CN104509880A - High-fiber dry pork sausage and processing method thereof - Google Patents
High-fiber dry pork sausage and processing method thereof Download PDFInfo
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Abstract
The invention relates to a field of food processing, in particular to a high-fiber dry pork sausage and a processing method thereof. The high-fiber dry pork sausage not only has the taste features of a traditional dry pork sausage, but also is rich in dietary fibers and long in shelf life. The processing method comprises the following steps: preparing a pyrus ussuriensis maxim powder; adding a curing agent in pig lean meat and pig back oil and pickling for 24-28 hours at the temperature of 3-5 DEG C; after the pickled pig lean meat and the pickled pig back oil are minced, adding spice and the pyrus ussuriensis maxim powder to uniformly mix; adding a fermenting agent and fully mixing, so that the bacterium inoculation quantity uniformly reaches 1*107 cfu/g; pouring a uniformly-mixed meat stuffing into a casting and maintaining the meat stuffing temperature to be 0-1 DEG C during the pouring process; fermenting for 3 days under the environment and at the temperature of 18-22 DEG C, and the relative humidity is 85-95 percent and successively fermenting for 7 days under the environment that the temperature is 14-18 DEG C, and the relative humidity is 75-85 percent; drying a fermented sausage for 40 days under the environment that the temperature is 10-14 DEG C, and the relative humidity is 70-80 percent.
Description
Technical field
The present invention relates to food processing field, in particular to the high fine dried pork sausage of one and processing method thereof.
Background technology
Sausage is the very ancient food production of a kind of utilization and the food of carnivorous Techniques of preserving, is rubbed into strips by the meat of animal, then pours into the elongated cylinder tubular-shaped food that casing makes.The sausage of China has long history, and the type of sausage also has a lot, is mainly divided into river taste sausage and Cantonese sausage.Main not existing together just is that Guangdong flavor is sweet, and river taste is peppery.
Sausage pours into the little casing of pig or sheep (also useful large casing) that the meat material mixing up taste is drying to be formed.Sausage refers generally to pork sausage, all there is production all parts of the country, and famous has Jiangsu Rugao sausage, cloud tower spices intestines, Guangdong sausage, Yibin, Sichuan Cantonese sausage, Zhaoyuan, shandong sausage, Zhangjiajie, Hunan Hunan little Wu family sausage, Wuhan sausage, Liaoning sausage, Guizhou cocktail sausage, south, Jinan intestines, Weifang sausage, building, Zhenyang air-dry sausage and Jiangsu sausage etc.; Divide by local flavor, have spiced sausage, rose sausage, pepperoni etc., differ from one another.
Current existing sausage be almost all bowel lavage after by i.e. edible after the fermentation of a period of time.Such as:
The way of Sichuan sausage
Preparation method: 1, pig rump is cut into iblet size after cleaning, and puts into Sichuan sausage seasoning; Condiment and meat are fully rubbed evenly, and normal temperature is placed and within two or three hours, just can be started to fill with, and is washed away by the salt of casing, with bubble half an hour;
Casing is all set on funnel, fills with and a bit pulls outward a bit, then tie up into 10 ~ 20cm mono-section with rope; Process of recording contacts meat without hand, and recording is over exits one by one with pin, and lifting rope is fastened, fill with good after sausage can be hung up at shady and cool ventilation place, within more than 20 day, just can eat afterwards.
The processing method of guang-type sausage
To select materials arrangement: select and defend the qualified raw pork of inspection, lean meat is cut into the thin slice of thick about 1.2 centimetres along muscle texture, by cold rinse, eliminate fishy smell, and make yellowish pink thin out.After draining, rub with meat grinder, aperture requires 1 ~ 1.2 centimetre.Fat meat is cut into the fertile fourth of 0.8 ~ 1 centimetre, and with warm water rinse, removes surface blot.
Spice: first add a small amount of warm water in container, put into salt, sugar, soy sauce, ginger juice, ground pepper, monosodium glutamate, natrium nitrosum, add lean meat and fertile fourth after mixing and stirring dissolving, stir, finally add white wine, make meat stuffing.When mixing filling, strictly to grasp water consumption, be generally 4 ~ 5 kilograms.
Filling: first with warm water by sheep casing maceration, wash clean.With sausage filler or craft, meat stuffing is poured in casing.Time filling, require even, solid, find that bubble acupuncture is vented.Be 1 joint every 12 centimetres, carry out ligation.Then with warm water by the sausage rinsing of having filled with a time, string hangs on bamboo pole.
Baking: the sausage string of having filled with hangs on the supporting peg of baking machine and toasts, and temperature is set in 50 ~ 52 DEG C, toasts 12 hours, is finished product.Yield rate 62%.
