CN106819883A - One plant of method of lactobacillus curvatus SR6 Rapid Fermentation less salts type acid meat - Google Patents
One plant of method of lactobacillus curvatus SR6 Rapid Fermentation less salts type acid meat Download PDFInfo
- Publication number
- CN106819883A CN106819883A CN201611245694.0A CN201611245694A CN106819883A CN 106819883 A CN106819883 A CN 106819883A CN 201611245694 A CN201611245694 A CN 201611245694A CN 106819883 A CN106819883 A CN 106819883A
- Authority
- CN
- China
- Prior art keywords
- meat
- lactobacillus curvatus
- grain
- pork
- salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- 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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses one plant of method of lactobacillus curvatus SR6 Rapid Fermentation less salts type acid meat, belong to food processing field, the lactobacillus curvatus bacterial strain screening is from southeast of Guizhou Province Congjiang County of autonomous prefecture of the Dong nationality Dong Minority village from relieving haperacidity meat sample product, China typical culture collection center is preserved in, culture presevation numbering is CCTCC NO:M 2016526, preservation date is：On September 26th, 2016, the Classification And Nomenclature of strain is：Lactobacillus curvatus SR6（Lactobacillus curvatusSR6)；Lactobacillus curvatus SR6 is cultivated 24~48h, is then carried out cryogenic vacuum spray drying with 10% skimmed milk culture, inoculum concentration 2%, 37 DEG C of temperature, controls 50~60 DEG C of temperature, collects bacterium powder, and aseptic packaging, detection viable count reaches 1 × 107More than cfu/ mL；Methods described, comprises the following steps：(1) it is salted, (2) salt down grain prepare,（3) dress altar is pickled, (4) fermentation.The present invention can effectively improve the quality and security of product.
Description
Technical field
The invention belongs to food processing field, and in particular to one plant of lactobacillus curvatus SR6 Rapid Fermentation less salts type acid meat
Method.
Background technology
Guizhou minority nationality such as the Dong nationality, Miao ethnic group and Zhuang etc. are most of to also maintains traditional pattern of life and life habit
It is used, many distinctive cuisines are also maintain, sour meat is one of its Speciality Foods.Sour meat has traditional handicraft, with a long history, wind
Taste is unique, the characteristics of ecosystem environment is processed.Classical acid meat spontaneous fermentation time and holding time are more long, can be in half a year to tens of
Between year.Current these ecosystem fermented foods can't effective exploitation utilize, accomplish scale production, open up broader city
.Main reason is that：One is that traditional sour meat of man of Dong is all family manufacture spontaneous fermentation, has an aptitude to miscellaneous bacteria, influences product
Quality and security.Two is excessive salt dosage, and salt content causes sour meat products salt content too high up to 15~20%, strong to human body
Kang Buli.According to local hospital prevalence Disease investigation, this area's esophagus and the gastrointestinal cancer incidence of disease are higher always.Three is the Dongs
Local-style dwelling houses is firmly more dispersed, and the manufacture craft of various regions acid meat is different, does not have unified technique and standard, and fermentation period is long, product matter
Amount differs greatly.Four is that traditional the Dong nationality's acid meat was disposably made in annual autumn, edible after being taken out after edible in batches,
Meat must be at once edible after taking out, it is impossible to long-term to preserve, and have impact on the sale of sour meat.For disadvantage mentioned above, this research is produced from sour meat
Separation screening main advantage lactic acid bacteria culturers in product, study its fermentation character and functional characteristic, by being applied to sour meat after optimization
Making, form less salt type acid meat quick fermentation production technique, product is improved while classical acid meat craft feature is retained
Quality and security, and accomplish scale production.
Patent publication No. CN106174094A discloses a kind of preparation method, the patent publication No. of man of Dong acid perfume pork
CN10621 3260A disclose a kind of preparation method of the sour fish of man of Dong, and two methods have still continued to use the system of traditional sour meat of man of Dong
Make method, do not overcome disadvantage mentioned above.Patent CN103622067A discloses a kind of making of sour meat, and the method is will be clean
Pork cut into pieces, pickled using salt and rice wine, salting period is short, and dispensing is cooked using millet or sorghum, fermentation 60
My god.Its manufacture craft is spontaneous fermentation hand-manipulated, with phase of the present invention in product form, fermentation period, taste and security
Difference is very big.The B of patent of invention CN 104164384 disclose one plant of lactobacillus curvatus and its content of nitrosamines are reduced in air-dry sausage
Application, its campylobacter derive from fermentation yogurt, content of nitrosamines is reduced in air dried sausage mainly for lactobacillus curvatus
Application.
The content of the invention
It is an object of the invention to overcome the above defect, there is provided one plant of lactobacillus curvatus SR6 Rapid Fermentation less salt type
The method of sour meat, the method dispensing is few, salt content is low, fabrication cycle is short, processing parameter standardization, is easy to industrial metaplasia
Produce, the product color for processing is distinct, the fresh fragrant, quality of mouthfeel is more tender, and safe, long shelf-life under normal temperature is conducive to acid
Meat products marketization development, the application of the campylobacter is also significant to excavating and protecting indigenous microbes resource.
The purpose of the present invention and the technical problem underlying of solution are realized using following technical scheme：One plant of lactobacillus curvatus
The method of SR6 Rapid Fermentation less salts type acid meat, the lactobacillus curvatus bacterial strain screening is from southeast of Guizhou Province Dong of Congjiang County of autonomous prefecture of the Dong nationality
Race stockaded village is preserved in China typical culture collection center, address from relieving haperacidity meat sample product：Wuhan, China Wuhan Universitys（Postcode
430072）, culture presevation numbering is CCTCC NO:M 2016526, preservation date is：On September 26th, 2016, strain point
Class is named as：Lactobacillus curvatus SR6（Lactobacillus curvatus SR6)；Lactobacillus curvatus SR6 is trained with 10% skimmed milk
Support, inoculum concentration 2%, 37 DEG C of temperature, cultivate 24~48h, then carry out cryogenic vacuum spray drying, control 50~60 DEG C of temperature, receive
Collection bacterium powder, aseptic packaging, detection viable count reaches 1 × 107More than cfu/ mL；
Methods described, comprises the following steps：
(1) it is salted
The suitable pig streaky pork of the girth of a garment is chosen, 20cm~25cm long, 4~6cm wide, the cutlet of 3~4cm of thickness is cut into；By Meat
The ratio measured as 4~6% weighs salt, and 30% salt is dissolved in a small amount of water, is expelled to being uniformly dispersed with brine injector
In pork；Remaining salt uniform application is in pork surface；Pork is put into vacuum tumbler, in 0~4 DEG C of temperature, vacuum
Cryogenic vacuum batch (-type) tumbling under conditions of 0.08MPa, rotating speed 10r/min, first tumbling 30min stops tumbling again after 10min
30min；
The good pork of tumbling is taken out, is placed between ceramic cylinder, cutlet and is compressed, covered tightly, be placed in 10~15 DEG C, humidity 65~75%
Under part, pickle 3~5 days；
(2) grain that salts down is prepared
New fresh ginger block rossing, clean, the shredded ginger for being cut into 0.5 centimetre is stand-by；After fresh Chinese prickly ash is cleaned with water, drain, break into powder；
Fresh garlic peeling is chopped into garlic tablet；Chilli breaks into powdery；Fermented glutinous rice is standby；Glutinous rice is cooked, and stirs scattered standby after cooling, will be upper
State material and be sufficiently mixed the uniform prepared grain that salts down；
Condiment consumption is respectively pork quality：Ginger 0.5~1%, Chinese prickly ash 0.1~0.2%, garlic 0.5~1%, capsicum 1~2%,
Fermented glutinous rice 0.5~1%, glutinous rice 2~5%；
Extracting lactic acid bacterium powder is the 0.01~0.02% of pork quality, standby with being well mixed with the grain that salts down after a small amount of aseptic water dissolves；
(3) dress altar is pickled
The pickled cutlet of salt is taken out from cylinder, moisture is drained, grain mixing smears cutlet to uniform with salting down, then spreads one at altar bottom
The grain that salts down of 2~3 cm thick of layer, meat enters altar and wants one to be compressed by one in fact, and the place in space is filled up with grain, is filled to altar capacity
Untill 95%, one layer of 2 grain of cm thick is being spread above again before sealing, flattened in fact with hand rammer, with plastic bag sealing cylinder mouthful；
(4) ferment
Cylinder will be pickled and be placed in 15~20 DEG C, under the conditions of humidity 65~75%, fermentation time 1~3 month will be edible.
The above method, the sour meat of every for being made uses vacuum packaging, microwave disinfection after taking out：2450MHz, 650w, 5 point
Clock, the normal temperature holding time is 12 months.
The above method, the sour meat is equally applicable to beef or mutton and the sour meat of other livestock and poultry meat less salt types fermentation.
Brief description of the drawings
Fig. 1 is the influence that is grown to SR6 of NaCl solution of various concentrations,
Fig. 2 is the correlation analysis of lactobacillus curvatus SR6 nitrite degradations rate and pH value,
Fig. 3 is SR6 growth curves
Specific embodiment
Below in conjunction with accompanying drawing and preferred embodiment, to according to one plant of lactobacillus curvatus SR6 Rapid Fermentations proposed by the present invention
The less salt type acid method specific embodiment of meat, feature and its effect, describe in detail as follows.
