CN108041467A - A kind of method of lactobacillus-fermented meat product - Google Patents
A kind of method of lactobacillus-fermented meat product Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 29
- 235000013622 meat product Nutrition 0.000 title claims abstract description 20
- 235000013372 meat Nutrition 0.000 claims abstract description 66
- 238000000855 fermentation Methods 0.000 claims abstract description 48
- 230000004151 fermentation Effects 0.000 claims abstract description 48
- 241000186660 Lactobacillus Species 0.000 claims abstract description 14
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 14
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 12
- 238000004945 emulsification Methods 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 8
- 239000002253 acid Substances 0.000 claims abstract description 7
- 229920002307 Dextran Polymers 0.000 claims abstract description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 5
- 238000011081 inoculation Methods 0.000 claims abstract description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 4
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 238000007596 consolidation process Methods 0.000 claims description 3
- 235000010855 food raising agent Nutrition 0.000 claims description 3
- 230000008961 swelling Effects 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000001804 emulsifying effect Effects 0.000 abstract description 2
- 238000002955 isolation Methods 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 10
- 239000006210 lotion Substances 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 240000006024 Lactobacillus plantarum Species 0.000 description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 240000007833 Dracaena angustifolia Species 0.000 description 1
- 235000009262 Dracaena angustifolia Nutrition 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 241000186842 Lactobacillus coryniformis Species 0.000 description 1
- 241000186684 Lactobacillus pentosus Species 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 150000004008 N-nitroso compounds Chemical class 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000002981 blocking agent Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000006052 feed supplement Substances 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000003863 physical function Effects 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of methods of lactobacillus ferment meat product, it is related to food processing technology field, this method is first struck the method being combined using extruding and nail and meat is pre-processed, then pretreated meat is subjected to ultrasonic emulsification processing using the emulsifier that caseinic acid and yeast dextran mix, finally progressively heat up to the meat after emulsification inoculation fermentation, fermented meat is obtained after drying, the present invention is handled meat using ultrasonic emulsification, the emulsifier of addition can make dispensing fully emulsified, uniformly mixing, prevent fat and moisture isolation, the whiteness of product can be increased, improve the tenderness of product, improve the flavor of product, improve product quality；The cost of product can also be reduced simultaneously, and ultrasonic auxiliary is more advantageous to the progress of emulsification, improves emulsifying power, the fermented meat of preparation is not only bright in colour, but also in good taste.
Description
Technical field
The invention belongs to food processing technology fields, are related to fermentation technical field, and in particular to a kind of lactobacillus-fermented system
The method of meat product.
Background technology
Fermentation technique refers to that people utilize the fermentation of microorganism, controls fermentation process with some technological means, greatly
The technology of large-scale production fermented product can not only improve the flavor, color and luster and institutional framework of food by fermentation technique, moreover it is possible to carry
High nutritive value of food since microorganism is being produced in fermentation process, has temperature different requirements.In production, it is
Higher productivity is obtained, for the characteristic of strain used, needs to control temperature in each stage of fermentation period, which is provided
Biological activity is most suitable for temperature.Fermentation meat product has the advantages of many compared with common meat products, and livestock meat is in fermentative microorganism
Under the action of, protein portion is broken down into the small-molecule substances such as amino acid, aromatics, assigns product special flavor；Carbohydrate
Substance is converted into acid or alcohol, reduces pH, adds the tasty and refreshing tart flavour of meat products, and can extend the shelf life of meat products.
It can inhibit the harmful bacteria such as Escherichia coli, gold in meat in fermentation maturation for the microorganism that meat products ferments
Staphylococcus aureus etc. can also increase the beneficial flora in enteron aisle after in addition consumer eats.The production bacterium of fermentation
Strain is mainly lactic acid bacteria, filters out suitable lactobacillus inoculation for shortening the production cycle in being produced in fermentation, improving food
Security and stabilized product quality play critical effect.Protease that lactic acid bacteria generates, lipase is respectively by protein, fat
Fat is decomposed into amino acid and aliphatic acid, and making sausage, taste is better, is more easy to absorb.Active peptide, antioxidant are generated simultaneously, are immunized
The bioactive substances such as conditioning agent, bacteriostatic agent have the function of to adjust physical function, anti-aging, enhancing disease resistance etc..As in
State Patent publication No CN104694442A is prepared for the yak of fermentation using lactobacillus acidophilus as leavening using suspension semar technique
Meat, similary CN103907940A is using Lactobacillus pentosus as cold fermentation agent, and lactobacillus plantarum and Lactobacillus coryniformis are as medium temperature
Leavening is spent, using the fermentation of different temperatures twice and two kinds different strain and strain combination, having improves fermentation meat product
The effect of flavor, during the fermentation, it is many to influence the factor of fermentation, such as temperature, pH, throughput (supply of oxygen), feed supplement.
Fermented food is made to develop towards favourable direction, it is necessary to suitably control the various conditions of fermentation that influence, grasp fermentation in time
Dynamically, fermentation process quality management and control is strengthened.If uncontrolled or control is improper, preferable fermentation cannot not only be made
Food can also cause microbial contamination, make food apoilage.
