CN101228928A - Nitrite reductase compound enzyme preparation and method of using the same to degrade nitrite in sausage - Google Patents
Nitrite reductase compound enzyme preparation and method of using the same to degrade nitrite in sausage Download PDFInfo
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- CN101228928A CN101228928A CNA2008101010842A CN200810101084A CN101228928A CN 101228928 A CN101228928 A CN 101228928A CN A2008101010842 A CNA2008101010842 A CN A2008101010842A CN 200810101084 A CN200810101084 A CN 200810101084A CN 101228928 A CN101228928 A CN 101228928A
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- nitrite
- sausage
- nitrite reductase
- complex enzyme
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Abstract
The invention belongs to the technology field of application of bio-enzyme preparation and food safety, which relates to the method for nitrite reductase compound enzyme preparation and the function of reducing the nitrite in the sausage, which is about nitrite reductase compound enzyme preparation being applied to reduce the nitrite in food. The nitrite reductase compound enzyme preparation is made by putting FAD of 100 to 400ml, NADPH of 100 to 300ml, cytochrome C of 200 to 400ml and compound phosphate into every liter of nitrite reductase compound enzyme preparation. Putting the nitrite reductase compound enzyme preparation and the flavoring into the cut and mixed meat to continue wring the meat well. The invention can effectively reduce the content of nitrite in the cooked sausage. The invention conducts enzyme reaction without changing the process of sausage cooking, thus effectively reducing the nitrite content in the sausage and realizing low residue or even no residue. The operation is very easy.
Description
Technical field
The invention belongs to biological enzyme formulation and should reach the food security technical field, relate to nitrite reductase complex enzyme formulation be applied to the to degrade method of nitrite in a kind of nitrite reductase complex enzyme formulation of nitrite in the food and the degraded sausage thereof.
Background technology
The nitrite food additives that permission is used as the state food health legislation are extensively used in the processing of boiling sausage.It and myoglobins react, and generate nitrosomyoglobin, and pinkiness gives the boiling sausage tempting color and luster, i.e. color development effect; Can suppress simultaneously the breeding of microorganism, especially suppress the breeding of meat poison shuttle shape bud pole bacterium, this bacterium can produce botulinum toxin, causes food poisoning, i.e. antisepsis; Can also make the boiling sausage have elasticity, good mouthfeel, the peculiar smell of elimination raw meat improves product quality.
But nitrite is also to be the carcinogen of generally acknowledging, human body is had very big injury.Countries in the world all are being devoted to the nitrite substitute and are being reduced its residual research now.The measure that reduces nitrite residual in the boiling sausage is main, by concentration, processing rationally and preservation such as the less salt high temperature method of adjusting the raw material pickling liquid, the pH value of adjusting raw meat, the adding proportion of adjusting supplementary material and the addition that the multicomponent curing agent reduces nitrite; Add natural materials such as ginger garlic juice, aloe and tea by external source, add bacteriostatic agent such as sorbate, hypophosphites, phenol antioxidant, fumarate class etc., add substitutes such as colour former such as monascorubin, amino acid and peptide, ascorbic acid and reduce residual nitrite in the boiling sausage.In the production of fermentation boiling sausage, can also add streptococcus lactis, lactic acid bacteria and other mushrooms, ferment by thalline and reduce nitrite residual in the boiling sausage.
But also do not find a kind of material desirable, that can substitute nitrite fully so far, the measure that reduces nitrate residue in the boiling sausage all is being devoted to study now in countries in the world.The nitrite reductase that utilizes microbial fermentation to produce can well degrading nitrite, reduces that it is residual, is processed with very application prospects at the boiling sausage.
Summary of the invention
The method that the purpose of this invention is to provide nitrite in a kind of nitrite reductase complex enzyme formulation and the degraded sausage thereof.
Described nitrite reductase complex enzyme formulation is included in NADPH, the 100～300mL of the FAD 100～400mL, the 100～200nmol/L that add 100～300nmol/L in described every liter of nitrite reductase and cromoci 200～400mL of 100～200nmol/L, 0.2 dipotassium hydrogen phosphate 50～100mL of～0.5mol/L, potassium dihydrogen phosphate 300～500mL of 0.2～0.5mol/L.
Make the nitrite reductase complex enzyme formulation.
Described nitrite reductase complex enzyme formulation be used for the degrading method of sausage nitrite.This method is 0.5～3% nitrite reductase complex enzyme formulation (enzyme is lived and is 4000-8000IU/mL) of mixing or adding raw meat weight during Minced Steak cutting, and under the prerequisite that does not change boiling sausage processing technology, the reduction amount of nitrite is reduced.
