CN115606756B - Method for making low-nitrate pickled vegetable sausage - Google Patents

Method for making low-nitrate pickled vegetable sausage Download PDF

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CN115606756B
CN115606756B CN202211178207.9A CN202211178207A CN115606756B CN 115606756 B CN115606756 B CN 115606756B CN 202211178207 A CN202211178207 A CN 202211178207A CN 115606756 B CN115606756 B CN 115606756B
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amaranth
pickle
dried
powder
sausage
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CN115606756A (en
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黄业传
张喜才
简清梅
王劲松
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Jingchu University of Technology
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    • 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
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    • A—HUMAN NECESSITIES
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    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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    • 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
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    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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Abstract

The invention discloses a method for preparing low-nitrate pickled vegetable sausage, and belongs to the technical field of food processing. The method comprises the following steps: s101: taking red heart radishes and carrots as raw materials, taking mixed strains of lactobacillus plantarum, leuconostoc mesenteroides and pediococcus pentosaceus as fermentation strains, fermenting for 24-48 hours, and separating to obtain pickle water; s102: preparing amaranth mud or amaranth freeze-dried powder by taking amaranth as a raw material; s103: the sausage is prepared from pork, pickle water, amaranth mud or amaranth freeze-dried powder, dried pickle cubes and seasoning auxiliary materials. In the patent, the sodium nitrite is not added, and nitrous acid, nitric acid, natural red pigment, lactobacillus, vitamin C and antioxidant substances in the red and orange plant raw materials and the fermented pickle water are utilized to replace the sodium nitrite added in the traditional sausage processing process. Meanwhile, the sauerkraut water and the sauerkraut are added into the sausage, so that the sausage with a new taste is developed, and the increasing taste demands of consumers are met.

Description

Method for making low-nitrate pickled vegetable sausage
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for manufacturing a low-nitrate pickled vegetable sausage.
Background
The sausage is a traditional cured product, has the characteristics of attractive color, rich flavor, good storability, convenience in eating and the like, and is popular with consumers. Nitrite plays a dominant role in the processing of sausage products, as the nitrite plays an important role in the aspects of color development, bacteriostasis, seasoning, antioxidation and the like of sausage. Nitrite has stronger self toxicity and can react with amine substances in meat products in the pickling process to generate nitrosamine substances with potential carcinogenicity. In order to improve the safety of cured products such as sausage, researchers at home and abroad are working to find a natural nontoxic nitrite substitute, but no optimal substitute is found up to date. In addition, sausage has the defects of greasiness, single taste and the like at present, and needs to develop new products with new tastes.
The pickle is a food which residents like, a plurality of families self-make pickle, and pickle water is often abandoned as a byproduct of pickle processing, so that resources are wasted and the environment is polluted to a certain extent. The pickle water often contains rich lactobacillus, pigment and some nutrient and functional substances extracted from vegetables. The use of kimchi processing byproducts for curing preserved meat products has not been reported at present.
Disclosure of Invention
In this patent, red-heart radishes and carrots are selected for infusion, and then the raw meat is cured and fermented with kimchi water. The sausage mainly uses natural red pigment in vegetable raw materials, nitrous acid generated in the early stage of pickle fermentation, lactobacillus fermentation effect, antioxidation and color development auxiliary agents in the vegetable raw materials, extracts amaranth or freeze-dries the amaranth and then is added into the sausage as ingredients, and the nitrate and the natural pigment contained in the amaranth are utilized to achieve ideal color development effect under the synergistic effect of the factors, so that the residual quantity of nitrite in the finished sausage is greatly reduced compared with the traditional process sausage; in addition, some functional components and flavor substances leached from the vegetables are also brought into the sausage, increasing the nutritional value of the product, reducing the fat content of the sausage and improving the taste of the sausage. Meanwhile, the sausage product with the new formula is a sausage product with the new formula, the traditional sausage is greasy, and consumers often eat the sausage together with appetizers such as pickle, and the like, and the pickle water are added into the sausage at present, so that the sausage is more suitable for the taste demands of partial consumers.
The embodiment of the invention provides a method for preparing low-nitrate pickled vegetable sausage, which comprises the following steps:
S101: the pickled vegetable water with high nitrite content (relative value, low nitrite content) and high lactobacillus growth peak is obtained by taking red heart radish and carrot as raw materials, taking mixed strains of lactobacillus plantarum, leuconostoc mesenteroides and pediococcus pentosaceus as fermentation strains and fermenting for 24-48 hours. In this step, the fermentation time is slightly shorter than that of the conventional kimchi; if the fermentation time is too short, the yields of nitrite and lactic acid bacteria are not sufficient; if the fermentation time is too long, the lactic acid bacteria die partially and the nitrite is decomposed or consumed partially.
S102: the amaranth paste or amaranth freeze-dried powder is prepared by taking amaranth as a raw material.
S103: the sausage is prepared from pork, pickle water, amaranth paste or amaranth freeze-dried powder, dried pickle cubes and seasoning auxiliary materials by weight of the pork: the water content of pickle is 15-24%, the paste or lyophilized powder of amaranth is 2-8%, and the dry diced pickle is 1-5%. Wherein the dried diced kimchi is obtained by dicing and dehydrating (e.g., 40 ℃ C. Drying for 40 minutes) red-heart radish and carrot after the kimchi water is separated in step S101. In this step, the pickled red heart radish and the pickled carrot obtained in the step S101 are utilized after dicing, and the taste of the sausage is improved. The flavoring auxiliary material can be adjusted according to the taste requirement of customers, and preferably contains carrageenan, wherein the dosage of the carrageenan is 0.5-2.0% of the weight of pork.
In step S101, the processing procedure of the red-heart radish is as follows: removing the parts which are not suitable for processing, airing (removing 10-20% of water), cleaning, airing, cutting into blocks and the like. The carrot processing process comprises the following steps: removing the parts which are not suitable for processing, cleaning, airing, dicing and the like. In step S102, the preparation process of amaranth mud includes: blanching amaranth at 85-95deg.C for 4-7 min, and pulping the material liquid at a mass ratio of 1:0.8-1.2. The preparation process of the amaranth freeze-dried powder comprises the following steps: the pre-frozen amaranth is put into a vacuum freeze dryer and freeze-dried for 18-30 hours at the temperature of-75 to-85 ℃.
Specifically, in step S101, the fermentation process specifically includes: mixing the raw materials with fermented salt water at a weight ratio of 1:1.5-2.5, adding into pickle jar, inoculating mixed strain, covering jar cover, sealing jar edge with water, and fermenting at 20-30deg.C for 24-48 hr. Wherein, the preparation process of the fermented brine is as follows: preparing 5-7wt% of salt water, adding CaCl 2 accounting for 0.02-0.1 wt% of salt water, fully dissolving, filtering, and adding pickle auxiliary materials to obtain salt water. Wherein, the inoculation amount of the mixed strain is 3-5% of the total volume of the raw material and the fermentation brine.
In step S101, the sources of the mixed strains are: lactobacillus plantarum, leuconostoc mesenteroides and pediococcus pentosaceus are mixed according to the mass ratio of 1-3:1-3:1 after being respectively subjected to expansion culture. The total bacterial count after the expansion culture reaches 10 8 cfu/mL.
In step S101, the pickle auxiliary materials include white spirit, white sugar, dry red pepper, dried ginger, star anise, dry red pepper, and the like. The specific materials can be adjusted according to taste requirements, such as no dry red pepper and dry ginger. Specifically, based on the weight of the fermented brine: 1-3% of white wine, 1-3% of white sugar, 0.2-0.8% of dry red pepper, 0.1-0.5% of dried ginger, 0.05-0.2% of star anise and 0.05-0.2% of dry red pepper.
Specifically, in step S103, the sausage is prepared by: mincing pork, mixing pork, pickle water, amaranth paste or amaranth freeze-dried powder, dried pickle dices and flavoring auxiliary materials. Rolling and kneading at 3-5deg.C for pickling for 4-6 hr, and standing for pickling for 18-20 hr. Filling the pickled raw materials into casing, fermenting at 26-30deg.C and humidity of 80-85%, and stopping fermenting when pH is reduced to 5.0-5.1. Smoking at 40-50deg.C for 30-60min, and drying at 60-65deg.C for 150-210 min. Vacuum packaging to obtain the product. Of course, other methods of preparing sausage are also contemplated by this patent. In the patent, the sausage has better taste and is easier to develop color by utilizing the fermentation process of the pickle water.
Wherein in step S103, the flavoring auxiliary material is selected from a plurality of salt, compound phosphate, carrageenan, cooking wine, glucose, white granulated sugar, sodium erythorbate, monosodium glutamate, i+g, ginger powder, fresh garlic powder, five spice powder, etc. Based on the weight of pork: 1-3% of salt, 0.1-0.5% of composite phosphate, 0-1% of carrageenan, 0-2.5% of cooking wine, 0-2% of glucose, 0-3.0% of white granulated sugar, 0.02-0.2% of sodium erythorbate, 0-0.5% of monosodium glutamate, 0-0.05% of I+G, 0-0.2% of ginger powder, 0-1.0% of fresh garlic powder and 0-0.6% of five spice powder.
More specifically, in step S103, if amaranth is processed into amaranth puree, based on the weight of pork: the salt is 2%, the composite phosphate is 0.3%, the carrageenan is 1%, the amaranth mud is 6%, the dried pickle is 3%, the pickle water is 18%, the cooking wine is 1.5%, the glucose is 0.5%, the white granulated sugar is 1.0%, the sodium erythorbate is 0.1%, the monosodium glutamate is 0.2%, the I+G is 0.02%, the ginger powder is 0.05%, the fresh garlic is 0.2% and the five spice powder is 0.2%. If the amaranth is processed into amaranth freeze-dried powder, the amaranth freeze-dried powder is calculated by the weight of pork: the salt is 2%, the composite phosphate is 0.3%, the carrageenan is 1%, the amaranth freeze-dried powder is 3%, the dried pickle is 3%, the pickle water is 20%, the cooking wine is 1.5%, the glucose is 0.5%, the white granulated sugar is 1.0%, the sodium erythorbate is 0.1%, the monosodium glutamate is 0.2%, the I+G is 0.02%, the ginger powder is 0.05%, the fresh garlic powder is 0.2% and the five spice powder is 0.2%. Wherein, in the dried diced pickle, the mass ratio of the dried diced red-heart radish pickle to the dried diced carrot pickle is 1:1.
