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Fermented flavored preserved meat and preparation method thereof

A technology for fermenting flavor and bacon, applied in the field of food processing, can solve the problems of difficult to control flavor, poor safety and stability, and difficult processing, and achieve the effects of salty and delicious taste, increased total amount, and improved product quality.

Pending Publication Date: 2021-12-24
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many kinds of cured meat products in our country. Representative products include Jinhua ham, traditional Sichuan-style bacon and sausage, Cantonese-style sausage, bacon, salted duck, etc. Difficulty, poor security and stability, difficult to control the flavor and other problems

Method used

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  • Fermented flavored preserved meat and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1 Isolation, purification and identification of Staphylococcus xylosus and Staphylococcus saprophyticus

[0029] 1.1 Analysis of bacterial phase in Sichuan-style traditional bacon

[0030] The bacterial strain required by the present invention is isolated from Sichuan-style old bacon, and the bacon samples are purchased from Jinhua Farmer's Market in Zhonghe Street, Shuangliu District. Under sterile conditions, sample 25g from bacon, cut it into pieces, put it into a sterile homogeneous bag, add 225ml of sterile saline, and beat it in a beating homogenizer for 3 minutes; make a 10-fold dilution and choose the appropriate one. The diluted concentrations were spread on MRS and nutrient agar solid medium respectively; each concentration was repeated three times. After incubating at 37°C for 48 hours, the counts were performed.

[0031] 1.2 Isolation and purification of strains

[0032] Observe and record the morphology of the colonies growing on the MRS and nutr...

Embodiment 2

[0043] Example 2 Preparation of home-fermented flavored bacon

[0044] (1) Raw material processing: Select 1000g of high-quality pork belly, divide it into long strips of meat with a width of 10cm and a length of 25cm, and use a hand-held pegboard to beat for 1min to make pores on the surface of the pork more conducive to marinating and flavoring. After cleaning, It was irradiated with ultraviolet light for 30 minutes, and stored in a container at 4°C for later use.

[0045] (2) Raw material pickling: The components of the pickling ingredients are as follows. Weigh 80g of salt, 5g of monosodium glutamate, 50g of thirteen spices, 20g of pepper, 5g of sauce-flavored liquor, and 1g of sodium erythorbate. Put it into a vacuum tumbler and knead slowly for 10 minutes, so that the auxiliary materials are evenly attached to the surface of the meat, and then marinate at 4°C for 40 hours, turning it every 10 hours.

[0046](3) Activation of starter: inoculate Staphylococcus saprophytic...

Embodiment 3

[0052] Example 3 Preparation of Sichuan style fermented bacon

[0053] (1) Raw material processing: Select 2000g of high-quality pork belly, divide it into long strips of meat with a width of 15cm and a length of 25cm, and use a hand-held pegboard to beat for 2 minutes to make pores on the surface of the pork more conducive to marinating and flavoring. After cleaning, It was irradiated with ultraviolet light for 30 minutes, and stored in a container at 4°C for later use.

[0054] (2) Raw material pickling: The components of the pickling ingredients are as follows, weigh 160g of salt, 10g of monosodium glutamate, 100g of thirteen spices, 40g of pepper, 10g of Maotai-flavored liquor, 2g of sodium erythorbate, mix the raw meat with the pickling auxiliary materials Put it into a vacuum tumbler and knead slowly for 15 minutes to make the auxiliary materials evenly attached to the surface of the meat, and then marinate at 4°C for 40 hours, turning it every 10 hours.

[0055] (3) Ac...

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Abstract

The present invention provides fermented flavored preserved meat and a preparation method thereof. Staphylococcus saprophyticus SIIA9055 and staphylococcus xylosus SIIA9061 separated from Sichuan style old preserved meat are utilized, the staphylococcus saprophyticus SIIA9055 and the staphylococcus xylosus SIIA9061 are added in the preserved meat fermentation process as mixed leavening agents, by utilizing the synergistic effect of the staphylococcus saprophyticus SIIA9055 and the staphylococcus xylosus SIIA9061, the lipidolysis oxidation effect and contribution to the product flavor, the fermentation period can be greatly shortened, the product quality can be improved, and the preserved meat which is nutritional, healthy, high in sensory quality, capable of being stored for a long time and unique in fermentation flavor is produced.

Description

technical field [0001] The invention relates to the field of food processing, more specifically, the invention relates to a flavor fermented bacon and a preparation method thereof. Background technique [0002] As a typical fermented meat product in China, traditional cured bacon is deeply loved by consumers for its strong aroma, tight meat texture, red lean meat, crystal fat waist, and fat but not greasy taste. Among them, the bacon produced in Hunan, Sichuan and Guangdong is the most famous. Cured meat products refer to raw meat of livestock and poultry that is marinated by adding salt (or brine) and spices, cleaned and shaped, and then dried in the sun, baked and dried under suitable temperature and humidity conditions to finally form a unique cured flavor. , Also easy to carry and store. Bacon is rich in phosphorus, potassium, and sodium, and also contains elements such as fat, protein, and carbohydrates. It also has the effects of appetizing, dispelling cold, and elim...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23B4/044
CPCA23L13/74A23L13/72A23L13/428A23B4/044Y02A40/90
Inventor 张崟钱琴母运龙张应杰李慧彭海川贾溅琳张佳敏刘达玉
Owner CHENGDU UNIV
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