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Quickly fermented meat dice sausage and processing technology thereof

A processing technology and rapid technology, applied in application, food preparation, food science, etc., can solve the problems of unsuitable taste for Chinese people, long fermentation cycle, short fermentation production cycle, etc., to improve the sensory image level, facilitate fermentation, The effect of shortening the fermentation time

Active Publication Date: 2013-03-27
马鞍山百瑞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a fast-fermented casual meat sausage and its processing technology which has a short fermentation production cycle and a product taste very suitable for Chinese people in view of the shortcomings of the long fermentation period of western-style fermented meat and the taste not suitable for Chinese people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Preparation of raw meat: Take pork leg, beef leg and pork tenderloin and cut them into small pieces of 3cm square, and then put them in a freezer at -10°C to cool. Pork leg and beef leg are required Cool for 3 hours, and pork loin for 6 hours;

[0024] (2) Emulsification processing: Start the slow-speed chopping machine, add 500Kg pork leg meat and 200Kg beef leg meat slowly, and add 0.01Kg sodium nitrite, 20Kg water, 5Kg glucose, 0.5Kg black Pepper powder, 0.2Kg rosemary, 0.2Kg white nutmeg, 0.5Kg star anise, 0.5Kg coriander, 0.5Kg starter culture, 3Kg lactic acid, and then start high-speed chopping, and then switch to low-speed chopping after 3 minutes. Then add 0.5Kg D-sodium erythorbate, 200Kg pork tenderloin, chop and mix at low speed for about 2 minutes, until the fat particles are about 4mm in size, and finally add 15Kg salt and mix well. At this time, the fat is evenly distributed in the meat in the form of rice grains;

[0025] (3) Filling process: fill th...

Embodiment 2

[0028] (1) Preparation of raw meat: Take pork leg, beef leg and pork tenderloin and cut them into small pieces of 3cm square, and then put them in a freezer at -10°C to cool. Pork leg and beef leg are required Cool for 4 hours, and pork loin for 8 hours;

[0029] (2) Emulsification processing: Start the slow chopping machine, add 550Kg pork leg meat and 200Kg beef leg meat slowly, and add 0.015Kg sodium nitrite, 30Kg water, 8Kg glucose, 1.5Kg black Pepper powder, 0.5Kg rosemary, 0.3Kg white nutmeg, 1Kg star anise, 0.5Kg coriander, 1.2Kg starter culture, 5Kg lactic acid, then start high-speed chopping and mixing, and then switch to low-speed chopping after 3 minutes. Add 0.9Kg D-sodium erythorbate, 200Kg pork tenderloin, chop and mix at low speed for about 2 minutes until the fat particles are about 4mm in size, and finally add 18Kg salt and mix evenly. At this time, the fat is evenly distributed in the meat in the form of rice grains;

[0030] (3) Filling process: fill the ab...

Embodiment 3

[0033] (1) Preparation of raw meat: Take pork leg, beef leg and pork tenderloin and cut them into small pieces of 3cm square, and then put them in a freezer at -10°C to cool. Pork leg and beef leg are required Cool for 4 hours, and pork loin for 7 hours;

[0034] (2) Emulsification processing: Start the slow chopping machine, add 520Kg pork leg meat and 250Kg beef leg meat slowly, and add 0.018Kg sodium nitrite, 40Kg water, 10Kg glucose, 2Kg black pepper after chopping for 2 minutes powder, 1Kg rosemary, 1Kg white nutmeg, 2Kg star anise, 2Kg coriander, 1.5Kg starter culture, 8Kg lactic acid, and then start high-speed chopping, and then switch to low-speed chopping for 3 minutes, then add 0.8Kg D - Sodium erythorbate, 250Kg pork tenderloin, chop and mix at low speed for about 2 minutes until the fat particles are about 4mm in size, and finally add 20Kg of salt and mix evenly. At this time, the fat is evenly distributed in the meat in the form of rice grains;

[0035] (3) Filli...

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Abstract

The invention discloses a quickly fermented meat dice sausage and a processing technology thereof. The fermented sausage comprises the following raw materials in part by weight: 500-550 parts of pig leg meat, 200-250 parts of beef leg meat, 200-250 part of pig tenderloin fat, 20-40 parts of pure water, 15-20 parts of table salt, 0.010-0.018 part of sodium nitrite, 0.5-0.9 part of sodium disoascorbate, 5-10 parts of glucose, 0.5-2 parts of black pepper powder, 0.2-1 part of rosemary, 0.2-1 part of white netmeg, 0.5-2 parts of anise, 0.5-2 parts of corainder, 0.5-1.5 parts of starter culture and 3-8 parts of lactic acid. The raw materials are prepared into the fermented sausage through the steps of raw material finishing, chopping, mixing, filling, mature fermentation, smoking, air-drying and the like. The sausage has short production period and is applicable to industrial quick production.

Description

technical field [0001] The invention relates to a formula of fermented sausage and its processing technology, in particular to a formula of fast-fermented casual meat sausage and its processing method, belonging to the field of fermented meat products. Background technique [0002] The taste of fermented sausages depends on the production process and ratio, but the research and development of fermented sausages in China is still in its infancy, while the fermentation period of Italian-style fermented sausages is long, at least 30 days. The important thing is that the taste and texture are only Suitable for a few Chinese. Contents of the invention [0003] The purpose of the present invention is to provide a fast-fermented leisure meat sausage and its processing technology which has a short fermentation production cycle and a product taste very suitable for Chinese people, aiming at the shortcomings of the current Western-style fermented meat with long fermentation period a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/317A23L1/314A23L13/60A23L13/40
Inventor 周辉李景军王赟胡向丽
Owner 马鞍山百瑞食品有限公司
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