Method for increasing yield rate of pig neck meat based on repeated microorganism fermentation

A technology of microbial fermentation and yield rate, applied in the field of food processing and microbial fermentation, can solve problems affecting calcium and phosphorus balance, color and flavor deterioration of meat products, and achieve the goals of preventing flavor deterioration, high-quality nutritional value, and improving processing rate Effect

Inactive Publication Date: 2019-03-01
FUJIAN YAMING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, complex phosphates can cause color and flavor deterioration of meat products, and long-term consumption can affect the calcium and phosphorus balance of the body

Method used

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  • Method for increasing yield rate of pig neck meat based on repeated microorganism fermentation
  • Method for increasing yield rate of pig neck meat based on repeated microorganism fermentation
  • Method for increasing yield rate of pig neck meat based on repeated microorganism fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Wash and slice the pork neck meat, the thickness of the slices is 2cm, then add 1.5% rice protein by weight, 0.15% transglutaminase (w / w), mix and stir for 5 minutes, then put it into a vacuum polyethylene bag and mix and stir Uniform; 250MPa ultra-high pressure treatment for 4 minutes at intervals of 3 minutes, a total of 3 treatments; after treatment, the effective number of bacteria on the surface of pork neck is 5 × 10 7 cfu / g Lactobacillus bulgaricus bacterial suspension, the smear thickness is 0.5mm, cultivated under the condition of 37 ℃ for 14h at a temperature, then add 0.8% NaCl, 0.015% sodium caseinate, 15% of its total weight after fermentation % ice water mixed evenly, low temperature vacuum tumbling for 20 minutes; among them, the ice water temperature is 3 ℃, the drum temperature is 2 ℃, the vacuum degree is 0.10 MPa, the tumbling speed is 8r / min; The pressure is 110psi, the pumping pressure is -12psi, and the interval between pumping and gassing is 1.0s;...

Embodiment 2

[0068] Wash and slice the pork neck meat, the slice thickness is 1cm, then add 2.0% 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, 0.1% Transglutaminase (w / w) was mixed and stirred for 6 minutes, then put into a vacuum polyethylene bag, mixed and stirred evenly; subjected to 260MPa ultra-high pressure treatment for 3 minutes at intervals of 2.5 minutes, and treated twice in total; after treatment, pig neck The effective bacterial count on the surface of the meat is 5×10 7 cfu / g of Lactobacillus bulgaricus suspension, the thickness of the smear is 0.1mm, and the temperature is 39 ° C under the condition of cultivation for 13h, and then add 0.7% NaCl, 0.01% sodium caseinate, 13 % ice water, the temperature of ice water is 2°C, mix evenly, low temperature vacuum tumble for 30min; among them, the drum temperature is 3°C, the vacuum degree is 0.15MPa, the tumble speed is 7r / min; The pumping pressure was 110...

Embodiment 3

[0077] Wash and slice the pork neck meat, the slice thickness is 3cm, then 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, 0.2% Transglutaminase (w / w) was mixed and stirred for 7 minutes, then put into a vacuum polyethylene bag, mixed and stirred evenly; subjected to 240MPa ultra-high pressure treatment for 3.5 minutes at intervals of 3 minutes, for a total of 3 times; after treatment, pig neck The effective bacterial count on the surface of the meat is 5×10 7 cfu / g of Lactobacillus bulgaricus suspension, wherein the thickness of the smear is 0.5mm, cultured at a temperature of 42°C for 12h, and then added 0.75% NaCl, 0.012% sodium caseinate, 14% ice water, mixed evenly with ice water temperature at 1°C, low-temperature vacuum tumble for 25 minutes; among them, the drum temperature was 4°C, the vacuum degree was -0.08MPa, the tumbling speed was 9r / min; after tumbling, stretching and compression...

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Abstract

The invention belongs to the field of food processing and microorganism fermentation, and particularly relates to a method for increasing yield rate of pig neck meat based on repeated microorganism fermentation. The method comprises the steps of pretreating pig neck meat: thoroughly cleaning the pig neck meat; mixing and stirring the cleaned pig neck meat with rice protein and transglutaminase; performing ultra-high pressure treatment on the treated pig neck meat; applying lactobacillus bulgaricus suspension on the surface of the pig neck meat, 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 pig neck meat; and cooking the treated pig neck meat to obtain finished products. According to the method disclosed by the invention, an ultra-high pressure technique cooperates with a microorganism fermentation technique, so that the condition that the flavor changes bad can be avoided; and the water retention rate is increased, so that the yield rateis increased.

Description

technical field [0001] The invention relates to a method for improving the yield of pork neck meat 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] 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. The structure is loose and the toughness is insufficient, and the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L5/10
CPCA23L5/17A23L13/426A23L13/45A23L13/48A23V2002/00A23V2400/123A23V2400/249A23V2250/5118A23V2250/5482A23V2300/46
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
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