CN104509880B - A kind of high fine pork dry sausage and its processing method - Google Patents
A kind of high fine pork dry sausage and its processing method Download PDFInfo
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- CN104509880B CN104509880B CN201510035248.6A CN201510035248A CN104509880B CN 104509880 B CN104509880 B CN 104509880B CN 201510035248 A CN201510035248 A CN 201510035248A CN 104509880 B CN104509880 B CN 104509880B
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Abstract
The present invention relates to food processing field, and in particular to a kind of high fine pork dry sausage and its processing method, not only have the taste profile of traditional pork dry sausage, but also are rich in dietary fiber, and long shelf-life, comprises the following steps：Prepare anli pear powder；Curing agent is added in lean pork and pig back of the body oil, 24~28h is pickled at 3~5 DEG C；After the lean pork pickled and pig back of the body oil are rubbed, add spice and anli pear powder is mixed thoroughly；Add leavening thereto again, be sufficiently mixed, make to connect bacterium amount and uniformly reach 1 × 107cfu/g；Meat stuffing after mixing is poured into casing, meat stuffing temperature maintains 0~1 DEG C during recording；Ferment 3d in the environment of 18~22 DEG C, relative humidity 85%~95%, and then ferment 7d under 14~18 DEG C, 75%~85% environment of relative humidity；Sausage Jing Guo above-mentioned fermentation is dried into 40d under 10~14 DEG C, 70~80% environment of relative humidity.
Description
Technical field
The present invention relates to food processing field, in particular to a kind of high fine pork dry sausage and its processing method.
Background technology
Sausage is a kind of food using very ancient food production and carnivorous Techniques of preserving, by the meat of animal rub into
Strip, then pour into elongated cylinder tubular-shaped food made of casing.The sausage of China has long history, and the type of sausage also has
Very much, Sichuan-style sausage and Cantonese sausage are broadly divided into.Main not existing together is that Guangdong flavor is sweet tea, and river taste is peppery.
Sausage is poured into the small casing of pig or sheep (also useful big casing) to be mixed up the meat material of taste and drying forms.Sausage is general
Refer to pork sausage, there are production in all parts of the country, and famous have Jiangsu Rugao sausage, cloud tower spices intestines, Guangdong sausage, Sichuan Yibin wide
Savory intestines, Zhaoyuan, shandong sausage, Hunan Zhangjiajie Hunan little Wu man sausage, Wuhan sausage, Liaoning sausage, Guizhou cocktail sausage, Jinan
Southern intestines, Weifang sausage, Zhenyang building air-dry sausage and Jiangsu sausage etc.；By flavor point, there are spiced sausage, rose sausage, pepperoni
Deng with their own characteristics.
Current existing sausage almost all is bowel lavage afterwards by the way that it can be served after the fermentation of a period of time.Such as：
The way of Sichuan sausage
Production method：1st, pig rump is cut into niblet size after cleaning, and is put into Sichuan sausage seasoning；Condiment and meat are filled
Divide rubbing uniform, room temperature can start to fill for two or three hours, and the salt of casing is washed away, with bubble half an hour；
Casing is all set on funnel, and filling a little pulls outward a bit, then ties up into mono- section of 10~20cm with rope；Recorded
Cheng Buyong hands contact meat, record to be over and are deflated one by one with pin, lifting rope is fastened, and can hang up sausage in shady and cool ventilation after filling good
Place, can eat after more than 20 days.
The processing method of guang-type sausage
Sorting arranges：To select and defend the qualified raw pork of inspection, lean meat is cut into thin slice about 1.2 centimetres thick along muscle texture,
With cold rinse, fishy smell is eliminated, and is made yellowish pink thin out.After draining, rubbed with meat grinder, aperture requires 1~1.2 centimetre.Show condition
Meat is cut into 0.8~1 centimetre of fertile fourth, and with warm water rinse, removes surface blot.
Spice：A small amount of warm water is first added in container, is put into salt, sugar, soy sauce, ginger juice, ground pepper, monosodium glutamate, sodium nitrite,
Lean meat and fertile fourth are added after mixing and stirring dissolving, stirs evenly, is eventually adding white wine, meat stuffing is made., stringent grasp water when mixing filling
Amount, generally 4~5 kilograms.
It is filling：First with warm water by sheep casing maceration, wash clean.Poured into sausage filler or by hand by meat stuffing in casing.It is filling
When, it is desirable to it is uniform, solid, it is found that bubble is vented with acupuncture.It is 1 section every 12 centimetres, is ligatured.Then will be filled with warm water
Sausage rinse one time, string hang on bamboo pole.
