CN103766975A - Fermented-flavor tea fish sausage and processing method thereof - Google Patents

Fermented-flavor tea fish sausage and processing method thereof Download PDF

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Publication number
CN103766975A
CN103766975A CN201410061085.4A CN201410061085A CN103766975A CN 103766975 A CN103766975 A CN 103766975A CN 201410061085 A CN201410061085 A CN 201410061085A CN 103766975 A CN103766975 A CN 103766975A
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liquid
sausage
meat
tea
bacterial classification
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CN103766975B (en
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刘忠义
曹翔
陈婷
邓莎莎
乔丽娟
邓孝平
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Xiangtan University
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Xiangtan University
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/65Addition of, or treatment with, microorganisms or enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/15Bulgaricus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/67Plantarum
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2240/00Streptococcus, lactococcus
    • A23Y2240/75Thermophilus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2280/00Pediococcus
    • A23Y2280/55Pentosaceus

Abstract

The invention discloses fermented-flavor tea fish sausage and a processing method thereof. The fermented-flavor tea fish sausage is prepared by taking minced fillet and pork as main raw materials and the tea liquid, fruit, fermentation vegetable, spice extracting solutions and the like as main accessories, and inoculating the pure-culture mixed strain of lactic acid bacteria, saccharomycetes and micrococcus for fermentation. According to different materials, the invention provides three formulas of the fermented-flavor tea sausage with different flavors. According to different product preservation methods, the invention provides the processing method of two products of cold-storage cooking-flavor tea sausage and normal temperature-storage cooking-flavor tea sausage. By adding the tea liquid, fruit, fermentation vegetable and fermentation strains in sausage processing, the growth of beneficial microorganisms such as lactic acid bacteria and the like can be promoted in the sausage maturation process, and the growth and reproduction of harmful microorganisms are inhibited while inhibiting the generation and accumulation of nitrite, thereby improving the edible safety; meanwhile, the sausage has a specific flavor, the nutrition of the sausage tends to balance, and the oiliness of the sausage is reduced.

Description

A kind of ferment local-flavor tea fish sausage and processing method thereof
Technical field
The present invention relates to a kind of meat intestines, particularly a kind of ferment local-flavor tea fish sausage and processing method thereof.
Background technology
The meat emulsion products such as sausage are one of main meat products, meat emulsion product production and processing is with a long history, generally the animal flesh such as pork are boned after peeling, meat gruel is rubbed in stripping and slicing, then admixes the auxiliary materials such as spice and starch such as salt, Chinese prickly ash, pepper, after mix is even, is filled in casing, the filling needs of meat gruel closely enrich as far as possible, then tighten casing, suitably on casing, sting aperture, then In Shade air-dry or oven dry sootiness; Also having a class meat sausage product is first cube meat to be added to salt-mixture low-temperature salting, then mixes and adds the auxiliary materials such as starch to be made into meat gruel by cutting, then being filled in casing, tying sealing, cooking disinfection.In the previous case, if be generally attended by the fermenting-ripening effect of natural microbial host lactic acid bacteria, micrococcus luteus etc.And also in meat gruel, add now the auxiliary materials such as a small amount of corn to be made into flavor sausage goods.Because modern study shows lactic acid bacteria, yeast and micrococcus luteus etc. and have important function in the maturation of traditional sausage, add that lactic acid bacteria is to be of value to health, therefore, there is the research report of the ferment sausage that a large amount of artificial different lactic acid bacterias of adding pure cultures or mixing lactic acid bacteria or lactic acid bacteria and other mixed bacterias that is conducive to the microorganism of sausage maturation make.But rare in China's actual production have the ferment sausage that adds the making of pure culture bacterial classification formally to produce and supply market.
The present also common various report of making fish sausages of fish meat emulsion and lactic acid bacteria etc.But, common fresh-water fishes sausage is due to distinctive fishlike smell and Earthy Taste and not too get consumer reception, and although the fermented fish sausage that adds lactic acid bacteria can be eliminated fishlike smell and Earthy Taste, fish sausage whiteness is increased, but sweat is difficult to control, therefore, find new elimination fishlike smell and Earthy Taste method, promote method that fish sausage sweat makes it to be easy to control just to become the problem of particular importance.
A FAQs of the meat products such as modern sausage is manually to add nitrite or nitrate, or at sausage in air-dry or drying course because microbial action produces nitrite, nitrite or nitrate are one of at present known carcinogenic substances, and it is apparent to human health damage.How eliminating as far as possible the harm that sausage goods nitrite brings is noticeable problem, except controlling as far as possible the nitrite amount of artificial interpolation, many researchers point out to add in sausage generation and the accumulation that polyphenol, Tea Polyphenols, Vc etc. can suppress sausage maturation nitrite, but, polyphenol and Tea Polyphenols valuable product, therefore do not adopted by most of producers.Meanwhile, in daily life, edible more when carnivorous, produce greasy feeling toward contact meeting.
Summary of the invention
In order to reduce nitrite or nitrate content, reduce the greasy feeling while eating, the invention provides a kind ofly take tea liquid, fish gruel, pork, special spice liquid, fruits and vegetables etc. as supplementary material, add ferment local-flavor tea fish sausage and the processing method thereof of lactic acid bacteria fermented by mixed bacterium.
The technical scheme that the present invention solves the problems of the technologies described above is:
A kind of ferment local-flavor tea fish sausage, comprises following 3 class formulas:
I class ferment local-flavor tea fish sausage formula
By mass percentage, fish gruel 35~40%, lean meat gruel 10~15%, fat meat fourth 13~19%, starch 10~14%, tea liquid 2.0~2.8%, the fermented vegetable 12~18% of rubbing, spice liquid 1.8~2.2%, salt 2~3%, mixed bacteria 0.1~0.3%;
II class ferment local-flavor tea fish sausage formula
By mass percentage, fish gruel 35~40%, lean meat gruel 12.5~17.5%, fat meat fourth 13~19%, starch 10~14%, tea liquid 2.0~2.8%, spice liquid 1.3~1.7%, the fruit or puree or the pulp 10~16% that rub, salt 2~3%, mixed bacteria 0.1~0.3%;
III class ferment local-flavor tea fish sausage formula
By mass percentage, fish gruel 35~40%, lean meat gruel 10~15%, fat meat fourth 13~19%, starch 10~14%, tea liquid 2.0~2.8%, spice liquid 1.8~2.2%, the fermented vegetable 6~10% of rubbing, the fruit of rubbing or puree or pulp 5~9%, salt 2~3%, mixed bacteria 0.1~0.3%.
The shortening refrigeration-type processing method of above-mentioned ferment local-flavor tea fish sausage, comprises the steps:
(1) water of 15~20 times that tealeaves adds tea quality is got in the preparation of tea liquid, boils and continues infusion, and in the time remaining 5 times that juice is tea quality, filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to add the tea liquid that hot preparation concentration is close;
(2) selection of fruit and processing selecting fresh, without pineapple, water chestnut, tomato, apple, strawberry or the banana of disease and pest fruit and decayed fruit as raw material, then, pineapple, water chestnut, apple are removed the peel respectively stripping and slicing and after blanching 1~2min, are rubbed or making beating in boiling water, seed peeling is gone in tomato making beating, strawberry is rubbed and after blanching 1~2min, pulls an oar in boiling water, after banana peeling, in boiling water, rubs or making beating after blanching 2~3min; When batching, select one or more fruit collocation to use;
(3) the choosing and plum dish, potherb mustard, grandmother's dish that processing selecting salting zymolysis is good, pickle pickled radiss bar or salted Jerusalem artichoke of fermented vegetable, chops up respectively rear rubbing; When batching, select one or more vegetables collocation to use;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 15~18%, cardamom 15~18%, dried orange peel 6~8%, pepper 10~12%, Radix Codonopsis 10~12%, Chinese anise 10~12%, cumin 12~15%, the Radix Astragali 7~10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavy 50~70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavy 50~70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5~1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(6) by fish gruel, the defrosting room below 15 ℃ thaws in clean container in the processing of fish gruel;
(7) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopting mass fraction is that mass fraction is 2% defatted milk culture medium or nutrient broth medium, cultivate 3 grades of expansions from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production bacterial classification respectively and cultivate, make the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
It is peptone yeast extract culture medium that Pediococcus pentosaceus adopts FTO culture medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
Saccharomycete adopts malt extract medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
(8) mix, prepare burden, inoculate
The formula of ferment local-flavor tea fish sausage has 3 classes:
I class ferment local-flavor tea fish sausage formula
By mass percentage, fish gruel 35~40%, lean meat gruel 10~15%, fat meat fourth 13~19%, starch 10~14%, tea liquid 2.0~2.8%, the fermented vegetable 12~18% of rubbing, spice liquid 1.8~2.2%, salt 2~3%, mixed bacteria 0.1~0.3%;
II class ferment local-flavor tea fish sausage formula
By mass percentage, fish gruel 35~40%, lean meat gruel 12.5~17.5%, fat meat fourth 13~19%, starch 10~14%, tea liquid 2.0~2.8%, spice liquid 1.3~1.7%, the fruit or puree or the pulp 10~16% that rub, salt 2~3%, mixed bacteria 0.1~0.3%;
III class ferment local-flavor tea fish sausage formula
By mass percentage, fish gruel 35~40%, lean meat gruel 10~15%, fat meat fourth 13~19%, starch 10~14%, tea liquid 2.0~2.8%, spice liquid 1.8~2.2%, the fermented vegetable 6~10% of rubbing, the fruit of rubbing or puree or pulp 5~9%, salt 2~3%, mixed bacteria 0.1~0.3%.
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat gruel, fish gruel, mixed bacteria, until all material stirring is even;
(9) bowel lavage pours into the above-mentioned material stirring in ready casing with sausage filler or craft, and tightens casing 2 ends, and the length of every sausage is controlled at 25~30cm, then on the sausage irrigating, pricks aperture;
(10) fermentation is by the above-mentioned sausage of the making 6~10h that ferments in the fermenting house of 35~39 ℃;
(11) boiling, vacuum packaging, cooling, refrigeration cook the sausage after fermentation or boil in boiling water with steam copper, be cooled to 75 ℃ through in the clean room of disinfection by ultraviolet light, cold with vacuum packing machine package encapsulation speed, in the environment of 0~2 ℃, refrigerate, be refrigeration-type shortening ferment local-flavor tea fish sausage.
The shortening preservation under room temperature type processing method of above-mentioned ferment local-flavor tea fish sausage, comprises the steps:
(1) water of 15~20 times that tealeaves adds tea quality is got in the preparation of tea liquid, boils and continues infusion, and in the time remaining 5 times that juice is tea quality, filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to add the tea liquid that hot preparation concentration is close;
(2) selection of fruit and processing selecting fresh, without pineapple, water chestnut, tomato, apple, strawberry or the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple, water chestnut, apple are removed the peel respectively stripping and slicing and after blanching 1~2min, are rubbed or making beating in boiling water, seed peeling is gone in tomato making beating, strawberry is rubbed and after blanching 1~2min, pulls an oar in boiling water, after banana peeling, in boiling water, rubs or making beating after blanching 2~3min;
(3) the choosing and plum dish, potherb mustard, grandmother's dish that processing selecting salting zymolysis is good, pickle pickled radiss bar or salted Jerusalem artichoke of fermented vegetable, chops up respectively rear rubbing; When batching, select one or more vegetables collocation to use;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 15~18%, cardamom 15~18%, dried orange peel 6~8%, pepper 10~12%, Radix Codonopsis 10~12%, Chinese anise 10~12%, cumin 12~15%, the Radix Astragali 7~10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavy 50~70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavy 50~70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5~1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(6) by fish gruel, the defrosting room below 15 ℃ thaws in clean container in the processing of fish gruel;
(7) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopting mass fraction is that mass fraction is 2% defatted milk culture medium or nutrient broth medium, cultivate 3 grades of expansions from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production bacterial classification respectively and cultivate, make the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
It is peptone yeast extract culture medium that Pediococcus pentosaceus adopts FTO culture medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
Saccharomycete adopts malt extract medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
(8) mix, prepare burden, inoculate
The formula of ferment local-flavor tea fish sausage has 3 classes:
I class ferment local-flavor tea fish sausage formula
By mass percentage, fish gruel 35~40%, lean meat gruel 10~15%, fat meat fourth 13~19%, starch 10~14%, tea liquid 2.0~2.8%, the fermented vegetable 12~18% of rubbing, spice liquid 1.8~2.2%, salt 2~3%, mixed bacteria 0.1~0.3%;
II class ferment local-flavor tea fish sausage formula
By mass percentage, fish gruel 35~40%, lean meat gruel 12.5~17.5%, fat meat fourth 13~19%, starch 10~14%, tea liquid 2.0~2.8%, spice liquid 1.3~1.7%, the fruit or puree or the pulp 10~16% that rub, salt 2~3%, mixed bacteria 0.1~0.3%;
III class ferment local-flavor tea fish sausage formula
By mass percentage, fish gruel 35~40%, lean meat gruel 10~15%, fat meat fourth 13~19%, starch 10~14%, tea liquid 2.0~2.8%, spice liquid 1.8~2.2%, the fermented vegetable 6~10% of rubbing, the fruit of rubbing or puree or pulp 5~9%, salt 2~3%, mixed bacteria 0.1~0.3%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat gruel, fish gruel, mixed bacteria, until all material stirring is even;
(9) bowel lavage pours into the above-mentioned material stirring in ready casing with sausage filler or craft, and tightens casing 2 ends, and the length of every sausage is controlled at 25~30cm, then on the sausage irrigating, pricks aperture;
(10) fermentation is by the above-mentioned sausage of the making 6~10h that ferments in the fermenting house of 35~39 ℃;
(11) boiling, vacuum packaging, sterilization, cooling sausage after fermentation is cooked with steam copper or boiled in boiling water, then using vacuum packing machine package encapsulation through in the clean room of disinfection by ultraviolet light, then through the high temperature sterilization 25~30min of 115 ℃, cooling rear vanning rapidly, is normal-temperature storage type shortening ferment local-flavor tea fish sausage.
Beneficial effect of the present invention is:
(1) ferment local-flavor tea fish sausage delicious flavour of the present invention, can eliminate fishlike smell, is of high nutritive value and property balanced in nutrition is more better than traditional meat intestines based article;
(2) ferment local-flavor tea fish sausage nitrite of the present invention and Content of Biogenic Amines are very low, and or not containing BaP, edible safety is not high;
(3) ferment local-flavor tea fish sausage of the present invention can make full use of the tealeaves that price is low, quality is lower, enriches the kind of market sausage goods;
(4) ferment local-flavor tea fish sausage of the present invention has the graceful local flavor of low oleaginous taste and tea blend perfume (or spice), fruit or vegetables or fruit-vegetable flavor, ferment local-flavor and meat perfume (or spice), and mouthfeel is good;
(5) ferment local-flavor tea fish sausage of the present invention can be carried, instant.
Accompanying drawing explanation
Fig. 1 is the work flow schematic diagram of ferment local-flavor tea fish sausage of the present invention.
The specific embodiment
Below in conjunction with embodiment, the present invention is further detailed explanation, but the present invention is not limited to this.
