CN109430737A - A kind of processing technology for mutton sausage of fermenting - Google Patents

A kind of processing technology for mutton sausage of fermenting Download PDF

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Publication number
CN109430737A
CN109430737A CN201811286060.9A CN201811286060A CN109430737A CN 109430737 A CN109430737 A CN 109430737A CN 201811286060 A CN201811286060 A CN 201811286060A CN 109430737 A CN109430737 A CN 109430737A
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China
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mutton
fermentation
processing technology
sausage
meat
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Inventor
饶伟丽
张志胜
淑英
齐文慧
梁策
王晗
刘蕊
顾月
张晓頔
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Hebei Agricultural University
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Hebei Agricultural University
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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
    • 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
    • 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
    • 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
    • A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using 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
    • A23V2400/125—Casei
    • 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
    • A23V2400/41—Pediococcus
    • A23V2400/427—Pentosaceus
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present invention is a kind of processing technology of mutton sausage of fermenting, and is comprised the step of: step 1: preparing leavening；Step 2: feedstock processing；Step 3: fermentation；Step 4: finished product packing.A kind of processing technology of mutton sausage of fermenting of the present invention under the collective effect of fermentation and the endogenous enzyme of meat, alleviates sheep and has a strong smell strange taste, impart the unique flavor of mutton, while reducing meat pH value by marinated mutton and with ferment-fermented.Fermentation can also reduce meat moisture content, improve the safety of product, extend shelf life, and manufactured fermentation mutton sausage improves the nutritive value of mutton, and without shortening, it can be served, and the production time shortens, and recurring cyclically enhancing, production cost reduces.

Description

A kind of processing technology for mutton sausage of fermenting
Technical field
The present invention relates to fermented food manufacture field more particularly to a kind of processing technologys for mutton sausage of fermenting.
Background technique
Probiotics refers to that one kind, can be by colonizing containing sufficient amount viable bacteria, the specific microorganism formulation of composition or product Effect changes a certain position flora composition of host, to generate the microorganism for being conducive to host health effect.Probiotics mainly comes In animal intestinal tract normal physiological bacterium and non-bowel bacterium and a large amount of fermented foods various in style.The main work of probiotics With being embodied in: probiotics generates organic acid, such as lactic acid, acetic acid in its metabolic process, significantly reduces gastrointestinal tract local ph, So that enteral is in acidic environment, has inhibiting effect to pathogenic bacteria such as campylobacter, salmonella, staphylococcus aureus etc.；Together When low ph value can promote intestines peristalsis and secretion, maintain enteron aisle normal physiological function, promote to digest and assimilate；Metabolism generates tiny Protein or skin class bacteriocin are secreted into ambient enviroment, are had to gram-positive bacteria and part Gram-negative bacteria and are inhibited to make With；Probiotics can be by influence nonspecific immune response, the secretion of stimulating activity oxygen, lysosomal enzyme and monokine, simultaneously Specific immune response is stimulated, cellular immunity is enhanced, improves body resistance against diseases.Pediococcus pentosaceus and Lactobacillus casei are benefit Raw bacterium.
Pediococcus pentosaceus (Pediococcus pentosaceus, P.p), circular colonies, milky is smooth, protrusion, side Edge is neat, opaque, Gram-positive, coccus, cell spheroid, and 0.8~1.0 μm of diameter.35 DEG C of optimum growth temperature, highest is raw 42~45 DEG C of long temperature.It is sensitive to hops preservative.Be distributed in brewer's wort and fermenting plant material, such as sour pickle, pickles, In ensilage etc..
Lactobacillus casei (Lactobacillus casei, L.c) is the pleomorphism bacillus of rod-short or elongated rod shape, length Different, general width is respectively less than 1.5 μm.Bacterium both ends are concordantly square, and arrangement mode is mostly short chain or is in long-chain.Sometimes also visible To spherical mattress.Gram-positive, without motion do not generate brood cell.
