Rapid gradient fermentation process for normal-temperature ready-to-eat leisure fermented meat and application of rapid gradient fermentation process

A technology of gradient fermentation and fermentation temperature, applied in the direction of bacteria, application, and food drying used in food preparation, can solve the problems of affecting digestive function, high salt, short storage time, etc., to inhibit fat oxidation, speed up fermentation rate, The effect of a short fermentation cycle
CN111869831APending Publication Date: 2020-11-03ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS +1
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
Publication Date
2020-11-03

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Abstract

The invention provides a rapid gradient fermentation process for normal-temperature ready-to-eat leisure fermented meat and an application of the rapid gradient fermentation process. The normal-temperature ready-to-eat leisure fermented meat comprises the following strains in percentage by mass of 20-25% of lactobacillus sake, 20-25% of pediococcus acidilactici, 20-25% of staphylococcus xylosus, 15-25% of staphylococcus carnosus and 10-20% of staphylococcus vitulinus. Compared with the prior art, a design compound bacteria is used for fermentation, a three-stage rapid gradient fermentation production process is designed, the processing time of products is short, the acidity of the products better conforms to the mouth feel of Chinese people, the products are more moist, the mouth feel requirement of consumers is met, and in addition, the shelf life of the products is long.
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Description

technical field

[0001] The invention belongs to the field of food processing, and in particular relates to a rapid gradient fermentation process for ready-to-eat casual fermented meat products at room temperature and an application thereof. Background technique

[0002] Pickled and fermented meat is generally obtained through natural conditions or strain fermentation and dehydration processing, and is loved by people because of its unique flavor. At present, the pickling and fermentation of meat on the market generally takes at least 1-3 months, mainly because of the long curing time (generally 1-5 weeks), fermentation time (generally 2-10 weeks) and air-drying and maturation time. (Generally it takes 3-5 weeks). Moreover, pickled and fermented meat products are not suitable for storage at room temperature. Even if they are stored at room temperature, the storage time is relatively short, only within one month. need. In addition, the existing products are high in salt and...

Claims

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