CN115176975A - Processing method of fermented jerky - Google Patents

Processing method of fermented jerky Download PDF

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Publication number
CN115176975A
CN115176975A CN202210629233.2A CN202210629233A CN115176975A CN 115176975 A CN115176975 A CN 115176975A CN 202210629233 A CN202210629233 A CN 202210629233A CN 115176975 A CN115176975 A CN 115176975A
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weight
meat
parts
fermented
temperature
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田建军
韩军
张开屏
靳烨
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Inner Mongolia Business & Trade Vocational College
Inner Mongolia Agricultural University
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Inner Mongolia Business & Trade Vocational College
Inner Mongolia Agricultural University
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Publication of CN115176975A publication Critical patent/CN115176975A/en
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    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
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    • 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
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    • 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
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    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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    • A23L13/48—Addition of, or treatment with, enzymes
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
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    • 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
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    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
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    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus
    • C12R2001/25—Lactobacillus plantarum
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    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract

The invention relates to a processing method of fermented jerky, which comprises the steps of raw meat pretreatment, curing material preparation, material mixing and curing, baking, packaging, sterilization and the like. According to the invention, the fermented dried meat product is obtained by pickling fresh mutton with the mixture of the pickling material and the leavening agent containing lactobacillus plantarum IMAUJBP3, lactobacillus has an inhibiting effect on bacteria in the fermented mutton product, the pH value of the meat product can be obviously reduced, the mutton color and luster are improved, and the preservability of the fermented sausage is improved; the color, the tissue state and the taste of the mutton product processed by the process are obviously superior to those of the prior commercial fermented jerky.

Description

Processing method of fermented jerky
[ technical field ] A
The invention relates to the technical field of beef and mutton food processing. More particularly, the invention relates to a processing method of fermented jerky.
[ background ] A method for producing a semiconductor device
The traditional fermented jerky (air-dried meat) is usually obtained by a natural fermentation method, microorganisms participating in fermentation mainly come from raw materials and a production environment, and due to the influence of factors such as climate, manual operation and the like, the flora structure and the probiotic abundance of the traditional fermented jerky are often obviously different, so that the traditional fermented jerky product has hard mouthfeel, poor color and luster and unstable flavor. Lactic acid bacteria are the earliest microorganisms separated from the fermented meat products, are important dominant flora in the traditional fermented meat products and are closely related to the product quality.
The fermented jerky produced by modern technology is added with good microbial strains which are artificially screened and cultured, and in a specific environment, protein, fat and sugar substances are utilized to carry out biological fermentation to generate active metabolites beneficial to human health, and the fermented jerky finished product has unique aromatic flavor.
However, the existing fermented jerky production technology has technical defects of simple and crude equipment, lack of leavening agent, non-standard technical standard, low industrialization degree, long fermentation time and the like. Aiming at the defects of the prior art, the inventor finally completes the invention through a large amount of experimental research and analytical summary on the basis of summarizing the prior art.
[ summary of the invention ]
[ problem to be solved ]
The invention aims to provide a processing method of fermented jerky.
[ solution ]
The invention is realized by the following technical scheme.
The invention relates to a processing method of fermented jerky.
The processing method of the fermented jerky comprises the following steps:
A. raw meat pretreatment
Removing tendon, muscular membrane and fat from fresh mutton, cutting into meat blocks with the same size, and washing with tap water to remove blood stain;
B. preparation of pickling materials
Mixing 12-18 parts by weight of capsicum frutescens, 90-110 parts by weight of onion, 13-17 parts by weight of garlic, 18-22 parts by weight of glucose, 4-6 parts by weight of yeast extract, 9-11 parts by weight of salt, 2.5-3.5 parts by weight of sodium glutamate, 0.03-0.05 part by weight of sodium nitrite, 0.04-0.06 part by weight of sodium ascorbate, 8-12 parts by weight of white spirit and 16-24 parts by weight of light soy sauce to prepare a pickling material;
C. mixing and pickling
Uniformly mixing the pickling material obtained in the step B with 0.04-0.05 part by weight of a leaven containing Lactobacillus plantarum IMAUJBP3, then adding 800-1200 parts by weight of the meat slices obtained in the step A, uniformly stirring, packaging and sealing by using a preservative film, placing in a constant-temperature constant-humidity incubator, pickling for 18-24 hours at the temperature of 18-22 ℃ until the pH value of the meat slices is reduced to be below 5.0;
D. baking
C, adding 0.18-0.22 weight part of papain with the enzyme activity of 90000-100000 IU into the pickled meat slices obtained in the step C1.4-1.6 hours before baking, and then baking in an oven at the temperature of 200-220 ℃ until the two sides of the meat slices are brownish red;
E. packaging and sterilization
And D, packaging and sealing the baked sliced meat obtained in the step D by using an aluminum foil plastic package bag, then sterilizing in an autoclave, and cooling to obtain the fermented jerky.
According to a preferred embodiment of the present invention, in step a, the fresh mutton is back leg meat, hip waist meat or back waist meat; and cutting the meat blocks into regular meat slices with uniform thickness along the extending direction of muscle fibers.
According to another preferred embodiment of the invention, in the step A, the trim meat slices are meat slices with the length of 6.5-7.5 cm, the width of 5.6-6.4 cm and the thickness of 0.8-1.2 cm.
According to another preferred embodiment of the invention, in step B, the yeast extract is a solid, paste or liquid yeast extract; the alcohol content of the white spirit is more than 50 degrees.
According to another preferred embodiment of the invention, in step C, the fermentation broth comprising Lactobacillus plantarum IMAUJBP3 comprises 1.5X 10 8 ～2.5× 8 CFU/g Lactobacillus plantarum IMAUJBP3.
According to another preferred embodiment of the present invention, in step C, the starter is prepared by the following preparation method:
(1) Strain activation:
adding Lactobacillus plantarum (Lactobacillus plantarum) IMAUJBP3 strain stored in an ultralow temperature refrigerator at-80 ℃ into MRS liquid culture medium (ultralow temperature strain stored in a 2mL freezing tube filled with 500 muL of glycerol and 500 muL of bacterial liquid), and culturing at 20 ℃ in an incubator for 20-24 h to obtain Lactobacillus with the number of 1.0 x 10 8 ～1.0×10 9 CFU/mL of activated bacteria liquid;
(2) And (3) amplification culture:
inoculating the activated bacterium liquid into an MRS liquid culture medium according to the inoculation amount of 3-4% of the weight of the MRS liquid culture medium, and culturing for 72-84 h at the temperature of 20 ℃ in an incubator to obtain the lactobacillus with the number of 1.0 multiplied by 10 9 ～1.0×10 11 CFU/mL second-generation bacterial liquid; subsequently, subculture was carried out in the same manner using a second generation bacterial solution to obtain a lactic acid bacterium count of 1.0X 10 9 ～1.0×10 11 Storing CFU/mL of the third-generation bacterium liquid at 4 ℃ for later use;
(3) Preparing a protective agent:
distilled water, skim milk powder, yeast extract and sodium glutamate in a weight ratio of 100:8 to 12:0.08 to 0.12:0.8 to 1.2, sterilizing the obtained mixture in a sterilization pot at the temperature of 115 ℃ for 7min, and cooling the mixture to room temperature by using ice water bath to obtain the protective agent;
(4) Preparation of lactic acid bacteria
Pouring the third-generation bacterium liquid obtained in the step 2 into a centrifugal tube, performing centrifugal separation for 8-12 min by using a refrigerated centrifuge at the rotation speed of 3500-4500 rpm, removing supernatant, adding sterile physiological saline which is the same as the total weight of bacterium mud in the centrifugal tube and the total weight of materials before separation, repeating the steps for three times in the same manner, and removing supernatant to obtain bacterium mud according to the weight ratio of the bacterium mud to a protective agent of 1: 8-12, adding the protective agent into the bacterial sludge, and uniformly mixing to obtain a mixture;
(5) Vacuum freeze drying
Adding 500 mu L of the mixture obtained in the step 4 into a 2mL sterile centrifuge tube, placing the tube in a refrigerator for pre-freezing for 10 to 12 hours at the temperature of minus 80 ℃, and then placing the tube in a freeze dryer for freeze-drying for 36 to 48 hours at the temperature of minus 80 ℃ and the pressure of 0.5MPa to obtain the lactic acid bacteria with the number of 1.0 multiplied by 10 8 ～2.5×10 8 CFU/g of powdered or granular leavening agent.
According to another preferred embodiment of the present invention, in step 4), the concentration of the sterile physiological saline is 0.8 to 0.9g/L.
According to another preferred embodiment of the invention, in the step D, the cured sliced meat added with the papain is baked for 8-12 min, and then the sliced meat is turned over and continuously baked for 8-12 min, and the operation is carried out for 2-4 times in such a way until the two sides of the sliced meat are brownish red.
According to another preferred embodiment of the present invention, in step E, the aluminum foil plastic envelope containing the roasted meat pieces is heat sealed for 2 seconds using a sealing machine and vacuum sealed for 30 seconds.
According to another preferred embodiment of the present invention, in step E, the packaged sliced meat is sterilized in an autoclave at 121 ℃ for 15min, and then naturally cooled to room temperature, so as to obtain the fermented jerky.
The present invention will be described in more detail below.
The invention relates to a processing method of fermented jerky.
The inventor separates and screens out a Lactobacillus plantarum (IMAUJBP 3) strain from a traditional fermented meat product (air-dried jerky), the strain is preserved in the ordinary microorganism center of China Committee for culture Collection of microorganisms of China academy of sciences No. 3 of Beijing, naja, north Cheng Wenlu 1 Hospital, no. 3 of Beijing, 21 days in 2021 and 12 months, and the preservation number is CGMCC No 24175.
The processing method of the fermented jerky comprises the following steps:
A. raw meat pretreatment
Removing tendons, muscle membranes and fat from fresh mutton, cutting into meat blocks with the same size, and washing with tap water to remove bloodiness;
in the invention, the fresh mutton is back leg meat, hip and waist meat or back and waist meat; the method comprises the steps of cutting fresh mutton into meat blocks with the same size, washing blood stain with tap water, and then cutting the meat blocks into tidy meat slices with uniform thickness along the extending direction of muscle fibers, wherein the tidy meat slices are meat slices with the length of 6.5-7.5 cm, the width of 5.6-6.4 cm and the thickness of 0.8-1.2 cm.
B. Preparation of pickling materials
Mixing 12-18 parts by weight of capsicum frutescens, 90-110 parts by weight of onion, 13-17 parts by weight of garlic, 18-22 parts by weight of glucose, 4-6 parts by weight of yeast extract, 9-11 parts by weight of salt, 2.5-3.5 parts by weight of sodium glutamate, 0.03-0.05 part by weight of sodium nitrite, 0.04-0.06 part by weight of sodium ascorbate, 8-12 parts by weight of white spirit and 16-24 parts by weight of light soy sauce to prepare a pickling material;
the capsicum frutescens used in the invention is a plant of solanaceae and capsicum, is conical or spindle-shaped, has strong peppery taste, and has a production place of Yunnan China. The yeast extract used in the present invention is a solid, paste or liquid yeast extract, which are currently marketed products, such as a solid yeast extract sold under the trade name yeast extract by guangdong kang dao biotechnology limited, a paste yeast extract sold under the trade name angel yeast extract LB18 by angel yeast limited, a liquid yeast extract sold under the trade name yi pin xian yeast extract Y201 by guangdong yi pin xian biotechnology limited; the white spirit used in the present invention is a white spirit having an alcoholic strength of 50 degrees or more, such as a white spirit sold under the tradename Niubanshan Erguotou by Niubanshan distillery, manufactured by Shunxin agricultural GmbH, beijing; the light soy sauce used in the invention is sold by Qian He flavor food product GmbH under the trade name of Qian He zero-additive soy sauce for 180 days; the glucose, sodium glutamate, sodium nitrite, sodium ascorbate and other components used in the invention are all products sold in the current market.
According to the invention, the main functions of the capsicum frutescens in the pickling material are flavor enhancement, mutton smell removal and fishy smell removal. The onion in the pickling material has the main functions of improving the flavor, removing the smell of mutton and removing the smell of fish. The main functions of garlic in the pickling material are flavor enhancement, mutton smell removal and fishy smell removal. The main function of the glucose in the pickling material is to shorten the lag phase of the lactobacillus and provide substrates required by the growth of the lactobacillus. The yeast extract in the pickling material has the main function of shortening the delay period of the lactic acid bacteria and providing substrates required by growth of the lactic acid bacteria. The main function of the salt in the curing material is to increase the flavor. The sodium glutamate has the main function of enhancing the delicate flavor of the product in the pickling material. The main functions of the sodium nitrite in the pickling material are inhibition of growth of pathogenic bacteria, color development and oxidation resistance. The main function of the sodium ascorbate in the pickling material is antioxidation. The main function of the white spirit in the curing material is to remove the smell of mutton. The light soy sauce in the pickling material has the main functions of increasing the flavor and improving the color of the product.
