CN111758915B - Fermented sausage and preparation method thereof - Google Patents

Fermented sausage and preparation method thereof Download PDF

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CN111758915B
CN111758915B CN202010619820.4A CN202010619820A CN111758915B CN 111758915 B CN111758915 B CN 111758915B CN 202010619820 A CN202010619820 A CN 202010619820A CN 111758915 B CN111758915 B CN 111758915B
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parts
golden
meat
fermented sausage
medlar
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CN111758915A (en
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田星
孟蕾
肖作为
陈絮蒙
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Hunan University of Chinese Medicine
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—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
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/41—Pediococcus
    • A23V2400/427—Pentosaceus
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention relates to food and discloses a fermented sausage and a preparation method thereof. The fermented sausage is prepared from the following raw materials in parts by mass: 100-150 parts of meat, 2-8 parts of golden-silk chrysanthemum, 2-8 parts of medlar, 1-2 parts of leavening agent, 4-8 parts of flavoring agent, 5-15 parts of starch, 0.2-1 part of sodium tripolyphosphate and 1-2 parts of white spirit. The method for preparing the fermented sausage comprises the following steps: (1) Mincing meat, mixing with golden-silk chrysanthemum, medlar, a flavoring agent, starch, sodium tripolyphosphate and white spirit, and uniformly stirring to obtain a material I, and (2) mixing the material I with a leavening agent, fermenting, pickling, filling, and drying to obtain the fermented sausage. The fermented sausage has effects of clearing heat, lowering fire, and nourishing liver and kidney, and has low calorific value and good taste and flavor.

Description

Fermented sausage and preparation method thereof
Technical Field
The invention relates to food, in particular to fermented sausage and a preparation method thereof.
Background
Chinese sausage is one of the traditional preserved meat products in China, has delicious flavor and unique taste, is deeply loved by various people, and becomes a main direction for the development of meat products along with the improvement of living standard and the enhancement of health care consciousness of people. The fermented sausage is prepared by mixing minced meat, animal fat, salt, leaven, spice, etc., filling into sausage casing, fermenting by microorganism under natural or artificial control to generate acid or alcohol, lowering pH of meat, and drying to obtain meat product with good preservation property and typical fermentation flavor characteristic.
But the self calorie and fat content of the sausage are extremely high, the daily intake of a large amount of the sausage is not beneficial to the health of the body, the occurrence of hypertension, heart disease and obesity can be caused, even the excessive intake can aggravate the burden of the liver and the pancreas, and the related diseases can be seriously caused; on the other hand, people stay in tension for a long time and have irregular diet, so that people have symptoms of excessive internal heat such as lassitude, toothache, sore throat, oral ulcer and the like. Therefore, based on the modern healthy diet concept, the development of a novel fermented sausage with certain health care function and nutrition safety is a technical problem which is urgently needed to be solved at present.
Disclosure of Invention
The invention aims to overcome the problems in the prior art and provides a fermented sausage and a preparation method thereof.
In order to achieve the purpose, the invention provides a fermented sausage in a first aspect, which is prepared from the following raw materials in parts by mass: 100-150 parts of meat, 2-8 parts of golden-silk chrysanthemum, 2-8 parts of medlar, 1-2 parts of leavening agent, 4-8 parts of flavoring agent, 5-15 parts of starch, 0.2-1 part of sodium tripolyphosphate and 1-2 parts of white spirit.
Preferably, the flavoring agents comprise salt, white granulated sugar, cumin powder, white pepper powder and pepper powder, wherein the mass ratio of the salt to the white granulated sugar to the cumin powder to the white pepper powder to the pepper powder is 6-9:0.5-1.5:0.2-1:0.5-1.5:1; the mass ratio of the lean meat to the fat meat in the meat is 1.5-3:1.
preferably, the leavening agent comprises pediococcus pentosaceus fermentation broth and staphylococcus xylosus fermentation broth, and the volume ratio of the pediococcus pentosaceus fermentation broth to the staphylococcus xylosus fermentation broth is 0.5-1.5:1, the bacterial strain concentrations in the pediococcus pentosaceus fermentation liquor and the staphylococcus xylosus fermentation liquor are respectively 10 7 -10 9 CFU/g。
Preferably, the golden-silk king chrysanthemum is golden-silk king inulin prepared by smashing golden-silk king chrysanthemum, and the medlar is smashed medlar.
