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
View PDF0 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI 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

Method used

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
View more

Examples

Experimental program
Comparison scheme
Effect test

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 me...

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 mix...

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 mix...

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
Login to view more

PUM

PropertyMeasurementUnit
Diameteraaaaaaaaaa
Login to view more

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.

Description

Technical field: [0001] The invention relates to a meat sausage processing technology, in particular to a dry fermented sausage production technology. Background technique: [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 processing process that restrict the quality of the product. The quality depends on the microorganisms in the natural environment, the product quality is very unstable, and the uniformity of product quality is difficult to guarantee. Invention content: [0003] The purpose of the invention is to provide a production process which can ensure the stable and uniform quality of processed sausages and is suitable for large-scale production and Chinese...

Claims

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
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/317A23L1/314A23L13/60A23L13/40
Inventor 李开雄李疆卢士玲李应彪
Owner SHIHEZI UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap