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Muttony odor-removing method for mutton

A technology for mutton and mutton removal, applied in the directions of bacteria, food science, and application used in food preparation, can solve the problems of increasing the moisture content, the effect is not obvious, and reducing the intensity of the mutton taste.

Inactive Publication Date: 2017-10-24
蒋卫
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using tap water with a pH of 8.2 to rinse the mutton repeatedly, the results show that rinsing can reduce the fat content in the meat, but increase the water content, which can reduce the intensity of mutton to a certain extent, but the effect is not obvious

Method used

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Embodiment Construction

[0023] The present invention will be further described below in conjunction with specific embodiment:

[0024] In this embodiment, Lactobacillus plantarum CICC 6002 and Lactobacillus fermentum CICC 6233 (these two kinds of lactic acid bacteria were purchased from China Industrial Microorganism Culture Collection Center) were first selected as starting strains, in MRS medium (glucose 5g, casein 10g, beef Cream 10g, yeast extract 5g, sodium acetate 5g, sodium citrate 2g, Tween 1.0g, K 2 HPO 4 2g, MgSO 4 .7H 2 O0.2g, .MnSO 4 .H 2 O0.05g, CaCO 3 20g, 1000ml of distilled water to adjust the pH to 6.8), the concentration of methyl octanoic acid and 4-methyl nonanoic acid is 100mg / L, the medium is sterilized and cooled at 121°C for 20 minutes, and inoculated with Lactobacillus plantarum and fermented milk respectively Bacillus suspension, inoculum size 10%, shake flask culture at 30 ℃ for 2 days, inoculate the culture solution in the medium with the concentration of methyl octa...

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Abstract

The invention provides a muttony odor-removing method for mutton. The method includes: (1) selecting lactobacillus plantarum and lactobacillus fermentum as original bacterial strains, adding methyloctanoic acid and 4-methylnonanoic acid into an MRS liquid medium and performing culturing so as to obtain two strains of pure cultures with enriched lactobacillus plantarum and enriched lactobacillus fermentum; and (2) adopting the two strains of lactic acid bacteria subjected to enrichment culture as production strains, performing culturing, performing inoculation on the surface of the glucose liquid-applied mutton, performing fermentation and performing purification so as to obtain finished products. According to the invention, a method of compound lactic acid bacteria fermentation is adopted to enable the lactic acid bacteria after inoculation to produce a certain amount of proteases and the configurations and the existing forms of muttony odor-causing components are changed under the combined action of the proteases, so that the muttony odor of mutton products can be removed and also the quality of the mutton products is not damaged. The method has the advantages of an obvious muttony odor-removing effect, safety use, low cost, no need for large-size equipment, etc.

Description

technical field [0001] The invention relates to a meat product processing technology, in particular to a mutton deodorization processing technology. Background technique [0002] Mutton is a kind of excellent livestock meat, which has a long history of eating among people all over the world. It is rich in nutrients, tender in texture, easy to digest, high in protein, low in fat, rich in phospholipids, and low in cholesterol. Mutton is very rich in nutrients, its composition is very close to that of the human body, and it is easily digested and absorbed. "Compendium of Materia Medica" once compared mutton with ginseng, and mutton is called "little ginseng" among the people. Therefore, the development of sheep raising industry and the deep processing and fine processing of mutton and its by-products are in line with the needs of social development and people's life in terms of nutrition and health care functions. Both domestic and international markets, mutton products will...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20
CPCA23V2400/143A23V2400/169
Inventor 蒋卫
Owner 蒋卫
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