Technique for producing fermented spareribs by using compound leavening agent

The technology of a compound starter and a process method is applied in the field of using the compound starter to produce fermented pork ribs, which can solve the problems of nutrient destruction of pork ribs, affecting product quality, etc., and achieve the effects of promoting secretion, improving safety and sensory quality, and improving utilization rate.

Active Publication Date: 2014-05-21
TENGQIAO FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional dishes and leisure pork rib products are often sterilized by high temperature and high pressure to ensure that the products can be stored at room temperature and ready to eat after opening the bag. However, high temperature destroys a large amount of nutrients in the ribs, and it is easy to produce a typical cooking smell, which affects the quality of the product.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Raw material pretreatment: fresh ribs or frozen ribs are cut into pieces and washed.

[0025] (2) Pickling: Put the cleaned pork ribs into a tumbler, then add pickling solution and vacuum-tumble and marinate for 0.5-4 hours, then statically marinate for 2-6 hours to make the pickling solution fully tasty.

[0026] The mass ratio of the pickling solution to the spare rib raw materials is 1:5 to 1:15, and the pickling solution is composed of the following raw materials in mass percent: 30 to 50 percent water, 8 to 15 percent salty agent, and 8 to 15 percent sweetener 5-15, flavoring agent 2-6, spice 5-9, water-retaining agent 2-6, preservative 2-5.

[0027] The salty agent in the pickling liquid raw material is one or both of salt and soy sauce; the sweetener is one or more of white sugar, glucose and soft white sugar; the umami agent is monosodium glutamate , chicken essence, disodium 5'-guanylate and disodium 5'-inosinate; the spices are pepper, ginger, aniseed, cu...

Embodiment 2

[0034] (1) Raw material pretreatment: fresh ribs or frozen ribs are cut into pieces and washed.

[0035] (2) Pickling: Put the cleaned pork ribs into a tumbler, then add pickling solution and vacuum-tumble and marinate for 0.5-4 hours, then statically marinate for 2-6 hours to make the pickling solution fully tasty.

[0036] In the pickling process, the mass ratio of the pickling solution to the spare rib raw materials is 1:5 to 1:15, and the pickling solution is composed of the following raw materials in mass percentage: 30 to 50 percent water, 8 to 15 percent salty agent , 5-15 sweeteners, 2-6 umami agents, 5-9 spices, 2-6 water-retaining agents, and 2-5 preservatives.

[0037] The salty agent in the pickling liquid raw material is one or both of salt and soy sauce; the sweetener is one or more of white sugar, glucose and soft white sugar; the umami agent is monosodium glutamate, chicken essence , 5'-disodium guanylate and 5'-disodium inosinate; the spices are capsicum, gin...

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PUM

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Abstract

The invention belongs to the technical field of food processing and in particular relates to a technique for producing fermented spareribs by using a compound leavening agent. The technique comprises the following steps of: pretreatment of raw materials, pickling, predrying, frying, fermenting, baking, packaging, sterilizing and the like, wherein the compound leavening agent which takes microorganisms, such as lactobacillus plantarum, lactobacillus rhamnosus, Pediococcus pentosaceus and saccharomyces cerevisiae as strains is used for fermentation. The purpose of endowing spareribs with a basic fermentation flavor by using microbial fermentation is achieved; the nutritional value of the sparerib product is improved by fermentation; and the sparerib product do not need to be subjected to high-temperature and high-pressure sterilization by reducing the pH value of the sparerib product and combining the frying and baking processes, so that original taste and flavor of the sparerib product are ensured. The fermented sparerib product has the advantages of mellow flavor, high nutritional value, good safety, easiness in preservation, probiotic effect and the like; and due to development of the fermented spareribs, food which is unique in flavor, rich in nutritions and convenient to eat is provided for the society.

Description

technical field [0001] The invention relates to the application of microbial fermentation technology in meat product processing, and belongs to the technical field of food processing, in particular to a process method for producing fermented pork ribs by using a compound starter. Background technique [0002] Ribs are a popular traditional dish, rich in bone mucin, collagen, minerals, vitamins and other nutrients. Traditional dishes and casual pork rib products are often sterilized by high temperature and high pressure to ensure that the products can be stored at room temperature and ready to eat after opening the bag. However, high temperature destroys a large amount of nutrients in the ribs, and it is easy to produce a typical cooking smell, which affects the quality of the product. [0003] Microbial fermentation method has been widely used in the processing of fermented sausage and other meat products. It can give the product a unique flavor, improve the nutritional valu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L1/29A23L13/10A23L33/00
Inventor 张海猛李俊华
Owner TENGQIAO FOOD CO LTD
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