Sheep has a high cultivation rate in China, delicious meat, has high protein, low fat, the spies such as yellowish pink is dark red, tenderness is moderate Point enjoys the good reputation of " green food ".But at present to the utilization of mutton based on fresh mutton, the research of fermentation mutton seldom, is sent out Ferment mutton sausage is even more fewer and fewer.
Mutton, it is warm-natured.Mutton is divided into chevon, meat of a sheep, mountain sheep meat.Ancient times mutton is referred to as black-ewe meat, billy goat meat, castrated ram's meat； It can drive chill and mend body, to general cough due to wind-cold evil, chronic bronchitis, cold of insufficiency type asthma, deficiency of the kidney impotence, abdomen crymodynia, Physically weak cold, soreness and weakness of waist and knees, lean and haggard, qi-blood deficiency, post-natal or postpartum body void, which such as lose at all empty shapes, treatment and benefit Beneficial effect, it is edible to be most appropriate to winter, therefore referred to as winter tonic, welcomed by the people.Since mutton has one annoying Sheep have a strong smell strange taste, therefore treated coldly by some people.
Fermented meat production method is divided into aging process and artificial fermentation.Time-consuming for aging process, and is not easy pipe Reason；Artificial fermentation controls fermentation condition, the production of fermented meat is made to move towards industrialization because artificial be added leavening.Leavening Addition, so that pH value in meat is quickly reduced to minimum point, albumen fast decoupled in meat is easily formed fermented meat quality and flavor. The fermented meat in China is mostly using pork as raw material, and fermentation mutton research is very few.
For this purpose, designing a kind of processing technology of mutton sausage of fermenting, problem above is solved.
Summary of the invention
The present invention is to overcome the above deficiency, provides a kind of processing technology of mutton sausage of fermenting, comprises the step of:
Step 1: preparing leavening:
The freeze-dried powder of leavening be activated, starter bacteria suspension is made, then counted, then be centrifuged, dilutes standby With；
Step 2: feedstock processing:
Raw material mutton is thawed, cleaning finishing shreds and stirs into meat gruel shape；It is pickled with curing agent；
Step 3: fermentation:
Ingredient tumbling is added in the mutton gruel pickled and uniformly accesses starter bacteria suspension afterwards, bowel lavage is carried out, starts to ferment；
Step 4: finished product packing:
To get fermented meat finished product after fermentation 14-24h, fermented meat finished product is vacuum-packed.
Further, the starter bacteria suspension is the mix bacterium agent of Lactobacillus casei and Pediococcus pentosaceus.
Preferably, the preparation method of the Lactobacillus casei and Pediococcus pentosaceus bacteria suspension are as follows: weigh 1g Lactobacillus casei respectively It with Pediococcus pentosaceus freeze-dried powder, is placed in l0mL sterile saline, at a temperature of 35-37 DEG C, stands activation 0.5-lh, then inhale It takes 2mL activating solution to be inoculated in MRS fluid nutrient medium, cultivates 20-24h.
Preferably, in the step first step 20-24h starter bacteria suspension centrifugal condition are as follows: temperature be -4 DEG C, revolving speed For 5000-6000r/min, the centrifugation duration is 15-20min.
Preferably, the lean to fat ratio of raw material mutton is 9:1 in the second step.
Preferably, raw material mutton selects sheep rump or gigot meat in the second step.
Preferably, in the second step curing agent formula and dosage are as follows: salt 1-6%, glucose 0-3%, soybean point From albumen 0.5-3.5%, sodium nitrite 0.01-0.15%, garlic powder 0.1-0.7%, five-spice powder 0.1-0.8%, monosodium glutamate 0.03- 0.1%, composite phosphate 0.1-0.5%, ginger powder 0.1-0.7%, starch 6-20%, sucrose 1-3%, water 10-30%；Percentage For the percentage for accounting for raw material mutton.
Preferably, the third step, by curing agent be added to mutton gruel in tumbling it is uniform, after configured leavening is connect Kind in mutton gruel, tumbling is to uniform, and then bowel lavage, ferments.
Preferably, the third step, the bacterium solution proportion of starter bacteria suspension are 1:1, and bacterial concentration is 1 × 103-1× 109CFU/mL, leavening additive amount 1-5%, fermentation temperature are 25-35 DEG C, fermentation duration 14-24h.
The beneficial effects of the present invention are:
A kind of processing technology of mutton sausage of fermenting of the present invention, it is logical by marinated mutton and with after ferment-fermented The collective effect of everfermentation and the endogenous enzyme of meat alleviates sheep and has a strong smell strange taste, assigns the unique flavor of mutton；Meat pH value is reduced, Meat moisture content can be also reduced while fermentation, improves Product Safety, extend shelf life, manufactured fermentation sheep Sausage improves the nutritive value of mutton, and without shortening, it can be served, and the production time shortens, and recurring cyclically enhancing reduces Production cost.
Specific embodiment
It is described in detail below with reference to the embodiment of the present invention.
Embodiment 1
1. the activation of leavening
The freeze-dried powder for weighing 1g Lactobacillus casei and Pediococcus pentosaceus is placed in l0mL sterile saline, 35 DEG C of standings 1h is activated, 2mL activating solution is then drawn and is placed in 100mL MRS fluid nutrient medium, cultivate 48h, starter bacteria suspension is made；
2. being centrifuged thallus
By starter bacteria suspension at 4 DEG C, 20min is centrifuged under 5000r/min revolving speed, and rinse 3 with sterile saline It is secondary；
3. the processing of raw material mutton
The rump of cold fresh mutton, leg meat are rejected into fascia, fat and lean meat separation, lean to fat ratio 9:1 is passed through in 4 DEG C or less Meat grinder is rubbed into mutton gruel；
4. matching curing agent
Salt 2%, glucose 1%, soybean protein isolate 1.5%, sodium nitrite 0.01%, garlic powder 0.1%, five-spice powder 0.2%, monosodium glutamate 0.05%, composite phosphate 0.2%, when ginger powder 0.5%, starch 6%, sucrose 2%, water 10%；Percentage is Account for the percentage of raw material mutton.
5. marinated
Mutton gruel is placed in basin, first mutton gruel in curing agent is added, after pickled under the conditions of -4 DEG C of temperature；
6. fermentation
Ingredient will be added to pickled mutton gruel in tumbling it is uniform, inoculating starter makes inoculating proportion 1:1, bacterium Liquid concentration is 1 × 104CFU/mL, bacterium solution additive amount 3%, at 32 DEG C, ferment 20h, and bowel lavage is to get finished product fermentation mutton sausage；
7. packaging
The mutton sausage room temperature fermented is dried in the air to room temperature and is vacuum-packed；
8. storage
Packaged fermentation mutton sausage is refrigerated.
The quality evaluation of the fermentation mutton sausage of the present embodiment production:
According to national standard GB/T9695.15-2008 " meat and meat products determination of moisture " and " the food pH of GB 5099.237 The measurement of value " respectively measure the present embodiment in ferment mutton sausage moisture content 49.34% and pH value be 4.89；There is moisture content It is low, the lower feature of pH value.
Embodiment 2
1. the activation of leavening
The freeze-dried powder for weighing 1g Lactobacillus casei and Pediococcus pentosaceus is placed in l0mL sterile saline, 35 DEG C of standings 1h is activated, 2mL activating solution is then drawn and is placed in 100mL MRS fluid nutrient medium, cultivate 48h, starter bacteria suspension is made；
2. being centrifuged thallus
By starter bacteria suspension at 4 DEG C, 20min is centrifuged under 5500r/min revolving speed, and rinse 3 with sterile saline It is secondary；
3. the processing of raw material mutton
The rump of cold fresh mutton, leg meat are rejected into fascia, fat and lean meat separation, lean to fat ratio 9:1 is passed through in 4 DEG C or less Meat grinder is rubbed into mutton gruel；
4. matching curing agent
Salt 2%, glucose 1%, soybean protein isolate 1.5%, sodium nitrite 0.01%, garlic powder 0.1%, five-spice powder 0.2%, monosodium glutamate 0.05%, composite phosphate 0.2%, when ginger powder 0.5%, starch 6%, sucrose 2%, water 10%；
5. marinated
Mutton gruel is placed in basin, first mutton gruel in curing agent is added, after pickled under the conditions of -4 DEG C of temperature；
6. fermentation
Ingredient will be added to pickled mutton gruel in tumbling it is uniform, inoculating starter makes inoculating proportion 1:1, bacterium Liquid concentration is 1 × 104CFU/mL, bacterium solution additive amount 3%, at 32 DEG C, ferment 20h, and bowel lavage is to get finished product fermentation mutton sausage；
7. packaging
The mutton sausage room temperature fermented is dried in the air to room temperature and is vacuum-packed；
8. storage
Packaged fermentation mutton sausage is refrigerated.
