A kind of processing method of fermented goose sausage

A processing method and sausage technology, which is applied in the field of fermented goose sausage processing, can solve problems such as poor flavor and taste, and the fishy smell of goose meat cannot be effectively suppressed, so as to improve product flavor, better flavor and taste, and speed up production. The effect of the fermentation process

Active Publication Date: 2018-08-07
CHENGDU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the short drying time in the processing process, the goose meat is dried too fast, which inhibits the fermentation of natural microorganisms, resulting in poor flavor and mouthfeel of the product, and the fishy smell of goose meat cannot be effectively suppressed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Selection of raw materials: Take the meat goose, slaughter, depilate, eviscerate, wash, hang to dry to drain the surface water, then cut and separate the lean meat of the goose, keep it as large as possible, cool it for later use; take the back fat of the pig, wash it After cleaning, filter and dry the water;

[0025] Pickling: Take 40kg of goose lean meat, add 1.5kg of salt, 4g of sodium nitrite and 40g of sodium isovitamin C, mix and marinate for 3 days, turn over the vat once a day, remove the overflowing blood when turning over the vat, and Put the upper layer of goose lean meat on the bottom of the tank, and move the goose lean meat at the bottom of the tank to the top;

[0026] Chopped and cut: take out the marinated goose lean meat, rinse it with clean water once, drain the water, cut into small long pieces, take 30kg of pig back fat, cut into about 0.6cm 3 Ding block;

[0027] Preparation of inoculum solution: take the fermented air-dried goose sausage process...

Embodiment 2

[0032] Selection of raw materials: Take the meat goose, slaughter, depilate, eviscerate, wash, hang to dry to drain the surface water, then cut and separate the lean meat of the goose, keep it as large as possible, cool it for later use; take the back fat of the pig, wash it After cleaning, filter and dry the water;

[0033] Pickling: Take 45kg of goose lean meat, add 1.7kg of salt, 4g of sodium nitrite and 45g of isovitamin C sodium, mix and marinate for 3 days, during which time the vat is turned over once a day. Put the upper layer of goose lean meat on the bottom of the tank, and move the goose lean meat at the bottom of the tank to the top;

[0034] Grinding and cutting: Take out the marinated goose lean meat, rinse it with clean water once, drain the water, cut into small long pieces, take 25kg of pig back fat, cut into about 0.5cm 3 Ding block;

[0035] Preparation of inoculum solution: take the fermented air-dried goose sausage processed in previous batches, cut into...

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PUM

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Abstract

The invention discloses a processing method of fermented goose meat sausage, which can effectively avoid rapid air-drying by adopting the inoculum prepared by natural microorganisms through enrichment culture and the four-stage process of air-drying, fermenting, re-air-drying, and ripening The resulting goose is dried too fast and insufficiently fermented, so that the texture and flavor of the product are better, and the fishy smell of the goose can be suppressed.

Description

technical field [0001] The invention relates to a processing method of fermented sausage, in particular to a processing method of fermented goose sausage. Background technique [0002] The existing goose meat sausage adopts the traditional sausage processing method, and is made through shredding, batching, pouring, air-drying or baking-drying. The sausage is easy to store and has strong pickled flavor. But because the time of air-drying in the processing process is too short, the goose meat dries too fast, has suppressed the fermentation of natural microorganism, causes the flavor of product and mouthfeel not good enough, and the fishy smell of goose meat can not be effectively suppressed either. Therefore be necessary to provide a kind of processing method of the goose sausage that can overcome above-mentioned defect. Contents of the invention [0003] The object of the present invention is to provide a method for processing fermented goose meat sausage, which can promot...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/60A23L13/50A23L13/40A23L13/70A23L5/20
Inventor 王卫张佳敏白婷邹强
Owner CHENGDU UNIV
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