CN103404886A - Processing method of fermented meat product - Google Patents
Processing method of fermented meat product Download PDFInfo
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- CN103404886A CN103404886A CN2013103760609A CN201310376060A CN103404886A CN 103404886 A CN103404886 A CN 103404886A CN 2013103760609 A CN2013103760609 A CN 2013103760609A CN 201310376060 A CN201310376060 A CN 201310376060A CN 103404886 A CN103404886 A CN 103404886A
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- 238000003672 processing method Methods 0.000 title claims abstract description 26
- 235000013622 meat product Nutrition 0.000 title claims abstract description 25
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 241000894006 Bacteria Species 0.000 claims abstract description 25
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 12
- 244000005700 microbiome Species 0.000 claims abstract description 12
- 244000144977 poultry Species 0.000 claims description 28
- 238000001514 detection method Methods 0.000 claims description 27
- 235000011194 food seasoning agent Nutrition 0.000 claims description 21
- 235000013599 spices Nutrition 0.000 claims description 21
- 150000003839 salts Chemical class 0.000 claims description 19
- 239000012267 brine Substances 0.000 claims description 17
- 239000012530 fluid Substances 0.000 claims description 17
- 238000004904 shortening Methods 0.000 claims description 17
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 17
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 14
- 235000015097 nutrients Nutrition 0.000 claims description 14
- 241000287828 Gallus gallus Species 0.000 claims description 13
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 12
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 12
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 12
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 12
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 11
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 11
- 239000008280 blood Substances 0.000 claims description 11
- 229940041514 candida albicans extract Drugs 0.000 claims description 11
- 239000006071 cream Substances 0.000 claims description 11
- 235000008397 ginger Nutrition 0.000 claims description 11
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 11
- 239000012138 yeast extract Substances 0.000 claims description 11
- 210000004369 blood Anatomy 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 238000009461 vacuum packaging Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 8
- 235000021110 pickles Nutrition 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 10
- 230000005855 radiation Effects 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 230000001954 sterilising effect Effects 0.000 abstract description 7
- 241000186660 Lactobacillus Species 0.000 abstract description 6
- 229940039696 lactobacillus Drugs 0.000 abstract description 6
- 235000019249 food preservative Nutrition 0.000 abstract description 5
- 239000005452 food preservative Substances 0.000 abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 244000052616 bacterial pathogen Species 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 49
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 26
- 235000014655 lactic acid Nutrition 0.000 description 13
- 239000004310 lactic acid Substances 0.000 description 13
- 241000272525 Anas platyrhynchos Species 0.000 description 12
- 239000002609 medium Substances 0.000 description 11
- 241000234314 Zingiber Species 0.000 description 9
- 239000007788 liquid Substances 0.000 description 7
- 238000000034 method Methods 0.000 description 7
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- 229910001220 stainless steel Inorganic materials 0.000 description 6
- 239000010935 stainless steel Substances 0.000 description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 5
- 239000008103 glucose Substances 0.000 description 5
- 239000001963 growth medium Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 244000052769 pathogen Species 0.000 description 3
- 230000001717 pathogenic effect Effects 0.000 description 3
- 230000000717 retained effect Effects 0.000 description 3
- 210000000078 claw Anatomy 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000021573 pickled cucumbers Nutrition 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
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Abstract
The invention provides a processing method of a fermented meat product, for solving the problems of an existing processing method of the fermented meat product that the production cost is high, a work flow is long and viable bacteria beneficial to a human body are killed. The processing method comprises the following steps of: (1) pre-treating; (2) preparing saline water; (3) preparing a fermenting agent; (4) fermenting; and (5) packaging. According to the processing method of the fermented meat product provided by the invention, pure lactobacillus is inoculated for fermentation and the growth properties of the lactobacillus are utilized so as to inhibit the growth of harmful microorganisms and pathogenic bacteria; any food preservative is not added and radiation sterilization is not carried out, so that radiation residues are reduced and damages to the health of a human body are reduced; the lactobacillus is remained basically, the activity of the lactobacillus is kept to the greatest extent and the expiration date is greatly prolonged.
