Lightly fermented sausages and processing method thereof

Abstract

The invention discloses lightly fermented sausages and a processing method thereof. The processing method of the lightly fermented sausages comprises the following steps: preparing raw materials and auxiliary materials; preparing fermentative koji liquid; preparing a pickling material; preparing fat; pickling lean meat of livestock and poultry; carrying out filling and hanging-drying; carrying outfermenting and air-drying; and carrying out post-fermenting. The pickling material used in the processing method is prepared by performing mixed fermentation on the fermentative koji liquid with thick broad-bean paste and fermented soybeans which are rich in special probiotic flora; so that, the pickling material has increased species and quantity of probiotic flora as well as higher flavoring substance content. In the step of preparing fat, the fat fully reacts with lipase produced by the fermentative koji liquid and extraneously added lipase; and thus, the lipase is amplified and purified by performing fermentation, so that, good product flavor produced by lipolysis is effectively promoted. In the step of carrying out fermenting and air-drying, relatively-high-temperature fermenting andair-drying are performed first so as to achieve relatively fast microorganism growth; and then, relatively-low-temperature cold-air fermenting and air-drying are performed so as to endow the productwith mellow aroma and unique flavor. Moreover, flavor and taste of the sausages are more in line with Chinese consumers' habits for the sausages are not too sour owe to the light fermentation of appropriate extent.

Description

technical field [0001] The invention relates to a sausage and a processing method thereof, in particular to a lightly fermented sausage and a processing method thereof. Background technique [0002] Traditional sausages are made by hanging and air-drying for a long time in the lunar winter and twelfth lunar months when the temperature is lower. It is famous for its long history, easy processing and storage, wide consumption and unique flavor. However, traditional processing methods are difficult to standardize and scale up. They can only be processed in winter and the twelfth lunar month at lower temperatures, and cannot be processed and produced all year round. There are also potential safety hazards such as the possible formation or residue of harmful microorganisms and biogenic amines. Therefore, the current industrial processing mostly adopts higher temperature baking and quick drying, which can be completed within 3 to 4 days, and nitrate (sodium nitrate, sodium nitrite...

AI Technical Summary

Problems solved by technology

[0003] At present, there have been researches and reports on the development of Chinese-style sausages by adding different types of microbial fermentation bacteria, and biological enzymes to promote fermentation and flavor formation, or without adding nitrate and other color-enhancing and antiseptic additives, but there are still some problems such as bad flavor, bad color, short shelf life, Inconsistent with Chinese consumption habits and other deficiencies, it is difficult to apply in practice