Pedicoccus acidilacticii strain, fermentation banger and method for preparing same

A technology of Pediococcus lactis and fermented sausages, which is applied in the field of fermented food processing, can solve the problems of long product production cycle, difficult to accept by consumers, unstable finished product processing, etc., so as to improve food safety, inhibit growth and toxin production. , the effect of easy fermentation control

Active Publication Date: 2008-10-22
CHINA MEAT RES CENT
View PDF0 Cites 15 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Only a few domestic manufacturers began to produce fermented sausages on a small scale a few years ago, mostly German-style semi-dry sausages. Due to their high water activity, these products still need to be stored at low temperature to ensure product safety, and the shelf life is short. In addition to product taste and price, it is difficult to be accepted by Chinese consumers.
Traditional processing depends on the "opportunistic inoculation and fermentation" of ideal microorganisms, so the processing of finished products is extremely unstable, the production cycle of products is long, unqualified products are common, and sausages become stale and inedible

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Pedicoccus acidilacticii strain, fermentation banger and method for preparing same
  • Pedicoccus acidilacticii strain, fermentation banger and method for preparing same
  • Pedicoccus acidilacticii strain, fermentation banger and method for preparing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1 Italian-style fermented sausage

[0037] Italian-style fermented sausage is the "originator" of fermented sausage. By adding Pediococcus lactis (CGMCC No.2312) as a starter and strictly controlling the process, fermented sausages with rich nutrition and food safety can be produced.

[0038] The fermented sausage of the present embodiment is made by following method, as figure 1 Shown:

[0039] (1) Selection of raw meat;

[0040] Only meat and fat that pass the quarantine inspection can be used as raw materials for fermented sausages. No pathogenic microorganisms or chemical contamination. Trimming removes tendons, tendons, blood clots and glands.

[0041] (2) diced;

[0042] Cut the meat and fat into 2cm cubes.

[0043] (3) freezing;

[0044] Diced meat and fat are frozen at -18°C.

[0045] (4) chopped and mixed;

[0046] The initial temperature of chopping and mixing is 3°C, and the chopping speed is 3000r / min to form rice grain-sized particles, and ...

Embodiment 2

[0064] Example 2 Fontainebleau fermented sausage

[0065] The basic process is the same as in Example 1, except that the initial temperature of chopping and mixing is 0° C., the chopping speed is 1600 r / min, and the time is 5 minutes.

[0066] The composition and content of each ingredient are (based on 100% of sausage stuffing): 2% of white wine, 2% of cold water, 0.20% of white pepper powder, 0.17% of allspice, 0.15% of sweet pepper, 0.1% of rosemary, meat 0.1% cardamom, 0.1% sage, 0.08% clove, 0.1% fresh ginger, 0.06% fresh onion; the total number of selected bacteria is less than 10 3 Additives per gram, the additives added in order include: sodium tripolyphosphate 0.2%, fully dissolved and added; sodium nitrite 0.0015%, fully dissolved and added; salt 2.5%; sugar 1.0%; glucose 0.5%.

[0067] Pediococcus lactis strain by 10 8 The cfu / g bacterial count was added to the meat stuffing. During the fermentation process, the temperature of the first constant temperature room ...

Embodiment 3

[0068] Embodiment 3 black forest fermented ham

[0069] Black Forest ham is a traditional Western-style high-end meat product. It is a semi-dry fermented meat product. After the meat is fermented and cooked for a long time, it will produce a strong aroma and is relatively easy to preserve. Using Pediococcus lactis (CGMCC No.2312) as a starter can control pathogenic microorganisms and cause raw materials The growth and reproduction of microorganisms that spoil meat and finished products reduce the amount of salt used.

[0070] The fermented ham of the present embodiment is made by following method:

[0071] (1) Selection of raw meat;

[0072] The chilled meat that has passed the quarantine is taken from the lean meat of the buttocks, neck, shoulders and back fat, trimmed to remove tendons, tendons, blood clots and glands, and used as raw materials for fermented sausages.

[0073] (2) block meat marinated;

[0074] Take 1 / 2 of the raw meat, cut it into long pieces along the ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides Pediococcus acidilactici (CGMCC No.2312) which is separated and filtrated and is suitable for fermentation of meat. The Pediococcus acidilactici is used as starter for the meat. Sausages with addition of the starter have special flavor, color and texture and are meat products which have long preservation period and can be directly ate without heating. The meat products of the invention are fermented, thereby unpleasant odor such as fishy smell, cowy flavor and so on of the meat can be removed; nitrite residual in the fermented meat products is greatly reduced, thereby the food safety is improved. Simultaneously, the meat is tenderized and the pH of the fermented meat products is low, thereby the growth of spoilage organisms and pathogen and the production of toxin are inhibited; the preservation period of the meat products is greatly prolonged; storage and circulation are convenient; the meat products are safe to eat; and the content of amino acids is high. Moreover, useful compositions are not damaged, thereby the meat products are rich in nutrition and easy in absorption.

Description

technical field [0001] The invention relates to a strain of Pediococcus lactis, a fermented sausage added with Pediococcus lactis and a preparation method thereof, belonging to the field of fermented food processing. Background technique [0002] Fermented meat products have a wide consumer market in Europe and the United States. In many European countries, its production is one of the most important and active economic activities in the national meat industry. The production of fermented sausage also occupies a unique position in the meat industry. status. Fermented sausage has the characteristics of delicious taste, strong fragrance, no need to refrigerate, and can be eaten immediately. It has great market potential under the current conditions in our country. In addition, with the improvement of people's living standards in our country, people urgently need some new meat products with high grade, unique flavor and certain health care effect. Fermented sausage can just me...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L1/317A23L1/314C12R1/01A23L13/40A23L13/60
Inventor 张学刚李家鹏陈文华乔晓玲
Owner CHINA MEAT RES CENT
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap