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Cantonese-style sausage and method for improving its flavor by biological flavoring method

A Cantonese-style sausage and biological technology, applied in the field of cured bacon processing, to achieve the effect of strong aroma, good product stability and pure aroma

Active Publication Date: 2014-10-01
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 improving its flavor by biological flavoring method
  • Cantonese-style sausage and method for improving its flavor by biological flavoring method
  • Cantonese-style sausage and method for improving its flavor by biological flavoring method

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 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) Inoculation: the c...

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 improving the flavor of Cantonese-style sausages through a biological flavoring method. Pig hind legs with a fat-to-thin ratio of 2:8 to 3:7 are selected as raw materials, and auxiliary materials include salt, sugar, ascorbic acid, soy sauce, monosodium glutamate, sub Composed of sodium nitrate, compound enzyme and Pediococcus pentosaceae, the preparation method is: separate the lean meat from the fat meat and rinse it; add the pickling agent to the minced raw meat, mix well, and put it at 0-4°C Marinate for 1-4 hours; inoculate Pediococcus pentosaceae with a cell concentration of 104-105 cfu / mL; ferment at 30-50°C for 2-10 hours after filling; dry the sausage so that the moisture content of the sausage is less than 20% to obtain the finished product In this method, compound enzymes are applied to sausages, so that the products are moderately oxidized to form aroma components; the fermentation of Pediococcus pentosaceae is used to increase the aroma and inhibit excessive oxidation of lipids, and the Cantonese-style sausages prepared by this method are rich in aroma The aroma is pure and the quality is stable.

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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Patent Type & Authority Patents(China)
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