Preparation method capable of improving quality of air-dried sausages based on biofilm

A biofilm, air-dried sausage technology, applied in the direction of preservation of bacteria and food ingredients used in food preparation as antimicrobials, food ingredients containing natural extracts, etc., to ensure product safety, improve gelation, and prevent oxidation.

Pending Publication Date: 2020-02-21
福建其亮食品科技有限公司
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the food field, the application of NFC is mainly focused on edible and degrad

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method capable of improving quality of air-dried sausages based on biofilm

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The preparation method of high-quality air-dried sausage, it comprises the following steps:

[0034] S1 preprocessing:

[0035] S11 Cleaning: Wash the fresh pork hind legs successively with water, deboning, peeling, removing connective tissue, and washing with clean water;

[0036] S12 Grinding: Put the pork hind legs processed in S11 into a chopping machine, chop and mix well and evenly for 6 minutes, add ice cubes during the chopping to keep the meat temperature below 5°C;

[0037] S13 Marinating: Add salt preparation to the chopped pork hind legs, stir evenly, and marinate at 4°C for 4 hours. The addition amount of salt preparation is 5%, and salt preparation is (salt: Chinese prickly ash=10:1).

[0038] S3 Mixing: Add auxiliary materials to the marinated pig hind legs, mix well and evenly chop and mix for 5-8 minutes to obtain meat materials; the weight percentages of each component in the auxiliary materials accounted for pig hind legs are: salt 6% , monosodium ...

Embodiment 2

[0046] The preparation method of high-quality air-dried sausage, it comprises the following steps:

[0047] S1 preprocessing:

[0048] S11 Cleaning: Wash the fresh pork hind legs successively with water, deboning, peeling, removing connective tissue, and washing with clean water;

[0049] S12 Grinding: Put the pork hind legs processed in S11 into a chopping machine, chop and mix well and evenly for 8 minutes, add ice cubes during the chopping to keep the meat temperature below 5°C;

[0050] S13 Marinating: Add salt preparation to the chopped pork hind legs, stir evenly, and marinate at 4°C for 5 hours. The addition amount of the salt preparation is 6%, and the salt preparation is (salt:Zanthoxylum bungeanum=10:1).

[0051] S3 Mixing material: add auxiliary materials to the marinated pig hind legs, mix well and evenly chop and mix for 8 minutes to obtain meat materials; the weight percentages of each component in the auxiliary materials accounted for pig hind legs are: salt 8...

Embodiment 3

[0059] The preparation method of high-quality air-dried sausage, it comprises the following steps:

[0060] S1 preprocessing:

[0061] S11 Cleaning: Wash the fresh pork hind legs successively with water, deboning, peeling, removing connective tissue, and washing with clean water;

[0062] S12 Grinding: Put the pork hind legs processed in S11 into a chopping machine, chop and mix well and evenly for 8 minutes, add ice cubes during the chopping to keep the meat temperature below 5°C;

[0063] S13 Marinating: Add salt preparation to the chopped pork hind legs, stir evenly, and marinate at 4°C for 4.5 hours. The addition amount of salt preparation is 5%, and salt preparation is (salt: Chinese prickly ash=10:1).

[0064] S3 Mixing material: Add auxiliary materials to the marinated pork hind legs, mix well and evenly chop and mix for 8 minutes to obtain meat materials; the weight percentages of each component in the auxiliary materials accounted for pig hind legs are: salt 7%, mon...

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

PropertyMeasurementUnit
Diameteraaaaaaaaaa
Login to view more

Abstract

The invention relates to air-dried sausages, and in particular relates to a preparation method of the air-dried sausages. The method comprises the following steps: adding a salt preparation into chopped pig hind leg meat, performing uniform stirring, and performing marinating at 4 DEG C for 4-5 h; adding auxiliary materials, and performing full mixing and uniform chopping, wherein the auxiliary materials include the following components: deacetylated konjac glucomannan and nanofibrillated cellulose; inoculating a mixture of lactobacillus, staphylococcus xylosus and glucose bacteria into the meat material, performing uniform stirring, and performing sausage filling to obtain meat sausages; and uniformly coating the surfaces of the meat sausages with a biofilm solution, performing blow drying by using cold air, wherein the biofilm solution includes the following components: chitosan, an antioxidant of bamboo leaves and tea polyphenols, and performing fermentation on the meat sausages coated with the biofilm at a temperature of 20-25 DEG C and relative humidity of 70-75% to obtain the air-dried sausages. According to the method, the antioxidant additives are used in the form of the biofilm to prepare the air-dried sausages, so that the occurrence of an oxidation process in the fermentation process can be effectively controlled, and the antioxidant additives can be prevented from affecting on the gelation of the air-dried sausages.

Description

technical field [0001] The invention relates to an air-dried sausage, in particular to a preparation method of an air-dried sausage. Background technique [0002] Air-dried sausage is mainly produced in northern China and is one of the traditional naturally fermented meat products. Air-dried sausage has the characteristics of low water activity and high salt, can be stored at room temperature, has unique flavor and high nutritional value, and is very popular among consumers . Lipid oxidation is the main biochemical reaction process in the process of air-drying and ripening, which has special significance for the formation of flavor substances. Since air-dried sausage is mainly fermented naturally, the microorganisms and processing environment in it are uncertain and uncontrollable, which makes it difficult to control the degree of oxidation, resulting in unstable product quality. Therefore, how to alleviate the excessive oxidation of fat is the key to ensure the flavor qua...

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): A23L13/60A23L13/40A23L13/70A23L3/3562A23L3/3472
CPCA23L13/65A23L13/428A23L13/45A23L13/76A23L13/62A23L3/3562A23L3/3472A23V2002/00A23V2400/11A23V2250/511A23V2200/10A23V2250/21A23V2250/2132A23V2250/214A23V2250/5108A23V2250/5058Y02A40/90
Inventor 洪聪亮郑启麟汤海生
Owner 福建其亮食品科技有限公司
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