Baking：The sausage string filled hangs over and is toasted on the supporting hanging rod of baking machine, and temperature is set in 50~52 DEG C, baking 12
Hour or so, it is finished product.Yield rate 62%.
Products characteristics：Appearance is small and exquisite, and color and luster is red and white, distinct bright.The mouthfeel of food is brisk and neat, sweet and dilitious, remaining
Taste is continuous.
The nutritional ingredient that the every 100 grams of sausages of sausage so produced contain：508 kilocalories of energy, 24.1 grams of protein, fat
40.7 grams of fat, 11.2 grams of carbohydrate, 82 milligrams of cholesterol etc..
The sausage made according to current raw material and method, metabolism of lipid and cholesterol proportion therein is higher, and it is fine to lack meals
Dimension, is unfavorable for the equilibrium that edible crowd takes in nutrition, does not meet the life requirement that current people pursue health diet.In view of
This, spy proposes the present invention.
The content of the invention
The first object of the present invention is to provide a kind of high fine pork dry sausage, the fine pork dry sausage of the height, with pig
Lean meat, pig back of the body oil and anli pear powder are primary raw material, addition curing agent, spice and leavening, through scientific method processing and refining
Into, not only there is the taste profile of traditional pork dry sausage, but also dietary fiber is rich in, product is only with long shelf-life, flavor
The advantages of spy, nutrition and health care.
The second object of the present invention is to provide a kind of processing method of the fine pork dry sausage of the height, manufactured sausage
Quality is fine and smooth uniformly, and high resilience during chewing, mouthfeel is homogeneous, while can effectively avoid what is produced in manufacturing process from becoming sour to perfume (or spice)
The influence of intestines quality.
In order to realize the above-mentioned purpose of the present invention, spy uses following technical scheme：
A kind of high fine pork dry sausage, in terms of parts by weight, is made of following raw material：
4~7 parts of anli pear powder, 26~29 parts of lean pork, 60~64 parts of pig back of the body oil, 2~4 parts of spice, 2~5 parts of curing agent,
0.1~0.3 part of leavening.
A kind of high fine pork dry sausage provided by the present invention, using lean pork, pig back of the body oil and anli pear powder as primary raw material, adds
Add spice, curing agent and leavening, wherein, lean pork is also lean pork, wherein rich in protein, fat content is relatively low,
And there is kidney-replenishing blood-nourishing, the effect of nourishing Yin and moistening dryness；In order to increase the soft and moist mouthfeel of sausage, the oily cholesterol of the pig back of the body and fat of addition
The content of fat is relatively low with respect to leaf fat, has effects that yin-nourishing qi-restoratives are moisturized, and dietary fiber is rich in anli pear powder, is eaten as feature
Product raw material is added in pork dry sausage, improves the trophic component of pork dry sausage, improves its added value of product, Er Qieti
The high utilization rate of anli pear resource.
It is manufactured by anli pear powder, lean pork, pig back of the body oil with curing agent, spice and leavening according to the component proportion
High fibre pork dry sausage have the characteristics that it is delicious in taste, full of nutrition, be easy to store outside, also rich in dietary fiber, people can be supplemented
Body required dietary fiber amount daily, is conducive to adjust the balance of human body dietary fiber intake.Therefore one kind provided by the invention
High fibre pork dry sausage also has the characteristics of long shelf-life, unique flavor, nutrition and health care.
Wherein, the use of anli pear powder and additive amount are one of key point of formula, at present every adult of world's current research
The amount for the dietary fiber that people absorbs daily should be no less than 20g, but the dietary fiber amount actually absorbed for each person every day at present
No more than 10g, so needing the intake of comprehensive raising dietary fiber.
The content of dietary fiber reaches 4% and can be described as high fine food in manufactured food.In the present invention, select meals fine
Dimension hplc reaches the source of more than 80% anli pear as dietary fibre materials, because its dietary fiber content is very high, needn't make
High-purity extraction is carried out with chemical agent, you can is natively used directly in Pork sausage, and dietary fiber content can be made
Very high food.If the relatively low raw material of selection dietary fiber content itself is made after powder, it is also necessary to carries out high-purity extraction, most
Eventually just can guarantee that manufactured food be fiber diet, but so wherein carry out purification be addition medicament also can be to food
Certain contamination of raw material is caused, prevents it from pure natural food requirement is fully achieved.
