Method for making fermented minced or cubed meat by utilizing fermenting agent

A technology of mixing starter and microbial starter, applied in the preservation of meat/fish with chemicals, bacteria used in food preparation, food ingredients as antimicrobial preservation, etc., can solve problems such as unstable product quality, achieve inhibition The growth of pathogenic microorganisms, the stability of taste, and the effect of increasing nutrition

Inactive Publication Date: 2014-04-09
胡永金
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But they all belong to natural fermentation, and the product quality is very unstable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Select the pork hind leg that has passed the quarantine and deboned, trimmed and cut into pieces, and then marinated at 4°C for 12 hours; the pickling agent is: salt: 2%; monosodium glutamate: 0.3%; sucrose: 2% ; Glucose: 1.2%; appropriate amount of spices. Add appropriate amount of water to the marinated meat, add the starter, chop and mix evenly. The added fermentation agent is 3% according to the percentage of meat mass. The fermentation agent adopts four strains of Debaria hanshii, Micrococcus krusei, Lactobacillus bulgaricus and Staphylococcus xylosus, and the inoculation ratio is 1:1: 1:1, the inoculum concentration is 10 6 CFU / g; put the minced meat inoculated with the starter in a container, and ferment for 24 hours at a fermentation temperature of 30°C; naturally cool the minced meat after fermentation to room temperature and vacuum-pack it and store it in an environment at 4°C, with a shelf life of up to 6 months. The fermented minced meat has fine texture,...

Embodiment 2

[0024] Select the pork hind leg that has passed the quarantine and deboned, and after trimming, marinate at 4°C for 12 hours; the pickling agent is: salt: 2%; monosodium glutamate: 0.3%; sucrose: 2%; glucose: 1.2%; appropriate amount of spices. Spread starter evenly on the surface of the marinated meat or soak the meat into the starter. The starter uses four strains of Debaria hansi, Micrococcus krusei, Micrococcus mutans, and Lactobacillus plantarum, the inoculation ratio is 1:1:1:1, and the inoculation concentration is 10 6 CFU / cm 2 The meat pieces inoculated with starter were fermented at 40°C for 10 days, during which they were evenly inoculated with starter twice; after fermentation matured, naturally cooled to room temperature, vacuum-packed and stored at 4°C, the shelf life can reach 6 months.

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Abstract

The invention provides a method for making fermented minced or cubed meat by utilizing a fermenting agent. The method comprises the steps of minced or cubed meat raw material pretreatment, preserving, fermenting, storing and the like, the above raw material selects cold meat or fresh meat, and a strain comprises one or more of lactic acid bacteria, Debaryomyces hansenii, Micrococcus Kristinae, Micrococcus varians and Staphylococcus xylosus. A fermented product obtained in the invention has the characteristics of fine texture, elasticity, rich and pure fragrance, possessing of the sour fragrance specially possessed by fermented meat products, good mouthfeel and unique flavor, and also has the advantages of high nutrition value, high safety, eating convenience, easy preservation, probiotic effect and the like.

Description

technical field [0001] The invention belongs to the technical field of meat product processing, in particular to a method for making fermented minced meat or meat pieces by using a starter. Background technique [0002] Livestock and poultry meat are very good living carriers for microorganisms. At a suitable temperature, microorganisms grow very rapidly. Raw meat will deteriorate and rot in just one day at 25°C. Strict control of temperature has become a necessary condition for the production, circulation and sales of meat and meat products. However, the current cold chain system makes the production and distribution costs of products higher, energy consumption is larger, and the distribution radius and sales range are greatly restricted. Therefore, how to extend the shelf life of livestock and poultry meat and improve the quality of livestock and poultry meat has become an urgent problem to be solved. [0003] Fermentation is one of the oldest methods of food preservatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L13/70
CPCA23B4/22A23L13/74A23V2002/00A23V2400/125A23V2400/123A23V2400/113A23V2400/169A23V2200/10
Inventor 胡永金朱仁俊薛桥丽陈观玉平海燕王燕
Owner 胡永金
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