CN112401152A - Sausage with lactobacillus casei and preparation method thereof - Google Patents

Sausage with lactobacillus casei and preparation method thereof Download PDF

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Publication number
CN112401152A
CN112401152A CN202011164993.8A CN202011164993A CN112401152A CN 112401152 A CN112401152 A CN 112401152A CN 202011164993 A CN202011164993 A CN 202011164993A CN 112401152 A CN112401152 A CN 112401152A
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sausage
powder
meat
bag
lactobacillus casei
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于尚昊
陈美玲
于凯成
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Yancheng Kaixing Food Co ltd
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Yancheng Kaixing Food Co ltd
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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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/45—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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/125—Casei

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a sausage with lactobacillus casei and a preparation method thereof, the sausage comprises lean meat, fat meat, a spicy sausage bag, a sausage halogen bag, a sausage traditional Chinese medicine bag, a casing, lactobacillus casei powder, corn kernels and sweet potato powder, the sausage contains lactobacillus casei, can regulate the flora balance in human intestines, promote digestion and absorption of human bodies, has the functions of efficiently lowering blood pressure and cholesterol, promoting cell division, generating antibody immunity, enhancing human immunity, preventing cancers and inhibiting tumor growth, the sausage combines the spicy taste and the halogen taste together to increase the taste of the sausage, and the sausage also contains some traditional Chinese medicines in the sausage, not only can regulate the mechanism of human bodies and is beneficial to the health of the human bodies, the corn kernels and the sweet potato powder are also added in the sausage, so that the taste of the sausage can be increased, and the sausage is more delicious.

Description

Sausage with lactobacillus casei and preparation method thereof
Technical Field
The invention relates to the field of sausage manufacturing, in particular to a sausage with lactobacillus casei and a preparation method thereof.
Background
Sausage is a long cylindrical tubular food made by mincing animal meat into strips and filling into sausage casing, and is prepared by using very old food production and meat preservation techniques. The sausage is prepared by filling small sausage casings (also with large sausage casings) of pigs or sheep with seasoned meat materials and drying. Most of the existing sausages are prepared by adding some seasonings into pork and then pouring the pork into casings, are single in taste, have no too much nutrition, are poor in taste, cannot play a health-care role, cannot adjust the body mechanism, cannot adjust the balance of intestines and stomach, and are single in function, so that the sausage with the lactobacillus casei is provided.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a sausage with lactobacillus casei and a preparation method thereof so as to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: a sausage with lactobacillus casei comprises lean meat, fat meat, a sausage spicy bag, a sausage marinated bag, a sausage traditional Chinese medicine bag, a casing, lactobacillus casei powder, corn kernels and sweet potato powder, wherein the lean meat accounts for 30-35%, the fat meat accounts for 10-15%, the sausage spicy bag accounts for 5-8%, the sausage marinated bag accounts for 5-8%, the sausage traditional Chinese medicine bag accounts for 5-8%, the casing accounts for 5-10%, the lactobacillus casei powder accounts for 4-6%, the corn kernels account for 3-5% and the sweet potato powder accounts for 3-5%.
As a preferable technical scheme, the lean meat adopts fresh pork meeting the national standard, the lean meat adopts pork of front legs or back legs of pigs, and the fat meat adopts fat meat with fat thickness more than 2 cm.
As a preferred technical scheme, the spicy seasoning packet of the sausage is composed of pepper, chili powder, pepper powder, monosodium glutamate, edible salt, white spirit, pepper powder, sesame powder, maltodextrin and garlic powder.
As a preferred technical scheme, the sausage marinated sauce packet is composed of aniseed, liquorice, Guangyi, clove, bay leaves, pepper, cooking wine, soy sauce, chicken essence, dried ginger slices, brown sugar and light soy sauce.
As a preferred technical scheme, the sausage traditional Chinese medicine material bag comprises raw astragalus membranaceus, salvia miltiorrhiza, radix ophiopogonis, dendrobium powder, wolfberry powder, rhizoma polygonati powder, semen cassiae, poria cocos and mint.
A preparation method of a sausage with lactobacillus casei comprises the following specific steps:
the method comprises the following steps: the preparation method of the spicy sausage bag comprises the steps of cutting the pepper into powder, then adding the pepper powder, the monosodium glutamate, the edible salt, the white spirit, the pepper powder, the sesame powder, the maltodextrin and the garlic powder, and fully stirring and mixing to obtain the spicy sausage bag;
step two: the preparation method of the sausage marinated sauce bag comprises the steps of grinding anise, liquorice, Guanhe spices, clove, dried ginger slices, bay leaves and pepper into powder, fully mixing the powder, then adding cooking wine, soy sauce, chicken essence, brown sugar and light soy sauce, and stirring to obtain the sausage marinated sauce bag;
step three: the sausage traditional Chinese medicine material bag is prepared by putting raw astragalus membranaceus, salvia miltiorrhiza, radix ophiopogonis, dendrobium powder, medlar powder, rhizoma polygonati powder, semen cassiae, poria cocos and mint into a grinding machine for grinding treatment, and then putting the materials into a stirring machine for stirring, so that the materials are fully mixed to obtain the sausage traditional Chinese medicine material bag;
step four: cleaning lean meat and fat meat, cutting into blocks, peeling the fat meat, putting a sausage spice bag into a basin, and fully mixing the lean meat and the fat meat with the sausage spice powder;
step five: placing lean meat and fat meat into a meat grinder, adding sausage marinade powder and sweet potato powder, stirring the lean meat and the fat meat into meat paste by using the meat grinder, then adding sausage traditional Chinese medicine powder and corn kernels, stirring in a stirrer, pickling for 20-30 minutes after uniformly stirring, and then adding lactobacillus casei powder, and stirring to obtain a sausage mixture;
step six: cleaning sausage casings, removing salt and fishy smell, and filling the sausage mixture into a sausage filling machine for filling;
step seven: after filling, fastening two ends of the sausage by using cotton threads, and then cleaning the sausage by using warm water at the temperature of 40-45 ℃;
step eight: and (3) low-temperature air drying: hanging the cleaned sausages on an air drying rack at intervals of 5-10 cm, and pushing the sausages into a fermentation chamber for air drying and fermentation;
step nine: packaging and warehousing: after air drying and fermentation are finished and experience is qualified, packaging is carried out, and the mixture is put into a refrigeration house with the temperature of 18 ℃ below zero for storage.
The invention has the beneficial effects that: the sausage contains lactobacillus casei, can play a role in regulating the flora balance in human intestines and promoting the digestion and absorption of human bodies, and also has the functions of efficiently lowering blood pressure and cholesterol, promoting cell division, generating antibody immunity, enhancing the human immunity, preventing cancers and inhibiting tumor growth, the sausage integrates spicy taste and marinating taste, the delicacy of the sausage is increased, and the sausage also contains some traditional Chinese medicines in the sausage, so that the sausage has no side effect, can also regulate the mechanism of human bodies, is beneficial to the health, corn grains and sweet potato powder are also added in the sausage, the taste of the sausage can be increased, and the sausage is more delicious.
Detailed Description
The following detailed description of the preferred embodiments of the present invention is provided to enable those skilled in the art to more readily understand the advantages and features of the present invention and to clearly define the scope of the invention.
The invention provides a technical scheme that: a sausage with lactobacillus casei comprises lean meat, fat meat, a sausage spicy bag, a sausage marinated bag, a sausage traditional Chinese medicine bag, casing, lactobacillus casei powder, corn kernels and sweet potato powder, wherein 30-35% of lean meat, 10-15% of fat meat, 5-8% of sausage spicy bag, 5-8% of sausage marinated bag, 5-8% of sausage traditional Chinese medicine bag, 5-10% of casing, 4-6% of lactobacillus casei powder, 3-5% of corn kernels and 3-5% of sweet potato powder.
