621 results about "Lactic acid bacterium" patented technology

The invention belongs to the technical field of hair care products, and particularly relates to composite acid gel for scalp care and a preparation method thereof. Salicylic acid, glycolic acid, piroctone azelate olamine salt, echinacea purpurea-lactic acid bacteria yeast, an emulsifier and water are combined, wherein the echinacea purpurea-lactic acid bacteria yeast is prepared by performing enzymolysis on echinacea purpurea through bacillus subtilis protease and then performing aerobic fermentation with lactic acid bacteria. Salicylic acid, glycolic acid and azelaic acid in the composite acid gel are compounded, so that stimulation of salicylic acid is weakened, and the effect of dissolving hair follicle grease is reserved; glycolic acid and azelaic acid are added to accelerate keratin metabolism, regulate sebum secretion and create safe and healthy shielding for the scalp environment, and polysaccharide and flavonoid compounds in the echinacea purpurea-lactic acid bacteria leavening are beneficial to exerting the anti-oxidation and immune regulation effects of the echinacea purpurea-lactic acid bacteria leavening. Therefore, the composite acid gel provided by the invention is green, safe and non-irritant, the preparation method is simple and convenient, and the composite acid gel can be used for inhibiting bacteria and reducing scalp inflammation.

The invention provides infant rapid brewing rice flour based on enzymolysis and superfine water grinding and a preparation method thereof, and belongs to the technical field of food processing. Rice is subjected to raw material differential temperature pretreatment and multi-stage hydration pulping, and a stable three-dimensional microscopic network structure with starch particles as filler and soluble protein and colloid as a continuous phase is constructed; then, food-grade lactic acid bacteria pre-fermentation is combined with sequential action of various enzymes, and starch and protein are subjected to mild directional hydrolysis under the condition of simulating dynamic pH of gastrointestinal tract digestion, so that the nutritional and digestible infant healthy rice flour is prepared, and the problems that the rice flour is easy to agglomerate, non-uniform in dispersion and low in nutritional value during brewing are solved. The digestion and absorption efficiency of macromolecular nutrient components such as starch and protein is relatively low, and the nutrition and flavor of the product mainly depend on exogenous addition, so that the naturalness and functionality are insufficient. The rice flour disclosed by the invention has excellent reconstituability and nutrient absorption rate, and is suitable for being used as a healthy nutritional complementary food for infants of 6-36 months.

The invention discloses lactobacillus fermented concentrated asparagus extracted juice with the effect of preventing helicobacter pylori infection as well as preparation and application of the lactobacillus fermented concentrated asparagus extracted juice, and belongs to the technical field of food biotechnology and microbial fermentation. The concentrated asparagus beverage is prepared from the following raw materials: 20-50 parts of concentrated asparagus extract juice, 50-80 parts of purified water, 2-6 parts of glucose, 2-4 parts of white granulated sugar, 0.01-0.1 part of sodium D-isoascorbate and 0.001-0.01 part of compound lactic acid bacteria. The fermented and concentrated asparagus extraction juice is prepared by taking asparagus as a raw material, crushing, extracting, concentrating and fermenting, and the antioxidant capacity, the inhibition capacity on helicobacter pylori, the prevention and treatment effects on helicobacter pylori infection and the like of the obtained fermented and concentrated asparagus extraction juice are obviously improved. The asparagus extracted juice can be widely applied to the field of prevention and / or treatment of helicobacter pylori infection, and is particularly applied to preparation of drugs for prevention and / or treatment of helicobacter pylori infection.

The invention discloses a preparation method of compound lactobacillus fermented asparagus yoghurt, and belongs to the technical field of food biotechnology and microbial fermentation. The lactobacillus fermented asparagus yoghurt is prepared by taking asparagus primary pulp and fresh cow milk as raw materials, and mixing, fermenting and ripening the raw materials by adopting the lactobacillus paracasei JGSLP08 and the lactobacillus pentosus JGS34, and the obtained compound lactobacillus fermented asparagus yoghurt has excellent antioxidant activity and high-dose lactobacillus viable count; meanwhile, the traditional Chinese medicine composition has a remarkable prevention and treatment effect on inflammatory bowel diseases. The lactobacillus fermented asparagus yoghurt can be widely applied to the field of preventing and / or treating inflammatory bowel diseases, in particular to preparation of food for preventing and / or treating inflammatory bowel diseases.

