CN107836654A - A kind of preparation technology of sausage - Google Patents
A kind of preparation technology of sausage Download PDFInfo
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- CN107836654A CN107836654A CN201710692050.4A CN201710692050A CN107836654A CN 107836654 A CN107836654 A CN 107836654A CN 201710692050 A CN201710692050 A CN 201710692050A CN 107836654 A CN107836654 A CN 107836654A
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- sausage
- vacuum
- pickling
- spice
- preparation technology
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Classifications
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- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or 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
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
Abstract
The present invention relates to a kind of preparation technology of sausage, mainly by sorting, Feedstock treating, stripping and slicing, pickle, spice, bowel lavage, air-dry dehydration and Packaging form, the process of pickling is pickled using the low nitre pickling technology of vacuum, the sausage raw material that will be treated is placed in vacuum curing machine, that natrium nitrosum, lactic acid bacteria and salt composition are then added into vacuum curing machine pickles mixed liquor, makes sausage raw material soaking in pickling in mixed liquor；The spice process carries out spice using vacuum nitrosamine control technology, the air-dried dehydration procedure uses high temperature fast dewatering technique, i.e., canned sausage is put into drying room, and the dry-bulb temperature that drying room is set is 100~120 DEG C, wet-bulb temperature is 80~100 DEG C, is dried 10~20 hours.The advantage of the invention is that：The preparation technology of sausage of the present invention, the addition of nitrite can be reduced, reduce the residual of nitrite, and the formation of flavor can be effectively facilitated.
Description
Technical field
The invention belongs to meat product processing technology field, more particularly to a kind of preparation technology of sausage.
Background technology
Chinese tradition pickle cured meat product be China 3,000 for many years, people are for the ease of storing, improve flavor, improve
The purpose of palatability and pass on from generation to generation what is grown up, be world-famous for because its color, fragrance, taste are unique, be Chinese meat system
Product make experience and crystallization of wisdom in thousands of years, are the important components of China and world's preciousness cooking culture legacy.
Sausage is wide away from modern existing more than 1000 years history, relatively more famous having as the Typical Representative of traditional salted and cured meat products
Eastern sausage, Sichuan sausage, Jiangsu Rugao sausage, Swine of Chekiang beef mixing sausage, Hunan baloney etc., various sausages are had nothing in common with each other
Processing method and its characteristic, because it is deeply loved by the public, very important status is occupied in the production of meat products.
The food additives that nitrite allows to use as state food health legislation, extensively should in sausage processing
With.It reacts with myoglobins, generates nitrosomyoglobin, pinkiness, assigns sausage tempting color and luster, be i.e. color development is made
With；The breeding of microorganism can be suppressed simultaneously, especially suppress the breeding of clostridium botulinum, this bacterium can produce meat poisoning
Toxin, cause food poisoning, i.e. antisepsis；Sausage can also be made flexible, good mouthfeel, eliminate the peculiar smell of raw meat,
Improve product quality.But nitrite is also generally acknowledged carcinogen, there is very big injury to human body.
For above-mentioned phenomenon, existing part research can reduce the addition of nitrite, reduce the residual of nitrite, and
And certain effect is achieved, but the flavor in sausage is not good enough.
Therefore, a kind of addition that can reduce nitrite is researched and developed, reduces the residual of nitrite, and wind can be effectively facilitated
The preparation technology of the sausage of the formation of taste is necessary.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of addition that can reduce nitrite, nitrite is reduced
Residual, and the preparation technology of the sausage of the formation of flavor can be effectively facilitated.
In order to solve the above technical problems, the technical scheme is that：A kind of preparation technology of sausage, mainly by sorting,
Feedstock treating, stripping and slicing, pickle, spice, bowel lavage, air-dry dehydration and Packaging form, its innovative point be：
The process of pickling is pickled using the low nitre pickling technology of vacuum, and the sausage raw material that will be treated is placed in vacuum curing
Machine, according to sausage raw material weight meter, 0.02wt% natrium nitrosum, 0.02wt% lactic acid bacteria are then added into vacuum curing machine
Pickle mixed liquor with what 3.2wt% salt formed, make sausage raw material soaking in pickling in mixed liquor, 1~2 DEG C of temperature and
Under the conditions of vacuum is 60KPa~70KPa, salting period is 24h~32h；
The spice process carries out spice using vacuum nitrosamine control technology, and the meat gruel that will have been pickled adds stirring auxiliary
Agent, it is put into de-airing mixer and stirs, under the conditions of vacuum is 50KPa~60KPa, mixing time is 2h~3h, makes meat gruel
Uniformly mixing；Then 0.3-2wt% nitrite reductase complex enzyme formulations are added into mixed meat gruel again, it is equal to continue stirring
Even, under the conditions of vacuum is 50KPa~60KPa, mixing time is 0.5h~1h；
The air-dried dehydration procedure uses high temperature fast dewatering technique, i.e., canned sausage is put into drying room, and drying room is set
Dry-bulb temperature be 100~120 DEG C, wet-bulb temperature be 80~100 DEG C, dry 10~20 hours.
Further, the lactic acid bacteria selects lactobacillus acidophilus, streptococcus lactis, streptococcus fecalis or their mixture.
Further, the lactic acid bacteria from lactobacillus acidophilus and streptococcus lactis mixture, and lactobacillus acidophilus and
The mass ratio of streptococcus lactis is 1:1.7~2.1.
The advantage of the invention is that：
（1）The preparation technology of sausage of the present invention, it is combined with the ripe production perfume of low temperature with high temperature fast dewatering technique, wherein using
The low nitre pickling technology of vacuum pickled with vacuum nitrosamine control technology carry out spice, i.e., using natrium nitrosum, lactic acid bacteria and
The mixed liquor of pickling of salt composition makes sausage raw material pickle under vacuum, and this mixed liquor of pickling can reduce nitrite
Addition, meanwhile, the nitrite remained in sausage is reduced by thalline fermentation, and then can effectively reduce nitrite in sausage nitre
The residual of hydrochlorate；Spice carries out secondary spice using nitrite reductase complex enzyme formulation, further reduces nitrite in sausage nitric acid
The residual of salt；And the two processes are carried out under vacuum, meanwhile, vacuum, salting period and mixing time are strictly controlled
System, vacuum are too low, it is impossible to meet the requirement of sausage process systems, vacuum is too high, can destroy original system of sausage processing,
And then effectively avoid other materials from being doped in sausage process systems, improve the quality safety of sausage；In addition, air-dry dehydration procedure
Using high temperature fast dewatering technique, by the regulation and control to temperature and time, can produce the qualities such as odor type, texture, color and luster with
Traditional product is identical, but the product that flavor is stronger, lasting；
（2）The preparation technology of sausage of the present invention, pickle lactic acid bacteria in mixed liquor and select lactobacillus acidophilus, streptococcus lactis, excrement chain
Coccus or their mixture, these three thalline can effectively reduce the addition for pickling mixed liquor nitrite；Furthermore it is preferred that
Lactobacillus acidophilus and the mixture of streptococcus lactis, and both mass ratioes are 1:1.7~2.1, by both synergies,
A kind of efficient, safe and nontoxic, antiseptics for natural food for having no side effect is formed, it can reduce food sterilizing temperature, shorten food
Sterilization time, food quality is improved, reduce food nutrition and destroy, extend the food preservation time.
Embodiment
The following examples can make professional and technical personnel that the present invention be more fully understood, but therefore not send out this
It is bright to be limited among described scope of embodiments.
