Method for preparing fermented duck meat by using lactic acid bacteria
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A technology of lactic acid bacteria and duck meat, which is applied in the direction of bacteria, lactobacillus used in food preparation, preservation of meat/fish with chemicals, etc., to achieve the effect of improving nutritional value, good taste and prolonging product shelf life
Inactive Publication Date: 2019-08-27
宁夏然之泽食品有限公司
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[0037] (1) Strains: Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus casei. The bacterial strains in the present invention are all purchased from China Industrial Microorganism Culture Collection Management Center. The number of Lactobacillus plantarum is CICC 21801, the number of Lactobacillus rhamnosus is CICC 23119, and the number of Lactobacillus casei is CICC 20994.
[0038] (2) Activation culture of strains: inoculate Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus casei on MRS solid medium respectively, and culture them at 35° C. for 2 days to obtain activated bacteria.
[0051] Example 2 Utilize lactic acid bacteria to ferment duck meat to prepare functional food rich in nutrients of Lycium barbarum
[0052] The duck meat is pickled with embodiment 1. Add 1kg of marinated duck meat after removing the pickling preparation, add 10g of high-quality wolfberry (purchased from Ningxia Zhongshengyuan Lycium Ecological Research Center), add water to boil in a stainless steel pot for 20 minutes to sterilize, cool down naturally to below 40°C, take out Sterilized duck meat and medlar, according to the amount of 30ml mixed bacterial solution added to 1kg duck meat, mixed with the mixed bacterial solution in Step 1 of Example 1 under aseptic conditions, and then fermented at 28°C for 3 days, and then under low temperature conditions (about 4°C) after ripening for 7 days, the nutrient fermented duck meat was obtained. Eat directly or store in a vacuum-packed environment at 4°C.
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Abstract
The invention discloses a method for preparing fermented duck meat by using lactic acid bacteria. The method comprises the following steps of sterilizing pre-treated duck meat; inoculating the pre-treated duck meat with probiotic bacteria at 40 DEG C or below; performing fermentation at 27-30 DEG C for 3 days; then performing maturation at 4 DEG C for 7 to 10 days to obtain the fermented duck meat, wherein the probiotic bacteria are one or a mixture of more at random proportion of lactobacillus plantarum, lactobacillus rhamnosus or lactobacillus casei. The fermented duck meat has the advantages that the taste is good; the flavor is unique; the nutritional value is significantly improved; the functions of probiotic property and the like are achieved. Metabolites such as lactic acid and eprinomectin can be produced during the fermentation of the lactic acid bacteria; the pH value of meat products is lowered; the water content in raw meat is also reduced during the fermentation; the factors all have inhibitory effects on pathogenic bacteria and spoilage bacteria; the product safety is improved and the product shelf life is prolonged. A preparation process of the fermented meat is alsosuitable for industrial large-scale production.
Description
[0001] (1) Technical field [0002] The invention relates to a method for preparing fermented duck meat food by using lactic acid bacteria, which can prepare fermented duck meat products with good flavor and taste, improved nutritional value and rich in human probiotic lactic acid bacteria. [0003] (2) Background technology [0004] my country is the country that raises the most ducks in the world, accounting for about 65% of the world's total. Duck meat is delicious, nutritious, high in protein, low in cholesterol, rich in unsaturated fatty acids, rich in B vitamins and VE, and is very popular among consumers. Fermented meat products are the process of fermenting duck meat with microorganisms, and using the enzymes produced during the growth of microorganisms to decompose and transform macromolecular nutrients such as proteins, fats, and nucleic acids. Among them, lipids undergo enzymatic and non-enzymatic oxidation to produce straight-chain aliphatic hydrocarbons, aldehydes...
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