Sour and spicy flavour lactobacillus fermentation sausage and preparation method thereof
A technology of lactic acid bacteria fermentation and production method, which is applied in the direction of food science, etc., can solve the problems of product loss of crisp taste, long fermentation cycle, product water, etc., to achieve the effect of improved taste, short fermentation cycle, and increased production capacity
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[0020] Example 1
[0021] A kind of lactic acid bacteria fermented sausage with hot and sour flavor of this embodiment, it is made from the following raw materials: pork 70kg, fat 30kg, purified water 1.35kg, lactic acid bacteria (Danisco (China) Co., Ltd.) 0.06kg, ice 14 kg block, 1.90 kg edible salt, 0.5 kg phosphate, 0.7 kg fresh garlic, 0.5 kg compound thickener (Danisco (China) Co., Ltd.), 3 kg white sugar, 0.2 kg essence, 3 kg chopped pepper, soaked Pepper 2 kg, sour bamboo shoots 2 kg.
[0022] The preparation method of the lactic acid bacteria fermented sausage of the hot and sour flavor of the present embodiment, the steps are as follows:
[0023] (1) Resurrection of strains: according to the formula proportion, use purified water to evenly disperse and dissolve the lactic acid bacteria particles to obtain a lactic acid bacteria solution;
[0024] (2) Chopping: Add pork, fat, ice cubes, fresh garlic, lactic acid bacteria solution, compound thickener, edible salt and...
Example Embodiment
[0028] Example 2
[0029] A kind of lactic acid bacteria fermented sausage with hot and sour flavor of the present embodiment, it is made from the following raw materials: pork 75kg, fat 25kg, purified water 1.5kg, lactic acid bacteria (Danisco (China) Co., Ltd.) 0.04kg, ice 16 kg of block, 1.90 kg of edible salt, 0.7 kg of phosphate, 0.5 kg of fresh garlic, 0.7 kg of compound thickener (Danisco (China) Co., Ltd.), 2.5 kg of white sugar, 0.3 kg of essence, 2 kg of chopped pepper, Pickled peppers 2.5 kg, sour bamboo shoots 1 kg.
[0030] The preparation method of the lactic acid bacteria fermented sausage of the hot and sour flavor of the present embodiment, the steps are as follows:
[0031] (1) Resurrection of strains: according to the formula proportion, use purified water to evenly disperse and dissolve the lactic acid bacteria particles to obtain a lactic acid bacteria solution;
[0032] (2) Chopping: Add pork, fat, ice cubes, fresh garlic, lactic acid bacteria solution,...
Example Embodiment
[0036] Example 3
[0037] A kind of lactic acid bacteria fermented sausage with hot and sour flavor of this embodiment, it is made from the following raw materials: pork 72kg, fat 28kg, purified water 1.4kg, lactic acid bacteria (Danisco (China) Co., Ltd.) 0.05kg, ice Block 15kg, edible salt 1.90kg, phosphate 0.6kg, fresh garlic 0.65kg, compound thickener (Danisco (China) Co., Ltd.) 0.6kg, white sugar 2.8kg, flavor 0.25kg, chopped pepper 2.5kg, soaked Chili 2.2 kg, sour bamboo shoots 1.5 kg.
[0038] The preparation method of the lactic acid bacteria fermented sausage of the hot and sour flavor of the present embodiment, the steps are as follows:
[0039] (1) Resurrection of strains: according to the formula proportion, use purified water to evenly disperse and dissolve the lactic acid bacteria particles to obtain a lactic acid bacteria solution;
[0040] (2) Chopping: Add pork, fat, ice cubes, fresh garlic, lactic acid bacteria solution, compound thickener, edible salt and ...
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