The quality evaluation of the fermentation mutton sausage of the present embodiment production:
According to national standard GB/T9695.15-2008 " meat and meat products determination of moisture " and " the food pH of GB 5099.237 The measurement of value " respectively measure the present embodiment in ferment mutton sausage moisture content 49.34% and pH value be 4.89；There is moisture content It is low, the lower feature of pH value.
Embodiment 3
1. the activation of leavening
The freeze-dried powder for weighing 1g Lactobacillus casei and Pediococcus pentosaceus is placed in l0mL sterile saline, 35 DEG C of standings 1h is activated, 2mL activating solution is then drawn and is placed in 100mL MRS fluid nutrient medium, cultivate 48h, starter bacteria suspension is made；
2. being centrifuged thallus
By starter bacteria suspension at 4 DEG C, 20min is centrifuged under 6000r/min revolving speed, and rinse 3 with sterile saline It is secondary；
3. the processing of raw material mutton
The rump of cold fresh mutton, leg meat are rejected into fascia, fat and lean meat separation, lean to fat ratio 9:1 is passed through in 4 DEG C or less Meat grinder is rubbed into mutton gruel；
4. matching curing agent
Sodium nitrite 0.2%, salt 2%, glucose 1%, soybean protein isolate 1.5%, sodium nitrite 0.01%, garlic End 0.1%, five-spice powder 0.2%, monosodium glutamate 0.05%, composite phosphate 0.2%, when ginger powder 0.5%, starch 6%, sucrose 2%, water 10%；
5. marinated
Mutton gruel is placed in basin, first mutton gruel in curing agent is added, after pickled under the conditions of -4 DEG C of temperature；
6. fermentation
Ingredient will be added to pickled mutton gruel in tumbling it is uniform, inoculating starter makes inoculating proportion 1:1, bacterium Liquid concentration is 1 × 104CFU/mL, bacterium solution additive amount 3%, at 32 DEG C, ferment 20h, and bowel lavage is to get finished product fermentation mutton sausage；
7. packaging
The mutton sausage room temperature fermented is dried in the air to room temperature and is vacuum-packed；
8. storage
Packaged fermentation mutton sausage is refrigerated.
The quality evaluation of the fermentation mutton sausage of the present embodiment production:
According to national standard GB/T9695.15-2008 " meat and meat products determination of moisture " and " the food pH of GB 5099.237 The measurement of value " respectively measure the present embodiment in ferment mutton sausage moisture content 49.34% and pH value be 4.89；There is moisture content It is low, the lower feature of pH value.Principle:
The fermentation of microorganism causes breaks down proteins in mutton, improves mutton quality, improves the absorption of amino acid Rate；Microorganism during the fermentation, can decompose and generate lactic acid, the metabolites such as bacteriocin, reduce mutton pH value, while fermentation Mutton moisture content can be also reduced, Product Safety is improved, extends shelf life, manufactured fermentation mutton sausage improves The nutritive value of mutton sausage reduces sheep smell of mutton, improves the flavor of mutton, full of nutrition, without shortening, it can be served, and Expand the development space of mutton.Compared with spontaneous fermentation meat, the production time of the invention shortens, and recurring cyclically enhancing reduces Production cost.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered It is considered as protection scope of the present invention.

Claims (9)

1. a kind of processing technology for mutton sausage of fermenting, which is characterized in that comprise the step of:
Step 1: preparing leavening:
The freeze-dried powder of leavening be activated, starter bacteria suspension is made, then counted, then be centrifuged, it is spare after dilution；
Step 2: feedstock processing:
Raw material mutton is thawed, cleaning finishing shreds and stirs into meat gruel shape；It is pickled with curing agent；
Step 3: fermentation:
Ingredient tumbling is added in the mutton gruel pickled and uniformly accesses starter bacteria suspension afterwards, bowel lavage is carried out, starts to ferment；
Step 4: finished product packing:
To get fermented meat finished product after fermentation 14-24h, fermented meat finished product is vacuum-packed.
2. a kind of processing technology of mutton sausage of fermenting according to claim 1, which is characterized in that the starter bacteria suspension For the mix bacterium agent of Lactobacillus casei and Pediococcus pentosaceus.
3. it is according to claim 2 it is a kind of ferment mutton sausage processing technology, which is characterized in that the Lactobacillus casei and The preparation method of Pediococcus pentosaceus bacteria suspension are as follows: weigh 1g Lactobacillus casei and Pediococcus pentosaceus freeze-dried powder respectively, it is sterile to be placed in l0mL In physiological saline, at a temperature of 35-37 DEG C, activation 0.5-lh is stood, 2mL activating solution is then drawn and is inoculated in MRS fluid nutrient medium In, cultivate 20-24h.
4. a kind of processing technology of mutton sausage of fermenting according to claim 3, which is characterized in that in the step first step The centrifugal condition of 20-24h starter bacteria suspension are as follows: temperature be -4 DEG C, revolving speed 5000-6000r/min, centrifugation the duration be 15-20min。
5. a kind of processing technology of mutton sausage of fermenting according to claim 4, which is characterized in that raw material in the second step The lean to fat ratio of mutton is 9:1.
6. a kind of processing technology of mutton sausage of fermenting according to claim 5, which is characterized in that raw material in the second step Mutton selects sheep rump or gigot meat.
7. a kind of processing technology of fermentation mutton sausage, feature described in any one of -6 claims according to claim 1 It is, the formula and dosage of curing agent in the second step are as follows: sodium nitrite 0.11-0.14%, salt 1-6%, glucose 0- 3%, soybean protein isolate 0.5-3.5%, sodium nitrite 0.01-0.15%, garlic powder 0.1-0.7%, five-spice powder 0.1- 0.8%, monosodium glutamate 0.03-0.1%, composite phosphate 0.1-0.5%, ginger powder 0.1-0.7%, starch 6-20%, sucrose 1-3%, Water 10-30%；Percentage is the percentage for accounting for raw material mutton.
8. a kind of processing technology of mutton sausage of fermenting according to claim 7, which is characterized in that the third step will salt down It is uniform that preparation is added to tumbling in mutton gruel, after configured leavening is inoculated in mutton gruel, then tumbling is filled to uniform Intestines ferment.
9. a kind of processing technology of mutton sausage of fermenting according to claim 8, which is characterized in that the third step, fermentation The bacterium solution proportion of agent bacteria suspension is 1:1, and bacterial concentration is 1 × 103~1 × 109CFU/mL, leavening additive amount 1-5%, fermentation Temperature is 25-35 DEG C, fermentation duration 14-24h.
CN201811286060.9A 2018-10-31 2018-10-31 A kind of processing technology for mutton sausage of fermenting Pending CN109430737A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110584024A (en) * 2019-10-18 2019-12-20 河北农业大学 Method for preparing fermented mutton by using mixed bacteria of lactic acid bacteria and saccharomycetes
CN111280397A (en) * 2020-03-18 2020-06-16 浙江大学 Preparation method of low-mutton-smell fermented dried mutton slices
CN112931789A (en) * 2021-03-26 2021-06-11 内蒙古农业大学 Preparation process of whey fermented dried mutton

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CN107581519A (en) * 2017-11-07 2018-01-16 贵州大学 A kind of low mutton fermented sausage product of having a strong smell

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EP2520172A1 (en) * 2011-05-05 2012-11-07 Smithfield Foods Inc. Process and apparatus for rapid preparation of dry sausage
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Application publication date: 20190308