Lean meat is fresh pork meeting the national standard, lean meat is pork on front legs or back legs, fat meat is fat meat with fat thickness over 2 cm; the spicy flavoring bag of the sausage is composed of pepper, chili powder, pepper, monosodium glutamate, edible salt, white spirit, pepper powder, sesame powder, maltodextrin and garlic powder; the sausage marinated sauce bag comprises aniseed, liquorice, Guanghe spices, clove, bay leaves, pepper, cooking wine, soy sauce, chicken essence, dried ginger slices, brown sugar and light soy sauce; the sausage Chinese medicinal material bag comprises radix astragali, Saviae Miltiorrhizae radix, radix Ophiopogonis, herba Dendrobii powder, fructus Lycii powder, rhizoma Polygonati powder, semen Cassiae, Poria and herba Menthae.
The preparation method of the sausage with the lactobacillus casei comprises the following specific steps:
the method comprises the following steps: the preparation method of the spicy sausage bag comprises the steps of cutting the pepper into powder, then adding the pepper powder, the monosodium glutamate, the edible salt, the white spirit, the pepper powder, the sesame powder, the maltodextrin and the garlic powder, and fully stirring and mixing to obtain the spicy sausage bag;
step two: the preparation method of the sausage marinated sauce bag comprises the steps of grinding anise, liquorice, Guangxi incense, clove, dried ginger slices, bay leaves and pepper into powder, fully mixing the powder, then adding cooking wine, soy sauce, chicken essence, brown sugar and light soy sauce, and stirring the mixture to obtain the sausage marinated sauce bag;
step three: the sausage traditional Chinese medicine material bag is prepared by putting raw astragalus, red sage root, dwarf lilyturf tuber, dendrobium powder, medlar powder, rhizoma polygonati powder, cassia seed, tuckahoe and mint into a grinding machine for grinding treatment, and then putting into a stirring machine for stirring, so that the raw astragalus, the red sage root, the dwarf lilyturf tuber, the dendrobium powder, the medlar powder, the rhizoma polygonati powder, the cassia seed, the tuckahoe and the mint;
step four: cleaning lean meat and fat meat, cutting into blocks, peeling the fat meat, putting a sausage spice bag into a basin, and fully mixing the lean meat and the fat meat with the sausage spice powder;
step five: placing lean meat and fat meat into a meat grinder, adding sausage marinade powder and sweet potato powder, stirring the lean meat and the fat meat into meat paste by using the meat grinder, then adding sausage traditional Chinese medicine powder and corn kernels, stirring in a stirrer, pickling for 20-30 minutes after uniformly stirring, and then adding lactobacillus casei powder, and stirring to obtain a sausage mixture;
step six: cleaning sausage casings, removing salt and fishy smell, and filling the sausage mixture into a sausage filling machine for filling;
step seven: after filling, fastening two ends of the sausage by using cotton threads, and then cleaning the sausage by using warm water at the temperature of 40-45 ℃;
step eight: and (3) low-temperature air drying: hanging the cleaned sausages on an air drying rack at intervals of 5-10 cm, and pushing the sausages into a fermentation chamber for air drying and fermentation;
step nine: packaging and warehousing: after air drying and fermentation are finished and experience is qualified, packaging is carried out, and the mixture is put into a refrigeration house with the temperature of 18 ℃ below zero for storage.
Example 1:
the formula and the proportion thereof are as follows:
lean meat is 30%, fat meat is 10%, sausage spicy material bag is 5%, sausage marinated material bag is 5%, sausage traditional Chinese medicine material bag is 5%, casing is 5%, lactobacillus casei powder is 4%, corn kernels are 3%, and sweet potato powder is 3%.
