CN103766975B - A kind of fermented flavour tea fish sausage and working method thereof - Google Patents
A kind of fermented flavour tea fish sausage and working method thereof Download PDFInfo
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- CN103766975B CN103766975B CN201410061085.4A CN201410061085A CN103766975B CN 103766975 B CN103766975 B CN 103766975B CN 201410061085 A CN201410061085 A CN 201410061085A CN 103766975 B CN103766975 B CN 103766975B
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/41—Pediococcus
- A23V2400/427—Pentosaceus
Abstract
The present invention discloses a kind of fermented flavour tea fish sausage and working method thereof. Utilizing fish gruel, pork to be main raw material, tea liquid, fruit, fermented vegetables and spice extracting solution etc. are major auxiliary burden and the fermented by mixed bacterium of the milk-acid bacteria of seeded with pure cultivation, yeast and micrococci is made. According to the difference of material therefor, the present invention provides the formula of the different fermented flavour tea sausage of 3 class local flavors. According to the difference of product method for preserving, the present invention provides the working method of 2 series products such as the ripe flavor tea meat intestines processed of refrigeration-type and the ripe flavor tea meat intestines processed of room temperature storage type. Tea liquid, fruit, fermented vegetables and fermented bacterium is added in sausage is processed, the beneficial microorganism growths such as milk-acid bacteria can be promoted in sausage ripening process, suppress harmful microbe growth and breeding, suppress generation and the accumulation of nitrite simultaneously, improve edible safety, simultaneously, moreover it is possible to make the other tool local flavor of sausage, make the nutrition of sausage more be tending towards balanced, and reduce the greasy feeling of sausage.
Description
Technical field
The present invention relates to a kind of meat intestines, in particular to a kind of fermented flavour tea fish sausage and working method thereof.
Background technology
The meat emulsion products such as sausage are one of main meat products, meat emulsion product process for processing is with a long history, after general peeling that the animal meat such as pork are boned, 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, is filled in casing after mixing conjunction evenly, the filling needs of meat gruel closely enrich as far as possible, then tighten casing, on casing, suitably sting aperture, then In Shade air-dry or oven dry sootiness; Also having a class meat sausage product to be that cube meat first adds mixing salt low-temperature salting, then mix by cutting and add the auxiliary materials such as starch and be made into meat gruel, then be filled in casing, Zha Kou seals, cooking disinfection. In the previous case, if being generally attended by the fermenting-ripening effect of natural microbial host milk-acid bacteria, micrococci etc. And also adding the auxiliary materials such as a small amount of sweet corn in meat gruel is made into flavor sausage goods now. Because modern study shows that milk-acid bacteria, yeast and micrococci etc. have vital role in the ripening process of traditional sausage, add that milk-acid bacteria is of value to HUMAN HEALTH, therefore, there is the research report of a large amount of artificial fermented sausages adding the different milk-acid bacteria of pure culture or the mixed strains making of mixing lactic acid bacterium or milk-acid bacteria and other microorganisms being conducive to sausage maturation. But, in China's actual production, the rare fermented sausages having interpolation Pure cultured spawn to make formally is produced and is supplied market.
Also common various fish meat emulsion and milk-acid bacteria etc. make the report of fish sausage now. But, common fresh-water fishes sausage not too gets consumer reception due to distinctive fishy smell and Earthy Taste, and although the fermented fish sausage adding milk-acid bacteria can eliminate fishy smell and Earthy Taste, fish sausage whiteness is increased, but fermenting process is difficult to control, therefore, find the method for new elimination fishy smell and Earthy Taste, promote that the method that fish sausage fermenting process makes it easy to control just becomes the problem of particularly important.
A FAQs of the meat products such as modern sausage manually adds nitrite or nitrate, or at sausage owing to microbial process produces nitrite in air-dry or drying course, nitrite or nitrate are one of carcinogenss known at present, and it is apparent to human health damage. How as far as possible the harm that in elimination sausage goods, nitrite brings is noticeable problem, except controlling the nitrite amount of artificial interpolation as far as possible, many investigators point out to add generation and the accumulation that polyphenol, tea-polyphenol, Vc etc. can suppress nitrite in sausage ripening process in sausage, but, polyphenol and tea-polyphenol valuable product, therefore do not adopted by most of producer. Meanwhile, in daily life edible more carnivorous time, greasy feeling can be produced toward contact.
Summary of the invention
In order to reduce nitrite or nitrate content, greasy feeling when reducing edible, the present invention provides a kind of taking tea liquid, fish gruel, pork, special spice liquid, fruit and vegetables etc. as supplementary material, adds fermented flavour tea fish sausage and the working method thereof of milk-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 fermented flavour tea fish sausage, comprises following 3 class formulas:
I class fermented flavour 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 vegetables 12��18% of rubbing, spice liquid 1.8��2.2%, salt 2��3%, mixed strains 0.1��0.3%;
II class fermented flavour 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 rubbed or puree or pulp 10��16%, salt 2��3%, mixed strains 0.1��0.3%;
III class fermented flavour 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 vegetables 6��10% of rubbing, the fruit of rubbing or puree or pulp 5��9%, salt 2��3%, mixed strains 0.1��0.3%.
The refrigeration-type working method ripe processed of above-mentioned fermented flavour tea fish sausage, comprises the steps:
(1) water that tealeaves adds 15��20 times of tea quality is got in the preparation of tea liquid, boils and continues to endure and boils, and when remaining juice and be 5 times of tea quality, namely filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave heating to prepare the tea liquid of concentration comparable;
(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of rotten fruit, water chestnut, tomato, apple, strawberry or banana as raw material, then, pineapple, water chestnut, apple are removed the peel stripping and slicing respectively and are rubbed after blanching 1��2min or making beating in boiling water, tomato making beating goes seed to remove the peel, strawberry is rubbed and pulls an oar after blanching 1��2min in boiling water, and banana rubs after blanching 2��3min or making beating after removing the peel in boiling water; During batching, one or more fruit collocation is selected to use;
(3) the choosing and plum dish that processing selecting salting zymolysis is good, snow dish, Wai Pocai, pickle acid radish bar or salted Jerusalem artichoke of fermented vegetables, cut respectively thin after rub; During batching, one or more vegetables collocation is selected to use;
(4) process 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%, star anise 10��12%, diligent right 12��15%, the Radix Astragali 7��10%;
By above-mentioned batching precise, cleaning, oven dry and puddle evenly, then suitably pulverize, add the water of batching quality 40 times, boil to endure and boil to filtrate when being 10 times amount of batching quality, filter and obtain filtrate; This filtrate and litsea cubeba oil are mixed in the ratio of 73 and is spice liquid;
(5) examination of pork and processing selecting have the pork of inspection and quarantine conformity certification, frozen meat segmentation after thawing, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavy 50��70g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavy 50��70g, then fat meat is cut into the square fat meat fourth of 0.5��1.0cm, lean meat is rubbed into meat gruel through mincer;
(6) rotten for the fish defrosting room below 15 DEG C is thawed by the process of fish gruel in the container of cleaning;
(7) preparation of the selection of bacterial classification, cultivation and mixed strains
Milk-acid bacteria selects streptococcus thermophilus, plant lactobacillus and lactobacillus bulgaricus, adopt massfraction to be massfraction be skimmed milk substratum or the nutrient broth medium of 2%, through liquid tube cultivation, triangular flask liquid culture and producing spawn culture 3 grades of enlarged culturing from slant tube bacterial classification respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
Pediococcus pentosaceus adopts FTO substratum and peptone yeast extract substratum, through liquid tube cultivation, triangular flask liquid culture and produces spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, and the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
Yeast adopts malt extract medium, through liquid tube cultivation, triangular flask liquid culture and produces spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, and the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
(8) mix, prepare burden, inoculate
The formula of fermented flavour tea fish sausage has 3 classes:
I class fermented flavour 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 vegetables 12��18% of rubbing, spice liquid 1.8��2.2%, salt 2��3%, mixed strains 0.1��0.3%;
II class fermented flavour 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 rubbed or puree or pulp 10��16%, salt 2��3%, mixed strains 0.1��0.3%;
III class fermented flavour 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 vegetables 6��10% of rubbing, the fruit of rubbing or puree or pulp 5��9%, salt 2��3%, mixed strains 0.1��0.3%.
