CN106819883B - Method for rapidly fermenting low-salt sour meat by lactobacillus curvatus SR6 - Google Patents
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Abstract
The invention discloses a method for rapidly fermenting low-salt sour meat by using Lactobacillus curvatus SR6, belonging to the field of food processing, wherein a strain sieve of the Lactobacillus curvatus is selected from a self-made sour meat sample of Dong nationality from Jiang county, Qian southeast Dong nationality, and is preserved in China center for type culture collection, the strain preservation number is CCTCC NO: M2016526, the preservation date is: in 2016, 9, 26 days, the classification of strains is named as: lactobacillus curvatus SR6(Lactobacillus curvatusSR 6); culturing Lactobacillus curvatus SR6 with 10% skimmed milk at 37 deg.C for 24-48 hr, vacuum spray drying at 50-60 deg.C, collecting bacterial powder, aseptically packaging, and detecting viable count of 1 × 107cfu/mL or more; the method comprises the following steps: (1) salting, (2) preparing a salting lees, (3) filling in a jar for salting, and (4) fermenting. The invention can effectively improve the quality and the safety of the product.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a method for rapidly fermenting low-salt sour meat by lactobacillus curvatus SR 6.
Background
Most of the Guizhou minority nationalities such as the Dong nationality, the Miao nationality and the Zhuang nationality still keep the traditional life style and life habits and also keep a plurality of distinctive gourmets, and sour meat is one of the distinctive foods. The sour meat has the characteristics of long history, unique flavor and original ecological environment processing in the traditional process. The natural fermentation time and the preservation time of the traditional sour meat are long and can be between half a year and decades. At present, the original ecological fermented foods cannot be effectively developed and utilized, large-scale production is realized, and a wider market is developed. The main reasons are that: firstly, the traditional Dong minority sour meat is prepared by home natural fermentation, is easy to be contaminated with mixed bacteria, and influences the quality and the safety of products. And secondly, the salt content is too high, and is 15-20%, so that the salt content of the sour meat product is too high, and the sour meat product is not good for human health. According to the epidemic disease investigation of local hospitals, the incidence rate of esophagus and gastrointestinal cancer in the area is always high. Thirdly, people of the Dong minority live comparatively dispersedly, the preparation technology of sour meat is different from place to place, there is no unified technology and standard, the fermentation cycle is long, the product quality difference is great. Fourthly, the traditional Dong minority sour meat is prepared in autumn once every year, the meat is taken out in batches after being eaten, the meat is eaten immediately after being taken out, and the long-term storage cannot be realized, so that the sale of the sour meat is influenced. Aiming at the defects, the research separates and screens main dominant lactobacillus strains from sour meat products, researches the fermentation characteristics and functional characteristics of the dominant lactobacillus strains, optimizes the dominant lactobacillus strains and applies the dominant lactobacillus strains to the preparation of sour meat to form a low-salt sour meat rapid fermentation production process, improves the quality and safety of products while keeping the characteristics of the traditional sour meat process, and realizes large-scale production.
Patent publication No. CN106174094A discloses a method for making Dong people sour fragrant pork and patent publication No. CN 106213260A discloses a method for making Dong people sour fish, both methods still continue to use the traditional method for making Dong people sour pork, and the above disadvantages are not overcome. Patent CN103622067A discloses a method for preparing sour meat, which comprises cutting clean pork into small pieces, pickling with salt and rice wine for a short time, steaming semen Setariae or jowar as adjuvant, and fermenting for 60 days. The preparation process is manually operated and naturally fermented, and is greatly different from the invention in product form, fermentation period, taste and safety. The invention patent CN 104164384B discloses a Lactobacillus curvatus strain and application thereof in reducing the content of nitrosamine in air-dried sausages, wherein the Lactobacillus curvatus is derived from fermented yogurt and mainly aims at the application of the Lactobacillus curvatus strain in reducing the content of nitrosamine in air-dried sausages.
