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Fermented meat paste and preparation method thereof[v]

A technology of meat sauce and starter, applied in biochemical equipment and methods, methods based on microorganisms, climate change adaptation, etc., can solve the problems of hygiene safety and chemical safety to be guaranteed, and achieve flavor and taste improvement, nutrition Effects of improving health care and satisfying needs

Active Publication Date: 2020-08-18
INNER MONGOLIA AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This will easily lead to the hygienic safety and chemical safety of the product to be guaranteed

Method used

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  • Fermented meat paste and preparation method thereof[v]
  • Fermented meat paste and preparation method thereof[v]
  • Fermented meat paste and preparation method thereof[v]

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Example 1 Isolation and identification of Pediococcus pentosaceae 37x-15

[0033] (1) Strain isolation

[0034] Accurately weigh 25g of air-dried beef in an ultra-clean bench, cut it into pieces, and then place it in 225 mL of sterilized physiological saline, that is, the dilution is 10 -1 sample solution, continue to dilute the sample solution to 10 -2 、10 -3 、10 -4 、10 -5 、10 -6 、10 -7 , respectively draw 10 well-mixed -3 , 10 -4 、10 -5 、10 -6 、10 -7 100uL of the diluent was evenly spread on MRS+0.7% calcium carbonate solid medium, cultured anaerobically at 30°C for 48 hours, picked colonies with obvious calcium circles, and streaked repeatedly until pure strains were obtained. Gram-positive and catalase-negative strains were tentatively identified as lactic acid bacteria. Add 30% glycerol to the culture medium of all pure strains, and freeze them at -80°C.

[0035] (2) Strain activation and purification

[0036]Take out the preserved strains, let them m...

Embodiment 2

[0045] The present embodiment specifically provides a kind of preparation method of fermented meat sauce, specifically comprises the following contents:

[0046] 1. Raw meat fermentation

[0047] (1) Meat treatment: Wash fresh meat or thawed raw meat with water to remove blood, and then grind it with a meat grinder for later use.

[0048] (2) Bacteria washing: Take 10 mL of Pediococcus pentosaceae 37x-15 and the third-generation bacteria of Staphylococcus carnosus into a refrigerated high-speed centrifuge, centrifuge at 3500 r / min for 10 min, remove the supernatant after taking it out, and add 10 mL of it at a concentration of 0.85% After mixing, centrifuge again according to the above conditions, remove the supernatant after taking it out, add 10mL of 0.85% normal saline, and shake well for later use.

[0049] (3) Fermentation of raw meat: in raw meat according to 10 8 The inoculation amount of cfu / g was inserted into the compound starter (Pediococcus pentosaceae 37x-15: St...

Embodiment 3

[0061] The mensuration of embodiment 3 composite starter growth characteristics

[0062] (1) Strain antagonism experiment

[0063] The antagonism experiment of the strains was carried out on the solid medium of the simulated broth medium. The activated three-generation Staphylococcus carnosus and Pediococcus pentosaceae were cross-streaked at 37x-15. After culturing at 30°C for 48 hours, the growth of the strain at the intersection point was observed. have figure 2 It can be seen that the two strains of bacteria are growing well, and there is no mutual inhibition phenomenon. It shows that there is no antagonistic effect between the above two strains.

[0064] (2) Strain growth curve experiment

[0065] Pediococcus pentosaceae 37x-15 was activated for 2 generations in MRS liquid medium, and Staphylococcus carnosus was activated for 2 generations in TPY liquid medium. Pediococcus pentosaceae 37x-15 and Staphylococcus carnosus were activated according to 1: 1, 1: 2, 2: The r...

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Abstract

The invention discloses fermented meat paste and a preparation method thereof. The fermented meat paste comprises fermented meat and a flavoring agent, every 100 g of fermented meat contains 3% of white granulated sugar, 10% of thick broad-bean sauce, 2% of chili powder, 15% of sour and hot cowpeas, 10% of vegetable oil, 0.5% of monosodium glutamate, 0.5% of cumin powder, 0.06% of Chinese pricklyash powder, 0.1% of pepper powder, 0.08% of ginger powder, 50% of purified water and 5% of sweet potato starch. A composite leavening agent prepared from pediococcus pentosaceus 37x-15 and staphylococcus carnosus is added into meat for fermentation, and the meat is stir-fried after fermentation is completed. The meat paste disclosed by the invention is strong in sauce flavor, red and bright in color, moderate in sour and spicy taste and thick in paste body, and is a convenient table food with rich nutrition and unique flavor.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a fermented meat sauce and a preparation method thereof. Background technique [0002] With the development of the national economy and the improvement of people's living standards, my country's meat industry has achieved unprecedented development, people's consumption awareness and consumption concepts have undergone great changes, the socialization trend of kitchens is obvious, and the consumption forms of meat products are also changing. changing. Fermented meat products, as a class of high-end products with nutrition, safety and health care, have been gradually accepted by consumers in large and medium-sized cities in my country, and have gradually become a hot spot for consumption. Fermented meat is a high-grade meat product with special flavor, color, texture and nutrition and a long shelf life processed by microbial fermentation technology. Through the fermentati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L27/60C12N1/20C12R1/45
CPCA23L27/60A23L13/74C12N1/20C12R2001/01C12N1/205Y02A40/90
Inventor 苏琳靳烨侯艳茹刘畅赵丽华段艳郭月英
Owner INNER MONGOLIA AGRICULTURAL UNIVERSITY
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