Preparation method capable of improving quality of air-dried sausages based on biofilm

Abstract

The invention relates to air-dried sausages, and in particular relates to a preparation method of the air-dried sausages. The method comprises the following steps: adding a salt preparation into chopped pig hind leg meat, performing uniform stirring, and performing marinating at 4 DEG C for 4-5 h; adding auxiliary materials, and performing full mixing and uniform chopping, wherein the auxiliary materials include the following components: deacetylated konjac glucomannan and nanofibrillated cellulose; inoculating a mixture of lactobacillus, staphylococcus xylosus and glucose bacteria into the meat material, performing uniform stirring, and performing sausage filling to obtain meat sausages; and uniformly coating the surfaces of the meat sausages with a biofilm solution, performing blow drying by using cold air, wherein the biofilm solution includes the following components: chitosan, an antioxidant of bamboo leaves and tea polyphenols, and performing fermentation on the meat sausages coated with the biofilm at a temperature of 20-25 DEG C and relative humidity of 70-75% to obtain the air-dried sausages. According to the method, the antioxidant additives are used in the form of the biofilm to prepare the air-dried sausages, so that the occurrence of an oxidation process in the fermentation process can be effectively controlled, and the antioxidant additives can be prevented from affecting on the gelation of the air-dried sausages.

Description

technical field [0001] The invention relates to an air-dried sausage, in particular to a preparation method of an air-dried sausage. Background technique [0002] Air-dried sausage is mainly produced in northern China and is one of the traditional naturally fermented meat products. Air-dried sausage has the characteristics of low water activity and high salt, can be stored at room temperature, has unique flavor and high nutritional value, and is very popular among consumers . Lipid oxidation is the main biochemical reaction process in the process of air-drying and ripening, which has special significance for the formation of flavor substances. Since air-dried sausage is mainly fermented naturally, the microorganisms and processing environment in it are uncertain and uncontrollable, which makes it difficult to control the degree of oxidation, resulting in unstable product quality. Therefore, how to alleviate the excessive oxidation of fat is the key to ensure the flavor qua...

AI Technical Summary

Problems solved by technology

At present, in the food field, the application of NFC is mainly focused on edible and degradable food packaging, and the research on its use in meat products is still relatively blank.

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