CN102987433A - Additive-free sausage and machining process thereof - Google Patents

Additive-free sausage and machining process thereof Download PDF

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Publication number
CN102987433A
CN102987433A CN2012105651300A CN201210565130A CN102987433A CN 102987433 A CN102987433 A CN 102987433A CN 2012105651300 A CN2012105651300 A CN 2012105651300A CN 201210565130 A CN201210565130 A CN 201210565130A CN 102987433 A CN102987433 A CN 102987433A
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CN
China
Prior art keywords
sausage
meat
additive
raw
fat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN2012105651300A
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Chinese (zh)
Inventor
张明
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Qingdao Yanboo Electronic Co., Ltd.
Original Assignee
Qingdao Baizhong Chemical Technology Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by Qingdao Baizhong Chemical Technology Co Ltd filed Critical Qingdao Baizhong Chemical Technology Co Ltd
Priority to CN2012105651300A priority Critical patent/CN102987433A/en
Publication of CN102987433A publication Critical patent/CN102987433A/en
Pending legal-status Critical Current

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  • Meat, Egg Or Seafood Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention relates to additive-free sausage and a machining process thereof. The additive-free sausage is prepared from the following raw materials in percentage by weight: raw meat: 70% of lean meat and 30% of fat meat; and auxiliary materials: 2% of white granulated sugar, 3% of salt, 1% of cumin, 1% of wild pepper powder, 0.3-0.5% of dehydrated Chinese cabbage powder and 0.01-0.03% of nitrate reductase. The production process comprises the following steps of cleaning the raw meat, cutting into pieces, adding the auxiliary materials, stirring to uniformly distribute the fat meat and the lean meat, filling into intestines, fermenting, and baking for 24 hours at the temperature of 50 DEG C, thereby obtaining the sausage finished product. The sausage disclosed by the invention is nutritional, healthy and extremely low in nitrite content.

Description

A kind of non-additive sausage and processing technology thereof
Technical field
The present invention relates to a kind of non-additive sausage and production technology thereof, belong to field of food.
Technical background
Nitrite and nitrate join in the meat products, can improve local flavor and the color and luster of meat products, oil-control oxidation and microbial reproduction, at present wanting nitrate is unique material that can satisfy simultaneously its above-mentioned several effects, but nitrite is known carcinogen, therefore the serious harm health is sought the security that the natural substitute of nitrite can improve sausage.The present invention does not directly add nitrate or nitrite, but adds the natural dehydration Chinese cabbage powder that is rich in nitrate, and the recycling nitrate reductase gradates the nitrate in the Chinese cabbage powder and is nitrite, can control the content of nitrite in sausage nitrate with this.
Summary of the invention
The purpose of this invention is to provide a kind of non-additive sausage and processing technology thereof, is the sausage of a nutrient health.
For realizing above purpose, non-additive sausage of the present invention, raw material and mass fraction thereof are: raw meat: lean meat 70%, fat meat 30%; Auxiliary material: white granulated sugar 2%, salt 3%, fennel seeds 1%, zanthoxylum powder 1%, dehydration Chinese cabbage powder 0.5-0.8%, nitrate reductase 0.01%-0.03% adds the activity that FMN coenzyme 0.005%-0.007% can improve enzyme.
Non-additive processing technology for sausage of the present invention is: raw meat is cleaned, and stripping and slicing adds auxiliary material, stirs and fat and lean meat is evenly distributed, and bowel lavage at 40 ℃ of bottom fermentation 15h-20h, then gets the finished product sausage at 50 ℃ of lower baking 24h.
The beneficial effect that the present invention produces is, different from traditional handicraft, the present invention adds the dehydration Chinese cabbage powder that is rich in nitrate in sausage, the recycling nitrate reductase gradates the nitrate in the Chinese cabbage powder and is nitrite, can control the content of nitrite in sausage nitrate with this.Incorporate in addition vitamin and the mineral matter in the Chinese cabbage in the sausage, promoted healthy coefficient and the nutrition coefficient of sausage.
Embodiment
Embodiment 1:
Non-additive sausage, raw material and mass fraction thereof are: raw meat: lean meat 70%, fat meat 30%; Auxiliary material: white granulated sugar 2%, salt 3%, fennel seeds 1%, zanthoxylum powder 1%, dehydration Chinese cabbage powder 0.5-0.8%, nitrate reductase 0.01% adds FMN coenzyme 0.007%.
The production technology of additive-free sausage is: raw meat is cleaned, and stripping and slicing adds auxiliary material, stirs and fat and lean meat is evenly distributed, and bowel lavage at 40 ℃ of bottom fermentation 20h, then gets the finished product sausage at 50 ℃ of lower baking 24h.
Embodiment 2:
Non-additive sausage, raw material and mass fraction thereof are: raw meat: lean meat 70%, fat meat 30%; Auxiliary material: white granulated sugar 2%, salt 3%, fennel seeds 1%, zanthoxylum powder 1%, dehydration Chinese cabbage powder 0.5-0.8%, nitrate reductase 0.02% adds FMN coenzyme 0.006%.
The production technology of additive-free sausage is: raw meat is cleaned, and stripping and slicing adds auxiliary material, stirs and fat and lean meat is evenly distributed, and bowel lavage at 40 ℃ of bottom fermentation 18h, then gets the finished product sausage at 50 ℃ of lower baking 24h.
Embodiment 3:
Non-additive sausage, raw material and mass fraction thereof are: raw meat: lean meat 70%, fat meat 30%; Auxiliary material: white granulated sugar 2%, salt 3%, fennel seeds 1%, zanthoxylum powder 1%, dehydration Chinese cabbage powder 0.5-0.8%, nitrate reductase 0.03% adds FMN coenzyme 0.005%.
The production technology of additive-free sausage is: raw meat is cleaned, and stripping and slicing adds auxiliary material, stirs and fat and lean meat is evenly distributed, and bowel lavage at 40 ℃ of bottom fermentation 15h, then gets the finished product sausage at 50 ℃ of lower baking 24h.

