Starters for producing Chinese fermented meat products and preparing method thereof

Abstract

The present invention discloses one kind of composite leaven for producing Chinese style fermented meat product. The composite leaven is prepared with dominant zymogen strains lactobacillus casei, fresh-colored staphylococcus and Nadi blue mold separated and screened from Qiang's meat product and Huniang 3.042 aspergillus oryzae for brewing soy sauce, and through domestication in meat, re-compounding, proliferating culture, centrifuging concentration, freeze drying, and mixing with protecting agent. The composite leaven for producing Chinese style fermented meat product has several microbe strains, high activity, fast fermentation, and capacity of producing meat product with traditional fermenting fragrance.

Description

technical field [0001] The present invention relates to the production technology of compound starter for meat products, and more specifically relates to a kind of excellent fermented strains isolated, purified, identified, domesticated and screened from Chinese unique fermented meat products, and then combined with the existing strains for brewing and producing soy sauce The production technology and process of compounding Shanghai Niang 3.042 Aspergillus oryzae and then vacuum freeze-drying to produce a compound starter suitable for China's unique fermentation environment and meat products with traditional fermented flavor belongs to the field of food biotechnology. technical background [0002] Fermented meat products are a type of meat products with special flavor, color and texture and long shelf life produced by microbial fermentation of salted meat under natural or artificial control conditions. The flavor of fermented meat products depends on the inoculated microbial...

AI Technical Summary

Problems solved by technology

First, molds and other microorganisms that grow on nitrogen-rich substrates may secrete various enzymes and toxins in a suitable external environment. Although various enzymes make ham and other fermented meat products produce unique flavors, harmful microorganisms produce The toxins also bring potential hidden dangers to food safety; second, the fermentation of fermented meat products produced by traditional technology is slow, takes a long time, the process conditions are not easy to control, the product quality is unstable, and large-scale industrial production cannot be carried out; Nitrates and nitrites are usually added during the pickling process to make fermented meat produce a good color, and these two coloring agents have the risk of producing carcinogenic nitrosamines

Fourth, the quality of fermented meat products produced is difficult to unify and standardization is difficult

One is that although the fermentation cycle has been shortened compared with natural inoculation, it still needs several months of fermentation time, and the production capacity is severely limited; the other is that the type of starter microorganism used is single, and the flavor of the resulting product is not enough, so it cannot be compared with Products produced by natural inoculation compared to

These problems in the production of Chinese-style fermented meat products are all because China does not have a good starter suitable for the unique domestic fermentation environment.