Fermented duck meat sausage processing method

A processing method and sausage technology, which is applied in the field of fermented duck sausage processing, can solve the problems of poor flavor and taste, and the inability to effectively suppress the fishy smell of duck meat, so as to improve the flavor of the product, avoid the duck meat from drying too quickly, The effect of eliminating fishy smell

Active Publication Date: 2015-11-11
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 duck 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 duck meat cannot be effectively suppressed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Preparation of fermentation broth

[0027] Take 500g of rice, 9.5kg of water, soak for 24 hours, grind into rice milk, cook in a sandwich pot while stirring until cooked, cool to room temperature, and put it in a cold room at 0-2°C for later use;

[0028] Take 10kg of fresh lean pork, 230g of salt and 500g of rice milk, cut the lean pork into cubes of about 1cm, mix it with salt and rice milk, stir well, pour it into casings and knot them in sections, and put the filled intestines The body is first hung outdoors for 24 hours to dry the surface moisture, and then hung indoors for 15-17 days to avoid light and ferment and air-dry until the moisture content is 23-28%. The indoor temperature is 10-15°C and the relative humidity is 75-80%. , air velocity 0.05~0.1m / s;

[0029] Remove the casing, cut the meat into small pieces, add sterile water that is 8 times the weight of the fermented sausage, mash it into a uniform broth, place it in an incubator at 37-40°C for 30 ho...

Embodiment 2

[0036] (1) Preparation of fermentation broth

[0037] Take 600g of rice and 9.4kg of water, soak for 30 hours, grind into rice milk, put it in a jacketed pot and cook while stirring until cooked, cool to room temperature, and put it in a cold room at 0-2°C for later use;

[0038] Take 10kg of fresh lean pork, 250g of salt and 700g of rice milk, cut the lean pork into cubes of about 1cm, mix it with salt and rice milk, stir well, pour it into casings and knot them in sections, and put the filled intestines The body is first hung outdoors for 26 hours to dry the surface moisture, and then hung indoors to avoid light and ferment and air-dry for 15-17 days to a moisture content of 23-28%. The indoor temperature is 10-15°C and the relative humidity is 75-80%. , air velocity 0.05~0.1m / s;

[0039] Remove the casing, cut the meat into small pieces, add sterile water 10 times the weight of the fermented sausage, mash it into a uniform broth, place it in an incubator at 37-40°C for 24 ...

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PUM

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Abstract

The invention discloses a fermented duck meat sausage processing method. The method comprises fermentation liquid preparation, preserving and deodorization, natural air drying and indoor low-temperature fermentation curing. The method can effectively prevent that duck meat is too fast dried because of rapid air drying so that a fermentation degree is low, realize good product flavor and taste, inhibit duck meat odor and prolong a product retention period.

Description

technical field [0001] The invention relates to a processing method of fermented sausage, in particular to a processing method of fermented duck sausage. Background technique [0002] The existing duck meat sausage adopts the traditional sausage processing method, and is made through shredding, batching, pouring, air-drying or roasting and drying, and the sausage is easy to store. But because the time of air-drying in the processing process is too short, duck 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 duck meat can not be effectively suppressed. Therefore be necessary to provide a kind of processing method of the duck sausage that can overcome above-mentioned defect. Contents of the invention [0003] The object of the present invention is to provide a processing method of fermented duck sausage, which can promote the formation of cured flavor by prolongi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/317A23L13/50A23L13/60
Inventor 王卫张佳敏白婷宋浪
Owner CHENGDU UNIV
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