Fermented camel jerky and preparation method thereof

Abstract

The invention provides fermented camel jerky and a preparation method thereof, and belongs to the technical field of jerky preparation. The preparation method of the fermentation inoculant comprises the following steps: mixing black tea leaves, cane sugar and water, boiling, cooling, removing tea leaves, adding enteromorpha polysaccharide, and inoculating compound microorganisms for fermentation; the compound microorganism is prepared from the following components in parts by weight: 1 to 3 parts of staphylococcus xylosus, 1 to 2 parts of lactobacillus plantarum, 3 to 5 parts of debaryomyces hansenii, 2 to 4 parts of pediococcus pentosaceus and 2 to 4 parts of acetobacter xylinum. The prepared zymophyte is high in microbial activity, can effectively improve the flavor of the camel meat, improve the taste of the camel meat and improve the quality of the camel meat when being used for fermenting the camel meat, and provides a new alternative meat product for people.

Description

Technical Field

[0001] The invention belongs to the technical field of dried meat production, and in particular relates to fermented camel dried meat and a preparation method thereof. Background Art

[0002] Camels produce abundant meat. Camel meat is a lean, low-protein animal-based meat that is nutritionally balanced, tender and delicious, and significantly lower in fat and cholesterol than other animal meats. Camel meat nourishes qi and blood, strengthens bones and muscles, moisturizes the skin, and is particularly effective in treating malignant sores. Its hump is sweet, warm, and non-toxic, and has the benefits of moisturizing, dispelling wind, activating blood circulation, and reducing swelling. Therefore, camel meat is a valuable source of meat.

[0003] As a traditional flavor food, jerky is easy to process, has a unique flavor, is convenient to eat, and is easy to store, and is deeply loved by consumers. Therefore, providing a camel jerky is conducive to meeting people's demand for meat and meat products. Summary of the Invention

[0004] In view of this, the object of the present invention is to provide a fermented camel meat jerky. The fermentation agent prepared by the method for preparing the fermentation agent provided by the present invention has high microbial activity. The fermentation agent is used for the fermentation of camel meat products, which can effectively improve the flavor and taste of camel meat.

[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0006] A method for preparing a fermentation agent comprises the following steps: mixing black tea leaves, sucrose and water, boiling and then cooling, removing the tea leaves, adding enteromorpha polysaccharide, and inoculating composite microorganisms for fermentation; the composite microorganisms are composed of 1 to 3 parts of Staphylococcus xylosus, 1 to 2 parts of Lactobacillus plantarum, 3 to 5 parts of Debaryomyces hansenii, 2 to 4 parts of Pediococcus pentosaceus and 2 to 4 parts of Acetobacter xylinum.

[0007] Preferably, black tea leaves, sucrose and water are mixed in a ratio of (15-20) g: (50-60) g: 1 L.

[0008] Preferably, the molecular weight of the Enteromorpha polysaccharide is 50 to 100 kD.

[0009] Preferably, the added amount of enteromorpha polysaccharide is 6-10 g / L based on the volume of the solution after removing the tea leaves.

[0010] Preferably, the fermentation conditions are: fermentation temperature is 24-28° C., and fermentation time is 16-20 h.

[0011] Another object of the present invention is to provide a bacterial agent for camel meat fermentation, which is prepared by the above-mentioned method for preparing the fermentation bacterial agent.

[0012] Another object of the present invention is to provide a method for preparing camel meat jerky, comprising the following steps: soaking the camel meat in the bacterial agent, taking it out, draining it, placing it in a fermentation room for fermentation, cooking it after the fermentation is completed, cutting it after cooling, and drying it.

[0013] Preferably, the fermentation temperature is 10-16° C., the fermentation time is 5-7 days, the fermentation humidity is 70%-80%, and the air flow rate is 0.5-1.5 m / s.

[0014] Preferably, the drying is carried out at 40-45° C. for 2-3 hours, and then at 50-55° C. for 1-2 hours.

[0015] Another object of the present invention is a camel jerky prepared by the above-mentioned camel jerky preparation method.

