CN102805361A - Method for fermenting meat product by acid-producing bacteria - Google Patents
Method for fermenting meat product by acid-producing bacteria Download PDFInfo
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- CN102805361A CN102805361A CN2012102861152A CN201210286115A CN102805361A CN 102805361 A CN102805361 A CN 102805361A CN 2012102861152 A CN2012102861152 A CN 2012102861152A CN 201210286115 A CN201210286115 A CN 201210286115A CN 102805361 A CN102805361 A CN 102805361A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The invention relates to a method for fermenting meat product by acid-producing bacteria and relates to a meat product processing technique. According to the technical scheme, the method includes making preforms of raw meat, preparing accessories, vacuum-kneading, curing, preparing fermentation broth, fermenting, drying and sun-curing, and vacuum-packaging. The accessories such as superfine dried mushroom powder are added into the raw meat performs for curing; and leavening agent made of acid-producing microbial strains is used to ferment cured meat performs. The method uses no harmful substances such as nitrate, preservatives and antibiotics in the meat product, no smoking is needed, and the meat product containing 0.1mg/kg of nitrosamine, 0.1mg/kg of 3, 4-benzopyrene and 2% of salt is low-salt. The method is suitable for industrial production. The meat product processed by the method is clean and sanitary, low-salt, free of harmful substance residue, unique in flavor and convenient to eat.
Description
Technical field
The present invention relates to a kind of meat products processed technology, particularly relate to a kind of process of utilizing acid-producing bacteria as the leavening processing meat product.
Background technology
Fermentation meat product is meant meat under the high salt concentration under nature or manual control condition, and inoculation or artificial infection microorganism fungus kind are fermented naturally, produces to have flavour, color and luster and quality, have the meat products than long storage life.Pickle cured meat product is one of traditional zymotic meat products typical case's representative, like bacon, ham, chinese-style sausage, the cured rabbit that salts down of China, cured livestock and poultry and folk tradition fermented type meat products etc. salt down.Meat is through the fermentation of microorganism, and protein is decomposed into amino acid in the meat, has improved digestibility, increases essential amino acid, vitamin, and trophism and health are strengthened.The microbial fermentation decomposing protein is an amino acid, further forms a large amount of fragrance ingredients, makes product tool peculiar taste.A large amount of beneficial microorganisms exist in the meat, and pathogenic bacteria and spoilage organisms are had competitive inhibitory effect, guarantee Product Safety, prolong the product shelf life; The physiological activity of microorganism helps reducing the content of nitrosamine, improves security of products.Tradition bacon is one type of traditional food that the dark consumer of receiving likes, its mode of production is disperseed, fallen behind, and is easy to generate inferior ammonium nitrate, 3 in the production process, strong carcinogenic substance such as 4-BaP, and product quality is uncontrollable, can't carry out large-scale production.
Summary of the invention
The objective of the invention is to solve the problem that prior art exists; A kind of method with acid-producing bacteria fermentation processing meat product is provided; This method is used and is produced organic acid microorganism and cook leavening, and the meat products clean hygiene of processing, the less salt unharmful substance is residual, fragrance is unique, instant.
For achieving the above object, the technical scheme that the present invention adopts is: a kind of method with acid-producing bacteria fermentation processing meat product comprises the following steps:
A, system meat base:
Select for use through meat base selected, that the qualified raw meat of quarantine is made into required form;
The preparation of b, batching:
Prepare the no iodine edible salt of raw meat weight 1.0%-2.5%, the ultra-fine dried mushroom powder of 0.1%-0.2%, 0.1%-0.2% sucrose, 0.1%-0.2% soy sauce, 0.1% cooking wine, 0.1% green zanthoxylum powder;
C, pickle:
Earlier that above-mentioned batch mixes is even, mix with the raw meat base that cuts again, with stirring in the vacuum drum formula kneading machine, make the even coating in meat base surface go up the batching material, in rustless steel container, pickle then;
The preparation of d, leavening:
The bacterial classification that uses: lactobacillus acidophilus (Lactobacillus acidophilus), Lactococcus lactis (Lactococcus lactis), kluyveromyces marxianus (Kluyveromyce marxianus), the Candida of overgrowing (Candida humilis); Earlier each bacterial strain is prepared into liquid spawn respectively, cell concentration is 10
8-10
9Individual/ml, pure culture mixes according to the nutrient solution volume ratio of 1-2:1-2:1:1, is made into the acid-producing microorganisms mixed bacteria;
The preparation of nutrient solution: in the prescription of the nutrient solution of made, comprise following component, the weight of the water in the weight of each component and the nutrient solution is compared; Its proportion is: sucrose 2%-5%, pine needle meal 5%, ferrous sulfate 0.01%; Potassium nitrate 0.01%; Magnesium sulfate 0.015%, dipotassium hydrogen phosphate 0.015%, potassium dihydrogen phosphate 0.031%; Its preparation process is: pine needle meal is added water boil; Filter the back and obtain filtrating; In filtrating, add other compositions in the nutrient solution prescription, heating for dissolving is divided in then in glass container or the fermentation tank and sterilizes; Above-mentioned acid-producing microorganisms mixed bacteria is inoculated in sterile working after treating its cooling, and inoculum concentration is 5% of a nutrient solution quality;
Leavening is cultivated: postvaccinal nutrient solution, leave standstill cultivation 36-48h at 25 ° of C, as zymotic fluid pH<3.5 cell concentration reaches 10
8-10
9Individual/ml, color is that white is transparent, promptly processes the bacon leavening, and is subsequent use;
The fermentation process of e, meat: with the butcher's shop inoculating starter of pickling among the step c; Inoculum concentration is the liquid starter of raw meat weight 5%, mixes, and is placed in the rustless steel container; Seal with the edible plastic film; At black out condition bottom fermentation, temperature is controlled at 5 ℃-25 ℃, fermentation 24-48h;
F, oven dry: the meat base after will fermenting picks up, and drip-dry moisture is dried after the airing under ventilation condition, then the vacuum heat sealed package get final product finished product.
Can find out that from each item technical characterictic of the invention described above its advantage is: use generation organic acid microorganism to cook leavening, can suppress the growth of assorted bacterium and spoilage organisms, toxigenic bacterium effectively and produce poison; Salinity is very low in the process, does not add nitrate and nitrite, does not also add other chemical addition agents, anticorrisive agent, antistaling agent, pigment, fumet, color stabilizer, does not also carry out traditional smoking.There is not inferior ammonium nitrate, 3 in the meat products of being produced, harmful substances such as 4-BaP, salt content belongs to low product salt less than 2%.This method is fit to suitability for industrialized production, and the meat products clean hygiene of processing, the less salt unharmful substance is residual, fragrance is unique, instant.Product adopts vacuum-packed.Shelf life at normal temperatures was above 12 months.
The specific embodiment
Through embodiment the present invention is done further explanation below.
Embodiment 1
(1) preparation of fresh pork
Choose through fresh pork passing inspection and quarantine, like gross weight streaky pork, seat pier meat, two cutter meat, pork leg, cleaning pig hair is scraped the skin surface totally with cutter.
Streaky pork, seat pier meat, two cutter meat, the pork leg of monoblock 100kg are cut into the heavy strip meat base of 1000g, the 10-20min that dries in the air under the gravity-flow ventilation condition, subsequent use.
(2) configuration auxiliary material
Accessory formula: the auxiliary material that the meat base of processing 100kg needs is: no iodine edible salt 1500g, ultra-fine dried mushroom powder 200g, sucrose 200g, soy sauce 150g, cooking wine 100g, green zanthoxylum powder 100g.Mix.
(3) pickle
Meat base and auxiliary material are stirred 2-3min in vacuum is rolled kneading machine, the meat base evenly is coated with the surface goes up the auxiliary material material.Pile is pickled 3-5h in rustless steel container.
