The best processing technology to pasteurize ham sausages at low temperatures was studied. Based on the traditional ham sausages high temperatures processing technology, the principle of processing meat products at low temperatures, the main factors affecting product quality were studied by sensory evaluation. The results showed that the ratio of fat to lean, fat pre-treatment, curing agent formula, chopping, and roasting conditions were the main factors that affected the quality of pasteurized ham sausages at low temperatures. The best processing technology to pasteurise ham sausages was as follows∶meat material with a fat-to-lean ratio of 2∶8 was cured at 4 ℃ for 24 hours in a curing agent, which was formulated with 2.5% salt, 0.003% nitrite, 0.3% D-erythorbate sodium and 0.5% of phosphates (sodium hexametaphosphate∶sodium tripolyphosphate∶sodium pyrophosphate=10∶30∶17). Before curing, fat passed 8 mm sieve of meat grinder. The chopping knife worked at a low-speed (1 000 r/min) and a high-speed (2 000 r/min) for 330 s at chopping stage. The sausage was roasted at 60 ℃ for 30 min afterwards. Then, the product was cooked and stored at low temperatures. Products prepared under optium conditions were good in odour, appearance, structure, and flavor.
REN Qian
,
ZHANG Shiqi
,
LEI Ji
. Study on the processing technology of pasteurizing ham sausages at low temperatures[J]. Food and Fermentation Industries, 2019
, 45(2)
: 166
-173
.
DOI: 10.13995/j.cnki.11-1802/ts.017355
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