CN110771813A - Method for improving quality of fermentation bacon - Google Patents
Method for improving quality of fermentation bacon Download PDFInfo
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- CN110771813A CN110771813A CN201911029739.4A CN201911029739A CN110771813A CN 110771813 A CN110771813 A CN 110771813A CN 201911029739 A CN201911029739 A CN 201911029739A CN 110771813 A CN110771813 A CN 110771813A
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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Abstract
The invention relates to bacon, in particular to a preparation method of fermented bacon, which comprises the steps of mixing staphylococcus saprophyticus (staphylococcus saprophyticus), saccharomycetes (saccharomycetes) and Lactobacillus casei (Lactobacillus) as a mixed strain leavening agent and a complex enzyme preparation as an injection, injecting the mixture into pork, fermenting the mixture in a fermentation environment at 25-35 ℃ for 20-22 hours, filling the mixture into a mold, cooking the mixture for 65 minutes at 68 ℃, spraying water, cooling, demolding, and freezing and slicing to obtain the fermented bacon. The composite enzyme preparation is prepared by fermenting staphylococcus saprophyticus, saccharomycetes and lactobacillus casei and combining glutaminase and neutral protease, and pigment and preservative additives are not required to be added, so that the influence of the additives on the gel property and the fermentation process of the fermentation bacon is reduced.
Description
Technical Field
The invention relates to bacon, in particular to a preparation method of fermented bacon.
Background
Fermented Bacon (fermented Bacon) is a novel fermented meat product in China. The fermentation and bacon process is roughly divided into: selecting materials, shaping, pickling, inoculating strains, fermenting, baking and packaging. The fermented bacon is subjected to microbial fermentation, and protein is decomposed into amino acid, so that the digestibility is improved, and the intake of essential amino acid, vitamins and other nutrient substances of a human body is increased. At present, the leaven adopted in China mainly comprises lactobacillus acidophilus, pediococcus cerevisiae, lactobacillus plantarum or lactobacillus curvatus and the like. Lactic acid bacteria are a general term for a group of bacteria that can produce large amounts of lactic acid using fermentable sugars. The mixed strain leaven used in industry at present is mainly prepared by mixing lactic acid and pediococcus. However, in the production of fermentative bacon, lactic acid bacteria and/or pediococcus ferment carbohydrates to form lactic acid, which very easily leads to an increase in the acidity of the product and a sour taste. The microorganism in the fermentation bacon can produce a large amount of biogenic amine under the action of amino acid decarboxylase, and the excessive biogenic amine can cause damage to the nervous system and the gastrointestinal system of a human body to different degrees.
For example, the invention relates to a process for producing meat products by using a complex enzyme preparation (application number: 201811556102.6), wherein the used glutaminase has low enzymatic activity, is easy to damage in the cooking process, has limited time and effect on the meat products, and has low obvious effect on improving the emulsibility, thermal stability, gel property and foamability of protein of the meat products. The invention discloses a leaven for reducing biogenic amine in meat products by composite bacteria temperature-variable fermentation and a fermentation method thereof (application number: 201410094175.3). The composite bacteria temperature-variable fermentation is adopted, the related composite bacteria are lactobacillus pentosus, lactobacillus plantarum and lactobacillus corylus, and the strains are single. In addition, low-temperature fermentation is performed first, then medium-temperature fermentation is performed, the process is complicated, the production cost is high, and pigments are mostly added in the fermentation process to improve the color of the fermentation bacon. A large amount of preservative additives is required to be added to extend the shelf life, and the preservative additives have a negative effect on the gel properties of the fermented bacon.
Disclosure of Invention
Technical problem to be solved
In order to solve the above problems in the prior art, the present invention provides a method for improving the quality of fermented bacon by fermenting staphylococcus saprophyticus, yeast and lactobacillus casei and preparing a complex enzyme preparation by combining glutaminase and neutral protease to reduce the influence of additives on the gel property and the fermentation process of the fermented bacon.
(II) technical scheme
In order to achieve the purpose, the invention adopts the main technical scheme that:
a method of improving quality of a fermentation bacon comprising the steps of:
s1 pork mixing preparation: taking the pork foreleg meat and the streaky pork with the fat part thickness of 0.8-1 cm, cutting the lean meat part into slices with the thickness of 0.6-0.9 cm, and mixing the processed pork foreleg meat and the streaky pork to obtain a pork mixed material;
preparation of S2 injection
S21 preparation of zymocyte liquid: the number of effective bacteria in the zymophyte liquid is 0.8-1.3 multiplied by 10
70.8-1.6 multiplied by 10 cfu/ml of staphylococcus saprophyticus
7Yeast of cfu/ml and 0.5-1.5 x 10
7cfu/ml of lactobacillus casei;
s22 complex enzyme preparation treatment: subjecting the complex enzyme preparation to supercritical fluid circulation treatment;
s23 mixing: uniformly mixing the zymophyte liquid obtained in the step S21 and the complex enzyme preparation treated in the step S22 according to the volume concentration of 2-3% and 4-6% respectively to obtain an injection;
s3 pork mixing injection
Injecting the injection into fat meat tissue and lean meat tissue of pork mixed material respectively, and rolling and kneading;
s4 fermentation
Placing the rolled and kneaded pork mixture obtained in the step S2 in a fermentation environment at 25-35 ℃ for fermentation for 20-22 hours, and then placing the fermented pork mixture into a mold to obtain a fermented pork mixture;
s5 steaming, cooking and smoking
Steaming the fermented pork mixed material at 68 ℃ for 65 minutes, and then spraying water, cooling and demoulding;
s6 frozen sections
And (4) quickly freezing the fermented pork mixed material treated in the step (S5) to the central temperature of-5 to-8 ℃, and slicing to obtain the fermented bacon.
Further, in step S1, the pork blend is mainly prepared by mixing the pork foreleg meat and the streaky pork according to the wet weight ratio of 1: 1.
Further, in step S21, the preparation of the fermented bacterial liquid includes the following steps: mixing staphylococcus saprophyticus, saccharomycetes and lactobacillus casei, and then putting the mixture into a culture environment at the temperature of 35-40 ℃ for culture for 4-8 hours to obtain a zymocyte liquid.
Further, in step S22, the complex enzyme preparation has an enzyme activity of 1 × 10
4U/g～8×10
4U/g glutaminase and 1X 10
5U/g～6×10
5Protease in U/g;
further, in step S22, the complex enzyme preparation treatment includes the following steps: and (3) performing supercritical fluid circulation treatment on the complex enzyme preparation for 2-4 h under the conditions that the pressure is 5-15 Mpa and the temperature is 30-50 ℃.
Further, in step S23, the injection also includes isolated protein with a concentration of 1-3 mg/L.
Further, in step S3, injecting the injection liquid into the fat tissue and the lean tissue of the pork mixture respectively according to the mass ratio of 1: 55-65, wherein the total injection amount of the lean meat in the fat tissue and the lean tissue is 2 times of the total injection amount of the fat meat. And after injection, putting the mixture into a rolling and kneading machine for rolling and kneading in vacuum, wherein the total rolling and kneading time is 3.5-4.5 hours, the rolling and kneading are stopped for 6-10 minutes every 18-22 minutes, and the vacuum degree is set to be-0.06-0.08 MPa. The temperature of the working environment of the rolling and kneading machine is controlled to be 25-30 ℃.
Further, in step S4, the specific method for filling the fermented pork mixture into the mold comprises: the mould bag is flatly laid in the mould, fat meat is laid on the bottom layer, the lean meat side of streaky pork or pork ham meat is required to be upward, the fat meat side is placed downward, and the principle of removing more and supplementing less is followed to ensure that the fat meat covers the bottom of the whole mould. After the molding is finished, air bubbles carried in the mold are needed to be pricked by a special needle, and the smooth appearance of the finished product is ensured.
Further, the central temperature of the fermented pork mixed material is controlled to be 58 +/-2 ℃ in the steaming and smoking process.
Further, the method for quickly freezing the slices specifically comprises the following steps: and (3) after the fermented pork mixed material is taken out of the furnace, cooling to the central temperature of below 30 ℃, putting the fermented pork mixed material into a quick-freezing environment at the temperature of less than-20 ℃ until the central temperature of the fermented pork mixed material reaches-5 to-8 ℃, slicing the fermented pork mixed material into slices, setting parameters of a slicing machine to be 2.8mm in thickness, setting the weight of each slice to be 25-30 g, and packaging the slices.
(III) advantageous effects
1. The composite enzyme preparation is prepared by fermenting staphylococcus saprophyticus and lactobacillus casei and combining glutaminase and neutral protease, pigment and preservative additives are not required to be added, the influence of the additives on the gel property and the fermentation process of the fermentation bacon is reduced, and the quality of the fermentation bacon is improved in the aspects of improving the color of the fermentation bacon, prolonging the shelf life, improving the safety, improving the gel property and the like.
2. The method adopts staphylococcus saprophyticus (staphylococcus saprophyticus), saccharomycetes (saccharomycetes) and Lactobacillus casei (Lactobacillus) to be mixed and then inoculated as zymocyte liquid, and three bacteria are added into pork mixed materials at one time; it produces a strong salami flavor, inhibits the growth of spoilage bacteria and pathogenic bacteria, and prolongs the storage period of the fermentation bacon.
3. The invention adopts the compound enzyme preparation mainly prepared from the glutaminase and the neutral protease, can improve the problems of poor water retention, loose taste, poor gel property and insufficient chewing strength of bacon products, adopts the supercritical fluid technology to improve the enzyme activity in the compound enzyme preparation, solves the problems of low enzyme activity and stability of the compound enzyme preparation in the cooking process, and further improves the water retention, gel property and the like of the fermented bacon.
Detailed Description
For a better understanding of the present invention, reference will now be made in detail to the present invention by way of specific embodiments thereof.
A method of improving quality of a fermentation bacon comprising the steps of:
s1 pork mixing preparation: taking the pork foreleg meat and streaky pork with the fat part thickness of 0.8-1 cm, and cutting the lean meat part into slices with the thickness of 0.6-0.9 cm;
preparation of S2 injection
S21 preparation of zymocyte liquid: the staphylococcus saprophyticus, microzyme and lactobacillus casei in the zymophyte liquid are respectively 0.8-1.3 multiplied by 10 according to the effective strain number concentration
7cfu/ml、0.8～1.6×10
7cfu/ml and 0.5-1.5X 10
7cfu/ml；
S22 complex enzyme preparation treatment: subjecting the complex enzyme preparation to supercritical fluid circulation treatment; the compound enzyme preparation comprises glutaminase and neutral protease;
s23 injection: uniformly mixing the zymophyte liquid obtained in the step S21 and the complex enzyme preparation treated in the step S22 according to the volume concentration of 2-3% and 4-6% respectively to obtain an injection;
s3 pork mixing injection
Injecting the injection into fat meat tissue and lean meat tissue of pork mixed material respectively, and rolling and kneading;
s4 fermentation
Placing the rolled and kneaded pork mixture obtained in the step S2 in a fermentation environment at 25-35 ℃ for fermentation for 20-22 hours, and then placing the fermented pork mixture into a mold to obtain a fermented pork mixture;
s5 steaming, cooking and smoking
Steaming the fermented pork mixed material at 68 ℃ for 65 minutes, and then spraying water, cooling and demoulding;
s6 frozen sections
And (4) quickly freezing the fermented pork mixed material treated in the step (S5) to the central temperature of-5 to-8 ℃, and slicing to obtain the fermented bacon.
