CN107594381A - A kind of asparagus Guangdong style sausage of no added nitrite and its preparation method and application - Google Patents

A kind of asparagus Guangdong style sausage of no added nitrite and its preparation method and application Download PDF

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Publication number
CN107594381A
CN107594381A CN201710763151.6A CN201710763151A CN107594381A CN 107594381 A CN107594381 A CN 107594381A CN 201710763151 A CN201710763151 A CN 201710763151A CN 107594381 A CN107594381 A CN 107594381A
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asparagus
erythrothioneine
addition
guangdong style
sausage
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Inventor
陈智毅
刘学铭
程镜蓉
王旭苹
张友胜
张业辉
汪婧瑜
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Sericulture and Agri Food Research Institute GAAS
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Sericulture and Agri Food Research Institute GAAS
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Priority to CN201710763151.6A priority Critical patent/CN107594381A/en
Publication of CN107594381A publication Critical patent/CN107594381A/en
Priority to PCT/CN2018/074047 priority patent/WO2019041740A1/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a kind of asparagus Guangdong style sausage of no added nitrite and its preparation method and application, belong to food security processing technique field.The formula is characterized in that Guangdong style sausage includes asparagus extraction concentrate (A), X-factor (B), superfine fresh bone meal (C), Rosmarinus officinalis extract.The method that wherein A extracts concentration using inexpensive the resource acupuncture needle massee fruiting bodies or mushroom pin rich in erythrothioneine or mushroom bran or mycelia liquid deep layer fermenting liquid as raw material obtains；A addition is in terms of erythrothioneine and polyphenol in formula, wherein, erythrothioneine and polyphenol content are respectively to add 0.2 2mg and 0.1 1mg per kg porks；The addition of calcium ion is respectively at least 2.85 times and 17% of erythrothioneine content in A in iron ion and C in B.The Guangdong style sausage of the technology of the present invention production is free of nitrite, the freshness date with traditional Guangdong style sausage, can remain the original color and luster of Guangdong style sausage, nutrition and flavor well.

Description

A kind of asparagus Guangdong style sausage of no added nitrite and its preparation method and application
Technical field
The invention belongs to the food security processing technique field of Guangdong style sausage, more particularly to a kind of no added nitrite Asparagus Guangdong style sausage and its preparation method and application, the product have tradition addition the nitrite sausage identical shelf-life, Quality and flavor.
Background technology
Because nitrite has the very serious harm such as poisoning, carcinogenic, teratogenesis, nitrite is in relevant food Security is the focus of public attention and Quality Control supervision all the time.In terms of toxicity, nitrite belongs to " acute in toxicology classification Poison " class material, human body toxic dose is 0.13~0.15g, and lethal dose 3g, its mechanism of poisoning is that nitrite can make in blood Low Ferri-hemoglobin is oxidized to ferrihemoglobin, so as to lose the function of fortune oxygen, causes histanoxia, occurs livid purple and is poisoned Symptom；In terms of teratogenesis, nitrite can pass through placenta and enter in fetus body, cause fetus to be distorted；It is sub- in terms of carcinogenicity Nitrate can react generation nitrosamine under hydrochloric acid in gastric juice effect with protein breakdown products secondary amine, meanwhile, the nitrate reductase in stomach Bacterium can also make nitrite and amine be combined into nitrosamine, and nitrosamine has strong carcinogenesis, mainly cause cancer of the esophagus, Stomach cancer, liver cancer and colorectal cancer etc..
Although nitrite is very harmful to human body, in meat products production, nitrite has color development, antibacterial, chela The very important effects such as conjunction, stable and enhancing product flavor, and cost is very low, thus be widely used, such as CN201410081329.5、CN201410081427.9、 CN201510266126.8、CN201310038123.X、 CN201510035863.7, CN201610271649.6, CN201210213695, CN201510204947.9 etc..