Specifically, the mincing process of pork comprises the following steps: selecting fresh hind leg meat and backfat fat meat, removing surface fascia, cleaning and airing; cutting back fat meat into diced meat with side length of 1.5-3.0cm, pre-freezing at-20deg.C, cutting back leg meat into small pieces with side length of 3-5cm, and mincing with pre-frozen back fat meat, wherein the mass ratio of back leg meat to back fat meat is 80-100:0-20.
Specifically, the embodiment of the invention provides a method for preparing a low-nitrate pickled vegetable sausage, which comprises the following steps:
S101: the method comprises the steps of taking red radishes and carrots as raw materials, taking mixed strains of lactobacillus plantarum, leuconostoc mesenteroides and pediococcus pentosaceus as fermentation strains, mixing the raw materials with fermentation brine according to a weight ratio of 1:2, adding the mixture into a pickle jar, inoculating the mixed strains, covering a jar cover, sealing the jar edge with water, fermenting for 24-48 hours at 20-30 ℃, and separating to obtain pickle water. Wherein, the mixed strain is mixed by lactobacillus plantarum, leuconostoc mesenteroides and pediococcus pentosaceus according to the mass ratio of 2:2:1, and the inoculation amount of the mixed strain is 3-5% of the total volume of the raw materials and the fermentation brine; the pickle auxiliary materials comprise white spirit, white sugar, dry red pepper, dried ginger, star anise and dry red pepper.
S102: the amaranth paste or amaranth freeze-dried powder is prepared by taking amaranth as a raw material.
S103: mashing pork, mixing pork, pickle water, amaranth or amaranth freeze-dried powder, dried pickle dices, salt, compound phosphate, carrageenan, cooking wine, glucose, white granulated sugar, sodium erythorbate, monosodium glutamate, I+G, ginger powder, fresh garlic powder and spice powder. Rolling and pickling for 4-6 hours at 4 ℃, and then standing and pickling for 18-20 hours; filling the pickled raw materials into a casing, fermenting at 26-30deg.C and humidity of 80-85%, and stopping fermenting when pH is reduced to 5.0-5.1; smoking at 40-50deg.C for 30-60min, and drying at 60-65deg.C for 150-210min; vacuum packaging to obtain the product.
Wherein, if amaranth is processed into amaranth puree, based on the weight of pork: the salt is 2%, the composite phosphate is 0.3%, the carrageenan is 1%, the amaranth mud is 6%, the dried pickle is 3%, the pickle water is 18%, the cooking wine is 1.5%, the glucose is 0.5%, the white granulated sugar is 1.0%, the sodium erythorbate is 0.1%, the monosodium glutamate is 0.2%, the I+G is 0.02%, the ginger powder is 0.05%, the fresh garlic is 0.2% and the five spice powder is 0.2%.
If the amaranth is processed into amaranth freeze-dried powder, the amaranth freeze-dried powder is calculated by the weight of pork: the salt is 2%, the composite phosphate is 0.3%, the carrageenan is 1%, the amaranth freeze-dried powder is 3%, the dried pickle is 3%, the pickle water is 20%, the cooking wine is 1.5%, the glucose is 0.5%, the white granulated sugar is 1.0%, the sodium erythorbate is 0.1%, the monosodium glutamate is 0.2%, the I+G is 0.02%, the ginger powder is 0.05%, the fresh garlic powder is 0.2% and the five spice powder is 0.2%.
Wherein, in the dried diced pickle, the mass ratio of the dried diced red-heart radish pickle to the dried diced carrot pickle is 1:1. In pork, the mass ratio of the rear leg meat to the backfat fat meat is 9:1.
The method of the invention has the following advantages:
1. The safety is higher: the synergistic effect of nitrous acid generated by pickle fermentation, nitrate in amaranth, lactobacillus fermentation effect, natural pigment in plant raw materials and antioxidant can replace the color development effect of nitrite in traditional sausage processing; and the residue of nitrite in the finished product is far lower than that of sausage in the traditional process.
2. The flavor is improved, and the sausage comprises pickle water, pickle and lactic acid produced by fermentation. The acid can be used for degreasing, and partial consumers often match appetizers such as pickle in the traditional sausage eating process. In addition, the fermentation process can generate special flavor components, and some flavor substances in the vegetables are also blended into the sausage.
3. The nutrition is increased, and the nutrition and functional components in partial vegetables such as vitamins, polysaccharide, polyphenol, flavone, etc. are absorbed.
