CN108813407A - A kind of process of preparing of river taste ferment sausage - Google Patents
A kind of process of preparing of river taste ferment sausage Download PDFInfo
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- CN108813407A CN108813407A CN201810689579.5A CN201810689579A CN108813407A CN 108813407 A CN108813407 A CN 108813407A CN 201810689579 A CN201810689579 A CN 201810689579A CN 108813407 A CN108813407 A CN 108813407A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 68
- 238000000034 method Methods 0.000 title claims abstract description 31
- 238000000855 fermentation Methods 0.000 claims abstract description 45
- 230000004151 fermentation Effects 0.000 claims abstract description 45
- 239000000796 flavoring agent Substances 0.000 claims abstract description 23
- 239000004615 ingredient Substances 0.000 claims abstract description 21
- 235000019634 flavors Nutrition 0.000 claims abstract description 20
- 235000013599 spices Nutrition 0.000 claims abstract description 13
- 230000015572 biosynthetic process Effects 0.000 claims abstract description 8
- 230000001580 bacterial effect Effects 0.000 claims abstract description 6
- 238000011081 inoculation Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000013372 meat Nutrition 0.000 claims description 63
- 150000003839 salts Chemical class 0.000 claims description 21
- 235000020997 lean meat Nutrition 0.000 claims description 20
- 235000002566 Capsicum Nutrition 0.000 claims description 15
- 210000000936 intestine Anatomy 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 11
- 244000203593 Piper nigrum Species 0.000 claims description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 10
- 239000001390 capsicum minimum Substances 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 10
- 235000015277 pork Nutrition 0.000 claims description 10
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 claims description 10
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 7
- 241000191938 Micrococcus luteus Species 0.000 claims description 7
- 241000191940 Staphylococcus Species 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000013614 black pepper Nutrition 0.000 claims description 5
- 239000000945 filler Substances 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 239000001702 nutmeg Substances 0.000 claims description 5
- 239000001931 piper nigrum l. white Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 238000000746 purification Methods 0.000 claims description 5
- 235000010344 sodium nitrate Nutrition 0.000 claims description 5
- 239000004317 sodium nitrate Substances 0.000 claims description 5
- 235000010288 sodium nitrite Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 210000001364 upper extremity Anatomy 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000020097 white wine Nutrition 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims 2
- 244000270834 Myristica fragrans Species 0.000 claims 1
- 239000002304 perfume Substances 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 5
- 238000002360 preparation method Methods 0.000 abstract description 5
- 235000012976 tarts Nutrition 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract 1
- 241000208293 Capsicum Species 0.000 description 8
- 239000000126 substance Substances 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 241000498779 Myristica Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000021588 free fatty acids Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 150000004965 peroxy acids Chemical class 0.000 description 2
- 239000002243 precursor Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
Classifications
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- 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
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- 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
- A23L13/46—Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
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- 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
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- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- 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
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Abstract
The invention discloses a kind of process of preparing of river taste ferment sausage, include the following steps：Pretreatment of raw material, ingredient, marinated, the inoculation of spice, bacterial strain, bowel lavage, the sausage filled is placed in closed incubator and is fermented, wherein fermentation temperature is 19-22 DEG C, and fermentation relative humidity is 72-78%, fermentation time 12-16h, when pH is lower than 5.9, incubator temperature is reduced to 11 DEG C, continues fermentation 3.5-4.5 days, humidity regulation is 58-62% at this time, the finally fermentation ends when pH reaches 5.4-5.6, the then dry formation for promoting product special flavour.The ferment sausage tart flavour of present invention process method preparation is moderate, spicy tasty and refreshing, gives off a strong fragrance, ferment local-flavor is strong, good in taste.
Description
Technical field
The present invention relates to sausage preparation technical field, specially a kind of process of preparing of river taste ferment sausage.