Equally, the addition of anli pear powder is also key, if additive amount is very few, it is impossible to reach the mesh that fiber diet is made
, if additive amount is excessive, many people, which know from experience, to be not suitable with, and certain injury can be also caused to human body, so the present inventor is logical
Cross orthogonal experiment in large quantities and anli pear powder and the rational proportion with other components is finally determined, be finally reached human nutrition use
Amount.
Further, in terms of parts by weight, it is made of following raw material：
5~6 parts of anli pear powder, 27~28 parts of lean pork, 61~63 parts of pig back of the body oil, 2.2~3.6 parts of spice, curing agent 3~
4 parts, 0.15~0.25 part of leavening.
Further, in terms of parts by weight, it is made of following raw material：
5 parts of anli pear powder, 27.8 parts of lean pork, 62.8 parts of pig back of the body oil, 2.07 parts of spice, 2.23 parts of curing agent, leavening
0.1 part.
Further, the anli pear powder is after anli pear is squeezed the juice, will remaining pomace is dry, crush after obtained anli pear powder
End.
Further, the spice is chilli powder.
Further, by weight percentage, every part of curing agent is made of following raw materials according：
Salt 88.2356%, granulated sugar 7.7%, arabo-ascorbic acid receive 0.0044%, sodium nitrate 0.34%, sodium tripolyphosphate
(Na5P3O10) 3.72%.
Further, the leavening is：
Pediococcus pentosaceus and the mixed mixture of staphylococcus xylosus equal proportion.
Wherein, the Pediococcus pentosaceus is preferably CGMCCNo.1923~Pediococcus pentosaceus, and the staphylococcus xylosus is excellent
Elect CGMCCNo.1572~staphylococcus xylosus as.
Present invention also offers a kind of method of high fine pork dry sausage is processed, comprise the following steps：
(1) pomace after anli pear is squeezed the juice is cleaned with clear water, pulverized and sieved after forced air drying, and it is spare that anli pear powder is made；
(2) curing agent of the amount is added in the lean pork of the amount and pig back of the body oil, 24~28h is pickled at 3~5 DEG C；
(3) after rubbing the lean pork pickled and pig back of the body oil, add the spice of the amount and anli pear powder and mix thoroughly；Again
The leavening of the amount is added thereto, is sufficiently mixed, and is made to connect bacterium amount and is reached 1 × 107cfu/g；
(4) meat stuffing after mixing is poured into casing, meat stuffing temperature maintains 0~1 DEG C during recording；
(5) ferment 3d in the environment of 18~22 DEG C, relative humidity 85%~95%, then 14~18 DEG C, it is relatively wet
Ferment 7d under 75%~85% environment of degree；
(6) sausage Jing Guo above-mentioned fermentation is dried into 40d under 10~14 DEG C, 70~80% environment of relative humidity.
In a kind of method of high fine pork dry sausage of processing provided by the invention, first anli pear remaining pomace of squeezing the juice is dried
Anli pear powder is made in crushing, because being rich in dietary fiber in anli pear powder, enables to fine rich in meals in manufactured pork dry sausage
Dimension, improves in current sausage without dietary fiber the unbalanced shortcoming so that target user absorbs nourishment.
After lean pork and the oily addition curing agent of the pig back of the body are pickled so that lean pork and pig back of the body oil not only first enter
Taste, and at the same time can deodorization, also easily rub afterwards, add spice and anli pear powder in the pork of rubbing afterwards, fully
Add ferment-fermented after mixing, connect bacterium amount and be both needed to reach 1 × 107Cfu/g, just can guarantee that all raw materials fill completely at this time
Divide ground fermentation, the quality of sausage made of guarantee.Afterwards by its bowel lavage, in order to prevent bacterium growth, it is necessary to bowel lavage mistake
Environment temperature maintains 0~1 DEG C in journey.
Afterwards in the 3d that ferments in the environment of 18~22 DEG C, relative humidity 85%~95%, then 14~18 DEG C, it is opposite
Ferment 7d under 75%~85% environment of humidity.Ferment for the key of this technique, because plant fiber easily produces when temperature is excessive
The rotten tart flavour of sausage flavor is destroyed, so in order to ensure the quality of sausage, in fermentation, according to the fermentation concrete condition of sausage,
Need batch fermentation.
Because the moisture in preceding 3 days raw materials is more, fermentation is more violent, in order to reduce influence of the environment for fermentation, environment
Temperature and humidity cannot be too low, if too low fermentation can not be carried out fully, if excessive, ferment too fast, the original in sausage
Material can be directly corrupt because yeast-bitten produces substantial amounts of acid and microorganism.It is 18~22 that first stage, which controls environment temperature,
DEG C, relative humidity be 85%~95%.
After fermentation 3 days, and then ferment again 7 days, the moisture in raw material has been greatly decreased at this time, moreover, just
Step fermentation is complete, it is therefore possible to control environment temperature and humidity are relatively low, reduces its fermenting speed, is slowly fermenting
While raw material between the degree of packing become better and better, gradually promote shaping.It is 14~18 DEG C, phase that second stage, which controls environment temperature,
To humidity 75%~85%.While only in this way fermentation just can guarantee that each component performance stabilization in raw material, fully fermentation,
The probability of smaller fermentation process mesometamorphism, and the quality after the completion of fermentation is good.
Carry out finally shaping drying again after fermentation completely, after 40 days dry, sausage is ripe, its pH value reaches
5.0~5.5, finished product packing can be used as.
By high fibre pork dry sausage made of processing method provided by the invention, it is not only delicious in taste, full of nutrition,
And long shelf-life, unique flavor, nutrition and health care.
Further, in step (1), during the forced air drying, controlled at 55~60 DEG C, drying time is small for 7~9
When, the fineness of anli pear powder is 140~145 mesh.
Further, in step (3), when adding the leavening of the amount, first the leavening is dissolved in clear water and being made
Zymotic fluid, then it is uniformly sprinkling upon to the meat foam surface blended.
Compared with prior art, beneficial effects of the present invention are：
(1) the anli pear powder added to be rich in dietary fiber in pork dry sausage, improves fine without meals in current sausage
Dimension unbalanced shortcoming so that target user absorbs nourishment；
(2) reasonable raw material proportioning, shelf lives length, uniqueness delicious in taste, satiety is strong, and easy to digest；
(3) the wherein described adsorption rate for the nitrite ion in human body containing dietary fiber reaches 9.91mgg~1,
Cholesterol adsorption rate reaches 28.37mgg~1, so, have effects that to reduce cholesterol, reducing blood lipid and toxin expelling indirectly；
(4) with not adding the contrast of anli pear dried bean noodles sausage, by 5% anli pear powder additive amount of formula, dry sausage nitrous can be reduced
Hydrochlorate residual level more than 40%；
(5) the general dry sausage shelf-life is 1 year, i.e., 12 months, the high fine pork dry sausage shelf-life up to 12~24 months,
It substantially prolongs shelf life.
Embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific
Condition person, the condition suggested according to normal condition or manufacturer carry out.Reagents or instruments used without specified manufacturer, is
The conventional products that can be obtained by commercially available purchase.
A kind of high fine pork dry sausage, in terms of parts by weight, is made of following raw material：
4~7 parts of anli pear powder, 26~29 parts of lean pork, 60~64 parts of pig back of the body oil, 2~4 parts of spice, 2~5 parts of curing agent,
0.1~0.3 part of leavening.
A kind of high fine pork dry sausage provided by the present invention, using lean pork, pig back of the body oil and anli pear powder as primary raw material, adds
Add spice, curing agent and leavening, wherein, lean pork is also lean pork, wherein rich in protein, fat content is relatively low,
And there is kidney-replenishing blood-nourishing, the effect of nourishing Yin and moistening dryness；In order to increase the soft and moist mouthfeel of sausage, the oily cholesterol of the pig back of the body and fat of addition
The content of fat is relatively low with respect to leaf fat, has effects that yin-nourishing qi-restoratives are moisturized, and dietary fiber is rich in anli pear powder, is eaten as feature
Product raw material is added in pork dry sausage, improves the trophic component of pork dry sausage, improves its added value of product, Er Qieti
The high utilization rate of anli pear resource.
Anli pear, is distributed one band of the Hebei Yanshan Mountain and northeast.About 200 grams of fruit, it is oblate, it is sourer when ripe, it is somewhat light
Sweet tea, anli pear contains protein, fat, sugar, crude fibre, the mineral matter such as calcium, phosphorus, iron, multivitamin, every 1 kilogram of fresh peace
In pears, containing sugar 152 grams, 17.4 grams of organic acid, 10.2 grams of pectin, 231.8 milligrams of VC, VA32 milligrams, VB10.3 milligrams,
VB20.3 milligrams, 652.4 milligrams of 5.0 milligrams of VPP, Ca, 20.7 milligrams of 83.0 milligrams of Fe, Mn, 12.6 milligrams of Zn, total ammonia
6.1 grams of base acid.
Anli pear has effects that to reduce blood pressure, replenishing the vital essence and removing heat, suffers from hypertension, heart disease, hepatitis, the patient of hepatic sclerosis, passes through
A little pears are often eaten to be very beneficial；It can promote appetite, help digest, and have diuresis defaecation and refrigeration function, available for high fever when supplements
Moisture and nutrition.Cooked anli pear contributes to kidney excretion uric acid and prevention gout, rheumatism and arthritis；And anli pear has more
Moisturize the wind that disappears, removing toxic substances and other effects of sobering up, when dry in the fall, people often feel pruitus, mouth and nose drying, sometimes dry cough
Few phlegm, autumn-dryness disease can be alleviated by drinking one bowl of pear juice daily, good for health.Therefore anli pear is a kind of highly nourishing health care type fruit.
It is manufactured by anli pear powder, lean pork, pig back of the body oil with curing agent, spice and leavening according to the component proportion
High fibre pork dry sausage have the characteristics that it is delicious in taste, full of nutrition, be easy to store outside, also rich in dietary fiber, people can be supplemented
Body required dietary fiber amount daily, is conducive to adjust the balance of human body dietary fiber intake.Therefore one kind provided by the invention
High fibre pork dry sausage also has the characteristics of long shelf-life, unique flavor, nutrition and health care.
In order to lift the mouthfeel of manufactured high fine pork dry sausage, it is preferable that in terms of parts by weight, by following raw material system
Into：
5~6 parts of anli pear powder, 27~28 parts of lean pork, 61~63 parts of pig back of the body oil, 2.2~3.6 parts of spice, curing agent 3~
4 parts, 0.15~0.25 part of leavening.
Most preferably, in terms of parts by weight, it is made of following raw material：
5 parts of anli pear powder, 27.8 parts of lean pork, 62.8 parts of pig back of the body oil, 2.07 parts of spice, 2.23 parts of curing agent, leavening
0.1 part.
Preferably, the anli pear powder is after anli pear is squeezed the juice, will remaining pomace is dry, crush after obtained anli pear powder.
In order to protrude the special spicy mouthfeel of sausage, while capsicum has effects that to increase appetite and lowering blood-fat and reducing weight, capsicum
Contained capsaicine can promote the metabolism of fat, prevent body fat from accumulating, be conducive to lowering blood-fat and reducing weight diseases prevention；Capsicum is strong
The secretion of strong fragrant spicy energy saliva stimulating and gastric juice, increases appetite, promotes intestines peristalsis, helps digest, it is preferable that the perfume (or spice)
Pungent material is chilli powder.
It is that curing agent can promote food to have marinated taste well that the effect reached afterwards is pickled required by the present invention
Outside, it is also necessary to having prevents that generation is become sour during marinated or the bacterium of corruption produces, and can also improve meat,
So that marinated meat is tender, preferably, by weight percentage, every part of curing agent is made the present invention of following raw materials according：
Salt 88.2356%, granulated sugar 7.7%, arabo-ascorbic acid receive 0.0044%, sodium nitrate 0.34%, sodium tripolyphosphate
(Na5P3O10) 3.72%.
During fermentation, in order to promote raw material fully to ferment, and the quality of the meat after fermentation completely
Preferably, it is preferable that the leavening is：Pediococcus pentosaceus and the mixed mixture of staphylococcus xylosus equal proportion.
Preferably, the Pediococcus pentosaceus is CGMCCNo.1923~Pediococcus pentosaceus, and the staphylococcus xylosus is
CGMCCNo.1572~staphylococcus xylosus.
Present invention also offers a kind of method of high fine pork dry sausage is processed, comprise the following steps：
(1) pomace after anli pear is squeezed the juice is cleaned with clear water, pulverized and sieved after forced air drying, and it is spare that anli pear powder is made；
Wherein it is preferred to during the forced air drying, controlled at 55~60 DEG C, when drying time is 7~9 small, anli pear
The fineness of powder is 140~145 mesh.Manufactured its fineness of anli pear powder is uniform at this time, is more prone to uniformly mix with meat particle.
(2) curing agent of the amount is added in the lean pork of the amount and pig back of the body oil, 24~28h is pickled at 3~5 DEG C；
When marinated, in order to easily tasty, lean pork and pig back of the body oil are preferably cut into 3~5 ㎝ sticks, marinated temperature
Most preferably 4 DEG C, salting period most preferably 26h.And when marinated, often to stir, ensure marinated uniformity, and it is on the rocks,
Environment temperature is controlled, prevents the growth of microorganism in curing process from causing the corruption of meat.
(3) after rubbing the lean pork pickled and pig back of the body oil, add the spice of the amount and anli pear powder and mix thoroughly；Again
The leavening of the amount is added thereto, is sufficiently mixed, and is made to connect bacterium amount and is reached 1 × 107cfu/g；
When adding the leavening of the amount, in order to cause leavening and meat foam fully uniformly to mix, it is preferable that first
The leavening is dissolved in clear water zymotic fluid is made, then it is uniformly sprinkling upon to the meat foam surface blended.
It is and fine and smooth for the quality of manufactured tender heart, it is preferable that during Minced Steak, using meat grinder, as far as possible by bulk
Meat rubs the meat particle into appropriate particle size, if what is twisted is too broken, auxiliary material is not easy to be uniformly mixed when adding, it is preferable that minced steak
Last particle diameter is 3~4 millimeters, most preferably 3.75 millimeters.
, can be fully equally it is also preferred that using mechanical agitator at the same time after anli pear powder and spice is added
It is uniformly mixed, to ensure that the mouthfeel quality of manufactured sausage afterwards is homogeneous.
(4) meat stuffing after mixing is poured into casing, meat stuffing temperature maintains 0~1 DEG C during recording；
Preferably, the meat stuffing after mixing is poured into casing with vacuum sausage filler；
In bowel lavage, the meat stuffing after mixing pours into casing preferably using vacuum sausage filler, it is preferable that the casing can be people
Make casing, such as collagen casing or cellulose sausage casing.
(5) ferment 3d in the environment of 18~22 DEG C, relative humidity 85%~95%, then 14~18 DEG C, it is relatively wet
Ferment 7d under 75%~85% environment of degree；
Preferably, during fermentation in first 3 days, the control of its environment temperature is 19~20 DEG C, relative humidity is 88%~90%；Afterwards 7
When listening fermentation, it is preferable that environment temperature control is 15~16 DEG C, relative humidity 78%~82%.
(6) sausage Jing Guo above-mentioned fermentation is dried into 40d under 10~14 DEG C, 70~80% environment of relative humidity.
It is usually natural air drying when dry, and because fermentation is completed, moisture therein is less, and fermentation is opposite
Slowly stop, environment temperature can control it is relatively low, to ensure that sausage undergoes no deterioration during drying.Preferably, when dry
To control environment temperature be 12~13 DEG C, relative humidity is 75~78%.
In a kind of method of high fine pork dry sausage of processing provided by the invention, first anli pear remaining pomace of squeezing the juice is dried
Anli pear powder is made in crushing, because being rich in dietary fiber in anli pear powder, enables to fine rich in meals in manufactured pork dry sausage
Dimension, improves in current sausage without dietary fiber the unbalanced shortcoming so that target user absorbs nourishment.
After lean pork and the oily addition curing agent of the pig back of the body are pickled so that lean pork and pig back of the body oil not only first enter
Taste, and at the same time can deodorization, also easily rub afterwards, add spice and anli pear powder in the pork of rubbing afterwards, fully
Add ferment-fermented after mixing, connect bacterium amount and be both needed to reach 1 × 107Cfu/g, just can guarantee that all raw materials fill completely at this time
Divide ground fermentation, the quality of sausage made of guarantee.Afterwards by its bowel lavage, in order to prevent bacterium growth, it is necessary to bowel lavage mistake
Environment temperature maintains 0~1 DEG C in journey.
Afterwards in the 3d that ferments in the environment of 18~22 DEG C, relative humidity 85%~95%, then 14~18 DEG C, it is opposite
Ferment 7d under 75%~85% environment of humidity.Ferment for the key of this technique, because plant fiber easily produces when temperature is excessive
The rotten tart flavour of sausage flavor is destroyed, so in order to ensure the quality of sausage, in fermentation, according to the fermentation concrete condition of sausage,
Need batch fermentation.
Because the moisture in preceding 3 days raw materials is more, fermentation is more violent, in order to reduce influence of the environment for fermentation, environment
Temperature and humidity cannot be too low, if too low fermentation can not be carried out fully, if excessive, ferment too fast, the original in sausage
Material can be directly corrupt because yeast-bitten produces substantial amounts of acid and microorganism.It is 18~22 that first stage, which controls environment temperature,
DEG C, relative humidity be 85%~95%.
After fermentation 3 days, and then ferment again 7 days, the moisture in raw material has been greatly decreased at this time, moreover, just
Step fermentation is complete, it is therefore possible to control environment temperature and humidity are relatively low, reduces its fermenting speed, is slowly fermenting
While raw material between the degree of packing become better and better, gradually promote shaping.It is 14~18 DEG C, phase that second stage, which controls environment temperature,
To humidity 75%~85%.While only in this way fermentation just can guarantee that each component performance stabilization in raw material, fully fermentation,
The probability of smaller fermentation process mesometamorphism, and the quality after the completion of fermentation is good.
Carry out finally shaping drying again after fermentation completely, after 40 days dry, sausage is ripe, its pH value reaches
5.0~5.5, finished product packing can be used as.
By high fibre pork dry sausage made of processing method provided by the invention, it is not only delicious in taste, full of nutrition,
And long shelf-life, unique flavor, nutrition and health care.
Embodiment 1
Choose raw material：Anli pear powder 5kg, lean pork 27.8kg, pig back of the body oil 62.8kg, chilli powder 2.07kg, curing agent
2.23kg, leavening 100g.
Processing method：
It is prepared by anli pear powder：Residue after anli pear scum juice is cleaned with clear water, 60 DEG C of forced air drying 8h, then crushed 140
Mesh sieve, it is spare to be made anli pear powder；
Pork source is handled and pickled：Lean pork and pig back of the body oil are cut into 3 ㎝ sticks, curing agent is added, in 4 DEG C of temperature
Under, 24h is pickled, often to be stirred when marinated, ensure marinated uniformity, and it is on the rocks, temperature is controlled, prevents the life of microorganism
It is long；
Cut and mix and dispensing：Lean pork and pig back of the body oil are rubbed with meat grinder, by meat grinder sieve aperture, reach meat particle footpath
3.75 millimeters, anli pear ground-slag and chilli powder are sieved into minced steak filling, is mixed uniformly with mechanical agitator；
Inoculating starter：The leavening of addition 0.1% into above-mentioned meat stuffing, pentose product coccus and staphylococcus xylosus are sent out
Ferment agent equal proportion mixes, and is dissolved in clear water and zymotic fluid is made, zymotic fluid is uniformly sprinkling upon to mixed meat paste surface, uses mechanical agitator
Meat stuffing and zymotic fluid are sufficiently mixed, makes to connect bacterium amount and reaches 1 × 107cfu/g；
Bowel lavage：Meat stuffing after mixing pours into artificial casing (collagen casing or cellulose sausage casing) with vacuum sausage filler, records
During meat stuffing temperature maintain 0~1 DEG C；
Fermentation：Ferment 3d in the environment of 18~19 DEG C of temperature, relative humidity 85~88%, then in temperature 14~16
DEG C, ferment under 75~78% environment of relative humidity 7d；
It is dry to produce：Sausage Jing Guo above-mentioned fermentation is done under 10~12 DEG C of temperature, 70~73% environment of relative humidity
Dry 40d, sausage is ripe at this time, and pH up to 5.0, produce by vacuum packaging.
Pork dry sausage its mouthfeel hardness in Gao County is suitable made of the formula and method provided by the embodiment, quality
Uniformly, performance optimal.
Embodiment 2
Choose raw material：Anli pear powder 7kg, lean pork 29kg, the pig back of the body oil 63kg, chilli powder 3kg, curing agent 4kg, leavening
150g。
Processing method：
It is prepared by anli pear powder：Residue after anli pear scum juice is cleaned with clear water, 60 DEG C of forced air drying 8h, then crushed 140
Mesh sieve, it is spare to be made anli pear powder；
Pork source is handled and pickled：Lean pork and pig back of the body oil are cut into 3~5 ㎝ sticks, curing agent is added, at 4 DEG C
At a temperature of, 26h is pickled, often to be stirred when marinated, ensure marinated uniformity, and it is on the rocks, temperature is controlled, prevents microorganism
Growth；
Cut and mix and dispensing：Lean pork and pig back of the body oil are rubbed with meat grinder, by meat grinder sieve aperture, reach meat particle footpath
3.5 millimeters, anli pear ground-slag and chilli powder are sieved into minced steak filling, is mixed uniformly with mechanical agitator；
Inoculating starter：The leavening of addition 0.1% into above-mentioned meat stuffing, pentose product coccus and staphylococcus xylosus are sent out
Ferment agent equal proportion mixes, and is dissolved in clear water and zymotic fluid is made, zymotic fluid is uniformly sprinkling upon to mixed meat paste surface, uses mechanical agitator
Meat stuffing and zymotic fluid are sufficiently mixed, makes to connect bacterium amount and reaches 1 × 107cfu/g；
Bowel lavage：Meat stuffing after mixing pours into artificial casing (collagen casing or cellulose sausage casing) with vacuum sausage filler, records
During meat stuffing temperature maintain 0~1 DEG C；
Fermentation：Ferment 3d in the environment of 20~22 DEG C of temperature, relative humidity 90~92%, then in temperature 16~18
DEG C, ferment under 80~82% environment of relative humidity 7d；
It is dry to produce：Sausage Jing Guo above-mentioned fermentation is done under 12~13 DEG C of temperature, 75~77% environment of relative humidity
Dry 40d, sausage is ripe at this time, and pH up to 5.2, produce by vacuum packaging.