Various material is accurately taken according to formula, according to following order add unlatching in the spice machine of cleaning and sterilizing: the fermented vegetables of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat is rotten, fish is rotten, mixed strains, until all material stirring is even;
(9) bowel lavage by uniform for above-mentioned stirring material sausage stuffer or pours in ready casing by hand, and tightens casing 2 end, and the cut to lengthen of every root sausage, at 25��30cm, then pricks aperture on the sausage irrigated;
(10) ferment the 6��10h that fermented in the fermenting house of 35��39 DEG C by the above-mentioned sausage made;
(11) the sausage steam oven after fermentation is cooked or boils in boiling water by boiling, vacuum packaging, cooling, refrigeration, 75 DEG C it are being cooled in the clean room of disinfection by ultraviolet light, with Vacuum Packaging Machine package encapsulation, also speed is cold, refrigerate in the environment of 0��2 DEG C, it is the ripe fermented flavour tea fish sausage processed of refrigeration-type.
The preservation under room temperature type working method ripe processed of above-mentioned fermented flavour tea fish sausage, comprises the steps:
(1) water that tealeaves adds 15��20 times of tea quality is got in the preparation of tea liquid, boils and continues to endure and boils, and when remaining juice and be 5 times of tea quality, namely filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave heating to prepare the tea liquid of concentration comparable;
(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of rotten fruit, water chestnut, tomato, apple, strawberry or banana as raw material, raw material cleans clean after checking and accepting, then, pineapple, water chestnut, apple are removed the peel stripping and slicing respectively and are rubbed after blanching 1��2min or making beating in boiling water, tomato making beating goes seed to remove the peel, strawberry is rubbed and pulls an oar after blanching 1��2min in boiling water, and banana rubs after blanching 2��3min or making beating after removing the peel in boiling water;
(3) the choosing and plum dish that processing selecting salting zymolysis is good, snow dish, Wai Pocai, pickle acid radish bar or salted Jerusalem artichoke of fermented vegetables, cut respectively thin after rub; During batching, one or more vegetables collocation is selected to use;
(4) process 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%, star anise 10��12%, diligent right 12��15%, the Radix Astragali 7��10%;
By above-mentioned batching precise, cleaning, oven dry and puddle evenly, then suitably pulverize, add the water of batching quality 40 times, boil to endure and boil to filtrate when being 10 times amount of batching quality, filter and obtain filtrate; This filtrate and litsea cubeba oil are mixed in the ratio of 73 and is spice liquid;
(5) examination of pork and processing selecting have the pork of inspection and quarantine conformity certification, frozen meat segmentation after thawing, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavy 50��70g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavy 50��70g, then fat meat is cut into the square fat meat fourth of 0.5��1.0cm, lean meat is rubbed into meat gruel through mincer;
(6) rotten for the fish defrosting room below 15 DEG C is thawed by the process of fish gruel in the container of cleaning;
(7) preparation of the selection of bacterial classification, cultivation and mixed strains
Milk-acid bacteria selects streptococcus thermophilus, plant lactobacillus and lactobacillus bulgaricus, adopt massfraction to be massfraction be skimmed milk substratum or the nutrient broth medium of 2%, through liquid tube cultivation, triangular flask liquid culture and producing spawn culture 3 grades of enlarged culturing from slant tube bacterial classification respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
Pediococcus pentosaceus adopts FTO substratum and peptone yeast extract substratum, through liquid tube cultivation, triangular flask liquid culture and produces spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, and the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
Yeast adopts malt extract medium, through liquid tube cultivation, triangular flask liquid culture and produces spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, and the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
(8) mix, prepare burden, inoculate
The formula of fermented flavour tea fish sausage has 3 classes:
I class fermented flavour 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 vegetables 12��18% of rubbing, spice liquid 1.8��2.2%, salt 2��3%, mixed strains 0.1��0.3%;
II class fermented flavour 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 rubbed or puree or pulp 10��16%, salt 2��3%, mixed strains 0.1��0.3%;
III class fermented flavour 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 vegetables 6��10% of rubbing, the fruit of rubbing or puree or pulp 5��9%, salt 2��3%, mixed strains 0.1��0.3%;
Various material is accurately taken according to formula, according to following order add unlatching in the spice machine of cleaning and sterilizing: the fermented vegetables of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat is rotten, fish is rotten, mixed strains, until all material stirring is even;
(9) bowel lavage by uniform for above-mentioned stirring material sausage stuffer or pours in ready casing by hand, and tightens casing 2 end, and the cut to lengthen of every root sausage, at 25��30cm, then pricks aperture on the sausage irrigated;
(10) ferment the 6��10h that fermented in the fermenting house of 35��39 DEG C by the above-mentioned sausage made;
(11) the sausage steam oven after fermentation is cooked or boils in boiling water by boiling, vacuum packaging, sterilization, cooling, then in the clean room of disinfection by ultraviolet light, Vacuum Packaging Machine package encapsulation is being used, then through the High Temperature Sterilization 25��30min of 115 DEG C, vanning after cooling, is the ripe fermented flavour tea fish sausage processed of room temperature storage type rapidly.
The useful effect of the present invention is:
(1) the fermented flavour tea fish sausage delicious flavour of the present invention, can eliminate fishy smell, and nutritive value height and property balanced in nutrition are more better than tradition meat intestines based article;
(2) the fermented flavour tea fish sausage nitrite of the present invention and biogenic amine content are very low, containing benzopyrene, and edible safety height;
(3) the fermented flavour 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) the fermented flavour tea fish sausage of the present invention has low greasy taste and the graceful local flavor of mixing tea perfume, fruit or vegetables or fruit-vegetable flavor, fermented flavour and meat perfume (or spice), and mouthfeel is good;
(5) the fermented flavour tea fish sausage of the present invention can be carried with, instant.
Accompanying drawing explanation
Fig. 1 is the work flow schematic diagram of the fermented flavour tea fish sausage of the present invention.
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 fermented flavour tea fish sausage:
(1) water that tealeaves adds 16 times of tea quality is got in the preparation of tea liquid, boils and continues to endure and boils, and when residue juice is approximately 5 times of tea quality, namely filter and remove residue obtains tea liquid;
(2) the choosing and plum dish that processing selecting salting zymolysis is good and grandmother's dish balanced mix of fermented vegetables, cut thin after rub;
(3) process of spice
Spice formula by mass percentage, Chinese cassia tree 17%, cardamom 16%, dried orange peel 8%, pepper 12%, Radix Codonopsis 12%, star anise 12%, diligent right 15%, the Radix Astragali 8%;
By above-mentioned batching precise, cleaning, oven dry and puddle evenly, then suitably pulverize, add the water of batching quality 40 times, boil to endure and boil to filtrate when being 10 times amount of batching quality, filter and obtain filtrate; This filtrate and litsea cubeba oil are mixed in the ratio of 73 and is spice liquid;
(4) examination of pork and processing selecting have the pork of inspection and quarantine conformity certification, frozen meat segmentation after thawing, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 55g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 55g, then fat meat is cut into the square fat meat fourth of 0.8cm, lean meat is rubbed into meat gruel through mincer;
(5) rotten for the fish defrosting room below 15 DEG C is thawed by the process of fish gruel inside the Stainless steel basin of cleaning;
(6) preparation of the selection of bacterial classification, cultivation and mixed strains
Milk-acid bacteria selects streptococcus thermophilus, plant lactobacillus and lactobacillus bulgaricus, employing massfraction is skimmed milk substratum or the nutrient broth medium of 2%, through liquid tube cultivation, triangular flask liquid culture and producing spawn culture 3 grades of enlarged culturing from slant tube bacterial classification respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
Pediococcus pentosaceus adopts FTO substratum (peptone yeast extract substratum), through liquid tube cultivation, triangular flask liquid culture and producing spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, the production bacterial classification bacterium number obtained after making cultivation reaches 109/more than mL;
Yeast adopts malt extract medium, through liquid tube cultivation, triangular flask liquid culture and produces spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, and the production bacterial classification bacterium number obtained after making cultivation reaches 109/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, plant lactobacillus, lactobacillus bulgaricus, Pediococcus pentosaceus and yeast are mixed in the ratio of 2:1.5:1.5:1:1, namely obtains mixed strains.
(7) mix, prepare burden, inoculate
The formula of fermented flavour tea meat intestines is as follows:
I class fermented flavour 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 vegetables 15% of rubbing, spice liquid 1.8%, salt 2.0%, mixed strains 0.1%;
Various material is accurately taken according to formula, according to following order add unlatching in the spice machine of cleaning and sterilizing: the fermented vegetables of rubbing, tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat are rotten, fish is rotten, mixed strains, until all material stirring is even;
(8) bowel lavage by uniform for above-mentioned stirring material sausage stuffer or pours in ready casing by hand, and tightens casing 2 end, and the cut to lengthen of every root sausage, at 26cm, then pricks aperture on the sausage irrigated with pin;
(9) ferment the 9h that fermented in the fermenting house of 35 DEG C by the above-mentioned sausage made;
(10) the sausage steam oven after fermentation is cooked or boils in boiling water by ripe system, vacuum packaging, cooling, refrigeration, 75 DEG C it are being cooled in the clean room of disinfection by ultraviolet light, with Vacuum Packaging Machine package encapsulation, also speed is cold, refrigerate in the environment of 0��2 DEG C, it is the ripe fermented flavour tea fish sausage processed of refrigeration-type.