Residual nitrite comprises the steps: in the nitrite reductase degraded sausage
(1) raw material is handled: carry out raw material by sausage processing common process and handle, the pork that is about to choose, beef etc. are through peeling, reject connective tissue and remaining bone slag, and with after the girth of a garment separation, lean meat is placed in the meat grinder rubs, make the institutional framework of meat reach to a certain degree destruction, simultaneously fat meat is cut into 1cm
3Little fourth;
(2) pickle: pickle by sausage processing common process, the sausage raw material pork, the beef that are about to handle are 4.3: 1 according to the raw material weight ratio, add by what the salt of the nitrite of 0.03wt% and 3.3wt% was formed to pickle salt-mixture, pickle color development, salting period is 2 days;
(3) cut and mix: cut by sausage processing common process and mix, the nitrite reductase complex enzyme formulation that adds 0.5～3wt% then, the meat gruel that is about to pickle adds to cut mixes assistant: the frozen water of 1～10wt%, (this speech is a special term in the technology for processing meat food to composite phosphate 2～5g/kg, there are commodity to sell), pepper powder 1～2.g/kg, cardamom seed clothing 1.5g/kg, garlic 0～0.5g/kg, the blend flavouring that the cooking wine of 18 bright toppings 0～1.0g/kg and 1.2wt% is formed is put into cutmixer and is cut and mix, and meat gruel is evenly mixed, and then in mixed meat gruel, add 0.5～3wt% nitrite reductase complex enzyme formulation, continue to cut and mix evenly;
(4) can: cut by sausage processing common process and to mix can, be about to cut the meat gruel of mixing, pack in the casing with bottle placer;
(5) sootiness and boiling: carry out sootiness and boiling by sausage processing common process;
(6) cooling system: cool off by sausage processing common process, the boiling sausage that is about to carry out after sootiness is handled cools off fast, preserves down in 0～5 ℃;
(7) packing: will cool off good boiling sausage packing.
The mensuration of residual content of nitrite in the boiling sausage:
Adopt the Nitrate Content in Food of GB/T5009.33-2003 standard code and the assay method of nitrite, promptly hydrochloric acid-naphthalene-ethylenediamine method is measured.
Effect intentionally of the present invention is to utilize residual nitrite in the nitrite reductase degraded boiling sausage, simple, convenient, quick, safe and reliable, can remove fundamentally that the caused people of remnant nitrite directly poisons, causes death, carcinogenic harm.
The specific embodiment:
The invention provides the method for nitrite in a kind of nitrite reductase complex enzyme formulation and the degraded sausage thereof.
Further specify the present invention below in conjunction with embodiment, but content of the present invention is not limited thereto.
Embodiment one: residual nitrite in the nitrite reductase degraded pork cocktail sausage
1) nitrite reductase complex enzyme formulation prescription: the NADPH 100mL of FAD 400mL, the 100nmol/L of every milliliter of nitrite reductase (5000IU/mL) adding 100nmol/L and the cromoci 400mL of 100nmol/L, 0.2 the dipotassium hydrogen phosphate 100mL of～0.5mol/L, the potassium dihydrogen phosphate 300mL of 0.2～0.5mol/L makes the nitrite reductase complex enzyme formulation.
2) raw material is handled: pork, beef are rejected processing such as connective tissue and remaining bone slag through peeling, and with after the girth of a garment separation, lean meat is placed in the meat grinder rubs, make the institutional framework of meat reach to a certain degree destruction, simultaneously fat meat is cut into little fourth, put into refrigerating chamber refrigeration and spend the night.Wherein the ratio of raw meat each several part is a weight ratio pork: pig face fat: milk beef=56.1: 17: 17.
3) pickle: the raw meat that will handle adds the salt-mixture of pickling that the salt of 0.03% nitrite and 3.3% forms, and pickles under 4 ℃.
4) cut and mix: the meat gruel that will pickle adds frozen water 8.6wt%, composite phosphate 2.0g/kg, pepper powder 2.0g/kg, cardamom seed clothing 1.5g/kg, garlic 0.5g/kg, the cooking wine of 18 bright toppings 1.0g/kg and 1.2wt%, putting into cutmixer cuts and mixes, meat gruel is evenly mixed, and then in mixed meat gruel, add the nitrite reductase complex enzyme formulation of 1wt%, continue to cut and mix evenly.
5) can: will cut the meat gruel of mixing, and pack in the sheep casing with bottle placer.The diameter of casing is 26～28mm
6) boiling: water temperature is rapidly heated to 85 ℃, and with the sausage 1.5h that is placed in one, in cooking disinfection, nitrite reductase reacts, residual nitrite in the degraded sausage.
7) cooling system: the pork cocktail sausage that will carry out after sootiness is handled cools off fast, preserves down in 0～5 ℃.
8) packing: will cool off good pork cocktail sausage packing.
This method is cut in conjunction with the boiling sausage and is mixed machining production line and describe.