[0016] Compared with the prior art, the present invention has the following beneficial effects:

[0017] The present invention provides a method for preparing a fermentation agent. The microorganisms in the prepared fermentation agent have high activity and can quickly decompose protein and fat in camel meat when used for camel meat fermentation to produce a variety of flavor substances. The invention can effectively improve the flavor of camel meat, improve the taste of camel meat, and enhance the quality of camel meat, thereby providing people with a new meat product to choose from. DETAILED DESCRIPTION

[0018] The invention provides a method for preparing a fermentation agent, comprising the following steps: mixing black tea leaves, sucrose and water, boiling and then cooling, removing the tea leaves, adding enteromorpha polysaccharide, and inoculating a composite microorganism for fermentation; the composite microorganism is composed of 1 to 3 parts of Staphylococcus xylosus, 1 to 2 parts of Lactobacillus plantarum, 3 to 5 parts of Debaryomyces hansenii, 2 to 4 parts of Pediococcus pentosaceus and 2 to 4 parts of Acetobacter xylinum.

[0019] In the present invention, the composite microorganisms are inoculated into black tea syrup and fermented in the presence of Enteromorpha polysaccharide, which can effectively improve the activity of the microorganisms. When the prepared fermentation agent is used for meat fermentation, it can quickly decompose the protein and fat in the meat, produce a variety of flavor substances, and also produce a variety of enzymes and vitamins, which helps to improve the quality and nutritional value of the meat. Each microorganism in the composite microorganism of the present invention can be obtained from common commercial sources, and the number of viable cells of each microorganism is 10 7 ~10 9 The inoculation amount of the composite microorganism is preferably 2% to 4% (w / v) based on the volume of the solution after removing the tea leaves.

[0020] In the present invention, black tea leaves, sucrose and water are mixed in a ratio of (15-20) g: (50-60) g: 1 L, preferably in a ratio of (16-18) g: (53-56) g: 1 L.

[0021] In the present invention, the added amount of the Enteromorpha polysaccharide is 6-10 g / L, preferably 8 g / L, based on the volume of the solution after removing the tea leaves. The molecular weight of the Enteromorpha polysaccharide is 50-100 kD.

[0022] In the present invention, the fermentation conditions are: fermentation temperature of 24-28° C., fermentation time of 16-20 h; preferably, fermentation temperature of 25-26° C., fermentation time of 18-19 h.

[0023] The present invention also provides a bacterial inoculum for camel meat fermentation, which is prepared by the above-mentioned fermentation bacterial inoculum preparation method. The bacterial inoculum provided by the present invention has high microbial activity and can be used to ferment camel meat to effectively enhance the flavor and taste of camel meat.

[0024] The invention also provides a method for preparing camel meat jerky, comprising the following steps: soaking the camel meat in the bacterial agent, taking it out, draining it, placing it in a fermentation room for fermentation, boiling it after fermentation, cutting it after cooling, and drying it.

[0025] In the present invention, the camel meat is preferably cut into cubes measuring 8cm x 8cm x 3cm to 10cm x 10cm x 5cm and then soaked in a bacterial inoculum. The camel meat is preferably soaked in the inoculum for 2 to 4 hours, with the inoculum covering the meat. The fermentation temperature is preferably 10 to 16°C, more preferably 12 to 15°C; the fermentation time is preferably 5 to 7 days, more preferably 6 days; the fermentation humidity is preferably 70% to 80%, more preferably 72% to 76%; and the air flow rate is preferably 0.5 to 1.5 m / s, more preferably 0.8 to 1.2 m / s. The cooking process is preferably boiling the water for 0.5 to 1.5 hours, more preferably 1 hour. The camel meat is preferably cut into pieces 0.5 to 0.75 cm thick. The drying process is preferably drying at 40 to 45°C for 2 to 3 hours, followed by drying at 50 to 55°C for 0.5 to 1 hour.

[0026] In the present invention, seasonings can be added during cooking. Preferably, based on 100g of fermented camel meat, the seasonings include 0.2g of aniseed, 3mL of cooking wine, 5g of sugar, 2g of salt and 0.1g of ginger powder.

[0027] The camel meat of the invention is first boiled and then dried after fermentation, and a staged drying method is adopted, thereby shortening the processing time of the dried camel meat and making the dried camel meat soft.

[0028] The present invention also provides camel jerky, which is prepared by the above-mentioned camel jerky preparation method. The camel jerky provided by the present invention has a unique flavor, a soft texture, and is easy to chew.

[0029] The technical solutions provided by the present invention are described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0030] Example 1

[0031] A fermentation agent.

[0032] The preparation method comprises mixing black tea leaves, sucrose, and water in a ratio of 16g:55g:1L, boiling, cooling, removing the tea leaves, adding 8g / L of Enteromorpha polysaccharide (molecular weight 50-100kD) based on the volume of the solution after removing the tea leaves, inoculating 3% (w / v) of a composite microorganism, and then fermenting. The fermentation conditions are: fermentation temperature 25°C, fermentation time 18 hours, and obtaining a fermentation agent after fermentation.