The method of one plant of lactobacillus curvatus SR6 Rapid Fermentation less salts type acid meat, the lactobacillus curvatus bacterial strain screening is from Guizhou Province
Southeast Congjiang County of autonomous prefecture of the Dong nationality Dong Minority village is preserved in China typical culture collection center, address from relieving haperacidity meat sample product：In
Wuhan Wuhan Universitys of state（Postcode 430072）, culture presevation numbering is CCTCC NO:M 2016526, preservation date is：2016
In on September 26, in, the Classification And Nomenclature of strain is：Lactobacillus curvatus SR6（Lactobacillus curvatus SR6)；Bending breast
Bacillus SR6 cultivates 24~48h with 10% skimmed milk culture, inoculum concentration 2%, 37 DEG C of temperature, then carries out cryogenic vacuum spraying dry
It is dry, 50~60 DEG C of temperature is controlled, bacterium powder is collected, aseptic packaging, detection viable count reaches 1 × 107More than cfu/ mL；
Methods described, comprises the following steps：
(1) it is salted
The suitable pig streaky pork of the girth of a garment is chosen, 20cm~25cm long, 4~6cm wide, the cutlet of 3~4cm of thickness is cut into；By Meat
The ratio measured as 4~6% weighs salt, and 30% salt is dissolved in a small amount of water, is expelled to being uniformly dispersed with brine injector
In pork；Remaining salt uniform application is in pork surface；Pork is put into vacuum tumbler, in 0~4 DEG C of temperature, vacuum
Cryogenic vacuum batch (-type) tumbling under conditions of 0.08MPa, rotating speed 10r/min, first tumbling 30min stops tumbling again after 10min
30min；
The good pork of tumbling is taken out, is placed between ceramic cylinder, cutlet and is compressed, covered tightly, be placed in 10~15 DEG C, humidity 65~75%
Under part, pickle 3~5 days；
(2) grain that salts down is prepared
New fresh ginger block rossing, clean, the shredded ginger for being cut into 0.5 centimetre is stand-by；After fresh Chinese prickly ash is cleaned with water, drain, break into powder；
Fresh garlic peeling is chopped into garlic tablet；Chilli breaks into powdery；Fermented glutinous rice is standby；Glutinous rice is cooked, and stirs scattered standby after cooling, will be upper
State material and be sufficiently mixed the uniform prepared grain that salts down；
Condiment consumption is respectively pork quality：Ginger 0.5~1%, Chinese prickly ash 0.1~0.2%, garlic 0.5~1%, capsicum 1~2%,
Fermented glutinous rice 0.5~1%, glutinous rice 2~5%；
Extracting lactic acid bacterium powder is the 0.01~0.02% of pork quality, standby with being well mixed with the grain that salts down after a small amount of aseptic water dissolves；
(3) dress altar is pickled
The pickled cutlet of salt is taken out from cylinder, moisture is drained, grain mixing smears cutlet to uniform with salting down, then spreads one at altar bottom
The grain that salts down of 2~3 cm thick of layer, meat enters altar and wants one to be compressed by one in fact, and the place in space is filled up with grain, is filled to altar capacity
Untill 95%, one layer of 2 grain of cm thick is being spread above again before sealing, flattened in fact with hand rammer, with plastic bag sealing cylinder mouthful；
(4) ferment
Cylinder will be pickled and be placed in 15~20 DEG C, under the conditions of humidity 65~75%, fermentation time 1~3 month will be edible.
The above method, the sour meat of every for being made uses vacuum packaging, microwave disinfection after taking out：2450MHz, 650w, 5 point
Clock, the normal temperature holding time is 12 months.
The above method, the sour meat is equally applicable to beef or mutton and the sour meat of other livestock and poultry meat less salt types fermentation.
Embodiment 1：
(1) it is salted
The suitable pig streaky pork of the girth of a garment is chosen, 20cm long, width 4cm, the cutlet of thickness 3cm is cut into；In the ratio that pork quality is 4%
Salt is weighed, 30% salt is dissolved in a small amount of water, be expelled in pork with being uniformly dispersed with brine injector；Remaining salt
Uniform application is in pork surface；Pork is put into vacuum tumbler, in 0~4 DEG C of temperature, vacuum 0.08MPa, rotating speed 10r/
Cryogenic vacuum batch (-type) tumbling under conditions of min, first tumbling 30min stops after 10min tumbling 30min again；
The good pork of tumbling is taken out, is placed between ceramic cylinder, cutlet and is compressed, covered tightly, be placed in 15 DEG C, under the conditions of humidity 75%, pickled
3 days.
