Preparation method of health-care nutritional sausage

A method of making sausages, which is applied to the functions of food ingredients, bacteria used in food preparation, food ingredients as odor improvers, etc., can solve the problems of affecting the quality of sausages and the weak aroma of sausages, so as to improve the body's immunity , good health effects, and the effect of preventing oxidation

Inactive Publication Date: 2017-12-29
广西柏力食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Model natural air-drying conditions for air-drying and softening, but the aroma

Method used

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  • Preparation method of health-care nutritional sausage

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Example Embodiment

[0039] Example 1

[0040] A manufacturing method of health and nutrition sausage includes the following steps:

[0041] (1) Pretreatment: select pork with a mass ratio of lean meat to fat meat of 8:3, wash it and place it in a meat grinder to mince it into meat;

[0042] (2) Marinating: Add seasonings, spices, compound Chinese herbal medicines, microbial inoculants and exogenous amino acids to the meat filling obtained in step (1), stir evenly, and marinate for 3 hours; the pork, seasonings, spices, The mass ratio of compound Chinese herbal medicine, microbial inoculum and exogenous amino acid is 100:5:5:5:1:1; the microbial inoculum is composed of Pediococcus pentosaceus, Debaryomyces hansenii, Lactobacillus plantarum, It is composed of Staphylococcus xylosus and Penicillium chrysogenum; the exogenous amino acids are composed of L-phenylalanine, L-glutamic acid, methionine and valine with a mass ratio of 9:1:3:4:3:3 Acid, isoleucine and leucine; the compound Chinese herbal medicin...

Example Embodiment

[0047] Example 2

[0048] A manufacturing method of health-care and nutrition sausage includes the following steps:

[0049] (1) Pretreatment: select pork with a mass ratio of lean meat to fat meat of 6:3, clean it and place it in a meat grinder to mince it into meat;

[0050] (2) Marinating: add seasonings, spices, compound Chinese herbal medicines, microbial inoculants and exogenous amino acids to the meat filling obtained in step (1), stir evenly, and marinate for 2 hours; the pork, seasonings, spices, The mass ratio of compound Chinese herbal medicine, microbial inoculum and exogenous amino acid is 80:1:1:1:1:0.1:0.1; the microbial inoculum is composed of Pediococcus pentosaceus, Debaryomyces hansenii, Lactobacillus plantarum, It is composed of Staphylococcus xylosus and Penicillium chrysogenum; the exogenous amino acids are composed of L-phenylalanine, L-glutamic acid, methionine, and valine with a mass ratio of 9:1:3:4:3:3 Acid, isoleucine and leucine; the compound Chinese he...

Example Embodiment

[0055] Example 3

[0056] A manufacturing method of health and nutrition sausage includes the following steps:

[0057] (1) Pretreatment: select pork with a mass ratio of lean meat and fat meat of 7:3, clean it and place it in a meat grinder to mince it into meat;

[0058] (2) Marinating: add seasonings, spices, compound Chinese herbal medicines, microbial inoculants and exogenous amino acids to the meat filling obtained in step (1), stir evenly, and marinate for 3 hours; the pork, seasonings, spices, The mass ratio of compound Chinese herbal medicine, microbial inoculum and exogenous amino acid is 90:3:3:3:0.5:0.5; the microbial inoculum is composed of Pediococcus pentosaceus, Debaryomyces hansenii, Lactobacillus plantarum, It is composed of Staphylococcus xylosus and Penicillium chrysogenum; the exogenous amino acids are composed of L-phenylalanine, L-glutamic acid, methionine, and valine with a mass ratio of 9:1:3:4:3:3 Acid, isoleucine and leucine; the compound Chinese herbal m...

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Abstract

The invention discloses a preparation method of health-care nutritional sausage. The preparation method comprises the following steps: (1) carrying out pretreatment; (2) carrying out pickling, namely adding condiments, spices, compound Chinese herbal medicines, a microbial agent and exogenous amino acid into the meat stuffing obtained in the step (1), and then, carrying out uniform stirring and pickling, wherein the microbial agent is composed of pediococcus pentosaceus, debaryomyces hansenii, lactobacillus plantarum, staphylococcus xylosus and penicillium chrysogenum, and the exogenous amino acid is composed of L-phenylalanine, L-glutamic acid, methionine, valine, isoleucine and leucine; (3) carrying out filling to obtain sausage; (4) baking the sausage; (5) softening the baked sausage; and (6) checking and packaging the sausage. According to the preparation method disclosed by the invention, the microorganisms are adopted for fermenting the exogenous amino acid, so that the content of aroma-producing substances in the sausage is high; and the prepared sausage has the advantages of aromatic flavor, good taste, long shelf life, good health-care effects and the like.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for making health-care and nutritious sausages. Background technique [0002] Sausage is a traditional meat product in my country. Its production method is to mince lean meat, cut fat into cubes, add sugar, salt, wine and other auxiliary materials, mix well, pour it into casings, and then dry or bake it to form a unique flavor. food. However, the preparation process of sausages has been mainly produced in manual workshops, with little theoretical research, which makes industrial production difficult, poor quality stability of sausages, and no guarantee of quality. There are differences in different degrees, and the stability of product quality is poor. [0003] Sausage is widely loved by people because of its unique flavor. Sausage not only meets the needs of human beings for nutrients, but also promotes people’s appetite. The flavor of sausage is not only related to meat ...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/60A23L13/70A23L33/10A23L33/135
CPCA23L13/42A23L13/428A23L13/46A23L13/65A23L13/72A23L13/74A23L33/10A23L33/135A23V2002/00A23V2400/427A23V2400/169A23V2200/15A23V2200/10A23V2200/16A23V2200/30A23V2250/06A23V2250/0632A23V2250/0654A23V2250/0626A23V2250/0628A23V2250/76
Inventor 黄泽宋
Owner 广西柏力食品有限公司
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