Preparation method of scallop fermented sausage

Abstract

The present invention relates to a preparation method of a scallop fermented sausage. The method utilizes a principle of microbial fermentation to prepare the scallop sausage with special fermented flavor and delicate flavour of seafood from main raw materials of scallop meat and pork. The method comprises the steps of: first mixing and salting scallop meat and pork in a ratio of 1:1-1:3; then inoculating optimal zymogens containing Pediococcus pentosaceus and staphylococcus xylosus to the mixture of pork and scallop meat according to a proportion of 5-10% (V / W); adding seasoning ingredients, mixing, chopping, filling the mixture into a casing for sausage; and finally fermenting the sausage in an incubator at 30-45 DEG C for 6-16 h, maturing, and baking to obtain the finished product of the seafood scallop and pork sausage. According to the invention, marine product scallop is adopted as the main raw material for the first time to prepare the seafood scallop and pork sausage with high biological value by a microbial fermentation method. The fermentation process not only prolongs the storage time and ensures good taste of the seafood sausage, but also produces probiotics favorable to human body, improves the added value of scallop, and provides a novel path for development and utilization of scallop resource.

Description

technical field [0001] The invention relates to a method for preparing sausages, in particular to a method for preparing fermented sausages from scallops, and belongs to the technical field of aquatic product processing. Background technique [0002] scallop( Scallop ), also known as sea fan, is one of the important high-value farmed shellfish in my country. According to the statistics of China Fishery News, the annual aquaculture output of scallops accounts for more than 80% of the annual aquaculture output of scallops in the world, and it plays an important role in my country's marine agricultural economy. With the rapid development of scallop farming technology, the scallop industry has experienced an oversupply and a downward trend in prices. Scallops are rich in protein, riboflavin, calcium, phosphorus, iron and other nutrients. As a food processing raw material, it has a unique flavor and contains a lot of amino acids related to taste substances, especially glycine...

AI Technical Summary

Problems solved by technology

At present, there are some fermented meat products on the market, such as Jinhua ham, Cantonese-style sausage, sausage, etc., which are all naturally fermented, and are completely fermented with lactic acid bacteria in the raw meat, which is unreliable and uncontrollable, and it is difficult to guarantee the quality and quality of the product. Safety

The traditional fermentation process completely relies on the lactic acid bacteria present in the raw meat for natural fermentation, and the fermentation time is difficult to determine. In order to improve these deficiencies and ensure the safety and stability of the product, by adding a known starter, the product made by microbial fermentation has a stable Microbial Characterization of Typical Fermented Aromatic Meat Products Imperative