CN1047436A - Process for making ferment sausage - Google Patents
Process for making ferment sausage Download PDFInfo
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- CN1047436A CN1047436A CN90103694A CN90103694A CN1047436A CN 1047436 A CN1047436 A CN 1047436A CN 90103694 A CN90103694 A CN 90103694A CN 90103694 A CN90103694 A CN 90103694A CN 1047436 A CN1047436 A CN 1047436A
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- sausage
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- lactic acid
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Abstract
Process for making ferment sausage relates to the process that a kind of fermentation of utilizing microorganism is made ferment sausage, and the fermented bacterium that adopts in its fermentation procedure is a lactic acid bacteria, and fermentation temperature is 30-45 ℃, with the ferment time be 16-24 hour.Because the fermentation of lactic acid bacteria can improve the utilization rate of protein in the meat, therefore the ferment sausage that adopts the present invention to make has higher biological value, and long shelf life and the peculiar flavour that is different from general sausage are arranged, lactic acid bacteria also helps the look effect when fermentation, can reduce the consumption of chemical colour former in the sausage material.The present invention is specially adapted to make pork, beef or pork and beef mixed culture fermentation sausage.
Description
The present invention relates to a kind of process of utilizing the fermentation making ferment sausage of microorganism.
Utilize the fermentation of microorganism can improve the protein characteristic of food or improve the curing color-emitting effect of meat product, therefore, microbial fermentation technology has a wide range of applications in food industry.For example: the lactic acid subspecies streptococcus produces lactic acid during the fermentation thereby has the effect that suppresses Pseudomonas fluorescens, can be widely used in dairy products (US4477471) such as making cheese; The lactic acid subspecies streptococcus also has the color development effect, so also can be used for making meat product (US4728518).And for example, the eleventh of the twelve Earthly Branches sugar-tablet coccus can reduce the pH value of food, the shelf life (US4452895) of prolongation food, and make food have special local flavor (US4503738), therefore in meat product industry, be widely used in and make Western-style ferment sausage, even be considered to make unique bacterial classification (US4303679) of ferment sausage.But the eleventh of the twelve Earthly Branches sugar-tablet coccus only limits to reduce pH value, prolongs shelf life the effect of meat product, there is no obvious effects for the protein characteristic that improves meat, the utilization rate that improves protein.In addition, the eleventh of the twelve Earthly Branches sugar-tablet coccus also relatively is difficult to obtain.
The objective of the invention is to obtain a kind of process of utilizing the fermentation making ferment sausage of microorganism, make the ferment sausage that adopts this process made have higher biological value and the peculiar flavour that is different from general sausage.
To achieve these goals, the present invention inserts through screening and the lactic acid bacteria cultivated according to suitable proportioning in making the sausage material of ferment sausage, and makes it 30-45 ℃ temperature conditions bottom fermentation 16-24 hour.Since the fermentation of lactic acid bacteria can improve protein utilization rate, make it to help absorption of human body, so prepared ferment sausage has higher biological value, also have the peculiar flavour that is different from general sausage simultaneously.Be described in further detail below in conjunction with the technical characterictic of specific embodiment process for making ferment sausage of the present invention.
Process for making ferment sausage of the present invention mainly comprises following each procedure:
A, arrangement raw material: choose lean meat and be cut into small pieces;
B, pickle: add salt (by the 2-3% of lean meat weight) and natrium nitrosum (be less than or equal to lean meat weight 0.6 ‰) in lean meat, placing temperature is that 0-5 ℃ cooling chamber was pickled 15-24 hour;
C, cut and mix: the lean meat after will pickling adds to cut behind the auxiliary tone taste substance mixes evenly and inserts bacterial classification;
D, bowel lavage: will cut the sausage of mixing evenly and insert bacterial classification and pour in the casing;
E, fermentation: the sausage that will irritate good places fermenting cellar to ferment;
F, cigarette smoke: it is 40-50 ℃ the chamber that the is fuming system of smoking 30-50 minute that the sausage after will fermenting places temperature;
G, maturation: the sausage water-bath after cigarette smoked or steam bath 50-70 minute, the temperature of water or steam is 75-82 ℃;
H, cooling: the sausage after the maturation is cooled off naturally.
