Studied On The Optimization Of Chinese Sausage Process Used Hurdle Technology

Traditional Chinese sausage products taste hard, have high salt content, as well as the sodium nitrite add the potential risk, In order to solve the problems, resulting in a sausage-eating quality decreased. In this experiment, used hurdle technology to optimize the drying process to inhibit microbial growth and shorten the drying time, improved water moisture content and the sausage taste. Reduced the amount of salt to improve the flavor of sausage; used the Monascus instead of sodium nitrite to hyperchromic; The sausage with improved technology was lack of fence factors, added compound preservative as a new fence factor in order to protect sausage safety under the premise of high water activity and the higher the moisture content. The main findings are as follows:1. Determined the three-stage heating baking mode as the best method:baked6h at50℃, then baked30h at55℃, and finally transferred to60℃to bake10h. The total number of colonies for the production of sausage products2.54log CFU/g, moisture content19.28%,hardness19324g,springiness0.823mm,chewing8223mm×g.The three-stage heating baking mode had a significant inhibitory effect on microorganisms, could increase the moisture content, improve the texture of the sausage.2.The best formula of low salt, no sodium nitrite sausages:salt2.2%, Monascus0.2g/Kg, liquor2%, white sugar1.5%, the sausage produced as the process above had moisture contentl9.28%, water activity0.834,the salt content4.7%, The salt content of the sausage produced by traditional recipes was5.8%-7.0%.3. Compound preservative formulation was as follows:the Nisin0.1g/Kg, sodium lactate15g/Kg, natamycin0.1g/Kg, Chinese sausage products with composite preservatives stored for60d, still had a low levelof total number of colonies,4.35log CFU/g.