Fermentation agent for Chinese air-dried sausage
A technology for starter and sausage, which is applied in the field of Chinese-style air-dried sausage processing, can solve the problems of unstable bacterial phase and unstable product quality, and achieve the effect of improving quality and stability, highlighting substantive characteristics and promoting fermentation.
Inactive Publication Date: 2012-06-20
YANTAI XIWANG FOOD
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Problems solved by technology
[0003] The purpose of the present invention is to overcome the deficiencies of the above-mentioned prior art, and provide a starter for Chinese-style air-dried sausages, which mainly solves the problem caused by the influence of regions, climates, and unstable bacterial phases in the natural environment when the existing Chinese-style air-dried sausages are air-dried. The problem of unstable product quality
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0008] Example 1, sausages are processed according to a conventional process, and a starter is added to the ingredients. The amount of starter is 1‰ of the weight of the ingredients. The starter is composed of lactic acid bacteria and Staphylococcus, and the lactic acid bacteria are Lactobacillus delbrueckii subsp. Combination of Lactobacillus subsp. bulgaricus, Lactobacillus oryzae, Lactobacillus food, Lactobacillus pentosacea, Pediococcus lactis, Pediococcus dextrin, Pediococcus pentosaceae; Staphylococci are Staphylococcus xylosus, Staphylococcus mimicus, Staphylococcus squirrel The combination; the weight ratio of lactic acid bacteria and staphylococcus is 1:1.
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The invention discloses a fermentation agent for a Chinese air-dried sausage. The fermentation agent is characterized by consisting of lactic acid bacteria and staphylococcus, wherein the lactic acid bacteria are the combination of Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus sake, Lactobacillus paralimentarius, Lactobacillus pentosus, Pediococcus acidilactici, Pediococcus dextrinicus and Pediococcus pentosaceus; and the staphylococcus is the combination of Staphylococcus xylosus, Staphylococcus simulans and Staphylococcus sciuri. The fermentation of the air-drying process of sausages is promoted by adding the fermentation agent, so that the sausages can be produced throughout the year regardless of regions, and the quality and stability of the product are improved at the same time.
Description
Technical field: [0001] The invention relates to the technical field of Chinese-style air-dried sausage processing, in particular to a starter for Chinese-style air-dried sausage. Background technique: [0002] Chinese-style air-dried sausage has good sensory quality and rich nutritional ingredients, and is deeply loved by the people of our country. The traditional processing method is natural air drying. The disadvantage of this method is that it is greatly affected by the region and climate; due to the unstable bacterial phase in the natural environment, it is easy to lead to unstable product quality. Invention content: [0003] The purpose of the present invention is to overcome the deficiencies of the above-mentioned prior art, and provide a starter for Chinese-style air-dried sausages, which mainly solves the problem caused by the influence of regions, climates, and unstable bacterial phases in the natural environment when the existing Chinese-style air-dried sausages...
Claims
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IPC IPC(8): A23L1/314A23L1/317A23L13/40A23L13/60
Inventor 徐世明鞠宝赵瑞连徐冬雪
Owner YANTAI XIWANG FOOD
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