The content of the invention
According to more than the deficiencies in the prior art, the technical problems to be solved by the invention are to propose a kind of lactobacillus-fermented system
The method of meat product, in order to solve the above-mentioned technical problem, the technical solution adopted by the present invention is：
A kind of method of lactobacillus ferment meat product, is as follows：
1) pre-process：The green meat of meat consolidation is chosen, fresh meat is cut into the sliced meat of thickness 5-10cm, sliced meat are first carried out
It squeezes, then carries out nail and strike loose meat；
2) ultrasonic emulsification：Emulsifier is added to the water swelling, is again heated to and is completely dissolved, is cooled down, after then pre-processing
Fresh meat piece and emulsifier carry out tumbling processing 20-30min, then aseptically low temperature ultrasonic emulsification 1-1.5h；
3) ferment：To the lactobacillus leavening agent of the sliced meat inoculation meat weight 0.3-0.6% emulsified, and add meat weight 0.01-
Meat bacterium mixture is placed in fermentation altar, fermentation process 10- is carried out by the way of progressively heating up by 0.04% vitamin C
15h when bacterial context mixture pH is 6, stops fermentation；
4) post-process：Meat after fermentation hang baking drying of drying in the air.
Preferably, the nail struck of following closely beats frequency as 10-20 times/min, processing time 3- at intervals of 1-1.5cm
5min。
Preferably, the pressure of the extruding is 2-5fkg/cm2, processing time 3-8min.
Preferably, the power of the low temperature ultrasonic is 100-200w, and frequency 20-30Hz, temperature is 10-15 DEG C.
Preferably, the emulsifier is that mass ratio is 2-3:1 caseinic acid and the mixture of yeast dextran.
Preferably, the heating rate progressively to heat up be 5 DEG C/min, heat-preservation fermentation 5-6h when being warming up to 25 DEG C, then
It is kept the temperature after being continuously heating to 35-40 DEG C to fermentation ends.
Preferably, the dry temperature of the baking is 70-80 DEG C.
Compared with prior art, beneficial effects of the present invention：
1. the present invention is handled meat using ultrasonic emulsification, the emulsifier of addition can make dispensing fully emulsified, uniformly mixed
It closes, prevents fat and moisture isolation, the whiteness of product can be increased, improve the tenderness of product, improve the flavor of product, improve product
Quality；The cost of product can also be reduced simultaneously, and ultrasonic auxiliary is more advantageous to the progress of emulsification, improves emulsifying power.
2. for the present invention using squeezing and following closely the method struck and be combined after being pre-processed to meat, nail, which strikes, is conducive to later stage fermentation agent
And the combination of meat is extruded with beneficial to moisture in meat is excluded, keeps compacting for meat, promote the phase mutual friction of meat fiber, after being conducive to
The promotion of phase fermented taste.
It is the optimal of N- nitroso compounds 3. nitrite can be transformed into NO and water by the vitamin C that the present invention adds
Blocking agent, the content of nitrite can preferably be reduced and improve the degradation speed of nitrite by adding certain density vitamin C
Degree is conducive to improve the quality of fermented meat.
Specific embodiment
It below by the description to embodiment, is described in further detail, to help those skilled in the art to this hair
Bright inventive concept, technical solution have more complete, accurate and deep understanding.
Embodiment 1
A kind of method of lactobacillus ferment meat product, is as follows：
1) pre-process：Meat is rinsed, removes the impurity on surface and miscellaneous meat, and air blast removes the moisture on fleshing surface, Ran Houxuan
The green meat of meat consolidation is taken, fresh meat is cut into the sliced meat of thickness 7cm, after sliced meat are paved in an aseptic environment, in pressure
4fkg/cm2, extrusion process 5min is carried out, then carrying out nail using the nail-plate of nail interval 1cm strikes loose meat, first carries out being extruded with profit
In excluding moisture in meat, compacting for meat is kept, promotes the phase mutual friction of meat fiber, is conducive to the promotion of later stage fermentation mouthfeel,
It carries out nail and strikes loose meat, make meat according to flexible, and be conducive to later stage fermentation agent and the combination of meat；
2) ultrasonic emulsification：To be 2.5 by mass ratio:1 caseinic acid and the mixture emulsifier of yeast dextran add in
It is swollen in water, is again heated to emulsifier and is completely dissolved to form thick lotion, after lotion is cooled down, by pretreated fresh meat piece
Tumbling processing 25min is carried out with lotion, constantly adds sticky lotion during tumbling, ensures fully connecing for lotion and meat
It touches；Then aseptically power be 150w, frequency 20Hz, temperature be 15 DEG C at carry out low temperature ultrasonic emulsify 80min；
3) ferment：0.45% lactobacillus leavening agent is weighed to the sliced meat inoculation meat emulsified, and adds meat and weighs 0.03%
After mixing, meat bacterium mixture is placed in fermentation altar for vitamin C, use the mode heating rate that progressively heats up for 5 DEG C/
Min, heat-preservation fermentation 5h when being warming up to 25 DEG C then proceed to keep the temperature to fermentation ends after being warming up to 38 DEG C, as bacterial context mixture pH
For 6 when, stop fermentation；Filtrated air is constantly blasted during fermentation, and is ceaselessly vibrated, be conducive to fermentation into
Row improves fermentation efficiency.
