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Fermented sausage and preparation method thereof

A technology of fermenting sausage and smoked liquid, applied to bacteria used in food preparation, food ingredients containing yeast, food preservation, etc., can solve the problems of harsh natural fermentation environment, unstable product quality, long production cycle, etc., and achieve stability Smoky color, inhibiting the growth of miscellaneous bacteria, the effect of safety and quality assurance

Inactive Publication Date: 2018-11-13
四川雅妹子农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to many defects in its traditional technology: long production cycle, harsh natural fermentation environment, unstable product quality, short shelf life, etc., the problems that need to be solved during the production process are: the control of artificial fermentation strains and environment; Control the browning of sausage color, reduce the oxidative loss of oil, and prevent the growth of bacteria

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] A preparation method of fermented sausage, the raw materials include:

[0057] 120 servings of pork;

[0058] 10 parts pig casings;

[0059] 20 servings of edible salt;

[0060] 20 parts white sugar;

[0061] Sodium nitrite 2 parts;

[0062] 2 parts of sodium D-isoascorbate;

[0063] 5 parts peanut red;

[0064] Monascus red pigment 5 parts.

[0065] The preparation method comprises the following steps:

[0066] (1) Selection of raw materials: select pork belly or hind legs with fresh meat and light red color, and control the fat to lean ratio at 1:3;

[0067] (2) Cleaning: Wash the meat in cold water to remove slick oil and dirt, and drain the water;

[0068] (3) Chop and mix: cut 2 / 3 of the quality of clean meat into cubes of 1cm*1cm*0.5cm, and mince the rest with a meat grinder for later use;

[0069] (4) Vacuum tumbling: put the square diced and minced meat into a vacuum tumbling machine for vacuum tumbling, tumbling at 20r / min for 150min, and setting the tem...

Embodiment 2

[0082] A preparation method of fermented sausage, the raw materials include:

[0083] 140 servings of pork;

[0084] 30 parts of small pig casings;

[0085] 30 servings of edible salt;

[0086] 25 parts white sugar;

[0087] 8 parts of sodium nitrite;

[0088] 5 parts of sodium D-isoascorbate;

[0089] 8 servings of peanut red;

[0090] Monascus red pigment 10 parts.

[0091] Including the following steps:

[0092] (1) Selection of raw materials: select pork belly or hind legs with fresh meat and light red color, and the fat-to-thin ratio is controlled at 1:3.5;

[0093] (2) Cleaning: Wash the meat in cold water to remove slick oil and dirt, and drain the water;

[0094] (3) Chop and mix: cut 2 / 3 of the quality of clean meat into cubes of 1.2cm*1.2cm*0.6cm, and mince the rest with a meat grinder for later use;

[0095] (4) Vacuum tumbling: put the square diced and minced meat into a vacuum tumbling machine for vacuum tumbling, tumbling at 20r / min for 160min, and setti...

Embodiment 3

[0108] A preparation method of fermented sausage, the raw materials include:

[0109] 130 servings of pork

[0110] 20 servings of small pig casings

[0111] 25 servings of edible salt

[0112] 22 parts white sugar

[0113] Sodium nitrite 5 parts

[0114] 3 parts sodium D-isoascorbate

[0115] 6 servings of peanut red

[0116] Monascus red pigment 7 parts

[0117] 10 parts pepper oleoresin

[0118] 10 parts paprika

[0119] 5 parts garlic

[0120] 3 parts rosemary

[0121] 3 servings of sage.

[0122] Including the following steps:

[0123](1) Raw material selection: select pork belly or hind legs with fresh meat and light red color, and the fat-to-thin ratio is controlled at 1:3.2;

[0124] (2) Cleaning: Wash the meat in cold water to remove slick oil and dirt, and drain the water;

[0125] (3) Chop and mix: cut 2 / 3 of the quality of clean meat into cubes of 1.1cm*(1.1cm)*0.55cm, and mince the rest with a meat grinder for later use;

[0126] (4) Vacuum tumbling:...

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Abstract

The present invention provides a fermented sausage and a preparation method thereof. The preparation method comprises the following steps: raw material selecting, washing, cutting and blending, vacuumrolling, pickling liquid preparing, three times of pickling, sausage filling, four-stage smoking, fermenting, baking and packaging. During the smoking process, two times of short-time smoking and drying are combined, so that the product has brighter and more stable smoking color and luster. The product obtained by mixed fermentation by fermentation strains is stable in quality. Lactic acid bacteria possess absolute advantages in the whole fermentation and ripening processes; then a reasonable technological condition is conducted; and the preparation method solves product safety problems caused by that no fermentation agent is added and the fermentation and ripening is completed totally by the microorganisms in meat, seasoning materials and environment in the production of the traditionalfermented sausage. Natural pigments of peanut skin red and monascus red pigment are utilized, and degrees of degradation and browning caused by light during a storage process are reduced to the lowestlevel, so that the color and luster of the sausage during the storage process can be maximally retained.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fermented sausage and a preparation method thereof. Background technique [0002] Sausage products are a large class of meat products that are made by chopping meat into minced meat or diced meat, adding various seasonings and mixing them well, pouring them into animal or artificial casings, and then processing them through fermentation, baking and smoking. . At the end of the Northern Wei Dynasty, the processing technology of sausages in "Qi Min Yao Shu" written by Jia Sixie was "take the lamb sausage, wash it, and then finely cut the mutton, so that it is like a cage meat, finely cut scallions, salt, soybean juice, and pepper powder to blend , make salty and palatable, and enema." [0003] During the development of Chinese-style sausages, two major categories of sausages, Sichuan-style and Cantonese-style, were finally formed. The Sichuan-style sausage is spicy and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/70A23L13/10A23L13/40A23B4/048
CPCA23B4/048A23L13/10A23L13/40A23L13/428A23L13/65A23L13/74A23V2002/00A23V2400/219A23V2400/321A23V2250/0604A23V2250/0616A23V2250/638A23V2250/76
Inventor 徐艳红何奕柯
Owner 四川雅妹子农业科技有限公司
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