CN103798831A - Fermented tea sausage and processing method thereof - Google Patents
Fermented tea sausage and processing method thereof Download PDFInfo
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- CN103798831A CN103798831A CN201410061005.5A CN201410061005A CN103798831A CN 103798831 A CN103798831 A CN 103798831A CN 201410061005 A CN201410061005 A CN 201410061005A CN 103798831 A CN103798831 A CN 103798831A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
- A23L13/46—Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
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- 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
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- A—HUMAN NECESSITIES
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
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- A23V2400/00—Lactic or propionic acid bacteria
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- A23V2400/169—Plantarum
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- 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
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- 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
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Abstract
The invention discloses fermented tea sausage and processing methods thereof. The fermented tea sausage is produced by adopting tea liquid and pork as main raw materials to be fermented by a mixed strain consisting of lactobacillus, saccharomycetes and micrococcus. According to different product preservation methods, the invention provides the processing methods of three products such as dry-type fermented tea sausage, cold-stored cooked fermented tea sausage and normal-temperature-stored cooked fermented tea sausage. By adding the tea liquid and the mixed strain which is prepared from the purely-cultured lactobacillus, saccharomycetes and micrococcus into the processing flow of the sausage, the growth and propagation of inoculated microorganisms, such as the lactobacillus, which are beneficial to processing and cooking of the sausage can be effectively promoted, the production and accumulation of nitrite and biogenic amine in the sausage processing process can be suppressed by adequately utilizing tea polyphenol in the tea liquid; meanwhile, the sausage is unique in flavor, and the grease of the sausage can be reduced; the fermented tea sausage is delicious in taste, high in nutritional value, low inn nitrite and biogenic amine content, free from benzopyrene and high in food safety.
Description
Technical field
The present invention relates to a kind of sausage, particularly a kind of fermented tea sausage and processing method thereof.
Background technology
The meat emulsion products such as sausage are one of main meat products, meat emulsion product production and processing is with a long history, generally the animal flesh such as pork are boned after peeling, meat gruel is rubbed in stripping and slicing, then admixes the auxiliary materials such as spice and starch such as salt, Chinese prickly ash, pepper, after mix is even, is filled in casing, the filling needs of meat gruel closely enrich as far as possible, then tighten casing, suitably on casing, sting aperture, then In Shade air-dry or oven dry sootiness; Also having a class meat sausage product is first cube meat to be added to salt-mixture low-temperature salting, then mixes and adds the auxiliary materials such as starch to be made into meat gruel by cutting, then being filled in casing, tying sealing, cooking disinfection.In the previous case, if be generally attended by the fermenting-ripening effect of natural microbial host lactic acid bacteria, micrococcus luteus etc.And also in meat gruel, add now the auxiliary materials such as a small amount of corn to be made into flavor sausage goods.Because modern study shows lactic acid bacteria, saccharomycete and micrococcus luteus etc. and have important function in the maturation of traditional sausage, add that lactic acid bacteria is to be of value to health, therefore, there is the research report of the ferment sausage that a large amount of artificial different lactic acid bacterias of adding pure cultures or mixing lactic acid bacteria or lactic acid bacteria and other mixed bacterias that is conducive to the microorganism of sausage maturation make.Research shows, lactic acid bacteria, saccharomycete and the micrococcal sausage that adds pure culture be more conducive to the maturation of sausage, can produce unique ferment local-flavor and can also suppress generation and the accumulation of biogenic amine in sausage process.But, rare in China's actual production have the ferment sausage that adds the making of pure culture bacterial classification formally to produce and supply market, the production environment of the more strict health of need of production that major reason is ferment sausage, and need producers to there is more good personal hygiene behavior, that is to say, ferment sausage in fact edible safety is higher.
A FAQs of the meat products such as modern sausage is manually to add nitrite or nitrate, or at sausage in air-dry or drying course because microbial action produces nitrite, nitrite or nitrate are one of at present known carcinogenic substances, and it is apparent to human health damage.How eliminating as far as possible the harm that sausage goods nitrite brings is noticeable problem, except controlling as far as possible the nitrite amount of artificial interpolation, many researchers point out to add in sausage generation and the accumulation that polyphenol, Tea Polyphenols, Vc etc. can suppress sausage maturation nitrite, but, polyphenol and Tea Polyphenols valuable product, therefore do not adopted by most of producers.Meanwhile, in daily life, in the time of edible more sausage, produce greasy feeling toward contact meeting.
Summary of the invention
In order to reduce nitrite or nitrate content, reduce the greasy feeling while eating, the invention provides a kind of fermented tea sausage and processing method thereof of making by the fermented by mixed bacterium of lactic acid bacteria, saccharomycete and micrococcus luteus composition take tea liquid and pork etc. as primary raw material.
The technical scheme that the present invention solves the problems of the technologies described above is:
A kind of fermented tea sausage, adopts formula as follows:
By mass percentage, lean meat gruel 57～69%, fat meat fourth 17～23%, starch 8～12%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, salt 2～3%, mixed bacteria 0.1～0.3%.