When the contents of the onion, the garlic, the glucose, the yeast extract, the salt, the sodium glutamate, the sodium nitrite, the sodium ascorbate, the white spirit and the light soy sauce are in the range, if the using amount of the capsicum frutescens is less than 12 parts by weight, the delicate flavor of the product is not prominent and the fragrance is insufficient; if the amount of the capsicum frutescens is more than 18 parts by weight, the capsicum frutescens has heavy peppery taste, and the fragrance of the capsicum frutescens is covered; therefore, the amount of the capsicum frutescens is suitably 12 to 18 parts by weight;
when the contents of the capsicum frutescens, the garlic, the glucose, the yeast extract, the salt, the sodium glutamate, the sodium nitrite, the sodium ascorbate, the white spirit and the light soy sauce are in the range, if the dosage of the onion is lower than 90 parts by weight, the fragrance is insufficient; if the amount of the onion is more than 110 parts by weight, the product gives the spicy taste to the onion, and the fragrance of the product is influenced; therefore, the onion is suitably used in an amount of 90 to 110 parts by weight;
when the contents of capsicum frutescens, onion, glucose, yeast extract, salt, sodium glutamate, sodium nitrite, sodium ascorbate, white spirit and light soy sauce are in the range, if the use amount of garlic is less than 13 parts by weight, the fragrance is insufficient; if the using amount of the garlic is more than 17 parts by weight, the spicy taste is heavier to cover the aroma; therefore, the garlic is preferably used in an amount of 13 to 17 parts by weight;
when the contents of the capsicum frutescens, the onions, the garlic, the yeast extract, the salt, the sodium glutamate, the sodium nitrite, the sodium ascorbate, the white spirit and the light soy sauce are in the range, if the dosage of the glucose is lower than 18 parts by weight, the fermentation time is relatively prolonged; if the dosage of the glucose is higher than 22 parts by weight, the taste of the product is influenced, so that the product is slightly sweet; accordingly, the amount of glucose used is suitably 18 to 22 parts by weight;
when the contents of capsicum frutescens, onion, garlic, glucose, salt, sodium glutamate, sodium nitrite, sodium ascorbate, white spirit and light soy sauce are in the range, if the using amount of the yeast extract is less than 4 parts by weight, the fermentation time is relatively long; if the amount of the yeast extract is more than 6 parts by weight, the fermentation time is not shortened and the raw materials are wasted; therefore, the amount of yeast extract used is reasonable from 4 to 6 parts by weight;
when the contents of capsicum frutescens, onion, garlic, glucose, yeast extract, sodium glutamate, sodium nitrite, sodium ascorbate, white spirit and light soy sauce are in the range, if the using amount of the salt is less than 9 parts by weight, the product has no taste and poor mouthfeel; if the amount of the common salt is more than 11 parts by weight, the product is salty; therefore, the amount of common salt is preferably 9 to 11 parts by weight;
when the contents of the capsicum frutescens, the onions, the garlic, the glucose, the yeast extract, the salt, the sodium nitrite, the sodium ascorbate, the white spirit and the light soy sauce are in the range, if the dosage of the sodium glutamate is less than 2.5 parts by weight, the delicate flavor is not prominent; if the amount of the sodium glutamate is more than 3.5 parts by weight, the quality of the product is affected; therefore, the amount of sodium glutamate to be used is suitably 2.5 to 3.5 parts by weight;
when the contents of the capsicum frutescens, the onions, the garlic, the glucose, the yeast extract, the salt, the sodium glutamate, the sodium ascorbate, the white spirit and the light soy sauce are in the range, if the amount of the sodium nitrite is less than 0.03 weight part, the color development, the bacteriostasis and the antioxidation effect are not obvious; if the amount of the sodium nitrite is higher than 0.05 part by weight, the residual amount of the product is high, and the nitrite content of the product exceeds the standard; therefore, the amount of sodium nitrite used is suitably 0.03 to 0.05 parts by weight;
when the contents of capsicum frutescens, onion, garlic, glucose, yeast extract, salt, sodium glutamate, sodium nitrite, white spirit and light soy sauce are in the range, if the using amount of the sodium ascorbate is less than 0.04 parts by weight, the antioxidant effect is not obvious; if the amount of sodium ascorbate is more than 0.06 parts by weight, the quality of the product is affected; therefore, the sodium ascorbate is preferably used in an amount of 0.04 to 0.06 parts by weight;
when the contents of the capsicum frutescens, the onions, the garlic, the glucose, the yeast extract, the salt, the sodium glutamate, the sodium nitrite, the sodium ascorbate and the light soy sauce are in the range, if the using amount of the white spirit is less than 8 parts by weight, the product has a little goat odor; if the using amount of the white spirit is more than 12 parts by weight, the quality of the product is influenced; therefore, the amount of the white spirit is suitable to be 8 to 12 weight parts;
when the contents of the capsicum frutescens, the onions, the garlic, the glucose, the yeast extract, the salt, the sodium glutamate, the sodium nitrite, the sodium ascorbate and the white spirit are in the range, if the consumption of the light soy sauce is lower than 16 parts by weight, the color of the product is influenced; if the using amount of the light soy sauce is more than 24 parts by weight, the product is salty and heavy in color; therefore, the light soy sauce is used in an amount of 16 to 24 parts by weight;
C. mixing and pickling
Uniformly mixing the pickling material obtained in the step B with 0.04-0.05 part by weight of a leaven containing Lactobacillus plantarum IMAUJBP3, then adding 800-1200 parts by weight of the meat slices obtained in the step A, uniformly stirring, packaging and sealing by using a preservative film, placing in a constant-temperature constant-humidity incubator, pickling for 18-24 hours at the temperature of 18-22 ℃ until the pH value of the meat slices is reduced to be below 5.0;
the curing material used in the invention contains spices, and volatile aromatic substances contained in the spices can fully permeate into cured meat, so that the cured meat contains the aromatic substances to the maximum extent, thereby improving the quality of the cured meat.
The invention utilizes the characteristics of high lactic acid production rate of the plant lactic acid bacteria and high lipase and protease activity to shorten the fermentation time, degrade muscle fibers in the meat, harden the fat layer of the meat, degrade partial fat into micromolecular fatty acid, and accumulate a large amount of other organic acids such as lactic acid and the like in the meat. In addition, as the lactic acid bacteria can generate various acid, aldehyde, ketone and ester substances by utilizing nutrient substances in the meat in the growth and reproduction processes, the flavor substances in the meat are further enriched, and meanwhile, the shelf life is also obviously prolonged.
According to the invention, the fermentation agent containing Lactobacillus plantarum IMAUJBP3 comprises 1.5X 10 8 ～2.5× 8 CFU/g Lactobacillus plantarum IMAUJBP3.
The leaven is prepared by the following preparation method:
(1) Strain activation:
adding Lactobacillus plantarum (Lactobacillus plantarum) IMAUJBP3 strain stored in an ultra-low temperature refrigerator at-80 ℃ into an MRS liquid culture medium (the ultra-low temperature strain is stored in a 2mL freezing storage tube, 500 mu L of glycerol and 500 mu L of bacterial liquid are filled in the tube), and culturing for 20-24 h at 20 ℃ in an incubator to obtain Lactobacillus with the number of 1.0 multiplied by 10 8 ～1.0×10 9 CFU/mL of activated bacteria liquid; the number of the lactic acid bacteria is detected by referring to a viable bacteria counting method of the lactic acid bacteria in GB4789.35-2016 (national food safety Standard for testing microbiological inspection of lactic acid bacteria) of food, and the detection method of the number of the lactic acid bacteria is not described in detail below.