Disclosure of Invention
The invention aims to overcome the defects and provides a method for rapidly fermenting low-salt sour meat by lactobacillus curvatus SR6, which has the advantages of less ingredients, low salt content, short production period, standardized production process parameters, convenience for industrial production, bright color of processed products, fresh and fragrant taste, soft and tender texture, high safety and long shelf life at normal temperature, and is beneficial to market development of sour meat products.
The purpose and the main technical problem to be solved of the invention are realized by adopting the following technical scheme: a method for rapidly fermenting low-salt sour meat by Lactobacillus curvatus SR6 is characterized in that the Lactobacillus curvatus strain is selected from a sour meat sample self-made by the Dong nationality from the county of China, from autonomous State of the Dong nationality of Qian southeast, and is stored in China center for type culture Collection, with the address: wuhan university (zip code 430072), China, the strain preservation number is CCTCC NO: M2016526, the preservation date is: in 2016, 9, 26 days, the classification of strains is named as: lactobacillus curvatus SR6(Lactobacillus curvatus SR 6); culturing Lactobacillus curvatus SR6 with 10% skimmed milk at 37 deg.C for 24-48 hr, vacuum spray drying at 50-60 deg.C, collecting bacterial powder, aseptically packaging, and detecting viable count of 1 × 107cfu/mL or more;
the method comprises the following steps:
(1) salting the pickled vegetable
Selecting pork streaky pork with the same fat and thin, and cutting the pork streaky pork into meat strips with the length of 20-25 cm, the width of 4-6 cm and the thickness of 3-4 cm; weighing salt according to the weight ratio of 4-6% of pork, dissolving 30% of salt in a small amount of water, and uniformly dispersing and injecting the salt into pork by using a saline injector; the rest salt is uniformly smeared on the surface of the pork; putting pork into a vacuum rolling and kneading machine, rolling and kneading intermittently at low temperature under the conditions of temperature of 0-4 ℃, vacuum degree of 0.08MPa and rotating speed of 10r/min for 30min, stopping rolling and kneading for 10min, and then rolling and kneading for 30 min;
taking out the rolled and kneaded pork, placing the rolled and kneaded pork in a ceramic jar, compacting the pork strips, tightly covering the pork strips, and pickling for 3-5 days at the temperature of 10-15 ℃ and the humidity of 65-75%;
(2) preparation of pickled grains
Peeling fresh ginger, cleaning, and cutting into 0.5 cm ginger shreds for later use; cleaning fresh fructus Zanthoxyli with water, draining, and pulverizing into powder; peeling fresh garlic and chopping into garlic granules; pulverizing dried red pepper into powder; brewing the sweet wine for later use; steaming glutinous rice, cooling, stirring, and mixing the above materials to obtain pickled grains;
the amount of the seasonings is respectively the mass of pork: 0.5-1% of ginger, 0.1-0.2% of pepper, 0.5-1% of garlic, 1-2% of pepper, 0.5-1% of sweet fermented glutinous rice and 2-5% of cooked glutinous rice;
taking lactic acid bacteria powder which accounts for 0.01-0.02% of the pork by mass, dissolving the lactic acid bacteria powder with a small amount of sterile water, and uniformly mixing the lactic acid bacteria powder with the pickling tank for later use;
(3) pickled in jar
Taking out salted meat strips from a jar, draining, mixing pickling grains, coating the meat strips uniformly, laying a layer of pickling grains with the thickness of 2-3 cm at the bottom of the jar, compacting the meat strips one by one when the meat is put into the jar, filling gaps with the grains until the meat is 95% of the volume of the jar, laying a layer of grains with the thickness of 2cm on the meat strips before sealing, compacting and flattening the meat strips by hands, and sealing the mouth of the jar by a plastic bag;
(4) fermentation of
And (3) placing the pickling jar at the temperature of 15-20 ℃ and the humidity of 65-75%, and fermenting for 1-3 months to obtain the pickled fish.
In the method, the prepared sour meat is taken out and then is vacuum-packaged and microwave-sterilized: 2450MHz, 650w, 5 minutes and 12 months of normal temperature storage time.
The method is also suitable for low-salt fermented sour meat of beef, mutton and other livestock and poultry meat.
Drawings
FIG. 1 is a graph showing the effect of different concentrations of NaCl solution on the growth of SR6,
FIG. 2 is a correlation analysis of the nitrite degradation rate of Lactobacillus curvatus SR6 with pH value,
FIG. 3 is a SR6 growth curve
Detailed Description
The following detailed description of the embodiments, features and effects of the method for rapidly fermenting low-salt sour meat by lactobacillus curvatus SR6 according to the present invention will be provided with reference to the accompanying drawings and preferred embodiments.
One strain of elbowThe method for rapidly fermenting the low-salt sour meat by the Lactobacillus curvatus SR6 comprises the steps of screening a self-made sour meat sample selected from Dong nationality samples in Dong nationality from Jiang county in Guizhou southeast, storing the sample in China center for type culture collection, and addressing: wuhan university (zip code 430072), China, the strain preservation number is CCTCC NO: M2016526, the preservation date is: in 2016, 9, 26 days, the classification of strains is named as: lactobacillus curvatus SR6(Lactobacillus curvatus SR 6); culturing Lactobacillus curvatus SR6 with 10% skimmed milk at 37 deg.C for 24-48 hr, vacuum spray drying at 50-60 deg.C, collecting bacterial powder, aseptically packaging, and detecting viable count of 1 × 107cfu/mL or more;
the method comprises the following steps:
(1) salting the pickled vegetable
Selecting pork streaky pork with the same fat and thin, and cutting the pork streaky pork into meat strips with the length of 20-25 cm, the width of 4-6 cm and the thickness of 3-4 cm; weighing salt according to the weight ratio of 4-6% of pork, dissolving 30% of salt in a small amount of water, and uniformly dispersing and injecting the salt into pork by using a saline injector; the rest salt is uniformly smeared on the surface of the pork; putting pork into a vacuum rolling and kneading machine, rolling and kneading intermittently at low temperature under the conditions of temperature of 0-4 ℃, vacuum degree of 0.08MPa and rotating speed of 10r/min for 30min, stopping rolling and kneading for 10min, and then rolling and kneading for 30 min;
taking out the rolled and kneaded pork, placing the rolled and kneaded pork in a ceramic jar, compacting the pork strips, tightly covering the pork strips, and pickling for 3-5 days at the temperature of 10-15 ℃ and the humidity of 65-75%;
(2) preparation of pickled grains
Peeling fresh ginger, cleaning, and cutting into 0.5 cm ginger shreds for later use; cleaning fresh fructus Zanthoxyli with water, draining, and pulverizing into powder; peeling fresh garlic and chopping into garlic granules; pulverizing dried red pepper into powder; brewing the sweet wine for later use; steaming glutinous rice, cooling, stirring, and mixing the above materials to obtain pickled grains;
the amount of the seasonings is respectively the mass of pork: 0.5-1% of ginger, 0.1-0.2% of pepper, 0.5-1% of garlic, 1-2% of pepper, 0.5-1% of sweet fermented glutinous rice and 2-5% of cooked glutinous rice;
taking lactic acid bacteria powder which accounts for 0.01-0.02% of the pork by mass, dissolving the lactic acid bacteria powder with a small amount of sterile water, and uniformly mixing the lactic acid bacteria powder with the pickling tank for later use;
(3) pickled in jar
Taking out salted meat strips from a jar, draining, mixing pickling grains, coating the meat strips uniformly, laying a layer of pickling grains with the thickness of 2-3 cm at the bottom of the jar, compacting the meat strips one by one when the meat is put into the jar, filling gaps with the grains until the meat is 95% of the volume of the jar, laying a layer of grains with the thickness of 2cm on the meat strips before sealing, compacting and flattening the meat strips by hands, and sealing the mouth of the jar by a plastic bag;
(4) fermentation of
And (3) placing the pickling jar at the temperature of 15-20 ℃ and the humidity of 65-75%, and fermenting for 1-3 months to obtain the pickled fish.
In the method, the prepared sour meat is taken out and then is vacuum-packaged and microwave-sterilized: 2450MHz, 650w, 5 minutes and 12 months of normal temperature storage time.
The method is also suitable for low-salt fermented sour meat of beef, mutton and other livestock and poultry meat.
Example 1:
(1) salting the pickled vegetable
Selecting pork streaky pork with equivalent weight, and cutting into meat strips with the length of 20cm, the width of 4cm and the thickness of 3 cm; weighing salt according to the proportion that the mass of the pork is 4%, dissolving 30% of the salt in a small amount of water, and uniformly dispersing and injecting the salt into the pork by using a saline injector; the rest salt is uniformly smeared on the surface of the pork; putting pork into a vacuum rolling and kneading machine, rolling and kneading intermittently at low temperature under the conditions of temperature of 0-4 ℃, vacuum degree of 0.08MPa and rotating speed of 10r/min for 30min, stopping rolling and kneading for 10min, and then rolling and kneading for 30 min;
taking out the rolled pork, placing in a ceramic jar, pressing the pork strips, tightly covering, and pickling at 15 deg.C and humidity of 75% for 3 days.
(2) Preparation of pickled grains
Peeling fresh ginger, cleaning, and cutting into 0.5 cm ginger shreds for later use; cleaning fresh fructus Zanthoxyli with water, draining, and pulverizing into powder; peeling fresh garlic and chopping into garlic granules; pulverizing dried red pepper into powder; brewing the sweet wine for later use; steaming glutinous rice, cooling, and stirring. Mixing the above materials completely and uniformly to obtain the pickled grains. The amount of the seasonings is respectively the mass of pork: ginger 0.5%, pepper 0.1%, garlic 0.5%, pepper 1%, sweet fermented glutinous rice 0.5%, and glutinous rice 2%.
The lactic acid bacteria powder is taken to be 0.01 percent of the pork mass, and is dissolved by a small amount of sterile water and then is uniformly mixed with the pickling tank for standby.
(3) Pickled in jar
And taking out the salted meat strips from the jar, and draining. Mixing with pickling tank, and coating on meat strips. Then laying a layer of pickled grains with the thickness of 2-3 cm on the bottom of the jar, compacting the meat in the jar one by one, filling the gaps with the grains until the volume of the jar is 95%, laying a layer of grains with the thickness of 2cm on the meat before sealing, tamping the grains by hands to be flat, and sealing the jar opening with a plastic bag.
(4) Fermentation of
The pickling jar is placed at the temperature of 20 ℃ and the humidity of 75%, and the best food can be eaten after the fermentation time of 1-3 months.
(5) Obtaining the sour meat according to the method, taking out each sour meat, and then carrying out vacuum packaging and microwave sterilization: 2450MHz, 650w, 5 min. The storage time at normal temperature is 12 months.
Example 2:
(1) salting the pickled vegetable
Selecting pork streaky pork with equivalent weight, and cutting into meat strips with the length of 22cm, the width of 5cm and the thickness of 3.5 cm; weighing salt according to the proportion that the pork mass is 5%, dissolving 30% of salt in a small amount of water, and uniformly injecting the salt into pork by a saline injector; the rest salt is uniformly smeared on the surface of the pork; putting pork into a vacuum rolling and kneading machine, rolling and kneading intermittently at low temperature under the conditions of temperature of 0-4 ℃, vacuum degree of 0.08MPa and rotating speed of 10r/min for 30min, stopping rolling and kneading for 10min, and then rolling and kneading for 30 min;
taking out the rolled pork, placing in a ceramic jar, pressing the pork strips, tightly covering, and pickling at 13 deg.C and 70% humidity for 4 days.
(2) Preparation of pickled grains
Peeling fresh ginger, cleaning, and cutting into 0.5 cm ginger shreds for later use; cleaning fresh fructus Zanthoxyli with water, draining, and pulverizing into powder; peeling fresh garlic and chopping into garlic granules; pulverizing dried red pepper into powder; brewing the sweet wine for later use; steaming glutinous rice, cooling, and stirring. Mixing the above materials completely and uniformly to obtain the pickled grains. The amount of the seasonings is respectively the mass of pork: 0.7% of ginger, 0.7% of pepper, 0.7% of garlic, 1.5% of pepper, 0.7% of sweet fermented glutinous rice and 3% of glutinous rice.
