Method for increasing yield rate of spare rib dish based on repeated microorganism fermentation

A technology of microbial fermentation and yield rate, which is applied in the field of food processing and microbial fermentation, can solve the problems of low yield rate, insufficient taste of ribs, and low yield rate of ribs, etc., to improve yield rate, high-quality nutritional value, and improve processing rate Effect

Inactive Publication Date: 2019-03-01
FUJIAN YAMING FOOD
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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] Rib dishes, such as deep-fried ribs, fried ribs, etc., in the processing of ribs dishes, heating is often an indispensable link. The only meat fibrin in the ribs will denature and shrink when heated, making the ribs lose their original taste and run out of oil. The dehydration phenomenon is relatively serious; during the heating process, the ribs often lead to insufficient flavor, or the ribs are broken when the flavor is sufficient, which eventually leads to a low yield of ribs
[0004] In the patent with the application number CN103230022A, a process method for producing fermented pork ribs using a composite starter is disclosed. The flavor is changed through the composite starter, and the water retention effect is improved by adding a water-retaining agent. The method of adding additives to retain water can not essentially change the loss in the storage and processing of ribs, and reduce the problem of yield

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for increasing yield rate of spare rib dish based on repeated microorganism fermentation
  • Method for increasing yield rate of spare rib dish based on repeated microorganism fermentation
  • Method for increasing yield rate of spare rib dish based on repeated microorganism fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Wash the raw pork ribs, cut into pieces, the width of the cut pieces is 5cm, then add 1.5% rice protein by weight, 0.4% transglutaminase (w / w), mix and stir for 5min, then put it into a vacuum polyethylene bag and mix Stir evenly; treat with 280MPa ultra-high pressure for 5 minutes at intervals of 2 minutes, a total of 5 treatments; after treatment, smear the ribs surface with an effective bacterial count of 5×10 7 cfu / g of Lactobacillus bulgaricus suspension, smeared with a thickness of 0.3mm, cultured at a temperature of 37°C for 10 hours, and then added 0.5% NaCl, 0.015% sodium caseinate, and 15% of the total weight of the fermented The ice water is mixed evenly, the temperature of the ice water is 3°C, and the low-temperature vacuum tumbles for 20 minutes; among them, the drum temperature is 2°C, the vacuum degree is 0.10MPa, and the tumbling speed is 8r / min; The pumping pressure was 125psi, the pumping pressure was -14psi, and the interval between pumping and gassi...

Embodiment 2

[0068] Wash the raw pork ribs, cut into pieces, and the width of the cut pieces is 4cm, then add 3.0% starch by weight, 1.5% salt, 3.5% sugar, 0.1% monosodium glutamate, 1.3% soy sauce, 1.8% cooking wine, 1.2% rice protein, 0.5% % transglutaminase (w / w) was mixed and stirred for 5 minutes, and then put into a vacuum polyethylene bag and mixed and stirred evenly; treated with 300MPa ultra-high pressure for 5.5 minutes at intervals of 2 minutes, and treated 4 times in total; after the treatment, the pork ribs The effective number of bacteria on the surface is 5×10 7 cfu / g of Lactobacillus bulgaricus suspension, smeared on the surface of ribs with a thickness of 0.5mm, cultured at a temperature of 39°C for 11 hours, and then added 0.7% of the total weight of NaCl and 0.01% of casein after fermentation Sodium bicarbonate, 16% ice water, mixed evenly with ice water temperature at 2°C, low-temperature vacuum tumbling for 30 minutes; wherein, the drum temperature was 3°C, the vacuum ...

Embodiment 3

[0077] Wash the raw pork ribs, cut into pieces, the width of the cut pieces is 3cm, add 2.5% starch by weight, 2.0% salt, 3.0% sugar, 0.15% monosodium glutamate, 1.2% soy sauce, 1.6% cooking wine, 2.0% rice protein, 0.3 % transglutaminase (w / w) was mixed and stirred for 4 minutes, then put into a vacuum polyethylene bag, mixed and stirred evenly; subjected to 250MPa ultra-high pressure treatment for 6 minutes at intervals of 3 minutes, and treated 5 times in total; after the treatment, the pork ribs The effective number of bacteria on the surface is 5×10 7 cfu / g Lactobacillus bulgaricus suspension, which is smeared on the surface of ribs with a thickness of 0.1mm, cultured at a temperature of 42°C for 12h, and then added 0.6% NaCl and 0.012% casein of the total weight after fermentation Sodium bicarbonate, 17% ice water, mixed evenly with ice water temperature at 1°C, low-temperature vacuum tumbling for 25 minutes; among them, the drum temperature was 4°C, the vacuum degree wa...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the field of food processing and microorganism fermentation, and particularly relates to a method for increasing yield rate of a spare rib dish based on repeated microorganismfermentation. The method comprises the steps of pretreating raw spare ribs: thoroughly cleaning the raw spare ribs; mixing and stirring the cleaned spare ribs with rice protein and transglutaminase;performing ultra-high pressure treatment on the treated spare ribs; applying lactobacillus bulgaricus suspension on the surfaces of the spare ribs, and performing culturing so as to obtain a primary fermentation mixture; adding sodium caseinate to the primary fermentation mixture, and performing vacuum rolling technical treatment; sequentially performing chaetoceros muelleri fermentation and streptococcus thermophilus fermentation on the spare ribs; and cooking the treated spare ribs to obtain finished products. According to the method disclosed by the invention, an ultra-high pressure technique cooperates with a microorganism fermentation technique, and the water retention rate of spare rib meat is increased, so that the spare ribs are prevented from smashing, and further the yield rate is increased.

Description

technical field [0001] The invention relates to a method for improving the yield of sparerib dishes based on multiple microbial fermentations, and belongs to the fields of food processing and microbial fermentation. Background technique [0002] With the development of various cold chains, the output of meat products is increasing, and the proportion of products occupied 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] Rib dishes, such as deep-fried ribs, fried ribs, etc., in the processing of ribs dishes, heating is often an indispensable link. The only meat fibrin in the ribs will denature and shrink when heated, making the ribs lose their original taste and run out of oil. The dehydration phenomenon is relatively serious; during the heating process, the ribs often lead to insufficient flavor, o...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L5/10
CPCA23L5/17A23L13/10A23L13/426A23L13/45A23L13/48A23V2002/00A23V2400/123A23V2400/249A23V2300/46A23V2250/5482
Inventor 吴其明吴加明郭泽镔卢旭黄燕梅林鸿来郑宝东
Owner FUJIAN YAMING FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products