Preparation method of scallop fermented sausage

A technology for fermented sausages and fermented sausages, which is applied to the preparation of sausages and the field of preparation of fermented sausages by using scallops, can solve the problems of difficulty in ensuring product quality and safety, difficulty in determining fermentation time, unreliability, and the like, and achieves improved protein utilization. , to cultivate convenient and easy-to-obtain effects

Inactive Publication Date: 2012-11-07
GUANGDONG OCEAN UNIVERSITY
View PDF7 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are some fermented meat products on the market, such as Jinhua ham, Cantonese-style sausage, sausage, etc., which are all naturally fermented, and are completely fermented with lactic acid bacteria in the raw meat, which is unreliable and uncontrollable, and it is difficult to guarantee the quality and quality of the product. Safety
The traditional fermentation process completely relies on the lactic acid bacteria present in the raw meat for natural fermentation, and the fermentation time is difficult to determine. In order to improve these deficiencies and ensure the safety and stability of the product, by adding a known starter, the product made by microbial fermentation has a stable Microbial Characterization of Typical Fermented Aromatic Meat Products Imperative

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] In the present invention, the scallops and pork are firstly cleaned, minced separately, and mixed according to a weight ratio of 1:1, adding 2.0% NaCl and 0.1% sodium nitrate, and marinating in a cooling room with a temperature of 4°C-6°C. 24 hours. Then, the activation and cultivation of the strains were carried out. The aseptic liquid strains of Pediococcus pentosaceae and Gluconococcus xylosus were mixed at a ratio of 1:1, and inoculated into the pork and shellfish mixture at a ratio of 8% (v / w). Then, add 5% soybean protein, 5% tapioca starch, 6% glucose, 0.9% monosodium glutamate, 0.1% white pepper powder, 0.1% five-spice powder, and 0.1% carrageenan, and mix. Put it into a meat grinder for chopping, add ice cubes, control the temperature ≦10°C while chopping, use a breathable polyamide casing with a diameter of 2-5cm for enema, keep clean and fast during the enema process to prevent contamination by bacteria , then put it in a constant temperature box at 30°C-45°...

Embodiment 2

[0031] In the present invention, the scallops and pork are firstly cleaned, minced separately, mixed at a weight ratio of 1:3, added with 4.0% NaCl and 0.05% sodium nitrate, and placed in a cooling room with a temperature of 4°C-6°C to marinate 16 hours. Then, the activation and cultivation of the strains were carried out, and the aseptic liquid strains of Pediococcus pentosaceae and Gluconococcus xylosus were mixed at a ratio of 1:3, and inoculated into the pork and shellfish mixture at a ratio of 5% (v / w). Then, add 10% soybean protein, 10% tapioca starch, 5% glucose, 0.5% monosodium glutamate, 1.0% white pepper powder, 1.0% five-spice powder, and 1.0% carrageenan, and mix. Put it into a meat grinder for chopping, add ice cubes, control the temperature ≦10°C while chopping, use a breathable polyamide casing with a diameter of 2-5cm for enema, keep clean and fast during the enema process to prevent contamination by bacteria , then put it in a constant temperature box at 30°C...

Embodiment 3

[0033] In the present invention, the scallops and pork are firstly cleaned, minced separately, and mixed according to a weight ratio of 1:2, adding 3.0% NaCl and 0.1% sodium nitrate, and marinating in a cooling room with a temperature of 4°C-6°C. 20 hours. Then, the activation and cultivation of the strains were carried out, and the aseptic liquid strains of Pediococcus pentosaceae and Gluconococcus xylosus were mixed at a ratio of 1:2, and inoculated into the pork and shellfish mixture at a ratio of 10% (v / w). Then, add 8% soybean protein, 8% tapioca starch, 10% glucose, 1.5% monosodium glutamate, 0.5% white pepper powder, 0.5% five-spice powder, and 0.5% carrageenan, and mix. Put it into a meat grinder for chopping, add ice cubes, control the temperature ≦10°C while chopping, use a breathable polyamide casing with a diameter of 2-5cm for enema, keep clean and fast during the enema process to prevent contamination by bacteria , then put it in a constant temperature box a...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Diameteraaaaaaaaaa
Login to view more

Abstract

The present invention relates to a preparation method of a scallop fermented sausage. The method utilizes a principle of microbial fermentation to prepare the scallop sausage with special fermented flavor and delicate flavour of seafood from main raw materials of scallop meat and pork. The method comprises the steps of: first mixing and salting scallop meat and pork in a ratio of 1:1-1:3; then inoculating optimal zymogens containing Pediococcus pentosaceus and staphylococcus xylosus to the mixture of pork and scallop meat according to a proportion of 5-10% (V / W); adding seasoning ingredients, mixing, chopping, filling the mixture into a casing for sausage; and finally fermenting the sausage in an incubator at 30-45 DEG C for 6-16 h, maturing, and baking to obtain the finished product of the seafood scallop and pork sausage. According to the invention, marine product scallop is adopted as the main raw material for the first time to prepare the seafood scallop and pork sausage with high biological value by a microbial fermentation method. The fermentation process not only prolongs the storage time and ensures good taste of the seafood sausage, but also produces probiotics favorable to human body, improves the added value of scallop, and provides a novel path for development and utilization of scallop resource.

Description

technical field [0001] The invention relates to a method for preparing sausages, in particular to a method for preparing fermented sausages from scallops, and belongs to the technical field of aquatic product processing. Background technique [0002] scallop( Scallop ), also known as sea fan, is one of the important high-value farmed shellfish in my country. According to the statistics of China Fishery News, the annual aquaculture output of scallops accounts for more than 80% of the annual aquaculture output of scallops in the world, and it plays an important role in my country's marine agricultural economy. With the rapid development of scallop farming technology, the scallop industry has experienced an oversupply and a downward trend in prices. Scallops are rich in protein, riboflavin, calcium, phosphorus, iron and other nutrients. As a food processing raw material, it has a unique flavor and contains a lot of amino acids related to taste substances, especially glycine...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/33A23L1/311A23L1/317A23L1/314A23L17/40A23L13/10A23L13/40A23L13/60
Inventor 郑惠娜章超桦林云秦小明高加龙
Owner GUANGDONG OCEAN UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap