CN102960748A - Machining method of lactobacillus snack food - Google Patents
Machining method of lactobacillus snack food Download PDFInfo
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- CN102960748A CN102960748A CN2012105524358A CN201210552435A CN102960748A CN 102960748 A CN102960748 A CN 102960748A CN 2012105524358 A CN2012105524358 A CN 2012105524358A CN 201210552435 A CN201210552435 A CN 201210552435A CN 102960748 A CN102960748 A CN 102960748A
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- shank
- lactobacillus
- salt solution
- machining method
- leavening
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Abstract
The invention provides a machining method of a lactobacillus snack food, and aims to overcome the problems of the existing machining method of pickled chicken feet that the process is complicated, the production chain is long, the production cost is high, chemical bacteriostatic agents are restricted, the use effect is not ideal, the food safety risk is large and the like. The machining method comprises the following steps of: pre-treating the chicken feet, preparing saline water, preparing a fermenting agent, fermenting and packaging, and the like, wherein the step of packaging can be carried out without sterilizing. The machining method of the lactobacillus snack food has the beneficial technical effects that the production period is short, probiotics are kept and the quality guarantee period is relatively long; and the machining method can easily adapted to industrial production and the probiotic pickled chicken feet which meet the requirements of more than half of year of shelf life can be produced.
Description
Technical field
The present invention relates to a kind of leisure food and processing method thereof, particularly a kind of processing method of lactic acid bacteria leisure food.
Background technology
At present, the lactic acid bacteria leisure food is varied, comprises milk, dairy products, sauerkraut, pickles, vinegar, acetic acid beverage, beauty's vinegar, soya-bean milk, apple, grape, cherry and various lactic acid bacteria drink.Patent documentation 200910272904.9 discloses the method that a kind of Rapid Fermentation black fungus is produced the instant food of sourwood ear, patent documentation 201110412768.6 discloses a kind of preparation method of fermented whole eggs, patent documentation 201010017647.7 discloses a kind of method of fermenting flavor chestnut kernel, and patent documentation 99114725 discloses a kind of preparation method of steeping shank and also used lactic acid bacteria.
The technique of general traditional fabrication bubble shank is with fresh shank peeling, clean, the pickle jar of packing into behind the shortening, cooling, prefabricated pickled vegetable brine poured into flooded immersion in the altar again, and is last toward altar along adding the fermentation of water seal altar, can open altar after a few days and eat.The breeding of microorganism is the deciding factor of impact bubble shank quality in the sweat, but traditional manufacturing technique can't the establishment impact be steeped harmful varied bacteria growing of shank quality, therefore can't large-scale commercial production.
The preparation method of patent documentation 99114725 disclosed commodity bubble shanks is: pickle and heat treatment by fresh shank process, adopt after the cooling take lactic acid bacteria as main microorganism and ferment, then seasoning and add antistaling agent packs after the sterilization, makes after the vacuum seal in addition.There are many defectives in the bubble shank product of this method, this bubble shank technique is to utilize inoculating lactic acid bacterium to produce ferment local-flavor, adopt again physics or chemical mode to carry out inactivation treatment to comprising lactic acid bacteria in the bubble shank in all interior microorganisms after the fermentation, be packaged into again finished product.This production method has not only been killed the harmful miscellaneous bacteria in the bubble shank in to bacteria inactivation rate and process of inhibition, also the benefit that can improve the little ecology of human body intestinal canal in the product is given birth to the type flora simultaneously and destroy totally.Prior art adopts physical sterilization mode complex process, the production chain length, and production cost is high, also can cause adverse effect to the collagen tissue of bubble shank, the use of chemistry bacteriostatic agent is because being restricted by national relevant laws and regulations, and result of use is undesirable, also can increase the security risk of food.Obviously, the processing method of prior art bubble shank exists complex process, production chain length, production cost is high, chemical bacteriostatic agent is restricted, result of use is undesirable, food safety risk is large problem.
Summary of the invention
The problems such as complex process, production chain length, the production cost that exists for the processing method that overcomes prior art bubble shank is high, chemical bacteriostatic agent is subjected to restriction, result of use is undesirable, food safety risk is large the invention provides a kind of processing method of lactic acid bacteria leisure food.
The processing method of lactic acid bacteria leisure food of the present invention comprises:
(1) shank preliminary treatment
A, freezing shank: the freezing shank of selector combined foodstuff production requirement, described freezing shank is placed the clear water normal temperature unfreezing, shank after thawing successively through peeling, go scar, shaping and cut, shank after will cutting cleans, soak to pick up after floating and carry out shortening, namely in boiling water, boiled 5 to 8 minutes, then with the shank draining behind the shortening, to be cooled to room temperature stand-by;
B, fresh shank: the fresh shank of selector combined foodstuff production requirement, with described shank successively through peeling, go scar, shaping and cut, shank after will cutting cleans, soak to pick up after floating and carry out shortening, namely boiled in boiling water 5 to 8 minutes, the shank draining behind the shortening, to be cooled to room temperature stand-by;
(2) preparation salt solution
After adding flavoring modulation salt solution, with the salt water boil and kept 20 ~ 30 minutes, cool off for subsequent use; Described flavoring comprises salt, sugar, tasty agents, flavoring essence and natural flavor, and its addition is determined according to taste; The sodium chloride mass percent concentration is between 2% ~ 10% in the described salt solution, and the pH value is 3 ~ 8, such as pH value deviation is arranged, and can adopt edible acidic flavoring agent or dietary alkali to regulate;
(3) preparation leavening
In the aseptic culture fluid that contains weight ratio 5% glucose and 0.85% sodium chloride, add Lactobacillus saki by weight 0.5% ~ 1.5%, be Lactobacillus sakei, Lactobacillus pentosus, be Lactobacillus pentosus, lactobacillus curvatus, be Lactobacillus curvatus or Lactobacillus plantarum, be in the purebred bacterium powder of Lactobacillus plantarum one or more, then, in 35 ℃ ~ 37 ℃ constant incubator, cultivated 4 ~ 48 hours, namely get leavening;
(4) fermentation
Fermentation comprises following two kinds of methods:
A, leavening are thrown in method: the pretreated shank of process is put into the culture vessel through sterilization, in culture vessel, add prefabricated salt solution until complete submergence shank, the mass ratio that is salt solution and shank is 1.3 ~ 1.8:1, the prepared leavening of 0.5% ~ 1.5% adding step (3) by adding the salt solution gross weight fermented 12 ~ 46 hours in 15 ~ 30 ℃ behind the airtight container;
B, direct cultivation: the pretreated shank of process is put into the culture vessel through sterilization, in culture vessel, add prefabricated salt solution until complete submergence shank, the mass ratio that is salt solution and shank is 1.3 ~ 1.8:1, in the purebred bacterium powder of Lactobacillus saki, Lactobacillus plantarum, lactobacillus curvatus or Lactobacillus plantarum one or more 0.005% ~ 0.015% are directly dropped in the salt solution in mass ratio, the temperature of salt solution remains between 10 ~ 20 ℃ when throwing in lactic acid bacteria, ferments 12 ~ 46 hours in 15 ~ 30 ℃ after the sealing;
(5) packing
Pick up shank after fermentation is finished, drain, it is heavy through the packaging bag of sterilization treatment to pack into after the weighing, vacuum seal, and vacuum is 0.055 ~ 0.095mpa.
The useful technique effect of the processing method of lactic acid bacteria leisure food of the present invention is that the production cycle is shorter, has kept probio, and the shelf-life is longer, and is easy to suitability for industrialized production, and the benefit that can reach above shelf life requirement half a year is given birth to type bubble shank.
Description of drawings
Accompanying drawing 1 is the schematic flow sheet of the processing method of lactic acid bacteria leisure food of the present invention;
Be further described below in conjunction with the processing method of the drawings and specific embodiments to lactic acid bacteria leisure food of the present invention.
