CN1507803A - Northern air-dry sausage and preparing method thereof - Google Patents
Northern air-dry sausage and preparing method thereof Download PDFInfo
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- CN1507803A CN1507803A CNA021449627A CN02144962A CN1507803A CN 1507803 A CN1507803 A CN 1507803A CN A021449627 A CNA021449627 A CN A021449627A CN 02144962 A CN02144962 A CN 02144962A CN 1507803 A CN1507803 A CN 1507803A
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- intestines
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- dried sausage
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Abstract
The present invention relates to a northern air-dried sausage. It is characterized by that in the sausage stuffing raw material 0.5-20% of fermenting agent, 0.2-2% of maltose, 1-3% of lactoserum powder, 0.15-0.5% of compound phosphate and 0.2-0.5% of sodium caseinate are added. Said invention can greatly raise its production speed, raise sausage quality and greatly reduce its production cost.
Description
(1), affiliated field
What the present invention relates to is a kind of food.Specifically a kind of air dried sausage.The invention still further relates to a kind of preparation method of dried intestines.
(2), background technology
Air-dry Fermented Sausages (Dry Fermented Sausage) is an important class in the meat products, and before 3000, ancient Babylon has begun the production and consumption intestines.Traditional air-dry sausage production relies on the spontaneous fermentation process and finishes, and this process remains with the form of skill, and is constantly developed, and has formed special process and product with areal variation.The carnivorous processing history of China is of long standing and well established, and air dried sausage forms to important meat products with its unique local flavor, as south guang-type sausage is arranged, and there is building, Zhenyang, Harbin air dried sausage in north.The processing technology of traditional air dried sausage requires to have long natural air drying, be generally about two weeks, during this period because enzyme and action of microorganisms, make air dried sausage have peculiar taste, but because time-consuming length of air drying process and requirement have bigger air-dry place, so most of in recent years producers change original natural air drying technology into artificial high-temperature baking, this has shortened air-dry time greatly, but the local flavor of product also greatly descends.In addition, formed certain production technology though rely on the air dried sausage of spontaneous fermentation, the microorganism that its sweat relies on natural environment to pollute, often many spoilage organisms even pathogenic bacteria exist simultaneously, cause product defects, even food poisoning.
(3), summary of the invention
The object of the present invention is to provide that a kind of fermenting speed is fast, product quality is high northern air-dried sausage and preparation method thereof.
The object of the present invention is achieved like this: fall into to be added with in the raw material accounting for leavening, the maltose of 0.2-2%, the whey powder of 1-3%, the composite phosphate of 0.15-0.5% and the Sodium Caseinate of 0.2-0.5% that intestines fall into raw material weight 0.5-2.0% at intestines.Product of the present invention can also comprise some features like this: 1, described leavening is: Lactobacillus plantarum: micrococcus luteus becomes different: bacillus is 1: 2: 1 a thalline mixture.2, described leavening: leukonid: micrococcus luteus becomes different: bacillus is 2: 2: 1 a thalline mixture.3, fall into the neutral proteinase that is added with the 0.2-0.5% that accounts for the sunken raw material weight of intestines in the raw material at intestines.4, fall into the neutral lipase that is added with the 0.1-0.3% that accounts for the sunken raw material weight of intestines in the raw material at intestines.
Product of the present invention is to adopt such method to make:
(1) pork, beef, chicken and the pig back fat etc. that will meet hygienic requirements are handled according to the requirement of routine production air dried sausage;
(2) produce the method butcher's meat of air dried sausage routinely, cut filling, add flavoring and auxiliary material and make intestines and fall into raw material;
(3) weight of pressing the sunken raw material of intestines is added the leavening of 0.5-2.0%, neutral proteinase or the neutral lipase of 0.1-0.3%, the maltose of 0.2-2%, the whey powder of 1-3%, the composite phosphate of 0.15-0.5% and the Sodium Caseinate of 0.2-0.5% of 0.2-0.5%;
(4) other technology is produced the method operation of air dried sausage routinely, and at 25-30 ℃, hanging is 1 day under the ventilation condition after the bowel lavage, then at 20-25 ℃ of hanging 2-4 days;
(5) products measure standard moisture 35-40%, pH value 4.8-5.5.