4) post-process：Meat after fermentation hang baking drying of drying in the air, is in the temperature of the process holding fermented meat of baking
75 DEG C, when the water content of meat is 40%, stop baking, in an aseptic environment low temperature forced air drying.
Embodiment 2
The present embodiment is with embodiment 1, the difference is that the pressure squeezed in step (1) is 2fkg/cm2, the extrusion process time
8min, if emulsifier is that mass ratio is 3 in step (2)：1 caseinic acid and the mixture of yeast dextran.
Embodiment 3
The present embodiment is with embodiment 2, the difference is that the power that low temperature ultrasonic emulsifies in step (2) is 100w, frequency is
30Hz, temperature are to carry out low temperature ultrasonic at 10 DEG C to emulsify 60min.
Embodiment 4
The present embodiment is with embodiment 3, the difference is that the additive amount of leavening is 0.6% in step (3), it is ascorbic to add
Dosage is 0.01%.
The product of embodiment 1-4 is tested for the property, it is as a result as follows：
| Former meat | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | |
| Hardness | 378.15 | 187.56 | 194.51 | 188.53 | 210.53 |
| Viscosity | -35.12 | -21.35 | -25.41 | -21.85 | -29.31 |
| Cohesiveness | 0.756 | 0.586 | 0.612 | 0.579 | 0.634 |
| Chewiness | 268.32 | 149.6 | 200.56 | 150.23 | 198.7 |
| Sense organ point | \ | 96.5 | 92.3 | 94.5 | 96.2 |
The product after fermentation be can be seen that in texture change before and after comparing fermentation in hardness, stickiness, cohesion and nozzle
Chewing property has different degrees of decline than the meat before fermentation, illustrates to a certain extent to change by lactobacillus plantarum fermentation
The quality of meat.
The present invention is exemplarily described above in conjunction with specific embodiment, it is clear that the present invention implements and from upper
State the limitation of mode, if employ the inventive concept and technical scheme of the present invention progress various unsubstantialities improvement or
It is not improved by the present invention design and technical solution directly apply to other occasions, protection scope of the present invention it
It is interior.Protection scope of the present invention should be determined by the scope of protection defined in the claims.
Claims (7)
- A kind of 1. method of lactobacillus ferment meat product, which is characterized in that be as follows：1) pre-process：The green meat of meat consolidation is chosen, fresh meat is cut into the sliced meat of thickness 5-10cm, sliced meat are first squeezed Pressure, then carry out nail and strike loose meat；2) ultrasonic emulsification：Emulsifier is added to the water swelling, is again heated to and is completely dissolved, is cooled down, it then will be pretreated fresh Sliced meat carry out tumbling processing 20-30min with emulsifier, and then aseptically low temperature ultrasonic emulsifies 1-1.5h；3) ferment：To the lactobacillus leavening agent of the sliced meat inoculation meat weight 0.3-0.6% emulsified, and add meat weight 0.01- Meat bacterium mixture is placed in fermentation altar, fermentation process 10- is carried out by the way of progressively heating up by 0.04% vitamin C 15h when bacterial context mixture pH is 6, stops fermentation；4) post-process：Meat after fermentation hang baking drying of drying in the air.
- 2. the method for lactobacillus ferment meat product according to claim 1, which is characterized in that between the nail that the nail strikes 1-1.5cm is divided into, beats frequency as 10-20 times/min, processing time 3-5min.
- 3. the method for lactobacillus ferment meat product according to claim 1, which is characterized in that the pressure of the extruding For 2-5fkg/cm2, processing time 3-8min.
- 4. the method for lactobacillus ferment meat product according to claim 1, which is characterized in that the low temperature ultrasonic Power is 100-200w, and frequency 20-30Hz, temperature is 10-15 DEG C.
- 5. the method for lactobacillus ferment meat product according to claim 1, which is characterized in that the emulsifier is matter Amount is than being 2-3:1 caseinic acid and the mixture of yeast dextran.
- 6. the method for lactobacillus ferment meat product according to claim 1, which is characterized in that described progressively to heat up Heating rate is 5 DEG C/min, heat-preservation fermentation 5-6h when being warming up to 25 DEG C, then proceedes to heat preservation after being warming up to 35-40 DEG C and extremely ferments Terminate.
- 7. the method for lactobacillus ferment meat product according to claim 1, which is characterized in that the baking drying Temperature is 70-80 DEG C.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4514424A (en) * | 1981-05-29 | 1985-04-30 | Microlife Technics, Inc. | Fermentation composition using a selected lactobacillus |
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