In the proliferation process of the staphylococcus saprophyticus adopted in the embodiment, the staphylococcus saprophyticus has the characteristics of lipolytic enzyme, protease, nitrate reductase and the like, NO is generated in the proliferation process to enable the fermented fish sausage to be bright red, and the staphylococcus saprophyticus has obvious effects of improving the flavor and the color of products; the lactobacillus casei has acid production performance, and the growth of putrefying bacteria and pathogenic bacteria can be inhibited by rapidly reducing the pH value in the fermentation process so as to prolong the quality guarantee period of the bacon; and the acidic substances can be further combined with harmful oxidation substances such as nitrite and the like generated by fermentation of the saprophytic staphylococcus and enzymolysis of the complex enzyme preparation to generate substances such as a coloring substance NO and the like, so that the coloring of the bacon is further improved, a pigment is not required to be added, and the potential harm to sensitive individuals caused by the pigment serving as a food additive with relatively high toxicity is reduced.
The compound enzyme preparation prepared from the glutaminase and the protease can improve the problems of poor water retention, loose mouthfeel, poor gel property and insufficient chewiness of bacon products, and the supercritical fluid technology is adopted to improve the enzyme activity in the compound enzyme preparation, solve the problems of low enzyme activity and stability of the compound enzyme preparation in the cooking process in the step S5, further improve the water retention, the gel property and the like of the fermented bacon.
In step S1, the raw meat is a mixed meat of pork foreleg meat and streaky pork, and is aimed at balancing lean meat and fat meat of the two-part meat to improve taste and mouthfeel. Mixing pig foreleg meat and streaky pork according to a wet weight ratio of 1: 1.
Further, in step S1, the pork streaky pork and the pork ham are naturally thawed, the temperature of the thawing chamber is controlled to be about 15 ℃, and thawing is finished when the thawing center temperature reaches 0-4 ℃; removing thick fascia tissues and cutting excessive sirloin soft tissues;
further, in step S21, the Staphylococcus saprophyticus, the yeast and the Lactobacillus casei are mixed and then cultured for 4-8 hours in an environment of 35-40 ℃ to obtain a zymocyte liquid, and the effective bacterial count of each strain is 0.8-1.3 multiplied by 10 of the Staphylococcus saprophyticus respectively
7cfu/ml, yeast 0.8-1.6 x 10
7cfu/ml and lactobacillus casei 0.5-1.5 multiplied by 10
7cfu/ml; the purpose of activating the three bacteria after mixing is that the lactobacillus casei can induce the staphylococcus saprophyticus and the microzyme to activate and generate viable bacteria which are more suitable for living in an acid environment, and the generation of mixed bacteria in a zymocyte liquid is reduced. The yeast has the main functions of gradually consuming residual oxygen in space, inhibiting rancidity, decomposing protein and fat to form catalase, and playing the roles of generating special fragrance and delaying rancidity.
Further, in step S22, the complex enzyme preparation has an enzyme activity of 1 × 10
4U/g～8×10
4Glutaminase of U/g and 1X 10
5U/g～6×10
5U/g of neutral protease;
further, after placing the complex enzyme preparation in a special treatment kettle for a supercritical fluid device for sealing, performing circulating treatment for 2-4 hours by using a supercritical fluid under the conditions that the pressure is 5-15 Mpa and the temperature is 30-50 ℃; the enzyme activity is improved by adopting a supercritical fluid technology, and the problems of low enzyme activity and low stability of an enzyme preparation in the cooking process are solved. CO in supercritical fluid
2The protein has interaction with protein molecules, so that the configuration of the enzyme is changed, and the movement of surface groups and the appearance of active centers are caused. In addition, CO at high pressure
2The molecules largely dissolve in the water film around the enzyme, lowering the local pH, thereby affecting the activity of the enzyme. The complex enzyme preparation treated by the scheme has the optimal effect when being used in the method for improving the quality of fermentation bacon in the method, and particularly can reduce the addition amount of enzyme in the same fermentation time on the aspect of improving the fermentation efficiency.
Further, in step S23, the injection solution further includes a protein isolate with a concentration of 1-3 mg/L, and the protein isolate may be, but is not limited to, a soy protein isolate or/and a milk protein isolate; the injection also comprises the following raw materials: adding salt, phosphate and flavoring agent according to corresponding taste.
Further, in step S3, injecting the injection solution into the fat tissue and the lean tissue of the pork blend respectively according to the mass ratio of the injection solution to the pork blend of 1: 55-65, wherein the total injection amount of the lean meat is 2 times of the total injection amount of the fat meat, and the injection can be performed at different places for multiple times. The purpose of injection is to improve the rate of reaction by allowing the injection solution to enter the intercellular substance and even cells instantaneously. And after injection, putting the mixture into a rolling and kneading machine for rolling and kneading in vacuum, wherein the total rolling and kneading time is 3.5-4.5 hours, the rolling and kneading are stopped for 6-10 minutes every 18-22 minutes, and the vacuum degree is set to be-0.06-0.08 MPa. The temperature of the working environment of the rolling and kneading machine is controlled to be 25-30 ℃.
Further, in step S4, the specific method for filling the fermented pork mixture into the mold comprises: the mould bag is flatly laid in the mould, fat meat is laid on the bottom layer, the lean meat side of streaky pork or pork ham meat is required to be upward, the fat meat side is placed downward, and the principle of removing more and supplementing less is followed to ensure that the fat meat covers the bottom of the whole mould. After the molding is finished, air bubbles carried in the mold are needed to be pricked by a special needle, and the smooth appearance of the finished product is ensured.
Further, the central temperature of the fermented pork mixed material is controlled to be 58 +/-2 ℃ in the steaming and smoking process.