The invention belongs to the technical field of microorganisms, and particularly relates to a caproic acid-producing microbial composition and application thereof. According to the specific technical scheme, the microbial composition comprises caproic acid bacteria, clostridium and lactic acid bacteria. The caproic acid producing microbiome provided by the invention not only can be used for resourceful treatment of wastewater with high lactic acid concentration and reduction of environmental protection cost, but also can be used for construction and maintenance of pit mud, and provides a new practical reference for research of Luzhou-flavor liquor synthesis microbiome and preparation of artificial pit mud.

The invention discloses a preparation method of fermented quinoa post-generation powder, and belongs to the technical field of functional food raw materials. The method comprises the following steps: mixing a quinoa base material (quinoa bran powder and / or quinoa flour) with water to prepare slurry with the solid content of 10-40% (w / w); carrying out heating and gelatinization treatment on the slurry at 75-100 DEG C for 5-60 minutes, and then cooling to 30-45 DEG C; lactic acid bacteria are inoculated for fermentation, the fermentation temperature is 25-45 DEG C, the fermentation time is 4-48 h, and the pH value at the fermentation end point is controlled to be 3.6-4.6; after the fermentation is finished, carrying out inactivation treatment on a fermentation product at 70-100 DEG C for 1-60 minutes; and drying in a spray drying or freeze-drying manner to obtain the fermented quinoa post-raw powder, wherein the water content of the obtained powder is less than or equal to 10%. According to the method disclosed by the invention, the cereal raw taste and the coarse flour feeling of the quinoa powder can be remarkably improved, the brewing dispersity is improved, the sedimentation is reduced, and the post-prebiotics base powder raw material suitable for normal-temperature storage and development of downstream solid beverages, nutrition powder and other products is obtained.

The invention discloses a co-fermentation method based on sphingomonas and a rhodiola rosea extracting solution and application of a product, and belongs to the technical field of microorganisms. By utilizing a special rich enzyme system of sphingomonas and combining with an early-stage composite enzymolysis process and synergistic effect, the wall breaking efficiency of rhodiola rosea cell walls and the conversion degree of active components of rhodiola rosea are greatly improved, the bottlenecks of low efficiency and low bioavailability of a traditional rhodiola rosea extraction method are successfully overcome, and the rhodiola rosea extraction method is suitable for industrial production. The functional components such as salidroside and flavone can be fully released and converted. Secondly, different from non-symbiotic bacteria (such as lactic acid bacteria and saccharomycetes) which are commonly used for fermentation in the prior art, a potential symbiotic bacterium of sphingomonas XJL-TP07 from a special environment is innovatively selected and has better metabolic suitability with the rhodiola rosea component, the fermentation process is milder and safer (no irritant is produced), and the rhodiola rosea fermentation method is suitable for large-scale production. And a synergistic interaction effect can be generated through a unique biotransformation path.

The invention provides yeast HAU2501 and application thereof in preparation of fermented vegetables, and belongs to the technical field of fermentation microorganisms. The invention discloses saccharomycetes HAU2501, which is preserved in the China General Microbiological Culture Collection Center (CGMCC), the address is No.3, No.1 yard, Beichen West Road, Chaoyang District, Beijing, the preservation date is July 21, 2025, and the preservation number is CGMCC No.35320. The saccharomycetes HAU2501 has the advantages that the saccharomycetes HAU2501 can be used for preparing the saccharomycetes HAU2501; the saccharomycetes HAU2501 can be used as an excellent aroma-producing leavening agent, can effectively improve the flavor quality of the fermented vegetables through synergistic fermentation with lactic acid bacteria, and provides a theoretical basis and a technical reference for flavor regulation and control of traditional fermented vegetables and development of functional leavening agents.

This invention discloses a raw material composition for preparing yogurt, yogurt, food, and a method for preparing the same. The raw material composition includes fermentation ingredients, additives, and a starter culture. The fermentation ingredients include 80-90 wt% soy milk; the additives include 0.1-0.4 wt% dietary fiber, 1-3 wt% natural starch, and 0.5-1.5 wt% coconut extract; the starter culture is used at 0.005-0.02 wt%, and includes *Streptococcus thermophilus*, *Lactobacillus delbrueckii* subsp. bulgaricus, *Lactobacillus casei*, and *Lactobacillus plantarum*. The yogurt of this invention has a good taste and flavor at room temperature, maintains a stable pH, and can be stored at room temperature for one month while ensuring the activity of lactic acid bacteria.