According to the addition (150mg/kg) of conventional nitrite, measure residual nitrite in the sausage with hydrochloric acid-naphthalene-ethylenediamine method, recording content of nitrite is 3.75mg/kg, the 30mg/kg far below GB allows meets national standard.
Embodiment two: residual nitrite in the cocktail sausage of nitrite reductase degraded Frankfort
1) nitrite reductase complex enzyme formulation prescription: the NADPH 100mL of FAD 100mL, the 200nmol/L of every milliliter of nitrite reductase (4000IU/mL) adding 200nmol/L and the cytochromeC2 00mL of 200nmol/L, 0.2 the dipotassium hydrogen phosphate 70mL of～0.5mol/L, 0.2 the potassium dihydrogen phosphate 400mL of～0.5mol/L makes the nitrite reductase complex enzyme formulation.
2) raw material is handled: pork is rejected processing such as connective tissue and remaining bone slag through peeling, and with after the girth of a garment separation, lean meat is placed in the meat grinder rubs, make the institutional framework of meat reach to a certain degree destruction, simultaneously fat meat is cut into little fourth, put into refrigerating chamber refrigeration and spend the night.Wherein the part by weight of raw meat each several part is
Pork: fat meat=43.5: 26.1.
3) pickle: the nitrite of the raw meat 0.03% that will handle and 3.3% salt are formed pickles salt-mixture, pickles under 4 ℃.
4) Minced Steak: the meat gruel that will pickle is put into meat grinder and is carried out preformed, add frozen water 30.4wt% then, composite phosphate 4.0g/kg, pepper powder 1.5g/kg, the cooking wine of cardamom seed clothing 1.5g/kg and 1.2wt%, place mixer to mix, put into meat grinder at last again and carry out the essence strand, meat gruel is evenly mixed.And then in mixed meat gruel, add the nitrite reductase complex enzyme formulation of 0.5wt%, it is even to continue Minced Steak.
5) can: will twist good meat gruel, and pack in the sheep casing with bottle placer, the diameter of casing is 26～28mm.
6) sootiness: sausage is put into cigarette smoke case, 50～60 ℃ of sootiness, approximately 3h.Water temperature is rapidly heated to 100 ℃ then, and sausage is placed quick having one's hair waved 0.1～0.2h.
7) cooling system: the pork cocktail sausage that will carry out after sootiness is handled cools off fast, preserves down in 0～5 ℃.
8) packing: will cool off good pork cocktail sausage packing.
This method describes in conjunction with boiling sausage Minced Steak machining production line.
According to the addition (150mg/kg) of conventional nitrite, measure residual nitrite in the sausage with hydrochloric acid-naphthalene-ethylenediamine method, recording content of nitrite is 5.15mg/kg, the 30mg/kg far below GB allows meets national standard.
It should be noted that at last, above embodiment only is used to illustrate technical scheme of the present invention and is unrestricted, although the present invention is had been described in detail with reference to preferred embodiment, those of ordinary skill in the art is to be understood that, can make amendment or replace technical scheme of the present invention, and not breaking away from the spirit and scope of the present invention, it all should be encompassed within the claim scope of the present invention.
Claims (4)
1. the method for residual nitrite in the nitrite reductase complex enzyme degradation boiling sausage, it is characterized in that setting up the adding technology of nitrite reductase complex enzyme formulation in the boiling sausage, allotment, addition, the interpolation opportunity that comprises the nitrite reductase complex enzyme formulation, the temperature and time of enzyme reaction; Comprise following step:
(1) raw material is handled: carry out raw material by sausage processing common process and handle, pork that is about to choose or beef are through peeling, reject connective tissue and remaining bone slag, and with after the girth of a garment separation, lean meat is placed in the meat grinder rubs, make the institutional framework of meat reach to a certain degree destruction, simultaneously fat meat is cut into 1cm
3Little fourth;
(2) pickle: pickle by sausage processing common process, the sausage raw material pork, the beef that are about to handle are 4.3: 1 according to the raw material weight ratio, add by what the salt of the nitrite of 0.03wt% and 3.3wt% was formed to pickle salt-mixture, pickle color development, salting period is 2 days;
(3) cut and mix: cut by sausage processing common process and mix, the nitrite reductase complex enzyme formulation that adds 0.5～3wt% then, the meat gruel that is about to pickle adds to cut mixes assistant: the frozen water of 1～10wt%, composite phosphate 2～5g/kg, pepper powder 1～2.g/kg, cardamom seed clothing 1.5g/kg, garlic 0～0.5g/kg, the blend flavouring that the cooking wine of 18 bright toppings 0～1.0g/kg and 1.2wt% is formed, putting into cutmixer cuts and mixes, meat gruel is evenly mixed, and then in mixed meat gruel, add 0.5～3% nitrite reductase complex enzyme formulation, continue to cut and mix evenly;
(4) can: cut by sausage processing common process and to mix can, be about to cut the meat gruel of mixing, pack in the casing with bottle placer;
(5) sootiness or boiling: boiling is for to be rapidly heated water temperature to 80～90 ℃, and with the sausage 1.5h that is placed in one, in cooking disinfection, nitrite reductase reacts, residual nitrite in the degraded sausage; Sootiness smokes case for sausage is put into cigarette, 50～60 ℃ of sootiness, approximately 3h.Water temperature is rapidly heated to 90～100 ℃ then, and sausage is placed quick having one's hair waved 0.1～0.2h;
(6) cooling system: cool off by sausage processing common process, the boiling sausage that is about to carry out after sootiness is handled cools off fast, preserves down in 0～5 ℃.
