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Method for preparing fish and pork composite sausages through microorganism mixed fermenting agent

A technology of mixing fermentation agents and microorganisms, which is applied in the field of fermented food, can solve the problems of inferior texture to pork sausage, poor development, single color, etc., and achieve improved nutritional value and edibility, easy storage and carrying, and high nutritional value Effect

Pending Publication Date: 2016-04-06
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are a large number of fish sausage products on the market, but there are certain defects, such as single color, and the texture is not as good as pork sausage. Through the compound technology of fish meat and pork, in theory, not only the nutritional value of fish sausage can be preserved, but also its quality can be improved. sensory quality
However, there are relatively few compound fish meat fermented sausages in the domestic market, and its development is not yet deep.

Method used

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  • Method for preparing fish and pork composite sausages through microorganism mixed fermenting agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Take 20kg of fresh pork and cut it into 1.8-2.3cm 3 Add 0.6kg of salt and 0.4kg of glucose, and marinate at 0-4°C for 24 hours; add 30kg of thawed surimi to the marinated pork, then add 0.05kg of monosodium glutamate, 1kg of rice wine, and ginger juice 0.5kg, chili powder 0.25kg, Chinese prickly ash powder 0.2kg and polyphosphate 0.15kg, cut and mix into minced meat, the temperature of chopping and mixing is controlled below 15°C; put the chopped and mixed minced meat in a vacuum mixer, and then Add 0.5 kg of mixed starter (Lactobacillus plantarum: Staphylococcus xylosus=1:2), stir while vacuuming, and stir for 5 minutes; pour the mixed minced meat into pig casings, and the temperature of the meat filling should be at 5 Between ~10°C, the sausage is tied at 100-150g per root; the filled sausage is fermented in a fermentation room at a temperature of 30°C and a RH of 85%. After 24 hours of fermentation, the pH of the sausage is 4.5-4.9. The fermented sausages were dried...

Embodiment 2

[0022] Take 20kg of fresh pork and cut it into 1.8-2.3cm 3 Add 0.6kg of salt and 0.4kg of glucose, and marinate at 0-4°C for 24 hours; add 30kg of thawed surimi to the marinated pork, then add 0.075kg of monosodium glutamate, 1.25kg of rice wine, and ginger Juice 0.75kg, chili powder 0.35kg, Chinese prickly ash powder 0.3kg and polyphosphate 0.2kg, chop and mix into mince, the temperature of chopping and mixing is controlled below 15°C; put the chopped and mixed minced meat in a vacuum mixer, Add 0.5 kg of mixed starter (Pediococcus pentosaceae: Staphylococcus xylosus = 1:2), stir while vacuuming, and stir for 5 minutes; pour the mixed minced meat into pig casings, and the temperature of the meat filling should be Between 5-10°C, the sausage is tied at 100-150g per root; put the stuffed sausage in the fermentation room for fermentation, the temperature is 30°C, the RH is 85%, after 24 hours of fermentation, the pH of the sausage is 4.5- 4.9. The fermented sausages were dried...

Embodiment 3

[0024] Take 20kg of fresh pork and cut it into 1.8-2.3cm 3 Add 0.6kg of salt and 0.4kg of glucose, and marinate at 0-4°C for 24 hours; add 30kg of thawed surimi to the marinated pork, then add 0.06kg of monosodium glutamate, 1.1kg of rice wine, and ginger Juice 0.6kg, chili powder 0.3kg, Chinese prickly ash powder 0.25kg and polyphosphate 0.18kg, insert 0.5kg mixed fermentation agent (lactobacillus plantarum: staphylococcus xylosus=1: 2) then, chop and mix evenly, chop The mixing temperature is controlled below 15°C; pour the chopped fish and pork into pig casings, the temperature of the meat filling should be between 5 and 10°C during filling, and the sausage should be tied at 100-150g per piece; The sausages were fermented in a fermentation room at a temperature of 30° C. and a RH of 85%. After 24 hours of fermentation, the pH of the sausages was 4.5-4.9. The mature fermented sausages were dried at 55°C for 20 minutes, cooled to room temperature naturally, vacuum-packed, st...

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Abstract

The invention discloses a method for preparing fish and pork composite sausages through a microorganism mixed fermenting agent. The method comprises preprocessing of raw meat, pickling, chopping, vacuum stirring, filling, fermentation, drying, packaging, sterilization, storage and the like. Frozen surimi and pork are chosen as the raw materials, and a fermenting strain is the mixed fermenting agent of lactobacillus plantarum, pediococcus pentosaceus, staphylococcus xylosus and other microorganisms. Fermented products have fresh and tender texture, a high gel property and a composite flavor of fish and pork, are high in nutritional value, good in safety and convenient to carry and facilitate industrial production; a novel healthy and convenient food is offered to people due to development of the fermented fish and pork composite sausages.

Description

technical field [0001] The invention belongs to the technical field of fermented food, and relates to a method for making sausages by utilizing biotechnology, more specifically, a method for preparing fish, meat and pork compound sausages by using microbial mixed fermentation agents. Background technique [0002] With the rapid development of the freshwater aquaculture industry, while the production of freshwater fish has increased substantially, the contradiction between the lagging of its processing industry and the aquaculture industry has become increasingly prominent. At present, the utilization of freshwater fish in our country is still mainly fresh and live sales, and the intensive processing and comprehensive utilization rate is low, and the primary processing is the main one. Freshwater fish products that are safe, hygienic, healthy and have high added value have broad market prospects. [0003] The application of fermentation to fish product processing has been re...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L17/00A23L13/40
CPCA23V2002/00A23V2200/3202
Inventor 姜启兴高沛夏文水许艳顺于沛沛韩晓旭
Owner JIANGNAN UNIV
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