In a second aspect the present invention provides a method of preparing a fermented sausage, the method comprising the steps of:
(1) Mincing meat, mixing with flos Chrysanthemi Indici, fructus Lycii, flavoring agent, starch, sodium tripolyphosphate and Chinese liquor, stirring to obtain material I,
(2) Mixing the material I with a leavening agent, and then carrying out fermentation pickling, clysis and drying to prepare the fermented sausage;
the fermented sausage comprises the following raw materials in parts by mass: 100-150 parts of meat, 2-8 parts of golden-silk chrysanthemum, 2-8 parts of medlar, 1-2 parts of leavening agent, 4-8 parts of flavoring agent, 5-15 parts of starch, 0.2-1 part of sodium tripolyphosphate and 1-2 parts of white spirit.
Preferably, the flavoring agent comprises salt, white granulated sugar, cumin powder, white pepper powder and pepper powder, and the mass ratio of the salt to the white granulated sugar to the cumin powder to the white pepper powder to the pepper powder is 6-9:0.5-1.5:0.2-1:0.5-1.5:1; the mass ratio of the lean meat to the fat meat in the meat is 1.5-3:1.
preferably, the leavening agent comprises pediococcus pentosaceus fermentation broth and staphylococcus xylosus fermentation broth, and the volume ratio of the pediococcus pentosaceus fermentation broth to the staphylococcus xylosus fermentation broth is 0.5-1.5:1, the concentration of the strain in the pediococcus pentosaceus fermentation liquor and the concentration of the strain in the staphylococcus xylosus fermentation liquor are respectively 10 7 -10 9 CFU/g。
Preferably, in the step (2), the fermentation curing at least meets the following conditions: the temperature is 2-8 ℃, and the time is 40-60h; the drying at least satisfies the following conditions: the temperature is 25-35 deg.C, and the time is 5-10 days.
Preferably, the golden-silk king chrysanthemum is golden-silk king inulin prepared by smashing golden-silk king chrysanthemum, and the medlar is smashed medlar.
In a third aspect, the invention provides a fermented sausage made by the above method.
Through the technical scheme, the invention has the beneficial effects that:
1. the fermented sausage disclosed by the invention is blended with edible materials of homology of medicine and food, namely golden-silk chrysanthemum and medlar, and the golden-silk chrysanthemum and the medlar have the effects of clearing away heat, nourishing the specimens, reducing the heat of the sausage, so that the fermented sausage has the effects of dispelling wind, clearing heat, clearing liver, improving eyesight, detoxifying, diminishing inflammation, nourishing liver and kidney, improving eyesight and the like, is more suitable for people with the constitution of easily getting internal heat to eat, and also has the health-care functions of increasing human calcium, regulating cardiac muscle and reducing cholesterol;
2. according to the golden-silk-like royal chrysanthemum fermented sausage, the golden-silk-like royal chrysanthemum is used as one of main auxiliary materials of the fermented sausage, and the golden-silk-like royal chrysanthemum powder which is not good in shape is prepared and then added into the sausage, so that the golden-silk-like royal chrysanthemum can be uniformly mixed with other raw materials, the flavor and the taste of the fermented sausage are improved, meanwhile, the resource of the golden-silk-like royal chrysanthemum powder can be reasonably utilized, and the economic benefit is improved;
3. the mixed leaven for fermenting the sausage is prepared from pediococcus pentosaceus and staphylococcus xylosus, so that sensory parameters (aroma, color, taste and hardness) of the sausage are superior to those of a single-bacterium leaven, the mixed leaven can simultaneously improve the hardness, chewiness and stickiness of the fermented meat product due to the interaction among strains, so that the product has richer flavor, better texture and characteristics and more stable quality, and the single-bacterium fermentation can only improve the characteristics of the fermented meat product in some aspects; in addition, the pediococcus pentosaceus and the staphylococcus xylosus also have the probiotic functions of regulating the intestinal immunity, reducing cholesterol, resisting tumors and the like of the fermented sausage.
Detailed Description
The endpoints of the ranges and any values disclosed herein are not limited to the precise range or value, and these ranges or values should be understood to encompass values close to these ranges or values. For ranges of values, between the endpoints of each of the ranges and the individual points, and between the individual points may be combined with each other to give one or more new ranges of values, and these ranges of values should be considered as specifically disclosed herein.
In a first aspect, the invention provides a fermented sausage which is prepared from the following raw materials in parts by mass: 100-150 parts of meat, 2-8 parts of golden-silk chrysanthemum, 2-8 parts of medlar, 1-2 parts of leavening agent, 4-8 parts of flavoring agent, 5-15 parts of starch, 0.2-1 part of sodium tripolyphosphate and 1-2 parts of white spirit.
The golden aster is the top grade of chrysanthemum, according to classical record, the golden aster is bitter in taste and slightly cold in nature, has the functions of dispelling wind and clearing heat, clearing liver and improving eyesight, detoxifying and diminishing inflammation and the like, and has certain curative effect on diseases such as dry mouth, vigorous fire, unsmooth eyes, or limb pain and numbness caused by wind, cold and dampness; the golden-silk chrysanthemum is rich in nutrient components, and petals of the golden-silk chrysanthemum contain flavonoid substances, various amino acids, vitamins and trace elements, so that the golden-silk chrysanthemum has the effects of reducing blood pressure, eliminating cancer cells, expanding coronary arteries and inhibiting bacteria, and can increase human body calcium, regulate cardiac function and reduce cholesterol after being eaten or drunk for a long time.
The medlar is sweet and mild in nature, has the effects of nourishing liver and kidney, and replenishing vital essence to improve eyesight, and can also be used for treating symptoms such as soreness and pain of waist and knees, dizziness and tinnitus, blurred vision and the like caused by liver and kidney yin deficiency and essence and blood deficiency.
In the present invention, the parts by mass of the golden-silk chrysanthemum morifolium and the Chinese wolfberry are respectively based on dry weight. The golden-silk chrysanthemum and the medlar are blended into the fermented sausage, and the golden-silk chrysanthemum and the medlar are both used for clearing and nourishing the lung and the spleen, so that the heat of the sausage can be reduced, the fermented sausage has the effects of dispelling wind and clearing heat, clearing liver and improving vision, detoxifying and diminishing inflammation, nourishing liver and kidney, improving eyesight and the like, is more suitable for people with the constitution of easily getting internal heat to eat, and also has the health-care functions of increasing human calcium, regulating cardiac muscle function and reducing cholesterol.
Preferably, the flavoring agents comprise salt, white granulated sugar, cumin powder, white pepper powder and pepper powder, wherein the mass ratio of the salt to the white granulated sugar to the cumin powder to the white pepper powder to the pepper powder is 6-9:0.5-1.5:0.2-1:0.5-1.5:1; the mass ratio of the lean meat to the fat meat in the meat is 1.5-3:1. the taste and flavor of the fermented sausage can be further improved through the flavoring agent and the ratio of the lean meat to the fat meat.
Preferably, the leavening agent comprises pediococcus pentosaceus fermentation broth and staphylococcus xylosus fermentation broth, and the volume ratio of the pediococcus pentosaceus fermentation broth to the staphylococcus xylosus fermentation broth is 0.5-1.5:1, the bacterial strain concentrations in the pediococcus pentosaceus fermentation liquor and the staphylococcus xylosus fermentation liquor are respectively 10 7 -10 9 CFU/g. In the invention, the pediococcus pentosaceus fermentation liquor is obtained by inoculating an activated pediococcus pentosaceus strain into an MRS broth culture medium and performing shake culture at 37 ℃, and the staphylococcus xylosus fermentation liquor is obtained by inoculating the activated staphylococcus xylosus strain into an MSA liquid culture medium and performing shake culture at 37 ℃; then the fermentation liquid of the two is mixed according to the volume ratio of 0.5-1.5:1 and mixing with other raw materials of the fermented sausage. By using the pediococcus pentosaceus fermentation liquor and the staphylococcus xylosus fermentation liquor as leaven, the pH value and the water activity of the sausage can be reduced, the safety, the stability and the shelf life of the fermented sausage are improved, wherein,pediococcus pentosaceus is a gram-positive bacterium, can inhibit food-borne pathogenic bacteria, and has the probiotic functions of regulating the intestinal immunity, reducing cholesterol, resisting tumors and the like.
Preferably, a proper amount of nitrite can be added into the leavening agent to improve the color and flavor of the meat, wherein the addition amount of the nitrite can be 0.008 percent of the mass of the meat.