Description
Technical field
The present invention relates to a kind of processing method of fermentation meat product, specially refer to a kind of fermentation that utilizes lactic acid bacteria and biological preservation and a kind of liquid state fermentation processing method of processing meat product.
Background technology
At present, fermented food is varied, as Yoghourt, and pickles, pickled cucumber, pickled chicken claw etc., still, owing to having added food preservative or having taked process for sterilizing, in the product processed, without viable bacteria, exist, therefore, can not allow lactic acid bacteria play balance the body function and the effect that improves intestinal environment.On the other hand, even take the marketing method of cold chain, retain the activity of lactic acid bacteria, can not reach long shelf life, make the sale of product be subject to great limitation.
The processing method of traditional zymotic meat products, as pickled chicken claw, its production technology is, the shank pre-treatment is removed the peel, is cut, the operation such as shortening, cooling, brewed, spice, packing, vacuum seal, sterilization, check.Obviously, the technique of prior art comprises sterilization process, and production cost is high, workflow is long, and has killed the viable bacteria useful to human body.
Summary of the invention
The production cost existed for the processing method that solves existing traditional zymotic meat products is high, workflow is long, and has killed the problem to the useful viable bacteria of human body, and the present invention proposes a kind of processing method of fermentation meat product.The present invention utilizes the fermentation of lactic acid bacteria and biological preservation and a kind of liquid state fermentation processing method of processing meat product.
The processing method of a kind of fermentation meat product of the present invention, is characterized in that, the present invention includes following steps:
1. pretreatment
Poultry, poultry are carried out to pretreatment, described pretreatment is carried out according to the following steps successively: thaw, clean, select, repair the stasis of blood of cutting, dehematize, pickle, after pickling in boiling water shortening 10 to 30 minutes, poultry after shortening, poultry be cooled and filtered at room temperature, and the prefinished products after filtration is stand-by;
2. prepare salt solution
After in water, adding various auxiliary materials and flavoring, by water boil and kept 20 to 30 minutes, namely obtain refrigerated brine after at room temperature cooling;
3. prepare leavening
Selecting one or more in Lactobacillus rhamnosus, lactobacillus fermenti or Lactobacillus plantarum, is 0.005% to 0.01% to be inoculated in fluid nutrient medium by weight percentage, in the constant incubator of 37 ℃, cultivates 24 ± 1 hours, obtains leavening;
Described Lactobacillus rhamnosus, lactobacillus fermenti or Lactobacillus plantarum are that purity is the purebred bacterium powder of 4.2 * 1010CFU/g;
4. fermentation
By step 3. described leavening join step 2. in described refrigerated brine, obtain mixed liquor; Again by step 1. described prefinished products add in mixed liquor, after the complete submergence of prefinished products, keep the temperature of 15 to 20 ℃, 16 to 48 hours product that must ferment ferment; The weight ratio of described prefinished products and described mixed liquor is 1:1 to 1:1.2;
5. pack
By step 4. described fermentation product carry out seasoning, seasoning final vacuum packing, after detection, product.
Further, step 1. described pickling refers to, the salt that percentage by weight is 1% is put into to poultry, poultry, after repeatedly stirring 20 minutes, pickles 24 ± 1 hours.
Further, step 2. described auxiliary material is: the bubble green pepper drinks young ginger, and described flavoring is: salt, chicken cream, yeast extract, chicken powder, tasty agents are drunk spice; The percentage by weight of described auxiliary material is bubble green pepper 30%, young ginger 30%, and the percentage by weight of described flavoring is salt 10%, chicken cream 1%, yeast extract 1%, chicken powder 1%, tasty agents 3%, spice 1%.
Further, the step 3. concrete steps of described inoculation is: after the bacterium powder is added in fluid nutrient medium and shakes up, put into incubator and cultivated 24 ± 1 hours.
Further, step 3. the base fluid of described fluid nutrient medium be: Glucose Liquid.
Further, step 5. the flavor enhancement of described seasoning be: flavoring essence spices, its percentage by weight are 1%.
Further, step 5. described detection comprise: organoleptic detection, physics and chemistry detect and microorganism detection.