(4) preparation of leavening
The bacterial classification that uses: lactobacillus acidophilus (
Lactobacillus acidophilus), Lactococcus lactis (
Lactococcuslactis), kluyveromyces marxianus (
Kluyveromycemarxianus), the Candida of overgrowing (
Candidahumilis).Earlier each bacterial strain is prepared into liquid spawn respectively, cell concentration is 10
8-10
9/ ml.Pure culture mixes according to the nutrient solution volume ratio of 1-2:1-2:1:1, is the acid-producing microorganisms mixed bacteria.
Nutrient solution prescription: sucrose 25g, pine needle meal 50g, ferrous sulfate 0.1g, potassium nitrate 0.1g, magnesium sulfate 0.15g, dipotassium hydrogen phosphate 0.15g, potassium dihydrogen phosphate 0.31g, water 1000ml, pH nature.
The preparation of nutrient solution: with pine needle meal 50g, add 1200ml water, boil 20min, 4 layers of filtered through gauze obtain pine needle meal 1000ml filtrating.In filtrating, add sucrose 25g, ferrous sulfate 0.1g, potassium nitrate 0.1g, magnesium sulfate 0.15g, dipotassium hydrogen phosphate 0.15g, potassium dihydrogen phosphate 0.31g, heating for dissolving.Be divided in the 2000ml triangular flask, polypropylene film adds elastic tape and seals, 121 ° of C high pressure steam sterilization 20min, cooling.Sterile working is inoculated, and inoculum concentration is 5% of a nutrient solution quality.
Leavening is cultivated: postvaccinal nutrient solution, 25 ° of C leave standstill and cultivate 36-48h, as zymotic fluid pH<3.5 cell concentration reaches 10
8-10
9Individual/ml, color is that white is transparent, processes the bacon leavening, and is subsequent use.
(5) fermentation process of meat
With the meat base inoculating starter of pickling, inoculum concentration is the liquid starter of raw meat weight 5%, mixes, and is placed in the rustless steel container, and with the sealing of edible plastic film, at black out condition bottom fermentation, temperature is controlled at 5 ℃-25 ℃, fermentation 24-48h.
(6) oven dry
Meat base after the fermentation is picked up, and drip-dry moisture is dried behind the airing 4-6h under ventilation condition.Adopt electric heating drying equipment to toast: 40 ℃ of 2h, 70 ℃ of 2h, 55 ℃ of-60 ℃ of 12h.
(7) packing
Adopt transparent bread and cheese packaging bag or metal forming packaging bag, every packing 500g, 800g or 1000g, the vacuum during packing is-0.001MPa, heat-sealing 4s, 160 ℃ of heat-sealing temperatures are processed finished product.
Embodiment 2
(1) preparation of fresh pork
Choose through fresh pork passing inspection and quarantine, like gross weight streaky pork, seat pier meat, two cutter meat, pork leg, cleaning pig hair is scraped the skin surface totally with cutter.
Streaky pork, seat pier meat, two cutter meat, the pork leg of monoblock 100kg are cut into the heavy strip meat base of 1000g, the 10-20min that dries in the air under the gravity-flow ventilation condition, subsequent use.
(2) configuration auxiliary material
Accessory formula: the auxiliary material that the meat base of processing 100kg needs is: no iodine edible salt 1000g, ultra-fine dried mushroom powder 100g, sucrose 100g, soy sauce 100g, cooking wine 100g, green zanthoxylum powder 100g.Mix.
(3) pickle
Meat base and auxiliary material are stirred 2-3min in vacuum is rolled kneading machine, the meat base evenly is coated with the surface goes up the auxiliary material material.Pile is pickled 3-5h in rustless steel container.
