Preparation technology of cantonese style sausage

A production process and technology for Cantonese-style sausages, applied in the field of food processing, can solve the problems of shortening the production time of Cantonese-style sausages, speeding up the fermentation process of Cantonese-style sausages, imbalance of flavor substances, etc., so as to shorten the production time, save the production cost and taste. good effect

Inactive Publication Date: 2015-01-07
KINFOODSE FOOD CO LTD KAIYANG GUIZHOU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] This invention applies for a patent, and the disclosed Cantonese-style sausage and its production method can speed up the fermentation process of Cantonese-style sausage to a certain extent because of the inoculation of Lactobacillus plantarum, Pediococcus pentosaceae and DePaleia hansenii, shortening the entire production process. The production time of Cantonese-style sausage; but because Lactobacillus plantarum, Pediococcus pentosacea and DePaleia hansenula can only produce part of the flavor substances, the flavor of the produced Cantonese-style sausage is relatively different

Method used

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  • Preparation technology of cantonese style sausage
  • Preparation technology of cantonese style sausage
  • Preparation technology of cantonese style sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] a. Preparation of fermentation bacteria: the fermentation bacteria include Lactobacillus pentosus, Pediococcus lactis, Inococcus, Staphylococcus xylosus, Staphylococcus mimetic, Micrococcus mutans and Staphylococcus epidermidis; cultivate the fermentation bacteria species respectively ,stand-by;

[0030] b. Preparation of raw materials: weigh lean meat and fat meat, then mince and mix the lean meat and fat meat to obtain raw meat for later use; prepare animal casings, clean them, drain the water, and wait for Use; The mass ratio of lean meat and fat meat is 6:2;

[0031] c, preparation of ingredients: the ingredients are made of the following components by weight: 80 parts by weight of rock sugar, 20 parts by weight of salt, 10 parts by weight of white wine, 5 parts by weight of pepper, 2 parts by weight of monosodium glutamate, 2 parts by weight of minced ginger and 2 parts by weight of mashed garlic; weigh the above-mentioned salt, rock sugar, white wine, pepper, mon...

Embodiment 2

[0035] a. Preparation of fermentation bacteria: the fermentation bacteria include Lactobacillus pentosus, Pediococcus lactis, Inococcus, Staphylococcus xylosus, Staphylococcus mimetic, Micrococcus mutans and Staphylococcus epidermidis; cultivate the fermentation bacteria species respectively ,stand-by;

[0036] b. Preparation of raw materials: weigh lean meat and fat meat, then mince and mix the lean meat and fat meat to obtain raw meat for later use; prepare animal casings, clean them, drain the water, and wait for Use; The mass ratio of lean meat and fatty meat is 6:1;

[0037] c, preparation of ingredients: the ingredients are made of the following components by weight: 85 parts by weight of rock sugar, 23 parts by weight of salt, 12 parts by weight of white wine, 7 parts by weight of pepper, 3 parts by weight of monosodium glutamate, 3 parts by weight of minced ginger and 3 parts by weight of mashed garlic; weigh the above-mentioned salt, rock sugar, white wine, pepper, mon...

Embodiment 3

[0041] a. Preparation of fermentation bacteria: the fermentation bacteria include Lactobacillus pentosus, Pediococcus lactis, Inococcus, Staphylococcus xylosus, Staphylococcus mimetic, Micrococcus mutans and Staphylococcus epidermidis; cultivate the fermentation bacteria species respectively ,stand-by;

[0042] b. Preparation of raw materials: weigh lean meat and fat meat, then mince and mix the lean meat and fat meat to obtain raw meat for later use; prepare animal casings, clean them, drain the water, and wait for Use; The mass ratio of lean meat and fatty meat is 7:2;

[0043] c, preparation of ingredients: the ingredients are made of the following components by weight: 90 parts by weight of rock sugar, 25 parts by weight of salt, 13 parts by weight of white wine, 8 parts by weight of pepper, 3 parts by weight of monosodium glutamate, 3 parts by weight of minced ginger and 3 parts by weight of mashed garlic; weigh the above-mentioned salt, rock sugar, white wine, pepper, m...

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Abstract

The invention discloses a preparation technology of cantonese style sausage, belonging to field of food processing. The preparation technology of the cantonese style sausage comprises the steps of a. preparation of zymophyte, wherein the zymophyte comprises lactobacillus pentosus, pediococcus acidilactici, staphylococcus xylosus, staphylococcus simulans, micrococcus uarians and staphylococcus epidermidis; respectively culturing strains of the zymophyte for later use; b. preparation of raw materials; c. preparation of ingredients; d. pickling, namely, evenly mixing the raw materials and the ingredients, and then inoculating the strains of the zymophyte in sequence; and e. filling the sausage, and drying to obtain the finished product. After the preparation technology of the cantonese style sausage is adopted, the production time of the cantonese style sausage is greatly shortened, and the yield of the cantonese style sausage is increased; and the specially-made ingredients are adopted, so that the cantonese style sausage prepared by the method is better in flavor compared with the cantonese style sausage prepared by the traditional method.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process of Cantonese-style sausage. Background technique [0002] Cantonese-style sausage is a famous traditional dish of the Han nationality in Guangdong. It belongs to Cantonese cuisine and has a history of more than 1,000 years. This dish has the characteristics of beautiful appearance, bright color, mellow fragrance, delicious taste, thin skin and tender meat, and is deeply loved by consumers. Therefore, it has a broad market. [0003] Most of the Cantonese-style sausages currently on the market are still in the workshop-style production stage. The fermentation process is mainly completed by the competition between the microorganisms of the raw meat itself and the environmental microorganisms, which belongs to natural fermentation; the natural fermentation time is long, making the Cantonese-style sausage The production cycle is too long, which reduces the producti...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L13/60
CPCA23L13/65A23L13/74
Inventor 林勇杨希峰林国文
Owner KINFOODSE FOOD CO LTD KAIYANG GUIZHOU
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