Further, the method for quickly freezing the slices specifically comprises the following steps: and (3) after the fermented pork mixed material is taken out of the furnace, cooling to the central temperature of below 30 ℃, putting the fermented pork mixed material into a quick-freezing environment at the temperature of less than-20 ℃ until the central temperature of the fermented pork mixed material reaches-5 to-8 ℃, slicing the fermented pork mixed material into slices, setting parameters of a slicing machine to be 2.8mm in thickness, setting the weight of each slice to be 25-30 g, and packaging the slices.
The present invention will be described in detail below with reference to specific examples.
The soybean protein isolate in the specific embodiment and the embodiment of the invention is the soybean protein isolate powder with the purity of 95 percent, and the milk protein isolate is the milk protein isolate powder with the purity of 98 percent.
Example 1
A method of improving the quality of a fermented bacon product comprising the steps of:
s1 pork mixing preparation
Taking front leg meat and streaky pork of a pig with fat part thickness of 0.8cm, and adopting a natural thawing method, controlling the temperature of a thawing room to be about 15 ℃ completely, and finishing thawing when the thawing center temperature reaches 0 ℃; removing thick fascia tissues and cutting excessive sirloin soft tissues; cutting the lean meat parts of pig foreleg meat and streaky pork into 0.6cm slices; mixing the treated pig foreleg meat and streaky pork according to the wet weight ratio of 1: 1 to obtain a pork mixed material.
Preparation of S2 injection
S21 preparation of zymocyte liquid: mixing Staphylococcus saprophyticus, yeast and Lactobacillus casei, and culturing in 35 deg.C incubator for 4 hr to obtain zymocyte liquid with effective bacterial count of 0.8 × 10
70.8X 10 cfu/ml Staphylococcus saprophyticus
7cfu/ml Yeast and 0.5X 10
7cfu/ml lactobacillus casei;
s22 complex enzyme preparation treatment: the complex enzyme preparation comprises glutaminase andthe enzyme activities of sexual proteases were 1X 10 respectively
4U/g，6×10
5U/g. Placing the complex enzyme preparation in a special treatment kettle for a supercritical fluid device, sealing, and performing circulation treatment for 2h by using a supercritical fluid under the conditions of 5Mpa of pressure and 30 ℃;
s23 mixing: and (4) uniformly mixing the zymophyte liquid obtained in the step S21 and the complex enzyme preparation treated in the step S22 according to the volume concentration of 2% and 4%, adding the soybean protein isolate according to the concentration of 1mg/L, and uniformly mixing to obtain the injection.
S3 pork mixing injection
The injection is injected into fat tissue and lean tissue of the pork mixed material respectively according to the mass ratio of 1: 60, the total injection amount of the lean meat in the fat tissue and the lean tissue is 2 times of the total injection amount of the fat meat, and the injection can be injected in different places for multiple times. And after injection, putting the mixed pork into a rolling machine, rolling and rolling in vacuum, wherein the total rolling and rolling time is 3.5 hours, the rolling and rolling are stopped for 6 minutes every 18 minutes, and the vacuum degree is set to be-0.06 Mpa. The temperature of the working environment of the rolling and kneading machine is controlled at 25 ℃.
S4 fermentation
And putting the rolled and kneaded pork mixture into a fermentation environment at 25 ℃ for 20 hours, fermenting the fermented pork mixture, putting the fermented pork mixture into a mold, flatly paving a mold bag in the mold, paving fat meat on the bottom layer, putting the lean meat side of streaky pork or pork hind leg meat upwards, and putting the fat meat side downwards, so as to ensure that the pork mixture covers the bottom of the whole mold according to the principle of removing more and supplementing less. After the molding is finished, removing bubbles carried in the mold by using a special needling needle to ensure that the finished product has a smooth appearance, and obtaining a fermented pork mixed material in the step;
s5 steaming, cooking and smoking
Steaming the fermented pork mixed material at 68 ℃ for 65 minutes, and then spraying water, cooling and demoulding; the central temperature of the fermented pork mixed material is controlled to be 58 +/-2 ℃ in the steaming and smoking process.
S6 frozen sections
And (4) discharging the fermented pork mixed material treated in the step (S5) out of the furnace, cooling to the central temperature of below 30 ℃, putting into a quick-freezing environment at the temperature of below-20 ℃, slicing until the central temperature of the fermented pork mixed material reaches-5 ℃, setting parameters of a slicing machine to be 2.8mm thick, setting the weight of each slice to be 25-30 g, and packaging after slicing.
Example 2
A method of improving the quality of a fermented bacon product comprising the steps of:
s1 pork mixing preparation
Taking front leg meat and streaky pork of a pig with fat part thickness of 1cm, and adopting a natural thawing method, controlling the temperature of a thawing room to be about 15 ℃ completely, and finishing thawing when the thawing center temperature reaches 4 ℃; removing thick fascia tissues and cutting excessive sirloin soft tissues; cutting the lean meat parts of pig foreleg meat and streaky pork into 0.9cm thick slices; mixing the treated pig foreleg meat and streaky pork according to the wet weight ratio of 1: 1 to obtain a pork mixed material.
Preparation of S2 injection
S21 preparation of zymocyte liquid: mixing Staphylococcus saprophyticus, yeast and Lactobacillus casei, and culturing in 40 deg.C incubator for 6 hr to obtain zymocyte liquid with effective bacterial count of 1.3 × 10
7cfu/ml Staphylococcus saprophyticus, 1.3X 10
7cfu/ml Yeast and 1.5X 10
7cfu/ml lactobacillus casei;
s22 complex enzyme preparation treatment: the complex enzyme preparation comprises glutaminase and protease with the enzyme activities of 8 × 10
4U/g、1×10
5U/g. Placing the complex enzyme preparation in a special treatment kettle for a supercritical fluid device, sealing, and performing circulation treatment for 4h by using a supercritical fluid under the conditions of pressure of 15Mpa and temperature of 50 ℃;
s23 mixing: and (4) uniformly mixing the zymophyte liquid obtained in the step (S21) and the complex enzyme preparation processed in the step (S22) according to the volume concentration of 3% and 6%, adding milk protein isolate according to the concentration of 3mg/L, and uniformly mixing to obtain the injection.
