CN106858400A - A kind of processing technology of sausage - Google Patents
A kind of processing technology of sausage Download PDFInfo
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- CN106858400A CN106858400A CN201710107918.XA CN201710107918A CN106858400A CN 106858400 A CN106858400 A CN 106858400A CN 201710107918 A CN201710107918 A CN 201710107918A CN 106858400 A CN106858400 A CN 106858400A
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- Prior art keywords
- sausage
- vacuum
- nitrite
- pickled
- processing technology
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 92
- 238000012545 processing Methods 0.000 title claims abstract description 37
- 235000013372 meat Nutrition 0.000 claims abstract description 38
- 238000003756 stirring Methods 0.000 claims abstract description 35
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 33
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims abstract description 32
- 235000013599 spices Nutrition 0.000 claims abstract description 30
- 108010025915 Nitrite Reductases Proteins 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 238000005554 pickling Methods 0.000 claims abstract description 20
- 102000004190 Enzymes Human genes 0.000 claims abstract description 18
- 108090000790 Enzymes Proteins 0.000 claims abstract description 18
- 235000021110 pickles Nutrition 0.000 claims abstract description 18
- 241000894006 Bacteria Species 0.000 claims abstract description 17
- 239000004310 lactic acid Substances 0.000 claims abstract description 16
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 14
- 230000018044 dehydration Effects 0.000 claims abstract description 12
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 238000009472 formulation Methods 0.000 claims abstract description 10
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical compound [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 claims abstract description 10
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000002791 soaking Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims description 19
- 239000012752 auxiliary agent Substances 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 240000002234 Allium sativum Species 0.000 claims description 9
- 235000002566 Capsicum Nutrition 0.000 claims description 9
- 229910019142 PO4 Inorganic materials 0.000 claims description 9
- 239000006002 Pepper Substances 0.000 claims description 9
- 235000016761 Piper aduncum Nutrition 0.000 claims description 9
- 235000017804 Piper guineense Nutrition 0.000 claims description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 9
- 239000002131 composite material Substances 0.000 claims description 9
- 235000004611 garlic Nutrition 0.000 claims description 9
- 235000008397 ginger Nutrition 0.000 claims description 9
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 9
- 239000010452 phosphate Substances 0.000 claims description 9
- 238000009938 salting Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 244000057717 Streptococcus lactis Species 0.000 claims description 8
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 8
- XJLXINKUBYWONI-DQQFMEOOSA-N [[(2r,3r,4r,5r)-5-(6-aminopurin-9-yl)-3-hydroxy-4-phosphonooxyoxolan-2-yl]methoxy-hydroxyphosphoryl] [(2s,3r,4s,5s)-5-(3-carbamoylpyridin-1-ium-1-yl)-3,4-dihydroxyoxolan-2-yl]methyl phosphate Chemical compound NC(=O)C1=CC=C[N+]([C@@H]2[C@H]([C@@H](O)[C@H](COP([O-])(=O)OP(O)(=O)OC[C@@H]3[C@H]([C@@H](OP(O)(O)=O)[C@@H](O3)N3C4=NC=NC(N)=C4N=C3)O)O2)O)=C1 XJLXINKUBYWONI-DQQFMEOOSA-N 0.000 claims description 8
- 229930027945 nicotinamide-adenine dinucleotide Natural products 0.000 claims description 8
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 6
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 6
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 6
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 4
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 4
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 4
- 241000194032 Enterococcus faecalis Species 0.000 claims description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 3
- 229910052739 hydrogen Inorganic materials 0.000 claims description 3
- 239000001257 hydrogen Substances 0.000 claims description 3
- 229910052700 potassium Inorganic materials 0.000 claims description 3
- 239000011591 potassium Substances 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims 2
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 abstract description 8
- 239000002671 adjuvant Substances 0.000 abstract description 8
- 229910002651 NO3 Inorganic materials 0.000 abstract description 7
- 238000004806 packaging method and process Methods 0.000 abstract description 7
- 230000008901 benefit Effects 0.000 abstract description 3
- 241000722363 Piper Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 8
- 238000004140 cleaning Methods 0.000 description 8
- 238000001035 drying Methods 0.000 description 8
- 235000020997 lean meat Nutrition 0.000 description 8
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 7
- 210000000936 intestine Anatomy 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 241000282898 Sus scrofa Species 0.000 description 5
- 239000005030 aluminium foil Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 241001478240 Coccus Species 0.000 description 2
- 235000019542 Cured Meats Nutrition 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- SEGLCEQVOFDUPX-UHFFFAOYSA-N di-(2-ethylhexyl)phosphoric acid Chemical compound CCCCC(CC)COP(O)(=O)OCC(CC)CCCC SEGLCEQVOFDUPX-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 241000193155 Clostridium botulinum Species 0.000 description 1
- 102000018832 Cytochromes Human genes 0.000 description 1
- 108010052832 Cytochromes Proteins 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 208000005374 Poisoning Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 125000000539 amino acid group Chemical group 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 229940064004 antiseptic throat preparations Drugs 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 231100000518 lethal Toxicity 0.000 description 1
- 230000001665 lethal effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/225—Faecalis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of processing technology of sausage, it is main by sorting, Feedstock treating, stripping and slicing, pickle, spice, bowel lavage, air-dry dehydration and Packaging form, the operation of pickling is pickled using the low nitre pickling technology of vacuum, the sausage raw material that will be treated is placed in vacuum curing machine, then to adding nitrite in vacuum curing machine, lactic acid bacteria and salt are constituted pickles mixed liquor, make sausage raw material soaking in mixed liquor is pickled；The spice operation carries out spice using vacuum nitrosamine control technology, and the meat gruel that will be pickled adds stirring adjuvant, is put into stirring in de-airing mixer, meat gruel is uniformly mixed；Then continue to stir to 0.3 2wt% nitrite reductase complex enzyme formulations are added in mixed meat gruel again.The advantage of the invention is that：The processing technology of sausage of the present invention, can reduce the addition of nitrite, effectively reduce the residual of nitrite in sausage nitrate.
Description
Technical field
The invention belongs to meat product processing technology field, more particularly to a kind of processing technology of sausage.
Background technology
Chinese tradition pickle cured meat product be China 3,000 for many years, people for the ease of storage, improve local flavor, improve
The purposes such as palatability and pass on from generation to generation what is grown up, because its color, fragrance, taste uniqueness be world-famous for, be Chinese meat system
Thousands of years of product make experience and crystallization of wisdom, be China be also the precious cooking culture legacy in the world important component.
Sausage has the history of more than 1000 years as the Typical Representative of traditional salted and cured meat products away from the present, and relatively more famous having is wide
Eastern sausage, Sichuan sausage, Jiangsu Rugao sausage, Swine of Chekiang beef mixing sausage, Hunan baloney etc., various sausages are had nothing in common with each other
Processing method and its characteristic, because it is deeply loved by the public, very important status is occupied in the production of meat products.
The food additives that nitrite allows to use as state food health legislation, extensively should in sausage processing
With.It reacts with myoglobins, generates nitrosomyoglobin, and pinkiness assigns sausage tempting color and luster, i.e. color development is made
With；The breeding of microorganism can be suppressed simultaneously, especially suppress the breeding of clostridium botulinum, this bacterium can produce meat poisoning
Toxin, causes food poisoning, i.e. antisepsis；Sausage can also be made has elasticity, and good mouthfeel eliminates the peculiar smell of raw meat,
Improve product quality.But nitrite is also generally acknowledged carcinogen, there is very big injury to human body.
Therefore, a kind of addition that can reduce nitrite is researched and developed, the processing work of the sausage of the residual of nitrite is reduced
Skill is necessary.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of addition that can reduce nitrite, reduces nitrite
The processing technology of the sausage of residual.
