Fermented meat having long storage life at normal temperature, fermented meat product and making methods of fermented meat and fermented meat product

Abstract

The invention provides a fermented meat. The fermented meat comprises, by weight, 80-100 parts of raw meat, 1-20 parts of fat, 1-15 parts of carbohydrate, 1.602-21.75 parts of a curing agent, 0.001-1 part of a fermenting agent, 0.205-3.55 parts of a spice, 0.0005-0.01 parts of an edible pigment, 0.05-1 part of a water retaining agent, and 1-10 parts of soybean protein isolate. The fermented meat has the advantages of high heat energy density, long shelf life (above two years), strong plasticity, eating convenience and abundant nutrition. A fermented meat product, especially once a block of a fermented meat product, has the characteristics of convenient carrying (small size and light weight), eating convenience (instant eating after bag opening, and convenient one-handed operation), high heat energy density, rapid energy supplement, and long shelf life, and is suitable for the energy supplement during long-time motor vehicle driving, long-distance flying, long marches and intensive excises.

Description

technical field [0001] The invention belongs to deep-processed meat products in the field of food, and in particular relates to a fermented meat product that can be stored for a long time at room temperature and a preparation method thereof. , Energy supplement for long-term motor vehicle driving, high-intensity exercise and emergency rescue in public emergencies. Background technique [0002] Fermented meat products refer to a type of meat products produced by fermenting specific beneficial microorganisms under natural or artificial conditions. They have the characteristics of exquisite craftsmanship, strong color and fragrance, unique flavor, and long shelf life. They are traditional fermented meat products in the United States, Germany, Italy and other countries. food. The deep processing ratio of meat products in developed countries is as high as 30%, among which fermented meat products occupy an important position. [0003] With the development of modern military scie...

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Problems solved by technology

[0008] Although my country has a long history of research on fermented meat products, it has not been widely promoted due to low production standards and difficult product quality assurance.

The common fermented meat products in foreign countries often have a low pH value, and the taste is sour and salty.

[0009] In addition, due to the need for military food storage and transportation, the storage period is long, and the shelf life of the product is required to be long (more than 2 years), and the fermented meat currently produced cannot meet this requirement

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