The invention has the advantages that: fall at intestines and added in the raw material through screening, the leavening that increases the bacterium cultivation and neutral proteinase, neutral lipase, the fermentation and the maturation of intestines are speeded up, added the growth that can promote thalline simultaneously and improved the raw materials such as maltose, whey powder, composite phosphate and Sodium Caseinate of the water-retaining property (improving the quality of intestines) of intestines, produced the product that sense organ is in good condition, water-retaining property is high with interior at 5 days.Because the shortening of fermentation time, reduced the chance of spoilage organisms, pathogenic bacteria growth and breeding, can prevent from effectively in product, to be formed with harmful substances, the product stabilized quality is guaranteed in the generation that prevents to poison by food etc. simultaneously.The present invention can also make speed of production improve greatly, and production cost reduces greatly.
(4) specific embodiments
For example the present invention is done more detailed description below:
Its technological process of production is: raw meat handles that (rejecting connective tissues such as lymph, muscle tendon, blood vessel) → pickle → lean meat rubs, fat meat is diced → leavening, biology enzyme, condiment etc. → and mix and mix filling → record → ferment → air-dry → vacuum packaging → boiling → check → finished product.
Be specially:
Embodiment one:
(1) pork (being preferably buttocks), beef, chicken and the pig back fat etc. that will meet hygienic requirements are handled according to the requirement of routine production air dried sausage.
(2) produce the method butcher's meat of air dried sausage routinely, cut filling, add flavoring and auxiliary material and make intestines and fall into.
(3) press the 0.5-2.0% interpolation leavening that intestines fall into weight, leavening is a Lactobacillus plantarum: micrococcus luteus becomes different: bacillus is 2: 2: 1 a thalline mixture, and adds maltose, the whey powder of 1-3%, the composite phosphate of 0.15-0.5% and the Sodium Caseinate of 0.2-0.5% of 0.2-2%.
The preparation of leavening: bacterial classification is isolated Lactobacillus plantarum, the micrococcus luteus that becomes different, bacillus from Fermented Sausages, three kinds of bacterium are inoculated into respectively in the broth bouillon, cultivated 24 hours at 28 ℃, continuous passage 3-5 time is the highest vigor extremely, enlarge and cultivate, make the bacterium number 10 by the printing opacity pH-value determination pH
8More than the CFU/mL, standby.
(4) other technology is operated routinely.Hanging 1 day under 25-30 ℃ of ventilation condition after the bowel lavage is then at 20-25 ℃ of hanging 2-4 days.
(5) products measure standard moisture content 35-40%, pH value 4.8-5.5.
Embodiment two:
(1) pork (being preferably buttocks), beef, chicken and the pig back fat etc. that will meet hygienic requirements are handled according to the requirement of routine production air dried sausage.
(2) produce the method butcher's meat of air dried sausage routinely, cut filling, add flavoring and auxiliary material and make intestines and fall into.
(3) press the 0.5-2.0% interpolation leavening that intestines fall into weight, leavening is a Lactobacillus plantarum: micrococcus luteus becomes different: bacillus is 2: 2: 1 a thalline mixture, and adds neutral proteinase, the maltose of 0.2-2%, the whey powder of 1-3%, the composite phosphate of 0.15-0.5% and the Sodium Caseinate of 0.2-0.5% of 0.2-0.5%.
The preparation of leavening: bacterial classification is isolated Lactobacillus plantarum, the micrococcus luteus that becomes different, bacillus from Fermented Sausages, three kinds of bacterium are inoculated into respectively in the broth bouillon, cultivated 24 hours at 28 ℃, continuous passage 3-5 time is the highest vigor extremely, enlarge and cultivate, make the bacterium number 10 by the printing opacity pH-value determination pH
8More than the CFU/mL, standby.
(4) other technology is operated routinely.Hanging 1 day under 25-30 ℃ of ventilation condition after the bowel lavage is then at 20-25 ℃ of hanging 2-4 days.
(5) products measure standard moisture content 35-40%, pH value 4.8-5.5.
Embodiment three:
(1) pork (being preferably buttocks), beef, chicken and the pig back fat etc. that will meet hygienic requirements are handled according to the requirement of routine production air dried sausage.
(2) produce the method butcher's meat of air dried sausage routinely, cut filling, add flavoring and auxiliary material and make intestines and fall into.
(3) press the 0.5-2.0% interpolation leavening that intestines fall into weight, leavening is a Lactobacillus plantarum: micrococcus luteus becomes different: bacillus is 2: 2: 1 a thalline mixture, and adds neutral proteinase, the neutral lipase of 0.1-0.3%, the maltose of 0.2-2%, the whey powder of 1-3%, the composite phosphate of 0.15-0.5% and the Sodium Caseinate of 0.2-0.5% of 0.2-0.5%.
The preparation of leavening: bacterial classification is isolated Lactobacillus plantarum, the micrococcus luteus that becomes different, bacillus from Fermented Sausages, three kinds of bacterium are inoculated into respectively in the broth bouillon, cultivated 24 hours at 28 ℃, continuous passage 3-5 time is the highest vigor extremely, enlarge and cultivate, make the bacterium number 10 by the printing opacity pH-value determination pH
8More than the CFU/mL, standby.
(4) other technology is operated routinely.Hanging 1 day under 25-30 ℃ of ventilation condition after the bowel lavage is then at 20-25 ℃ of hanging 2-4 days.
(5) products measure standard moisture content 35-40%, pH value 4.8-5.5.
Embodiment four:
Leavening is wherein selected leukonid for use: micrococcus luteus becomes different: bacillus is 2: 2: 1 a thalline mixture.Other technology and embodiment one or embodiment two or embodiment three are identical.
Embodiment five:
Leavening is wherein selected Lactobacillus plantarum for use: micrococcus luteus becomes different: leukonid: bacillus equals 1: 2: 2: 1 mixture.Other technology and embodiment one or embodiment two or embodiment three are identical.
Embodiment six:
Leavening is wherein selected the micrococcus luteus that becomes different for use: leukonid: the mixture that bacillus equals 1: 2: 1.Other technology and embodiment one or embodiment two or embodiment three are identical.
Embodiment seven:
(1) pork (being preferably buttocks), beef, chicken and the pig back fat etc. that will meet hygienic requirements are handled according to the requirement of routine production air dried sausage.
(2) produce the method butcher's meat of air dried sausage routinely, cut filling, add flavoring and auxiliary material and make intestines and fall into.
(3) press the 1% interpolation leavening that intestines fall into weight, leavening is a Lactobacillus plantarum: micrococcus luteus becomes different: bacillus equal 2: 2: 1 mixture, and add 0.5% neutral proteinase, 0.2% neutral lipase, 0.2% maltose, 2% whey powder, 0.2% composite phosphate and 0.2% Sodium Caseinate.
The preparation of leavening: bacterial classification is isolated Lactobacillus plantarum, the micrococcus luteus that becomes different, bacillus from Fermented Sausages, three kinds of bacterium are inoculated into respectively in the broth bouillon, cultivated 24 hours at 28 ℃, continuous passage 3-5 time is the highest vigor extremely, enlarge and cultivate, make the bacterium number 10 by the printing opacity pH-value determination pH
8More than the CFU/mL, standby.
(4) other technology is operated routinely.Hanging 1 day under 25-30 ℃ of ventilation condition after the bowel lavage is then at 20-25 ℃ of hanging 2-4 days.
(5) products measure standard moisture content 35-40%, pH value 4.8-5.5.
Embodiment eight:
(1) pork (being preferably buttocks), beef, chicken and the pig back fat etc. that will meet hygienic requirements are handled according to the requirement of routine production air dried sausage.
(2) produce the method butcher's meat of air dried sausage routinely, cut filling, add flavoring and auxiliary material and make intestines and fall into.
(3) press the 1.5% interpolation leavening that intestines fall into weight, leavening is a leukonid: micrococcus luteus becomes different: bacillus equal 2: 2: 1 mixture, and add 0.5% neutral proteinase, 0.3% neutral lipase, 0.8% maltose, 1% whey powder, 0.5% composite phosphate and 0.5% Sodium Caseinate.
The preparation of leavening: bacterial classification is isolated Lactobacillus plantarum, the micrococcus luteus that becomes different, bacillus from Fermented Sausages, three kinds of bacterium are inoculated into respectively in the broth bouillon, cultivated 24 hours at 28 ℃, continuous passage 3-5 time is the highest vigor extremely, enlarge and cultivate, make the bacterium number 10 by the printing opacity pH-value determination pH
8More than the CFU/mL, standby.
(4) other technology is operated routinely.Hanging 1 day under 25-30 ℃ of ventilation condition after the bowel lavage is then at 20-25 ℃ of hanging 2-4 days.
(5) products measure standard moisture content 35-40%, pH value 4.8-5.5.
Bacillus in the various embodiments described above is preferably selected bacillus subtilis or butyric acid bacillus.
Claims (10)
1, a kind of northern air-dried sausage is characterized in that: fall into being added with the leavening that accounts for intestines and fall into raw material weight 0.5-2.0%, neutral proteinase or the neutral lipase of 0.1-0.3%, the maltose of 0.2-2%, the whey powder of 1-3%, the composite phosphate of 0.15-0.5% and the Sodium Caseinate of 0.2-0.5% of 0.2-0.5% in the raw material at intestines.
2, according to right 1 described northern air-dried sausage, it is characterized in that: described leavening is: Lactobacillus plantarum: micrococcus luteus becomes different: bacillus is 1: 2: 1 a thalline mixture.
3, according to right 1 described northern air-dried sausage, it is characterized in that: described leavening is: leukonid: micrococcus luteus becomes different: bacillus is 2: 2: 1 a thalline mixture.
4, according to right 1,2 or 3 described northern air-dried sausage, it is characterized in that: fall into to be added with in the raw material accounting for the neutral proteinase that intestines fall into the 0.2-0.5% of raw material weight at intestines.
5, according to right 1,2 or 3 described northern air-dried sausage, it is characterized in that: fall into to be added with in the raw material accounting for the neutral lipase that intestines fall into the 0.1-0.3% of raw material weight at intestines.
6, according to right 4 described northern air-dried sausage, it is characterized in that: fall into to be added with in the raw material accounting for the neutral lipase that intestines fall into the 0.1-0.3% of raw material weight at intestines.
7, a kind of preparation method of northern air-dried sausage is characterized in that:
(1) pork, beef, chicken and the pig back fat etc. that will meet hygienic requirements are handled according to the requirement of routine production air dried sausage;
(2) produce the method butcher's meat of air dried sausage routinely, cut filling, add flavoring and auxiliary material and make intestines and fall into raw material;
(3) weight of pressing the sunken raw material of intestines is added the leavening of 0.5-2%, neutral proteinase or the neutral lipase of 0.1-0.3%, the maltose of 0.2-2%, the whey powder of 1-3%, the composite phosphate of 0.15-0.5% and the Sodium Caseinate of 0.2-0.5% of 0.2-0.5%;
(4) other technology is produced the method operation of air dried sausage routinely, and hanging 1 day under 25-30 ℃ of ventilation condition after the bowel lavage is then at 20-25 ℃ of hanging 2-4 days;
(5) products measure standard moisture 35-40%, the pH value is 4.8-5.5.
8, the preparation method of northern air-dried sausage according to claim 7 is characterized in that: described leavening is a Lactobacillus plantarum: micrococcus luteus becomes different: bacillus is 1: 2: 1 a thalline mixture.
9, the preparation method of northern air-dried sausage according to claim 7 is characterized in that: described leavening is a leukonid: micrococcus luteus becomes different: bacillus is 2: 2: 1 a thalline mixture.
10, according to the preparation method of claim 7,8 or 9 described northern air-dried sausage, it is characterized in that: the preparation method of leavening is, from Fermented Sausages, isolate Lactobacillus plantarum, the micrococcus luteus that becomes different, bacillus, leukonid bacterial classification, be inoculated into four kinds of bacterial classifications in the broth bouillon respectively, cultivated 24 hours at 28 ℃, continuous passage 3-5 time enlarges and cultivates to the highest vigor, makes the bacterium number 10 by the printing opacity pH-value determination pH
8More than the CFU/mL, standby.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021449627A CN1507803A (en) | 2002-12-16 | 2002-12-16 | Northern air-dry sausage and preparing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021449627A CN1507803A (en) | 2002-12-16 | 2002-12-16 | Northern air-dry sausage and preparing method thereof |
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| CN1507803A true CN1507803A (en) | 2004-06-30 |
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| CNA021449627A Pending CN1507803A (en) | 2002-12-16 | 2002-12-16 | Northern air-dry sausage and preparing method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101120794B (en) * | 2006-08-11 | 2012-01-11 | 程玖瑛 | Method for manufacturing qijing ham |
| CN101744314B (en) * | 2008-12-18 | 2012-11-21 | 青岛波尼亚食品有限公司 | Chinese style air-dried fish fermented sausage and preparation method thereof |
| CN103549466A (en) * | 2013-10-17 | 2014-02-05 | 南京农大肉类食品有限公司 | Method for preparing flavored anti-oxidation Chinese sausage from compound protease |
| CN104560808A (en) * | 2014-12-26 | 2015-04-29 | 中国肉类食品综合研究中心 | Lactobacillus plantarum strain and fermentation method of canned meat products |
| CN106858367A (en) * | 2017-02-14 | 2017-06-20 | 成都大学 | A kind of bacon and its processing method with ferment local-flavor |
| CN107684040A (en) * | 2016-10-28 | 2018-02-13 | 湖南农业大学 | Ferment western Hunan sausage and preparation method thereof |
| CN111109540A (en) * | 2020-02-21 | 2020-05-08 | 黑龙江八一农垦大学 | Coarse cereal beef air-dried sausage with blood fat reducing function and preparation method thereof |
| CN111374278A (en) * | 2018-12-29 | 2020-07-07 | 中国农业大学 | Low-salt fermented sausage and preparation method thereof |
| CN112617126A (en) * | 2020-12-15 | 2021-04-09 | 东北农业大学 | Method for reducing tyramine accumulation in Harbin air-dried sausage by using composite leavening agent |
-
2002
- 2002-12-16 CN CNA021449627A patent/CN1507803A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101120794B (en) * | 2006-08-11 | 2012-01-11 | 程玖瑛 | Method for manufacturing qijing ham |
| CN101744314B (en) * | 2008-12-18 | 2012-11-21 | 青岛波尼亚食品有限公司 | Chinese style air-dried fish fermented sausage and preparation method thereof |
| CN103549466A (en) * | 2013-10-17 | 2014-02-05 | 南京农大肉类食品有限公司 | Method for preparing flavored anti-oxidation Chinese sausage from compound protease |
| CN104560808A (en) * | 2014-12-26 | 2015-04-29 | 中国肉类食品综合研究中心 | Lactobacillus plantarum strain and fermentation method of canned meat products |
| CN107684040A (en) * | 2016-10-28 | 2018-02-13 | 湖南农业大学 | Ferment western Hunan sausage and preparation method thereof |
| CN106858367A (en) * | 2017-02-14 | 2017-06-20 | 成都大学 | A kind of bacon and its processing method with ferment local-flavor |
| CN111374278A (en) * | 2018-12-29 | 2020-07-07 | 中国农业大学 | Low-salt fermented sausage and preparation method thereof |
| CN111109540A (en) * | 2020-02-21 | 2020-05-08 | 黑龙江八一农垦大学 | Coarse cereal beef air-dried sausage with blood fat reducing function and preparation method thereof |
| CN112617126A (en) * | 2020-12-15 | 2021-04-09 | 东北农业大学 | Method for reducing tyramine accumulation in Harbin air-dried sausage by using composite leavening agent |
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