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Cool fermented sausage and preparation method thereof

A technology of fermented sausage and cool type, which is applied in the field of cool type fermented sausage and its preparation, to achieve the effect of relaxing nerves, tight texture and refreshing taste

Active Publication Date: 2014-04-02
湖州展旺食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are no relevant research reports on fermented sausages with cooling effect and preparation methods using duck and pork as raw materials, adding chrysanthemum, honeysuckle, mulberry leaves, bamboo leaves, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0032] Preparation of fermented sausage crushed supernatant: Weigh 2g sausage sample and add 30mL distilled water, homogenate, low-temperature ultrasonic crushing (working power 400W, working time 5s, interval time 5s, working times 60 times), centrifuge at 10000r / min for 20min, separate Obtain the broken supernatant of fermented sausage.

[0033] 1. Clear O 2- ·Measurement of ability

[0034] Using pyrogallol autoxidation method. 4.5mL 0.1 mol / L Tris-HCl buffer solution (pH 8.2), add 1.0mL 1.0mmol / L ethylenediaminetetraacetic acid (EDTA), 1.0mL sample solution, 2.4mL distilled water successively, and react in a water bath at 25 ℃ for 10 min After adding 2.0 mL of 9.0 mmol / L pyrogallol to react for 60 min, add 100 μL of 12.0 mol / L HCl to terminate the reaction. Measure the absorbance of As at 325 nm. Replace the sample with 1.0mL distilled water in the blank tube, the operation method is the same as that of the sample tube, and measure the absorbance value Ac. The above d...

Embodiment 1

[0067] A cool fermented sausage, which is prepared by marinating lean pig meat, fat pork and lean duck meat, then mincing, chopping, stuffing, sausage enema, fermenting, and ripening to obtain a refreshing, anti-inflammatory, anti-oxidation, and anti-inflammatory sausage. The specific preparation process of fermented sausage products with ACE and certain anticancer function is as follows:

[0068] (1) Raw meat marinating: select fresh lean pork, pork fat and duck lean meat and cut into pieces respectively, add 3.5% salt and 0.4% compound phosphate to the lean pork, Add salt of 3.5% of the weight of pork fat to the meat, add salt of 3.5% of the weight of duck lean meat and 0.4% of compound phosphate to the duck lean meat, and marinate at 3°C ​​for 9 hours, until the inside of the lean meat is uniform Bright red, firm and elastic meat is enough; the pH value of lean pork is controlled between 5.4 and 5.8; the compound phosphate is made by mixing tripolyphosphate and pyrophosphat...

Embodiment 2

[0078] With above-mentioned embodiment 1, its difference is:

[0079] In step (1), lean pork, fatty pork and lean duck are marinated at 2°C for 10 hours;

[0080] In step (3), Lactobacillus fermentum and Lactobacillus plantarum were cultured in a 35°C incubator for 24 hours;

[0081] The activated Lactobacillus fermentum and Lactobacillus plantarum in step (4) were cultured in a 36°C incubator for 12 hours;

[0082] If the mass ratio of marinated pork lean meat, pig fat meat and duck lean meat in step (5) is 21:14:9, add 200mL of extracting solution, 0.4g of ascorbic acid, 4g of minced ginger, and five-spice powder to each kilogram of mixed meat 1.5g, 2.5g pepper, 2.5g monosodium glutamate, 1.5g white sugar, 55g corn grits, 3mL Lactobacillus fermentum starter, 3mL Lactobacillus plantarum starter, 0.2g flavor protease with an activity of 20u / mg;

[0083] In step (7), the sausage is fermented in a fermentation room at 35°C for 28 hours;

[0084] In step (8), the sausages ferm...

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Abstract

The invention discloses a cool fermented sausage and a preparation method thereof. The cool fermented sausage is characterized by being prepared through preserving of lean pork, fat pork and lean duck, rubbing of meat, chopping and mixing, mixing of stuffing, filling of casings, fermentation and maturation. The preparation method comprises the following successive steps: preserving of raw material meat; preparation of a starter; preparation of a leaching solution; rubbing, chopping and mixing of the stuffing; filling of the casings; fermentation; and maturation so as to obtain the cool fermented sausage; wherein the leaching solution is prepared by mixing chrysanthemum, honeysuckle flower, mulberry leaf, tender lophatherum leaf and mint leaf with equal mass, then adding an obtained mixture into boiling water 10 times of the mass of the mixture and carrying out soaking and filtering, the mixed stuffing uses lactobacillus fermenti with an accession number of CGMCC No. 8214 and plant lactobacillus with an accession number CGMCC No. 8212. The cool fermented sausage has the advantages of unique flavor, rich fragrance, capacity of clearing heat, releasing fire, clearing lung-heat, moisturizing dryness, resisting oxidation and ACE and a good inhibition effect on breast cancer cells.

Description

technical field [0001] The invention relates to a fermented sausage, in particular to a refreshing fermented sausage and a preparation method thereof. Background technique [0002] Fermented sausage, also known as raw sausage, refers to the meat with stable microbial characteristics and typical fermented aroma made by mixing ground meat and animal fat with sugar, salt, starter and spices, etc. products. However, the development of fermented sausages in China is relatively slow at present, and the varieties lack diversity, and sausages are pickled foods, and eating more is easy to get angry. With the improvement of people's living standards, there is an urgent need for some new meat products with high grades, unique flavor and certain health care effects. Duck meat is rich in nutrients and is a full-price high-quality protein. It contains various amino acids, multivitamins and more than ten trace elements necessary for human growth and development. The content of unsaturat...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/315A23L1/314A23L1/318A23L1/30A23L33/10A23L33/105
CPCA23L13/428A23L13/52A23L13/57A23L33/10A23V2002/00A23V2200/30A23V2200/08
Inventor 王象林曾小群潘道东曹锦轩孙杨赢吕鸣春毛仲瑄何捷章倩羽
Owner 湖州展旺食品科技有限公司
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