SEA-BUCKTHORN- AND BLOOD-BASED DYE MEANT TO REDUCE RESIDUAL NITRITE, FOR MEAT INDUSTRY

摘要

The invention relates to a process for preparing a dye for pork meat products with reduced level of residual nitrite. According to the invention, the process consists in mixing 2000 ml filtrate of frozen sea-buckthorn as vitamin C source with 400 ml of pork blood containing 1 mg/ml sodium nitrite, inducing nitrosation of blood haemoglobin with sea-buckthorn and sodium nitrite, to result in a product which imparts the meat products a pink-reddish colour and ensures a residual nitrite level of less than 0.1 mg%.