Preparation method for multifunctional complex-fermented powder for tenderization and fermentation and method for preparing fermented yak meat particles

A compound fermentation and multi-functional technology, applied in the field of food processing, can solve the problems of single variety and function, which cannot satisfy the deep processing tenderization and fermentation application of yak meat, so as to improve the sensory quality, flavor and edibility , Good product quality

Inactive Publication Date: 2013-03-27
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the types and functions of tenderizers sold in the market are single, which ca

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of a tenderizing and fermenting multifunctional bacterial agent is as follows:

[0027] Production of bacteria powder 1: Put 10L of culture medium of Lactobacillus plantarum in the mid-logarithmic growth phase (Lactobacillus plantarum, purchased from China Industrial Microorganism Culture Collection and Management Center, No.: CICC 6009) into a 1000L fermenter for culture, culture conditions: Corn flour 10g / L, soybean meal 15.9 g / L, sucrose 5 g / L, tomato juice 15 g / L, KH 2 PO 4 1.36 g / L, MnSO 4 0.31 g / L, MgSO 4 0.3 g / L, pH=6.2~6.4 Fermentation temperature 37℃, after 24 hours of fermentation, the density of bacteria in the culture medium can reach 3.0×10 8 CFU / mL -1 The fermented liquid is filtered through a 100-mesh filter, and the filtrate is added with 15% porous starch by weight of the filtrate and maltodextrin of 10% by weight of the filtrate, spray-dried at a low temperature, the inlet temperature is 65°C, the outlet temperature is 60°C, an...

Embodiment 2

[0030] Example 2 The method for preparing fermented yak meat grains

[0031] (1) Raw material selection and arrangement

[0032] Choose healthy and fresh yak meat, remove bones, tendons, fat, etc., cut into pieces of about 1kg, wash and drain.

[0033] (2) Vacuum tumble marinating

[0034] Add 1.8 kg of salt and 0.04 kg of compound phosphate to every 100 kg of meat. Under the condition of 4-6 ℃, vacuum-tumble and marinate for 2 hours, tumbling for 30 minutes, and intermittently for 20 minutes.

[0035] (3) Boiled, diced, tasty

[0036] Cook the meat in clear water for about 50 minutes in a sandwich pot until the cross-section is evenly pink, remove and cool and cut into 1 cm 3 After the square diced meat is boiled, boil it in water for flavor, and boil the appropriate amount of pepper, ginger, star anise, pepper, sugar, and salt for 40 hours. When the soup is dry, add cooking wine and soy sauce, pepper, ginger, star anise, pepper, For sugar, salt, cooking wine and soy sauc...

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PUM

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Abstract

The invention discloses a preparation method for a multifunctional complex-fermented powder for tenderization and fermentation. The preparation method comprises the following steps of: producing a bacterial powder 1: inoculating lactobacillus plantarum bacterial strain culture solution in a logarithmic growth metaphase into a fermentation tank to ferment, so as to obtain the lactobacillus plantarum bacterial powder 1 having a viable count of about 10<10>-10<11> CFU/g; producing a bacterial powder 2: inoculating Bush lactobacillus bacterial strain culture solution in a logarithmic growth metaphase into a fermentation tank to ferment, so as to obtain the Bush lactobacillus bacterial powder 2 having a viable count of about 10<10>-10<11> CFU/g; and producing a multifunctional complex powder: mixing the lactobacillus plantarum bacterial powder 1 and the Bush lactobacillus bacterial powder 2 which are prepared by adopting a low-temperature spray drying method in a ratio of 2: 1 to 1: 2 by weight to obtain the mixed bacterial powder, adding ginger juice, soy isolate protein and the like, thus preparing the multifunctional complex-fermented powder for yak meat tenderization and fermentation. The multifunctional complex-fermented powder can be used for improving the taste, smell and meat quality of beef granules; and moreover, the lactic acid generated by lactobacillus fementation can be used for improving the flavour of beef granules.

Description

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Claims

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Application Information

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Owner XIHUA UNIV
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