Preferably, the golden-silk king chrysanthemum is golden-silk king inulin prepared by smashing golden-silk king chrysanthemum, and the medlar is smashed medlar. The inventor finds that, in the preferred embodiment, the golden cypress raw material is made into powder and then mixed with other raw materials of the fermented sausage, so that the taste of the golden cypress can be uniformly dispersed into meat and other seasonings, and the taste and the fragrance of the fermented sausage are improved. In the research process of the inventor, the completeness of the shape of the golden-silk emperor chrysanthemum is damaged in the production process, the golden-silk emperor chrysanthemum fragments with poor shapes cannot be sold according to the original price, and if the golden-silk emperor chrysanthemum fragments are not used for developing products, great resource waste can be caused. According to the invention, the medlar is mixed with other raw materials of the fermented sausage in a crushed medlar form, so that the medlar can be uniformly mixed with other raw materials, the taste of the fermented sausage is improved, and the effects of nourishing liver and kidney and improving eyesight of the fermented sausage are improved.
In a second aspect, the present invention provides a method of preparing a fermented sausage comprising the steps of:
(1) Mincing meat, mixing with golden-silk chrysanthemum, medlar, flavoring agent, starch, sodium tripolyphosphate and white spirit, stirring uniformly to obtain a material I,
(2) Mixing the material I with a leavening agent, and then carrying out fermentation pickling, clysis and drying to prepare the fermented sausage;
the fermented sausage comprises the following raw materials in parts by mass: 100-150 parts of meat, 2-8 parts of golden silky chrysanthemum, 2-8 parts of medlar, 1-2 parts of a leavening agent, 4-8 parts of a flavoring agent, 5-15 parts of starch, 0.2-1 part of sodium tripolyphosphate and 1-2 parts of white spirit.
In the invention, a manual sausage filler can be used for sausage filling, the compaction degree of materials is controlled, no gap exists, and the sausage casing is not crushed, wherein the sausage casing needs to be soaked in warm water, and is cleaned for 3-4 times by flowing water after 10 min; the drying process can be carried out by adopting an air blowing drying oven, and the air blowing time can be controlled to be 10-15h every day; the fermented sausage prepared by the invention can be refrigerated and stored at the temperature of minus 40 ℃ after being vacuum-packaged.
Preferably, the flavoring agents comprise salt, white granulated sugar, cumin powder, white pepper powder and pepper powder, and the mass ratio of the salt to the white granulated sugar to the cumin powder to the white pepper powder to the pepper powder is 6-9:0.5-1.5:0.2-1:0.5-1.5:1; the mass ratio of the lean meat to the fat meat in the meat is 1.5-3:1.
preferably, the leavening agent comprises pediococcus pentosaceus fermentation broth and staphylococcus xylosus fermentation broth, and the volume ratio of the pediococcus pentosaceus fermentation broth to the staphylococcus xylosus fermentation broth is 0.5-1.5:1, the concentration of the strain in the pediococcus pentosaceus fermentation liquor and the concentration of the strain in the staphylococcus xylosus fermentation liquor are respectively 10 7 -10 9 CFU/g。
Preferably, in the step (2), the fermentation curing at least satisfies the following conditions: the temperature is 2-8 deg.C, specifically 2 deg.C, 3 deg.C, 4 deg.C, 5 deg.C, 6 deg.C, 7 deg.C, 8 deg.C, and any value in the range of any two of these values; the time is 40-60h, specifically 40h, 45h, 50h, 55h, 60h, and any value in the range formed by any two of the point values; the drying at least satisfies the following conditions: the temperature is 25-35 deg.C, specifically 25 deg.C, 27 deg.C, 29 deg.C, 31 deg.C, 33 deg.C, 35 deg.C, and any value in the range of any two of these values; the time period is 5 to 10 days, specifically, 5 days, 6 days, 7 days, 8 days, 9 days, 10 days, and any value in the range of any two of these values. The fermentation pickling process comprises the following steps: and (5) placing the material I in a basin, and covering a preservative film for pickling. The inventor finds that under the preferred embodiment, the scheme of the invention has the effects of further improving the mouthfeel of the fermented sausage and reducing the loss of nutrient components.
Preferably, the golden-silk king chrysanthemum is golden-silk king inulin prepared by smashing golden-silk king chrysanthemum, and the medlar is smashed medlar. In the invention, the crushed Chinese wolfberry is obtained by soaking Chinese wolfberry in warm water for 5min and then cutting.
In a third aspect, the invention provides a fermented sausage made by the above method.
The present invention will be described in detail below by way of examples. In the following examples, the heat of the sausage was measured by a computer-automated calorimeter, the jinsi huang ju was purchased from cornia forestry science and technology ltd, the hanzi was purchased from cornia forestry science and technology ltd, the lycium barbarum was purchased from cornia forestry science and technology ltd, the pediococcus pentosaceus (p.pentosaceus) was purchased from the china general microbiological culture collection management center with the collection number of CGMCC1.10999, the Staphylococcus xylosus (Staphylococcus xylosus) was purchased from beijing yuwei science and technology ltd, the collection number of the pediococcus xylosus was cic 20237, and other raw materials were all commercially available.
Example 1
(1) Crushing golden cypress chrysanthemum into golden cypress inulin, soaking 0.4kg of medlar in warm water for 5min, then cutting, and mixing salt, white granulated sugar, cumin powder, white pepper powder and pepper powder according to a mass ratio of 7.5:1:0.26:1:1, mixing to obtain a flavoring agent for later use;
(2) Mincing 3.75kg of fat meat and 8.75kg of lean meat into meat powder with the size of about 2mm x 2mm respectively, mixing with 0.4kg of spun gold royal inulin prepared in the step (1), crushed Chinese wolfberry prepared in the step (1), 0.54kg of flavoring agent prepared in the step (1), 1kg of starch, 50g of sodium tripolyphosphate and 125g of white spirit, and uniformly stirring to obtain a material I;
(3) Inoculating appropriate amount of activated Pediococcus pentosaceus in MRS broth culture medium, inoculating appropriate amount of activated Staphylococcus xylosus strain in MSA liquid culture medium, respectively shake-culturing at 37 deg.C for 24 hr to obtain strains with concentration of 10 8 CFU/g of fermentation liquor of pediococcus pentosaceus and fermentation liquor of staphylococcus xylosus, wherein the volume ratio of the fermentation liquor of pediococcus pentosaceus to the fermentation liquor of staphylococcus xylosus is 1:1, mixing, and adding 1g of nitrite to obtain a leavening agent;
(4) And (3) mixing 125g of the leavening agent prepared in the step (3) with the material I obtained in the step (2), uniformly stirring, placing in a basin, covering with a preservative film, pickling at 4 ℃ for 48 hours, filling in sausages, tightening with a string, placing in a blast drying box at 30 ℃ for air drying, and carrying out air drying for 12 hours and 7 days every day to obtain the fermented sausage.
Example 2
(1) Crushing golden cypress chrysanthemum into golden cypress inulin, soaking 0.2kg of medlar in warm water for 5min, then crushing, and mixing salt, white granulated sugar, cumin powder, white pepper powder and pepper powder according to the mass ratio of 6:0.5:0.2:0.5:1, mixing to obtain a flavoring agent for later use;
(2) Respectively mincing 4kg of fat meat and 6kg of lean meat into meat powder with the size of about 2mmx 2mm, mixing with 0.2kg of the hypericum sinense powder prepared in the step (1), the crushed Chinese wolfberry prepared in the step (1), 0.4kg of the flavoring agent prepared in the step (1), 0.5kg of starch, 20g of sodium tripolyphosphate and 100g of white spirit, and uniformly stirring to obtain a material I;
(3) Inoculating appropriate amount of activated Pediococcus pentosaceus in MRS broth, inoculating appropriate amount of activated Staphylococcus xylosus in MSA liquid culture medium, respectively shake-culturing at 37 deg.C to obtain strains with concentration of 10 7 CFU/g of a Pediococcus pentosaceus fermentation broth and a Staphylococcus xylosus fermentation broth, wherein the fermentation broths are mixed in a volume ratio of 0.5:1, mixing, and adding 0.8g of nitrite to obtain a leaven;
(4) And (3) mixing 100g of the leavening agent prepared in the step (3) with the material I obtained in the step (2), uniformly stirring, placing in a basin, covering with a preservative film, pickling at the temperature of 2 ℃ for 60 hours, filling in a sausage, fastening with a string, placing in a blast drying box at the temperature of 25 ℃ for air drying, and air drying for 10 hours and 10 days every day to obtain the fermented sausage.