Embodiment 1
As shown in Figure 1, concrete steps are as follows for the work flow of ferment local-flavor tea fish sausage:
(1) water of 16 times that tealeaves adds tea quality is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is approximately 5 times of tea quality, filter and remove residue obtains tea liquid;
(2) choosing and plum dish and grandmother's dish mixed in equal amounts that processing selecting salting zymolysis is good of fermented vegetable, chops up rear rubbing;
(3) processing of spice
Spice formula by mass percentage, Chinese cassia tree 17%, cardamom 16%, dried orange peel 8%, pepper 12%, Radix Codonopsis 12%, Chinese anise 12%, cumin 15%, the Radix Astragali 8%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 55g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 55g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.8cm, lean meat is rubbed into meat gruel through meat grinder;
(5) by fish gruel, the defrosting room below 15 ℃ thaws in clean Stainless steel basin the inside in the processing of fish gruel;
(6) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopt defatted milk culture medium or nutrient broth medium that mass fraction is 2%, cultivate 3 grades of expansions from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production bacterial classification respectively and cultivate, make the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
Pediococcus pentosaceus adopts FTO culture medium (peptone yeast extract culture medium), from slant tube bacterial classification through liquid tube cultivate, triangular flask Liquid Culture and produce bacterial classification and cultivate 3 grades and expand and cultivate, after making to cultivate the production bacterial classification bacterium number that obtains reach 109/more than mL;
Saccharomycete adopts malt extract medium, from slant tube bacterial classification through liquid tube cultivate, triangular flask Liquid Culture and produce bacterial classification and cultivate 3 grades and expand and cultivate, after making to cultivate the production bacterial classification bacterium number that obtains reach 109/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and saccharomycete are mixed in the ratio of 2:1.5:1.5:1:1, obtain mixed bacteria.
(7) mix, prepare burden, inoculate
The formula of ferment local-flavor tea meat intestines is as follows:
I class ferment local-flavor tea meat intestines formula
By mass percentage, fish gruel 40%, lean meat gruel 10%, fat meat fourth 16.9%, starch 12%, tea liquid 2.2%, the fermented vegetable 15% of rubbing, spice liquid 1.8%, salt 2.0%, mixed bacteria 0.1%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: the fermented vegetable of rubbing, tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat gruel, fish gruel, mixed bacteria, until all material stirring is even;
(8) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 26cm, then on the sausage irrigating with aperture on pinprick;
(9) fermentation is by the above-mentioned sausage of the making 9h that ferments in the fermenting house of 35 ℃;
(10) shortening, vacuum packaging, cooling, refrigeration cook the sausage after fermentation or boil in boiling water with steam copper, be cooled to 75 ℃ through in the clean room of disinfection by ultraviolet light, cold with vacuum packing machine package encapsulation speed, in the environment of 0~2 ℃, refrigerate, be refrigeration-type shortening ferment local-flavor tea fish sausage.
Embodiment 2
As shown in Figure 1, concrete steps are as follows for the work flow of ferment local-flavor tea fish sausage:
(1) water of 19 times that tealeaves adds tea quality is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is approximately 5 times of tea quality, filter and remove residue obtains tea liquid;
(2) selection of fruit and processing selecting fresh, without pineapple, apple and the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple, apple are removed the peel respectively stripping and slicing and in boiling water, after blanching 1.5min, are rubbed, pull an oar, and after banana peeling, rub, pull an oar in boiling water after blanching 2.2min; Then by the slurry of pineapple, apple and banana, mud mixed in equal amounts;
(3) processing of spice
Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 17%, dried orange peel 7%, pepper 11%, Radix Codonopsis 11%, Chinese anise 12%, cumin 14%, the Radix Astragali 10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 60g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 60g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5cm, lean meat is rubbed into meat gruel through meat grinder;
(5) by fish gruel, the defrosting room below 15 ℃ thaws in clean stainless steel cask in the processing of fish gruel;
(6) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopt defatted milk culture medium or nutrient broth medium that mass fraction is 2%, cultivate 3 grades of expansions from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production bacterial classification respectively and cultivate, make the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
Pediococcus pentosaceus adopts FTO culture medium (peptone yeast extract culture medium), from slant tube bacterial classification through liquid tube cultivate, triangular flask Liquid Culture and produce bacterial classification and cultivate 3 grades and expand and cultivate, after making to cultivate the production bacterial classification bacterium number that obtains reach 109/more than mL;
Saccharomycete adopts malt extract medium, from slant tube bacterial classification through liquid tube cultivate, triangular flask Liquid Culture and produce bacterial classification and cultivate 3 grades and expand and cultivate, after making to cultivate the production bacterial classification bacterium number that obtains reach 109/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and saccharomycete are mixed in the ratio of 2:1.5:1.5:1:1, obtain mixed bacteria.
(7) mix, prepare burden, inoculate
The formula of ferment local-flavor tea meat intestines is as follows:
II class ferment local-flavor tea fish sausage formula
By mass percentage, fish gruel 35%, lean meat gruel 17.5%, fat meat fourth 15%, starch 12%, tea liquid 2.5%, spice liquid 1.5%, the fruit of rubbing or puree or pulp 14%, salt 2.2%, mixed bacteria 0.3%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: the fruit pulp of rubbing or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, mixed bacteria, until all material stirring is even;
(8) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 25cm, then on the sausage irrigating with aperture on pinprick;
(9) fermentation is by the above-mentioned sausage of the making 6h that ferments in the fermenting house of 39 ℃;
(10) shortening, vacuum packaging, cooling, refrigeration is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, be cooled to 75 ℃ through in the clean room of disinfection by ultraviolet light, cold with vacuum packing machine package encapsulation speed, in the environment of 0~2 ℃, refrigerate, be refrigeration-type shortening ferment local-flavor tea fish sausage.
Embodiment 3
As shown in Figure 1, concrete steps are as follows for the work flow of ferment local-flavor tea fish sausage:
(1) water of 18 times of tealeaves and tea quality is got in the preparation of tea liquid, and 1h are extracted in 65 ℃ of heating of points of 2 times microwaves, filter to obtain tea liquid, merge the tea liquid extracting for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;
(2) selection of fruit and processing selecting fresh, without the pineapple of disease and pest fruit and decayed fruit and banana as raw material, raw material cleans up after checking and accepting, then, pineapple peeling stripping and slicing is also rubbed after blanching 1min, is pulled an oar in boiling water, after banana peeling, rubs, pulls an oar in boiling water after blanching 3min; Then the mass ratio of pineapple 40% and banana 60% is mixed, for making flavor tea sausage;
(3) choosing and potherb mustard and grandmother's dish that processing selecting salting zymolysis is good of fermented vegetable, chops up respectively rear rubbing; Then the mass ratio of pressing potherb mustard 40% and grandmother's dish 60% mixes, for making flavor tea sausage;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 16%, cardamom 18%, dried orange peel 8%, pepper 11%, Radix Codonopsis 12%, Chinese anise 10%, cumin 15%, the Radix Astragali 10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 65g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 65g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(6) by fish gruel, the defrosting room below 15 ℃ thaws in clean Stainless steel basin in the processing of fish gruel;
(7) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopt defatted milk culture medium or nutrient broth medium that mass fraction is 2%, cultivate 3 grades of expansions from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production bacterial classification respectively and cultivate, make the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
Pediococcus pentosaceus adopts FTO culture medium (peptone yeast extract culture medium), from slant tube bacterial classification through liquid tube cultivate, triangular flask Liquid Culture and produce bacterial classification and cultivate 3 grades and expand and cultivate, after making to cultivate the production bacterial classification bacterium number that obtains reach 109/more than mL;
Saccharomycete adopts malt extract medium, from slant tube bacterial classification through liquid tube cultivate, triangular flask Liquid Culture and produce bacterial classification and cultivate 3 grades and expand and cultivate, after making to cultivate the production bacterial classification bacterium number that obtains reach 109/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and saccharomycete are mixed in the ratio of 2:1.5:1.5:1:1, obtain mixed bacteria.