The method comprises the following specific steps:
the method comprises the following steps: the preparation method of the spicy sausage bag comprises the steps of cutting the pepper into powder, then adding the pepper powder, the monosodium glutamate, the edible salt, the white spirit, the pepper powder, the sesame powder, the maltodextrin and the garlic powder, and fully stirring and mixing to obtain the spicy sausage bag;
step two: the preparation method of the sausage marinated sauce bag comprises the steps of grinding anise, liquorice, Guangxi incense, clove, dried ginger slices, bay leaves and pepper into powder, fully mixing the powder, then adding cooking wine, soy sauce, chicken essence, brown sugar and light soy sauce, and stirring the mixture to obtain the sausage marinated sauce bag;
step three: the sausage traditional Chinese medicine material bag is prepared by putting raw astragalus, red sage root, dwarf lilyturf tuber, dendrobium powder, medlar powder, rhizoma polygonati powder, cassia seed, tuckahoe and mint into a grinding machine for grinding treatment, and then putting into a stirring machine for stirring, so that the raw astragalus, the red sage root, the dwarf lilyturf tuber, the dendrobium powder, the medlar powder, the rhizoma polygonati powder, the cassia seed, the tuckahoe and the mint;
step four: cleaning lean meat and fat meat, cutting into blocks, peeling the fat meat, putting a sausage spice bag into a basin, and fully mixing the lean meat and the fat meat with the sausage spice powder;
step five: placing lean meat and fat meat into a meat grinder, adding sausage marinade powder and sweet potato powder, stirring the lean meat and the fat meat into meat paste by using the meat grinder, then adding sausage traditional Chinese medicine powder and corn kernels, stirring in a stirrer, pickling for 20-30 minutes after uniformly stirring, and then adding lactobacillus casei powder, and stirring to obtain a sausage mixture;
step six: cleaning sausage casings, removing salt and fishy smell, and filling the sausage mixture into a sausage filling machine for filling;
step seven: after filling, fastening two ends of the sausage by using cotton threads, and then cleaning the sausage by using warm water at the temperature of 40-45 ℃;
step eight: and (3) low-temperature air drying: hanging the cleaned sausages on an air drying rack at intervals of 5-10 cm, and pushing the sausages into a fermentation chamber for air drying and fermentation;
step nine: packaging and warehousing: after air drying and fermentation are finished and experience is qualified, packaging is carried out, and the mixture is put into a refrigeration house with the temperature of 18 ℃ below zero for storage.
Example 2:
the formula and the proportion thereof are as follows:
lean meat 33%, fat meat 12%, sausage spicy material package 7%, sausage marinated material package 7%, sausage traditional Chinese medicine material package 7%, casing 8%, lactobacillus casei powder 5%, corn kernels 4% and sweet potato powder 4%.
The method comprises the following specific steps:
the method comprises the following steps: the preparation method of the spicy sausage bag comprises the steps of cutting the pepper into powder, then adding the pepper powder, the monosodium glutamate, the edible salt, the white spirit, the pepper powder, the sesame powder, the maltodextrin and the garlic powder, and fully stirring and mixing to obtain the spicy sausage bag;
step two: the preparation method of the sausage marinated sauce bag comprises the steps of grinding anise, liquorice, Guangxi incense, clove, dried ginger slices, bay leaves and pepper into powder, fully mixing the powder, then adding cooking wine, soy sauce, chicken essence, brown sugar and light soy sauce, and stirring the mixture to obtain the sausage marinated sauce bag;
step three: the sausage traditional Chinese medicine material bag is prepared by putting raw astragalus, red sage root, dwarf lilyturf tuber, dendrobium powder, medlar powder, rhizoma polygonati powder, cassia seed, tuckahoe and mint into a grinding machine for grinding treatment, and then putting into a stirring machine for stirring, so that the raw astragalus, the red sage root, the dwarf lilyturf tuber, the dendrobium powder, the medlar powder, the rhizoma polygonati powder, the cassia seed, the tuckahoe and the mint;
step four: cleaning lean meat and fat meat, cutting into blocks, peeling the fat meat, putting a sausage spice bag into a basin, and fully mixing the lean meat and the fat meat with the sausage spice powder;
step five: placing lean meat and fat meat into a meat grinder, adding sausage marinade powder and sweet potato powder, stirring the lean meat and the fat meat into meat paste by using the meat grinder, then adding sausage traditional Chinese medicine powder and corn kernels, stirring in a stirrer, pickling for 20-30 minutes after uniformly stirring, and then adding lactobacillus casei powder, and stirring to obtain a sausage mixture;
step six: cleaning sausage casings, removing salt and fishy smell, and filling the sausage mixture into a sausage filling machine for filling;
step seven: after filling, fastening two ends of the sausage by using cotton threads, and then cleaning the sausage by using warm water at the temperature of 40-45 ℃;
step eight: and (3) low-temperature air drying: hanging the cleaned sausages on an air drying rack at intervals of 5-10 cm, and pushing the sausages into a fermentation chamber for air drying and fermentation;
step nine: packaging and warehousing: after air drying and fermentation are finished and experience is qualified, packaging is carried out, and the mixture is put into a refrigeration house with the temperature of 18 ℃ below zero for storage.