The useful technique effect of the processing method of fermentation meat product of the present invention is to adopt modern production technology, in conjunction with food scientific technology and biological way of keeping fresh, by inoculating purebred lactobacillus-fermented, utilize the growth characteristics of lactic acid bacteria, suppress the growth of harmful microorganism and pathogen, and do not add to appoint and drink food preservative, do not carry out radiation sterilizing, reduced radiation residual, reduced the harm to health, fundamentally retained lactic acid bacteria, maximum possible has kept the activity of lactic acid bacteria, and has greatly extended the shelf-life.
The accompanying drawing explanation
Accompanying drawing 1 is the flow chart of the processing method of fermentation meat product of the present invention;
Below in conjunction with the processing method of the drawings and specific embodiments to fermentation meat product of the present invention, be further described.
The specific embodiment
The processing method of a kind of fermentation meat product of the present invention, the specific embodiment is as follows:
1. pretreatment
Poultry, poultry are carried out to pretreatment, described pretreatment is carried out according to the following steps successively: thaw, clean, select, repair the stasis of blood of cutting, dehematize, pickle, after pickling in boiling water shortening 10 to 30 minutes, poultry after shortening, poultry be cooled and filtered at room temperature, and the prefinished products after filtration is stand-by.
It will be understood by those skilled in the art that, described poultry, poultry are for meeting " National standards of food sanitation " and checking and accepting poultry, the poultry of operation or work standard, described finishing divides the poultry, the poultry that are cut to or shape irregularity too large to some volumes to repair or cut, the described stasis of blood of dehematizing refer to remove poultry, poultry is butchered rear residual watery blood.
In the specific implementation, obtain better taste in order to make prefinished products, step 1. described pickling refers to, the salt that percentage by weight is 1% is put into to poultry, poultry, after repeatedly stirring 20 minutes, pickles 24 ± 1 hours.
2. prepare salt solution
After in water, adding various auxiliary materials and flavoring, by water boil and after keeping 20 to 30 minutes, namely obtain refrigerated brine after at room temperature cooling.
It will be appreciated by persons skilled in the art that the described water of this step is the pure water after cleaning and filtering.
In the specific implementation, obtain better taste for making refrigerated brine, step 2. described auxiliary material is: the bubble green pepper drinks young ginger, and described flavoring is: salt, chicken cream, yeast extract, chicken powder, tasty agents are drunk spice; The percentage by weight of described auxiliary material is bubble green pepper 30%, young ginger 30%, and the percentage by weight of described flavoring is salt 10%, chicken cream 1%, yeast extract 1%, chicken powder 1%, tasty agents 3%, spice 1%.
3. prepare leavening
Selecting one or more in Lactobacillus rhamnosus, lactobacillus fermenti or Lactobacillus plantarum, is 0.005% to 0.01% to be inoculated in fluid nutrient medium by weight percentage, in the constant incubator of 37 ℃, cultivates 24 ± 1 hours, obtains leavening; Described Lactobacillus rhamnosus, lactobacillus fermenti or Lactobacillus plantarum are that purity is 4.2 * 10
10The purebred bacterium powder of CFU/g.
It will be appreciated by persons skilled in the art that described Lactobacillus rhamnosus is Lactobacillus rhamnosus, described lactobacillus fermenti is Lactobacillus fermentium, and described Lactobacillus plantarum is Lactobacillus plantarum.
In the specific implementation, in order to reach better effect of inoculation, the step 3. concrete steps of described inoculation is: the bacterium powder is added in fluid nutrient medium, shake up; The step 3. base fluid of described fluid nutrient medium is: Glucose Liquid.
4. fermentation
By step 3. described leavening join step 2. in described refrigerated brine, obtain mixed liquor; Again by step 1. described prefinished products add in mixed liquor, after the complete submergence of prefinished products, keep the temperature of 15 to 20 ℃, 16 to 48 hours product that must ferment ferment; The weight ratio of described prefinished products and described mixed liquor is 1:1 to 1:1.2.
5. pack
By step 4. described fermentation product carry out seasoning, seasoning final vacuum packing, after detection, product.
In the specific implementation, in order to obtain the pure product of local flavor, the step 5. flavor enhancement of described seasoning is: flavoring essence spices, its percentage by weight are 1%.
The concrete steps that it will be appreciated by persons skilled in the art that its seasoning are: flavoring essence spices is added in the fermentation product and mixes and stirs and get final product.
During concrete enforcement, by the poultry after seasoning, poultry, be put in the stainless steel disc container, according to standard weights, carry out packing, described standard weights is 25Kg, then vacuum packaging, then through quality management department, detect, after the index of every organoleptic detection, physics and chemistry detection and microorganism detection meets standard, the vanning warehouse-in.
The useful technique effect of the processing method of fermentation meat product of the present invention is to adopt modern production technology, in conjunction with food scientific technology and biological way of keeping fresh, by inoculating purebred lactobacillus-fermented, utilize the growth characteristics of lactic acid bacteria, suppress the growth of harmful microorganism and pathogen, and do not add to appoint and drink food preservative, do not carry out radiation sterilizing, reduced radiation residual, reduced the harm to health, fundamentally retained lactic acid bacteria, maximum possible has kept the activity of lactic acid bacteria, and has greatly extended the shelf-life.
Specific embodiment 1
The 100Kg shank, carry out pretreatment, described pretreatment is carried out according to the following steps successively: thaw, clean, select, repair the stasis of blood of cutting, dehematize, the percentage by weight salt that is 1% is put into to shank repeatedly to be stirred after 20 minutes and pickled 24 hours, shortening is 10 minutes in boiling water, shank after shortening is cooled and filtered at room temperature, and the prefinished products after filtration is stand-by.
Flavoring is added to the water according to percentage by weight, being about to steep green pepper 30%, young ginger 30%, salt 10%, chicken cream 1%, yeast extract 1%, chicken powder 1%, tasty agents 3%, spice 1% adds in 120Kg water, by water boil and after keeping 20 minutes, namely obtain refrigerated brine after at room temperature cooling.
Select that percentage by weight is 0.005%, purity is 4.2 * 10
10The purebred Lactobacillus rhamnosus of CFU/g is inoculated in fluid nutrient medium, is about to the Lactobacillus rhamnosus powder and adds in the liquid of glucose culture medium, shakes up, and cultivates 24 hours in the constant incubator of 37 ℃, obtains leavening.
Leavening is joined in refrigerated brine, then prefinished products is added wherein, after the complete submergence of prefinished products, keep the temperature of 15 ℃, the 16 hours product that must ferment that ferment, the weight ratio of described prefinished products and described mixed liquor is 1:1 to 1:1.2.
The flavoring essence spices that is 1% by percentage by weight adds the fermentation product to carry out seasoning, shank after seasoning is put in the stainless steel disc container, according to standard weights, carry out 25Kg and carry out packing, then vacuum packaging, then through quality management department, detect, after the index of every organoleptic detection, physics and chemistry detection and microorganism detection meets standard, the vanning warehouse-in.
Specific embodiment 2
The 100Kg pigskin, carry out pretreatment, described pretreatment is carried out according to the following steps successively: thaw, clean, select, repair the stasis of blood of cutting, dehematize, the percentage by weight salt that is 1% is put into to pigskin repeatedly to be stirred after 20 minutes and pickled 23 hours, shortening is 20 minutes in boiling water, pigskin after shortening is cooled and filtered at room temperature, and the prefinished products after filtration is stand-by.
Flavoring is added to the water according to percentage by weight, being about to steep green pepper 30%, young ginger 30%, salt 10%, chicken cream 1%, yeast extract 1%, chicken powder 1%, tasty agents 3%, spice 1% adds in 300Kg water, by water boil and after keeping 25 minutes, namely obtain refrigerated brine after at room temperature cooling.
Select that percentage by weight is 0.007%, purity is 4.2 * 10
10The pure-blood ferment lactobacillus of CFU/g is inoculated in fluid nutrient medium, is about to the lactobacillus fermenti powder and adds in the liquid of glucose culture medium, shakes up, and cultivates 23 hours in the constant incubator of 37 ℃, obtains leavening.
