Mutton odor removal method

A technology of mutton and mutton removal, applied in the direction of bacteria used in food preparation, food preparation, food science, etc., can solve the problems of reducing the intensity of mutton odor, the effect is not obvious, and increasing the moisture content

Inactive Publication Date: 2014-04-30
刘念
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

Use tap water with a pH of 8.2 to rinse the mutton repeatedly. The results show that rinsing can reduce the fat content in the mea

Method used

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Embodiment Construction

[0031] The present invention will be further described below in conjunction with specific examples: In the present embodiment, first select Lactobacillus plantarum CICC 6002 and Lactobacillus fermentum CICC 6233 (these two kinds of lactic acid bacteria are purchased from China Industrial Microculture Collection Center) as starting strains, so The above MRS medium includes glucose 58, casein peptone 10g, beef extract 10g, yeast extract 5g, sodium acetate 5g, sodium citrate 2g, Tween 1.0g, K 2 HPO 4 2g, MgSO 4 .7H 2 O 0.2g, MnSO 4 .H 2 O 0.5 g and CaCO 3 20g.

[0032] The concentration of methyl octanoic acid and 4-methyl nonanoic acid in the base reached 1000 mg or so before inoculation, and finally two pure cultures of enriched Lactobacillus plantarum and Lactobacillus fermentum were obtained after separation.

[0033] Rinse the mutton with sterile water, weigh after treatment, use two enriched cultured lactic acid bacteria as production strains, culture on a shaking tab...

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Abstract

The invention provides a mutton odor removal method. The mutton odor removal method comprises the following steps of 1, selecting lactobacillus plantarum and lactobacillus fermentum as original strains, adding methyl octanoic acid and 4-methylpelargonic acid into an MRS liquid culture medium, and carrying out culture to obtain two pure cultures rich in lactobacillus plantarum and lactobacillus fermentum, and 2, carrying out culture by the two enrichment-cultured lactobacillus strains as production strains, inoculating the glucose liquid-coated mutton surface with the culture, carrying out fermentation and then carrying out purification to obtain a product. The mutton odor removal method utilizes a composite lactobacillus fermentation method to realize production of a certain amount of proteases on mutton by lactobacilli. Through synergism of the proteases, structures and existence forms of components producing mutton odor are changed so that mutton odor of mutton products are removed and mutton product quality is not destroyed. The mutton odor removal method has the advantages of obvious mutton odor removal effects, use safety, low cost and no use of large-scale equipment.

Description

technical field [0001] The invention relates to a meat product processing technology, in particular to a mutton deodorization processing technology. Background technique [0002] China has a long history of raising sheep, and there are written records of raising sheep as early as the Xia and Shang dynasties. Since the reform and opening up, with the continuous improvement and implementation of the party's various principles and policies in the countryside, my country's agriculture and rural economy have achieved comprehensive development, and animal husbandry has become an important pillar industry of the rural economy. Especially in the past two decades, my country's sheep raising industry has developed rapidly and has become the world's largest sheep raising country. In 1985, the number of sheep and goats in our country was 155.884 million, the output of mutton was 593,000 tons, the slaughter rate was 33%, the average carcass weight was 12.0kg, and the average annual meat...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L13/40
CPCA23L5/28A23L13/45A23V2400/143A23V2400/169
Inventor 刘念
Owner 刘念
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