Embodiment 2
As shown in Figure 1, concrete steps are as follows for the work flow of fermented flavour tea fish sausage:
(1) water that tealeaves adds 19 times of tea quality is got in the preparation of tea liquid, boils and continues to endure and boils, and when residue juice is approximately 5 times of tea quality, namely filter and remove residue obtains tea liquid;
(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of rotten fruit, apple and banana as raw material, raw material cleans clean after checking and accepting, then, pineapple, apple remove the peel stripping and slicing and rubbing after blanching 1.5min, making beating in boiling water respectively, and banana rubs after blanching 2.2min after removing the peel in boiling water, making beating; Then by the slurry of pineapple, apple and banana, mud balanced mix;
(3) process of spice
Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 17%, dried orange peel 7%, pepper 11%, Radix Codonopsis 11%, star anise 12%, diligent right 14%, the Radix Astragali 10%;
By above-mentioned batching precise, cleaning, oven dry and puddle evenly, then suitably pulverize, add the water of batching quality 40 times, boil to endure and boil to filtrate when being 10 times amount of batching quality, filter and obtain filtrate; This filtrate and litsea cubeba oil are mixed in the ratio of 73 and is spice liquid;
(4) examination of pork and processing selecting have the pork of inspection and quarantine conformity certification, frozen meat segmentation after thawing, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 60g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 60g, then fat meat is cut into the square fat meat fourth of 0.5cm, lean meat is rubbed into meat gruel through mincer;
(5) rotten for the fish defrosting room below 15 DEG C is thawed by the process of fish gruel in the stainless steel cask of cleaning;
(6) preparation of the selection of bacterial classification, cultivation and mixed strains
Milk-acid bacteria selects streptococcus thermophilus, plant lactobacillus and lactobacillus bulgaricus, employing massfraction is skimmed milk substratum or the nutrient broth medium of 2%, through liquid tube cultivation, triangular flask liquid culture and producing spawn culture 3 grades of enlarged culturing from slant tube bacterial classification respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
Pediococcus pentosaceus adopts FTO substratum (peptone yeast extract substratum), through liquid tube cultivation, triangular flask liquid culture and producing spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, the production bacterial classification bacterium number obtained after making cultivation reaches 109/more than mL;
Yeast adopts malt extract medium, through liquid tube cultivation, triangular flask liquid culture and produces spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, and the production bacterial classification bacterium number obtained after making cultivation reaches 109/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, plant lactobacillus, lactobacillus bulgaricus, Pediococcus pentosaceus and yeast are mixed in the ratio of 2:1.5:1.5:1:1, namely obtains mixed strains.
(7) mix, prepare burden, inoculate
The formula of fermented flavour tea meat intestines is as follows:
II class fermented flavour 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 strains 0.3%;
Various material is accurately taken according to formula, according to following order add unlatching in the spice machine of cleaning and sterilizing: the fruit pulp of rubbing or puree, tea liquid, spice liquid, salt, starch, sanitas, fat meat fourth, lean meat is rotten, fish is rotten, mixed strains, until all material stirring is even;
(8) bowel lavage by uniform for above-mentioned stirring material sausage stuffer or pours in ready casing by hand, and tightens casing 2 end, and the cut to lengthen of every root sausage, at 25cm, then pricks aperture on the sausage irrigated with pin;
(9) ferment the 6h that fermented in the fermenting house of 39 DEG C by the above-mentioned sausage made;
(10) ripe system, vacuum packaging, cooling, refrigeration is by the sausage after airing or directly the sausage steam oven irrigated is cooked or is boiled in boiling water, 75 DEG C it are being cooled in the clean room of disinfection by ultraviolet light, with Vacuum Packaging Machine package encapsulation, also speed is cold, refrigerate in the environment of 0��2 DEG C, it is the ripe fermented flavour tea fish sausage processed of refrigeration-type.
Embodiment 3
As shown in Figure 1, concrete steps are as follows for the work flow of fermented flavour 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 point 2 microwaves, 65 DEG C of heating, filter to obtain tea liquid, merge the tea liquid extracted for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;
(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of rotten fruit and banana as raw material, raw material cleans clean after checking and accepting, then, pineapple peeling stripping and slicing and in boiling water after blanching 1min rub, making beating, banana remove the peel after in boiling water after blanching 3min rub, making beating; Then by the mass ratio mixing of pineapple 40% and banana 60%, for making flavor tea sausage;
(3) the choosing and snow dish that processing selecting salting zymolysis is good and grandmother's dish of fermented vegetables, cut respectively thin after rub; Then by the mass ratio mixing of snow dish 40% and grandmother's dish 60%, for making flavor tea sausage;
(4) process of spice
Spice formula by mass percentage, Chinese cassia tree 16%, cardamom 18%, dried orange peel 8%, pepper 11%, Radix Codonopsis 12%, star anise 10%, diligent right 15%, the Radix Astragali 10%;
By above-mentioned batching precise, cleaning, oven dry and puddle evenly, then suitably pulverize, add the water of batching quality 40 times, boil to endure and boil to filtrate when being 10 times amount of batching quality, filter and obtain filtrate; This filtrate and litsea cubeba oil are mixed in the ratio of 73 and is spice liquid;
(5) examination of pork and processing selecting have the pork of inspection and quarantine conformity certification, frozen meat segmentation after thawing, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 65g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 65g, then fat meat is cut into the square fat meat fourth of 1.0cm, lean meat is rubbed into meat gruel through mincer;
(6) rotten for the fish defrosting room below 15 DEG C is thawed by the process of fish gruel in the Stainless steel basin of cleaning;
(7) preparation of the selection of bacterial classification, cultivation and mixed strains
Milk-acid bacteria selects streptococcus thermophilus, plant lactobacillus and lactobacillus bulgaricus, employing massfraction is skimmed milk substratum or the nutrient broth medium of 2%, through liquid tube cultivation, triangular flask liquid culture and producing spawn culture 3 grades of enlarged culturing from slant tube bacterial classification respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
Pediococcus pentosaceus adopts FTO substratum (peptone yeast extract substratum), through liquid tube cultivation, triangular flask liquid culture and producing spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, the production bacterial classification bacterium number obtained after making cultivation reaches 109/more than mL;
Yeast adopts malt extract medium, through liquid tube cultivation, triangular flask liquid culture and produces spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, and the production bacterial classification bacterium number obtained after making cultivation reaches 109/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, plant lactobacillus, lactobacillus bulgaricus, Pediococcus pentosaceus and yeast are mixed in the ratio of 2:1.5:1.5:1:1, namely obtains mixed strains.
(8) mix, prepare burden, inoculate
The formula of fermented flavour tea meat intestines is as follows:
III class fermented flavour 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 vegetables 9.2% of rubbing, the fruit of rubbing or puree or pulp 9%, salt 2%, mixed strains 0.2%;
Various material is accurately taken according to formula, according to following order add unlatching in the spice machine of cleaning and sterilizing: the fermented vegetables of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat is rotten, fish is rotten, mixed strains, until all material stirring is even;
(9) bowel lavage by uniform for above-mentioned stirring material sausage stuffer or pours in ready casing by hand, and tightens casing 2 end, and the cut to lengthen of every root sausage, at 30cm, then pricks aperture on the sausage irrigated with pin;
(10) ferment in the fermenting house of fermentation by above-mentioned 37 DEG C, the sausage made 7.5h;
(11) ripe system, vacuum packaging, cooling, refrigeration is by the sausage after airing or directly the sausage steam oven irrigated is cooked or is boiled in boiling water, 75 DEG C it are being cooled in the clean room of disinfection by ultraviolet light, with Vacuum Packaging Machine package encapsulation, also speed is cold, refrigerate in the environment of 0��2 DEG C, it is the ripe fermented flavour tea fish sausage processed of refrigeration-type.
