Staged fermentation method for diced pork in pot

Abstract

The invention discloses a staged fermentation method for diced pork in a pot, and relates to a fermented meat product production process, in particular to a fermented meat production process for carrying out sealed fermentation by filling meat into the pot. The staged fermentation method for the diced pork in the pot comprises the following steps of: (1) chopping two types of chillies, i.e. second vitex chillies and capsicum frutescens, and placing the chopped chillies into the pot to carry out sealed fermentation; (2) dicing raw material meat; (3) curing the meat under the condition of 4 DEG C; (4) boiling the cured meat until no blood water exists; (5) activating artificial compound strains, i.e. lactobacillus plantarum, pediococcus pentosaceus and lactobacillus sake; (6) carrying out layering, time sharing and temperature-variable fermentation by microorganisms of a chilli fermentation substrate and artificial compound zymophyte. By adopting the fermentation method, fermentation products of natural bacteria of the chilli fermentation substrate and artificial compound bacteria can be promoted to effectively inhibit pernicious bacteria in the meat, the meat is guaranteed not to be rotted for long time in the pot, and the single fermented flavor of the chilli fermentation substrate is fused into the diced meat, so that the diced meat in the finished product has various fermented flavors.

Description

technical field [0001] The invention relates to a process for producing fermented meat food, in particular to a process for producing fermented meat in which meat is packed into jars for sealed fermentation. Background technique [0002] Fermented meat refers to the use of microbial metabolic characteristics or enzyme catalysis to make raw meat undergo a series of biochemical and physical changes under natural or artificial control conditions, forming a special flavor, color and texture and a long shelf life. Meat. [0003] The microorganisms in traditional fermented meat are wild bacteria accidentally mixed into the raw materials. The conditions are strict and difficult to control. The fermentation cycle is long and the quality is uneven. At present, the bacteria that are widely used in the production of fermented meat include some species of Lactobacillus, Pediococcus and Micrococcus. The role of Lactobacillus in fermentation mainly includes: decomposing carbohydrate...

AI Technical Summary

Problems solved by technology

[0006] Aiming at the disadvantages of traditional jar meat such as long natural fermentation time-consuming, difficult quality control, and poor flavor of artificial fermentation, the present invention provides a kind of meat product fermentation in which the meat in the jar is fermented step by step, stage by stage, and with variable temperature by using capsicum natural fermentation bacteria and artificial compound bacteria. method