Making process of low-salt nitrate-free shallow fermented sausage

Abstract

The invention belongs to the technical field of food, and particularly relates to a making process of a low-salt nitrate-free shallow fermented sausage. The production process of the low-salt nitrate-free shallow fermented sausage comprises the following steps: (1) pretreatment of raw materials and auxiliary materials: raw material meat comprises fresh pig hind leg meat and pig back fat meat, the pig hind leg meat is shredded, the fat meat is cut into diced meat, and the diced meat is uniformly mixed for later use; the special auxiliary material for the shallow fermented sausage comprises the following raw materials: thick broad-bean sauce, fermented soya beans, fermented glutinous rice and fermented bean curd. (2) sausage filling: uniformly mixing the raw material meat and special auxiliary materials for shallow fermented sausages to obtain pickled stuffing; filling the pickled stuffing into casings to obtain the sausages of which the surfaces are dried by air; (3) performing fermentation: performing air-drying fermentation on the sausages of which the water vapor on the surfaces is air-dried; and then performing vacuum packaging, and performing maturing and storage to obtain the low-salt nitrate-free shallow fermented sausage. The sausage prepared by the method can balance the water activity, the pH value and TBA, and the quality of the product can be ensured while the flavor is ensured.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a production process for low-salt, nitrate-free, shallowly fermented sausages. Background Technology

[0002] Fermented sausages, as an important category of meat products, are highly favored by consumers for their unique flavor, long shelf life, and rich nutrition. my country has a wide variety of traditional fermented sausages. Sausages with a savory sauce flavor, for example, use fermented seasonings such as fermented broad bean paste, which are rich in beneficial microorganisms such as lactic acid bacteria, yeast, and micrococci, forming a natural fermentation strain pool. After the raw meat and seasonings are mixed and stuffed into sausages, the sausages undergo natural fermentation through air drying. This air drying process rapidly reduces the sausage's water activity, moderately inhibiting the fermentation process and placing the sausage in a unique "shallow fermentation" state. This preserves the complex flavors of microbial fermentation while avoiding the sourness caused by deep fermentation, resulting in a savory, rich, and mellow flavor profile.

[0003] With increasing consumer health awareness, the meat products industry is transforming towards low-salt, nitrate-free, and nutritious products, making the need for technological improvements in traditional soy sauce-flavored sausages increasingly urgent. The high salt content and potential addition of nitrites (used for color development and preservation) in traditional processes are no longer sufficient to meet modern health-conscious consumer demands. Furthermore, traditional processes are highly dependent on natural climate conditions; parameters such as temperature, humidity, and airflow during fermentation and drying cannot be precisely controlled, leading to significant batch-to-batch quality variations and insufficient stability in flavor, texture, and shelf life, thus hindering industrialized and standardized production. To adapt to the demands for health and standardization, the industry is attempting to develop low-salt, nitrate-free, lightly fermented sausage products based on the traditional Sichuan light-fermentation sausage recipe and process, by screening and optimizing fermentation seasonings and introducing intelligent automated control equipment.

[0004] CN109393367A discloses a shallow fermented sausage and its processing method. The fermentation and air drying process involves first fermenting and air drying at a relatively high temperature to promote the rapid growth of microorganisms, and then fermenting and air drying at a relatively low temperature. This not only gives the product a rich aroma and unique flavor, but also ensures that the product is not too sour due to the appropriate shallow fermentation. The flavor and taste are more in line with the habits of Chinese consumers.

[0005] Current technologies lack systematic measurement and control of key quality parameters for lightly fermented sausages. The quality and shelf life of lightly fermented sausages are closely related to several core parameters, among which water activity (Aw) is a key indicator determining microbial stability and product shelf life, while pH directly affects product flavor, texture, and the degree of protein denaturation. Studies have shown that during the proliferation of beneficial microorganisms in lightly fermented sausages, a large amount of water is consumed, and the metabolic production of organic acids leads to a decrease in pH, which in turn promotes acid-induced denaturation and gelation of muscle proteins, reduces protein water-holding capacity, and ultimately reduces water activity. This process is crucial for extending the product's shelf life. TBA is a thiobarbituric acid reactant. During the oxidative rancidity of fats (oils), a specific secondary oxidation product—malondialdehyde—is generated. TBA detection indirectly reflects the degree of fat oxidation by measuring the malondialdehyde content in the sample. However, current traditional processes and improved schemes have not established standardized measurements for key quality parameters such as water activity (Aw), pH, and TBA value. Due to the lack of parameter measurement and precise control methods, existing processes cannot accurately balance water activity (Aw), pH value, and TBA value, resulting in uneven flavor and fluctuations in shelf life of the products. Summary of the Invention

[0006] The purpose of this invention is to provide a production process for low-salt, nitrate-free, shallowly fermented sausages. The prepared sausages can precisely balance water activity, pH value, and TBA, which helps to ensure product quality while maintaining flavor.

