Fermented meat product and preparation method thereof

Abstract

The present invention relates to a meat product processing method, and in particular to a fermented meat product and a preparation method thereof. The preparation method comprises first soaking lean meat of livestock and poultry in a solvent, filtering, adding seasonings and marinating to obtain a marinated product; then soaking Tremella in water, beating to obtain a slurry; then adding composite bacteria to the slurry and mixing to prepare a composite bacterial liquid; then adding the composite bacterial liquid to the marinated product, fermenting; and finally baking to obtain the product. The preparation method of the present invention can significantly improve the tenderness of the meat product, the problem of hard texture and poor chewiness, and has a unique meat product aroma.

Description

Technical Field

[0001] The invention relates to a meat product processing method, in particular to a fermented meat product and a preparation method thereof. Background Art

[0002] Fermented meat products are traditional meat products made through multiple processes such as pickling, fermentation, drying, and baking. They are popular because of their rich nutrition and unique flavor. However, due to the shortcomings of traditional jerky, such as dry and hard texture, difficult to chew, and difficult to standardize the product, flavor is also one of the important indicators affecting the quality of meat products.

[0003] Chinese invention patent application CN 106923200 A discloses a fermented meat product and a processing method thereof, the method comprising the steps of processing raw meat, preparing a fermentation base, pickling, fermenting, drying and re-fermenting. The invention inoculates a bacterial fermented black bean fermentation koji into soybeans, so that the black bean fermentation koji Bacillus, Bacillus subtilis, lactic acid bacteria and micrococcus contained in the black bean fermentation koji are cultured in the soybeans, and then added to the raw meat as a fermentation base, and the obtained fermented meat product has a strong fermentation flavor and no sour taste through stirring, rolling, pickling, fermenting and air-drying processes, which makes up for the defects of heavy sour taste of Western fermented sausages and insufficient fermentation flavor of Chinese air-dried cured products.

[0004] Another Chinese invention patent application CN 106942619A discloses an air-dried meat product and a processing method thereof, which includes the steps of preparing raw materials and auxiliary materials, making fermented black bean sauce, pickling and hanging, air-drying and shaping and packaging. The invention inoculates bacterial fermented black bean fermentation koji into soybeans, so that the fermented black bean fermentation koji contains Bacillus subtilis, lactic acid bacteria and micrococcus, which are then mixed with raw meat as a pickling material, and after pickling and fermentation and intermittent temperature rise and fall mode air-drying process, the beneficial microorganisms in the pickling material are fully fermented in the meat to process a meat product with a fermented flavor unique to slow air-dried fermented products. The method makes it possible to produce air-dried meat products in a large-scale, standardized and safe manner.

[0005] Although the above existing technologies have explored the process of fermented meat products and achieved certain results, the meat is uneven in texture and has poor tenderness and taste. At a low water content, the meat is dry and hard and difficult to chew. When the water content is controlled at a high level, the hardness of the meat is improved but it is not easy to store. Summary of the invention

[0006] In view of the shortcomings of the prior art, the present invention provides a method for preparing a fermented meat product. The method can significantly improve the tenderness of the meat product, the problem of hard texture and poor chewiness, and has a unique meat product aroma.

[0007] The objective of the present invention is achieved through the following technical solutions:

[0008] A method for preparing a fermented meat product comprises the following steps:

[0009] (1) soaking lean meat of livestock and poultry in a solvent, filtering, adding seasoning and pickling to obtain a pickled product;

[0010] (2) Soaking Tremella fuciformis in water and beating the Tremella fuciformis to obtain a slurry;

[0011] (3) adding the composite bacteria to the slurry and mixing to prepare a composite bacterial liquid, and then adding the composite bacterial liquid to the pickled product for fermentation;

[0012] (4) Bake and serve.

[0013] Preferably, the solvent in step (1) is a mixture of citric acid, lecithin and water, and the mass ratio of citric acid, lecithin and water is 0.03-0.06:0.01-0.03:1

[0014] Preferably, in step (1), the mass volume ratio of lean meat to solvent is 1:1-2 g / mL, and the soaking time is 20-30 min.

[0015] Preferably, the beating time in step (2) is 0.1-0.3 min, the soaking time is 1-2 h, and the mass volume ratio of water to solvent is 1:5-10 g / mL.

[0016] Preferably, the seasoning in step (1) is salt, cooking wine, light soy sauce, dark soy sauce and thirteen spices in a mass ratio of 1:2:2:1:2, and the marinating time is 2-5 hours.

[0017] Preferably, the composite bacteria in step (3) include Pediococcus acidilactici, Staphylococcus carnosus and Lactobacillus plantarum.

[0018] Preferably, in step (3), the mass ratio of Pediococcus acidilactici, Staphylococcus carnosus and Lactobacillus plantarum is 1:1-2:0.3-0.8, the mass concentration of the composite bacteria to the slurry is 1-5:100, and the mass ratio of the pickled product to the composite bacteria liquid is 1:1.5-3.

[0019] Preferably, the fermentation in step (3) is first performed at 20-25°C for 12-15 hours, and then at 35-45°C for 12-48 hours.

[0020] Preferably, the baking in step (4) is baking at 35-50°C, 65-80°C and 100°C for 1-3h respectively.

[0021] Another object of the present invention is to provide a fermented meat product prepared by the above preparation method.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] (1) The present invention uses citric acid, lecithin and aqueous solution to soak lean meat of livestock and poultry, which can better reduce the shear force of meat products, make fermented meat products easier to chew, and improve the elasticity and tenderness of meat;

[0024] (2) The fermentation of the composite bacterial liquid of the present invention promotes the degradation of macromolecular substances such as sugars and fats in meat, thereby further improving the texture of meat products, making the meat products more sensory and easier to digest and absorb.

[0025] (3) The bacterial liquid of the present invention uses Tremella fuciformis slurry as a nutrient component to improve the activity of composite bacterial fermentation, and cooperates with the soaking of citric acid and lecithin to further reduce the shear force of meat products. In addition, Tremella fuciformis slurry contains a variety of sugars and proteins, which produce a large amount of carbonyl compounds and amino compounds through fermentation and extraction, interact with meat products, produce Maillard reaction, and significantly improve the flavor of fermented meat products. DETAILED DESCRIPTION

[0026] The present invention is further described below with reference to the examples. All raw materials are common commercial products.

[0027] Among them, Lactobacillus plantarum, numbered GIM1.191, was purchased from Guangdong Provincial Microbiological Culture Collection Center. Pediococcus acidilactici, numbered CICC 20720, was purchased from China Industrial Microbiological Culture Collection Management Center; Staphylococcus carnosus, numbered CICC 25173, was purchased from China Industrial Microbiological Culture Collection Management Center; Pediococcus pentosaceus, numbered CICC 21862, was purchased from China Industrial Microbiological Culture Collection Management Center. (The strains were activated and expanded according to the instructions).

[0028] Example 1

[0029] A method for preparing a fermented meat product, comprising the following steps:

[0030] (1) Cut the pork hind leg into strips, add twice the amount of solvent to soak for 25 minutes, filter, add 3% of the lean meat weight of seasoning to marinate for 2-5 hours to obtain a marinated product;

[0031] The solvent is a mixture of citric acid, lecithin and water in a mass ratio of 0.05:0.02:1;

[0032] The seasoning is salt, cooking wine, light soy sauce, dark soy sauce and thirteen spices in a mass ratio of 1:2:2:1:2;

[0033] (2) During the pickling process in step (1), the dried Tremella fuciformis was soaked in 5 times the amount of water for 1.5 h and pulped for 0.1 min to obtain a pulp;

[0034] (3) Add the composite bacteria to the slurry and mix to prepare a composite bacterial solution with a mass concentration of 3% (10 7 CFU / mL), then add 2 times the composite bacterial solution to the pickled product, first ferment at 25℃ for 12h, then ferment at 35℃ for 12h;

[0035] The composite bacteria are Pediococcus acidilactici, Staphylococcus carnosus and Lactobacillus plantarum in a mass ratio of 1:1:0.5.

[0036] (4) Bake at 45°C, 70°C and 100°C for 2 h, 2 h and 0.5 h respectively.

