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Lactobacillus fermented beef dry sausage and processing method thereof

A technology of lactic acid bacteria fermentation and processing method, applied in the field of lactic acid bacteria fermented beef air-dried sausage and its processing, can solve the problems of no convenient food, single raw material, trouble, etc., achieve good taste and taste, convenient processing and eating, and convenient eating Effect

Inactive Publication Date: 2010-06-02
TANGSHAN FALIDE MUSLIM FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the raw materials of most nutritional convenience foods are relatively single, and people need to carry out multiple food combinations to ensure nutritional balance when eating. This is not only troublesome, but also does not play the role of convenience foods.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] This lactic acid bacteria fermented beef air-dried sausage is processed according to the following steps:

[0014] a. Prepare marinated meat: Cut 100 kg of fresh beef into small cubes of 2-3 cm in length and width, put it into a container, and put marinated seasoning into the meat according to the weight ratio. Including 25kg of table salt, 0.01kg of lactic acid bacteria, 0.4kg of monosodium glutamate, 0.5kg of mixed phosphate, 0.1kg of sodium erythorbate, and 0.01kg of nitrite. Stir them evenly, and then place them in a temperature environment of 2°C for 26 hours of static fermentation , made into cured meat;

[0015] B, in cured meat, add auxiliary material according to weight portion, this auxiliary material comprises lactic acid bacteria 0.1kg, tissue protein 12kg, starch 15kg, soybean protein 1.5kg, whey protein 2kg, essence 0.1kg, add seasoning after stirring again, this Seasonings include pepper 1kg, nutmeg 1kg, pepper 1.5kg, cumin 0.3kg, cinnamon 1.2kg, mustard...

Embodiment 2

[0019] This lactic acid bacteria fermented beef air-dried sausage is processed according to the following steps:

[0020] a. Prepare marinated meat: Cut 500 kg of fresh beef into small cubes with a length and width of about 3 cm, put it into a container, and put marinated seasoning into the meat according to the weight ratio. Including 120kg of table salt, 0.05kg of lactic acid bacteria, 2kg of monosodium glutamate, 2.5kg of mixed phosphate, 0.5kg of sodium erythorbate, and 0.05kg of nitrite. Stir them evenly, and then place them in a temperature environment of 2°C for static fermentation. After 30 hours to make cured meat;

[0021] b. Add auxiliary materials in parts by weight to cured meat. The auxiliary materials include 0.5kg of lactic acid bacteria, 60kg of tissue protein, 65kg of starch, 8kg of soybean protein, 6kg of whey protein, and 0.6kg of essence. After stirring, add seasoning, the seasoning Ingredients include pepper 5kg, nutmeg 5kg, pepper 7kg, cumin 1.5kg, cinn...

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Abstract

The invention relates to a lactobacillus fermented beef dry sausage and processing method thereof. Every 100 parts by weight of salted beef is added with 0.1 part of lactobacillus, 10-15 parts of tissue protein, 10-15 parts of starch, 1-2 parts of soy protein, 1-2 parts of whey protein and 0.1-0.2 part of essence. The processing method includes the following steps: a, salted beef is prepared; b, auxiliary material is added into the salted beef and then condiment is added, and then the salted beef is chopped into beef paste by a chopper mixer; c, the beef paste is poured into casing for sausage, the filled sausage body is subject to stewing, smudging, drying, cooling and vacuum packaging sequentially. The beef sausage of the invention adopts unique processing method, and beef and soy tissue protein are processed into nutrient components easy to be absorbed by human body, thus the beef sausage is convenient to process and make, and the product has favourable taste and flavour and is convenient to eat; thus the beef sausage is a convenient nutrient food which is good for both children and adults, is convenient to process and eat, has favourable taste and is delicious.

Description

technical field [0001] The invention relates to a halal meat product and a processing method thereof, in particular to an air-dried beef sausage fermented by lactic acid bacteria and a processing method thereof. Background technique [0002] With the improvement of living standards and the quickening pace of life, people's demand for nutritious food and convenience food is increasing day by day, and the types of health food and convenience food on the market are also increasing day by day. However, the raw materials of most nutritional convenience foods are relatively single, and people need to carry out multiple food collocations to ensure nutritional balance when eating, which not only troubles the way, but also does not play the role of convenience foods. Contents of the invention [0003] The invention aims at the defects of the prior art. Firstly, it provides a lactic acid bacteria fermented beef air-dried sausage with unique taste, comprehensive nutrition and conveni...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/317A23L13/40A23L13/60
Inventor 田冲牛爱华
Owner TANGSHAN FALIDE MUSLIM FOOD
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