[0007] To achieve the above objectives, the present invention provides the following technical solution: A process for producing low-salt, nitrate-free, lightly fermented sausages includes the following steps: (1) Pre-treatment of raw and auxiliary materials: The raw meat includes: fresh pork hind leg meat and pork back fat. Cut the pork hind leg meat into strips and the fat into cubes. Mix them evenly and set aside. The auxiliary materials for lightly fermented sausage include the following raw materials: broad bean paste, fermented black beans, fermented glutinous rice and fermented bean curd. (2) Sausage filling: Mix the raw meat and the special auxiliary material for lightly fermented sausage evenly to obtain the marinated filling; stuff the marinated filling into the casing, tie it in sections to fix the shape, hang it to dry, and obtain sausages with the surface moisture dried. (3) Fermentation: The sausages with the surface moisture dried are air-dried and fermented; then vacuum-packed, matured and stored to obtain low-salt, nitrate-free, shallowly fermented sausages.

[0008] Preferably, the method for preparing the fermented soybean paste includes the following steps: (1) Weigh out the broad beans and salt; (2) Soak the broad beans in water, remove the seed coat to obtain broad bean kernels, steam the broad bean kernels, cool them to obtain cooled broad bean kernels; (3) Add 0.3%-0.5% of Aspergillus oryzae by weight of the cooled broad beans to the cooled broad beans, mix well, and incubate at 30-32℃ and 85%-90% relative humidity for 50-60h, turning the mixture 2-3 times during the incubation period to obtain the mixture. (4) Add sterile water and salt to the mixture and stir evenly to obtain the fermentation substrate. Add compound bacteria, the amount of compound bacteria is 1%-2% of the mass of the fermentation substrate, and then ferment. After fermentation, refrigerate to mature and obtain broad bean paste.

[0009] Preferably, the compound bacteria include *Lactobacillus plantarum*, *Bifidobacterium longum*, and *Lactobacillus rhamnosus*, with *Lactobacillus plantarum* being the most preferred.

[0010] Preferably, the live bacteria ratio of *Lactobacillus plantarum*: *Bifidobacterium longum*: *Lactobacillus rhamnosus* is 30:(0.8-1.0):(1.7-2.0).

[0011] Preferably, the amount of compound bacteria used is 1%-2% of the mass of the fermentation substrate.

[0012] Commercially available fermented soybean paste has a complex and uncontrollable microbial community composition, and its fermentation activity and metabolites exhibit considerable randomness. When applied to fermented sausage production, this leads to unstable fermentation processes, significant batch-to-batch quality fluctuations, and difficulty in precisely controlling the fermentation level and final quality of the sausage. This invention utilizes specific functional strains for targeted fermentation to prepare a specialized fermented soybean paste. This ensures a controllable and uniform shallow fermentation process during sausage processing, effectively promoting water consumption and protein denaturation to reduce water activity. It also lowers the pH value through continuous acid production and utilizes probiotic metabolism to inhibit lipid oxidation, significantly reducing the TBA value.

[0013] Preferably, the product is placed at 4-6℃ for 18-22 days to mature and store.

[0014] Preferably, the air-drying fermentation conditions are as follows: first, air-dry for 11-13 hours at a temperature of 6-8℃, relative humidity of 65%-70%, and wind speed of 0.8-0.9m / s, then switch to a temperature of 11-12℃, relative humidity of 70%-75%, and wind speed of 1.6-1.8m / s to continue air-drying for 11-13 hours. This cycle is repeated, and the total air-drying fermentation time is 5-6 days.

[0015] Current common constant temperature and humidity fermentation and drying processes have fixed and singular parameters, which cannot respond to the dynamic metabolic needs of the complex microbial community in the shallow fermentation sausage additive of this invention. This invention employs an intelligent, alternating high and low parameter cycle, periodically switching temperature, humidity, and airflow to synergize with the microbial activity in the additive, collaboratively optimizing Aw, pH, and TBA values. Preferably, the shallow fermentation sausage additive is added at 8-12% of the total raw meat mass.