Supervision department has strong demand to nitrite substitute, as long as claiming the substitute for finding nitrite, just Use of the nitrite as food additives can be forbidden.The substitute of research report has bacteriostatic agent (potassium sorbate, breast at present Sour, lactic acid bacteria and nisin, phenol antioxidant etc.)；Colour former (monascorubin, beet red, yolk powder, Vitamin C Acid, amino acid etc.)；Nitrosamine generation blocking agent (α-tocopherol, niacinamide, ginger garlic juice etc.).Claim that replacement addition is sub- in patent Nitrate has：The CN201610406605.X of emblic leafflower powder is with the addition of, with the addition of sesame and ultraviolet lamp irradiation-sterilize CN200910041375.1, the CN201110001247.1 for employing glutinous rice flour, having used antioxidant, (ascorbic acid, tea are more Phenol), the CN200610122590.0 of preservative (potassium sorbate, sodium lactate, nisin) etc., CN201110137881.8, which then with the addition of hill gooseberry's essential oil, reduces the dosage of nitrite.But these substitutes with nitrous acid Salt side such as role and cost such as color development, antibacterial, chelating, stable and enhancing product flavor in traditional meat products Still there is huge gap in face.So far there is not yet substituting the report of nitrite in sausage using asparagus extraction concentrate.
Guangdong style sausage belongs to non-fermented meat products, aromatic with meat tenderness because its production is fine, nutritious, color and luster It is bright, eat the features such as easy and well received, sausage meat products manufacturing enterprise of Guangdong Province there are thousands of families, and annual production is up to more than 40 ten thousand Ton, the output value account for the 60-70% of the Chinese pickled and cured meat output value, and often sent out every year with 10% growth rate up to more than 80 hundred million RMB Exhibition, occupies sizable proportion in Guangdong Province's food industry output value, is that industry is on the largest scale in national pickled and cured meat industry Local sausage prods.But in the process of Guangdong style sausage, for color development color protection, anti-corrosion and suppress clostridium botulinum needs, Nitrite is with the addition of in the formula tradition sausage meat products of Guangdong.Nitrate residue national standard GB 2760- in sausage finished product 30mg/Kg as defined in 2014, but the Guangdong style sausage nitrite of considerable manufacturer production is exceeded.So far there is not yet using acupuncture needle Mushroom extraction concentrate carries out the report of Guangdong style sausage processing.
Erythrothioneine (on July 13rd, 2017, EU Committee's issue (EU) No. 2017/1281 regulation, according to European Parliament With No. 258/97 regulations of council (EC), authorize and thrown L- erythrothioneines (L-ergothioneine) as new food composition Market is put, and is named as L- ergots Thiobacillus element) have been found to be a kind of effective natural, its oxidation resistance can It is suitable with Conventional antioxidants glutathione, vitamin C etc..The inoxidizability of erythrothioneine in vitro is mainly reflected in and can tied The charge-coupled free electron for knitting middle hydroxy radical, hypochlorous acid, singlet oxygen and peroxynitrite etc.；Given birth to glutathione, dimension The antioxidants such as plain C are compared, and erythrothioneine can more effectively prevent the nitrification of tyrosine and the passivation of α -1- antiproteases；Ergot Thioneine can also protect DNA to be caused from damaging and preventing by hydrogen peroxide and hydrogen peroxide heme protein mixture Arachidonic acid peroxidating；Erythrothioneine can prevent the reaction of hemoglobin and hydrogen peroxide, and the discoloration of meat is flesh red eggs In vain caused by the reaction between lipid peroxidation, thus erythrothioneine is also used to maintain the stabilization of the flesh of fish and livestock meat color Property.Erythrothioneine exists in the form of mercaptan-thione tautomer, and the form of thioketones is dominant in aqueous.Ergot sulphur Cause is distributed in some tissues of mammal, organ, is primarily present in red blood cell (about 1-2mmolL-1) and some animals Seminal fluid in.Content of the erythrothioneine in most organisms is few, and in some produced mushrooms, black soya bean, red bean, red But rich content in meat, liver, kidney and cereal, content is particularly abundant in asparagus.
Asparagus [Flammulinavelutiper (Fr.) Sing.] is subordinate to Eumycota, basidiomycetes in Plant Taxonomy Guiding principle, Agaricales, Bai Mo sections, genus flammulina.Asparagus has a very high edible medical value, and the Flammulin in asparagus (is also fire Mushroom element, Flammulin, a kind of basic protein), gold needle mushroom immunomodulatory protein is that FIP-fve, flammulina velutipes etc. have very well Antitumaous effect, nucleotides such as 5 '-GMP, 5 '-AMP, 5 '-UMP etc. in asparagus have the function that norcholesterol, asparagus Containing phenols, erythrothioneine and polysaccharide, there is good antioxidation activity, wherein erythrothioneine is efficient anti-oxidant, clear with it More and more closed except the function such as free radical, chelated metal ions and resistance ultraviolet radiation and freshness-keeping and color protection effect Note, is increasingly becoming study hotspot.The present inventor research shows, in acupuncture needle massee fruiting bodies dry erythrothioneine content (3.213 ± 0.624g/kg) it is significantly higher than other edible mushrooms, wherein bacterium pin (2.332 ± 0.531g/kg), mushroom bran (0.585 ± 0.192g/ Kg it is) same containing abundant erythrothioneine, therefore can be largely inexpensive using high efficiency extraction concentration technique from mushroom bran discarded object Ground obtains the asparagus active component suitable with acupuncture needle massee fruiting bodies extract solution.