Embodiment 4
As shown in Figure 1, concrete steps are as follows for the work flow of fermented flavour 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 point 2 ultrasonic wave, 65 DEG C of heating, filter to obtain tea liquid, merge the tea liquid extracted for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;
(2) the choosing and plum dish that processing selecting salting zymolysis is good and grandmother's dish of fermented vegetables, then by plum dish and grandmother's dish balanced mix, cut thin after rub;
(3) process of spice
Spice formula by mass percentage, Chinese cassia tree 15%, cardamom 18%, dried orange peel 8%, pepper 12%, Radix Codonopsis 12%, star anise 11%, diligent right 15%, the Radix Astragali 9%;
By above-mentioned batching precise, cleaning, oven dry and puddle evenly, then suitably pulverize, add the water of batching quality 40 times, boil to endure and boil to filtrate when being 10 times amount of batching quality, filter and obtain filtrate; This filtrate and litsea cubeba oil are mixed in the ratio of 73 and is spice liquid;
(4) examination of pork and processing selecting have the pork of inspection and quarantine conformity certification, frozen meat segmentation after thawing, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 50g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 50g, then fat meat is cut into the square fat meat fourth of 0.7cm, lean meat is rubbed into meat gruel through mincer;
(5) rotten for the fish defrosting room below 15 DEG C is thawed by the process of fish gruel in the stainless steel cask of cleaning;
(6) preparation of the selection of bacterial classification, cultivation and mixed strains
Milk-acid bacteria selects streptococcus thermophilus, plant lactobacillus and lactobacillus bulgaricus, employing massfraction is skimmed milk substratum or the nutrient broth medium of 2%, through liquid tube cultivation, triangular flask liquid culture and producing spawn culture 3 grades of enlarged culturing from slant tube bacterial classification respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
Pediococcus pentosaceus adopts FTO substratum (peptone yeast extract substratum), through liquid tube cultivation, triangular flask liquid culture and produces spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, and the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
Yeast adopts malt extract medium, through liquid tube cultivation, triangular flask liquid culture and produces spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, and the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, plant lactobacillus, lactobacillus bulgaricus, Pediococcus pentosaceus and yeast are mixed in the ratio of 2:1.5:1.5:1:1, namely obtains mixed strains;
(7) mix, prepare burden, inoculate
The formula of fermented flavour tea fish sausage is as follows:
I class fermented flavour 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 vegetables 17% of rubbing, spice liquid 1.8%, salt 2.1%, mixed strains 0.2%;
Various material is accurately taken according to formula, according to following order add unlatching in the spice machine of cleaning and sterilizing: the fermented vegetables of rubbing, tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat are rotten, fish is rotten, mixed strains, until all material stirring is even;
(8) bowel lavage by uniform for above-mentioned stirring material sausage stuffer or pours in ready casing by hand, and tightens casing 2 end, and the cut to lengthen of every root sausage, at 28cm, then pricks aperture on the sausage irrigated with pin;
(9) ferment the 7h that fermented in the fermenting house of 38 DEG C by the above-mentioned sausage made;
(10) the sausage steam oven after fermentation is cooked or boils in boiling water by ripe system, vacuum packaging, sterilization, cooling, vanning, then in the clean room of disinfection by ultraviolet light, Vacuum Packaging Machine package encapsulation is being used, then through the High Temperature Sterilization 25��30min of 115 DEG C, vanning after cooling rapidly, being can the ripe fermented flavour tea fish sausage processed of room temperature storage type.
Embodiment 5
As shown in Figure 1, concrete steps are as follows for the work flow of fermented flavour tea fish sausage:
(1) water that tealeaves adds 15 times of tea quality is got in the preparation of tea liquid, boils and continues to endure and boils, and when residue juice is approximately 5 times of tea quality, namely filter and remove residue obtains tea liquid;
(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of rotten fruit, apple, strawberry and banana as raw material, raw material cleans clean after checking and accepting, then, pineapple, apple remove the peel stripping and slicing and rubbing after blanching 1.1min, making beating in boiling water respectively, strawberry is rubbed and pulls an oar after blanching 1.1min in boiling water, and banana rubs after blanching 2.6min after removing the peel in boiling water, making beating; Then by the slurry of pineapple, apple, strawberry and banana, mud balanced mix;
(3) process of spice
Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 17%, dried orange peel 7%, pepper 11%, Radix Codonopsis 11%, star anise 12%, diligent right 14%, the Radix Astragali 10%;
By above-mentioned batching precise, cleaning, oven dry and puddle evenly, then suitably pulverize, add the water of batching quality 40 times, boil to endure and boil to filtrate when being 10 times amount of batching quality, filter and obtain filtrate; This filtrate and litsea cubeba oil are mixed in the ratio of 73 and is spice liquid;
(4) examination of pork and processing selecting have the pork of inspection and quarantine conformity certification, frozen meat segmentation after thawing, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 60g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 60g, then fat meat is cut into the square fat meat fourth of 0.5cm, lean meat is rubbed into meat gruel through mincer;
(5) rotten for the fish defrosting room below 15 DEG C is thawed by the process of fish gruel in the Stainless steel basin of cleaning;
(6) preparation of the selection of bacterial classification, cultivation and mixed strains
Milk-acid bacteria selects streptococcus thermophilus, plant lactobacillus and lactobacillus bulgaricus, employing massfraction is skimmed milk substratum or the nutrient broth medium of 2%, through liquid tube cultivation, triangular flask liquid culture and producing spawn culture 3 grades of enlarged culturing from slant tube bacterial classification respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
Pediococcus pentosaceus adopts FTO substratum (peptone yeast extract substratum), through liquid tube cultivation, triangular flask liquid culture and produces spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, and the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
Yeast adopts malt extract medium, through liquid tube cultivation, triangular flask liquid culture and produces spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, and the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, plant lactobacillus, lactobacillus bulgaricus, Pediococcus pentosaceus and yeast are mixed in the ratio of 2:1.5:1.5:1:1, namely obtains mixed strains;
(7) mix, prepare burden, inoculate
The formula of fermented flavour tea meat intestines is as follows:
II class fermented flavour tea meat intestines formula
The fruit 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 or puree or pulp 13% salt 2.0% mixed strains 0.1%;
Various material is accurately taken according to formula, according to following order add unlatching in the spice machine of cleaning and sterilizing: the fruit pulp of rubbing or puree, tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat is rotten, fish is rotten, mixed strains, until all material stirring is even;
(8) bowel lavage by uniform for above-mentioned stirring material sausage stuffer or pours in ready casing by hand, and tightens casing 2 end, and the cut to lengthen of every root sausage, at 27cm, then pricks aperture on the sausage irrigated with pin;
(9) ferment in the fermenting house of fermentation by above-mentioned 35 DEG C, the sausage made 8h;
(10) the sausage steam oven after fermentation is cooked or boils in boiling water by ripe system, vacuum packaging, sterilization, cooling, vanning, then in the clean room of disinfection by ultraviolet light, Vacuum Packaging Machine package encapsulation is being used, then through the High Temperature Sterilization 25��30min of 115 DEG C, vanning after cooling rapidly, being can the ripe fermented flavour tea fish sausage processed of room temperature storage type.