(2) And (3) amplification culture:
as MRS liquidInoculating the activated bacterium liquid into MRS liquid culture medium in an inoculation amount of 3-4% of the weight of the culture medium, and culturing for 24h at the temperature of 20 ℃ in an incubator to obtain the lactobacillus with the number of 1.0 multiplied by 10 9 ～1.0×10 11 CFU/mL second-generation bacterial liquid; subsequently, subculture was performed in the same manner using a secondary bacterium solution to obtain a lactic acid bacterium count of 1.0X 10 9 ～1.0×10 11 CFU/mL of a third generation bacterial liquid;
(3) Preparing a protective agent:
distilled water, skim milk powder, yeast extract and sodium glutamate in a weight ratio of 100:8 to 12:0.08 to 0.12:0.8 to 1.2, sterilizing the obtained mixture in a sterilizing pot at the temperature of 115 ℃ for 7min, and cooling the mixture to room temperature by using an ice water bath to obtain the protective agent;
(4) Preparation of lactic acid bacteria
Pouring the third generation bacterial liquid obtained in the step 2 into a centrifuge tube, centrifuging for 8-12 min at the rotation speed of 3500-4500 rpm by using a refrigerated centrifuge, removing supernatant, then adding sterile physiological saline with the concentration of 0.8-0.9 g/L, wherein the total weight of the bacterial sludge in the centrifuge tube is the same as that of materials before separation, repeating the steps for three times in the same way, and then removing supernatant, wherein the obtained bacterial sludge is mixed with a protective agent according to the weight ratio of 1: 8-12, adding the protective agent into the bacterial sludge, and uniformly mixing to obtain a mixture;
(5) Vacuum freeze drying
Adding 500 mu L of the mixture obtained in the step 4 into a 2mL sterile centrifuge tube, placing the tube in a refrigerator for pre-freezing at the temperature of minus 80 ℃ for 10 to 12 hours, then placing the tube in a freeze dryer for freeze-drying at the temperature of minus 80 ℃ and under the pressure of 0.5MPa for 36 to 48 hours to obtain the lactic acid bacteria with the number of 1.0 multiplied by 10 8 ～2.5×10 8 CFU/g of powdered or granular leavening agent.
The freeze dryer used in the present invention is a product currently marketed, for example, by Ningbo New Ganoderma Biotech Co., ltd under the trade name of vacuum freeze dryer SCIENTZ-10 YG/A.
D. Baking
C, adding 0.18-0.22 weight part of papain with the enzyme activity of 90000-100000 IU into the pickled meat slices obtained in the step C1.4-1.6 hours before baking, and then baking in an oven at the temperature of 200-220 ℃ until the two sides of the meat slices are brownish red;
according to the invention, the papain is added to the cured meat slices obtained in step C for the primary purpose of improving the tenderness of the product. The papain used in the present invention is a product currently marketed, for example, papain sold under the trade name papain by chemical technologies, inc. of Tenbang, henan.
Adding papain to cure the cured meat slices for 8-12 min, turning over the meat slices and continuously curing for 8-12 min, and operating for 2-4 times in such a way until the two sides of the meat slices are brownish red.
E. Packaging and sterilization
And D, packaging and sealing the baked sliced meat obtained in the step D by using an aluminum foil plastic package bag, then sterilizing in an autoclave, and cooling to obtain the fermented jerky.
In the step, the aluminum foil plastic packaging bag with the roasted meat slices is heated and sealed for 2 seconds by a sealing machine and is vacuum-packaged for 30 seconds, and the method mainly aims to prevent the entering of microorganisms, impurities and other substances in the storage process from polluting food so as to ensure the safety of the product.
Sterilizing the packaged sliced meat in an autoclave at 121 ℃ for 15min, and naturally cooling to room temperature to obtain the fermented jerky.
The fermented jerky meat products prepared according to the present invention were evaluated against the existing commercially available fermented jerky meat products by organizing an evaluation panel consisting of 10 evaluation experts according to the fermented meat product specifications listed in table 1 below, and the evaluation results are described in the detailed description section.
Table 1: fermented meat product specification
Figure BDA0003674358640000101
[ advantageous effects ]
According to the invention, the fresh mutton is pickled by using the mixture of the pickling material and the leaven containing lactobacillus plantarum IMAUJBP3 to obtain the fermented dried mutton product, so that the total number of bacteria in the mutton is in a trend of rising firstly and then falling, and the addition of lactobacillus has an inhibiting effect on the bacteria in the fermented mutton product; meanwhile, the pH value of the meat product can be obviously reduced by adding the lactic acid bacteria, the color of mutton can be improved by adding the lactic acid bacteria, and the preservation property of the fermented sausage is improved; the mutton product processed by the technique has obviously better color, tissue state and taste than the traditional mutton product.
[ detailed description ] embodiments
The invention will be better understood from the following examples.
Example 1: processing method of fermented jerky
The implementation steps of this example are as follows:
A. raw meat pretreatment
Removing tendons, muscle membranes and fat from the ham meat of a fresh sheep, cutting into meat blocks with the same size, washing with tap water to remove blood stains, and cutting the meat blocks into neat meat slices with the length of 7.2cm, the width of 5.8 cm and the thickness of 1.1cm along the extending direction of muscle fibers;
B. preparation of pickling materials
Mixing 16 parts by weight of capsicum frutescens, 103 parts by weight of onion, 14 parts by weight of garlic, 22 parts by weight of glucose, 5 parts by weight of solid yeast extract sold under the trade name of yeast extract by Guangdong Kangda Biotech, inc., 10 parts by weight of salt, 3.5 parts by weight of sodium glutamate, 0.04 part by weight of sodium nitrite, 0.04 part by weight of sodium ascorbate, 12 parts by weight of white spirit sold under the trade name of Niubanshan aged white spirit by Niubanshan wine factory, N.K., and 24 parts by weight of light soy sauce sold under the trade name of Qian cereal zero-added soy sauce for 180 days by Qian cereal flavor food, inc., to prepare a pickling material;
C. mixing and pickling
Mixing the pickling material obtained in step B with 0.04 part by weight of a mixture containing 2.5 × 10 8 Uniformly mixing CFU/g lactobacillus plantarum IMAUJBP3 starter, and adding 1200 parts by weight of meat obtained in step AUniformly stirring, packaging and sealing by using a preservative film, placing in a constant-temperature constant-humidity incubator, and pickling for 24 hours at the temperature of 20 ℃ until the pH value of the meat slices is reduced to below 5.0;
the leavening agent used in this example was prepared by the following preparation method:
(1) Strain activation:
adding Lactobacillus plantarum (Lactobacillus plantarum) IMAUJBP3 strain stored in an ultralow temperature refrigerator at-80 ℃ into MRS liquid culture medium, and culturing at 20 ℃ in an incubator for 20-24 h to obtain Lactobacillus with the number of 1.0 multiplied by 10 8 ～1.0×10 9 CFU/mL of activated bacteria liquid;
(2) And (3) amplification culture:
inoculating the activated bacterium liquid into an MRS liquid culture medium according to the inoculation amount of 3 percent of the weight of the MRS liquid culture medium, and culturing for 24 hours in an incubator at the temperature of 20 ℃ to obtain the lactobacillus with the number of 1.0 multiplied by 10 9 ～1.0×10 10 CFU/mL second-generation bacterial liquid; subsequently, subculture was carried out in the same manner using a second generation bacterial solution to obtain a lactic acid bacterium count of 1.0X 10 9 ～1.0×10 11 CFU/mL of a third generation bacterial liquid;
(3) Preparing a protective agent:
distilled water, skim milk powder sold under the trade name illi skim milk powder by the company nalog eli industries group ltd, solid yeast extract sold under the trade name yeast extract by the company guangdong kangda biotechnology ltd, and sodium glutamate in a weight ratio of 100:8:0.09:0.8, uniformly mixing, sterilizing the obtained mixture in a sterilizing pot at the temperature of 115 ℃ for 7min, and cooling to room temperature by using an ice water bath to obtain the protective agent;
(4) Preparation of lactic acid bacteria
Pouring the third-generation bacterium liquid obtained in the step 2 into a centrifuge tube, carrying out centrifugal separation for 10min by using a refrigerated centrifuge at the rotation speed of 4000 rpm, removing supernatant, adding sterile physiological saline with the concentration of 0.8g/L, wherein the total weight of the bacteria mud in the centrifuge tube is the same as that of materials before separation, repeating the steps for three times in the same way, removing supernatant, and obtaining the bacteria mud according to the weight ratio of the bacteria mud to a protective agent of 1:12 adding the protective agent into the bacterial sludge, and uniformly mixing to obtain a mixture;
(5) Vacuum freeze drying
Adding 500 μ L of the mixture obtained in step 4 into a 2mL sterile centrifuge tube, pre-freezing in a refrigerator at-80 deg.C for 11h, and freeze-drying in a freeze-drying machine at-80 deg.C under 0.5MPa for 48h to obtain lactobacillus with number of 2.0 × 10 8 CFU/g of powdered leavening agent.
D. Baking
C, adding 0.20 part by weight of papain with the enzyme activity of 90000IU into the salted meat slices obtained in the step C1.5 hours before baking, baking for 10min in an oven at the temperature of 210 ℃, turning over the meat slices, and continuously baking for 10min, wherein the operation is carried out for 3 times in such a way until the two sides of the meat slices are brownish red;
E. packaging and sterilization
And D, packaging the baked meat slices obtained in the step D by using an aluminum foil plastic package bag, putting the aluminum foil plastic package bag into the baked meat slices, heating and sealing the bag for 2 seconds by using a sealing machine, carrying out vacuum packaging for 30 seconds, sterilizing the packaged meat slices for 15 minutes in an autoclave at the temperature of 121 ℃, and naturally cooling the meat slices to room temperature to obtain the fermented jerky.
The fermented jerky prepared in this example was evaluated according to the methods described in the specification of the present application, and the evaluation results are shown in table 1 below.
Meanwhile, the same evaluation was performed on the existing commercial fermented jerky product (existing market product), and the evaluation results are also shown in table 1 below.
Example 2: processing method of fermented jerky
The implementation steps of this example are as follows:
A. raw meat pretreatment
Removing tendons, muscle membranes and fat from fresh sheep hip and waist meat, cutting into meat blocks with the same size, washing with tap water to remove blood stains, and cutting the meat blocks into uniform meat slices with the length of 6.5cm, the width of 5.6 cm and the thickness of 0.8cm along the extending direction of muscle fibers;
B. preparation of pickling materials
12 parts by weight of capsicum frutescens, 90 parts by weight of onion, 13 parts by weight of garlic, 20 parts by weight of glucose, 4 parts by weight of liquid yeast extract sold under the trade name of Yipinxian yeast extract Y201 by Guangdong Yipinxian Biotech Co., ltd, 9 parts by weight of salt, 3.2 parts by weight of sodium glutamate, 0.03 parts by weight of sodium nitrite, 0.05 parts by weight of sodium ascorbate, 10 parts by weight of white spirit sold under the trade name of HuangFengai wine by Shanxi Xinghua village Fenjiu Co., ltd, and 16 parts by weight of light soy sauce sold under the trade name of Taitera original flavor by Shanghai Taitai Taile food Co., ltd are mixed to prepare a pickling material;
C. mixing and pickling
Mixing the pickling material obtained in step B with 0.05 part by weight of 1.5 ingredients 8 Uniformly mixing CFU/g lactobacillus plantarum IMAUJBP3 leavening agent, adding 800 parts by weight of the sliced meat obtained in the step A, uniformly stirring, packaging and sealing by using a preservative film, placing in a constant-temperature constant-humidity incubator, and pickling for 21 hours at the temperature of 20 ℃ until the pH value of the sliced meat is reduced to be below 5.0;
the leavening agent used in this example was prepared by the following preparation method:
(1) Strain activation:
adding Lactobacillus plantarum (Lactobacillus plantarum) IMAUJBP3 strain stored in an ultralow temperature refrigerator at-80 ℃ into MRS liquid culture medium, and culturing at 20 ℃ in an incubator for 20-24 h to obtain Lactobacillus with the number of 1.0 multiplied by 10 8 ～1.0×10 9 CFU/mL of activated bacteria liquid;
(2) And (3) amplification culture:
inoculating the activated bacterium liquid into an MRS liquid culture medium according to the inoculation amount of 4 percent of the weight of the MRS liquid culture medium, and culturing for 24 hours in an incubator at the temperature of 20 ℃ to obtain the lactobacillus with the number of 1.0 multiplied by 10 9 ～1.0×10 11 CFU/mL second-generation bacterial liquid; subsequently, subculture was carried out in the same manner using a second generation bacterial solution to obtain a lactic acid bacterium count of 1.0X 10 9 ～1.0×10 11 CFU/mL of a third generation bacterial liquid;
(3) Preparing a protective agent:
distilled water, skim milk powder sold under the trade name of Deyun skim milk powder by the Australian Schott Dairy products private company, solid yeast extract sold under the trade name of Yeast extract by Guangdong Kangda Biotech Co., ltd, and sodium glutamate in a weight ratio of 100:12:0.08:0.9, uniformly mixing, sterilizing the obtained mixture in a sterilizing pot at the temperature of 115 ℃ for 7min, and cooling to room temperature by using an ice water bath to obtain the protective agent;
(4) Preparation of lactic acid bacteria
Pouring the third-generation bacterium liquid obtained in the step 2 into a centrifugal tube, carrying out centrifugal separation for 8min by using a refrigerated centrifuge at the rotation speed of 3500 rpm, removing supernatant, then adding sterile physiological saline with the concentration of 0.9g/L, wherein the total weight of the bacterium mud in the centrifugal tube is the same as the total weight of materials before separation, repeating the steps for three times in the same manner, then removing supernatant, and obtaining bacterium mud according to the weight ratio of the bacterium mud to a protective agent of 1:10 adding the protective agent into the bacterial sludge, and uniformly mixing to obtain a mixture;
(5) Vacuum freeze drying
Adding 500 μ L of the mixture obtained in step 4 into a 2mL sterile centrifuge tube, pre-freezing in a refrigerator at-80 deg.C for 10h, and freeze-drying in a freeze-drying machine at-80 deg.C under 0.5MPa for 36h to obtain a lactic acid bacteria count of 1.0 × 10 8 CFU/g of powdered leaven.
D. Baking
C, adding 0.18 weight part of papain with the enzyme activity of 94000IU into the pickled meat slices obtained in the step C1.4 hours before baking, baking for 9 minutes in an oven at the temperature of 200 ℃, turning the meat slices over and continuously baking for 9 minutes, and operating for 2 times in such a way until the two sides of the meat slices are brownish red;
E. packaging and sterilization
And D, packaging the baked meat slices obtained in the step D by using an aluminum foil plastic package bag, putting the aluminum foil plastic package bag into the baked meat slices, heating and sealing the bag for 2 seconds by using a sealing machine, carrying out vacuum packaging for 30 seconds, then sterilizing the bag for 15 minutes in an autoclave at the temperature of 121 ℃, and naturally cooling the bag to room temperature to obtain the fermented jerky.
The fermented jerky meat prepared in this example was evaluated according to the methods described in the specification of the present application, and the evaluation results are shown in table 1 below.
Example 3: processing method of fermented jerky
The implementation steps of this example are as follows:
A. pretreatment of raw meat
Removing tendons, muscle membranes and fat from fresh sheep back and loin, cutting into meat blocks with the same size, washing with tap water to remove bloodstain, and cutting the meat blocks along the extending direction of muscle fibers into neat meat slices with the length of 6.8cm, the width of 6.1cm and the thickness of 0.9cm and uniform thickness;
B. preparation of pickling materials
Mixing 18 parts by weight of capsicum frutescens, 96 parts by weight of onion, 17 parts by weight of garlic, 18 parts by weight of glucose, 6 parts by weight of paste yeast extract sold under the trade name Angel yeast extract LB18 by Angel Yeast Inc., 11 parts by weight of salt, 2.5 parts by weight of sodium glutamate, 0.05 parts by weight of sodium nitrite, 0.06 parts by weight of sodium ascorbate, 8 parts by weight of 56-degree white spirit sold under the trade name Niubao shan mountain two-pot head by Niubao mountain distillery of Beijing Shuxin agriculture Inc., and 21 parts by weight of light soy sauce sold under the trade name gold-labeled light soy sauce (brewing soy sauce) by Haitian Tian flavoring food Inc., of Foshan;
C. mixing and pickling
Mixing the pickling material obtained in step B with 0.04 weight part of 1.8 ingredients 8 Uniformly mixing CFU/g lactobacillus plantarum IMAUJBP3 leavening agent, adding 950 parts by weight of the sliced meat obtained in the step A, uniformly stirring, packaging and sealing by using a preservative film, placing in a constant temperature and humidity incubator, and pickling for 18 hours at the temperature of 22 ℃ until the pH value of the sliced meat is reduced to below 5.0;
the leavening agent used in this example was prepared by the following preparation method:
(1) Strain activation:
adding Lactobacillus plantarum (Lactobacillus plantarum) IMAUJBP3 strain stored in an ultralow temperature refrigerator at-80 deg.C into MRS liquidCulturing in culture medium (ultralow temperature strain stored in 2mL freezing tube filled with 500 μ L glycerol and 500 μ L bacterial liquid) at 20 deg.C for 22-24 hr to obtain lactobacillus with number of 1.0 × 10 8 ～1.0×10 9 CFU/mL activated bacteria liquid;
(2) And (3) expanding culture:
inoculating the activated bacterium liquid into an MRS liquid culture medium according to the inoculation amount of 3 percent of the weight of the MRS liquid culture medium, and culturing for 24 hours in an incubator at the temperature of 20 ℃ to obtain the lactobacillus with the number of 1.0 multiplied by 10 9 ～1.0×10 10 CFU/mL second-generation bacterial liquid; subsequently, subculture was carried out in the same manner using a second generation bacterial solution to obtain a lactic acid bacterium count of 1.0X 10 9 ～1.0×10 11 CFU/mL three-generation bacterial liquid
(3) Preparing a protective agent:
distilled water, skim milk powder sold under the trade name angora (Anchor) New Zealand original package imported skim milk powder by New Zealand Dairy brand Co., ltd, cream yeast extract sold by Angel Yeast extract LB18, and sodium glutamate in a weight ratio of 100:9:0.12:1.2, uniformly mixing, sterilizing the obtained mixture in a sterilizing pot at the temperature of 115 ℃ for 7min, and cooling to room temperature by using an ice water bath to obtain the protective agent;
(4) Preparation of lactic acid bacteria
Pouring the third-generation bacterium liquid obtained in the step 2 into a centrifugal tube, carrying out centrifugal separation for 12min by using a refrigerated centrifuge at the rotation speed of 4000 rpm, removing supernatant, then adding sterile physiological saline with the concentration of 0.8g/L, wherein the total weight of the bacterium mud in the centrifugal tube is the same as the total weight of materials before separation, repeating the steps for three times in the same manner, removing supernatant, and obtaining bacterium mud according to the weight ratio of the bacterium mud to a protective agent of 1:8, adding the protective agent into the bacterial sludge, and uniformly mixing to obtain a mixture;
(5) Vacuum freeze drying
Adding 500 μ L of the mixture obtained in step 4 into a 2mL sterile centrifuge tube, pre-freezing in a refrigerator at-80 deg.C for 12h, and freeze-drying in a freeze-drying machine at-80 deg.C under 0.5MPa for 40h to obtain a lactic acid bacteria count of 1.5×10 8 CFU/g granular starter.