[0016] Preferably, the special auxiliary materials for lightly fermented sausages include the following raw materials in the following weight percentages: 38-42% broad bean paste, 17-21% fermented black beans, 8-12% fermented glutinous rice, and 14-16% fermented bean curd.

[0017] Preferably, the raw meat includes: 68-72 parts by weight of fresh pork hind leg meat and 28-32 parts by weight of pork back fat.

[0018] Compared with the prior art, the advantages and beneficial effects of the present invention are as follows: 1. The method of this invention achieves the goal of healthy production, significantly reducing the salt content compared to traditional processes. No nitrites or artificial colorants are added throughout the process, and the product meets relevant safety standards. Through a composite color-developing system and synergistic fermentation technology with microbial communities, the product achieves a bright and uniform red color, rich flavor profile, suitable texture and elasticity, and excellent sensory quality. During storage, the product maintains good stability, with preservation capabilities comparable to traditional processes, and no pathogenic bacteria are detected, ensuring safety and controllability. Simultaneously, relying on an intelligent control system, key parameters such as temperature, humidity, and wind speed during the production process can be precisely controlled, effectively improving the homogeneity between batches of products and completely changing the traditional reliance on weather conditions, directly meeting the needs of large-scale industrial production.

[0019] 2. The special fermented soybean paste prepared by the present invention using specific functional strains of bacteria for directional fermentation can ensure that the sausage undergoes a controllable and uniform shallow fermentation process during processing, thereby effectively promoting water consumption and protein denaturation to reduce water activity, reducing pH value through continuous acid production, and inhibiting fat oxidation by utilizing probiotic metabolism, thus significantly reducing TBA value.

[0020] 3. Current common constant temperature and humidity fermentation and drying processes have fixed and singular parameters, which cannot respond to the dynamic metabolic needs of the complex microbial community in the shallow fermentation sausage-specific auxiliary material of this invention. The intelligent mode of alternating high and low parameters adopted in this invention, through periodic switching of temperature, humidity and wind speed, forms a synergy with the microbial activity in the special auxiliary material, and synergistically optimizes Aw, pH value and TBA value. Detailed Implementation

[0021] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0022] All raw materials used in the following embodiments of the present invention are commercially available products: *Aspergillus oryzae*, strain number: HZB128500, 10¹¹ CFU / g. *Lactobacillus plantarum*, strain number: HZB218499, 10¹¹ CFU / g. *Bifidobacterium longum*, strain number: HZB130128, 10¹¹ CFU / g. *Lactobacillus rhamnosus*, strain number: HZB196554, 10¹¹ CFU / g. All were from Zhengzhou Fangjue Biotechnology Co., Ltd.

[0023] Douchi (fermented black beans), Yangjiang Guanqiao Food Co., Ltd.

[0024] Fermented glutinous rice, also known as rice wine, is produced by Hubei Shenglongqing Rice Wine Co., Ltd.

[0025] Fermented bean curd, Wang Zhihe refined white fermented bean curd Example 1 This embodiment provides a process for producing low-salt, nitrate-free, lightly fermented sausages, including the following steps: (1) Pre-treatment of raw and auxiliary materials: The raw meat includes: 70 parts by weight of fresh pork hind leg meat and 30 parts by weight of pork back fat. Cut the pork hind leg meat into 4mm thick strips and the fat into 4mm cubes. Mix the two evenly and set aside. The auxiliary materials for lightly fermented sausage include the following raw materials by weight percentage: 40% broad bean paste, 20% fermented black beans, 10% fermented glutinous rice, and 15% fermented bean curd. (2) Sausage filling: Add 10% of the total weight of raw meat to the special auxiliary material for light fermentation sausage, stir thoroughly until evenly mixed, and let stand at 4℃ for 24 hours to obtain the marinated filling; stuff the marinated filling into natural pig small intestine casings with a diameter of 30mm, tie and shape each 15cm section, clean the impurities on the surface of the intestine, hang it indoors to dry, and let the surface moisture dry naturally for later use. (3) Fermentation: The sausages with dried surface moisture are placed in an intelligent control device to simulate natural climate conditions for air drying and fermentation. The mode of switching between high and low temperature, humidity and airflow is used for 12 hours: first, air drying is carried out for 12 hours at a temperature of 7℃, relative humidity of 67% and wind speed of 0.8m / s, and then the temperature is switched to 11℃, relative humidity of 72% and wind speed of 1.7m / s to continue air drying for 12 hours. This cycle is repeated for a total of 5 days of air drying and fermentation. Then, the sausages are vacuum packaged and placed at 4℃ to complete 20 days of maturation and storage, resulting in low-salt, nitrate-free, shallowly fermented sausages.

[0026] The preparation method of the fermented soybean paste includes the following steps: (1) Weigh out 100 parts by weight of broad beans and 13 parts by weight of salt; (2) Soak the broad beans in water for 48 hours, remove the seed coat to obtain broad bean kernels, steam the broad bean kernels under 0.1 MPa steam for 20 minutes, cool to 35°C to obtain cooled broad bean kernels; (3) Add 0.4% of Aspergillus oryzae by weight of cooled broad beans to the cooled broad beans, mix evenly, spread evenly on a 5cm thick koji tray, and incubate aerobically at 30℃ and 85% relative humidity for 55h, turning the koji tray 3 times during the period to obtain the mixture. (4) Add sterile water to the mixture to control the water content at 60 wt%, add salt and stir evenly to obtain the fermentation substrate, add compound bacteria, which includes plant lactobacillus, bifidobacterium longum and lactobacillus rhamnosus. The ratio of live bacteria of plant lactobacillus: plant lactobacillus: bifidobacterium longum: lactobacillus rhamnosus is 30:1:2. The amount of compound bacteria is 1.5% of the mass of the fermentation substrate. Then fermentation is carried out: anaerobic fermentation is carried out at 35℃ for 5 days, and then the temperature is lowered to 20℃ for anaerobic fermentation for 28 days. After fermentation, it is placed in a 4℃ cold storage environment to mature for 2 weeks to obtain broad bean paste.

[0027] Example 2 This embodiment provides a process for producing low-salt, nitrate-free, lightly fermented sausages, including the following steps: (1) Pre-treatment of raw and auxiliary materials: The raw meat includes: 70 parts by weight of fresh pork hind leg meat and 30 parts by weight of pork back fat. Cut the pork hind leg meat into 4mm thick strips and the fat into 4mm cubes. Mix the two evenly and set aside. The auxiliary materials for lightly fermented sausage include the following raw materials by weight percentage: 40% broad bean paste, 20% fermented black beans, 10% fermented glutinous rice, and 15% fermented bean curd. (2) Sausage filling: Add 10% of the total weight of raw meat to the special auxiliary material for light fermentation sausage, stir thoroughly until evenly mixed, and let stand at 4℃ for 24 hours to obtain the marinated filling; stuff the marinated filling into natural pig small intestine casings with a diameter of 30mm, tie and shape each 15cm section, clean the impurities on the surface of the intestine, hang it indoors to dry, and let the surface moisture dry naturally for later use. (3) Fermentation: The sausages with dried surface moisture are placed in an intelligent control device to simulate natural climate conditions for air drying and fermentation. The mode of switching between high and low temperature, humidity and airflow is used for 12 hours: first, air drying is carried out for 12 hours at a temperature of 6℃, relative humidity of 70% and wind speed of 0.8m / s, and then the temperature is switched to 12℃, relative humidity of 70% and wind speed of 1.8m / s to continue air drying for 12 hours. This cycle is repeated for a total of 5 days of air drying and fermentation. Then, the sausages are vacuum packaged and placed at 4℃ to complete 20 days of maturation and storage, resulting in low-salt, nitrate-free, shallowly fermented sausages.

[0028] The preparation method of the fermented soybean paste includes the following steps: (1) Weigh out 100 parts by weight of broad beans and 13 parts by weight of salt; (2) Soak the broad beans in water for 48 hours, remove the seed coat to obtain broad bean kernels, steam the broad bean kernels under 0.1 MPa steam for 20 minutes, cool to 35°C to obtain cooled broad bean kernels; (3) Add 0.4% of Aspergillus oryzae by weight of cooled broad bean to the cooled broad bean, mix evenly, spread evenly on a 5cm thick koji tray, and aerobically culture at 30℃ and 85% relative humidity for 55h, turning the koji twice during the period to obtain the mixture. (4) Add sterile water to the mixture to control the water content at 60 wt%, add salt and stir evenly to obtain the fermentation substrate, add compound bacteria, which include plant lactobacillus, bifidobacterium longum and lactobacillus rhamnosus. The ratio of viable bacteria of plant lactobacillus: plant lactobacillus: bifidobacterium longum: lactobacillus rhamnosus is 30:1.0:1.7. The amount of compound bacteria is 1.5% of the mass of the fermentation substrate. Then fermentation is carried out: anaerobic fermentation is carried out at 35℃ for 5 days, and then the temperature is lowered to 20℃ for anaerobic fermentation for 28 days. After fermentation, it is placed in a 4℃ cold storage environment for 2 weeks to mature and obtain broad bean paste.

