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Rapid reddening of meat products, especially boiling sausage, comprises adding food-grade nitrate-reducing microorganisms and a natural nitrate-containing plant material
Rapid reddening of meat products, especially boiling sausage, comprises adding food-grade nitrate-reducing microorganisms and a natural nitrate-containing plant material
Method for reddening meat products comprises adding food-grade nitrate-reducing microorganisms and a natural nitrate-containing plant material and curing the product at a temperature above 20 deg C for 20-360 minutes, the microorganisms being added in an amount of up to 5 x 1011 cells/kg.
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机译:使肉制品变红的方法包括添加食品级减少硝酸盐的微生物和含天然硝酸盐的植物材料,并在20摄氏度以上的温度下固化产品20-360分钟,其中微生物的添加量最高为5 x 10 11细胞/ kg。
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