Background technique
Ferment sausage is also known as raw sausage, refers to and minced steak is often referred to pork or beef and the same salt of animal tallow, sugar, fermentation
Agent and spice etc. mixing after fill into casing, undergo microbial fermentation and it is manufactured have stable Microbiological Characteristics and typical case
Fermenting aroma meat products.Ferment sausage is a kind of high-grade meat products, product nutritive value is high, it is easy to digest, can be in room temperature
It is lower to save, is convenient, having unique flavor, it is deep to be liked by countries in the world consumer.
Current ferment sausage is although varied, but for the selection of strain, fermentation duration and when fermenting-ripening
It is not perfect in terms of long selection, therefore the ferment sausage of output is not still able to satisfy pursuit of the people for sausage mouthfeel.
Summary of the invention
(1) the technical issues of solving
In view of the deficiencies of the prior art, it the present invention provides a kind of process of preparing of river taste ferment sausage, solves
The problem of not perfect in terms of the selection of the selection of current ferment sausage strain, duration of fermenting and fermenting-ripening duration.
(2) technical solution
To achieve the above object, the present invention provides the following technical solutions：A kind of process of preparing of river taste ferment sausage,
Include the following steps：
S1, pretreatment of raw material：
(1) purification foreleg pork is selected, and the fat meat of pig leg meat and lean meat are separately handled, processing of then dicing respectively；
(2) capsicum, Chinese prickly ash, pepper and spice are subjected to pulverization process, it is spare is then sized to 80 mesh or less；
(3) it after softening natural casing immersion, cleans, it is spare；
S2, ingredient：The sausage ingredient carries out ingredient by formula as below：
Fat meat：27-32kg, lean meat：67-72kg, salt 2.5-3kg, white granulated sugar 0.8-1.2kg, capsicum 2.2-2.5kg,
Chinese prickly ash 0.3-0.5kg, monosodium glutamate 0.3-0.5kg, white pepper powder 0.08-0.12kg, white wine 1.8-2.2kg, nutmeg 0.03-
0.05kg, sodium nitrate 0.023-0.027kg and sodium nitrite 0.007-0.008kg.
S3, it pickles：By in above-mentioned formula fat meat and lean meat be put into the cylinder that salts down, be sprinkled into the food of corresponding amount after evenly mixing
Salt, the cylinder that then will salt down are placed under 0-4 DEG C of constant temperature, pickle 3-4h；
S4, spice：Pickled meat stuffing is placed in stuffing mixer, then sequentially adds the remaining auxiliary material in S2 ingredient, then
Uniform stirring 1.5-2min, until meat stuffing it is glossy, without oil clot, without caking phenomenon, meat flower scatters, is evenly distributed, is fully emulsified；
The inoculation of S5, bacterial strain：It is 10% (mL/g) according to inoculum concentration, seed liquor concentration is the proportion of 107cfu/mL, will be newborn
Sour bacterium, micrococcus luteus and staphylococcus are added in meat material in 1: 1: 1 ratio mixing；
S6, bowel lavage：The meat material being stirred is filling in natural casing using sausage filler, and 8-10cm is a section, it is desirable that intestines
Body is closely full, and is vented with exhaust needle, avoids generating bubble；
S7, fermentation：The sausage filled is placed in closed incubator and is fermented, wherein fermentation temperature is 19-22 DEG C, hair
Ferment relative humidity is that incubator temperature is reduced to 11 DEG C when pH is lower than 5.9 by 72-78%, fermentation time 12-16h, after
Supervention ferment 3.5-4.5 days, humidity regulation is 58-62% at this time, finally the fermentation ends when pH reaches 5.4-5.6；
S8, drying：The sausage that fermentation is completed is put into vacuum drier, drying for 24 hours, removes in intestines body under the conditions of 55 DEG C
The moisture in portion promotes the formation of product special flavour.
Preferably, in order to increase the finish of sausage outer surface, the sausage filled in S6 washes away the greasy dirt on surface with clear water,
And the exhaust of intestines body is pricked with fine needle.
Preferably, meat stuffing influences its marinated texture because of heating after dicing in order to avoid pork, by the fat meat of pig leg meat
After being separated with lean meat, it need to place it in 0-4 DEG C of refrigerating chamber and refrigerate 4-5h.
