Process for preparing rabbit meat sausage by microbial fermentation

Abstract

The invention discloses a process for preparing a rabbit meat sausage by microbial fermentation. Rabbit meat is preliminary tumbled and cured by a vacuum tumbler, so that the muscle structure tends torelax to facilitate even distribution of a curing liquid and fermenting bacteria and fermentation of a mixed starter, the whole tumbling process is controlled in a low-temperature environment to promote the release of fishy smell of the rabbit meat; the fishy smell of the rabbit meat can be fully extracted by supercritical carbon dioxide fluid extraction and deodorization treatment, and the fishysmell of the rabbit meat can be further reduced; the degradation, oxidation and other reaction of the fishy smell of the rabbit meat can be promoted under the fermentation effect of complex bacteriato further reduce the fishy smell of the rabbit meat, the taste of the rabbit meat sausage product is effectively improved, and the rabbit meat sausage product is bright in color, and harmless to thehuman body.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method for preparing rabbit meat sausage by microbial fermentation. Background technique [0002] Rabbit meat, as a functional meat product with "high protein, high lysine, high phospholipids, high digestibility" and "low fat, low calorie, low cholesterol, low urine amine", should have become a mass consumer product. However, the fishy smell of rabbit meat has affected the consumption of rabbit meat by Chinese people. The annual consumption of rabbit meat per capita in China is only 0.55kg, that of EU countries is 3.5kg, and that of Italy is 4.33kg. The fishy smell of rabbit meat refers to a disgusting special smell produced by rabbit meat after heating. Different countries, ethnic groups and individuals have different degrees of sensitivity to this smell, as well as different degrees of adaptation and acceptance. In China, most people think that rabbit m...

AI Technical Summary

Problems solved by technology

Most of the rabbit meat products and sausages currently on the market lack condiments, and their nutrition and taste are relatively simple

At present, the existing patent uses the additive sodium nitrate in the processing of rabbit meat minced meat, which needs to be smoked to obtain the finished product. There are sodium nitrate and smoked substances that affect health