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Application of Lactobacillus casei in preparing sausage, method for preparing sausage and sausage

A technology of Lactobacillus casei, sausage, applied in the direction of bacteria used in food preparation, Lactobacillus, microorganism-based methods, etc., to achieve the effect of improving sensory quality, increasing quantity, increasing brightness value and redness value

Active Publication Date: 2020-12-08
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Another safety issue of widespread concern in fermented sausages is the production of carcinogen nitrosamines

Method used

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  • Application of Lactobacillus casei in preparing sausage, method for preparing sausage and sausage
  • Application of Lactobacillus casei in preparing sausage, method for preparing sausage and sausage
  • Application of Lactobacillus casei in preparing sausage, method for preparing sausage and sausage

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preparation example Construction

[0049] Preparation method of fermented sausage

[0050] The present invention proposes the preparation method of the previously described microorganisms in the preparation of sausages, comprising the following steps:

[0051] 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] The seasoning is added according to the type of meat: 2.5% of salt, 0.5% of sucrose, 0.5% of glucose, 0.015% of sodium nitrite, 0.02% of potassium nitrate, and 0.05% of ascorbic acid;

[0053] 2) Add the Lactobacillus casei and the fat to the marinated minced meat for chopping, and the inoculation amount of the Lactobacillus casei is 2×10 6 -5×10 7 cfu / g, chopped and mixed minced meat for sausage enema;

[0054] 3) Fermentation: the conditions are 22-25°C, RH90%-95%, 3 days;

[0055] 4) Ripening: the conditions are 10-13°C, RH 70%-80%, 25 days.

[0056] fermented sausage

[0057] In another aspect of the inven...

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;

[0087] The seasoning is added according to the type of meat: 2.5% of salt, 0.5% of sucrose, 0.5% of glucose, 0.015% of sodium nitrite, 0.02% of potassium nitrate, and 0.05% of ascorbic acid;

[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 Lactobacillus casei in preparing fermented sausages, a method for preparing sausages and sausages. The Lactobacillus casei (Lactobacillus casei) was preserved on June 2, 2017 in the General Microorganism Center of China Committee for the Collection of Microorganisms, and the preservation number is CGMCC No.14212. The Lactobacillus casei does not produce stickiness, gas, ammonia, or H 2 o 2 , does not produce H 2 S and produce nitrate reductase, and the addition of Lactobacillus casei 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 Lactobacillus casei can also significantly increase the number of lactic acid bacteria in fermented sausages, inhibit the growth of coliform and staphylococcus, increase the brightness and redness of fermented sausages, endow sausages with a softer and more elastic structure, and make them more Easy to be accepted by consumers.

Description

technical field [0001] The invention belongs to the field of food preparation, and in particular relates to the use of Lactobacillus casei 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 l...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L13/60A23L13/40C12R1/245C12R1/46
CPCA23L13/45A23L13/65C12N1/20C12R2001/245C12N1/205A23V2400/125
Inventor 张明任发政宋君红陈历水
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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