(8) mix, prepare burden, inoculate
The formula of ferment local-flavor tea meat intestines is as follows:
III class ferment local-flavor tea meat intestines formula
By mass percentage, fish gruel 36%, lean meat gruel 10%, fat meat fourth 18%, starch 11%, tea liquid 2.8%, spice liquid 1.8%, the fermented vegetable 9.2% of rubbing, the fruit of rubbing or puree or pulp 9%, salt 2%, mixed bacteria 0.2%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat gruel, fish gruel, mixed bacteria, until all material stirring is even;
(9) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 30cm, then on the sausage irrigating with aperture on pinprick;
(10) fermentation is by the 7.5h that ferments in the fermenting house of 37 ℃, the above-mentioned sausage of making;
(11) shortening, vacuum packaging, cooling, refrigeration is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, be cooled to 75 ℃ through in the clean room of disinfection by ultraviolet light, cold with vacuum packing machine package encapsulation speed, in the environment of 0~2 ℃, refrigerate, be refrigeration-type shortening ferment local-flavor tea fish sausage.
Embodiment 4
As shown in Figure 1, concrete steps are as follows for the work flow of ferment local-flavor tea fish sausage:
(1) water of 17 times of tealeaves and tea quality is got in the preparation of tea liquid, and 1h are extracted in 65 ℃ of heating of points of 2 times ultrasonic waves, filter to obtain tea liquid, merge the tea liquid extracting for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;
(2) choosing and plum dish and grandmother's dish that processing selecting salting zymolysis is good of fermented vegetable, then, by plum dish and grandmother's dish mixed in equal amounts, chops up rear rubbing;
(3) processing of spice
Spice formula by mass percentage, Chinese cassia tree 15%, cardamom 18%, dried orange peel 8%, pepper 12%, Radix Codonopsis 12%, Chinese anise 11%, cumin 15%, the Radix Astragali 9%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 50g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 50g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.7cm, lean meat is rubbed into meat gruel through meat grinder;
(5) by fish gruel, the defrosting room below 15 ℃ thaws in clean stainless steel cask in the processing of fish gruel;
(6) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopt defatted milk culture medium or nutrient broth medium that mass fraction is 2%, cultivate 3 grades of expansions from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production bacterial classification respectively and cultivate, make the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
Pediococcus pentosaceus adopts FTO culture medium (peptone yeast extract culture medium), cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
Saccharomycete adopts malt extract medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and saccharomycete are mixed in the ratio of 2:1.5:1.5:1:1, obtain mixed bacteria;
(7) mix, prepare burden, inoculate
The formula of ferment local-flavor tea fish sausage is as follows:
I class ferment local-flavor tea meat intestines formula
By mass percentage, fish gruel 36%, lean meat gruel 15%, fat meat fourth 15.8%, starch 10%, tea liquid 2.1%, the fermented vegetable 17% of rubbing, spice liquid 1.8%, salt 2.1%, mixed bacteria 0.2%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: the fermented vegetable of rubbing, tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat gruel, fish gruel, mixed bacteria, until all material stirring is even;
(8) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 28cm, then on the sausage irrigating with aperture on pinprick;
(9) fermentation is by the above-mentioned sausage of the making 7h that ferments in the fermenting house of 38 ℃;
(10) shortening, vacuum packaging, sterilization, cooling, vanning cook the sausage after fermentation or boil in boiling water with steam copper, then using vacuum packing machine package encapsulation through in the clean room of disinfection by ultraviolet light, then through the high temperature sterilization 25~30min of 115 ℃, cooling rear vanning rapidly, being can normal-temperature storage type shortening ferment local-flavor tea fish sausage.
Embodiment 5
As shown in Figure 1, concrete steps are as follows for the work flow of ferment local-flavor tea fish sausage:
(1) water of 15 times that tealeaves adds tea quality is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is approximately 5 times of tea quality, filter and remove residue obtains tea liquid;
(2) selection of fruit and processing selecting fresh, without pineapple, apple, strawberry and the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple, apple are removed the peel respectively stripping and slicing and in boiling water, after blanching 1.1min, are rubbed, pull an oar, strawberry is rubbed and after blanching 1.1min, pulls an oar in boiling water, after banana peeling, rubs, pulls an oar in boiling water after blanching 2.6min; Then by the slurry of pineapple, apple, strawberry and banana, mud mixed in equal amounts;
(3) processing of spice
Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 17%, dried orange peel 7%, pepper 11%, Radix Codonopsis 11%, Chinese anise 12%, cumin 14%, the Radix Astragali 10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 60g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 60g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5cm, lean meat is rubbed into meat gruel through meat grinder;
(5) by fish gruel, the defrosting room below 15 ℃ thaws in clean Stainless steel basin in the processing of fish gruel;
(6) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopt defatted milk culture medium or nutrient broth medium that mass fraction is 2%, cultivate 3 grades of expansions from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production bacterial classification respectively and cultivate, make the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
Pediococcus pentosaceus adopts FTO culture medium (peptone yeast extract culture medium), cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
Saccharomycete adopts malt extract medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and saccharomycete are mixed in the ratio of 2:1.5:1.5:1:1, obtain mixed bacteria;
(7) mix, prepare burden, inoculate
The formula of ferment local-flavor tea meat intestines is as follows:
II class ferment local-flavor tea meat intestines formula
Fruit or puree or pulp 13% salt 2.0% mixed bacteria 0.1% that the rotten 15.8% fat meat fourth 17% starch 10% tea liquid 2.8% spice liquid 1.3% of rotten 38% lean meat of fish rubs;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: the fruit pulp of rubbing or puree, tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat gruel, fish gruel, mixed bacteria, until all material stirring is even;
(8) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 27cm, then on the sausage irrigating with aperture on pinprick;
(9) fermentation is by the 8h that ferments in the fermenting house of 35 ℃, the above-mentioned sausage of making;
(10) shortening, vacuum packaging, sterilization, cooling, vanning cook the sausage after fermentation or boil in boiling water with steam copper, then using vacuum packing machine package encapsulation through in the clean room of disinfection by ultraviolet light, then through the high temperature sterilization 25~30min of 115 ℃, cooling rear vanning rapidly, being can normal-temperature storage type shortening ferment local-flavor tea fish sausage.
