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
CN104544259AInactive Publication Date: 2015-04-29CHONGQING QINGSHUIWAN FOOD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
CHONGQING QINGSHUIWAN FOOD
Publication Date
2015-04-29
Estimated Expiration
Not applicable · inactive patent

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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.
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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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