CN106538968A - A kind of method of the stagewise ferment making sausage of cardiopulmonary containing cattle and sheep - Google Patents
A kind of method of the stagewise ferment making sausage of cardiopulmonary containing cattle and sheep Download PDFInfo
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Abstract
The invention discloses a kind of method of stagewise ferment making sausage of cardiopulmonary containing cattle and sheep, belongs to food processing field.Be raw material including the heart or lung for choosing cattle and sheep, rub, raw material and adjuvant stir blend step, first stage acidifying fermentation step, second stage low temperature fermentation step, the material after fermentation through coloclysis, cook into finished product;Wherein：First stage sweat is specially：The raw material being stirred is separately added into into leaven, 3 kinds of raw material beef and mutton, cattle and sheep heart, cattle and sheep lungs are mixed from different lactic acid starters respectively, carry out first stage acidifying fermentation；Three kinds of raw materials that first stage is fermented are mixed, and are once stirred in de-airing mixer, while being mixed into combined type stabilizer, sugar and trash ice carries out secondary mixing.Product color of the present invention is good, and browning degree reduces 10%.Aberration unique flavor.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of method of making cardiopulmonary containing cattle and sheep sausage.
Background technology
Cattle and sheep sausage few heart and lung using cattle and sheep in manufacturing process, this is because the special composition meeting of cattle and sheep cardiopulmonary
Form unpleasant flavor substance.In meat industry it is more and more by using fermentation technology be conducive to improving meat wind
Taste.
But traditional fermentation mode is the Continuous Fermentation Processes being once inoculated with, and without reference to sending out with regard to by-product
Ferment technique, therefore conventional fermentation mode is not developed in the effect of the control by-product special odor such as cattle and sheep cardiopulmonary.
The content of the invention
It is an object of the invention to provide a kind of good colour, unique flavor, the controllable stagewise ferment making of bad flavor
The method of the sausage of cardiopulmonary containing cattle and sheep.
Technical solution of the present invention is as follows：A kind of method of the stagewise ferment making sausage of cardiopulmonary containing cattle and sheep, including choose cattle
The heart or lung of sheep is raw material, is rubbed, and raw material stirs blend step with adjuvant, and first stage acidifying fermentation step, second stage are low
Warm fermentation step, the material after fermentation through coloclysis, cook into finished product;Wherein：
First stage sweat is specially：The raw material being stirred is separately added into into leaven, 3 kinds of raw material beef and mutton, cattle and sheep hearts
Dirty, cattle and sheep lung is mixed from different lactic acid starters respectively, carries out first stage acidifying fermentation, and beef and mutton adds 0.1-0.2 part
Lactobacillus plantarum ferment and 0.1-0.2 portion of lactobacillus casei leaven；Cattle and sheep heart adds 0.05-0.15 part of plant breast bar
Bacterium leavening agent and 0.02-0.1 portion of staphylococcus xylosus leaven；Cattle and sheep lung is mixed into 0.1-0.3 part of lactobacillus plantarum ferment
With 0.1-0.2 portion of Pediococcus pentosaceuss leaven；The fermentation temperature of 3 kinds of raw materials is 30-42 DEG C, and fermentation time is 6-26h；
Second stage sweat is specially：Three kinds of raw materials that first stage is fermented are mixed, and are entered in de-airing mixer
Row is once stirred, while being mixed into combined type stabilizer, sugar and trash ice carries out secondary mixing, after stirring terminates, mixing is added
Yeast fermentation agent, then in 6-15 DEG C of condition 12-24h of bottom fermentation.
Preferably, using being front stored in less than -18 DEG C, storage phase is less than 6 months after killing, using front the raw material of selection
Thawed with cold water, make material temperature reach-4-0 DEG C.
Preferably, rubbed by meat grinder in rubbing step raw material respectively, the orifice plate diameter that beef or Carnis caprae seu ovis are adopted
For a diameter of 7-9mm of orifice plate of 6-10mm, cor bovinum or the dirty employing of Cor Caprae seu ovis, orifice plate that pulmonis Bovis seu Bubali or Pulmonis caprae seu ovis are adopted is a diameter of 7-
12mm, meat grinder control temperature in 0-4 DEG C, while temperature rise is no more than 2 DEG C before and after Minced Steak.
