Method for increasing yield of spare rib dishes through multiple microbial fermentation

Abstract

The invention relates to a spare rib preparation method, in particular to a method for preparing a spare rib dish through microbial fermentation. The preparation method comprises the following steps:adding starch, rice protein and transglutaminase into pork ribs with 60-80% by weight of meat, and carrying out mixing by stirring; performing ultrahigh-pressure treatment for 4-5 times under 250-300MPa, wherein the ultrahigh-pressure treatment is performed once every 2-3 minutes and lasts for 5-6 minutes each time; smearing a lactobacillus bulgaricus bacterial suspension on the surface of spare ribs, ensuring that the thickness is 0.1-0.5 mm, and performing fermenting for 10-12 hours; after sodium caseinate is added, carrying out stretching and compressing treatment for 15-18 times; adding chaetoceros mulleri for fermentation and color enhancement; and inoculating a streptococcus thermophilus liquid to the surfaces of the spare ribs, and carrying out uniform smearing to ensure that the smearing thickness of the streptococcus thermophilus liquid is 0.1-0.5 mm. According to the invention, the ultrahigh pressure technology is cooperated with the microbial fermentation technology, and thewater retention rate of rib meat is improved to prevent spare rib fragmentation, so the yield is improved.

Description

technical field [0001] The invention relates to a method for preparing ribs, in particular to a method for preparing ribs dishes by 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, or the ribs are broken when the flavor is sufficient, which e...

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

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