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Mutton fermentation dry sausage and preparation method thereof

A mutton and sausage technology, applied in the field of food processing, can solve the problems of high animal fat content, long fermentation time, low product safety, etc., and achieve the effect of reducing water activity

Active Publication Date: 2013-08-28
新疆顶泰食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fermented sausage products processed by traditional methods have high animal fat content, long fermentation time, and low product safety. The development of healthy low-fat, nutritious and safe fermented sausages has become a technical problem that needs to be solved urgently.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The preparation process of mutton fermented dry sausage:

[0016] The amount of raw materials is 1kg of mutton, 1kg of sheep tail oil, 1kg of konjac flour, 1kg of other oils, 0.5kg of starter, 0.5kg of sucrose, 0.2kg of pepper, 1kg of salt, 0.00010kg of nitrite, and 1kg of auxiliary materials;

[0017] Choose fresh mutton according to the above dosage, remove tendons and membranes, cut into 5cm×5cm pieces of meat and mince to get minced meat; cut the mutton tail oil into 1cm cubes, mix the minced meat and mutton tail oil cubes, add sucrose, Stir salt, sodium nitrite, and pepper evenly, and then marinate at 4°C for 10 hours; mix the marinated meat with auxiliary materials, grind it again with a meat grinder, and mix evenly; first use the mixed lactic acid bacteria starter with 5 times 30 After dissolving in sterile water at ℃, mix it evenly with the meat stuffing in proportion, ferment for 4 hours at a temperature of 35°C and a humidity of ≥85%, stop the fermentation whe...

Embodiment 2

[0019] The preparation process of mutton fermented dry sausage:

[0020] The amount of raw materials is 99kg of mutton, 30kg of sheep tail oil, 30kg of konjac flour, 10kg of other oils, 20kg of starter, 10kg of sucrose, 1kg of pepper, 5kg of salt, 0.00030kg of nitrite, and 20kg of auxiliary materials;

[0021] Choose fresh mutton according to the above dosage, remove tendons and membranes, cut into 5cm×5cm pieces of meat and mince to get minced meat; cut the mutton tail oil into 1cm cubes, mix the minced meat and mutton tail oil cubes, add sucrose, Stir salt, sodium nitrite, and pepper evenly, and then marinate at 4°C for 10 hours; mix the marinated meat with auxiliary materials, grind it again with a meat grinder, and mix evenly; first use the mixed lactic acid bacteria starter with 5 times 30 After dissolving in sterilized water at ℃, mix it evenly with meat stuffing in proportion, ferment for 6 hours at a temperature of 40℃ and a humidity of ≥85%, and stop the fermentation ...

Embodiment 3

[0023] The preparation process of mutton fermented dry sausage:

[0024] The amount of raw materials is 20kg of mutton, 5kg of sheep tail oil, 3kg of konjac flour, 1.5kg of other oils, 1.5kg of starter, 1kg of sucrose, 0.5kg of pepper, 1.1kg of salt, 0.00015kg of nitrite, and 2.5kg of auxiliary materials;

[0025] Choose fresh mutton according to the above dosage, remove tendons and membranes, cut into 5cm×5cm pieces of meat and mince to get minced meat; cut the mutton tail oil into 1cm cubes, mix the minced meat and mutton tail oil cubes, add sucrose, Stir salt, sodium nitrite, and pepper evenly, and then marinate at 4°C for 10 hours; mix the marinated meat with auxiliary materials, grind it again with a meat grinder, and mix evenly; first use the mixed lactic acid bacteria starter with 5 times 30 After dissolving in sterilized water at ℃, mix it evenly with meat stuffing in proportion, ferment for 5 hours under the condition of temperature 38℃ and humidity ≥ 85%, stop the fe...

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Abstract

The invention discloses a high-grade mutton fermentation dry sausage with low fat and abundant exopolysaccharide. The mutton fermentation dry sausage comprises the following substances in parts by weight: 1-99 parts of mutton, 1-30 parts of sheep tail oil, 1-30 parts of konjac flour, 1-10 parts of other grease, 0.5-20 parts of leavening agent, 0.5-10 parts of sucrose, 0.2-1 part of ground pepper, 1-5 parts of salt, 0.00010-0.00030 part of nitrite, and 1-20 parts of auxiliary ingredients. The high-grade mutton fermentation dry sausage has the beneficial effects that the content of animal fat is obviously reduced, and the high-yield exopolysaccharide leavening agent is adopted to provide a safe and health-care dry fermentation product for consumers. According to the high-grade mutton fermentation dry sausage, the raw materials are creatively adopted, animal fat is partially replaced, the content of saturated fatty acid and total fat in the product can be reduced, and by adopting the high-yield exopolysaccharide leavening agent, the water activity of the product can be reduced through exopolysaccharide generated during the fermentation process while the pH value of the product can be reduced, thus achieving the purposes of being corrosion-resistant and controlling the quality of the product.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a fermented dry mutton sausage and a preparation method thereof. Background technique [0002] Fermented dry sausage refers to the mixing of ground meat, animal fat, salt, starter and spices, etc., and pouring it into the casing, under natural or artificial control conditions, through microbial fermentation to produce acid or alcohol, so that the pH value of the meat is reduced, It is a meat product with good preservation performance and typical fermentation flavor characteristics made by ripening and drying to reduce Aw. With the improvement of people's living standards and the enhancement of health care awareness, fermented sausage is increasingly loved by people, and it is a main direction for the development of meat products. However, fermented sausage products processed by traditional methods have high animal fat content, long fermentation time and low product safety. The dev...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/311A23L1/314A23L13/60A23L13/10A23L13/40
Inventor 阿布力米提·克力木
Owner 新疆顶泰食品科技有限公司
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