CN104187760A

CN104187760A - Processing method for reducing sodium nitrite in smoked and preserved products

Info

Publication number: CN104187760A
Application number: CN201410348195.9A
Authority: CN
Inventors: 陆超
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-07-22
Filing date: 2014-07-22
Publication date: 2014-12-10

Abstract

A processing method for reducing sodium nitrite in smoked and preserved products is disclosed. The processing method includes traditional steps of meat blank cleaning, unhairing, hanging on shelves and bagging. Compared with the prior art, the processing method is characterized by including 1) a timely pickling step, 2) a step of shortening pickling time, 3) a step of shortening hanging and airing time, 4) a step of shortening smoking time, 5) a step of shortening time for natural putting, and 6) a step of timely freezing, storing, fresh-keeping and preserving. The method adopts the six steps to reduce generation of the sodium nitrite during processing and storage of the smoked and preserved products.

Description

A kind of processing method that reduces the cured goods natrium nitrosum of sootiness

Technical field

The present invention relates to the processing of the cured goods of meat, specifically a kind of processing method that reduces the cured goods natrium nitrosum of sootiness.

Background technology

The cured goods of sootiness are that China people like a kind of food eating, and sootiness sausage, hunan smoked pork with leeks 8.00, sootiness pressed salted duck are well-known domestic and international already.In the processing of the cured goods of sootiness and storage, method is improper is easy to produce natrium nitrosum, as pickles, hangs and dry in the air, sootiness, naturally place, preserve five processes and all can produce nitrite, but nitrite is a kind of carcinogen.Therefore the cured goods natrium nitrosum of sootiness that, traditional handicraft processes often exceeds standard.

Summary of the invention

The object of the invention is to provide a kind of processing method that reduces the cured goods natrium nitrosum of sootiness, adopt the cured goods content of sodium nitrite of sootiness of this processing method processing lower, improved the cured products safety of sootiness.

Reduce a processing method for the cured goods natrium nitrosum of sootiness, comprise the traditional cleaning of meat base, unhairing, hanger, tank bag process, unlike the prior art:

(1) meat embryo will be pickled in time: the meat base that buying is returned is pickled in time;

(2) shorten salting period: adopt dry-salt system, will be with cured condiment erasing processed on meat base, and meat base good erasing is put into container, salting period: (weather temperature is higher than 8 DEG C, in curing process meat base (cutlet) easily occur becoming sour, denaturalization phenomenon, so dry-salt 2-12 hour processed under normal temperature, turns over cylinder midway one time; Weather temperature below 8 DEG C, in curing process meat base (cutlet) be not easy to occur becoming sour, denaturalization phenomenon, so dry-salt system 24 hours under normal temperature), turn over cylinder midway one time;

(3) shortening extension dries in the air the time: the meat base extension of pickling is dried in the air, and within 0-15 hour, (weather temperature is below 12 DEG C, in curing process meat base (cutlet) be not easy to occur becoming sour, denaturalization phenomenon, so hang and dry in the air 12 hours under normal temperature, weather temperature is higher than 12 DEG C, in curing process meat base (cutlet) easily occur becoming sour, denaturalization phenomenon, so do not hang and dry in the air; );

(4) shorten smoke fumigating time: the meat base that extension is dried well is put in fumigating chamber or baking box, first control temperature 70 C, (1 jin, a traditional unit of weight of following > sootiness of the little < meat base of meat base 4 hours in sootiness 4-6 hour, the large more than 1 jin, a traditional unit of weight > sootiness of < meat base of meat base 6 hours), carry out maturation process; Then dry flavouring processing, 50-55 DEG C of temperature control smoked 3-7 hour again (the little sootiness of meat base 3 hours, the large sootiness of meat base 7 hours), obtains the cured goods finished product of sootiness.

(5) shorten nature standing time: cured goods finished product good sootiness is hung to the cooling 3-48 hour that dries in the air, and weather temperature, higher than 12 DEG C, is hung and dried in the air cooling 3 hours under normal temperature; Weather temperature, below 12 DEG C, is hung and is dried in the air cooling 48 hours under normal temperature;

(6) timely cold storage preservation and antisepsis: put in time freezer or refrigerator-freezer or refrigerator, cold storage between cryogenic temperature-1 is to-22 DEG C after cured the sootiness processing goods are placed naturally.

