A kind of high-quality medium-temperature sausage product and its production method

Abstract

The invention relates to a production method of a medium-temperature sausage product which has the high quality and can be stored at the normal temperature for a long time. The medium-temperature sausage product is prepared from raw material meat, auxiliary materials, spore germination factors and a quality preservation agent through processing; the specific processing technology comprises steps as follows: material selection, pre-processing, meat mincing, meat stuffing production, vacuum filling, spore germination, hot processing, discharging from a furnace and cooling, packaging and medium-temperature sterilization. According to the method, under the coaction of thermal stimulation and the germination factors, spores in the product are effectively killed at the medium temperature of 90-110 DEG C, meanwhile, the quality preservation agent is added, so that vitamins, amino acid and fatty acid in the product are protected, and the product has the high nutritional value and the good flavor.

Description

technical field [0001] The invention relates to a production method of medium-temperature sausage products, in particular to a production method of high-quality medium-temperature sausage products that can be stored at room temperature for a long time, and belongs to the field of intensive meat processing. Background technique [0002] As the pillar of the food industry, the meat industry has achieved considerable development over the past 30 years of reform and opening up. In recent years, my country's meat production has been showing an increasing trend. In 2014, the total meat production was 85.4 million tons, ranking first in the world. The total output value of the meat, poultry and egg industry accounts for about 40% of the output value of the primary industry, and has a pivotal strategic position in the national economy. But at present, the deep processing rate of meat in our country is relatively low, accounting for only about 15%, which greatly limits the healthy d...

AI Technical Summary

Problems solved by technology

Meat products contain essential amino acids, vitamins and minerals and other nutrients, but when heated at high temperature, especially at 121°C for a long time, protein and fat will be destroyed, and the taste of the product will deteriorate. It can also lead to bad taste

The sterilization temperature of low-temperature meat products is generally to make the center temperature reach 80°C. Many microorganisms cannot be killed, such as spores in the product, even if they are stored at 4°C, they can only reach a shelf life of 30 days. If they are not stored properly It is easy to produce a large number of microorganisms, resulting in rapid spoilage of the product

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