Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of preparation method of ultra-high pressure, multi-strain fermented sausage

A multi-strain fermentation and production method technology, applied in the direction of food science, etc., can solve the problems of not showing the effect of bifidobacteria well, the fermentation of unfavorable strains of raw meat, and the lack of beneficial effects in food production, so as to improve growth Effects of adaptability, extended shelf life, and less loss of nutrients

Inactive Publication Date: 2017-12-05
QILU UNIV OF TECH
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Raw meat marinating: take 100g of fresh lean pork, wash and cut into small pieces, marinate for 30 minutes. The pickling sauce is 10g of water, 1.0g of extremely fresh taste, 1.5g of sodium chloride, and 4g of white sugar.

[0023] (2) Ultra-high pressure pretreatment: Take out the marinated pork and treat it at 20°C and 300MPa for 15 minutes to make the meat loose, inhibit exogenous microorganisms and facilitate the fermentation of the mixed starter.

[0024] (3) Preparation of a mixed starter: the starter was prepared at a volume ratio of Bifidobacterium: Lactobacillus plantarum: Staphylococcus: Saccharomyces cerevisiae at a volume ratio of 3:1.05:0.8:1.2.

[0025] (4) Mix stuffing, enema, ferment and mature

[0026] Mince the meat and sauce made in step (2), add 2g minced ginger, 2g pepper, 0.5% mixed starter, and mix well. The prepared stuffing is poured into the casing with a sausage filling machine and sealed. Put the sausage into a fermentation box at 37° ...

example 2

[0029] (1) Marinate the raw meat: take 100g of fresh lean pork, wash and cut into small pieces, and marinate for 25 minutes. The marinade sauce is 11g of water, 0.6g of extremely fresh taste, 1.6g of sodium chloride, and 3g of white sugar.

[0030] (2) Ultra-high pressure pretreatment: Take out the marinated pork and treat it at 20°C and 320MPa for 18 minutes to make the meat loose, inhibit exogenous microorganisms and facilitate the fermentation of bifidobacteria.

[0031] (3) Preparation of a mixed starter: the starter was prepared at a volume ratio of Bifidobacterium: Lactobacillus plantarum: Staphylococcus: Saccharomyces cerevisiae at a volume ratio of 3:1.05:0.8:1.2.

[0032] (4) Mix stuffing, enema, ferment and mature

[0033] Mince the meat and sauce prepared in step (2), add 2.5g minced ginger, 2.5g pepper, 0.45% mixed starter, and mix well. The prepared stuffing is poured into the casing with a sausage filling machine and sealed. Put the sausage into a fermentation...

example 3

[0036] (1) Raw meat marinating: take 100g of fresh lean pork, wash and cut into small pieces, marinate for 30 minutes. The pickling sauce is 12g of water, 1.1g of extremely fresh taste, 1.8g of sodium chloride, and 5g of white sugar.

[0037] (2) Ultra-high pressure pretreatment: Take out the marinated pork and treat it at 20°C and 350MPa for 20 minutes to make the meat loose, inhibit exogenous microorganisms and facilitate the fermentation of bifidobacteria.

[0038] (3) Preparation of a mixed starter: the starter was prepared at a volume ratio of Bifidobacterium: Lactobacillus plantarum: Staphylococcus: Saccharomyces cerevisiae at a volume ratio of 3:1.05:0.8:1.2.

[0039] (4) Mix stuffing, enema, ferment and mature

[0040] Mince the meat and sauce made in step (2), add 3g minced ginger, 3g pepper, 0.5% mixed starter, and mix well. The prepared stuffing is poured into the casing with a sausage filling machine and sealed. Put the sausage into a fermentation box at 35°C to...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for making ultra-high pressure and multi-strain fermented sausage, which comprises the following steps: washing fresh lean pork, cutting into pieces, adding auxiliary materials to marinate for 25-30 minutes, and putting the pork under high pressure of 20°C and 300-350MPa Treat for 15‑20min; activate bifidobacteria, Lactobacillus plantarum, Staphylococcus, and Saccharomyces cerevisiae to prepare a mixed starter; mince pork treated under high pressure, mix stuffing, enema, ferment, and put it in an incubator to mature , and finally processed under high pressure. The ultra-high pressure pretreatment of the present invention makes the meat loose, inhibits exogenous microorganisms and facilitates the fermentation of mixed starters, and the sausages produced can reach the ready-to-eat standard while retaining some beneficial bacteria, and prolong the shelf life. The selection of compound strains can endow fermented sausages It has a unique flavor and embodies the powerful ecological effect of bifidobacteria to prepare high-quality functional fermented sausages.

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 pro...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/60A23L13/40
Inventor 王成忠龙国庆
Owner QILU UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com