A preparation method of fermented collagen sausage

Abstract

The present invention relates to a preparation method of a fermented collagen sausage. Raw materials preparation: beef, pork, pork loin, bovine collagen slurry, white sugar, salt, glucose, garlic powder, beef powder spices, Chr. Hansen LHP DRY CN rapid fermentation agent; mince the thawed raw meat for later use; stir the raw materials to obtain a mixed meat material for later use; inoculate the Chr. Hansen LHP DRY CN rapid fermentation agent into the obtained mixed meat material to obtain sausage meat material; fill; ferment; cool and package. The advantages of the present invention are: through special probiotics, adding bovine collagen slurry and sugars and other substances under specific temperature and humidity conditions, through a new rapid fermentation process, a large amount of aromatic substances such as alcohols, acids, heterocyclic compounds, nucleotides, etc. are formed, giving the product a unique flavor, the fermentation flavor is more intense, the pH of the meat is reduced, the product safety is improved, the shelf life of the product is extended, and the processing time is shortened; the color of the sausage is brighter and more attractive, and the structure and texture are more compact and elastic.

Description

Technical Field

[0001] The invention relates to the technical field of collagen sausage preparation, and in particular to a method for preparing fermented collagen sausage. Background Art

[0002] In the prior art, most foreign fermented sausages adopt natural fermentation technology, which requires a specific natural environment (bacteria), temperature and humidity, etc.; China Agricultural University has published patent CN110301596 A "A method for preparing fermented sausages". However, the above preparation methods have the defects of long production cycle, high process requirements, high nutrient loss, and product sensory and taste not reaching the ideal state. In addition, the preparation process is relatively cumbersome, the fermentation time is long, and the product shelf life is short.

[0003] The invention provides a preparation method of a novel fermented collagen sausage, which simplifies the production process and makes the fermented flavor more intense, reduces the pH in the meat product in a relatively short time, and achieves the purpose of extending the shelf life. The addition of functional bovine collagen colloid makes the sausage product bright and attractive in color and firm and elastic in texture. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide a method for preparing a fermented collagen sausage, which can solve the problems in the prior art of long production cycle, complicated preparation process, high process requirements, high nutrient loss, unsatisfactory product sensory and taste, long fermentation time and short product shelf life.

[0005] In order to solve the above technical problems, the technical solution of the present invention is: comprising the following steps: S1. Raw material preparation: Prepare the raw materials according to the following mass percentages: 40-50% beef, 20-30% pork, 10-15% pork loin, 10-15% bovine collagen slurry, 1% white sugar, 1% salt, 0.5% glucose, 0.5% garlic powder, 0.15% beef powder spice, and 0.05% Chr. Hansen LHP DRY CN rapid fermentation agent; wherein, bovine collagen slurry is an intermediate product in the production of collagen casings, and the preparation process is to obtain bovine collagen slurry by washing, granulating, grinding, swelling, and homogenizing the raw cowhide; S2. Pretreatment of raw meat: thawing beef, pork and pork loin in advance, and mincing the thawed raw meat with a meat grinder for later use; S3, preparing stuffing: beef, pork, pork loin, bovine collagen slurry, white sugar, salt, glucose, garlic powder, beef powder spices are fully stirred in a blender at a temperature below 10°C for 15 minutes to obtain a mixed meat material for later use; S4, inoculation: inoculating the obtained mixed meat material with Chr. Hansen LHP DRY CN rapid fermentation agent to obtain sausage meat material; S5, filling: using the Handtmann filling machine and fermented casings to fill into sausages for later use; S6, fermentation: dried and fermented in a German Fessman drying oven; S7. Cooling and packaging: vacuum packing the cooled sausages to obtain fermented sausages.

[0006] Furthermore, in step S6, the dry fermentation temperature control includes the following stages: S6.1, drying temperature 38°C, time 25 minutes, drying humidity 0, drying wind speed 50%; S6.2, fermentation temperature 38°C, time 15 hours, fermentation humidity 95%, fermentation wind speed 30%; S6.3, heating hot air temperature 50℃, time 30 minutes, heating humidity 60%, heating wind speed 30%; S6.4, heating hot air temperature 60℃, time 35 minutes, heating humidity 50%, heating wind speed 30%; S6.5, drying temperature 60°C, time 20 minutes, drying humidity 30%, drying wind speed 50%; S6.6, drying temperature 63°C, time 30 minutes, drying humidity 39%, drying wind speed 50%; S6.7, drying temperature 68°C, time 20 minutes, drying humidity 41%, drying wind speed 50%; S6.8, drying temperature 74°C, time 40 minutes, drying humidity 44%, drying wind speed 50%; S6.9, drying temperature 79°C, time 30 minutes, drying humidity 40%, drying wind speed 30%; S6.10, drying temperature 82°C, time 20 minutes, drying humidity 40%, drying wind speed 30%; S6.11, drying temperature 85°C, time 23 minutes, drying humidity 40%, drying wind speed 30%; S6.12, spray for 5 minutes; S6.13, exhaust temperature 40℃, exhaust time 15 minutes, fermentation is over.

[0007] Furthermore, in step S2, beef, pork and pork loin are thawed in a thawing room at 0-4°C.

[0008] Furthermore, in the step S2, the raw meat is minced with a meat grinder and then passed through a 6 mm perforated plate for later use.

[0009] The advantages of the present invention are: by using special probiotics, adding bovine collagen slurry and sugars and other substances under specific temperature and humidity conditions, a new rapid fermentation process is used to form a large amount of aromatic substances such as alcohols, acids, heterocyclic compounds, nucleotides, etc., giving the product a unique flavor, making the fermentation flavor more intense, greatly shortening the processing time, saving energy consumption, and improving production efficiency; Beneficial microorganisms in meat can produce metabolites such as lactic acid and lactobacillus, which can reduce the pH of meat and form competitive inhibition on pathogenic bacteria and spoilage bacteria, which will improve product safety and extend product shelf life; By adding bovine collagen slurry and fermenting it, the sausage becomes brighter in color and more attractive, and its structure and texture become firmer and more elastic. BRIEF DESCRIPTION OF THE DRAWINGS

[0010] Figure 1 This is the appearance diagram of the sausage before fermentation in Example 1 of the present invention; Figure 2 This is the appearance of the sausage after fermentation in Example 1 of the present invention. DETAILED DESCRIPTION

[0011] In order to make the purpose, technical solution and advantages of the present invention more clear, the present invention is further described in detail below in conjunction with the accompanying drawings and specific implementation methods. The following embodiments can enable technicians in this field to understand the present invention more comprehensively, but the present invention is not limited to the scope of the embodiments.

[0012] This specific implementation adopts the following technical solution: comprising the following steps: S1. Raw material preparation: prepare the raw materials according to the following mass percentages: 40-50% beef, 20-30% pork, 10-15% pork loin, 10-15% bovine collagen slurry, 1% white sugar, 1% salt, 0.5% glucose, 0.5% garlic powder, 0.15% beef powder spice, and 0.05% Chr. Hansen LHP DRY CN rapid fermentation agent; among which, bovine collagen slurry is an intermediate product in the production of collagen casings, and the preparation process is to obtain bovine collagen slurry by washing, granulating, grinding, swelling, and homogenizing the raw cowhide.

[0013] S2. Pretreatment of raw meat: Thaw beef, pork and pork loin in a thawing room at 0-4°C in advance. Grind the thawed raw meat with a meat grinder and pass it through a 6mm perforated plate for later use.

[0014] S3. Prepare the fillings: stir beef, pork, pork loin, bovine collagen slurry, white sugar, salt, glucose, garlic powder, beef powder and spices in a blender at a temperature below 10°C for 15 minutes to obtain a mixed meat material for later use.

[0015] S4. Inoculation: Inoculate the obtained mixed meat material with Chr. Hansen LHP DRY CN rapid fermentation agent to obtain sausage meat material.

