated meat processing. Based on additive amount of the combined ingredient added into 100 parts by weight of raw meat, the combined ingredient comprises the following components in parts by weight: 0.18-0.25 part of a bacteriostatic agent, 1.6-2.3 parts of a coloring agent, 0.01-0.02 part of an antioxidant, 0.4-0.5 part of a water and tender retention agent, 0.06-0.11 part of an antioxidation auxiliary agent and 0.08-0.14 part of sucrose fatty acid ester, which are packaged independently. After being added in the marinated meat preparation process, the combined ingredient has all the original functions of bacteriostasis, coloring, oxidation resistance and the like same as the functions of nitrite; after the combined ingredient is adopted, the performances of the sense, the shelf life and the like of the meat product are still maintained on the basis that nitrite is removed and the edible safety of the meat product is improved.
Description
Technical field
The invention belongs to Meat processing technical field, relate to Meat processing additive, particularly relate to a kind of food additives combined ingredient that can substitute nitrite in the processing of halogen meat.
Background technology
In Meat processing, that nitrate and nitrite have is painted, Titian, the multiple effect such as antibacterial, anti-oxidant, thereby nitrate is one of important additives of using of Meat processing always for many years, and processor and researcher all know.
Nitrite has harm to health, and amount is few but often edible, or during an excessive amount, all can work the mischief to human body.Content of nitrite in food reaches 0.3-0.5g/kg, can produce and have toxic action human body.Its toxic action has three kinds of performances: the one, have headache, dizziness, weak, uncomfortable in chest, breathe hard, palpitaition, feel sick, the uncomfortable sensation such as vomiting, stomachache, diarrhoea, the 2nd, the multiple location mucous membrane cyanosis such as lip, nail and whole skin, the 3rd, when serious, cause twitching, going into a coma.When reaching 3-5g/kg, the amount of eating can cause death.
Although the Research Literature about nitrite substitute is constantly seen in report, be all by adding certain substitute report of generation effect in one aspect substantially, as single antibacterial or protect look etc.So far yet there are no nitrite substitute combination accessory is used, reach from every side nitrite effect comprehensively, can substitute the bibliographical information of the desirable substitute of nitrite completely.
Summary of the invention
The object of this invention is to provide a kind ofly for substitute the combined ingredient of nitrite in halogen meat processing, not use under nitrite, from the each side such as antibacterial, anti-oxidant, painted, all reach desirable effect in meat products processing.
For achieving the above object, the technical solution adopted in the present invention is as follows.
In halogen meat processing, substitute a combined ingredient for nitrite, according to the addition in every 100 weight portion raw meat, by the substitute of the independent packaging of following weight portion, formed:
Bacteriostatic agent 0.18-0.25 colouring agent 1.6-2.3
Antioxidant 0.01-0.02 water conservation is protected tender auxiliary agent 0.4-0.5
Anti-oxidant auxiliary agent 0.06-0.11 sucrose fatty ester 0.08-0.14.
Wherein, described bacteriostatic agent is mixed and is formed by the nisin of 5-20wt% and the sodium Diacetate of 80-95wt%.
Described colouring agent is mixed and is formed by monascorubin and caramel colorant, and its ratio of weight and number is 1:50-110.
Described antioxidant is mixed and forms with butyl hydroxy toluene by BHA, and its ratio of weight and number is 1:0.5-1.5.
Described water conservation is protected tender auxiliary agent for mixing by sodium pyrophosphate, sodium phosphate trimer, calgon, sodium dihydrogen phosphate the composite phosphate forming, wherein various phosphate shared ratio in total phosphate is respectively: sodium pyrophosphate 20-35wt%, sodium phosphate trimer 25-40wt%, calgon 15-30wt%, sodium dihydrogen phosphate 10-25wt%.
The citric acid that described anti-oxidant auxiliary agent is 1:1.6-5.3 by ratio of weight and number and ascorbic acid mix and form.
The described sucrose fatty ester adding is used as emulsifying agent.
Combinations thereof batching of the present invention, as halogen meat products food additives, is added in the process of making halogen meat products, can substitute nitrite completely, and play the effect of nitrite.
The concrete using method of combinations thereof of the present invention batching is: first described colouring agent and water conservation are protected to tender auxiliary agent and dissolve in for making the halogen soup of halogen meat products, halogen meat products is boiled when half-mature, add described antioxidant, anti-oxidant auxiliary agent and sucrose fatty ester, described bacteriostatic agent in the end halogen meat products adds before boiling again.
The combined ingredient that substitutes nitrite in the processing of halogen meat provided by the present invention is a kind of food additives of natural component as master of take.Wherein, in the bacteriostatic agent using, nisin is a kind of natural bacteriostatic agent of safety non-toxic, sodium Diacetate is the molecular complex of sodium acetate and acetic acid, although be not natural materials, in the aqueous solution, can discharge 40% acetic acid, not only bacteria resistance function is extensive, also can participate in human body metabolism, finally be decomposed into CO
2and H
2o, without any residual, without carcinogenic, teratogenesis.
Colouring agent in combined ingredient has been used monascorubin and caramel colorant.Through Experimental Comparison, it is higher than multiple neutral red colouring agent look valencys such as capsanthin, chrysanthemum, beet reds, color nature, stable.Wherein monascorubin is not only edible very safe, and has bacteriostasis, also has reducing blood lipid, hypotensive health care.Meanwhile, two kinds of pigments are all more intense to temperature, soda acid, illumination (except direct light) tolerance, and both coordinate color softer, natural, stable.
In combined ingredient of the present invention, use composite phosphate to protect tender auxiliary agent as water conservation, its Main Function, for improving product free water content, improves the fresh and tender mouthfeel of product simultaneously.
The present invention is finding after lot of experiments, select classical antioxidant BHA, butyl hydroxy toluene to coordinate, add the booster action of citric acid and ascorbic acid, and the emulsion adjuvant cooperative effect of sucrose fatty ester, its antioxidant effect significantly better than other Natural Types antioxidant as Tea Polyphenols, tocopherol, bamboo-leaves flavones etc.
Combined ingredient of the present invention is as the Meat processing food additives that particularly halogen meat products is processed, combination accessory by various substitutes is used, the effects that nitrite plays originally such as antibacterial, painted, anti-oxidant in meat products process, have been played, remove the nitrite that has food security hidden danger of original use, improving on the basis of meat products edible safety, still keeping the performances such as the sense organ of meat product product and shelf life.
The specific embodiment
Embodiment 1
Take nisin 1.8Kg, sodium Diacetate 20Kg, after mixing, is distributed into 100 bags, and as the bacteriostatic agent independent packet in combined ingredient, every bag 218g, is processing 100Kg raw meat consumption.
Take monascorubin 2Kg, caramel colorant 220Kg, after mixing, is distributed into 200 bags, and as the colouring agent independent packet in combined ingredient, every bag 1110g, is processing 50Kg raw meat consumption.
Take BHA 0.9Kg, butyl hydroxy toluene 1.1Kg, after mixing, is distributed into 100 parcels, and as the antioxidant independent packet in combined ingredient, every parcel 20g, is processing 100Kg raw meat consumption.
Take sodium pyrophosphate 10Kg, sodium phosphate trimer 12.5Kg, calgon 15Kg, sodium dihydrogen phosphate 12.5Kg, after mixing, is distributed into 100 parcels, as the water conservation in combined ingredient, protects tender auxiliary agent independent packet, and every bag 500g is processing 100Kg raw meat consumption.
Take citric acid 3Kg, ascorbic acid 8Kg, after mixing, is distributed into 100 parcels, and as the anti-oxidant auxiliary agent independent packet in combined ingredient, every bag 110g, is processing 100Kg raw meat consumption.
Take sucrose fatty ester 14Kg, be divided into 100 parcels, as the emulsifying agent that promotes in combined ingredient that profit mixes, every bag 140g, is processing 100Kg raw meat consumption.
Aniseed 0.4Kg, dried orange peel 0.4Kg, Chinese prickly ash 0.2Kg, tsaoko 0.2Kg, cardamom 0.2Kg, galingal 0.2Kg, fructus amomi 0.1Kg, cloves 0.1Kg, Shaoxing cooking wine 2Kg, salt 4Kg are mixed, with gauze, wrap up, after putting into 100Kg clear water and boiling, maintain micro-boiling and within 1 hour, make halogen soup.Take the forward and backward das Beinfleisch of pig or the suitable belt leather flank pork 100Kg of girth of a garment ratio that sanitary inspection is qualified, fully clean, be cut into the pane of about 20cm * 10cm, put into boiling water, micro-boil to scald boil 20 minutes, pull out with clear water and clean.The cube meat of scalding is put into halogen soup, after 2 bag colouring agents and 1 bag water conservation are protected to tender auxiliary agent and are mixed with the dissolving of a small amount of halogen soup, move in halogen soup, boil, remain micro-and boil after 1 hour, add 1 bag antioxidant, the 1 anti-oxidant auxiliary agent of bag and 1 bag emulsifying agent, then remain micro-and boil approximately 2 hours, finally add 1 bag bacteriostatic agent, continue micro-boiling approximately 15 minutes, make halogen meat.Halogen meat is pulled out, and halogen meat soup-blend is cooked meat and capable of circulationly use again next time.
