Production technology of fermented shiitake mushroom sausage

In the process of building a well-off society in an all-round way, people have higher and higher requirements for food, especially meat products. It is required not only to have a good taste, but also to have nutrition and health care functions. Therefore, the traditional sausage is being challenged, and the task of developing functional sausages needed by the public is in front of us. Because Lentinus edodes has unique physiological functions such as delicious taste, rich nutrition and rich fiber, it has high medicinal value. Using Lentinus edodes as the main raw material, Lentinus edodes sausage has the function of both nutrition and health care through lactic acid bacteria fermentation.

1. Raw materials, equipment and methods

(1) fresh Lentinus edodes, fresh pork, small intestine, salt, monosodium glutamate, ginger powder, five-spice powder, sucrose, ascorbic acid, Monascus powder, starch and so on.

The strains are Lactobacillus bulgaricus and Streptococcus thermophilus.

Lactic acid bacteria culture medium is fresh soybean milk (solids 5%), whole milk powder 2%, sucrose 5% 10min 100 ℃ sterilization.

(2) main equipment: meat grinder, chopper, super-clean worktable, constant temperature incubator, oven, cooking pot, water activity meter, acidity meter, etc.

(3) the pH value, moisture, salt, protein and fat were determined according to the regulations of GB/T9695.5~88, GB/T9695.15~88, GB5009.42~94, GB5009.5~94 and GB5009.6~94, and the aw value was determined by water activity meter.

The total number of bacteria, coliform group and pathogenic bacteria were determined according to the regulations of GB4789.2~1994, GB4789.3~1994 and GB4789.4~1994.

two。 Technological process and formula

The process of making fermented mushroom sausage is divided into two parts, the first is the processing of Lentinus edodes, the second is to add Lentinus edodes to the sausage stuffing, and then make the Lentinus edodes sausage according to the conventional sausage processing technology.

(1) the processing of Lentinus edodes takes some fresh Lentinus edodes, wash them with water, pick them up, drain them, make them contain about 30% water, then cut them into shreds and set aside.

(2) preparation of starter in the experiment, the starter was prepared by separate culture and mixed fermentation of lactic acid bacteria, that is, according to 3% of the inoculation amount, the working starter of Lactobacillus bulgaricus and Streptococcus thermophilus in the proportion of 1 ∶ 2 was added to the soybean milk, and the starter was mixed and placed in a 37 ℃ incubator for about 10 hours. When the acidity reached 65T~70T, the fermentation could be terminated.

(3) the production process of fermented Lentinus edodes sausage raw meat → starter seasoning + shredded Lentinus edodes → washing → ground meat → pickled → chopping mix → inoculation → enema → fermentation → baking and cooking → product.

(4) the formula was determined with pork as the main raw material, referring to the relevant data, and through single factor test, taking the sensory evaluation of the product as the index, the formula of Lentinus edodes sausage was determined.

Bacterial fiber fermented sausage formula

Raw material dosage g

Pork 100 table salt 6

Lentinus edodes 40 MSG 0.3

White sugar 5 ascorbic acid 0.2

Red koji powder 3 five spice powder 0.1

Starch 3 raw ginger powder 0.1

(5) the determination of fermentation conditions because the fermentation time, temperature and inoculation amount all affect the color and flavor of sausage, so the best culture conditions are determined as follows: fermentation time 24 hours, temperature 35 ℃, inoculation amount of lactic acid bacteria 3%. Under these conditions, the quality of sausage is the best. 3. Key points of operation

(1) for the selection and treatment of raw meat, fresh pork with a fat / lean ratio of 3 ∶ / 7 was selected, and the tendons and cartilage were removed. After cleaning, the meat was cut into strips with wide 2cm and 5cm length along the direction of fiber extension, and set aside.

(2) in minced meat pickling, put the above meat strips into minced meat in the meat grinder, and add ice water in the process to control the temperature at 2 ℃ ~ 4 ℃. Then add salt, monosodium glutamate, pepper, five spice powder, sucrose, ascorbic acid, starch, shredded shiitake mushroom, etc., stir well, and marinate at 2 ℃ ~ 5 ℃ for 24 hours.

(3) chopping and mixing the pickled minced meat in a chopper, chopping and mixing 5min, chopping at a temperature of less than 10 ℃, and waiting for the meat stuffing to tremble afterwards.

(4) inoculation enema inoculate starter according to 3% of the quality of sausage stuffing, mix the starter with meat stuffing well, and then you can get an enema. After filling the whole casings, tie the joints every 10cm or so. Check the intestines after piercing to see if there are air bubbles. If so, use needle holes to exhaust.

(5) fermented sausages were cultured in a 35 ℃ incubator for 24 hours.

(6) Baking and cooking the fermented sausage is hung in the oven, the furnace temperature is controlled at 65 ℃ ~ 70 ℃, baking for 3 hours, and when the intestine is red, smooth and elastic, put it into the cooking pot immediately, make the water submerge the intestine, keep the water temperature at 75 ℃ ~ 80 ℃, cook 40min, make the intestine cooked thoroughly, and quickly cool to 0 ℃ ~ 5 ℃ out of the pot.

4. Product quality index

The main results are as follows: (1) sensory indicators: intestinal body and section have ruddy color, rich flavor, solid and full appearance, no oil precipitation, good cutting strength, fresh, even and delicate taste, special flavor and no peculiar smell.

(2) physical and chemical indexes aw value 0.87, pH 6.2, moisture 36.2%, salt 3.1%, protein 29.1%, fat 18.2%.

(3) the total number of microbiological index bacteria is not more than 100 / g, the number of coliform bacteria is not more than 40 / 100g, and pathogenic bacteria can not be detected.

5. Market analysis

Because the production of shredded Lentinus edodes is convenient and there is no special technological requirement, adding Lentinus edodes to fermented sausage can improve its taste, increase the content of cellulose in sausage, and increase the content of amino acid in sausage through the fermentation of lactic acid bacteria. shorten the ripening time. Therefore, it is a promising new variety of sausage, especially suitable for small and medium-sized meat processing enterprises to produce according to local conditions.