A kind of preparation method and application of microbial fermentation source flavor supplement

A microbial fermentation and supplement technology, applied in the field of food processing, can solve the problems of unstable product quality, high cost, long production cycle, etc., to avoid the growth of miscellaneous or harmful bacteria, save production time, and ensure safety. Effect

Active Publication Date: 2022-07-19
CHINA MEAT RES CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are some problems: (1) the process is backward, the production cycle is long, and the cost is high; (2) the use of natural fermentation is easy to be polluted by undesirable microorganisms and the generation of biological substances, resulting in unstable product quality and potential safety hazards
However, due to the short air-drying maturity period and the high-temperature baking process, it not only accelerates the fat oxidation, but also lacks the contribution of sugar fermentation and amino acid metabolism to the flavor, resulting in certain defects in the flavor of the product compared with the bacon produced by the traditional process. Therefore how to solve the problem of the flavor aspect of industrialized products is the key to the production of modern industrialized bacon products

Method used

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  • A kind of preparation method and application of microbial fermentation source flavor supplement
  • A kind of preparation method and application of microbial fermentation source flavor supplement
  • A kind of preparation method and application of microbial fermentation source flavor supplement

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Specific media formulations containing amino acids

[0039] Table 1 provides several specific medium formulations containing amino acids

[0040] Table 1

[0041]

Embodiment 2

[0043] A kind of preparation method of flavor supplement

[0044] 1) Bacteria rejuvenation and enrichment:

[0045] Preparation of nutrient broth: Take fresh pork with fat and fascia removed, cut into pieces and mince, homogenize pork and water in a ratio of 1:3, boil for 30 minutes, and filter to obtain pork soup. Take 1kg pork soup, 20g glucose, 7g salt, boil and dissolve for later use.

[0046] Rejuvenation and enrichment method: Inoculate the nutrient broth with mixed staphylococcus powder (Staphylococcus caryosae and Staphylococcus xylos) and Lactobacillus plantarum powder respectively, the inoculation amount is 10 5 and 10 4 CFU / ml, shaking culture at 30°C for 6h.

[0047] 2) Staphylococcus fermentation broth

[0048] Specific medium containing 4 kinds of amino acids: 120 parts of nutrient broth, 2 parts of hydrolyzed vegetable protein powder, 0.4 parts of valine, 0.5 parts of leucine, 0.3 parts of isoleucine, 0.2 parts of phenylalanine, 0.1 part of used M dipotassi...

Embodiment 3

[0055] A kind of industrialized preparation method of bacon with traditional flavor

[0056] This embodiment provides an industrialized preparation method of bacon with traditional flavor. Among them, the formula is as follows:

[0057] Raw meat: pork belly 200kg.

[0058] Pre-prepared pickling liquid: flavor supplement 10kg, sodium erythorbate 0.2kg, sodium nitrite 0.04kg, complex phosphate 0.1kg, salt 5.0kg, sugar 1kg, glucose 1kg, liquor 1.5kg, papain 0.1kg, neutral fat Enzyme 0.1kg, mix well, 4 ℃ for use.

[0059] Flavor Supplement: The recipe D in Table D of Example 1 and the preparation method of flavor supplement described in Example 2 were adopted.

[0060] The preparation method includes the following steps:

[0061] Raw meat processing: cut the pork into strips;

[0062] Brine injection-vacuum tumbling and marinating: the weight ratio of marinating liquid to raw meat is 2:21. Use a salt water injection machine to evenly inject the meat into the meat, put the in...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a microbial fermentation source flavor supplement and a preparation method and application thereof. The flavor supplement provided by the invention is formed by mixing the fermentation product of Staphylococcus and Lactobacillus plantarum, and the fermentation medium of Staphylococcus includes valine, leucine, isoleucine and phenylalanine. During application, the meat product is cured by using the marinating liquid containing the flavor supplement, and the prepared bacon product has the unique rich bacon flavor of the bacon made by the traditional process. The method of the invention has a simple process, is suitable for industrial production, can greatly improve the problem of poor flavor of the bacon products produced by the roasting and dehydration process, and has a good market prospect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a microbial fermentation source flavor supplement and a preparation method and application thereof. Background technique [0002] Bacon is a non-instant meat product made from fresh (frozen) animal meat as the main raw material, with other auxiliary materials, and processed by pickling, drying (air-drying), smoking (or not smoking), etc. It belongs to low-acid fermentation. Meat products (pH≥5.5) have the characteristics of unique flavor, can be stored at room temperature, convenient to eat, etc., and are favored by consumers. Therefore, the custom of "the autumn wind rises, eat preserved meat" prevails among the people. [0003] The traditional bacon processing time is mostly in the autumn and winter seasons. The processing technology is a family workshop, which is labor-intensive. The control of the production process is based on the accumulation of experience, and it ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/70A23L13/40
Inventor 王守伟周慧敏成晓瑜张顺亮赵冰郭雅李素潘晓倩吴倩蓉朱宁陈文华乔晓玲
Owner CHINA MEAT RES CENT
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