Study On New Processing And Safety Control Of Traditional Cured Meat

There according to the traditional craft to produce the sausage flavor have some problems such as not uniform, high nitrite residue, the polycyclic aromatic hydrocarbons content exceeds.This experiment is based on traditional sausage processing, modify the formula and processing technology of flavor quality developed more uniform, more safer, can meet the needs of modern consumers of low nitrate free smoked sausage.The appropriate proportion of pork can improve the appearance and can control the sausage taste. In the control of cost, by sensory test, texture analyzer and factory rate, many factors determine the sausage of lean meat percentage of fat for the 2:8 or 3:7 is the most appropriate. In order to solve the problem that the flavor is not unified spicy, proposed precision add capsaicin of pepper effectively to ensure uniform sausage flavor.In order to determine the optimal formula, using the salt, spices, red pepper, red pepper and compound phosphate in these five kinds of materials as the main factors the single factor experiment in this paper. The optimum formula was obtained by single factor test and orthogonal test. In the orthogonal test by sensory evaluation, determined the relationship between primary and secondary factors.The relationship between primary and secondary sensory score of each factor is: five spice powder, red pepper, chinese prickly, salt, special. The sausage added formula is: special five spice powder 0.30%, chinese prickly 0.50%,red pepper 1.00%(capsaicinoids content is 0.40%),salt 3.00%. The formula produced sausage surface color and the color is very uniform, bright; and the accessories distribution uniform in the sausage; at the same time, taste good, moderate hardness; no smell or taste.In the low nitrate conditions, the dosage of sodium nitrite is 0.04g/kg, Monascus red pigmentpartial replacement of sodium nitrite chromogenic test, results show that, in the light of packaging for 27 days, Monascus pigment concentration was 0.12g/kg, can be a very good partial replacement of sodium nitrite hair color. When the adding amount of sodium nitrite to 0.04g/kg under the condition of low nitrate, substituting nitrite and sodium erythorbate color with red pigment, results show that, in 27 days of transparent packaging, Monascus red pigment was added into 0.12g/kg, sodium erythorbate addition amount is 0.45g/kg, can be a very good partial replacement of nitrate sodium hair color.In order to determine the liquid smoke and barbecue flavor optimal formula, the single factor experiment in this paper, using the liquid smoke add、add ratio、adding amount and adding amount of barbecue flavor as single factor test. The optimum formula was obtained by single factor test and orthogonal test. The influences of various factors on the primary and secondary order sausage pH was the addition quantity, proportion and barbecue flavor, in order to influence on the sausage sensory indicators for each factor is added, barbecue flavor, add ratio. The optimum process of sausage added liquid smoke and barbecue flavor: liquid smoke was added to 0.15%, add the ratio of 2:1, barbecue flavor was 0.25%, which produces a sausage with strong smell smoke, also tasted a smoked, barbecue flavor. With the traditional smoked sausage flavor was even higher than the traditional sausage, at the same time, safety and health is more than the traditional smoked flavor.The single factor experiments of preservatives, through the determination of the total number of colonies at different time, to observe the changes of the total number of colonies, determine the amount of. In the single factor experiment, considering the shelf life and production cost, Streptococcus lactis 0.20g/kg tea polyphenols on 0.30g/kg;sodium lactate with 20.00g/kg is better. On the basis of single factor, through the response surface design regression model, through the determination of the total number of colonies obtained the best preservative formula: nisin 0.20g/kg, tea polyphenols, 0.30g/kg, sodium lactate and 20.00g/kg. Produced the sausage by using this formula the total number of colonies was 2.29cfu/g.Based on the above process,comparison each index according to the production process of new type sausage with traditional sausage. After 60 days of the treatment, the indicators have reached the national requirements, and far lower than the highest value of each index. The processing the new pattern of storage 60 days is feasible. At the same time, according to the above process, developed a low nitrite free smoked sausage industrialization technology specifications for the production.