(2) grain that salts down is prepared
New fresh ginger block rossing, clean, the shredded ginger for being cut into 0.5 centimetre is stand-by；After fresh Chinese prickly ash is cleaned with water, drain, break into powder；
Fresh garlic peeling is chopped into garlic tablet；Chilli breaks into powdery；Fermented glutinous rice is standby；Glutinous rice is cooked, and stirs scattered standby after cooling.Will be upper
State material and be sufficiently mixed the uniform prepared grain that salts down.Condiment consumption is respectively pork quality：Ginger 0.5%, Chinese prickly ash 0.1%, garlic
0.5%th, capsicum 1%, fermented glutinous rice 0.5%, glutinous rice 2%.
Extracting lactic acid bacterium powder is the 0.01% of pork quality, standby with being well mixed with the grain that salts down after a small amount of aseptic water dissolves.
(3) dress altar is pickled
The pickled cutlet of salt is taken out from cylinder, moisture is drained.With salting down, grain mixing smears cutlet to uniform.Then one is spread at altar bottom
The grain that salts down of 2~3 cm thick of layer, meat enters altar and wants one to be compressed by one in fact, and the place in space is filled up with grain, is filled to altar capacity
Untill 95%, one layer of 2 grain of cm thick is being spread above again before sealing, flattened in fact with hand rammer, with plastic bag sealing cylinder mouthful.
(4) ferment
Cylinder will be pickled and be placed in 20 DEG C, under the conditions of humidity 75%, fermentation time will eat optimal for 1~3 month.
（5）Sour meat is obtained as stated above, and every sour meat uses vacuum packaging, microwave disinfection after taking out：2450MHz,
650w, 5 minutes.The normal temperature holding time is 12 months.
Embodiment 2：
(1) it is salted
The suitable pig streaky pork of the girth of a garment is chosen, 22cm long, width 5cm, the cutlet of thickness 3.5cm is cut into；By the ratio that pork quality is 5%
Example weighs salt, and 30% salt is dissolved in a small amount of water, is expelled in pork with being uniformly dispersed with brine injector；Residue food
Salt uniform application is in pork surface；Pork is put into vacuum tumbler, in 0~4 DEG C of temperature, vacuum 0.08MPa, rotating speed 10r/
Cryogenic vacuum batch (-type) tumbling under conditions of min, first tumbling 30min stops after 10min tumbling 30min again；
The good pork of tumbling is taken out, is placed between ceramic cylinder, cutlet and is compressed, covered tightly, be placed in 13 DEG C, under the conditions of humidity 70%, pickled
4 days.
(2) grain that salts down is prepared
New fresh ginger block rossing, clean, the shredded ginger for being cut into 0.5 centimetre is stand-by；After fresh Chinese prickly ash is cleaned with water, drain, break into powder；
Fresh garlic peeling is chopped into garlic tablet；Chilli breaks into powdery；Fermented glutinous rice is standby；Glutinous rice is cooked, and stirs scattered standby after cooling.Will be upper
State material and be sufficiently mixed the uniform prepared grain that salts down.Condiment consumption is respectively pork quality：Ginger 0.7%, Chinese prickly ash 0.7%, garlic
0.7%th, capsicum 1.5%, fermented glutinous rice 0.7%, glutinous rice 3%.
Extracting lactic acid bacterium powder is the 0.01% of pork quality, standby with being well mixed with the grain that salts down after a small amount of aseptic water dissolves.
(3) dress altar is pickled
The pickled cutlet of salt is taken out from cylinder, moisture is drained.With salting down, grain mixing smears cutlet to uniform.Then one is spread at altar bottom
The grain that salts down of 2~3 cm thick of layer, meat enters altar and wants one to be compressed by one in fact, and the place in space is filled up with grain, is filled to altar capacity
Untill 95%, one layer of 2 grain of cm thick is being spread above again before sealing, flattened in fact with hand rammer, with plastic bag sealing cylinder mouthful.
(4) ferment
Cylinder will be pickled and be placed in 18 DEG C, under the conditions of humidity 70%, fermentation time will eat optimal for 1~3 month.
（5）Sour meat is obtained as stated above, and every sour meat uses vacuum packaging, microwave disinfection after taking out：2450MHz,
650w, 5 minutes.The normal temperature holding time is 12 months.
