NL2029393B1 - Processing method for inhibiting lamb leg fat oxidation during process of air drying and fermentation - Google Patents

Processing method for inhibiting lamb leg fat oxidation during process of air drying and fermentation Download PDF

Info

Publication number
NL2029393B1
NL2029393B1 NL2029393A NL2029393A NL2029393B1 NL 2029393 B1 NL2029393 B1 NL 2029393B1 NL 2029393 A NL2029393 A NL 2029393A NL 2029393 A NL2029393 A NL 2029393A NL 2029393 B1 NL2029393 B1 NL 2029393B1
Authority
NL
Netherlands
Prior art keywords
lamb
leg
fermentation
fat
air
Prior art date
Application number
NL2029393A
Other languages
Dutch (nl)
Inventor
Zhang Haowei
Wang Ting
Li Ziqin
Lu Chunxia
Liu Chengjiang
Li Yuhui
Wang Jiamin
Guo Anmin
Yang Chuan
Wang Jungang
Zhang Yansheng
Original Assignee
Xinjiang Academy Agricultural & Reclamation Sciences
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Xinjiang Academy Agricultural & Reclamation Sciences filed Critical Xinjiang Academy Agricultural & Reclamation Sciences
Priority to NL2029393A priority Critical patent/NL2029393B1/en
Application granted granted Critical
Publication of NL2029393B1 publication Critical patent/NL2029393B1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • 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
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • 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
    • A23B4/03—Drying; Subsequent reconstitution
    • 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
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Disclosed is a processing method for inhibiting lamb leg fat oxidation during a process of air drying and fermentation, which comprises the following steps: material selection and shaping: selecting a lamb rear leg, cleaning to remove blood, and removing a hoof, tendons and surplus fat; pickling: putting the lamb leg in a pulse pressure mechanical pickling pot, and mixing a pickling seasoning for pickling; inoculation: mixing cultivated Lactobacillus plantarum and Micrococcus roseus to obtain a culture mixed liquor, and then using a brine injector to inject the culture mixed liquor into the lamb leg; fermentation: putting the inoculated lamb leg in a constant - temperature and constant - humidity box for fermentation; and air drying: putting the fermented lamb leg into vacuum pulse drying equipment for air drying to prepare an air - dried and fermented lamb leg. According to the present invention, the processing depth of meat of livestock and poultry is increased; functions of nutrition and health care are increased; fat oxidation is inhibited; a taste is good; safety and sanitation are guaranteed; and a flavour is good.

Description

PROCESSING METHOD FOR INHIBITING LAMB LEG FAT OXIDATION DURING PROCESS
OF AIR DRYING AND FERMENTATION Technical Field The present invention belongs to the technical field of food processing, and in particular to a processing method for inhibiting lamb leg fat oxidation during a process of air drying and fermentation. Background Mutton is one of the widely edible meats as well as a kind of meat which is edible in each country all around the world. Besides abundant nutrients, tender flesh and easiness in digestion, the mutton can also resist cold and build up health. It is most suitable for eating in winter and thus called as a winter tonic widely popular among people. However, it has a special smell (“smell of mutton”) which influences acceptability of some consumers. As a major traditional cured meat product in China, ham is renowned in the world because of its outstanding colour, smell and taste. In pasturing areas of Xinjiang, China, folk people have a habit of air drying and maturing the pickled mutton to become air - dried mutton.
An air - dried and fermented lamb leg is a product made of a lamb leg which is successively processed by brine salting, fermentation and drying. The mutton tastes delicate and unique and is popularly among people. However, on the other hand, due to the strong smell of mutton, which is even worse when cold mutton is eaten and easy oxidation during production and processing, an unpleasing taste of rancidity is formed, which also becomes one of the factors restraining development of mutton processing. However, this problem can be overcome to a great extent by air drying and fermentation.
It is difficult and takes a lot of time to make a fermented lamb leg, while the quality is not easy to control, so that there are only several research papers about it at present, and there is no relevant product in the market.
As a high - quality livestock meat, the mutton is a nutritious food containing high protein, low fat and low cholesterol. With social development and progress, modernized research on mutton processing technologies and processing and utilization of the mutton has drawn attention from all around the world. At present, consumption modes of the mutton are only limited to direct sales of fresh products to consumers, while production of mutton products with high added values will inevitably attract more consumers.
