Cantonese style sausage prepared via mixed bacterial fermentation and preparation method thereof
A Cantonese-style sausage and mixed bacteria technology, applied in the field of cured bacon processing, can solve the problems affecting sustainable development, unstable product quality, long fermentation time, etc. Effect
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Embodiment 1
[0036] (1) Raw material correction: choose pork hind legs and back fat, lean meat requires no fat, blood clots, tendons, and broken bones on the meat, and the fat and lean meat should be rinsed clean.
[0037] (2) Dice: Cut the fat meat into dices with a length of 3 mm and a width of about 2 mm. The diced fat meat should be uniform in size, with clear four corners and no knife blocks.
[0038] (3) Grinding meat: Mix fat meat and lean meat in a ratio of 2:8, and grind it with a meat grinder.
[0039] (4) Seasoning and pickling: add 3.5% salt, 10% sugar and 0.2% monosodium glutamate to the minced raw meat, dissolve 0.015% sodium nitrite with 2% white wine and add it to the minced raw meat. well mixed.
[0040] (5) Marinate: marinate the above mixed raw meat at 0-4°C for 6 h.
[0041] (6) Inoculation: Inoculate the mixed starter at 5×10 per gram of meat 6 Inoculate the amount of cfu / g into the marinated raw meat and mix well. The preparation method of the mixed starter is as...
Embodiment 2
[0047] (1) Raw material correction: choose pork hind legs and back fat, lean meat requires no fat, blood clots, tendons, and broken bones on the meat, and the fat and lean meat should be rinsed clean.
[0048] (2) Dice: Cut the fat meat into dices with a length of 3 mm and a width of about 2 mm. The diced fat meat should be uniform in size, with clear four corners and no knife blocks.
[0049] (3) Grinding meat: Mix fat meat and lean meat in a ratio of 2:8, and grind it with a meat grinder.
[0050] (4) Seasoning and pickling: add 2.5% salt, 8% sugar and 0.15% monosodium glutamate to the minced raw meat, dissolve 0.01% sodium nitrite with 1.5% white wine and add it to the minced raw meat. well mixed.
[0051] (5) Marinate: marinate the above mixed raw meat at 0-4°C for 5 hours.
[0052] (6) Inoculation: Mix the starter with 4×10 per gram of meat 6 Inoculate the amount of cfu into the marinated raw meat and mix well. Among them, the preparation method of the mixed starter wa...
Embodiment 3
[0058] (1) Raw material correction: choose pork hind legs and back fat, lean meat requires no fat, blood clots, tendons, and broken bones on the meat, and the fat and lean meat should be rinsed clean.
[0059] (2) Dice: Cut the fat meat into dices with a length of 3 mm and a width of about 2 mm. The diced fat meat should be uniform in size, with clear four corners and no knife blocks.
[0060] (3) Grinding meat: Mix fat meat and lean meat in a ratio of 3:7, and grind it with a meat grinder.
[0061] (4) Seasoning and marinating: add 1.5% salt, 6% sugar and 0.1% monosodium glutamate to the minced raw meat, dissolve 0.005% sodium nitrite with 1% white wine and add it to the minced raw meat. well mixed.
[0062] (5) Marinate: marinate the above mixed raw meat at 0-4 °C for 4 h.
[0063] (6) Inoculation: Mix the starter with 2×10 per gram of meat 6 Inoculate the amount of cfu into the marinated raw meat and mix well. The preparation method of the mixed starter is as follows: ...
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