Embodiment 3：
(1) it is salted
The suitable pig streaky pork of the girth of a garment is chosen, 25cm long, width 6cm, the cutlet of thickness 4cm is cut into；In the ratio that pork quality is 6%
Salt is weighed, 30% salt is dissolved in a small amount of water, be expelled in pork with being uniformly dispersed with brine injector；Remaining salt
Uniform application is in pork surface；Pork is put into vacuum tumbler, in 0~4 DEG C of temperature, vacuum 0.08MPa, rotating speed 10r/
Cryogenic vacuum batch (-type) tumbling under conditions of min, first tumbling 30min stops after 10min tumbling 30min again；
The good pork of tumbling is taken out, is placed between ceramic cylinder, cutlet and is compressed, covered tightly, be placed in 10 DEG C, under the conditions of humidity 65%, pickled
5 days.
(2) grain that salts down is prepared
New fresh ginger block rossing, clean, the shredded ginger for being cut into 0.5 centimetre is stand-by；After fresh Chinese prickly ash is cleaned with water, drain, break into powder；
Fresh garlic peeling is chopped into garlic tablet；Chilli breaks into powdery；Fermented glutinous rice is standby；Glutinous rice is cooked, and stirs scattered standby after cooling.Will be upper
State material and be sufficiently mixed the uniform prepared grain that salts down.Condiment consumption is respectively pork quality：It is ginger 1%, Chinese prickly ash 0.5%, garlic 1%, peppery
Green pepper 2%, fermented glutinous rice 1%, glutinous rice 5%.
Extracting lactic acid bacterium powder is the 0.02% of pork quality, standby with being well mixed with the grain that salts down after a small amount of aseptic water dissolves.
(3) dress altar is pickled
The pickled cutlet of salt is taken out from cylinder, moisture is drained.With salting down, grain mixing smears cutlet to uniform.Then one is spread at altar bottom
The grain that salts down of 2~3 cm thick of layer, meat enters altar and wants one to be compressed by one in fact, and the place in space is filled up with grain, is filled to altar capacity
Untill 95%, one layer of 2 grain of cm thick is being spread above again before sealing, flattened in fact with hand rammer, with plastic bag sealing cylinder mouthful.
(4) ferment
Cylinder will be pickled and be placed in 20 DEG C, under the conditions of humidity 65%, fermentation time will eat optimal for 1~3 month.
（5）Sour meat is obtained as stated above, and every sour meat uses vacuum packaging, microwave disinfection after taking out：2450MHz,
650w, 5 minutes.The normal temperature holding time is 12 months.
Lactobacillus curvatus SR6 some growths and Study on functional properties and analysis applied in the present invention：
1. salt tolerance experiment
Aseptically SR6 is inoculated in the culture medium before optimization and after optimization, and is put in 37 DEG C of trainings in constant incubator
Support, wavelength 600nm surveys absorbance after 24h.The influence that Fig. 1 grows for the NaCl solution of various concentrations to SR6.
As can be known from Fig. 1, with the rising of NaCl concentration, the growth of bacterial strain SR6 is suppressed.Bacterium before relatively optimizing after optimization
Number is more, and salt tolerance has been lifted.When NaCl concentration is 0,2%, 4%, extinction value changes are smaller, when NaCl concentration increases from 4%
For 6% when, light absorption value decline it is larger, but the bacterium number order of magnitude be 107 Cfu/mL, the need for still meeting marinated meat product.
2. degrade nitrous acid ability and product acid activity
Fig. 2 is the correlation analysis of lactobacillus curvatus SR6 nitrite degradations rate and pH value.
Result shows in Fig. 2, and SR6 nitrite degradations rate is -990** with the coefficient correlation of pH value（* is represented 0.01
It is significantly correlated in level）, in 0 h~24 h, when pH value drops to 3.77, nitrite degradation rate reaches 94.81%.
3. growth curve
Bacterial strain SR6 is inoculated in the culture medium before optimization and after optimization respectively, absorbance is surveyed at the nm of wavelength 600 per 2h.Figure
3 is SR6 growth curves, and as can be known from Fig. 3, growth tendency is essentially identical before SR6 optimizations and after optimization, and 0~8h is adjustment period,
8h~18h is logarithmic phase, and 18h~26h is stationary phase.The growth tendency and from the point of view of each time point from figure, bacterium number is more excellent after optimization
Be increased before change, and bacterium number still has the trend for continuing to increase after 20h.The OD of stabilization600It is 2.5 or so to be worth, the bacterium number order of magnitude
It is 1010 cfu/mL。
4. the oxidation resistance of bacterial strain SR6
1 is shown in Table, bacterial strain is by DPPH clearance rates, Scavenging action to hydroxyl free radical, reducing power, anti peroxidation of lipid
The detection of ability, result of the test shows SR6 by having stronger oxidation resistance after optimization.
