CN107455685A - A kind of sausage records technique - Google Patents
A kind of sausage records technique Download PDFInfo
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- CN107455685A CN107455685A CN201710691879.2A CN201710691879A CN107455685A CN 107455685 A CN107455685 A CN 107455685A CN 201710691879 A CN201710691879 A CN 201710691879A CN 107455685 A CN107455685 A CN 107455685A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 77
- 238000000034 method Methods 0.000 title claims abstract description 50
- 108091005804 Peptidases Proteins 0.000 claims abstract description 47
- 239000004365 Protease Substances 0.000 claims abstract description 47
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 43
- 239000000796 flavoring agent Substances 0.000 claims abstract description 39
- 235000019634 flavors Nutrition 0.000 claims abstract description 39
- 150000001875 compounds Chemical class 0.000 claims abstract description 36
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 33
- 102000004190 Enzymes Human genes 0.000 claims abstract description 25
- 108090000790 Enzymes Proteins 0.000 claims abstract description 25
- 230000008569 process Effects 0.000 claims abstract description 25
- 239000004367 Lipase Substances 0.000 claims abstract description 21
- 102000004882 Lipase Human genes 0.000 claims abstract description 21
- 108090001060 Lipase Proteins 0.000 claims abstract description 21
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 21
- 239000004310 lactic acid Substances 0.000 claims abstract description 21
- 235000019421 lipase Nutrition 0.000 claims abstract description 21
- 230000007935 neutral effect Effects 0.000 claims abstract description 21
- 235000013372 meat Nutrition 0.000 claims abstract description 20
- 239000000203 mixture Substances 0.000 claims abstract description 20
- 241000894006 Bacteria Species 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 102000035195 Peptidases Human genes 0.000 claims abstract description 14
- 235000020995 raw meat Nutrition 0.000 claims abstract description 14
- 235000021110 pickles Nutrition 0.000 claims abstract description 13
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 3
- 210000000936 intestine Anatomy 0.000 claims description 19
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 17
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 17
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 17
- 238000001035 drying Methods 0.000 claims description 16
- 244000057717 Streptococcus lactis Species 0.000 claims description 13
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 13
- 239000000945 filler Substances 0.000 claims description 12
- 235000020997 lean meat Nutrition 0.000 claims description 6
- 238000009938 salting Methods 0.000 claims description 6
- 238000013022 venting Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 241000194032 Enterococcus faecalis Species 0.000 claims description 3
- 238000005554 pickling Methods 0.000 abstract description 13
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 239000002994 raw material Substances 0.000 abstract description 8
- 230000015572 biosynthetic process Effects 0.000 abstract description 7
- 238000012545 processing Methods 0.000 abstract description 5
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical compound [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000002243 precursor Substances 0.000 abstract description 2
- 230000018044 dehydration Effects 0.000 abstract 1
- 238000006297 dehydration reaction Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 11
- 241000282898 Sus scrofa Species 0.000 description 6
- 229910002651 NO3 Inorganic materials 0.000 description 5
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000002791 soaking Methods 0.000 description 5
- 235000019542 Cured Meats Nutrition 0.000 description 4
- 230000000694 effects 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
- 230000002269 spontaneous effect Effects 0.000 description 3
- 241001478240 Coccus Species 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 229940064004 antiseptic throat preparations Drugs 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- VQLYBLABXAHUDN-UHFFFAOYSA-N bis(4-fluorophenyl)-methyl-(1,2,4-triazol-1-ylmethyl)silane;methyl n-(1h-benzimidazol-2-yl)carbamate Chemical compound C1=CC=C2NC(NC(=O)OC)=NC2=C1.C=1C=C(F)C=CC=1[Si](C=1C=CC(F)=CC=1)(C)CN1C=NC=N1 VQLYBLABXAHUDN-UHFFFAOYSA-N 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 238000010960 commercial process Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 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
- 230000002688 persistence Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- 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
-
- 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
Abstract
Technique is recorded the present invention relates to a kind of sausage, is comprised the following steps：（1）Add raw materials into the salt composition of 0.02wt% natrium nitrosum, 0.02wt% lactic acid bacteria and 3.2wt% pickles mixed liquor, pickles under vacuum；（2）By raw meat weight 0.4~0.6% in blending process, external source compound protease is added, the external source compound protease is combined by Protamex compound proteases and flavor protease；（3）By raw meat weight 0.8~1.0% in blending process, neutral lipase is added, the vigor of neutral lipase is 40U/mg albumen；（4）The meat handled well is subjected to bowel lavage, air-dries dehydration and packaging.The advantage of the invention is that：The present invention utilizes the relation of the factors such as influence and temperature, the humidity of the low nitre pickling technology of vacuum and exogenous enzymes to processing sausage fragrance precursor material, promotes the formation of flavor, and reduces fat content ratio in sausage, and can effectively shorten the production cycle.