Products characteristics: outward appearance is small and exquisite, color and luster is red and white, distinct light.The mouthfeel of food is brisk and neat, and fragrant and sweet good to eat, pleasant impression is continuous.
The nutritional labeling that the every 100 grams of sausages of the sausage produced like this contain: energy 508 kilocalories, 24.1 grams, protein, 40.7 grams, fat, 11.2 grams, carbohydrate, 82 milligrams, cholesterol etc.
According to the sausage that current raw material and method make, metabolism of lipid and cholesterol proportion is wherein higher, lacks dietary fiber, is unfavorable for that edible crowd takes in the equilibrium of nutrition, does not meet the life requirement that current people pursue health diet.In view of this, special proposition the present invention.
Summary of the invention
The first object of the present invention is to provide a kind of high fine dried pork sausage, the fine dried pork sausage of described height, with lean pork, pig back of the body oil and peace pears powder for primary raw material, add curing agent, spice and leavening, form through scientific method processing and refining, not only have the taste profile of traditional dried pork sausage, and be rich in dietary fiber, product has the advantage of long shelf-life, unique flavor, nutrition and health care.
The second object of the present invention is the processing method providing the fine dried pork sausage of a kind of described height, the sausage quality made is evenly fine and smooth, high resilience when chewing, mouthfeel is homogeneous, and that can effectively avoid producing in manufacturing process becomes sour on the impact of sausage quality simultaneously.
In order to realize above-mentioned purpose of the present invention, spy by the following technical solutions:
A kind of high fine dried pork sausage, with weight parts, be made up of following raw material:
4 ~ 7 parts, peace pears powder, lean pork 26 ~ 29 parts, pig back of the body oil 60 ~ 64 parts, spice 2 ~ 4 parts, curing agent 2 ~ 5 parts, leavening 0.1 ~ 0.3 part.
The high fine dried pork sausage of one provided by the present invention, with lean pork, pig back of the body oil and peace pears powder for primary raw material, with the addition of spice, curing agent and leavening, wherein, lean pork is also lean pork, is wherein rich in protein, and fat content is lower, and there is kidney-replenishing blood-nourishing, nourshing Yin and drynsessmoistening prescription effect; In order to increase the soft and moist mouthfeel of sausage, it is lower relative to leaf fat with the content of fat that the pig of adding carries on the back oily cholesterol, there is effect that yin-nourishing qi-restoratives is moisturized, dietary fiber is rich in peace pears powder, add in dried pork sausage as functional food ingredient, improve the trophic component of dried pork sausage, improve its added value of product, and improve the utilization rate of peace pears resource.
Pears powder, lean pork, pig back of the body oil will be pacified with curing agent, spice and leavening according to described component proportion, the fine dried pork sausage of the height made have delicious in taste, nutritious, be easy to outside the feature of preserving, also be rich in dietary fiber, required dietary fiber amount human body every day can be supplemented, be conducive to the balance regulating human body dietary fiber to take in.Therefore a kind of high fine dried pork sausage provided by the invention also has the feature of long shelf-life, unique flavor, nutrition and health care.
Wherein, one of key point that the use of peace pears powder and addition are formula, the amount of the dietary fiber that current research every adult in the current world absorbs every day should be no less than 20g, but the dietary fiber amount absorbed for each person every day in fact is at present no more than 10g, so need the intake of omnibearing raising dietary fiber.
In the food made, the content of dietary fiber reaches 4% and namely can be described as high fine food.In the present invention, the peace pears selecting dietary fiber content to reach more than 80% are as the source of dietary fibre materials, because its dietary fiber content is very high, chemical agent needn't be used to carry out high-purity extraction, directly can be used in Pork sausage natively, and the very high food of dietary fiber content can be made.If select after the lower raw material of dietary fiber content own makes powder, also need to carry out high-purity extraction, the food that final guarantee is made is fiber diet, but being so wherein that the medicament added also can cause certain contamination of raw material to food carrying out purifying, making it can not reach the food requirement of pure natural completely.
Equally, the addition of peace pears powder is also crucial, if addition is very few, the object making fiber diet can not be reached, if addition is too much, a lot of people knows from experience inadaptable, also can cause certain injury to human body, so the present inventor finally determined by orthogonal experiment in large quantities peace pears powder and and the rational proportion of other composition, finally reach human nutrition consumption.
Further, with weight parts, be made up of following raw material:
5 ~ 6 parts, peace pears powder, lean pork 27 ~ 28 parts, pig back of the body oil 61 ~ 63 parts, spice 2.2 ~ 3.6 parts, curing agent 3 ~ 4 parts, leavening 0.15 ~ 0.25 part.
