CN109393367A - A kind of shallow sausage and its processing method of fermenting - Google Patents
A kind of shallow sausage and its processing method of fermenting Download PDFInfo
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- CN109393367A CN109393367A CN201811535686.9A CN201811535686A CN109393367A CN 109393367 A CN109393367 A CN 109393367A CN 201811535686 A CN201811535686 A CN 201811535686A CN 109393367 A CN109393367 A CN 109393367A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 45
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 58
- 230000004151 fermentation Effects 0.000 claims abstract description 44
- 239000007788 liquid Substances 0.000 claims abstract description 35
- 239000000463 material Substances 0.000 claims abstract description 31
- 235000020997 lean meat Nutrition 0.000 claims abstract description 16
- 244000068988 Glycine max Species 0.000 claims abstract description 15
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 15
- 244000144972 livestock Species 0.000 claims abstract description 15
- 244000144977 poultry Species 0.000 claims abstract description 15
- 102000004882 Lipase Human genes 0.000 claims abstract description 14
- 108090001060 Lipase Proteins 0.000 claims abstract description 14
- 239000004367 Lipase Substances 0.000 claims abstract description 14
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 14
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 14
- 235000019421 lipase Nutrition 0.000 claims abstract description 14
- 230000003321 amplification Effects 0.000 claims abstract description 7
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 7
- 238000003199 nucleic acid amplification method Methods 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- 241000606540 Chione venosa Species 0.000 claims description 28
- 238000001816 cooling Methods 0.000 claims description 27
- 241000209094 Oryza Species 0.000 claims description 25
- 235000007164 Oryza sativa Nutrition 0.000 claims description 23
- 235000009566 rice Nutrition 0.000 claims description 23
- 229940026314 red yeast rice Drugs 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 15
- 235000020095 red wine Nutrition 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 13
- 238000012545 processing Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 7
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 210000001072 colon Anatomy 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 238000011010 flushing procedure Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 230000029087 digestion Effects 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000005554 pickling Methods 0.000 claims description 2
- 235000019991 rice wine Nutrition 0.000 claims description 2
- 210000000936 intestine Anatomy 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 241000894006 Bacteria Species 0.000 abstract description 8
- 230000009286 beneficial effect Effects 0.000 abstract description 7
- 230000015572 biosynthetic process Effects 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 3
- 230000004130 lipolysis Effects 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract description 2
- 150000004965 peroxy acids Chemical class 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract 1
- 241000287828 Gallus gallus Species 0.000 description 8
- 235000015278 beef Nutrition 0.000 description 7
- 235000015277 pork Nutrition 0.000 description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 235000019628 coolness Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000000035 biogenic effect Effects 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000000215 hyperchromic effect Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- PGSADBUBUOPOJS-UHFFFAOYSA-N neutral red Chemical compound Cl.C1=C(C)C(N)=CC2=NC3=CC(N(C)C)=CC=C3N=C21 PGSADBUBUOPOJS-UHFFFAOYSA-N 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000010344 sodium nitrate Nutrition 0.000 description 1
- 239000004317 sodium nitrate Substances 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000012138 yeast extract Substances 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
- 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
- A23L13/70—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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of shallow fermentation sausage and its processing methods, including original, auxiliary material prepare, the preparation of leaven liquid, pickled material modulation, show condition modulation, livestock and poultry lean meat is pickled, filling extension dries in the air, each step of fermented air-dried and post-fermentation.Pickled material of the invention is made using leaven liquid with the bean cotyledon and fermented soya bean mixed fermentation for being rich in special beneficial bacterium flora, and the type and quantity for the profitable strain for containing pickled material are more, and flavor content is higher；Show condition modulation is sufficiently acted on using the lipase for adding the lipase generated in show condition and leaven liquid and external source, and makes fatty enzymatic amplification and purifying by fermentation, can effectively facilitate the formation of product superior flavor caused by lipolysis；It is fermented air-dried that higher temperatures are fermented air-dried grows microorganism comparatively fast using first, it is fermented air-dried compared with low-temperature cold wind again, not only make product that there is strong fragrance and peculiar flavour, while just right either shallow fermentation makes product be unlikely to peracid again, flavor and taste more meet the habit of Chinese Consumer's.
Description
Technical field
The present invention relates to a kind of sausage and its processing methods, more particularly to a kind of shallow fermentation sausage and its processing method.