The drying type processing method of above-mentioned fermented tea sausage, comprises the steps:
(1) water that tealeaves adds 15～20 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is about 5 times of tea quality, filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to prepare the tea liquid that concentration is close;
(2) processing of spice
Spice formula: by mass percentage, Chinese cassia tree 20～24%, cardamom 20～24%, dried orange peel 6～8%, pepper 10～12%, Chinese anise 13～16%, cumin 14～16%, the Radix Astragali 3～5%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate and be spice liquid; In this spice liquid, do not add local flavor material or add 10～30% chilli oil of spice liquid quality or 10～20% sesame paste of spice liquid quality is local flavor material;
(3) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5～1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(4) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopt defatted milk culture medium or nutrient broth medium that mass fraction is 2%, respectively from slant tube bacterial classification through liquid tube cultivate, triangular flask Liquid Culture and produce bacterial classification and cultivate 3 grades and expand and cultivate, after making to cultivate the production bacterial classification bacterium number that obtains reach 109/more than mL;
It is peptone yeast extract culture medium that Pediococcus pentosaceus adopts FTO culture medium, from slant tube bacterial classification through liquid tube cultivate, triangular flask Liquid Culture and produce bacterial classification and cultivate 3 grades and expand and cultivate, after making to cultivate the production bacterial classification bacterium number that obtains reach 109/more than mL;
Saccharomycete adopts malt extract medium, from slant tube bacterial classification through liquid tube cultivate, triangular flask Liquid Culture and produce bacterial classification and cultivate 3 grades and expand and cultivate, after making to cultivate the production bacterial classification bacterium number that obtains reach 109/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and saccharomycete are mixed in the ratio of 2:1.5:1.5:1:1, obtain mixed bacteria;
(5) mix, inoculation
The formula of fermented tea sausage is as follows:
By mass percentage, lean meat gruel 57～69% fat meat fourth 16.5～22% starch 8～12% tea liquid 2.0～2.8% spice liquid 1.8～2.2% salt 2～3% white granulated sugar 0.5～1% mixed bacterias 0.1～0.3%;
Accurately take various materials according to above-mentioned formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat gruel, mixed bacteria, until all material stirring is even;
(6) bowel lavage pours into the above-mentioned material stirring in ready casing with sausage filler or craft, and tightens casing 2 ends, and the length of every sausage is controlled at 25～30cm, then on the sausage irrigating, pricks aperture;
(7) fermentation by the above-mentioned sausage irrigating the fermenting cellar fermentation 6-9h at 35～39 ℃;
(8) drying, vacuum packaging, vanning dry up the sausage after fermentation or dry at shady and cool ventilation place or use the hot blast drying lower than 65 ℃ with cold wind, make sausage be dried to 65～70% of original weight, then use vacuum packing machine package encapsulation, after vanning, be finished product.
The shortening refrigeration-type processing method of above-mentioned fermented tea sausage, is characterized in that comprising the steps:
(1) water that tealeaves adds 15～20 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is about 5 times of the quality of tealeaves, filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to prepare the tea liquid that concentration is close;
(2) processing of spice
Spice formula: by mass percentage, Chinese cassia tree 20～24%, cardamom 20～24%, dried orange peel 6～8%, pepper 10～12%, Chinese anise 13～16%, cumin 14～16%, the Radix Astragali 3～5%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate and be spice liquid; In this spice liquid, do not add local flavor material or add 10～30% chilli oil of spice liquid quality or 10～20% sesame paste of spice liquid quality is local flavor material;
(3) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5～1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(4) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopt defatted milk culture medium or nutrient broth medium that mass fraction is 2%, cultivate 3 grades of expansions from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production bacterial classification respectively and cultivate, make the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
It is peptone yeast extract culture medium that Pediococcus pentosaceus adopts FTO culture medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Saccharomycete adopts malt extract medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and saccharomycete are mixed in the ratio of 2:1.5:1.5:1:1, obtain mixed bacteria;
(5) mix, prepare burden, inoculate
The formula of fermented tea sausage is as follows:
By mass percentage, lean meat gruel 57～69%, fat meat fourth 16.5～22%, starch 8～12%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, salt 2～3%, white granulated sugar 0.5～1%, mixed bacteria 0.1～0.3%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat gruel, mixed bacteria, until all material stirring is even;
(6) bowel lavage pours into the above-mentioned material stirring in ready casing with sausage filler or craft, and tightens casing 2 ends, and the length of every sausage is controlled at 25～30cm, then on the sausage irrigating, pricks aperture;
(7) fermentation by the above-mentioned sausage irrigating the fermenting cellar fermentation 6-9h at 35～39 ℃;
(8) shortening, vacuum packaging, cooling, refrigeration is by the sausage after fermentation or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then be cooled to 75 ℃ through in the clean room of disinfection by ultraviolet light, use vacuum packing machine package encapsulation, be quickly cooled to below 10 ℃, then in the environment of 0～2 ℃, refrigerate, be refrigeration-type shortening fermented tea sausage.