(4) preparation of leavening
The bacterial classification that uses: lactobacillus acidophilus (Lactobacillus acidophilus), Lactococcus lactis (Lactococcus lactis), kluyveromyces marxianus (Kluyveromyce marxianus), the Candida of overgrowing (Candida humilis).Earlier each bacterial strain is prepared into liquid spawn respectively, cell concentration is 10
8-10
9/ ml.Pure culture mixes according to the nutrient solution volume ratio of 1-2:1-2:1:1, is the acid-producing microorganisms mixed bacteria.
Nutrient solution prescription: sucrose 20g, pine needle meal 50g, ferrous sulfate 0.1g, potassium nitrate 0.1g, magnesium sulfate 0.15g, dipotassium hydrogen phosphate 0.15g, potassium dihydrogen phosphate 0.31g, water 1000ml, pH nature.
The preparation of nutrient solution: with pine needle meal 50g, add 1200ml water, boil 20min, 4 layers of filtered through gauze obtain pine needle meal 1000ml filtrating.In filtrating, add sucrose 20g, ferrous sulfate 0.1g, potassium nitrate 0.1g, magnesium sulfate 0.15g, dipotassium hydrogen phosphate 0.15g, potassium dihydrogen phosphate 0.31g, heating for dissolving.Be divided in the 2000ml triangular flask, polypropylene film adds elastic tape and seals, 121 ° of C high pressure steam sterilization 20min, cooling.Sterile working is inoculated, and inoculum concentration is 5% of a nutrient solution quality.
Leavening is cultivated: postvaccinal nutrient solution, 25 ° of C leave standstill and cultivate 36-48h, as zymotic fluid pH<3.5 cell concentration reaches 10
8-10
9Individual/ml, color is that white is transparent, processes the bacon leavening, and is subsequent use.
(5) fermentation process of meat
With the meat base inoculating starter of pickling, inoculum concentration is the liquid starter of raw meat weight 5%, mixes, and is placed in the rustless steel container, and with the sealing of edible plastic film, at black out condition bottom fermentation, temperature is controlled at 5 ℃-25 ℃, fermentation 24-48h.
(6) oven dry
Meat base after the fermentation is picked up, and drip-dry moisture is dried behind the airing 4-6h under ventilation condition.Adopt electric heating drying equipment to toast: 40 ℃ of 2h, 70 ℃ of 2h, 55 ℃ of-60 ℃ of 12h.
(7) packing
Adopt transparent bread and cheese packaging bag or metal forming packaging bag, every packing 500g, 800g or 1000g, the vacuum during packing is-0.001MPa, heat-sealing 4s, 160 ℃ of heat-sealing temperatures are processed finished product.
Embodiment 3
(1) preparation of fresh pork
Choose through fresh pork passing inspection and quarantine, like gross weight streaky pork, seat pier meat, two cutter meat, pork leg, cleaning pig hair is scraped the skin surface totally with cutter.
Streaky pork, seat pier meat, two cutter meat, the pork leg of monoblock 100kg are cut into the heavy strip meat base of 1000g, the 10-20min that dries in the air under the gravity-flow ventilation condition, subsequent use.
(2) configuration auxiliary material
Accessory formula: the auxiliary material that the meat base of processing 100kg needs is: no iodine edible salt 2500g, ultra-fine dried mushroom powder 150g, sucrose 150g, soy sauce 200g, cooking wine 100g, green zanthoxylum powder 100g.Mix.
(3) pickle
Meat base and auxiliary material are stirred 2-3min in vacuum is rolled kneading machine, the meat base evenly is coated with the surface goes up the auxiliary material material.Pile is pickled 3-5h in rustless steel container.
(4) preparation of leavening
The bacterial classification that uses: lactobacillus acidophilus (
Lactobacillus acidophilus), Lactococcus lactis (
Lactococcuslactis), kluyveromyces marxianus (
Kluyveromycemarxianus), the Candida of overgrowing (
Candidahumilis).Earlier each bacterial strain is prepared into liquid spawn respectively, cell concentration is 10
8-10
9/ ml.Pure culture mixes according to the nutrient solution volume ratio of 1-2:1-2:1:1, is the acid-producing microorganisms mixed bacteria.
Nutrient solution prescription: sucrose 50g, pine needle meal 50g, ferrous sulfate 0.1g, potassium nitrate 0.1g, magnesium sulfate 0.15g, dipotassium hydrogen phosphate 0.15g, potassium dihydrogen phosphate 0.31g, water 1000ml, pH nature.
The preparation of nutrient solution: with pine needle meal 50g, add 1200ml water, boil 20min, 4 layers of filtered through gauze obtain pine needle meal 1000ml filtrating.In filtrating, add sucrose 50g, ferrous sulfate 0.1g, potassium nitrate 0.1g, magnesium sulfate 0.15g, dipotassium hydrogen phosphate 0.15g, potassium dihydrogen phosphate 0.31g, heating for dissolving.Be divided in the 2000ml triangular flask, polypropylene film adds elastic tape and seals, 121 ° of C high pressure steam sterilization 20min, cooling.Sterile working is inoculated, and inoculum concentration is 5% of a nutrient solution quality.
Leavening is cultivated: postvaccinal nutrient solution, 25 ° of C leave standstill and cultivate 36-48h, as zymotic fluid pH<3.5 cell concentration reaches 10
8-10
9Individual/ml, color is that white is transparent, processes the bacon leavening, and is subsequent use.
(5) fermentation process of meat
With the meat base inoculating starter of pickling, inoculum concentration is the liquid starter of raw meat weight 5%, mixes, and is placed in the rustless steel container, and with the sealing of edible plastic film, at black out condition bottom fermentation, temperature is controlled at 5 ℃-25 ℃, fermentation 24-48h.
(6) oven dry
Meat base after the fermentation is picked up, and drip-dry moisture is dried behind the airing 4-6h under ventilation condition.Adopt electric heating drying equipment to toast: 40 ℃ of 2h, 70 ℃ of 2h, 55 ℃ of-60 ℃ of 12h.
(7) packing
Adopt transparent bread and cheese packaging bag or metal forming packaging bag, every packing 500g, 800g or 1000g, the vacuum during packing is-0.001MPa, heat-sealing 4s, 160 ℃ of heat-sealing temperatures are processed finished product.
Disclosed all characteristics in this specification except mutually exclusive characteristic, all can make up by any way.
Disclosed arbitrary characteristic in this specification (comprising any accessory claim, summary) is only if special narration all can be replaced by other equivalences or the alternative features with similar purpose.That is, only if special narration, each characteristic is an example in a series of equivalences or the similar characteristics.
Claims (1)
1. the method with acid-producing bacteria fermentation processing meat product is characterized in that comprising the following steps:
A, system meat base:
Select for use through meat base selected, that the qualified raw meat of quarantine is made into required form;
The preparation of b, batching:
Prepare the no iodine edible salt of raw meat weight 1.0%-2.5%, the ultra-fine dried mushroom powder of 0.1%-0.2%, 0.1%-0.2% sucrose, 0.1%-0.2% soy sauce, 0.1% cooking wine, 0.1% green zanthoxylum powder;
C, pickle:
Earlier that above-mentioned batch mixes is even, mix with the raw meat base that cuts again, with stirring in the vacuum drum formula kneading machine, make the even coating in meat base surface go up the batching material, in rustless steel container, pickle then;
The preparation of d, leavening:
The bacterial classification that uses: lactobacillus acidophilus, Lactococcus lactis, kluyveromyces marxianus, the Candida of overgrowing, earlier each bacterial strain is prepared into liquid spawn respectively, cell concentration is 10
8-10
9Individual/ml, pure culture mixes according to the nutrient solution volume ratio of 1-2:1-2:1:1, is made into the acid-producing microorganisms mixed bacteria;
