The Processing Technology Studying Of Fermented

With the improvement of people's living standard, the demand for meat products enhances unceasingly. Currently people want to eat meat products of unique flavor, high quality and health care effect. But sausages, the traditional Chinese style meat products, are mostly fermented naturally, making it difficult to guarantee the safety of the products and the stability of the quality. Inoculatively fermented sausages can remedy the shortcomings. Such sausages are high-grade meat products, combining the traditional and modern technology. With a higher nutritional value and a unique flavor, the products are easy to digest and convenient to take and can be kept in room temperature, therefore, they are deeply loved dy the customers all over the world.This paper studied the processing technology of fermented sausage and determined the proportion of meat,fermentation temperature,fermentation time and bacterial load.The salt and glucose which affect fermentation process have been also studied. Finally, the flavor which is suitable for Chinese was found out. Furthermore, use of the medium through scoring and coating methods known of the four common lactic acid bacteria and bacteria were cultured, to determine the most appropriate medium is the selection of lactic acid bacteria "improvement SL" medium。In the process, the smell of sausage in the cutlass.Add volume,the ratio of lean pork and fat,addition of salt,sdium nitrte addition and curing temperature on the quality of hairtail sausage flavor.According to the appearance of sausage, taste and other sensory have been the best formula hairtail flavor sausage and technology; cutlass dosage of 30% lean pork and Feibiao ratio of 8:2, salt addition level 3%,0.03g/kgsodium nitrite addition level, baking temperature is 50-60℃. Click here to complete the formula and process conditions and pork product both hairtail special flavor, high nutritional value.