Processing method of preserved meat product with fermentation flavor

A technology of fermented flavor and processing method, applied in the direction of food ingredients, functions of food ingredients, bacteria used in food preparation, etc., can solve the problems of prone to diarrhea, no inhibitory effect, less cured bacon, etc., to improve the taste and taste As well as the nutritional value and the effect of inhibiting the growth of Escherichia coli

Inactive Publication Date: 2018-12-07
ANHUI HAOZAILAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At the same time, Escherichia coli is easy to breed during the fermentation process of traditional cured bacon, and diarrhea is prone to occur after human consumption.
[0006] Yet at present about the patent document of the report of the fermente...

Method used

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  • Processing method of preserved meat product with fermentation flavor
  • Processing method of preserved meat product with fermentation flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for processing cured bacon products with fermented flavor, comprising the following steps:

[0031] S1. Wash the pork and beef and drain properly to obtain the meat. Apply a layer of salt on the surface of the pork and beef, hammer the salt layer with a wooden stick until the salt layer is fully mixed with the meat, and beat the meat until rotten. ;

[0032] S2. Inoculate Lactobacillus, Pediococcus pentosaceae, Lactobacillus sake, and Staphylococcus xylose into the culture medium to obtain fermentation bacteria, and mix the fermentation bacteria into the sauce to obtain bacterial sauce;

[0033] S3. Fully mix the fungus sauce in step S2 with the battered meat in step S1, enema sausages to obtain sausages, place the sausages in a fermentation room for fermentation for 40 hours, control the temperature of the fermentation room at 35°C, and air-dry for 25 days. Place it under dead branches and smoke until the meat is cooked, then sterilize and pack it.

[0034] ...

Embodiment 3

[0038] A method for processing cured bacon products with fermented flavor, comprising the following steps:

[0039] S1. Wash the pork and beef and drain properly to obtain the meat. Apply a layer of salt on the surface of the pork and beef, hammer the salt layer with a wooden stick until the salt layer is fully mixed with the meat, and beat the meat until rotten. ;

[0040] S2. Inoculate Lactobacillus, Pediococcus pentosaceae, Lactobacillus sake, and Staphylococcus xylose into the culture medium to obtain fermentation bacteria, and mix the fermentation bacteria into the sauce to obtain bacterial sauce; S3. In step S2 Mix the fungus sauce with the meat beaten until rotten in step S1, enema the sausages to obtain sausages, place the sausages in the fermentation room for 36 hours, control the temperature of the fermentation room at 35.5°C, air-dry for 28 days, then place them under dead branches for smoking It is obtained after the meat is cooked, sterilized and packaged.

[00...

Embodiment 4

[0045] A method for processing cured bacon products with fermented flavor, comprising the following steps:

[0046] S1. Wash the pork and beef and drain properly to obtain the meat. Apply a layer of salt on the surface of the pork and beef, hammer the salt layer with a wooden stick until the salt layer is fully mixed with the meat, and beat the meat until rotten. ;

[0047] S2. Inoculate Lactobacillus, Pediococcus pentosaceae, Lactobacillus sake, and Staphylococcus xylose into the culture medium to obtain fermentation bacteria, and mix the fermentation bacteria into the sauce to obtain bacterial sauce; S3. In step S2 Mix the bacteria sauce with the beaten meat in step S1, enema the sausages to obtain sausages, place the sausages in the fermentation room for 38 hours, control the temperature of the fermentation room at 35.5°C, air-dry for 28 days, then place them under dead branches for smoking It is obtained after the meat is cooked, sterilized and packaged.

[0048] Wherein...

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PUM

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Abstract

The present invention provides a processing method of a preserved meat product with a fermentation flavor. The preparation method comprises the following steps: step 1, cleaning pork and beef, conducting proper draining to obtain meat materials, coating a layer of salt on the surface of the pork and the beef, beating the salt layer by using a wooden stick until the salt layer is fully mixed with the meat materials, and beating the meat materials until mashed; step 2, inoculating lactobacillus, pediococcus pentosaceus, lactobacillus sake and staphylococcus xylosus into a culture medium, conducting culturing to obtain fermentation bacteria, and mixing the fermentation bacteria with a sauce to obtain a bacterial sauce; and step 3, fully mixing the bacteria sauce in the step 2 with the mashedmeat in the step 1, conducting sausage filling to obtain sausages, placing the sausages into a fermentation room, conducting fermentation for 36-48h, conducting air-drying for 20-30 days, placing thesausages under dead branches, conducting smoking until the meat is cooked, and conducting sterilization and packaging. The fermentation-flavor preserved meat prepared by the technical scheme is good in taste and rich in nutrients, and the method can significantly improve free fatty acids in the meat product, and can obviously inhibit the breeding of escherichia coli during the fermentation process.

Description

technical field [0001] The invention relates to the preparation of cured bacon with fermented flavor, in particular to a processing method for cured bacon products with fermented flavor. Background technique [0002] Cured bacon mainly includes livestock and poultry meat or its edible offal as raw materials, supplemented with salt, sauce nitrate or nitrite, sugar or spices, etc., after raw materials are arranged, pickled or sauced, cleaned, shaped, air-dried or dried. A kind of raw meat products processed by roasting and drying processes. Its main features are delicate meat, distinct red and white color, salty and delicious taste, unique flavor, and easy to carry and store. Cured bacon has a salty and sweet taste, and has the effects of appetizing, dispelling cold, and eliminating food. [0003] The fermented-flavored meat products prepared from cured bacon through a fermentation method not only have high nutritional value, but are also favored by consumers. [0004] Howe...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/70A23L13/40
CPCA23L13/428A23L13/65A23L13/74A23V2200/00A23V2400/427A23V2200/14A23V2200/16A23V2200/324
Inventor 裴陆松吴向骏裴晓鹏
Owner ANHUI HAOZAILAI FOOD
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