5. drug susceptibility test
Judgement to bacterial strain drug sensitivity experimental result is carried out referring especially to the CLSI standards provided by WHO, drug sensitive test agar paper
The Quality Control scope of piece diffusion method inhibition zone radius is 2~3 mm（CLSI, BSAC）.The deviation of result of the test is in ± 2 mm.
As shown in table 2, lactic acid bacteria SR6 is all higher than 25 mm to result to the antibacterial circle diameter of chloramphenicol, erythromycin, shows extremely sensitive
Property.SR6 shows high susceptibility to benzyl penicillin, ampicillin, cephazoline, and its antibacterial circle diameter is all higher than 15 mm.Table
Bright bacterial strain SR6 is more sensitive to beta-lactam antibiotic.Additionally, bacterial strain SR6 is to gentamicin, amikacin, Ciprofloxacin, promise
The antibacterial circle diameter of the antibiotic such as Flucloxacillin and TMP is respectively less than 10 mm, does not show sensitiveness.
To sum up, the present invention overcomes drawbacks described above compared with prior art, and with clear advantage and beneficial effect：
1st, the addition of salt is controlled below 6% in product, and content is moderate, harmless to health.
2nd, pure strain fermentation is carried out using isolated lactobacillus curvatus from sour meat, fermenting performance is good, peace
Quan Xinggao, and protruded with anti-oxidation function characteristic higher, the ability of degrading nitrite.
3rd, pure strain fermentation is carried out using isolated lactobacillus curvatus from sour meat, acidity produces fast, pure taste, product
It is bright and lustrous, it is to avoid living contaminants, improve Product Safety.
4th, the less salt type acid meat vacuum packing product normal temperature made using the present invention is preserved 1 year, beneficial to industrialized production, is expanded
Big sales range.
The above, is only preferable embodiment of the invention, and any formal limitation is not made to the present invention,
It is any without departing from technical solution of the present invention content, any simply repaiied according to what technical spirit of the invention was made to above example
Change, equivalent variations and modification, still fall within the range of technical solution of the present invention.
Claims (3)
1. the method for one plant of lactobacillus curvatus SR6 Rapid Fermentation less salts type acid meat, it is characterised in that：The lactobacillus curvatus bacterial strain
Screening is preserved in China typical culture collection from southeast of Guizhou Province Congjiang County of autonomous prefecture of the Dong nationality Dong Minority village from relieving haperacidity meat sample product
The heart, culture presevation numbering is CCTCC NO:M 2016526, preservation date is：On September 26th, 2016, the classification life of strain
It is entitled：Lactobacillus curvatus SR6（Lactobacillus curvatus SR6)；Lactobacillus curvatus SR6 with 10% skimmed milk culture,
Inoculum concentration 2%, 37 DEG C of temperature cultivates 24~48h, then carries out cryogenic vacuum spray drying, controls 50~60 DEG C of temperature, collects
Bacterium powder, aseptic packaging, detection viable count reaches 1 × 107More than cfu/ mL；
Methods described, comprises the following steps：
(1) it is salted
The suitable pig streaky pork of the girth of a garment is chosen, 20cm~25cm long, 4~6cm wide, the cutlet of 3~4cm of thickness is cut into；By Meat
The ratio measured as 4~6% weighs salt, and 30% salt is dissolved in a small amount of water, is expelled to being uniformly dispersed with brine injector
In pork；Remaining salt uniform application is in pork surface；Pork is put into vacuum tumbler, in 0~4 DEG C of temperature, vacuum
Cryogenic vacuum batch (-type) tumbling under conditions of 0.08MPa, rotating speed 10r/min, first tumbling 30min stops tumbling again after 10min
30min；
The good pork of tumbling is taken out, is placed between ceramic cylinder, cutlet and is compressed, covered tightly, be placed in 10~15 DEG C, humidity 65~75%
Under part, pickle 3~5 days；
(2) grain that salts down is prepared
New fresh ginger block rossing, clean, the shredded ginger for being cut into 0.5 centimetre is stand-by；After fresh Chinese prickly ash is cleaned with water, drain, break into powder；
Fresh garlic peeling is chopped into garlic tablet；Chilli breaks into powdery；Fermented glutinous rice is standby；Glutinous rice is cooked, and stirs scattered standby after cooling, will be upper
State material and be sufficiently mixed the uniform prepared grain that salts down；
Condiment consumption is respectively pork quality：Ginger 0.5~1%, Chinese prickly ash 0.1~0.2%, garlic 0.5~1%, capsicum 1~2%,
Fermented glutinous rice 0.5~1%, glutinous rice 2~5%；
Extracting lactic acid bacterium powder is the 0.01~0.02% of pork quality, standby with being well mixed with the grain that salts down after a small amount of aseptic water dissolves；
(3) dress altar is pickled
The pickled cutlet of salt is taken out from cylinder, moisture is drained, grain mixing smears cutlet to uniform with salting down, then spreads one at altar bottom
The grain that salts down of 2~3 cm thick of layer, meat enters altar and wants one to be compressed by one in fact, and the place in space is filled up with grain, is filled to altar capacity
Untill 95%, one layer of 2 grain of cm thick is being spread above again before sealing, flattened in fact with hand rammer, with plastic bag sealing cylinder mouthful；
(4) ferment
Cylinder will be pickled and be placed in 15~20 DEG C, under the conditions of humidity 65~75%, fermentation time 1~3 month will be edible.
