Fermented western Hunan sausage and preparation method thereof

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. ...

AI Technical Summary

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 become the dominant bacteria in the sausage due to the incompatibility with the traditional Chinese sausage production process and raw meat, resulting in sensory reduction in quality

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