The preparation of nutrient solution: in the prescription of the nutrient solution of made, comprise following component, the quality of the water in the quality of each component and the nutrient solution is compared; Its percentage is: sucrose 2%-5%, pine needle meal 5%, ferrous sulfate 0.01%; Potassium nitrate 0.01%; Magnesium sulfate 0.015%, dipotassium hydrogen phosphate 0.015%, potassium dihydrogen phosphate 0.031%; Its preparation process is: pine needle meal is added water boil; Filter the back and obtain filtrating; In filtrating, add other compositions in the nutrient solution prescription, heating for dissolving is divided in then in glass container or the fermentation tank and sterilizes; Above-mentioned acid-producing microorganisms mixed bacteria is inoculated in sterile working after treating its cooling, and inoculum concentration is 5% of a nutrient solution quality;
Leavening is cultivated: postvaccinal nutrient solution, leave standstill cultivation 36-48h at 25 ° of C, as zymotic fluid pH<3.5 cell concentration reaches 10
8-10
9Individual/ml, color is that white is transparent, promptly processes the bacon leavening, and is subsequent use;
The fermentation process of e, meat: with the butcher's shop inoculating starter of pickling among the step c; Inoculum concentration is the liquid starter of raw meat weight 5%, mixes, and is placed in the rustless steel container; Seal with the edible plastic film; At black out condition bottom fermentation, temperature is controlled at 5 ℃-25 ℃, fermentation 24-48h;
F, oven dry: the meat base after will fermenting picks up, and drip-dry moisture is dried after the airing under ventilation condition, then the vacuum heat sealed package get final product finished product.
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|---|---|---|---|---|
| CN103340416A (en) * | 2013-07-05 | 2013-10-09 | 成都大学 | Method for preparing fermented preserved meat by adopting grain fermentation liquor |
| CN106819883A (en) * | 2016-12-29 | 2017-06-13 | 贵州大学 | One plant of method of lactobacillus curvatus SR6 Rapid Fermentation less salts type acid meat |
| CN107568624A (en) * | 2017-08-18 | 2018-01-12 | 广西心相连食品科技有限公司 | Fermentation meat product and processing method for keeping fresh |
| CN114403367A (en) * | 2022-03-22 | 2022-04-29 | 河南农业大学 | Safe color protection method for meat product without nitre |
| CN114680294A (en) * | 2022-04-24 | 2022-07-01 | 江苏大学 | Method for cold fresh cooking of beefsteak by lactobacillus synergistic fermentation |
| CN116267644A (en) * | 2022-12-06 | 2023-06-23 | 贵州罗贝罗生物科技有限公司 | Fermentation bed for cultivation |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340416A (en) * | 2013-07-05 | 2013-10-09 | 成都大学 | Method for preparing fermented preserved meat by adopting grain fermentation liquor |
| CN106819883A (en) * | 2016-12-29 | 2017-06-13 | 贵州大学 | One plant of method of lactobacillus curvatus SR6 Rapid Fermentation less salts type acid meat |
| CN106819883B (en) * | 2016-12-29 | 2020-02-14 | 贵州大学 | Method for rapidly fermenting low-salt sour meat by lactobacillus curvatus SR6 |
| CN107568624A (en) * | 2017-08-18 | 2018-01-12 | 广西心相连食品科技有限公司 | Fermentation meat product and processing method for keeping fresh |
| CN114403367A (en) * | 2022-03-22 | 2022-04-29 | 河南农业大学 | Safe color protection method for meat product without nitre |
| CN114680294A (en) * | 2022-04-24 | 2022-07-01 | 江苏大学 | Method for cold fresh cooking of beefsteak by lactobacillus synergistic fermentation |
| CN114680294B (en) * | 2022-04-24 | 2023-08-22 | 江苏大学 | Method for preparing cold fresh conditioned steak through lactic acid bacteria synergistic fermentation |
| CN116267644A (en) * | 2022-12-06 | 2023-06-23 | 贵州罗贝罗生物科技有限公司 | Fermentation bed for cultivation |
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| CN102805361B (en) | 2014-03-19 |
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