4. Quality is increased: the quality guarantee period is longer than that of sausage with traditional technology; the color and texture indexes are equal to those of the traditional sausage; the fat content is lower, and vegetable components and carrageenan are added; the oxidation stability of microorganisms and fat is higher than that of sausage prepared by the traditional process, so that the quality guarantee period is longer.
Drawings
Fig. 1 is a flowchart of a method for producing a low-nitrate pickled sausage according to an embodiment of the present invention.
Detailed Description
The present invention will be described in further detail below in order to make the objects, technical solutions and advantages of the present invention more apparent.
Example 1
An embodiment provides a method for preparing a low-nitrate pickled vegetable sausage, which comprises the following steps:
(1) Vegetable treatment: fresh red-heart radishes and carrots are selected, unsuitable processing parts such as thick skin, old tendons, fibrous roots and lesions are removed, the red-heart radishes are properly aired, and water is removed by 15%. Cleaning, cutting into blocks, and dripping clear water for standby.
(2) And (3) strain expansion culture: the lactobacillus plantarum, the leuconostoc mesenteroides and the pediococcus pentosaceus are respectively activated and cultivated in an enlarged way, and the total bacterial count reaches 10 8 cfu/mL.
(3) Preparing fermented brine: preparing fermented brine according to the mass ratio of raw materials to the fermented brine of 1:2; the preparation process of the fermented brine comprises the following steps: preparing 6wt% of brine, adding CaCl 2 accounting for 0.05% of the mass of the brine, fully dissolving and filtering, adding 2% of white wine, 2% of white sugar, 0.5% of dry red pepper, 0.3% of dried ginger, 0.1% of star anise and 0.1% of dry red pepper according to the weight of the brine, and packaging the spice with gauze.
(4) Preparing pickled vegetable: cleaning and sterilizing pickle jar, adding raw materials into 1/3 jar, adding perfume bag, adding rest raw materials, adding salt water to 2-3 inch distance from jar mouth, inoculating mixed strain 3% (Lactobacillus plantarum: leuconostoc mesenteroides: pediococcus pentosaceus=2:2:1) after expanded culture, covering jar cover, sealing jar with salt water, fermenting at 25deg.C for 36 hr, wherein lactobacillus content and nitrite content are both in peak period, and filtering to obtain red pickle water. The half-cooked carrots and carrots are properly dried after being diced, the drying conditions being 45 ℃ for 35 minutes.
(5) Preparing amaranth mud: blanching amaranth at about 90 ℃ for 5 minutes, and pulping with a high-speed wall breaking machine according to a feed-liquid ratio of 1:1 to obtain amaranth mud.
(6) Mincing pork: fresh pork leg meat and backfat fat meat are selected, the surface fascia is removed, and the pork leg meat and backfat fat meat are cleaned and dried. Cutting fat backfat into square diced meat with side length of about 2cm, pre-freezing at-20deg.C, cutting rear leg meat into square small blocks with side length of 3-5cm, and mincing with pre-frozen backfat meat.
(7) And (3) blending: adding various auxiliary materials, wherein the sausage comprises the following formula: 90 parts of rear leg meat, 10 parts of backfat meat and adding meat weight (the sum of the rear leg meat and backfat is 100 parts): salt 2%, composite phosphate 0.3%, carrageenan 1%, amaranth 6%, dried pickle butyl 3% (half of each of red radish and carrot), pickle water 18%, cooking wine 1.5%, glucose 0.5%, white granulated sugar 1.0%, sodium erythorbate 0.1%, monosodium glutamate 0.2%, I+G0.02%, ginger powder 0.05%, fresh garlic powder 0.2% and five spice powder 0.2%. Adding various auxiliary materials and stirring uniformly.
(8) Pickling: rolling and kneading for curing for 4 hours at 4 ℃, and then standing for curing for 20 hours.
(9) Clysis: filling the pickled raw materials into sausage casing, removing gas in sausage with toothpick, tying wire every 15-20cm, and placing into 40-45deg.C warm water to remove greasy dirt and impurities on the surface.
(10) Fermentation: fermenting at 28deg.C with humidity of 80-85%, and stopping fermenting when pH is reduced to about 5.0-5.1.
(11) Smoking and drying: smoking for 30min at 40-50deg.C in a smoking oven, and drying at 60-65deg.C for 210min; and (5) vacuum packaging the finished product.
Example two
An embodiment II provides a method for preparing a low-nitrate pickled vegetable sausage, which comprises the following steps:
(1) Vegetable treatment: fresh red-heart radishes and carrots are selected, unsuitable processing parts such as thick skin, old tendons, fibrous roots and lesions are removed, the red-heart radishes are properly aired, and water is removed by 10%. Cleaning, cutting into blocks, and dripping clear water for standby.
(2) And (3) strain expansion culture: the lactobacillus plantarum, the leuconostoc mesenteroides and the pediococcus pentosaceus are respectively activated and cultivated in an enlarged way, and the total bacterial count reaches 10 8 cfu/mL.