D. Baking
C, adding 0.22 weight part of papain with the enzyme activity of 97000IU into the pickled meat slices obtained in the step C1.6 hours before baking, baking for 8 minutes in an oven at the temperature of 220 ℃, turning the meat slices over, and continuously baking for 8 minutes, wherein the operation is carried out for 4 times in such a way until the two sides of the meat slices are brownish red;
E. packaging and sterilization
And D, packaging the baked meat slices obtained in the step D by using an aluminum foil plastic package bag, putting the aluminum foil plastic package bag into the baked meat slices, heating and sealing the bag for 2 seconds by using a sealing machine, carrying out vacuum packaging for 30 seconds, sterilizing the packaged meat slices for 15 minutes in an autoclave at the temperature of 121 ℃, and naturally cooling the meat slices to room temperature to obtain the fermented jerky.
The fermented jerky meat prepared in this example was evaluated according to the methods described in the specification of the present application, and the evaluation results are shown in table 1 below.
Example 4: processing method of fermented jerky
The implementation steps of this example are as follows:
A. raw meat pretreatment
Removing tendons, muscle membranes and fat from the ham meat of a fresh sheep, cutting into meat blocks with the same size, washing with tap water to remove blood stains, and cutting the meat blocks into neat meat slices with the length of 7.5cm, the width of 6.4cm and the thickness of 1.2cm along the extending direction of muscle fibers;
B. preparation of pickling materials
Mixing 14 parts by weight of capsicum frutescens, 110 parts by weight of onion, 16 parts by weight of garlic, 19 parts by weight of glucose, 5 parts by weight of a solid yeast extract sold under the trade name yeast extract by Guangxi Xianggui biotechnology limited, 10 parts by weight of salt, 2.8 parts by weight of sodium glutamate, 0.04 part by weight of sodium nitrite, 0.05 part by weight of sodium ascorbate, 9 parts by weight of a white spirit with an alcoholic strength of 52 degrees sold under the trade name Quanxing Daqu by Sichuan Quanxing wine industry limited and 19 parts by weight of a light soy sauce sold under the trade name Qian He zero-additive soy sauce by Qian He food industry limited for 180 days to prepare a soy sauce pickling material;
C. mixing and pickling
Mixing the pickling material obtained in step B with 0.05 part by weight of 2.2 ingredients 8 Uniformly mixing CFU/g lactobacillus plantarum IMAUJBP3 leavening agent, adding 1060 parts by weight of the sliced meat obtained in the step A, uniformly stirring, packaging and sealing by using a preservative film, placing in a constant temperature and humidity incubator, and pickling for 20 hours at the temperature of 20 ℃ until the pH value of the sliced meat is reduced to be below 5.0;
the leavening agent used in this example was prepared by the following preparation method:
(1) Strain activation:
adding Lactobacillus plantarum (Lactobacillus plantarum) IMAUJBP3 strain stored in an ultralow temperature refrigerator at-80 ℃ into MRS liquid culture medium, and culturing at 20 ℃ in an incubator for 20-24 h to obtain Lactobacillus with the number of 1.0 multiplied by 10 8 ～1.0×10 9 CFU/mL of activated bacteria liquid;
(2) And (3) amplification culture:
inoculating the activated bacterium liquid into an MRS liquid culture medium according to the inoculation amount of 4 percent of the weight of the MRS liquid culture medium, and culturing for 24 hours in an incubator at the temperature of 20 ℃ to obtain a second-generation bacterium liquid with the lactic acid bacterium number of 1.0 multiplied by 109-1.0 multiplied by 1011 CFU/mL; subsequently, subculture was carried out in the same manner using a second generation bacterial solution to obtain a lactic acid bacterium count of 1.0X 10 9 ～1.0×10 11 CFU/mL of a third generation bacterial liquid;
(3) Preparing a protective agent:
distilled water, skim milk powder sold under the trade name of Xinzealand import Nippon full-fat skim milk powder by Nyssacia new cloud (Shanghai) electronic commerce Limited, solid yeast extract sold under the trade name of food grade yeast extract by Sancheng biological development Limited of Baoji City, and sodium glutamate in a weight ratio of 100:10:0.10:1.0, uniformly mixing, sterilizing the obtained mixture in a sterilization pot at the temperature of 115 ℃ for 7min, and cooling to room temperature by using an ice water bath to obtain the protective agent;
(4) Preparation of lactic acid bacteria
Pouring the third-generation bacterium liquid obtained in the step 2 into a centrifuge tube, carrying out centrifugal separation for 9min by using a refrigerated centrifuge at the rotating speed of 4500rpm, removing supernatant, adding sterile physiological saline with the concentration of 0.9g/L, wherein the total weight of the bacteria mud in the centrifuge tube is the same as that of materials before separation, repeating the steps for three times in the same way, removing supernatant, and obtaining the bacteria mud according to the weight ratio of the bacteria mud to a protective agent of 1:9 adding the protective agent into the bacterial sludge, and uniformly mixing to obtain a mixture;
(5) Vacuum freeze drying
Adding 500 μ L of the mixture obtained in step 4 into 2mL sterile centrifuge tube, placing in refrigerator for pre-freezing at-80 deg.C for 11h, and then placing in freeze drier for freeze-drying at-80 deg.C under 0.5MPa for 44h to obtain lactobacillus with number of 2.5 × 10 8 CFU/g of powdered leaven.
D. Baking
C, adding 0.20 part by weight of papain with enzyme activity of 100000IU into the salted meat slices obtained in the step C1.5 hours before baking, baking for 12min in an oven at the temperature of 210 ℃, turning over the meat slices, and continuously baking for 12min, wherein the operation is carried out for 3 times in such a way until the two sides of the meat slices are brownish red;
E. packaging and sterilization
And D, packaging the baked meat slices obtained in the step D by using an aluminum foil plastic package bag, putting the aluminum foil plastic package bag into the baked meat slices, heating and sealing the bag for 2 seconds by using a sealing machine, carrying out vacuum packaging for 30 seconds, then sterilizing the bag for 15 minutes in an autoclave at the temperature of 121 ℃, and naturally cooling the bag to room temperature to obtain the fermented jerky.
The fermented jerky meat prepared in this example was evaluated according to the methods described in the specification of the present application, and the evaluation results are shown in table 1 below.
Table 1: average evaluation result of the fermented jerky meat product
Figure BDA0003674358640000181
The results shown in Table 1 clearly show that the average total score of 38.1 in terms of color, mouthfeel, acidity, flavor, texture, tenderness, and gravy of the fermented jerky prepared in example 1 is the highest; the average total score of the fermented jerky prepared in example 4 was 37.6; the average total score of the fermented jerky prepared in example 3 was 36.7; the average total score of the fermented jerky prepared in example 2 was the lowest at 35.9, the average total score of the fermented jerky products in the existing market was only 28.5, and the average total score of the fermented jerky prepared in examples 1-4 was much higher than the average total score of the fermented jerky products in the existing market. Therefore, the fermented jerky product is superior to the fermented jerky products sold in the existing market, and can better meet the requirements of consumers.

Claims (10)

1. A processing method of fermented jerky is characterized by comprising the following steps:
A. raw meat pretreatment
Removing tendon, muscular membrane and fat from fresh mutton, cutting into meat blocks with the same size, and washing with tap water to remove blood stain;
B. preparation of pickling materials
Mixing 12-18 parts by weight of capsicum frutescens, 90-110 parts by weight of onion, 13-17 parts by weight of garlic, 18-22 parts by weight of glucose, 4-6 parts by weight of yeast extract, 9-11 parts by weight of salt, 2.5-3.5 parts by weight of sodium glutamate, 0.03-0.05 part by weight of sodium nitrite, 0.04-0.06 part by weight of sodium ascorbate, 8-12 parts by weight of white spirit and 16-24 parts by weight of light soy sauce to prepare a pickling material;
C. mixing and pickling
Uniformly mixing the pickling material obtained in the step B with 0.04-0.05 part by weight of a leaven containing Lactobacillus plantarum IMAUJBP3, then adding 800-1200 parts by weight of the meat slices obtained in the step A, uniformly stirring, packaging and sealing by using a preservative film, placing in a constant-temperature constant-humidity incubator, pickling for 18-24 hours at the temperature of 18-22 ℃ until the pH value of the meat slices is reduced to be below 5.0;
D. baking
C, adding 0.18-0.22 weight part of papain with the enzyme activity of 90000-100000 IU into the pickled meat slices obtained in the step C1.4-1.6 hours before baking, and then baking in an oven at the temperature of 200-220 ℃ until the two sides of the meat slices are brownish red;
E. packaging and sterilization
And D, packaging and sealing the baked sliced meat obtained in the step D by using an aluminum foil plastic package bag, then sterilizing in an autoclave, and cooling to obtain the fermented jerky.
2. The process of claim 1, wherein in step a, the fresh mutton is ham, hip loin or back loin; and cutting the meat blocks into regular meat slices with uniform thickness along the extending direction of muscle fibers.
3. The process according to claim 2, wherein in step A, said trim meat pieces are meat pieces having a length of 6.5 to 7.5cm, a width of 5.6 to 6.4cm and a thickness of 0.8 to 1.2 cm.
4. The process of claim 1, wherein in step B, the yeast extract is a solid, paste or liquid yeast extract; the alcohol content of the white spirit is more than 50 degrees.
5. The process according to claim 1, wherein in step C the fermentation broth comprising Lactobacillus plantarum IMAUJBP3 comprises 1.5X 10 8 ～2.5× 8 CFU/g Lactobacillus plantarum IMAUJBP3.
6. The process according to claim 1 or 5, wherein in step C, the starter is prepared by the following preparation method:
(1) Strain activation:
adding Lactobacillus plantarum (Lactobacillus plantarum) IMAUJBP3 strain stored in an ultralow temperature refrigerator at-80 ℃ into MRS liquid culture medium, and culturing at 20 ℃ in an incubator for 20-24 h to obtain Lactobacillus with the number of 1.0 multiplied by 10 8 ～1.0×10 9 CFU/mL activated bacteria liquid;
(2) And (3) expanding culture:
inoculating the activated bacterial liquid into an MRS liquid culture medium according to the inoculation amount of 3-4 percent of the weight of the MRS liquid culture medium, and culturing for 24 hours in an incubator at the temperature of 20 ℃ to obtain the lactobacillus with the number of 1.0 multiplied by 10 9 ～1.0×10 11 CFU/mL second-generation bacterium liquid; subsequently, subculture was carried out in the same manner using a second generation bacterial solution to obtain a lactic acid bacterium count of 1.0X 10 9 ～1.0×10 11 CFU/mL of a third generation bacterial liquid;
(3) Preparing a protective agent:
distilled water, skim milk powder, yeast extract and sodium glutamate in a weight ratio of 100:8 to 12:0.08 to 0.12:0.8 to 1.2, sterilizing the obtained mixture in a sterilizing pot at the temperature of 115 ℃ for 7min, and cooling the mixture to room temperature by using an ice water bath to obtain the protective agent;
(4) Preparation of Lactobacillus thallus
Pouring the third generation bacterial liquid obtained in the step (2) into a centrifuge tube, centrifuging for 8-12 min at the rotation speed of 3500-4500 rpm by using a refrigerated centrifuge, removing supernatant, adding sterile physiological saline which is the same as the total weight of bacterial sludge in the centrifuge tube and the total weight of materials before separation, repeating the steps for three times in the same way, and removing supernatant to obtain bacterial sludge according to the weight ratio of the bacterial sludge to a protective agent of 1: 8-10, adding the protective agent into the bacterial sludge, and uniformly mixing to obtain a mixture;
(5) Vacuum freeze drying
Adding 500 mu L of the mixture obtained in the step (4) into a 2mL sterile centrifuge tube, placing the tube in a refrigerator for pre-freezing at the temperature of minus 80 ℃ for 10 to 12 hours, then placing the tube in a freeze dryer for freeze-drying at the temperature of minus 80 ℃ and under the pressure of 0.5MPa for 36 to 48 hours to obtain the lactic acid bacteria with the number of 1.0 multiplied by 10 8 ～2.5×10 8 CFU/g of powdered or granular leavening agent.
7. The process according to claim 6, wherein in the step (4), the concentration of the sterile physiological saline is 0.8 to 0.9g/L.
8. The processing method according to claim 1, wherein in the step D, the cured sliced meat added with papain is baked for 8-12 min, and then the sliced meat is turned over and continuously baked for 8-12 min, in such a way that the operation is performed for 2-4 times until both sides of the sliced meat are brownish red.
9. The process of claim 1, wherein in step E, the aluminum foil plastic bags containing the roasted meat pieces are heat sealed for 2 seconds and vacuum sealed for 30 seconds by using a sealing machine.
10. The process of claim 1, wherein in step E, the packaged meat slices are sterilized in an autoclave at 121 ℃ for 15min, and then naturally cooled to room temperature to obtain the fermented jerky.
CN202210629233.2A 2022-06-01 2022-06-01 Processing method of fermented jerky Pending CN115176975A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105505817A (en) * 2015-12-08 2016-04-20 中国肉类食品综合研究中心 Lactobacillus plantarum and application thereof in fermenting cured meat products
CN106071913A (en) * 2016-06-28 2016-11-09 额敏县新大同创生物工程有限责任公司 Fermented beef dry products and preparation method thereof
CN111466524A (en) * 2020-04-15 2020-07-31 包头轻工职业技术学院 Novel fermented beef jerky and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105505817A (en) * 2015-12-08 2016-04-20 中国肉类食品综合研究中心 Lactobacillus plantarum and application thereof in fermenting cured meat products
CN106071913A (en) * 2016-06-28 2016-11-09 额敏县新大同创生物工程有限责任公司 Fermented beef dry products and preparation method thereof
CN111466524A (en) * 2020-04-15 2020-07-31 包头轻工职业技术学院 Novel fermented beef jerky and preparation method thereof

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