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...

Examples

experiment example 1

[0132] Experimental example 1: Orthogonal experiment on the production process of fermented meat products

[0133] The purpose of this experiment is to use four factors and three levels (L 3 4 ) Orthogonal experiment, taking the preparation of fermented beef products of the present invention as an example, to optimize the production process of the fermentation temperature, fermentation time, drying temperature and drying time in the preparation process. The factors and levels of the orthogonal test are shown in Table 4, and the evaluation indicators include sensory evaluation, water activity (Water Activity, aW), and pH.

[0134] Table 4 Factors and levels of orthogonal experiment for production process optimization of fermented beef products

[0135]

[0136] The experimental results are shown in Table 5, and the statistical results are analyzed by variance analysis using "SPSS13.0" software, and the statistical results are shown in Tables 6 to 8.

[0137] Table 5-1 Ort...

Embodiment 1

[0154] Embodiment 1, preparation fermented beef product

[0155] On the basis of the above orthogonal experiments, fermented meat products were prepared according to the formula and process parameters shown in Table 9-1.

example 1

[0158] The preparation method of example 1 fermented beef product, comprises the following steps:

[0159] 1) Meat cutting: Select finely segmented beef knee round meat, remove the fascia and cartilage, store in the freezer for 2 hours (1h to 3h is acceptable), and then thaw. After thawing, the temperature of the center of the meat does not exceed 6°C. Cut the meat into 3cm× 3cm×3cm pieces of meat;

[0160] 2) First add a small amount of ice to cool the equipment (chopper), then remove the ice water to keep the equipment at a low temperature;

[0161] 3) Weigh the fat, food coloring and soybean protein isolate according to the formula, add them to the chopping machine, and stir evenly;

[0162] 4) Weigh the carbohydrates, pickling agent and water retaining agent according to the formula, add them to the chopping machine, and stir evenly;

[0163] 5) Weigh the spices and starter according to the formula, put them into the chopping machine, and stir evenly;

[0164] 6) Add th...

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...

Examples

experiment example 1

[0132] Experimental example 1: Orthogonal experiment on the production process of fermented meat products

[0133] The purpose of this experiment is to use four factors and three levels (L 3 4 ) Orthogonal experiment, taking the preparation of fermented beef products of the present invention as an example, to optimize the production process of the fermentation temperature, fermentation time, drying temperature and drying time in the preparation process. The factors and levels of the orthogonal test are shown in Table 4, and the evaluation indicators include sensory evaluation, water activity (Water Activity, aW), and pH.

[0134] Table 4 Factors and levels of orthogonal experiment for production process optimization of fermented beef products

[0135]

[0136] The experimental results are shown in Table 5, and the statistical results are analyzed by variance analysis using "SPSS13.0" software, and the statistical results are shown in Tables 6 to 8.

[0137] Table 5-1 Ort...

Embodiment 1

[0154] Embodiment 1, preparation fermented beef product

[0155] On the basis of the above orthogonal experiments, fermented meat products were prepared according to the formula and process parameters shown in Table 9-1.

example 1

[0158] The preparation method of example 1 fermented beef product, comprises the following steps:

[0159] 1) Meat cutting: Select finely segmented beef knee round meat, remove the fascia and cartilage, store in the freezer for 2 hours (1h to 3h is acceptable), and then thaw. After thawing, the temperature of the center of the meat does not exceed 6°C. Cut the meat into 3cm× 3cm×3cm pieces of meat;

[0160] 2) First add a small amount of ice to cool the equipment (chopper), then remove the ice water to keep the equipment at a low temperature;

[0161] 3) Weigh the fat, food coloring and soybean protein isolate according to the formula, add them to the chopping machine, and stir evenly;

[0162] 4) Weigh the carbohydrates, pickling agent and water retaining agent according to the formula, add them to the chopping machine, and stir evenly;

[0163] 5) Weigh the spices and starter according to the formula, put them into the chopping machine, and stir evenly;

[0164] 6) Add th...

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