Advantage of the present invention is: the one, and the cured goods of suitability for industrialized production sootiness must not add nitrate or nitrite; The 2nd, in curing process, control and produce natrium nitrosum; The 3rd, in extension dries in the air process, control and produce natrium nitrosum; The 4th, in sootiness process, control and produce natrium nitrosum; The 5th, in natural put procedure, control cigarette and produce natrium nitrosum; The 6th, in cold storage preservation and antisepsis process, control cigarette and produce natrium nitrosum.

Detailed description of the invention

Below in conjunction with detailed description of the invention, the invention will be further elaborated.

Reduce a processing method for the cured goods natrium nitrosum of sootiness, comprise following technological process:

By meat base → singe → clean → meat cutting bar → timely dry-salt 2-24 processed hour → hang 3-48 hour → timely cold storage (temperature is at-1 to-22 DEG C) of 0-12 hour → sootiness 7-13 hour of drying in the air → naturally place.Specifically:

The described step of pickling in time: the meat base that buying is returned is pickled not in time, meat base will become sour, rotten, can produce a certain amount of natrium nitrosum.Therefore, the meat base that buying is returned is pickled not in time, is exactly this reason;

Described shortening salting period step: adopt dry-salt system, will be with cured condiment erasing processed on meat base, and meat base good erasing is put into container, (weather temperature is higher than 8 DEG C to pickle 2-24 hour, in curing process meat base (cutlet) easily occur becoming sour, denaturalization phenomenon, so dry-salt 2-12 hour processed under normal temperature; Weather temperature below 8 DEG C, in curing process meat base (cutlet) be not easy to occur becoming sour, denaturalization phenomenon, so dry-salt system 24 hours under normal temperature), turn over cylinder midway one time;

The time step of drying in the air is hung in described shortening: by the meat base of pickling hang dry in the air 0-12 hour (weather temperature is higher than 12 DEG C, in curing process meat base (cutlet) easily occur becoming sour, denaturalization phenomenon, so do not hang and dry in the air; Weather temperature below 12 DEG C, in curing process meat base (cutlet) be not easy to occur becoming sour, denaturalization phenomenon, so hang and dry in the air 12 hours under normal temperature);

Described shortening smoke fumigating time step: the meat base that extension is dried well is put in fumigating chamber or baking box, first control temperature 70 C, (1 jin, a traditional unit of weight of following > sootiness of the little < meat base of meat base 4 hours in sootiness 4-6 hour, the large more than 1 jin, a traditional unit of weight > sootiness of < meat base of meat base 6 hours), carry out maturation process; Then dry flavouring processing, 50-55 DEG C of temperature control smoked 3-7 hour again (the little sootiness of meat base 3 hours, the large sootiness of meat base 7 hours), obtains the cured goods finished product of sootiness.

Described shortening nature step standing time: cured goods finished product extension good sootiness is dried in the air, and (weather temperature, higher than 12 DEG C, was hung and dried in the air cooling 3 hours under normal temperature in cooling 3-48 hour; Weather temperature, below 12 DEG C, is hung and is dried in the air cooling 48 hours under normal temperature);

Described timely cold storage preservation and antisepsis step: the described cured goods of the sootiness by processing are put into freezer or refrigerator-freezer or the cold storage between-1 to-22 DEG C of its cryogenic temperature of refrigerator in time after naturally placing.

After testing, the cured goods content of sodium nitrite of sootiness that utilizes this method to process is lower than 5 times of national GB2730-2005 " pickle cured meat product sanitary standard ".

Claims

1. reduce a processing method for the cured goods natrium nitrosum of sootiness, comprise the traditional cleaning of meat base, unhairing, hanger, tank bag process, it is characterized in that:

(2) shorten salting period: adopt dry-salt system, will be with cured condiment erasing processed on meat base, and meat base good erasing is put into container, and pickle 2-24 hour, turn over cylinder midway one time;

(3) shortening extension dries in the air the time: the meat base of pickling is hung to the 0-12 hour that dries in the air;

(4) shorten smoke fumigating time: the meat base that extension is dried well is put in fumigating chamber or baking box, first controls temperature 70 C, and sootiness 4-6 hour carries out maturation process; Then dry flavouring processing, 50-55 DEG C of temperature control is smoked 3-7 hour again, obtains the cured goods finished product of sootiness;

(5) shorten nature standing time: cured goods finished product good sootiness is hung to the cooling 1-48 hour that dries in the air, and weather temperature, higher than 12 DEG C, is hung and dried in the air cooling 3 hours under normal temperature; Weather temperature, below 12 DEG C, is hung and is dried in the air cooling 48 hours under normal temperature;