Description
Technical field
The invention belongs to meat product processing technology field, more particularly to a kind of sausage records technique.
Background technology
Chinese tradition pickle cured meat product be China 3,000 for many years, people are for the ease of storing, improve flavor, improve
The purpose of palatability and pass on from generation to generation what is grown up, be world-famous for because its color, fragrance, taste are unique, be Chinese meat system
Product make experience and crystallization of wisdom in thousands of years, are the important components of China and world's preciousness cooking culture legacy.
Sausage is wide away from modern existing more than 1000 years history, relatively more famous having as the Typical Representative of traditional salted and cured meat products
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 Rugao sausage traditional salted and cured meat products well-known as China, its traditional production technology were carried out in severe winter
Production, makes the certain flavor characteristic of product formation and quality, but Conventional process using spontaneous fermentation and the effect of endogenous enzymes
Production cycle is very long, generally requires more than 20 days, and the flavor quality heterogeneity of product.At present, traditional processing technology
Some improvement have been obtained, such as traditional natural air drying has been replaced using mechanical drying, greatly shortens the production cycle, the yield of product
Improve, Decayed rate decline, but a large amount of formation of flavor are still based on the effect and spontaneous fermentation of endogenous enzymes, because endogenous enzymes are lived in itself
Power is limited, it is difficult to substantial amounts of flavor components is produced in shorter commercial process, although product odor type still has tradition
The characteristic of handicraft product, but flavor is not strong persistently, has lost the distinctive flavor quality of traditional product.Study existing part
Spontaneous fermentation is replaced using artificial infection, and achieves certain effect, but the fat content in sausage is of a relatively high.
This research, using the effect of exogenous enzymes, reaches while traditional salted and cured meat products flavor formation mechanism is fully realized
To the purpose for promoting flavor formation, and reduce the fat mass of sausage.
The content of the invention
Record technique the technical problem to be solved in the present invention is to provide a kind of sausage, using the low nitre pickling technology of vacuum and
The relation of the factors such as influence and temperature, humidity of the exogenous enzymes to processing sausage fragrance precursor material, promotes the formation of flavor, and drop
Fat content ratio in low sausage, and can effectively shorten the production cycle.
In order to solve the above technical problems, the technical scheme is that：A kind of sausage records technique, and its innovative point exists
In：The technique of recording comprises the following steps：
（1）Fresh pig back leg is removed the peel, fixed the ratio between lean meat and fat meat 5:1, chopped, add 0.02wt% natrium nitrosum,
0.02wt% lactic acid bacteria and 3.2wt% salt composition pickle mixed liquor, make sausage raw material soaking in pickling in mixed liquor,
1~2 DEG C of temperature and vacuum be 60KPa~70KPa under the conditions of, salting period is 24h~32h；
（2）By raw meat weight 0.4~0.6% in blending process, external source compound protease is added, the external source is compound
Protease is combined by Protamex compound proteases and flavor protease, and Protamex compound proteases and flavor egg
The mass ratio of white enzyme is 6~8:5~7；First external source compound protease is well mixed with a small amount of sugar during operation, then mixed in dispensing
Added during conjunction, ensure uniformity of the enzyme in dispensing；
（3）By raw meat weight 0.8~1.0% in blending process, neutral lipase is added, the work of neutral lipase
Power is 40U/mg albumen, first be well mixed neutral lipase with a small amount of sugar during operation, then adds in dispensing mixed process
Enter, ensure uniformity of the enzyme in dispensing；
（4）The meat stuffing handled well is poured into the hopper of sausage filler, the water of use≤40 DEG C soaks casing in advance before recording, then
Sausage filler on sausage casing is started into bowel lavage, records rear sausage venting intestines body air, pricks intestines with fastening wire, then peg is put into pond
Wash away intestines body remained on surface and float meat, then be put into and bake loose wire on frame, loose wire is uniform；
（5）The sausage irrigated is put into drying room, the dry-bulb temperature that drying room is set is 30~50 DEG C, and wet-bulb temperature is 20~40
DEG C, dry 20~40 hours, finally packed.
