CN102763868A - Preparation method of scallop fermented sausage - Google Patents
Preparation method of scallop fermented sausage Download PDFInfo
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- CN102763868A CN102763868A CN2012101744607A CN201210174460A CN102763868A CN 102763868 A CN102763868 A CN 102763868A CN 2012101744607 A CN2012101744607 A CN 2012101744607A CN 201210174460 A CN201210174460 A CN 201210174460A CN 102763868 A CN102763868 A CN 102763868A
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Abstract
The present invention relates to a preparation method of a scallop fermented sausage. The method utilizes a principle of microbial fermentation to prepare the scallop sausage with special fermented flavor and delicate flavour of seafood from main raw materials of scallop meat and pork. The method comprises the steps of: first mixing and salting scallop meat and pork in a ratio of 1:1-1:3; then inoculating optimal zymogens containing Pediococcus pentosaceus and staphylococcus xylosus to the mixture of pork and scallop meat according to a proportion of 5-10% (V / W); adding seasoning ingredients, mixing, chopping, filling the mixture into a casing for sausage; and finally fermenting the sausage in an incubator at 30-45 DEG C for 6-16 h, maturing, and baking to obtain the finished product of the seafood scallop and pork sausage. According to the invention, marine product scallop is adopted as the main raw material for the first time to prepare the seafood scallop and pork sausage with high biological value by a microbial fermentation method. The fermentation process not only prolongs the storage time and ensures good taste of the seafood sausage, but also produces probiotics favorable to human body, improves the added value of scallop, and provides a novel path for development and utilization of scallop resource.
Description
Technical field
The present invention relates to a kind of preparation method of sausage, be specifically related to a kind of preparation method who utilizes scallop to make ferment sausage, belong to technical field of aquatic product processing.
Background technology
Scallop (
Scallop), claim cockle again, be one of high value cultivated shellfish of the important advantage of China.According to Chinese fishery newspaper statistics, scallop year cultured output account for more than 80% of world's scallop year cultured output, in China's ocean agricultural economy, have consequence.Along with the fast development of scallop culture technology, the scallop industry has occurred that drug on the market and price drops trend.Scallop contains multiple nutritional components such as rich in protein, riboflavin, calcium, phosphorus, iron.It has unique local flavor as raw materials of food processing, and the amino acid content relevant with taste compound is a lot, particularly glycine.Yet the main fabricated product of scallop is main with dried scallop still at present, lacks the new product of high added value.Therefore, realize that the high-valued processing and utilization of scallop is one of prerequisite of scallop culture industry healthy and sustainable development.
China has the research history of long fermentation meat product, but just begins in recent years with the research of raw materials of marine products exploitation ferment sausage.Compare with the developmental research of external fermentation meat product, often the pH value is lower for its fermentation meat product, and the taste meta-acid not too is fit to Chinese's taste.Developed country's meat products deep processing ratio is up to more than 30%, and wherein fermentation meat product occupies critical role.The exploitation of China's fermentation meat product still is in elementary development.At present, some fermentation meat products are arranged on the market, like Jinhua ham, Guangdong style sausage, sausage etc. all belongs to spontaneous fermentation, carries out with the lactic acid bacteria that exists in the raw meat fully, has unreliability and uncontrollability, is difficult to guarantee the quality and the safety of product.The traditional zymotic process relies on the lactic acid bacteria that exists in the raw meat fully and carries out spontaneous fermentation; Fermentation time is difficult to confirm; In order to improve these deficiency; Guarantee security of products and stable type, through adding known leavening, imperative through the typical fermenting aroma meat products that microbial fermentation is processed with stabilised microorganism characteristic.
In recent years, the development of marine products deep processed product exports abroad rapidly in a large number, and the marine products finely processed product of development of new becomes the inexorable trend of processing of aquatic products.Fermented product is generally edible in western countries, therefore, has the large market prospect.
Summary of the invention
The purpose of this invention is to provide a kind of process of utilizing the microbial fermentation effect to make the scallop ferment sausage, make the ferment sausage that adopts this process made have higher biological value and the unique sea food flavor that is different from general sausage.
The present invention is through the screening of right fermented bacterium in early stage; Obtain two kinds of fermented bacterium-Pediococcus pentosaceus and wood sugar glucose coccus that effect is best; Two kinds of fermented bacteriums are inoculated in the sausage material according to certain proportioning; 30 ℃ of-45 ℃ of temperature bottom fermentations 6-18 hour, obtain to have the peculiar flavour of unusual sausage.
Technical scheme of the present invention is following:
A. pretreatment of raw material: be that scallop and pork are cleaned up, rub respectively, mix in the constant weight ratio;
B. pickle: in the pretreated raw material of steps A, add a certain amount of NaCl and sodium nitrate, Han Liang ≦ 0.1% of sodium nitrate places cooling chamber to pickle;
C. roll and mix: add flavoring and auxiliary material in the raw material after pickling in proportion and roll and mix, inoculate then;
D. bowel lavage: will roll the raw material of mixing evenly and connect kind and evenly pour in the casing;
E. fermentation: the sausage that will irritate good places the fermentation incubator to ferment;
F. ripe: the sausage after will fermenting places 70 ℃-100 ℃ water to boil 30-50 minute, makes it ripe;
G. toast: the baking oven of the ferment sausage after the maturation being put into 70 ℃-100 ℃ toasted 1-4 hour;
H. cooling: the ferment sausage after the baking is put in room temperature and cools off naturally;
Scallop and pork ratio are 1:1-1:3 in the above-mentioned technology, get involved through screening and Pediococcus pentosaceus and the wood sugar glucose coccus cultivated rolling to mix in the operation, and the 1:1-1:3 mixed is inoculated in pork and the shellfish meat mixtures according to 5-10% (v/w) ratio.Other auxiliary and condiment prescriptions are following:
Pickle NaCl 2.0-4.0%, soybean protein 5-10%, tapioca 5-10%; Glucose 5-10%, monosodium glutamate 0.5-1.5%, white pepper powder 0.1-1.0%; Five-spice powder 0.1-1.0%, carragheen 0.1-1.0%, the percentage of each component are the percentage that this ingredients constitute is pickled the back raw material.
Fermentation temperature is 30 ℃-45 ℃ in the fermentation procedure, and fermentation time is 6-16 hour.
Above-mentioned scallop and the ratio regular meeting of pork influence the elasticity and the matter structure of Fermented Sausages, and the ratio of scallop and pork makes the mouthfeel of Fermented Sausages reach best during for 1:1, and gives Fermented Sausages special seafood delicate flavour.
Above-mentioned ferment sausage is a Fermented Sausages, and fermented bacterium is Pediococcus pentosaceus and wood sugar glucose coccus, and two kinds of bacterial classification ratios are 1:1, and inoculum concentration is 8% (v/w) of shellfish meat and pork quality.
Above-mentioned flavoring the local flavor of scale effect Fermented Sausages, best proportioning is: soybean protein 9%, tapioca 9%; Glucose 5%, monosodium glutamate 0.9%, white pepper powder 0.06%; Five-spice powder 0.1%, carragheen 0.9%, the percentage of each component are the percentage that this ingredients constitute is pickled the back raw material.
The present invention is a raw material with the scallop first, utilizes fermentation technique exploitation seafood shellfish meat intestines, and this invention has following advantage and characteristics.
1. be development of raw materials fermentation shellfish meat intestines with marine products shellfish meat first;
2. because zymogenic effect can improve raw-material protein utilization, make it to help absorption of human body,, also have a kind of peculiar flavour that is different from general sausage simultaneously so prepared ferment sausage has higher biological value;
3. this patent adopts Pediococcus pentosaceus and wood sugar glucose coccus to ferment, and it is convenient that these two kinds of bacterial classifications are cultivated, and obtains easily, and effect is obvious, helps suitability for industrialized production;
4. this product removes the delicate flavour with seafood, also has the distinctive fermented flavour of fermented product simultaneously, and taste is moderate, is fit to most of crowd, has application promise in clinical practice.
The specific embodiment
Through embodiment the present invention is explained further details below, these embodiment only are used for explaining the present invention, do not limit the scope of the invention.
Embodiment 1
The present invention cleans up scallop and pork, rubs respectively, and mixes by the 1:1 weight ratio, and the NaCl of adding 2.0% and 0.1% sodium nitrate place the cooling chamber of 4 ℃-6 ℃ of temperature to pickle 24 hours.Carry out the activation and the cultivation of bacterial classification then, Pediococcus pentosaceus and wood sugar glucose coccus sterile liquid bacterial classification are pressed the 1:1 mixed, be inoculated in pork and the shellfish meat mixtures according to 8% (v/w) ratio.Then, add soybean protein 5%, tapioca 5%, glucose 6%, monosodium glutamate 0.9%, white pepper powder 0.1%, five-spice powder 0.1%, carragheen 0.1% mixes.Put into meat grinder and cut and mix, add ice cube, cut when mixing control Wen Du ≦ 10 ℃, adopting diameter is the ventilative polyamide casing bowel lavage of 2-5cm; Keep clean in the bowel lavage process, fast, in case living contaminants, the insulating box of putting into 30 ℃-45 ℃ then fermented 8 hours; Be placed on afterwards in 90 ℃ the water and boiled 40 minutes, it is ripe to reach preformation, and the purpose of sterilization stops fermentation; The baking oven of putting into 80 ℃ after last toasted 4 hours, cooling, finished product.
Embodiment 2
The present invention cleans up scallop and pork, rubs respectively, and mixes by the 1:3 weight ratio, and the NaCl of adding 4.0% and 0.05% sodium nitrate place the cooling chamber of 4 ℃-6 ℃ of temperature to pickle 16 hours.Carry out the activation and the cultivation of bacterial classification then, Pediococcus pentosaceus and wood sugar glucose coccus sterile liquid bacterial classification are pressed the 1:3 mixed, be inoculated in pork and the shellfish meat mixtures according to 5% (v/w) ratio.Then, add soybean protein 10%, tapioca 10%, glucose 5%, monosodium glutamate 0.5%, white pepper powder 1.0%, five-spice powder 1.0%, carragheen 1.0% mixes.Put into meat grinder and cut and mix, add ice cube, cut when mixing control Wen Du ≦ 10 ℃, adopting diameter is the ventilative polyamide casing bowel lavage of 2-5cm; Keep clean in the bowel lavage process, fast, in case living contaminants, the insulating box of putting into 30 ℃-45 ℃ then fermented 16 hours; Be placed on afterwards in 100 ℃ the water and boiled 30 minutes, it is ripe to reach preformation, and the purpose of sterilization stops fermentation; The baking oven of putting into 100 ℃ after last toasted 1 hour, cooling, finished product.
Embodiment 3
The present invention cleans up scallop and pork, rubs respectively, and mixes by the 1:2 weight ratio, and the NaCl of adding 3.0% and 0.1% sodium nitrate place the cooling chamber of 4 ℃-6 ℃ of temperature to pickle 20 hours.Carry out the activation and the cultivation of bacterial classification then, Pediococcus pentosaceus and wood sugar glucose coccus sterile liquid bacterial classification are pressed the 1:2 mixed, be inoculated in pork and the shellfish meat mixtures according to 10% (v/w) ratio.Then, add soybean protein 8%, tapioca 8%, glucose 10%, monosodium glutamate 1.5%, white pepper powder 0.5%, five-spice powder 0.5%, carragheen 0.5% mixes.Put into meat grinder and cut and mix, add ice cube, cut when mixing control Wen Du ≦ 10 ℃, adopting diameter is the ventilative polyamide casing bowel lavage of 2-5cm; Keep clean in the bowel lavage process, fast, in case living contaminants, the insulating box of putting into 30 ℃-45 ℃ then fermented 6 hours; Be placed on afterwards in 70 ℃ the water and boiled 50 minutes, it is ripe to reach preformation, and the purpose of sterilization stops fermentation; The baking oven of putting into 70 ℃ after last toasted 3 hours, cooling, finished product.
