CN102178253A - Quality improver for Chinese-style sausage - Google Patents
Quality improver for Chinese-style sausage Download PDFInfo
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- CN102178253A CN102178253A CN2011101187115A CN201110118711A CN102178253A CN 102178253 A CN102178253 A CN 102178253A CN 2011101187115 A CN2011101187115 A CN 2011101187115A CN 201110118711 A CN201110118711 A CN 201110118711A CN 102178253 A CN102178253 A CN 102178253A
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- sausage
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- quality improver
- style sausage
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Abstract
The invention relates to a quality improver for Chinese-style sausage, belonging to the technical field of meat product processing. The quality improver for the Chinese-style sausage comprises the following components in percent by weight: 30% of sodium chloride, 49.9% of cane sugar, 0.1% of sodium nitrite, 3% of sodium erythorbate, 3% of composite phosphate, 1% of five spice powder, 3% of monosodium glutamate and 10% of starch. The quality improver provided by the invention has the advantages that: (1) quality indices such as colour, luster, flavour, taste, yield and quality guarantee period of the traditional Cantonese sausage can be obviously improved; and (2) production of the sausage can be standardized, and product quality is stable.
Description
Technical field:
The present invention relates to a kind of chinese-style sausage quality improver, belong to the processing technique field of meat products.
Background technology:
Sausage is one of the world's three big meat products (sausage, ham, Baconic).Chinese-style sausage is the famous traditional meat products of China, has unique local flavor, liked by the consumer.But still exist mass defects such as mouthfeel is stiff, color and luster is dim, yield rate is lower, sale, consumption, market development and the performance of enterprises of product there is certain influence.Therefore, for improving the quality of chinese-style sausage, numerous scientific and technical personnel are all constantly studying quality improver.
Summary of the invention:
The objective of the invention is the quality difficult problem that exists in present traditional Guangdong flavor sausage process, a kind of chinese-style sausage quality improver that can significantly improve the meat products water retention property, improve color and luster, improve the quality of products is provided.
The present invention is by regulating raw meat pH value to improve the isoelectric point of its protein, strengthens the meat products water-retaining property to reach, improves mouthfeel, the purpose of raising yield rate; Suppress the fat oxidation jaundice and breathe out to become by sodium isoascorbate; By generating the nitric oxide myoglobins to improve the color and luster of meat; Thereby solve the mass defect that the traditional sausage goods exist.
Technical scheme of the present invention is as follows:
The percentage by weight of chinese-style sausage quality improver of the present invention is: sodium chloride 30%, sucrose 49.9%, natrium nitrosum 0.1%, sodium isoascorbate 3%, composite phosphate 3%, five-spice powder 1%, monosodium glutamate 3%, starch 10%.
Chinese-style sausage quality improver of the present invention is 100g/kg with respect to the addition of per kilogram meat.
The invention has the advantages that:
(1) can significantly improve color and luster, local flavor, mouthfeel, yield rate, and the shelf-life quality index of traditional Guangdong flavor sausage.
(2) standardized production sausage, constant product quality.
The specific embodiment:
The present invention is further illustrated below in conjunction with embodiment.The equal Equipment Market of the equipment that the present invention uses is bought.
Present embodiment is processed as example with the Guangdong flavor sausage, and the same substantially common process of the step of processing technology is specific as follows:
(1) raw meat is selected
Select for use through the qualified health of health quarantine and fatten pork, wherein lean meat and show condition ratio are 7: 3.
(2) preparation quality improving agent
By 100 kilograms of porks (70 kilograms in lean meat, 30 kilograms of show conditions): accurately take by weighing 3 kilograms in sodium chloride, 4.99 kilograms of sucrose, 0.01 kilogram of natrium nitrosum, 0.3 kilogram of sodium isoascorbate, 0.3 kilogram of composite phosphate, 0.3 kilogram of monosodium glutamate, 0.1 kilogram of five-spice powder, 1 kilogram of starch.Above-mentioned substance is mixed back standby.
(3) add quality improver
A, meat cutting fourth
Cube meat is cleaned up, reject the muscle tendon, lean meat is cut into 1cm with dicer
3, show condition is cut into 0.8cm
3Meat cubelets.
B, interpolation batching
Meat cubelets are put into mixer, add quality improver, stir.