The preparation technology of sausage of the present invention, mainly by sorting, Feedstock treating, stripping and slicing, pickle, spice, bowel lavage, air-dry it is de-
Water and Packaging form；
Wherein, pickle process to be pickled using the low nitre pickling technology of vacuum, the sausage raw material that will be treated is placed in vacuum and salted down
Machine processed, according to sausage raw material weight meter, 0.02wt% natrium nitrosum, 0.02wt% are then added into vacuum curing machine
Lactic acid bacteria and 3.2wt% salt composition pickle mixed liquor, make sausage raw material soaking in pickling in mixed liquor, temperature 1~
2 DEG C and vacuum be 60KPa~70KPa under the conditions of, salting period is 24h~32h；
Spice process carries out spice using vacuum nitrosamine control technology, and the meat gruel that will have been pickled adds stirring adjuvant, puts
Enter in de-airing mixer and stir, under the conditions of vacuum is 50KPa~60KPa, mixing time is 2h~3h, makes meat gruel uniform
Mixing；Then 0.3-2wt% nitrite reductase complex enzyme formulations are added into mixed meat gruel again, continue to stir,
Under the conditions of vacuum is 50KPa~60KPa, mixing time is 0.5h~1h；
Air-dry dehydration procedure and use high temperature fast dewatering technique, i.e., canned sausage is put into drying room, drying room is set dry
Ball temperature is 100~120 DEG C, and wet-bulb temperature is 80~100 DEG C, is dried 10~20 hours.
In the preparation technology of sausage of the present invention, lactic acid bacteria from lactobacillus acidophilus, streptococcus lactis, streptococcus fecalis or they
Mixture, the mixture of the preferred lactobacillus acidophilus of lactic acid bacteria and streptococcus lactis, and lactobacillus acidophilus and streptococcus lactis
Mass ratio is 1:1.7~2.1.
Citing and explanation in detail are carried out to the preparation technology of the sausage by following examples below：
Embodiment 1
The preparation technology of the present embodiment sausage, the preparation technology comprise the following steps：
（1）Sorting, Feedstock treating and stripping and slicing：Pig crop and the fresh lean meat of back leg are selected, wide 0.5~1 centimetre, length is cut into after cleaning
5~10 centimetres of shredded meat；Again from kettleback peeling show condition, wide 0.5~1 centimetre, long 5~10 centimetres meat is cut into after cleaning
Silk；
（2）Pickle：To be pickled using the low nitre pickling technology of vacuum, the sausage raw material that will be treated is placed in vacuum curing machine,
According to sausage raw material weight meter, then added into vacuum curing machine 0.02wt% natrium nitrosum, 0.02wt% lactic acid bacteria and
3.2wt% salt composition pickles mixed liquor, makes sausage raw material soaking in pickling in mixed liquor, in 1 DEG C of temperature and in vacuum
Under the conditions of 70KPa, salting period 24hh；
（3）Spice：Spice is carried out using vacuum nitrosamine control technology, the meat gruel that will have been pickled adds stirring adjuvant, puts
Enter in de-airing mixer and stir, under the conditions of vacuum is 60KPa, mixing time 2h, meat gruel is uniformly mixed；Then again to
2wt% nitrite reductase complex enzyme formulations are added in mixed meat gruel, continues to stir, is 60KPa conditions in vacuum
Under, mixing time 0.5h；Wherein, stirring auxiliary agent prescription：5wt% frozen water, composite phosphate 4.5g/kg, pepper powder
1.5g/kg, garlic 0.3g/kg, the g/kg of ginger 0.7, the g/kg of flavoring essence 0.7 and 1.4 wt% cooking wine；
（4）Bowel lavage：Meat gruel after spice is filled into hog intestine；
（5）Air-dry dehydration：Using high temperature fast dewatering technique, i.e., canned sausage is put into drying room, drying room is set dry
Ball temperature is 100 DEG C, and wet-bulb temperature is 80 DEG C, is dried 20 hours；
（6）Packaging：The sausage after air-dried dehydration is packed using aluminium foil bag or polybag, then carried out at HTHP
Reason, so that sausage is cured and sterilized.