In order to make sausage material fermentation, insert in the operation through screening and the lactic acid bacteria cultivated cutting to mix, the prescription of sausage material is:
Lean meat (pickling the back) 80-90 part is heavy
Show condition 10-20 part is heavy
Monosodium glutamate 0.2-0.28 part is heavy
Starch 5-15 part is heavy
White pepper 0.15-0.21 part is heavy
Sucrose 2-3 part is heavy
Lactic acid bacteria 0.5-2 part is heavy
The optimum formula of sausage material is:
90 parts of weights of lean meat (pickling the back)
10 parts of weights of show condition
0.24 part of weight of monosodium glutamate
10 parts of weights of starch
0.18 part of weight of white pepper
2.5 parts of weights of sucrose
1 part of weight of lactic acid bacteria
Fermentation temperature in the fermentation procedure is 30-45 ℃, and fermentation time is 16-24 hour.Optimum fermentation temp is 35 ℃, and best fermentation time is 20 hours.
Lactic acid bacteria of the present invention can be improved the utilization rate of protein in the meat, therefore, adopts the ferment sausage of made of the present invention to have higher biological value, is conducive to the absorption of human body and has flavour and the long shelf life that is different from general sausage. Lactic acid bacteria also helps the look effect, can significantly reduce the use amount of chemical colour former in the sausage. In addition, lactic acid bacteria can obtain and have the edible safety reliability easily. The present invention can also be used for making Beef sausage or pig, beef mixing sausage except being specially adapted to make the pork sausage.
Claims (2)
1, a kind of process of utilizing the fermentation making ferment sausage of microorganism is characterized in which comprises at least following operation:
A, arrangement raw material: choose lean meat and be cut into small pieces;
B, pickle: add salt (by the 2-3% of lean meat weight) and natrium nitrosum (be less than or equal to lean meat weight 0.6 ‰) in lean meat, placing temperature is that 0-5 ℃ cooling chamber was pickled 15-24 hour;
C, cut and mix: the lean meat after will pickling adds to cut behind the auxiliary tone taste substance mixes evenly and inserts bacterial classification;
D, bowel lavage: will cut the sausage of mixing evenly and insert bacterial classification and pour in the casing;
E, fermentation: the sausage that will irritate good places fermenting cellar to ferment;
F, cigarette smoke: it is 40-50 ℃ the chamber that the is fuming system of smoking 30-50 minute that the sausage after will fermenting places temperature;
G, maturation: the sausage water-bath after cigarette smoked or steam bath 50-70 minute, the temperature of water or steam is 75-82 ℃;
H, cooling: the sausage after the maturation is cooled off naturally.
Cut described that to mix the bacterial classification that inserts in the operation be lactic acid bacteria, the sausage material formula is:
Lean meat (pickling the back) 80-90 part is heavy
Show condition 10-20 part is heavy
Monosodium glutamate 0.2-0.28 part is heavy
Starch 5-15 part is heavy
White pepper 0.15-0.21 part is heavy
Sucrose 2-3 part is heavy
Lactic acid bacteria 0.5-2 part is heavy
The fermentation temperature of described fermentation procedure is 30-45 ℃, and fermentation time is 16-24 hour.