Example 3
(1) Crushing golden-silk-king chrysanthemum into golden-silk-king chrysanthemum powder, soaking 0.8kg of medlar in warm water for 5min, cutting, and mixing salt, white granulated sugar, cumin powder, white pepper powder and pepper powder according to a mass ratio of 9:1.5:1:1.5:1, mixing to obtain a flavoring agent for later use;
(2) Mincing 3.75kg of fat meat and 11.25kg of lean meat into meat powder with the size of about 2mm x 2mm respectively, mixing with 0.8kg of spun gold royal inulin prepared in the step (1), crushed Chinese wolfberry prepared in the step (1), 0.8kg of flavoring agent prepared in the step (1), 1.5kg of starch, 100g of sodium tripolyphosphate and 200g of white spirit, and uniformly stirring to obtain a material I;
(3) Inoculating activated Pediococcus pentosaceus in MRS broth, inoculating activated Staphylococcus xylosus in MSA liquid culture medium, and shake culturing at 37 deg.C to obtain strains with concentration of 10 9 CFU/g of a Pediococcus pentosaceus fermentation broth and a Staphylococcus xylosus fermentation broth, wherein the fermentation broths are mixed in a volume ratio of 1.5:1, mixing, and adding 1.2g of nitrite to obtain a leaven;
(4) And (3) mixing 200g of the leavening agent prepared in the step (3) with the material I obtained in the step (2), uniformly stirring, placing in a basin, covering with a preservative film, pickling at 8 ℃ for 40 hours, filling in sausages, tightening with a string, placing in a blast drying box at 35 ℃ for air drying, and carrying out air drying for 15 hours and 5 days every day to obtain the fermented sausage.
Example 4
(1) Mixing salt, white granulated sugar, cumin powder, white pepper powder and pepper powder according to a mass ratio of 6:0.5:0.2:0.5:1, mixing to obtain a flavoring agent for later use;
(2) Respectively mincing 4kg of fat meat and 6kg of lean meat into meat powder with the size of about 2mmx 2mm, mixing with 0.2kg of golden-silk chrysanthemums, 0.2kg of medlar, 0.4kg of flavoring agent prepared in the step (1), 0.5kg of starch, 20g of sodium tripolyphosphate and 100g of white spirit, and uniformly stirring to obtain a material I;
(3) Inoculating activated Pediococcus pentosaceus in MRS broth, inoculating activated Staphylococcus xylosus in MSA liquid culture medium, and shake culturing at 37 deg.C to obtain strains with concentration of 10 7 CFU/g of fermentation liquor of pediococcus pentosaceus and fermentation liquor of staphylococcus xylosus, wherein the volume ratio of the fermentation liquor of pediococcus pentosaceus to the fermentation liquor of staphylococcus xylosus is 0.5:1, mixing, and adding 0.8g of nitrite to obtain a leaven;
(4) And (3) mixing 100g of the leavening agent prepared in the step (3) with the material I obtained in the step (2), uniformly stirring, placing in a basin, covering with a preservative film, pickling at the temperature of 2 ℃ for 60 hours, filling in a sausage, fastening with a string, placing in a blast drying box at the temperature of 25 ℃ for air drying, and air drying for 10 hours and 10 days every day to obtain the fermented sausage.
Sensory evaluation and caloric measurement were performed on the fermented sausages obtained in examples 1 to 4, and a commercial sausage was used as a comparative example, and the results are shown in table 1.
The sensory evaluation criteria were:
appearance: the sausage is dry, glossy, uniform in thickness, free of mucus and not damaged;
color and luster: the red degree is uniform and consistent;
tissue morphology: the tissue is compact, the slicing performance is good, the elasticity is realized, dense air holes are avoided, air holes with the diameter more than 2mm are avoided in the section, and juice is avoided;
flavor: moderate salinity, delicious taste, fragrant smell and no peculiar smell.
TABLE 1
Figure BDA0002562650650000101
As can be seen from the results in table 1, the fermented sausages prepared by the method of compounding canary chrysanthemum with medlar and adding the leaven in the invention in the embodiments 1 to 4 have obviously better effects in both appearance and flavor, and have obviously lower calorie than that of the common sausages in the market.
The preferred embodiments of the present invention have been described above in detail, but the present invention is not limited thereto. Within the scope of the technical idea of the invention, many simple modifications can be made to the technical solution of the invention, including combinations of various technical features in any other suitable way, and these simple modifications and combinations should also be regarded as the disclosure of the invention, and all fall within the scope of the invention.