2. the method for one plant of lactobacillus curvatus SR6 Rapid Fermentation less salts type as claimed in claim 1 acid meat, it is characterised in that：
Every sour meat being made uses vacuum packaging, microwave disinfection after taking out：2450MHz, 650w, 5 minute, the normal temperature holding time are 12
Individual month.
3. the method for one plant of lactobacillus curvatus SR6 Rapid Fermentation less salts type as claimed in claim 1 acid meat, it is characterised in that：
The sour meat is equally applicable to beef or mutton and the sour meat of other livestock and poultry meat less salt types fermentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611245694.0A CN106819883B (en) | 2016-12-29 | 2016-12-29 | Method for rapidly fermenting low-salt sour meat by lactobacillus curvatus SR6 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611245694.0A CN106819883B (en) | 2016-12-29 | 2016-12-29 | Method for rapidly fermenting low-salt sour meat by lactobacillus curvatus SR6 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106819883A true CN106819883A (en) | 2017-06-13 |
| CN106819883B CN106819883B (en) | 2020-02-14 |
Family
ID=59113278
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611245694.0A Active CN106819883B (en) | 2016-12-29 | 2016-12-29 | Method for rapidly fermenting low-salt sour meat by lactobacillus curvatus SR6 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106819883B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430739A (en) * | 2018-10-26 | 2019-03-08 | 荆楚理工学院 | A kind of production method of the sour meat of less salt fermentation |
| CN110313594A (en) * | 2019-01-14 | 2019-10-11 | 贵州大学 | A kind of method that Rapid Fermentation prepares less salt type alec acid |
| CN114181857A (en) * | 2021-12-09 | 2022-03-15 | 贵州大学 | Antioxidant lactobacillus fermentum and application thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1513981A (en) * | 2003-08-14 | 2004-07-21 | 南京农业大学 | Rice wine lactobacillus strain for producing bacteriocin and its use method |
| CN101032302A (en) * | 2007-04-06 | 2007-09-12 | 四川大学 | Starters for producing Chinese fermented meat products and preparing method thereof |
| CN102805361A (en) * | 2012-08-13 | 2012-12-05 | 绵阳金和农产品有限公司 | Method for fermenting meat product by acid-producing bacteria |
| CN102960748A (en) * | 2012-12-19 | 2013-03-13 | 重庆宴安食品开发有限公司 | Machining method of lactobacillus snack food |
| CN103750389A (en) * | 2014-01-09 | 2014-04-30 | 贵州大学 | Rapid salting method of low-salt salted pork |
| CN104694442A (en) * | 2015-03-25 | 2015-06-10 | 甘肃农业大学 | Lactobacillus acidophilus and method for making fermented yak meat by taking lactobacillus acidophilus as fermenting agent |
| CN105077372A (en) * | 2015-09-09 | 2015-11-25 | 江南大学 | Preparation method of instant leisure flavored fermented fish product |
-
2016
- 2016-12-29 CN CN201611245694.0A patent/CN106819883B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1513981A (en) * | 2003-08-14 | 2004-07-21 | 南京农业大学 | Rice wine lactobacillus strain for producing bacteriocin and its use method |
| CN101032302A (en) * | 2007-04-06 | 2007-09-12 | 四川大学 | Starters for producing Chinese fermented meat products and preparing method thereof |
| CN102805361A (en) * | 2012-08-13 | 2012-12-05 | 绵阳金和农产品有限公司 | Method for fermenting meat product by acid-producing bacteria |
| CN102960748A (en) * | 2012-12-19 | 2013-03-13 | 重庆宴安食品开发有限公司 | Machining method of lactobacillus snack food |
| CN103750389A (en) * | 2014-01-09 | 2014-04-30 | 贵州大学 | Rapid salting method of low-salt salted pork |
| CN104694442A (en) * | 2015-03-25 | 2015-06-10 | 甘肃农业大学 | Lactobacillus acidophilus and method for making fermented yak meat by taking lactobacillus acidophilus as fermenting agent |
| CN105077372A (en) * | 2015-09-09 | 2015-11-25 | 江南大学 | Preparation method of instant leisure flavored fermented fish product |
Non-Patent Citations (3)
| Title |
|---|
| 冉春霞: "我国传统酸鲊肉制品的研究现状及展望", 《中国酿造》 * |
| 湛剑龙: "乳酸菌SR6和SR10-1的发酵特性研究", 《贵州侗族酸鱼、酸肉中抗氧化乳酸菌的筛选与优化》 * |