In order to solve the above technical problems, the technical scheme is that：A kind of processing technology of sausage, mainly by sorting,
Feedstock treating, stripping and slicing, pickle, spice, bowel lavage, air-dry dehydration and Packaging form, its innovative point is：
The operation of pickling is pickled using the low nitre pickling technology of vacuum, and the sausage raw material that will be treated is placed in vacuum curing
Machine, according to sausage raw material weight meter, then to the lactic acid bacteria of the nitrite of addition 0.02wt%, 0.02wt% in vacuum curing machine
Mixed liquor is pickled with the salt of 3.2wt% is constituted, makes sausage raw material soaking in mixed liquor is pickled, be 70KPa- in vacuum
Under the conditions of 80KPa, salting period is 4h-6h；
The spice operation carries out spice using vacuum nitrosamine control technology, and the meat gruel that will be pickled adds stirring auxiliary
Agent, is put into stirring in de-airing mixer, and under the conditions of vacuum is 60KPa-70KPa, mixing time is 2h-3h, makes meat gruel equal
Even mixing；Then continue to stir to 0.3-2wt% nitrite reductase complex enzyme formulations are added in mixed meat gruel again,
Under the conditions of vacuum is 60KPa-70KPa, mixing time is 0.5h-1h.
Further, the lactic acid bacteria is from the one kind in lactobacillus acidophilus, streptococcus lactis or streptococcus fecalis.
Further, the preferred streptococcus lactis of the lactic acid bacteria.
Further, the nitrite reductase complex enzyme preparation：Every milliliter of nitrite reductase adds 100~
100~the 400mL of FAD of 300nmol/L, the 100~300mL of NADPH of 100~200nmol/L, 100~200nmol/L it is thin
The di(2-ethylhexyl)phosphate of 200~400mL of Cytochrome C, the dipotassium hydrogen phosphate 50~100mL and 0.2~0.5mol/L of 0.2~0.5mol/L
300~500mL of hydrogen potassium.
Further, the stirring auxiliary agent prescription：The frozen water of 2~8wt%, 3~6g/kg of composite phosphate, pepper powder 1
~2 g/kg, the g/kg of garlic 0.2~0.4, the g/kg of ginger 0.6~0.8, the g/kg of flavoring essence 0.6~0.8 and 1.2~1.6
The cooking wine of wt%.
The advantage of the invention is that：
（1）The processing technology of sausage of the present invention, wherein pickled using the low nitre pickling technology of vacuum being controlled with vacuum nitrosamine
Technology carries out spice, i.e., the mixed liquor of pickling for being constituted using nitrite, lactic acid bacteria and salt makes sausage raw material in vacuum condition
Under pickle, this mixed liquor of pickling can reduce the addition of nitrite, meanwhile, reduce residual in sausage by thalline fermentation
The nitrite for staying, and then can effectively reduce the residual of nitrite in sausage nitrate；Spice uses nitrite reductase complex enzyme system
Agent carries out secondary spice, further reduces the residual of nitrite in sausage nitrate；And the two operations are carried out under vacuum,
Meanwhile, vacuum, salting period and mixing time are strictly controlled, and vacuum is too low, it is impossible to meet the requirement of sausage process systems,
Vacuum is too high, can destroy original system that sausage is processed, and then be prevented effectively from other materials being doped in sausage process systems,
Improve the quality safety of sausage；
（2）The processing technology of sausage of the present invention, lactic acid bacteria selects lactobacillus acidophilus, streptococcus lactis or excrement chain in pickling mixed liquor
One kind in coccus, these three thalline can effectively reduce the addition for pickling mixed liquor nitrite；Furthermore it is preferred that lactic acid chain
Coccus, is a kind of peptide material of some streptococcus lactis generation, is made up of 34 amino acid residues, is pale solid powder
