CN108185314A - Without nitre meat products assistant toner and preparation method thereof - Google Patents
Without nitre meat products assistant toner and preparation method thereof Download PDFInfo
- Publication number
- CN108185314A CN108185314A CN201810033290.8A CN201810033290A CN108185314A CN 108185314 A CN108185314 A CN 108185314A CN 201810033290 A CN201810033290 A CN 201810033290A CN 108185314 A CN108185314 A CN 108185314A
- Authority
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- China
- Prior art keywords
- nitre
- meat products
- assistant toner
- preparation
- beet
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- Pending
Links
- 235000013622 meat product Nutrition 0.000 title claims abstract description 40
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical compound [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000016068 Berberis vulgaris Nutrition 0.000 claims abstract description 24
- 241000335053 Beta vulgaris Species 0.000 claims abstract description 24
- 239000000284 extract Substances 0.000 claims abstract description 19
- 235000019608 salt taste sensations Nutrition 0.000 claims abstract description 17
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 claims abstract description 9
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 claims abstract description 5
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 claims abstract description 5
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 claims abstract description 5
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 claims abstract description 5
- 241001465754 Metazoa Species 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 16
- 238000011161 development Methods 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 7
- 238000005119 centrifugation Methods 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000013329 compounding Methods 0.000 claims description 3
- 238000010790 dilution Methods 0.000 claims description 3
- 239000012895 dilution Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 239000011259 mixed solution Substances 0.000 claims description 2
- 235000020995 raw meat Nutrition 0.000 claims description 2
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 2
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 2
- 239000000686 essence Substances 0.000 claims 6
- 235000013372 meat Nutrition 0.000 claims 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 11
- 102000001554 Hemoglobins Human genes 0.000 abstract description 5
- 108010054147 Hemoglobins Proteins 0.000 abstract description 5
- 150000001875 compounds Chemical class 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 241000196324 Embryophyta Species 0.000 abstract 1
- 229910002651 NO3 Inorganic materials 0.000 abstract 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 abstract 1
- 241000220317 Rosa Species 0.000 abstract 1
- 230000000711 cancerogenic effect Effects 0.000 abstract 1
- 231100000315 carcinogenic Toxicity 0.000 abstract 1
- 238000000605 extraction Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 230000018109 developmental process Effects 0.000 description 8
- 230000000844 anti-bacterial effect Effects 0.000 description 5
- 235000000842 betacyanins Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 229920001661 Chitosan Polymers 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 229940127219 anticoagulant drug Drugs 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
- 231100000260 carcinogenicity Toxicity 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 150000004005 nitrosamines Chemical class 0.000 description 1
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention discloses a kind of no nitre meat products assistant toner and preparation method thereof, and concrete technology includes：（1）The preparation of beet extract：Beet peeling is crushed, extraction, is freeze-dried, and obtains powdered extract；（2）The preparation of salt taste essence：Hemoglobin reacts obtained at low temperature with histidine, tyrosine, chitosan oligosaccharide；（3）By beet extract and salt taste essence according to 5:3 ratio is compound, is made without nitre meat products assistant toner.The present invention is prepared using the natural pigment in animals and plants, does not contain the substances such as the nitrite or nitrate of carcinogenic risk, its edible safety can be ensured by making an addition in meat products.Prepared by the present invention can be applied to various meat products without nitre assistant toner, can generate stable rose, and can significantly improve its flavor and quality.
Description
Technical field
The present invention relates to technical field of food additives, and in particular to a kind of no nitre meat products assistant toner and its preparation side
Method.
Background technology
Meat products color and luster be evaluate its edible quality important quality index and consumer buy when overriding concern because
Element.During meat products processing, some colour formers or assistant toner are usually added, to improve or improve the sense organ product of meat products
Matter.Nitrite because have the function of color development, it is anti-oxidant, antibacterial due to be widely used in the processing of meat products.But long-term food
Can cause acute and chronic harm to health with the food containing nitrite, nitrite in acid condition, easily and egg
White matter degradation product --- aminated compounds reacts, nitrosamines substance of the generation with carcinogenicity.In order to solve nitrous acid
The risk that salt lower tape comes, at present, more and more researchs concentrate on the research and development of safely and effectively nitrite substitute.
Betacyanins are the main feature ingredients of reta vulgaris var cical, and the polyphenoils mass-energy such as Polyphenols, flavonoids subtracts in beet
The synthesis of few remnant nitrite, blocking nitrosamine formation, the presence of these substances cause beet to become a kind of important functional food
Product.Application of the beet in meat products has deep aesthetic values and positive health-benefiting, is substituted as nitrite
The primary selection of object.Natural hemoglobin acts not only as colorant use, is also used as reacting preceding object to prepare saline taste
Essence.The present invention is made an addition to after being compounded in meat products, addition can be played by developing one kind with two kinds of natural pigments
The equal function of nitrite really realizes the assistant toner that meat products is processed without nitre.