2. the method for residual nitrite in the nitrite reductase complex enzyme degradation boiling sausage according to claim 1, it is characterized in that, described nitrite reductase complex enzyme is NADPH 100～300mL of FAD 100～400mL, 100～200nmol/L of adding 100～300nmol/L in every liter of nitrite reductase enzyme preparation and cromoci 200～400mL of 100～200nmol/L, 0.2 dipotassium hydrogen phosphate 50～100mL of～0.5mol/L, potassium dihydrogen phosphate 300～500mL of 0.2～0.5mol/L.
3. the method for residual nitrite in the nitrite reductase complex enzyme degradation boiling sausage according to claim 1, it is characterized in that, the interpolation opportunity of described nitrite reductase complex enzyme formulation, promptly cut mix or Minced Steak in add, in sausage processing normal process process, can carry out the degradation reaction of nitrite then.
4. the method for residual nitrite in the nitrite reductase complex enzyme degradation boiling sausage according to claim 1, it is characterized in that, the enzyme work of described nitrite reductase complex enzyme formulation is 4000～8000IU/mL, its addition is 0.5～3% of a raw meat weight, cut and mix evenly, in operating by boiling or the conventional processing technology of sootiness sausage, the nitrite reductase complex enzyme formulation can carry out the degradation reaction of nitrite.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2008101010842A CN101228928B (en) | 2008-02-28 | 2008-02-28 | Nitrite reductase compound enzyme preparation and method of using the same to degrade nitrite in sausage |
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| CN2008101010842A CN101228928B (en) | 2008-02-28 | 2008-02-28 | Nitrite reductase compound enzyme preparation and method of using the same to degrade nitrite in sausage |
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| CN101228928A true CN101228928A (en) | 2008-07-30 |
| CN101228928B CN101228928B (en) | 2011-05-18 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960755A (en) * | 2012-12-24 | 2013-03-13 | 青岛海尔软件有限公司 | Additive-free sausage and preparing process thereof |
| CN102987433A (en) * | 2012-12-24 | 2013-03-27 | 青岛佰众化工技术有限公司 | Additive-free sausage and machining process thereof |
| CN103750409A (en) * | 2014-01-24 | 2014-04-30 | 中国水产科学研究院南海水产研究所 | Method for degrading nitrite in salted fish through enzymic method |
| CN106858400A (en) * | 2017-02-27 | 2017-06-20 | 南通玉兔集团有限公司 | A kind of processing technology of sausage |
| CN107836654A (en) * | 2017-08-14 | 2018-03-27 | 南通玉兔集团有限公司 | A kind of preparation technology of sausage |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1687408A (en) * | 2005-06-03 | 2005-10-26 | 张庆芳 | Method for producing nitrite reductase by ferment of lactic acid bacteria |
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2008
- 2008-02-28 CN CN2008101010842A patent/CN101228928B/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960755A (en) * | 2012-12-24 | 2013-03-13 | 青岛海尔软件有限公司 | Additive-free sausage and preparing process thereof |
| CN102987433A (en) * | 2012-12-24 | 2013-03-27 | 青岛佰众化工技术有限公司 | Additive-free sausage and machining process thereof |
| CN103750409A (en) * | 2014-01-24 | 2014-04-30 | 中国水产科学研究院南海水产研究所 | Method for degrading nitrite in salted fish through enzymic method |
| CN103750409B (en) * | 2014-01-24 | 2015-09-02 | 中国水产科学研究院南海水产研究所 | A kind of method of enzymic degradation cured fish nitrite |
| CN106858400A (en) * | 2017-02-27 | 2017-06-20 | 南通玉兔集团有限公司 | A kind of processing technology of sausage |
| CN107836654A (en) * | 2017-08-14 | 2018-03-27 | 南通玉兔集团有限公司 | A kind of preparation technology of sausage |
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| Publication number | Publication date |
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| CN101228928B (en) | 2011-05-18 |
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