A kind of fermented meat sauce and preparation method thereof

A meat sauce, raw meat technology, applied in biochemical equipment and methods, microorganism-based methods, microorganisms, etc., can solve the problems of hygienic safety and chemical safety to be guaranteed, and achieve the purpose of reducing accumulation, improving digestibility, The effect of improving food safety

Active Publication Date: 2022-06-24
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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  • A kind of fermented meat sauce and preparation method thereof
  • A kind of fermented meat sauce and preparation method thereof
  • A kind of fermented meat sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0033] (1) Strain isolation

[0034] Accurately weigh 25g of air-dried beef in the ultra-clean bench, cut it into pieces, and place it in 225 mL of sterilized normal saline, that is, the dilution is 10 -1 the 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 anaerobic at 30°C for 48h, and colonies with obvious calcium circles were picked and streaked repeatedly until pure strains were obtained. The Gram-positive and catalase-negative strains were tentatively designated as lactic acid bacteria. Add 30% glycerol to the culture medium of all pure strains, and store them frozen at -80°C.

[0035] (2) Strain activation and purification

[0036]Take out the preserved strain, p...

Embodiment 2

[0045] The present embodiment specifically provides a preparation method of fermented meat sauce, which specifically includes the following content:

[0046] 1. Raw Meat Fermentation

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

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

[0049] (3) Fermentation of raw meat: in raw meat according to 10 8 The inoculum amount of cfu / g was inserted into the composite starter (Peococcus pentosaceus 37x-...

Embodiment 3

[0061] Embodiment 3 Determination of growth characteristics of composite starter

[0062] (1) Strain antagonism experiment

[0063] The antagonism experiments of the strains were carried out on the solid medium simulating broth medium. The activated three-generation Staphylococcus aureus and Pediococcus pentosaceus 37x-15 were cross-striated, and after culturing at 30°C for 48 hours, the growth of the strains at the crossing points was observed. Have figure 2 It can be seen that both strains grow well, and there is no mutual inhibition phenomenon. It shows that there is no antagonism between the above two strains.

[0064] (2) Strain growth curve experiment

[0065] Pediococcus pentosaceus 37x-15 was activated in MRS liquid medium for 2 passages, Staphylococcus carnosus was activated in TPY liquid medium for 2 passages, Pediococcus pentosaceus 37x-15 and Staphylococcus cariosus were activated according to 1: 1, 1: 2, 2: The ratio of 1 was inoculated with 1% in the simulat...

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Abstract

The invention discloses a fermented meat sauce and a preparation method thereof. The fermented meat sauce includes fermented meat and a flavoring agent, and the flavoring agent contained in 100 g of fermented meat is specifically: 3% white sugar, 10% bean paste, chili powder 2%, hot and sour cowpea 15%, vegetable oil 10%, monosodium glutamate 0.5%, cumin powder 0.5%, pepper powder 0.06%, pepper powder 0.1%, ginger powder 0.08%, purified water 50%, sweet potato starch 5%. The compound starter prepared by using Pediococcus pentosaceae 37x‑15 and Staphylococcus carnus is added to the meat for fermentation, and the meat is fried after the fermentation is completed. The bolognese sauce of the invention has strong aroma, bright red color, moderate hot and sour taste and thick sauce body, and is a convenient accompaniment 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 concept have undergone great changes, the trend of kitchen socialization is obvious, and the consumption form of meat products is also occurring. change. Fermented meat products, as a kind of nutritious, safe and healthy high-end products, have been gradually accepted by consumers in large and medium-sized cities in my country, and have gradually become a consumption hotspot. 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 fermentation of microorganisms,...

Claims

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Application Information

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Patent Type & Authority Patents(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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