(3) beneficial effect
The present invention provides a kind of process of preparing of river taste ferment sausage, have following beneficial effect：
(1) present invention uses moderate fermentation and fermenting-ripening phase condition, can guarantee that sausage fermentation is with rich flavor, and not
Peracid and putrid and deteriorated can be led to the problem of, if fermentation phase relative humidity is greater than 80%, is unfavorable for the rapid lost of sausage moisture,
It is putrid and deteriorated to easily cause sausage.
(2) flavor components of the ferment sausage are mainly generated by the metabolism of lactic acid bacteria, micrococcus luteus and aureus microorganisms
The substances such as enzyme and meat tissue enzyme decomposing protein, carbohydrate, fat and formed, these substances play the formation of sausage flavor
Important role, especially protein and fat provide precursor substance-free amino acid of a large amount of flavor substances and free
Fatty acid.
(3) the ferment sausage tart flavour of present invention process method preparation is moderate, spicy tasty and refreshing, gives off a strong fragrance, ferment local-flavor is dense
It is strongly fragrant, it is good in taste, there is the peculiar taste of traditional Sichuan sausage.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical solution in the embodiment of the present invention is clearly and completely retouched
It states, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the present invention
In embodiment, every other implementation obtained by those of ordinary skill in the art without making creative efforts
Example, shall fall within the protection scope of the present invention.
Embodiment 1
A kind of process of preparing of river taste ferment sausage, includes the following steps：
S1, pretreatment of raw material：
(1) purification foreleg pork is selected, and the fat meat of pig leg meat and lean meat are separately handled, processing of then dicing respectively；
(2) capsicum, Chinese prickly ash, pepper and spice are subjected to pulverization process, it is spare is then sized to 80 mesh or less；
(3) it after softening natural casing immersion, cleans, it is spare；
S2, ingredient：The sausage ingredient carries out ingredient by formula as below：
Fat meat：27kg, lean meat：67kg, salt 2.5kg, white granulated sugar 0.8kg, capsicum 2.2kg, Chinese prickly ash 0.3kg, monosodium glutamate
0.3kg, white pepper powder 0.08kg, white wine 1.8kg, nutmeg 0.03kg, sodium nitrate 0.023kg and sodium nitrite 0.007kg.
S3, it pickles：By in above-mentioned formula fat meat and lean meat be put into the cylinder that salts down, be sprinkled into the food of corresponding amount after evenly mixing
Salt, the cylinder that then will salt down are placed under 0 DEG C of constant temperature, pickle 3h；
S4, spice：Pickled meat stuffing is placed in stuffing mixer, then sequentially adds the remaining auxiliary material in S2 ingredient, then
Uniform stirring 1.5min, until meat stuffing it is glossy, without oil clot, without caking phenomenon, meat flower scatters, is evenly distributed, is fully emulsified；
The inoculation of S5, bacterial strain：It is 10% (mL/g) according to inoculum concentration, seed liquor concentration is the proportion of 107cfu/mL, will be newborn
Sour bacterium, micrococcus luteus and staphylococcus are added in meat material in 1: 1: 1 ratio mixing；
S6, bowel lavage：The meat material being stirred is filling in natural casing using sausage filler, and 8cm is a section, it is desirable that intestines body is tight
It is close full, and be vented with exhaust needle, it avoids generating bubble；
S7, fermentation：The sausage filled is placed in closed incubator and is fermented, wherein fermentation temperature is 19 DEG C, fermentation
Relative humidity is 72%, fermentation time 12h, when pH is lower than 5.9, incubator temperature is reduced to 11 DEG C, continues fermentation 3.5
It, humidity regulation is 58% at this time, finally the fermentation ends when pH reaches 5.4；
S8, drying：The sausage that fermentation is completed is put into vacuum drier, drying for 24 hours, removes in intestines body under the conditions of 55 DEG C
The moisture in portion promotes the formation of product special flavour.