| 范命辉: "《湘菜谱》", 31 March 2013, 湖南科学技术出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430739A (en) * | 2018-10-26 | 2019-03-08 | 荆楚理工学院 | A kind of production method of the sour meat of less salt fermentation |
| CN110313594A (en) * | 2019-01-14 | 2019-10-11 | 贵州大学 | A kind of method that Rapid Fermentation prepares less salt type alec acid |
| CN114181857A (en) * | 2021-12-09 | 2022-03-15 | 贵州大学 | Antioxidant lactobacillus fermentum and application thereof |
| CN114181857B (en) * | 2021-12-09 | 2023-04-18 | 贵州大学 | Antioxidant lactobacillus fermentum and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106819883B (en) | 2020-02-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Patterson et al. | Effect of high pressure on the microbiological quality of cooked chicken during storage at normal and abuse refrigeration temperatures | |
| Salazar et al. | Fate of Listeria monocytogenes in fresh apples and caramel apples | |
| CN101167592B (en) | Ozone, ultraviolet and nano silver coating-film combined sterilizing method for freezing-dried food preserving | |
| Settanni et al. | Microbiological investigation of Raphanus sativus L. grown hydroponically in nutrient solutions contaminated with spoilage and pathogenic bacteria | |
| CN103013861B (en) | Preparation method of bacillus subtilis HJDA32 and bacteriocin generated by bacillus subtilis HJDA32 | |
| CN105901108A (en) | Comprehensive fresh keeping method of chilled chickens | |
| CN105249365A (en) | Method for inhibiting pickled vegetables from mildewing | |
| CN102524911B (en) | Biological preservative and method for antisepsis and freshness retaining of foods by using the biological preservative | |
| CN111718881A (en) | Siamese bacillus and application thereof | |
| CN105349475A (en) | Compound leavening agent and application thereof in Chinese pork fermented sausage | |
| CN106819883A (en) | One plant of method of lactobacillus curvatus SR6 Rapid Fermentation less salts type acid meat | |
| CN102960420A (en) | Coating preservation method of large yellow croaker | |
| CN102342545A (en) | Sea cucumber preservation treatment method and sea cucumber prepared by the same | |
| CN104542927A (en) | Compound method applied to storage and preservation of fresh date | |
| Pothimon et al. | Inhibition of Pantoea agglomerans contamination of fresh-cut jackfruit by exposure to weak organic acid vapors | |
| CN104489713A (en) | Method for making fermented dried venison | |
| CN104988102A (en) | Culture method of bacillus amyloliquefaciens and application thereof | |
| CN110495586A (en) | A kind of pawpaw silk pickled vegetable and its preparation process | |
| CN103999930B (en) | The biological composite mildewproof antistaling agent of a kind of oranges and tangerines and preparation and application | |
| CN108795782B (en) | Method for preventing and treating pear postharvest diseases and storing and refreshing pear fruits by using abnormal Weikeham bacteria | |
| CN104757544B (en) | A kind of dietary supplements with bacteriostasis and its preparation method and application | |
| CN104664298B (en) | A kind of processing method of crisp four treasured that ferment | |
| CN103843880B (en) | Based on the biological preservation liquid and uses thereof of GABA in conjunction with bio-control yeast | |
| CN106381274B (en) | A kind of Staphylococcus pasteuri and its fermentation marinated pig trotters and preparation method of preparation | |
| CN113444653B (en) | Method for improving control efficiency of yeast on postharvest diseases of fruits and vegetables through induction |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20230511 Address after: 550600 Mengjiang Street Economic Development Zone, Huishui County, Qiannan Buyi and Miao Autonomous Prefecture, Guizhou Province Patentee after: Guizhou Fengyuan Food Co.,Ltd. Address before: 550025 science and Technology Department, Guizhou University, Huaxi District, Guizhou, Guiyang Patentee before: Guizhou University |
|
| TR01 | Transfer of patent right |