CN101627827A - Nitrite-free curing agent - Google Patents
Nitrite-free curing agent Download PDFInfo
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- CN101627827A CN101627827A CN200910064911A CN200910064911A CN101627827A CN 101627827 A CN101627827 A CN 101627827A CN 200910064911 A CN200910064911 A CN 200910064911A CN 200910064911 A CN200910064911 A CN 200910064911A CN 101627827 A CN101627827 A CN 101627827A
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- nitrite
- curing agent
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- meat
- free curing
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Abstract
The invention discloses a nitrite-free curing agent, belonging to the processing technical field of meat products. The nitrite-free curing agent consists of 0.7-1% of nitrosohemoglobin, 0.1-0.2% of D-sodium erythorbate and 0.3-0.4% of glucose, which are measured according to weight percentage in a meat product. The product can be applicable to the production of various cooked meat products instead of the use of sodium nitrite, and not only enhances product color and luster, reaches uniform color of the products, but also inhibits the growth of microorganism and prevents meat product oxidation, thus avoiding quality risk favorably in the actual production application and benefiting people's diet and health for life.
Description
Technical field
The present invention relates to a kind of curing agent, relate in particular to a kind of nitrite-free curing agent, belong to meat product processing technology field.
Background technology
Meat products is one of main food in the daily meals of people, and production scale and sales volume all present and increase progressively trend at present.For many years, at home and abroad in the meat products of Sheng Chaning, present good color and luster (near yellowish pink) in order to make the product tangent plane, and effectively improve the product institutional framework, prevent the growth and the breeding of clostridium botulinum, add nitrite and nitrate for a long time always.But the nitrite of crossing low amount causes the cured meat color development not good easily, fungistatic effect and oxidation resistance are poor, excessive use nitrite causes the residual in a large number of nitrite anions easily, make nitrite anions and the combination of protein metabolism product secondary amine, generate nitrosamine, these nitroso compounds all are carcinogens, can induce animal used as test that canceration takes place, simultaneously, residual nitrite anions still is a kind of carcinogen in the meat products.When practical operation, be prone to simultaneously the dissolving inequality and cause the not first-class many uncontrollable factors of color development.Therefore, the use amount of strict control nitrite and nitrate is all appealed by many in the world countries at present, and actively carries out nitrite development of substitutes and research.
Summary of the invention
The present invention is directed to the meat products characteristics, purpose is to provide a kind of can make good, the color homogeneous of meat curing food color and luster, and antioxidant capacity is strong, can prolong the nitrite-free curing agent of shelf life of products.
For realizing the object of the invention, technical scheme is as follows:
Select for use nitrosohaemoglobin, D-sodium isoascorbate and glucose to form nitrite-free curing agent, each component addition is the following percentage of meat products weight: 0.7%～1% nitrosohaemoglobin, 0.1%～0.2% D-sodium isoascorbate and 0.3%～0.4% glucose.
Select for use the said components principle to be: as colouring agent, with respect to traditional processing technology, product is safer with nitrosohaemoglobin; The D-sodium isoascorbate can prevent the formation of carcinogen-nitrosamine in the curing food, eradicates the bad phenomenon such as variable color, peculiar smell and muddiness of food.The present invention adopts the nitrosohaemoglobin colouring agent to add the polynary curing system of antioxidant again, has obtained and has pickled effect preferably.
This product is used the production of various cooked meat products, substitute the use of natrium nitrosum, it is a kind of pollution-free food curing agent, no remnant nitrite can not only strengthen product color, reaches the product colour homogeneous, and suppressed growth of microorganism, prevent the meat products oxidation, in production application, can avoid quality risk well, helped people's dietetic life health.
The specific embodiment
For the present invention is illustrated better, as follows for embodiment:
Embodiment 1
In the meat product that need are pickled, add nitrite-free curing agent of the present invention, add nitrosohaemoglobin, the D-sodium isoascorbate of 100g and the glucose of 300g of 700g in per 100 kilograms of meat products, stir.Used above component is commercially available product.
Embodiment 2
In the meat product that need are pickled, add nitrite-free curing agent of the present invention, add nitrosohaemoglobin, the D-sodium isoascorbate of 200g and the glucose of 400g of 1kg in per 100 kilograms of meat products, stir.
Compare with present meat curing food, following effect is arranged: no remnant nitrite, not only Color and luster is good, the product colour homogeneous, and suppressed growth of microorganism, prevented meat products oxygen Change, the shelf-life reaches never degenerates March.
Claims (1)
1, a kind of nitrite-free curing agent, it is characterized in that, select for use nitrosohaemoglobin, D-sodium isoascorbate and glucose to form nitrite-free curing agent, each component addition is the following percentage of meat products weight: 0.7%～1% nitrosohaemoglobin, 0.1%～0.2% D-sodium isoascorbate and 0.3%～0.4% glucose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910064911A CN101627827A (en) | 2009-05-14 | 2009-05-14 | Nitrite-free curing agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910064911A CN101627827A (en) | 2009-05-14 | 2009-05-14 | Nitrite-free curing agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101627827A true CN101627827A (en) | 2010-01-20 |
Family
ID=41573235
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910064911A Pending CN101627827A (en) | 2009-05-14 | 2009-05-14 | Nitrite-free curing agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101627827A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266078A (en) * | 2011-08-10 | 2011-12-07 | 黑龙江宝迪肉类食品有限公司 | Bone soup fresh ham and preparation method thereof |
| CN106107424A (en) * | 2016-06-26 | 2016-11-16 | 吴迪 | A kind of preparation method of heat stability nitrosohaemoglobin pigment |
| CN106136104A (en) * | 2016-07-29 | 2016-11-23 | 哈尔滨秋林里道斯食品有限责任公司 | A kind of sootiness intestinal and processing method thereof |
-
2009
- 2009-05-14 CN CN200910064911A patent/CN101627827A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266078A (en) * | 2011-08-10 | 2011-12-07 | 黑龙江宝迪肉类食品有限公司 | Bone soup fresh ham and preparation method thereof |
| CN106107424A (en) * | 2016-06-26 | 2016-11-16 | 吴迪 | A kind of preparation method of heat stability nitrosohaemoglobin pigment |
| CN106136104A (en) * | 2016-07-29 | 2016-11-23 | 哈尔滨秋林里道斯食品有限责任公司 | A kind of sootiness intestinal and processing method thereof |
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Legal Events
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20100120 |