In order to increase the finish of sausage outer surface, the sausage filled in S6 washes away the greasy dirt on surface with clear water, and with carefully
Needle pricks the exhaust of intestines body；Meat stuffing influences its marinated texture because of heating after dicing in order to avoid pork, by the fat meat of pig leg meat and
After lean meat separates, it need to place it in 0 DEG C of refrigerating chamber and refrigerate 4h.
Embodiment 2
A kind of process of preparing of river taste ferment sausage, includes the following steps：
S1, pretreatment of raw material：
(1) purification foreleg pork is selected, and the fat meat of pig leg meat and lean meat are separately handled, processing of then dicing respectively；
(2) capsicum, Chinese prickly ash, pepper and spice are subjected to pulverization process, it is spare is then sized to 80 mesh or less；
(3) it after softening natural casing immersion, cleans, it is spare；
S2, ingredient：The sausage ingredient carries out ingredient by formula as below：
Fat meat：30kg, lean meat：70kg, salt 2.7kg, white granulated sugar 1kg, capsicum 2.3kg, Chinese prickly ash 0.4kg, monosodium glutamate
0.4kg, white pepper powder 0.1kg, white wine 2.0kg, nutmeg 0.04kg, sodium nitrate 0.025kg and sodium nitrite 0.0075kg.
S3, it pickles：By in above-mentioned formula fat meat and lean meat be put into the cylinder that salts down, be sprinkled into the food of corresponding amount after evenly mixing
Salt, the cylinder that then will salt down are placed under 2 DEG C of constant temperatures, pickle 3.5h；
S4, spice：Pickled meat stuffing is placed in stuffing mixer, then sequentially adds the remaining auxiliary material in S2 ingredient, then
Uniform stirring 1.7min, until meat stuffing it is glossy, without oil clot, without caking phenomenon, meat flower scatters, is evenly distributed, is fully emulsified；
The inoculation of S5, bacterial strain：It is 10% (mL/g) according to inoculum concentration, seed liquor concentration is the proportion of 107cfu/mL, will be newborn
Sour bacterium, micrococcus luteus and staphylococcus are added in meat material in 1: 1: 1 ratio mixing；
S6, bowel lavage：The meat material being stirred is filling in natural casing using sausage filler, and 9cm is a section, it is desirable that intestines body is tight
It is close full, and be vented with exhaust needle, it avoids generating bubble；
S7, fermentation：The sausage filled is placed in closed incubator and is fermented, wherein fermentation temperature is 20 DEG C, fermentation
Relative humidity is 75%, fermentation time 14h, when pH is lower than 5.9, incubator temperature is reduced to 11 DEG C, continues fermentation 4
It, humidity regulation is 60% at this time, finally the fermentation ends when pH reaches 5.5；
S8, drying：The sausage that fermentation is completed is put into vacuum drier, drying for 24 hours, removes in intestines body under the conditions of 55 DEG C
The moisture in portion promotes the formation of product special flavour.
In order to increase the finish of sausage outer surface, the sausage filled in S6 washes away the greasy dirt on surface with clear water, and with carefully
Needle pricks the exhaust of intestines body；Meat stuffing influences its marinated texture because of heating after dicing in order to avoid pork, by the fat meat of pig leg meat and
After lean meat separates, it need to place it in 2 DEG C of refrigerating chamber and refrigerate 4.5h.
Embodiment 3
A kind of process of preparing of river taste ferment sausage, includes the following steps：
S1, pretreatment of raw material：
(1) purification foreleg pork is selected, and the fat meat of pig leg meat and lean meat are separately handled, processing of then dicing respectively；
(2) capsicum, Chinese prickly ash, pepper and spice are subjected to pulverization process, it is spare is then sized to 80 mesh or less；
(3) it after softening natural casing immersion, cleans, it is spare；
S2, ingredient：The sausage ingredient carries out ingredient by formula as below：
Fat meat：32kg, lean meat：72kg, salt 3kg, white granulated sugar 1.2kg, capsicum 2.5kg, Chinese prickly ash 0.5kg, monosodium glutamate
0.5kg, white pepper powder 0.12kg, white wine 2.2kg, nutmeg 0.05kg, sodium nitrate 0.027kg and sodium nitrite 0.008kg.
