METHOD OF REDUCING NITRITE CONTENTS IN PROCESSED MEAT PRODUCTS

摘要

PURPOSE: A producing method of heated and crushed meat products having reduced content of nitrite is provided to use lactobacillus having excellent scavenging ability for the nitrite. CONSTITUTION: A producing method of heated and crushed meat products comprises the following steps: preparing a material meat, and processing the meat with a curing agent; processing the meat with lactobacillus; and drying, smoking, or heating the meat processed with the lactobacillus. The lactobacillus is selected from Lactobacillus plantarum, Lactococcus sp, or Paracoccus sp. [Reference numerals] (AA) Producing material meat; (BB) Removing the surface fasciae and excessive fat from the meat, and crushing; (CC) Firstly salting(color formation process); (DD) Salting with a salting agent; (EE) Secondly salting(lactobacillus treating process); (FF) Treating the salted meat with lactobacillus, and storing; (GG) Mixing; (HH) Adding other ingredients including flavoring agents, and mixing; (II) Filling; (JJ) Drying, smoking, heating; (KK) Cooling