Method for preparing flavor fermentation meat product and product

Abstract

The invention provides a producing method of fermented flavor meat product and the product, the producing method mainly includes the following steps: choosing the qualified livestock and poultry meat blocks without bones, curing them for 2-48 hours at 0-4 DEG C with preserved preparation; inoculating the cured meat blocks evenly with excellent bacterial strain Lactobacillus plantarum AFM, drying them for 2-72 hours at 15-55 DEG C, meantime inoculating the meat blocks evenly with Lactobacillus plantarum AFM for 0-3 times; then packing the product with vacuum package; placing the product at 15-30 DEG C for 3-20 days to achieve the flavor forming process, then the fermented flavor meat end product is obtained. The invention provides a fermented flavor meat product which has the advantages of high end product outcome rate, high water content, low salt content, good fresh meat shape, 3 mouths storage time at room temperature, and the product saves the frozen environment, reduces energy consumption and management cost.

Description

technical field [0001] The invention relates to a production method and product of livestock and poultry meat products, in particular to a production method and product of livestock and poultry meat products using fermentation technology. Background technique [0002] Livestock and poultry meat is a very good carrier for microorganisms due to the presence of a large amount of protein and suitable water. As long as the temperature is suitable, microorganisms grow very quickly. Raw meat will deteriorate and rot in only one day at 25°C. Sliced ​​ham products with a central temperature above 72°C after strict processing, if not subjected to secondary sterilization, have a shelf life of only 5-7 days at 0-4°C. Therefore, the cold chain system under strict temperature control has become a necessary condition for the production, circulation and sales of meat and meat products. Its production and circulation conditions are extremely demanding, which makes the production and distrib...

AI Technical Summary

Problems solved by technology

However, these fermented and dried meat products have a long production cycle, and the post-fermentation maturity period needs at least 2 months, or even half a year or 10 months. The finished product yield is low, generally only about 50%, and non-deboned meat is used in fermentation production As a raw material, its production has strict requirements on raw meat, and at the same time, it is easy to cause secondary pollution during post-processing, so the cost of this kind of meat product is high, the production process consumes a lot of energy, and the finished product is expensive.