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Cantonese style sausage and method for enhancing flavor of sausage through using biological flavoring process

A Cantonese-style sausage and flavor enzyme technology, which is applied in the field of cured bacon processing to achieve the effects of rich sausage aroma, improved quality and improved flavor

Active Publication Date: 2013-06-26
梧州日晶食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on improving the flavor quality of Cantonese-style sausage by comprehensively considering lipase and microbial fermentation.

Method used

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  • Cantonese style sausage and method for enhancing flavor of sausage through using biological flavoring process
  • Cantonese style sausage and method for enhancing flavor of sausage through using biological flavoring process
  • Cantonese style sausage and method for enhancing flavor of sausage through using biological flavoring process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The method for improving the flavor of Cantonese-style sausage by biological flavoring method comprises the following steps:

[0044] process such as figure 1 ;

[0045] (1) Acceptance of raw materials: select pork hind legs with a fat-to-lean ratio of 2:8;

[0046] (2) Pretreatment: Separate lean meat from fat meat. Lean meat requires no fat, blood clots, tendons, broken bones, impurities on the meat, and both fat and lean meat are rinsed twice;

[0047] (3) Diced: Cut the fat meat into dices with a length of 3mm and a width of about 2mm. The diced fat meat should be uniform in size, with clear four corners and no knife blocks;

[0048] (4) Pickling: Add 1% salt, 0.5% sugar, 0.01% ascorbic acid, 1% light soy sauce, 0.01% monosodium glutamate, 0.010% sodium nitrite, and 0.125% compound enzyme to the minced raw meat. Mix well, marinate at 0°C for 1 hour, the compound enzyme is composed of 0.1% lipase and 0.025% flavor enzyme;

[0049] (5) Inoculation: the concentrat...

Embodiment 2

[0055] The method for improving the flavor of Cantonese-style sausage by biological flavoring method comprises the following steps:

[0056] Process flow is figure 1 ;

[0057] (1) Acceptance of raw materials: select pork hind legs with a fat-to-lean ratio of 3:7;

[0058] (2) Pretreatment: Separate lean meat from fat meat. Lean meat requires no fat, blood clots, tendons, broken bones, and impurities on the meat. Both fat and lean meat should be rinsed 3 times;

[0059] (3) Diced: Cut the fat meat into dices with a length of 3mm and a width of about 2mm. The diced fat meat should be uniform in size, with clear four corners and no knife blocks;

[0060] (4) Pickling: Add the pickling agent 3% salt, 2% sugar, 0.05% ascorbic acid, 3% light soy sauce, 0.05% monosodium glutamate, 0.015% sodium nitrite, and 0.125% compound enzyme to the minced raw meat, Mix evenly, marinate at 4°C for 4 hours, the compound enzyme is composed of 0.1% lipase and 0.025% flavor enzyme;

[0061] (5)...

Embodiment 3

[0067] The method for improving the flavor of Cantonese-style sausage by biological flavoring method comprises the following steps:

[0068] Process flow is figure 1 ;

[0069] (1) Acceptance of raw materials: select pork hind legs with a fat-to-lean ratio of 3:7;

[0070] (2) Pretreatment: Separate lean meat from fat meat. Lean meat requires no fat, blood clots, tendons, broken bones, and impurities on the meat. Both fat and lean meat should be rinsed 3 times;

[0071] (3) Diced: Cut the fat meat into dices with a length of 3mm and a width of about 2mm. The diced fat meat should be uniform in size, with clear four corners and no knife blocks;

[0072] (4) Pickling: Add 2% salt, 1% sugar, 0.03% ascorbic acid, 2% light soy sauce, 0.03% monosodium glutamate, 0.012% sodium nitrite, and 0.125% compound enzyme to the minced raw meat. Mix evenly and marinate at 2°C for 2 hours. The compound enzyme is composed of 0.1% lipase and 0.025% flavor enzyme;

[0073] (5) Inoculation: th...

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Abstract

The invention relates to a method for enhancing the flavor of Cantonese style sausage through using a biological flavoring process. Gig hindquarter meat with a fat to lean ratio at (2:8)-(3:7) is taken as a raw material, and accessories consist of common salt, sugar, ascorbic acid, light soy sauce, taste essence, sodium nitrite, a compound enzyme and pediococcus pentosaceus. The preparation method comprises the following steps of: separating fat and lean, and washing and cleaning; adding a curing agent into minced raw material meat, uniformly mixing, and curing for 1-4hours at 0-4 DEG C; inoculating the pediococcus pentosaceus with the strain concentration being 104-105cfu / ml; filling and fermenting for 2-10h at 30-50 DEG C; and drying until the water content of the sausage is lower than 20% to obtain the sausage. In the method, the compound enzyme is applied to the sausage, so that the sausage is properly oxidized to form an aromatic component; and the pediococcus pentosaceus participates in fermentation can be used for enhancing the aroma, and the over oxidation of lipid is inhibited. The Cantonese style sausage prepared by using the method is intense in flavor, pure in aroma and stable in quality.

Description

technical field [0001] The invention relates to a method for making sausages, in particular to a method for improving the flavor of Cantonese-style sausages through a biological flavoring method, and belongs to the technical field of pickled bacon processing. Background technique [0002] Sausage, commonly known as sausage, refers to the meat product made from meat as raw material, cut, twisted into cubes, mixed with auxiliary materials, poured into animal intestines, fermented and dried. It is one of the most varieties of meat products in my country. Large categories of products. Cantonese-style sausage is well-known at home and abroad for its beautiful appearance, strong aroma, mellow sweetness, and oily intestines. It is a characteristic traditional meat product in Guangdong. Therefore, there is a saying in Guangdong that "when the autumn wind blows, eat cured meat". Its unique scent of cured meat is the main reason why people flock to it. With the integration of the int...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L13/60A23L13/40
Inventor 杨锡洪解万翠杨志娟黄多伍宏伟黄苏丽陈漫林
Owner 梧州日晶食品有限公司
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