Summary In order to overcome defects in the prior art that fat is prone to oxidation and an unpleasing taste of rancidity is formed during production and processing of lamb legs, the present invention provides a processing method for inhibiting lamb leg fat oxidation during a process of air drying and fermentation. In the method, the processing depth of meat of livestock and poultry is increased; functions of nutrition and health care are increased; fat oxidation is inhibited; a taste of a finished product is good; safety and sanitation are guaranteed; and a flavour is good. To solve the technical problems, the present invention adopts the following technical solution: A processing method for inhibiting lamb leg fat oxidation during a process of air drying and fermentation, wherein the method comprises the following steps: (1) material selection and shaping: selecting a lamb rear leg, cleaning to remove blood, and removing a hoof, tendons and surplus fat; (2) pickling: putting the lamb leg in a pulse pressure mechanical pickling pot, and mixing a pickling seasoning for pickling; (3) inoculation: mixing cultivated Lactobacillus plantarum and Micrococcus roseus to obtain a culture mixed liquor, and then using a brine injector to inject the culture mixed liquor into the lamb leg; (4) fermentation: putting the inoculated lamb leg in a constant - temperature and constant - humidity box for fermentation; (5) air drying: putting the fermented lamb leg into vacuum pulse drying equipment for air drying to prepare an air - dried and fermented lamb leg.
Preferably, step (2) comprises: uniformly smearing the pickling seasoning on the surface of the lamb leg, then starting the pulse pressure mechanical pickling pot to pickle the lamb leg, keeping a high pressure of 150 - 160 kpa for 6 - 8 min at first, then recovering to an atmospheric pressure and keeping the pressure for 20 - 30 min, and repeating in this way for 20 - 24 h; and based on the mass of the lamb leg, the pickling seasoning comprises an antioxidant of 0.2 - 0.4% by mass of the lamb leg, salt of 4 - 5%, Sichuan pepper powder of 0.2 - 0.3%, star anise of 0.2 -
0.3%, five spice powder of 0.05 - 0.10%, cooking wine of 3 - 5% and white granulated sugar of
0.5- 1.5%. The use of high pressure and normal pressure cycles is beneficial to permeate the pickling liquid into the meat and realizes fast and obvious flavouring. Pickling time needed under normal pressure, which is about 3 - 5 days, is shortened to 1 day, and the decrease in the pickling time can, to great extent, control fat oxidation; addition of the antioxidant can effectively prevent fat oxidation during processing, and in particular, EDTA is added to complex metal ions in meat so as to effectively control oxidation; and the pickling seasoning can enhance smell, colour and taste.
Preferably, in step (2), the antioxidant is prepared through dissolution of multiple components in water; and the mass fraction of each component in the antioxidant is as follows: 0.03% of EDTA,
0.2% of tea polyphenol, 0.1% of red date flavone and 0.01% of sodium nitrite. EDTA is a complexing agent which can effectively complex iron ions in mutton and reduce the content of iron ions in the mutton. As shown in former studies, through addition of metal ions including Fe®* and Fe? with different concentrations for processing of lamb fat and storage at 4+1°C, duration of oxidation induction time of a fat sample processed by the different concentrations of Fe** and
Fe?" keeps a trend of gradual decrease (P< 0.05); processing of Fe?’ and Fe? can accelerate oxidation and decomposition of fat; and an oxidation rate of the lamb fat in a Fe?* treatment group is quicker.
Through processing of mutton with EDTA, fat oxidation can be effectively inhibited.
Tea polyphenol and flavones are highly anti - oxidation; and addition of sodium nitrite can enhance colour, resist infectious microbes (with targeted inhibition to Clostridium botulinum) and can also improve the flavour of the meat product.
Preferably, in step (3), the Lactobacillus plantarum is obtained through starter propagation of a skim milk culture medium, and the Micrococcus roseus is obtained through starter propagation of a beef infusion culture medium; preparation of the skim milk culture medium: conducting sterilization of a 12% skim milk powder solution for 20 min at 121°C and 0.1MPa, putting the solution in a 30°C incubator for culture of 3 d after quick cooling, and starting application after sterility is proved for activation of the Lactobacillus plantarum and preparation and production of a starter; preparation of the beef infusion culture medium: taking a beef infusion of 1000ml, peptone of 10 g, sodium chloride of 5 g and agar of 20 - 25 g at pH of 7.2 - 7.4; and preparation of the beef infusion: cleaning and chopping lean beef, weighing 550 g and soaking in water of 1375 ml for 12 h, and filtering and conducting sterilization for 40min at 121°C and 0.1 MPa to prepare the beef infusion.