S3 pork mixing injection
The total injection amount of the lean meat in the fat tissue and the lean meat tissue of the pork mixed material is 2 times of the total injection amount of the fat meat by injecting the injection liquid into the fat meat tissue and the lean meat tissue respectively according to the mixing ratio of the injection liquid to the pork of 1: 56, and the injection liquid can be injected in different places for multiple times. And after injection, putting the mixed pork into a rolling and kneading machine, rolling and kneading in vacuum, wherein the total rolling and kneading time is 4.5 hours, the rolling and kneading time is 10 minutes after 22 minutes, and the vacuum degree is set to be-0.08 Mpa. The temperature of the working environment of the rolling and kneading machine is controlled to be 25-30 ℃.
S4 fermentation
Placing the rolled and kneaded pork mixture in a fermentation environment at 35 ℃ for fermenting for 22 hours, then placing the fermented pork mixture into a mold, flatly paving a mold bag in the mold, paving fat meat on the bottom layer, placing the streaky pork or the pork ham with the lean meat side upward, placing the fat meat side downward, and ensuring that the pork mixture covers the bottom of the whole mold according to the principle of removing more and supplementing less. After the molding is finished, removing bubbles carried in the mold by using a special needling needle to ensure that the finished product has a smooth appearance, and obtaining a fermented pork mixed material in the step;
s5 steaming, cooking and smoking
Steaming the fermented pork mixed material at 68 ℃ for 65 minutes, and then spraying water, cooling and demoulding; the central temperature of the fermented pork mixed material is controlled to be 58 +/-2 ℃ in the steaming and smoking process.
S6 frozen sections
And (4) discharging the fermented pork mixed material treated in the step (S5) out of the furnace, cooling to the central temperature of below 30 ℃, putting into a quick-freezing environment at the temperature of below-20 ℃, slicing until the central temperature of the fermented pork mixed material reaches-8 ℃, setting parameters of a slicing machine to be 2.8mm thick, setting the weight of each slice to be 25-30 g, and packaging after slicing.
Example 3
A method of improving the quality of a fermented bacon product comprising the steps of:
s1 pork mixing preparation
Taking front leg meat and streaky pork of a pig with fat part thickness of 0.9cm, and adopting a natural thawing method, controlling the temperature of a thawing room to be about 15 ℃, and finishing thawing when the thawing center temperature reaches 2 ℃; removing thick fascia tissues and cutting excessive sirloin soft tissues; cutting the lean meat parts of pig foreleg meat and streaky pork into 0.8cm slices; mixing the treated pig foreleg meat and streaky pork according to the wet weight ratio of 1: 1 to obtain a pork mixed material.
Preparation of S2 injection
S21 preparation of zymocyte liquid: mixing Staphylococcus saprophyticus, yeast and Lactobacillus caseiAnd (3) after combination, putting the mixture into an incubator at 38 ℃ for culturing for 8h to obtain a zymocyte liquid, wherein the effective bacterial count of each strain is as follows: staphylococcus saprophyticus 1.2X 10
7cfu/ml, yeast 1.2X 10
7cfu/ml and Lactobacillus casei 1X 10
7cfu/ml；
S22 complex enzyme preparation treatment: the complex enzyme preparation has enzyme activity of 1 × 10
4Glutaminase of U/g and 5X 10
5U/g neutral protease. Placing the complex enzyme preparation in a special treatment kettle for a supercritical fluid device, sealing, and performing circulation treatment for 3h by using a supercritical fluid under the conditions of 10Mpa of pressure and 40 ℃;
s23 mixing: uniformly mixing the zymophyte liquid obtained in the step S21 and the complex enzyme preparation treated in the step S22 according to the volume concentration of 2.5 percent and 5 percent respectively, adding milk protein isolate according to the concentration of 2mg/L, and uniformly mixing to obtain an injection;
s3 pork mixing injection
The total injection amount of the lean meat in the fat tissue and the lean meat tissue of the pork mixed material is 2 times of the total injection amount of the fat meat by injecting the injection liquid into the fat meat tissue and the lean meat tissue respectively according to the mixing ratio of the injection liquid to the pork of 1: 55, and the injection liquid can be injected in different places for multiple times. And after injection, putting the mixed pork into a rolling and kneading machine, rolling and kneading in vacuum, wherein the total rolling and kneading time is 4 hours, the rolling and kneading time is stopped for 8 minutes every 20 minutes, and the vacuum degree is set to be-0.078 Mpa. The temperature of the working environment of the rolling and kneading machine is controlled at 28 ℃.
S4 fermentation
Placing the rolled and kneaded pork mixture in a fermentation environment at 30 ℃ for fermentation for 21 hours, then placing the fermented pork mixture into a mold, flatly paving a mold bag in the mold, paving fat meat on the bottom layer, placing the streaky pork or the pork ham with the lean meat side upward, placing the fat meat side downward, and ensuring that the fat meat covers the bottom of the whole mold according to the principle of removing more and supplementing less. After the molding is finished, removing bubbles carried in the mold by using a special needling needle to ensure that the finished product has a smooth appearance, and obtaining a fermented pork mixed material in the step;
s5 steaming, cooking and smoking
Steaming the fermented pork mixed material at 68 ℃ for 65 minutes, and then spraying water, cooling and demoulding; the central temperature of the fermented pork mixed material is controlled to be 58 +/-2 ℃ in the steaming and smoking process.