[0037] Example 2

[0038] A method for preparing a fermented meat product, comprising the following steps:

[0039] (2) Cut the pork hind leg into strips, add twice the amount of solvent to soak for 20 minutes, filter, add 3% of the lean meat weight of seasoning to marinate for 5 hours, and obtain a marinated product;

[0040] The solvent is a mixture of citric acid, lecithin and water in a mass ratio of 0.06:0.03:1;

[0041] The seasoning is salt, cooking wine, light soy sauce, dark soy sauce and thirteen spices in a mass ratio of 1:2:2:1:2;

[0042] (2) During the pickling process in step (1), the dried Tremella fuciformis was soaked in 5 times the amount of water for 2 h and pulped for 0.3 min to obtain a pulp;

[0043] (3) Add the composite bacteria to the slurry and mix to prepare a composite bacterial solution with a mass concentration of 1% (10 7 CFU / mL), then add 3 times the composite bacterial solution to the pickled product, first ferment at 20℃ for 15h, then ferment at 35℃ for 48h;

[0044] The composite bacteria are Pediococcus acidilactici, Staphylococcus carnosus and Lactobacillus plantarum in a mass ratio of 1:1:0.3.

[0045] (4) Bake at 35°C, 65°C and 100°C for 1 h, 3 h and 1 h respectively.

[0046] Example 3

[0047] A method for preparing a fermented meat product, comprising the following steps:

[0048] (3) Cut the pork hind leg into strips, add twice the amount of solvent to soak for 30 minutes, filter, add 3% of the lean meat weight of seasoning to marinate for 2 hours, and obtain a marinated product;

[0049] The solvent is a mixture of citric acid, lecithin and water in a mass ratio of 0.03:0.01:1;

[0050] The seasoning is salt, cooking wine, light soy sauce, dark soy sauce and thirteen spices in a mass ratio of 1:2:2:1:2;

[0051] (2) During the pickling process in step (1), soak the dried Tremella fuciformis in 5 times the amount of water for 1 hour and pulp it for 0.1 minute to obtain a pulp;

[0052] (3) Add the composite bacteria to the slurry and mix to prepare a composite bacterial solution with a mass concentration of 1% (10 7 CFU / mL), then add 1.5 times the composite bacterial solution to the pickled product, first ferment at 20°C for 12h, then ferment at 45°C for 48h;

[0053] Among them, the composite bacteria are Pediococcus acidilactici, Staphylococcus carnosus and Lactobacillus plantarum in a mass ratio of 1:2:0.8.

[0054] (4) Bake at 35-50℃, 65-80℃ and 100℃ for 1h respectively.

[0055] Comparative Example 1

[0056] The difference between this comparative example and Example 1 is that the solvents in step (1) are different.

[0057] A method for preparing a fermented meat product, comprising the following steps:

[0058] (1) Cut the pork hind leg into strips, add twice the amount of solvent to soak for 25 minutes, filter, add 3% of the lean meat weight of seasoning to marinate for 2-5 hours to obtain a marinated product;

[0059] The solvent is a mixture of citric acid and water in a mass ratio of 0.07:1;

[0060] The seasoning is salt, cooking wine, light soy sauce, dark soy sauce and thirteen spices in a mass ratio of 1:2:2:1:2;

[0061] (2) During the pickling process in step (1), the dried Tremella fuciformis was soaked in 5 times the amount of water for 1.5 h and pulped for 0.1 min to obtain a pulp;

[0062] (3) Add the composite bacteria to the slurry and mix to prepare a composite bacterial solution with a mass concentration of 3% (10 7 CFU / mL), then add 2 times the composite bacterial solution to the pickled product, first ferment at 25℃ for 12h, then ferment at 35℃ for 12h;

[0063] The composite bacteria are Pediococcus acidilactici, Staphylococcus carnosus and Lactobacillus plantarum in a mass ratio of 1:1:0.5.

[0064] (4) Bake at 45°C, 70°C and 100°C for 2 h, 2 h and 0.5 h respectively.

[0065] Comparative Example 2

[0066] The difference between this comparative example and Example 1 is that the solvents in step (1) are different.

[0067] A method for preparing a fermented meat product, comprising the following steps:

[0068] (1) Cut the pork hind leg into strips, add twice the amount of solvent to soak for 25 minutes, filter, add 3% of the lean meat weight of seasoning to marinate for 2-5 hours to obtain a marinated product;

[0069] The solvent is a mixture of lecithin and water in a mass ratio of 0.07:1;

[0070] The seasoning is salt, cooking wine, light soy sauce, dark soy sauce and thirteen spices in a mass ratio of 1:2:2:1:2;

[0071] (2) During the pickling process in step (1), the dried Tremella fuciformis was soaked in 5 times the amount of water for 1.5 h and pulped for 0.1 min to obtain a pulp;

[0072] (3) Add the composite bacteria to the slurry and mix to prepare a composite bacterial solution with a mass concentration of 3% (10 7 CFU / mL), then add 2 times the composite bacterial solution to the pickled product, first ferment at 25℃ for 12h, then ferment at 35℃ for 12h;

[0073] The composite bacteria are Pediococcus acidilactici, Staphylococcus carnosus and Lactobacillus plantarum in a mass ratio of 1:1:0.5.