Background technique
Traditional sausage is to dry in the air to air-dry by the natural extension of long period in the temperature lower lunar calendar the eleventh month of the lunar calendar and twelfth month to form, with
Its is with a long history, storage easy to process, consumes wide, unique flavor and well-known.But traditional processing mode is difficult to standardize and advise
Modelling, can only the eleventh month of the lunar calendar in lower temperature and twelfth month processing and fabricating, can not achieve long-term processing, and there is also unfavorable micro- lifes
The security risks such as the possible formation of the nuisances such as object and biogenic amine or residual.Therefore industrialization processing at present mostly uses higher temperatures to dry
Roasting rapid draing, can be completed, and add salt made from earth containing a comparatively high percentage of sodium chloride (sodium nitrate, sodium nitrite) color development, flavouring, antioxygen and anti-corrosion in 3 to 4 days,
And monosodium glutamate, yeast extract flavour enhancing, even with pigment colouring, potassium sorbate anti-corrosion etc..Although these food additives are
Safety, it is apparent that not meeting requirement of the consumer to green and safer food increasingly, and add microbe leaven
The Western-style sausage of fermented air-dried production avoids rapid draing, the influence using additive etc. to product quality and safety.
But Western-style Fermented Sausages are mostly sour, and flavor is also not suitable with Chinese style consumption habit.
Have addition different type microbial fermentation bacterium at present and biological enzyme promotes fermentation and flavor formation or do not add
The research of salt made from earth containing a comparatively high percentage of sodium chloride and other hyperchromic anticorrosive additives exploitation Chinese style sausages and report, but still have product special flavour not just, color not
It is good, the shelf-life is short, does not meet the deficiencies of Chinese style consumption habit, it is difficult to practical application.
Summary of the invention
Not only there is traditional sausage flavor the purpose of the present invention is to provide one kind but also had both the shallow of fermentation sausage peculiar taste
Fermentation sausage and its processing method, this method are able to achieve sausage standardization, safe production.
The processing method of shallow fermentation sausage provided by the invention includes the following steps:
(1) former, auxiliary material prepares: taking fat pork, cuts after cooling；Livestock and poultry lean meat is taken, twisting after cooling is slice；Take glutinous rice,
Red yeast rice and red wine song are spare；
(2) prepared by leaven liquid: being put into after glutinous rice is eluriated in cold water and impregnates in due course, then eluriates to rice washing water and become limpid
After be put into digester and cook, cold water, red yeast rice and the stirring of red wine song are added after cooling, is put into cylinder after mixing evenly in due course quiet
It sets, is then placed in and is protected from light indoor 14~15 DEG C of placements 3~4 days again；The weight of glutinous rice, cold water, red yeast rice and red wine song after cooking
Amount is than being (8~10): (9~10): (0.8~1): (0.06~0.08)；
(3) pickled material is modulated: being taken Partial fermentation song liquid, is added and levigate without sterilization processing or/and is not added with preservative
Sichuan bean paste and Taihe county fermented soya bean, after mixing in due course place make its mixed fermentation, be made pickled material；The leaven liquid,
Sichuan bean paste and Taihe county fermented soya bean all weight ratios are (90~100): (20~30): (15~20)；
(4) fat pork is modulated: fat pork after cooling being entered cold water flushing after boiling water is quickly quick-boiled, is drained, is then put
Enter remaining leaven liquid and food-grade lipase, stood in due course after stirring, makes fatty enzymatic amplification；The fat pork, leaven
The weight ratio of liquid and food-grade lipase is (2.8~3): (0.8~1): (0.045~0.06)；
(5) livestock and poultry lean meat is marinated: will twist the livestock and poultry lean meat addition pickled material for slice after cooling, stirs evenly to be placed on and keep away
It is pickled in due course in light room；
(6) filling extension dries in the air: modulated fat pork being cut to ding shape, then is mixed with the livestock and poultry lean meat after marinated, is then filled
Enter in casing, merogenesis, colon, cleaning and extension dry in the air；
(7) fermented air-dried: hanging the sausage after drying in the air, to be placed in fermented air-dried room in due course fermented air-dried, then disposed within puts in due course
It sets；
(8) packaging and post-fermentation: sausage merogenesis being vacuum-packed, sweathouse is subsequently placed in and places in due course, makes its post-fermentation,
As finished product.
Further, the cold house that fat pork is placed in that temperature is -1~15 DEG C in step (1) cools down, and the time 20~24 hours,
Livestock and poultry lean meat is placed in the cold house that temperature is 2~4 DEG C and cools down, and the time 20~24 hours.
Further, in step (2) glutinous rice impregnate time be 12~15 hours, digestion time 30~50 minutes, in due course
The temperature of standing is 20~22 DEG C, the time 12~15 hours.
Further, the temperature of mixed fermentation is 20~22 DEG C, the time 12~15 hours in step (3).
Further, the time stood in due course in step (4) is 2~3 days.
Further, every kilogram of livestock and poultry lean meat is added 40~50 grams of pickled material in step (5), and pickling temperature is 10~12
DEG C, the time 1.5~2 days.
Further, in step (6) modulated fat pork fourth and it is marinated after livestock and poultry lean meat weight ratio be (25~
30): (65~75) hang after cleaning and dry in the air in draughty interior, and 20~22 DEG C of extensions dry in the air 20~24 hours.
Further, fermented air-dried in step (7) to refer to first to be 20~22 DEG C, relative humidity 65~70%, gas in temperature
Fermented air-dried 2~3 days under conditions of 0.3~0.5m/s of flow velocity degree, then temperature be 10~14 DEG C, relative humidity 60~65%,
Fermented air-dried 8~10 days under conditions of 0.7~1.0m/s of air velocity, the temperature that interior is placed in due course is 18~20 DEG C, the time 2
~3 days.
Further, post-fermentation temperature is 12~14 DEG C, the time at least 2 weeks in step (8).
The present invention also provides shallow fermentation sausages prepared by the above method.
The present invention has the effect that
(1) leaven liquid is made of glutinous rice, red yeast rice and red wine song mixed fermentation, can produce a large amount of beneficial aspergillus, and
Salt made from earth containing a comparatively high percentage of sodium chloride color development can be substituted by the generation of neutral red coloration, keep product safer；
(2) pickled material is made using leaven liquid with the bean cotyledon and fermented soya bean mixed fermentation for being rich in special beneficial bacterium flora, is made
The type and quantity for the profitable strain that pickled material contains are more, and flavor content is higher, and what especially bean cotyledon and fermented soya bean were selected is
Without sterilization processing or be not added with preservative processing fresh Sichuan bean paste and Taihe county fermented soya bean, the experiment proved that both pass
Beneficial yeast, mould, yellowish pink staphylococcus and the lactobacillus that system condiment contains are higher by 30% or more than other similar condiment, beneficial
Bacterium flora component type is also richer；
(3) show condition modulation quick-boils processing using show condition is first entered boiling water fastly, kills except miscellaneous bacteria that may be present, then by show condition with send out
The lipase of lipase and the external source addition generated in ferment song liquid sufficiently acts on, and makes fatty enzymatic amplification and pure by fermentation
Change, the formation of product superior flavor caused by lipolysis can be effectively facilitated；
(4) fermented air-dried higher temperatures are fermented air-dried grows microorganism comparatively fast using first, then fermented air-dried compared with low temperature again,
It not only can control the excessive fermentation of acid-producing bacteria in sausage to produce acid, can also make leaven liquid and the Sichuan for being rich in special beneficial bacterium flora
The beneficial bacterium of bean paste and Taihe county fermented soya bean can preferably be grown, to make product not only have strong fragrance and peculiar flavour, but also not
As for peracid, flavor and taste more meet the habit of Chinese Consumer's；
(5) post-fermentation is carried out at a lower temperature using by the product after vacuum packaging, can further promote fragrance and spy
Zestful formation, moreover it is possible to exhaust residual oxygen, be conducive to extend product storage life；
(6) standardization, safe, mass production are able to achieve.
