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Method for preparing dry-cured goose through Lysostaphin co-fermentation of goose meat

A technology of bacteria-enzyme combination and composite starter, which is applied in the field of bacteria-enzyme combined fermentation of goose meat to prepare goose, can solve the problems of sour fermentation, insufficient fragrance and umami taste, and long air-drying time, so as to reduce the fermentation temperature and Production time, increase aroma and color, reduce the effect of fermentation sourness

Inactive Publication Date: 2015-04-29
CHONGQING QINGSHUIWAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] One of the purposes of the present invention is to solve the above-mentioned technical problems, and provide a method for preparing wind goose by combining bacteria and enzymes to ferment goose meat, aiming at the rough meat quality of the current wind goose products, long air-drying time, prominent sour taste of bacteria fermentation, and insufficient fragrance and umami taste , does not adapt to the problem of Chinese consumer taste, and provides a method for preparing wind goose with bacteria and enzymes combined with fermented goose meat with short fermentation period, tender meat, outstanding umami taste and strong fragrance

Method used

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  • Method for preparing dry-cured goose through Lysostaphin co-fermentation of goose meat
  • Method for preparing dry-cured goose through Lysostaphin co-fermentation of goose meat
  • Method for preparing dry-cured goose through Lysostaphin co-fermentation of goose meat

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Experimental program
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Effect test

Embodiment 1

[0023] Embodiment 1 Fermentation condition multi-factor combination screening experiment

[0024] According to the results of the single factor test, four factors including the weight ratio of each bacterial enzyme in the compound fermentation agent, inoculation amount, air-drying fermentation temperature, and air-drying fermentation time were selected, as well as pH value and amino acid nitrogen content. Orthogonal experiments were carried out to further optimize the parameter values ​​of each factor. The factor levels of the orthogonal test are shown in Table 1, and the results of the orthogonal test are shown in Table 2. Wherein, the enzyme ratio of bacteria A is the ratio by weight and number of enzymes of each bacteria in the compound starter, that is, the ratio by weight and number of Lactobacillus plantarum: Gluconococcus xylosus: Debaria hansenii: papain.

[0025] Table 1 Factor levels of fermentation wind goose factor orthogonal test

[0026]

[0027] Table 2 Ort...

Embodiment 2

[0031] A method for preparing wind goose by combined fermentation of goose meat with bacteria and enzymes, comprising the following steps:

[0032] Step 1: Preliminary pickling of raw goose meat: take the goose carcass, wash it with clean water, trim off the surface and internal fat, lymph, blood vessels, congestion and dirt, rinse it with clean water until no blood is precipitated, and drain it , put 1 part by weight of table salt, 1 part of Chinese prickly ash, 0.05 part of star anise, and 0.1 part of sucrose into a frying pan, stir fry at 160°C for 5 minutes to prepare fried salt, and knead the fried salt evenly to the weight of The number is 80 parts of each part of the drained goose, put into 0 ℃ environment, marinate for 12h;

[0033] Step 2: inoculate, ferment and air-dry: take 0.5 parts by weight of the compound starter and inoculate and inject it into the marinated goose meat prepared in step 1, and place it in an environment with a temperature of 5°C and a relative h...

Embodiment 3

[0038] A method for preparing wind goose by combined fermentation of goose meat with bacteria and enzymes, comprising the following steps:

[0039] Step 1: Preliminary pickling of raw goose meat: take the goose carcass, wash it with clean water, trim off the surface and internal fat, lymph, blood vessels, congestion and dirt, rinse it with clean water until no blood is precipitated, and drain it , take 2 parts by weight of table salt, 2 parts of Chinese prickly ash, 0.1 part of star anise, and 0.2 part of sucrose in a wok, stir fry at 140°C for 8 minutes to prepare fried salt, and knead the fried salt evenly to the weight of The number is 90 parts of each part of the drained goose, put into 4 ℃ environment, marinate 9h;

[0040] Step 2: inoculate, ferment and air-dry: take 1 part by weight of the compound starter and inoculate and inject it into the marinated goose meat prepared in step 1, and place it in an environment with a temperature of 10°C and a relative humidity of 50%...

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Abstract

The invention belongs to the field of the food processing technology and in particular relates to a method for preparing dry-cured goose through Lysostaphin co-fermentation of goose meat. The method comprises the following steps: I. curing goose meat preliminarily; II. inoculating, fermenting and airing; and III. packaging. According to the method for preparing dry-cured goose through Lysostaphin co-fermentation of goose meat, the defects that the existing goose meat is rough in meat quality and has poor mouthfeel and fragrance are overcome, the method disclosed by the invention has short fermentation period, and the prepared dry-cured goose has fine mouthfeel and is delicious in taste; and furthermore, the fermentation of the goose meat and airing are carried out simultaneously, the fermenting time and the airing time of the dry-cured goose are shortened, the goose meat has low oil oxidative rancidity and high protein decomposition in a low-temperature lysostaphin co-fermentation process; and besides, the lactobacillus fermentation quantity is low, the fermentation sour is reduced, the delicate flavor generated by amino acid is improved and the quality and the safety of the dry-cured goose product are improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing wind goose by combining bacteria and enzymes to ferment goose meat. Background technique [0002] Goose meat has high nutritional value, and more and more people have paid attention to the benefits that its edible value brings to people. However, because goose meat has more tissue fibers, it will have a rougher taste when eaten. In addition, people have higher and higher requirements for meat consumer products, and pay more attention to the perfect sensory enjoyment. Therefore, in order to meet the sensory requirements of consumers, it is of great practical significance to seek out a suitable goose meat tenderizer. At present, papain, elastase or microbial fermentation technology are mostly used for the tenderization of meat at home and abroad, and the degree of product tenderization and product flavor are not ideal. [0003] Wind goos...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
CPCA23V2400/169
Inventor 刘雄杜木英冷安钟龙谋
Owner CHONGQING QINGSHUIWAN FOOD
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