Be used for meat products processing patent document etc. about asparagus raw material so far, as CN105851902A, CN105851903A、CN103989188A、CN105815761A、CN105815780A、 CN105595229A、 CN105211931A, CN102389105A, CN106615972A, CN106509062A, CN106359539A, CN106072017A, it is to consider flavor, preservation and the healthcare function using asparagus, is not directed to acupuncture needle mushroom extracting solution Substitute the report of nitrite；Second, asparagus raw material is crushed with asparagus dry powder or asparagus fresh mushroom in report so far Be added to Deng original structure in meat products, this addition manner be difficult make active component in asparagus with sausage raw material into Divide and organic chemical reactionses fully occur；3rd, by the way of above-mentioned processing mode using extraction without being concentrated, and asparagus is real Soma thing only contains 3g/kg, and this dosage is far from reaching the dosage level to work, relevant asparagus addition sausage so far Report be not directed to effect and its dose-effect relationship of the erythrothioneine played in meat products in asparagus, so far about asparagus Raw material is used for the product of meat products without the effect of report replacement nitrite.
The content of the invention
The shortcomings that in order to overcome prior art, is to provide a kind of no added nitrous acid with deficiency, primary and foremost purpose of the invention The asparagus Guangdong style sausage of salt；The sausage is that nitrite is not added in traditional Guangdong style sausage processing mode, but add from Asparagus leftover bits and pieces mushroom pin, mushroom bran or extraction concentrate, the food in Flammulina velutipes mycelium liquid deep layer fermenting liquid of low cost Additive-X-factor and superfine fresh bone meal etc., and traditional color and luster, flavor, security feature are still kept, and in whole year It can produce, normal temperature, which preserves, to be remained to maintain acid value and peroxide value stable.
Another object of the present invention is to provide a kind of preparation of the asparagus Guangdong style sausage of above-mentioned no added nitrite Method.
It is still another object of the present invention to provide the application of the asparagus Guangdong style sausage of above-mentioned no added nitrite.
The purpose of the present invention is achieved through the following technical solutions：
A kind of asparagus Guangdong style sausage of no added nitrite, the formula of the sausage include following components：Pork, food Salt, frozen water, sugar, white wine, monosodium glutamate, asparagus extraction concentrate, X-factor, superfine fresh bone meal, Rosmarinus officinalis extract.
The addition of asparagus extraction concentrate, in terms of erythrothioneine and polyphenol, the wherein addition of erythrothioneine Erythrothioneine 0.2-2mg is added according to every kg porks, the addition of polyphenol adds polyphenol 0.1-1mg according to every kg porks；
The equivalent of iron ion is more than the equivalent of erythrothioneine in asparagus extraction concentrate in the X-factor, The addition of i.e. described X-factor active ingredient iron ion is that asparagus extracts erythrothioneine addition in concentrate More than 2.85 times；
The equivalent of the calcium ion of the superfine fresh bone meal is more than the equivalent of erythrothioneine in asparagus extraction concentrate, i.e. institute State the addition of superfine fresh bone meal active ingredient calcium ion for asparagus extract 17% of erythrothioneine addition in concentrate with On.
The Rosmarinus officinalis extract active ingredient carnosic acid addition is the 0.05% of Guangdong style sausage gross mass.
The asparagus extraction concentrate is by acupuncture needle massee fruiting bodies, or needle mushroom pin or asparagus mushroom bran or acupuncture needle Mushroom silk liquid deep layer fermenting liquid is solvent with water, solid-liquid ratio 1:20-50, using microwave ultrasound assisted extraction, extract solution is subtracted Pressure concentration, obtain asparagus extraction concentrate；The ultrasonic power of the microwave ultrasound assisted extraction is 200W-600W, at ultrasound The reason time is 5-10min, microwave power 100-700W, microwave treatment time 3-30min, 50-70 DEG C of temperature.
