Fermented tea sausage and processing method thereof

Abstract

The invention discloses fermented tea sausage and processing methods thereof. The fermented tea sausage is produced by adopting tea liquid and pork as main raw materials to be fermented by a mixed strain consisting of lactobacillus, saccharomycetes and micrococcus. According to different product preservation methods, the invention provides the processing methods of three products such as dry-type fermented tea sausage, cold-stored cooked fermented tea sausage and normal-temperature-stored cooked fermented tea sausage. By adding the tea liquid and the mixed strain which is prepared from the purely-cultured lactobacillus, saccharomycetes and micrococcus into the processing flow of the sausage, the growth and propagation of inoculated microorganisms, such as the lactobacillus, which are beneficial to processing and cooking of the sausage can be effectively promoted, the production and accumulation of nitrite and biogenic amine in the sausage processing process can be suppressed by adequately utilizing tea polyphenol in the tea liquid; meanwhile, the sausage is unique in flavor, and the grease of the sausage can be reduced; the fermented tea sausage is delicious in taste, high in nutritional value, low inn nitrite and biogenic amine content, free from benzopyrene and high in food safety.

Description

technical field [0001] The invention relates to a 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 steamed t...

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

Images