Method for preparing fermented preserved meat by adopting grain fermentation liquor

A fermented liquid and grain technology, which is applied in the field of fermented bacon using grain fermented liquid, to achieve the effect of suppressing the fishy smell of livestock meat, low fermentation cost, and unique flavor

Active Publication Date: 2013-10-09
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the microbial starters used are mainly single lactic acid bacteria strains or compound lactic acid bacteria strains, and there is no report on using grain fermentation liquid to make fermented sausages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Cutting of raw meat: take fresh pork with skin, wash it and cut it into long strips, beat the meat with a special wooden board with nails to make the meat full of small pinholes, so as to facilitate the entry of fermentation liquid. It is best to control the temperature of the meat at 0-4°C;

[0020] Preparation of fermentation broth:

[0021] (1) Take 30 parts of millet, 25 parts of glutinous rice, 10 parts of wheat, 15 parts of corn and 20 parts of job's tears according to the weight ratio. After cleaning, soak in purified water for 20 hours to fully soften the grains; the purified water refers to the Two times of ultrafiltration purification, effectively filter out harmful substances and soften tap water;

[0022] (2) Put the softened grains into a beater and grind them into pulp, then put them into a cooking pot, add purified water 5.5 times the weight of the grain pulp, heat to 95°C, and boil for 3.5 hours until ripening; the purified Water refers to the tap wate...

Embodiment 2

[0029] Cutting of raw meat: take fresh beef, wash it and cut it into long strips, and then use a special wooden board with nails to beat the meat on the meat to make the meat full of small pinholes, so as to facilitate the entry of fermentation liquid. Control the temperature of the meat at 0-2°C;

[0030] Preparation of fermentation broth:

[0031] (1) Take 25 parts of millet, 25 parts of glutinous rice, 15 parts of wheat, 12 parts of corn and 25 parts of job's tears by weight. After cleaning, soak in purified water for 24 hours to fully soften the grains; the purified water refers to the Two times of ultrafiltration purification, effectively filter out harmful substances and soften tap water;

[0032] (2) Put the soaked grains into a beater and grind them into pulp, then put them into a cooking pot, add purified water 5.5 times the weight of the grain pulp, heat to 98°C, and boil for 3 hours until mature; the purified Water refers to the tap water that has been purified by...

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PUM

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Abstract

The invention discloses a method for preparing fermented preserved meat by adopting grain fermentation liquor. The method for preparing the fermented preserved meat by adopting the grain fermentation liquor comprises the following steps of: cutting raw meat, preparing fermentation liquor, stirring materials, fermenting and drying. The method for preparing the fermented preserved meat by adopting the grain fermentation liquor has the advantages that pure natural fermentation liquor is combined with the traditional preserved meat processing technology, five-grain natural fermentation liquor is used for substituting a microbial starter culture, and a three-stage fermentation drying process is adopted, so that the aims of rapid fermentation and low cost are achieved, smells of fish and mutton can be effectively inhibited, and the obtained fermented preserved meat product maintains natural properties and also has a unique flavour.

Description

technical field [0001] The invention relates to a method for preparing fermented bacon with grain fermentation liquid. Background technique [0002] Bacon is a traditional cured meat product in my country. It is made of pork and beef as the main raw materials. It is made by adding seasonings and spices and then being naturally cured and air-dried. ,is well loved by consumers. Traditional bacon processing is slowly drying, relying on the fermentation of microorganisms such as natural lactic acid bacteria contained in the meat to produce a unique flavor, so bacon is also a fermented meat product. In modern processing, in order to achieve standardized processing of products, shorten the processing period and ensure the safety and controllability of product microorganisms, we have begun to learn from the method of Western-style fermented meat products and adopt the method of adding microbial starter to speed up the fermentation process and promote the unique flavor. form. The ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/318A23L1/105A23L13/10A23L7/104A23L13/70
Inventor 王卫王新惠刘达玉刘洋
Owner CHENGDU UNIV
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