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Use of enterococcus in preparing sausage, method for preparing sausage and sausage
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A technology of enterococcus and sausage, which is applied in the field of sausage preparation and sausage preparation of enterococcus, to achieve the effect of reducing the content, easy to accept, and good sensory quality
Active Publication Date: 2020-12-08
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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[0004] Another safety issue of widespread concern in fermented sausages is the production of carcinogen nitrosamines
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[0048] Preparation method of fermented sausage
[0049] The present invention proposes the preparation method of the previously described microorganisms in the preparation of sausages, comprising the following steps:
[0050] 1) Mixing the lean meat of pig hind legs with the pork loin according to the ratio of 8:1-3, mincing, and marinating with seasoning;
[0052] 2) Add the enterococcus and the fat to the marinated meat stuffing for chopping, and the inoculation amount of the enterococcus is 10 7 cfu / g, chopped and mixed minced meat for sausage enema;
[0053] 3) Fermentation: the conditions are 22-25°C, RH90%-95%, 3 days;
[0054] 4) Ripening: the conditions are 10-13°C, RH 70%-80%, 25 days.
[0055] fermented sausage
[0056] In another aspect of the invention, the invention pro...
Embodiment 1
[0085] The preparation method of the present embodiment fermented sausage comprises the following steps:
[0086] 1) Mixing the lean meat of pig hind legs with the pork loin according to the ratio of 8:1-3, mincing, and marinating with seasoning;
[0088] 2) Add the starter and the fat to the marinated meat stuffing and chop and mix, the inoculation amount of the starter is 10 7 cfu / g, chopped and mixed minced meat for sausage enema;
[0089] 3) Fermentation: the conditions are 22-25°C, RH90%-95%, 3 days;
[0090] 4) Ripening: the conditions are 10-13°C, RH 70%-80%, 25 days.
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Abstract
The invention provides the use of enterococcus in preparing fermented sausages, a method for preparing sausages and sausages. The enterococcus (Enterococcus) was preserved in the General Microbiology Center of the China Committee for the Collection of Microorganisms on June 2, 2017, and the preservation number is CGMCC No.14211. The Enterococcus does not produce mucus, gas, ammonia, or H 2 o 2 , does not produce H 2 S and nitratereductase, and the addition of Enterococcus can inhibit the accumulation of seven other biogenic amines in sausages except 2-phenylethylamine, especially for the most toxic histamine, and the control effect is the most obvious. In addition, the addition of Enterococcus can also inhibit the growth of coliform bacteria to a certain extent, improve the sensory quality of sausages, increase the brightness value and redness value of fermented sausages, endow sausages with a softer and more elastic structure, and make them easier to be fermented. Consumers accept.
Description
technical field [0001] The invention belongs to the field of food preparation, and in particular relates to the use of enterococci in preparing sausages, a method for preparing sausages and sausages. Background technique [0002] Fermented sausage is made by mixing ground meat (often referred to as pork or beef) with animal fat, salt, sugar, starter and spices, etc., and pouring it into casings, and making it through microbial fermentation under artificial or natural control conditions. Fermented meat products. The production of fermented sausages originated in the Mediterranean region, where the mild climate and high humidity are conducive to the ripening of fermented sausages. A starter refers to a product that contains living or dormant microorganisms that can carry out ideal metabolic activities in a fermentation substrate. Different microorganisms have different fermentation characteristics. The microorganisms involved in sausage fermentation mainly include lactic ac...
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