[0033] The composition of the composite microorganisms is as follows: 2 parts of Staphylococcus xylosus, 1 part of Lactobacillus plantarum, 4 parts of Debaryomyces hansenii, 3 parts of Pediococcus pentosaceus and 3 parts of Acetobacter xylosus. The viable count of each microorganism is 10 8 CFU / g.

[0034] Example 2

[0035] A fermentation agent is provided, which differs from the one in Example 1 in that the composition of the composite microorganisms is as follows: 1 part of Staphylococcus xylosus, 1 part of Lactobacillus plantarum, 5 parts of Debaryomyces hansenii, 2 parts of Pediococcus pentosaceus and 2 parts of Acetobacter xylosus.

[0036] Example 3

[0037] A fermentation agent, which differs from Example 1 in that the composite microorganisms are composed of 3 parts of Staphylococcus xylosus, 2 parts of Lactobacillus plantarum, 3 parts of Debaryomyces hansenii, 4 parts of Pediococcus pentosaceus and 4 parts of Acetobacter xylosus.

[0038] Example 4

[0039] A method for preparing camel jerky.

[0040] The steps are as follows: removing skin, bones and fat from camel meat and cutting it into 8 cm × 8 cm × 3 cm cubes, soaking it in the fermentation agent of Example 1 for 3 hours, taking it out and draining it after soaking, and fermenting it in a clean fermentation room at a fermentation temperature of 12° C., a fermentation time of 7 days, a fermentation humidity of 75%, and an air flow rate of 1 m / s.

[0041] After the fermentation is completed, the meat is cooked for 1 hour after the water boils. Seasonings are added during the cooking process: based on 100 g of fermented camel meat, the seasonings are 0.2 g of aniseed, 3 mL of cooking wine, 5 g of sugar, 2 g of salt and 0.1 g of ginger powder.

[0042] After cooking, the meat was cooled to room temperature, cut into pieces with a thickness of 0.6 cm, dried at 42° C. for 2.5 h, and then dried at 52° C. for 1 h to obtain dried camel meat.

[0043] Example 5

[0044] A method for preparing camel jerky.

[0045] The method comprises the following steps: removing skin, bones and fat from camel meat and cutting the meat into 10 cm × 10 cm × 5 cm cubes, soaking the cubes in the fermentation agent of Example 1 for 4 hours, draining the cubes after soaking, and fermenting the cubes in a clean fermentation room at a temperature of 15° C., a fermentation time of 6 days, a fermentation humidity of 75%, and an air flow rate of 0.8 m / s.

[0046] After the fermentation is completed, the meat is cooked for 1.2 hours after the water boils. Seasonings are added during cooking: based on 100g of fermented camel meat, the seasonings are 0.2g of aniseed, 3mL of cooking wine, 5g of sugar, 2g of salt and 0.1g of ginger powder.

[0047] After cooking, the meat was cooled to room temperature, cut into pieces with a thickness of 0.6 cm, dried at 45° C. for 2 h, and then dried at 55° C. for 0.5 h to obtain dried camel meat.

[0048] Example 6

[0049] A method for preparing camel jerky is different from that of Example 4 in that the fermentation agent is the fermentation agent provided in Example 2.

[0050] Example 7

[0051] A method for preparing camel jerky is different from that of Example 4 in that the fermentation agent is the fermentation agent provided in Example 3.

[0052] Comparative Example 1

[0053] A fermentation agent, which differs from Example 1 in that the composite microorganism is directly dissolved in water to obtain the fermentation agent.

[0054] Comparative Example 2

[0055] A fermentation agent, which differs from Example 1 in that Debaryomyces hansenii is not added to the composite microorganism.

[0056] Comparative Example 3

[0057] A fermentation agent, which differs from Example 1 in that Staphylococcus xylosus and Pediococcus pentosaceus are not added to the composite microorganisms.

[0058] Comparative Example 4

[0059] A fermentation agent, which differs from Example 1 in that Enteromorpha polysaccharide is not added.

[0060] Comparative Example 5

[0061] A method for preparing camel jerky is different from that of Example 4 in that the fermentation agent is the fermentation agent provided in Comparative Example 1.

[0062] Comparative Example 6

[0063] A method for preparing camel jerky is different from that of Example 4 in that the fermentation agent is the fermentation agent provided in Comparative Example 2.

