Ester-producing lactic acid bacteria and application thereof in sour meat production
A technology of lactic acid bacteria and sour meat, applied in the application, lactobacillus, food ingredients as antimicrobial preservation and other directions, can solve the problems of insufficient flavor, difficult to achieve industrialized production, strong seasonality, etc.
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Embodiment 1
[0030] The method for inoculating fermented sour meat with lactobacillus plantarum comprises the following steps:
[0031] S1. Raw material pretreatment: select fresh pork belly, cut into thin slices of 5cm×5cm×1cm, 5Kg in total;
[0032] S2, the preparation of rice flour: take 1Kg rice and stir-fry until it is light yellow-brown, after passing through a 20-mesh sieve to remove impurities, let it cool for later use;
[0033] S3. Preparation of starter: Lactobacillus plantarum LXPLP1 stored at -80°C was picked and streaked on MRS agar medium. The streaked plates were placed in a constant temperature incubator at 37°C for 16 hours. Pick a single colony on the plate into the MRS broth medium, shake at 37°C, 160rpm, shake for 16h, then inoculate 5% of the inoculum into the MRS broth medium, shake at 160rpm at 37°C Shake culture for 16h. Centrifuge the bacterial solution at 8000r / min for 15min to collect the bacterial cells, wash the bacterial cells once with sterile normal sali...
Embodiment 2
[0040] The method for inoculating fermented sour meat with lactobacillus plantarum comprises the following steps:
[0041] S1. Raw material pretreatment: select fresh pork belly, cut into strips of 10cm×10cm×50cm, 5Kg in total;
[0042] S2, the preparation of rice flour: take 500g rice flour and stir-fry until it is light yellow-brown, pass through a 40-mesh sieve to remove impurities, and let it cool for later use;
[0043]S3. Preparation of starter: Lactobacillus plantarum LXPLP1 stored at -80°C was picked and streaked on MRS agar medium. The streaked plates were placed in a constant temperature incubator at 37°C for 24 hours. Pick a single colony on the plate into the MRS broth medium, culture at 37°C, 200rpm, shaker for 24h, then inoculate 10% of the inoculum into the MRS broth medium, shake at 160rpm at 37°C Shake culture for 24h. Centrifuge the bacterial solution at 6000r / min for 18min to collect the bacterial cells, wash the bacterial cells with sterile normal saline...
Embodiment 3
[0050] The method for inoculating fermented sour meat with lactobacillus plantarum comprises the following steps:
[0051] S1. Raw material pretreatment: select fresh fat and thin mutton, cut into thin slices of 5cm×5cm×2cm, 5Kg in total;
[0052] S2, the preparation of rice flour: get 1Kg rice flour and stir-fry until it is light yellow-brown, after passing through a 20-mesh sieve to remove impurities, let it cool for later use;
[0053] S3. Preparation of starter: Lactobacillus plantarum LXPLP1 stored at -80°C was picked and streaked on MRS agar medium. The streaked plates were placed in a constant temperature incubator at 37°C for 16 hours. Pick a single colony on the plate into the MRS broth medium, shake at 37°C, 160rpm, shake for 16h, then inoculate 5% of the inoculum into the MRS broth medium, shake at 170rpm at 37°C Shake culture for 16h. Centrifuge the bacterial solution at 7000r / min for 20min to collect the bacterial cells, wash the bacterial cells once with steri...
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