Method for removing mutton odor

Abstract

The invention relates to a method for removing mutton odor. The method comprises the following steps: firstly, selecting plant lactobacillus and lactobacillus fermentium as starting strains, and culturing the starting strains in an MRS liquid culture medium to obtain two pure cultures of the plant lactobacillus and the lactobacillus fermentium; secondly, using two lactobacillus strains after enrichment culture as producing strains, culturing, inoculating onto the surface of mutton, which is coated with glucose liquid, fermenting and purifying to obtain a product. A fermentation method using the MRS liquid culture medium with specific components and compound lactobacilli is adopted, the lactobacilli are inoculated on the mutton to generate a certain quantity of proteases, and under the synergistic effect of the proteases, structures and existing forms of mutton odor-causing components can be changed so as to achieve an obvious mutton odor removing effect. Through the method, the mutton odor removing effect is good, and the processed mutton is peculiar in taste and high in nutritional value and can meet needs of people on the material life nowadays.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a processing technology for removing mutton smell. 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. In the past two decades, my country's sheep raising industry has developed rapidly and has become the largest sheep raising country in the world. 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 output of each sheep in stock was 3.80kg. By 1997, the total number of sheep and goats in the country had reached 303.684 million, the output of mutton was 2.554 million tons, the slaughter rate was 65.5%, the average carcass weight was 12.3 kg, and the average annual meat output of each sheep in stock was ...

AI Technical Summary

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 meat, but increase the water content, which can reduce the intensity of the smell to a certain extent, but the effect is not obvious.

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