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Low-salt and high-efficiency black pork sausage processing and fermentation method

A fermentation method and high-efficiency technology, applied in food science and other directions, can solve the problems of long fermentation time, high salt content, unstable product quality, etc., and achieve the effect of rich sausage

Inactive Publication Date: 2019-11-08
昆明德和罐头食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to improve the shelf life of sausages, a large amount of salt is often added to ferment naturally at room temperature, resulting in high salt content in traditional sausage products, long fermentation time, and unstable product quality, which can no longer meet people's daily needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A low-salt and high-efficiency black pork sausage processing and fermentation method comprises the following steps:

[0029] (1) Raw material pretreatment; take the lean meat of the black pig and grind finely, and cut the fat meat into cubes; then mix the lean meat and fat meat to make meat stuffing;

[0030] (2) Mixing material; by weight, weigh 5 parts of white granulated sugar, 5 parts of soybean oil, 2 parts of liquor, 0.8 part of edible salt, 2 parts of glucose, 0.2 part of monosodium glutamate, 0.2 part of D-sodium isoascorbate, nitrous acid 0.002 parts of sodium, mix well to make ingredients; then mix the ingredients with the meat filling, the mass ratio of ingredients and meat filling is 1:100; in order to ensure product quality, after replacing the product, pay attention to cleaning the machine to avoid material Crossover affects the taste of the product.

[0031] (3) Sausage enema: Use an automatic sausage enema machine for enema. It is required that the enem...

Embodiment 2

[0039] A low-salt and high-efficiency black pork sausage processing and fermentation method comprises the following steps:

[0040] (1) Raw material pretreatment; take the lean meat of the black pig and grind finely, and cut the fat meat into cubes; then mix the lean meat and fat meat to make meat stuffing;

[0041] (2) Mixing material; by weight, weigh 6 parts of white granulated sugar, 6 parts of soybean oil, 3 parts of liquor, 1 part of edible salt, 3 parts of glucose, 0.3 part of monosodium glutamate, 0.3 part of D-sodium erythorbate, nitrous acid 0.003 parts of sodium, mix well to make ingredients; then mix the ingredients with the meat filling, the mass ratio of ingredients and meat filling is 1:120; in order to ensure product quality, after replacing the product, pay attention to cleaning the machine to avoid material Crossover affects the taste of the product.

[0042] (3) Sausage enema: Use an automatic sausage enema machine for enema. It is required that the enema i...

Embodiment 3

[0050] A low-salt and high-efficiency black pork sausage processing and fermentation method comprises the following steps:

[0051] (1) Raw material pretreatment; take the lean meat of the black pig and grind finely, and cut the fat meat into cubes; then mix the lean meat and fat meat to make meat stuffing;

[0052] (2) Mixing material; by weight, weigh 4 parts of white granulated sugar, 4 parts of soybean oil, 1 part of white wine, 0.5 part of edible salt, 1 part of glucose, 0.1 part of monosodium glutamate, 0.1 part of D-sodium isoascorbate, nitrous acid 0.001 part of sodium, mix well to make ingredients; then mix the ingredients with the meat filling, the mass ratio of ingredients and meat filling is 1:80; in order to ensure product quality, after replacing the product, pay attention to cleaning the machine to avoid material Crossover affects the taste of the product.

[0053] (3) Sausage enema: Use an automatic sausage enema machine for enema. It is required that the enema ...

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PUM

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Abstract

The invention relates to a low-salt and high-efficiency black pork sausage processing and fermentation method. The method comprises the following steps that (1) raw material pretreatment is performed,specifically, lean meat of black pigs is taken and ground, and fat meta is cut into to small pieces; then the lean meat and the fat meat are mixed and made into meat stuffing; (2) material mixing isperformed, specifically, white granulated sugar, soybean oil, white wine, edible salt, glucose, aginomoto, D-sodium erythorbate and sodium nitrite are weighed and mixed evenly to made into ingredients; the ingredients and the meat stuffing are mixed; (3) sausage stuffing is performed; (4) tying is performed; (5) deflation is performed; (6) rod penetration is performed; (7) baking fermentation is performed; (8) cold hanging is performed; and (9) packaging is performed. The low-salt and high-efficiency black pork sausage processing and fermentation method has beneficial effects that the obtainedsausages can be steamed, fried, boiled, fried and stewed, and the cured meat flavor is rich and mellow. No chemical preservatives are added in the manufacturing process and the shelf life is over 120days.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a low-salt and high-efficiency black pork sausage processing and fermentation method. Background technique [0002] According to the "China Pig Breeds Chronicle", there are 48 local pig breeds in China, including 33 black pig breeds. The pork of the black pig is bright red in color, with good meat quality, high muscle fat content and strong flavor. [0003] Sausage is a traditional food, usually the meat of animals is minced and packed into casings. In order to improve the shelf life of sausages, a large amount of salt is often added to ferment naturally at room temperature, resulting in high salt content in traditional sausage products, long fermentation time, and unstable product quality, which can no longer meet people's daily needs. . Contents of the invention [0004] The object of the invention is to provide a low-salt and high-efficiency black pork sausage processing an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40
CPCA23L13/65A23L13/428A23L13/43
Inventor 朱旭东赵晓霞李燕知王晓丽杨绍权
Owner 昆明德和罐头食品有限责任公司
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