影响炭烤香肠中亚硝酸盐含量的因素研究

Study on effect of nitrite content on charcoal roasted sausage

某些未添加硝酸盐、亚硝酸盐的肉制品在加工过程中也会产生一定量的亚硝酸盐。实验以炭烤香肠为例,研究了原辅料及生产过程中各个环节对香肠中亚硝酸盐含量的影响,发现炭火烤制方式是导致香肠产生亚硝酸盐的主要原因,并且在70℃以上炭烤时亚硝酸盐会大量生成。

Certain amounts of nitrite were produced in some meat products no adding the nitrate and nitrite. Taken charcoal roasted sausage as an example, effect of raw material, accessories and the sections of production process on nitrite content in charcoal roasted sausage was studied. The main reason of producing nitrite was the method of charcoal roasted, and nitrite would be large generation when over 70 ℃.