Low-nitrite coarse cereal fermentation sausage and making method thereof

Abstract

The invention discloses a low-nitrite coarse cereal fermentation sausage and a making method thereof, and belongs to the technical field of food processing. The making method provided by the inventioncomprises the following steps of adopting cow rhubarb sticks and chicken breasts as main materials, and coarse cereal powder, monascorubin and chitosan as auxiliary materials, adding bacterium lacticum, microzymes and staphylococcus carnosus separated and screened from sausages obtained by natural fermentation, and performing fermentation for 30-36h, so as to obtain the fermentation sausage. Theprepared low-nitrite coarse cereal fermentation sausage has the characteristics that the monascorubin and the chitosan are mixed according to the national standard to obtain a mixture, and the mixtureis used for replacing conventional nitrite for coloring, so that under the condition that the color is not influenced, the nitrite content in the sausage is reduced. In addition, coarse cereals are added for fermentation, so that the purpose that the coarse cereals and the meat products have complementary advantages in nutrients is realized. The content of dietary fibers in the sausage is increased, the sausage has the characteristics of being high in probiotic content and low in fat; and besides, mouth feel is improved, the palatability is improved, and the fermentation sausage has favorablemarket prospects.

Description

technical field [0001] The invention relates to a low-nitrite miscellaneous grain fermented sausage and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Fermentation is a relatively ancient food preservation method in the world, with a long history of thousands of years, but traditional fermentation is basically natural fermentation, and there are defects such as long production cycle and unstable quality. Moreover, during the fermentation process, nitrite is added for food color and flavor, and nitrite in meat can react with secondary amines to generate N-nitroso compounds with carcinogenic and teratogenic properties. Now, through the screening of fermenting microbial strains or bioengineering technology, the transformation from traditional natural fermentation to industrial production of microbial inoculation fermentation has been completed, and a relatively mature production process of fermented meat products...

AI Technical Summary

Problems solved by technology

In recent years, most scholars have devoted themselves to the production of sausages with high dietary fiber content, but there are few studies on the quality and taste of sausages with high dietary fiber content.