Under effects of microbes such as lactic acid bacteria, sugar in the meat product can be transformed to acids or alcohals, so that the pH value is reduced, growth of pathogenic microorganisms and putrefying bacteria is inhibited and a shelf life is prolonged; and meanwhile, enzymes such as protease and lipase can be generated during fermentation, and protein is broken up to polypeptides and amino acids prone to absorption by human bodies, so that nutrition values of the product are increased.
Preferably, in step (4), the fermentation temperature is 30°C and the humidity is 93% in the constant - temperature and constant - humidity box, the temperature and humidity are adjusted when the pH value decreases to about 5.0 for a maturation stage, and the temperature is controlled at 8°C and the humidity is controlled at 80% till the moisture content in the lamb leg decreases to 70 - 80%; and fermentation time is determined according to the pH value in the meat product, and fermentation ends when the pH decreases to about 5.0. Two gradients represent two processes, namely a fermentation process and a maturation process.
The fermentation stage aims to produce acids and reduce the pH value; and in the maturation stage, the temperature and humidity are reduced, culture is inhibited from keeping growth, and a flavour substance is generated under effects of various enzymes.
Preferably, step (5) comprises: putting the mature lamb leg in the vacuum pulse drying equipment for air drying, keeping for 5 - 10 min under a vacuum degree of - 0.05 to - 0.08 Mpa, and then keeping 20 - 30 min under a normal pressure, repeating in this way for 96 - 120 h and keeping the temperature of 30 - 40°C in the vacuum pulse drying equipment.
During the process of air drying, a vacuum pulse pressure technology is used; vacuum and normal pressure act alternately to make moisture in the meat migrate quickly and evaporate quickly; and the time for the air drying process is shorter than conventional air drying time. During the vacuum process, there is no contact with oxygen, so that fat oxidation is effectively inhibited; and in addition, decrease of the air drying time also reduces occurrence of oxidation.
The present invention has the advantages that: the processing depth of meat of livestock and poultry is increased; functions of nutrition and health care are increased; fat oxidation is inhibited; the taste is good; safety and sanitation are guaranteed; and the flavour is good.
Description of Drawings Fig. 1 is a comparison diagram of changes in a peroxidation value between a new method in embodiment 1 and a traditional method during a process of lamb leg processing; and Fig. 2 is a comparison diagram of changes in TBARS between a new method in embodiment 1 and a traditional method during a process of lamb leg processing.
Detailed Description The present invention will be further described below in conjunction with accompanying drawings: Embodiment 1:
1. Production of a lamb leg: (1) material selection and shaping: selecting a lamb rear leg, cleaning to remove blood, and removing a hoof, tendons and surplus fat; (2) preparation of a pickling seasoning: weighing an antioxidant of 0.3% by mass of the lamb leg, salt of 4%, Sichuan pepper powder of 0.2%, star anise of 0.3%, five spice powder of 0.08%, cooking wine of 4% and white granulated sugar of 1%, and stirring and mixing uniformly to obtain the pickling seasoning, wherein the antioxidant is prepared through dissolution of multiple components in water; and the mass fraction of each component in the antioxidant is as follows:
0.03% of EDTA, 0.2% of tea polyphenol, 0.1% of red date flavone and 0.01% of sodium nitrite; (3) pickling: uniformly smearing the pickling seasoning on the surface of the lamb leg, then starting a pulse pressure mechanical pickling pot to pickle the lamb leg, keeping a high pressure of 150 kpa for 7 min at first, then recovering to an atmospheric pressure and keeping the pressure for 20 min, and repeating in this way for 22 h; (4) preparation of culture media: preparation of a skim milk culture medium: conducting sterilization of a 12% skim milk powder solution for 20 min at 121°C and 0.1 MPa, putting the solution in a 30°C incubator for culture of 3 d after quick cooling, and starting application after sterility is proved; preparation of a beef infusion culture medium: cleaning and chopping lean beef, weighing 550 g and soaking in water of 1375 ml for 12 h, and filtering and conducting sterilization for 40 min at 121°C and 0.1 MPa to prepare a beef infusion, and then taking the beef infusion of
1000 ml, peptone of 10 g, sodium chloride of 5 g and agar of 20 - 25 g and controlling the pH to be 7.2 - 7.4 to prepare the beef infusion culture medium; (5) culture starter propagation: Lactobacillus plantarum is treated by starter propagation by the skim milk culture medium, and the Micrococcus roseus is treated by starter propagation by 5 the beef infusion culture medium; (6) inoculation: mixing the cultivated Lactobacillus plantarum and Micrococcus roseus to obtain a culture mixed liquor, and then using a brine injector to inject the culture mixed liquor into the lamb leg; (7) fermentation: putting the inoculated lamb leg in a constant - temperature and constant - humidity box for fermentation, wherein the fermentation temperature is 30°C and the humidity is 93%, the temperature and humidity are adjusted when the pH value decreases to about 5.0 for a maturation stage, and the temperature is controlled at 8 - 10°C and the humidity is controlled at 80% till the moisture content in the lamb leg decreases to 70 - 80%; (8) air drying: putting the mature lamb leg into vacuum pulse drying equipment for air drying, keeping for 8 min under a vacuum degree of - 0.06Mpa, and then keeping 25 min under a normal pressure, repeating in this way for 110 h and keeping the temperature of 35°C in the vacuum pulse drying equipment so as to prepare an air - dried lamb leg.
