阅读说明：本技术 一种低剂量亚硝酸盐腊肉及其制作方法 (Low-dose nitrite preserved meat and preparation method thereof ) 是由 郭衍彪 汤曜名 朱树豪 于 2019-10-14 设计创作，主要内容包括：本发明公开了一种低剂量亚硝酸盐腊肉及其制作方法,所述腊肉的亚硝酸盐含量小于6.2mg/kg,原料包括食盐、肉、溪黄草和佐料。准备上述原料后经浸泡、腌制晾晒和熏制制得本发明所述的腊肉。本发明制得的腊肉不仅香味独特,肉质鲜嫩,其亚硝酸盐的含量远低于传统材料和方法制得的腊肉,有利于饮食健康。(The invention discloses a low-dose nitrite preserved meat and a preparation method thereof, wherein the nitrite content of the preserved meat is less than 6.2mg/kg, and the raw materials comprise salt, meat, linearstripe rabdosia herb and seasonings. The preserved meat is prepared by soaking, pickling, airing and smoking the raw materials. The preserved meat prepared by the method not only has unique fragrance, but also has fresh and tender meat quality, and the nitrite content of the preserved meat is far lower than that of the preserved meat prepared by the traditional material and method, thereby being beneficial to diet health.)

1. A low-dose nitrite preserved meat is characterized in that the nitrite content of the preserved meat is less than 6.2mg/kg, and raw materials for making the preserved meat comprise table salt, meat, linearstripe rabdosia herb and seasonings.

2. The bacon of claim 1 wherein the meat is one of pork, beef and lamb.

3. The bacon of claim 1 wherein the condiments include zanthoxylum bungeanum, cinnamon, aniseed and fennel.

4. The bacon according to any one of claims 1-3, wherein the raw material further comprises Plantago major.

5. A method for making low-dose nitrite preserved meat is characterized in that the nitrite content of the preserved meat is less than 6.2mg/kg, and the method comprises the following steps:

(1) preparing main materials: removing bones from meat, and cutting into strips or blocks;

(2) preparing ingredients: grinding fructus Zanthoxyli, cortex Cinnamomi Japonici, fructus Anisi Stellati and fructus Foeniculi into powder, and mixing to obtain seasoning; grinding rabdosia lophanthide into powder, and then carrying out water bath leaching to obtain rabdosia lophanthide leaching liquor as a soaking liquor for standby;

(3) soaking: placing the strip-shaped or block-shaped meat into the soaking solution to be soaked for 12-24 h;

(4) curing and airing: airing the soaked meat until no liquid drips, then uniformly coating seasonings and salt on the meat, and standing and pickling for 5-6 days at the temperature of 15-25 ℃;

(5) smoking: and rinsing the surface of the meat with water after pickling until no residue exists, airing until no liquid drips, and then smoking and baking the meat for 2-3 days.

6. The method for preparing preserved meat according to claim 5, wherein 80-100 g of rabdosia lophanthide is ground into powder and then subjected to water bath leaching, and water is added into the rabdosia lophanthide leaching liquor to 5000mL for serving as a soaking liquor for standby.

7. The method for producing the preserved meat according to claim 5, wherein 200 to 300g of salt and 20 to 40g of seasonings are applied to 1000g of meat during pickling and air-drying.

8. The method for preparing preserved meat according to claim 5, wherein the material for smoke curing is a mixture of cypress branches and cypress leaves during the smoke curing process.

9. The method for preparing preserved meat according to any one of claims 5 to 8, wherein when preparing ingredients, the rabdosia lophanthide and the plantain herb are respectively ground into powder and then subjected to water bath leaching, and the obtained rabdosia lophanthide leaching liquor and the plantain herb leaching liquor are mixed to be used as a soaking solution for standby.

10. The method for preparing preserved meat according to claim 9, wherein during the preparation of ingredients, 40-50 g of rabdosia lophanthide and 30-40 g of plantain are respectively ground into powder and then subjected to water bath leaching, and the rabdosia lophanthide leaching liquor and the plantain leaching liquor are mixed and added with water to 5000mL for later use as a soaking solution.