Further, the lactic acid bacteria selects lactobacillus acidophilus, streptococcus lactis, streptococcus fecalis or their mixture.
Further, the lactic acid bacteria from lactobacillus acidophilus and streptococcus lactis mixture, and lactobacillus acidophilus and
The mass ratio of streptococcus lactis is 1:1.7~2.1.
The advantage of the invention is that：
（1）Sausage of the present invention records technique, in curing process, is pickled, that is, used using the low nitre pickling technology of vacuum
The mixed liquor of pickling of natrium nitrosum, lactic acid bacteria and salt composition makes sausage raw material pickle under vacuum, this to pickle mixing
Liquid can reduce the addition of nitrite, meanwhile, the nitrite remained in sausage, Jin Erke are reduced by thalline fermentation
Effectively reduce the residual of nitrite in sausage nitrate；In addition, pass through the regulation and control of external source compound protease and neutral lipase, Ke Yisheng
The qualities such as output odor type, texture, color and luster are identical with traditional product, but the product that flavor is stronger, lasting, and exogenous enzymes adjust work
The flavor growing amount of skill production product is 8 times of traditional handicraft flavor growing amount, also effectively reduces the fat mass of phase intestines；And this
Invention external source compound protease is compounded using Protamex compound proteases and flavor protease, shortens enzymolysis time,
Enzymolysis efficiency and Degree of Enzymatic Hydrolysis are improved, and then substantially reduces the production cycle of sausage；
（2）Sausage of the present invention records technique, pickles lactic acid bacteria in mixed liquor and selects lactobacillus acidophilus, streptococcus lactis, excrement chain
Coccus or their mixture, these three thalline can effectively reduce the addition for pickling mixed liquor nitrite；Furthermore it is preferred that
Lactobacillus acidophilus and the mixture of streptococcus lactis, and both mass ratioes are 1:1.7~2.1, by both synergies,
A kind of efficient, safe and nontoxic, antiseptics for natural food for having no side effect is formed, it can reduce food sterilizing temperature, shorten food
Sterilization time, food quality is improved, reduce food nutrition and destroy, extend the food preservation time.
Embodiment
The following examples can make professional and technical personnel that the present invention be more fully understood, but therefore not send out this
It is bright to be limited among described scope of embodiments.