Further, with weight parts, be made up of following raw material:
5 parts, peace pears powder, lean pork 27.8 parts, pig back of the body oil 62.8 parts, spice 2.07 parts, curing agent 2.23 parts, leavening 0.1 part.
Further, described peace pears powder is after peace pears are squeezed the juice, by the peace pears powder obtained after remaining pomace drying, pulverizing.
Further, described spice is chilli powder.
Further, by weight percentage, every part of described curing agent is made up of following raw materials according:
Salt 88.2356%, granulated sugar 7.7%, arabo-ascorbic acid receives 0.0044%, sodium nitrate 0.34%, sodium phosphate trimer (Na
5p
3o
10) 3.72%.
Further, described leavening is:
Pediococcus pentosaceus and the mixed mixture of staphylococcus xylosus equal proportion.
Wherein, described Pediococcus pentosaceus is preferably CGMCCNo.1923 ~ Pediococcus pentosaceus, and described staphylococcus xylosus is preferably CGMCCNo.1572 ~ staphylococcus xylosus.
Present invention also offers a kind of method of processing high fine dried pork sausage, comprise the following steps:
(1) the pomace clear water after being squeezed the juice by peace pears is cleaned, is pulverized and sieved after forced air drying, makes peace pears powder for subsequent use;
(2) in the lean pork and pig back of the body oil of described amount, add the curing agent of described amount, at 3 ~ 5 DEG C, pickle 24 ~ 28h;
(3), after the lean pork pickled and pig back of the body oil being rubbed, add the spice of described amount and pacify pears powder and mix thoroughly; Add the leavening of described amount more wherein, fully mix, make to connect bacterium amount and all reach 1 × 10
7cfu/g;
(4) meat stuffing after mixing is poured into casing, record meat stuffing temperature in process and maintain 0 ~ 1 DEG C;
(5) at 18 ~ 22 DEG C, the environment bottom fermentation 3d of relative humidity 85% ~ 95%, then at 14 ~ 18 DEG C, relative humidity 75% ~ 85% environment bottom fermentation 7d;
(6) by the sausage through above-mentioned fermentation at 10 ~ 14 DEG C, dry 40d under relative humidity 70 ~ 80% environment.
In the method for a kind of high fine dried pork sausage of processing provided by the invention, first the pomace drying and crushing that peace pears are squeezed the juice residual is made peace pears powder, because be rich in dietary fiber in peace pears powder, can make to be rich in dietary fiber in the dried pork sausage made, improve in current sausage and to absorb nourishment unbalanced shortcoming without dietary fiber so that the crowd of being suitable for.
Lean pork and pig back of the body oil are all added after curing agent pickles, lean pork and pig is made to carry on the back oil all not only first tasty, and raw meat can be removed simultaneously, also easily rub afterwards, spice and peace pears powder is added afterwards in the pork rubbed, add ferment-fermented after abundant mixing again, connecing bacterium amount all needs to reach 1 × 10
7cfu/g, the raw material that now guarantee is all ferments cmpletely, ensures the quality of the sausage made.Afterwards by its bowel lavage, in order to prevent growing of bacterium, environment temperature in the process of bowel lavage is needed to maintain 0 ~ 1 DEG C.
Afterwards at 18 ~ 22 DEG C, the environment bottom fermentation 3d of relative humidity 85% ~ 95%, then at 14 ~ 18 DEG C, relative humidity 75% ~ 85% environment bottom fermentation 7d.Fermentation is the key of this technique, because string easily produces the rotten tart flavour destroying sausage flavor when temperature is too high, so the quality in order to ensure sausage, when fermenting, according to the fermentation concrete condition of sausage, needs batch fermentation.
Because the moisture in first 3 days raw materials is more, ferment more violent, in order to reduce the impact of environment for fermentation, the temperature and humidity of environment can not be too low, if too low fermentation cannot fully be carried out, if too high, then ferment too fast, raw material in sausage can directly because yeast-bitten produces a large amount of acid and microorganism and corrupt.Controling environment first stage, temperature is 18 ~ 22 DEG C, relative humidity is 85% ~ 95%.
After fermenting 3 days, and then ferment again 7 days, moisture now in raw material significantly reduces, and, initial fermentation completely, so, the temperature and humidity that can control environment is relatively low, reduce its fermenting speed, the degree of packing while slowly fermenting between raw material is become better and better, and promotes gradually to be shaped.The second stage temperature that controls environment is 14 ~ 18 DEG C, relative humidity 75% ~ 85%.While each composition stable performance of only in this way fermenting in guarantee raw material, fully ferment, the probability of less sweat mesometamorphism, and the quality better after having fermented.
