Low-nitrite coarse cereal fermentation sausage and making method thereof

A low-nitrite, fermented sausage technology is applied in the field of low-nitrite miscellaneous grain fermented sausage and its production, which can solve the problems of high dietary fiber sausage quality and less research on taste, so as to solve the problem of poor taste and increase nutritional function. , the effect of increasing the content of beneficial bacteria

Inactive Publication Date: 2018-10-12
JILIN UNIV
View PDF3 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, most scholars have devoted themselves to the production of sausages with high dietary fib

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for making fermented sausage with low nitrite miscellaneous grains, comprising the following steps:

[0029] Step 1: Screening of fermentation strains

[0030] (1) Take the sausage in the mid-stage of natural fermentation, cut it into pieces and homogenate;

[0031] (2) Dilute the homogenate to different concentrations with physiological saline and spread it on an MRS plate, incubate at 36±1°C for 48±1h, pick a single colony according to the color, size, gloss, transparency, etc. of the colony, and separate and purify by streaking;

[0032] (3) Screen dominant bacteria through tests such as salt tolerance test, acid production ability test, protein degradation activity, and fat degradation activity;

[0033] (4) Identify and screen strains according to the results of colony morphological characteristics, physiological and biochemical characteristics and 16SrRNA sequence analysis;

[0034] Step 2: Preparation of miscellaneous grain powder

[0035] (1) Stir-fr...

Embodiment 2

[0046] A method for making fermented sausage with low nitrite grains comprises the following steps:

[0047] Step 1: Screening of fermentation strains

[0048] (1) Take the sausage in the mid-stage of natural fermentation, cut it into pieces and homogenate;

[0049] (2) Dilute the homogenate to different concentrations with physiological saline and spread it on an MRS plate, incubate at 36±1°C for 48±1h, pick a single colony according to the color, size, gloss, transparency, etc. of the colony, and separate and purify by streaking;

[0050] (3) Screen dominant bacteria through tests such as salt tolerance test, acid production ability test, protein degradation activity, and fat degradation activity;

[0051] (4) Identify and screen strains according to the results of colony morphological characteristics, physiological and biochemical characteristics and 16SrRNA sequence analysis;

[0052]Step 2: Preparation of miscellaneous grain flour

[0053] (1) Stir-fry 17g each of oats...

Embodiment 3

[0064] Step 1: Screening of fermentation strains

[0065] (1) Take the sausage in the mid-stage of natural fermentation, cut it into pieces and homogenate;

[0066] (2) Dilute the homogenate to different concentrations with physiological saline and spread it on an MRS plate, incubate at 36±1°C for 48±1h, pick a single colony according to the color, size, gloss, transparency, etc. of the colony, and separate and purify by streaking;

[0067] (3) Screen dominant bacteria through tests such as salt tolerance test, acid production ability test, protein degradation activity, and fat degradation activity;

[0068] (4) Identify and screen strains according to the results of colony morphological characteristics, physiological and biochemical characteristics and 16SrRNA sequence analysis;

[0069] Step 2: Preparation of miscellaneous grain powder

[0070] (1) Stir-fry 15g each of oats, barley, buckwheat, amaranth seeds, and millet until the fragrance overflows, and grind into flour; ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a low-nitrite coarse cereal fermentation sausage and a making method thereof, and belongs to the technical field of food processing. The making method provided by the inventioncomprises the following steps of adopting cow rhubarb sticks and chicken breasts as main materials, and coarse cereal powder, monascorubin and chitosan as auxiliary materials, adding bacterium lacticum, microzymes and staphylococcus carnosus separated and screened from sausages obtained by natural fermentation, and performing fermentation for 30-36h, so as to obtain the fermentation sausage. Theprepared low-nitrite coarse cereal fermentation sausage has the characteristics that the monascorubin and the chitosan are mixed according to the national standard to obtain a mixture, and the mixtureis used for replacing conventional nitrite for coloring, so that under the condition that the color is not influenced, the nitrite content in the sausage is reduced. In addition, coarse cereals are added for fermentation, so that the purpose that the coarse cereals and the meat products have complementary advantages in nutrients is realized. The content of dietary fibers in the sausage is increased, the sausage has the characteristics of being high in probiotic content and low in fat; and besides, mouth feel is improved, the palatability is improved, and the fermentation sausage has favorablemarket prospects.

Description

technical field [0001] The invention relates to a low-nitrite miscellaneous grain fermented sausage and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Fermentation is a relatively ancient food preservation method in the world, with a long history of thousands of years, but traditional fermentation is basically natural fermentation, and there are defects such as long production cycle and unstable quality. Moreover, during the fermentation process, nitrite is added for food color and flavor, and nitrite in meat can react with secondary amines to generate N-nitroso compounds with carcinogenic and teratogenic properties. Now, through the screening of fermenting microbial strains or bioengineering technology, the transformation from traditional natural fermentation to industrial production of microbial inoculation fermentation has been completed, and a relatively mature production process of fermented meat products...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L13/60A23L13/50A23L13/40A23L7/104
CPCA23L7/104A23L13/42A23L13/428A23L13/45A23L13/46A23L13/52A23L13/65A23V2002/00A23V2400/11A23V2250/511A23V2250/708A23V2250/76
Inventor 庄红王宝琴王淑瑾唐莹郝娇月
Owner JILIN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap