Production method of direct vat set fermented low-sodium low-nitrate sausage

Abstract

The invention discloses a production method of a direct vat set fermented low-sodium low-nitrate sausage. The method comprises the following steps: S1, preparing raw materials; S2, performing pickling; S3, performing inoculation and filling; S4, conducting constant-temperature fermentation at 40 DEG C; S5, performing constant-temperature fermentation at 30 DEG C; S6, performing maturing; and S7, trimming the fermented mature sausage, conducting vacuum packaging, and storing the sausage at a temperature of 4 DEG C so as to obtain the direct vat set fermented low-sodium low-nitrate sausage. Themethod has the beneficial effects that the production period is short; the nitrite content, the TBA value and the sodium ion content of the sausage are lower than that of traditional fermented sausages; the variety and the content of volatile flavor substances of the sausage are higher than that of the traditional fermented sausages; and the product has the advantages of compact texture, fine andglossy section, moderate salty taste and good hardness, chewiness and elasticity.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of direct-throwing fermented low-sodium and low-nitrate sausage. Background technique [0002] Fermented meat products refer to the raw meat mainly using the metabolic characteristics of the dominant bacteria and the catalysis of enzymes in the natural environment or under artificial control conditions to cause a series of biological, chemical and physical changes in the material to form a special flavor and color. The quality of a class of meat products is related to three major factors: the type of fermenting microorganisms, the nutrients of raw meat substrates (carbon source, nitrogen source, water, etc.) and the fermentation environment conditions (temperature, humidity, pH value). Fermented sausage is one of Sichuan's traditional characteristic fermented meat products. It is favored by consumers because of its high nutritional value, unique flavor...

AI Technical Summary

Problems solved by technology

The traditional production method is to make minced meat and then naturally ferment it. The content of sodium ions and nitrous acid is high, the production cycle is long, the efficiency is low, and the flavor is single. On the other hand, due to the growth of spoilage microorganisms and molds, fat oxidation and rancidity Prominent, seriously affecting food value and economic value