Staphylococcus saprophyticus and application thereof in producing fermented segmental pork

A technology for staphylococcus saprophyticus and pork, applied in application, microorganism-based methods, bacteria, etc., can solve the problems of large volume, unfavorable carrying, subsequent processing, long processing cycle, etc., and achieve easy packaging and carrying, smooth and delicate cut surface, and muscle textured effect

Inactive Publication Date: 2010-06-02
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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 carry

Method used

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

Examples

Experimental program
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Effect test

Embodiment 1

[0026] Example 1: Screening, Identification and Preservation of Staphylococcus saprophyticus CGMCC 3475

[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°C for 15min. Solid medium is supplemented with 1.8% agar on the basis of liquid medium.

[0028] Isolation of strains: take the deep part (2.5cm) of ham with aseptic operation, cut it into pieces under aseptic conditions, place it in MSA liquid medium, cultivate it at 30°C for 48 hours, streak, pick a single colony, and continue to streak on the plate line until purification. Pure bacteria were subjected to Gram staining and cell morphology inspection, and Gram-positive bacteria were preserved 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 inoculated in the same am...

Embodiment 2

[0040] Embodiment 2: produce fermented pork with Staphylococcus saprophyticus CGMCC 3475

[0041] The specific features of the manufacturing process of the present invention's production of segmented fermented pork are further described below:

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

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

[0044] (1) Pork cut into pieces: cut pork tenderloin with skin into pieces of 0.5-3Kg, preferably 1.0-1.5Kg.

[0045] (2) Pre-cooling: rapid cooling of pork at 5-8°C for 14-18 hours.

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

[0047] (4) Cleaning and dryi...

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Abstract

The invention relates to Staphylococcus saprophyticus CGMCC 3475 and application thereof to 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 saprophyticus and the application of the strain in the production of fermented cut pork. Background technique [0002] There are many traditional meat products produced in my country, mainly fermented products such as ham and sausages. Among them, the production of ham is mainly based on natural fermentation, and the quality of products is controlled by experience and feeling. There are no clear technical indicators and the production cycle is as long as 8-10 days. months, the production cost is high; the variety is relatively single, the volume is relatively large, and most of them are a whole leg, which is extremely inconvenient to carry and follow-up processing. Contents of the invention [0003] In order to solve the problems of long processing period of traditional fermented meat products and large volume which is not conducive to carrying and subsequ...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L1/314C12R1/44A23L13/40A23L13/60
Inventor 汪志君于海李想葛庆丰
Owner YANGZHOU UNIV
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