Embodiment 6
As shown in Figure 1, concrete steps are as follows for the work flow of fermented flavour 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 point 2 microwaves, 65 DEG C of heating, filter to obtain tea liquid, merge the tea liquid extracted for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;
(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of rotten fruit, tomato and banana as raw material, raw material cleans clean after checking and accepting, then, pineapple peeling stripping and slicing is also rubbed after blanching 1.8min or making beating in boiling water, tomato making beating goes seed to remove the peel, and banana rubs after blanching 2.8min or making beating after removing the peel in boiling water; Then by the mass ratio mixing of pineapple 35%, tomato 20% and banana 45%, for making flavor tea sausage;
(3) the choosing and plum dish that processing selecting salting zymolysis is good, snow dish, Wai Pocai of fermented vegetables, cut respectively thin after rub; Then by the mass ratio mixing of plum dish 30%, snow dish 30% and grandmother's dish 40%, for making flavor tea sausage;
(4) process of spice
Spice formula by mass percentage, Chinese cassia tree 17%, cardamom 18%, dried orange peel 8%, pepper 11%, Radix Codonopsis 11%, star anise 12%, diligent right 13%, the Radix Astragali 10%;
By above-mentioned batching precise, cleaning, oven dry and puddle evenly, then suitably pulverize, add the water of batching quality 40 times, boil to endure and boil to filtrate when being 10 times amount of batching quality, filter and obtain filtrate; This filtrate and litsea cubeba oil are mixed in the ratio of 73 and is spice liquid;
(5) examination of pork and processing selecting have the pork of inspection and quarantine conformity certification, frozen meat segmentation after thawing, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 70g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 70g, then fat meat is cut into the square fat meat fourth of 0.9cm, lean meat is rubbed into meat gruel through mincer;
(6) rotten for the fish defrosting room below 15 DEG C is thawed by the process of fish gruel in the stainless steel cask of cleaning;
(7) preparation of the selection of bacterial classification, cultivation and mixed strains
Milk-acid bacteria selects streptococcus thermophilus, plant lactobacillus and lactobacillus bulgaricus, employing massfraction is skimmed milk substratum or the nutrient broth medium of 2%, through liquid tube cultivation, triangular flask liquid culture and producing spawn culture 3 grades of enlarged culturing from slant tube bacterial classification respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
Pediococcus pentosaceus adopts FTO substratum (peptone yeast extract substratum), through liquid tube cultivation, triangular flask liquid culture and produces spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, and the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
Yeast adopts malt extract medium, through liquid tube cultivation, triangular flask liquid culture and produces spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, and the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, plant lactobacillus, lactobacillus bulgaricus, Pediococcus pentosaceus and yeast are mixed in the ratio of 2:1.5:1.5:1:1, namely obtains mixed strains;
(8) mix, prepare burden, inoculate
The formula of fermented flavour tea meat intestines is as follows:
III class fermented flavour 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 vegetables 7% of rubbing, the fruit of rubbing or puree or pulp 8%, salt 2.7%, mixed strains 0.1%;
Various material is accurately taken according to formula, according to following order add unlatching in the spice machine of cleaning and sterilizing: the fermented vegetables of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat is rotten, fish is rotten, mixed strains, until all material stirring is even;
(9) bowel lavage by uniform for above-mentioned stirring material sausage stuffer or pours in ready casing by hand, and tightens casing 2 end, and the cut to lengthen of every root sausage, at 30cm, then pricks aperture on the sausage irrigated with pin;
(10) ferment the 8h that fermented in the fermenting house of 36 DEG C by the above-mentioned sausage made;
(11) the sausage steam oven after fermentation is cooked or boils in boiling water by ripe system, vacuum packaging, sterilization, cooling, vanning, then in the clean room of disinfection by ultraviolet light, Vacuum Packaging Machine package encapsulation is being used, then through the High Temperature Sterilization 25��30min of 115 DEG C, vanning after cooling rapidly, being can the ripe fermented flavour tea fish sausage processed of room temperature storage type.
Embodiment 7
As shown in Figure 1, concrete steps are as follows for the work flow of fermented flavour tea fish sausage:
(1) water that tealeaves adds 20 times of tea quality is got in the preparation of tea liquid, boils and continues to endure and boils, and when residue juice is approximately 5 times of tea quality, namely filter and remove residue obtains tea liquid;
(2) the choosing and plum dish that processing selecting salting zymolysis is good and grandmother's dish balanced mix of fermented vegetables, cut thin after rub;
(3) process of spice
Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 15%, dried orange peel 6%, pepper 12%, Radix Codonopsis 12%, star anise 12%, diligent right 15%, the Radix Astragali 10%;
By above-mentioned batching precise, cleaning, oven dry and puddle evenly, then suitably pulverize, add the water of batching quality 40 times, boil to endure and boil to filtrate when being 10 times amount of batching quality, filter and obtain filtrate; This filtrate and litsea cubeba oil are mixed in the ratio of 73 and is spice liquid;
(4) examination of pork and processing selecting have the pork of inspection and quarantine conformity certification, frozen meat segmentation after thawing, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 70g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 70g, then fat meat is cut into the square fat meat fourth of 0.9cm, lean meat is rubbed into meat gruel through mincer;
(5) rotten for the fish defrosting room below 15 DEG C is thawed by the process of fish gruel inside the Stainless steel basin of cleaning;
(6) preparation of the selection of bacterial classification, cultivation and mixed strains
Milk-acid bacteria selects streptococcus thermophilus, plant lactobacillus and lactobacillus bulgaricus, employing massfraction is skimmed milk substratum or the nutrient broth medium of 2%, through liquid tube cultivation, triangular flask liquid culture and producing spawn culture 3 grades of enlarged culturing from slant tube bacterial classification respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
Pediococcus pentosaceus adopts FTO substratum (peptone yeast extract substratum), through liquid tube cultivation, triangular flask liquid culture and producing spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, the production bacterial classification bacterium number obtained after making cultivation reaches 109/more than mL;
Yeast adopts malt extract medium, through liquid tube cultivation, triangular flask liquid culture and produces spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, and the production bacterial classification bacterium number obtained after making cultivation reaches 109/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, plant lactobacillus, lactobacillus bulgaricus, Pediococcus pentosaceus and yeast are mixed in the ratio of 2:1.5:1.5:1:1, namely obtains mixed strains.
(7) mix, prepare burden, inoculate
The formula of fermented flavour tea meat intestines is as follows:
I class fermented flavour 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 vegetables 18% of rubbing, spice liquid 2.2%, salt 3.0%, mixed strains 0.3%;
Various material is accurately taken according to formula, according to following order add unlatching in the spice machine of cleaning and sterilizing: the fermented vegetables of rubbing, tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat are rotten, fish is rotten, mixed strains, until all material stirring is even;
(8) bowel lavage by uniform for above-mentioned stirring material sausage stuffer or pours in ready casing by hand, and tightens casing 2 end, and the cut to lengthen of every root sausage, at 26cm, then pricks aperture on the sausage irrigated with pin;
(9) ferment the 10h that fermented in the fermenting house of 35 DEG C by the above-mentioned sausage made;
(10) the sausage steam oven after fermentation is cooked or boils in boiling water by ripe system, vacuum packaging, cooling, refrigeration, 75 DEG C it are being cooled in the clean room of disinfection by ultraviolet light, with Vacuum Packaging Machine package encapsulation, also speed is cold, refrigerate in the environment of 0��2 DEG C, it is the ripe fermented flavour tea fish sausage processed of refrigeration-type.
Embodiment 8
As shown in Figure 1, concrete steps are as follows for the work flow of fermented flavour tea fish sausage:
(1) water that tealeaves adds 16 times of tea quality is got in the preparation of tea liquid, boils and continues to endure and boils, and when residue juice is approximately 5 times of tea quality, namely filter and remove residue obtains tea liquid;
(2) the choosing and plum dish that processing selecting salting zymolysis is good and grandmother's dish balanced mix of fermented vegetables, cut thin after rub;
(3) process of spice
Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 18%, dried orange peel 8%, pepper 10%, Radix Codonopsis 10%, star anise 12%, diligent right 15%, the Radix Astragali 9%;
By above-mentioned batching precise, cleaning, oven dry and puddle evenly, then suitably pulverize, add the water of batching quality 40 times, boil to endure and boil to filtrate when being 10 times amount of batching quality, filter and obtain filtrate; This filtrate and litsea cubeba oil are mixed in the ratio of 73 and is spice liquid;
(4) examination of pork and processing selecting have the pork of inspection and quarantine conformity certification, frozen meat segmentation after thawing, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 70g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 70g, then fat meat is cut into the square fat meat fourth of 0.9cm, lean meat is rubbed into meat gruel through mincer;
(5) rotten for the fish defrosting room below 15 DEG C is thawed by the process of fish gruel inside the Stainless steel basin of cleaning;
(6) preparation of the selection of bacterial classification, cultivation and mixed strains
Milk-acid bacteria selects streptococcus thermophilus, plant lactobacillus and lactobacillus bulgaricus, employing massfraction is skimmed milk substratum or the nutrient broth medium of 2%, through liquid tube cultivation, triangular flask liquid culture and producing spawn culture 3 grades of enlarged culturing from slant tube bacterial classification respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
Pediococcus pentosaceus adopts FTO substratum (peptone yeast extract substratum), through liquid tube cultivation, triangular flask liquid culture and producing spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, the production bacterial classification bacterium number obtained after making cultivation reaches 109/more than mL;
Yeast adopts malt extract medium, through liquid tube cultivation, triangular flask liquid culture and produces spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, and the production bacterial classification bacterium number obtained after making cultivation reaches 109/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, plant lactobacillus, lactobacillus bulgaricus, Pediococcus pentosaceus and yeast are mixed in the ratio of 2:1.5:1.5:1:1, namely obtains mixed strains.