Embodiment 2
The preparation technology of the present embodiment sausage, the preparation technology comprise the following steps：
（1）Sorting, Feedstock treating and stripping and slicing：Pig crop and the fresh lean meat of back leg are selected, wide 0.5~1 centimetre, length is cut into after cleaning
5~10 centimetres of shredded meat；Again from kettleback peeling show condition, wide 0.5~1 centimetre, long 5~10 centimetres meat is cut into after cleaning
Silk；
（2）Pickle：To be pickled using the low nitre pickling technology of vacuum, the sausage raw material that will be treated is placed in vacuum curing machine,
According to sausage raw material weight meter, then added into vacuum curing machine 0.02wt% natrium nitrosum, 0.02wt% lactic acid bacteria and
3.2wt% salt composition pickles mixed liquor, makes sausage raw material soaking in pickling in mixed liquor, in 2 DEG C of temperature and in vacuum
Under the conditions of 60KPa, salting period 32h；
（3）Spice：Spice is carried out using vacuum nitrosamine control technology, the meat gruel that will have been pickled adds stirring adjuvant, puts
Enter in de-airing mixer and stir, under the conditions of vacuum is 50KPa, mixing time 3h, meat gruel is uniformly mixed；Then again to
0.3wt% nitrite reductase complex enzyme formulations are added in mixed meat gruel, continues to stir, is 50KPa bars in vacuum
Under part, mixing time 1h；Wherein, stirring auxiliary agent prescription：5wt% frozen water, composite phosphate 4.5g/kg, pepper powder
1.5g/kg, garlic 0.3g/kg, the g/kg of ginger 0.7, the g/kg of flavoring essence 0.7 and 1.4 wt% cooking wine；
（4）Bowel lavage：Meat gruel after spice is filled into hog intestine；
（5）Air-dry dehydration：Using high temperature fast dewatering technique, i.e., canned sausage is put into drying room, drying room is set dry
Ball temperature is 120 DEG C, and wet-bulb temperature is 100 DEG C, is dried 10 hours；
（6）Packaging：The sausage after air-dried dehydration is packed using aluminium foil bag or polybag, then carried out at HTHP
Reason, so that sausage is cured and sterilized.
Embodiment 3
The preparation technology of the present embodiment sausage, the preparation technology comprise the following steps：
（1）Sorting, Feedstock treating and stripping and slicing：Pig crop and the fresh lean meat of back leg are selected, wide 0.5~1 centimetre, length is cut into after cleaning
5~10 centimetres of shredded meat；Again from kettleback peeling show condition, wide 0.5~1 centimetre, long 5~10 centimetres meat is cut into after cleaning
Silk；
（2）Pickle：To be pickled using the low nitre pickling technology of vacuum, the sausage raw material that will be treated is placed in vacuum curing machine,
According to sausage raw material weight meter, then added into vacuum curing machine 0.02wt% natrium nitrosum, 0.02wt% lactic acid bacteria and
3.2wt% salt composition pickles mixed liquor, makes sausage raw material soaking in pickling in mixed liquor, in 1.5 DEG C of temperature and in vacuum
Spend under the conditions of 65KPa, salting period 28h；
（3）Spice：Spice is carried out using vacuum nitrosamine control technology, the meat gruel that will have been pickled adds stirring adjuvant, puts
Enter in de-airing mixer and stir, under the conditions of vacuum is 55KPa, mixing time 2.5h, meat gruel is uniformly mixed；Then again
1.15wt% nitrite reductase complex enzyme formulations are added into mixed meat gruel, continues to stir, is in vacuum
Under the conditions of 55KPa, mixing time 0.75h；Wherein, stirring auxiliary agent prescription：5wt% frozen water, composite phosphate 4.5g/kg,
Pepper powder 1.5g/kg, garlic 0.3g/kg, the g/kg of ginger 0.7, the g/kg of flavoring essence 0.7 and 1.4 wt% cooking wine；
（4）Bowel lavage：Meat gruel after spice is filled into hog intestine；
（5）Air-dry dehydration：Using high temperature fast dewatering technique, i.e., canned sausage is put into drying room, drying room is set dry
Ball temperature is 110 DEG C, and wet-bulb temperature is 90 DEG C, is dried 15 hours；
（6）Packaging：The sausage after air-dried dehydration is packed using aluminium foil bag or polybag, then carried out at HTHP
Reason, so that sausage is cured and sterilized.