Technical Field

The invention relates to low-dose nitrite preserved meat and a preparation method thereof, which are mainly used in the field of food.

Background

In south China, preserved meat is taken as the most main meat product, and is deeply favored because of mellow taste and unique flavor and the functions of appetizing, dispelling cold, helping digestion and the like. However, a large amount of nitrite exists in the preserved meat, the nitrite is a white powdery solid, is easy to dissolve in water, and is often used as a color fixative for meat products, and the nitrite entering a human body can be converted into a carcinogenic substance nitrosamine under the condition that the pH value is 1-4 and under the action of corresponding microorganisms in the human body, so that cancer is induced. Furthermore, nitrite can cause hemoglobin to lose the function of oxygen delivery and become poisoned, and has teratogenic and mutagenic effects on animals, and some cancers, cardiovascular and cerebrovascular diseases in human beings are also related to the nitrite. At present, the maximum usage amount of sodium nitrite in meat food specified by national standard must not exceed 0.15 g/kg. Which comprises the following steps: salted cured meat products (such as bacon, preserved meat, pressed salted duck, Chinese ham and sausage); sauced meat products; smoking, burning, and roasting meat; the residual quantity of sodium nitrite in western ham (smoked, smoked and cooked ham) meat is not more than 0.05g/kg, and the residual quantity of meat product is not more than 0.03 g/kg; the nitrite content of the cured meat prepared by the traditional method, such as Sichuan cured meat, Cantonese cured meat and the like, is generally 14-20 mg/kg, and although the nitrite content can reach the national standard, the nitrite content is still higher. Therefore, the method for preparing the low-dosage nitrite-containing preserved meat has very important significance.

Disclosure of Invention

The invention provides low-dose nitrite preserved meat and a preparation method thereof, and the low-dose nitrite preserved meat specifically comprises the following technical scheme:

a low-dose nitrite preserved meat, the nitrite content of the preserved meat is less than 6.2mg/kg, and the preserved meat is prepared from raw materials including salt, meat, linearstripe rabdosia herb and seasonings; the meat is one of pork, beef and mutton, and the seasonings comprise fructus Zanthoxyli, cortex Cinnamomi Japonici, fructus Anisi Stellati and fructus Foeniculi.

Preferably, the raw material further comprises plantain.

A method for preparing low-dose nitrite preserved meat, wherein the nitrite content of the preserved meat is less than 6.2mg/kg, comprises the following steps:

(1) preparing main materials: removing bones from meat, and cutting into strips or blocks;

(2) preparing ingredients: grinding fructus Zanthoxyli, cortex Cinnamomi Japonici, fructus Anisi Stellati and fructus Foeniculi into powder, and mixing to obtain seasoning; grinding rabdosia lophanthide into powder, and then carrying out water bath leaching to obtain rabdosia lophanthide leaching liquor as a soaking liquor for standby;

(3) soaking: placing the strip-shaped or block-shaped meat into the soaking solution to be soaked for 12-24 h;

(4) curing and airing: airing the soaked meat until no liquid drips, then uniformly coating seasonings and salt on the meat, and standing and pickling for 5-6 days at 15-25 ℃;

(5) smoking: and rinsing the surface of the meat with water after pickling until no residue exists, airing until no liquid drips, and then smoking and baking the meat for 2-3 days.

Preferably, when preparing ingredients, the pepper, the cinnamon, the star anise and the fennel are ground into powder and then mixed according to the mass ratio of (1-2) to (2-3) to (3-4) to be used as seasonings for later use.

Preferably, when ingredients are prepared, 80-100 g of rabdosia lophanthide is ground into powder and then subjected to water bath leaching, and water is added into the obtained rabdosia lophanthide leaching liquor to 5000mL to serve as a soaking liquor for standby.

Preferably, 200-300 g of salt and 20-40 g of seasonings are coated on every 1000g of meat during pickling and airing.

Preferably, the material to be smoked during smoking is a mixture of cypress branches and cypress leaves.