The lactic acid bacteria powder is taken to be 0.01 percent of the pork mass, and is dissolved by a small amount of sterile water and then is uniformly mixed with the pickling tank for standby.
(3) Pickled in jar
And taking out the salted meat strips from the jar, and draining. Mixing with pickling tank, and coating on meat strips. Then laying a layer of pickled grains with the thickness of 2-3 cm on the bottom of the jar, compacting the meat in the jar one by one, filling the gaps with the grains until the volume of the jar is 95%, laying a layer of grains with the thickness of 2cm on the meat before sealing, tamping the grains by hands to be flat, and sealing the jar opening with a plastic bag.
(4) Fermentation of
The pickling jar is placed at the temperature of 18 ℃ and the humidity of 70%, and the best edible food can be eaten after the fermentation time of 1-3 months.
(5) Obtaining the sour meat according to the method, taking out each sour meat, and then carrying out vacuum packaging and microwave sterilization: 2450MHz, 650w, 5 min. The storage time at normal temperature is 12 months.
Example 3:
(1) salting the pickled vegetable
Selecting pork streaky pork with equivalent weight, and cutting into meat strips with the length of 25cm, the width of 6cm and the thickness of 4 cm; weighing salt according to the proportion that the pork mass is 6%, dissolving 30% of salt in a small amount of water, and uniformly injecting the salt into pork by a saline injector; the rest salt is uniformly smeared on the surface of the pork; putting pork into a vacuum rolling and kneading machine, rolling and kneading intermittently at low temperature under the conditions of temperature of 0-4 ℃, vacuum degree of 0.08MPa and rotating speed of 10r/min for 30min, stopping rolling and kneading for 10min, and then rolling and kneading for 30 min;
taking out the rolled pork, placing in a ceramic jar, pressing the pork strips, tightly covering, and pickling at 10 deg.C and humidity of 65% for 5 days.
(2) Preparation of pickled grains
Peeling fresh ginger, cleaning, and cutting into 0.5 cm ginger shreds for later use; cleaning fresh fructus Zanthoxyli with water, draining, and pulverizing into powder; peeling fresh garlic and chopping into garlic granules; pulverizing dried red pepper into powder; brewing the sweet wine for later use; steaming glutinous rice, cooling, and stirring. Mixing the above materials completely and uniformly to obtain the pickled grains. The amount of the seasonings is respectively the mass of pork: 1% of ginger, 0.5% of pepper, 1% of garlic, 2% of pepper, 1% of sweet fermented glutinous rice and 5% of glutinous rice.
The lactic acid bacteria powder is taken to be 0.02 percent of the pork mass, and is dissolved by a small amount of sterile water and then is uniformly mixed with the pickling tank for standby.
(3) Pickled in jar
And taking out the salted meat strips from the jar, and draining. Mixing with pickling tank, and coating on meat strips. Then laying a layer of pickled grains with the thickness of 2-3 cm on the bottom of the jar, compacting the meat in the jar one by one, filling the gaps with the grains until the volume of the jar is 95%, laying a layer of grains with the thickness of 2cm on the meat before sealing, tamping the grains by hands to be flat, and sealing the jar opening with a plastic bag.
(4) Fermentation of
The pickling jar is placed at the temperature of 20 ℃ and the humidity of 65%, and the best edible food can be eaten after the fermentation time is 1-3 months.
(5) Obtaining the sour meat according to the method, taking out each sour meat, and then carrying out vacuum packaging and microwave sterilization: 2450MHz, 650w, 5 min. The storage time at normal temperature is 12 months.
The study and analysis on the growth and functional characteristics of the Lactobacillus curvatus SR6 part are as follows:
1. salt resistance test
SR6 was inoculated into the medium before and after optimization under aseptic conditions, and cultured in a constant temperature incubator at 37 ℃ and absorbance was measured at a wavelength of 600nm after 24 hours. FIG. 1 shows the effect of NaCl solutions of different concentrations on the growth of SR 6.