The invention belongs to the technical field of microorganisms, and particularly discloses high-activity lactic acid bacteria powder as well as a preparation method and application thereof. The preparation method comprises the following steps: carrying out activation culture on lactic acid bacteria in a liquid culture medium to obtain an activated bacteria solution; adjusting the concentration of the activated bacterial liquid, standing and incubating, and in the incubation process, dynamically measuring the formation amount of a biological membrane by adopting a crystal violet staining method, and determining the optimal biological membrane incubation time of the lactic acid bacteria strain; adjusting the concentration of the activated bacterial liquid, standing and incubating to the determined optimal biological membrane incubation time; washing off thalli which are not adhered to the upper layer by using the sterile PBS, and centrifugally collecting biofilm state lactic acid bacteria which are adhered to the bottom of the culture container; and re-suspending the collected biofilm state lactic acid bacteria, and drying to obtain the high-activity lactic acid bacteria powder. According to the preparation method, the drying survival rate of the strain is remarkably improved, and the resistance of lactic acid bacteria to stress such as dehydration, heat stress and cold stress in the drying process is effectively enhanced.

The present disclosure relates to: a method for preparing heat-killed lactic acid bacteria.

A novel autophagy activator is provided. An autophagy activator, a hyaluronic acid production promoter, and an antioxidant, each of which contains a lactic acid fermentation product obtained by fermenting a raw material derived from a tea tree with lactic acid bacteria.

The invention discloses recombinant saccharomyces cerevisiae, a 11-seed oil fermentation product as well as a preparation method and application of the 11-seed oil fermentation product, and belongs to the technical field of synthetic biology and fermentation product preparation. According to the recombinant saccharomyces cerevisiae disclosed by the invention, a caffeic acid coenzyme A ligase 4CL coding gene, a chalcone isomerase CHI coding gene, a flavanone-3-hydroxylase F3H coding gene and a chalcone synthase CHS mutant coding gene are over-expressed, and the chalcone synthase CHS mutant is preferably Y69H / H71Y / Q161K. The preparation method of the 11-seed oil fermentation product comprises the following steps: fermenting a recombinant saccharomyces cerevisiae fermentation solution in the presence of a sophora flower bud extract and caffeic acid to obtain a first fermentation solution; fermenting the lactic acid bacteria fermentation liquor in the presence of 11 seed oil to obtain second fermentation liquor; and mixing the first fermentation liquid and the second fermentation liquid, continuing fermentation, and respectively collecting an oil phase and a water phase after fermentation is finished, so as to obtain a fermentation product. The product provided by the invention has multivitamin antioxidant activity.

The application discloses a method for continuously fermenting urine to produce safe fertilizer, which comprises the following steps: in the first fermentation, adding environment-friendly enzyme into a container, then collecting fresh urine and adding molasses, and carrying out fermentation in a sealed manner; after the fermentation is completed, reserving part of the fermentation liquor as a substrate; and in the subsequent batches, directly adding fresh urine and molasses into the container with the substrate to carry out fermentation, so as to realize continuous circulation. The method can inhibit the hydrolysis process of urea in the urine in the early stage by timely adding environment-friendly enzyme (or the fermentation liquor of the last time) and molasses into the fresh urine to carry out fermentation, thereby greatly reducing the ammonia nitrogen volatilization amount, and the pathogenic bacteria in the urine can be inhibited to a very low level in a short period of time. Except that the environment-friendly enzyme needs to be added in the first fermentation, the environment-friendly enzyme does not need to be added in the subsequent batches of fermentation, and only a small amount of molasses needs to be added. A large amount of beneficial bacteria such as lactic acid bacteria and yeast and metabolic products such as lactic acid and acetic acid are generated in the fermentation process, so that the urine is converted into microbial bacterial fertilizer.

This invention discloses a low-astringency prickly pear lactic acid bacteria fermented beverage and its application in lowering blood lipids and antioxidation, relating to the fields of microbial application and food fermentation technology. The fermented beverage of this invention uses prickly pear juice as raw material and is prepared by fermentation with *Lactobacillus plantarum* R-21. It can significantly reduce the tannin content of prickly pear juice, improve taste, and increase the polysaccharide content and antioxidant properties of the beverage. In vivo experiments show that it can reduce the levels of triglycerides, total cholesterol, and low-density lipoprotein cholesterol in mouse liver and serum, inhibit fat accumulation and fatty degeneration in liver cells, and enhance the activity of antioxidant enzymes in the liver, demonstrating important application value in lowering blood lipids and antioxidation.