Finally be shaped after fermentation completely drying again, and after dry 40 days, sausage is ripe, and its pH value reaches 5.0 ~ 5.5, can as finished product packing.
The fine dried pork sausage of the height made by processing method provided by the invention, it is not only delicious in taste, nutritious, and long shelf-life, unique flavor, nutrition and health care.
Further, in step (1), during described forced air drying, control temperature is 55 ~ 60 DEG C, and drying time is 7 ~ 9 hours, and the fineness of peace pears powder is 140 ~ 145 orders.
Further, in step (3), when adding the leavening of described amount, first described leavening is dissolved in clear water and makes zymotic fluid, then it is evenly sprinkling upon the meat foam surface blended.
Compared with prior art, beneficial effect of the present invention is:
(1) the peace pears powder added makes to be rich in dietary fiber in dried pork sausage, improves in current sausage and to absorb nourishment unbalanced shortcoming without dietary fiber so that the crowd of being suitable for;
(2) reasonable raw material proportioning, shelf lives is long, uniqueness delicious in taste, and satiety is strong, and easy to digest;
(3) wherein saidly containing dietary fiber, 9.91mgg is reached for the adsorption rate of the nitrite ion in human body
~ 1, cholesterol adsorption rate reaches 28.37mgg
~ 1, so, there is effect indirectly that reduce cholesterol, reducing blood lipid and toxin expelling;
(4) pacify pears dried bean noodles sausage and contrast with not adding, pacify pears powder addition by formula 5%, dry sausage remnant nitrite level more than 40% can be reduced;
(5) the general dry sausage shelf-life is 1 year, and namely 12 months, the high fine dried pork sausage shelf-life can reach 12 ~ 24 months, substantially prolongs shelf life.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but it will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting the scope of the invention.Unreceipted actual conditions person in embodiment, the condition of conveniently conditioned disjunction manufacturer suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, be and can buy by commercially available the conventional products obtained.
A kind of high fine dried pork sausage, with weight parts, be made up of following raw material:
4 ~ 7 parts, peace pears powder, lean pork 26 ~ 29 parts, pig back of the body oil 60 ~ 64 parts, spice 2 ~ 4 parts, curing agent 2 ~ 5 parts, leavening 0.1 ~ 0.3 part.
The high fine dried pork sausage of one provided by the present invention, with lean pork, pig back of the body oil and peace pears powder for primary raw material, with the addition of spice, curing agent and leavening, wherein, lean pork is also lean pork, is wherein rich in protein, and fat content is lower, and there is kidney-replenishing blood-nourishing, nourshing Yin and drynsessmoistening prescription effect; In order to increase the soft and moist mouthfeel of sausage, it is lower relative to leaf fat with the content of fat that the pig of adding carries on the back oily cholesterol, there is effect that yin-nourishing qi-restoratives is moisturized, dietary fiber is rich in peace pears powder, add in dried pork sausage as functional food ingredient, improve the trophic component of dried pork sausage, improve its added value of product, and improve the utilization rate of peace pears resource.
An Li, the distribution Yanshan Mountain, Hebei one is with and northeast.Fruit about 200 grams, oblate, sourer time ripe, somewhat light is sweet, peace pears contain protein, fat, sugar, crude fibre, the mineral matters such as calcium, phosphorus, iron, multivitamin, in every 1 kilogram of fresh peace pear, sugary 152 grams, organic acid 17.4 grams, pectin 10.2 grams, VC 231.8 milligrams, VA32 milligram, VB10.3 milligram, VB20.3 milligram, VPP 5.0 milligrams, Ca 652.4 milligrams, Fe 83.0 milligrams, Mn 20.7 milligrams, Zn 12.6 milligrams, total amino acid 6.1 grams.
Peace pears have reduce blood pressure, effect of replenishing the vital essence and removing heat, suffer from the patient of hypertension, heart disease, hepatitis, cirrhosis, often eat a little pears and benefit; Can appetite be promoted, help digest, and have diuresis defaecation and refrigeration function, keep the skin wet and nutrition when can be used for high heat.The peace pears boiled contribute to RE uric acid and prevention gout, rheumatism and arthritis; And pacify pears have more moisturize the wind that disappears, effects such as removing toxic substances of sobering up, time dry in the fall, people often feel that pruitus, mouth and nose are dry, sometimes the few phlegm of dry cough, and drinking one bowl of pear juice every day can alleviate autumn-dryness disease, good for health.Therefore pacifying pears is a kind of highly nourishing health care type fruit.
