阅读说明：本技术 一种发酵香肠及其制备方法 (Fermented sausage and preparation method thereof ) 是由 田星 孟蕾 肖作为 陈絮蒙 于 2020-06-30 设计创作，主要内容包括：本发明涉及食品,公开了一种发酵香肠及其制备方法。所述发酵香肠由包括如下质量份的原料制成：肉100-150份、金丝皇菊2-8份、枸杞2-8份、发酵剂1-2份、调味剂4-8份、淀粉5-15份、三聚磷酸钠0.2-1份、白酒1-2份。所述制备发酵香肠的方法包括以下步骤：(1)将肉绞碎后,与金丝皇菊、枸杞、调味剂、淀粉、三聚磷酸钠和白酒混合并搅拌均匀,得到物料I,(2)将所述物料I与发酵剂混合后进行发酵腌制、灌肠、干燥,制得所述发酵香肠。该发酵香肠具有清热降火、滋补肝肾的功效,且热值含量低、口感风味好。(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 portions of meat, 2 to 8 portions of golden silk chrysanthemum, 2 to 8 portions of medlar, 1 to 2 portions of leavening agent, 4 to 8 portions of flavoring agent, 5 to 15 portions of starch, 0.2 to 1 portion of sodium tripolyphosphate and 1 to 2 portions 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.)

1. A fermented sausage is characterized by being prepared from the following raw materials in parts by mass: 100 portions of meat, 2 to 8 portions of golden silk chrysanthemum, 2 to 8 portions of medlar, 1 to 2 portions of leavening agent, 4 to 8 portions of flavoring agent, 5 to 15 portions of starch, 0.2 to 1 portion of sodium tripolyphosphate and 1 to 2 portions 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 concentration of the strain in the pediococcus pentosaceus fermentation liquor and the concentration of the strain in the staphylococcus xylosus fermentation liquor are respectively 10⁷-10⁹CFU/g。

4. The fermented sausage according to any one of claims 1-3, wherein the golden-silk chrysanthemum is golden-silk chrysanthemum powder made of golden-silk chrysanthemum pieces, and the medlar is medlar pieces.

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 portions of meat, 2 to 8 portions of golden silk chrysanthemum, 2 to 8 portions of medlar, 1 to 2 portions of leavening agent, 4 to 8 portions of flavoring agent, 5 to 15 portions of starch, 0.2 to 1 portion of sodium tripolyphosphate and 1 to 2 portions 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 concentration of the strain in the pediococcus pentosaceus fermentation liquor and the concentration of the strain in the staphylococcus xylosus fermentation liquor are respectively 10⁷-10⁹CFU/g。

8. The method according to 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 40-60 h; 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.

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 produce acid or alcohol, lowering pH of meat, and drying to obtain meat product with good preservation property and typical fermentation flavor.

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 portions of meat, 2 to 8 portions of golden silk chrysanthemum, 2 to 8 portions of medlar, 1 to 2 portions of leavening agent, 4 to 8 portions of flavoring agent, 5 to 15 portions of starch, 0.2 to 1 portion of sodium tripolyphosphate and 1 to 2 portions of white spirit.

Preferably, the flavoring agent comprises 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 fermentation agent comprises a pediococcus pentosaceus fermentation broth andthe volume ratio of the staphylococcus xylosus fermentation liquor to the pediococcus pentosaceus fermentation liquor 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 10⁷-10⁹CFU/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 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 portions of meat, 2 to 8 portions of golden silk chrysanthemum, 2 to 8 portions of medlar, 1 to 2 portions of leavening agent, 4 to 8 portions of flavoring agent, 5 to 15 portions of starch, 0.2 to 1 portion of sodium tripolyphosphate and 1 to 2 portions 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 10⁷-10⁹CFU/g。

Preferably, in the step (2), the fermentation curing at least satisfies the following conditions: the temperature is 2-8 ℃, and the time is 40-60 h; 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 enable the fermented sausage to have the probiotic functions of regulating the intestinal immunity, reducing cholesterol, resisting tumors and the like.

Detailed Description

The endpoints of the ranges and any values disclosed herein are not limited to the precise range or value, and such ranges or values should be understood to encompass values close to those 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 portions of meat, 2 to 8 portions of golden silk chrysanthemum, 2 to 8 portions of medlar, 1 to 2 portions of leavening agent, 4 to 8 portions of flavoring agent, 5 to 15 portions of starch, 0.2 to 1 portion of sodium tripolyphosphate and 1 to 2 portions of white spirit.

The golden-silk chrysanthemum is the top grade of chrysanthemum, according to classical records, the golden-silk chrysanthemum is bitter in taste and slightly cold in nature, has the effects of dispelling wind and clearing heat, clearing liver and improving eyesight, detoxifying and diminishing inflammation and the like, and has certain curative effects on dry mouth, vigorous fire and unsmooth eyes, or limb pain and numbness diseases 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.

Fructus Lycii is sweet in nature and neutral in taste, has effects of nourishing liver and kidney, replenishing vital essence and improving eyesight, and can be used for treating soreness of waist and knees, giddiness, tinnitus and blurred vision caused by deficiency of liver-yin and kidney-yin and deficiency of essence and blood.

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 agent comprises 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 concentration of the strain in the pediococcus pentosaceus fermentation liquor and the concentration of the strain in the staphylococcus xylosus fermentation liquor are respectively 10⁷-10⁹CFU/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, mixing with other raw materials of the fermented sausage. The Pediococcus pentosaceus fermentation liquor and the Staphylococcus xylosus fermentation liquor are used as leavening agents, so that the pH value and the water activity of the sausage can be reduced, and the safety, the stability and the shelf life of the fermented sausage are improved, wherein the Pediococcus pentosaceus is gram-positive bacteria, 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 emperor chrysanthemum raw material is made into powder and then mixed with other raw materials of the fermented sausage, so that the taste of the golden emperor chrysanthemum can be uniformly dispersed into meat and other flavoring agents, and the taste and the smell 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 portions of meat, 2 to 8 portions of golden silk chrysanthemum, 2 to 8 portions of medlar, 1 to 2 portions of leavening agent, 4 to 8 portions of flavoring agent, 5 to 15 portions of starch, 0.2 to 1 portion of sodium tripolyphosphate and 1 to 2 portions 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 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 10⁷-10⁹CFU/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 formed by 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 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 limited liability company in Hunan province, the medlar was purchased from cornia forestry science and technology limited liability company in Hunan province, pediococcus pentosaceus (p.pentosaceus) was purchased from China general microbiological culture collection center with the collection number of CGMCC1.10999, the Staphylococcus xylosus (Staphylococcus xylosus) was purchased from Beijing Yuwei science and technology limited company, the collection number of CICC20237, and other raw materials were all commercially available.