S3, it pickles：By in above-mentioned formula fat meat and lean meat be put into the cylinder that salts down, be sprinkled into the food of corresponding amount after evenly mixing
Salt, the cylinder that then will salt down are placed under 4 DEG C of constant temperatures, pickle 4h；
S4, spice：Pickled meat stuffing is placed in stuffing mixer, then sequentially adds the remaining auxiliary material in S2 ingredient, then
Uniform stirring 2min, until meat stuffing it is glossy, without oil clot, without caking phenomenon, meat flower scatters, is evenly distributed, is fully emulsified；
The inoculation of S5, bacterial strain：It is 10% (mL/g) according to inoculum concentration, seed liquor concentration is the proportion of 107cfu/mL, will be newborn
Sour bacterium, micrococcus luteus and staphylococcus are added in meat material in 1: 1: 1 ratio mixing；
S6, bowel lavage：The meat material being stirred is filling in natural casing using sausage filler, and 10cm is a section, it is desirable that intestines body
It is close full, and be vented with exhaust needle, it avoids generating bubble；
S7, fermentation：The sausage filled is placed in closed incubator and is fermented, wherein fermentation temperature is 22 DEG C, fermentation
Relative humidity is 78%, fermentation time 16h, when pH is lower than 5.9, incubator temperature is reduced to 11 DEG C, continues fermentation 4.5
It, humidity regulation is 62% at this time, finally the fermentation ends when pH reaches 5.6；
S8, drying：The sausage that fermentation is completed is put into vacuum drier, drying for 24 hours, removes in intestines body under the conditions of 55 DEG C
The moisture in portion promotes the formation of product special flavour.
In order to increase the finish of sausage outer surface, the sausage filled in S6 washes away the greasy dirt on surface with clear water, and with carefully
Needle pricks the exhaust of intestines body；Meat stuffing influences its marinated texture because of heating after dicing in order to avoid pork, by the fat meat of pig leg meat and
After lean meat separates, it need to place it in 4 DEG C of refrigerating chamber and refrigerate 5h.
Sensory testing's analysis is carried out to the ferment sausage that above-mentioned 1-3 embodiment preparation method obtains, sensory evaluation is using sense
The description quantitative analysis method of official's evaluation：
Inviting 10 has the people for centainly judging experience, respectively from appearance (15 points), structural state (20 points), color (15
Point), fragrance (25 points), flavour (25 points) sausage quality is evaluated, full marks 100 divide, and evaluation result is as follows.
| Sample | Appearance | Structural state | Color | Fragrance | Flavour | Total score |
| Embodiment 1 | 13 | 16 | 13 | 22 | 21 | 85 |
| Embodiment 2 | 14 | 18 | 13 | 23 | 24 | 92 |
| Embodiment 3 | 14 | 18 | 12 | 21 | 22 | 87 |
By upper table test result it is found that the sense organ total score of the ferment sausage of present invention process method preparation reaches as high as 92
Point, tart flavour is moderate, and it is spicy tasty and refreshing, it gives off a strong fragrance, ferment local-flavor is strong, and it is good in taste, there is the peculiar wind of traditional Sichuan sausage
Taste.
This technique uses moderate fermentation and fermenting-ripening phase condition, can guarantee that sausage fermentation is with rich flavor, and will not
Peracid and putrid and deteriorated is led to the problem of, if fermentation phase relative humidity is greater than 80%, is unfavorable for the rapid of sausage moisture and scatters and disappears, appearance
Easily cause sausage putrid and deteriorated；Furthermore the flavor components of the ferment sausage are mainly by lactic acid bacteria, micrococcus luteus and the micro- life of staphylococcus
Object is metabolized the substances such as the enzyme generated and meat tissue enzyme decomposing protein, carbohydrate, fat and is formed, these substances are to sausage
The formation of flavor plays an important role, and the precursor substance-that especially protein and fat provide a large amount of flavor substances dissociates
Amino acid and free fatty acid.