2, the process of making ferment sausage according to claim 1 is characterized in that the prescription of described sausage material is:
90 parts of weights of lean meat (pickling the back)
10 parts of weights of show condition
0.24 part of weight of monosodium glutamate
10 parts of weights of starch
0.18 part of weight of white pepper
2.5 parts of weights of sucrose
1 part of weight of lactic acid bacteria
The fermentation temperature of described fermentation procedure is 35 ℃, and fermentation time is 20 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90103694A CN1013548B (en) | 1990-05-25 | 1990-05-25 | Process for making ferment sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90103694A CN1013548B (en) | 1990-05-25 | 1990-05-25 | Process for making ferment sausage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1047436A true CN1047436A (en) | 1990-12-05 |
| CN1013548B CN1013548B (en) | 1991-08-21 |
Family
ID=4878210
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN90103694A Expired CN1013548B (en) | 1990-05-25 | 1990-05-25 | Process for making ferment sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1013548B (en) |
Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1100500C (en) * | 1999-07-02 | 2003-02-05 | 刘大航 | Convenient processing-preserving method for Chinese sausage |
| CN1105513C (en) * | 2000-10-12 | 2003-04-16 | 赵晓光 | Production process of microbe-fermented meat product |
| CN100348122C (en) * | 2000-10-12 | 2007-11-14 | 松下冷机株式会社 | Temperature fluctuation cooking method, and refrigerator |
| CN101869311A (en) * | 2010-06-11 | 2010-10-27 | 李淑香 | Preparation method of beef knockwurst |
| CN101099575B (en) * | 2007-08-10 | 2011-05-25 | 新疆大学 | Fermented horse meat product and preparation method thereof |
| CN101715968B (en) * | 2009-11-27 | 2012-05-23 | 唐山法立德清真食品有限公司 | Lactobacillus fermented beef dry sausage and processing method thereof |
| CN102406184B (en) * | 2007-12-12 | 2013-04-03 | 章传华 | Sausage product produced by rapidly fermenting red beet |
| CN103230034A (en) * | 2013-03-29 | 2013-08-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Brown rice powder sausage and preparation method thereof |
| CN103230035A (en) * | 2013-03-29 | 2013-08-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Chinese wolfberry root bark sausage and preparation method thereof |
| CN103230033A (en) * | 2013-03-29 | 2013-08-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Shrimp meat sausage and preparation method thereof |
| CN103263032A (en) * | 2013-05-14 | 2013-08-28 | 新疆顶泰食品科技有限公司 | Mutton fermentation dry sausage and preparation method thereof |
| CN103689644A (en) * | 2013-11-26 | 2014-04-02 | 宁波大学 | Cool fermented sausage and preparation method thereof |
| CN103750410A (en) * | 2014-02-24 | 2014-04-30 | 湘潭大学 | Fermented tea fish sausages and processing methods thereof |
| CN103750387A (en) * | 2014-02-24 | 2014-04-30 | 湘潭大学 | Fermented flavored tea-pork sausages and processing methods thereof |
| CN103798831A (en) * | 2014-02-24 | 2014-05-21 | 湘潭大学 | Fermented tea sausage and processing method thereof |
| CN103892315A (en) * | 2014-04-03 | 2014-07-02 | 江南大学 | Method for improving texture of fermented sausage by virtue of xylitol |
| CN104643127A (en) * | 2013-11-21 | 2015-05-27 | 吴光平 | Processing method of fermented sausage |
| CN104939122A (en) * | 2014-03-28 | 2015-09-30 | 四川魔力科技有限公司 | Fermented sausage and production method for fermented sausage |
| CN106136104A (en) * | 2016-07-29 | 2016-11-23 | 哈尔滨秋林里道斯食品有限责任公司 | A kind of sootiness intestinal and processing method thereof |
| CN106213249A (en) * | 2016-07-29 | 2016-12-14 | 哈尔滨秋林里道斯食品有限责任公司 | A kind of breakfast sausage and processing method thereof |
| CN106213217A (en) * | 2016-07-29 | 2016-12-14 | 哈尔滨秋林里道斯食品有限责任公司 | A kind of vegetarian sausage and processing method thereof |
| CN108936362A (en) * | 2018-05-30 | 2018-12-07 | 安徽省好再来食品有限公司 | A kind of processing method of the pickle cured meat product with ferment local-flavor |
| CN114903150A (en) * | 2022-05-13 | 2022-08-16 | 正蓝旗上都牛肉有限公司 | Fermented beef sausage and preparation method thereof |
