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Method for fermenting Anfu ham by utilizing compound micro-ecological fermenting agent and preparation method thereof

A technology of compound microecology and starter, applied in the field of food fermentation, can solve the problems of unstable product quality, low food safety, and long production cycle, and achieve the effect of improving product color, shortening processing cycle, and increasing yield

Active Publication Date: 2017-12-22
JIANGXI KAIYUAN ANFU HAM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional production process has problems such as backward technology, long production cycle, unstable product quality, and low yield. At the same time, the air-dried ham produced by the traditional process usually needs to add nitrate or nitrite to ensure the color of the meat product, which is relatively safe to eat. Low, most of them need to be eaten after thermal processing, which will inevitably reduce their nutritional value and unique flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A method for fermenting Anfu ham with a compound probiotic starter is provided in the embodiment, which is implemented according to the following steps:

[0034] Pre-treatment: Trim and clean the selected "Anfumi Pig" leg embryos, roughly divide them into sizes, arrange them neatly, and dry the water on the surface of the leg embryos to obtain spare leg embryos;

[0035] Salting: Weigh 1,000 kg of the spare leg embryos of the same size as the coarse fraction, and add fine salt using the kneading method. The quality of the fine salt accounts for 5 kg of the mass of the spare leg embryos. Embryos are placed in a pickling tank and marinated for 7 days, the pickled leg embryos are taken out, coarse salt is applied twice, and coarse salt is put back into the pickling tank for 2 days after the coarse salt is applied for the first time. Keep the pickling tank dry before putting it in, and then carry out the coarse salt for the second time, and the total mass of the coarse salt...

Embodiment 2

[0043] A method for fermenting Anfu ham with a compound probiotic starter is provided in the embodiment, which is implemented according to the following steps:

[0044] Pre-treatment: Trim and clean the selected "Anfumi Pig" leg embryos, roughly divide them into sizes, arrange them neatly, and dry the water on the surface of the leg embryos to obtain spare leg embryos;

[0045] Salting: Weigh 1,000 kg of the spare leg embryos of the same size as the rough fraction, and add fine salt using the kneading method. The quality of the fine salt accounts for 8 kg of the mass of the spare leg embryos. Embryos were marinated in a pickling tank for 6 days, the marinated leg embryos were taken out, coarse salt was applied twice, and coarse salt was added for the first time and then put back into the curing tank for 2.5 days. Keep the pickling tank dry before putting it in, then carry out coarse salt for the second time, and the total mass of the coarse salt accounts for 10 kilograms of th...

Embodiment 3

[0051] A method for fermenting Anfu ham with a compound probiotic starter is provided in the embodiment, which is implemented according to the following steps:

[0052] Pre-treatment: Trim and clean the selected "Anfumi Pig" leg embryos, roughly divide them into sizes, arrange them neatly, and dry the water on the surface of the leg embryos to obtain spare leg embryos;

[0053] Salting: roughly divide the spare leg embryos of the same size, and use the rubbing method to add fine salt, the quality of the fine salt accounts for 10 kg of the mass of the spare leg embryos, and place the salted spare leg embryos Marinate in the pickling tank for 5 days, take out the marinated leg embryos, add coarse salt twice, put the coarse salt back into the curing tank for 2 days after adding coarse salt for the first time, and put it in before Keep the pickling tank dry, then carry out coarse salt for the second time, and the total mass of the coarse salt accounts for 10 kilograms of the spare...

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Abstract

The invention discloses a method for fermenting Anfu ham by utilizing a compound micro-ecological fermenting agent and belongs to the field of food fermentation. The method for fermenting Anfu ham by utilizing the compound micro-ecological fermenting agent comprises the following steps: pre-treating, salting, dehydrating, firstly fermenting and secondly fermenting. The bacterial strains in the compound micro-ecological fermenting agent include lactobacillus pentosus, lactobacillus plantarum, kluyveromyces lactis and issatchenkia orientalis, wherein the number ratio of lactobacillus pentosus to lactobacillus plantarum to kluyveromyces lactis to issatchenkia orientalis is 1:(1-3): (1-3):(1-5) and the total amount of viable bacteria of the compound micro-ecological fermenting agent is 3*106-8*10<6>cfu / mL. According to the method for fermenting Anfu ham by utilizing the compound micro-ecological fermenting agent disclosed by the invention, the ham having characteristics of short production period, natural product color, high yield, various flavors and the like can be prepared in the manner of adding the compound micro-ecological fermenting agent and the compound seasoning into the ham meat.

Description

technical field [0001] The invention relates to the field of food fermentation, and more specifically, relates to a method for fermenting Anfu ham with a compound microecological starter. Background technique [0002] Fermented meat products have always been one of the mainstream meat products in developed countries in Europe and the United States, with huge production and sales volume. Adding exogenous starter cultures to produce fermented meat products has been widely used. This production method shortens the production cycle, can better control the processing process, and greatly improves the quality and food safety of meat products. [0003] Lactobacillus plantarum is the most important starter for meat products in commerce. It has a strong ability to ferment sugars to produce lactic acid, and has strong salt tolerance. It can reach a high bacterial count during fermentation and maturation, thereby controlling The whole process of fermentation. Lactobacillus pentosus h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70C12N1/20C12N1/16C12R1/225C12R1/25C12R1/645
CPCA23L13/74C12N1/16C12N1/20A23V2002/00A23V2400/167A23V2400/169A23V2250/76A23V2250/5118
Inventor 皮磊毛军
Owner JIANGXI KAIYUAN ANFU HAM
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