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

0 Cites 8 Cited by

AI-Extracted Technical Summary

Problems solved by technology

[0002] Sausage is a large category of traditional meat products in my country. It has a long history of development. There are many local specialties and high-quality products that are loved by the people of our country. It is the personal experience of the master worker to control the quality of the product. There are many unknown and uncertain factors in the pr...

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Method used

J, put on the shelf: install the shelf of hanging sausage in the fermentation room of temperature control and humidity control, the horizontal interval of hanging bar is 16cm, and sausage is symmetrically hung on the hanging bar, keeps natural drooping, prevents kink deformation;

J, put on the shelf: install the shelf that hangs intestines in the fermentation room of temperature control and humidity control, hang bar horizontal interval at 15cm, intestines symmetrically hang on the hang bar, keep natural sagging, prevent kink deformation;

J, put on the shelf: install the shelf that hangs intestines in the fermentation room of temperature control and humidity control, hang bar horizontal interval at 18cm, intestines symmetrically hang on the hang bar, keep natural sagging, prevent kink deformation;

J, put on the shelf: install the shelf that hangs intestines in the fermentation room of temperature control and humidity control, hang bar horizontal interval at 25cm, intestines symmetrically hang on the hang bar, keep natural drooping, prevent kink deformation;

J, put on the shelf: install the shelf that hangs intestines in the fermentation room of temperature control and humidity control, the horizontal interval of hanging bar is 23cm, and intestinal body is symmetrically hung on the hanging bar, keeps natural drooping, prevents kink deformation;

J, put on the shelf: install the shelf that hangs intestines in the fermentation room of temperature control and humidity control, the horizontal interval of hanging rod is 23cm, and intestinal body is symmetrically hung on the hanging rod, keeps natural drooping, prevents kink deformation;

J, put on the shelf: install the shelf that hangs sausage in the fermentation room of temperature control and humidity control, the horizontal interval of hanging bar is 10cm, and sausage is symmetrically hung on the hanging bar, keeps naturally drooping and does not contact each other, prevents kink deformat...

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Abstract

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.

Application Domain

Food preparation

Technology Topic

ChemistryPre treatment +9

Examples

Experimental program(15)

Example Embodiment

[0023] Example 1:

[0024] a. Selection of raw meat: use high-quality pork with shiny muscles, white fat, tight and tough meat, moist and non-sticky, no peculiar smell;

[0025] b. Pretreatment of raw meat: After rinsing, the raw meat is deboned, de-lymphatic, etc., peeled, separated from fat and thin, cut into 3kg pieces, weighed, and cut into strips: 6×12×35cm;

[0026] c. Filling: the lean meat strips are minced by a meat grinder, the fat strips are cut into 1cm cubes, and the fat cubes are blanched in water at 85°C for 1 minute to make the fat cubes crystal clear and have a certain hardness, and then use a water filter device Filter out the water, mix the lean meat and fat at a mass ratio of 7:3;

[0027] d. Seasoning: Add seasoning according to the above-mentioned filling, the ratio of filling to seasoning is:

[0028] 100:2 salt, 10000:12 pepper, 1000:3 sugar, 100000:15 coloring agent, the coloring agent is nitrate or nitrite, add and mix well;

[0029] e. Marinating: The meat filling after mixing is placed in a temporary storage tank at 2°C and marinated for 10 hours;

[0030] f. Inoculation of internal starter: Add the internal starter Lactobacillus plantarum and meat filling to 1:10000, dissolve it with 5 times 15℃ water, add it to the marinated meat filling, and mix well;

[0031] g. Filling: Enema the inoculated meat filling with the intestines with a diameter of 1cm;

[0032] h. Tie knots and exhaust: According to packaging requirements, tie the intestines into equal-length sections, and pierce the exhaust;

[0033] j. Shelves: Install a shelf for hanging the intestines in the temperature and humidity control fermentation room, the hanging rods are horizontally spaced at 15cm, and the intestines are symmetrically hung on the hanging rods to maintain natural sagging and prevent twisting and deformation;

[0034] k. Surface inoculation: First, the starter yeast and the filled intestine are activated and expanded with 3000 times warm water of 20℃ at 8: 10000, and then the liquid reagent of the starter yeast is evenly sprayed on the surface of the intestine. ;

[0035] 1. Fermentation: Keep the temperature in the fermentation room at 20°C, humidity 70%, and ferment for 25 hours. After 20 hours of fermentation, the pH value will be measured every hour. When the pH value drops to 4.8, the main fermentation will be terminated; then the temperature in the fermentation room will be adjusted to 5°C. Adjust the humidity to 50% and keep it for 4 weeks, then gradually reduce the humidity to 40% and keep it for another 3 weeks;

[0036] m. Packaging: It is vacuum-packed in a transparent retort bag, and the deformation of the end suspension can be properly trimmed.

Example Embodiment

[0037] Example 2:

[0038] a. Selection of raw meat: use high-quality pork, with shiny muscles, white fat, tight and tough meat, moist and non-sticky, no peculiar smell;

[0039] b. Pretreatment of raw meat: After rinsing, the raw meat is deboned, de-lymphatic, etc., peeled, separated from fat and thin, cut into 2kg pieces, weighed, and cut into strips: 3×7×20cm;

[0040] c. Filling: the lean meat strips are minced by a meat grinder, the fat strips are cut into 2cm cubes, and the fat cubes are blanched in 88℃ water for 3 minutes to make the fat cubes crystal clear and have a certain hardness, and then filter with a water filter device Remove the water, and mix the lean minced meat and fat diced at a mass ratio of 9:1;

[0041] d. Seasoning: Add seasoning according to the above-mentioned filling, the ratio of filling to seasoning is:

[0042] Salt 100:2.5, pepper 10000:15, sugar 1000:5, hair color agent 100000:16, add and mix well;

[0043] e. Marinating: The meat filling after mixing is placed in a temporary storage tank at 3°C and marinated for 8 hours;

[0044] f. Inoculation of internal starter: Add the internal starter Lactobacillus germanica and the meat filling to 2:10000, dissolve it with 6 times of 25℃ water, add it to the marinated meat filling, and mix well;

[0045] g. Filling: Enema the inoculated meat stuffing with the intestinal body diameter 2cm;

[0046] h. Tie knots and exhaust: According to packaging requirements, tie the intestines into equal-length sections, and pierce the exhaust;

[0047] j. Shelves: Install shelves for hanging the intestines in the temperature and humidity control fermentation room, the hanging rods are horizontally spaced at 20cm, and the intestines are symmetrically hung on the hanging rods to maintain natural sagging and prevent twisting and deformation;

[0048] k. Surface inoculation: First, the starter yeast and the filled intestine are activated and expanded by 9:10000 with 6000 times of warm water at 25℃, and then the liquid reagent of the starter yeast is evenly sprayed on the surface of the intestine. ;

[0049] 1. Fermentation: Keep the temperature in the fermentation room at 20°C, humidity at 80%, and ferment for 20 hours. After 15 hours of fermentation, the pH value shall be measured every hour, and the main fermentation shall be completed when the pH value of the intestine reaches 4.7; then the temperature in the fermentation room shall be adjusted to 6°C , Adjust the humidity to 55%, keep it for 3 weeks, then gradually reduce the humidity to 45%, keep it for another 4 weeks;

[0050] m. Packaging: It is vacuum-packed in a transparent retort bag, and the deformation of the end suspension can be properly trimmed.

Example Embodiment

[0051] Example 3:

[0052] a. Selection of raw meat: use high-quality pork, with shiny muscles, white fat, tight and tough meat, moist and non-sticky, no peculiar smell;

[0053] b. Pretreatment of raw meat: After rinsing, the raw meat is deboned, lymphatic, etc., peeled, separated from fat and thin, cut into 2.5kg, weighed, and cut into strips: 6×8×15cm;

[0054]c. Filling: the lean meat strips are minced by a meat grinder, the fat strips are cut into 3cm cubes, and the fat cubes are blanched with 95℃ water for 40 banknotes respectively to make the fat cubes crystal clear and have a certain hardness, and then use a water filter device Filter off the water, and mix the lean meat and fat diced at a mass ratio of 7.5:2.5;

[0055] d. Seasoning: Add seasoning according to the above-mentioned filling, the ratio of filling to seasoning is:

[0056] Salt 100:3, pepper 10000:20, sugar 1000:8, hair color agent 100000:17, add and mix well;

[0057] e. Marinating: The meat filling after mixing is placed in a temporary storage tank at 10°C and marinated for 18 hours;

[0058] f. Inoculation of internal starter: Add the internal starter Lactobacillus casei and meat paste to the marinated meat paste according to 3:9000, dissolve it with 10 times 20℃ water, and mix well;

[0059] g. Filling: Enema the inoculated meat with an intestine with a diameter of 4cm and an enema machine;

[0060] h. Tie knots and exhaust: According to packaging requirements, tie the intestines into equal length sections, and pierce the exhaust;

[0061] j. Shelf: Install a shelf for hanging the intestines in the temperature and humidity control fermentation room, the hanging rods are horizontally spaced at 25cm, and the intestines are symmetrically hung on the hanging rods to maintain natural sagging and prevent twisting and deformation;

[0062] k. Surface inoculation: First, the starter yeast and the poured intestine are activated and expanded with 4000 times warm water at 35℃ at 10: 10000, and then the liquid reagent of the starter yeast is evenly sprayed on the surface of the intestine. ;

[0063] 1. Fermentation: Keep the temperature in the fermentation room at 30°C, the humidity at 90%, and ferment for 18 hours. After 8 hours of fermentation, the pH value shall be measured every hour, and the main fermentation will end when the pH value of the intestine reaches 4.8; adjust the temperature in the fermentation room to 15°C, Adjust the humidity to 60% and keep it for 3 weeks, then gradually reduce the humidity to 50% and keep it for another 5 weeks;

[0064] m. Packaging: It is vacuum-packed in transparent retort bags, and the end suspension deformation can be properly trimmed.

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PUM

Property	Measurement	Unit
Diameter	1.0 ~ 4.0	cm
tensile		MPa
Particle size		Pa
strength	10

Description & Claims & Application Information

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the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine

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Classification and recommendation of technical efficacy words

High nutritional value

Soybean grease extracting method

InactiveCN101602979AQuality improvementHigh nutritional valueFatty-oils/fats productionSolventNutrient

Owner:NORTHEAST AGRICULTURAL UNIVERSITY +1

Instant bellyful corn, fruit and vegetable powder and preparation method of instant bellyful corn, fruit and vegetable powder

ActiveCN102613460AHigh nutritional valueReduce allergiesFood preparationWheat germBanana powder

Owner:山西智和智拓农业科技有限公司

Dry-fermentation sausage production technique

AI-Extracted Technical Summary

Problems solved by technology

Method used

Abstract

Examples

Example Embodiment

Example Embodiment

Example Embodiment

PUM

Description & Claims & Application Information

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