The specific embodiment
Accompanying drawing 1 is the schematic flow sheet of the processing method of lactic acid bacteria leisure food of the present invention, and as seen from the figure, the processing method of lactic acid bacteria leisure food of the present invention comprises:
(1) shank preliminary treatment
A, freezing shank: the freezing shank of selector combined foodstuff production requirement, described freezing shank is placed the clear water normal temperature unfreezing, shank after thawing successively through peeling, go scar, shaping and cut, shank after will cutting cleans, soak to pick up after floating and carry out shortening, namely boiled in boiling water 5 to 8 minutes, the shank draining behind the shortening, to be cooled to room temperature stand-by;
B, fresh shank: the fresh shank of selector combined foodstuff production requirement, with described shank successively through peeling, go scar, shaping and cut, shank after will cutting cleans, soak to pick up after floating and carry out shortening, namely boiled in boiling water 5 to 8 minutes, the shank draining behind the shortening, to be cooled to room temperature stand-by;
(2) preparation salt solution
After adding flavoring modulation salt solution, with the salt water boil and kept 20 ~ 30 minutes, cool off for subsequent use; Described flavoring comprises salt, sugar, tasty agents, flavoring essence and natural flavor, and its addition is determined according to taste; The sodium chloride mass percent concentration is between 2% ~ 10% in the described salt solution, and the pH value is 3 ~ 8, such as pH value deviation is arranged, and can adopt edible acidic flavoring agent or dietary alkali to regulate;
(3) preparation leavening
In the aseptic culture fluid that contains weight ratio 5% glucose and 0.85% sodium chloride, add in Lactobacillus saki, Lactobacillus pentosus, lactobacillus curvatus or the purebred bacterium powder of Lactobacillus plantarum one or more by weight 0.5% ~ 1.5%, then, in 35 ℃ ~ 37 ℃ constant incubator, cultivated 4 ~ 48 hours, namely get leavening;
(4) fermentation
Fermentation comprises following two kinds of methods:
A, leavening are thrown in method: the pretreated shank of process is put into the culture vessel through sterilization, in culture vessel, add prefabricated salt solution until complete submergence shank again, the mass ratio that is salt solution and shank is 1.3 ~ 1.8:1, the prepared leavening of 0.5% ~ 1.5% adding step (3) by adding the salt solution gross weight fermented 12 ~ 46 hours in 15 ~ 30 ℃ behind the airtight container;
B, direct cultivation: the pretreated shank of process is put into the culture vessel through sterilization, in culture vessel, add prefabricated salt solution until complete submergence shank again, the mass ratio that is salt solution and shank is 1.3 ~ 1.8:1, directly drop in salt solution in the ratio of quality 0.005% ~ 0.015% the purebred bacterium powder of one or more lactic acid bacterias in Lactobacillus saki, Lactobacillus plantarum, lactobacillus curvatus or the Lactobacillus plantarum, the temperature of salt solution remains between 10 ~ 20 ℃ when throwing in lactic acid bacteria, ferments 12 ~ 46 hours in 15 ~ 30 ℃ after the sealing;
(5) packing
Pick up shank after fermentation is finished, drain, it is heavy through the packaging bag of sterilization treatment to pack into after the weighing, vacuum seal, and vacuum is 0.055 ~ 0.095mpa.
The benefit that the processing method of lactic acid bacteria leisure food of the present invention is produced is given birth to the bubble shank and is rich in beneficial flora, and probio is the active microorganism that a class is conducive to health, can improve human body intestinal canal and digest and assimilate and get rid of vivotoxin.The present invention also reduces sterilization process, and be conducive to shank best flavor and mouthfeel and present, and the reservation of itself nutrient.The present invention need not to add any bacteriostatic agent again, improves the security of food.Simultaneously, probio forms dominant microflora and metabolizing bacteria element in the bubble shank, suppresses and kills other varied bacteria growing, prolongs effective period of food quality, makes benefit give birth to the bubble shank and can reach the requirement of commercialization shelf-life.
The useful technique effect of the processing method of lactic acid bacteria leisure food of the present invention is that the production cycle is shorter, has kept probio, and the shelf-life is longer, and is easy to suitability for industrialized production, and the benefit that can reach above shelf life requirement half a year is given birth to type bubble shank.