(3) Preparing fermented brine: preparing fermented brine according to the mass ratio of raw materials to the fermented brine of 1:2; the preparation process of the fermented brine comprises the following steps: preparing 6wt% of brine, adding CaCl 2 accounting for 0.05% of the mass of the brine, fully dissolving and filtering, adding 2% of white spirit, 2% of white sugar, 0.5% of dry red pepper, 0.3% of dried ginger, 0.1% of star anise and 0.1% of dry red pepper according to the weight of the brine, and packaging the spice with gauze.
(4) Preparing pickled vegetable: cleaning and sterilizing pickle jar, adding raw materials into 1/3 jar, adding perfume bag, adding rest raw materials, adding salt water to 2-3 inch distance from jar mouth, inoculating 4% of mixed strain (Lactobacillus plantarum: leuconostoc mesenteroides: pediococcus pentosaceus=2:2:1), covering jar cover, adding salt water along jar edge to form water seal, fermenting at 30deg.C for 24 hr, wherein lactobacillus content and nitrite content are both in peak period, and filtering to obtain red pickle water. The half-cooked carrots and carrots are properly dried after being diced, the drying conditions being 40 ℃ for 40 minutes.
(5) Preparing amaranth freeze-dried powder: and (3) drying the cleaned, air-dried and cut amaranth by using a freeze dryer to obtain amaranth powder, and then putting the pre-frozen amaranth into a vacuum freeze dryer to freeze-dry for 18 hours at the temperature of minus 80 ℃ to obtain the amaranth freeze-dried powder.
(6) Mincing pork: fresh pork leg meat and backfat fat meat are selected, the surface fascia is removed, and the pork leg meat and backfat fat meat are cleaned and dried. Cutting fat backfat into square diced meat with side length of about 2cm, pre-freezing at-20deg.C, cutting rear leg meat into square small blocks with side length of 3-5cm, and mincing with pre-frozen backfat meat.
(7) And (3) blending: adding various auxiliary materials, wherein the sausage comprises the following formula: 90 parts of rear leg meat, 10 parts of backfat meat and adding meat weight (the sum of the rear leg meat and backfat is 100 parts): 2% of salt, 0.3% of composite phosphate, 1% of carrageenan, 3% of amaranth freeze-dried powder, 3% of dried diced pickle (half of each of red radish and carrot), 20% of pickle water, 1.5% of cooking wine, 0.5% of glucose, 1.0% of white granulated sugar, 0.1% of sodium erythorbate, 0.2% of monosodium glutamate, 0.02% of I+G, 0.05% of ginger powder, 0.2% of fresh garlic powder and 0.2% of five spice powder. Adding various auxiliary materials and stirring uniformly.
(8) Pickling: rolling and kneading for curing for 5 hours at 4 ℃, and then standing for curing for 19 hours.
(9) Clysis: filling the pickled raw materials into sausage casing, removing gas in sausage with toothpick, tying wire every 15-20cm, and placing into 40-45deg.C warm water to remove greasy dirt and impurities on the surface.
(10) Fermentation: fermenting at 30deg.C with humidity of 80-85%, and stopping fermenting when pH is reduced to about 5.0-5.1.
(11) Smoking and drying: smoking for 45min at 40-50deg.C in a smoking oven, and drying at 60-65deg.C for 180min; and (5) vacuum packaging the finished product.
Example III
An embodiment III provides a method for producing a low-nitrate pickled sausage, which comprises the following steps:
(1) Vegetable treatment: fresh red-heart radishes and carrots are selected, unsuitable processing parts such as thick skin, old tendons, fibrous roots and lesions are removed, the red-heart radishes are properly aired, and water is removed by 20%. Cleaning, cutting into blocks, and dripping clear water for standby.
(2) And (3) strain expansion culture: the lactobacillus plantarum, the leuconostoc mesenteroides and the pediococcus pentosaceus are respectively activated and cultivated in an enlarged way, and the total bacterial count reaches 10 8 cfu/mL.
(3) Preparing fermented brine: preparing fermented brine according to the mass ratio of raw materials to the fermented brine of 1:2; the preparation process of the fermented brine comprises the following steps: preparing 6wt% of brine, adding CaCl 2 accounting for 0.05% of the mass of the brine, fully dissolving and filtering, adding 2% of white spirit, 2% of white sugar, 0.5% of dry red pepper, 0.3% of dried ginger, 0.1% of star anise and 0.1% of dry red pepper according to the weight of the brine, and packaging the spice with gauze.
(4) Preparing pickled vegetable: cleaning and sterilizing pickle jar, adding raw materials into 1/3 jar, adding perfume bag, adding rest raw materials, adding salt water to 2-3 inch distance from jar mouth, inoculating 5% of mixed strain (Lactobacillus plantarum: leuconostoc mesenteroides: pediococcus pentosaceus=2:2:1), covering jar cover, adding salt water along jar edge to form water seal, fermenting at 20deg.C for 48 hr, wherein lactobacillus content and nitrite content are both in peak period, and filtering to obtain red pickle water. The half-cooked carrots and carrots are properly dried after being diced, the drying conditions being 50 ℃ for 30 minutes.
(5) Preparing amaranth mud: blanching amaranth at about 90 ℃ for 5 minutes, and pulping with a high-speed wall breaking machine according to a feed-liquid ratio of 1:1 to obtain amaranth mud.
(6) Mincing pork: fresh pork leg meat and backfat fat meat are selected, the surface fascia is removed, and the pork leg meat and backfat fat meat are cleaned and dried. Cutting fat backfat into square diced meat with side length of about 2cm, pre-freezing at-20deg.C, cutting rear leg meat into square small blocks with side length of 3-5cm, and mincing with pre-frozen backfat meat.
(7) And (3) blending: adding various auxiliary materials, wherein the sausage comprises the following formula: 85 parts of rear leg meat, 15 parts of backfat meat and adding meat weight (the sum of the rear leg meat and backfat is 100 parts): 2% of salt, 0.3% of composite phosphate, 6% of amaranth mud, 3% of dry diced pickle (half of each of red radish and carrot), 18% of pickle water, 1.5% of cooking wine, 0.5% of glucose, 1.0% of white granulated sugar, 0.1% of sodium erythorbate, 0.2% of monosodium glutamate, 0.02% of I+G, 0.05% of ginger powder, 0.2% of fresh garlic powder and 0.2% of five spice powder. Adding various auxiliary materials and stirring uniformly.
(8) Pickling: rolling and kneading for curing for 6 hours at 4 ℃, and then standing for curing for 18 hours.
(9) Clysis: filling the pickled raw materials into sausage casing, removing gas in sausage with toothpick, tying wire every 15-20cm, and placing into 40-45deg.C warm water to remove greasy dirt and impurities on the surface.
(10) Fermentation: fermenting at 26deg.C and humidity of 80-85%, and stopping fermenting when pH is reduced to about 5.0-5.1.
(11) Smoking and drying: smoking at 40-50deg.C for 60min, and drying at 60-65deg.C for 150min; and (5) vacuum packaging the finished product.
Comparative example one
Comparative example one provides a method for producing sausage, using conventional methods, comprising the steps of:
(1) Mincing pork: fresh pork leg meat and backfat fat meat are selected, the surface fascia is removed, and the pork leg meat and backfat fat meat are cleaned and dried. Cutting fat backfat into square diced meat with side length of about 2cm, pre-freezing at-20deg.C, cutting rear leg meat into square small blocks with side length of 3-5cm, and mincing with pre-frozen backfat meat.
(2) And (3) blending: adding various auxiliary materials, wherein the sausage comprises the following formula: 90 parts of rear leg meat, 10 parts of backfat meat and adding meat weight (the sum of the rear leg meat and backfat is 100 parts): 2% of salt, 0.01% of nitrite, 0.3% of composite phosphate, 1.5% of cooking wine, 0.5% of glucose, 1.0% of white granulated sugar, 0.1% of sodium erythorbate, 0.2% of monosodium glutamate, 0.02% of I+G0.02%, 0.05% of ginger powder, 0.2% of fresh garlic powder, 0.2% of aromatic powder and 15 parts of clear water.
(3) Pickling: rolling and kneading for curing for 4 hours at 4 ℃, and then standing for curing for 20 hours.
(4) Inoculating: activating 0.02 part of direct vat set starter in skim milk for 2 hours, inoculating to the pickled raw materials, and uniformly stirring in vacuum, wherein the direct vat set starter comprises staphylococcus xylosus, staphylococcus sarcoidosis, pediococcus pentosaceus and pediococcus acidilactici (the strain ratio is 1:1:1:1).
(5) Clysis: filling the pickled raw materials into sausage casing, removing gas in sausage with toothpick, tying wire every 15-20cm, and placing into 40-45deg.C warm water to remove greasy dirt and impurities on the surface.
(6) Fermentation: fermenting at 28deg.C with humidity of 80-85%, and stopping fermenting when pH is reduced to about 5.0-5.1.
(7) Smoking and drying: smoking at 40deg.C for 60min, and drying at 60-65deg.C for 180min; and (5) vacuum packaging the finished product.
Table 1 comparison of quality data for example one and comparative example one
Index (I) Example one Contrast one
Moisture content (%) 52.78 53.74
pH 4.97 5.03
POV（mg/100g） 12.22 14.07
Nitrite (mg/kg) 1.42 6.67
A (redness value) 10.3 11.1
Bacterial count (log CFU/g) 3.24 3.69
Comprehensive sensory scoring 6.6 6.0
Sensory-color 6.0 6.1
Sensory-texture 6.7 6.6
Sensory-flavor 6.8 6.1
Sensory-taste 6.7 5.9
Note that: the higher the score in the range of 1-9 points, the better the quality (9 points are very liked, 5 points are neither liked nor offensive, 1 point is very disliked) with a nine point score; the indexes are all measured after 30 days of cold storage.
