Study on the Processing Formula of Beef Salami

2024,12,11

Salami is a very famous cured meat sausage (in Italian, "Salame" means salt-cured meat), especially common in various Italian cuisines, but it is not exclusive to Italy, because each European country has its own local salami, and each country and each region has different types.

Salami is essentially a kind of fermented and air-dried meat sausage with a unique flavor. It is made by fermentation and air-drying without any cooking process. If you are a meat eater, salami will definitely be your favorite. The following is a recipe for making beef salami.

1.1 Process flow

Beef thawing → trimming and cutting → marinating → mincing → auxiliary materials and seasonings → stirring → (beef fat) filling → fermentation → drying → vacuum packaging → storage.

1.2 Key points of the process

1.2 Trimming and cutting of raw meat Thaw the beef, remove the meat membrane and tendons after thawing, and rinse it clean. Select the raw meat and cut it into pieces with a length, width and height of 4~5cm. Rinse it with cold water and cool it down for pickling. Wash the beef fat and place it in the refrigerator at -18℃ for standby use.

1.2.1 Pickling Put the compound salt (salt, sodium nitrite, and compound phosphate mixed in proportion) into the cut beef pieces, stir evenly, and marinate at 0℃ for 24 hours.

1.2.2 Minced meat Put the marinated beef pieces and frozen beef fat into the Meat Grinder. Select a meat outlet plate with a 5mm aperture, stir it into a mud and put it in a stainless steel basin for standby use.

1.2.3 Mixing Put the seasonings, auxiliary materials, and an appropriate amount of ice water into a blender with the mudded beef and beef fat according to the recipe requirements and stir evenly. Inoculate the starter DCM-1 in different proportions.

1.2.4 Filling Soak the casing in warm water for 5~10 minutes for later use. Put the mixed meat filling in the sausage filling machine and fill it into the casing. When filling, the meat filling should be moderately tight to prevent the casing from bursting due to excessive filling. After filling, use a needle tip to drain the air in the intestine. The length is about

5~10cm.

1.2.5 Fermentation After filling, rinse the intestine with warm water to remove dirt and impurities on the surface of the intestine. Put it in a constant temperature and humidity chamber and ferment it at 35℃ for 24h, and the humidity is 90%~95%. Fermentation is terminated when the pH value reaches 5.0~5.2.

1.2.6 Drying The main purpose is to remove excess water in the intestine, promote product maturity, inactivate the starter, and terminate the fermentation. When baking, first use 45℃, 30min, so that the center temperature of the intestine reaches 40℃ to prevent subsequent fermentation of the sausage. Then bake at 70℃ for 2h to obtain the finished product.

1.2.7 Vacuum packaging After the dried finished product is cooled, vacuum packaging is carried out using vacuum packaging bags and vacuum packaging machines. Vacuum packaging is conducive to maintaining the color of the sausage and preventing fat oxidation.

1.2.8 Storage The vacuum-packed finished product is placed in a refrigerator at 0~5℃.

2. Conclusion

The optimal formula and process parameters of beef salami are 2.50% refined salt, 0.60% white sugar, 0.60% chili powder, 0.20g/kg DCM-1, 36℃ fermentation temperature and 22h fermentation time. The sausage produced under these conditions has a unique flavor, the casing is closely combined with the intestine, the meat is tender, the cut surface is evenly fat and thin, red and white, and has rich nutritional value. It meets the taste needs of the public and can also meet the needs of factory production, shortening the fermentation time and increasing the fermentation speed.

Author:

Mr. Peter Han

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sales@ihelper.net

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+86 18032799950