Biological type beef tendering agent as well as preparation method and application thereof

Abstract

The invention discloses a biological type beef tendering agent as well as a preparation method and application thereof. The biological type beef tendering agent is prepared from a bacillus amyloliquefaciens strain through activation and fermentation culture, wherein the bacillus amyloliquefaciens strain is bacillus amyloliquefaciens D7 (Bacillus amyloliquefaciens), is preserved in China General Microbiological Culture Collection Center on November 10, 2016 and has the preservation number of CGMCC NO.13250. The preparation method of the biological type beef tendering agent comprises the following steps: inoculating a bouillon culture medium with the bacillus amyloliquefaciens strain to obtain activating liquid; and inoculating a fermentation culture medium with the activating liquid, and carrying out fermentation culture, so as to obtain the biological type beef tendering agent. The biological type beef tendering agent provided by the invention is used for tendering meat products, and the effect is obvious, safe and controllable.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to a biological tenderizer for beef and its preparation method and application. Background technique [0002] With the change of people's meat structure and the continuous improvement of living standards, beef is more and more favored by consumers, and the tenderness of beef is the most important factor affecting consumers' evaluation of beef quality, so the relevant research on meat tenderization It has gradually become one of the hot spots that people pay attention to. There are many studies on post-mortem tenderization at home and abroad, especially enzymatic tenderization. At present, papain, ficin and bromelain are the most widely used and achieved results, which can degrade myofibrils and improve the tenderness of meat. However, due to the limitation of raw materials, this kind of protease has certain difficulties in practical application due to cost problems. Therefo...

AI Technical Summary

Problems solved by technology

There are many studies on post-mortem tenderization at home and abroad, especially enzymatic tenderization. At present, papain, ficin and bromelain are the most widely used and achieved results, which can degrade myofibrils and improve the tenderness of meat. However, due to the limitation of raw materials, this kind of protease has certain difficulties in practical application due to cost problems.