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Staphylococcus epidermidis and application thereof in producing fermented segmental pork

A technology of staphylococcus epidermidis and pork, applied in the direction of application, microbial-based methods, bacteria, etc., can solve the problems of long processing cycle, large volume, unfavorable carrying and subsequent processing, etc., to achieve smooth and delicate cut surface, easy to pack and carry, and fragrant full-bodied effect

Inactive Publication Date: 2012-07-04
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] In order to solve the shortcomings of traditional fermented meat products, such as long processing period and large volume, which are not conducive to carrying and subsequent processing, the present invention provides a strain of Staphylococcus epidermidis and a method for using the strain to ferment and segment pork

Method used

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  • Staphylococcus epidermidis and application thereof in producing fermented segmental pork
  • Staphylococcus epidermidis and application thereof in producing fermented segmental pork
  • Staphylococcus epidermidis and application thereof in producing fermented segmental pork

Examples

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Embodiment 1

[0026] Example 1: Screening, identification and preservation of Staphylococcus epidermidis CGMCC 3472

[0027] MSA medium: peptone 10g, mannitol 10g, NaCl 25g, beef extract 1g, 1g / L phenol red solution 25mL, distilled water 1000mL, pH 7.4, 121℃ for 15min. The solid medium is added with 1.8% agar on the basis of the liquid medium.

[0028] Isolation of strains: Take the ham deep (2.5cm) meat aseptically, cut it into pieces under aseptic conditions, place it in MSA liquid medium, incubate at 30°C for 48h, streak, pick a single colony, and continue plate streaking Line until purified. Pure bacteria undergo Gram staining and cell morphology inspection, and Gram-positive bacteria are stored for further inspection.

[0029] Primary screening of strains: activate the isolated strains for two generations, adjust the number of bacteria, and make the concentration of bacteria reach 1×10 7 cfu / mL, respectively inoculate the same amount of liquid medium, the inoculation amount is 5mL, culture ...

Embodiment 2

[0040] Example 2: Production of fermented pork with Staphylococcus epidermidis CGMCC 3472

[0041] The specific characteristics of the production process of the present invention for producing segmented fermented pork are further described below:

[0042] The processing technology mainly includes: pork cutting → pre-cooling → marinating → soaking and cleaning → drying → activation of strains → enrichment of strains → inoculation → fermentation → trimming → packaging.

[0043] The main points of operation are as follows:

[0044] (1) Pork cuts: Cut pork loin with skin into 0.5-3Kg, preferably 1.0-1.5Kg.

[0045] (2) Pre-cooling: The pork is quickly cooled at 5-8°C for 14-18h.

[0046] (3) Pickling: Pre-curing with salt 1-3%, preferably 2% (mass percentage), temperature 2.0-5.0℃, humidity 75%-95%, marinating for 2-4 days; adding salt for the second time 5 -7%, preferably 6% (mass percentage), temperature 2.5-4.5°C, humidity 65%-75%, pickling for 7-10 days.

[0047] (4) Washing and drying: ...

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Abstract

The invention relates to Staphylococcus epidermidis CGMCC 3472 and application thereof in producing fermented segmental pork. The mouthfeel and other qualities of pork blocks of the fermented segmental pork produced by the strain approach or are superior to those of naturally-fermented hams; in addition, the fermented segmental pork has short production period and can be manufactured into small packages; meanwhile, the quality stability of products can be improved.

Description

Technical field [0001] The invention relates to food processing technology, in particular to a strain of Staphylococcus epidermidis, and the application of the strain in the production of fermented cut pork. Background technique [0002] There are many traditional meat products in my country, mainly fermented products such as ham and sausage. The production of ham is mainly based on natural fermentation. The quality of the product is controlled by experience and feeling. There is no clear technical index and the production cycle is as long as 8-10. Months, the production cost is high; the variety is relatively single, the volume is large, and it is mostly a whole leg, which is extremely inconvenient to carry and follow-up processing. Summary of the invention [0003] In order to solve the shortcomings of traditional fermented meat products that the processing cycle is long and the bulk is not conducive to carrying and subsequent processing, the present invention provides a strain o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/21A23L1/317C12R1/45A23L13/60
Inventor 汪志君于海李想葛庆丰
Owner YANGZHOU UNIV
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