Fermented western Hunan sausage and preparation method thereof

A technology of sausage and fermented liquid, which is applied in the direction of food science, etc., can solve the problem of sensory quality reduction of microbial raw meat sausage, and achieve the effects of unique flavor, increased unsaturated fatty acid content, and high nutritional value

Inactive Publication Date: 2018-02-13
HUNAN AGRICULTURAL UNIV
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

At present, domestically produced fermented sausages mostly use commercial starters imported from abroad, but the microorganisms in the imported commercial starters may not becom

Method used

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  • Fermented western Hunan sausage and preparation method thereof

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Embodiment 1

[0028] A fermented Xiangxi sausage of the present invention is obtained by the following preparation method:

[0029] (1) Pretreatment of raw meat: After removing the tendon and congestion of pork with a fat-to-lean ratio of 2:8, it can be pre-cooled in a refrigerator at -20°C for half an hour to reduce the central temperature of the raw meat.

[0030] (2) Pickling: Dice the lean meat and fat meat treated in step (1), mix with the pickling agent, and pickle at 4°C for 24 hours. The salting preparation comprises 2wt% of salt and 0.008wt% of nitrite accounting for the weight of pork.

[0031] (3) Adding auxiliary materials: adding auxiliary materials to the pork marinated in step (2). The auxiliary materials include the following components in percentage by weight of pork: 0.6wt% white sugar, 0.7wt% glucose, 0.3wt% monosodium glutamate, 0.3wt% pepper, 0.1wt% garlic, 0.3wt% five-spice powder (cardamom powder), 0.2% prickly ash wt%, water 3wt%.

[0032] (4) Preparation of ferme...

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Abstract

The invention discloses fermented western Hunan sausage and a preparation method thereof. The fermented western Hunan sausage is prepared from a raw material of pork and prepared by inoculating mixedfermentation broth of bacillus natto and debaryomyces hansenii to be fermented. The preparation method comprises the steps: mixing bacillus natto fermentation broth and debaryomyces hansenii fermentation broth to obtain the mixed fermentation broth; pickling the pork; inoculating the mixed fermentation broth in the pickled pork; filling, sealing, fermenting and baking to obtain the fermented western Hunan sausage. The western Hunan sausage prepared by the preparation method disclosed by the invention has a low nitrous acid content and a high unsaturated fatty acid content and has special fermentation flavor; furthermore, by means of inoculating the mixed fermentation broth of the bacillus natto and the debaryomyces hansenii, enterobacteria generation can be remarkably inhibited, and microorganism safety is high.

Description

technical field [0001] The invention belongs to the field of fermented sausage processing, in particular to a fermented Xiangxi sausage and a preparation method thereof. Background technique [0002] The production of traditional Chinese-style fermented sausage is mainly based on natural fermentation. The animal meat is minced or diced and marinated with a pickle, then added with auxiliary materials and mixed, poured into the casing and fermented at a certain temperature and humidity. However, producers often rely on their own work experience for processing, and the processing equipment is simple, which leads to unstable quality of Chinese sausage and easy contamination by microorganisms. In order to meet people's demand for high-quality and safe food, pure-bred microorganisms are used in the production of fermented sausages to inhibit the growth of pathogenic and spoilage bacteria, improve product safety, extend product shelf life, and improve product flavor and nutrition. ...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L13/70
Inventor 王远亮亓蒙杜莎王传花
Owner HUNAN AGRICULTURAL UNIV
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