Sausage of the present invention records technique, and this is recorded technique and comprised the following steps：
（1）Fresh pig back leg is removed the peel, fixed the ratio between lean meat and fat meat 5:1, chopped, add 0.02wt% natrium nitrosum,
0.02wt% lactic acid bacteria and 3.2wt% salt composition pickle mixed liquor, make sausage raw material soaking in pickling in mixed liquor,
1~2 DEG C of temperature and vacuum be 60KPa~70KPa under the conditions of, salting period is 24h~32h；
（2）By raw meat weight 0.4~0.6% in blending process, external source compound protease is added, the external source is compound
Protease is combined by Protamex compound proteases and flavor protease, and Protamex compound proteases and flavor egg
The mass ratio of white enzyme is 6~8:5~7；First external source compound protease is well mixed with a small amount of sugar during operation, then mixed in dispensing
Added during conjunction, ensure uniformity of the enzyme in dispensing；
（3）By raw meat weight 0.8~1.0% in blending process, neutral lipase is added, the work of neutral lipase
Power is 40U/mg albumen, first be well mixed neutral lipase with a small amount of sugar during operation, then adds in dispensing mixed process
Enter, ensure uniformity of the enzyme in dispensing；
（4）The meat stuffing handled well is poured into the hopper of sausage filler, the water of use≤40 DEG C soaks casing in advance before recording, then
Sausage filler on sausage casing is started into bowel lavage, records rear sausage venting intestines body air, pricks intestines with fastening wire, then peg is put into pond
Wash away intestines body remained on surface and float meat, then be put into and bake loose wire on frame, loose wire is uniform；
（5）The sausage irrigated is put into drying room, the dry-bulb temperature that drying room is set is 30~50 DEG C, and wet-bulb temperature is 20~40
DEG C, dry 20~40 hours, finally packed.
As embodiment, more specifically embodiment is lactic acid bacteria from lactobacillus acidophilus, streptococcus lactis, streptococcus fecalis
Or their mixture；The preferred lactobacillus acidophilus of lactic acid bacteria and the mixture of streptococcus lactis, and lactobacillus acidophilus and lactic acid chain
The mass ratio of coccus is 1:1.7~2.1.
The technique of recording of sausage of the present invention is described in detail below by specific embodiment：
Embodiment 1
The present embodiment sausage records technique, and this is recorded technique and comprised the following steps：
（1）Fresh pig back leg is removed the peel, fixed the ratio between lean meat and fat meat 5:1, chopped, add 0.02wt% natrium nitrosum,
0.02wt% lactic acid bacteria and 3.2wt% salt composition pickle mixed liquor, make sausage raw material soaking in pickling in mixed liquor,
1 DEG C of temperature and vacuum be 70KPa under the conditions of, salting period 24h；Wherein, lactic acid bacteria selects lactobacillus acidophilus and lactic acid
Streptococcic mixture, and the mass ratio of lactobacillus acidophilus and streptococcus lactis is 1: 2.1；
（2）By raw meat weight 0.4% in blending process, external source compound protease is added, the external source compound protease
It is to be combined by Protamex compound proteases and flavor protease, and Protamex compound proteases and flavor protease
Mass ratio is 6:5；First external source compound protease is well mixed with a small amount of sugar during operation, then added in dispensing mixed process
Enter, ensure uniformity of the enzyme in dispensing；
（3）By raw meat weight 0.8% in blending process, neutral lipase is added, the vigor of neutral lipase is
40U/mg albumen, first neutral lipase be well mixed with a small amount of sugar during operation, then added in dispensing mixed process, guarantor
Demonstrate,prove uniformity of the enzyme in dispensing；
（4）The meat stuffing handled well is poured into the hopper of sausage filler, the water of use≤40 DEG C soaks casing in advance before recording, then
Sausage filler on sausage casing is started into bowel lavage, records rear sausage venting intestines body air, pricks intestines with fastening wire, then peg is put into pond
Wash away intestines body remained on surface and float meat, then be put into and bake loose wire on frame, loose wire is uniform；
（5）The sausage irrigated is put into drying room, the dry-bulb temperature that drying room is set is 30 DEG C, and wet-bulb temperature is 20 DEG C, drying
40 hours, finally packed.