Embodiment 2
Take nisin 2.2Kg, sodium Diacetate 20kg, after mixing, is distributed into 100 bags, and as the bacteriostatic agent independent packet in combined ingredient, every bag 222g, is processing 100Kg raw meat consumption.
Take monascorubin 2.4Kg, caramel colorant 200Kg, after mixing, is distributed into 200 bags, and as the colouring agent independent packet in combined ingredient, every bag 1012g, is processing 50Kg raw meat consumption.
Take BHA 1Kg, butyl hydroxy toluene 1Kg, after mixing, is distributed into 100 parcels, and as the antioxidant independent packet in combined ingredient, every parcel 20g, is processing 100Kg raw meat consumption.
Take sodium pyrophosphate 12.5Kg, sodium phosphate trimer 15Kg, calgon 12.5Kg, sodium dihydrogen phosphate 10Kg, after mixing, is distributed into 100 parcels, as the water conservation in combined ingredient, protects tender auxiliary agent independent packet, and every bag 500g is processing 100Kg raw meat consumption.
Take citric acid 2.5Kg, ascorbic acid 7Kg, after mixing, is distributed into 100 parcels, and as anti-oxidant auxiliary agent independent packet in combined ingredient, every bag 95g, is processing 100Kg raw meat consumption.
Take sucrose fatty ester 12Kg, be divided into 100 parcels, as the emulsifying agent that promotes in combined ingredient that profit mixes, every bag 120g, is processing 100Kg raw meat consumption.
Embodiment 3
Take nisin 0.26Kg, sodium Diacetate 1.8Kg, after mixing, is distributed into 1000 bags, and as the bacteriostatic agent independent packet in combined ingredient, every parcel 2.06g, is processing 1Kg raw meat consumption.
Take monascorubin 0.28Kg, caramel colorant 18Kg, after mixing, is distributed into 1000 bags, and as the colouring agent independent packet in combined ingredient, every parcel 18.28g, is processing 1Kg raw meat consumption.
Take BHA 0.11Kg, butyl hydroxy toluene 0.09Kg, after mixing, is distributed into 1000 parcels, and as the antioxidant independent packet in combined ingredient, every parcel 0.2g, is processing 1Kg raw meat consumption.
Take sodium pyrophosphate 1.5Kg, sodium phosphate trimer 1.75Kg, calgon 1Kg, sodium dihydrogen phosphate 0.75Kg, after mixing, is distributed into 1000 parcels, as the water conservation in combined ingredient, protects tender auxiliary agent independent packet, and every parcel 5g is processing 1Kg raw meat consumption.
Take citric acid 0.2Kg, ascorbic acid 0.6Kg, after mixing, is distributed into 1000 parcels, and as the anti-oxidant independent packet that helps in combined ingredient, every parcel 0.8g, is processing 1Kg raw meat consumption.
Take sucrose fatty ester 1Kg, be divided into 1000 parcels, as the emulsifying agent independent packet that promotes in combined ingredient that profit mixes, every parcel 1g, is processing 1Kg raw meat consumption.
Embodiment 4
Take nisin 3Kg, sodium Diacetate 16Kg, after mixing, is distributed into 1000 bags, and as the bacteriostatic agent independent packet in combined ingredient, every parcel 19g, is processing 10Kg raw meat consumption.
Take monascorubin 3.2Kg, caramel colorant 160Kg, after mixing, is distributed into 1000 bags, and as the colouring agent independent packet in combined ingredient, every bag 163.2g, is processing 10Kg raw meat consumption.
Take BHA 1.2Kg, butyl hydroxy toluene 0.8Kg, after mixing, is distributed into 1000 parcels, and as the antioxidant independent packet in combined ingredient, every parcel 2g, is processing 10Kg raw meat consumption.
Take sodium pyrophosphate 17.5Kg, sodium phosphate trimer 20Kg, calgon 7.5Kg, sodium dihydrogen phosphate 5Kg, after mixing, is distributed into 1000 parcels, as the water conservation in combined ingredient, protects tender auxiliary agent independent packet, and every bag 50g is processing 10Kg raw meat consumption.
Take citric acid 1.5Kg, ascorbic acid 5Kg, after mixing, is distributed into 1000 parcels, and as the anti-oxidant independent packet that helps in combined ingredient, every parcel 6.5g, is processing 10Kg raw meat consumption.
