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A kind of composite bacteria fermented venison jerky and preparation method thereof

A technology of venison jerky and compound bacteria is applied in the field of food processing, which can solve the problems of poor taste and can not completely solve the special fishy smell of venison, and achieve the effects of increasing preservation, unique flavor and increasing safety.

Active Publication Date: 2022-06-07
NINGXIA UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are few venison products fermented with compound bacteria in the prior art, and the problems of special fishy smell and bad taste of venison cannot be completely solved, especially the compound fermented and fattened venison products positioned as nutritional and health-care convenience foods have not been reported

Method used

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  • A kind of composite bacteria fermented venison jerky and preparation method thereof
  • A kind of composite bacteria fermented venison jerky and preparation method thereof
  • A kind of composite bacteria fermented venison jerky and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0036] The preparation of embodiment 1 venison jerky

[0037] (1) Selection and pretreatment of raw meat: take sika venison shank as raw material, cut venison pieces with a length of 5 cm, a width of 3 cm, and a thickness of 1 cm.

[0038] (2) Pickling: under aseptic conditions, add the venison block obtained in the step (1) into the pickling seasoning, mix well, put it in a refrigerator at 4°C, and marinate for 9 hours to make it fully tasty . The mass percentages of the venison seasoning added to the marinated seasoning are: 1.5% glucose, 2% salt, 4.5% cooking wine, 1% white pepper, 1.5% dark soy sauce, 0.5% monosodium glutamate, 0.5% five-spice powder, 0.5% % chili powder, 0.5% pepper powder, 0.4% ginger powder.

[0039] The proportioning of the pickling seasoning can not only achieve the purpose of removing fishy smell, but also ensure the normal growth of bacteria (glucose is added), and give full play to the flavor of fermented jerky.

[0040] (3) Inoculation of start...

Embodiment 2

[0049] The preparation of embodiment 2 venison jerky

[0050] Prepare venison jerky according to the method of steps (1)-(7) in Example 1, the only difference is that after the step (5) is cooked, and before the step (6) is baked, the step ( 5) Cooked venison pieces are fatliquored and baked: take out the cooked venison from the cooking bag, spread it on the aluminum foil paper and evenly smear chicken fat on the front and back sides, the amount of smearing is 4%; first put it into the oven Medium-baking, the hot air drying time in the oven is 3.5 hours, the temperature is kept at 65° C., and the surface is turned over every half an hour; then the venison jerky is prepared according to the methods of step (6) and step (7).

Embodiment 3

[0051] The preparation of embodiment 3 venison jerky

[0052] Basically consistent with the preparation method of embodiment 1 steps (1)-(7), the difference is:

[0053] (1) Selection and pretreatment of raw meat: sika venison leg meat is 3cm in size, 2cm in width and 0.5cm in thickness.

[0054] (2) Marinate: 3°C, marinate for 9 hours, the percentage of marinated seasoning added to the mass of venison is: 1% glucose, 2% salt, 4% cooking wine, 0.5% white pepper, 1.5% dark soy sauce , 0.5% monosodium glutamate, 0.5% five-spice powder, 0.5% chili powder, 0.5% pepper powder, 0.4% ginger powder.

[0055] (3) Inoculation of starter:

[0056] will grow to 10 8 CFU / mL of Lactobacillus plantarum, Staphylococcus xylosus, Pediococcus pentosaceus and Debaria hansenii at a ratio of 1.5:1.5:1:1, inoculum volume: 3%.

[0057] (4) Fermentation: the fermentation temperature is 30.5-31.5° C., the humidity is 40%, and the fermentation is 45 hours.

[0058] (5) Cooking: Put the fermented ve...

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Abstract

The invention provides a compound bacteria fermented venison jerky and a preparation method thereof, belonging to the technical field of food processing. The invention uses the lean leg meat of sika deer as raw material, after cutting and pickling, the fermented liquid of Lactobacillus plantarum, Staphylococcus xylosus, Pediococcus pentosaceae and Debaria hansenii in a volume ratio of 1.5-2.5:1.5-2.5 : 1:1 Inoculate into the marinated venison block according to the ratio of 3%-7% of the total inoculation amount, the fermentation broth of Lactobacillus plantarum, Staphylococcus xylosus, Pediococcus pentosaceus and Debaria hansenii The concentration is 10 7 -10 8 CFU / mL; Ferment the venison pieces inoculated with the compound fermentation broth at a temperature of 30-35°C and a humidity of 40%-60% for 45h-50h, cook, bake, and cool before vacuum packaging to get the finished product. The dried venison product prepared by the invention is rich in nutrition, unique in flavor, long in storage and shelf life, integrates health care and leisure, is suitable for consumption by most people, has good application and development prospects, and is beneficial to industrial production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a compound bacteria fermented venison jerky and a preparation method thereof. Background technique [0002] Deer is one of the important traditional medicinal economic animals in my country, with high medicinal, ornamental and edible value. Venison is high in arginine. Venison is a low-fat, high-protein food with high nutritional value, and its cholesterol content is lower than that of beef and mutton. It is delicious and easy to digest. It is a nourishing meat. With the continuous improvement of people's living standards in recent years, domestic venison consumption has been on the rise, but the use of venison is limited due to its thicker muscle fibers, greater hardness and poor tenderness. [0003] Dried meat products are one of the traditional meat products in my country. They are favored by consumers for their unique taste, convenient storage and carrying, and rich...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/10A23L5/20A23L13/70A23P20/10
CPCA23L5/28A23L13/10A23L13/74A23P20/11Y02A40/90
Inventor 刘敦华孔维洲马浩然颉向红刘军张喜康
Owner NINGXIA UNIVERSITY
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