Preferably, when preparing ingredients, the rabdosia lophanthide and the plantain herb are respectively ground into powder and then are leached in water bath, and the obtained rabdosia lophanthide leaching liquor and the plantain herb leaching liquor are mixed to be used as soaking liquor for standby.

Preferably, 40-50 g of rabdosia lophanthide and 30-40 g of plantain are respectively ground into powder and then are leached in water bath, and the obtained rabdosia lophanthide leaching liquor and plantain leaching liquor are mixed and added with water to 5000mL to be used as a soaking solution for standby.

Preferably, when soaking, the meat is placed in the soaking solution for soaking for 12-24 hours according to the proportion of taking 1000mL of the soaking solution per 1000g of the meat.

Has the advantages that: the preserved meat prepared by the method not only has unique fragrance, but also has fresh and tender meat quality, and the nitrite content of the preserved meat is far lower than that of the preserved meat prepared by the traditional material and the method, thereby being beneficial to the health of people.

Drawings

FIG. 1 is a standard curve of sodium nitrite;

FIG. 2 is a graph showing nitrite contents of cured meat produced according to the present invention and a control group;

FIG. 3 is a graph showing the change of nitrite content with time in the bacon prepared according to the present invention and a control group.

Detailed Description

The concept and technical effects of the present invention will be clearly and completely described in the following embodiments to fully understand the objects, aspects and effects of the present invention. It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict.

Experimental example 1:

the effect experiment of removing nitrite by rabdosia lophanthide and plantain herb is as follows: firstly, 20g of linearstripe rabdosia herb and 20g of plantain herb are respectively ground into powder and then leached in water bath, wherein the conditions of the water bath leaching are as follows: 50mL of water is added into every 1g of rabdosia lophanthide, and 50mL of water is added into every 1g of plantain; the extraction temperature is 100 deg.C, and the extraction time is 30 min. Obtaining rabdosia lophanthide leaching liquor and plantain herb leaching liquor, taking 1mL of rabdosia lophanthide leaching liquor, 1mL of plantain herb leaching liquor, 0.5mL of rabdosia lophanthide leaching liquor and 0.5mL of plantain herb leaching liquor as 3 experimental groups, and taking 1mL of 10% soluble starch solution as a control group.

Respectively adding 10mL of simulated gastric juice (prepared by adding 2g of sodium chloride, 3.2g of pepsin and 6mol/L of hydrochloric acid to 12mL of distilled water to 1L) into 4 colorimetric tubes of 25mL, and respectively adding 1mL of rabdosia lophanthide leaching liquor, 1mL of plantain herb leaching liquor, 0.5mL of rabdosia lophanthide leaching liquor, 0.5mL of plantain herb leaching liquor and 1mL of 10% soluble starch solution; respectively adding 2mL of 5 mu g/mL of sodium nitrite, carrying out water bath at the temperature of 37 ℃ for 1h, taking out, immediately adding 2mL of 4g/L sulfanilic acid solution, uniformly mixing, standing for 5min, respectively adding 1mL of 2g/L of naphthyl ethylenediamine hydrochloride solution, adding deionized water to the scale, uniformly mixing, standing for 15min, and obtaining the absorbance A at the wavelength of 538nm by using a 2cm cuvette₁。

The sodium nitrite solution in the operation is changed into deionized water, and the operation is repeated again to obtain the absorbance A₂(ii) a Replacing the above herba Rabdosiae Lophanthoidis leaching solution, herba plantaginis leaching solution, 1mL 10% soluble starch solution, herba Rabdosiae Lophanthoidis leaching solution and herba plantaginis leaching solution with deionized water, repeating the above operation once to obtain absorbance A₃。

Sodium nitrite clearance (%) - (1- (a)₁-A₂)/A₃) 100%, results are shown in table 1.

TABLE 1 nitrite scavenging results

As can be seen from Table 1, the effect of scavenging nitrite was better in the Rabdosia lophanthi leaching solution group, the Rabdosia lophan leaching solution group and the plantain leaching solution group (P <0.05) than in the control group.