Sour and spicy flavour lactobacillus fermentation sausage and preparation method thereof

Abstract

The invention discloses a sour and spicy flavour lactobacillus fermentation sausage and a preparation method thereof. The sour and spicy flavour lactobacillus fermentation sausage is prepared from the following raw materials in parts by weight: 70 to 75 parts of pork, 25 to 30 parts of fat meat, 1.35 to 1.5 parts of pure water, 0.04 to 0.06 part of lactic acid bacteria, 14 to 16 parts of ice cubes, 1.90 parts of table salt, 0.5 to 0.7 part of phosphate, 0.5 to 0.7 part of fresh garlic, 0.5 to 0.7 part of a compound thickening agent, 2.5 to 3 parts of white granulated sugar, 0.2 to 0.3 part of essence, 2 to 3 parts of chopped chilli, 2 to 2.5 parts of pickled chilli and 1 to 2 parts of sour bamboo shoots. The preparation method comprises the following steps in sequence: strain reanimation, chopping, filling, fermentation, stewing, and cooling to obtain the sour and spicy flavour lactobacillus fermentation sausage. By adopting the preparation method disclosed by the invention, the fermentation period of the lactic acid bacteria can be greatly shortened; meanwhile, the thickening agent is compounded to retain water and accompany the whole fermenting process of the strain; metabolites which are produced by fermentation at different stages can be absorbed; finally, neither water nor oil can leak from a product, so that the texture is more tender.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a hot and sour flavored lactic acid bacteria fermented sausage and a preparation method thereof. Background technique [0002] Most of the existing fermented sausages are fermented by lactic acid bacteria, because the fermentation of lactic acid bacteria can improve the utilization rate of protein, which is beneficial to human body absorption, but the traditional fermentation period of lactic acid bacteria is long, usually 16 to 24 hours. In addition, the existing technology During the pickling and fermentation process of the fermented sausage, the strains and the enzymes they decompose will undergo a series of degradation and metabolic reactions under the action of proteins, fats and carbohydrates, resulting in a variety of organic compounds, such as Alcohols, aldehydes, ketones, esters, carboxylic acids, lactones, pyridine, furans, etc., a considerable part ...

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Problems solved by technology

[0002] Most of the existing fermented sausages are fermented by lactic acid bacteria, because the fermentation of lactic acid bacteria can improve the utilization rate of protein, which is beneficial to human body absorption, but the traditional fermentation period of lactic acid bacteria is long, usually 16 to 24 hours. In addition, the existing technology During the pickling and fermentation process of the fermented sausage, the strains and the enzymes they decompose will undergo a series of degradation and metabolic reactions under the action of proteins, fats and carbohydrates, resulting in a variety of organic compounds, such as Alcohols, aldehydes, ketones, esters, carboxylic acids, lactones, pyridine, furans, etc., a considerable part of which are in liquid form, in the form of acid production and water production; generally fermented meat products are not packaged or are packaged in highly water-permeable and moisture-permeable packaging to facilitate After the product is fermented, the water produced by fermentation can be removed. This is because fermented meat products will produce acid and water during the fermentation process. Under normal circumstances, it will cause serious water on the surface of the product, thus making the product lose its crispness. Taste

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