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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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  • 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 processing process that restrict the quality of the product. The product quality lacks stability and reliability, and the processing method is simple and primitive, with a high degree of handwork. 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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] a. Raw meat selection: select high-quality pork, with shiny muscles, white fat, tight and tough meat, moist and non-sticky surface, and no peculiar smell;

[0025] b. Raw meat pretreatment: After rinsing, the raw meat is deboned, delymphed, etc., peeled, fat and thin are separated, 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 85°C water for 1 minute to make the fat cubes crystal clear and hard, and then use a water filter Filter out the water, mix lean minced meat and fat diced at a mass ratio of 7:3;

[0027] d. Mixing material: add seasoning according to the above filling, the ratio of filling and seasoning is:

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

[0029] e. Pickling: put the minced meat aft...

Embodiment 2

[0038] a. Raw meat selection: select high-quality pork, with shiny muscles, white fat, tight and tough meat, moist and non-sticky surface, and no peculiar smell;

[0039] b. Raw meat pretreatment: after rinsing, the raw meat is deboned, lymphed, etc., peeled, fat and thin are separated, cut into pieces of 2kg, 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°C water for 3 minutes to make the fat cubes crystal clear and have a certain hardness, and then filtered with a water filter Remove water, mix lean minced meat and fat diced at a mass ratio of 9:1;

[0041] d. Mixing material: add seasoning according to the above filling, the ratio of filling and seasoning is:

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

[0043] e. Pickling: put the minced meat after mixing the ingredients in a tem...

Embodiment 3

[0052] a. Raw meat selection: select high-quality pork, with shiny muscles, white fat, tight and tough meat, moist and non-sticky surface, and no peculiar smell;

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

[0054]c. Stuffing: 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°C water for 40 yuan to make the fat cubes crystal clear and have a certain hardness, and then use a water filter device Filter out the water, and mix the lean minced meat and fat diced at a mass ratio of 7.5:2.5;

[0055] d. Mixing material: add seasoning according to the above filling, the ratio of filling and seasoning is:

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

[0057] e. Pickling: put the minced meat after mixing the i...

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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.

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

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L13/60A23L13/40
Inventor 李开雄李疆卢士玲李应彪
Owner SHIHEZI UNIVERSITY
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