S6 frozen sections
And (4) discharging the fermented pork mixed material treated in the step (S5) out of the furnace, cooling to the central temperature of below 30 ℃, putting into a quick-freezing environment at the temperature of below-20 ℃, slicing until the central temperature of the fermented pork mixed material reaches-7 ℃, setting parameters of a slicing machine to be 2.8mm thick, setting the weight of each slice to be 25-30 g, and packaging after slicing.
Example 4
A method of improving the quality of a fermented bacon product comprising the steps of:
s1 pork mixing preparation
Taking front leg meat and streaky pork of a pig with fat part thickness of 0.9cm, and adopting a natural thawing method, controlling the temperature of a thawing room to be about 15 ℃, and finishing thawing when the thawing center temperature reaches 4 ℃; removing thick fascia tissues and cutting excessive sirloin soft tissues; cutting the lean meat parts of pig foreleg meat and streaky pork into 0.6cm slices; mixing the treated pig foreleg meat and streaky pork according to the wet weight ratio of 1: 1 to obtain a pork mixed material.
Preparation of S2 injection
S21 preparation of zymocyte liquid: mixing staphylococcus saprophyticus, saccharomycete and lactobacillus casei, and culturing in an incubator at 38 deg.c for 5 hr to obtain fermented liquid with effective bacterial count: staphylococcus saprophyticus 1.3X 10
7cfu/ml, yeast 1.3X 10
7cfu/ml and Lactobacillus casei 0.6X 10
7cfu/ml。
S22 complex enzyme preparation treatment: the complex enzyme preparation has enzyme activity of 8 × 10
4Glutaminase of U/g and 2X 10
5U/g neutral protease. Placing the complex enzyme preparation in a special treatment kettle for a supercritical fluid device, sealing, and performing supercritical fluid circulation treatment for 2h under the conditions of pressure of 11Mpa and temperature of 49 ℃;
s23 mixing: and (4) uniformly mixing the zymophyte liquid obtained in the step (S21) and the complex enzyme preparation treated in the step (S22) according to the volume concentration of 2.3 percent and 6 percent respectively, adding milk protein isolate according to the concentration of 1mg/L, and uniformly mixing to obtain the injection. The injection also comprises the following raw materials: adding salt, phosphate and flavoring agent according to corresponding taste.
S3 pork mixing injection
Injecting the injection into fat tissue and lean tissue of pork according to the ratio of the injection to the pork mixture of 1: 63, wherein the total injection amount of the lean meat is 2 times of the total injection amount of the fat meat, and the injection can be performed in different places for multiple times. And after injection, putting the mixed pork into a rolling machine, rolling and rolling in vacuum, wherein the total rolling and rolling time is 3.8 hours, the rolling and rolling are stopped for 6 minutes every 21 minutes, and the vacuum degree is set to be-0.07 Mpa. The temperature of the working environment of the rolling and kneading machine is controlled at 29 ℃.
S4 fermentation
Placing the rolled and kneaded pork mixture in a fermentation environment at 26 ℃ for fermentation for 21 hours, then placing the fermented pork mixture into a mold, flatly paving a mold bag in the mold, paving fat meat on the bottom layer, placing the streaky pork or the pork ham with the lean meat side upward, placing the fat meat side downward, and ensuring that the pork mixture covers the bottom of the whole mold according to the principle of removing more and supplementing less. After the molding is finished, removing bubbles carried in the mold by using a special needling needle to ensure that the finished product has a smooth appearance, and obtaining a fermented pork mixed material in the step;
s5 steaming, cooking and smoking
Steaming the fermented pork mixed material at 68 ℃ for 65 minutes, and then spraying water, cooling and demoulding; the central temperature of the fermented pork mixed material is controlled to be 58 +/-2 ℃ in the steaming and smoking process.
S6 frozen sections
And (4) discharging the fermented pork mixed material treated in the step (S5) out of the furnace, cooling to the central temperature of below 30 ℃, putting into a quick-freezing environment at the temperature of below-20 ℃, slicing until the central temperature of the fermented pork mixed material reaches-7 ℃, setting parameters of a slicing machine to be 2.8mm thick, setting the weight of each slice to be 25-30 g, and packaging after slicing.
Example 5
A method of improving the quality of a fermented bacon product comprising the steps of:
s1 pork mixing preparation
Taking front leg meat and streaky pork of a pig with fat part thickness of 0.8cm, and adopting a natural thawing method, controlling the temperature of a thawing room to be about 15 ℃, and finishing thawing when the thawing center temperature reaches 2 ℃; removing thick fascia tissues and cutting excessive sirloin soft tissues; cutting the lean meat parts of pig foreleg meat and streaky pork into 0.9cm thick slices; mixing the treated pig foreleg meat and streaky pork according to the wet weight ratio of 1: 1 to obtain a pork mixed material.
Preparation of S2 injection
S21 preparation of zymocyte liquid: mixing staphylococcus saprophyticus, saccharomycete and lactobacillus casei, and culturing in an incubator at 35 deg.c for 7 hr to obtain fermented liquid with effective bacterial count: 1.2X 10
7cfu/ml Staphylococcus saprophyticus, 1.2X 10
7cfu/ml Yeast and 1.4X 10
7cfu/ml lactobacillus casei;
s22 complex enzyme preparation treatment: the complex enzyme preparation has enzyme activity of 3 × 10
4Glutaminase of U/g and 3X 10
5The neutral protease of U/g, after putting the compound enzyme preparation into a special treatment kettle of a supercritical fluid device and sealing, carrying out supercritical fluid circulation treatment for 4 hours under the conditions that the pressure is 6Mpa and the temperature is 45 ℃;
s23 mixing: uniformly mixing the zymophyte liquid obtained in the step S21 and the complex enzyme preparation treated in the step S22 according to the volume concentration of 2% and 5%, adding the separated protein according to the concentration of 3mg/L, and uniformly mixing to obtain an injection, wherein the separated protein is formed by mixing the soybean separated protein and the milk separated protein powder according to the weight part ratio of 1: 2;
s3 pork mixing injection
Injecting the injection liquid into fat tissue and lean tissue of the pork mixed material respectively according to the mass ratio of the injection liquid to the pork mixed material of 1: 60, wherein the total injection amount of the lean meat is 2 times of the total injection amount of the fat meat, and the injection liquid can be injected in different places for multiple times. And after injection, putting the mixed pork into a rolling machine, rolling and rolling in vacuum, wherein the total rolling and rolling time is 3.7 hours, the rolling and rolling are stopped for 9 minutes every 19 minutes, and the vacuum degree is set to be-0.06 Mpa. The temperature of the working environment of the rolling and kneading machine is controlled at 28 ℃.
S4 fermentation
Placing the rolled and kneaded pork mixture in a fermentation environment at 34 ℃ for fermentation for 20 hours, then placing the fermented pork mixture into a mold, flatly paving a mold bag in the mold, paving fat meat on the bottom layer, placing the streaky pork or the pork ham with the lean meat side upward, placing the fat meat side downward, and ensuring that the fat meat covers the bottom of the whole mold according to the principle of removing more and supplementing less. After the molding is finished, removing bubbles carried in the mold by using a special needling needle to ensure that the finished product has a smooth appearance, and obtaining a fermented pork mixed material in the step;
s5 steaming, cooking and smoking
Steaming the fermented pork mixed material at 68 ℃ for 65 minutes, and then spraying water, cooling and demoulding; the central temperature of the fermented pork mixed material is controlled to be 58 +/-2 ℃ in the steaming and smoking process.
S6 frozen sections
And (4) discharging the fermented pork mixed material treated in the step (S5) out of the furnace, cooling to the central temperature of below 30 ℃, putting into a quick-freezing environment at the temperature of below-20 ℃, slicing until the central temperature of the fermented pork mixed material reaches-7 ℃, setting parameters of a slicing machine to be 2.8mm thick, setting the weight of each slice to be 25-30 g, and packaging after slicing.
Example 6
A method of improving the quality of a fermented bacon product comprising the steps of:
s1 pork mixing preparation
Taking front leg meat and streaky pork of pig with fat part thickness of 1cm, and thawing at thawing center temperature of 0 deg.C under controlled temperature of 15 deg.C; removing thick fascia tissues and cutting excessive sirloin soft tissues; cutting the lean meat parts of pig foreleg meat and streaky pork into 0.8cm slices; mixing the treated pig foreleg meat and streaky pork according to the wet weight ratio of 1: 1 to obtain a pork mixed material.
Preparation of S2 injection
S21 preparation of zymocyte liquid: mixing Staphylococcus saprophyticus, yeast and Lactobacillus casei, and culturing in 39 deg.C incubator for 6 hr to obtain fermented liquid with effective bacterial count of 0.9 × 10
7cfu/ml, yeast 0.9X 10
7cfu/ml and Lactobacillus casei 1.1X 10
7cfu/ml；
S22 complex enzyme preparation treatment: the compound enzyme preparation comprisesThe enzyme activities were 4X 10 respectively
4Glutaminase of U/g and 4X 10
5The neutral protease of U/g, after putting the compound enzyme preparation into the specialized processing kettle of supercritical fluid device and closing, under the pressure of 14Mpa, under the condition of 31 duC, carry on the circulation treatment of supercritical fluid for 2.8 h;
s23 mixing: and (4) uniformly mixing the zymophyte liquid obtained in the step S21 and the complex enzyme preparation treated in the step S22 according to the volume concentration of 3% and 4.2%, adding milk protein isolate according to the concentration of 1.8mg/L, and uniformly mixing to obtain the injection.
S3 pork mixing injection
The injection is injected into fat tissue and lean tissue of the pork mixed material respectively according to the mass ratio of 1: 65, the total injection amount of the lean meat in the fat tissue and the lean tissue is 2 times of the total injection amount of the fat meat, and the injection can be injected in different places for multiple times. And after injection, putting the mixed pork into a rolling and kneading machine, rolling and kneading in vacuum, wherein the total rolling and kneading time is 4.3 hours, the rolling and kneading time is 8 minutes after 18 minutes, and the vacuum degree is set to be-0.08 Mpa. The temperature of the working environment of the rolling and kneading machine is controlled to be 26 ℃.
S4 fermentation
Placing the rolled and kneaded pork mixture in a fermentation environment at 28 ℃ for fermenting for 22 hours, then placing the fermented pork mixture into a mold, flatly paving a mold bag in the mold, paving fat meat on the bottom layer, placing the streaky pork or the pork ham with the lean meat side upward, placing the fat meat side downward, and ensuring that the pork mixture covers the bottom of the whole mold according to the principle of removing more and supplementing less. After the molding is finished, removing bubbles carried in the mold by using a special needling needle to ensure that the finished product has a smooth appearance, and obtaining a fermented pork mixed material in the step;
s5 steaming, cooking and smoking
Steaming the fermented pork mixed material at 68 ℃ for 65 minutes, and then spraying water, cooling and demoulding; the central temperature of the fermented pork mixed material is controlled to be 58 +/-2 ℃ in the steaming and smoking process.
S6 frozen sections
And (4) discharging the fermented pork mixed material treated in the step (S5) out of the furnace, cooling to the central temperature of below 30 ℃, putting into a quick-freezing environment at the temperature of below-20 ℃, slicing until the central temperature of the fermented pork mixed material reaches-5 ℃, setting parameters of a slicing machine to be 2.8mm thick, setting the weight of each slice to be 25-30 g, and packaging after slicing.