(7) mix, prepare burden, inoculate
The formula of fermented flavour tea meat intestines is as follows:
I class fermented flavour 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 vegetables 12% of rubbing, spice liquid 1.8%, salt 2.0%, mixed strains 0.2%;
Various material is accurately taken according to formula, according to following order add unlatching in the spice machine of cleaning and sterilizing: the fermented vegetables of rubbing, tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat are rotten, fish is rotten, mixed strains, until all material stirring is even;
(8) bowel lavage by uniform for above-mentioned stirring material sausage stuffer or pours in ready casing by hand, and tightens casing 2 end, and the cut to lengthen of every root sausage, at 26cm, then pricks aperture on the sausage irrigated with pin;
(9) ferment the 10h that fermented in the fermenting house of 35 DEG C by the above-mentioned sausage made;
(10) the sausage steam oven after fermentation is cooked or boils in boiling water by ripe system, vacuum packaging, cooling, refrigeration, 75 DEG C it are being cooled in the clean room of disinfection by ultraviolet light, with Vacuum Packaging Machine package encapsulation, also speed is cold, refrigerate in the environment of 0��2 DEG C, it is the ripe fermented flavour tea fish sausage processed of refrigeration-type.
Embodiment 9
As shown in Figure 1, concrete steps are as follows for the work flow of fermented flavour tea fish sausage:
(1) water that tealeaves adds 15 times of tea quality is got in the preparation of tea liquid, boils and continues to endure and boils, and when residue juice is approximately 5 times of tea quality, namely filter and remove residue obtains tea liquid;
(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of rotten fruit, apple and banana as raw material, raw material cleans clean after checking and accepting, then, pineapple, apple remove the peel stripping and slicing and rubbing after blanching 1.5min, making beating in boiling water respectively, and banana rubs after blanching 2.2min after removing the peel in boiling water, making beating; Then by the slurry of pineapple, apple and banana, mud balanced mix;
(3) process of spice
Spice formula by mass percentage, Chinese cassia tree 17%, cardamom 18%, dried orange peel 8%, pepper 12%, Radix Codonopsis 12%, star anise 12%, diligent right 12%, the Radix Astragali 9%;
By above-mentioned batching precise, cleaning, oven dry and puddle evenly, then suitably pulverize, add the water of batching quality 40 times, boil to endure and boil to filtrate when being 10 times amount of batching quality, filter and obtain filtrate; This filtrate and litsea cubeba oil are mixed in the ratio of 73 and is spice liquid;
(4) examination of pork and processing selecting have the pork of inspection and quarantine conformity certification, frozen meat segmentation after thawing, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 60g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 60g, then fat meat is cut into the square fat meat fourth of 0.5cm, lean meat is rubbed into meat gruel through mincer;
(5) rotten for the fish defrosting room below 15 DEG C is thawed by the process of fish gruel in the stainless steel cask of cleaning;
(6) preparation of the selection of bacterial classification, cultivation and mixed strains
Milk-acid bacteria selects streptococcus thermophilus, plant lactobacillus and lactobacillus bulgaricus, employing massfraction is skimmed milk substratum or the nutrient broth medium of 2%, through liquid tube cultivation, triangular flask liquid culture and producing spawn culture 3 grades of enlarged culturing from slant tube bacterial classification respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
Pediococcus pentosaceus adopts FTO substratum (peptone yeast extract substratum), through liquid tube cultivation, triangular flask liquid culture and producing spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, the production bacterial classification bacterium number obtained after making cultivation reaches 109/more than mL;
Yeast adopts malt extract medium, through liquid tube cultivation, triangular flask liquid culture and produces spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, and the production bacterial classification bacterium number obtained after making cultivation reaches 109/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, plant lactobacillus, lactobacillus bulgaricus, Pediococcus pentosaceus and yeast are mixed in the ratio of 2:1.5:1.5:1:1, namely obtains mixed strains.
(7) mix, prepare burden, inoculate
The formula of fermented flavour tea meat intestines is as follows:
II class fermented flavour 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 strains 0.2%;
Various material is accurately taken according to formula, according to following order add unlatching in the spice machine of cleaning and sterilizing: the fruit pulp of rubbing or puree, tea liquid, spice liquid, salt, starch, sanitas, fat meat fourth, lean meat is rotten, fish is rotten, mixed strains, until all material stirring is even;
(8) bowel lavage by uniform for above-mentioned stirring material sausage stuffer or pours in ready casing by hand, and tightens casing 2 end, and the cut to lengthen of every root sausage, at 25cm, then pricks aperture on the sausage irrigated with pin;
(9) ferment the 6h that fermented in the fermenting house of 39 DEG C by the above-mentioned sausage made;
(10) ripe system, vacuum packaging, cooling, refrigeration is by the sausage after airing or directly the sausage steam oven irrigated is cooked or is boiled in boiling water, 75 DEG C it are being cooled in the clean room of disinfection by ultraviolet light, with Vacuum Packaging Machine package encapsulation, also speed is cold, refrigerate in the environment of 0��2 DEG C, it is the ripe fermented flavour tea fish sausage processed of refrigeration-type.
Embodiment 10
As shown in Figure 1, concrete steps are as follows for the work flow of fermented flavour tea fish sausage:
(1) water that tealeaves adds 16 times of tea quality is got in the preparation of tea liquid, boils and continues to endure and boils, and when residue juice is approximately 5 times of tea quality, namely filter and remove residue obtains tea liquid;
(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of rotten fruit, apple and banana as raw material, raw material cleans clean after checking and accepting, then, pineapple, apple remove the peel stripping and slicing and rubbing after blanching 1.5min, making beating in boiling water respectively, and banana rubs after blanching 2.2min after removing the peel in boiling water, making beating; Then by the slurry of pineapple, apple and banana, mud balanced mix;
(3) process of spice
Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 18%, dried orange peel 7%, pepper 11%, Radix Codonopsis 12%, star anise 12%, diligent right 15%, the Radix Astragali 7%;
By above-mentioned batching precise, cleaning, oven dry and puddle evenly, then suitably pulverize, add the water of batching quality 40 times, boil to endure and boil to filtrate when being 10 times amount of batching quality, filter and obtain filtrate; This filtrate and litsea cubeba oil are mixed in the ratio of 73 and is spice liquid;
(4) examination of pork and processing selecting have the pork of inspection and quarantine conformity certification, frozen meat segmentation after thawing, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 65g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 65g, then fat meat is cut into the square fat meat fourth of 0.8cm, lean meat is rubbed into meat gruel through mincer;
(5) rotten for the fish defrosting room below 15 DEG C is thawed by the process of fish gruel in the stainless steel cask of cleaning;
(6) preparation of the selection of bacterial classification, cultivation and mixed strains
Milk-acid bacteria selects streptococcus thermophilus, plant lactobacillus and lactobacillus bulgaricus, employing massfraction is skimmed milk substratum or the nutrient broth medium of 2%, through liquid tube cultivation, triangular flask liquid culture and producing spawn culture 3 grades of enlarged culturing from slant tube bacterial classification respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
Pediococcus pentosaceus adopts FTO substratum (peptone yeast extract substratum), through liquid tube cultivation, triangular flask liquid culture and producing spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, the production bacterial classification bacterium number obtained after making cultivation reaches 109/more than mL;
Yeast adopts malt extract medium, through liquid tube cultivation, triangular flask liquid culture and produces spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, and the production bacterial classification bacterium number obtained after making cultivation reaches 109/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, plant lactobacillus, lactobacillus bulgaricus, Pediococcus pentosaceus and yeast are mixed in the ratio of 2:1.5:1.5:1:1, namely obtains mixed strains.
(7) mix, prepare burden, inoculate
The formula of fermented flavour tea meat intestines is as follows:
II class fermented flavour 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 strains 0.2%;
Various material is accurately taken according to formula, according to following order add unlatching in the spice machine of cleaning and sterilizing: the fruit pulp of rubbing or puree, tea liquid, spice liquid, salt, starch, sanitas, fat meat fourth, lean meat is rotten, fish is rotten, mixed strains, until all material stirring is even;
(8) bowel lavage by uniform for above-mentioned stirring material sausage stuffer or pours in ready casing by hand, and tightens casing 2 end, and the cut to lengthen of every root sausage, at 28cm, then pricks aperture on the sausage irrigated with pin;
(9) ferment the 10h that fermented in the fermenting house of 39 DEG C by the above-mentioned sausage made;
(10) ripe system, vacuum packaging, cooling, refrigeration is by the sausage after airing or directly the sausage steam oven irrigated is cooked or is boiled in boiling water, 75 DEG C it are being cooled in the clean room of disinfection by ultraviolet light, with Vacuum Packaging Machine package encapsulation, also speed is cold, refrigerate in the environment of 0��2 DEG C, it is the ripe fermented flavour tea fish sausage processed of refrigeration-type.