Invention content
In view of the deficienciess of the prior art, the present invention provides a kind of no nitre meat products assistant toner and preparation method thereof, it should
Assistant toner is applied to that nitrite can be substituted in meat products, plays color development, antibacterial and antioxidation, while reduce nitrous acid
The residual quantity of salt improves the safety of meat products, really realizes being processed without nitre for meat product.
The first object of the present invention is to provide a kind of no nitre meat products assistant toner, and above-mentioned no nitre meat products assistant toner is by sweet tea
Both dish extract and salt taste essence are combined.
Preferably, above-mentioned salt taste essence reacted at low temperature with histidine, tyrosine, chitosan oligosaccharide by haemoglobin liquid and
.
The second object of the present invention is to provide a kind of preparation method of no nitre meat products assistant toner, specifically includes following step
Suddenly：
（1）The preparation of beet extract：After beet cleaning, peeling, crushing, 2 ~ 5 times of pure water is added in, extracts mistake after 0.5 ~ 2h
Filter is freeze-dried and powdered extract is made, is sealed.
（2）The preparation of salt taste essence:Fresh animal blood through anti-freezing, centrifugation, dilution, filter to obtain haemoglobin liquid.It will be blood red
Protein liquid is with histidine-tyrosine mixed liquor, chitosan oligosaccharide liquid according to 1 ~ 10:1:2 volume ratio is uniformly mixed, and adjusting pH value 5.0 ~
7.0,30 ~ 60min is reacted at 30 ~ 65 DEG C, rich glossiness Red-brown powder essence is obtained after centrifugation, freeze-drying.
（3）Compounding：By step（1）Gained beet extract and step（2）Gained salt taste essence mixes, and is preserved after sealing.
Preferably, 0.5mg/mLVc and chitosan are added in said extracted liquid.
Preferably, step（3）In both above-mentioned beet extract and salt taste essence according to 5:3 ratio mixing.
Preferably, sodium citrate-sodium isoascorbate mixed solution that the anti-freezing liquid that above-mentioned anti-freezing uses is 3 ~ 6%,
A concentration of the 0.05 ~ 0.1% of middle sodium isoascorbate.
Preferably, dosage of the above-mentioned no nitre meat products assistant toner in meat products processing for raw meat total amount 0.1 ~
0.3%。
The present invention has following advantageous effects：
1. the present invention provides a kind of no nitre meat products assistant toner and preparation method thereof, the alternative traditional colour former nitrous of the product
Hydrochlorate plays color development, antibacterial and oxidation resistant effect, realizes being processed without nitre for meat products, reduces nitrite and nitrosamine band
The security-hidden trouble come.
2. the present invention provides a kind of no nitre meat products assistant toner and preparation method thereof, the natural beet red of the product utilization
Element and hemoglobin are primary raw material, have driven the development of beet industry and butchery, have improved the comprehensive utilization skill of by-product
Art.
3. hemoglobin and histidine, tyrosine, chitosan oligosaccharide are carried out thermal response, essence obtained by the present invention at low temperature
With flavouring color development effect.
Specific embodiment
Embodiment 1
A kind of no nitre meat products assistant toner, the no nitre meat products assistant toner it is compound by both beet extract and salt taste essence and
Into.The salt taste essence is reacted with histidine, tyrosine, chitosan oligosaccharide by haemoglobin liquid and is obtained at low temperature.The one of the present invention
Kind can substitute nitrite without nitre meat products assistant toner, can by Betacyanins and salt taste essence Application of composite in meat products
To play color development, flavouring and antibacterial effect.Assistant toner is prepared for primary raw material using beet and hemoglobin, has driven industry
Development, widened market.Drive the development of beet industry and butchery.
A kind of preparation method of no nitre meat products assistant toner, specifically includes following steps：（1）The preparation of beet extract：
After beet cleaning, peeling, crushing, 2 ~ 5 times of pure water is added in, is filtered after extracting 0.5 ~ 2h, 0.5mg/ is added in extracting solution
MLVc and chitosan are freeze-dried powdered extract is made after mixing, be sealed.VC and chitosan Application of composite, can
Betacyanins are played with color protection and antibacterial effect, the stability and heat resistance of Betacyanins are improved.
（2）The preparation of salt taste essence:Fresh animal blood uses 1 ~ 6% sodium citrate-different Vitamin C through anti-freezing, anti-coagulants
Acid sodium solution, dilution, filters to obtain haemoglobin liquid at centrifugation.By haemoglobin liquid and histidine-tyrosine mixed liquor, chitosan oligosaccharide
Liquid is according to 1 ~ 10:1:2 volume ratio is uniformly mixed, and adjusts pH value 5.0 ~ 7.0, and 30 ~ 60min is reacted at 30 ~ 65 DEG C, centrifuge,
Rich glossiness Red-brown powder essence is obtained after freeze-drying.