The application provides a pediococcus acidilactici M4 for low-moisture fermented feed and an application thereof, and belongs to the field of microbial application and feed technology. The application uses the pediococcus acidilactici M4 to prepare fermented total mixed ration. The bacteria have the characteristics of high osmosis and fast acid production, and can reduce the pH value of the fermentation system in a short time; have strong broad-spectrum bacteriostatic effect on escherichia coli, chicken white dysentery salmonella and staphylococcus aureus; and perfectly adapt to the fermentation of low-moisture total mixed ration. The strain is used as the fermentation strain of low-moisture total mixed ration, can significantly reduce the content of acid detergent fiber and neutral detergent fiber, improve the crude protein level, and then improve the digestibility of the daily ration, increase the content of probiotics such as lactic acid bacteria and yeast in the daily ration, reduce the content of pathogenic bacteria such as escherichia coli in the daily ration, and also can improve the content of volatile fatty acid in the daily ration, improve the quality of the daily ration, and improve the feeding value of the daily ration.

The invention discloses a post-generation cooked food fresh-keeping process based on lactic acid bacteria in-situ conversion. The process comprises the following steps: soaking raw materials in a 0.5-1.5% sodium chloride solution for 40-90 minutes, and then pre-cooling; inoculating lactic acid bacteria which are directionally screened in an environment of 1.5-3.0% of sodium chloride and 12-18 DEG C, and rolling and kneading for 20-120 minutes; fermenting for 4-8 hours at the temperature of 12-18 DEG C, and stopping when the pH is reduced to 5.0-5.5 and the consumption of soluble sugar reaches 45-65%; curing the meat raw materials until the central temperature is 75-85 DEG C; pasteurization is carried out at 62-70 DEG C for 10-20 min or ultrahigh pressure treatment is carried out at 300-450 MPa for 5-12 min, so that the lactic acid bacteria are inactivated and converted into metabiotics; and performing vacuum packaging and after-ripening at 0-4 DEG C for 24- Through directional screening, in-situ conversion and mild inactivation, in-situ generation of the fresh-keeping substances in the matrix is realized, and a postbiotic fresh-keeping system is constructed. The shelf life of the product is obviously prolonged, the microbial safety is improved, the quality is excellent, chemical preservatives are not needed, and the label cleaning concept is met.

The present invention relates to a method for producing a composition for promoting hair growth, and more particularly, to a raw material mixing step for mixing ground pine needles, ground pine cones, heartleaf houttuynia herbs, green tea leaves, cotyledons and an ethanol aqueous solution, and to a method for producing a composition for promoting hair growth. A fermentation step: inoculating the mixture cured in the curing step with lactic acid bacteria and fermenting; and mixing the additives, namely mixing the additives containing the hair root cell growth factors. A fermentation product produced by the fermentation step. The composition for promoting hair growth prepared by the method provides nutrition for hair, improves the health of scalp and hair roots, and shows an excellent hair growth effect.

The application discloses a Qingjiang Aurantii Fructus extract with soothing and repairing effects on atopic dermatitis and application thereof, and a preparation method of the Qingjiang Aurantii Fructus extract comprises the following steps: A1, crushing Qingjiang Aurantii Fructus, adding water to soak, and then sterilizing; A2, inoculating probiotics in the solution after sterilization in step A1 to perform fermentation; A3, filtering the obtained fermentation liquor after sterilization, and purifying to obtain the Qingjiang Aurantii Fructus extract; wherein the probiotics are at least one selected from lactic acid bacteria, bacillus and yeast fungi. The Qingjiang Aurantii Fructus extract obtained by fermenting Qingjiang Aurantii Fructus with specific probiotics has significant soothing, repairing and anti-inflammatory effects, and has the soothing and repairing effects on atopic dermatitis in particular.

A starter culture for the fermentation of a plant-based milk alternative is provided, which is particularly suitable for the production of a plant-based yogurt alternative. The starter culture comprises lactic acid bacteria isolated from legume plant material, especially pea plant material. Preferably, the starter culture comprises lactic acid bacteria of the species Lactobacillus rhamnosus and / or Lactococcus lactis subsp. cremoris.

