Low-salt fermented sausage and preparation method thereof

A technology of fermented sausage and starter, which is applied in food science and other fields, and can solve the problem of high salt content

Pending Publication Date: 2020-07-07
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the technical characteristics of fermented sausage, its salt content is relatively high, and the incidence of cardiovascular diseases such as h

Method used

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  • Low-salt fermented sausage and preparation method thereof
  • Low-salt fermented sausage and preparation method thereof
  • Low-salt fermented sausage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] The present embodiment provides a kind of low-salt fermented sausage, comprises following component:

[0047] fresh pork loin 70.0kg fresh pig back fat 3.0kg salt 1.5kg black pepper powder 0.13.3kg White pepper 0.21kg Liquor 0.2kg food grade glucose 0.3kg Food Grade Erythorbic Acid 0.04kg Food Grade Sodium Nitrite 0.15kg Food Grade Calcium Glutamate 0.2kg starter 10 10 cfu

[0048] Wherein, the starter is a bacterium mixture obtained from Lactobacillus plantarum L-ZS9, Bacillus coagulans D-80 and Staphylococcus imitative L-RG18 in a ratio of 2:1:1.

Embodiment 2

[0050] The present embodiment provides a kind of low-salt fermented sausage, comprises following component:

[0051]

[0052]

[0053] Wherein, the starter is a bacterium mixture obtained from Lactobacillus plantarum L-ZS9, Bacillus coagulans D-80 and Staphylococcus imitative L-RG18 in a ratio of 2:1:1.

Embodiment 3

[0055] This embodiment provides the method for making the low-salt fermented sausage described in Embodiment 1, and the specific steps are as follows:

[0056] (1) Thoroughly freeze the raw fat meat and lean meat separately to adjust the microbial environment in the meat; thaw the lean meat, remove tendons, skin, and cut into small pieces for later use.

[0057] (2) Add salt, calcium glutamate, sodium nitrite and other seasonings to the small piece of thawed lean meat described in step (1), stir evenly and refrigerate at 0-4°C for 24-48h;

[0058] (3) Finely chop the frozen fatty meat described in step (2), mince the marinated lean meat in step (2), mix it evenly in a low temperature environment, and prepare for the thinning treatment of fat meat and lean meat in step (3) And when stirring, it should also avoid local heating caused by the long-term operation of the mixer, which will cause the structure of the fat to be damaged and the fat to overflow.

[0059] (4) After the s...

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Abstract

The invention mainly relates to the field of food fermentation, specifically to a low-salt fermented sausage and a preparation method thereof. According to the invention, a leavening agent comprises lactobacillus plantarum, bacillus coagulans and staphylococcus mimicus; and preparation raw materials also comprise calcium glutamate which is used as a salt substitute. According to the invention, a lactic acid bacteria starter for producing bacteriocin and bacillus coagulans for producing coagulin are applied to guaranteeing product safety; calcium glutamate is utilized to replace part of table salt; and staphylococcus and a bacillus coagulans starter are used for compensating the flavor loss caused by low salt. Experiment verification and comparison results fully embody the advantages of a technical scheme provided by the invention.

Description

technical field [0001] The invention mainly relates to the field of food fermentation, in particular to a low-salt fermented sausage and a production method thereof. Background technique [0002] With the improvement of people's living standards, the proportion of meat products in the diet structure has increased, and fermented sausages have gradually become popular because they are rich in probiotics such as lactic acid bacteria. Studies have shown that eating foods containing live lactic acid bacteria may cause them to colonize the human intestinal tract, help form an environment that is not conducive to the growth of pathogenic bacteria, and coordinate the balance of human intestinal flora. However, due to the technical characteristics of fermented sausage, its salt content is relatively high, and the incidence of cardiovascular diseases such as hypertension has continued to increase in recent years, and there is a large amount of evidence showing that a high-sodium salt ...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40
CPCA23L13/65A23L13/45A23L13/428
Inventor 李平兰周幸刘义张莹张金兰
Owner CHINA AGRI UNIV
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