2. Sample Characterization: Fig. 1 shows a comparison diagram of changes in a peroxidation value between a new method in embodiment 1 and a traditional method during a process of lamb leg processing; and Fig. 2 shows a comparison diagram of changes in TBARS between a new method in embodiment 1 and a traditional method during the process of lamb leg processing.
As shown in comparison experiments, processing time in embodiment 1 is 8d shorter than traditional processing time; and indexes of a processing process and finished product oxidation are obviously decreased. A peroxidation value and TBARS are important indexes of an oil oxidation degree. As shown in comparison results, the peroxidation value of the finished product processed by embodiment 1 is 3.7, and is 4.8 in the contrast experiment; and the value of TBARS is 0.75, and the contrast is 1.81, showing a very significant difference (P<0.01). The oxidation indexes are obviously lower than those of the contrast, indicating that the method of the present invention can effectively inhibit fat oxidation of the air - dried and fermented lamb leg and has obvious effects.
Embodiment 2:
1. Production of a lamb leg: Based on embodiment 1, the present embodiment only adjusts technological processes in steps (2), (3) and (8) of embodiment 1 and non - stated parts are completely consistent with embodiment 1, which will not be repeated in the present embodiment.
(2) Preparation of a pickling seasoning: weighing an antioxidant of 0.4% by mass of the lamb leg, salt of 5%, Sichuan pepper powder of 0.3%, star anise of 0.3%, five spice powder of 0.10%, cooking wine of 5% and white granulated sugar of 1.5%, and stirring and mixing uniformly to obtain the pickling seasoning; (3) pickling: uniformly smearing the pickling seasoning on the surface of the lamb leg, then starting a pulse pressure mechanical pickling pot to pickle the lamb leg, keeping a high pressure of 160 kpa for 8 min at first, then recovering to an atmospheric pressure and keeping the pressure for 30 min, and repeating in this way for 24 h; (8) air drying: putting the mature lamb leg into vacuum pulse drying equipment for air drying, keeping for 10 min under a vacuum degree of - 0.08 Mpa, and then keeping 30 min under a normal pressure, repeating in this way for 120 h and keeping the temperature of 40°C in the vacuum pulse drying equipment so as to prepare an air - dried lamb leg.
2. Sample Characterization: As shown in comparison experiments, characterization performance of the product prepared by embodiment 2 is consistent with that of embodiment 1. The oxidation indexes are obviously lower than those of the contrast, indicating that the method of the present invention can effectively inhibit fat oxidation of the air - dried and fermented lamb leg and has obvious effects, which will not be repeated in the present embodiment.
Embodiment 3:
1. Production of a lamb leg: Based on embodiment 1, the present embodiment only adjusts technological processes in steps (2), (3) and (8) of embodiment 1 and non - stated parts are completely consistent with embodiment 1, which will not be repeated in the present embodiment.
(2) Preparation of a pickling seasoning: weighing an antioxidant of 0.2% by mass of the lamb leg, salt of 4%, Sichuan pepper powder of 0.2%, star anise of 0.2%, five spice powder of 0.05%, cooking wine of 3% and white granulated sugar of 0.5%, and stirring and mixing uniformly to obtain the pickling seasoning; (3) pickling: uniformly smearing the pickling seasoning on the surface of the lamb leg, then starting a pulse pressure mechanical pickling pot to pickle the lamb leg, keeping a high pressure of 150 kpa for 6 min at first, then recovering to an atmospheric pressure and keeping the pressure for 20 min, and repeating in this way for 20 h; (8) air drying: putting the mature lamb leg into vacuum pulse drying equipment for air drying, keeping for 5min under a vacuum degree of - 0.05 Mpa, and then keeping 20 min under a normal pressure, repeating in this way for 90 h and keeping the temperature of 30°C in the vacuum pulse drying equipment so as to prepare an air - dried lamb leg.
2. Sample Characterization:
As shown in comparison experiments, characterization performance of the product prepared by embodiment 3 is consistent with that of embodiment 1. The oxidation indexes are obviously lower than those of the contrast, indicating that the method of the present invention can effectively inhibit fat oxidation of the air - dried and fermented lamb leg and has obvious effects, which will not be repeated in the present embodiment.
Finally, it should be noted: apparently, the above embodiments are only for clearly illustrating examples made by the present invention, rather than limiting the implementation. Those ordinary skilled in the art may make other different forms of changes or variations based on the above illustration. It is not necessary or possible to list all the implementations. Apparent changes or variations derived therefrom still fall into the protection scope of the present invention.

Claims (6)

CONCLUSIESCONCLUSIONS 1. Een werkwijze voor het remmen van de oxidatie van vet van een lamsbout tijdens een proces van droging aan de lucht en fermentatie, welke werkwijze de volgende stappen omvat: (1) het selecteren en vormgeven van het materiaal: het selecteren van een lamsbout, het schoonmaken om het bloed te verwijderen, en het verwijderen van de hoef, pezen en overtollig vet; (2) het inmaken: het inbrengen van de lamsbout in een mechanische pulsdruk - inmaakpan, en het mengen van een inmaakkruidenmengsel voor het inmaken; (3) enten: het mengen van gekweekte Lactobacillus plantarum en Micrococcus roseus ter verkrijging van een gemengde kweekvloeistof, en vervolgens het toepassen van een een pekelinjector om de gemengde kweekvloeistof in de lamsbout te injecteren; (4) fermentatie: plaatsen van de geënte lamsbout in een kamer met constante temperatuur en vochtigheid voor fermentatie; (5) drogen aan de lucht: het plaatsen van de gefermenteerde lamsbout in een inrichting voor vacuüm-pulsdrogen om aan de lucht te worden gedroogd ter verkrijging van de gefermenteerde lamsbout.A method of inhibiting the oxidation of fat of a leg of lamb during an air-drying and fermentation process, the method comprising the steps of: (1) selecting and shaping the material: selecting a leg of lamb, cleaning to remove the blood, and removing the hoof, tendons and excess fat; (2) preserving: inserting the leg of lamb into a mechanical pulse pressure preserving pan, and mixing a preserving spice mixture for preserving; (3) inoculation: mixing cultured Lactobacillus plantarum and Micrococcus roseus to obtain a mixed broth, and then using a brine injector to inject the mixed broth into the leg of lamb; (4) fermentation: placing the inoculated leg of lamb in a room with constant temperature and humidity for fermentation; (5) air drying: placing the fermented leg of lamb in a vacuum pulse drying device to be air dried to obtain the fermented leg of lamb. 2. De werkwijze voor het remmen van de oxidatie van vet van een lamsbout tijdens een proces van droging aan de lucht en fermentatie volgens conclusie 1, waarbij stap (2) omvat: het gelijkmatig insmeren van de inmaakkruiden op het oppervlak van de lamsbout, vervolgens het starten van de mechanische pulsdruk - inmaakpan om de lamsbout in te maken, waarbij eerst gedurende 6 - 8 min. een hoge druk van 150 - 160 kpa wordt aangehouden, vervolgens wordt teruggekeerd naar atmosferische druk waarbij de druk gedurende 20 - 30 min. wordt aangehouden, en het gedurende 20 - 24 uur herhalen van deze gang van zaken; waarbij op basis van de massa van de lamsbout de inmaakkruiden een antioxidant bevatten in een hoeveelheid van 0. 