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Method for preparing slightly-fermented sausages

A technology of micro-fermentation and meat sausage, applied in the direction of bacteria used in food preparation, food science, sugar-containing food ingredients, etc., can solve the problems of poor acid resistance, weak ability, decline, etc., to improve gelation and elasticity and quality, the effect of improving elasticity

Inactive Publication Date: 2020-06-05
福建御厨食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the poor acid resistance of TG enzyme (high activity in the range of pH 5.0-8.0, the optimum pH is 6.0), there are few reports on its application in fermented meat products
The paper "Study on the Effects of Fish Meat Endogenous Enzymes on Fermented Surimi Gel and Antioxidant Properties—Jiangnan University, 2016" pointed out that the activity of transglutaminase (TGase) decreased sharply during the fermentation process, and crosslinked under acidic conditions Poor ability to form ε-(γ-Gln)-Lys bonds

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A preparation method for slightly fermented sausage, comprising the following steps carried out in sequence:

[0032] S1: Pork pretreatment: wash the fresh pork hind legs with water, debone, peel, remove connective tissue, and wash with water;

[0033] S2: Grinding: put the pork into the chopping machine, chop and mix it fully and evenly for 8 minutes for the first time, and add ice cubes to make the temperature of the pork be 3°C to obtain the meat material;

[0034] S3: marinate and add auxiliary materials: add the meat obtained in S2 to the marinade and marinate at 3°C ​​for 5 hours; add auxiliary materials after marinating, chop and mix well for the second time for 7 minutes;

[0035] Wherein, the pickling agent is: salt (1.5-2% by meat weight) and sodium nitrite (0.01-0.015% by meat weight).

[0036] Among them, the auxiliary materials include the following components in mass percentage: salt 6%, monosodium glutamate 1.5%, pepper 0.3%, vinegar 0.5%, cooking wine 2...

Embodiment 2

[0043] A preparation method for slightly fermented sausage, comprising the following steps carried out in sequence:

[0044] S1: Pork pretreatment: wash fresh pork hind legs with water, debone, peel, remove connective tissue, and wash with water;

[0045] S2: Grinding: Put the pork into the chopping machine, chop and mix it fully and uniformly for 5 minutes for the first time, and add ice cubes to make the temperature of the pork over 5°C to obtain the meat material;

[0046] S3: marinate and add auxiliary materials: add the meat obtained in S2 to the marinade and marinate at 5°C for 4 hours; add auxiliary materials after marinating, chop and mix for 8 minutes fully and evenly for the second time;

[0047] Wherein, the pickling agent is: salt (1.5-2% by meat weight) and sodium nitrite (0.01-0.015% by meat weight).

[0048] Among them, the auxiliary materials include the following components in mass percentage: 7% of salt, 0.5% of monosodium glutamate, 0.6% of pepper, 1.0% of ...

Embodiment 3

[0055] A preparation method for slightly fermented sausage, comprising the following steps carried out in sequence:

[0056] S1: Pork pretreatment: wash fresh pork hind legs with water, debone, peel, remove connective tissue, and wash with water;

[0057] S2: Grinding: Put the pork into the chopping machine, chop and mix it fully and evenly for 6 minutes for the first time, and add ice cubes to make the temperature of the pork be 1°C to obtain the meat material;

[0058] S3: marinate and add auxiliary materials: add the meat material obtained in S2 to marinate at 6°C for 4.5 hours; add auxiliary materials after marinating, chop and mix for 5 minutes fully and evenly for the second time;

[0059] Wherein, the pickling agent is: salt (1.5-2% by meat weight) and sodium nitrite (0.01-0.015% by meat weight).

[0060] Among them, the auxiliary materials include the following components in mass percentage: salt 8%, monosodium glutamate 1.0%, pepper 0.1%, vinegar 1.6%, cooking wine 1...

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Abstract

The invention relates to a method for preparing slightly-fermented sausages. The method comprises the following steps: sequentially washing, pretreating, mincing, and pickling animal meat, adding an auxiliary material, adding composite bacteria, and conducting mixing, sausage filling, fermenting and maturing. The fermented sausaged obtained after fermentation have a pH value of 6 or above. The auxiliary material comprises glutamine transaminase. The method has beneficial effects that: according to the method, optimal acidic environment for enzymolysis of the glutamine transaminase is formed after fermentation of the composite bacteria is controlled, so that the glutamine transaminase is applied to the fermented meat sausages to improve gelling degree of the meat sausages and further generate better elasticity.

Description

technical field [0001] The invention relates to a method for preparing sausage, in particular to a method for preparing slightly fermented sausage. Background technique [0002] Fermented sausage refers to a meat product with fermented aroma made by mixing minced meat with sugar, salt, starter and spices, etc., and pouring it into casings, and undergoing microbial fermentation under certain conditions. The product has unique flavor and high nutritional value, and is loved by consumers. During the processing, due to the action of fermenting microorganisms, carbohydrates in the product are converted into acids or alcohols; proteins are decomposed into small molecules such as amino acids, resulting in the final pH value of fermented sausages usually being kept at 4.5-5.5. During the fermentation process, under the action of osmotic pressure, the rupture of the cells leads to the release of endogenous cathepsin, and at the same time, under the action of acidification, the inter...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40
CPCA23L13/65A23L13/42A23L13/46A23L13/48A23V2002/00A23V2400/11A23V2400/427A23V2250/1614A23V2250/5108A23V2250/61
Inventor 佟健郑宝东郭泽镔郑建平李燕秋
Owner 福建御厨食品有限公司