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Cantonese style sausage prepared via mixed bacterial fermentation and preparation method thereof

A Cantonese-style sausage and mixed bacteria technology, applied in the field of cured bacon processing, can solve the problems affecting sustainable development, unstable product quality, long fermentation time, etc. Effect

Inactive Publication Date: 2014-07-09
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, Cantonese-style sausages on the market are still in the production stage of workshops. The fermentation process is mainly completed by the competition between the microorganisms of the raw meat itself and the microorganisms in the environment. Instability, poor security and other shortcomings have affected the sustainable development of the industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Raw material correction: choose pork hind legs and back fat, lean meat requires no fat, blood clots, tendons, and broken bones on the meat, and the fat and lean meat should be rinsed clean.

[0037] (2) Dice: Cut the fat meat into dices with a length of 3 mm and a width of about 2 mm. The diced fat meat should be uniform in size, with clear four corners and no knife blocks.

[0038] (3) Grinding meat: Mix fat meat and lean meat in a ratio of 2:8, and grind it with a meat grinder.

[0039] (4) Seasoning and pickling: add 3.5% salt, 10% sugar and 0.2% monosodium glutamate to the minced raw meat, dissolve 0.015% sodium nitrite with 2% white wine and add it to the minced raw meat. well mixed.

[0040] (5) Marinate: marinate the above mixed raw meat at 0-4°C for 6 h.

[0041] (6) Inoculation: Inoculate the mixed starter at 5×10 per gram of meat 6 Inoculate the amount of cfu / g into the marinated raw meat and mix well. The preparation method of the mixed starter is as...

Embodiment 2

[0047] (1) Raw material correction: choose pork hind legs and back fat, lean meat requires no fat, blood clots, tendons, and broken bones on the meat, and the fat and lean meat should be rinsed clean.

[0048] (2) Dice: Cut the fat meat into dices with a length of 3 mm and a width of about 2 mm. The diced fat meat should be uniform in size, with clear four corners and no knife blocks.

[0049] (3) Grinding meat: Mix fat meat and lean meat in a ratio of 2:8, and grind it with a meat grinder.

[0050] (4) Seasoning and pickling: add 2.5% salt, 8% sugar and 0.15% monosodium glutamate to the minced raw meat, dissolve 0.01% sodium nitrite with 1.5% white wine and add it to the minced raw meat. well mixed.

[0051] (5) Marinate: marinate the above mixed raw meat at 0-4°C for 5 hours.

[0052] (6) Inoculation: Mix the starter with 4×10 per gram of meat 6 Inoculate the amount of cfu into the marinated raw meat and mix well. Among them, the preparation method of the mixed starter wa...

Embodiment 3

[0058] (1) Raw material correction: choose pork hind legs and back fat, lean meat requires no fat, blood clots, tendons, and broken bones on the meat, and the fat and lean meat should be rinsed clean.

[0059] (2) Dice: Cut the fat meat into dices with a length of 3 mm and a width of about 2 mm. The diced fat meat should be uniform in size, with clear four corners and no knife blocks.

[0060] (3) Grinding meat: Mix fat meat and lean meat in a ratio of 3:7, and grind it with a meat grinder.

[0061] (4) Seasoning and marinating: add 1.5% salt, 6% sugar and 0.1% monosodium glutamate to the minced raw meat, dissolve 0.005% sodium nitrite with 1% white wine and add it to the minced raw meat. well mixed.

[0062] (5) Marinate: marinate the above mixed raw meat at 0-4 °C for 4 h.

[0063] (6) Inoculation: Mix the starter with 2×10 per gram of meat 6 Inoculate the amount of cfu into the marinated raw meat and mix well. The preparation method of the mixed starter is as follows: ...

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Abstract

The invention discloses a cantonese style sausage prepared via mixed bacterial fermentation. According to a preparation method of the cantonese style sausage, raw material meat, water, table salt, sugar, monosodium glutamate, and sodium nitrite are mixed and are subjected to pickling; inoculation of microorganisms is carried out so as to prepare sausage; and the cantonese style sausage is prepared via fermentation. Based on the weight of the raw material meat, 1 to 3.5% of table salt, 1 to 12.0% of sugar, 0.01 to 0.2% of monosodium glutamate, 0.1 to 2% of liquor, 0.005 to 0.015% of sodium nitrite, and 1 to 3% of water are used. The invention also discloses the preparation method of the cantonese style sausage. The cantonese style sausage possesses unique fragrance, is safe and good for health; the preparation method is simple; fermentation is fast; and cost is low.

Description

technical field [0001] The invention belongs to the technical field of pickled bacon processing, and in particular relates to a Cantonese-style sausage prepared by fermenting mixed bacteria and a preparation method thereof. Background technique [0002] Cantonese-style sausage has a history of more than 1,000 years as a traditional Chinese specialty meat product. It is one of the most famous Chinese semi-dry fermented sausages. , deeply loved by consumers. At present, Cantonese-style sausages on the market are still in the production stage of workshops. The fermentation process is mainly completed by the competition between the microorganisms of the raw meat itself and the microorganisms in the environment. Instability, poor security and other shortcomings have affected the sustainable development of the industry. In countries with developed meat products industry, the transformation from traditional natural fermentation to industrialized production of microbial directiona...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L1/318A23L13/60A23L13/40A23L13/70
CPCA23L13/70A23L13/428A23L13/65A23V2002/00
Inventor 杨荣玲唐道邦徐玉娟刘学铭陈智毅张业辉曲直
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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