[0029] Comparative Example 1 The difference between this comparative example and Example 1 is that the fermented soybean paste is a commercially available product purchased from the local market.

[0030] Comparative Example 2 The difference between this comparative example and Example 1 is that the compound bacteria include *Lactobacillus plantarum* and *Bifidobacterium longum*, and the ratio of live bacteria of *Lactobacillus plantarum* to *Bifidobacterium longum* is 10:1.

[0031] Comparative Example 3 The difference between this comparative example and Example 1 is that the compound bacteria include *Lactobacillus plantarum*, *Bifidobacterium longum*, and *Lactobacillus rhamnosus*, and the ratio of viable bacteria of *Lactobacillus plantarum*: *Lactobacillus plantarum*: *Bifidobacterium longum*: *Lactobacillus rhamnosus* is 30:0.6:2.2.

[0032] Comparative Example 4 The difference between this comparative example and Example 1 is that the compound bacteria include *Lactobacillus plantarum*, *Bifidobacterium longum*, and *Lactobacillus rhamnosus*, and the ratio of viable bacteria of *Lactobacillus plantarum*: *Lactobacillus plantarum*: *Bifidobacterium longum*: *Lactobacillus rhamnosus* is 30:1.2:1.5.

[0033] Comparative Example 5 The difference between this comparative example and Example 1 is that the air-drying fermentation conditions are: temperature 9°C, relative humidity 70%, wind speed 1.2 m / s, and a total air-drying fermentation time of 5 days.

[0034] Comparative Example 6 The difference between this comparative example and Example 1 is that the fermented soybean paste prepared in Example 1 was pasteurized at 90°C for 15 seconds. The remaining steps were the same as in Example 1.

[0035] Comparative Example 7 This comparative example is the product prepared according to Example 1 of CN109393367A, a shallow fermented sausage and its processing method.

[0036] Performance testing Performance tests were conducted on the sausages from Examples 1-2 and Comparative Examples 1-7: 1. Determination of water activity Aw: Chop the sample at room temperature, take 2g of the mixed sample and spread it to the bottom of the sample box, and measure it using a water activity meter.

[0037] 2. Determination of TBA: in accordance with GB5009.181-2016 "Determination of malondialdehyde in food".

[0038] 3. pH measurement: The pH meter is directly inserted into the intestine using a meat-specific puncture electrode. The pH value is recorded after the pH meter reading stabilizes. The average value is calculated from three measurements.

[0039] The performance test results are shown in Table 1.

[0040] Table 1 Performance Test Results As shown in Table 1, the fermented sausages of Examples 1-2 have low water activity, low pH value, and low TBA, which are more conducive to the storage stability of the fermented sausages and are superior to products produced by existing methods.

[0041] In Comparative Example 6, sterilization of the fermented soybean paste killed off its functional microorganisms, leading to an increase in pH. Analysis indicated that insufficient acid-producing microorganisms, such as lactic acid bacteria, reduced acid production, resulting in lower product acidity and hindering the inhibition of spoilage bacteria. The increased Aw value was attributed to the fact that microbial proliferation consumes water and produces acid, promoting protein denaturation and water loss, thus lowering Aw. In Comparative Example 6, due to weak microbial activity, this process was weakened, reducing water removal and binding efficiency. The increased TBA value was attributed to the fact that *Lactobacillus plantarum*, *Bifidobacterium longum*, and *Lactobacillus rhamnosus* have a role in delaying lipid oxidation; sterilization resulted in the loss of these beneficial bacteria, accelerating lipid oxidation and leading to flavor deterioration and a shortened shelf life.

[0042] Comparative Example 1 used commercially available general-purpose fermented soybean paste instead of the special fermented soybean paste prepared in Example 1. The microbial community composition, activity, and metabolites of commercially available fermented soybean paste are random, and its acid-producing capacity, enzyme-producing characteristics, and compatibility with meat substrate are not as good as those of the microbial community prepared in Example 1, resulting in a decrease in the directionality, intensity, and efficiency of fermentation.

[0043] Comparative Examples 2, 3, and 4 altered the species and quantity ratios of viable bacteria among the compound functional bacteria. Imbalance in these ratios disrupted the microbial ecological balance, leading to a mismatch in acid production efficiency, insufficient generation of flavor compounds, and a weakened inhibitory effect on lipid oxidation, resulting in varying degrees of deterioration in all performance indicators.

