Processing technology of fermented low acidity Sichuan- type sausage with mixed strains

Single factor experiment and orthogonal experiment were used to optimize processing technology of low acidity Sichuan- type sausage which was inoculated Lactobacillus planetarium and Pediococcus pentosaceus and Staphylococcus. The results showed that the optimum production conditions for the fermentation period :fermentation temperature 20℃,fermentation time 12 h,glucose 0.10%,relative humidity 75%; for ripening period:ripening temperature 13℃,ripening time 4d,and relative humidity 60%.The final low acidity Sichuan- type sausage with moderate sour,spicy and refreshing,with characteristic flavor of traditional Sichuan- type sausage,the p H was5.50 and the sensory score was 92 points.