Functional geese fermented sausage and preparation method thereof
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A fermented sausage, functional technology, applied in the field of functional goose meat fermented sausage and its preparation, to achieve the effects of good taste, promotion of blood pressure increase, and rich flavor substances
Active Publication Date: 2011-11-23
NINGBO UNIV
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However, there is no relevant research report on the use of goose meat
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Embodiment 1
[0045] A functional goose meat fermented sausage, after the goose meat is slaughtered, blanched, depilated, viscerated and cleaned, the breast meat and leg meat are taken, and the mixture of nitrate and sodium erythorbate is applied, and placed in a refrigerator at 0-4°C Marinate in the refrigerator for 15-18 hours, mince the meat, chop and mix, inoculate, enema, ferment, bake, and cool to obtain a fermented goose sausage product with anti-oxidation, anti-ACE and immune regulation functions. The preparation method is specific Include the following steps:
[0046] (1) Strain activation: under aseptic conditions, inoculate the strains of Lactobacillus helveticus, Lactobacillus plantarum, Lactococcus lactis and Pediococcus pentosaceus in MRS liquid medium, and culture them in an incubator at 37-43°C 16-24 hours;
[0047] (2) Preparation of starter: Inoculate the activated Lactobacillus helveticus, Lactobacillus plantarum, Lactococcus lactis and Pediococcus pentosacea respectivel...
Embodiment 2
[0058] With embodiment 1, its difference is: replace Pediococcus pentosaceae with Pediococcus mutans and make fermented bacterial strain, the ratio of goose meat and pork is 4:1, mixes with 2-3% milk protein powder and adds 1-1.5 % glucose instead of 6-8% milk powder, 0.02% flavor protease with an activity of 20u / mg instead of 0.01% flavor protease with an activity of 40u / mg.
Embodiment 3
[0060] Same as Example 1, the difference is that: Staphylococcus is used instead of Pediococcus pentosaceae as the fermentation strain, the ratio of goose meat to pork is 5:1, and 0.05-0.8% transglutaminase is used to replace 0.2-0.3 % carrageenan; the fermented sausage is smoked and baked at 60-65°C for 3-5 hours to obtain the finished product without maturing for 60-80 hours after fermentation.
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Abstract
The invention provides a functional geese fermented sausage and a preparation method thereof. The preparation method of the fermented sausage is characterized by comprising the following steps: killing geese, burning the geese to remove feathers, removing viscera, washing and cleaning the geese; then taking out the white and dark meat, spreading a mixture of nitrite and sodium erythorbate on the geese, pickling the geese in a refrigerator at 0-4 DEG C 15-18 hours, mincing, performing cut-mixing and inoculating the geese; filling the geese into a sausage casing and fermenting; and roasting andcooling the sausage, thus obtaining the geese fermented sausage product with the functions of resisting oxidation, resisting angiotensin converting enzyme (ACE) and regulating immune. The preparationmethod comprises the following steps in sequence: preparing a fermenting agent, preparing the geese, pickling, rolling, performing vacuum cut-mixing, filling the geese into the sausage casing, fermenting and finally ripening, thus obtaining the functional geese fermented sausage. The invention has the following advantage: the method for preparing the fermented sausage with the functions of resisting oxidation, resisting ACE and regulating immune by utilizing the geese is disclosed for the first time.
Description
technical field [0001] The invention relates to a fermented sausage, in particular to a functional fermented goose meat sausage and a preparation method thereof. Background technique [0002] Fermented sausage refers to the meat product with stable microbiological characteristics and typical fermented aroma, which is made by mixing ground pork or beef with salt, sugar, starter and spices, etc., and pouring it into casings, and undergoing microbial fermentation. Fermented sausage is a large category of meat products. It is rich in nutrition, convenient to eat, unique in flavor, easy to carry and store, etc. It is deeply loved by European and American consumers and has become a mainstream meat product in the European and American markets. In many European countries, such as France, Spain, Italy, Germany and Hungary, the production of fermented sausage is one of the most important and active economic activities in the national meat industry, and it also occupies a unique positi...
Claims
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