Embodiment 6
As shown in Figure 1, concrete steps are as follows for the work flow of ferment local-flavor tea fish sausage:
(1) water of 17 times of tealeaves and tea quality is got in the preparation of tea liquid, and 1h are extracted in 65 ℃ of heating of points of 2 times microwaves, filter to obtain tea liquid, merge the tea liquid extracting for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;
(2) selection of fruit and processing selecting fresh, without pineapple, tomato and the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple peeling stripping and slicing is also rubbed after blanching 1.8min or making beating in boiling water, seed peeling is gone in tomato making beating, after banana peeling, in boiling water, rubs or making beating after blanching 2.8min; Then mix by the mass ratio of pineapple 35%, tomato 20% and banana 45%, for making flavor tea sausage;
(3) choosing and plum dish, potherb mustard, grandmother's dish that processing selecting salting zymolysis is good of fermented vegetable, chops up respectively rear rubbing; Then mix by the mass ratio of plum dish 30%, potherb mustard 30% and grandmother's dish 40%, for making flavor tea sausage;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 17%, cardamom 18%, dried orange peel 8%, pepper 11%, Radix Codonopsis 11%, Chinese anise 12%, cumin 13%, the Radix Astragali 10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.9cm, lean meat is rubbed into meat gruel through meat grinder;
(6) by fish gruel, the defrosting room below 15 ℃ thaws in clean stainless steel cask in the processing of fish gruel;
(7) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopt defatted milk culture medium or nutrient broth medium that mass fraction is 2%, cultivate 3 grades of expansions from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production bacterial classification respectively and cultivate, make the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
Pediococcus pentosaceus adopts FTO culture medium (peptone yeast extract culture medium), cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
Saccharomycete adopts malt extract medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and saccharomycete are mixed in the ratio of 2:1.5:1.5:1:1, obtain mixed bacteria;
(8) mix, prepare burden, inoculate
The formula of ferment local-flavor tea meat intestines is as follows:
III class ferment local-flavor tea meat intestines formula
By mass percentage, fish gruel 38%, lean meat gruel 13%, fat meat fourth 15%, starch 12%, tea liquid 2%, spice liquid 2.2%, the fermented vegetable 7% of rubbing, the fruit of rubbing or puree or pulp 8%, salt 2.7%, mixed bacteria 0.1%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat gruel, fish gruel, mixed bacteria, until all material stirring is even;
(9) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 30cm, then on the sausage irrigating with aperture on pinprick;
(10) fermentation is by the above-mentioned sausage of the making 8h that ferments in the fermenting house of 36 ℃;
(11) shortening, vacuum packaging, sterilization, cooling, vanning cook the sausage after fermentation or boil in boiling water with steam copper, then using vacuum packing machine package encapsulation through in the clean room of disinfection by ultraviolet light, then through the high temperature sterilization 25~30min of 115 ℃, cooling rear vanning rapidly, being can normal-temperature storage type shortening ferment local-flavor tea fish sausage.
Embodiment 7
As shown in Figure 1, concrete steps are as follows for the work flow of ferment local-flavor tea fish sausage:
(1) water of 20 times that tealeaves adds tea quality is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is approximately 5 times of tea quality, filter and remove residue obtains tea liquid;
(2) choosing and plum dish and grandmother's dish mixed in equal amounts that processing selecting salting zymolysis is good of fermented vegetable, chops up rear rubbing;
(3) processing of spice
Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 15%, dried orange peel 6%, pepper 12%, Radix Codonopsis 12%, Chinese anise 12%, cumin 15%, the Radix Astragali 10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.9cm, lean meat is rubbed into meat gruel through meat grinder;
(5) by fish gruel, the defrosting room below 15 ℃ thaws in clean Stainless steel basin the inside in the processing of fish gruel;
(6) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopt defatted milk culture medium or nutrient broth medium that mass fraction is 2%, cultivate 3 grades of expansions from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production bacterial classification respectively and cultivate, make the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
Pediococcus pentosaceus adopts FTO culture medium (peptone yeast extract culture medium), from slant tube bacterial classification through liquid tube cultivate, triangular flask Liquid Culture and produce bacterial classification and cultivate 3 grades and expand and cultivate, after making to cultivate the production bacterial classification bacterium number that obtains reach 109/more than mL;
Saccharomycete adopts malt extract medium, from slant tube bacterial classification through liquid tube cultivate, triangular flask Liquid Culture and produce bacterial classification and cultivate 3 grades and expand and cultivate, after making to cultivate the production bacterial classification bacterium number that obtains reach 109/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and saccharomycete are mixed in the ratio of 2:1.5:1.5:1:1, obtain mixed bacteria.
(7) mix, prepare burden, inoculate
The formula of ferment local-flavor tea meat intestines is as follows:
I class ferment local-flavor tea meat intestines formula
By mass percentage, fish gruel 35%, lean meat gruel 11.7%, fat meat fourth 13%, starch 14%, tea liquid 2.8%, the fermented vegetable 18% of rubbing, spice liquid 2.2%, salt 3.0%, mixed bacteria 0.3%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: the fermented vegetable of rubbing, tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat gruel, fish gruel, mixed bacteria, until all material stirring is even;
(8) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 26cm, then on the sausage irrigating with aperture on pinprick;
(9) fermentation is by the above-mentioned sausage of the making 10h that ferments in the fermenting house of 35 ℃;
(10) shortening, vacuum packaging, cooling, refrigeration cook the sausage after fermentation or boil in boiling water with steam copper, be cooled to 75 ℃ through in the clean room of disinfection by ultraviolet light, cold with vacuum packing machine package encapsulation speed, in the environment of 0~2 ℃, refrigerate, be refrigeration-type shortening ferment local-flavor tea fish sausage.
Embodiment 8
As shown in Figure 1, concrete steps are as follows for the work flow of ferment local-flavor tea fish sausage:
(1) water of 16 times that tealeaves adds tea quality is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is approximately 5 times of tea quality, filter and remove residue obtains tea liquid;
(2) choosing and plum dish and grandmother's dish mixed in equal amounts that processing selecting salting zymolysis is good of fermented vegetable, chops up rear rubbing;
(3) processing of spice
Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 18%, dried orange peel 8%, pepper 10%, Radix Codonopsis 10%, Chinese anise 12%, cumin 15%, the Radix Astragali 9%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.9cm, lean meat is rubbed into meat gruel through meat grinder;
(5) by fish gruel, the defrosting room below 15 ℃ thaws in clean Stainless steel basin the inside in the processing of fish gruel;
(6) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopt defatted milk culture medium or nutrient broth medium that mass fraction is 2%, cultivate 3 grades of expansions from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production bacterial classification respectively and cultivate, make the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
Pediococcus pentosaceus adopts FTO culture medium (peptone yeast extract culture medium), from slant tube bacterial classification through liquid tube cultivate, triangular flask Liquid Culture and produce bacterial classification and cultivate 3 grades and expand and cultivate, after making to cultivate the production bacterial classification bacterium number that obtains reach 109/more than mL;
Saccharomycete adopts malt extract medium, from slant tube bacterial classification through liquid tube cultivate, triangular flask Liquid Culture and produce bacterial classification and cultivate 3 grades and expand and cultivate, after making to cultivate the production bacterial classification bacterium number that obtains reach 109/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and saccharomycete are mixed in the ratio of 2:1.5:1.5:1:1, obtain mixed bacteria.
(7) mix, prepare burden, inoculate
The formula of ferment local-flavor tea meat intestines is as follows:
I class ferment local-flavor tea meat intestines formula
By mass percentage, fish gruel 38%, lean meat gruel 12%, fat meat fourth 19%, starch 13%, tea liquid 2%, the fermented vegetable 12% of rubbing, spice liquid 1.8%, salt 2.0%, mixed bacteria 0.2%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: the fermented vegetable of rubbing, tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat gruel, fish gruel, mixed bacteria, until all material stirring is even;
(8) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 26cm, then on the sausage irrigating with aperture on pinprick;
(9) fermentation is by the above-mentioned sausage of the making 10h that ferments in the fermenting house of 35 ℃;
(10) shortening, vacuum packaging, cooling, refrigeration cook the sausage after fermentation or boil in boiling water with steam copper, be cooled to 75 ℃ through in the clean room of disinfection by ultraviolet light, cold with vacuum packing machine package encapsulation speed, in the environment of 0~2 ℃, refrigerate, be refrigeration-type shortening ferment local-flavor tea fish sausage.
