Compound leavening agent and application thereof in Chinese pork fermented sausage

A technology of compound fermented inoculum and fermented sausage, applied in the application, bacteria used in food preparation, microorganism-based methods, etc., can solve the problems of long fermentation period, uneven quality, single type, etc. Low degree of oxidation and extended shelf life effect

Inactive Publication Date: 2016-02-24
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the shortcomings of traditional Chinese-style fermented sausages such as single species, long fermentation period, and uneven quality, the invention provides a composite starter and a method for producing pork fermented sausage using the composite starter

Method used

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  • Compound leavening agent and application thereof in Chinese pork fermented sausage
  • Compound leavening agent and application thereof in Chinese pork fermented sausage
  • Compound leavening agent and application thereof in Chinese pork fermented sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment one: the screening of strain

[0033] 1. The screening and identification method of Lactobacillus plantarum is:

[0034] (1) Separation and purification: randomly select Jinhua ham, randomly determine 4 points on the signing muscle and biceps femoris, and use sterile scissors and scalpel to cut off the part with a thickness of about 0.5 cm and a side length of about 4 cm on the surface , discarded; cut out meat pieces with a thickness of about 2cm in the depth and take them out; first sterilize the surface of the meat pieces on an alcohol lamp, and then put them into sterilized plastic bottles for aseptic operation. Cut about 2.0g of deep muscle from the meat sample with sterile scissors, put it into a sterilized mortar and grind it, then add sterilized sea sand to grind, add sterilized water after grinding, mix well and dilute to a 1:10 dilution , and then diluted in 10-fold increments. Spread on MRS medium, culture in a biochemical incubator at 37°C for 1...

Embodiment 2

[0046] Below the present invention utilizes composite leavening agent to produce the manufacture craft specific feature of Chinese style pork fermented sausage to do further explanation:

[0047] Cleaning of raw materials - mincing - marinating (ingredients) - inoculation - enema - fermentation - maturation - storage (vacuum packaging)

[0048] ⑴Ingredients: fresh pork, separated from fat and lean, divided into pieces, washed in 3-10°C water, removed blood clots and pig skin, fat meat accounted for 25-35% of the total weight of meat, minced, chopped ginger for later use;

[0049] (2) Ingredients: Weigh the following ingredients according to the total meat weight of 100 parts: 6-9 parts of sugar, 2-4 parts of salt, 0.1-0.3 parts of monosodium glutamate, 0.1-0.2 parts of five-spice powder, 0.1-0.2 parts of ginger, 5-10 parts of water , Daqu 10-20ml / kg;

[0050] (3) Inoculation: Before inoculation, adjust the concentration of the bacterial suspension to about 10 7 -10 8 cfu / mL...

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Abstract

The invention relates to an application of a compound leavening agent in a pork fermented sausage, discloses Leuconostoc mesenteroides with the collection number of CGMCC (China General Microbiological Culture Collection Center) 11479 and further discloses a compound leavening bacterium containing the strain. Pork is taken as a main raw material, and through inoculation of the leavening bacterium comprising staphylococcus xylosus CGMCC3474, Leuconostoc mesenteroides CGMCC11479, lactobacillus plantarum CGMCC11480 and Debaryomyces hansenii CGMCC3473, the edible safety, the trophism and the sensory quality of the pork fermented sausage are improved. Further, the pH of the fermented sausage added with the compound leavening agent is remarkably lower than that of the traditional fermented sausage, growth and propagation of harmful bacteria are inhibited effectively, and the shelf life of the pork fermented sausage can be prolonged to a certain extent.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a novel food processing technology, in particular to the application of a composite starter in pork fermented sausages. Background technique [0002] my country's meat processing industry is in the transition period from traditional to refined processing. Traditional fermented sausages rely on the natural fermentation of microorganisms in the environment, the product is single, and the safety and quality are not easy to control. Therefore, it is the purpose of the present invention to overcome the shortcomings of the traditional natural fermentation process such as long fermentation time and unsafety, and to ensure the quality of Chinese-style fermented sausages. Contents of the invention [0003] In order to solve the shortcomings of traditional Chinese-style fermented sausages such as single types, long fermentation period, and uneven quality, the invention provides a composite s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/16A23L13/70C12R1/01C12R1/44C12R1/25C12R1/645
CPCC12N1/16C12N1/20C12R2001/01C12N1/205A23V2400/161
Inventor 于海袁曙丹葛庆丰吴满刚汪志君
Owner YANGZHOU UNIV
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