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Process for manufacturing low-salt Tibetan chicken (Gallus gallus domesticus) and pork fermented by microorganisms in three phases

A technology of salted fragrant chicken and production process, which is applied in the direction of food ingredients as antimicrobial preservation, food science, and the function of food ingredients, etc. It can solve the problems of decentralization, high employee mobility, unfavorable industrialization, etc., and achieve simple process flow , shorten the fermentation time and save cost

Inactive Publication Date: 2016-11-09
西藏林芝阿姆拉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, natural fermentation is used in the processing of fermented Tibetan chicken, but there are still many disadvantages such as high salt and high nitrate, long fermentation cycle, unstable fermentation quality, and it is not conducive to industrialization, large-scale and standardized production.
And there are few processing enterprises, small and scattered, and lack of overall development awareness
The actual situation of processing enterprises has a large turnover of employees, generally low education level, weak hygiene awareness, single product variety, low quality, lagging production technology and management level, etc. It is difficult to meet the needs of the international market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The production process of low-salt Tibetan chicken and pork fermented by microorganisms in three stages is characterized in that the steps are as follows:

[0037] 1): The raw material is thawed or washed to form the raw material:

[0038] Thawing: Fresh frozen Tibetan chicken and pork are naturally thawed and rinsed in running water: 10 hours in spring and winter; 2 hours in summer and autumn;

[0039] Cleaning: Clean up the remaining organs and abdominal fat in the Tibetan chicken and pork chamber; various attachments and pollutants on the body surface, and drain the water for later use;

[0040] 2): inoculation, fermentation:

[0041] Inoculation and first fermentation: After preparing the starter according to the formula requirements, use the rolling and kneading method to evenly apply it on the inner and outer surfaces of the cleaned raw material, and rub it for 3-4 rounds on the thick muscle. The rolling method: Rotate clockwise for 10 minutes, then let stand fo...

Embodiment 2

[0056] The production process of low-salt Tibetan chicken and pork fermented by microorganisms in three stages is characterized in that the steps are as follows:

[0057] 1): The raw material is thawed or washed to form the raw material:

[0058] Thawing: Fresh frozen Tibetan chicken and pork are naturally thawed and rinsed in running water: 10 hours in spring and winter; 2 hours in summer and autumn;

[0059] Cleaning: Clean up the remaining organs and abdominal fat in the Tibetan chicken and pork chamber; various attachments and pollutants on the body surface, and drain the water for later use;

[0060] 2): inoculation, fermentation:

[0061] Inoculation and first fermentation: After preparing the starter according to the formula requirements, use the rolling and kneading method to evenly apply it on the inner and outer surfaces of the cleaned raw material, and rub it for 3-4 rounds on the thick muscle. The rolling method: Rotate clockwise for 10 minutes, then let stand fo...

Embodiment 3

[0076] The production process of low-salt Tibetan chicken and pork fermented by microorganisms in three stages is characterized in that the steps are as follows:

[0077] 1): The raw material is thawed or washed to form the raw material:

[0078] Thawing: Fresh frozen Tibetan chicken and pork are naturally thawed and rinsed in running water: 10 hours in spring and winter; 2 hours in summer and autumn;

[0079] Cleaning: Clean up the remaining organs and abdominal fat in the Tibetan chicken and pork chamber; various attachments and pollutants on the body surface, and drain the water for later use;

[0080] 2): inoculation, fermentation:

[0081] Inoculation and first fermentation: After preparing the starter according to the formula requirements, use the rolling and kneading method to evenly apply it on the inner and outer surfaces of the cleaned raw material, and rub it for 3-4 rounds on the thick muscle. The rolling method: Rotate clockwise for 10 minutes, then let it stand...

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Abstract

The invention belongs to the technical field of utensils for meat products, and particularly relates to a process for manufacturing low-salt Tibetan chicken (Gallus gallus domesticus) and pork fermented by microorganisms in three phases. The process is characterized by comprising steps of 1), thawing or cleaning raw materials to obtain proembryo materials; 2), carrying out inoculating and fermenting; 3), carrying out seasoning and marinated cooking; 4), carrying out vacuum interior packaging; and 5), carrying out high-temperature sterilization. Compared with the traditional process, the process has the advantages that the novel process includes simple and speedy procedures, accordingly, the fermentation time can be shortened, and the cost can be saved.

Description

technical field [0001] The invention belongs to the technical field of meat products, and in particular relates to a production process of low-salt Tibetan fragrant chicken and pork fermented by microorganisms in three stages. Background technique [0002] At present, the processing of fermented Tibetan chicken adopts natural fermentation, but there are still many disadvantages such as high salt and high nitrate, long fermentation cycle, unstable fermentation quality, and unfavorable for industrialization, large-scale and standardized production. Moreover, there are few processing enterprises, small and scattered, and lack of overall development awareness. The actual conditions of the processing enterprises, such as high mobility of employees, generally low educational level, weak hygiene awareness, single product variety, low quality, lagging production technology and management level, are difficult to meet the needs of the international market. The production standard of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/10A23L13/40A23L13/70A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/10
Inventor 余金苟王立太
Owner 西藏林芝阿姆拉食品有限公司
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