End, can be degraded, digestion by the enzyme in human body, be a kind of efficient, safe and nontoxic, antiseptics for natural food for having no side effect, and it can
Food sterilizing temperature is reduced, shortens the food sterilizing time, improve food quality, reduce food nutrition destruction, extend food preservation
Time；
（3）The processing technology of sausage of the present invention, nitrite reductase complex enzyme formulation is by nitrite reductase, FAD, NADPH
, cromoci, dipotassium hydrogen phosphate and potassium dihydrogen phosphate constitute, can using the nitrite reductase complex enzyme formulation of the formula
The nitrite for effectively being remained in degraded sausage, it is simple, convenient, quick, safe and reliable, can fundamentally release nitrous
The caused people of hydrochlorate residual is directly poisoned, lethal, carcinogenic harm；
（4）The processing technology of sausage of the present invention, wherein, stirring adjuvant is by frozen water, composite phosphate, pepper powder, garlic, life
Ginger, flavoring essence and cooking wine are constituted, and the sausage intestines fragrance being made up of the stirring adjuvant is pure strong, intrinsic with sausage
Local flavor, flavour is delicious, and salinity is moderate.
Brief description of the drawings
The present invention is further detailed explanation with reference to the accompanying drawings and detailed description.
Fig. 1 is the process chart of the processing technology of sausage of the present invention.
Specific embodiment
The following examples can make professional and technical personnel that the present invention is more fully understood, but therefore not send out this
It is bright to be limited among described scope of embodiments.
The processing technology of sausage of the present invention, as shown in figure 1, it is main by sorting, Feedstock treating, stripping and slicing, pickle, spice, filling
Intestines, air-dried dehydration and Packaging form；
Wherein, pickle operation to be pickled using the low nitre pickling technology of vacuum, the sausage raw material that will be treated is placed in vacuum and salts down
Machine processed, according to sausage raw material weight meter, then to the lactic acid of the nitrite of addition 0.02wt%, 0.02wt% in vacuum curing machine
What the salt of bacterium and 3.2wt% was constituted pickles mixed liquor, makes sausage raw material soaking in mixed liquor is pickled, and is in vacuum
Under the conditions of 70KPa-80KPa, salting period is 4h-6h；
Spice operation carries out spice using vacuum nitrosamine control technology, and the meat gruel that will be pickled adds stirring adjuvant, puts
Enter stirring in de-airing mixer, under the conditions of vacuum is 60KPa-70KPa, mixing time is 2h-3h, meat gruel is uniformly mixed
Close；Then continue to stir, true to 0.3-2wt% nitrite reductase complex enzyme formulations are added in mixed meat gruel again
Reciprocal of duty cycle is under the conditions of 60KPa-70KPa, mixing time is 0.5h-1h.
In the processing technology of sausage of the present invention, lactic acid bacteria is from lactobacillus acidophilus, streptococcus lactis or streptococcus fecalis
It is a kind of.
Specifically, nitrite reductase complex enzyme preparation：Every milliliter of nitrite reductase adds 100~300nmol/
100~the 400mL of FAD of L, the 100~300mL of NADPH of 100~200nmol/L, the cromoci of 100~200nmol/L
200~400mL, the dipotassium hydrogen phosphate 50~100mL and 0.2~0.5mol/L of 0.2~0.5mol/L potassium dihydrogen phosphate 300~
500mL。
More specifically, the stirring auxiliary agent prescription：The frozen water of 2~8wt%, 3~6g/kg of composite phosphate, pepper powder 1
~2 g/kg, the g/kg of garlic 0.2~0.4, the g/kg of ginger 0.6~0.8, the g/kg of flavoring essence 0.6~0.8 and 1.2~1.6
The cooking wine of wt%.
