Manufacturing method of poultry bifidobacteria fermented sausage
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A technology of bifidobacteria and fermented sausages is applied in the field of food processing to achieve the effects of easy digestion, unique flavor, quality and safety assurance
Inactive Publication Date: 2012-12-12
安徽康宏园食品有限公司
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After the introduction of fermented sausages to my country, domestic manufacturers followed the traditional production methods of European countries, using pigs, cattle, and mutton for research and production development, while the output and consumption of poultry (chicken, duck, and goose) in my country accounted for The huge proportion of daily
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Embodiment 1
[0018] Embodiment 1: the preparation method of poultry bifidobacteria fermented sausage, comprises the following steps:
[0019] (1) Select poultry meat, mince and mix, add auxiliary materials and stir evenly, and then marinate at 2-5°C for 16-20 hours; the raw materials and dosage of poultry meat and auxiliary materials are: chicken 30, duck 10, water 22.5 , starch 30, lactose 1.5, white sugar 2, monosodium glutamate 0.5, vegetable oil 3.5 and pickling agent 3; The described pickling agent is TG enzyme 0.1, salt 1.4, phosphate 0.5; Described phosphate is sodium tripolyphosphate, Sodium hexametaphosphate, sodium pyrophosphate.
[0020] (2) Prefer the strains of lactic acid bacteria, bifidobacteria, staphylococcus and micrococcus, select strong strains after isolation, domestication and cultivation, and inoculate the mixed strains according to 0.3% of the total amount of poultry meat, and mix and mix the stuffing;
[0021] (3) Filling, rinsing, cultivating and fermenting, baki...
Embodiment 2
[0023] Embodiment 2: the preparation method of poultry bifidobacteria fermented sausage, comprises the following steps:
[0024] (1) Select poultry meat, mince and mix, add auxiliary materials and stir evenly, and then marinate at 2-5°C for 16-20 hours; the raw materials and dosage of poultry meat and auxiliary materials are: chicken 30, duck 10, water 22.5 , starch 30, lactose 1.5, white sugar 2, monosodium glutamate 0.5, vegetable oil 3.5, hawthorn powder 1.5, houttuynia powder 0.2 and pickling agent 3; the pickling agent is TG enzyme 0.1, salt 1.4, phosphate 0.5; Described phosphate is sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate.
[0025] (2) Prefer the strains of lactic acid bacteria, bifidobacteria, staphylococcus and micrococci, select strong strains after isolation, domestication and cultivation, and inoculate the mixed strains according to 0.3% of the total amount of poultry meat, and mix and mix the stuffing;
[0026] (3) The fermented pou...
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Abstract
The invention discloses a manufacturing method of a poultry bifidobacteria fermented sausage, comprising the following steps of: selecting poultry meat, mincing and chopping, adding auxiliary materials, uniformly stirring, placing in an environment of 2-5 DEG C, preserving for 16-20 h, optimally selecting lactics, bifidobacteria, staphylococcus and micrococcus, separating, domesticating, culturing, choosing strong bacterial strains, inoculating mixed strains according to 0.3% of the total weight of the poultry meat, mixing stuffing, and carrying out technologies of filling, rinsing, cultivation fermentation, baking and maturation on poultry meat so as to obtain the finished product. The cultivation fermentation time is 2.5-4.5 hours, and the temperature is 35-37 DEG C. The poultry bifidobacteria fermented sausage provided by the invention is rich in nutrients, has a unique flavor, is suitable for the taste of countrymen and is easy to digest. By the adoption of the manufacturing method, shelf-life can be prolonged, conversion from a traditional technology of natural fermentation to a modern technology of pure fermentation is completed, and quality and security are guaranteed.
Description
technical field [0001] The invention relates to a method for preparing poultry bifidobacteria fermented sausage, which belongs to the field of food processing. Background technique [0002] Fermented sausage is a traditional meat product in the West. It is mainly made by mixing pig, beef, mutton and animal fat, sugar, salt, starter, spices, etc. into casings, and then made by microbial fermentation. It has stable microbial characteristics. And typical fermented meat products, but not suitable for Chinese taste. Because of its rich nutrition, convenient eating, unique flavor, easy to carry and store, etc., it is deeply loved by consumers in Europe and the United States; with the acceleration of people's life rhythm and the popularization of nutritional knowledge, fermented sausage has begun to be accepted by people all over the world. edible. After the introduction of fermented sausages to my country, domestic manufacturers followed the traditional production methods of Eur...
Claims
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