The shortening preservation under room temperature type processing method of above-mentioned fermented tea sausage, comprises the steps:
(1) water that tealeaves adds 15～20 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is about 5 times of tea quality, filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to prepare the tea liquid that concentration is close;
(2) processing of spice
Spice formula: by mass percentage, Chinese cassia tree 15～18%, cardamom 15～18%, dried orange peel 6～8%, pepper 10～12%, Radix Codonopsis 10～12%, Chinese anise 10～12%, cumin 12～15%, the Radix Astragali 7%～10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate and be spice liquid; In this spice liquid, do not add local flavor material or add 10～30% chilli oil of spice liquid quality or 10～20% sesame paste of spice liquid quality is local flavor material;
(3) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5～1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(4) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopt defatted milk culture medium or nutrient broth medium that mass fraction is 2%, cultivate 3 grades of expansions from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production bacterial classification respectively and cultivate, make the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
It is peptone yeast extract culture medium that Pediococcus pentosaceus adopts FTO culture medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Saccharomycete adopts malt extract medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and saccharomycete are mixed in the ratio of 2:1.5:1.5:1:1, obtain mixed bacteria;
(5) mix, inoculation
The formula of fermented tea sausage is as follows:
By mass percentage, lean meat gruel 57～69%, fat meat fourth 16.5～22%, starch 8～12%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, salt 2～3%, white granulated sugar 0.5～1%, mixed bacteria 0.1～0.3%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat gruel, mixed bacteria, until all material stirring is even;
(6) bowel lavage pours into the above-mentioned material stirring in ready casing with sausage filler or craft, and tightens casing 2 ends, and the length of every sausage is controlled at 25～30cm, then on the sausage irrigating, pricks aperture;
(7) fermentation by the above-mentioned sausage irrigating the fermenting cellar fermentation 6-9h at 35～39 ℃;
(8) shortening, vacuum packaging, sterilization, cooling, vanning is by the sausage after fermentation or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then using vacuum packing machine package encapsulation through in the clean room of disinfection by ultraviolet light, high temperature sterilization 25～the 30min of 115 ℃, rapidly cooling rear vanning, be can room temperature storage shortening type fermented tea sausage.
Beneficial effect of the present invention is:
(1) fermented tea sausage of the present invention, delicious flavour, is of high nutritive value;
(2) fermented tea sausage nitrite of the present invention and Content of Biogenic Amines are low, and or not containing BaP, edible safety is not high;
(3) fermented tea sausage of the present invention has the graceful local flavor of low oleaginous taste and tea blend perfume (or spice), ferment local-flavor and meat perfume (or spice), and mouthfeel is good;
(4) fermented tea sausage of the present invention can be carried, instant.
Accompanying drawing explanation
Fig. 1 is fermented tea sausage work flow schematic diagram of the present invention.
The specific embodiment
Below in conjunction with embodiment, the present invention is further detailed explanation, but the present invention is not limited to this.
Embodiment 1
As shown in Figure 1, concrete steps are as follows for the work flow of fermented tea sausage:
(1) water that tealeaves adds 16 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is about 5 times of tea quality, filter and remove residue obtains tea liquid;
(2) processing of spice
Spice formula: by mass percentage, Chinese cassia tree 24%, cardamom 21%, dried orange peel 7%, pepper 11%, Chinese anise 16%, cumin 16%, the Radix Astragali 5%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, boiling infusion to filtrate is 10 times of amounts of above-mentioned batching quality, and filtration obtains filtrate and is spice liquid; Then to 10% the chilli oil that adds spice liquid quality in this spice liquid;
(3) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 55g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 55g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.6cm, lean meat is rubbed into meat gruel through meat grinder;
(4) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopt defatted milk culture medium or nutrient broth medium that mass fraction is 2%, cultivate 3 grades of expansions from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production bacterial classification respectively and cultivate, make the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Pediococcus pentosaceus adopts FTO culture medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Saccharomycete adopts malt extract medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and saccharomycete are mixed in the ratio of 2:1.5:1.5:1:1, obtain mixed bacteria.
(5) mix, prepare burden, inoculate
The formula of fermented tea sausage is as follows:
By mass percentage, lean meat gruel 69%, fat meat fourth 16.5%, starch 8%, tea liquid 2.0%, spice liquid 1.8%, salt 2%, white granulated sugar 0.5%, mixed bacteria 0.2%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat gruel, mixed bacteria, until all material stirring is even, completing mixed process needs 5～10min;
(6) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 29cm, then on the sausage irrigating with aperture on pinprick;
(7) fermentation by the above-mentioned sausage irrigating the fermenting cellar fermentation 8h at 35 ℃;
(8) drying, vacuum packaging, vanning dry up the sausage after fermentation or dry at shady and cool ventilation place or with the hot blast drying of 62 ℃ with cold wind, make sausage be dried to 66% of original weight, then use vacuum packing machine package encapsulation, after vanning, be drying type fermented tea sausage finished product.
Embodiment 2
As shown in Figure 1, concrete steps are as follows for the work flow of fermented tea sausage:
(1) water that tealeaves adds 18 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is about 5 times of tea quality, filter and remove residue obtains tea liquid;
(2) processing of spice
Spice formula: by mass percentage, Chinese cassia tree 22%, cardamom 22%, dried orange peel 8%, pepper 12%, Chinese anise 16%, cumin 16%, the Radix Astragali 4%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate and be spice liquid; Then to 30% the chilli oil that adds spice liquid quality in this spice liquid;
(3) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 60g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 60g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.8cm, lean meat is rubbed into meat gruel through meat grinder;
(4) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopt defatted milk culture medium or nutrient broth medium that mass fraction is 2%, cultivate 3 grades of expansions from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production bacterial classification respectively and cultivate, make the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Pediococcus pentosaceus adopts FTO culture medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Saccharomycete adopts malt extract medium, expands and cultivates through 3 grades of liquid tube cultivation, triangular flask Liquid Culture and the cultivations of production bacterial classification etc. from slant tube bacterial classification, requires the production bacterial classification bacterium number obtaining after cultivation to reach 10
9individual/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and saccharomycete are mixed in the ratio of 2:1.5:1.5:1:1, obtain mixed bacteria.