Preferably, the adjuvant in raw material and adjuvant blend step by fresh ginger, Herba Alii fistulosi, Bulbus Allii, Oleum Brassicae campestriss, flour, salt, chicken essence,
Monosodium glutamate is constituted.
Preferably, adjuvant is made up of the raw material of following weight parts, and beef or Carnis caprae seu ovis are mixed into 0.1-0.2 part of fresh ginger, Herba Alii fistulosi
0.1-0.2 part, 0.2-0.3 part of Bulbus Allii, 7.5-11.3 parts of Oleum Brassicae campestriss, 12.5-18.8 parts of flour, 1.5-2.3 parts of salt, chicken essence
0.2-0.3 part, 0.2-0.3 part of monosodium glutamate；Cor bovinum or Cor Caprae seu ovis are dirty is mixed into 0.02-0.1 part of fresh ginger, 0.02-0.1 part of Herba Alii fistulosi, Bulbus Allii
0.1-0.2 part, 1.5-2.3 parts of Oleum Brassicae campestriss, 2.5-3.8 parts of flour, 0.3-0.5 part of salt, 0.05-0.1 part of chicken essence, monosodium glutamate
0.05-0.1 part；Pulmonis Bovis seu Bubali or Pulmonis caprae seu ovis are mixed into 0.5-0.7 part of fresh ginger, 0.4-0.5 part of Herba Alii fistulosi, 0.7-1.1 parts of Bulbus Allii, Oleum Brassicae campestriss
6.0-9.0 parts, 10.0-15.0 parts of flour, 1.2-1.8 parts of salt, 0.1-0.2 part of chicken essence, 0.1-0.2 part of monosodium glutamate.
Preferably, blend step and stirring condition in second stage low temperature fermentation step are stirred with adjuvant in raw material
For vacuum maintains 0.06-0.09MPa, and mixing speed is 20-30RMP.
Preferably, raw material of the dispensing for adding in second stage sweat for following weight parts：Combined type stabilizer
0.71-3.9 parts, 2-4 parts of glucose, 10-40 parts, 0.1-0.5 part yeast fermentation agent of trash ice.
Preferably, combined type stabilizer is made up of the raw material of following weight parts, and 0.1-2 parts of sodium ascorbate, 0.2-
0.3 part of sodium tripolyphosphate, 0.1-0.3 part of calcium chloride, 0.01-0.3 part of succinylated monoglyceride, 0.1-0.2 part
Carrageenan, 0.2-0.8 part of Konjac glucomannan.
Preferably, second stage low temperature fermentation is in 6-15 DEG C of condition 12-24h of bottom fermentation.
Cattle and sheep cardiopulmonary are used as the product that yield is higher, deep processing degree is relatively low, added value is low in cattle and sheep internal organs class by-product
Product, make sausage with which, and with preferable economic worth, but its special odor limits this kind of by-product answering in food
With.
The beneficial effect of method class patent of invention, mainly includes
1st, starter microorganism formula of the present invention makes the addition of by-product be conducive to improving the organoleptic quality of sausage, effective control pair
Harmful effect of the product flavor substance to sausage quality, after fermentation, fat oxidation product is effectively controlled, hexanal content（Can cause
The unhappy sense of people）20% be have dropped compared to the sausage of one time fermentation；
2nd, the additive in sweat also is conducive to improving the flavor quality of by-product；
3rd, product color of the present invention is good, browning degree（Calculated with the percentage ratio of chromatic aberration amount）Reduce 10%.Aberration local flavor
It is unique.
Specific embodiment
The following examples can further illustrate the present invention, but limit the present invention never in any form.
In embodiment, leaven purchase source is as follows：Lactobacillus plantarum（Lactobacillus plantarum）, Taiwan Asia
Core；Lactobacillus casei（Lactobacillus casei）, hundred standing grain of Lanzhou；Staphylococcus xylosus（Staphylococcus
Xylosus, S1 CGMCC No1572, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences）；Pediococcus pentosaceuss
（Pediococcus pentosaceus, S1 CGMCC No1923, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences）；Ferment
Female bacterium（Saccharomycetes）, Angel.