As can be seen from FIG. 1, the growth of strain SR6 was inhibited as the NaCl concentration increased. The number of bacteria is more after optimization than before optimization, and the salt tolerance is improved. When the NaCl concentration is 0, 2% or 4%, the change of the absorbance is small, and when the NaCl concentration is increased from 4% to 6%, the decrease of the absorbance is large, but the number of bacteria is 107cfu/mL，Still meet the need for a cured meat product.
2. Capability of degrading nitrous acid and acid production performance
FIG. 2 is a graph showing the correlation between the nitrite degradation rate and pH value of Lactobacillus curvatus SR 6.
The results in figure 2 show that SR6 has a correlation coefficient between nitrite degradation rate and pH of-990 × (. indicates a significant correlation at the level of 0.01), and that within 0h to 24h, the nitrite degradation rate reached 94.81% when the pH dropped to 3.77.
3. Growth curve
The strain SR6 was inoculated into the medium before and after optimization, respectively, and the absorbance was measured at a wavelength of 600nm every 2 h. FIG. 3 is a growth curve of SR6, and it can be seen from FIG. 3 that the growth trends before and after optimization of SR6 are substantially the same, where 0-8 h are adjustment periods, 8-18 h are logarithmic periods, and 18-26 h are stationary periods. From the growth trend and each time point in the graph, the number of bacteria after optimization is increased compared with that before optimization, and the number of bacteria still has a trend of continuously increasing after 20 h. Stabilized OD600The value is about 2.5, and the order of magnitude of the number of bacteria is 1010cfu/mL。
4. Antioxidant capacity of strain SR6
As shown in Table 1, the strains are detected by DPPH clearance, hydroxyl radical clearance, reducing capacity and anti-lipid peroxidation capacity, and test results show that SR6 has stronger antioxidant capacity after being optimized.
TABLE 1 antioxidant capacity of Strain SR6
5. Drug susceptibility test
The determination of the experimental result of the drug sensitivity of the strain is mainly carried out by referring to a CLSI standard provided by WHO, the quality control range of the radius of an inhibition zone of an agar paper diffusion method in a drug sensitivity test is 2-3 mm (CLSI, BSAC), the deviation of the experimental result is within +/-2 mm, the results are shown in Table 2, the diameters of the inhibition zones of the lactobacillus SR6 on chloramphenicol and erythromycin are both more than 25mm and show high sensitivity, the SR6 shows high sensitivity on penicillin G, ampicillin and cefazolin, the diameters of the inhibition zones are both more than 15mm, the SR6 is more sensitive to β -lactam antibiotics, and in addition, the diameter of the inhibition zone of the strain SR6 on antibiotics such as gentamicin, amikana, ciprofloxacin, norfloxacin, trimethoprim and the like is less than 10mm and does not show sensitivity.
TABLE 2 lactic acid bacteria drug sensitivity profiles
Note that: 1. the unit of drug content of penicillin G is "U".
2. The diameter of the bacteriostatic zone: high sensitivity (S) of more than or equal to 15 mm; 10-14 mm moderate sensitivity (I); < 10 insensitivity (R).
In conclusion, compared with the prior art, the invention overcomes the defects and has obvious advantages and beneficial effects:
1. the salt content in the product is controlled below 6%, and the product has moderate content and no harm to human health.
2. The lactobacillus curvatus separated from the sour meat is adopted to carry out pure strain fermentation, the strain has good fermentation performance and high safety, and has higher anti-oxidation functional characteristics and outstanding capability of degrading nitrite.
3. The lactobacillus curvatus separated from the sour meat is adopted for pure strain fermentation, so that the acidity is generated quickly, the taste is pure, the color of the product is bright, the pollution of mixed bacteria is avoided, and the safety of the product is improved.
