Lactic acid fermented beef salami sausage and processing method thereof

A salami sausage and lactic acid bacteria fermentation technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of single nutrition and poor taste of beef sausage, and achieve the effect of convenient and fast processing method, simple process and convenient mass production

Inactive Publication Date: 2010-08-18
TANGSHAN FALIDE MUSLIM FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The first aspect of the present invention is to provide a lactic acid bacteria fermented beef salami sausage that is rich in nutrition, good in taste and fine in texture for the existing beef sausage with single nutrition and poo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: This lactic acid bacteria fermented beef salami includes beef as the main ingredient, and also includes marinade, ingredients and auxiliary materials. In terms of 1000g beef, the composition and specific gravity of the marinade are: 20g of salt, 3g of monosodium glutamate, 3g of mixed phosphate, 0.8g of iso-Vc-Na, 0.08g of nitrite, 80g of 0.3mol / l CaCl; the ingredients and specific gravity of the ingredients are: soybean protein 8g, whey protein 8g, beef essence 2g, Tissue protein 120g, lactic acid bacteria 0.1g; the ingredients and specific gravity of the auxiliary materials are: water 600g, soybean protein 70g, amino acid powder 8g, lactic acid bacteria 0.1g, glucose 8g.

Embodiment 2

[0016] Embodiment 2: This lactic acid bacteria fermented beef salami includes beef as the main ingredient, and also includes marinade, ingredients and auxiliary materials. In terms of 2000g beef, the composition and specific gravity of the marinade are: salt 60g, 10g of monosodium glutamate, 10g of mixed phosphate, 3g of iso-Vc-Na, 0.24g of nitrite, 160g of 0.3mol / l CaCl; the ingredients and specific gravity of the ingredients are: soybean protein 24g, whey protein 24g, beef essence 6g, tissue 340g of protein, 0.3g of lactic acid bacteria; the components and specific gravity of the auxiliary materials are: 1600g of water, 180g of soybean protein, 24g of amino acid powder, 0.3g of lactic acid bacteria, and 24g of glucose.

Embodiment 3

[0017] Embodiment 3: This lactic acid bacteria fermented beef salami includes beef as the main ingredient, and also includes marinade, ingredients and auxiliary materials. In terms of 1000g beef, the composition and specific gravity of the marinade are: 30g of salt, MSG 4g, mixed phosphate 4g, iso-Vc-Na1g, nitrite 0.1g, 0.3mol / l CaCl80g; the composition and specific gravity of the ingredients are: soybean protein 10g, whey protein 10g, beef essence 2g, tissue protein 150g, 1.2g of lactic acid bacteria; the composition and specific gravity of the auxiliary materials are: 700g of water, 80g of soybean protein, 10g of amino acid powder, 1g of lactic acid bacteria, and 10g of glucose.

[0018] The processing method of the soybean protein in the batching is: take quantitative soybean protein and put it into a container, add 0.5% NaHCO which accounts for the total weight of soybean protein to it 3 , then add hot water at 70-80°C to immerse the textured soybean protein, soak for 25-4...

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PUM

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Abstract

The invention relates to a lactic acid fermented beef salami sausage, which comprises the followings by 1000 parts of beef: preserved materials: 20 to 30 parts of salt, 3 to 5 parts of monosodium glutamate, 3 to 5 parts of mixed phosphate, 0.8 to 1.5 parts of heterogeneous Vc-Na, 0.08 to 0.12 part of nitrite, and 80 parts of 0.3mol/l CaCl; ingredients: 8 to 12 parts of soy protein, 8 to 12 parts of whey protein, 2 to 3 parts of beef flavor, 120 to 170 parts of tissue protein, 0.1 to 0.15 part of lactic acid bacteria; and auxiliary materials: 600 to 800 parts of water, 70 to 90 parts of soy protein, 8 to 12 parts of amino acid powder, 0.1 to 0.15 part of lactic acid bacteria, and 8 to 12 parts of glucose. The processing steps comprise preparation, preservation, chopping, enteroclysm, fermentation, curing and packaging. The beef sausage contains a plurality of types of protein, has delicate taste, is suitable to eat by consumers in all ages, and has the advantages of fast processing, low production cost, simple procedures and facilitation to mass production.

Description

technical field [0001] The invention relates to a salami sausage and a processing method thereof, in particular to a lactic acid bacteria fermented beef salami sausage and a processing method thereof. Background technique [0002] With the improvement of people's living standards and the quickening pace of life, people have higher and higher requirements for the nutritional content and convenience of food. At present, there are more and more types of beef sausages on the market, but their nutritional components are single; the traditional fermented beef jerky is complicated to make, and the fermentation period is long, which is not convenient for mass production; there are also beef sausages fermented with lactic acid bacteria, but these beef sausages fermented with lactic acid bacteria Production costs are high, resulting in a high selling price for the finished product. Contents of the invention [0003] The first aspect of the present invention is to provide a lactic a...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L1/318A23L13/60A23L13/40A23L13/70
Inventor 李淑香田冲
Owner TANGSHAN FALIDE MUSLIM FOOD
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