[0064] Comparative Example 7

[0065] A method for preparing camel jerky is different from that of Example 4 in that the fermentation agent is the fermentation agent provided in Comparative Example 3.

[0066] Comparative Example 8

[0067] A method for preparing camel jerky is different from that of Example 4 in that the fermentation agent is the fermentation agent provided in Comparative Example 4.

[0068] Comparative Example 9

[0069] A method for preparing camel jerky is different from that of Example 4 in that: after fermentation, the meat is not cooked but marinated for 1 hour using seasonings: based on 100 g of fermented camel meat, the seasonings include 0.2 g of aniseed, 3 mL of cooking wine, 5 g of sugar, 2 g of salt, and 0.1 g of ginger powder; and the meat is dried after marinating.

[0070] Example 8

[0071] Ten professionals who had received sensory evaluation training conducted a sensory evaluation on the camel jerky prepared in Examples 4 to 7 and Comparative Examples 5 to 9. The scoring criteria are shown in Table 1. The evaluation results are shown in Table 2.

[0072] Table 1 Sensory evaluation scoring criteria

[0073] Evaluation indicators Evaluation Criteria Level and score Color Uniform and shiny color Poor 5 points, poor 10 points, average 15 points, very good 20 points Taste Tender texture, easy to chew Poor 5 points, poor 15 points, average 25 points, very good 30 points Flavor Rich meaty aroma and unique flavor Poor 5 points, poor 15 points, average 25 points, very good 30 points taste Rich aftertaste, moderate salty and sweet Poor 5 points, poor 10 points, average 15 points, very good 20 points

[0074] Table 2 Sensory evaluation results

[0075] Example 4 Example 5 Example 6 Example 7 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Comparative Example 9 Score 96.3 93.7 92.6 95.2 65.1 76 72.3 70.6 78.2

[0076] The camel meat jerky prepared in Examples 4 to 7 of the present invention had a uniform and lustrous color, a soft texture, and was easy to chew. After fermentation, the jerky had a rich meaty aroma and a unique flavor. The camel meat jerky prepared in Comparative Examples 5 to 8 had low fermentation efficiency, resulting in poor flavor and taste. The camel meat jerky prepared in Comparative Example 9 was not cooked, resulting in a dry texture and insufficient flavor.

[0077] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A method for preparing a fermentation agent, characterized in that: The method comprises the following steps: mixing black tea leaves, sucrose and water, boiling and then cooling, removing the tea leaves, adding enteromorpha polysaccharide, and inoculating composite microorganisms for fermentation; The composite microorganism is composed of 1 to 3 parts of Staphylococcus xylosus, 1 to 2 parts of Lactobacillus plantarum, 3 to 5 parts of Debaryomyces hansenii, 2 to 4 parts of Pediococcus pentosaceus and 2 to 4 parts of Acetobacter xylosus.

2. The preparation method according to claim 1, characterized in that Mix black tea leaves, sucrose and water in a ratio of (15-20) g: (50-60) g: 1 L.

3. The preparation method according to claim 1, characterized in that The molecular weight of the Enteromorpha polysaccharide is 50-100 kD.

4. The preparation method according to claim 1, characterized in that The added amount of enteromorpha polysaccharide is 6-10 g / L based on the volume of the solution after removing the tea leaves.

5. The preparation method according to claim 1, characterized in that The fermentation conditions are as follows: fermentation temperature is 24-28° C., and fermentation time is 16-20 h.

6. A bacterial agent for camel meat fermentation, characterized in that: The fermentation agent is prepared by the method for preparing the fermentation agent according to any one of claims 1 to 5.

7. A method for preparing camel jerky, characterized in that: The method comprises the following steps: soaking camel meat in the bacterial agent according to claim 6, taking out the meat, draining the meat, placing the meat in a fermentation room for fermentation, cooking the meat after the fermentation is completed, cutting the meat after cooling, and drying the meat.

8. The preparation method according to claim 7, characterized in that The fermentation temperature is 10-16° C., the fermentation time is 5-7 days, the fermentation humidity is 70%-80%, and the air flow rate is 0.5-1.5 m / s.

9. The preparation method according to claim 7, characterized in that The drying step comprises drying at 40-45° C. for 2-3 hours and then drying at 50-55° C. for 1-2 hours.

10. Camel jerky, characterized in that: The camel jerky is prepared by the preparation method according to any one of claims 7 to 9.