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Method for processing salame rich in crude fiber

The technology of a ramy sausage and a processing method, which is applied in the field of food science, can solve the problems of a single flavor of the salad rice sausage and a short maturation time, and achieve the effects of enriching the consumer market, short maturation time and delicious taste.

Inactive Publication Date: 2013-06-05
临沂金锣文瑞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The addition of minced onion to the salami sausage rich in crude fiber not only increases the content of dietary fiber in the salami sausage, but also improves the shortcomings of the single flavor of the salami sausage, and develops a short ripening time, high safety and reasonable price. , a new type of salami sausage that is rich in dietary fiber, rich in nutrition, and suitable for the taste of Chinese consumers

Method used

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  • Method for processing salame rich in crude fiber

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Effect test

Embodiment 1

[0037] The salami sausage rich in crude fiber adopts beef, pork, pig fat, minced onion, and seasoning as raw materials to make a kind of salami sausage rich in crude fiber. The weight parts of raw materials in the formula used are: beef 35%, Pork: 30%, pig fat: 10%, onion 20%, seasoning: 5%.

[0038] Producing crude fiber-rich salami follows the specific steps below:

[0039] (1) Raw meat pretreatment: Rinse frozen beef and pork with running cold water to thaw, then wash, remove bones and connective tissue, etc., cut into pieces for pickling; rinse pig fat with warm water to remove surface stains , diced.

[0040](2) Curing: prepare salting agent by raw meat weight: 1.5% of table salt, 0.015% of sodium nitrite, 0.5% of sodium ascorbate, and 0.5% of sodium iso-ascorbate. Spread the above-mentioned salting agent on the beef and pork, pay attention to spreading it as evenly as possible, and then put the beef and pork coated with the salting agent at 4°C for about 60 hours.

[...

Embodiment 2

[0050] The salami sausage rich in crude fiber adopts beef, pork, pig fat, minced onion, and seasoning as raw materials to make a kind of salami sausage rich in crude fiber. The weight parts of the raw materials in the formula used are: beef 30%, Pork: 40%, pig fat: 7%, onion 15%, seasoning: 8%.

[0051] Producing crude fiber-rich salami follows the specific steps below:

[0052] (1) Raw meat pretreatment: Rinse frozen beef and pork with running cold water to thaw, then wash, remove bones and connective tissue, etc., cut into pieces for pickling; rinse pig fat with warm water to remove surface stains , diced.

[0053] (2) Curing: prepare salting agent by raw meat weight: 1.5% of table salt, 0.012% of sodium nitrite, 0.5% of sodium ascorbate, and 0.5% of sodium iso-ascorbate. Spread the above-mentioned salting agent on the beef and pork, pay attention to spread as evenly as possible, and then put the beef and pork coated with the salting agent at 4°C for about 72 hours.

[00...

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Abstract

The invention discloses a method for processing salame rich in crude fiber, which comprises the steps of (1) unfreezing and pre-processing raw meat, (2) salting the raw meat through a dry salting mode, (3) wringing the raw meat, (4) preparing minced onion, (5) chopping and mixing raw auxiliary materials, (6) stuffing intestines and washing the surfaces of the intestines, (7) fermenting sausages, (8) drying the sausages, (9) vacuumizing the sausages and sterilizing, and (10) storing the sausages at a low temperature and selling the sausages. The method overcomes the shortcoming of low content of dietary fiber in the salame, enriches flavor of the salame, and processes novel salame which is short in mature time, high in safety, reasonable in price, rich in the dietary fiber, full of nutriment and suitable for tastes of Chinese consumers.

Description

technical field [0001] The invention belongs to the field of food science and technology. In particular, it relates to a method of salami rich in crude fiber. Background technique [0002] With the continuous improvement of meat processing technology, the emergence of refrigeration technology, the acceleration of people's life rhythm and the popularization of nutritional knowledge, fermented sausage is more and more popular. Fermented sausage refers to the mixing of ground meat, animal fat, salt, starter and spices, etc. and then poured into the casing, under natural or artificial control conditions, through microbial fermentation to produce acid or alcohol, so that the pH value of the meat is reduced, and Meat products with good preservation performance and typical fermented flavor characteristics made by ripening and drying (or without ripening and drying) to reduce Aw. Fermented sausage is a traditional fermented food in France, Germany, Italy and other countries. It ha...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/317A23L13/60
Inventor 郑捷刘安军刘学勤
Owner 临沂金锣文瑞食品有限公司
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