Claims (10)
1. the preparation method of a scallop ferment sausage is characterized in that: this method is to be the method that the effect of prepared using microbial fermentation prepares fermentation seafood intestines with the marine products scallop, comprises the steps:
Pretreatment of raw material: be that scallop and pork are cleaned up, rub respectively, mix in the constant weight ratio;
Pickle: in the pretreated raw material of steps A, add a certain amount of NaCl and sodium nitrate, Han Liang ≦ 0.1% of sodium nitrate places cooling chamber to pickle;
Roll and mix: add flavoring and auxiliary material in the raw material after pickling in proportion and roll and mix, inoculate then;
Bowel lavage: will roll the raw material of mixing evenly and connect kind and evenly pour in the casing;
Fermentation: the sausage that will irritate good places the fermentation incubator to ferment;
Ripe: the sausage after will fermenting places 70 ℃-100 ℃ water to boil 30-50 minute, makes it ripe;
Toast: the baking oven of the ferment sausage after the maturation being put into 70 ℃-100 ℃ toasted 1-4 hour;
Cooling: the ferment sausage after the baking is put in room temperature and cools off naturally.
2. the preparation method of a kind of scallop ferment sausage according to claim 1 is characterized in that: scallop and pork ratio are 1:1-1:3 in the said steps A.
3. the preparation method of a kind of scallop ferment sausage according to claim 1; It is characterized in that: the bacterial classification of the inoculation among the said step C is Pediococcus pentosaceus and wood sugar glucose coccus; The ratio of two kinds of bacterial classifications is 1:1-1:3, and inoculum concentration is inoculated in pork and the shellfish meat mixtures according to 5-10% (v/w) ratio.
4. the preparation method of a kind of scallop ferment sausage according to claim 1 is characterized in that: flavoring and accessory formula among the said step C are following, and the percentage composition of said each component is the material quantity percentage after pickling for this material:
Pickle NaCl 2.0-4.0%, soybean protein 5-10%, tapioca 5-10%, glucose 5-10%, monosodium glutamate 0.5-1.5%, white pepper powder 0.1-1.0%, five-spice powder 0.1-1.0%, carragheen 0.1-1.0%.
5. the preparation method of a kind of scallop ferment sausage according to claim 1 is characterized in that: the temperature of fermentation incubator is 30-45 ℃ in the said step e fermentation procedure, and fermentation time is 6-16 hour.
6. the preparation method of a kind of scallop ferment sausage according to claim 1 is characterized in that: the temperature of described cooling chamber is 4 ℃-6 ℃.
7. the preparation method of a kind of scallop ferment sausage according to claim 1 is characterized in that: the described salting period of pickling is 16-24 hour.
8. the preparation method of a kind of scallop ferment sausage according to claim 1 and 2; It is characterized in that: described scallop and the ratio regular meeting of pork influence the elasticity and the matter structure of Fermented Sausages; The ratio of scallop and pork makes the mouthfeel of Fermented Sausages reach best during for 1:1, and gives Fermented Sausages special seafood delicate flavour.
9. according to the preparation method of claim 1 or 3 described a kind of scallop ferment sausages; It is characterized in that: described ferment sausage is a Fermented Sausages; Fermented bacterium is Pediococcus pentosaceus and wood sugar glucose coccus, and two kinds of bacterial classification ratios are 1:1, and inoculum concentration is 8% (v/w) of shellfish meat and pork quality.
10. according to the preparation method of claim 1 or 4 described a kind of scallop ferment sausages, it is characterized in that: described flavoring the local flavor of scale effect Fermented Sausages, adopt following proportioning; Local flavor is better: soybean protein 9%, tapioca 9%, glucose 5%; Monosodium glutamate 0.9%, white pepper powder 0.06%, five-spice powder 0.1%; Carragheen 0.9%, the percentage composition of said each component is the material quantity percentage after pickling for this material.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750387A (en) * | 2014-02-24 | 2014-04-30 | 湘潭大学 | Fermented flavored tea-pork sausages and processing methods thereof |
| CN104351836A (en) * | 2014-10-29 | 2015-02-18 | 天津农学院 | Vegetable juice fermented sausage and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750387A (en) * | 2014-02-24 | 2014-04-30 | 湘潭大学 | Fermented flavored tea-pork sausages and processing methods thereof |
| CN103750387B (en) * | 2014-02-24 | 2015-05-13 | 湘潭大学 | Fermented flavored tea-pork sausages and processing methods thereof |
| CN104351836A (en) * | 2014-10-29 | 2015-02-18 | 天津农学院 | Vegetable juice fermented sausage and preparation method thereof |
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Application publication date: 20121107 |