Claims (1)
1. the processing method of a lactic acid bacteria leisure food, it is characterized in that: this processing side may further comprise the steps:
(1) shank preliminary treatment
A, freezing shank: the freezing shank of selector combined foodstuff production requirement, described freezing shank is placed the clear water normal temperature unfreezing, shank after thawing successively through peeling, go scar, shaping and cut, shank after will cutting cleans, soak to pick up after floating and carry out shortening, namely in boiling water, boiled 5 to 8 minutes, then with the shank draining behind the shortening, to be cooled to room temperature stand-by;
B, fresh shank: the fresh shank of selector combined foodstuff production requirement, with described shank successively through peeling, go scar, shaping and cut, shank after will cutting cleans, soak to pick up after floating and carry out shortening, namely boiled in boiling water 5 to 8 minutes, the shank draining behind the shortening, to be cooled to room temperature stand-by;
(2) preparation salt solution
After adding flavoring modulation salt solution, with the salt water boil and kept 20 ~ 30 minutes, cool off for subsequent use; Described flavoring comprises salt, sugar, tasty agents, flavoring essence and natural flavor, and its addition is determined according to taste; The sodium chloride mass percent concentration is between 2% ~ 10% in the described salt solution, and the pH value is 3 ~ 8, such as pH value deviation is arranged, and can adopt edible acidic flavoring agent or dietary alkali to regulate;
(3) preparation leavening
In the aseptic culture fluid that contains weight ratio 5% glucose and 0.85% sodium chloride, add Lactobacillus saki by weight 0.5% ~ 1.5%, be Lactobacillus sakei, Lactobacillus pentosus, be Lactobacillus pentosus, lactobacillus curvatus, be Lactobacillus curvatus or Lactobacillus plantarum, be in the purebred bacterium powder of Lactobacillus plantarum one or more, then, in 35 ℃ ~ 37 ℃ constant incubator, cultivated 4 ~ 48 hours, namely get leavening;
(4) fermentation
Fermentation comprises following two kinds of methods:
A, leavening are thrown in method: the pretreated shank of process is put into the culture vessel through sterilization, in culture vessel, add prefabricated salt solution until complete submergence shank, the mass ratio that is salt solution and shank is 1.3 ~ 1.8:1, the prepared leavening of 0.5% ~ 1.5% adding step (3) by adding the salt solution gross weight fermented 12 ~ 46 hours in 15 ~ 30 ℃ behind the airtight container;
B, direct cultivation: the pretreated shank of process is put into the culture vessel through sterilization, in culture vessel, add prefabricated salt solution until complete submergence shank, the mass ratio that is salt solution and shank is 1.3 ~ 1.8:1, in the purebred bacterium powder of Lactobacillus saki, Lactobacillus plantarum, lactobacillus curvatus or Lactobacillus plantarum one or more 0.005% ~ 0.015% are directly dropped in the salt solution in mass ratio, the temperature of salt solution remains between 10 ~ 20 ℃ when throwing in lactic acid bacteria, ferments 12 ~ 46 hours in 15 ~ 30 ℃ after the sealing;
(5) packing
Pick up shank after fermentation is finished, drain, it is heavy through the packaging bag of sterilization treatment to pack into after the weighing, vacuum seal, and vacuum is 0.055 ~ 0.095mpa.
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| CN2012105524358A CN102960748A (en) | 2012-12-19 | 2012-12-19 | Machining method of lactobacillus snack food |
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| CN2012105524358A CN102960748A (en) | 2012-12-19 | 2012-12-19 | Machining method of lactobacillus snack food |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404886A (en) * | 2013-08-27 | 2013-11-27 | 重庆永健食品集团股份有限公司 | Processing method of fermented meat product |
| CN105595204A (en) * | 2015-12-31 | 2016-05-25 | 郭平 | Fermented sauce pickled chicken feet |
| 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 |
| CN114041570A (en) * | 2021-11-30 | 2022-02-15 | 重庆朋助源贸易有限公司 | Preparation method of probiotic pickled chicken feet |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1231848A (en) * | 1999-03-19 | 1999-10-20 | 鹿有忠 | Pickled chicken claw |
| CN101181071A (en) * | 2007-12-19 | 2008-05-21 | 孙建国 | Chicken claw soaked by rude chilli |
-
2012
- 2012-12-19 CN CN2012105524358A patent/CN102960748A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1231848A (en) * | 1999-03-19 | 1999-10-20 | 鹿有忠 | Pickled chicken claw |
| CN101181071A (en) * | 2007-12-19 | 2008-05-21 | 孙建国 | Chicken claw soaked by rude chilli |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404886A (en) * | 2013-08-27 | 2013-11-27 | 重庆永健食品集团股份有限公司 | Processing method of fermented meat product |
| CN105595204A (en) * | 2015-12-31 | 2016-05-25 | 郭平 | Fermented sauce pickled chicken feet |
| 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 |
| CN114041570A (en) * | 2021-11-30 | 2022-02-15 | 重庆朋助源贸易有限公司 | Preparation method of probiotic pickled chicken feet |
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Application publication date: 20130313 |