Pears powder, lean pork, pig back of the body oil will be pacified with curing agent, spice and leavening according to described component proportion, the fine dried pork sausage of the height made have delicious in taste, nutritious, be easy to outside the feature of preserving, also be rich in dietary fiber, required dietary fiber amount human body every day can be supplemented, be conducive to the balance regulating human body dietary fiber to take in.Therefore a kind of high fine dried pork sausage provided by the invention also has the feature of long shelf-life, unique flavor, nutrition and health care.
In order to promote the mouthfeel of the fine dried pork sausage of the height made, preferably, with weight parts, be made up of following raw material:
5 ~ 6 parts, peace pears powder, lean pork 27 ~ 28 parts, pig back of the body oil 61 ~ 63 parts, spice 2.2 ~ 3.6 parts, curing agent 3 ~ 4 parts, leavening 0.15 ~ 0.25 part.
Most preferably, with weight parts, be made up of following raw material:
5 parts, peace pears powder, lean pork 27.8 parts, pig back of the body oil 62.8 parts, spice 2.07 parts, curing agent 2.23 parts, leavening 0.1 part.
Preferably, described peace pears powder is after peace pears are squeezed the juice, by the peace pears powder obtained after remaining pomace drying, pulverizing.
In order to the peppery mouthfeel of perfume (or spice) that outstanding sausage is special, capsicum has the effect increasing appetite and lowering blood-fat and reducing weight simultaneously, and the capsicim contained by capsicum can promote the metabolism of fat, prevents body fat from accumulating, is conducive to lowering blood-fat and reducing weight diseases prevention; The secretion of the fragrant pungent energy saliva stimulating that capsicum is strong and gastric juice, increases appetite, and promote intestines peristalsis, help digest, preferably, described spice is chilli powder.
The effect reached after pickling required by the present invention is that curing agent can impel food to have well to pickle outside taste, also need to have prevent in the process of pickling produce become sour or corruption bacterium produce, and can also meat be improved, make the meat pickled soft tender, the present invention preferably, by weight percentage, every part of described curing agent is made up of following raw materials according:
Salt 88.2356%, granulated sugar 7.7%, arabo-ascorbic acid receives 0.0044%, sodium nitrate 0.34%, sodium phosphate trimer (Na
5p
3o
10) 3.72%.
In the process of fermentation, in order to raw material can be impelled to ferment fully, and the quality of meat after fermentation is completely better, and preferably, described leavening is: Pediococcus pentosaceus and the mixed mixture of staphylococcus xylosus equal proportion.
Preferably, described Pediococcus pentosaceus is CGMCCNo.1923 ~ Pediococcus pentosaceus, and described staphylococcus xylosus is CGMCCNo.1572 ~ staphylococcus xylosus.
Present invention also offers a kind of method of processing high fine dried pork sausage, comprise the following steps:
(1) the pomace clear water after being squeezed the juice by peace pears is cleaned, is pulverized and sieved after forced air drying, makes peace pears powder for subsequent use;
Wherein, preferably, during described forced air drying, control temperature is 55 ~ 60 DEG C, and drying time is 7 ~ 9 hours, and the fineness of peace pears powder is 140 ~ 145 orders.Its fineness of peace pears powder now made is even, is more prone to and meat grain Homogeneous phase mixing.
(2) in the lean pork and pig back of the body oil of described amount, add the curing agent of described amount, at 3 ~ 5 DEG C, pickle 24 ~ 28h;
When pickling, in order to easily tasty, preferably lean pork and pig back of the body oil are cut into 3 ~ 5 ㎝ sticks, the temperature the best of pickling is 4 DEG C, and salting period the best is 26h.And when pickling, often stir, ensure the uniformity of pickling, and on the rocks, and control environment temperature, prevents microbial growth in curing process from causing the corruption of meat.
(3), after the lean pork pickled and pig back of the body oil being rubbed, add the spice of described amount and pacify pears powder and mix thoroughly; Add the leavening of described amount more wherein, fully mix, make to connect bacterium amount and all reach 1 × 10
7cfu/g;
When adding the leavening of described amount, in order to leavening and meat foam Homogeneous phase mixing fully can be made, preferably, first described leavening is dissolved in clear water and makes zymotic fluid, then it is evenly sprinkling upon the meat foam surface blended.
And in order to the quality of tender heart made fine and smooth, preferably, during Minced Steak, use meat grinder, as far as possible the meat of bulk is rubbed into the meat grain of appropriate particle size, if strand is too broken, be not easy to mix when auxiliary material adds, preferably, minced steak end particle diameter is 3 ~ 4 millimeters, and the best is 3.75 millimeters.
Simultaneously after adding peace pears powder and spice, also preferably use mechanical agitator equally, can mix fully, homogeneous with the mouthfeel quality of the sausage made after ensureing.