Take sucrose fatty ester 8Kg, be divided into 1000 parcels, as the emulsifying agent independent packet that promotes in combined ingredient that profit mixes, every parcel 8g, is processing 10Kg raw meat consumption.
Claims (7)
1. in halogen meat processing, substitute a combined ingredient for nitrite, according to the addition in every 100 weight portion raw meat, by the substitute of the independent packaging of following weight portion, formed:
Bacteriostatic agent 0.18-0.25 colouring agent 1.6-2.3
Antioxidant 0.01-0.02 water conservation is protected tender auxiliary agent 0.4-0.5
Anti-oxidant auxiliary agent 0.06-0.11 sucrose fatty ester 0.08-0.14
Wherein, described bacteriostatic agent is mixed and is formed by nisin and sodium Diacetate, described colouring agent is mixed and is formed by monascorubin and caramel colorant, described antioxidant is the mixture of BHA and butyl hydroxy toluene, and described water conservation is protected tender auxiliary agent for mixing by sodium pyrophosphate, sodium phosphate trimer, calgon, sodium dihydrogen phosphate the composite phosphate forming.
2. combined ingredient according to claim 1, is characterized in that described bacteriostatic agent is mixed and formed by the nisin of 5-20wt% and the sodium Diacetate of 80-95wt%.
3. combined ingredient according to claim 1, the ratio of weight and number that it is characterized in that described monascorubin and caramel colorant is 1:50-110.
4. combined ingredient according to claim 1, the ratio of weight and number that it is characterized in that described BHA and butyl hydroxy toluene is 1:0.5-1.5.
5. combined ingredient according to claim 1, it is characterized in that in described composite phosphate, various phosphate shared ratio in total phosphate is respectively: sodium pyrophosphate 20-35wt%, sodium phosphate trimer 25-40wt%, calgon 15-30wt%, sodium dihydrogen phosphate 10-25wt%.
6. combined ingredient according to claim 1, is characterized in that citric acid and ascorbic acid mixing that described anti-oxidant auxiliary agent is 1:1.6-5.3 by ratio of weight and number form.
7. the using method of combined ingredient described in claim 1, first described colouring agent and water conservation to be protected to tender auxiliary agent to dissolve in for making the halogen soup of halogen meat products, halogen meat products is boiled when half-mature, add described antioxidant, anti-oxidant auxiliary agent and sucrose fatty ester, described bacteriostatic agent in the end halogen meat products adds before boiling again.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071907A (en) * | 2016-06-14 | 2016-11-09 | 邯郸市锦园食品有限公司 | A kind of method for processing meat substituting nitrite |
| CN107047746A (en) * | 2017-04-24 | 2017-08-18 | 湖南易科生物工程有限公司 | A kind of compound method of fruit antistaling agent |
| CN107410441A (en) * | 2017-04-24 | 2017-12-01 | 湖南易科生物工程有限公司 | A kind of compound method of flesh of fish antistaling agent |
| CN109998040A (en) * | 2019-04-11 | 2019-07-12 | 茂名元天水产冷冻有限公司 | A kind of instant flavour sauce sole |
| CN109998041A (en) * | 2019-04-11 | 2019-07-12 | 茂名元天水产冷冻有限公司 | A kind of preparation method of instant flavour sauce sole |
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| CN1124100A (en) * | 1994-12-07 | 1996-06-12 | 天津商学院 | Nitrate-free meat pickling agent |
| CN101606686A (en) * | 2009-06-19 | 2009-12-23 | 东北农业大学 | Meat product colorant and preparation method thereof |
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| CN1124100A (en) * | 1994-12-07 | 1996-06-12 | 天津商学院 | Nitrate-free meat pickling agent |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071907A (en) * | 2016-06-14 | 2016-11-09 | 邯郸市锦园食品有限公司 | A kind of method for processing meat substituting nitrite |
| CN107047746A (en) * | 2017-04-24 | 2017-08-18 | 湖南易科生物工程有限公司 | A kind of compound method of fruit antistaling agent |
| CN107410441A (en) * | 2017-04-24 | 2017-12-01 | 湖南易科生物工程有限公司 | A kind of compound method of flesh of fish antistaling agent |
| CN109998040A (en) * | 2019-04-11 | 2019-07-12 | 茂名元天水产冷冻有限公司 | A kind of instant flavour sauce sole |
| CN109998041A (en) * | 2019-04-11 | 2019-07-12 | 茂名元天水产冷冻有限公司 | A kind of preparation method of instant flavour sauce sole |
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