Although being illustrated and the invention has been described with specific embodiment, but will be appreciated that without departing substantially from the present invention's
Many other change and modification can be made in the case of spirit and scope.It is, therefore, intended that in the following claims
Including belonging to all such changes and modifications in the scope of the invention.
Claims (7)
1. a kind of high fine pork dry sausage, it is characterised in that in terms of parts by weight, be made of following raw material：
4~7 parts of anli pear powder, 26~29 parts of lean pork, 60~64 parts of pig back of the body oil, 2~4 parts of spice, 2~5 parts of curing agent, fermentation
0.1~0.3 part of agent；
By weight percentage, every part of curing agent is made of following raw materials according：
Salt 88.2356%, granulated sugar 7.7%, arabo-ascorbic acid receive 0.0044%, sodium nitrate 0.34%, sodium tripolyphosphate
(Na5P3O10) 3.72%；
The method of the high fine pork dry sausage of processing, comprises the following steps：
(1) pomace after anli pear is squeezed the juice is cleaned with clear water, pulverized and sieved after forced air drying, and it is spare that anli pear powder is made；Wherein, institute
When stating forced air drying, controlled at 55~60 DEG C, when drying time is 7~9 small, the fineness of anli pear powder is 140~145 mesh；
(2) curing agent of the amount is added in the lean pork of the amount and pig back of the body oil, 24~28h is pickled at 3~5 DEG C；
(3) after rubbing the lean pork pickled and pig back of the body oil, the spice and anli pear powder that add the amount are mixed thoroughly；Again thereto
The leavening of the amount is added, is sufficiently mixed, makes to connect bacterium amount and uniformly reaches 1 × 107cfu/g；
(4) meat stuffing after mixing is poured into casing, meat stuffing temperature maintains 0~1 DEG C during recording；
(5) ferment 3d in the environment of 19~20 DEG C, relative humidity 88~90%, then 15~16 DEG C, relative humidity 78~
Ferment 7d under 82% environment；
(6) sausage Jing Guo above-mentioned fermentation is dried into 40d under 10~14 DEG C, 70~80% environment of relative humidity.
2. a kind of high fine pork dry sausage according to claim 1, it is characterised in that in terms of parts by weight, by following original
Material is made：
5~6 parts of anli pear powder, 27~28 parts of lean pork, 61~63 parts of pig back of the body oil, 2.2~3.6 parts of spice, 3~4 parts of curing agent,
0.15~0.25 part of leavening.
3. a kind of high fine pork dry sausage according to claim 1, it is characterised in that in terms of parts by weight, by following original
Material is made：
5 parts of anli pear powder, 27.8 parts of lean pork, 62.8 parts of pig back of the body oil, 2.07 parts of spice, 2.23 parts of curing agent, leavening 0.1
Part.
4. according to a kind of high fine pork dry sausage of claim 1-3 any one of them, it is characterised in that the anli pear powder is peace
After pears are squeezed the juice, will remaining pomace is dry, crush after obtained anli pear powder.
5. according to a kind of high fine pork dry sausage of claim 1-3 any one of them, it is characterised in that
The spice is chilli powder.
6. according to a kind of high fine pork dry sausage of claim 1-3 any one of them, it is characterised in that the leavening is：
Pediococcus pentosaceus and the mixed mixture of staphylococcus xylosus equal proportion.
A kind of 7. high fine pork dry sausage according to claim 1, it is characterised in that：
In step (3), when adding the leavening of the amount, first the leavening is dissolved in clear water zymotic fluid is made, then by its
Uniformly it is sprinkling upon the meat foam surface blended.
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