Leavening is joined in refrigerated brine, then prefinished products is added wherein, after the complete submergence of prefinished products, keep the temperature of 18 ℃, the 24 hours product that must ferment that ferment, the weight ratio of described prefinished products and described mixed liquor is 1:1 to 1:1.2.
The flavoring essence spices that is 1% by percentage by weight adds the fermentation product to carry out seasoning, pigskin after seasoning is put in the stainless steel disc container, according to standard weights, carry out 25Kg and carry out packing, then vacuum packaging, then through quality management department, detect, after the index of every organoleptic detection, physics and chemistry detection and microorganism detection meets standard, the vanning warehouse-in.
Specific embodiment 3
The 100Kg duck's foot, carry out pretreatment, described pretreatment is carried out according to the following steps successively: thaw, clean, select, repair the stasis of blood of cutting, dehematize, the percentage by weight salt that is 1% is put into to duck's foot to be pickled 25 hours, shortening is 30 minutes in boiling water, duck's foot after shortening is cooled and filtered at room temperature, and the prefinished products after filtration is stand-by.
Flavoring is added to the water according to percentage by weight, being about to steep green pepper 30%, young ginger 30%, salt 10%, chicken cream 1%, yeast extract 1%, chicken powder 1%, tasty agents 3%, spice 1% adds in 100Kg water, by water boil and after keeping 30 minutes, namely obtain refrigerated brine after at room temperature cooling.
Select that percentage by weight is 0.01%, purity is 4.2 * 10
10The purebred Lactobacillus plantarum of CFU/g is inoculated in fluid nutrient medium, is about to the Lactobacillus plantarum powder and adds in the liquid of glucose culture medium, shakes up, and cultivates 25 hours in the constant incubator of 37 ℃, obtains leavening.
Leavening is joined in refrigerated brine, then prefinished products is added wherein, after the complete submergence of prefinished products, keep the temperature of 20 ℃, the 48 hours product that must ferment that ferment, the weight ratio of described prefinished products and described mixed liquor is 1:1 to 1:1.2.
The flavoring essence spices that is 1% by heavy percentage adds the fermentation product to carry out seasoning, duck's foot after seasoning is put in the stainless steel disc container, according to standard weights, carry out 25Kg and carry out packing, then vacuum packaging, then through quality management department, detect, after the index of every organoleptic detection, physics and chemistry detection and microorganism detection meets standard, the vanning warehouse-in.
Specific embodiment 4
100Kg duck neck, carry out pretreatment, described pretreatment is carried out according to the following steps successively: thaw, clean, select, repair the stasis of blood of cutting, dehematize, the percentage by weight salt that is 1% is put into to the duck neck to be pickled 23 hours, shortening is 20 minutes in boiling water, duck neck after shortening is cooled and filtered at room temperature, and the prefinished products after filtration is stand-by.
Flavoring is added to the water according to percentage by weight, being about to steep green pepper 30%, young ginger 30%, salt 10%, chicken cream 1%, yeast extract 1%, chicken powder 1%, tasty agents 3%, spice 1% adds in 160Kg water,, by water boil and after keeping 30 minutes, namely obtain refrigerated brine after at room temperature cooling.
Select that heavy percentage is 0.01%, purity is 4.2 * 10
10Purebred Lactobacillus rhamnosus and the lactobacillus fermenti of CFU/g are inoculated in fluid nutrient medium, and the bacterium powder that is about to Lactobacillus rhamnosus and lactobacillus fermenti adds in the liquid of glucose culture medium, shake up, and cultivate 25 hours in the constant incubator of 37 ℃, obtain leavening.
Leavening is joined in refrigerated brine, then prefinished products is added wherein, after the complete submergence of prefinished products, keep the temperature of 15 ℃, the 20 hours product that must ferment that ferment, the weight ratio of described prefinished products and described mixed liquor is 1:1 to 1:1.2.
The flavoring essence spices that is 1% by percentage by weight adds the fermentation product to carry out seasoning, duck neck after seasoning is put in the stainless steel disc container, according to standard weights, carry out 25Kg and carry out packing, then vacuum packaging, then through quality management department, detect, after the index of every organoleptic detection, physics and chemistry detection and microorganism detection meets standard, the vanning warehouse-in.
