Manufacturing method of air-dried fermented meat product

A technology for a fermented meat product and a production method, which is applied in the directions of yeast-containing food ingredients, bacteria used in food preparation, food drying, etc. The effect of improving the quality of meat flavor

Pending Publication Date: 2022-03-18
黄山全江生态农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to provide a method for making air-dried fermented meat products, to overcome the instabi

Method used

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  • Manufacturing method of air-dried fermented meat product
  • Manufacturing method of air-dried fermented meat product
  • Manufacturing method of air-dried fermented meat product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1 Comparison of non-temperature-controlled natural air-dried fermentation and temperature-controlled natural air-dried fermentation

[0038] 1. Preparation of air-dried fermented meat

[0039] (1) Weigh a certain amount of pork belly, wash and pre-cool at a constant temperature of 10°C for 10 hours.

[0040] (2) After washing and pre-cooling, for 100 parts of pork belly, evenly spread 10 parts of salt and 1 part of sorghum wine (alcohol content about 52 degrees) on the pork belly, and marinate at 4 °C for 22 days. Go through the whole body of the pork belly once every 5 days.

[0041] (3) Wash the marinated pork belly with clear water until the salt content of the pork belly is 3% to 5%.

[0042] (4) The cleaned pork belly is dehydrated at 75°C for 15 hours, and then air-dried and fermented.

[0043] (5) On the first day of air-drying and fermentation, put the dehydrated pork belly in a sealed and fly-free room at room temperature (22±3°C) with a humidity ...

Embodiment 2

[0051] Comparison of temperature-controlled natural air-dried fermentation and temperature-controlled inoculation fermentation of embodiment 2

[0052] 1. Preparation of air-dried fermented meat

[0053] (1) Weigh a certain amount of pork belly, wash and pre-cool at a constant temperature of 8°C for 8 hours.

[0054] (2) After washing and pre-cooling, for 100 parts of pork belly, evenly spread 8 parts of salt and 1 part of sorghum wine (alcohol content about 52 degrees) on the pork belly, and marinate at 4 °C for 25 days. Go through the whole body of the pork belly once every 5 days.

[0055] (3) Wash the marinated pork belly with clear water until the salt content of the pork belly is 3% to 5%.

[0056] (4) The cleaned pork belly is dehydrated at 70°C for 12 hours, and then air-dried and fermented.

[0057] (5) On the first day of air-drying fermentation, put the dehydrated pork belly in a sealed and fly-free room at room temperature, and spray the surface of the pork bell...

Embodiment 3

[0068] Comparison of temperature-controlled natural air-dried fermentation and temperature-controlled inoculation fermentation of embodiment 3

[0069] 1. Preparation of air-dried fermented meat

[0070] (1) Weigh a certain amount of pork belly, wash and pre-cool at a constant temperature of 12°C for 12 hours.

[0071] (2) After washing and pre-cooling, for 100 parts of pork belly, evenly spread 12 parts of salt and 1 part of sorghum wine (alcohol content about 52 degrees) on the pork belly, and marinate at 4°C for 20 days. Go through the whole body of the pork belly once every 5 days.

[0072] (3) Wash the marinated pork belly with clear water until the salt content of the pork belly is 3% to 5%.

[0073] (4) The cleaned pork belly is dehydrated at 80°C for 18 hours, and then air-dried and fermented.

[0074] (5) On the first day of air-drying fermentation, put the dehydrated pork belly in a sealed and fly-free room at room temperature, and spray the surface of the pork be...

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Abstract

The invention discloses a making technology of an air-dried fermented meat product, and belongs to the technical field of food processing. The manufacturing method of the air-dried fermented meat product comprises the steps that streaky pork is sequentially subjected to pre-cooling, pickling, desalting, dewatering and air-drying fermentation, and the air-drying fermentation comprises the steps that 1, debaryomyces yeast liquid is sprayed to the surface of the dewatered streaky pork, and air-drying fermentation is conducted for 18-20 days at the room temperature; (2) spraying a staphylococcus equi bacterial liquid and a lactobacillus sake subspecies bacterial liquid onto the surface of the streaky pork, and continuing air-drying and fermenting at room temperature for 18-20 days; and (3) then placing the streaky pork under the condition of 3-5 DEG C, and continuing air-drying and fermenting for 12-18 days, thereby completing the production of the air-dried and fermented meat product. Under the technological conditions, the breeding of spoilage microorganisms can be inhibited, meanwhile, fat oxidative rancidity is inhibited, and the meat quality, flavor and quality are remarkably improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production process of air-dried fermented meat products. Background technique [0002] Fermented meat products refer to the use of microbial or enzyme fermentation under natural or artificial control conditions to cause a series of biochemical and physical changes in raw meat to form meat with special flavor, color and texture and a long storage period. products. [0003] Fermented meat products can be divided into three categories: fermented sausage, raw ham, and traditional cured bacon. There are many types of fermented meat products in my country, but natural fermentation is mostly used in our country, which is prone to problems such as unstable quality, long production cycle, and safety. Huizhou Lamei is a cured meat product with local characteristics of Huangshan. Biogenic amines are too high, thus affecting the quality. Strengthening fermentation-related micro...

Claims

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Application Information

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IPC IPC(8): A23L13/40
CPCA23L13/46A23L13/45A23V2002/00A23V2400/179A23V2300/10A23V2250/76
Inventor 阮晖刘甜甜吴渊江礼明张雲
Owner 黄山全江生态农业科技有限公司
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