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Fermented meat product model as well as establishment method and application thereof

A fermented meat product and a technology for establishing a method are applied in the field of fermented meat product model and its establishment, which can solve problems such as difficulties in the development and optimization of fermented meat products, and achieve the effects of reducing the number of total bacteria and reducing the complex and variable influencing factors.

Active Publication Date: 2022-04-05
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, in order to produce fermented meat products that are safer to eat and have better flavor and taste, it is usually necessary to check the microorganisms and endogenous enzymes in the fermented meat products, the slaughter conditions of the meat products, the types of meat, the types of seasonings, and the hygienic conditions for production, etc. The complex and changeable influencing factors bring great difficulties to the development and optimization of fermented meat products

Method used

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  • Fermented meat product model as well as establishment method and application thereof
  • Fermented meat product model as well as establishment method and application thereof
  • Fermented meat product model as well as establishment method and application thereof

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Embodiment 1

[0029] The present embodiment provides a method for establishing a fermented meat product model, comprising the following steps:

[0030] S1. Raw material preparation: take fresh pork used for making fermented meat products as raw meat, take fat-free, fresh lean meat without connective tissue from the raw meat, add a total of twice the volume (1:2w / v) of 0.1 mol / L Tris-HCl buffer solution and 20mmol / L ethylenediaminetetraacetic acid solution, the meat was homogenized with a mixer under the condition of pH value 7.0. Then centrifuge at 4°C and 10000rpm for 15min, remove the supernatant containing sarcoplasmic protein, repeat the above-mentioned liquid addition, homogenization and centrifugation operation 3 times to obtain myofibrillar protein, and extract the obtained myofibrillar protein at -20 Store at ℃ for later use.

[0031] Configure simulated liquid: measure the content of free amino acids in raw meat, according to the content ratio, dissolve free amino acids in water, ...

Embodiment 2

[0034] The difference between the present embodiment and the first embodiment mainly lies in that the concentration of sodium chloride in the simulation solution of the present embodiment is 20g / L, the concentration of glucose is 8g / L, the concentration of sodium nitrite is 0.1g / L, potassium nitrate The concentration is 0.1g / L. In step S2, mix homogeneously according to the ratio of mixing 10mL of simulated liquid with 0.8g of main raw materials to form a fermented meat product model.

Embodiment 3

[0036] The difference between the present embodiment and the first embodiment mainly lies in that the concentration of sodium chloride in the simulation solution of the present embodiment is 40g / L, the concentration of glucose is 12g / L, the concentration of sodium nitrite is 0.2g / L, potassium nitrate The concentration is 0.2g / L. In step S2, according to the mixing ratio of 1.2 g of main raw materials per 10 mL of simulated liquid, the fermented meat product model is formed.

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Abstract

The invention discloses a fermented meat product model as well as an establishment method and application thereof, and belongs to the technical field of food processing. The establishment method comprises raw material preparation and model establishment, the raw material preparation comprises extraction of myofibrillar protein in raw meat and preparation of a simulation liquid, and the model establishment comprises mixing and homogenizing of myofibrillar representatives, pork fat and the simulation liquid according to a ratio. By establishing the fermented meat product model, environmental factors in the preparation process of the fermented meat product can be reduced, the total number of bacteria in the fermented meat product model is reduced, and reliable support is provided for research and development and technological formula optimization of the fermented meat product.

Description

technical field [0001] The invention relates to a fermented meat product model and its establishment method and application, belonging to the technical field of food processing. Background technique [0002] Fermented meat products refer to the use of microbial or enzyme fermentation under natural or artificial control to cause a series of biochemical and physical changes in the raw meat to form meat with special flavor, color and texture and a long storage period. products. Fermented meat products are the oldest method for people to store meat, such as traditional Chinese sausages, bacon, and ham are all naturally fermented by their own microorganisms. With the rapid development of science and technology, there are more and more ways to preserve and keep fresh meat products, but traditional Chinese sausages, bacon and other meat products can be preserved and developed because of their unique flavor. At present, in order to produce fermented meat products that are safer to...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23J1/02A23J3/04G01N30/02
Inventor 吉莉莉赵银峰周春燕宁家文王蜀陈林赵志平王卫
Owner CHENGDU UNIV
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