[0074] (4) Bake at 45°C, 70°C and 100°C for 2 h, 2 h and 0.5 h respectively.

[0075] Comparative Example 3

[0076] The difference between this comparative example and Example 1 is that no tremella slurry is added.

[0077] A method for preparing a fermented meat product, comprising the following steps:

[0078] (1) Cut the pork hind leg into strips, add twice the amount of solvent to soak for 25 minutes, filter, add 3% of the lean meat weight of seasoning to marinate for 2-5 hours to obtain a marinated product;

[0079] The solvent is a mixture of citric acid, lecithin and water in a mass ratio of 0.05:0.02:1;

[0080] The seasoning is salt, cooking wine, light soy sauce, dark soy sauce and thirteen spices in a mass ratio of 1:2:2:1:2;

[0081] (2) Add the composite bacteria into water and mix to prepare a composite bacteria solution with a mass concentration of 3% (10 7 CFU / mL), then add 2 times the composite bacterial solution to the pickled product, first ferment at 25℃ for 12h, then ferment at 35℃ for 12h;

[0082] The composite bacteria are Pediococcus acidilactici, Staphylococcus carnosus and Lactobacillus plantarum in a mass ratio of 1:1:0.5.

[0083] (3) Bake at 45°C, 70°C and 100°C for 2 h, 2 h and 0.5 h respectively.

[0084] Comparative Example 4

[0085] The difference between this comparative example and Example 1 is that the fermentation bacteria are different.

[0086] A method for preparing a fermented meat product, comprising the following steps:

[0087] (1) Cut the pork hind leg into strips, add twice the amount of solvent to soak for 25 minutes, filter, add 3% of the lean meat weight of seasoning to marinate for 2-5 hours to obtain a marinated product;

[0088] The solvent is a mixture of citric acid, lecithin and water in a mass ratio of 0.05:0.02:1;

[0089] The seasoning is salt, cooking wine, light soy sauce, dark soy sauce and thirteen spices in a mass ratio of 1:2:2:1:2;

[0090] (2) During the pickling process in step (1), the dried Tremella fuciformis was soaked in 5 times the amount of water for 1.5 h and pulped for 0.1 min to obtain a pulp;

[0091] (3) Add the composite bacteria to the slurry and mix to prepare a composite bacterial solution with a mass concentration of 3% (10 7 CFU / mL), then add 2 times the composite bacterial solution to the pickled product, first ferment at 25℃ for 12h, then ferment at 35℃ for 12h;

[0092] The composite bacteria are Pediococcus pentosaceus, Staphylococcus carnosus and Lactobacillus plantarum in a mass ratio of 1:1:0.5.

[0093] (4) Bake at 45°C, 70°C and 100°C for 2 h, 2 h and 0.5 h respectively.

[0094] Experiment 1 Sensory evaluation: Invite 10 food major students who have received sensory evaluation training to conduct sensory evaluation of the products in terms of color, flavor and smell, mouthfeel, etc. Before the evaluation, the scoring criteria in Table 1 are explained.

[0095] Table 1

[0096]

[0097]

[0098] Table 2

[0099] sample Comprehensive sensory score Example 1 <![CDATA[19.2±0.6 a ]]> Example 2 <![CDATA[18.9±0.3 a ]]> Example 3 <![CDATA[19.0±0.2 a ]]> Comparative Example 1 <![CDATA[13.1±0.5 b ]]> Comparative Example 2 <![CDATA[15.8±0.7 b ]]> Comparative Example 3 <![CDATA[16.4±0.4 b ]]> Comparative Example 4 <![CDATA[12.9±0.1 b ]]>

[0100] Note: Different letters indicate statistically significant differences among the groups, P < 0.05.

[0101] Experiment 2: Determination of physical and chemical indicators

[0102] 2.1 Determination of moisture content: The moisture content of meat shall refer to the national food safety standard Determination of moisture in food: GB5009.3-2016. Each sample shall be measured 3 times.

