Fermentation process of salted duck

Abstract

The invention discloses a fermentation process of a salted duck. The fermentation process comprises the following steps: inoculating a mixed fermenting agent into a salting solution, wherein the inoculation amount is 2-5%; and carrying out wet salting on the salted duck by using the salting solution, wherein the salting temperature is 26.7-40 DEG C and the salting time is 14-20h; and the mixed fermenting agent is a mixed stain which is obtained by mixing lactobacillus sake, pediococcus acidilactici, staphylococcus xylosus and micrococcus varians in a proportion of (0.5-2):(0.5-2):(1-3):(1-3). The fermentation process disclosed by the invention is simple and easy to operate, reasonable in strain configuration and better in fermentation method, is capable of effectively improving the utilization ratio of the fermenting agent, reducing the production cost, greatly shortening the production time, improving the production efficiency and prolonging the shelf life of the finished salted duck, and is suitable for scale production.

Description

technical field [0001] The invention relates to a salted duck fermentation process. Background technique [0002] The Chinese invention patent with the application number CN200710051642 discloses a method for making fermented salted duck, especially referring to the production of Lactobacillus plantarum, Pediococcus pentosaceae, Staphylococcus xylosus, and Micrococcus mutans according to 1-2:1-2:2- The mixed starter with a ratio of 3:2-3 and a fermentation temperature of 28-34°C can make the finished salted duck have a unique flavor, greatly shorten the production cycle, and increase the safety of the product. [0003] However, for multi-strain mixed fermentation, the basic requirement for each of the microorganisms is that they must be able to co-exist better, especially for the case of fewer strains, it is best to have a synergistic effect, and at the same time take into account each A suitable growth environment for strains, and in the above-mentioned mixed starter, ther...

AI Technical Summary

Problems solved by technology

Therefore, the above-mentioned mixed starter solution is not the best solution, and there is a certain degree of waste

[0004] On the other hand, since the method of making the fermented salted duck is to carry out pickling and fermentation separately, it will take 33 hours at the fastest to complete the whole process, and the production time is too long