This invention discloses a method for enhancing the color and aroma of whole-component fruit juice through synergistic fermentation with lactic acid bacteria, belonging to the field of food processing technology. The method uses ripe mangoes / pineapples as raw materials. After washing, pitting (peeling), and low-temperature jet milling to retain all components, the juice undergoes compound enzymatic hydrolysis and optimization of its uniformity. A compound strain composed of *Lactobacillus plantarum*, *Lactobacillus fermentum*, and *Lactobacillus helveticus* is then inoculated. The mixture undergoes constant-temperature anaerobic fermentation. The process is optimized using fuzzy mathematical sensory evaluation and response surface methodology, resulting in a sensory score of 91.67 for mango juice and 90.83 for pineapple juice. The retention rate of carotenoids is increased by 25%-30%, the lactic acid content reaches 2.97-26.45 mg / g, and the relative content of esters in volatile aroma components increases to over 35%. Simultaneously, the total sugar content decreases by 3.7%-24.0%. This method solves the problems of dull color, weak aroma, and nutrient loss in traditional whole-component fruit juices. The product combines natural functionality with a unique fermented flavor, making it suitable for industrial production.

This invention belongs to the field of food processing technology, specifically relating to a ready-to-eat soft-centered abalone product and its preparation method. The preparation method includes the following steps: First, the abalone undergoes a preliminary treatment by marinating it in a soaking solution made from a mixture of black tea powder, soda ash, quicklime, and water to obtain pre-treated abalone. Then, it undergoes fermentation under the action of *Mucor* spores, lactic acid bacteria, yeast, and *Aspergillus oryzae*. The fermented abalone is then subjected to high-pressure pulse treatment, followed by slow simmering in a cooking liquid. After high-pressure sterilization, the ready-to-eat soft-centered abalone product is obtained. The key to this invention lies in the combined process of marinating in a soaking solution containing black tea powder, soda ash, and quicklime, fermentation with specific microorganisms, and high-pressure pulse treatment to achieve a soft-centered texture in the abalone. Slow simmering further optimizes the flavor of the soft-centered abalone product, resulting in advantages such as low cost, product stability, short preparation cycle, high yield, and ready-to-eat consumption.

The application discloses a preparation method of yellow rice wine, the yellow rice wine and application. The preparation method of the yellow rice wine comprises the following steps: gelatinizing starch raw materials to prepare gelatinized starch; uniformly mixing the gelatinized starch, yellow rice wine starter, acidic protease, saccharomyces cerevisiae, yellow rice wine and water to prepare fermentation material, and performing fermentation; adding lactic acid bacteria at 72h-74h of fermentation, and continuing fermentation; and performing solid-liquid separation after the fermentation is completed, collecting clear liquid, decocting wine, aging, and preparing the yellow rice wine. The preparation method of the yellow rice wine breaks through the technical bottleneck that the metabolic time sequence of strains is uncontrollable in traditional mixed fermentation, optimizes the inoculation time of lactic acid bacteria, guarantees the acid production capacity of lactic acid bacteria under the condition of controlling alcohol metabolism, and obtains the yellow rice wine with the characteristics of high sugar, high acid and high ester, which can be used for seasoning.

The present application belongs to the field of food biotechnology, and specifically discloses a method for preparing jujube and hawthorn enzyme through multi-strain two-stage fermentation, which comprises the following steps: anaerobic fermentation of jujube and hawthorn pulp by lactic acid bacteria, followed by aerobic fermentation by yeast, centrifugation after fermentation to obtain supernatant, and obtaining jujube and hawthorn enzyme. The present application uses jujube and hawthorn as main raw materials, connects preferred composite probiotics after scientific compounding, greatly shortens the fermentation period compared with traditional natural fermentation, and determines the process parameters of each stage of fermentation through multiple rounds of optimization, so that the jujube and hawthorn enzyme is ruby red, sweet and sour, jujube aroma and hawthorn fruit aroma are coordinated, and there is no bitter aftertaste; the total phenol and total flavonoid retention rate is greater than or equal to 92%, the free radical scavenging h activity is greater than or equal to 95%, and the antioxidant activity is significantly better than that of commercially available similar enzymes, and the present application is rich in functional factors such as short-chain fatty acids, active peptides and organic acids. The present application has good repeatability and is suitable for industrial continuous production.

The invention discloses a method for preparing the ginsenoside preparation by biological engineering technology, wherein the ginsenoside preparation comprises at least one of the saponin-enriched preparation and the saponin-enriched syrup; the compound bio-enzyme preparation prepared by the combined bacteria preparation of yeast and lactic acid bacteria provided by the invention is rich in amino acid residues, amides, coenzymes and active groups such as lactic acid and linoleic acid; and the ginsenoside preparations containing ginsenosides can be prepared by adding monosaccharides or polysaccharides to the compound bio-enzyme preparations, providing new directions and ideas for obtaining ginsenosides and their products.