As can be seen from table 1, the nitrite content is lower, the total bacterial count content is lower, and fat oxidation is inhibited by adopting the process of the embodiment; and the comprehensive sensory score is higher. Although the redness value of the first example is slightly lower than that of the first comparative example in which nitrite is added, the color is scored reasonably in the comprehensive scoring, and the color development effect of the two groups is comparable, so that sodium nitrite in the traditional process is better replaced by the implementation of the first example.
The foregoing description of the preferred embodiments of the invention is not intended to limit the invention to the precise form disclosed, and any such modifications, equivalents, and alternatives falling within the spirit and scope of the invention are intended to be included within the scope of the invention.

Claims (7)

1. The preparation method of the low-nitrate pickled vegetable sausage is characterized by comprising the following steps of:
s101: taking red radishes and carrots as raw materials, taking mixed strains of lactobacillus plantarum, leuconostoc mesenteroides and pediococcus pentosaceus as fermentation strains, fermenting for 24-48 hours, and separating to obtain pickle water with high nitrite content and high lactobacillus growth in peak period;
S102: preparing amaranth mud or amaranth freeze-dried powder by taking amaranth as a raw material;
S103: the sausage is prepared from pork, pickle water, amaranth paste or amaranth freeze-dried powder, dried pickle cubes and seasoning auxiliary materials by weight of the pork: the usage amount of the pickle water is 15-24%, the usage amount of amaranth mud or amaranth freeze-dried powder is 2-8%, and the usage amount of the dry diced pickle is 1-5%; the dried diced pickle is obtained by dehydrating red-heart radishes and carrots after pickle water separation in the step S101;
In step S101, the fermentation process specifically includes: mixing the raw materials with fermented brine according to a weight ratio of 1:1.5-2.5, adding into a pickle jar, inoculating mixed strains, covering a jar cover, sealing the jar edge with water, and fermenting at 20-30deg.C for 24-48 hr; the preparation process of the fermented brine comprises the following steps: preparing 5-7wt% of salt water, adding CaCl 2 accounting for 0.02-0.1 wt% of salt water, fully dissolving, filtering, and adding pickle auxiliary materials to obtain salt water; the inoculation amount of the mixed strain is 3-5% of the total volume of the raw material and the fermentation brine; the sources of the mixed strains are as follows: lactobacillus plantarum, leuconostoc mesenteroides and pediococcus pentosaceus are mixed according to the mass ratio of 1-3:1-3:1 after being respectively subjected to expansion culture;
In step S103, the sausage is prepared by: mincing pork, and uniformly mixing pork, pickle water, amaranth paste or amaranth freeze-dried powder, dried pickle dices and seasoning auxiliary materials; rolling and pickling for 4-6 hours at 3-5 ℃, and then standing and pickling for 18-20 hours; filling the pickled raw materials into a casing, fermenting at 26-30deg.C and humidity of 80-85%, and stopping fermenting when pH is reduced to 5.0-5.1; smoking at 40-50deg.C for 30-60min, and drying at 60-65deg.C for 150-210min; vacuum packaging to obtain the product.
2. The method for preparing a low-nitrate pickled vegetable sausage according to claim 1, wherein in step S101, the processing procedure of the red-heart radish is as follows: removing parts which are not suitable for processing, airing, cleaning, airing and dicing; the carrot processing process comprises the following steps: removing parts which are not suitable for processing, cleaning, airing and dicing; in step S102, the preparation process of the amaranth mud includes: blanching amaranth at 85-95 ℃ for 4-7 minutes, and pulping the feed liquid according to the mass ratio of 1:0.8-1.2; the preparation process of the amaranth freeze-dried powder comprises the following steps: the pre-frozen amaranth is put into a vacuum freeze dryer and freeze-dried for 18-30 hours at the temperature of-75 to-85 ℃.
3. The method for preparing a low-nitrate kimchi sausage according to claim 1, characterized in that in step S101, the kimchi auxiliary materials include white spirit, white sugar, dry red pepper, dried ginger, star anise and dry red pepper; based on the weight of the fermented brine: 1-3% of white wine, 1-3% of white sugar, 0.2-0.8% of dry red pepper, 0.1-0.5% of dried ginger, 0.05-0.2% of star anise and 0.05-0.2% of dry red pepper.
4. The method for preparing a low-nitrate kimchi sausage according to claim 1, characterized in that in step S103, the seasoning is selected from a plurality of salt, complex phosphate, carrageenan, cooking wine, glucose, white granulated sugar, sodium erythorbate, monosodium glutamate, i+g, ginger powder, fresh garlic powder and spice powder; based on the weight of pork: 1-3% of salt, 0.1-0.5% of composite phosphate, 0-1% of carrageenan, 0-2.5% of cooking wine, 0-2% of glucose, 0-3.0% of white granulated sugar, 0.02-0.2% of sodium erythorbate, 0-0.5% of monosodium glutamate, 0-0.05% of I+G, 0-0.2% of ginger powder, 0-1.0% of fresh garlic powder and 0-0.6% of five spice powder.