By the screening of multiple reaction condition, and effect and the principle of Green Chemistry in view of reaction, preferably, really
Determine lactic acid bacteria and select streptococcus lactis, nitrite reductase complex enzyme preparation：Every milliliter of nitrite reductase is added
The cromoci 300mL of NADPH 200mL, 150nmol/L of FAD 250mL, 150nmol/L of 200nmol/L,
The potassium dihydrogen phosphate 400mL of the dipotassium hydrogen phosphate 75mL and 0.35mol/L of 0.35mol/L；Stirring auxiliary agent prescription：The ice of 5wt%
Water, composite phosphate 4.5g/kg, pepper powder 1.5g/kg, garlic 0.3g/kg, the g/kg of ginger 0.7, the g/kg of flavoring essence 0.7
With the cooking wine of 1.4 wt%, the sausage treatment effect obtained by processing is best.
Citing and explanation in detail are carried out to the processing technology of the sausage by following examples below：
Embodiment 1
The processing technology of the present embodiment sausage, the processing technology comprises the following steps：
（1）Sorting, Feedstock treating and stripping and slicing：Selection pig crop and the fresh lean meat of back leg, are cut into wide 0.5~1 centimetre, length after cleaning
5~10 centimetres of shredded meat；Show condition is removed the peel from kettleback again, meat wide 0.5~1 centimetre, long 5~10 centimetres is cut into after cleaning
Silk；
（2）Pickle：Pickled using the low nitre pickling technology of vacuum, the sausage raw material that will be treated is placed in vacuum curing machine,
According to fresh lean meat and fresh show condition weight 4:3 meters, then to nitrite, the 0.02wt% that 0.02wt% is added in vacuum curing machine
Lactic acid bacteria and 3.2wt% salt composition pickle mixed liquor, make sausage raw material soaking in mixed liquor is pickled, in vacuum
Under the conditions of 70KPa, salting period is 6h；
（3）Spice：Spice is carried out using vacuum nitrosamine control technology, the meat gruel that will be pickled adds stirring adjuvant, puts
Enter stirring in de-airing mixer, under the conditions of vacuum is 60KPa, mixing time is 3h, meat gruel is uniformly mixed；Then again to
2wt% nitrite reductase complex enzyme formulations are added in mixed meat gruel, continues to stir, be 60KPa conditions in vacuum
Under, mixing time is 1h；Wherein, stirring auxiliary agent prescription：The frozen water of 5wt%, composite phosphate 4.5g/kg, pepper powder 1.5g/
Kg, garlic 0.3g/kg, the g/kg of ginger 0.7, the cooking wine of the g/kg of flavoring essence 0.7 and 1.4 wt%；Nitrite reductase is combined
Enzyme preparation is formulated：Every milliliter of nitrite reductase add FAD 250mL, 150nmol/L of 200nmol/L NADPH 200mL,
The potassium dihydrogen phosphate of the dipotassium hydrogen phosphate 75mL and 0.35mol/L of cromoci 300mL, 0.35mol/L of 150nmol/L
400mL；
（4）Bowel lavage：Meat gruel after spice is filled into hog intestine；
（5）Air-dry dehydration：Canned sausage is put into drying room, the dry-bulb temperature that drying room is set is 30 DEG C, wet-bulb temperature is
20 DEG C, dry 40 hours；
（6）Packaging：The sausage after air-dried dehydration is packed using aluminium foil bag or polybag, is then carried out at HTHP
Reason, so that sausage is cured and sterilized.
