Waxy corn chicken fermented sausage

A technology for fermenting sausages and glutinous corn, applied in application, food preparation, food science and other directions, can solve the problems of undiscovered reports and disclosures, and achieve the effects of taste optimization, rich nutrition, and taste improvement

Inactive Publication Date: 2014-06-18
ANHUI SCI & TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] After extensive searching, it is found that chicken and waxy corn are used as the main raw materials to make fermented sausages, but no relevant reports or publications have been found.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Cut the cleaned chicken and pork back fat into 0.2-0.5cm 3 and crush the waxy corn into fine particles, mix the processed main ingredients waxy corn, pig back fat meat, and chicken at a ratio of 10:20:70, and then add the total mass of the above-mentioned main ingredients 1% glucose, 1.5% sucrose, adding regular amount of salt, sodium ascorbate, sodium nitrite, monosodium glutamate, white pepper powder, stirring evenly to get mixed filling; Tenderize with papain at 55°C for 1 hour, marinate in the refrigerator at 0-5°C for 25 hours, add starter Lactobacillus plantarum and Lactobacillus acidophilus with 4% of the total mass of the main ingredients into the mixed filling Stir and mix evenly, add Lactobacillus plantarum and Lactobacillus acidophilus at a ratio of 1:1, then pour the inoculated mixed stuffing into duck casings to make sausages, and ferment the sausages in a 37°C incubator for 20 hours. Bake for 3-4 hours, after cooling, vacuum pack and cook for 30-60 minute...

Embodiment 2

[0022] Cut the cleaned chicken and pork back fat into 0.2-0.5cm 3 and crush the waxy corn into fine particles, mix the processed main ingredients waxy corn, pig back fat meat, and chicken at a ratio of 5:15:8, and then add the total mass of the above-mentioned main ingredients 1% glucose, 1.5% sucrose, adding regular amount of salt, sodium ascorbate, sodium nitrite, monosodium glutamate, white pepper powder, stirring evenly to get mixed filling; Tenderize with papain at 55°C for 1 hour, marinate in the refrigerator at 0-5°C for 25 hours, add starter Lactobacillus plantarum and Lactobacillus acidophilus with 4% of the total mass of the main ingredients into the mixed filling Stir and mix evenly, add Lactobacillus plantarum and Lactobacillus acidophilus at a ratio of 1:1, then pour the inoculated mixed stuffing into duck casings to make sausages, and ferment the sausages in a 37°C incubator for 20 hours. Bake for 3-4 hours, after cooling, vacuum pack and cook for 30-60 minutes ...

Embodiment 3

[0024] Cut the cleaned chicken and pork back fat into 0.2-0.5cm 3 and crush the waxy corn into fine particles, mix the processed main ingredients waxy corn, pig back fat meat, and chicken at a ratio of 10:15:75, and then add the total mass of the above-mentioned main ingredients 1% glucose, 1.5% sucrose, adding regular amount of salt, sodium ascorbate, sodium nitrite, monosodium glutamate, white pepper powder, stirring evenly to get mixed filling; Tenderize with papain at 55°C for 1 hour, marinate in the refrigerator at 0-5°C for 25 hours, add starter Lactobacillus plantarum and Lactobacillus acidophilus with 4% of the total mass of the main ingredients into the mixed filling Stir and mix evenly, add Lactobacillus plantarum and Lactobacillus acidophilus at a ratio of 1:1, then pour the inoculated mixed stuffing into duck casings to make sausages, and ferment the sausages in a 37°C incubator for 20 hours. Bake for 3-4 hours, after cooling, vacuum pack and cook for 30-60 minute...

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PUM

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Abstract

The invention discloses a waxy corn chicken fermented sausage which comprises main materials and auxiliary materials by mass percent, wherein the main materials comprise waxy corn, pig backfat and chicken according to a ratio of (5-15): (15-25): (70-80); the auxiliary materials comprise 1% of glucose, 1.5% of sucrose, 4% of a fermenting agent and 0.06% of a tenderizing agent based on the total amount of the main materials. The chicken is rich in various amino acids necessary for a human body, the fat substances of the chicken contain a large amount of monounsaturated fatty acids and polyunsaturated fatty acids, the cholesterol intake of consumers is reduced, the sausage is relatively rich and relatively balanced in nutrition due to calcium, magnesium, selenium, vitamins A and E, glutathione and unsaturated fatty acids in the waxy corn, carbon sources are provided for fermentation to facilitate bacterial growth, and the tenderizing agent can be used for improving the mouth feel of the sausage.

Description

technical field [0001] The invention provides a waxy corn chicken fermented sausage, which belongs to the technical field of food and its processing. Background technique [0002] Fermented sausage is a meat product made through microbial fermentation with stable microbial characteristics and typical fermented aroma. It contains a variety of probiotics that are beneficial to the human intestinal tract and can be stored at room temperature for a long time. Existing fermented sausages are all made of Beef and pork are raw materials with high fat content. [0003] Compared with beef and pork, chicken has lower fat content and higher protein quality. Chicken protein is a high-quality protein source, because chicken is rich in most essential amino acids, chicken also contains a lot of minerals, and contains a lot of vitamins, such as vitamin B 12 , Vitamin B 6 etc., and compared with beef and pork, chicken fat contains more monounsaturated fatty acids and polyunsaturated fatt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/311A23L1/315A23L1/314A23L13/60A23L13/10A23L13/40A23L13/50
CPCA23L13/74A23L7/10A23L13/428A23L13/50A23V2002/00
Inventor 李先保王志威
Owner ANHUI SCI & TECH UNIV
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