(4) meat stuffing after mixing is poured into casing, record meat stuffing temperature in process and maintain 0 ~ 1 DEG C;
Preferably, the meat stuffing vacuum sausage filler after mixing is poured into casing;
When bowel lavage, the meat stuffing after mixing preferably uses vacuum sausage filler to pour into casing, and preferably, this casing can be artificial casing, such as collagen casing or cellulose sausage casing.
(5) at 18 ~ 22 DEG C, the environment bottom fermentation 3d of relative humidity 85% ~ 95%, then at 14 ~ 18 DEG C, relative humidity 75% ~ 85% environment bottom fermentation 7d;
Preferably, during fermentation in first 3 days, it is 19 ~ 20 DEG C that its environment temperature controls, relative humidity is 88% ~ 90%; During rear 7 tins of fermentations, preferably, environment temperature controls is 15 ~ 16 DEG C, relative humidity 78% ~ 82%.
(6) by the sausage through above-mentioned fermentation at 10 ~ 14 DEG C, dry 40d under relative humidity 70 ~ 80% environment.
Time dry, be generally natural air drying, and because fermented, moisture is wherein all less, fermentation relatively slowly stops, and environment temperature can control lower, to ensure that sausage undergoes no deterioration in the process of drying.Preferably, control time dry that environment temperature is 12 ~ 13 DEG C, relative humidity is 75 ~ 78%.
In the method for a kind of high fine dried pork sausage of processing provided by the invention, first the pomace drying and crushing that peace pears are squeezed the juice residual is made peace pears powder, because be rich in dietary fiber in peace pears powder, can make to be rich in dietary fiber in the dried pork sausage made, improve in current sausage and to absorb nourishment unbalanced shortcoming without dietary fiber so that the crowd of being suitable for.
Lean pork and pig back of the body oil are all added after curing agent pickles, lean pork and pig is made to carry on the back oil all not only first tasty, and raw meat can be removed simultaneously, also easily rub afterwards, spice and peace pears powder is added afterwards in the pork rubbed, add ferment-fermented after abundant mixing again, connecing bacterium amount all needs to reach 1 × 10
7cfu/g, the raw material that now guarantee is all ferments cmpletely, ensures the quality of the sausage made.Afterwards by its bowel lavage, in order to prevent growing of bacterium, environment temperature in the process of bowel lavage is needed to maintain 0 ~ 1 DEG C.
Afterwards at 18 ~ 22 DEG C, the environment bottom fermentation 3d of relative humidity 85% ~ 95%, then at 14 ~ 18 DEG C, relative humidity 75% ~ 85% environment bottom fermentation 7d.Fermentation is the key of this technique, because string easily produces the rotten tart flavour destroying sausage flavor when temperature is too high, so the quality in order to ensure sausage, when fermenting, according to the fermentation concrete condition of sausage, needs batch fermentation.
Because the moisture in first 3 days raw materials is more, ferment more violent, in order to reduce the impact of environment for fermentation, the temperature and humidity of environment can not be too low, if too low fermentation cannot fully be carried out, if too high, then ferment too fast, raw material in sausage can directly because yeast-bitten produces a large amount of acid and microorganism and corrupt.Controling environment first stage, temperature is 18 ~ 22 DEG C, relative humidity is 85% ~ 95%.
After fermenting 3 days, and then ferment again 7 days, moisture now in raw material significantly reduces, and, initial fermentation completely, so, the temperature and humidity that can control environment is relatively low, reduce its fermenting speed, the degree of packing while slowly fermenting between raw material is become better and better, and promotes gradually to be shaped.The second stage temperature that controls environment is 14 ~ 18 DEG C, relative humidity 75% ~ 85%.While each composition stable performance of only in this way fermenting in guarantee raw material, fully ferment, the probability of less sweat mesometamorphism, and the quality better after having fermented.
Finally be shaped after fermentation completely drying again, and after dry 40 days, sausage is ripe, and its pH value reaches 5.0 ~ 5.5, can as finished product packing.
The fine dried pork sausage of the height made by processing method provided by the invention, it is not only delicious in taste, nutritious, and long shelf-life, unique flavor, nutrition and health care.
Embodiment 1
Choose raw material: peace pears powder 5kg, lean pork 27.8kg, pig carries on the back oily 62.8kg, chilli powder 2.07kg, curing agent 2.23kg, leavening 100g.