Embodiment 9
As shown in Figure 1, concrete steps are as follows for the work flow of ferment local-flavor tea fish sausage:
(1) water of 15 times that tealeaves adds tea quality is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is approximately 5 times of tea quality, filter and remove residue obtains tea liquid;
(2) selection of fruit and processing selecting fresh, without pineapple, apple and the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple, apple are removed the peel respectively stripping and slicing and in boiling water, after blanching 1.5min, are rubbed, pull an oar, and after banana peeling, rub, pull an oar in boiling water after blanching 2.2min; Then by the slurry of pineapple, apple and banana, mud mixed in equal amounts;
(3) processing of spice
Spice formula by mass percentage, Chinese cassia tree 17%, cardamom 18%, dried orange peel 8%, pepper 12%, Radix Codonopsis 12%, Chinese anise 12%, cumin 12%, the Radix Astragali 9%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 60g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 60g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5cm, lean meat is rubbed into meat gruel through meat grinder;
(5) by fish gruel, the defrosting room below 15 ℃ thaws in clean stainless steel cask in the processing of fish gruel;
(6) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopt defatted milk culture medium or nutrient broth medium that mass fraction is 2%, cultivate 3 grades of expansions from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production bacterial classification respectively and cultivate, make the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
Pediococcus pentosaceus adopts FTO culture medium (peptone yeast extract culture medium), from slant tube bacterial classification through liquid tube cultivate, triangular flask Liquid Culture and produce bacterial classification and cultivate 3 grades and expand and cultivate, after making to cultivate the production bacterial classification bacterium number that obtains reach 109/more than mL;
Saccharomycete adopts malt extract medium, from slant tube bacterial classification through liquid tube cultivate, triangular flask Liquid Culture and produce bacterial classification and cultivate 3 grades and expand and cultivate, after making to cultivate the production bacterial classification bacterium number that obtains reach 109/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and saccharomycete are mixed in the ratio of 2:1.5:1.5:1:1, obtain mixed bacteria.
(7) mix, prepare burden, inoculate
The formula of ferment local-flavor tea meat intestines is as follows:
II class ferment local-flavor tea fish sausage formula
By mass percentage, fish gruel 37.6%, lean meat gruel 12.5%, fat meat fourth 19%, starch 14%, tea liquid 2%, spice liquid 1.7%, the fruit of rubbing or puree or pulp 10%, salt 3%, mixed bacteria 0.2%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: the fruit pulp of rubbing or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, mixed bacteria, until all material stirring is even;
(8) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 25cm, then on the sausage irrigating with aperture on pinprick;
(9) fermentation is by the above-mentioned sausage of the making 6h that ferments in the fermenting house of 39 ℃;
(10) shortening, vacuum packaging, cooling, refrigeration is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, be cooled to 75 ℃ through in the clean room of disinfection by ultraviolet light, cold with vacuum packing machine package encapsulation speed, in the environment of 0~2 ℃, refrigerate, be refrigeration-type shortening ferment local-flavor tea fish sausage.
Embodiment 10
As shown in Figure 1, concrete steps are as follows for the work flow of ferment local-flavor tea fish sausage:
(1) water of 16 times that tealeaves adds tea quality is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is approximately 5 times of tea quality, filter and remove residue obtains tea liquid;
(2) selection of fruit and processing selecting fresh, without pineapple, apple and the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple, apple are removed the peel respectively stripping and slicing and in boiling water, after blanching 1.5min, are rubbed, pull an oar, and after banana peeling, rub, pull an oar in boiling water after blanching 2.2min; Then by the slurry of pineapple, apple and banana, mud mixed in equal amounts;
(3) processing of spice
Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 18%, dried orange peel 7%, pepper 11%, Radix Codonopsis 12%, Chinese anise 12%, cumin 15%, the Radix Astragali 7%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(4) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 65g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 65g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.8cm, lean meat is rubbed into meat gruel through meat grinder;
(5) by fish gruel, the defrosting room below 15 ℃ thaws in clean stainless steel cask in the processing of fish gruel;
(6) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopt defatted milk culture medium or nutrient broth medium that mass fraction is 2%, cultivate 3 grades of expansions from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production bacterial classification respectively and cultivate, make the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
Pediococcus pentosaceus adopts FTO culture medium (peptone yeast extract culture medium), from slant tube bacterial classification through liquid tube cultivate, triangular flask Liquid Culture and produce bacterial classification and cultivate 3 grades and expand and cultivate, after making to cultivate the production bacterial classification bacterium number that obtains reach 109/more than mL;
Saccharomycete adopts malt extract medium, from slant tube bacterial classification through liquid tube cultivate, triangular flask Liquid Culture and produce bacterial classification and cultivate 3 grades and expand and cultivate, after making to cultivate the production bacterial classification bacterium number that obtains reach 109/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and saccharomycete are mixed in the ratio of 2:1.5:1.5:1:1, obtain mixed bacteria.
(7) mix, prepare burden, inoculate
The formula of ferment local-flavor tea meat intestines is as follows:
II class ferment local-flavor tea fish sausage formula
By mass percentage, fish gruel 40%, lean meat gruel 15.2%, fat meat fourth 13%, starch 10%, tea liquid 2%, spice liquid 1.6%, the fruit of rubbing or puree or pulp 16%, salt 2%, mixed bacteria 0.2%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: the fruit pulp of rubbing or puree, tea liquid, spice liquid, salt, starch, anticorrisive agent, fat meat fourth, lean meat gruel, fish gruel, mixed bacteria, until all material stirring is even;
(8) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 28cm, then on the sausage irrigating with aperture on pinprick;
(9) fermentation is by the above-mentioned sausage of the making 10h that ferments in the fermenting house of 39 ℃;
(10) shortening, vacuum packaging, cooling, refrigeration is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, be cooled to 75 ℃ through in the clean room of disinfection by ultraviolet light, cold with vacuum packing machine package encapsulation speed, in the environment of 0~2 ℃, refrigerate, be refrigeration-type shortening ferment local-flavor tea fish sausage.
Embodiment 11
As shown in Figure 1, concrete steps are as follows for the work flow of ferment local-flavor tea fish sausage:
(1) water of 18 times of tealeaves and tea quality is got in the preparation of tea liquid, and 1h are extracted in 65 ℃ of heating of points of 2 times microwaves, filter to obtain tea liquid, merge the tea liquid extracting for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;
(2) selection of fruit and processing selecting fresh, without the pineapple of disease and pest fruit and decayed fruit and banana as raw material, raw material cleans up after checking and accepting, then, pineapple peeling stripping and slicing is also rubbed after blanching 1min, is pulled an oar in boiling water, after banana peeling, rubs, pulls an oar in boiling water after blanching 3min; Then the mass ratio of pineapple 40% and banana 60% is mixed, for making flavor tea sausage;
(3) choosing and potherb mustard and grandmother's dish that processing selecting salting zymolysis is good of fermented vegetable, chops up respectively rear rubbing; Then the mass ratio of pressing potherb mustard 40% and grandmother's dish 60% mixes, for making flavor tea sausage;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 16%, dried orange peel 8%, pepper 11%, Radix Codonopsis 12%, Chinese anise 10%, cumin 15%, the Radix Astragali 10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 65g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 65g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(6) by fish gruel, the defrosting room below 15 ℃ thaws in clean Stainless steel basin in the processing of fish gruel;
(7) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopt defatted milk culture medium or nutrient broth medium that mass fraction is 2%, respectively from slant tube bacterial classification through liquid tube cultivate, triangular flask Liquid Culture and produce bacterial classification and cultivate 3 grades and expand and cultivate, after making to cultivate the production bacterial classification bacterium number that obtains reach 109/more than mL;
Pediococcus pentosaceus adopts FTO culture medium (peptone yeast extract culture medium), from slant tube bacterial classification through liquid tube cultivate, triangular flask Liquid Culture and produce bacterial classification and cultivate 3 grades and expand and cultivate, after making to cultivate the production bacterial classification bacterium number that obtains reach 109/more than mL;
Saccharomycete adopts malt extract medium, from slant tube bacterial classification through liquid tube cultivate, triangular flask Liquid Culture and produce bacterial classification and cultivate 3 grades and expand and cultivate, after making to cultivate the production bacterial classification bacterium number that obtains reach 109/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and saccharomycete are mixed in the ratio of 2:1.5:1.5:1:1, obtain mixed bacteria.