[0016] S5. Filling: Use the Handtmann filler and fermented casings to fill into sausages for later use.

[0017] S6, Fermentation: Drying and fermentation is carried out in the Fessman drying furnace of Germany. The temperature control of dry fermentation includes the following stages: S6.1, drying temperature 38°C, time 25 minutes, drying humidity 0, drying wind speed 50%; S6.2, fermentation temperature 38°C, time 15 hours, fermentation humidity 95%, fermentation wind speed 30%; S6.3, heating hot air temperature 50℃, time 30 minutes, heating humidity 60%, heating wind speed 30%; S6.4, heating hot air temperature 60℃, time 35 minutes, heating humidity 50%, heating wind speed 30%; S6.5, drying temperature 60°C, time 20 minutes, drying humidity 30%, drying wind speed 50%; S6.6, drying temperature 63°C, time 30 minutes, drying humidity 39%, drying wind speed 50%; S6.7, drying temperature 68°C, time 20 minutes, drying humidity 41%, drying wind speed 50%; S6.8, drying temperature 74°C, time 40 minutes, drying humidity 44%, drying wind speed 50%; S6.9, drying temperature 79°C, time 30 minutes, drying humidity 40%, drying wind speed 30%; S6.10, drying temperature 82°C, time 20 minutes, drying humidity 40%, drying wind speed 30%; S6.11, drying temperature 85°C, time 23 minutes, drying humidity 40%, drying wind speed 30%; S6.12, spray for 5 minutes; S6.13, exhaust temperature 40℃, exhaust time 15 minutes, fermentation is over.

[0018] S7. Cooling and packaging: vacuum packing the cooled sausages to obtain fermented sausages.

[0019] Embodiment 1: Pretreatment of raw meat: 4kg of beef, 3kg of pork and 1.18kg of pork loin are thawed in a thawing room at 0-4℃ in advance. The thawed raw meat is minced with a meat grinder and then passed through a 6mm hole plate for use; functional bovine collagen slurry is an intermediate product in the production of collagen casings. The preparation process is that the raw cowhide is washed, diced, ground, swollen and homogenized to obtain bovine collagen slurry, which can be used directly; Prepare the filling: 4kg beef, 3kg pork, 1.18kg pork loin, 1.5kg bovine collagen slurry, 0.1kg white sugar, 0.1kg salt, 0.05kg glucose, 0.05kg garlic powder, 0.015kg beef powder spices, control the temperature below 10°C, stir in a blender for 15 minutes to obtain a mixed meat material for later use; Inoculation: 5 g of Chr. Hansen LHP DRY CN rapid starter was inoculated into the previously obtained mixed meat to obtain sausage meat; Filling: Use the Handtmann filler and DeFol 15 fermented casing to fill sausages with a length of 215 mm and a weight of 40 grams. Figure 1 Shown is the sausage before fermentation; Fermentation process: Dry fermentation is carried out in the Fessman drying furnace of Germany. The temperature control of dry fermentation includes the following stages: 1) Drying temperature 38°C, drying time 25 minutes, drying humidity 0, drying wind speed 50%; 2) Fermentation temperature 38°C, fermentation time 15 hours, fermentation humidity 95%, fermentation wind speed 30%; 3) Heating hot air temperature 50°C, heating time 30 minutes, heating humidity 60%, heating wind speed 30%; 4) Heating hot air temperature 60°C, heating time 35 minutes, heating humidity 50%, heating wind speed 30%; 5) Drying temperature 60°C, drying time 20 minutes, drying humidity 30%, drying wind speed 50%; 6) Drying temperature 63°C, drying time 30 minutes, drying humidity 39%, drying wind speed 50%; 7) Drying temperature 68°C, drying time 20 minutes, drying humidity 41%, drying wind speed 50%; 8) Drying temperature 74°C, drying time 40 minutes, drying humidity 44%, drying wind speed 50%; 9) Drying temperature 79°C, drying time 30 minutes, drying humidity 40%, drying wind speed 30%; 10) Drying temperature 82°C, drying time 20 minutes, drying humidity 40%, drying wind speed 30%; 11) Drying temperature 85°C, drying time 23 minutes, drying humidity 40%, drying wind speed 30%; 12) Spray for 5 minutes; 13) Exhaust temperature 40°C, exhaust time 15 minutes; 14) Fermentation is completed, such as Figure 2 The picture shows the sausage after fermentation, which has bright and attractive color and firm and elastic texture; Cooling packaging: The cooled sausages are vacuum packed to obtain new fermented sausages.