（3）Compounding：By step（1）Gained beet extract and step（2）Gained salt taste essence is according to 5:3 ratio is mixed
It closes, is preserved after sealing.
It the above is only the preferred embodiment of the present invention, protection scope of the present invention is not limited merely to embodiment, all categories
Technical solution under thinking of the present invention all belongs to the scope of protection of the present invention.It should be pointed out that for the common of the art
For technical staff, several improvements and modifications without departing from the principles of the present invention, these improvements and modifications also should be regarded as
Protection scope of the present invention.
Claims (8)
1. without nitre meat products assistant toner, it is characterised in that：The no nitre meat products assistant toner is by beet extract and with color development
Both salt taste essences of function are combined.
2. no nitre meat products assistant toner according to claim 1, it is characterised in that：The salt taste essence is by haemoglobin liquid
It reacts and obtains at low temperature with histidine, tyrosine, chitosan oligosaccharide.
3. the preparation method without nitre meat products assistant toner, it is characterised in that specifically include following steps：
（1）The preparation of beet extract：After beet cleaning, peeling, crushing, 2 ~ 5 times of pure water is added in, extracts mistake after 0.5 ~ 2h
Filter is freeze-dried and powdered extract is made, is sealed；
（2）The preparation of salt taste essence:Fresh animal blood through anti-freezing, centrifugation, dilution, filter to obtain haemoglobin liquid；
By haemoglobin liquid and histidine-tyrosine mixed liquor, chitosan oligosaccharide liquid according to 1 ~ 10:1:2 volume ratio is uniformly mixed, and is adjusted
PH value 5.0 ~ 7.0 is saved, 30 ~ 60min is reacted at 30 ~ 65 DEG C, rich glossiness Red-brown powder is obtained after centrifugation, freeze-drying
Essence；
（3）Compounding：By step（1）Gained beet extract and step（2）Gained salt taste essence mixes, and is preserved after sealing.
4. according to the method described in claim 3, it is characterized in that：0.5mg/mLVc is added in the beet extracting solution and shell gathers
Sugar.
5. no nitre meat products assistant toner according to claim 3, it is characterised in that：Step（3）Described in beet extract
With both salt taste essences according to 5:3 ratio mixing.
6. no nitre meat products assistant toner according to claim 3, it is characterised in that：The anti-freezing liquid that the anti-freezing uses for 3 ~
A concentration of the 0.05 ~ 0.1% of 6% sodium citrate-sodium isoascorbate mixed solution, wherein sodium isoascorbate.
7. no nitre meat products assistant toner according to claim 3, it is characterised in that：Histidine-tyrosine mixed liquor it is dense
It is 5% to spend, a concentration of the 1% of chitosan oligosaccharide liquid.
8. no nitre meat products assistant toner according to claim 3, it is characterised in that：The no nitre meat products assistant toner is in meat
Dosage in product processing is the 0.1 ~ 0.3% of raw meat total amount.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810033290.8A CN108185314A (en) | 2018-01-14 | 2018-01-14 | Without nitre meat products assistant toner and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810033290.8A CN108185314A (en) | 2018-01-14 | 2018-01-14 | Without nitre meat products assistant toner and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108185314A true CN108185314A (en) | 2018-06-22 |
Family
ID=62589107
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810033290.8A Pending CN108185314A (en) | 2018-01-14 | 2018-01-14 | Without nitre meat products assistant toner and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108185314A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113504230A (en) * | 2021-04-20 | 2021-10-15 | 甘肃农业大学 | pH sensing colorimetric film for indicating freshness of chilled fresh meat and preparation method and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071907A (en) * | 2016-06-14 | 2016-11-09 | 邯郸市锦园食品有限公司 | A kind of method for processing meat substituting nitrite |
| CN106566278A (en) * | 2016-11-07 | 2017-04-19 | 中国农业科学院农产品加工研究所 | Hemoglobin coloring agent and preparation method thereof |
-
2018
- 2018-01-14 CN CN201810033290.8A patent/CN108185314A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071907A (en) * | 2016-06-14 | 2016-11-09 | 邯郸市锦园食品有限公司 | A kind of method for processing meat substituting nitrite |
| CN106566278A (en) * | 2016-11-07 | 2017-04-19 | 中国农业科学院农产品加工研究所 | Hemoglobin coloring agent and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 伍宏伟: ""可控酶解壳聚糖衍生化制备无硝肉类腌制色素"", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113504230A (en) * | 2021-04-20 | 2021-10-15 | 甘肃农业大学 | pH sensing colorimetric film for indicating freshness of chilled fresh meat and preparation method and application thereof |
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