Processing method:
Peace pears powder preparation: residue after An-pear dreg juice is clean with clear water, 60 DEG C of forced air drying 8h, then pulverized 140 mesh sieves, made peace pears powder for subsequent use;
Pork source process and pickling: lean pork and pig back of the body oil are cut into 3 ㎝ sticks, adds curing agent, at 4 DEG C of temperature, pickle 24h, will often stir when pickling, ensure the uniformity of pickling, and on the rocks, and control temperature, prevents microbial growth;
Cut and mix and prepare burden: with meat grinder, lean pork and pig back of the body oil are rubbed, by meat grinder sieve aperture, make meat particle diameter reach 3.75 millimeters, in minced steak filling, be sieved into An-pear dreg powder and chilli powder, mixed with mechanical agitator;
Inoculating starter: add the leavening of 0.1% in above-mentioned meat stuffing, pentose product coccus is mixed with staphylococcus xylosus leavening equal proportion, be dissolved in clear water and make zymotic fluid, zymotic fluid is evenly sprinkling upon mixed meat paste surface, with mechanical agitator, meat stuffing is fully mixed with zymotic fluid, make to connect bacterium amount and all reach 1 × 10
7cfu/g;
Bowel lavage: the meat stuffing vacuum sausage filler after mixing pours into artificial casing (collagen casing or cellulose sausage casing), records meat stuffing temperature in process and maintains 0 ~ 1 DEG C;
Fermentation: at the environment bottom fermentation 3d of temperature 18 ~ 19 DEG C, relative humidity 85 ~ 88%, then at temperature 14 ~ 16 DEG C, relative humidity 75 ~ 78% environment bottom fermentation 7d;
Dry product: by the dry 40d under temperature 10 ~ 12 DEG C, relative humidity 70 ~ 73% environment of the sausage through above-mentioned fermentation, now sausage is ripe, and pH reaches 5.0, vacuum packaging is produced.
Its mouthfeel soft durometer of Gao County dried pork sausage that the formula provided by this embodiment and method are made is suitable, homogeneous, performance optimal.
Embodiment 2
Choose raw material: peace pears powder 7kg, lean pork 29kg, pig carries on the back oily 63kg, chilli powder 3kg, curing agent 4kg, leavening 150g.
Processing method:
Peace pears powder preparation: residue after An-pear dreg juice is clean with clear water, 60 DEG C of forced air drying 8h, then pulverized 140 mesh sieves, made peace pears powder for subsequent use;
Pork source process and pickling: lean pork and pig back of the body oil are cut into 3 ~ 5 ㎝ sticks, adds curing agent, at 4 DEG C of temperature, pickle 26h, will often stir when pickling, ensure the uniformity of pickling, and on the rocks, and control temperature, prevents microbial growth;
Cut and mix and prepare burden: with meat grinder, lean pork and pig back of the body oil are rubbed, by meat grinder sieve aperture, make meat particle diameter reach 3.5 millimeters, in minced steak filling, be sieved into An-pear dreg powder and chilli powder, mixed with mechanical agitator;
Inoculating starter: add the leavening of 0.1% in above-mentioned meat stuffing, pentose product coccus is mixed with staphylococcus xylosus leavening equal proportion, be dissolved in clear water and make zymotic fluid, zymotic fluid is evenly sprinkling upon mixed meat paste surface, with mechanical agitator, meat stuffing is fully mixed with zymotic fluid, make to connect bacterium amount and all reach 1 × 10
7cfu/g;
Bowel lavage: the meat stuffing vacuum sausage filler after mixing pours into artificial casing (collagen casing or cellulose sausage casing), records meat stuffing temperature in process and maintains 0 ~ 1 DEG C;
Fermentation: at the environment bottom fermentation 3d of temperature 20 ~ 22 DEG C, relative humidity 90 ~ 92%, then at temperature 16 ~ 18 DEG C, relative humidity 80 ~ 82% environment bottom fermentation 7d;
Dry product: by the dry 40d under temperature 12 ~ 13 DEG C, relative humidity 75 ~ 77% environment of the sausage through above-mentioned fermentation, now sausage is ripe, and pH reaches 5.2, vacuum packaging is produced.
Although illustrate and describe the present invention with specific embodiment, however it will be appreciated that can to make when not deviating from the spirit and scope of the present invention many other change and amendment.Therefore, this means to comprise all such changes and modifications belonged in the scope of the invention in the following claims.
Claims (10)
1. a high fine dried pork sausage, is characterized in that, with weight parts, is made up of following raw material:
4 ~ 7 parts, peace pears powder, lean pork 26 ~ 29 parts, pig back of the body oil 60 ~ 64 parts, spice 2 ~ 4 parts, curing agent 2 ~ 5 parts, leavening 0.1 ~ 0.3 part.