Example 3:
the formula and the proportion thereof are as follows:
lean meat 35%, fat meat 15%, sausage spicy material package 8%, sausage marinated material package 8%, sausage traditional Chinese medicine material package 8%, casing 10%, lactobacillus casei powder 6%, corn kernels 5% and sweet potato powder 5%.
The method comprises the following specific steps:
the method comprises the following steps: the preparation method of the spicy sausage bag comprises the steps of cutting the pepper into powder, then adding the pepper powder, the monosodium glutamate, the edible salt, the white spirit, the pepper powder, the sesame powder, the maltodextrin and the garlic powder, and fully stirring and mixing to obtain the spicy sausage bag;
step two: the preparation method of the sausage marinated sauce bag comprises the steps of grinding anise, liquorice, Guangxi incense, clove, dried ginger slices, bay leaves and pepper into powder, fully mixing the powder, then adding cooking wine, soy sauce, chicken essence, brown sugar and light soy sauce, and stirring the mixture to obtain the sausage marinated sauce bag;
step three: the sausage traditional Chinese medicine material bag is prepared by putting raw astragalus, red sage root, dwarf lilyturf tuber, dendrobium powder, medlar powder, rhizoma polygonati powder, cassia seed, tuckahoe and mint into a grinding machine for grinding treatment, and then putting into a stirring machine for stirring, so that the raw astragalus, the red sage root, the dwarf lilyturf tuber, the dendrobium powder, the medlar powder, the rhizoma polygonati powder, the cassia seed, the tuckahoe and the mint;
step four: cleaning lean meat and fat meat, cutting into blocks, peeling the fat meat, putting a sausage spice bag into a basin, and fully mixing the lean meat and the fat meat with the sausage spice powder;
step five: placing lean meat and fat meat into a meat grinder, adding sausage marinade powder and sweet potato powder, stirring the lean meat and the fat meat into meat paste by using the meat grinder, then adding sausage traditional Chinese medicine powder and corn kernels, stirring in a stirrer, pickling for 20-30 minutes after uniformly stirring, and then adding lactobacillus casei powder, and stirring to obtain a sausage mixture;
step six: cleaning sausage casings, removing salt and fishy smell, and filling the sausage mixture into a sausage filling machine for filling;
step seven: after filling, fastening two ends of the sausage by using cotton threads, and then cleaning the sausage by using warm water at the temperature of 40-45 ℃;
step eight: and (3) low-temperature air drying: hanging the cleaned sausages on an air drying rack at intervals of 5-10 cm, and pushing the sausages into a fermentation chamber for air drying and fermentation;
step nine: packaging and warehousing: after air drying and fermentation are finished and experience is qualified, packaging is carried out, and the mixture is put into a refrigeration house with the temperature of 18 ℃ below zero for storage.
The sausage contains lactobacillus casei, can play a role in regulating the flora balance in human intestines and promoting the digestion and absorption of human bodies, and also has the functions of efficiently lowering blood pressure and cholesterol, promoting cell division, generating antibody immunity, enhancing the human immunity, preventing cancers and inhibiting tumor growth, the sausage integrates spicy taste and marinating taste, the delicacy of the sausage is increased, and the sausage also contains some traditional Chinese medicines in the sausage, so that the sausage has no side effect, can also regulate the mechanism of human bodies, is beneficial to the health, corn grains and sweet potato powder are also added in the sausage, the taste of the sausage can be increased, and the sausage is more delicious.
The above examples only show some embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.

