Method for manufacturing fermented sausages with grain fermentation liquor

A technology for fermentation liquid and grain, which is applied in the field of making fermented sausages by using grain fermentation liquid to achieve the effects of unique flavor, fermentation and fast fermentation

Active Publication Date: 2014-11-12
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the microbial starters used are mainly single lactic acid bacteria strains or compound lactic acid bacteria strains, and there is no report on using grain fermentation liquid to make fermented sausages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Grinding of raw meat: Take fresh mutton, lean pork and fat pork according to the weight ratio of 7:7:6, wash them and grind them into fine grains. It is best to control the temperature of the meat not to exceed 2°C during grinding;

[0021] Preparation of fermentation broth:

[0022] (1) Take 25 parts of millet, 25 parts of glutinous rice, 15 parts of wheat, 12 parts of corn and 25 parts of job's tears by weight. After cleaning, soak in purified water for 24 hours to fully soften the grains; the purified water refers to the Two times of ultrafiltration purification, effectively filter out harmful substances and soften tap water;

[0023] (2) Put the softened grains into a beater and grind them into pulp, then put them into a cooking pot, add purified water 5.5 times the weight of the grain pulp, heat to 95°C, and boil for 2.5 hours until mature; the purified Water refers to the tap water that has been purified by ultrafiltration twice to effectively filter out harmful ...

Embodiment 2

[0031] Cutting of raw meat: Take fresh pork with skin, wash it and cut it into long strips, and then use a special wooden board with nails to beat the meat on the meat to make the meat full of small holes, so as to facilitate the entry of fermentation liquid. It is best to control the temperature of the meat at 0-4°C;

[0032] Preparation of fermentation broth:

[0033] (1) Take 30 parts of millet, 25 parts of glutinous rice, 10 parts of wheat, 15 parts of corn and 15 parts of job's tears by weight, after cleaning, soak in purified water for 20 hours to fully soften the grains; the purified water refers to the Two times of ultrafiltration purification, effectively filter out harmful substances and soften tap water;

[0034] (2) Put the soaked grains into a beater and grind them into pulp, then put them into a cooking pot, add purified water 5.5 times the weight of the grain pulp, heat to 95°C, and boil for 3 hours until ripening; the purified Water refers to the tap water th...

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PUM

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Abstract

The invention discloses a method for manufacturing fermented sausages with grain fermentation liquor. The method comprises the following steps of: mincing raw meat, preparing fermentation liquor, mixing stuffing, filling, fermenting and the like. According to the method, the purely natural fermentation liquor is combined with the traditional sausage processing technology, the natural fermentation liquor of five grains is used for replacing microorganism fermentation liquor, and a three-stage fermentation drying technology is adopted, so that the purposes of quick fermentation and low cost can be achieved, and the smell of fish and mutton can be effectively inhibited; therefore, the prepared product preserves natural property and unique flavor.

Description

technical field [0001] The invention relates to a method for making fermented sausage by adopting grain fermentation liquid. Background technique [0002] Sausage is a traditional characteristic cured meat product in my country. It is made of pork and pork fat as the main raw materials. It is made by adding seasonings and spices and then being naturally cured and air-dried. Storage and other characteristics are deeply loved by consumers. While traditional sausage processing is slowly drying, it relies on the fermentation of microorganisms such as natural lactic acid bacteria contained in the meat to produce a unique flavor, so sausage is also a fermented meat product. In modern processing, in order to achieve standardized processing of products, shorten the processing period and ensure the safety and controllability of product microorganisms, the method of western-style fermented meat products has been used for reference, and the method of adding microbial starters is adopte...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/317A23L1/311A23L1/314A23L1/105A23L13/60A23L7/104A23L13/10A23L13/40
Inventor 王卫
Owner CHENGDU UNIV
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