Comparative example
The preparation technology of existing sausage, comprises the following steps：
（1）Sorting, Feedstock treating and stripping and slicing：Pig crop and the fresh lean meat of back leg are selected, wide 0.5~1 centimetre, length is cut into after cleaning
5~10 centimetres of shredded meat；Again from kettleback peeling show condition, wide 0.5~1 centimetre, long 5~10 centimetres meat is cut into after cleaning
Silk；
（2）Pickle：Treated sausage raw material is placed in pickling machine, according to fresh lean meat and fresh show condition weight 4:3 meters, Ran Houxiang
In pickling machine add 0.04wt% nitrite and 3.2wt% salt composition pickle mixed liquor, make sausage raw material soaking in
Pickle in mixed liquor, salting period 5h；
（3）Spice：The meat gruel pickled is added into stirring adjuvant, is put into mixer and stirs, mixing time 2.5h, make meat
Rotten uniformly mixing；Then 1.15wt% nitrite reductases are added into mixed meat gruel again, continue to stir, during stirring
Between be 0.75h；Wherein, stirring auxiliary agent prescription：5wt% frozen water, composite phosphate 4.5g/kg, pepper powder 1.5g/kg, garlic
0.3g/kg, the g/kg of ginger 0.7, the g/kg of flavoring essence 0.7 and 1.4 wt% cooking wine；
（4）Bowel lavage：Meat gruel after spice is filled into hog intestine；
（5）Air-dry dehydration：Canned sausage is put into drying room, the dry-bulb temperature that drying room is set is 45 DEG C, and wet-bulb temperature is
30 DEG C, dry 25 hours；
（6）Packaging：The sausage after air-dried dehydration is packed using aluminium foil bag or polybag, then carried out at HTHP
Reason, so that sausage is cured and sterilized.
In order to which the sausage that the preparation technology of sausage more of the present invention and the preparation technology of existing sausage process contrasts, reality is taken
The sausage for applying a 1-3 and comparative example processing is sample, the content of nitrite in sausage nitrate is measured, its result see the table below 1：
。
As can be seen from the above table, the preparation technology of sausage of the present invention is pickled and vacuum nitrosamine control using the low nitre pickling technology of vacuum
Technology processed carries out spice, i.e., the mixed liquor of pickling formed using natrium nitrosum, lactic acid bacteria and salt makes sausage raw material in vacuum bar
To be pickled under part, this mixed liquor of pickling can reduce the addition of nitrite, meanwhile, reduced by thalline fermentation in sausage
The nitrite of residual, and then can effectively reduce the residual of nitrite in sausage nitrate；Spice uses nitrite reductase complex enzyme
Preparation carries out secondary spice, further reduces the residual of nitrite in sausage nitrate；And the two processes are entered under vacuum
OK, meanwhile, vacuum, salting period and mixing time strictly control, and vacuum is too low, it is impossible to meet wanting for sausage process systems
Ask, vacuum is too high, can destroy original system of sausage processing, and then effectively avoids other materials from being doped to sausage process systems
In, the quality safety of sausage is improved, nitrite addition can be reduced to 0.02wt%, nitrate residue and can be reduced to
0.0004 below wt%；And embodiment 1, embodiment 2 and embodiment 3 are compared to each other, the nitrite in sausage nitric acid that embodiment 3 is prepared into
The residual quantity of salt is minimum, thus embodiment 3 is most preferred embodiment.
Evaluation group is made up of 24 people, and using three-point assay method, traditional handicraft and the high temperature of embodiment 3 are quickly taken off respectively
The flavor odor type of hydraulic art products obtained therefrom, texture, color and luster, property with rich flavor, flavor persistence are (after product section 3.5h again
The power of flavor is evaluated) carry out difference test.As a result as shown in table 2.