Embodiment 1
1st, raw material is chosen：Learnt from else's experience the Carnis caprae seu ovis 80kg of quarantine, the dirty 20kg of Cor Caprae seu ovis, Pulmonis caprae seu ovis 60kg, and raw material is stored in less than -18 DEG C,
4 months after storage phase government official.Cor Caprae seu ovis, lung, using complete, undamaged, without dirt and debris, are thawed with cold water, with material temperature
Reach -4 DEG C.
2nd, rub：Raw material is rubbed with meat grinder respectively, a diameter of 6mm of orifice plate that Carnis caprae seu ovis are adopted, the hole of the dirty employing of Cor Caprae seu ovis
Board diameter is 7mm, and a diameter of 7mm of the orifice plate adopted during Pulmonis caprae seu ovis Minced Steak, meat grinder control temperature at -4 DEG C, while temperature before and after Minced Steak
Rise no more than 2 DEG C.
3rd, adjuvant is mixed：The Carnis caprae seu ovis of rubbing, Cor Caprae seu ovis dirty, Pulmonis caprae seu ovis are mixed with different auxiliary material respectively,
The Carnis caprae seu ovis of 80kg are mixed into fresh ginger 0.1kg, Herba Alii fistulosi 0.1kg, Bulbus Allii 0.2kg, Oleum Brassicae campestriss 7.5kg, flour 12.5kg, salt 1.5kg, chicken essence
0.2kg, monosodium glutamate 0.2kg；The Cor Caprae seu ovis of 20kg are dirty to be mixed into fresh ginger 0.02kg, Herba Alii fistulosi 0.02kg, Bulbus Allii 0.1kg, Oleum Brassicae campestriss 1.5kg, flour
2.5kg, salt 0.3kg, chicken essence 0.05kg, monosodium glutamate 0.05kg；60 Pulmonis caprae seu ovis are mixed into fresh ginger 0.5kg, Herba Alii fistulosi 0.4kg, Bulbus Allii 0.7kg, dish
Seed oil 6.0kg, flour 10.0kg, salt 1.2kg, chicken essence 0.1kg, monosodium glutamate 0.1kg.
Trash ice cooling is added in mixing process, when temperature is more than 6 DEG C, that is, adds 4kg ice to be lowered the temperature, vacuum is stirred
The machine of mixing is stirred, and vacuum maintains 0.06MPa, and mixing speed is 20RMP, and mixing time is 2h.
4th, a stage fermentation：The Carnis caprae seu ovis for having mixed, Cor Caprae seu ovis dirty, Pulmonis caprae seu ovis are separately added into into leaven, Carnis caprae seu ovis are added
0.1kg lactobacillus plantarum ferments, 0.1kg lactobacillus casei leavens；The dirty addition 0.05kg lactobacillus plantarum ferments of Cor Caprae seu ovis,
0.02kg staphylococcus xylosus leavens；Pulmonis caprae seu ovis are mixed into 0.1kg lactobacillus plantarum ferments, 0.1kg Pediococcus pentosaceuss leavens.
The fermentation temperature of 3 kinds of raw materials is controlled at 30 DEG C, and fermentation time is 12h.
5th, two-stage fermentation：The Carnis caprae seu ovis for fermenting, Cor Caprae seu ovis dirty, Pulmonis caprae seu ovis are mixed, are stirred in de-airing mixer,
Vacuum maintains 0.06MPa, and mixing speed is 20RMP, and mixing time is 0.5, at the same be mixed into the sodium ascorbate of 0.1kg,
The sodium tripolyphosphate of 0.2kg, the calcium chloride of 0.1kg, the succinylated monoglyceride of 0.01kg, the carrageenan of 0.1kg, 0.2kg
Konjac glucomannan, 2kg glucoses, 20kg trash ices are mixed.After stirring terminates, mixing adds 0.2kg yeast fermentation agent, vacuum
0.06MPa is maintained, mixing speed is 20RMP, is again stirring for 0.5h, then in 6 DEG C of condition bottom fermentation 12h.
6th, coloclysis：The material for fermenting is poured into into albumen sausage casing or sheep large intestine casing, mono- section of intestinal body about 20cm, is guarantee
Do not rise brokenly when cooking, needle plate acanthopore need to be used.
