Application of lactobacillus casei in preparation of fermented sausages, method for preparing sausages and sausages
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A technology of Lactobacillus casei, sausage, applied in the direction of bacteria used in food preparation, Lactobacillus, microorganism-based methods, etc., to achieve the effect of inhibiting growth, increasing the number, increasing the value of lightness and redness
Active Publication Date: 2018-02-06
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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[0004] Another safety issue of widespread concern in ferme
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[0049] Preparation method of fermented sausage
[0050] The present invention proposes the preparation method of the previously described microorganisms in the preparation of sausages, comprising the following steps:
[0051] 1) Mixing the lean meat of pig hind legs with the pork loin according to the ratio of 8:1-3, mincing, and marinating with seasoning;
[0052] The seasoning is added according to the type of meat: 2.5% of salt, 0.5% of sucrose, 0.5% of glucose, 0.015% of sodium nitrite, 0.02% of potassium nitrate, and 0.05% of ascorbic acid;
[0053] 2) Add the Lactobacillus casei and the fat to the marinated minced meat for chopping, and the inoculation amount of the Lactobacillus casei is 2×10 6 -5×10 7 cfu / g, chopped and mixed minced meat for sausage enema;
[0054] 3) Fermentation: the conditions are 22-25°C, RH90%-95%, 3 days;
[0055] 4) Ripening: the conditions are 10-13°C, RH 70%-80%, 25 days.
[0056] fermented sausage
[0057] In another aspect of the inven...
Embodiment 1
[0085] The preparation method of the present embodiment fermented sausage comprises the following steps:
[0086] 1) Mixing the lean meat of pig hind legs with the pork loin according to the ratio of 8:1-3, mincing, and marinating with seasoning;
[0087] The seasoning is added according to the type of meat: 2.5% of salt, 0.5% of sucrose, 0.5% of glucose, 0.015% of sodium nitrite, 0.02% of potassium nitrate, and 0.05% of ascorbic acid;
[0088] 2) Add the starter and the fat to the marinated meat stuffing and chop and mix, the inoculation amount of the starter is 10 7 cfu / g, chopped and mixed minced meat for sausage enema;
[0089] 3) Fermentation: the conditions are 22-25°C, RH90%-95%, 3 days;
[0090] 4) Ripening: the conditions are 10-13°C, RH 70%-80%, 25 days.
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Abstract
The invention provides application of lactobacillus casei in preparation of fermented sausages, a method for preparing sausages and sausages. The lactobacillus casei is collected in General Microbiological Center of China Committee for Culture Collection of Microorganisms on June 2nd, 2017, and the collection number is CGMCC No.14212. The lactobacillus casei does not generate viscosity, gas, ammonia, H2O2 and H2S, but generates nitrate reductase; by addition of the lactobacillus casei, the accumulation of other seven biogenic amines except 2-phenethylamine in the sausages can be suppressed, especially for histamine with largest toxicity, the control effect is most obvious. In addition, by addition of the lactobacillus casei, the effects of obviously increasing the quantity of lactic acid bacteria in the fermented sausages, suppressing growth of escherichia and staphylococcus, and increasing the brightness value and the redness value of the fermented sausages also can be achieved, the sausages are endowed with softer and more elastic structures so as to be received by consumers more easily.
Description
technical field [0001] The invention belongs to the field of food preparation, and in particular relates to the use of Lactobacillus casei in preparing sausages, a method for preparing sausages and sausages. Background technique [0002] Fermented sausage is made by mixing ground meat (often referred to as pork or beef) with animal fat, salt, sugar, starter and spices, etc., and pouring it into casings, and making it through microbial fermentation under artificial or natural control conditions. Fermented meat products. The production of fermented sausages originated in the Mediterranean region, where the mild climate and high humidity are conducive to the ripening of fermented sausages. A starter refers to a product that contains living or dormant microorganisms that can carry out ideal metabolic activities in a fermentation substrate. Different microorganisms have different fermentation characteristics. The microorganisms involved in sausage fermentation mainly include l...
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