。
Note：** ：The significant differences of p ＜ 0.01；* ：The significant differences of p ＜ 0.05；- ：It is not notable.
As can be seen from Table 2, two kinds of technique products obtained therefrom odor types, product elasticity, hardness and lustre index do not have significance difference
It is different, but enzyme adjusts the flavor of technique stronger, and flavor is also more lasting, with reference to flavor measurement result, it is believed that embodiment 3 is high
Warm fast dewatering technique promotes a large amount of accumulation and generation of flavor substance, promotes the formation of flavor.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The skill of the industry
For art personnel it should be appreciated that the present invention is not limited to the above embodiments, described in above-described embodiment and specification is explanation
The principle of the present invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these
Changes and improvements all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and
Its equivalent thereof.
Claims (3)
1. a kind of preparation technology of sausage, mainly by sorting, Feedstock treating, stripping and slicing, pickle, spice, bowel lavage, air-dry dehydration and bag
Dress is formed, it is characterised in that：
The process of pickling is pickled using the low nitre pickling technology of vacuum, and the sausage raw material that will be treated is placed in vacuum curing
Machine, according to sausage raw material weight meter, 0.02wt% natrium nitrosum, 0.02wt% lactic acid bacteria are then added into vacuum curing machine
Pickle mixed liquor with what 3.2wt% salt formed, make sausage raw material soaking in pickling in mixed liquor, 1~2 DEG C of temperature and
Under the conditions of vacuum is 60KPa~70KPa, salting period is 24h~32h；
The spice process carries out spice using vacuum nitrosamine control technology, and the meat gruel that will have been pickled adds stirring auxiliary
Agent, it is put into de-airing mixer and stirs, under the conditions of vacuum is 50KPa~60KPa, mixing time is 2h~3h, makes meat gruel
Uniformly mixing；Then 0.3-2wt% nitrite reductase complex enzyme formulations are added into mixed meat gruel again, it is equal to continue stirring
Even, under the conditions of vacuum is 50KPa~60KPa, mixing time is 0.5h~1h；
The air-dried dehydration procedure uses high temperature fast dewatering technique, i.e., canned sausage is put into drying room, and drying room is set
Dry-bulb temperature be 100~120 DEG C, wet-bulb temperature be 80~100 DEG C, dry 10~20 hours.
2. the preparation technology of sausage according to claim 1, it is characterised in that：The lactic acid bacteria from lactobacillus acidophilus,
Streptococcus lactis, streptococcus fecalis or their mixture.
3. the preparation technology of sausage according to claim 2, it is characterised in that：The lactic acid bacteria from lactobacillus acidophilus and
The mixture of streptococcus lactis, and the mass ratio of lactobacillus acidophilus and streptococcus lactis is 1:1.7~2.1.
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| CN201710692050.4A CN107836654A (en) | 2017-08-14 | 2017-08-14 | A kind of preparation technology of sausage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710692050.4A CN107836654A (en) | 2017-08-14 | 2017-08-14 | A kind of preparation technology of sausage |
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| CN107836654A true CN107836654A (en) | 2018-03-27 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114009708A (en) * | 2021-10-21 | 2022-02-08 | 湖南省嘉品嘉味生物科技有限公司 | Meat product pickling process capable of inhibiting mold |
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|---|---|---|---|---|
| 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 |
| CN102440395A (en) * | 2010-10-13 | 2012-05-09 | 南通双和食品有限公司 | Fermented sausage with low salt and nitrite contents |
| 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 |
-
2017
- 2017-08-14 CN CN201710692050.4A patent/CN107836654A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102440395A (en) * | 2010-10-13 | 2012-05-09 | 南通双和食品有限公司 | Fermented sausage with low salt and nitrite contents |
| 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 |
Non-Patent Citations (1)
| Title |
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| 邓功成等: "《微生物与人类》", 31 December 2015, 重庆大学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114009708A (en) * | 2021-10-21 | 2022-02-08 | 湖南省嘉品嘉味生物科技有限公司 | Meat product pickling process capable of inhibiting mold |
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