Families Citing this family (1)
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| CN101120794B (en) * | 2006-08-11 | 2012-01-11 | 程玖瑛 | Method for manufacturing qijing ham |
-
1990
- 1990-05-25 CN CN90103694A patent/CN1013548B/en not_active Expired
Cited By (29)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1100500C (en) * | 1999-07-02 | 2003-02-05 | 刘大航 | Convenient processing-preserving method for Chinese sausage |
| CN1105513C (en) * | 2000-10-12 | 2003-04-16 | 赵晓光 | Production process of microbe-fermented meat product |
| CN100348122C (en) * | 2000-10-12 | 2007-11-14 | 松下冷机株式会社 | Temperature fluctuation cooking method, and refrigerator |
| CN101099575B (en) * | 2007-08-10 | 2011-05-25 | 新疆大学 | Fermented horse meat product and preparation method thereof |
| CN102406184B (en) * | 2007-12-12 | 2013-04-03 | 章传华 | Sausage product produced by rapidly fermenting red beet |
| CN101715968B (en) * | 2009-11-27 | 2012-05-23 | 唐山法立德清真食品有限公司 | Lactobacillus fermented beef dry sausage and processing method thereof |
| CN101869311A (en) * | 2010-06-11 | 2010-10-27 | 李淑香 | Preparation method of beef knockwurst |
| CN101869311B (en) * | 2010-06-11 | 2012-11-14 | 李淑香 | Preparation method of beef knockwurst |
| CN103230034A (en) * | 2013-03-29 | 2013-08-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Brown rice powder sausage and preparation method thereof |
| CN103230035A (en) * | 2013-03-29 | 2013-08-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Chinese wolfberry root bark sausage and preparation method thereof |
| CN103230033A (en) * | 2013-03-29 | 2013-08-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Shrimp meat sausage and preparation method thereof |
| CN103263032A (en) * | 2013-05-14 | 2013-08-28 | 新疆顶泰食品科技有限公司 | Mutton fermentation dry sausage and preparation method thereof |
| CN103263032B (en) * | 2013-05-14 | 2015-12-23 | 新疆顶泰食品科技有限公司 | A kind of mutton fermentation dry sausage and preparation method thereof |
| CN104643127A (en) * | 2013-11-21 | 2015-05-27 | 吴光平 | Processing method of fermented sausage |
| CN103689644A (en) * | 2013-11-26 | 2014-04-02 | 宁波大学 | Cool fermented sausage and preparation method thereof |
| CN103689644B (en) * | 2013-11-26 | 2015-04-29 | 宁波大学 | Cool fermented sausage and preparation method thereof |
| CN103750387A (en) * | 2014-02-24 | 2014-04-30 | 湘潭大学 | Fermented flavored tea-pork sausages and processing methods thereof |
| CN103750387B (en) * | 2014-02-24 | 2015-05-13 | 湘潭大学 | Fermented flavored tea-pork sausages and processing methods thereof |
| CN103798831A (en) * | 2014-02-24 | 2014-05-21 | 湘潭大学 | Fermented tea sausage and processing method thereof |
| CN103750410B (en) * | 2014-02-24 | 2015-07-29 | 湘潭大学 | A kind of fermented tea fish sausage and processing method thereof |
| CN103750410A (en) * | 2014-02-24 | 2014-04-30 | 湘潭大学 | Fermented tea fish sausages and processing methods thereof |
| CN104939122A (en) * | 2014-03-28 | 2015-09-30 | 四川魔力科技有限公司 | Fermented sausage and production method for fermented sausage |
| CN104939122B (en) * | 2014-03-28 | 2018-05-01 | 四川东方魔力生物科技有限公司 | Ferment sausage and ferment sausage production method |
| CN103892315A (en) * | 2014-04-03 | 2014-07-02 | 江南大学 | Method for improving texture of fermented sausage by virtue of xylitol |
| CN106136104A (en) * | 2016-07-29 | 2016-11-23 | 哈尔滨秋林里道斯食品有限责任公司 | A kind of sootiness intestinal and processing method thereof |
| CN106213249A (en) * | 2016-07-29 | 2016-12-14 | 哈尔滨秋林里道斯食品有限责任公司 | A kind of breakfast sausage and processing method thereof |
| CN106213217A (en) * | 2016-07-29 | 2016-12-14 | 哈尔滨秋林里道斯食品有限责任公司 | A kind of vegetarian sausage and processing method thereof |
| CN108936362A (en) * | 2018-05-30 | 2018-12-07 | 安徽省好再来食品有限公司 | A kind of processing method of the pickle cured meat product with ferment local-flavor |
| CN114903150A (en) * | 2022-05-13 | 2022-08-16 | 正蓝旗上都牛肉有限公司 | Fermented beef sausage and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1013548B (en) | 1991-08-21 |
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