(4) bowel lavage
The meat gruel of handling well is poured in the casing with sausage filler, require the degree of tightness appropriateness evenly.
(5) baking
Sausage is hung in drying room or the baking oven, and baking is 48 hours under 50-55 ℃ temperature, notes the ventilation hydrofuge.
(6) quality inspection, finished product
Check comprises sense organ and two parts of physical and chemical index, the results are shown in Table 2 and table 3.
The requirement of table 1 sense organ
| Project | Requirement |
| Color and luster | Lean meat takes on a red color, purplish red, and fat is creamy white, and appearance is glossy |
| Fragrance | Fragrance is pure strong, has the intrinsic local flavor of Guangdong flavor sausage |
| Flavour | The flavour deliciousness, salty comfortable in |
| Structural state | Profile is complete, and evenly, the surface is dry and comfortable to present natural wrinkle after the contraction, and section is fine and close, smooth |
Table 2 physical and chemical index
| Project | Detected in 2010 batch | 2010 annual test lining averages | Company standard |
| Moisture/(g/100g) | 36 | 27.27 | ≤38 |
| Salt (in NaCl)/(g/100g) | 36 | 3.75 | ≤8 |
| Protein/(g/100g) | 36 | 25.35 | ≥14 |
| Total reducing sugar (with glucose meter)/(g/100g) | 36 | 10 | ≤22 |
| Fat/(g/100g) | 36 | 26.53 | ≤45 |
| Peroxide value (with buttermeter)/(g/100g) | 36 | 0.01 | ≤0.5 |
| Nitrite is (with NaNO 2Meter)/(mg/kg) | 36 | 16 | ≤30 |
| Plumbous (Pb)/(mg/kg) | 4 | ＜0.1 | ≤0.2 |
| Inorganic arsenic/(mg/kg) | 4 | ＜0.01 | ≤0.05 |
| Cadmium (Cd)/(mg/kg) | 4 | ＜0.1 | ≤0.1 |
| Total mercury (in Hg)/(mg/kg) | 4 | ＜0.01 | ≤0.05 |
Claims (1)
1. a chinese-style sausage quality improver is characterized in that the percentage by weight of this chinese-style sausage quality improver is: sodium chloride 30%, sucrose 49.9%, natrium nitrosum 0.1%, sodium isoascorbate 3%, composite phosphate 3%, five-spice powder 1%, monosodium glutamate 3%, starch 10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101187115A CN102178253A (en) | 2011-05-09 | 2011-05-09 | Quality improver for Chinese-style sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101187115A CN102178253A (en) | 2011-05-09 | 2011-05-09 | Quality improver for Chinese-style sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102178253A true CN102178253A (en) | 2011-09-14 |
Family
ID=44564669
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101187115A Pending CN102178253A (en) | 2011-05-09 | 2011-05-09 | Quality improver for Chinese-style sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102178253A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598619A (en) * | 2013-11-15 | 2014-02-26 | 南通玉兔集团有限公司 | Process for preparing sausages |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234990A (en) * | 1998-01-20 | 1999-11-17 | 郑州郑荣集团有限责任公司 | Ham sausage and production thereof |
| CN101579129A (en) * | 2009-06-17 | 2009-11-18 | 山西大学 | Ham sausage and production method thereof |
-
2011
- 2011-05-09 CN CN2011101187115A patent/CN102178253A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234990A (en) * | 1998-01-20 | 1999-11-17 | 郑州郑荣集团有限责任公司 | Ham sausage and production thereof |
| CN101579129A (en) * | 2009-06-17 | 2009-11-18 | 山西大学 | Ham sausage and production method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 《肉类工业》 20101231 郝娟，丁武 复合磷酸盐、大豆分离蛋白、淀粉对鸡肉肠综合品质的影响 18-23 , 第11期 * |
| 《食品科学》 20090831 李苗云，赵改名，张秋会，高晓平，刘欢欢，柳艳霞 复合磷酸盐对肉制品加工中的保水性优化研究 80-85 第30卷, 第8期 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598619A (en) * | 2013-11-15 | 2014-02-26 | 南通玉兔集团有限公司 | Process for preparing sausages |
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| PB01 | Publication | ||
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20110914 |