Claims (6)

1. A sausage with lactobacillus casei comprises lean meat, fat meat, a sausage spicy material bag, a sausage marinated material bag, a sausage traditional Chinese medicine material bag, a casing, lactobacillus casei powder, corn kernels and sweet potato powder, and is characterized in that: 30-35% of lean meat, 10-15% of fat meat, 5-8% of sausage spicy material package, 5-8% of sausage marinated material package, 5-8% of sausage traditional Chinese medicine material package, 5-10% of casing, 4-6% of lactobacillus casei powder, 3-5% of corn kernels and 3-5% of sweet potato powder.
2. The sausage with lactobacillus casei as claimed in claim 1, characterized in that: the lean meat is fresh pork meeting the national standard, the lean meat is pork on front legs or back legs, and the fat meat is fat meat with fat thickness over 2 cm.
3. The sausage with lactobacillus casei as claimed in claim 1, characterized in that: the spicy seasoning bag of the sausage is composed of pepper, chili powder, pepper, monosodium glutamate, edible salt, white spirit, pepper powder, sesame powder, maltodextrin and garlic powder.
4. The sausage with lactobacillus casei as claimed in claim 1, characterized in that: the sausage marinated sauce bag is composed of aniseed, liquorice, Guanghe spices, clove, bay leaves, pepper, cooking wine, soy sauce, chicken essence, dried ginger slices, brown sugar and light soy sauce.
5. The sausage with lactobacillus casei as claimed in claim 1, characterized in that: the sausage traditional Chinese medicine material bag comprises raw astragalus membranaceus, salvia miltiorrhiza, radix ophiopogonis, dendrobium powder, wolfberry powder, rhizoma polygonati powder, semen cassiae, poria cocos and mint.
6. The preparation method of the sausage with lactobacillus casei according to claim 1, which is characterized in that: the method comprises the following specific steps:
the method comprises the following steps: the preparation method of the spicy sausage bag comprises the steps of cutting the pepper into powder, then adding the pepper powder, the monosodium glutamate, the edible salt, the white spirit, the pepper powder, the sesame powder, the maltodextrin and the garlic powder, and fully stirring and mixing to obtain the spicy sausage bag;
step two: the preparation method of the sausage marinated sauce bag comprises the steps of grinding anise, liquorice, Guanhe spices, clove, dried ginger slices, bay leaves and pepper into powder, fully mixing the powder, then adding cooking wine, soy sauce, chicken essence, brown sugar and light soy sauce, and stirring to obtain the sausage marinated sauce bag;
step three: the sausage traditional Chinese medicine material bag is prepared by putting raw astragalus membranaceus, salvia miltiorrhiza, radix ophiopogonis, dendrobium powder, medlar powder, rhizoma polygonati powder, semen cassiae, poria cocos and mint into a grinding machine for grinding treatment, and then putting the materials into a stirring machine for stirring, so that the materials are fully mixed to obtain the sausage traditional Chinese medicine material bag;
step four: cleaning lean meat and fat meat, cutting into blocks, peeling the fat meat, putting a sausage spice bag into a basin, and fully mixing the lean meat and the fat meat with the sausage spice powder;
step five: placing lean meat and fat meat into a meat grinder, adding sausage marinade powder and sweet potato powder, stirring the lean meat and the fat meat into meat paste by using the meat grinder, then adding sausage traditional Chinese medicine powder and corn kernels, stirring in a stirrer, pickling for 20-30 minutes after uniformly stirring, then adding lactobacillus casei powder, and stirring to obtain a sausage mixture;
step six: cleaning sausage casings, removing salt and fishy smell, and filling the sausage mixture into a sausage filling machine for filling;
step seven: after filling, fastening two ends of the sausage by using cotton threads, and then cleaning the sausage by using warm water at the temperature of 40-45 ℃;
step eight: and (3) low-temperature air drying: hanging the cleaned sausages on an air drying rack at intervals of 5-10 cm, and pushing the sausages into a fermentation chamber for air drying and fermentation;
step nine: packaging and warehousing: after air drying and fermentation are finished and experience is qualified, packaging is carried out, and the mixture is put into a refrigeration house with the temperature of 18 ℃ below zero for storage.
CN202011164993.8A 2020-10-27 2020-10-27 Sausage with lactobacillus casei and preparation method thereof Pending CN112401152A (en)

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Application publication date: 20210226