Method for preparing of emulsion meat products having tomato paste for nitrite substitute and emulsion meat products prepared by the method

• Main Authors: HONG JONG HWAN, HACK YOUN KIM
• Format: Patent
• Language: English; Korean
• Published: 10.05.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a method for manufacturing emulsified sausages using tomato paste as a substitute for nitrite, and emulsified meat products manufactured thereby. The method includes the steps of: (A) adding tomato paste, sodium alginate, and shaved water to pulverized raw meat and fat to emulsify the same to manufacture an emulsified product; (B) filling a casing with the manufactured emulsified product; and (C) heating and then cooling the emulsified product filled in the casing, thereby being used to manufacture meat products such as emulsified sausages instead of synthetic nitrite. 본 발명은 아질산염 대체용 토마토 페이스트를 이용한 유화형 소시지의 제조방법 및 이에 따라 제조된 유화형 육가공 제품에 관한 것으로서 (A) 분쇄된 원료육과 지방에 토마토 페이스트, 알긴산 나트륨 및 빙수를 첨가하여 유화함으로써 유화물을 제조하는 단계; (B) 제조된 유화물을 케이싱에 충진하는 단계; 및 (C) 케이싱에 충진된 유화물을 가열한 후 냉각시키는 단계;를 포함함으로써, 합성 아질산염을 대체하여 합성 아질산염 대신 유화형 소시지 등의 육제품의 제조에 이용될 수 있다.