Italian type fast fermentation sausage and processing technique thereof

A fermented sausage, Italian-style technology, applied in application, food preparation, food science and other directions, can solve the problems of long fermentation period, short fermentation period, unsuitable taste, etc., and achieve the effect of shortened production period, pure taste and convenient production.

Inactive Publication Date: 2009-09-09
NANJING YURUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of fermented sausage with a short fermentation period and a rich and pure taste suitable for Chinese people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Take 245 kg of frozen pork with a center temperature of -10°C and 145 parts by weight of frozen beef with a center temperature of -10°C and put them into a chopping machine for chopping, then mix 0.05 kg of sodium nitrite and 12 kg of salt with the above pork, and then add 1 kg of glucose, 0.2 kg of D-sodium erythorbate, 0.5 kg of black pepper powder, 0.4 kg of bay leaves, 0.8 kg of star anise, 0.4 kg of coriander and 0.03 kg of neutral starter, chop and mix into minced meat, add 105 parts by weight of pig Continue chopping and mixing the ridge fat until the ridge fat becomes meat pellets with a diameter of about 5 mm, then fill it on a hanging rod at -4°C; then put it in a constant temperature room at 10°C for 11 hours before fermentation, and then put Put them in a heat preservation room at 32°C to ferment for 35 hours, then carry out post-fermentation treatment, and put them into constant temperature rooms with a temperature of 15°C and a humidity of 92%, 90%, and 88%...

Embodiment 2

[0016] Take 250 kg of frozen pork with a center temperature of -10°C and 150 parts by weight of frozen beef with a center temperature of -10°C and put them into a chopping machine for chopping, then mix 0.075 kg of sodium nitrite and 13 kg of salt with the above pork, and then add 2 kg of glucose, 0.4 kg of D-sodium erythorbate, 0.55 kg of black pepper powder, 0.5 kg of bay leaves, 1 kg of star anise, 0.5 kg of coriander and 0.035 kg of neutral starter, chop and mix into minced meat, add 100 parts by weight of pig Continue chopping and mixing the ridge fat until the ridge fat becomes meat pellets with a diameter of about 5 mm, then fill it on a hanging rod at -3°C; then put it in a constant temperature room at 11°C for 12 hours before fermentation, and then put Fermentation in a heat preservation room at 34°C for 36 hours, and then post-fermentation treatment, put them in a constant temperature room with a temperature of 15°C and a humidity of 92%, 90%, and 88% for 24 hours eac...

Embodiment 3

[0018] Take 247 kg of frozen pork with a center temperature of -10°C and 148 parts by weight of frozen beef with a center temperature of -10°C and put them into a chopping machine for chopping, then mix 0.07 kg of sodium nitrite and 14 kg of salt with the above pork, and then add 5 kg of glucose, 0.6 kg of D-sodium erythorbate, 0.6 kg of black pepper powder, 0.6 kg of bay leaves, 1.2 kg of star anise, 0.6 kg of coriander and 0.04 kg of neutral starter, chop and mix into minced meat, add 102 parts by weight of pig Continue chopping and mixing the ridge fat until the ridge fat becomes meat pellets with a diameter of about 5 mm, then fill the hanging rod at -2°C; then put it in a constant temperature room at 12°C for 13 hours before fermentation, and then put Put them in a heat preservation room at 35°C for 35 hours, then carry out post-fermentation treatment, and put them in the constant temperature rooms with a temperature of 15°C and a humidity of 92%, 90%, and 88% for 25 hours...

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PUM

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Abstract

The invention discloses an Italian type fast fermentation sausage and a processing technique thereof. The Italian type fast fermentation sausage comprises raw materials as the following mixture ratio by weight: 245-250 parts of pork, 145-150 parts of beef, 100-105 parts of pig backfat , 12-14 parts of salt, 0.05-0.075 parts of sodium nitrite, 0.2-0.6 parts of D-arabo-ascorbic acid, 1-5 parts of dextrose, 0.5-0.6 parts of black pepper, 0.4-0.6 parts of myrcia, 0.8-1.2 parts of aniseed, 0.4-0.6 parts of coriander and 0.03-0.04 parts of neutral hametz, and the Italian type fast fermentation sausage is made from the raw materials through finishing, curing process, filling, fermentation, air drying, and the like. The Italian type fast fermentation sausage has short production period, thereby being suitable for industrialized fast production, and the taste and the mouthfeel of the Italian type fast fermentation sausage is suitable for the demands of most of Chinese consumers.

Description

technical field [0001] The invention relates to a formula of fermented sausage and a processing technology thereof, in particular to a formula of Italian-style fermented smoked sausage and a processing method thereof, belonging to the field of fermented meat products. Background technique [0002] The production of Chinese meat products has a history of thousands of years, but Western-style fermented meat products are still in its infancy. Fermented meat products originated in Italy and have a history of hundreds of years. Traditional Italian salami has a long fermentation cycle, generally 6 -8 months, at least four months or more, and the taste and taste are not suitable for Chinese people. Only some people in China accept it, and the sales volume is limited. Contents of the invention [0003] The purpose of the present invention is to provide a fermented sausage with a short fermentation period and rich and pure taste suitable for Chinese people and its processing techno...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/317A23L13/40A23L13/60
Inventor 徐宝才周辉江红波梁守卫胡向丽
Owner NANJING YURUN FOOD
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