Production method of direct vat set fermented low-sodium low-nitrate sausage

A production method and direct-injection technology, applied in the field of food processing, can solve the problems affecting food value and economic value, high nitrous acid content, long production cycle, etc. Effect

Inactive Publication Date: 2018-10-23
四川东方主食产业技术研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional production method is to make minced meat and then naturally ferment it. The content of sodium ions and nitrous acid is high, the production cycle is long, the efficiency is low, and the flavor is single. On the other hand, due to the growth of spoilage microorganisms and molds, fat oxidation and rancidity Prominent, seriously affecting food value and economic value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment one: a kind of production method of direct-throwing fermented low-sodium low-nitrate sausage, it comprises the following steps:

[0015] S1. Raw material preparation: remove blood clots and pig skin from fresh pig hind legs that meet national standards, wash and drain the surface water, cut into blocks, and mix 62 parts of hind legs with 10 parts of pig fat;

[0016] S2. Marinating: Mix the raw materials, auxiliary materials and compound salt evenly, and marinate for 21 hours at a temperature of 2°C. When the meat is uniformly bright red, textured and creamy to the touch, the marinating is completed, and it is minced into minced meat for later use. , wherein the auxiliary materials are composed of 15 parts of compound pickling salt, 0.007 part of sodium nitrite, 0.02 part of five-spice powder, 0.2 part of monosodium glutamate and 3.3 parts of sucrose, and the compound salt is composed of 0.6 part of potassium chloride, 0.6 part of calcium chloride, 1 part of m...

Embodiment 2

[0022] Embodiment two: a kind of production method of direct-throwing fermented low-sodium and low-nitrate sausage, it comprises the following steps:

[0023] S1. Raw material preparation: remove blood clots and pig skin from fresh pig hind legs that meet national standards, wash and drain the surface water, cut into blocks, and mix 65 parts of hind legs with 14 parts of pig fat;

[0024] S2. Marinating: Mix the raw materials, auxiliary materials and compound salt evenly, and marinate at a temperature of 3°C for 22 hours. When the meat is uniformly bright red, textured and greasy to the touch, the marinating is completed, and it is minced into minced meat for later use. , wherein the auxiliary materials are composed of 2 parts of compound curing salt, 0.008 part of sodium nitrite, 0.03 part of five-spice powder, 0.3 part of monosodium glutamate and 3.9 parts of sucrose, and the compound salt is composed of 0.7 part of potassium chloride, 0.7 part of calcium chloride, 1 part of ...

Embodiment 3

[0030] Embodiment three: a kind of production method of direct-throwing fermented low-sodium low-nitrate sausage, it comprises the following steps:

[0031] S1. Raw material preparation: Remove blood clots and pig skin from fresh pig hind legs that meet national standards, wash and drain the surface water, cut into blocks, and mix 63 parts of hind legs with 14 parts of pig fat;

[0032] S2. Marinating: Mix the raw materials, auxiliary materials and compound salt evenly, and marinate at a temperature of 3°C for 24 hours. When the meat is uniformly bright red, textured and greasy to the touch, the marinating is completed, and crushed into minced meat for later use , wherein the auxiliary materials are composed of 2 parts of compound pickling salt, 0.008 parts of sodium nitrite, 0.03 parts of five-spice powder, 0.25 parts of monosodium glutamate and 3.7 parts of sucrose, and the compound salt is composed of 0.7 parts of potassium chloride, 0.7 parts of calcium chloride, 1.4 parts ...

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Abstract

The invention discloses a production method of a direct vat set fermented low-sodium low-nitrate sausage. The method comprises the following steps: S1, preparing raw materials; S2, performing pickling; S3, performing inoculation and filling; S4, conducting constant-temperature fermentation at 40 DEG C; S5, performing constant-temperature fermentation at 30 DEG C; S6, performing maturing; and S7, trimming the fermented mature sausage, conducting vacuum packaging, and storing the sausage at a temperature of 4 DEG C so as to obtain the direct vat set fermented low-sodium low-nitrate sausage. Themethod has the beneficial effects that the production period is short; the nitrite content, the TBA value and the sodium ion content of the sausage are lower than that of traditional fermented sausages; the variety and the content of volatile flavor substances of the sausage are higher than that of the traditional fermented sausages; and the product has the advantages of compact texture, fine andglossy section, moderate salty taste and good hardness, chewiness and elasticity.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of direct-throwing fermented low-sodium and low-nitrate sausage. Background technique [0002] Fermented meat products refer to the raw meat mainly using the metabolic characteristics of the dominant bacteria and the catalysis of enzymes in the natural environment or under artificial control conditions to cause a series of biological, chemical and physical changes in the material to form a special flavor and color. The quality of a class of meat products is related to three major factors: the type of fermenting microorganisms, the nutrients of raw meat substrates (carbon source, nitrogen source, water, etc.) and the fermentation environment conditions (temperature, humidity, pH value). Fermented sausage is one of Sichuan's traditional characteristic fermented meat products. It is favored by consumers because of its high nutritional value, unique flavor...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L13/70
CPCA23L13/426A23L13/428A23L13/65A23L13/74
Inventor 康建平白菊红谢文渊张星灿华苗苗
Owner 四川东方主食产业技术研究院
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