Embodiment 2
The processing technology of the present embodiment sausage, the processing technology comprises the following steps：
（1）Sorting, Feedstock treating and stripping and slicing：Selection pig crop and the fresh lean meat of back leg, are cut into wide 0.5~1 centimetre, length after cleaning
5~10 centimetres of shredded meat；Show condition is removed the peel from kettleback again, meat wide 0.5~1 centimetre, long 5~10 centimetres is cut into after cleaning
Silk；
（2）Pickle：Pickled using the low nitre pickling technology of vacuum, the sausage raw material that will be treated is placed in vacuum curing machine,
According to fresh lean meat and fresh show condition weight 4:3 meters, then to nitrite, the 0.02wt% that 0.02wt% is added in vacuum curing machine
Lactic acid bacteria and 3.2wt% salt composition pickle mixed liquor, make sausage raw material soaking in mixed liquor is pickled, in vacuum
Under the conditions of 80KPa, salting period is 4h；
（3）Spice：Spice is carried out using vacuum nitrosamine control technology, the meat gruel that will be pickled adds stirring adjuvant, puts
Enter stirring in de-airing mixer, under the conditions of vacuum is 70KPa, mixing time is 2h, meat gruel is uniformly mixed；Then again to
0.3wt% nitrite reductase complex enzyme formulations are added in mixed meat gruel, continues to stir, be 70KPa bars in vacuum
Under part, mixing time is 0.5h；Wherein, stirring auxiliary agent prescription：The frozen water of 5wt%, composite phosphate 4.5g/kg, pepper powder
1.5g/kg, garlic 0.3g/kg, the g/kg of ginger 0.7, the cooking wine of the g/kg of flavoring essence 0.7 and 1.4 wt%；Nitrite reductase
Complex enzyme preparation：Every milliliter of NADPH of FAD 250mL, 150nmol/L of nitrite reductase addition 200nmol/L
The di(2-ethylhexyl)phosphate of the dipotassium hydrogen phosphate 75mL and 0.35mol/L of cromoci 300mL, 0.35mol/L of 200mL, 150nmol/L
Hydrogen potassium 400mL；
（4）Bowel lavage：Meat gruel after spice is filled into hog intestine；
（5）Air-dry dehydration：Canned sausage is put into drying room, the dry-bulb temperature that drying room is set is 60 DEG C, wet-bulb temperature is
40 DEG C, dry 10 hours；
（6）Packaging：The sausage after air-dried dehydration is packed using aluminium foil bag or polybag, is then carried out at HTHP
Reason, so that sausage is cured and sterilized.
Embodiment 3
The processing technology of the present embodiment sausage, the processing technology comprises the following steps：
（1）Sorting, Feedstock treating and stripping and slicing：Selection pig crop and the fresh lean meat of back leg, are cut into wide 0.5~1 centimetre, length after cleaning
5~10 centimetres of shredded meat；Show condition is removed the peel from kettleback again, meat wide 0.5~1 centimetre, long 5~10 centimetres is cut into after cleaning
Silk；
（2）Pickle：Pickled using the low nitre pickling technology of vacuum, the sausage raw material that will be treated is placed in vacuum curing machine,
According to fresh lean meat and fresh show condition weight 4:3 meters, then to nitrite, the 0.02wt% that 0.02wt% is added in vacuum curing machine
Lactic acid bacteria and 3.2wt% salt composition pickle mixed liquor, make sausage raw material soaking in mixed liquor is pickled, in vacuum
Under the conditions of 75KPa, salting period is 5h；
（3）Spice：Spice is carried out using vacuum nitrosamine control technology, the meat gruel that will be pickled adds stirring adjuvant, puts
Enter stirring in de-airing mixer, under the conditions of vacuum is 65KPa, mixing time is 2.5h, meat gruel is uniformly mixed；Then again
To 1.15wt% nitrite reductase complex enzyme formulations are added in mixed meat gruel, continue to stir, be in vacuum
Under the conditions of 65KPa, mixing time is 0.75h；Wherein, stirring auxiliary agent prescription：The frozen water of 5wt%, composite phosphate 4.5g/kg,
Pepper powder 1.5g/kg, garlic 0.3g/kg, the g/kg of ginger 0.7, the cooking wine of the g/kg of flavoring essence 0.7 and 1.4 wt%；Nitrous acid
Reductase compound enzyme preparation is formulated：Every milliliter of nitrite reductase adds FAD 250mL, 150nmol/L's of 200nmol/L
The dipotassium hydrogen phosphate 75mL's and 0.35mol/L of cromoci 300mL, 0.35mol/L of NADPH 200mL, 150nmol/L
Potassium dihydrogen phosphate 400mL；
（4）Bowel lavage：Meat gruel after spice is filled into hog intestine；
（5）Air-dry dehydration：Canned sausage is put into drying room, the dry-bulb temperature that drying room is set is 45 DEG C, wet-bulb temperature is
30 DEG C, dry 25 hours；
（6）Packaging：The sausage after air-dried dehydration is packed using aluminium foil bag or polybag, is then carried out at HTHP
Reason, so that sausage is cured and sterilized.
Comparative example
The processing technology of existing sausage, comprises the following steps：
（1）Sorting, Feedstock treating and stripping and slicing：Selection pig crop and the fresh lean meat of back leg, are cut into wide 0.5~1 centimetre, length after cleaning
5~10 centimetres of shredded meat；Show condition is removed the peel from kettleback again, meat wide 0.5~1 centimetre, long 5~10 centimetres is cut into after cleaning
Silk；
（2）Pickle：Treated sausage raw material is placed in pickling machine, according to fresh lean meat and fresh show condition weight 4:3 meters, Ran Houxiang
In pickling machine add 0.04wt% nitrite and 3.2wt% salt composition pickle mixed liquor, make sausage raw material soaking in
Pickle in mixed liquor, salting period is 5h；
（3）Spice：The meat gruel that will be pickled adds stirring adjuvant, is put into stirring in mixer, and mixing time is 2.5h, makes meat
Rotten uniform mixing；Then continue to stir, during stirring to 1.15wt% nitrite reductases are added in mixed meat gruel again
Between be 0.75h；Wherein, stirring auxiliary agent prescription：The frozen water of 5wt%, composite phosphate 4.5g/kg, pepper powder 1.5g/kg, garlic
0.3g/kg, the g/kg of ginger 0.7, the cooking wine of the g/kg of flavoring essence 0.7 and 1.4 wt%；
（4）Bowel lavage：Meat gruel after spice is filled into hog intestine；
（5）Air-dry dehydration：Canned sausage is put into drying room, the dry-bulb temperature that drying room is set is 45 DEG C, wet-bulb temperature is
30 DEG C, dry 25 hours；
（6）Packaging：The sausage after air-dried dehydration is packed using aluminium foil bag or polybag, is then carried out at HTHP
Reason, so that sausage is cured and sterilized.
For the sausage contrast that the processing technology of sausage relatively more of the present invention is processed with the processing technology of existing sausage, reality is taken
The sausage for applying a 1-3 and comparative example processing is sample, and the content to nitrite in sausage nitrate is measured, and its result see the table below：
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example | |
| Nitrite addition（wt%） | 0.02 | 0.02 | 0.02 | 0.04 |
| Nitrate residue（wt%） | 0.0004 | 0.0005 | 0.0003 | 0.001 |
As can be seen from the above table, the processing technology of sausage of the present invention is pickled and vacuum nitrous using the low nitre pickling technology of vacuum
Amine control technology carries out spice, i.e., the mixed liquor of pickling for being constituted using nitrite, lactic acid bacteria and salt makes sausage raw material true
Pickled under empty condition, this mixed liquor of pickling can reduce the addition of nitrite, meanwhile, perfume (or spice) is reduced by thalline fermentation
The nitrite remained in intestines, and then can effectively reduce the residual of nitrite in sausage nitrate；Spice is multiple using nitrite reductase
Synthase preparation carries out secondary spice, further reduces the residual of nitrite in sausage nitrate；And the two operations are in vacuum condition
Under carry out, meanwhile, vacuum, salting period and mixing time are strictly controlled, and vacuum is too low, it is impossible to meet sausage process systems
Requirement, vacuum is too high, can destroy original system of sausage processing, and then is prevented effectively from other materials and being doped to sausage processing
In system, the quality safety of sausage is improved, nitrite addition can be reduced to 0.02wt%, and nitrate residue can be reduced
To 0.0005 below wt%；And embodiment 1, embodiment 2 and embodiment 3 are compared to each other, the nitrite in sausage nitre that embodiment 3 is prepared into
The residual quantity of hydrochlorate is minimum, thus embodiment 3 is most preferred embodiment.