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (3)
1. a kind of process of preparing of river taste ferment sausage, which is characterized in that include the following steps：
S1, pretreatment of raw material：
(1) purification foreleg pork is selected, and the fat meat of pig leg meat and lean meat are separately handled, processing of then dicing respectively；
(2) capsicum, Chinese prickly ash, pepper and spice are subjected to pulverization process, it is spare is then sized to 80 mesh or less；
(3) it after softening natural casing immersion, cleans, it is spare；
S2, ingredient：The sausage ingredient carries out ingredient by formula as below：
Fat meat：27-32kg, lean meat：67-72kg, salt 2.5-3kg, white granulated sugar 0.8-1.2kg, capsicum 2.2-2.5kg, Chinese prickly ash
0.3-0.5kg, monosodium glutamate 0.3-0.5kg, white pepper powder 0.08-0.12kg, white wine 1.8-2.2kg, nutmeg 0.03-0.05kg,
Sodium nitrate 0.023-0.027kg and sodium nitrite 0.007-0.008kg.
S3, it pickles：By in above-mentioned formula fat meat and lean meat be put into the cylinder that salts down, be sprinkled into the salt of corresponding amount after evenly mixing, so
After the cylinder that will salt down be placed under 0-4 DEG C of constant temperature, pickle 3-4h；
S4, spice：Pickled meat stuffing is placed in stuffing mixer, then sequentially adds the remaining auxiliary material in S2 ingredient, then uniformly
Stir 1.5-2min, until meat stuffing it is glossy, without oil clot, without caking phenomenon, meat flower scatters, is evenly distributed, is fully emulsified；
The inoculation of S5, bacterial strain：It is 10% (mL/g) according to inoculum concentration, seed liquor concentration is the proportion of 107cfu/mL, by lactic acid
Bacterium, micrococcus luteus and staphylococcus are added in meat material in 1: 1: 1 ratio mixing；
S6, bowel lavage：The meat material being stirred is filling in natural casing using sausage filler, and 8-10cm is a section, it is desirable that intestines body is tight
It is close full, and be vented with exhaust needle, it avoids generating bubble；
S7, fermentation：The sausage filled is placed in closed incubator and is fermented, wherein fermentation temperature is 19-22 DEG C, phase of fermenting
It is that incubator temperature is reduced to 11 DEG C, after supervention when pH is lower than 5.9 by 72-78%, fermentation time 12-16h to humidity
Ferment 3.5-4.5 days, humidity regulation was 58-62% at this time, finally the fermentation ends when pH reaches 5.4-5.6；
S8, drying：The sausage that fermentation is completed is put into vacuum drier, drying for 24 hours, removes inside intestines body under the conditions of 55 DEG C
Moisture promotes the formation of product special flavour.
2. a kind of process of preparing of river taste ferment sausage according to claim 1, it is characterised in that：In order to increase perfume (or spice)
The finish on parenteral surface, the sausage filled in S6 washes away the greasy dirt on surface with clear water, and pricks the exhaust of intestines body with fine needle.
3. a kind of process of preparing of river taste ferment sausage according to claim 1, it is characterised in that：In order to avoid pig
Meat stuffing, which influences its marinated texture because of heating, after meat is diced need to place it in 0-4 after separating the fat meat of pig leg meat and lean meat
DEG C refrigerating chamber in refrigerate 4-5h.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110419686A (en) * | 2019-08-02 | 2019-11-08 | 昆明德和罐头食品有限责任公司 | A kind of efficient black pork sausage processing and fermentation method of less salt |
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2018
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110419686A (en) * | 2019-08-02 | 2019-11-08 | 昆明德和罐头食品有限责任公司 | A kind of efficient black pork sausage processing and fermentation method of less salt |
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