[0103] 2.2 pH determination: Refer to the national food safety standard for pH determination of foods: GB 5009.237-2016. Each sample was measured 3 times.

[0104] 2.3 Determination of peroxide value: refer to the national food safety standard Determination of peroxide value in food: GB5009.227-2016, and measure each sample 3 times.

[0105] 2.4 Shear force test: Use scissors to cut pork jerky stored at room temperature into 3×2 cm rectangles. Use a texture analyzer with A / CKB probe and the operating parameters are as follows:

[0106] Test mode: compression;

[0107] The speed before the test is 1mm / sec; the test speed is 2mm / sec; the speed after the test is 10mm / sec;

[0108] The shear rate is 90%; the induced force is 10g.

[0109] Each sample was measured in parallel 3 times.

[0110] The results are shown in Table 3:

[0111] Table 3

[0112]

[0113] In summary, the relevant indicators of the fermented meat products of the present invention and the control group were compared. Using pig hind leg meat as raw material, the effects of different pretreatment methods and composite fermentation bacteria on the color, smell, tenderness of taste, taste and physicochemical properties of fermented meat products were compared, indicating that the use of citric acid, lecithin and aqueous solution to soak lean meat of livestock and poultry can better loosen muscle tissue, reduce the shear force of meat products, make fermented meat products easier to chew, and improve the tenderness of meat; further, by using the composite strain of lactic acid Pediococcus, meat Staphylococcus and plant lactobacillus of the present invention for fermentation, the texture of meat products is further improved. In addition, the bacterial liquid of the present invention uses Tremella fuciformis slurry, which can cooperate with citric acid, lecithin and aqueous solution to reduce the shear force of meat products and improve their tenderness. Second, after fermentation and extraction, it produces rich carbonyl compounds and amino compounds, which interact with meat products to produce Maillard reaction, further improving the aroma of fermented meat products. Comparative Examples 1-4 use other soaking solvents and good strains, and the improvement of their fermented pork products is obviously inferior to that of the present invention.

[0114] The above detailed description is a specific description of one feasible embodiment of the present invention. The embodiment is not intended to limit the patent scope of the present invention. Any equivalent implementation or modification that does not deviate from the present invention should be included in the scope of the technical solution of the present invention.

Claims

1. A method for preparing a fermented meat product, It is characterized in that The steps include: (1) Soaking lean meat of livestock and poultry in a solvent, filtering, adding seasoning and pickling to obtain pickled products; (2) Soak the Tremella fuciformis in water and beat it to obtain a slurry; (3) adding the composite bacteria to the slurry and mixing to prepare a composite bacterial liquid, and then adding the composite bacterial liquid to the pickled product for fermentation; (4) Baking is enough; The solvent in step (1) is a mixture of citric acid, lecithin and water, and the mass ratio of citric acid, lecithin and water is 0.03-0.06:0.01-0.03:1; The composite bacteria in step (3) include Pediococcus acidilactici, Staphylococcus carnosus and Lactobacillus plantarum; the mass ratio of Pediococcus acidilactici, Staphylococcus carnosus and Lactobacillus plantarum is 1:1-2:0.3-0.8; In step (1), the mass volume ratio of lean meat to solvent is 1:1-2 g / mL, and the soaking time is 20-30 min; In step (3), the mass concentration of the composite bacteria to the slurry is 1-5:100, and the mass ratio of the pickled product to the composite bacteria liquid is 1:1.5-3.

2. The preparation method according to claim 1, It is characterized in that The beating time in step (2) is 0.1-0.3 min, the soaking time is 1-2 h, and the mass volume ratio of the tremella to water is 1:5-10 g / mL.

3. The preparation method according to claim 1, It is characterized in that The seasoning in step (1) includes salt, cooking wine, light soy sauce, dark soy sauce and thirteen spices in a mass ratio of 1:2:2:1:2, and the marinating time is 2-5 hours.

4. The preparation method according to claim 1, It is characterized in that The fermentation in step (3) is first performed at 20-25°C for 12-15 hours, and then at 35-45°C for 12-48 hours.

5. The preparation method according to claim 1, It is characterized in that The baking in step (4) is performed at 35-50°C, 65-80°C and 100°C for 1-3h respectively.

6. A fermented meat product prepared by the preparation method according to any one of claims 1 to 5.

Images