Dry-fermentation sausage production technique
A production process and dry fermentation technology, applied in the fields of application, food preparation, food science, etc., can solve problems such as lack of stability and reliability of product quality, difficulty in ensuring product quality uniformity, and unstable product quality, so as to improve safety And the uniformity of quality, ensuring stability, and delaying the effect of rising
Inactive Publication Date: 2009-08-19
SHIHEZI UNIVERSITY
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The invention discloses a process for producing dry fermented sausage. The process is realized through the working procedures of selecting raw meat, pretreating the raw meat, turning the raw meat into meat filling, mixing the meat filling with seasoning, performing inoculation, pouring the meat filling into animal intestines, tying the obtained product, shelving the obtained product, performing surface-layer inoculation, performing fermentation, packaging the obtained product, and the like. Compared with the prior art, the process which inoculates the fermented sausage with pure-breed microorganism has the advantages of greatly improving product safety and quality uniformity, enabling production to be free from the influence of seasons, guaranteeing the quality stability of the product and ensuring that the product does not need cold storage and has long shelf life, high nutritional value and unique flavor.
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Property | Measurement | Unit |
Diameter | 1.0 ~ 4.0 | cm |
tensile | MPa | |
Particle size | Pa | |
strength | 10 |
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