Fermentation agent for Chinese air-dried sausage

Abstract

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...

AI Technical Summary

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