Claims (10)

1. A fermented sausage is characterized by being prepared from the following raw materials in parts by mass: 100-150 parts of meat, 2-8 parts of golden silky chrysanthemum, 2-8 parts of medlar, 1-2 parts of a leavening agent, 4-8 parts of a flavoring agent, 5-15 parts of starch, 0.2-1 part of sodium tripolyphosphate and 1-2 parts of white spirit.
2. The fermented sausage according to claim 1, wherein the flavoring agents comprise salt, white granulated sugar, cumin powder, white pepper powder and pepper powder, and the mass ratio of the salt to the white granulated sugar to the cumin powder to the white pepper powder to the pepper powder is 6-9:0.5-1.5:0.2-1:0.5-1.5:1; the mass ratio of the lean meat to the fat meat in the meat is 1.5-3:1.
3. the fermented sausage according to claim 1, wherein the leavening agent comprises pediococcus pentosaceus fermentation broth and staphylococcus xylosus fermentation broth, and the volume ratio of the pediococcus pentosaceus fermentation broth to the staphylococcus xylosus fermentation broth is 0.5-1.5:1, the bacterial strain concentrations in the pediococcus pentosaceus fermentation liquor and the staphylococcus xylosus fermentation liquor are respectively 10 7 -10 9 CFU/g。
4. The fermented sausage according to any one of claims 1-3, wherein the golden cypress is golden cypress inulin prepared from smashed golden cypress, and the medlar is smashed medlar.
5. A method of preparing a fermented sausage, the method comprising the steps of:
(1) Mincing meat, mixing with golden-silk chrysanthemum, medlar, flavoring agent, starch, sodium tripolyphosphate and white spirit, stirring uniformly to obtain a material I,
(2) Mixing the material I with a leavening agent, and then carrying out fermentation pickling, clysis and drying to prepare the fermented sausage;
the fermented sausage comprises the following raw materials in parts by mass: 100-150 parts of meat, 2-8 parts of golden silky chrysanthemum, 2-8 parts of medlar, 1-2 parts of a leavening agent, 4-8 parts of a flavoring agent, 5-15 parts of starch, 0.2-1 part of sodium tripolyphosphate and 1-2 parts of white spirit.
6. The method according to claim 5, wherein the flavoring agents comprise salt, white granulated sugar, cumin powder, white pepper powder and Sichuan pepper powder, and the mass ratio of the salt to the white granulated sugar to the cumin powder to the white pepper powder to the Sichuan pepper powder is 6-9:0.5-1.5:0.2-1:0.5-1.5:1; the mass ratio of the lean meat to the fat meat in the meat is 1.5-3:1.
7. the method of claim 5, wherein the fermentation agent comprises a Pediococcus pentosaceus fermentation broth and a Staphylococcus xylosus fermentation broth, and the volume ratio of the Pediococcus pentosaceus fermentation broth to the Staphylococcus xylosus fermentation broth is from 0.5 to 1.5:1, the bacterial strain concentrations in the pediococcus pentosaceus fermentation liquor and the staphylococcus xylosus fermentation liquor are respectively 10 7 -10 9 CFU/g。
8. The method of claim 5, wherein in the step (2), the fermentation curing at least satisfies the following conditions: the temperature is 2-8 ℃, and the time is 40-60h; the drying at least satisfies the following conditions: the temperature is 25-35 deg.C, and the time is 5-10 days.
9. The method according to any one of claims 5 to 8, wherein the golden-silk chrysanthemum is golden-silk chrysanthemum powder made of golden-silk chrysanthemum pieces, and the medlar is medlar pieces.
10. A fermented sausage prepared by the method according to any one of claims 5 to 9.
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CN105211898A (en) * 2015-10-21 2016-01-06 江苏食品药品职业技术学院 Tea local flavor low fat Kefir grains ferment sausage and production method thereof
CN107095188A (en) * 2017-05-17 2017-08-29 镇坪县美味佳食品有限责任公司 A kind of yam sausage and preparation method thereof

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CN105211898A (en) * 2015-10-21 2016-01-06 江苏食品药品职业技术学院 Tea local flavor low fat Kefir grains ferment sausage and production method thereof
CN107095188A (en) * 2017-05-17 2017-08-29 镇坪县美味佳食品有限责任公司 A kind of yam sausage and preparation method thereof

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