Embodiment 11
As shown in Figure 1, concrete steps are as follows for the work flow of fermented flavour 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 point 2 microwaves, 65 DEG C of heating, filter to obtain tea liquid, merge the tea liquid extracted for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;
(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of rotten fruit and banana as raw material, raw material cleans clean after checking and accepting, then, pineapple peeling stripping and slicing and in boiling water after blanching 1min rub, making beating, banana remove the peel after in boiling water after blanching 3min rub, making beating; Then by the mass ratio mixing of pineapple 40% and banana 60%, for making flavor tea sausage;
(3) the choosing and snow dish that processing selecting salting zymolysis is good and grandmother's dish of fermented vegetables, cut respectively thin after rub; Then by the mass ratio mixing of snow dish 40% and grandmother's dish 60%, for making flavor tea sausage;
(4) process of spice
Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 16%, dried orange peel 8%, pepper 11%, Radix Codonopsis 12%, star anise 10%, diligent right 15%, the Radix Astragali 10%;
By above-mentioned batching precise, cleaning, oven dry and puddle evenly, then suitably pulverize, add the water of batching quality 40 times, boil to endure and boil to filtrate when being 10 times amount of batching quality, filter and obtain filtrate; This filtrate and litsea cubeba oil are mixed in the ratio of 73 and is spice liquid;
(5) examination of pork and processing selecting have the pork of inspection and quarantine conformity certification, frozen meat segmentation after thawing, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 65g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 65g, then fat meat is cut into the square fat meat fourth of 1.0cm, lean meat is rubbed into meat gruel through mincer;
(6) rotten for the fish defrosting room below 15 DEG C is thawed by the process of fish gruel in the Stainless steel basin of cleaning;
(7) preparation of the selection of bacterial classification, cultivation and mixed strains
Milk-acid bacteria selects streptococcus thermophilus, plant lactobacillus and lactobacillus bulgaricus, employing massfraction is skimmed milk substratum or the nutrient broth medium of 2%, through liquid tube cultivation, triangular flask liquid culture and producing spawn culture 3 grades of enlarged culturing from slant tube bacterial classification respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 109/more than mL;
Pediococcus pentosaceus adopts FTO substratum (peptone yeast extract substratum), through liquid tube cultivation, triangular flask liquid culture and producing spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, the production bacterial classification bacterium number obtained after making cultivation reaches 109/more than mL;
Yeast adopts malt extract medium, through liquid tube cultivation, triangular flask liquid culture and produces spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, and the production bacterial classification bacterium number obtained after making cultivation reaches 109/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, plant lactobacillus, lactobacillus bulgaricus, Pediococcus pentosaceus and yeast are mixed in the ratio of 2:1.5:1.5:1:1, namely obtains mixed strains.
(8) mix, prepare burden, inoculate
The formula of fermented flavour tea meat intestines is as follows:
III class fermented flavour 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 vegetables 6% of rubbing, the fruit of rubbing or puree or pulp 5%, salt 2%, mixed strains 0.2%;
Various material is accurately taken according to formula, according to following order add unlatching in the spice machine of cleaning and sterilizing: the fermented vegetables of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat is rotten, fish is rotten, mixed strains, until all material stirring is even;
(9) bowel lavage by uniform for above-mentioned stirring material sausage stuffer or pours in ready casing by hand, and tightens casing 2 end, and the cut to lengthen of every root sausage, at 30cm, then pricks aperture on the sausage irrigated with pin;
(10) ferment in the fermenting house of fermentation by above-mentioned 37 DEG C, the sausage made 7.5h;
(11) ripe system, vacuum packaging, cooling, refrigeration is by the sausage after airing or directly the sausage steam oven irrigated is cooked or is boiled in boiling water, 75 DEG C it are being cooled in the clean room of disinfection by ultraviolet light, with Vacuum Packaging Machine package encapsulation, also speed is cold, refrigerate in the environment of 0��2 DEG C, it is the ripe fermented flavour tea fish sausage processed of refrigeration-type.
Embodiment 12
As shown in Figure 1, concrete steps are as follows for the work flow of fermented flavour 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 point 2 ultrasonic wave, 65 DEG C of heating, filter to obtain tea liquid, merge the tea liquid extracted for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;
(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of rotten fruit, tomato and banana as raw material, raw material cleans clean after checking and accepting, then, pineapple peeling stripping and slicing is also rubbed after blanching 1.8min or making beating in boiling water, tomato making beating goes seed to remove the peel, and banana rubs after blanching 2.8min or making beating after removing the peel in boiling water; Then by the mass ratio mixing of pineapple 35%, tomato 20% and banana 45%, for making flavor tea sausage;
(3) the choosing and plum dish that processing selecting salting zymolysis is good, snow dish, Wai Pocai of fermented vegetables, cut respectively thin after rub; Then by the mass ratio mixing of plum dish 30%, snow dish 30% and grandmother's dish 40%, for making flavor tea sausage;
(4) process of spice
Spice formula by mass percentage, Chinese cassia tree 18%, cardamom 18%, dried orange peel 7%, pepper 11%, Radix Codonopsis 12%, star anise 12%, diligent right 15%, the Radix Astragali 7%;
By above-mentioned batching precise, cleaning, oven dry and puddle evenly, then suitably pulverize, add the water of batching quality 40 times, boil to endure and boil to filtrate when being 10 times amount of batching quality, filter and obtain filtrate; This filtrate and litsea cubeba oil are mixed in the ratio of 73 and is spice liquid;
(5) examination of pork and processing selecting have the pork of inspection and quarantine conformity certification, frozen meat segmentation after thawing, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 70g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 70g, then fat meat is cut into the square fat meat fourth of 0.8cm, lean meat is rubbed into meat gruel through mincer;
(6) rotten for the fish defrosting room below 15 DEG C is thawed by the process of fish gruel in the stainless steel cask of cleaning;
(7) preparation of the selection of bacterial classification, cultivation and mixed strains
Milk-acid bacteria selects streptococcus thermophilus, plant lactobacillus and lactobacillus bulgaricus, employing massfraction is skimmed milk substratum or the nutrient broth medium of 2%, through liquid tube cultivation, triangular flask liquid culture and producing spawn culture 3 grades of enlarged culturing from slant tube bacterial classification respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
Pediococcus pentosaceus adopts FTO substratum (peptone yeast extract substratum), through liquid tube cultivation, triangular flask liquid culture and produces spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, and the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
Yeast adopts malt extract medium, through liquid tube cultivation, triangular flask liquid culture and produces spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, and the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, plant lactobacillus, lactobacillus bulgaricus, Pediococcus pentosaceus and yeast are mixed in the ratio of 2:1.5:1.5:1:1, namely obtains mixed strains;
(8) mix, prepare burden, inoculate
The formula of fermented flavour tea meat intestines is as follows:
III class fermented flavour 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 vegetables 10% of rubbing, the fruit of rubbing or puree or pulp 6%, salt 3%, mixed strains 0.3%;
Various material is accurately taken according to formula, according to following order add unlatching in the spice machine of cleaning and sterilizing: the fermented vegetables of rubbing, fruit pulp or puree, tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat is rotten, fish is rotten, mixed strains, until all material stirring is even;
(9) bowel lavage by uniform for above-mentioned stirring material sausage stuffer or pours in ready casing by hand, and tightens casing 2 end, and the cut to lengthen of every root sausage, at 30cm, then pricks aperture on the sausage irrigated with pin;
(10) ferment the 8h that fermented in the fermenting house of 36 DEG C by the above-mentioned sausage made;
(11) the sausage steam oven after fermentation is cooked or boils in boiling water by ripe system, vacuum packaging, sterilization, cooling, vanning, then in the clean room of disinfection by ultraviolet light, Vacuum Packaging Machine package encapsulation is being used, then through the High Temperature Sterilization 25��30min of 115 DEG C, vanning after cooling rapidly, being can the ripe fermented flavour tea fish sausage processed of room temperature storage type.
Below being only the better embodiment of the present invention, according to the above-mentioned design of the present invention, this also can be made various amendment and conversion by those skilled in the art. Such as, the extracting method of tea juice, concentration and consumption, the composition of the rotten proportioning with pork of the proportioning of the proportioning of the treatment process of fruit and vegetable and blend proportion, spice and consumption, bacterial classification and addition, fish, meat intestines leavening temperature and time, product batch formula and ratio, sterilization temperature and time, reserve temperature etc. But, this kind of similar conversion and amendment all belong to the essence of the present invention.