The application discloses a fermented fruit juice with the effect of reducing high uric acid and a preparation method thereof, and comprises the following steps: step one, obtaining fruit wine after fruit juice fermentation, and obtaining de-alcohol fruit juice by removing alcohol from the fruit wine; step two, inoculating lactic acid bacteria into the de-alcohol fruit juice to perform lactic acid fermentation, and obtaining the fermented fruit juice; the lactic acid bacteria comprises lactobacillus helveticus CICC6064 and / or lactobacillus paracasei CICC20292. The fruit juice prepared by the fermentation process disclosed in the application not only retains the metabolic products of the yeast fermentation except for alcohol, but also increases the biomass and improves the content of apple polyphenol monomers through lactic acid bacteria fermentation, so that the fermented apple juice has the effects of rich taste and nutrition and reducing high uric acid, and has the innovation in the field of functional development of ordinary fruit juice.

For economic and environmental reasons, there is always a need for new or improved methods that are effective in controlling yeast and mold contamination.SOLUTION: The present invention relates to a direct vat set starter culture composition comprising lactic acid bacteria comprising a manganese transporter for fermenting a foodstuff and inhibiting or delaying the growth of fungi in said foodstuff, wherein said composition comprises a maximum 600ppm of manganese.SELECTED DRAWING: Figure 1

The application provides a preparation method of a kefir active lactic acid bacteria bubble jelly drink. Compared with the prior art, firstly, the mixed liquid of thickening agent and the like is subjected to ultrahigh pressure sterilization before inoculation, which ensures the smooth progress of the kefir fermentation process and does not cause pollution, and compared with other heat treatment sterilization processes, the sterilization process does not have a cooking smell, the base flavor after the kefir fermentation is purer, and the peculiar smell control is better; secondly, after the compound kefir starter is added to the jelly liquid for fermentation, sufficient bubbles are generated, and the product can maintain a certain strength after rewarming, providing a unique product taste and texture, which is different from the jelly drink after aeration, the product bubbles are generated during the fermentation process, and the taste is more natural; in addition, the application reduces the pH value of the base system during the fermentation process, reduces the use of part of the acidity regulator, and further improves the product gel strength.

The invention relates to a method for breeding chrysomyia megacephala larvae based on a complex microbial inoculant fermented feed, and belongs to the technical field of chrysomyia megacephala larva breeding. The action time of different strains is regulated and controlled by preparing the microcapsules to wrap the complex microbial inoculants, in the anaerobic environment at the initial stage of fermentation, lactic acid bacteria can produce a large amount of acid to inhibit growth of pathogenic bacteria and putrefying bacteria, at the moment, the microcapsules can effectively protect the complex microbial inoculants wrapped in the microcapsules from being damaged by the low-pH environment, and the complex microbial inoculants can be effectively prevented from being damaged by the low-pH environment along with continuous fermentation. The lactic acid bacteria break the microcapsule structure and slowly release the complex microbial inoculant to preempt the ecological niche in the material, the breeding method can enable different microbial inoculants to play a role in respective adaptive environments, the action efficiency of the complex microbial inoculant is effectively improved, and generation of harmful gas is reduced.

The invention relates to the technical field of pickling of meat products, and discloses an internal and external coloring pickling process of meat products, which comprises the following steps: firstly collecting blood of a meat product to be pickled, separating blood cells from plasma by adopting a centrifugal separation method, and then carrying out hemolysis treatment on the blood cells by utilizing an acidic buffer solution. According to the internal and external coloring and pickling process of the meat product, processing equipment, a natural coloring agent, a natural preservative and a natural pickling agent are adopted, and when hemoglobin pigment is extracted, centrifugal separation and ion exchange chromatography technologies are applied, so that high purity of the pigment is ensured, and a basis is provided for stable internal coloring. In the rolling and pickling link, composite natural microorganism fermentation pickling liquid is used, components of the composite natural microorganism fermentation pickling liquid are carefully screened and cultured, microorganisms such as lactic acid bacteria and the like and metabolite antibacterial polypeptides thereof not only can inhibit growth and reproduction of harmful microorganisms, but also can enable meat products to uniformly absorb components such as salt and spices in the pickling process, so that the meat products are not prone to damage. And the quality difference caused by non-uniform pickling is effectively avoided.