CN103798831B - Fermented tea sausage and processing method thereof - Google Patents

Fermented tea sausage and processing method thereof Download PDF

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Publication number
CN103798831B
CN103798831B CN201410061005.5A CN201410061005A CN103798831B CN 103798831 B CN103798831 B CN 103798831B CN 201410061005 A CN201410061005 A CN 201410061005A CN 103798831 B CN103798831 B CN 103798831B
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liquid
sausage
meat
cultivation
tea
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CN201410061005.5A
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Chinese (zh)
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CN103798831A (en
Inventor
刘忠义
乔丽娟
邓莎莎
陈婷
曹翔
张妙玲
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湘潭大学
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/005Preserving by heating
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/03Drying; Subsequent reconstitution
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/06Freezing; Subsequent thawing; Cooling
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/45Addition of, or treatment with, microorganisms
    • A23L13/46Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65Sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/15Bulgaricus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/67Plantarum
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2240/00Streptococcus, lactococcus
    • A23Y2240/75Thermophilus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2280/00Pediococcus
    • A23Y2280/55Pentosaceus

Abstract

The invention discloses fermented 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

A kind of fermented tea sausage and processing method thereof

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, after general peeling that the animal flesh 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 mix is even, 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 have a class meat sausage product to be first cube meat is added salt-mixture low-temperature salting, be then made into meat gruel by cutting to mix and add the auxiliary materials such as starch, then be filled in casing, tying seals, 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 adding the auxiliary materials such as a small amount of corn in meat gruel is made into flavor sausage goods now.Because modern study shows that lactic acid bacteria, saccharomycete and micrococcus luteus etc. have important function in the maturation of traditional sausage, add that lactic acid bacteria is of value to health, therefore, have a large amount of artificial add pure culture different lactic acid bacteria or the research report of ferment sausage that makes of mixing lactic acid bacteria or lactic acid bacteria and other mixed bacterias being conducive to the microorganism of sausage maturation.Research shows, add the lactic acid bacteria of pure culture, saccharomycete and micrococcal sausage be more conducive to sausage maturation, can produce uniqueness ferment local-flavor and generation and the accumulation of biogenic amine in sausage process can also be suppressed.But, rare in China's actual production have the ferment sausage adding Pure cultured spawn making formally produce and supply market, major reason is the production environment of the more strict health of the need of production of ferment sausage, and need producers to have more good personal hygiene behavior, that is, in fact edible safety is higher for ferment sausage.

A FAQs of the meat products such as modern sausage manually adds nitrite or nitrate, or at sausage in air-dry or drying course because microbial action produces nitrite, nitrite or nitrate are one of known at present carcinogenic substances, and it is apparent to human health damage.How as far as possible the harm that elimination sausage goods nitrite brings is noticeable problem, except controlling artificial nitrite amount of adding as far as possible, 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 producer.Meanwhile, in daily life when edible more sausage, 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 invention provides a kind of be primary raw material by the fermented tea sausage of the fermented by mixed bacterium making of lactic acid bacteria, saccharomycete and micrococcus luteus composition and processing method thereof with tea liquid and pork etc.

The technical scheme that the present invention solves the problems of the technologies described above is:

A kind of fermented tea sausage, adopts and fills a prescription 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 tea quality 15 ~ 20 times is got in the preparation of tea liquid, boils and continues infusion, and when remaining juice and being about 5 times of tea quality, namely filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to prepare the tea liquid of concentration comparable;

(2) process of spice

Spice is filled a prescription: 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%;

By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of batching quality, filter and obtain filtrate and be spice liquid; Do not add flavor material in this spice liquid or add the chilli oil of 10 ~ 30% of spice liquid quality or the sesame paste of 10 ~ 20% of spice liquid quality is 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, 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 meat grinder;

(4) preparation of the selection of bacterial classification, cultivation and mixed bacteria

Lactic acid bacteria selects streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, employing mass fraction is defatted milk culture medium or the nutrient broth medium of 2%, expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 109/more than mL;

Pediococcus pentosaceus adopts FTO culture medium and peptone yeast extract culture medium, expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades, the production bacterial classification bacterium number obtained after making cultivation reaches 109/more than mL;

Saccharomycete adopts malt extract medium, and expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades, the production bacterial classification bacterium number obtained after making cultivation reaches 109/more than mL;

Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and the saccharomycete ratio in 2:1.5:1.5:1:1 is mixed, namely obtains 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 material according to above-mentioned formula, according to following order add unlatching in the blender of cleaning and sterilizing: tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat are rotten, mixed bacteria, until all material stirs;

(6) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour 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;

(7) fermentation is by the fermenting cellar fermentation 6-9h of the above-mentioned sausage irrigated at 35 ~ 39 DEG C;

(8) the sausage cold wind after fermentation dries up or to dry at shady and cool ventilation place or with lower than the hot blast drying of 65 DEG C by drying, vacuum packaging, vanning, sausage is made to 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 tea quality 15 ~ 20 times is got in the preparation of tea liquid, boils and continues infusion, and when remaining juice and being about the quality 5 times of tealeaves, namely filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to prepare the tea liquid of concentration comparable;

(2) process of spice

Spice is filled a prescription: 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%;

By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of batching quality, filter and obtain filtrate and be spice liquid; Do not add flavor material in this spice liquid or add the chilli oil of 10 ~ 30% of spice liquid quality or the sesame paste of 10 ~ 20% of spice liquid quality is 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, 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 meat grinder;

(4) preparation of the selection of bacterial classification, cultivation and mixed bacteria

Lactic acid bacteria selects streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, employing mass fraction is defatted milk culture medium or the nutrient broth medium of 2%, expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;

Pediococcus pentosaceus adopts FTO culture medium and peptone yeast extract culture medium, and expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;

Saccharomycete adopts malt extract medium, and expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;

Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and the saccharomycete ratio in 2:1.5:1.5:1:1 is mixed, namely obtains 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 material according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat are rotten, mixed bacteria, until all material stirs;

(6) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour 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;

(7) fermentation is by the fermenting cellar fermentation 6-9h of the above-mentioned sausage irrigated at 35 ~ 39 DEG C;

(8) shortening, vacuum packaging, cooling, refrigeration by fermentation after sausage or directly the sausage steam copper irrigated is cooked or boils in boiling water, then in the clean room through disinfection by ultraviolet light, 75 DEG C are cooled to, use vacuum packing machine package encapsulation, be quickly cooled to less than 10 DEG C, then refrigerate in the environment of 0 ~ 2 DEG C, 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 tea quality 15 ~ 20 times is got in the preparation of tea liquid, boils and continues infusion, and when remaining juice and being about 5 times of tea quality, namely filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to prepare the tea liquid of concentration comparable;

(2) process of spice

Spice is filled a prescription: 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%;

By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of batching quality, filter and obtain filtrate and be spice liquid; Do not add flavor material in this spice liquid or add the chilli oil of 10 ~ 30% of spice liquid quality or the sesame paste of 10 ~ 20% of spice liquid quality is 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, 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 meat grinder;

(4) preparation of the selection of bacterial classification, cultivation and mixed bacteria

Lactic acid bacteria selects streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, employing mass fraction is defatted milk culture medium or the nutrient broth medium of 2%, expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;

Pediococcus pentosaceus adopts FTO culture medium and peptone yeast extract culture medium, and expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;

Saccharomycete adopts malt extract medium, and expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;

Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and the saccharomycete ratio in 2:1.5:1.5:1:1 is mixed, namely obtains 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 material according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat are rotten, mixed bacteria, until all material stirs;

(6) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour 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;

(7) fermentation is by the fermenting cellar fermentation 6-9h of the above-mentioned sausage irrigated at 35 ~ 39 DEG C;

(8) shortening, vacuum packaging, sterilization, cooling, vanning by fermentation after sausage or directly the sausage steam copper irrigated is cooked or boils in boiling water, then in the clean room through disinfection by ultraviolet light, vacuum packing machine package encapsulation is used, high temperature sterilization 25 ~ the 30min of 115 DEG C, case after rapid cooling, being can the shortening type fermented tea sausage of room temperature storage.

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 low, not containing BaP, edible safety is high;

(3) fermented tea sausage of the present invention has the graceful local flavor of low oleaginous taste and tea blend perfume, ferment local-flavor and meat perfume (or spice), and mouthfeel is good;

(4) fermented tea sausage of the present invention can be carried with, instant.

Accompanying drawing explanation

Fig. 1 is fermented tea sausage work flow schematic diagram of the present invention.

Detailed description of the invention

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 tea quality 16 times is got in the preparation of tea liquid, boils and continues infusion, and when remaining juice and being about 5 times of tea quality, namely filter and remove residue obtains tea liquid;

(2) process of spice

Spice is filled a prescription: by mass percentage, Chinese cassia tree 24%, cardamom 21%, dried orange peel 7%, pepper 11%, Chinese anise 16%, cumin 16%, the Radix Astragali 5%;

By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, boil 10 times amount that infusion to filtrate is above-mentioned batching quality, filter and obtain filtrate and be spice liquid; Then in this spice liquid, add the chilli oil of 10% of spice liquid quality;

(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, 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 0.6cm, 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 selects streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, employing mass fraction is defatted milk culture medium or the nutrient broth medium of 2%, expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;

Pediococcus pentosaceus adopts FTO culture medium, and expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;

Saccharomycete adopts malt extract medium, and expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;

Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and the saccharomycete ratio in 2:1.5:1.5:1:1 is mixed, namely obtains 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%;

Various material is accurately taken according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat are rotten, mixed bacteria, until all material stirs, completing mixed process needs 5 ~ 10min;

(6) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tightens casing 2 end, the cut to lengthen of every root sausage at 29cm, then on the sausage irrigated with aperture on pinprick;

(7) fermentation is by the fermenting cellar fermentation 8h of the above-mentioned sausage irrigated at 35 DEG C;

(8) the sausage cold wind after fermentation dries up or to dry at shady and cool ventilation place or with the hot blast drying of 62 DEG C by drying, vacuum packaging, vanning, sausage is made to 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 tea quality 18 times is got in the preparation of tea liquid, boils and continues infusion, and when remaining juice and being about 5 times of tea quality, namely filter and remove residue obtains tea liquid;

(2) process of spice

Spice is filled a prescription: by mass percentage, Chinese cassia tree 22%, cardamom 22%, dried orange peel 8%, pepper 12%, Chinese anise 16%, cumin 16%, the Radix Astragali 4%;

By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of batching quality, filter and obtain filtrate and be spice liquid; Then in this spice liquid, add the chilli oil of 30% of spice liquid quality;

(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, 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 0.8cm, 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 selects streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, employing mass fraction is defatted milk culture medium or the nutrient broth medium of 2%, expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;

Pediococcus pentosaceus adopts FTO culture medium, and expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;

Saccharomycete adopts malt extract medium, and expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation etc. 3 grades, the production bacterial classification bacterium number obtained after requiring cultivation reaches 10 9individual/more than mL;

Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and the saccharomycete ratio in 2:1.5:1.5:1:1 is mixed, namely obtains 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%;

Various material is accurately taken according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat are rotten, mixed bacteria, until all material stirs, completing mixed process needs 5 ~ 10 minutes;

(6) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tightens casing 2 end, the cut to lengthen of every root sausage at 26cm, then on the sausage irrigated with aperture on pinprick;

(7) fermentation is by the fermenting cellar fermentation 6h of the above-mentioned sausage irrigated at 39 DEG C;

(8) the sausage cold wind after fermentation dries up or to dry at shady and cool ventilation place or with the hot blast drying of 60 DEG C by drying, vacuum packaging, vanning, require that sausage is 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 the 65 DEG C of heating of points of 2 times microwaves, 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) process of spice

Spice is filled a prescription: by mass percentage, Chinese cassia tree 24%, cardamom 24%, dried orange peel 8%, pepper 10%, Chinese anise 16%, cumin 15%, the Radix Astragali 3%;

By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of batching quality, filter and obtain filtrate and be spice liquid; Then in this spice liquid, add the sesame paste of 10% of spice liquid quality;

(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, 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 0.9cm, 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 selects streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, employing mass fraction is defatted milk culture medium or the nutrient broth medium of 2%, expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;

Pediococcus pentosaceus adopts FTO culture medium, and expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;

Saccharomycete adopts malt extract medium, and expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation etc. 3 grades, the production bacterial classification bacterium number obtained after requiring cultivation reaches 10 9individual/more than mL;

Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and the saccharomycete ratio in 2:1.5:1.5:1:1 is mixed, namely obtains 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%;

Various material is accurately taken according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat are rotten, mixed bacteria, until all material stirs, completing mixed process needs 5 ~ 10 minutes;

(6) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tightens casing 2 end, the cut to lengthen of every root sausage at 28cm, then on the sausage irrigated with pin, aperture on bundle;

(7) fermentation is by the fermenting cellar fermentation 7h of the above-mentioned sausage irrigated at 37 DEG C;

(8) shortening, vacuum packaging, cooling, refrigeration by fermentation after sausage or directly the sausage steam copper irrigated is cooked or boils in boiling water, then in the clean room through disinfection by ultraviolet light, 75 DEG C are cooled to, then after using vacuum packing machine package encapsulation, speed is cold, then refrigerate in the environment of 0 ~ 2 DEG C, 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 the 65 DEG C of heating of points of 2 times ultrasonic waves, 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) process of spice

Spice is filled a prescription: by mass percentage, Chinese cassia tree 22%, cardamom 24%, dried orange peel 7%, pepper 11%, Chinese anise 15%, cumin 16%, the Radix Astragali 5%;

By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of batching quality, filter and obtain filtrate and be spice liquid; Then in this spice liquid, add the sesame paste of 20% of spice liquid quality;

(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, split fertilizer, lean meat after be cut into the cube meat of heavy 65g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after cut the cube meat nearly weighing greatly 65g, 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 selects streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, employing mass fraction is defatted milk culture medium or the nutrient broth medium of 2%, expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;

Pediococcus pentosaceus adopts FTO culture medium, and expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;

Saccharomycete adopts malt extract medium, and expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;

Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and the saccharomycete ratio in 2:1.5:1.5:1:1 is mixed, namely obtains 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%;

Various material is accurately taken according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat are rotten, mixed bacteria, until all material stirs, completing mixed process needs 5 ~ 10 minutes;

(6) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tightens casing 2 end, the cut to lengthen of every root sausage at 27cm, then on the sausage irrigated with aperture on pinprick;

(7) fermentation is by the fermenting cellar fermentation 7.5h of the above-mentioned sausage irrigated at 36 DEG C;

(8) shortening, vacuum packaging, cooling, refrigeration by fermentation after sausage or directly the sausage steam copper irrigated is cooked or boils in boiling water, then in the clean room through disinfection by ultraviolet light, 75 DEG C are cooled to, then after using vacuum packing machine package encapsulation, speed is cold, then refrigerate in the environment of 0 ~ 2 DEG C, 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 tea quality 20 times is got in the preparation of tea liquid, boils and continues infusion, and when remaining juice and being approximately 5 times of tea quality, namely filter and remove residue obtains tea liquid;

(2) process of spice

Spice is filled a prescription: by mass percentage, Chinese cassia tree 23%, cardamom 24%, dried orange peel 6%, pepper 12%, Chinese anise 16%, cumin 14%, the Radix Astragali 5%;

By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of batching quality, filter and obtain filtrate and be spice liquid; Then in this spice liquid, add the thick chilli sauce of 20% of spice liquid quality;

(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, 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 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 selects streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, employing mass fraction is defatted milk culture medium or the nutrient broth medium of 2%, expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;

Pediococcus pentosaceus adopts peptone yeast extract culture medium, and expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;

Saccharomycete adopts malt extract medium, and expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades, the production bacterial classification bacterium number obtained after making cultivation reaches 109/more than mL;

Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and the saccharomycete ratio in 2:1.5:1.5:1:1 is mixed, namely obtains 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;

Various material is accurately taken according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat are rotten, mixed bacteria, until all material stirs, completing mixed process needs 5 ~ 10 minutes;

(6) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tightens casing 2 end, the cut to lengthen of every root sausage at 30cm, then on the sausage irrigated with aperture on pinprick;

(7) fermentation is by the fermenting cellar fermentation 6.5h of the above-mentioned sausage irrigated at 38 DEG C;

(8) shortening, vacuum packaging, sterilization, cooling, vanning by fermentation after sausage or directly the sausage steam copper irrigated is cooked or boils in boiling water, then in the clean room through disinfection by ultraviolet light, vacuum packing machine package encapsulation is used, the high temperature sterilization 26min of 115 DEG C, case after rapid cooling, being can the shortening type fermented tea sausage of room temperature storage.

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 tea quality 15 times is got in the preparation of tea liquid, boils and continues infusion, and when remaining juice and being approximately 5 times of tea quality, namely filter and remove residue obtains tea liquid;

(2) process of spice

Spice is filled a prescription: by mass percentage, Chinese cassia tree 23%, cardamom 24%, dried orange peel 8%, pepper 12%, Chinese anise 13%, cumin 16%, the Radix Astragali 4%;

By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount 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, split fertilizer, lean meat after be cut into the cube meat of heavily about 62g, the direct segmentation of green meat, bone, remove the peel, split fertilizer, lean meat after be cut into the cube meat of heavily about 62g, 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 selects streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, employing mass fraction is defatted milk culture medium or the nutrient broth medium of 2%, expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;

Pediococcus pentosaceus adopts peptone yeast extract culture medium, and expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;

Saccharomycete adopts malt extract medium, and expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;

Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and the saccharomycete ratio in 2:1.5:1.5:1:1 is mixed, namely obtains 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%;

Various material is accurately taken according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat are rotten, mixed bacteria, until all material stirs, completing mixed process needs 5 ~ 10 minutes;

(6) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tightens casing 2 end, the cut to lengthen of every root sausage at 27cm, then on the sausage irrigated with aperture on pinprick;

(7) fermentation is by the fermenting cellar fermentation 6.8h of the above-mentioned sausage irrigated at 37 DEG C;

(8) shortening, vacuum packaging, sterilization, cooling, vanning by fermentation after sausage or directly the sausage steam copper irrigated is cooked or boils in boiling water, then in the clean room through disinfection by ultraviolet light, vacuum packing machine package encapsulation is used, the high temperature sterilization 28min of 115 DEG C, case after rapid cooling, being can the shortening type fermented tea sausage of room temperature storage.

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 the 65 DEG C of heating of points of 2 times microwaves, 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) process of spice

Spice is filled a prescription: by mass percentage, Chinese cassia tree 23%, cardamom 20%, dried orange peel 8%, pepper 12%, Chinese anise 16%, cumin 16%, the Radix Astragali 5%;

By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, boil 10 times amount that infusion to filtrate is above-mentioned batching quality, filter and obtain filtrate and be spice liquid; Then in this spice liquid, add the chilli oil of 10% of spice liquid quality;

(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, 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 0.6cm, 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 selects streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, employing mass fraction is defatted milk culture medium or the nutrient broth medium of 2%, expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;

Pediococcus pentosaceus adopts FTO culture medium, and expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;

Saccharomycete adopts malt extract medium, and expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;

Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and the saccharomycete ratio in 2:1.5:1.5:1:1 is mixed, namely obtains 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%;

Various material is accurately taken according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat are rotten, mixed bacteria, until all material stirs, completing mixed process needs 5 ~ 10min;

(6) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tightens casing 2 end, the cut to lengthen of every root sausage at 25cm, then on the sausage irrigated with aperture on pinprick;

(7) fermentation is by the fermenting cellar fermentation 8h of the above-mentioned sausage irrigated at 35 DEG C;

(8) the sausage cold wind after fermentation dries up or to dry at shady and cool ventilation place or with the hot blast drying of 62 DEG C by drying, vacuum packaging, vanning, sausage is made to 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 tea quality 18 times is got in the preparation of tea liquid, boils and continues infusion, and when remaining juice and being about 5 times of tea quality, namely filter and remove residue obtains tea liquid;

(2) process of spice

Spice is filled a prescription: by mass percentage, Chinese cassia tree 20%, cardamom 24%, dried orange peel 8%, pepper 12%, Chinese anise 16%, cumin 16%, the Radix Astragali 4%;

By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of batching quality, filter and obtain filtrate and be spice liquid; Then in this spice liquid, add the chilli oil of 30% of spice liquid quality;