[0020] Comparative Example 1: The difference between Comparative Example 1 and Example 1 is that instead of adding bovine collagen slurry to the meat material, konjac colloid is added, and the fermentation process is different. The preparation steps are as follows: Pre-treatment of raw meat: 60% of beef, 20% of pork, and 15% of pork loin are thawed in a thawing room at 0-4°C. The thawed raw meat is minced with a meat grinder and passed through a 6mm perforated plate for later use; Prepare the filling: 4kg beef, 2kg pork, 1kg pork loin, 1.5kg konjac colloid, 0.1kg white sugar, 0.1kg salt, 0.05kg glucose, 0.05kg garlic powder, 0.015kg beef powder spices are fully stirred in a mixer at a temperature below 10°C for 15 minutes to obtain a mixed meat material for later use; Inoculation: Inoculate 5 g of Chr. Hansen dry rapid fermentation culture into the previously obtained mixed meat to obtain sausage meat; Filling: Use the Handtmann filler to fill the sausages into 215mm long and 40g weight sausage casings. Fermentation process: German Fessman drying furnace, drying temperature 35℃, drying time 35 minutes, drying humidity 0, drying wind speed 50%; fermentation temperature 35℃, fermentation time 18 hours, fermentation humidity 85%, fermentation wind speed 30%; drying temperature 54℃, drying time 45 minutes, drying humidity 61%, drying wind speed 50%; drying temperature 60℃, drying time 45 minutes, drying humidity 60%, drying wind speed 50%; drying temperature 63℃, drying time 45 minutes, drying humidity 60%, drying wind speed 50%; drying temperature 66℃, drying time 45 minutes, drying humidity 60%, drying wind speed 50%; color development temperature 74℃, color development time 45 minutes, color development humidity 68%, drying wind speed 50%; spray for 1 minute; drying temperature 58℃, drying time 15 minutes, drying humidity 35%, drying wind speed 50%; fermentation is over; Cooling packaging: The cooled sausages are vacuum packed.

[0021] Comparative Example 2: The difference between Comparative Example 2 and Example 1 is that no bovine collagen slurry is added to the meat material, and the fermentation process is different. The preparation steps are as follows: Pretreatment of raw meat: 60% of beef, 20% of pork, and 15% of pork loin are thawed in a thawing room at 0-4℃ in advance. The thawed raw meat is minced with a meat grinder and passed through a 6mm perforated plate for later use; Prepare the stuffing: 4kg beef, 2kg pork, 1kg pork loin, 0.1kg white sugar, 0.1kg salt, 0.05kg glucose, 0.05kg garlic powder, 0.015kg beef powder spices, and mix them thoroughly in a blender for 15 minutes at a temperature below 10°C to obtain a mixed meat material for later use; Inoculation: Inoculate 5 g of Chr. Hansen dry rapid fermentation culture into the previously obtained mixed meat to obtain sausage meat; Filling: Use the Handtmann filler to fill the sausages into 215mm long and 40g weight sausage casings. Fermentation process: drying in German Fessman drying furnace, drying temperature 35℃, drying time 35 minutes, drying humidity 0, drying wind speed 50%; fermentation temperature 35℃, fermentation time 18 hours, fermentation humidity 85%, fermentation wind speed 30%; drying temperature 54℃, drying time 45 minutes, drying humidity 61%, drying wind speed 50%; drying temperature 60℃, drying time 45 minutes, drying humidity 60%, drying wind speed 50%; drying temperature 63℃, drying time 45 minutes, drying humidity 60%, drying wind speed 50%; drying temperature 66℃, drying time 45 minutes, drying humidity 60%, drying wind speed 50%; color development temperature 74℃, color development time 45 minutes, color development humidity 68%, drying wind speed 50%; spray for 1 minute; fermentation is completed; cooling and packaging: the cooled sausages are vacuum packed.