Specific embodiment 5
100Kg duck tongue, carry out pretreatment, described pretreatment is carried out according to the following steps successively: thaw, clean, select, repair the stasis of blood of cutting, dehematize, the percentage by weight salt that is 1% is put into to the duck neck to be pickled 24 hours, shortening is 30 minutes in boiling water, duck neck after shortening is cooled and filtered at room temperature, and the prefinished products after filtration is stand-by.
Flavoring is added to the water according to percentage by weight, being about to steep green pepper 30%, young ginger 30%, salt 10%, chicken cream 1%, yeast extract 1%, chicken powder 1%, tasty agents 3%, spice 1% adds in 250Kg water, by water boil and after keeping 30 minutes, namely obtain refrigerated brine after at room temperature cooling.
Select that percentage by weight is 0.008%, purity is 4.2 * 10
10Purebred Lactobacillus rhamnosus, lactobacillus fermenti and the Lactobacillus plantarum of CFU/g are inoculated in fluid nutrient medium, the bacterium powder that is about to Lactobacillus rhamnosus, lactobacillus fermenti and Lactobacillus plantarum adds in the liquid of glucose culture medium, shake up, in the constant incubator of 37 ℃, cultivated 24 hours, obtain leavening.
Leavening is joined in refrigerated brine, then prefinished products is added wherein, after the complete submergence of prefinished products, keep the temperature of 18 ℃, the 36 hours product that must ferment that ferment, the weight ratio of described prefinished products and described mixed liquor is 1:1 to 1:1.2.
The flavoring essence spices that is 1% by percentage by weight adds the fermentation product to carry out seasoning, duck neck after seasoning is put in the stainless steel disc container, according to standard weights, carry out 25Kg and carry out packing, then vacuum packaging, then through quality management department, detect, after the index of every organoleptic detection, physics and chemistry detection and microorganism detection meets standard, the vanning warehouse-in.
Useful technique effect according to the processing method of specific embodiment 1 to 5 described fermentation meat product is to adopt modern production technology, in conjunction with food scientific technology and biological way of keeping fresh, by inoculating purebred lactobacillus-fermented, utilize the growth characteristics of lactic acid bacteria, suppress the growth of harmful microorganism and pathogen, and do not add to appoint and drink food preservative, do not carry out radiation sterilizing, reduced radiation residual, reduced the harm to health, fundamentally retained lactic acid bacteria, maximum possible has kept the activity of lactic acid bacteria, and has greatly extended the shelf-life.
Claims (7)
1. the processing method of a fermentation meat product, is characterized in that, the present invention includes following steps:
1. pretreatment
Poultry, poultry are carried out to pretreatment, described pretreatment is carried out according to the following steps successively: thaw, clean, select, repair the stasis of blood of cutting, dehematize, pickle, after pickling in boiling water shortening 10 to 30 minutes, poultry after shortening, poultry be cooled and filtered at room temperature, and the prefinished products after filtration is stand-by;
2. prepare salt solution
After in water, adding various auxiliary materials and flavoring, by water boil and kept 20 to 30 minutes, namely obtain refrigerated brine after at room temperature cooling;
3. prepare leavening
Selecting one or more in Lactobacillus rhamnosus, lactobacillus fermenti or Lactobacillus plantarum, is 0.005% to 0.01% to be inoculated in fluid nutrient medium by weight percentage, in the constant incubator of 37 ℃, cultivates 24 ± 1 hours, obtains leavening;
Described Lactobacillus rhamnosus, lactobacillus fermenti or Lactobacillus plantarum are that purity is the purebred bacterium powder of 4.2 * 1010CFU/g;
4. fermentation
By step 3. described leavening join step 2. in described refrigerated brine, obtain mixed liquor; Again by step 1. described prefinished products add in mixed liquor, after the complete submergence of prefinished products, keep the temperature of 15 to 20 ℃, 16 to 48 hours product that must ferment ferment; The weight ratio of described prefinished products and described mixed liquor is 1: 1 to 1: 1.2;
5. pack
By step 4. described fermentation product carry out seasoning, seasoning final vacuum packing, after detection, product.
2. the processing method of fermentation meat product according to claim 1, is characterized in that, step 1. described pickling refers to, the salt that percentage by weight is 1% is put into to poultry, poultry, after repeatedly stirring 20 minutes, pickled 24 ± 1 hours.
3. the processing method of fermentation meat product according to claim 1, is characterized in that, step 2. described auxiliary material is: bubble green pepper and young ginger, and described flavoring is: salt, chicken cream, yeast extract, chicken powder, tasty agents and spice; The percentage by weight of described auxiliary material is bubble green pepper 30%, young ginger 30%, and the percentage by weight of described flavoring is salt 10%, chicken cream 1%, yeast extract 1%, chicken powder 1%, tasty agents 3%, spice 1%.
4. the processing method of fermentation meat product according to claim 1, is characterized in that, the step 3. concrete steps of described inoculation is: after the bacterium powder is added in fluid nutrient medium and shakes up, put into incubator and cultivated 24 ± 1 hours.
5. the processing method of fermentation meat product according to claim 1, is characterized in that, the step 3. base fluid of described fluid nutrient medium is: Glucose Liquid.
6. the processing method of fermentation meat product according to claim 1, is characterized in that, the step 5. flavor enhancement of described seasoning is: flavoring essence spices, its percentage by weight are 1%.
7. the processing method of fermentation meat product according to claim 1, is characterized in that, step 5. described detection comprises: organoleptic detection, physics and chemistry detect and microorganism detection.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970086A (en) * | 2015-07-14 | 2015-10-14 | 湖南农业大学 | Biological preservative and preparation method and application thereof |
| CN107217022A (en) * | 2017-07-18 | 2017-09-29 | 邓禹 | One plant of Lactobacillus rhamnosus and its application |
| CN107568624A (en) * | 2017-08-18 | 2018-01-12 | 广西心相连食品科技有限公司 | Fermentation meat product and processing method for keeping fresh |
| CN113115912A (en) * | 2021-05-27 | 2021-07-16 | 吉林大学 | Fermented ginseng sausage and preparation method thereof |
| CN113397120A (en) * | 2021-06-28 | 2021-09-17 | 苏州市味知香食品股份有限公司 | Low-temperature-conditioned meat product with lactobacillus fermentation liquor and preparation method thereof |
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| CN1231848A (en) * | 1999-03-19 | 1999-10-20 | 鹿有忠 | Pickled chicken claw |
| CN102960748A (en) * | 2012-12-19 | 2013-03-13 | 重庆宴安食品开发有限公司 | Machining method of lactobacillus snack food |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1231848A (en) * | 1999-03-19 | 1999-10-20 | 鹿有忠 | Pickled chicken claw |
| CN102960748A (en) * | 2012-12-19 | 2013-03-13 | 重庆宴安食品开发有限公司 | Machining method of lactobacillus snack food |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970086A (en) * | 2015-07-14 | 2015-10-14 | 湖南农业大学 | Biological preservative and preparation method and application thereof |
| CN104970086B (en) * | 2015-07-14 | 2018-07-31 | 湖南农业大学 | Bio-preservative and its preparation method and application |
| CN107217022A (en) * | 2017-07-18 | 2017-09-29 | 邓禹 | One plant of Lactobacillus rhamnosus and its application |
| CN107568624A (en) * | 2017-08-18 | 2018-01-12 | 广西心相连食品科技有限公司 | Fermentation meat product and processing method for keeping fresh |
| CN113115912A (en) * | 2021-05-27 | 2021-07-16 | 吉林大学 | Fermented ginseng sausage and preparation method thereof |
| CN113397120A (en) * | 2021-06-28 | 2021-09-17 | 苏州市味知香食品股份有限公司 | Low-temperature-conditioned meat product with lactobacillus fermentation liquor and preparation method thereof |
| CN113397120B (en) * | 2021-06-28 | 2022-12-13 | 苏州市味知香食品股份有限公司 | Low-temperature-conditioned meat product with lactobacillus fermentation liquor and preparation method thereof |
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