Method for improving absorption capacity of pork neck meat juice through multiple microbial fermentation

A technology of microbial fermentation and absorptivity, applied in food science, ultra-high pressure food processing, bacteria used in food preparation, etc., can solve problems such as affecting calcium and phosphorus balance, deterioration of color and flavor of meat products, etc., and improve water retention rate , Improve the absorption capacity of gravy and the effect of good water retention

Pending Publication Date: 2020-01-10
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 improving absorption capacity of pork neck meat juice through multiple microbial fermentation
  • Method for improving absorption capacity of pork neck meat juice through multiple microbial fermentation
  • Method for improving absorption capacity of pork neck meat juice through multiple microbial fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Add pork neck meat into flour and soak for 3 minutes to remove blood, wash and slice into slices with a thickness of 2 cm, then add 1.5% rice protein by weight and 0.15% transglutaminase (w / w), mix and stir for 5 minutes before loading Put it into a vacuum polyethylene bag and mix it evenly; After 250MPa ultra-high pressure treatment for 4 minutes at intervals of 3 minutes, a total of 3 treatments; 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; after that, the Chaetoce...

Embodiment 2

[0068] Soak the pork neck in flour for 3 minutes to remove the blood, wash and slice the slices to a thickness of 1 cm, then add 2.0% starch by weight, 1.5% salt, 3.5% sugar, 0.1% monosodium glutamate, 1.3% soy sauce, and 1.8% cooking wine , 1.2% rice protein, 0.1% transglutaminase (w / w) were mixed and stirred for 6 minutes and then put into a vacuum polyethylene bag and mixed and stirred evenly; through 260MPa ultra-high pressure treatment for 3 minutes at intervals of 2.5 minutes, a total of 2 times; after treatment, the surface of the pork neck was smeared with an effective bacterial count of 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,...

Embodiment 3

[0078] Soak the pork neck in flour for 3 minutes to remove the blood, wash and slice the slices to a thickness of 3 cm, then add 2.5% starch by weight, 2.0% salt, 3.0% sugar, 0.15% monosodium glutamate, 1.2% soy sauce, and 1.6% cooking wine , 2.0% rice protein, 0.2% transglutaminase (w / w) mixed and stirred for 7 minutes and then packed into a vacuum polyethylene bag and mixed and stirred evenly; through 240MPa ultra-high pressure every 3 minutes ultra-high pressure treatment for 3.5 minutes, a total of 3 times; after treatment, the surface of the pork neck was smeared with an effective bacterial count of 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...

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Abstract

The invention relates to a processing method of pork, in particular to a method for treating pork neck meat through microbial fermentation. The method comprises the following steps: adding flour intopork neck meat, performing soaking for 3 min to removing blood, performing thorough cleaning, and performing slicing to obtain slices with the thickness of 1-3 cm; adding rice protein and transglutaminase into the sliced pork neck meat, putting the sliced pork neck meat into a vacuum polyethylene bag, and performing uniform mixing under stirring; uniformly smearing a lactobacillus bulgaricus bacterial suspension with the thickness of 0.1-0.5 mm on the surface of the pork neck meat, performing fermentation, and performing tension and compression; adding chaetoceros mulleri into the pig neck meat, performing fermentation, inoculating streptococcus thermophilus with the thickness of 0.1-0.5 mm to the surface, performing heating at 50 DEG C for 20-22 min, adding calcium stearate with a mass of0.0002-0.0003% of a mass of the heated product, and performing gelatinizing for 1.5-2 h. According to the method, the rice protein synergizes with the multiple microbial fermentation technology, so that the absorption capacity of the pork neck meat juice can be improved, and flavor deterioration can be prevented.

Description

technical field [0001] The invention relates to a method for processing pork, in particular to a method for treating pork neck 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] 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 taste is rough. [0004] In order to overcome the above-ment...

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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