The salt, frozen water, sugar, white wine, the addition of monosodium glutamate prepare the conventional addition of Guangdong style sausage for this area.
The preparation method of the asparagus Guangdong style sausage of above-mentioned a kind of no added nitrite, according to following operating procedure：
(1) asparagus extraction concentrate is extracted；Erythrothioneine and the quality of polyphenol contain in detection asparagus extraction concentrate Amount；
(2) rubbed after pork is pre-processed, add asparagus extraction concentrate, X-factor, ultra-fine fresh Bone meal, Rosmarinus officinalis extract, salt, frozen water, sugar, white wine and monosodium glutamate carry out spice, fully mix, and adjust pH value >=7；
(3) bowel lavage, have an injection, water caltrop binding yarn, bakee, finished product arranges, and the asparagus Cantonese for obtaining no added nitrite is cured Intestines.
The mass content of step (1) described erythrothioneine is quantitatively detected using high performance liquid chromatography；The polyphenol Mass content is quantitatively detected using Forint phenol method.
Step (2) pretreatment is that pork is repaired to, rinsed and cut fat fourth.
The present invention principle be：
First, the present invention make use of polyphenoils erythrothioneine in asparagus to substitute the work of nitrite in sausage first With dosage, produce and effect as nitrites；Only containing quantitative erythrothioneine asparagus extraction concentrate liquid with Sausage meat raw material, which fully mixes, could fully carry out organic chemical reactionses, polyphenoils erythrothioneine in asparagus, more Phenol isoreactivity composition could fully work；Asparagus leftover bits and pieces mushroom bran or Flammulina velutipes mycelium liquid of the present invention from low cost Using erythrothioneine and polyphenol as the high efficiency extraction concentration technique of significant composition in submerged fermentation liquid, this technology adopts water as molten Agent, microwave ultrasound assisted extraction, is concentrated under reduced pressure, both composition erythrothioneines the effect of high efficiency extraction asparagus, while remain again The antioxidant activity compositions such as flammulina velutipes, asparagus polyphenol.
2nd, the present invention is additionally added the ergot sulphur in some anti-oxidation active substances such as Rosmarinus officinalis extract collaboration asparagus Cause, polyphenol etc. strengthen antioxidation activity.
3rd, key of the invention also reside in provide asparagus erythrothioneine maintain the ferric ion compared with high anti-oxidation activity, High-calcium ionic and non-acid environmental condition；X-factor or the food additives of other iron content are wherein added, it is main The characteristic of its ferric ion is utilized, asparagus erythrothioneine is maintained higher antioxidation activity, while substitute nitrite Have the function that to keep traditional Guangdong style sausage color and luster, in addition, heme iron is pure natural biological iron supplementary, there is biological utilisation The advantages that degree is high, without the adverse reaction such as internal iron accumulation of poisoning and gastrointestinal irritation, ferroheme or anti-anemia action and antineoplastic Important raw and processed materials；Superfine fresh bone meal or the high food additives of other calcium contents etc. are added, is to contain 20-30% using it The environment of the meta-alkalescence of the mineral elements such as calcium, calcium ion and its formation helps to maintain higher anti-oxidant of asparagus erythrothioneine Activity, while superfine fresh bone meal contains 12.0%~35.0% protein, wherein content highest is composition collagenous fibres Collagen, nutrition is not only enhanced, but also enrich mouthfeel.
The present invention is had the following advantages relative to prior art and effect：
(1) present invention adds asparagus extraction concentrate in Guangdong style sausage, and this is the asparagus leftover bits and pieces from low cost Using water as solvent in mushroom bran or Flammulina velutipes mycelium liquid deep layer fermenting liquid, microwave ultrasound assisted extraction, be concentrated under reduced pressure acquisition Using erythrothioneine and polyphenol as the liquid of significant composition, add in fluid form in sausage raw material, and fully mix, acupuncture needle Oxidation-resistant active ingredient erythrothioneine, polyphenol in mushroom extraction concentrate etc. are fully reacted with sausage raw material, so as to effective Ground suppresses the growth of microorganism, reduces fat oxidation, moreover it is possible to reduce the oxidation rate of myoglobins and hemoglobin, it is steady to improve its It is qualitative, organoleptic attribute is improved, so as to play a part of substituting nitrite, and report so far uses asparagus dry powder or fresh The original structure such as mushroom form is added in sausage, the main fragrance for utilizing asparagus, but adding due to asparagus intact cell configuration Enter, the active component in asparagus fail with the abundant action-reaction of raw material such as sausage pork, thus also fail to play it is anti-oxidant and Substitute the effect of nitrite.
(2) present invention adds asparagus extraction concentrate in Guangdong style sausage, and addition erythrothioneine content is no less than 0.2mg/kg can be only achieved the effect for substituting nitrite.Amount containing erythrothioneine in acupuncture needle massee fruiting bodies in edible mushroom at present It is highest, but only 0.3%, and report so far is directly to add asparagus in meat products, due to being directly added into, not having There is extraction to concentrate, the amount of active component erythrothioneine does not reach the dosage for substituting nitrite in asparagus, thus does not just have yet Display substitutes the effect of nitrite.
(3) present invention adds superfine fresh bone meal in Guangdong style sausage, and main purpose is to provide the calcium ion of high content, helped In the higher antioxidation activity of maintenance asparagus erythrothioneine, and help to be formed and suppress the alkaline ring that fat oxidation becomes sour Border.
(4) present invention adds X-factor etc. in Guangdong style sausage, main purpose be to provide the iron of high content from Son, the antioxidation activity for maintaining asparagus erythrothioneine higher, and ferroheme etc. is contributed to substitute nitrite with holding The effect of traditional Guangdong style sausage color and luster.
(5) present invention can have the freshness date of traditional Guangdong style sausage, can remain the original color of Guangdong style sausage well Pool, nutrition and flavor.
Embodiment
With reference to embodiment, the present invention is described in further detail, but the implementation of the present invention is not limited to this.
Embodiment 1,
The preparation of step 1, asparagus extraction concentrate：By acupuncture needle massee fruiting bodies, or needle mushroom pin or asparagus mushroom bran Or Flammulina velutipes mycelium liquid deep layer fermenting liquid is solvent with water, solid-liquid ratio 1:20-50, using microwave ultrasound assisted extraction, it will carry Take liquid to be concentrated under reduced pressure, obtain asparagus extraction concentrate；The ultrasonic power of the microwave ultrasound assisted extraction is 200W-600W, Sonication treatment time is 5-10min, microwave power 100-700W, microwave treatment time 3-30min, 50-70 DEG C of temperature.
Step 2, erythrothioneine quantify：Using the asparagus in the quantitative detecting step 1 of high performance liquid chromatography (HPLC) Extract the content of erythrothioneine in concentrate.
Step 3, polyphenol quantify：Using polyphenol in the asparagus extraction concentrate in the quantitative detecting step 1 of Forint phenol method Content.
Step 4, sausage pre-treatment and dispensing：Choosing pork, (lean meat and fat meat mass ratio are 8：2) carry out repairing → rinsing → fat fourth → Minced Steak is cut, then add asparagus extraction concentrate, X-factor, superfine fresh bone meal, rosemary extraction Thing, salt, frozen water, sugar, white wine and monosodium glutamate carry out spice, fully mix, and adjust pH value >=7；Wherein asparagus extraction concentrate Addition, in terms of erythrothioneine and polyphenol, wherein the addition of erythrothioneine adds erythrothioneine 0.2- according to every kg porks 2mg, the addition of polyphenol add polyphenol 0.1-1mg according to every kg porks；X-factor active ingredient iron ion adds Dosage is 2.85 times that asparagus extracts erythrothioneine addition in concentrate；The addition of superfine fresh bone meal active ingredient calcium ion Measure extract erythrothioneine addition in concentrate for asparagus 17%；Frozen water is the 3-10% of sausage gross mass, and salt is cured The 1.0-5.0% of intestines gross mass, sugar are the 8-15% of sausage gross mass, and white wine is the 1-5% of sausage gross mass, and monosodium glutamate is cured The 0.1-0.5% of intestines gross mass, Rosmarinus officinalis extract (carnosic acid content 10%) are the 0.1-0.7% of sausage gross mass；
Step 5, the raw material of sausage are filling and finished product is baked：Bowel lavage → have an injection → water caltrop binding yarn → baking → finished product arranges. Gained sausage does not contain nitrite, has the freshness date of traditional Guangdong style sausage, it is original can to remain Guangdong style sausage well Color and luster, nutrition and flavor.
Above-described embodiment is the preferable embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment Limitation, other any Spirit Essences without departing from the present invention with made under principle change, modification, replacement, combine, simplification, Equivalent substitute mode is should be, is included within protection scope of the present invention.

Claims (5)

  1. A kind of 1. asparagus Guangdong style sausage of no added nitrite, it is characterised in that：The formula of the sausage is included with the following group Point：Pork, salt, frozen water, sugar, white wine, monosodium glutamate, asparagus extraction concentrate, X-factor, superfine fresh bone meal, fan Repeatedly fragrant extract.
  2. A kind of 2. asparagus Guangdong style sausage of no added nitrite according to claim 1, it is characterised in that：The gold Pin mushroom extracts the addition of concentrate, and in terms of erythrothioneine and polyphenol, wherein the addition of erythrothioneine adds according to every kg porks Add erythrothioneine 0.2-2mg, the addition of polyphenol adds polyphenol 0.1-1mg according to every kg porks；
    The equivalent of iron ion is more than the equivalent of erythrothioneine in asparagus extraction concentrate, i.e. institute in the X-factor The addition for stating X-factor active ingredient iron ion extracts erythrothioneine addition in concentrate for asparagus 2.85 more than again；
    The equivalent of the calcium ion of the superfine fresh bone meal is more than the equivalent of erythrothioneine in asparagus extraction concentrate, i.e., described super The addition of thin fresh bone meal active ingredient calcium ion extracts more than 17% of erythrothioneine addition in concentrate for asparagus；
    The Rosmarinus officinalis extract active ingredient carnosic acid addition is the 0.05% of Guangdong style sausage gross mass.
  3. A kind of 3. asparagus Guangdong style sausage of no added nitrite according to claim 2, it is characterised in that：The gold Pin mushroom extraction concentrate is by acupuncture needle massee fruiting bodies, or needle mushroom pin or asparagus mushroom bran or Flammulina velutipes mycelium deep liquid Zymotic fluid is solvent with water, solid-liquid ratio 1:20-50, using microwave ultrasound assisted extraction, extract solution is concentrated under reduced pressure, obtains acupuncture needle Mushroom extracts concentrate；The ultrasonic power of the microwave ultrasound assisted extraction is 200W-600W, sonication treatment time 5-10min, Microwave power is 100-700W, microwave treatment time 3-30min, 50-70 DEG C of temperature.
  4. A kind of 4. preparation side of the asparagus Guangdong style sausage of no added nitrite according to claim any one of 1-3 Method, it is characterised in that according to following operating procedure：
    (1) asparagus extraction concentrate is extracted；Detect erythrothioneine and the mass content of polyphenol in asparagus extraction concentrate；
    (2) rubbed after pork is pre-processed, add asparagus extraction concentrate, X-factor, superfine fresh bone meal, Rosmarinus officinalis extract, salt, frozen water, sugar, white wine and monosodium glutamate carry out spice, fully mix, and adjust pH value >=7；
    (3) bowel lavage, have an injection, water caltrop binding yarn, bakee, finished product arranges, and obtains the asparagus Guangdong style sausage of no added nitrite.
  5. 5. preparation method according to claim 4, it is characterised in that：Step (2) pretreatment is to be repaiied pork It is whole, rinse and cut fat fourth.
CN201710763151.6A 2017-08-30 2017-08-30 A kind of asparagus Guangdong style sausage of no added nitrite and its preparation method and application Pending CN107594381A (en)

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CN201710763151.6A CN107594381A (en) 2017-08-30 2017-08-30 A kind of asparagus Guangdong style sausage of no added nitrite and its preparation method and application
PCT/CN2018/074047 WO2019041740A1 (en) 2017-08-30 2018-01-24 Nitrite-free cantonese style sausage with flammulina velutiper and preparation method therefor

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Cited By (6)

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CN112273425A (en) * 2020-10-19 2021-01-29 东莞理工学院 Flammulina velutipes extract, preparation method thereof and application of flammulina velutipes extract in sausage
CN113413337A (en) * 2021-08-04 2021-09-21 上海应用技术大学 Preparation method of mushroom extract rich in ergothioneine and nicotinamide
CN115251314A (en) * 2022-06-13 2022-11-01 福建农林大学 Processing method for improving sausage quality
CN115120621A (en) * 2022-07-12 2022-09-30 长江师范学院 Method for extracting flammulina velutipes polyphenol under assistance of ultrasonic waves

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