Low-salt and high-efficiency black pork sausage processing and fermentation method

Abstract

The invention relates to a low-salt and high-efficiency black pork sausage processing and fermentation method. The method comprises the following steps that (1) raw material pretreatment is performed,specifically, lean meat of black pigs is taken and ground, and fat meta is cut into to small pieces; then the lean meat and the fat meat are mixed and made into meat stuffing; (2) material mixing isperformed, specifically, white granulated sugar, soybean oil, white wine, edible salt, glucose, aginomoto, D-sodium erythorbate and sodium nitrite are weighed and mixed evenly to made into ingredients; the ingredients and the meat stuffing are mixed; (3) sausage stuffing is performed; (4) tying is performed; (5) deflation is performed; (6) rod penetration is performed; (7) baking fermentation is performed; (8) cold hanging is performed; and (9) packaging is performed. The low-salt and high-efficiency black pork sausage processing and fermentation method has beneficial effects that the obtainedsausages can be steamed, fried, boiled, fried and stewed, and the cured meat flavor is rich and mellow. No chemical preservatives are added in the manufacturing process and the shelf life is over 120days.

Description

technical field

[0001] The invention relates to the field of food technology, in particular to a low-salt and high-efficiency black pork sausage processing and fermentation method. Background technique

[0002] According to the "China Pig Breeds Chronicle", there are 48 local pig breeds in China, including 33 black pig breeds. The pork of the black pig is bright red in color, with good meat quality, high muscle fat content and strong flavor.

[0003] Sausage is a traditional food, usually the meat of animals is minced and packed into casings. In order to improve the shelf life of sausages, a large amount of salt is often added to ferment naturally at room temperature, resulting in high salt content in traditional sausage products, long fermentation time, and unstable product quality, which can no longer meet people's daily needs. . Contents of the invention

[0004] The object of the invention is to provide a low-salt and high-efficiency black pork sausage processing an...