(8) mix, prepare burden, inoculate
The formula of ferment local-flavor tea meat intestines is as follows:
III class ferment local-flavor tea meat intestines formula
By mass percentage, fish gruel 35%, lean meat gruel 15%, fat meat fourth 19%, starch 14%, tea liquid 2%, spice liquid 1.8%, the fermented vegetable 6% of rubbing, the fruit of rubbing or puree or pulp 5%, salt 2%, mixed bacteria 0.2%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat gruel, fish gruel, mixed bacteria, until all material stirring is even;
(9) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 30cm, then on the sausage irrigating with aperture on pinprick;
(10) fermentation is by the 7.5h that ferments in the fermenting house of 37 ℃, the above-mentioned sausage of making;
(11) shortening, vacuum packaging, cooling, refrigeration is by the sausage after airing or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, be cooled to 75 ℃ through in the clean room of disinfection by ultraviolet light, cold with vacuum packing machine package encapsulation speed, in the environment of 0~2 ℃, refrigerate, be refrigeration-type shortening ferment local-flavor tea fish sausage.
Embodiment 12
As shown in Figure 1, concrete steps are as follows for the work flow of ferment local-flavor tea fish sausage:
(1) water of 17 times of tealeaves and tea quality is got in the preparation of tea liquid, and 1h are extracted in 65 ℃ of heating of points of 2 times ultrasonic waves, filter to obtain tea liquid, merge the tea liquid extracting for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;
(2) selection of fruit and processing selecting fresh, without pineapple, tomato and the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple peeling stripping and slicing is also rubbed after blanching 1.8min or making beating in boiling water, seed peeling is gone in tomato making beating, after banana peeling, in boiling water, rubs or making beating after blanching 2.8min; Then mix by the mass ratio of pineapple 35%, tomato 20% and banana 45%, for making flavor tea sausage;
(3) choosing and plum dish, potherb mustard, grandmother's dish that processing selecting salting zymolysis is good of fermented vegetable, chops up respectively rear rubbing; Then mix by the mass ratio of plum dish 30%, potherb mustard 30% and grandmother's dish 40%, for making flavor tea sausage;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 18%, dried orange peel 7%, pepper 11%, Radix Codonopsis 12%, Chinese anise 12%, cumin 15%, the Radix Astragali 7%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.8cm, lean meat is rubbed into meat gruel through meat grinder;
(6) by fish gruel, the defrosting room below 15 ℃ thaws in clean stainless steel cask in the processing of fish gruel;
(7) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopt defatted milk culture medium or nutrient broth medium that mass fraction is 2%, cultivate 3 grades of expansions from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production bacterial classification respectively and cultivate, make the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
Pediococcus pentosaceus adopts FTO culture medium (peptone yeast extract culture medium), cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
Saccharomycete adopts malt extract medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and saccharomycete are mixed in the ratio of 2:1.5:1.5:1:1, obtain mixed bacteria;
(8) mix, prepare burden, inoculate
The formula of ferment local-flavor tea meat intestines is as follows:
III class ferment local-flavor tea meat intestines formula
By mass percentage, fish gruel 40%, lean meat gruel 13%, fat meat fourth 13%, starch 10%, tea liquid 2.7%, spice liquid 2.0%, the fermented vegetable 10% of rubbing, the fruit of rubbing or puree or pulp 6%, salt 3%, mixed bacteria 0.3%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat gruel, fish gruel, mixed bacteria, until all material stirring is even;
(9) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 30cm, then on the sausage irrigating with aperture on pinprick;
(10) fermentation is by the above-mentioned sausage of the making 8h that ferments in the fermenting house of 36 ℃;
(11) shortening, vacuum packaging, sterilization, cooling, vanning cook the sausage after fermentation or boil in boiling water with steam copper, then using vacuum packing machine package encapsulation through in the clean room of disinfection by ultraviolet light, then through the high temperature sterilization 25~30min of 115 ℃, cooling rear vanning rapidly, being can normal-temperature storage type shortening ferment local-flavor tea fish sausage.
Below be only preferred embodiments of the present invention, according to above-mentioned design of the present invention, those skilled in the art also can make to this various modifications and conversion.For example, extracting method, concentration and the consumption of tea juice, the composition that the proportioning of the proportioning of the processing method of fruit and vegetable and blend proportion, spice and consumption, bacterial classification and addition, fish proportioning, meat intestinal fermentation temperature and time, product batching rotten and pork are filled a prescription and ratio, sterilization temperature and time, reserve temperature etc.But similar this conversion and modification all belong to essence of the present invention.

Claims (3)

1. a ferment local-flavor tea fish sausage, is characterized in that comprising following 3 class formulas:
I class ferment local-flavor tea fish sausage formula
By mass percentage, fish gruel 35~40%, lean meat gruel 10~15%, fat meat fourth 13~19%, starch 10~14%, tea liquid 2.0~2.8%, the fermented vegetable 12~18% of rubbing, spice liquid 1.8~2.2%, salt 2~3%, mixed bacteria 0.1~0.3%;
II class ferment local-flavor tea fish sausage formula
By mass percentage, fish gruel 35~40%, lean meat gruel 12.5~17.5%, fat meat fourth 13~19%, starch 10~14%, tea liquid 2.0~2.8%, spice liquid 1.3~1.7%, the fruit or puree or the pulp 10~16% that rub, salt 2~3%, mixed bacteria 0.1~0.3%;
III class ferment local-flavor tea fish sausage formula
By mass percentage, fish gruel 35~40%, lean meat gruel 10~15%, fat meat fourth 13~19%, starch 10~14%, tea liquid 2.0~2.8%, spice liquid 1.8~2.2%, the fermented vegetable 6~10% of rubbing, the fruit of rubbing or puree or pulp 5~9%, salt 2~3%, mixed bacteria 0.1~0.3%.