7th, cook：Cooked with jacketed pan, time 20min.
8th, room temperature pre-cooling：The product for having cooked is naturally cooled to into the process of room temperature.
9th, vacuum packaging, coding inspection, finished product warehouse-in：The product that will be cooled to room temperature is vacuum-packed according to specification,
Specification is 500g or 1000g.Packaging bag be food stage thermostable transparent PE bags, vacuum 0.08MPa.Product after vacuum packaging
Coding is carried out, is labelled, the index such as inspection net content, vanning.Product after vanning is in -18 degree Cold storage in the refrigerator storages.
Embodiment 2
1st, raw material is chosen：Learnt from else's experience quarantine beef 50kg, Carnis caprae seu ovis 50kg, cor bovinum 20kg, the dirty 15kg of Cor Caprae seu ovis, pulmonis Bovis seu Bubali 40kg,
Pulmonis caprae seu ovis 40kg, raw material are stored in less than -18 DEG C, 5 months after storage phase government official.The cattle and sheep heart, lung, using complete, undamaged, without dirt
Thing and debris, are thawed with cold water, reach 0 DEG C with material temperature.
2nd, rub：Raw material is rubbed with meat grinder respectively, a diameter of 8mm of orifice plate that beef and mutton is adopted, cattle and sheep heart are adopted
The a diameter of 8mm of orifice plate, cattle and sheep lung adopt a diameter of 8mm of orifice plate, meat grinder control temperature at 0 DEG C, while before and after Minced Steak temperature
Rise no more than 2 DEG C.
3rd, adjuvant is mixed：The beef and mutton of rubbing, cattle and sheep heart, cattle and sheep lung are carried out mixing stirring with different auxiliary material respectively
Mix, beef and mutton is mixed into fresh ginger 0.2kg, Herba Alii fistulosi 0.2kg, Bulbus Allii 0.2kg, Oleum Brassicae campestriss 8kg, flour 15kg, salt 2kg, chicken essence 0.2kg, taste
Smart 0.2kg；Cattle and sheep heart is mixed into fresh ginger 0.1kg, Herba Alii fistulosi 0.1kg, Bulbus Allii 0.2kg, Oleum Brassicae campestriss 2kg, flour 3kg, salt 0.4kg, chicken essence
0.1kg, monosodium glutamate 0.1kg；Cattle and sheep lung be mixed into fresh ginger 0.6kg, Herba Alii fistulosi 0.5kg, Bulbus Allii 1kg, Oleum Brassicae campestriss 8kg, flour 12kg, salt 1.5kg,
Chicken essence 0.2kg, monosodium glutamate 0.2kg.
Trash ice cooling is added in mixing process, when temperature is more than 6 DEG C, that is, adds 10kg ice to be lowered the temperature, vacuum
Blender is stirred, and vacuum maintains 0.08MPa, and mixing speed is 25RMP, and mixing time is 3h.
4th, a stage fermentation：The beef and mutton being stirred, cattle and sheep heart, cattle and sheep lung are separately added into into leaven, beef and mutton adds
Enter 0.2kg lactobacillus plantarum ferments, 0.1kg lactobacillus casei leavens；Cattle and sheep heart adds 0.15kg Lactobacillus plantarum to send out
Ferment agent, 0.1kg staphylococcus xylosus leavens；Cattle and sheep lung is mixed into 0.2kg lactobacillus plantarum ferments, 0.1kg Pediococcus pentosaceuss
Leaven.The fermentation temperature of 3 kinds of raw materials is controlled at 40 DEG C, and fermentation time is 6h.
5th, two-stage fermentation：The beef and mutton for fermenting, cattle and sheep heart, cattle and sheep lung are mixed, is entered in de-airing mixer
Row stirring, vacuum maintain 0.08MPa, and mixing speed is 30RMP, and mixing time is 1h, while being mixed into the ascorbic acid of 1kg
Sodium, the sodium tripolyphosphate of 0.2kg, the calcium chloride of 0.3kg, the succinylated monoglyceride of 0.2kg, the carrageenan of 0.1kg, 0.4kg
Konjac glucomannan, 3kg glucoses, 35kg trash ices mix.After stirring terminates, mixing adds 0.5kg yeast fermentation agent, vacuum
Degree maintains 0.08MPa, and mixing speed is 30RMP, is again stirring for 1h, then in 8 DEG C of condition bottom fermentation 18h.