[0022] Comparative Example 3: The difference between Comparative Example 3 and Example 1 is that no bovine collagen slurry is added, only Chr. Hansen LHP ordinary starter is used, and the fermentation process is different. The preparation steps are as follows: Pretreatment of raw meat: 60% of beef, 20% of pork, and 15% of pork loin are thawed in a thawing room at 0-4℃ in advance. The thawed raw meat is minced with a meat grinder and passed through a 6mm perforated plate for later use; Prepare the stuffing: 4kg beef, 2kg pork, 1kg pork loin, 1.5kg curdlan, 0.1kg white sugar, 0.1kg salt, 0.05kg glucose, 0.05kg garlic powder, 0.015kg beef powder spices, and stir them thoroughly in a blender for 15 minutes at a temperature below 10°C to obtain a mixed meat material for later use; Inoculation: 5 g of Chr. Hansen dry common starter culture was inoculated into the mixed meat material obtained previously to obtain sausage meat material; Filling: Use the Handtmann filler to fill the sausages into 215mm long and 40g weight sausage casings. Fermentation process: drying in German Fessman drying furnace, drying temperature 35℃, drying time 35 minutes, drying humidity 0, drying wind speed 50%; fermentation temperature 35℃, fermentation time 18 hours, fermentation humidity 85%, fermentation wind speed 30%; drying temperature 54℃, drying time 45 minutes, drying humidity 61%, drying wind speed 50%; drying temperature 60℃, drying time 45 minutes, drying humidity 60%, drying wind speed 50%; drying temperature 63℃, drying time 45 minutes, drying humidity 60%, drying wind speed 50%; drying temperature 66℃, drying time 45 minutes, drying humidity 60%, drying wind speed 50%; color development temperature 74℃, color development time 45 minutes, color development humidity 68%, drying wind speed 50%; spray for 1 minute; fermentation is completed; cooling and packaging: the cooled sausages are vacuum packed.

[0023] Comparative Example 4: The difference between Comparative Example 4 and Example 1 is that no bovine collagen slurry is added, the starter is a common lactic acid starter and a longer fermentation process is used, and the preparation steps are as follows: Pretreatment of raw meat: 60% of beef, 20% of pork, and 15% of pork loin are thawed in a thawing room at 0-4℃ in advance. The thawed raw meat is minced with a meat grinder and passed through a 6mm perforated plate for later use; Prepare the stuffing: 4kg beef, 2kg pork, 1kg pork loin, 0.1kg white sugar, 0.1kg salt, 0.05kg glucose, 0.05kg garlic powder, 0.015kg beef powder spices, and mix them thoroughly in a blender for 15 minutes at a temperature below 10°C to obtain a mixed meat material for later use; Inoculation: 5 g of common lactic acid starter was inoculated into the mixed meat material obtained previously to obtain sausage meat material; Filling: Use the Handtmann filler to fill the sausages into 215mm long and 40g weight sausage casings. Fermentation process: Drying and fermentation in the German Fessman drying furnace, drying temperature 35℃, drying time 35 minutes, drying humidity 0, drying wind speed 50%; fermentation temperature 35℃, fermentation time 36 hours, fermentation humidity 85%, fermentation wind speed 30%; drying temperature 54℃, drying time 45 minutes, drying humidity 61%, drying wind speed 50%; drying temperature 60℃, drying time 45 minutes, drying humidity 60%, drying wind speed 50%; drying temperature 63℃, drying time 45 minutes, drying humidity 60%, drying wind speed 50%; drying temperature 66℃, drying time 45 minutes, drying humidity 60%, drying wind speed 50%; color development temperature 74℃, color development time 45 minutes, color development humidity 68%, drying wind speed 50%; spray for 1 minute; fermentation is completed; cooling and packaging: the cooled sausages are vacuum packed.

