Lactobacillus plantarum strain and fermentation method of canned meat products

A technology of Lactobacillus plantarum and strains, applied in the directions of Lactobacillus, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of reducing nutritional value and unique flavor, backward technology, and low edible safety of air-dried sausage, Achieve the effect of improving sensory quality and reducing residues

Inactive Publication Date: 2015-04-29
CHINA MEAT RES CENT
View PDF4 Cites 19 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional production process has problems such as backward technology, long production cycle, unstable product quality, and low yield. At the same time, the air-dried sausage produced by

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Lactobacillus plantarum strain and fermentation method of canned meat products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] (1) Preparation of starter:

[0040] Culture the Lactobacillus plantarum strain (CGMCC No.9741) stored on the slant in the MRS broth medium at 30°C for 24 hours to transfer and activate once, and add the activated strain to the MRS broth medium according to the ratio of 5%. After culturing at 30°C for 20 hours, centrifuge at 4°C and 5000rpm for 15 minutes to obtain the bacteria, and then resuspend the bacteria with sterile normal saline to obtain a final concentration of 10 10 cfu / ml starter culture for meat filling products.

[0041] (2) Raw meat processing;

[0042]Select raw meat and fat that have passed the quarantine inspection, make sure there is no pathogenic microorganisms and chemical pollution, and trim to remove tendons, membranes and glands. Cut the raw meat and fat into small pieces with a side length of 1 cm.

[0043] (3) adding additives, seasonings and leavening agents;

[0044] Using a vacuum mixer, 800g of pork hind legs, 200g of pig back fat, 0.1g...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a lactobacillus plantarum strain (lactobacillus plantarum) which is preserved in the general microorganism center of China Committee for Culture Collection of Microorganisms on September 28th, 2014, and the preservation number is CGMCC No.9741. The invention further provides a fermentation agent for canned meat products containing the lactobacillus plantarum strain, and a fermentation method of the canned meat products. When air-dried sausages produced by the method provided by the invention are compared with air-dried sausages through natural fermentation, the fermentation period of the air-dried sausages is shortened, the production technology is easy to control, the product quality is steady, the flavor and the mouth feel are better, the residual quantity of nitrite of products is low, the air-dried sausages produced by the method provided by the invention can be directly eaten without hot processing, and the nutrient components and the flavor are better protected.

Description

technical field [0001] The invention relates to the technical field of food fermentation, in particular to a method for fermenting Lactobacillus plantarum strains and meat filling products. Background technique [0002] Fermented meat filling products have always been one of the mainstream meat products in developed countries in Europe and the United States, with huge production and sales volume, and the production of fermented meat filling products with exogenous fermentation agents has been widely used. This production method shortens the production cycle, can better control the processing process, and greatly improves product quality and food safety. [0003] Air-dried sausage is an important traditional fermented meat filling product in my country. It has a long history, unique flavor and long storage period. It has a broad consumer market in Northeast my country, Shandong and other places. The traditional process of producing air-dried sausage does not add exogenous st...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12N1/20A23L1/317A23L1/314C12R1/25A23L13/40A23L13/60
CPCC12R2001/25C12N1/205A23V2400/169
Inventor 周彤陈曦李家鹏李金春杨君娜许随根陈文华王守伟乔晓玲
Owner CHINA MEAT RES CENT
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap