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Method for preparing low-nitrite addition depubyomyces hansenii dry fermented sausages

A low-nitrite, yeast technology, applied in the preservation of meat/fish with chemicals, food science, etc., can solve problems such as adverse human health, and achieve the effects of easy digestion and absorption, increased content, and easy digestion and absorption

Active Publication Date: 2020-06-26
DONGGUAN UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The formation of the unique flavor substances of dry-cured ham not only depends on the production process, but also the microbial flora formed in a special environment is the main reason for the formation of its flavor substances and sensory properties. The existing production methods need to be used in the preparation of dry fermented sausage Pickling with nitrite will easily cause nitrous acid to be produced in the sausage, which is not conducive to human health after human consumption

Method used

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  • Method for preparing low-nitrite addition depubyomyces hansenii dry fermented sausages
  • Method for preparing low-nitrite addition depubyomyces hansenii dry fermented sausages
  • Method for preparing low-nitrite addition depubyomyces hansenii dry fermented sausages

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Embodiment 1

[0029] Step a, preparation of dry powder of yeast starter: after the preserved yeast is activated by using YPD medium, the yeast is Debaryomyces hansenii, and the strain number of Debaryomyces hansenii is CGMCC NO.18352. Put it into a shake flask for expanded cultivation, place it at a rotation speed of 10000r / min and centrifuge for 10min, then collect the thallus, add a protective agent (16.0% skimmed milk, 10.0% trehalose, 2.0% vitamin C, 2.0% glycerin, protect The ratio of agent to cell suspension is 2:1) to carry out vacuum freeze-drying overnight to make dry starter powder, so that the count of viable bacteria reaches 10 6 -10 7 cfu / g;

[0030] Step b. Raw meat pretreatment: select the front elbow meat of the pig, wherein the lean meat in the front elbow meat is 75%, and the fat meat is 25%, wash in cold water, remove slick oil and dirt, drain the water, and then put the processed meat Cut the product into cubes of 1cm*1cm*1cm, set aside;

[0031] Step c, marinating: a...

Embodiment 2

[0056] Step a, preparation of dry powder of yeast starter: after the preserved yeast is activated by using YPD medium, the yeast is Debaryomyces hansenii, and the strain number of Debaryomyces hansenii is CGMCC NO.18352. Put it into a shake flask for expanded cultivation, place it at a rotation speed of 10000r / min and centrifuge for 10min, then collect the thallus, add a protective agent (16.0% skimmed milk, 10.0% trehalose, 2.0% vitamin C, 2.0% glycerin, protect The ratio of agent to cell suspension is 2:1) to carry out vacuum freeze-drying overnight to make dry starter powder, so that the count of viable bacteria reaches 10 6 -10 7 cfu / g;

[0057] Step b. Raw meat pretreatment: select the front elbow meat of the pig, wherein the lean meat in the front elbow meat is 75%, and the fat meat is 25%, wash in cold water, remove slick oil and dirt, drain the water, and then put the processed meat Cut the product into cubes of 1cm*1cm*1cm, set aside;

[0058] Step c, marinating: a...

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Abstract

The invention discloses a method for preparing low-nitrite addition depubyomyces hansenii dry fermented sausages. The method comprises the following steps: step a, preparing dry depubyomyces hanseniistarter powder: activating the preserved depubyomyces hansenii by using a YPD culture medium, putting the activated depubyomyces hansenii in a shake flask for expanded cultivation, performing centrifugation on the shake flask at 10000 r / min for 10 min, collecting fungi, adding a protective agent, and performing vacuum freeze-drying overnight to prepare the dry starter powder, wherein the viablefungi count reaches 10<6>-10<7> cfu / g; and step b, performing pretreatment on raw material meat: selecting fore knuckle pork, performing washing by using cold water to remove oil slick and dirt, performing draining, and cutting the treated meat into dices. Due to the fermentation effect of the depubyomyces hansenii, the fermented sausages prepared by using the starter in the invention has a higher content of ester substances and acid substances in volatile flavor components, and has a special aroma; and due to the acid production effect of the depubyomyces hansenii, the shelf life of the fermented sausages is prolonged to a large extent, and the use amount of nitrite is reduced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing low-nitrite dry-fermented sausages added with yeast. Background technique [0002] Sausage is a food that uses very ancient food production and meat preservation technology. It is a long cylindrical tubular food made by mincing animal meat into strips and filling it into casings. Sausage is made by pouring the small casings of pigs or sheep (also with large casings) into seasoned meat. Sausages generally refer to pork sausages, which are produced all over the country. The famous ones are Jiangsu Rugao sausages, Yunta sausages, Guangdong sausages, Sichuan Yibin Cantonese sausages, Shandong Zhaoyuan sausages, Hunan Zhangjiajie Tujia sausages, Wuhan sausages, Liaoning sausages, Guizhou sausages, etc. Small sausages, Laiwu southern sausages, Weifang sausages, Zhengyanglou dried sausages, Jiangsu sausages, etc.; according to flavors, there are spiced sa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/70A23B4/22
CPCA23L13/65A23L13/72A23L13/74A23B4/22Y02A40/90
Inventor 肖珊王际辉刘宇佳万晶莹朱杰孙跃秋蔡嘉铭李琳
Owner DONGGUAN UNIV OF TECH
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