Production method for fermenting sausage by adopting multiple strains under ultrahigh pressure

Abstract

The invention discloses a production method for fermenting a sausage by adopting multiple strains under ultrahigh pressure. The production method comprises the following steps: washing and chopping fresh lean pork, salting the chopped fresh lean pork for 25 to 30 minutes by adding auxiliary ingredients, and processing the chopped fresh lean pork for 15 to 20 minutes under the high pressure of 300 to 350MPa at the temperature of 20 DEG C; activating bifidobacterium, lactobacillus plantarum, staphylococcus and saccharomyces cerevisiae to prepare a mixed fermenting agent; mincing the processed pork at the high pressure, mixing the stuffing, filling the sausage, fermenting the sausage, placing the sausage in an incubator, cooking, and finally processing the sausage under the high pressure. The meat which is preprocessed under the ultrahigh pressure is loose, the fermentation of the mixed fermenting agent is facilitated while exogenous microorganisms are inhibited, the produced sausage can reach the instant-eating standard while part of beneficial bacterium is reserved, the shelf life is prolonged, the unique flavor of the fermented sausage can be achieved by selecting the compounding strains, the strong ecological effect of the bifidobacterium is reflected, and the high-quality functional fermented sausage can be prepared.

Description

technical field [0001] The invention belongs to the field of food processing and production, and in particular relates to a production method of ultra-high pressure and multi-strain fermented sausage. Background technique [0002] Ultra-high pressure processing (high pressure processing, HPP) can well maintain the original color, aroma, taste and shape of food, and is currently a recognized non-thermal processing technology with development prospects. However, ultra-high pressure food processing technology has just entered the initial stage in my country, and various canned products, fruit and vegetable products, and aquatic products have begun preliminary attempts, and the technical means need to be matured, especially in the choice of pressure. At present, researchers mainly use ultra-high pressure to treat low-temperature meat products to prolong its shelf life. Domestic Nanjing Agricultural University has many research reports on high-pressure in low-temperature meat...

AI Technical Summary

Problems solved by technology

Chinese Patent Publication No. CN103653172A discloses an ultra-high pressure food processing method, through which the food loaded into a rigid container is subjected to ultra-high pressure treatment to achieve the purpose of sterilizing and inactivating enzymes, but this method only solves the packaging problem of food, and has no effect on food safety. Production has no beneficial effect

This method improves the flavor of fermented sausage to a certain extent, but the treatment of raw meat is not conducive to the fermentation of bacteria, and cannot well reflect the role of bifidobacteria