5. The method for preparing a kimchi sausage of claim 4, characterized in that in step S103,
If amaranth is processed into amaranth puree, based on the weight of pork: 2% of salt, 0.3% of composite phosphate, 1% of carrageenan, 6% of amaranth paste, 3% of dried diced pickle, 18% of pickle water, 1.5% of cooking wine, 0.5% of glucose, 1.0% of white granulated sugar, 0.1% of sodium erythorbate, 0.2% of monosodium glutamate, 0.02% of I+G, 0.05% of ginger powder, 0.2% of fresh garlic powder and 0.2% of five spice powder;
If the amaranth is processed into amaranth freeze-dried powder, the amaranth freeze-dried powder is calculated by the weight of pork: 2% of salt, 0.3% of composite phosphate, 1% of carrageenan, 3% of amaranth freeze-dried powder, 3% of dried diced pickle, 20% of pickle water, 1.5% of cooking wine, 0.5% of glucose, 1.0% of white granulated sugar, 0.1% of sodium erythorbate, 0.2% of monosodium glutamate, 0.02% of I+G, 0.05% of ginger powder, 0.2% of fresh garlic powder and 0.2% of five spice powder;
wherein, in the dried diced pickle, the mass ratio of the dried diced red-heart radish pickle to the dried diced carrot pickle is 1:1.
6. The method for preparing the low-nitrate pickled sausage according to claim 1, wherein the mincing process of the pork is as follows: selecting fresh hind leg meat and backfat fat meat, removing surface fascia, cleaning and airing; cutting back fat meat into diced meat with side length of 1.5-3.0cm, pre-freezing at-20deg.C, cutting back leg meat into small pieces with side length of 3-5cm, and mincing with pre-frozen back fat meat, wherein the mass ratio of back leg meat to back fat meat is 80-100:0-20.
7. The method for preparing a low-nitrate kimchi sausage according to claim 1, characterized in that the method comprises the steps of:
S101: taking red heart radishes and carrots as raw materials, taking mixed strains of lactobacillus plantarum, leuconostoc mesenteroides and pediococcus pentosaceus as fermentation strains, mixing the raw materials with fermentation brine according to a weight ratio of 1:2, adding the mixture into a pickle jar, inoculating the mixed strains, covering a jar cover, sealing the jar edge with water, fermenting for 24-48 hours at 20-30 ℃, and separating to obtain pickle water; wherein the mixed strain is prepared by mixing lactobacillus plantarum, leuconostoc mesenteroides and pediococcus pentosaceus according to a mass ratio of 2:2:1, and the inoculation amount of the mixed strain is 3-5% of the total volume of the raw materials and the fermentation brine; the pickle auxiliary materials comprise white spirit, white sugar, dry red pepper, dried ginger, star anise and dry red pepper;
S102: preparing amaranth mud or amaranth freeze-dried powder by taking amaranth as a raw material;
S103: mashing pork, mixing pork, pickle water, amaranth or amaranth freeze-dried powder, dried pickle dices, salt, compound phosphate, carrageenan, cooking wine, glucose, white granulated sugar, sodium erythorbate, monosodium glutamate, I+G, ginger powder, fresh garlic powder and spice powder; rolling and pickling for 4-6 hours at 4 ℃, and then standing and pickling for 18-20 hours; filling the pickled raw materials into a casing, fermenting at 26-30deg.C and humidity of 80-85%, and stopping fermenting when pH is reduced to 5.0-5.1; smoking at 40-50deg.C for 30-60min, and drying at 60-65deg.C for 150-210min; vacuum packaging to obtain a product;
Wherein, if amaranth is processed into amaranth puree, based on the weight of pork: 2% of salt, 0.3% of composite phosphate, 1% of carrageenan, 6% of amaranth paste, 3% of dried diced pickle, 18% of pickle water, 1.5% of cooking wine, 0.5% of glucose, 1.0% of white granulated sugar, 0.1% of sodium erythorbate, 0.2% of monosodium glutamate, 0.02% of I+G, 0.05% of ginger powder, 0.2% of fresh garlic powder and 0.2% of five spice powder;
If the amaranth is processed into amaranth freeze-dried powder, the amaranth freeze-dried powder is calculated by the weight of pork: 2% of salt, 0.3% of composite phosphate, 1% of carrageenan, 3% of amaranth freeze-dried powder, 3% of dried diced pickle, 20% of pickle water, 1.5% of cooking wine, 0.5% of glucose, 1.0% of white granulated sugar, 0.1% of sodium erythorbate, 0.2% of monosodium glutamate, 0.02% of I+G, 0.05% of ginger powder, 0.2% of fresh garlic powder and 0.2% of five spice powder;
wherein, in the dried pickled vegetable dices, the mass ratio of the dried red-heart radish pickled vegetable dices to the dried carrot pickled vegetable dices is 1:1; in pork, the mass ratio of the rear leg meat to the backfat fat meat is 9:1.
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