(5) mix, prepare burden, inoculate
The formula of fermented tea sausage is as follows:
By mass percentage, lean meat gruel 64%, fat meat fourth 17.5%, starch 11%, tea liquid 2.5%, spice liquid 2.0%, salt 2.2%, white granulated sugar 0.5%, mixed bacteria 0.3%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat gruel, mixed bacteria, until all material stirring is even, completing mixed process needs 5～10 minutes;
(6) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 26cm, then on the sausage irrigating with aperture on pinprick;
(7) fermentation by the above-mentioned sausage irrigating the fermenting cellar fermentation 6h at 39 ℃;
(8) drying, vacuum packaging, vanning dry up the sausage after fermentation or dry at shady and cool ventilation place or with the hot blast drying of 60 ℃ with cold wind, require sausage to be dried to 68% of original weight, then use vacuum packing machine package encapsulation, after vanning, be drying type fermented tea sausage finished product.
Embodiment 3
As shown in Figure 1, concrete steps are as follows for the work flow of fermented tea sausage:
(1) water of tealeaves and 17 times of tea qualities is got in the preparation of tea liquid, and 1h are extracted in 65 ℃ of heating of points of 2 times microwaves, filter to obtain tea liquid, merge the tea liquid extracting for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;
(2) processing of spice
Spice formula: by mass percentage, Chinese cassia tree 24%, cardamom 24%, dried orange peel 8%, pepper 10%, Chinese anise 16%, cumin 15%, the Radix Astragali 3%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate and be spice liquid; Then to 10% the sesame paste that adds spice liquid quality in this spice liquid;
(3) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 50g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 50g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.9cm, lean meat is rubbed into meat gruel through meat grinder;
(4) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopt defatted milk culture medium or nutrient broth medium that mass fraction is 2%, cultivate 3 grades of expansions from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production bacterial classification respectively and cultivate, make the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Pediococcus pentosaceus adopts FTO culture medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Saccharomycete adopts malt extract medium, expands and cultivates through 3 grades of liquid tube cultivation, triangular flask Liquid Culture and the cultivations of production bacterial classification etc. from slant tube bacterial classification, requires the production bacterial classification bacterium number obtaining after cultivation to reach 10
9individual/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and saccharomycete are mixed in the ratio of 2:1.5:1.5:1:1, obtain mixed bacteria.
(5) mix, prepare burden, inoculate
The formula of fermented tea sausage is as follows:
By mass percentage, lean meat gruel 60%, fat meat fourth 19.65%, starch 12%, tea liquid 2.8%, spice liquid 2.2%, salt 2.5%, white granulated sugar 0.7%, mixed bacteria 0.15%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat gruel, mixed bacteria, until all material stirring is even, completing mixed process needs 5～10 minutes;
(6) bowel lavage pours into the above-mentioned material stirring in ready casing with sausage filler or craft, and tightens casing 2 ends, and the length of every sausage is controlled at 28cm, then on the sausage irrigating, uses pin, aperture on bundle;
(7) fermentation by the above-mentioned sausage irrigating the fermenting cellar fermentation 7h at 37 ℃;
(8) shortening, vacuum packaging, cooling, refrigeration is by the sausage after fermentation or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then be cooled to 75 ℃ through in the clean room of disinfection by ultraviolet light, then after using vacuum packing machine package encapsulation, speed is cold, then in the environment of 0～2 ℃, refrigerate, be refrigeration-type shortening fermented tea sausage.
Embodiment 4
As shown in Figure 1, concrete steps are as follows for the work flow of fermented tea sausage:
(1) water of tealeaves and 19 times of tea qualities is got in the preparation of tea liquid, and 1h are extracted in 65 ℃ of heating of points of 2 times ultrasonic waves, filter to obtain tea liquid, merge the tea liquid extracting for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;
(2) processing of spice
Spice formula: by mass percentage, Chinese cassia tree 22%, cardamom 24%, dried orange peel 7%, pepper 11%, Chinese anise 15%, cumin 16%, the Radix Astragali 5%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate and be spice liquid; Then to 20% the sesame paste that adds spice liquid quality in this spice liquid;
(3) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavy 65g after fertilizer, lean meat, the direct segmentation of green meat, cut the cube meat that nearly weighs greatly 65g after boning, remove the peel, cut apart fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5cm, lean meat is rubbed into meat gruel through meat grinder;
(4) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopt defatted milk culture medium or nutrient broth medium that mass fraction is 2%, cultivate 3 grades of expansions from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production bacterial classification respectively and cultivate, make the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Pediococcus pentosaceus adopts FTO culture medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Saccharomycete adopts malt extract medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and saccharomycete are mixed in the ratio of 2:1.5:1.5:1:1, obtain mixed bacteria.
(5) mix, prepare burden, inoculate
The formula of fermented tea sausage is as follows:
By mass percentage, lean meat gruel 59%, fat meat fourth 21.2%, starch 12%, tea liquid 2.2%, spice liquid 1.9%, salt 2.6%, white granulated sugar 0.9%, mixed bacteria 0.2%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat gruel, mixed bacteria, until all material stirring is even, completing mixed process needs 5～10 minutes;
(6) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 27cm, then on the sausage irrigating with aperture on pinprick;
(7) fermentation by the above-mentioned sausage irrigating the fermenting cellar fermentation 7.5h at 36 ℃;
(8) shortening, vacuum packaging, cooling, refrigeration is by the sausage after fermentation or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then be cooled to 75 ℃ through in the clean room of disinfection by ultraviolet light, then after using vacuum packing machine package encapsulation, speed is cold, then in the environment of 0～2 ℃, refrigerate, be refrigeration-type shortening fermented tea sausage.
Embodiment 5
As shown in Figure 1, concrete steps are as follows for the work flow of fermented tea sausage:
(1) water that tealeaves adds 20 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is approximately 5 times of tea quality, filter and remove residue obtains tea liquid;
(2) processing of spice
Spice formula: by mass percentage, Chinese cassia tree 23%, cardamom 24%, dried orange peel 6%, pepper 12%, Chinese anise 16%, cumin 14%, the Radix Astragali 5%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate and be spice liquid; Then to 20% the thick chilli sauce that adds spice liquid quality in this spice liquid;
(3) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(4) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopt defatted milk culture medium or nutrient broth medium that mass fraction is 2%, cultivate 3 grades of expansions from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production bacterial classification respectively and cultivate, make the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Pediococcus pentosaceus adopts peptone yeast extract culture medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Saccharomycete adopts malt extract medium, from slant tube bacterial classification through liquid tube cultivate, triangular flask Liquid Culture and produce bacterial classification and cultivate 3 grades and expand and cultivate, after making to cultivate the production bacterial classification bacterium number that obtains reach 109/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and saccharomycete are mixed in the ratio of 2:1.5:1.5:1:1, obtain mixed bacteria.
(5) mix, prepare burden, inoculate
The formula of fermented tea sausage is as follows:
By mass percentage, rotten 65% fat meat fourth 17.95% starch 10% tea liquid 2.1% spice liquid 1.8% salt 2% white granulated sugar 0.9% mixed bacteria 0.25% of lean meat;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat gruel, mixed bacteria, until all material stirring is even, completing mixed process needs 5～10 minutes;
(6) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 30cm, then on the sausage irrigating with aperture on pinprick;
(7) fermentation by the above-mentioned sausage irrigating the fermenting cellar fermentation 6.5h at 38 ℃;
(8) shortening, vacuum packaging, sterilization, cooling, vanning is by the sausage after fermentation or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then using vacuum packing machine package encapsulation through in the clean room of disinfection by ultraviolet light, the high temperature sterilization 26min of 115 ℃, rapidly cooling rear vanning, be can room temperature storage shortening type fermented tea sausage.
Embodiment 6
As shown in Figure 1, concrete steps are as follows for the work flow of fermented tea sausage:
(1) water that tealeaves adds 15 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is approximately 5 times of tea quality, filter and remove residue obtains tea liquid;
(2) processing of spice
Spice formula: by mass percentage, Chinese cassia tree 23%, cardamom 24%, dried orange peel 8%, pepper 12%, Chinese anise 13%, cumin 16%, the Radix Astragali 4%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate and be spice liquid;
(3) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 62g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 62g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.7cm, lean meat is rubbed into meat gruel through meat grinder;
(4) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopt defatted milk culture medium or nutrient broth medium that mass fraction is 2%, cultivate 3 grades of expansions from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production bacterial classification respectively and cultivate, make the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Pediococcus pentosaceus adopts peptone yeast extract culture medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Saccharomycete adopts malt extract medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and saccharomycete are mixed in the ratio of 2:1.5:1.5:1:1, obtain mixed bacteria.
(5) mix, prepare burden, inoculate
The formula of fermented tea sausage is as follows:
By mass percentage, lean meat gruel 63%, fat meat fourth 17.9%, starch 11%, tea liquid 2.8%, spice liquid 2.1%, salt 2%, white granulated sugar 1%, mixed bacteria 0.2%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat gruel, mixed bacteria, until all material stirring is even, completing mixed process needs 5～10 minutes;
(6) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 27cm, then on the sausage irrigating with aperture on pinprick;
(7) fermentation by the above-mentioned sausage irrigating the fermenting cellar fermentation 6.8h at 37 ℃;
(8) shortening, vacuum packaging, sterilization, cooling, vanning is by the sausage after fermentation or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then using vacuum packing machine package encapsulation through in the clean room of disinfection by ultraviolet light, the high temperature sterilization 28min of 115 ℃, rapidly cooling rear vanning, be can room temperature storage shortening type fermented tea sausage.
Embodiment 7
As shown in Figure 1, concrete steps are as follows for the work flow of fermented tea sausage:
(1) water of tealeaves and 16 times of tea qualities is got in the preparation of tea liquid, and 1h are extracted in 65 ℃ of heating of points of 2 times microwaves, filter to obtain tea liquid, merge the tea liquid extracting for 2 times, concentrates tea liquid to being approximately 5 times of tea quality;
(2) processing of spice
Spice formula: by mass percentage, Chinese cassia tree 23%, cardamom 20%, dried orange peel 8%, pepper 12%, Chinese anise 16%, cumin 16%, the Radix Astragali 5%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, boiling infusion to filtrate is 10 times of amounts of above-mentioned batching quality, and filtration obtains filtrate and is spice liquid; Then to 10% the chilli oil that adds spice liquid quality in this spice liquid;
(3) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 55g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 55g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.6cm, lean meat is rubbed into meat gruel through meat grinder;
(4) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopt defatted milk culture medium or nutrient broth medium that mass fraction is 2%, cultivate 3 grades of expansions from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production bacterial classification respectively and cultivate, make the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Pediococcus pentosaceus adopts FTO culture medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Saccharomycete adopts malt extract medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and saccharomycete are mixed in the ratio of 2:1.5:1.5:1:1, obtain mixed bacteria.
(5) mix, prepare burden, inoculate
The formula of fermented tea sausage is as follows:
By mass percentage, lean meat gruel 57%, fat meat fourth 22%, starch 12%, tea liquid 2.8%, spice liquid 2.2%, salt 3%, white granulated sugar 0.9%, mixed bacteria 0.1%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat gruel, mixed bacteria, until all material stirring is even, completing mixed process needs 5～10min;
(6) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 25cm, then on the sausage irrigating with aperture on pinprick;
(7) fermentation by the above-mentioned sausage irrigating the fermenting cellar fermentation 8h at 35 ℃;
(8) drying, vacuum packaging, vanning dry up the sausage after fermentation or dry at shady and cool ventilation place or with the hot blast drying of 62 ℃ with cold wind, make sausage be dried to 66% of original weight, then use vacuum packing machine package encapsulation, after vanning, be drying type fermented tea sausage finished product.
Embodiment 8
As shown in Figure 1, concrete steps are as follows for the work flow of fermented tea sausage:
(1) water that tealeaves adds 18 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is about 5 times of tea quality, filter and remove residue obtains tea liquid;
(2) processing of spice
Spice formula: by mass percentage, Chinese cassia tree 20%, cardamom 24%, dried orange peel 8%, pepper 12%, Chinese anise 16%, cumin 16%, the Radix Astragali 4%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate and be spice liquid; Then to 30% the chilli oil that adds spice liquid quality in this spice liquid;
(3) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavily about 60g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavily about 60g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.8cm, lean meat is rubbed into meat gruel through meat grinder;
(4) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopt defatted milk culture medium or nutrient broth medium that mass fraction is 2%, cultivate 3 grades of expansions from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production bacterial classification respectively and cultivate, make the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Pediococcus pentosaceus adopts FTO culture medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Saccharomycete adopts malt extract medium, expands and cultivates through 3 grades of liquid tube cultivation, triangular flask Liquid Culture and the cultivations of production bacterial classification etc. from slant tube bacterial classification, requires the production bacterial classification bacterium number obtaining after cultivation to reach 10
9individual/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and saccharomycete are mixed in the ratio of 2:1.5:1.5:1:1, obtain mixed bacteria.
(5) mix, prepare burden, inoculate
The formula of fermented tea sausage is as follows:
By mass percentage, lean meat gruel 64%, fat meat fourth 17.5%, starch 11%, tea liquid 2.5%, spice liquid 2.0%, salt 2.2%, white granulated sugar 0.5%, mixed bacteria 0.3%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat gruel, mixed bacteria, until all material stirring is even, completing mixed process needs 5～10 minutes;
(6) bowel lavage, by the above-mentioned material stirring with sausage filler or manual pouring in ready casing, and is tightened casing 2 ends, and the length of every sausage is controlled at 26cm, then on the sausage irrigating with aperture on pinprick;
(7) fermentation by the above-mentioned sausage irrigating the fermenting cellar fermentation 6h at 39 ℃;
(8) drying, vacuum packaging, vanning dry up the sausage after fermentation or dry at shady and cool ventilation place or with the hot blast drying of 60 ℃ with cold wind, require sausage to be dried to 68% of original weight, then use vacuum packing machine package encapsulation, after vanning, be drying type fermented tea sausage finished product.
Below be only preferred embodiments of the present invention, according to above-mentioned design of the present invention, those skilled in the art also can make to this various modifications and conversion.For example, the extracting method of tea juice, concentration and consumption, the composition of the proportioning of the proportioning of spice and consumption, bacterial classification and addition, sausage fermentation temperature and time, product batching formula and ratio, sterilization temperature and time, reserve temperature etc.; But similar this conversion and modification all belong to essence of the present invention.
Claims (4)
1. a fermented tea sausage, is characterized in that adopting following formula:
By mass percentage, lean meat gruel 57～69%, fat meat fourth 16.5～22%, starch 8～12%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, salt 2～3%, white granulated sugar 0.5～1%, mixed bacteria 0.1～0.3%.
2. the drying type processing method of fermented tea sausage claimed in claim 1, is characterized in that comprising the steps:
(1) water that tealeaves adds 15～20 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is about 5 times of tea quality, filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to prepare the tea liquid that concentration is close;
(2) processing of spice
Spice formula: by mass percentage, Chinese cassia tree 20～24%, cardamom 20～24%, dried orange peel 6～8%, pepper 10～12%, Chinese anise 13～16%, cumin 14～16%, the Radix Astragali 3～5%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate and be spice liquid; In this spice liquid, do not add local flavor material or add 10～30% chilli oil of spice liquid quality or 10～20% sesame paste of spice liquid quality is local flavor material;
(3) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5～1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(4) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopt defatted milk culture medium or nutrient broth medium that mass fraction is 2%, cultivate 3 grades of expansions from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production bacterial classification respectively and cultivate, make the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
It is peptone saccharomycete medicinal extract culture medium that Pediococcus pentosaceus adopts FTO culture medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Saccharomycete adopts malt extract medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and saccharomycete are mixed in the ratio of 2:1.5:1.5:1:1, obtain mixed bacteria;
(5) mix, inoculation
The formula of fermented tea sausage is as follows:
By mass percentage, lean meat gruel 57～69%, fat meat fourth 16.5～22%, starch 8～12%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, salt 2～3%, white granulated sugar 0.5～1%, mixed bacteria 0.1～0.3%;
Accurately take various materials according to above-mentioned formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat gruel, mixed bacteria, until all material stirring is even;
(6) bowel lavage pours into the above-mentioned material stirring in ready casing with sausage filler or craft, and tightens casing 2 ends, and the length of every sausage is controlled at 25～30cm, then on the sausage irrigating, pricks aperture;
(7) fermentation by the above-mentioned sausage irrigating the fermenting cellar fermentation 6-9h at 35～39 ℃;
(8) drying, vacuum packaging, vanning dry up the sausage after fermentation or dry at shady and cool ventilation place or use the hot blast drying lower than 65 ℃ with cold wind, make sausage be dried to 65～70% of original weight, then use vacuum packing machine package encapsulation, after vanning, be finished product.
3. the shortening refrigeration-type processing method of fermented tea sausage claimed in claim 1, is characterized in that comprising the steps:
(1) water that tealeaves adds 15～20 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is about 5 times of the quality of tealeaves, filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to prepare the tea liquid that concentration is close;
(2) processing of spice
Spice formula: by mass percentage, Chinese cassia tree 20～24%, cardamom 20～24%, dried orange peel 6～8%, pepper 10～12%, Chinese anise 13～16%, cumin 14～16%, the Radix Astragali 3～5%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate and be spice liquid; In this spice liquid, do not add local flavor material or add 10～30% chilli oil of spice liquid quality or 10～20% sesame paste of spice liquid quality is local flavor material;
(3) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5～1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(4) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopt defatted milk culture medium or nutrient broth medium that mass fraction is 2%, cultivate 3 grades of expansions from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production bacterial classification respectively and cultivate, make the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
It is peptone saccharomycete medicinal extract culture medium that Pediococcus pentosaceus adopts FTO culture medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Saccharomycete adopts malt extract medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and saccharomycete are mixed in the ratio of 2:1.5:1.5:1:1, obtain mixed bacteria;
(5) mix, prepare burden, inoculate
The formula of fermented tea sausage is as follows:
By mass percentage, lean meat gruel 57～69%, fat meat fourth 16.5～22%, starch 8～12%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, salt 2～3%, white granulated sugar 0.5～1%, mixed bacteria 0.1～0.3%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat gruel, mixed bacteria, until all material stirring is even;
(6) bowel lavage pours into the above-mentioned material stirring in ready casing with sausage filler or craft, and tightens casing 2 ends, and the length of every sausage is controlled at 25～30cm, then on the sausage irrigating, pricks aperture;
(7) fermentation by the above-mentioned sausage irrigating the fermenting cellar fermentation 6-9h at 35～39 ℃;
(8) shortening, vacuum packaging, cooling, refrigeration is by the sausage after fermentation or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then be cooled to 75 ℃ through in the clean room of disinfection by ultraviolet light, use vacuum packing machine package encapsulation, be quickly cooled to below 10 ℃, then in the environment of 0～2 ℃, refrigerate, be refrigeration-type shortening fermented tea sausage.
4. the shortening preservation under room temperature type processing method of fermented tea sausage claimed in claim 1, is characterized in that comprising the steps:
(1) water that tealeaves adds 15～20 times of tea qualities is got in the preparation of tea liquid, boils and continues infusion, and in the time that residue juice is about 5 times of tea quality, filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to prepare the tea liquid that concentration is close;
(2) processing of spice
Spice formula: by mass percentage, Chinese cassia tree 15～18%, cardamom 15～18%, dried orange peel 6～8%, pepper 10～12%, Radix Codonopsis 10～12%, Chinese anise 10～12%, cumin 12～15%, the Radix Astragali 7%～10%;