6th, coloclysis：The material for fermenting is poured into into albumen sausage casing or sheep large intestine casing, mono- section of intestinal body about 25cm, is guarantee
Do not rise brokenly when cooking, needle plate acanthopore need to be used.
7th, cook：Cooked with jacketed pan, 20-30min of time.
8th, room temperature pre-cooling：The product for having cooked is naturally cooled to into the process of room temperature.
9th, vacuum packaging, coding inspection, finished product warehouse-in：The product that will be cooled to room temperature is vacuum-packed according to specification,
Specification is 500g or 1000g.Packaging bag be food stage thermostable transparent PE bags, vacuum 0.08MPa.Product after vacuum packaging
Coding is carried out, is labelled, the index such as inspection net content, vanning.Product after vanning is in -18 degree Cold storage in the refrigerator storages.
Embodiment 3
1st, raw material is chosen：Learnt from else's experience quarantine beef 120kg, cor bovinum 30kg, pulmonis Bovis seu Bubali 100kg, raw material be stored in -18 DEG C with
Under, 6 months after storage phase government official.Cor Bovis seu Bubali, lung, using complete, undamaged, without dirt and debris, are thawed with cold water, with raw material temperature
Degree reaches -2 DEG C.
2nd, rub：Beef, cor bovinum, pulmonis Bovis seu Bubali are rubbed with meat grinder respectively, a diameter of 8mm of orifice plate that beef is adopted, cattle
The a diameter of 8mm of orifice plate that heart is adopted, a diameter of 8mm of orifice plate that pulmonis Bovis seu Bubali is adopted, meat grinder control temperature at -2 DEG C, while Minced Steak
Temperature rise in front and back is no more than 2 DEG C.
3rd, adjuvant is mixed：The beef of rubbing, cor bovinum, pulmonis Bovis seu Bubali are mixed with different auxiliary material respectively,
The beef of 120kg is mixed into fresh ginger 0.2kg, Herba Alii fistulosi 0.2kg, Bulbus Allii 0.3kg, Oleum Brassicae campestriss 11.3kg, flour 18.8kg, salt 2.3kg, chicken essence
0.3kg, monosodium glutamate 0.3kg；The cor bovinum of 30kg is mixed into fresh ginger 0.1kg, Herba Alii fistulosi 0.1kg, Bulbus Allii 0.2kg, Oleum Brassicae campestriss 2.3kg, flour
3.8kg, salt 0.5kg, chicken essence 0.1kg, monosodium glutamate 0.1kg；The pulmonis Bovis seu Bubali of 100kg is mixed into fresh ginger 0.7kg, Herba Alii fistulosi 0.5kg, Bulbus Allii 1.1kg, dish
Seed oil 9.0kg, flour 15.0kg, salt 1.8kg, chicken essence 0.2kg, monosodium glutamate 0.2kg.
Trash ice cooling is added in mixing process, when temperature is more than 6 DEG C, that is, adds 10kg ice to be lowered the temperature, vacuum
Blender is stirred, and vacuum maintains 0.09MPa, and mixing speed is 30RMP, and mixing time is 4h.
4th, a stage fermentation：The beef being stirred, cor bovinum, pulmonis Bovis seu Bubali are separately added into into leaven, beef adds 0.2kg to plant
Thing lactobacillus leavening agent, 0.2kg lactobacillus casei leavens；Cor bovinum adds 0.15kg lactobacillus plantarum ferments, 0.1kg wooden
Sugared Staphylococcal fermentation agent；Pulmonis Bovis seu Bubali is mixed into 0.3kg lactobacillus plantarum ferments, 0.2kg Pediococcus pentosaceuss leavens.3 kinds of raw materials
Fermentation temperature control at 42 DEG C, fermentation time is 26h.
