Fermented flavored tea-pork sausages and processing methods thereof

Abstract

The invention discloses fermented flavored tea-pork sausages and processing methods thereof. Pork is used as a main raw material, tea liquid, fruit and fermented vegetables are used as main auxiliary materials, and the fermented flavored tea-pork sausages are made by fermenting the materials through inoculating a mixed strain consisting of purely cultured lactobacilli, saccharomycetes and micrococci. According to different used materials, the invention provides formulas for three different flavors of fermented flavored tea-pork sausages. According to different product storage methods, the invention provides methods for processing two types of products, namely a refrigerated type ripened flavored tea-pork sausage and a normal-temperature stored type ripened flavored tea-pork sausage. Through the adding of the tea liquid, the fruit, the fermented vegetables and the fermenting strain in the processing of the sausages, the growth of beneficial microorganisms, such as the lactobacilli and the ripening of the sausages can be promoted in the making process of the sausages, the growth and the reproduction of putrefying bacteria and harmful microorganisms and the production and the accumulation of nitrite can be inhibited in the processing process of the sausages, and the eating safety can be improved. Meanwhile, the sausages can have unique flavors, the nutrients of the sausages are more balanced, and the greasy feeling of the sausages is reduced.

Description

technical field [0001] The invention relates to a meat sausage, in particular to a fermented tea sausage and a processing method thereof. Background technique [0002] Minced meat products such as sausages are one of the main meat products. Minced meat products have a long history of production and processing. Generally, animal meat such as pork is deboned and skinned, cut into pieces and ground into minced meat, and then mixed with salt, pepper, pepper and other spices and starch. And other auxiliary materials, mix them evenly and fill them into the casing. The minced meat filling needs to be as tight and full as possible, then tighten the casing, puncture small holes on the casing, and then put it in a cool place to air dry or smoke; there is also a kind of Meat sausage products are firstly marinated with mixed salt at low temperature, then chopped and mixed with starch and other auxiliary materials to make minced meat, then filled into casings, sealed with seals, and stea...

AI Technical Summary

Problems solved by technology

How to eliminate the harm caused by nitrite in sausage products is a subject of concern. In addition to controlling the amount of artificially added nitrite as much as possible, many researchers pointed out that adding polyphenols, tea polyphenols, Vc etc. can inhibit the generation and accumulation of nitrite during sausage ripening, however, polyphenols and tea polyphenols are expensive, so they are not adopted by most manufacturers

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