Comparative example 1
The other points are the same as example 3: adopts single strain lactobacillus casei for fermentation without adding complex enzyme preparation.
Comparative example 2
The other points are the same as example 3: fermenting with single strain of Staphylococcus saprophyticus without adding complex enzyme preparation.
Comparative example 3
The other points are the same as example 3: the composite strains of lactobacillus casei and staphylococcus saprophyticus are adopted for fermentation, and a composite enzyme preparation is not added.
Comparative example 4
The other points are the same as example 3: the composite strains of lactobacillus casei and staphylococcus saprophyticus are adopted for fermentation, and the supercritical fluid technology is not adopted to improve the enzyme activity.
The content of biogenic amine in sausage was measured (mg/kg) for the fermented bacon obtained in example 3 of the present invention and comparative example, and the results are shown in table 1.
TABLE 1 determination of biogenic amine content of fermentation bacon
The data in table 1 show that the content of biogenic amine can be reduced by adopting the mixed strain leaven compared with single strain fermentation; the content of biogenic amine can be obviously reduced by adopting mixed strain fermentation and adding a complex enzyme preparation; the content of biogenic amine can be obviously reduced by adopting mixed strain fermentation and improving the activity of the complex enzyme preparation by a supercritical fluid technology.
Experiments show that the fermentation bacon prepared in examples 1-6 and comparative examples 1-3 of the invention: the bright red color of the product is arranged from dark to light, namely, example 3, example 2, example 4, example 6, example 1, example 5, comparative example 4, comparative example 3, comparative example 1 and comparative example 2.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (7)
1. A method of improving quality of fermentation bacon comprising the steps of:
s1 pork mixing preparation: taking the pork foreleg meat and the streaky pork with the fat part thickness of 0.8-1 cm, cutting the lean meat part into slices with the thickness of 0.6-0.9 cm, and mixing the processed pork foreleg meat and the streaky pork to obtain a pork mixed material;
preparation of S2 injection
S21 preparation of zymocyte liquid: the prepared zymophyte liquid contains 0.8-1.3 multiplied by 10 effective bacterial counts respectively
70.8-1.6 multiplied by 10 cfu/ml of staphylococcus saprophyticus
7Yeast of cfu/ml and 0.5-1.5 x 10
7cfu/ml of lactobacillus casei;
s22 complex enzyme preparation treatment: subjecting the complex enzyme preparation to supercritical fluid circulation treatment;
s23 mixing: uniformly mixing the zymophyte liquid obtained in the step S21 and the complex enzyme preparation treated in the step S22 according to the volume concentration of 2-3% and 4-6% respectively to obtain an injection;
s3 pork mixing injection
Injecting the injection into fat meat tissue and lean meat tissue of pork mixed material respectively, and rolling and kneading;
s4 fermentation
Placing the rolled and kneaded pork mixture obtained in the step S2 in a fermentation environment at 25-35 ℃ for fermentation for 20-22 hours, and then placing the fermented pork mixture into a mold to obtain a fermented pork mixture;
s5 steaming, cooking and smoking
Steaming the fermented pork mixed material at 68 ℃ for 65 minutes, and then spraying water, cooling and demoulding;
s6 frozen sections
And (4) quickly freezing the fermented pork mixed material treated in the step (S5) to the central temperature of-5 to-8 ℃, and slicing to obtain the fermented bacon.
2. The method of improving fermentation bacon quality of claim 1 wherein: in step S1, the pork mixing material is mainly prepared by mixing pig foreleg meat and streaky pork according to the wet weight ratio of 1: 1.
3. The method of claim 1, wherein the step of preparing the zymogen fluid in step S21 comprises the steps of: mixing staphylococcus saprophyticus, saccharomycetes and lactobacillus casei, and culturing in an environment at 35-40 ℃ for 4-8 hours to obtain the zymocyte liquid.
4. The method of improving fermentation bacon quality of claim 1 wherein: in step S22, the complex enzyme preparation includes enzyme activities respectively: 1X 10
4U/g～8×10
4U/g glutaminase and 1X 10
5U/g～6×10
5U/g protease.
5. The method of improving fermentation bacon quality of claim 4 wherein: in step S22, the complex enzyme preparation treatment includes the following steps: and (3) performing supercritical fluid circulation treatment on the complex enzyme preparation for 2-4 h under the conditions that the pressure is 5-15 Mpa and the temperature is 30-50 ℃.
6. The method for improving fermentation bacon quality of claim 1 wherein in step S23, the injection further comprises isolated protein at a concentration of 1-3 mg/L.
7. The method of improving fermentation bacon quality of claim 1 wherein: in the step S3, the injection liquid and the pork mixed material are injected into the fat tissue and the lean tissue of the pork mixed material respectively according to the mass ratio of 1: 55-65, and the total injection amount of lean meat in the fat tissue and the lean tissue is 2 times of the total injection amount of the fat meat.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111616311A (en) * | 2020-05-13 | 2020-09-04 | 中国肉类食品综合研究中心 | Method for preparing sour meat through bacterium-enzyme synergistic fermentation |
| CN113632939A (en) * | 2021-08-12 | 2021-11-12 | 潮州市保和泰城市文化发展有限公司 | Preparation method and application of complete protein fresh meat |
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| CN102246971A (en) * | 2011-07-11 | 2011-11-23 | 宁波大学 | Functional geese fermented sausage and preparation method thereof |
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| CN102246971A (en) * | 2011-07-11 | 2011-11-23 | 宁波大学 | Functional geese fermented sausage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111616311A (en) * | 2020-05-13 | 2020-09-04 | 中国肉类食品综合研究中心 | Method for preparing sour meat through bacterium-enzyme synergistic fermentation |
| CN113632939A (en) * | 2021-08-12 | 2021-11-12 | 潮州市保和泰城市文化发展有限公司 | Preparation method and application of complete protein fresh meat |
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