A kind of Cantonese sausage production process

Abstract

The invention discloses a preparation technology of cantonese style sausage, belonging to field of food processing. The preparation technology of the cantonese style sausage comprises the steps of a. preparation of zymophyte, wherein the zymophyte comprises lactobacillus pentosus, pediococcus acidilactici, staphylococcus xylosus, staphylococcus simulans, micrococcus uarians and staphylococcus epidermidis; respectively culturing strains of the zymophyte for later use; b. preparation of raw materials; c. preparation of ingredients; d. pickling, namely, evenly mixing the raw materials and the ingredients, and then inoculating the strains of the zymophyte in sequence; and e. filling the sausage, and drying to obtain the finished product. After the preparation technology of the cantonese style sausage is adopted, the production time of the cantonese style sausage is greatly shortened, and the yield of the cantonese style sausage is increased; and the specially-made ingredients are adopted, so that the cantonese style sausage prepared by the method is better in flavor compared with the cantonese style sausage prepared by the traditional method.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process of Cantonese-style sausage. Background technique [0002] Cantonese-style sausage is a famous traditional dish of the Han nationality in Guangdong. It belongs to Cantonese cuisine and has a history of more than 1,000 years. This dish has the characteristics of beautiful appearance, bright color, mellow fragrance, delicious taste, thin skin and tender meat, and is deeply loved by consumers. Therefore, it has a broad market. [0003] Most of the Cantonese-style sausages currently on the market are still in the workshop-style production stage. The fermentation process is mainly completed by the competition between the microorganisms of the raw meat itself and the environmental microorganisms, which belongs to natural fermentation; the natural fermentation time is long, making the Cantonese-style sausage The production cycle is too long, which reduces the producti...

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Problems solved by technology

[0013] This invention applies for a patent, and the disclosed Cantonese-style sausage and its production method can speed up the fermentation process of Cantonese-style sausage to a certain extent because of the inoculation of Lactobacillus plantarum, Pediococcus pentosaceae and DePaleia hansenii, shortening the entire production process. The production time of Cantonese-style sausage; but because Lactobacillus plantarum, Pediococcus pentosacea and DePaleia hansenula can only produce part of the flavor substances, the flavor of the produced Cantonese-style sausage is relatively different from that of traditional Cantonese-style sausage. Obvious difference; at the same time, when inoculating the fermenting bacteria, the patent application for this invention is to prepare the seed liquid of the mixed fermenting bacteria as a mixed starter after activating Lactobacillus plantarum, Pediococcus pentosaceae and DePaleia hansenii, and then inoculate , so that the three kinds of fermentation bacteria will be inoculated at the same time, resulting in an imbalance in the ratio of the flavor substances produced, which will affect the flavor of the produced Cantonese-style sausage

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