Claims (2)
1. the refrigeration-type working method ripe processed of a fermented flavour tea fish sausage, it is characterised in that comprise the steps:
(1) water that tealeaves adds 15��20 times of tea quality is got in the preparation of tea liquid, boils and continues to endure and boils, and when remaining juice and be 5 times of tea quality, namely filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave heating to prepare the tea liquid of concentration comparable;
(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of rotten fruit, water chestnut, tomato, apple, strawberry or banana as raw material, then, pineapple, water chestnut, apple are removed the peel stripping and slicing respectively and are rubbed after blanching 1��2min or making beating in boiling water, tomato making beating goes seed to remove the peel, strawberry is rubbed and pulls an oar after blanching 1��2min in boiling water, and banana rubs after blanching 2��3min or making beating after removing the peel in boiling water; During batching, one or more fruit collocation is selected to use;
(3) the choosing and plum dish that processing selecting salting zymolysis is good, snow dish, Wai Pocai, pickle acid radish bar or salted Jerusalem artichoke of fermented vegetables, cut respectively thin after rub; During batching, one or more vegetables collocation is selected to use;
(4) process 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%, star anise 10��12%, diligent right 12��15%, the Radix Astragali 7��10%;
By above-mentioned batching precise, cleaning, oven dry and puddle evenly, then suitably pulverize, add the water of batching quality 40 times, boil to endure and boil to filtrate when being 10 times amount of batching quality, filter and obtain filtrate; This filtrate and litsea cubeba oil are mixed in the ratio of 73 and is spice liquid;
(5) examination of pork and processing selecting have the pork of inspection and quarantine conformity certification, frozen meat segmentation after thawing, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavy 50��70g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavy 50��70g, then fat meat is cut into the square fat meat fourth of 0.5��1.0cm, lean meat is rubbed into meat gruel through mincer;
(6) rotten for the fish defrosting room below 15 DEG C is thawed by the process of fish gruel in the container of cleaning;
(7) preparation of the selection of bacterial classification, cultivation and mixed strains
Milk-acid bacteria selects streptococcus thermophilus, plant lactobacillus and lactobacillus bulgaricus, employing massfraction is skimmed milk substratum or the nutrient broth medium of 2%, through liquid tube cultivation, triangular flask liquid culture and producing spawn culture 3 grades of enlarged culturing from slant tube bacterial classification respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
Pediococcus pentosaceus adopts FTO substratum and peptone yeast extract substratum, through liquid tube cultivation, triangular flask liquid culture and produces spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, and the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
Yeast adopts malt extract medium, through liquid tube cultivation, triangular flask liquid culture and produces spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, and the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
(8) mix
The formula of fermented flavour tea fish sausage has 3 classes:
I class fermented flavour 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 vegetables 12��18% of rubbing, spice liquid 1.8��2.2%, salt 2��3%, mixed strains 0.1��0.3%;
II class fermented flavour 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 rubbed or puree or pulp 10��16%, salt 2��3%, mixed strains 0.1��0.3%;
III class fermented flavour 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 vegetables 6��10% of rubbing, the fruit of rubbing or puree or pulp 5��9%, salt 2��3%, mixed strains 0.1��0.3%;
Various material is accurately taken according to formula, according to following order add unlatching in the spice machine of cleaning and sterilizing: the fermented vegetables of rubbing, the fruit of rubbing or pulp or puree, tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat is rotten, fish is rotten, mixed strains, until all material stirring is even;
(9) bowel lavage by uniform for above-mentioned stirring material sausage stuffer or pours in ready casing by hand, and tightens casing 2 end, and the cut to lengthen of every root sausage, at 25��30cm, then pricks aperture on the sausage irrigated;
(10) ferment the 6��10h that fermented in the fermenting house of 35��39 DEG C by the above-mentioned sausage made;
(11) the sausage steam oven after fermentation is cooked or boils in boiling water by boiling, vacuum packaging, cooling, refrigeration, 75 DEG C it are being cooled in the clean room of disinfection by ultraviolet light, with Vacuum Packaging Machine package encapsulation, also speed is cold, refrigerate in the environment of 0��2 DEG C, it is the ripe fermented flavour tea fish sausage processed of refrigeration-type.
2. the preservation under room temperature type working method ripe processed of a fermented flavour tea fish sausage, it is characterised in that comprise the steps:
(1) water that tealeaves adds 15��20 times of tea quality is got in the preparation of tea liquid, boils and continues to endure and boils, and when remaining juice and be 5 times of tea quality, namely filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave heating to prepare the tea liquid of concentration comparable;
(2) fruit selection and processing selecting is fresh, without disease and pest fruit and the pineapple of rotten fruit, water chestnut, tomato, apple, strawberry or banana as raw material, raw material cleans clean after checking and accepting, then, pineapple, water chestnut, apple are removed the peel stripping and slicing respectively and are rubbed after blanching 1��2min or making beating in boiling water, tomato making beating goes seed to remove the peel, strawberry is rubbed and pulls an oar after blanching 1��2min in boiling water, and banana rubs after blanching 2��3min or making beating after removing the peel in boiling water;
(3) the choosing and plum dish that processing selecting salting zymolysis is good, snow dish, Wai Pocai, pickle acid radish bar or salted Jerusalem artichoke of fermented vegetables, cut respectively thin after rub; During batching, one or more vegetables collocation is selected to use;
(4) process 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%, star anise 10��12%, diligent right 12��15%, the Radix Astragali 7��10%;
By above-mentioned batching precise, cleaning, oven dry and puddle evenly, then suitably pulverize, add the water of batching quality 40 times, boil to endure and boil to filtrate when being 10 times amount of batching quality, filter and obtain filtrate; This filtrate and litsea cubeba oil are mixed in the ratio of 73 and is spice liquid;
(5) examination of pork and processing selecting have the pork of inspection and quarantine conformity certification, frozen meat segmentation after thawing, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavy 50��70g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavy 50��70g, then fat meat is cut into the square fat meat fourth of 0.5��1.0cm, lean meat is rubbed into meat gruel through mincer;
(6) rotten for the fish defrosting room below 15 DEG C is thawed by the process of fish gruel in the container of cleaning;
(7) preparation of the selection of bacterial classification, cultivation and mixed strains
Milk-acid bacteria selects streptococcus thermophilus, plant lactobacillus and lactobacillus bulgaricus, employing massfraction is skimmed milk substratum or the nutrient broth medium of 2%, through liquid tube cultivation, triangular flask liquid culture and producing spawn culture 3 grades of enlarged culturing from slant tube bacterial classification respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
Pediococcus pentosaceus adopts FTO substratum and peptone yeast extract substratum, through liquid tube cultivation, triangular flask liquid culture and produces spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, and the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
Yeast adopts malt extract medium, through liquid tube cultivation, triangular flask liquid culture and produces spawn culture 3 grades of enlarged culturing from slant tube bacterial classification, and the production bacterial classification bacterium number obtained after making cultivation reaches 109Individual/more than mL;
(8) mix
The formula of fermented flavour tea fish sausage has 3 classes:
I class fermented flavour 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 vegetables 12��18% of rubbing, spice liquid 1.8��2.2%, salt 2��3%, mixed strains 0.1��0.3%;
II class fermented flavour 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 rubbed or puree or pulp 10��16%, salt 2��3%, mixed strains 0.1��0.3%;
III class fermented flavour 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 vegetables 6��10% of rubbing, the fruit of rubbing or puree or pulp 5��9%, salt 2��3%, mixed strains 0.1��0.3%;
Various material is accurately taken according to formula, according to following order add unlatching in the spice machine of cleaning and sterilizing: the fermented vegetables of rubbing, the fruit of rubbing or pulp or puree, tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat is rotten, fish is rotten, mixed strains, until all material stirring is even;
(9) bowel lavage by uniform for above-mentioned stirring material sausage stuffer or pours in ready casing by hand, and tightens casing 2 end, and the cut to lengthen of every root sausage, at 25��30cm, then pricks aperture on the sausage irrigated;
(10) ferment the 6��10h that fermented in the fermenting house of 35��39 DEG C by the above-mentioned sausage made;
(11) the sausage steam oven after fermentation is cooked or boils in boiling water by boiling, vacuum packaging, sterilization, cooling, then in the clean room of disinfection by ultraviolet light, Vacuum Packaging Machine package encapsulation is being used, then through the High Temperature Sterilization 25��30min of 115 DEG C, vanning after cooling, is the ripe fermented flavour tea fish sausage processed of room temperature storage type rapidly.
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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 |
| CN105918936A (en) * | 2016-06-20 | 2016-09-07 | 芜湖宏洋食品有限公司 | Fruity fishcake rich in taurine and making 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 |
| 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 |
| CN105995642A (en) * | 2016-06-20 | 2016-10-12 | 芜湖宏洋食品有限公司 | Lily-coptidis-rhizoma heat-toxic-material-clearing fish cake and preparing method thereof |
| 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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