Method for improving port dish water retentiveness through secondary microorganism fermentation

Abstract

The invention relates to the technical field of food processing, and aims at providing a method for improving port dish water retentiveness through secondary microorganism fermentation. The method comprises the steps that a cleaned pork piece, seasonings, rice protein and transglutaminase are mixed before ultrahigh-pressure intermittent processing is conducted, culturing is conducted by inoculating lactobacillus bulgaricus bacterial suspension, and vacuum rolling kneading is conducted after sodium chloride, sodium caseinate and icy water are added; a product which is obtained after vacuum rolling kneading is conducted is packaged in vacuum, patted, squeezed, mixed with chaetoceros muelleri liquid and irradiated by a halogen lamp to perform fermentation, streptococcus thermophilus separatedfrom kelps is inoculated to perform culturing, a calcium stearate solution is sprayed to perform gelation after heating processing is conducted, and finally vacuum packaging, quick freezing and frozen storage are conducted. The method is safe and healthy, and the yield of pork dishes can be effectively improved.

Description

technical field [0001] The invention relates to the technical fields of food processing and microbial fermentation, in particular to a method for improving the water holding capacity of pork dishes by secondary microbial fermentation. Background technique [0002] Meat dishes, with livestock and poultry meat as the main raw material, are stewed, fried, or smoked, with high tenderness, strong flavor and attractive color, and the sales volume is gradually increasing. In the past, meat products were mainly produced by a small number of large enterprises to meet a relatively small amount of market demand. With the development of various cold chains, the output of meat products is increasing, and the proportion of products produced by many manufacturers is gradually increasing, and it has become the main source of profit. With the rising prices of raw and auxiliary materials, the cost problem caused by the low yield rate is particularly prominent. [0003] In the current meat p...

AI Technical Summary

Problems solved by technology

With the rising prices of raw and auxiliary materials, the cost problem caused by the low yield rate is particularly prominent.

[0003] In the current meat processing process, heating is often an indispensable link. Meat fibrin will denature and shrink when heated, and the phenomenon of oil loss and water loss is more serious, causing a large amount of nutrition to be lost in the soup, and the final product is significantly reduced in size and tissue. Loose structure, insufficient toughness, rough taste, poor water holding capacity, low yield

[0004] In order to overcome the above-mentioned phenomenon in the industrial production of pork dishes, some meat products companies use fat to improve the quality of meat, and the existing literature "The Effect of Fat Content on the Quality of Low-Salt Pork Gel" points out that the addition of a certain amount of fat can significantly improve the quality of meat. Improve the water holding capacity of meat gel, but the addition of fat is not conducive to people's health, and it is contrary to people's pursuit of a low-fat healthy diet

[0005] As an improvement, the Chinese patent application No. 201410609278.9 discloses a meat product emulsifier and its preparation method, which mentions adding complex phosphates to replace fat to solve the problem of emulsification instability of sausages during the chopping process. Although this method To a certain extent, the stability of minced meat and the yield rate of the product are improved, but the effect of improving the yield rate is relatively limited. At the same time, the addition of compound phosphate can easily cause the color and flavor of meat products to deteriorate, and long-term consumption will also affect the body's health. Calcium and phosphorus balance

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