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Low-temperature fermented beef sausage and preparation method thereof

A technology of low-temperature fermentation and beef sausage, which is applied in food science and other fields, can solve the problems of poor sausage storage, harm to human health, and insufficient beef sausage, and achieve the effects of reducing residual nitrous acid, improving color, and improving the composition of flavor substances

Inactive Publication Date: 2020-03-17
INNER MONGOLIA AUTONOMOUS REGION ACAD OF AGRI & ANIMAL HUSBANDRY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing sausages are mainly some pork sausages, chicken sausages, and corn-flavored sausages. There are not many delicious beef sausages, and nitrite is often used as a preservative and fungicide in sausages. Long-term use of nitrite will cause cancer and other harmful effects on human health. side effect
Moreover, due to the high fat content in sausages, lipid oxidation is prone to occur, which makes sausages poor in storage and has a short shelf life.

Method used

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  • Low-temperature fermented beef sausage and preparation method thereof
  • Low-temperature fermented beef sausage and preparation method thereof
  • Low-temperature fermented beef sausage and preparation method thereof

Examples

Experimental program
Comparison scheme
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Embodiment 1

[0022] A low-temperature fermented beef sausage, comprising the following components in parts by weight: 1% of edible salt, 6% of white sugar, 1% of rice wine, 0.05% of chili powder, 0.1% of thirteen spice powder, 0.2% of tomato powder, and 0.5% of starter %, the balance is lean beef and diced fat.

Embodiment 2

[0024] A low-temperature fermented beef sausage, comprising the following components in parts by weight: 3% edible salt, 2% white sugar, 3% rice wine, 0.2% chili powder, 0.3% thirteen spice powder, 1% tomato powder, 3% fermented agent, the balance is lean beef and diced fat.

Embodiment 3

[0026] A low-temperature fermented beef sausage, comprising the following components in parts by weight: 2.0% of edible salt, 4% of white sugar, 1.5% of rice wine, 0.1% of chili powder, 0.15% of thirteen spice powder, 0.5% of tomato powder, and 0.5% of Leavening agent, the balance is lean beef and diced fat. The starter is a 1:2 compound of Lactobacillus sake and Staphylococcus xylosus.

[0027] The preparation method of the present embodiment comprises the following steps:

[0028] S1. Mix the minced lean beef with diced fat (blanched) at a ratio of 4:1, mix with other materials, marinate at 4°C for 12-15 hours, and pour into collagen casings with a diameter of 22-25mm Medium; among them, lean beef: selected beef hind legs (fascia removed); pig fat is cut into 0.4×0.4×0.4 fat cubes, blanched in 45-60°C water for 10 minutes, and then taken out;

[0029] S2. Fermentation: ferment for 24 hours at a temperature of 28°C and a humidity of 90%, and the acidity drops to 4.6-5.0;

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Abstract

The invention discloses a low-temperature fermented beef sausage comprising the following components, by weight: 1% to 3% of edible salt, 2% to 6% of white sugar, 1% to 3% of yellow rice wine, 0 to 0.2% of chili powder, 0.1% to 0.3% of thirteen-spice powder, 0.2% to 1% of tomato powder, 0.5% to 3% of a leavening agent and the balance being lean beef and diced fat. The preparation method comprisesthe following steps: uniformly mixing the materials, carrying out pickling at a temperature of 4 DEG C for 12 to 15 hours, and filling casings with the pickled products; carrying out fermentation for24 hours at a temperature of 28 DEG C, reducing the acidity to 4.6-5.0, and then carrying out low-temperature maturation. With the disclosed method, the color of the sausage can be improved, residualnitrous acid in the sausage can be reduced, the moisture activity of the sausage is promoted to be low, and the growth and propagation of infectious microbes in meat products are inhibited, so that the product safety is improved without high temperature. Much more amino acids and fatty acids can be generated in fermentation, so that the sausage is more comprehensive in nutrition and the contents of flavor substances are also obviously increased.

Description

technical field [0001] The invention relates to a low-temperature fermented beef sausage and a preparation method thereof. Background technique [0002] Existing sausages are mainly some pork sausages, chicken sausages, and corn-flavored sausages. There are not many delicious beef sausages, and nitrite is often used as a preservative and fungicide in sausages. Long-term use of nitrite will cause cancer and other harmful effects on human health. side effect. Moreover, due to the high fat content in sausages, lipid oxidation is prone to occur, which makes sausages poor in storage and has a short shelf life. Contents of the invention [0003] The invention provides a low-temperature fermented beef sausage and a preparation method thereof, in order to enhance the flavor of the sausage and reduce the nitrous acid in the beef sausage as much as possible, so as to obtain a healthier sausage. [0004] In order to solve the problems of the technologies described above, the presen...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L5/20
CPCA23L13/65A23L13/45A23B4/22A23V2002/00Y02A40/90
Inventor 王德宝张园园康连和王莉梅乔健敏纳钦王晓冬
Owner INNER MONGOLIA AUTONOMOUS REGION ACAD OF AGRI & ANIMAL HUSBANDRY SCI
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