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Manufacturing method of weak-mutton-smell mutton fermented sausage

A technology of fermented sausages and production methods, applied in the field of food processing, can solve problems such as high residual nitrite, high "mutton smell" of mutton, and single type of sausage, so as to slow down color deterioration, increase free amino acid content, and improve nutrition value effect

Active Publication Date: 2016-04-20
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] In order to solve the problems of high "mutton smell" of mutton, single type of traditional Chinese sausage, high residual nitrite, and short shelf life, the present invention proposes a new type of fermented sausage, that is, fermented mutton sausage with low smell

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  • Manufacturing method of weak-mutton-smell mutton fermented sausage
  • Manufacturing method of weak-mutton-smell mutton fermented sausage
  • Manufacturing method of weak-mutton-smell mutton fermented sausage

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Embodiment Construction

[0032] The Staphylococcus xylosus CGMCC3474 used in the present invention is derived from CGMC, which has been disclosed in Chinese patent application 200910264537.8.

[0033] The specific features of the production process of the production of low-mutton mutton fermented sausages of the present invention are further described below: raw material cleaning—microwave auxiliary treatment—grinding—pickled (ingredients)—inoculation—enema—fermentation—drying—maturation—storage (vacuum packaging ).

[0034] (1) Cleaning of raw materials: Cut the fresh lamb's hind legs into chunks, wash in water at 3-10°C, remove blood clots and fat, add pork fat, and the weight accounts for 25-35% of the total weight of the meat.

[0035] ⑵Microwave treatment: Put the meat pieces into clean water, the ratio is 1:10, the microwave time is 50-70s, the microwave power is 300-600W, and the microwave temperature is 35±5℃ to treat the meat pieces and mince them for later use.

[0036] (3) Ingredients: Wei...

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Abstract

The invention relates to a manufacturing method of a weak-mutton-smell mutton fermented sausage. The method comprises the steps that mutton is used as raw materials, pork fat is used for replacing mutton fat in raw materials, the raw materials are processed in a microwave-assisted mode after being cleaned, and the steps of mincing, pickling, inoculation, fermentation, drying and cooking are executed to obtain the weak-mutton-smell mutton fermented sausage, wherein bacteria adopted in the step of inoculation are (Staphylococcus xylosus) CGMC3474. According to the weak-mutton-smell mutton fermented sausage, the mutton is adopted as the main raw materials, the pork fat replaces the mutton fat, the raw materials are processed in the microwave-assisted mode after being cleaned, and Staphylococcus xylosus incubation and fermentation are adopted, so that the mutton smell is reduced, and the taste and flavor of the weak-mutton-smell mutton fermented sausage are better than those of a naturally-fermented mutton sausage; meanwhile, due to the effect of Staphylococcus xylosus, color development of the sausage is facilitated, consumption of nitrate in ordinary industrial production is avoided, and meanwhile the effect of prolonging the shelf life can be achieved.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a novel food processing technology, in particular to a method for making fermented mutton sausage with low odor. Background technique [0002] my country is a big sheep-producing country. However, mutton is ignored by consumers for its high nutritional value because of its special "smelly smell" in its fat. my country's traditional fermented sausage is made by natural fermentation, and its raw materials are mostly pork, with a relatively single variety. At the same time, there are still shortcomings such as short shelf life and high residual nitrite. In addition, the application of microwave technology in food is also limited to the fields of sterilization and drying. Therefore, it is the purpose of the present invention to develop a Chinese sausage with new taste, long shelf life and good efficacy in combination with microwave deodorization technology and pork fat instead of mutton ...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/60A23L13/70A23L33/135
Inventor 于海陈思柳葛庆丰吴满刚汪志君
Owner YANGZHOU UNIV