[0044] Comparative Example 5 used constant air-drying conditions, which could not simulate and optimize the fluctuations of natural climate, weakening the ability to dynamically and precisely control the shallow fermentation process. It could not effectively promote the appropriate activation of beneficial bacteria in the early stage, nor could it effectively inhibit excessive fermentation and promote dehydration in the later stage, resulting in the imbalance between fermentation and drying.

[0045] The above description represents the preferred embodiments of the present invention. It should be noted that those skilled in the art can make various improvements and modifications without departing from the principles of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A process for producing low-salt, nitrate-free, lightly fermented sausages, characterized in that, Includes the following steps: (1) Pre-treatment of raw and auxiliary materials: The raw meat includes fresh pork hind leg meat and pork back fat. Cut the pork hind leg meat into strips and the fat into cubes. Mix them evenly and set aside. The auxiliary materials for lightly fermented sausage include the following raw materials: broad bean paste, fermented black beans, fermented glutinous rice and fermented bean curd. (2) Sausage filling: Mix the raw meat and the special auxiliary material for lightly fermented sausage evenly to obtain the marinated filling; stuff the marinated filling into the casing, tie it in sections to fix the shape, hang it to dry, and obtain sausages with the surface moisture dried. (3) Fermentation: The sausages that have been dried of surface moisture are air-dried and fermented; The sausage is then vacuum-packed, matured, and stored to obtain a low-salt, nitrate-free, lightly fermented sausage.

2. The production process of low-salt, nitrate-free, shallow-fermented sausage according to claim 1, characterized in that, The preparation method of the fermented soybean paste includes the following steps: (1) Weigh out the broad beans and salt; (2) Soak the broad beans in water, remove the seed coat to obtain broad bean kernels, steam the broad bean kernels, cool them to obtain cooled broad bean kernels; (3) Add Aspergillus oryzae to the cooled broad bean paste, mix well, and incubate at 30-32℃ and 85%-90% relative humidity for 50-60h to obtain the mixture; (4) Add water and salt to the mixture and stir well to obtain the fermentation substrate. Add compound bacteria and then ferment. After fermentation, refrigerate to mature and obtain broad bean paste.

3. The production process of low-salt, nitrate-free, shallow-fermented sausage according to claim 1, characterized in that, The complex bacteria include *Lactobacillus plantarum*, *Bifidobacterium longum*, and *Lactobacillus rhamnosus*, and *Lactobacillus plantarum*.

4. The production process of low-salt, nitrate-free, shallow-fermented sausage according to claim 3, characterized in that, The viable count ratio of *Lactobacillus plantarum*: *Bifidobacterium longum*: *Lactobacillus rhamnosus* was 30:(0.8-1.0):(1.7-2.0).

5. The production process of low-salt, nitrate-free, shallow-fermented sausage according to claim 1, characterized in that, The amount of compound bacteria used is 1%-2% of the mass of the fermentation substrate.

6. The production process of low-salt, nitrate-free, shallow-fermented sausage according to claim 1, characterized in that, Maturation and storage are completed in 18-22 days at 4-6℃.

7. The production process of low-salt, nitrate-free, shallow-fermented sausage according to claim 1, characterized in that, The conditions for air-drying fermentation are as follows: first, air-dry for 11-13 hours at a temperature of 6-8℃, relative humidity of 65%-70%, and wind speed of 0.8-0.9m / s. Then, switch to the parameters of 11-12℃, relative humidity of 70%-75%, and wind speed of 1.6-1.8m / s and continue air-drying for 11-13 hours. Repeat this cycle, with a total air-drying fermentation time of 5-6 days.

8. The process for producing low-salt, nitrate-free, shallowly fermented sausage according to claim 1, characterized in that, Add 8-12% of the total weight of the raw meat as special auxiliary material for lightly fermented sausages.

9. The production process of low-salt, nitrate-free, shallow-fermented sausage according to claim 1, characterized in that, The special auxiliary ingredients for lightly fermented sausages include the following raw materials in the following weight percentages: broad bean paste 38-42%, fermented black beans 17-21%, fermented glutinous rice 8-12%, and fermented bean curd 14-16%.

10. The process for producing low-salt, nitrate-free, shallowly fermented sausage according to claim 1, characterized in that, The raw meat includes: 68-72 parts by weight of fresh pork hind leg meat and 28-32 parts by weight of pork back fat.

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