2. the high fine dried pork sausage of one according to claim 1, is characterized in that, with weight parts, be made up of following raw material:
5 ~ 6 parts, peace pears powder, lean pork 27 ~ 28 parts, pig back of the body oil 61 ~ 63 parts, spice 2.2 ~ 3.6 parts, curing agent 3 ~ 4 parts, leavening 0.15 ~ 0.25 part.
3. the high fine dried pork sausage of one according to claim 1, is characterized in that, with weight parts, be made up of following raw material:
5 parts, peace pears powder, lean pork 27.8 parts, pig back of the body oil 62.8 parts, spice 2.07 parts, curing agent 2.23 parts, leavening 0.1 part.
4. the high fine dried pork sausage of the one according to any one of claim 1-3, is characterized in that,
Described peace pears powder is after peace pears are squeezed the juice, by the peace pears powder obtained after remaining pomace drying, pulverizing.
5. the high fine dried pork sausage of the one according to any one of claim 1-3, is characterized in that,
Described spice is chilli powder.
6. the high fine dried pork sausage of the one according to any one of claim 1-3, it is characterized in that, by weight percentage, every part of described curing agent is made up of following raw materials according:
Salt 88.2356%, granulated sugar 7.7%, arabo-ascorbic acid receives 0.0044%, sodium nitrate 0.34%, sodium phosphate trimer (Na
5p
3o
10) 3.72%.
7. the high fine dried pork sausage of the one according to any one of claim 1-3, it is characterized in that, described leavening is:
Pediococcus pentosaceus and the mixed mixture of staphylococcus xylosus equal proportion.
8. process the method for a kind of high fine dried pork sausage described in any one of claim 1-7, it is characterized in that, comprise the following steps:
(1) the pomace clear water after being squeezed the juice by peace pears is cleaned, is pulverized and sieved after forced air drying, makes peace pears powder for subsequent use;
(2) in the lean pork and pig back of the body oil of described amount, add the curing agent of described amount, at 3 ~ 5 DEG C, pickle 24 ~ 28h;
(3), after the lean pork pickled and pig back of the body oil being rubbed, the spice and the peace pears powder that add described amount are mixed thoroughly; Add the leavening of described amount more wherein, fully mix, make to connect bacterium amount and evenly reach 1 × 10
7cfu/g;
(4) meat stuffing after mixing is poured into casing, record meat stuffing temperature in process and maintain 0 ~ 1 DEG C;
(5) at 18 ~ 22 DEG C, the environment bottom fermentation 3d of relative humidity 85% ~ 95%, then at 14 ~ 18 DEG C, relative humidity 75% ~ 85% environment bottom fermentation 7d;
(6) by the sausage through above-mentioned fermentation at 10 ~ 14 DEG C, dry 40d under relative humidity 70 ~ 80% environment.
9. the method for a kind of high fine dried pork sausage of processing according to claim 8, is characterized in that:
In step (1), during described forced air drying, control temperature is 55 ~ 60 DEG C, and drying time is 7 ~ 9 hours, and the fineness of peace pears powder is 140 ~ 145 orders.
10. the method for a kind of high fine dried pork sausage of processing according to claim 7, is characterized in that:
In step (3), when adding the leavening of described amount, first described leavening is dissolved in clear water and makes zymotic fluid, then it is evenly sprinkling upon the meat foam surface blended.
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| CN114009697A (en) * | 2021-10-22 | 2022-02-08 | 湖南省嘉品嘉味生物科技有限公司 | Preparation process for preparing meat product by using beef bone peptide |
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| JP2002000237A (en) * | 2000-06-26 | 2002-01-08 | Marumata:Kk | Food having salami taste prepared by using picked fish meat and eye socket tallow, and method for preparing the same |
| CN101176559A (en) * | 2007-12-18 | 2008-05-14 | 中国农业科学院北京畜牧兽医研究所 | Fermentation agent for low ergamine salami sausage and method of use thereof |
| CN102488235A (en) * | 2011-12-05 | 2012-06-13 | 天津科技大学 | Method for processing salame rich in crude fiber |
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2015
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002000237A (en) * | 2000-06-26 | 2002-01-08 | Marumata:Kk | Food having salami taste prepared by using picked fish meat and eye socket tallow, and method for preparing the same |
| CN101176559A (en) * | 2007-12-18 | 2008-05-14 | 中国农业科学院北京畜牧兽医研究所 | Fermentation agent for low ergamine salami sausage and method of use thereof |
| CN102488235A (en) * | 2011-12-05 | 2012-06-13 | 天津科技大学 | Method for processing salame rich in crude fiber |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114009697A (en) * | 2021-10-22 | 2022-02-08 | 湖南省嘉品嘉味生物科技有限公司 | Preparation process for preparing meat product by using beef bone peptide |
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