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Fermented small sausages and preparation method thereof

A technology of fermented sausages and sausages, which is applied in the direction of food ingredients as taste improvers, the use of chemicals to preserve meat/fish, and the functions of food ingredients. It can solve problems such as patent publications that have not yet been found, and improve shelf life and circulation capacity. , the effect is good, the effect of preventing the sausage from going bad

Inactive Publication Date: 2019-02-22
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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  • Fermented small sausages and preparation method thereof
  • Fermented small sausages and preparation method thereof
  • Fermented small sausages and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of fermented small sausage, composition and parts by weight are as follows:

[0035] 80 parts of lean pork, 30 parts of pork belly, 15 parts of fat; 2 parts of salt, 0.4 part of acerola powder, 0.1 part of D-sodium erythorbate, 0.3 part of glucose, 0.4 part of fermented sausage seasoning, 0.01 part of lactic acid bacteria starter, Spice extract 0.02 part.

[0036] Wherein, the fermented sausage seasoning is prepared by compounding black pepper powder, white pepper powder, Chinese prickly ash powder, clove powder, nutmeg powder, anise powder, dill seed powder, garlic powder and other spice powders.

[0037] Wherein, the lactic acid bacteria starter is Staphylococcus xylosus, Pediococcus pentosaceus, and Lactobacillus plantarum, and the mass ratio is 1:1:1.

[0038] Wherein, the spice extract is a mixture of cloves, star anise, and cinnamon, and the ratio of cloves: star anise: cinnamon is 1:4:2. Its preparation method comprises the following steps:

[0039] Dry...

Embodiment 2

[0050] A kind of fermented small sausage, composition and parts by weight are as follows:

[0051] 50-80 parts of lean pork, 0-40 parts of pork belly, 5-20 parts of fat, 2-2.5 parts of salt, 0.3-0.5 parts of acerola cherry powder, 0.05-0.2 parts of D-isoascorbate, 0.3-0.6 parts of glucose , 0.25-0.8 parts of fermented sausage seasoning, 0.005-0.03 parts of lactic acid bacteria starter, and 0.005-0.05 parts of spice extract.

[0052] Preferably, the fermented sausage seasoning is a combination of two or more of black pepper powder, white pepper powder, pepper powder, clove powder, nutmeg powder, anise powder, dill seed powder, and garlic powder made.

[0053] Preferably, the lactic acid bacteria starter is two or more of Staphylococcus xylosus, Pediococcus pentosaceus and Lactobacillus plantarum.

[0054] Preferably, the spice extract is a mixture of alcoholic extracts of cloves, star anise and cinnamon, wherein the mass ratio of cloves: star anise: cinnamon is 1:4:2.

[005...

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Abstract

The invention relates to fermented small sausages. The fermented small sausages are prepared from the following ingredients in parts by weight: 50-80 parts of lean pork, 0-40 parts of streaky pork, 5-20 parts of fat, 2-2.5 parts of edible salt, 0.3-0.5 part of acerola cherry powder, 0.05-0.2 part of D-sodium isoascorbate, 0.3-0.6 part of glucose, 0.25-0.8 part of seasonings for fermented sausages,0.005-0.03 part of a lactic acid bacterium fermentation agent, and 0.005-0.05 part of spice extracts. According to spoilage-preventing and quality-guaranteeing requirements of fermented small sausages, hurdle factors are designed and adjusted in the preparation method so as to realize long-term storage of the fermented small sausages at normal temperature, wherein the hurdle factors include curing, secondary sterilization, usage of the spice extracts as natural preservatives, low product acidity and low product water acidity. Thus, the hurdle factors interact so as to have product quality ofthe fermented small sausages improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a small fermented sausage and a preparation method thereof. Background technique [0002] Fermented sausage is a meat product with a special fermented flavor produced by microbial fermentation. Compared with non-fermented sausage, it not only has a unique flavor, but also has greatly improved nutritional value, digestibility, and health care functions. It is well received by consumers. favorite. [0003] Traditional fermented sausages do not have a sterilization process and require low-temperature storage, and the cold chain system in the distribution and sales process consumes a lot of energy, which increases the production cost of the product dramatically. [0004] Food preservation is an important technical issue that the food industry is most concerned about. In order to ensure the good freshness of food, avoid food spoilage and deterioration, and prolong the shelf l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L13/70A23L33/00A23B4/20A23L5/20
CPCA23B4/20A23V2002/00A23L5/273A23L13/428A23L13/65A23L13/72A23L13/74A23V2200/30A23V2200/14
Inventor 孙林峰李秉业李洪久张勇
Owner SHANDONG TIANBO FOOD INGREDIENTS
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