[0024] The sausages prepared in Example 1 and Comparative Examples 1-4 were subjected to index detection and flavor and sensory evaluation. The evaluation results are shown in the following table. A total of 20 sensory evaluators participated in the evaluation.

[0025] Through the above comparison, it can be seen that the sausage prepared in Example 1 has the best comprehensive performance, its pH is low, it forms competitive inhibition on pathogenic bacteria and spoilage bacteria, improves product safety and extends the shelf life of the product, has a strong fermentation flavor, is simple in process, and the sausage has a brighter and more attractive color, and a more compact and elastic structure and texture.

[0026] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A method for preparing a fermented collagen sausage, characterized in that: The following steps are involved: S1. Raw material preparation: Prepare the raw materials according to the following mass percentages: 40-50% beef, 20-30% pork, 10-15% pork loin, 10-15% bovine collagen slurry, 1% white sugar, 1% salt, 0.5% glucose, 0.5% garlic powder, 0.15% beef powder spice, and 0.05% Chr. Hansen LHP DRY CN rapid fermentation agent; wherein, bovine collagen slurry is an intermediate product in the production of collagen casings, and the preparation process is to obtain bovine collagen slurry by washing, granulating, grinding, swelling, and homogenizing the raw cowhide; S2. Pretreatment of raw meat: thawing beef, pork and pork loin in advance, and mincing the thawed raw meat with a meat grinder for later use; S3, preparing stuffing: beef, pork, pork loin, bovine collagen slurry, white sugar, salt, glucose, garlic powder, beef powder spices are fully stirred in a blender at a temperature below 10°C for 15 minutes to obtain a mixed meat material for later use; S4, inoculation: inoculating the obtained mixed meat material with Chr. Hansen LHP DRY CN rapid fermentation agent to obtain sausage meat material; S5, filling: using the Handtmann filling machine and fermented casings to fill into sausages for later use; S6, fermentation: dried and fermented in a German Fessman drying oven; S7. Cooling and packaging: vacuum packing the cooled sausages to obtain fermented sausages.

2. The method for preparing a fermented collagen sausage according to claim 1, characterized in that: In step S6, the dry fermentation temperature control includes the following stages: S6.1, drying temperature 38°C, time 25 minutes, drying humidity 0, drying wind speed 50%; S6.2, fermentation temperature 38°C, time 15 hours, fermentation humidity 95%, fermentation wind speed 30%; S6.3, heating hot air temperature 50℃, time 30 minutes, heating humidity 60%, heating wind speed 30%; S6.4, heating hot air temperature 60℃, time 35 minutes, heating humidity 50%, heating wind speed 30%; S6.5, drying temperature 60°C, time 20 minutes, drying humidity 30%, drying wind speed 50%; S6.6, drying temperature 63°C, time 30 minutes, drying humidity 39%, drying wind speed 50%; S6.7, drying temperature 68°C, time 20 minutes, drying humidity 41%, drying wind speed 50%; S6.8, drying temperature 74°C, time 40 minutes, drying humidity 44%, drying wind speed 50%; S6.9, drying temperature 79°C, time 30 minutes, drying humidity 40%, drying wind speed 30%; S6.10, drying temperature 82°C, time 20 minutes, drying humidity 40%, drying wind speed 30%; S6.11, drying temperature 85°C, time 23 minutes, drying humidity 40%, drying wind speed 30%; S6.12, spray for 5 minutes; S6.13, exhaust temperature 40℃, exhaust time 15 minutes, fermentation is over.

3. The method for preparing a fermented collagen sausage according to claim 1, characterized in that: In step S2, beef, pork and pork loin are thawed in a thawing room at 0-4°C.

4. The method for preparing a fermented collagen sausage according to claim 1, characterized in that: In the step S2, the raw meat is minced by a meat grinder and then passed through a 6 mm perforated plate for later use.

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