A method for rapid fermentation of low-salt sour meat with a strain of Lactobacillus campylobacter sr6

Abstract

The invention relates to a method for quickly fermenting low-salt sour meat by lactobacillus curvatus SR6, and belongs to the field of food processing. The lactobacillus curvatus strain is screened from a self-made sour meat sample of Dong Minority village, Congjiang County, Qiandongnan Dong Autonomous Prefecture, and is preserved into China Center for Type Culture Collection (CCTCC); the preservation number is CCTCC NO: M 2016526, and the preservation date is 26 September, 2016; the classification name of the strain is lactobacillus curvatus SR6. The lactobacillus curvatus SR6 is cultured by 10% degreased milk, the inoculating amount is 2%, the temperature is 37 DEG C, and the culture duration is 24 to 48h; then, low-temperature vacuum spraying and drying is performed, the temperature is controlled to be 50 to 60 DEG C, the strain powder is collected, and packaged in a sterile way, and the number of live bacteria is 1*10<7>cfu / mL or above after detection. The method comprises the following steps of (1) pickling by salt; (2) preparing of pickling grains; (3) loading into a jar for pickling; (4) fermenting. The method can effectively improve the quality and safety of a product.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for rapidly fermenting low-salt sour meat by a strain of Lactobacillus flexus SR6. Background technique [0002] Most of the ethnic minorities in Guizhou, such as the Dong, Miao and Zhuang, still maintain their traditional lifestyle and living habits, as well as many distinctive delicacies, and sour meat is one of their specialties. Sour meat has the characteristics of traditional technology, long history, unique flavor and processing in the original ecological environment. Traditional sour meat has a long natural fermentation time and storage time, which can range from half a year to dozens of years. At present, these original ecological fermented foods cannot be effectively developed and utilized to realize large-scale production and open up a broader market. The main reasons are as follows: First, the traditional Dong family sour meat is made by family and...

AI Technical Summary

Problems solved by technology

At present, these original ecological fermented foods cannot be effectively developed and utilized to achieve large-scale production and open up a broader market

The main reasons are as follows: First, the traditional Dong family sour meat is made by family and naturally fermented, which is easy to be infected with bacteria, which affects the quality and safety of the product

The second is to use too much salt, with a salt content of 15-20%, resulting in too high salt content in sour meat products, which is harmful to human health

The third is that the residence of the Dong people is relatively scattered, and the production techniques of sour meat are different in different places. There is no unified process and standard, the fermentation cycle is long, and the product quality varies greatly.

Fourth, the traditional sour meat of the Dong nationality is made once every autumn. After it is edible, it is eaten in batches. The meat must be eaten immediately after being taken out. It cannot be stored for a long time, which affects the sales of sour meat

Its production process is manual operation and natural fermentation, which is very different from the present invention in product form, fermentation cycle, taste and safety.

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