General principle of the invention and principal character and advantages of the present invention has been shown and described above.The skill of the industry
Art personnel it should be appreciated that the present invention is not limited to the above embodiments, the simply explanation described in above-described embodiment and specification
Principle of the invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these
Changes and improvements all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appending claims and
Its equivalent thereof.
Claims (5)
1. a kind of processing technology of sausage, mainly by sorting, Feedstock treating, stripping and slicing, pickle, spice, bowel lavage, air-dry dehydration and wrap
Dress is constituted, it is characterised in that：
The operation of pickling is pickled using the low nitre pickling technology of vacuum, and the sausage raw material that will be treated is placed in vacuum curing
Machine, according to sausage raw material weight meter, then to the lactic acid bacteria of the nitrite of addition 0.02wt%, 0.02wt% in vacuum curing machine
Mixed liquor is pickled with the salt of 3.2wt% is constituted, makes sausage raw material soaking in mixed liquor is pickled, be 70KPa- in vacuum
Under the conditions of 80KPa, salting period is 4h-6h；
The spice operation carries out spice using vacuum nitrosamine control technology, and the meat gruel that will be pickled adds stirring auxiliary
Agent, is put into stirring in de-airing mixer, and under the conditions of vacuum is 60KPa-70KPa, mixing time is 2h-3h, makes meat gruel equal
Even mixing；Then continue to stir to 0.3-2wt% nitrite reductase complex enzyme formulations are added in mixed meat gruel again,
Under the conditions of vacuum is 60KPa-70KPa, mixing time is 0.5h-1h.
2. the processing technology of sausage according to claim 1, it is characterised in that：The lactic acid bacteria from lactobacillus acidophilus,
One kind in streptococcus lactis or streptococcus fecalis.
3. the processing technology of sausage according to claim 2, it is characterised in that：The preferred streptococcus lactis of lactic acid bacteria.
4. the processing technology of sausage according to claim 1, it is characterised in that：The nitrite reductase complex enzyme formulation
Formula：Every milliliter of nitrite reductase adds the 100~400mL of FAD of 100~300nmol/L, 100~200nmol/L
100~300mL of NADPH, the 200~400mL of cromoci of 100~200nmol/L, the phosphoric acid hydrogen two of 0.2~0.5mol/L
300~the 500mL of potassium dihydrogen phosphate of potassium 50~100mL and 0.2~0.5mol/L.
5. the processing technology of sausage according to claim 1, it is characterised in that：The stirring auxiliary agent prescription：2~8wt%
Frozen water, 3~6g/kg of composite phosphate, the g/kg of pepper powder 1~2, the g/kg of garlic 0.2~0.4, the g/ of ginger 0.6~0.8
The cooking wine of kg, the g/kg of flavoring essence 0.6~0.8 and 1.2~1.6 wt%.
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| CN107663508A (en) * | 2017-09-12 | 2018-02-06 | 北京工商大学 | Purposes of the enterococcus in sausage is prepared, the method and sausage for preparing sausage |
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| CN114903150A (en) * | 2022-05-13 | 2022-08-16 | 正蓝旗上都牛肉有限公司 | Fermented beef sausage and preparation method thereof |
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| CN114903150A (en) * | 2022-05-13 | 2022-08-16 | 正蓝旗上都牛肉有限公司 | Fermented beef sausage and preparation method thereof |
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Application publication date: 20170620 |