Specific embodiment
The shallow fermented pork sausage of embodiment 1
The processing method of shallow fermented pork sausage provided in this embodiment includes the following steps:
(1) former, auxiliary material prepares: take fat pork, be placed in -1 DEG C of cold house it is 20 hours cooling after be cut to thick 0.7cm, long 3cm it is thin
Item；Lean pork is taken, is twisted after being placed in 2 DEG C of cold houses' coolings 20 hours as the slice of thickness 1.5cm, long 4cm；Take glutinous rice, red yeast rice and red
Distiller's yeast is spare；
(2) prepared by leaven liquid: being put into clear water and impregnates 12 hours after glutinous rice is eluriated, then eluriates to rice washing water and become clear
Enter in digester boiling 30 minutes after clear to ripe, enter in blender after cooling, cold boiling water, red yeast rice and the stirring of red wine song is added,
Enter in jar fermenter after mixing evenly and stand 12 hours for 20 DEG C, is then placed in and is protected from light indoor 14 DEG C of placements 3 days again, obtain leaven liquid；
The weight ratio of glutinous rice, cold boiling water, red yeast rice and red wine song after cooking is 80:90:8:0.6；
(3) pickled material is modulated: being taken Partial fermentation song liquid, is added and levigate without sterilization processing or/and is not added with preservative
Sichuan bean paste and Taihe county fermented soya bean, place after mixing and make its mixed fermentation in 12 hours for 20 DEG C, pickled material is made；The fermentation
Bent liquid, Sichuan bean paste and Taihe county fermented soya bean all weight ratios are 90:20:15；
(4) fat pork is modulated: fat pork after cooling being entered cold water flushing after boiling water is quickly quick-boiled, is drained, is then put
Enter remaining leaven liquid and food-grade lipase, places 2 days after mixing evenly, make fatty enzymatic amplification；The fat pork, fermentation
The weight ratio of bent liquid and food-grade lipase is 28:8:0.45；
(5) lean pork is marinated: the lean pork for twisting as slice after cooling is put by every kilogram of 40 grams of pickled material of lean pork addition
Enter pickled material, stir evenly be placed on be protected from light indoor 10 DEG C it is 1.5 days marinated；
(6) filling extension dries in the air: modulated fat pork is cut to ding shape, then with it is marinated after lean pork by weight 25:65
Enter blender to be uniformly mixed, then pour into chitterlings casing, 20 DEG C of extensions dry in the air 20 hours after merogenesis, colon, cleaning；
(7) fermented air-dried: will hang dry in the air after sausage be placed in automatic control fermentation hothouse in, first temperature be 20 DEG C, it is relatively wet
Degree 65% then in temperature is 10 DEG C, relative humidity 60%, air velocity fermented air-dried 2 days under conditions of air velocity 0.3m/s
Fermented air-dried 8 days under conditions of 0.7m/s, it is subsequently placed in indoor 18 DEG C of extensions and dries in the air backwash 2 days；
(8) post-fermentation: sausage merogenesis is vacuum-packed, and is subsequently placed in 12 DEG C of sweathouse and is placed 3 weeks, makes its post-fermentation,
As finished product.The eating method of product is identical as conventional sausage.
The shallow fermented beef sausage of embodiment 2
The processing method of shallow fermented beef sausage provided in this embodiment includes the following steps:
(1) former, auxiliary material prepares: take fat pork, be placed in 15 DEG C of cold houses it is 24 hours cooling after be cut to thick 0.7cm, long 3cm it is thin
Item；Beef (thin cattle meat) is taken, is twisted after being placed in 4 DEG C of coolings 24 hours as the slice of thickness 1.5cm, long 4cm；Take glutinous rice, red yeast rice and
Red wine song is spare；
(2) prepared by leaven liquid: being put into clear water and impregnates 15 hours after glutinous rice is eluriated, then eluriates to rice washing water and become clear
Enter in digester boiling 50 minutes after clear to ripe, enter in blender after cooling, cold boiling water, red yeast rice and the stirring of red wine song is added,
Enter in jar fermenter after mixing evenly and stand 15 hours for 22 DEG C, is then placed in and is protected from light indoor 15 DEG C of placements 4 days again, obtain leaven liquid；
The weight ratio of glutinous rice, cold boiling water, red yeast rice and red wine song after cooking is 100:100:10:0.8；
(3) pickled material is modulated: being taken Partial fermentation song liquid, is added and levigate without sterilization processing or/and is not added with preservative
Sichuan bean paste and Taihe county fermented soya bean, place after mixing and make its mixed fermentation in 15 hours for 22 DEG C, pickled material is made；The fermentation
Bent liquid, Sichuan bean paste and Taihe county fermented soya bean all weight ratios are 100:30:20；
(4) fat pork is modulated: fat pork after cooling being entered cold water flushing after boiling water is quickly quick-boiled, is drained, is then put
Enter remaining leaven liquid and food-grade lipase, places 3 days after mixing evenly, make fatty enzymatic amplification；The fat pork, fermentation
The weight ratio of bent liquid and food-grade lipase is 30:10:0.6；
(5) beef is marinated: will be twisted after cooling beef for slice be put by every kilogram of 50 grams of pickled material of beef addition it is marinated
Material, stir evenly be placed on be protected from light indoor 12 DEG C it is 2 days marinated；
(6) filling extension dries in the air: modulated fat pork being cut to ding shape, then is entered with the beef after marinated by weight 30:75
Blender is uniformly mixed, and is then poured into chitterlings casing, 22 DEG C of extensions dry in the air 24 hours after merogenesis, colon, cleaning；
(7) fermented air-dried: will hang dry in the air after sausage be placed in automatic control fermentation hothouse in, first temperature be 22 DEG C, it is relatively wet
Degree 70% then in temperature is 14 DEG C, relative humidity 65%, air velocity fermented air-dried 3 days under conditions of air velocity 0.5m/s
Fermented air-dried 10 days under conditions of 1.0m/s, it is subsequently placed in indoor 20 DEG C of extensions and dries in the air backwash 3 days；
(8) post-fermentation: sausage merogenesis is vacuum-packed, and is subsequently placed in 14 DEG C of sweathouse and is placed 3 weeks, makes its post-fermentation,
As finished product.The eating method of product is identical as conventional sausage.
The shallow zymolysis chicken sausage of embodiment 3
The processing method of shallow zymolysis chicken sausage provided in this embodiment includes the following steps:
(1) former, auxiliary material prepares: take fat pork, be placed in 7 DEG C of cold houses it is 22 hours cooling after be cut to thick 0.5cm, long 2cm it is thin
Item；Chicken (broiler chicken lean meat) is taken, is twisted after being placed in 3 DEG C of cold houses' coolings 22 hours as the slice of thickness 1cm, long 3cm；Take glutinous rice, red yeast rice
Rice and red wine song are spare；
(2) prepared by leaven liquid: being put into clear water and impregnates 13 hours after glutinous rice is eluriated, then eluriates to rice washing water and become clear
Enter in digester boiling 40 minutes after clear to ripe, enter in blender after cooling, cold boiling water, red yeast rice and the stirring of red wine song is added,
Enter in jar fermenter after mixing evenly and stand 14 hours for 21 DEG C, is then placed in and is protected from light indoor 14 DEG C of placements 4 days again, obtain leaven liquid；
The weight ratio of glutinous rice, cold boiling water, red yeast rice and red wine song after cooking is 90:95:9:0.7；
(3) pickled material is modulated: being taken Partial fermentation song liquid, is added and levigate without sterilization processing or/and is not added with preservative
Sichuan bean paste and Taihe county fermented soya bean, place after mixing and make its mixed fermentation in 14 hours for 21 DEG C, pickled material is made；The fermentation
Bent liquid, Sichuan bean paste and Taihe county fermented soya bean all weight ratios are 95:25:18；
(4) fat pork is modulated: fat pork after cooling being entered cold water flushing after boiling water is quickly quick-boiled, is drained, is then put
Enter remaining leaven liquid and food-grade lipase, places 2.5 days after mixing evenly, make fatty enzymatic amplification；The fat pork, hair
The weight ratio of ferment song liquid and food-grade lipase is 29:9:0.52；
(5) chicken is marinated: will be twisted after cooling chicken for slice be put by every kilogram of 45 grams of pickled material of chicken addition it is marinated
Material, stir evenly be placed on be protected from light indoor 11 DEG C it is 42 hours marinated；
(6) filling extension dries in the air: modulated fat pork being cut to ding shape, then is entered with the chicken after marinated by weight 27:70
Blender is uniformly mixed, and is then poured into chitterlings casing, 21 DEG C of extensions dry in the air 22 hours after merogenesis, colon, cleaning；
(7) fermented air-dried: will hang dry in the air after sausage be placed in automatic control fermentation hothouse in, first temperature be 21 DEG C, it is relatively wet
Degree 68% then in temperature is 12 DEG C, relative humidity 62%, gas velocity fermented air-dried 2.5 days under conditions of air velocity 0.4m/s
Fermented air-dried 9 days under conditions of degree 0.8m/s, it is subsequently placed in indoor 19 DEG C of extensions and dries in the air backwash 2.5 days；
(8) post-fermentation: sausage merogenesis is vacuum-packed, and is subsequently placed in 13 DEG C of sweathouse and is placed 2 weeks, makes its post-fermentation,
As finished product.The eating method of product is identical as conventional sausage.