Embodiment 2
The present embodiment sausage records technique, and this is recorded technique and comprised the following steps：
（1）Fresh pig back leg is removed the peel, fixed the ratio between lean meat and fat meat 5:1, chopped, add 0.02wt% natrium nitrosum,
0.02wt% lactic acid bacteria and 3.2wt% salt composition pickle mixed liquor, make sausage raw material soaking in pickling in mixed liquor,
2 DEG C of temperature and vacuum be 60KPa under the conditions of, salting period 32h；Wherein, lactic acid bacteria selects lactobacillus acidophilus and lactic acid
Streptococcic mixture, and the mass ratio of lactobacillus acidophilus and streptococcus lactis is 1:1.7；
（2）By raw meat weight 0.6% in blending process, external source compound protease is added, the external source compound protease
It is to be combined by Protamex compound proteases and flavor protease, and Protamex compound proteases and flavor protease
Mass ratio is 8: 7；First external source compound protease is well mixed with a small amount of sugar during operation, then added in dispensing mixed process
Enter, ensure uniformity of the enzyme in dispensing；
（3）By raw meat weight 1.0% in blending process, neutral lipase is added, the vigor of neutral lipase is
40U/mg albumen, first neutral lipase be well mixed with a small amount of sugar during operation, then added in dispensing mixed process, guarantor
Demonstrate,prove uniformity of the enzyme in dispensing；
（4）The meat stuffing handled well is poured into the hopper of sausage filler, the water of use≤40 DEG C soaks casing in advance before recording, then
Sausage filler on sausage casing is started into bowel lavage, records rear sausage venting intestines body air, pricks intestines with fastening wire, then peg is put into pond
Wash away intestines body remained on surface and float meat, then be put into and bake loose wire on frame, loose wire is uniform；
（5）The sausage irrigated is put into drying room, the dry-bulb temperature that drying room is set is 50 DEG C, and wet-bulb temperature is 40 DEG C, drying
20 hours, finally packed.
Embodiment 3
The present embodiment sausage records technique, and this is recorded technique and comprised the following steps：
（1）Fresh pig back leg is removed the peel, fixed the ratio between lean meat and fat meat 5:1, chopped, add 0.02wt% natrium nitrosum,
0.02wt% lactic acid bacteria and 3.2wt% salt composition pickle mixed liquor, make sausage raw material soaking in pickling in mixed liquor,
1.5 DEG C of temperature and vacuum be 65KPa under the conditions of, salting period 28h；Wherein, lactic acid bacteria selects lactobacillus acidophilus and breast
The mixture of acid streptococci, and the mass ratio of lactobacillus acidophilus and streptococcus lactis is 1:1.9；
（2）By raw meat weight 0.5% in blending process, external source compound protease is added, the external source compound protease
It is to be combined by Protamex compound proteases and flavor protease, and Protamex compound proteases and flavor protease
Mass ratio is 7:6；First external source compound protease is well mixed with a small amount of sugar during operation, then added in dispensing mixed process
Enter, ensure uniformity of the enzyme in dispensing；
（3）By raw meat weight 0.9% in blending process, neutral lipase is added, the vigor of neutral lipase is
40U/mg albumen, first neutral lipase be well mixed with a small amount of sugar during operation, then added in dispensing mixed process, guarantor
Demonstrate,prove uniformity of the enzyme in dispensing；
（4）The meat stuffing handled well is poured into the hopper of sausage filler, the water of use≤40 DEG C soaks casing in advance before recording, then
Sausage filler on sausage casing is started into bowel lavage, records rear sausage venting intestines body air, pricks intestines with fastening wire, then peg is put into pond
Wash away intestines body remained on surface and float meat, then be put into and bake loose wire on frame, loose wire is uniform；
（5）The sausage irrigated is put into drying room, the dry-bulb temperature that drying room is set is 40 DEG C, and wet-bulb temperature is 30 DEG C, drying
30 hours, finally packed.
The sausage of Example 1-3 processing is sample, the content of nitrite in sausage nitrate is measured, its result is seen below
Table 1：
Content balance table before and after the nitrite in sausage nitrate of table 1
。
As can be seen from the above table, pickled using the low nitre pickling technology of vacuum, i.e., using natrium nitrosum, lactic acid bacteria and salt composition
Pickling mixed liquor makes sausage raw material pickle under vacuum, and this mixed liquor of pickling can reduce the addition of nitrite,
Meanwhile the nitrite remained in sausage is reduced by thalline fermentation, and then can effectively reduce the residual of nitrite in sausage nitrate
Stay, the residual quantity of nitrite can be reduced to below 0.0004wt%；And embodiment 1, embodiment 2 and embodiment 3 are compared to each other,
The residual quantity for the nitrite in sausage nitrate that embodiment 3 is prepared into is minimum, thus embodiment 3 is most preferred embodiment.
Evaluation group is made up of 24 people, using three-point assay method, adjusts work to traditional handicraft and the exogenous enzymes of embodiment 3 respectively
The flavor odor type of skill products obtained therefrom, texture, color and luster, property with rich flavor, flavor persistence are (again to wind after product section 3.5h
The power of taste is evaluated) carry out difference test.As a result as shown in table 2.
。
Note：** ：The significant differences of p ＜ 0.01；* ：The significant differences of p ＜ 0.05；- ：It is not notable.
As can be seen from Table 2, two kinds of technique products obtained therefrom odor types, product elasticity, hardness and lustre index do not have significance difference
It is different, but enzyme adjusts the flavor of technique stronger, and flavor is also more lasting, with reference to flavor measurement result, it is believed that outside embodiment 3
Source enzyme adjusts technique to promote a large amount of accumulation and generation of flavor substance, promotes the formation of flavor；And the life of flavor components can be surveyed
It is 8 times of traditional handicraft flavor growing amount into amount, significantly improves the flavor quality of sausage.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The skill of the industry
For art personnel it should be appreciated that the present invention is not limited to the above embodiments, described in above-described embodiment and specification is explanation
The principle of the present 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 appended claims and
Its equivalent thereof.
Claims (3)
1. a kind of sausage records technique, it is characterised in that：The technique of recording comprises the following steps：
（1）Fresh pig back leg is removed the peel, fixed the ratio between lean meat and fat meat 5:1, chopped, add
The salt composition of 0.02wt% natrium nitrosum, 0.02wt% lactic acid bacteria and 3.2wt% pickles mixed liquor, makes sausage former
Material, which is soaked in, to be pickled in mixed liquor, in 1~2 DEG C of temperature and under the conditions of vacuum is 60KPa~70KPa, salting period 24h
~32h；
（2）By raw meat weight 0.4~0.6% in blending process, external source compound protease is added, the external source is compound
Protease is combined by Protamex compound proteases and flavor protease, and Protamex compound proteases and flavor egg
The mass ratio of white enzyme is 6~8:5~7；First external source compound protease is well mixed with a small amount of sugar during operation, then mixed in dispensing
Added during conjunction, ensure uniformity of the enzyme in dispensing；
（3）By raw meat weight 0.8~1.0% in blending process, neutral lipase is added, the work of neutral lipase
Power is 40U/mg albumen, first be well mixed neutral lipase with a small amount of sugar during operation, then adds in dispensing mixed process
Enter, ensure uniformity of the enzyme in dispensing；
（4）The meat stuffing handled well is poured into the hopper of sausage filler, the water of use≤40 DEG C soaks casing in advance before recording, then
Sausage filler on sausage casing is started into bowel lavage, records rear sausage venting intestines body air, pricks intestines with fastening wire, then peg is put into pond
Wash away intestines body remained on surface and float meat, then be put into and bake loose wire on frame, loose wire is uniform；
（5）The sausage irrigated is put into drying room, the dry-bulb temperature that drying room is set is 30~50 DEG C, and wet-bulb temperature is 20~40
DEG C, dry 20~40 hours, finally packed.
2. sausage according to claim 1 records technique, it is characterised in that：The lactic acid bacteria from lactobacillus acidophilus,
Streptococcus lactis, streptococcus fecalis or their mixture.
3. sausage according to claim 2 records technique, it is characterised in that：The lactic acid bacteria from lactobacillus acidophilus and
The mixture of streptococcus lactis, and the mass ratio of lactobacillus acidophilus and streptococcus lactis is 1:1.7~2.1.
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| CN111955677A (en) * | 2020-08-28 | 2020-11-20 | 广州半岛食品有限公司 | Preparation method of low-sodium-salt air-dried preserved meat |
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