2. the shortening refrigeration-type processing method of ferment local-flavor tea fish sausage claimed in claim 1, is characterized in that comprising the steps:
(1) water of 15~20 times that tealeaves adds tea quality is got in the preparation of tea liquid, boils and continues infusion, and in the time remaining 5 times that juice is tea quality, filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to add the tea liquid that hot preparation concentration is close;
(2) selection of fruit and processing selecting fresh, without pineapple, water chestnut, tomato, apple, strawberry or the banana of disease and pest fruit and decayed fruit as raw material, then, pineapple, water chestnut, apple are removed the peel respectively stripping and slicing and after blanching 1~2min, are rubbed or making beating in boiling water, seed peeling is gone in tomato making beating, strawberry is rubbed and after blanching 1~2min, pulls an oar in boiling water, after banana peeling, in boiling water, rubs or making beating after blanching 2~3min; When batching, select one or more fruit collocation to use;
(3) the choosing and plum dish, potherb mustard, grandmother's dish that processing selecting salting zymolysis is good, pickle pickled radiss bar or salted Jerusalem artichoke of fermented vegetable, chops up respectively rear rubbing; When batching, select one or more vegetables collocation to use;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 15~18%, cardamom 15~18%, dried orange peel 6~8%, pepper 10~12%, Radix Codonopsis 10~12%, Chinese anise 10~12%, cumin 12~15%, the Radix Astragali 7~10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavy 50~70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavy 50~70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5~1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(6) by fish gruel, the defrosting room below 15 ℃ thaws in clean container in the processing of fish gruel;
(7) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopting mass fraction is that mass fraction is 2% defatted milk culture medium or nutrient broth medium, cultivate 3 grades of expansions from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production bacterial classification respectively and cultivate, make the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
It is peptone yeast extract culture medium that Pediococcus pentosaceus adopts FTO culture medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
Saccharomycete adopts malt extract medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
(8) mix, prepare burden, inoculate
The formula of ferment local-flavor tea fish sausage has 3 classes:
I class ferment local-flavor tea fish sausage formula
By mass percentage, fish gruel 35~40%, lean meat gruel 10~15%, fat meat fourth 13~19%, starch 10~14%, tea liquid 2.0~2.8%, the fermented vegetable 12~18% of rubbing, spice liquid 1.8~2.2%, salt 2~3%, mixed bacteria 0.1~0.3%;
II class ferment local-flavor tea fish sausage formula
By mass percentage, fish gruel 35~40%, lean meat gruel 12.5~17.5%, fat meat fourth 13~19%, starch 10~14%, tea liquid 2.0~2.8%, spice liquid 1.3~1.7%, the fruit or puree or the pulp 10~16% that rub, salt 2~3%, mixed bacteria 0.1~0.3%;
III class ferment local-flavor tea fish sausage formula
By mass percentage, fish gruel 35~40%, lean meat gruel 10~15%, fat meat fourth 13~19%, starch 10~14%, tea liquid 2.0~2.8%, spice liquid 1.8~2.2%, the fermented vegetable 6~10% of rubbing, the fruit of rubbing or puree or pulp 5~9%, salt 2~3%, mixed bacteria 0.1~0.3%.
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat gruel, fish gruel, mixed bacteria, until all material stirring is even;
(9) bowel lavage pours into the above-mentioned material stirring in ready casing with sausage filler or craft, and tightens casing 2 ends, and the length of every sausage is controlled at 25~30cm, then on the sausage irrigating, pricks aperture;
(10) fermentation is by the above-mentioned sausage of the making 6~10h that ferments in the fermenting house of 35~39 ℃;
(11) boiling, vacuum packaging, cooling, refrigeration cook the sausage after fermentation or boil in boiling water with steam copper, be cooled to 75 ℃ through in the clean room of disinfection by ultraviolet light, cold with vacuum packing machine package encapsulation speed, in the environment of 0~2 ℃, refrigerate, be refrigeration-type shortening ferment local-flavor tea fish sausage.
3. the shortening preservation under room temperature type processing method of ferment local-flavor tea fish sausage claimed in claim 1, is characterized in that comprising the steps:
(1) water of 15~20 times that tealeaves adds tea quality is got in the preparation of tea liquid, boils and continues infusion, and in the time remaining 5 times that juice is tea quality, filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to add the tea liquid that hot preparation concentration is close;
(2) selection of fruit and processing selecting fresh, without pineapple, water chestnut, tomato, apple, strawberry or the banana of disease and pest fruit and decayed fruit as raw material, raw material cleans up after checking and accepting, then, pineapple, water chestnut, apple are removed the peel respectively stripping and slicing and after blanching 1~2min, are rubbed or making beating in boiling water, seed peeling is gone in tomato making beating, strawberry is rubbed and after blanching 1~2min, pulls an oar in boiling water, after banana peeling, in boiling water, rubs or making beating after blanching 2~3min;
(3) the choosing and plum dish, potherb mustard, grandmother's dish that processing selecting salting zymolysis is good, pickle pickled radiss bar or salted Jerusalem artichoke of fermented vegetable, chops up respectively rear rubbing; When batching, select one or more vegetables collocation to use;
(4) processing of spice
Spice formula by mass percentage, Chinese cassia tree 15~18%, cardamom 15~18%, dried orange peel 6~8%, pepper 10~12%, Radix Codonopsis 10~12%, Chinese anise 10~12%, cumin 12~15%, the Radix Astragali 7~10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate; This filtrate is mixed and is spice liquid in the ratio of 7 ﹕ 3 with litsea citrate oil;
(5) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavy 50~70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavy 50~70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5~1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(6) by fish gruel, the defrosting room below 15 ℃ thaws in clean container in the processing of fish gruel;
(7) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopting mass fraction is that mass fraction is 2% defatted milk culture medium or nutrient broth medium, cultivate 3 grades of expansions from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production bacterial classification respectively and cultivate, make the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
It is peptone yeast extract culture medium that Pediococcus pentosaceus adopts FTO culture medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
Saccharomycete adopts malt extract medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10 9individual/more than mL;
(8) mix, prepare burden, inoculate
The formula of ferment local-flavor tea fish sausage has 3 classes:
I class ferment local-flavor tea fish sausage formula
By mass percentage, fish gruel 35~40%, lean meat gruel 10~15%, fat meat fourth 13~19%, starch 10~14%, tea liquid 2.0~2.8%, the fermented vegetable 12~18% of rubbing, spice liquid 1.8~2.2%, salt 2~3%, mixed bacteria 0.1~0.3%;
II class ferment local-flavor tea fish sausage formula
By mass percentage, fish gruel 35~40%, lean meat gruel 12.5~17.5%, fat meat fourth 13~19%, starch 10~14%, tea liquid 2.0~2.8%, spice liquid 1.3~1.7%, the fruit or puree or the pulp 10~16% that rub, salt 2~3%, mixed bacteria 0.1~0.3%;
III class ferment local-flavor tea fish sausage formula
By mass percentage, fish gruel 35~40%, lean meat gruel 10~15%, fat meat fourth 13~19%, starch 10~14%, tea liquid 2.0~2.8%, spice liquid 1.8~2.2%, the fermented vegetable 6~10% of rubbing, the fruit of rubbing or puree or pulp 5~9%, salt 2~3%, mixed bacteria 0.1~0.3%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: fermented vegetable, fruit pulp or the puree of rubbing, tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat gruel, fish gruel, mixed bacteria, until all material stirring is even;
(9) bowel lavage pours into the above-mentioned material stirring in ready casing with sausage filler or craft, and tightens casing 2 ends, and the length of every sausage is controlled at 25~30cm, then on the sausage irrigating, pricks aperture;
(10) fermentation is by the above-mentioned sausage of the making 6~10h that ferments in the fermenting house of 35~39 ℃;
(11) boiling, vacuum packaging, sterilization, cooling sausage after fermentation is cooked with steam copper or boiled in boiling water, then using vacuum packing machine package encapsulation through in the clean room of disinfection by ultraviolet light, then through the high temperature sterilization 25~30min of 115 ℃, cooling rear vanning rapidly, is normal-temperature storage type shortening ferment local-flavor tea fish sausage.
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CN106135934A (en) * 2015-04-28 2016-11-23 苏州市多润多农业科技有限公司 A kind of fermented fish sausage manufacture method of preservation under room temperature
CN105982232A (en) * 2015-12-20 2016-10-05 山东建筑大学 Multi-strain fermented sausage and production method thereof
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CN105995641A (en) * 2016-06-20 2016-10-12 芜湖宏洋食品有限公司 Moringa oleifera leaf lipid-lowering and weight-losing breaded fish stick and making method thereof
CN106036575A (en) * 2016-06-20 2016-10-26 芜湖宏洋食品有限公司 Fruit and vegetable nutritional fish cake for promoting digestion and relieving stasis and preparation method thereof
CN105918935A (en) * 2016-06-20 2016-09-07 芜湖宏洋食品有限公司 Minty fish cake containing tea polyphenol and preparation method of minty fish cake
CN107259387A (en) * 2017-07-10 2017-10-20 湖南合鸣生物科技有限公司 A kind of preparation of meat products fermentation preparation and technique

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