5th, two-stage fermentation：The beef for fermenting, cor bovinum, pulmonis Bovis seu Bubali are mixed, are stirred in de-airing mixer,
Vacuum maintains 0.09MPa, and mixing speed is 30RMP, and mixing time is 2h, at the same be mixed into the sodium ascorbate of 2kg,
The sodium tripolyphosphate of 0.3kg, the calcium chloride of 0.3kg, the succinylated monoglyceride of 0.3kg, the carrageenan of 0.2kg, the evil spirit of 0.8kg
Taro glue, 4kg glucoses, 40kg trash ices are mixed.After stirring terminates, mixing adds 0.5kg yeast fermentation agent, vacuum dimension
Hold in 0.09MPa, mixing speed is 30RMP, be again stirring for 1h, then in 10 DEG C of condition bottom fermentation 24h.
6th, coloclysis：The material for fermenting is poured into into albumen sausage casing or sheep large intestine casing, mono- section of intestinal body about 20-30cm is
Ensure not rising brokenly when cooking, needle plate acanthopore need to be used.
7th, cook：Cooked with jacketed pan, time 30min.
8th, room temperature pre-cooling：The product for having cooked is naturally cooled to into the process of room temperature.
9th, vacuum packaging, coding inspection, finished product warehouse-in：The product that will be cooled to room temperature is vacuum-packed according to specification,
Specification is 500g or 1000g.Packaging bag be food stage thermostable transparent PE bags, vacuum 0.08MPa.Product after vacuum packaging
Coding is carried out, is labelled, the index such as inspection net content, vanning.Product after vanning is in -18 degree Cold storage in the refrigerator storages.
Claims (9)
1. the method for a kind of stagewise ferment making cardiopulmonary containing cattle and sheep sausage, it is characterised in that：Including the heart or lung of choosing cattle and sheep
For raw material, rub, raw material stirs blend step, first stage acidifying fermentation step, second stage low temperature fermentation step with adjuvant
Suddenly, the material after fermentation through coloclysis, cook into finished product;Wherein：
First stage sweat is specially：The raw material being stirred is separately added into into leaven, 3 kinds of raw material beef and mutton, cattle and sheep hearts
Dirty, cattle and sheep lung is mixed from different lactic acid starters respectively, carries out first stage acidifying fermentation, and beef and mutton adds 0.1-0.2 part
Lactobacillus plantarum ferment and 0.1-0.2 portion of lactobacillus casei leaven；Cattle and sheep heart adds 0.05-0.15 part of plant breast bar
Bacterium leavening agent and 0.02-0.1 portion of staphylococcus xylosus leaven；Cattle and sheep lung is mixed into 0.1-0.3 part of lactobacillus plantarum ferment
With 0.1-0.2 portion of Pediococcus pentosaceuss leaven；The fermentation temperature of 3 kinds of raw materials is 30-42 DEG C, and fermentation time is 6-26h；
Second stage sweat is specially：Three kinds of raw materials that first stage is fermented are mixed, and are entered in de-airing mixer
Row is once stirred, while being mixed into combined type stabilizer, sugar and trash ice carries out secondary mixing, after stirring terminates, mixing is added
Yeast fermentation agent, then in 6-15 DEG C of condition 12-24h of bottom fermentation.
2. the method for a kind of stagewise ferment making cardiopulmonary containing cattle and sheep sausage according to claim 1, it is characterised in that：Choosing
The raw material for taking using being front stored in less than -18 DEG C, thawed with cold water using front, and made raw material less than 6 months after killing by storage phase
Temperature reaches-4-0 DEG C.
3. the method for a kind of stagewise ferment making cardiopulmonary containing cattle and sheep sausage according to claim 1 and 2, its feature exist
In：Rubbed by meat grinder step raw material is rubbed respectively, a diameter of 6-10mm of orifice plate that beef or Carnis caprae seu ovis are adopted, cattle
A diameter of 7-the 12mm of orifice plate that a diameter of 7-9mm of orifice plate of heart or the dirty employing of Cor Caprae seu ovis, pulmonis Bovis seu Bubali or Pulmonis caprae seu ovis are adopted, meat grinder control
Temperature processed is in 0-4 DEG C, while temperature rise is no more than 2 DEG C before and after Minced Steak.
4. the method according to a kind of stagewise ferment making sausage of cardiopulmonary containing cattle and sheep described in claim 3, it is characterised in that：
Adjuvant in raw material and adjuvant blend step is made up of fresh ginger, Herba Alii fistulosi, Bulbus Allii, Oleum Brassicae campestriss, flour, salt, chicken essence, monosodium glutamate.
