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Fermented fat and preparation method thereof

A technology for fermenting fertilizer and fat fat is applied in the direction of bacteria, yeast-containing food ingredients, and food ingredients used in food preparation as odor modifiers, etc., which can solve the problems of long fermentation time, high production cost, pathogenic bacteria pollution, etc. Achieve the effect of prolonging shelf life, reducing pollution and inhibiting growth

Active Publication Date: 2016-03-16
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, such fermented meat products have problems such as spoilage bacteria and pathogenic bacteria pollution in the raw meat during the fermentation process, long fermentation time, and high production costs.

Method used

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  • Fermented fat and preparation method thereof
  • Fermented fat and preparation method thereof
  • Fermented fat and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of fermented fat of the present invention, its preparation method, see figure 1 , including the following steps:

[0033] (1) Pretreatment: Wash the required knives, pots, chopping boards, beakers and other utensils with boiling water for later use; wash the fat fat to remove blood stains, hair stains and impurities, and then blanch in hot water at 80°C for 30 seconds , take it out and cool it to room temperature; then put it in the freezer at -18°C for 60 minutes to make the fat fat into a slightly frozen state, and cut the fat fat into 0.5cm 3 sized diced particles.

[0034] (2) Take 100g of the pretreated fat, add 1ml of white wine (the alcohol content of the white wine is 53 degrees), mix well with 1.60g of salt, and inoculate 1ml of fermented liquid (the fermented liquid is produced by Debaria hansenii) The fermented liquid and the fermented liquid of Lactobacillus rhamnosus are formulated according to the volume ratio of 1:1, and the concentration of the ...

Embodiment 2

[0038] (1) Pretreatment: Same as Example 1.

[0039](2) Take 100g of the pretreated fat, add 1ml of white wine (the alcohol content of the white wine is 53 degrees), mix well with 1.60g of salt, and inoculate 1ml of fermented liquid (the fermented liquid is produced by Debaria hansenii) The fermented liquid and the fermented liquid of Lactobacillus rhamnosus are formulated according to the volume ratio of 2:1, and the concentration of the fermented liquid of Debaryomyces hansenii is 7.64×10 6 CFU / mL; the concentration of Lactobacillus rhamnosus fermentation liquid is 6.21×10 6 CFU / mL) to obtain a mixture.

[0040] (3) The mixture obtained in step (2) is sub-packed in vacuum packaging bags, and each bag of 100g adopts a manual vacuum packaging machine, adjusts the vacuum degree on the manual vacuum packaging machine, parameters such as heating time, and seals the packaging .

[0041] (4) Take two packs of the above-mentioned packaged fat, one pack is placed in an incubator a...

Embodiment 3

[0043] (1) Pretreatment: Same as Example 1.

[0044] (2) Take 100g of the pretreated fat, add 1ml of white wine (the alcohol content of the white wine is 53 degrees), mix well with 1.60g of salt, and inoculate 1ml of fermented liquid (the fermented liquid is produced by Debaria hansenii) The fermented liquid and the fermented liquid of Lactobacillus rhamnosus are formulated according to the volume ratio of 1:2, and the concentration of the fermented liquid of Debaryomyces hansenii is 7.64×10 6 CFU / mL; the concentration of Lactobacillus rhamnosus fermentation liquid is 6.21×10 6 CFU / mL) to obtain a mixture.

[0045] (3) The mixture obtained in step (2) is sub-packed in vacuum packaging bags, and 100g of each bag adopts a manual vacuum packaging machine, adjusts the vacuum degree on the manual vacuum packaging machine, parameters such as heating time, and seals the packaging.

[0046] (4) Take two packs of the above-mentioned packaged fat, one pack is placed in an incubator at...

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Abstract

The invention discloses fermented fat and a preparation method thereof. The preparation method comprises steps as follows: the fat is preprocessed; the preprocessed fat is uniformly mixed with liquor and salt and is inoculated with 5v / w% fermentation broth, and a mixture is obtained; the mixture is subjected to vacuum packaging and solid state fermentation, and the fermented fat is obtained. The fermented fat is inoculated with depubyomyces hansenii yeast fermentation broth and lactobacillus rhamnosus fermentation broth, so that the flavor and the quality of the fat are improved, and harmful microorganism pollution in a fermentation process is avoided; the fermented fat prepared with the preparation method has the advantages of abundant nutrition, high safety, good product quality, strong fermentation flavor and the like.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a fermented fat and a preparation method thereof. Background technique [0002] China's meat output has ranked first in the world since the 1990s. Pork is a staple meat in China, and pork resources are extremely rich. In 2013, its output reached 54.93 million tons, and there are more than 21,000 designated slaughterhouses. The total profit is 20.5 billion yuan, and the subsequent by-products such as pig fat and suet are huge in output and have broad prospects for development and utilization. [0003] For many years, due to the high fat content and greasy taste of pig fat, it is not suitable to be eaten alone. China has long fried fat for cooking. However, with the improvement of people's living standards and the deepening of modern research, it is found that the proportion of saturated fatty acids in fried lard is relatively large. Compared with other vegetable edible oils, the co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23B4/22
CPCA23B4/22A23V2002/00A23V2400/175A23V2200/15A23V2250/76
Inventor 李宗军侯爱香戴奕杰
Owner HUNAN AGRICULTURAL UNIV
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