(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, 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 0.8cm, 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 selects streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, employing mass fraction is defatted milk culture medium or the nutrient broth medium of 2%, expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;

Pediococcus pentosaceus adopts FTO culture medium, and expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;

Saccharomycete adopts malt extract medium, and expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation etc. 3 grades, the production bacterial classification bacterium number obtained after requiring cultivation reaches 10 9individual/more than mL;

Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and the saccharomycete ratio in 2:1.5:1.5:1:1 is mixed, namely obtains 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%;

Various material is accurately taken according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat are rotten, mixed bacteria, until all material stirs, completing mixed process needs 5 ~ 10 minutes;

(6) bowel lavage is by the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tightens casing 2 end, the cut to lengthen of every root sausage at 26cm, then on the sausage irrigated with aperture on pinprick;

(7) fermentation is by the fermenting cellar fermentation 6h of the above-mentioned sausage irrigated at 39 DEG C;

(8) the sausage cold wind after fermentation dries up or to dry at shady and cool ventilation place or with the hot blast drying of 60 DEG C by drying, vacuum packaging, vanning, require that sausage is 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 better embodiment of the present invention, according to above-mentioned design of the present invention, those skilled in the art also can make various amendment and conversion to this.Such as, 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 batch formula and ratio, sterilization temperature and time, reserve temperature etc.; But similar this conversion and amendment all belong to essence of the present invention.

Claims (3)

1. a drying type processing method for fermented tea sausage, is characterized in that comprising the steps:
(1) preparation of tea liquid
Get the water that tealeaves adds tea quality 15 ~ 20 times, boil and continue infusion, when residue juice is 5 times of tea quality, namely filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to prepare the tea liquid of concentration comparable;
(2) process of spice
Spice is filled a prescription: 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%;
By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of batching quality, filter and obtain filtrate and be spice liquid; Do not add flavor material in this spice liquid or add the chilli oil of 10 ~ 30% of spice liquid quality or the sesame paste of 10 ~ 20% of spice liquid quality is flavor material;
(3) examination of pork and process
Select the pork with the inspection and quarantine quality 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 meat grinder;
(4) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria selects streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, employing mass fraction is defatted milk culture medium or the nutrient broth medium of 2%, expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;
Pediococcus pentosaceus adopts FTO culture medium and peptone saccharomycete extract culture-medium, and expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;
Saccharomycete adopts malt extract medium, and expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and the saccharomycete ratio in 2:1.5:1.5:1:1 is mixed, namely obtains 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 material according to above-mentioned formula, according to following order add unlatching in the blender of cleaning and sterilizing: tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat are rotten, mixed bacteria, until all material stirs;
(6) bowel lavage
By the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tighten casing 2 end, the cut to lengthen of every root sausage, at 25 ~ 30cm, then pricks aperture on the sausage irrigated;
(7) ferment
By the fermenting cellar fermentation 6-9h of the above-mentioned sausage irrigated at 35 ~ 39 DEG C;
(8) drying, vacuum packaging, vanning
Sausage cold wind after fermentation is dried up or dries at shady and cool ventilation place or with lower than the hot blast drying of 65 DEG C, make sausage be dried to 65 ~ 70% of original weight, then use vacuum packing machine package encapsulation, after vanning, be finished product.
2. a shortening refrigeration-type processing method for fermented tea sausage, is characterized in that comprising the steps:
(1) preparation of tea liquid
Get the water that tealeaves adds tea quality 15 ~ 20 times, boil and continue infusion, when residue juice is the quality 5 times of tealeaves, namely filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to prepare the tea liquid of concentration comparable;
(2) process of spice
Spice is filled a prescription: 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%;
By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of batching quality, filter and obtain filtrate and be spice liquid; Do not add flavor material in this spice liquid or add the chilli oil of 10 ~ 30% of spice liquid quality or the sesame paste of 10 ~ 20% of spice liquid quality is flavor material;
(3) examination of pork and process
Select the pork with the inspection and quarantine quality 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 meat grinder;
(4) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria selects streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, employing mass fraction is defatted milk culture medium or the nutrient broth medium of 2%, expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;
Pediococcus pentosaceus adopts FTO culture medium and peptone saccharomycete extract culture-medium, and expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;
Saccharomycete adopts malt extract medium, and expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and the saccharomycete ratio in 2:1.5:1.5:1:1 is mixed, namely obtains 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 material according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat are rotten, mixed bacteria, until all material stirs;
(6) bowel lavage
By the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tighten casing 2 end, the cut to lengthen of every root sausage, at 25 ~ 30cm, then pricks aperture on the sausage irrigated;
(7) ferment
By the fermenting cellar fermentation 6-9h of the above-mentioned sausage irrigated at 35 ~ 39 DEG C;
(8) shortening, vacuum packaging, cooling, refrigeration
By fermentation after sausage or directly the sausage steam copper irrigated is cooked or boils in boiling water, then in the clean room through disinfection by ultraviolet light, 75 DEG C are cooled to, use vacuum packing machine package encapsulation, be quickly cooled to less than 10 DEG C, then refrigerate in the environment of 0 ~ 2 DEG C, be refrigeration-type shortening fermented tea sausage.
3. a shortening preservation under room temperature type processing method for fermented tea sausage, is characterized in that comprising the steps:
(1) preparation of tea liquid
Get the water that tealeaves adds tea quality 15 ~ 20 times, boil and continue infusion, when residue juice is 5 times of tea quality, namely filter and remove residue obtains tea liquid; Or adopt microwave or ultrasonic wave to prepare the tea liquid of concentration comparable;
(2) process of spice
Spice is filled a prescription: 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%;
By above-mentioned batching precise, cleaning, oven dry puddle evenly, then suitably pulverize, add the water of batching quality 40 times, when to boil infusion to filtrate be 10 times amount of batching quality, filter and obtain filtrate and be spice liquid; Do not add flavor material in this spice liquid or add the chilli oil of 10 ~ 30% of spice liquid quality or the sesame paste of 10 ~ 20% of spice liquid quality is flavor material;
(3) examination of pork and process
Select the pork with the inspection and quarantine quality 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 meat grinder;
(4) preparation of the selection of bacterial classification, cultivation and mixed bacteria
Lactic acid bacteria selects streptococcus thermophilus, Lactobacillus plantarum and lactobacillus bulgaricus, employing mass fraction is defatted milk culture medium or the nutrient broth medium of 2%, expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades respectively, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;
Pediococcus pentosaceus adopts FTO culture medium and peptone saccharomycete extract culture-medium, and expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;
Saccharomycete adopts malt extract medium, and expand cultivation from slant tube bacterial classification through liquid tube cultivation, triangular flask Liquid Culture and production Spawn incubation 3 grades, the production bacterial classification bacterium number obtained after making cultivation reaches 10 9individual/more than mL;
Streptococcus thermophilus after above-mentioned cultivation, Lactobacillus plantarum, lactobacillus bulgaricus, Pediococcus pentosaceus and the saccharomycete ratio in 2:1.5:1.5:1:1 is mixed, namely obtains 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 material according to formula, according to following order add unlatching in the blender of cleaning and sterilizing: tea liquid, spice liquid, salt, starch, fat meat fourth, lean meat are rotten, mixed bacteria, until all material stirs;
(6) bowel lavage
By the above-mentioned material sausage filler that stirs or to pour in ready casing by hand, and tighten casing 2 end, the cut to lengthen of every root sausage, at 25 ~ 30cm, then pricks aperture on the sausage irrigated;
(7) ferment
By the fermenting cellar fermentation 6-9h of the above-mentioned sausage irrigated at 35 ~ 39 DEG C;
(8) shortening, vacuum packaging, sterilization, cooling, vanning
By fermentation after sausage or directly the sausage steam copper irrigated is cooked or boils in boiling water, then in the clean room through disinfection by ultraviolet light, vacuum packing machine package encapsulation is used, high temperature sterilization 25 ~ the 30min of 115 DEG C, case after rapid cooling, being can the shortening type fermented tea sausage of room temperature storage.
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CN104013027A (en) * 2014-06-24 2014-09-03 郑丹丹 Method for producing tea ham
CN104256704A (en) * 2014-07-04 2015-01-07 郭峰 Coarse-cereal sausage and preparation method thereof
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