Above-mentioned batching is accurately weighed, cleans, dried and puddles evenly, then suitably pulverize, add the water of 40 times of batching quality, when boiling infusion to filtrate and being 10 times of amounts of batching quality, filter and obtain filtrate and be spice liquid; In this spice liquid, do not add local flavor material or add 10～30% chilli oil of spice liquid quality or 10～20% sesame paste of spice liquid quality is local flavor material;
(3) examination of pork and processing selecting have the pork of the inspection and quarantine quality certification, frozen meat segmentation after thawing, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, the direct segmentation of green meat, bone, remove the peel, cut apart the cube meat that is cut into heavy 50～70g after fertilizer, lean meat, then fat meat is cut into the square fat meat fourth of 0.5～1.0cm, lean meat is rubbed into meat gruel through meat grinder;
(4) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria is selected streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, adopt defatted milk culture medium or nutrient broth medium that mass fraction is 2%, cultivate 3 grades of expansions from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production bacterial classification respectively and cultivate, make the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
It is peptone saccharomycete medicinal extract culture medium that Pediococcus pentosaceus adopts FTO culture medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Saccharomycete adopts malt extract medium, cultivates 3 grades expand cultivation from the cultivation of slant tube bacterial classification process liquid tube, triangular flask Liquid Culture and production bacterial classification, makes the production bacterial classification bacterium number obtaining after cultivation reach 10
9individual/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and saccharomycete are mixed in the ratio of 2:1.5:1.5:1:1, obtain mixed bacteria;
(5) mix, inoculation
The formula of fermented tea sausage is as follows:
By mass percentage, lean meat gruel 57～69%, fat meat fourth 16.5～22%, starch 8～12%, tea liquid 2.0～2.8%, spice liquid 1.8～2.2%, salt 2～3%, white granulated sugar 0.5～1%, mixed bacteria 0.1～0.3%;
Accurately take various materials according to formula, add according to following order in the process blender of cleaning and sterilizing of unlatching: tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat gruel, mixed bacteria, until all material stirring is even;
(6) bowel lavage pours into the above-mentioned material stirring in ready casing with sausage filler or craft, and tightens casing 2 ends, and the length of every sausage is controlled at 25～30cm, then on the sausage irrigating, pricks aperture;
(7) fermentation by the above-mentioned sausage irrigating the fermenting cellar fermentation 6-9h at 35～39 ℃;
(8) shortening, vacuum packaging, sterilization, cooling, vanning is by the sausage after fermentation or directly the sausage irrigating is cooked with steam copper or boiled in boiling water, then using vacuum packing machine package encapsulation through in the clean room of disinfection by ultraviolet light, high temperature sterilization 25～the 30min of 115 ℃, rapidly cooling rear vanning, be can room temperature storage shortening type fermented tea sausage.
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| CN104187821A (en) * | 2014-07-04 | 2014-12-10 | 郭峰 | Aloe young-keeping sausage and preparation method thereof |
| CN104256704A (en) * | 2014-07-04 | 2015-01-07 | 郭峰 | Coarse-cereal sausage and preparation method thereof |
| CN105054108A (en) * | 2015-07-15 | 2015-11-18 | 余华典 | Spicy and hot sausage and preparation method thereof |
| CN105211898A (en) * | 2015-10-21 | 2016-01-06 | 江苏食品药品职业技术学院 | Tea local flavor low fat Kefir grains ferment sausage and production method thereof |
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| CN106858367A (en) * | 2017-02-14 | 2017-06-20 | 成都大学 | A kind of bacon and its processing method with ferment local-flavor |
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| CN107348389A (en) * | 2017-08-10 | 2017-11-17 | 安徽省天旭茶业有限公司 | Tea powder anti-oxidative sausage and preparation method thereof |
| CN109363097A (en) * | 2018-12-10 | 2019-02-22 | 山东天博食品配料有限公司 | A kind of fermentation cocktail sausage and preparation method thereof |
| CN111109547A (en) * | 2020-02-02 | 2020-05-08 | 浙江工业大学 | Method for making crisp preserved fish sausage |
| CN111109548A (en) * | 2020-02-02 | 2020-05-08 | 浙江工业大学 | Method for making Q-bomb preserved fish sausage |
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| CN104013027A (en) * | 2014-06-24 | 2014-09-03 | 郑丹丹 | Method for producing tea ham |
| CN104187821A (en) * | 2014-07-04 | 2014-12-10 | 郭峰 | Aloe young-keeping sausage and preparation method thereof |
| CN104256704A (en) * | 2014-07-04 | 2015-01-07 | 郭峰 | Coarse-cereal sausage and preparation method thereof |
| CN105054108A (en) * | 2015-07-15 | 2015-11-18 | 余华典 | Spicy and hot sausage and preparation method thereof |
| CN105211898A (en) * | 2015-10-21 | 2016-01-06 | 江苏食品药品职业技术学院 | Tea local flavor low fat Kefir grains ferment sausage and production method thereof |
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| CN106858367A (en) * | 2017-02-14 | 2017-06-20 | 成都大学 | A kind of bacon and its processing method with ferment local-flavor |
| CN107259380A (en) * | 2017-06-01 | 2017-10-20 | 宁波大学 | A kind of preparation method for pickling salty bacon |
| CN107259380B (en) * | 2017-06-01 | 2019-12-13 | 宁波大学 | Method for making pickled salted preserved meat |
| CN107348389A (en) * | 2017-08-10 | 2017-11-17 | 安徽省天旭茶业有限公司 | Tea powder anti-oxidative sausage and preparation method thereof |
| CN109363097A (en) * | 2018-12-10 | 2019-02-22 | 山东天博食品配料有限公司 | A kind of fermentation cocktail sausage and preparation method thereof |
| CN111109547A (en) * | 2020-02-02 | 2020-05-08 | 浙江工业大学 | Method for making crisp preserved fish sausage |
| CN111109548A (en) * | 2020-02-02 | 2020-05-08 | 浙江工业大学 | Method for making Q-bomb preserved fish sausage |
| CN115606756A (en) * | 2022-09-27 | 2023-01-17 | 荆楚理工学院 | Making method of low-nitrate pickled vegetable sausage |
| CN115606756B (en) * | 2022-09-27 | 2024-05-31 | 荆楚理工学院 | Method for making low-nitrate pickled vegetable sausage |
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