Claims (10)
1. a kind of processing method of shallow fermentation sausage, it is characterised in that include the following steps:
(1) former, auxiliary material prepares: taking fat pork, cuts after cooling；Livestock and poultry lean meat is taken, twisting after cooling is slice；Take glutinous rice, red yeast rice
Rice and red wine song are spare；
(2) prepared by leaven liquid: being put into after glutinous rice is eluriated in cold water and impregnates in due course, then eluriates and put after becoming limpid to rice washing water
Enter in digester and cook, cold water, red yeast rice and the stirring of red wine song are added after cooling, is put into cylinder stands in due course after mixing evenly,
Then it is placed in and is protected from light indoor 14~15 DEG C of placements 3~4 days again；The weight ratio of glutinous rice, cold water, red yeast rice and red wine song after cooking
For (8~10): (9~10): (0.8~1): (0.06~0.08)；
(3) pickled material is modulated: being taken Partial fermentation song liquid, is added and levigate without sterilization processing or/and is not added with the four of preservative
River bean paste and Taihe county fermented soya bean, placing in due course after mixing makes its mixed fermentation, and pickled material is made；The leaven liquid, Sichuan
Bean paste and Taihe county fermented soya bean all weight ratios are (90~100): (20~30): (15~20)；
(4) fat pork is modulated: fat pork after cooling being entered cold water flushing after boiling water is quickly quick-boiled, is drained, is then placed in remaining
Under leaven liquid and food-grade lipase, stood in due course after stirring, make fatty enzymatic amplification；The fat pork, leaven liquid and
The weight ratio of food-grade lipase is (2.8~3): (0.8~1): (0.045~0.06)；
(5) livestock and poultry lean meat is marinated: will twist the livestock and poultry lean meat addition pickled material for slice after cooling, and stir evenly to be placed on and be protected from light room
It is interior in due course marinated；
(6) filling extension dries in the air: modulated fat pork being cut to ding shape, then is mixed with the livestock and poultry lean meat after marinated, intestines are then poured into
In clothing, merogenesis, colon, cleaning and extension dry in the air；
(7) fermented air-dried: the sausage hung after drying in the air is placed in fermented air-dried room, it is in due course fermented air-dried, then in due course placement disposed within；
(8) packaging and post-fermentation: sausage merogenesis is vacuum-packed, sweathouse is subsequently placed in and places in due course, makes its post-fermentation, as
Finished product.
2. the processing method of shallow fermentation sausage according to claim 1, it is characterised in that: fat pork is placed in step (1)
The cold house that temperature is -1~15 DEG C is cooling, and the time 20~24 hours, livestock and poultry lean meat was placed in cold house's cooling that temperature is 2~4 DEG C, when
Between 20~24 hours.
3. the processing method of shallow fermentation sausage according to claim 1, it is characterised in that: glutinous rice impregnates in step (2)
Time is 12~15 hours, and digestion time 30~50 minutes, the temperature stood in due course was 20~22 DEG C, the time 12~15 hours.
4. the processing method of shallow fermentation sausage according to claim 1, it is characterised in that: mixed fermentation in step (3)
Temperature is 20~22 DEG C, the time 12~15 hours.
5. the processing method of shallow fermentation sausage according to claim 1 in due course, it is characterised in that: stood in step (4)
Time is 2~3 days.
6. the processing method of shallow fermentation sausage according to claim 1, it is characterised in that: every kilogram of livestock and poultry in step (5)
Lean meat is added 40~50 grams of pickled material, and pickling temperature is 10~12 DEG C, the time 1.5~2 days.
7. the processing method of shallow fermentation sausage according to claim 1, it is characterised in that: modulated pig in step (6)
Show condition fourth and it is marinated after the weight ratio of livestock and poultry lean meat be (25~30): (65~75), he hangs and dried in the air in draughty room after cleaning
Interior, 20~22 DEG C of extensions dry in the air 20~24 hours.
8. the processing method of shallow fermentation sausage according to claim 1, it is characterised in that: fermented air-dried in step (7) to be
Refer to first fermented air-dried 2~3 under conditions of temperature is 20~22 DEG C, relative humidity 65~70%, 0.3~0.5m/s of air velocity
It, then fermented air-dried 8 under conditions of temperature is 10~14 DEG C, relative humidity 60~65%, 0.7~1.0m/s of air velocity~
10 days, the temperature that interior is placed in due course was 18~20 DEG C, the time 2~3 days.
9. the processing method of shallow fermentation sausage according to claim 1, it is characterised in that: post-fermentation temperature in step (8)
It is 12~14 DEG C, the time at least 2 weeks.
The sausage 10. one kind is shallowly fermented as made from any one method in claim 1~9.
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| CN112471432A (en) * | 2020-10-30 | 2021-03-12 | 浙江波拉波拉食品股份有限公司 | Method for preparing sausage by utilizing distiller's yeast |
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