4. The low-salt sour meat vacuum packaging product prepared by the method is stored for 1 year at normal temperature, is beneficial to industrial production and expands the sales range.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and any simple modification, equivalent change and modification made to the above embodiments according to the technical spirit of the present invention are within the scope of the present invention without departing from the technical spirit of the present invention.
Claims (2)
1. Low-salt type sour meat rapidly fermented by lactobacillus curvatus SR6The method is characterized in that: the lactobacillus curvatus strain sieve is selected from a self-made sour meat sample of Dong nationality village from Jiang county in autonomous State of Dong nationality in Guizhou south China, is preserved in China center for type culture collection, and has a strain preservation number of CCTCC NO: M2016526 and a preservation date of: in 2016, 9, 26 days, the classification of strains is named as: lactobacillus curvatus SR6(Lactobacillus curvatusSR 6); culturing Lactobacillus curvatus SR6 with 10% skimmed milk at 37 deg.C for 24-48 hr, vacuum spray drying at 50-60 deg.C, collecting bacterial powder, aseptically packaging, and detecting viable count of 1 × 107cfu/mL or more;
the preparation method of the low-salt sour meat comprises the following steps:
(1) salting the pickled vegetable
Selecting pork streaky pork with the same fat and thin, and cutting the pork streaky pork into meat strips with the length of 20-25 cm, the width of 4-6 cm and the thickness of 3-4 cm; weighing salt according to the weight ratio of 4-6% of pork, dissolving 30% of salt in a small amount of water, and uniformly dispersing and injecting the salt into pork by using a saline injector; the rest salt is uniformly smeared on the surface of the pork; putting pork into a vacuum rolling and kneading machine, rolling and kneading intermittently at low temperature under the conditions of temperature of 0-4 ℃, vacuum degree of 0.08MPa and rotating speed of 10r/min for 30min, stopping rolling and kneading for 10min, and then rolling and kneading for 30 min;
taking out the rolled and kneaded pork, placing the rolled and kneaded pork in a ceramic jar, compacting the pork strips, tightly covering the pork strips, and pickling for 3-5 days at the temperature of 10-15 ℃ and the humidity of 65-75%;
(2) preparation of pickled grains
Peeling fresh ginger, cleaning, and cutting into 0.5 cm ginger shreds for later use; cleaning fresh fructus Zanthoxyli with water, draining, and pulverizing into powder; peeling fresh garlic and chopping into garlic granules; pulverizing dried red pepper into powder; brewing the sweet wine for later use; steaming glutinous rice, cooling, stirring, and mixing the above materials to obtain pickled grains;
the amount of the seasonings is respectively the mass of pork: 0.5-1% of ginger, 0.1-0.2% of pepper, 0.5-1% of garlic, 1-2% of pepper, 0.5-1% of sweet fermented glutinous rice and 2-5% of cooked glutinous rice;
taking lactic acid bacteria powder which accounts for 0.01-0.02% of the pork by mass, dissolving the lactic acid bacteria powder with a small amount of sterile water, and uniformly mixing the lactic acid bacteria powder with the pickling tank for later use;
(3) pickled in jar
Taking out salted meat strips from a jar, draining, mixing pickling grains, coating the meat strips uniformly, laying a layer of pickling grains with the thickness of 2-3 cm at the bottom of the jar, compacting the meat strips one by one when the meat is put into the jar, filling gaps with the grains until the meat is 95% of the volume of the jar, laying a layer of grains with the thickness of 2cm on the meat strips before sealing, compacting and flattening the meat strips by hands, and sealing the mouth of the jar by a plastic bag;
(4) fermentation of
The pickling jar is placed at the temperature of 15-20 ℃ and the humidity of 65-75%, and the pickling jar can be eaten after being fermented for 1-3 months; taking out each piece of the prepared sour meat, and then carrying out vacuum packaging and microwave sterilization: 2450MHz, 650w, 5 minutes and 12 months of normal temperature storage time.
2. The rapidly fermented low-salt sour meat with lactobacillus curvatus SR6 of claim 1, wherein: the pork streaky pork can be replaced by beef, mutton and other livestock and poultry meat.
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| 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 |
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