5. the method according to a kind of stagewise ferment making sausage of cardiopulmonary containing cattle and sheep described in claim 4, it is characterised in that:
Adjuvant is made up of the raw material of following weight parts,
Beef or Carnis caprae seu ovis be mixed into 0.1-0.2 part of fresh ginger, 0.1-0.2 part of Herba Alii fistulosi, 0.2-0.3 part of Bulbus Allii, 7.5-11.3 parts of Oleum Brassicae campestriss,
12.5-18.8 parts of flour, 1.5-2.3 parts of salt, 0.2-0.3 part of chicken essence, 0.2-0.3 part of monosodium glutamate；Cor bovinum or Cor Caprae seu ovis are dirty mixed
Enter 0.02-0.1 part of fresh ginger, 0.02-0.1 part of Herba Alii fistulosi, 0.1-0.2 part of Bulbus Allii, 1.5-2.3 parts of Oleum Brassicae campestriss, 2.5-3.8 parts of flour,
0.3-0.5 part of salt, 0.05-0.1 part of chicken essence, 0.05-0.1 part of monosodium glutamate；Pulmonis Bovis seu Bubali or Pulmonis caprae seu ovis are mixed into 0.5-0.7 part of fresh ginger, Herba Alii fistulosi
0.4-0.5 part, 0.7-1.1 parts of Bulbus Allii, 6.0-9.0 parts of Oleum Brassicae campestriss, 10.0-15.0 parts of flour, 1.2-1.8 parts of salt, chicken essence
0.1-0.2 part, 0.1-0.2 part of monosodium glutamate.
6. the method for a kind of stagewise ferment making cardiopulmonary containing cattle and sheep sausage according to claim 5, it is characterised in that:
It is that vacuum is maintained that blend step and the stirring condition in second stage low temperature fermentation step are stirred in raw material and adjuvant
0.06-0.09MPa, mixing speed are 20-30RMP.
7. the method for a kind of stagewise ferment making cardiopulmonary containing cattle and sheep sausage according to claim 6, it is characterised in that：The
Raw material of the dispensing added in two-stage sweat for following weight parts：Combined type stabilizer 0.71-3.9 parts, glucose 2-
4 parts, 10-40 parts, 0.1-0.5 part yeast fermentation agent of trash ice.
8. the method according to a kind of stagewise ferment making sausage of cardiopulmonary containing cattle and sheep described in claim 7, it is characterised in that
Combined type stabilizer is made up of the raw material of following weight parts, 0.1-2 parts of sodium ascorbate, 0.2-0.3 part of tripolyphosphate
Sodium, 0.1-0.3 part of calcium chloride, 0.01-0.3 part of succinylated monoglyceride, 0.1-0.2 part of carrageenan, 0.2-0.8
The Konjac glucomannan of part.
9. the method according to a kind of stagewise ferment making sausage of cardiopulmonary containing cattle and sheep described in claim 8, it is characterised in that：
Second stage low temperature fermentation is in 6-15 DEG C of condition 12-24h of bottom fermentation.
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| CN109527418A (en) * | 2018-12-10 | 2019-03-29 | 甘肃农业大学 | A kind of miscellaneous sausage product of the ox containing mutton tendon and preparation method thereof |
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|---|---|---|---|---|
| CN1943431A (en) * | 2005-10-08 | 2007-04-11 | 天津金秦实业发展有限公司 | Sheep lung sausage for relieving cough |
| CN103976385A (en) * | 2014-05-29 | 2014-08-13 | 中国农业科学院农产品加工研究所 | Making method of haggis sausage |
-
2016
- 2016-11-01 CN CN201610935708.5A patent/CN106538968B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1943431A (en) * | 2005-10-08 | 2007-04-11 | 天津金秦实业发展有限公司 | Sheep lung sausage for relieving cough |
| CN103976385A (en) * | 2014-05-29 | 2014-08-13 | 中国农业科学院农产品加工研究所 | Making method of haggis sausage |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527418A (en) * | 2018-12-10 | 2019-03-29 | 甘肃农业大学 | A kind of miscellaneous sausage product of the ox containing mutton tendon and preparation method thereof |
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