Claims (4)

1. non-additive sausage, it is characterized in that: raw material and mass fraction thereof are:
Raw meat: lean meat 70%, fat meat 30%;
Auxiliary material: white granulated sugar 2%, salt 3%, fennel seeds 1%, zanthoxylum powder 1%, dehydration Chinese cabbage powder 0.3-0.5%, nitrate reductase 0.01%-0.03%.
2. a kind of non-additive sausage as claimed in claim 1 is characterized in that: also comprise FMN coenzyme 0.005%-0.007% in the auxiliary material.
3. a kind of non-additive sausage as claimed in claim 1 or 2, it is characterized in that: production technology is: raw meat is cleaned, and stripping and slicing adds auxiliary material, and stir and fat and lean meat is evenly distributed, bowel lavage, fermentation gets the finished product sausage at 50 ℃ of lower baking 24h.
4. a kind of non-additive sausage as claimed in claim 3, it is characterized in that: fermentation temperature is 40 ℃, fermentation time is 15h-20h.
CN2012105651300A 2012-12-24 2012-12-24 Additive-free sausage and machining process thereof Pending CN102987433A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2012105651300A CN102987433A (en) 2012-12-24 2012-12-24 Additive-free sausage and machining process thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2012105651300A CN102987433A (en) 2012-12-24 2012-12-24 Additive-free sausage and machining process thereof

Publications (1)

Publication Number Publication Date
CN102987433A true CN102987433A (en) 2013-03-27

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN2012105651300A Pending CN102987433A (en) 2012-12-24 2012-12-24 Additive-free sausage and machining process thereof

Country Status (1)

Country Link
CN (1) CN102987433A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
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

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6217925B1 (en) * 1998-02-27 2001-04-17 Cheryl K. Kim Nitrite formation in beef mixed vegetable juice: isolation of nitrite-resistant bacteria which have nitrate reductase activity
CN101228928A (en) * 2008-02-28 2008-07-30 中国农业大学 Nitrite reductase compound enzyme preparation and method of using the same to degrade nitrite in sausage

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6217925B1 (en) * 1998-02-27 2001-04-17 Cheryl K. Kim Nitrite formation in beef mixed vegetable juice: isolation of nitrite-resistant bacteria which have nitrate reductase activity
CN101228928A (en) * 2008-02-28 2008-07-30 中国农业大学 Nitrite reductase compound enzyme preparation and method of using the same to degrade nitrite in sausage

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
JEFFREY J. SINDELAR 等: "Development of a method to manufacture uncured, no-nitrate/nitrite-added whole muscle jerky", 《MEAT SCIENCE》, vol. 86, no. 2, 31 October 2010 (2010-10-31), pages 298 *
何淑玲 等: "泡菜发酵过程中硝酸盐还原酶活性的研究", 《食品科技》, no. 1, 20 January 2005 (2005-01-20), pages 94 - 97 *
柯欣 等: "大肠杆菌JM105中硝酸盐还原酶的制备及其性质", 《生态环境》, vol. 16, no. 3, 31 May 2007 (2007-05-31), pages 958 - 963 *
王永霞 等: "肉品混合发酵剂的筛选及应用研究", 《食品科技》, no. 8, 31 August 2004 (2004-08-31), pages 34 - 38 *
邹晓葵: "《发酵食品加工技术》", 31 January 2001, article "中式发酵香肠" *

Cited By (1)

* Cited by examiner, † Cited by third party
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

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Owner name: QINGDAO YANBO ELECTRIC CO., LTD.

Free format text: FORMER OWNER: QINGDAO BAIZHONG CHEMICAL TECHNOLOGY CO., LTD.

Effective date: 20130820

C41 Transfer of patent application or patent right or utility model
C53 Correction of patent of invention or patent application
CB03 Change of inventor or designer information

Inventor after: Chen Yunpeng

Inventor after: Guan Ying

Inventor after: Song Yudong

Inventor after: Song Chao

Inventor before: Zhang Ming

COR Change of bibliographic data

Free format text: CORRECT: INVENTOR; FROM: ZHANG MING TO: CHEN YUNPENG GUAN YING SONG YUDONG SONG CHAO

Free format text: CORRECT: ADDRESS; FROM: 266000 QINGDAO, SHANDONG PROVINCE TO: 266061 QINGDAO, SHANDONG PROVINCE

TA01 Transfer of patent application right

Effective date of registration: 20130820

Address after: 266061, No. 2, building 61, Haier Road, Laoshan District, Shandong, Qingdao, 1612

Applicant after: Qingdao Yanboo Electronic Co., Ltd.

Address before: Donghai West Road 266000 Shandong city of Qingdao province No. 37 Building 2 10 storey office building room 3 No. 02

Applicant before: Qingdao Bozhong Chemical Technology Co., Ltd.

C12 Rejection of a patent application after its publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20130327