2 - 0,4% van de massa van de lamsbout, zout in een hoeveelheid van 4 - 5%, Sichuanpeperpoeder in een hoeveelheid van 0,2 - 0,3%, steranijs in een hoeveelheid van 0,2 - 0,3%, vijfkruidenpoeder in een hoeveelheid van 0,05 - 0,10%, kookwijn in een hoeveelheid van 3 - 5% en witte kristalsuiker in een hoeveelheid van 0,5 - 1,5%.The method of inhibiting the oxidation of fat of a leg of lamb during an air-drying and fermentation process according to claim 1, wherein the step (2) comprises: spreading the pickling spices evenly on the surface of the leg of lamb, then starting the mechanical pulse pressure - preserving pan to preserve the leg of lamb, first maintaining a high pressure of 150 - 160 kPa for 6 - 8 min, then returning to atmospheric pressure with the pressure maintained for 20 - 30 min. detained, and repeating this course of action for 20 - 24 hours; where based on the mass of the leg of lamb, the pickling spices contain an antioxidant in an amount of 0.2 - 0.4% of the mass of the leg of lamb, salt in an amount of 4 - 5%, Sichuan pepper powder in an amount of 0, 2 - 0.3%, star anise in the amount of 0.2 - 0.3%, five spice powder in the amount of 0.05 - 0.10%, cooking wine in the amount of 3 - 5% and white granulated sugar in the amount from 0.5 - 1.5%. 3. De werkwijze voor het remmen van de oxidatie van vet van een lamsbout tijdens een proces van droging aan de lucht en fermentatie volgens conclusie 1, waarbij in stap (2) de antioxidant bereid wordt door oplossing van meerdere componenten in water, waarbij de massafractie van elke component in de antioxidant als volgt is: 0,03% EDTA, 0,2% theepolyfenol, 0,1% rode dadel flavonoide en 0,01% natriumnitriet.The method for inhibiting the oxidation of fat of a leg of lamb during an air-drying and fermentation process according to claim 1, wherein in step (2) the antioxidant is prepared by dissolving a plurality of components in water, the mass fraction being of each component in the antioxidant is as follows: 0.03% EDTA, 0.2% tea polyphenol, 0.1% red date flavonoid, and 0.01% sodium nitrite. 4. De werkwijze voor het remmen van de oxidatie van vet van een lamsbout tijdens een proces van droging aan de lucht en fermentatie volgens conclusie 1, waarbij in stap (3) deThe method for inhibiting the oxidation of fat of a leg of lamb during an air-drying and fermentation process according to claim 1, wherein in step (3) the Lactobacillus plantarum wordt verkregen door vermeerdering van een starter - kweekmedium van magere melk, en de Micrococcus roseus wordt verkregen door vermeerdering van een starter — kweekmedium van een rundvleesextract, waarbij het kweekmedium van magere melk als volgt wordt bereid: het steriliseren van een 12%- oplossing van magere melk poeder gedurende 20 min bij 121°C en 0,1 MPa, het na snelle afkoeling plaatsen van de oplossing in een incubator bij 30°C om gedurende 3 dagen te kweken, en het starten van de toepassing nadat de steriliteit is bewezen, waarbij het kweekmedium van rundvleesextract als volgt wordt bereid: het nemen van een rundvleesextract van 1000 ml, 10 g pepton, 5 g natriumchloride en 20 - 25 g agar bij een pH van 7 . 2 - 7,4; waarbij het rundvleesextract als volgt wordt bereid: het schoonmaken en fiinhakken van mager rundvlees, het afwegen van 550 g en het gedurende 12 uur onderdompelen ervan in 1375 ml water, filtreren en gedurende 40 minuten steriliseren bij 121°C en 0,1 MPa om het rundvleesextract te bereiden.Lactobacillus plantarum is obtained by propagation of a starter culture medium of skim milk, and the Micrococcus roseus is obtained by propagation of a starter culture medium of a beef extract, the skim milk culture medium being prepared as follows: sterilizing a 12% solution of skimmed milk powder for 20 min at 121°C and 0.1 MPa, after rapid cooling, placing the solution in an incubator at 30°C to culture for 3 days, and starting the application after sterility is proven, where the culture medium of beef extract is prepared as follows: taking a beef extract of 1000 ml, 10 g of peptone, 5 g of sodium chloride and 20-25 g of agar at pH 7. 2-7.4; the beef extract being prepared as follows: cleaning and mincing lean beef, weighing 550 g and immersing in 1375 ml of water for 12 hours, filtering and sterilizing at 121°C and 0.1 MPa for 40 minutes to prepare beef extract. 5. De werkwijze voor het remmen van de oxidatie van vet van een lamsbout tijdens een proces van droging aan de lucht en fermentatie volgens conclusie 1, waarbij in stap (4) in de kamer met constante temperatuur en vochtigheidsgraad de fermentatietemperatuur 30°C en de vochtigheidsgraad 93% bedraagt, de temperatuur en de vochtigheidsgraad worden aangepast wanneer de pH-waarde daalt tot ongeveer 5,0 voor een rijpingsfase, en de temperatuur wordt geregeld op 8 - 10°C en de vochtigheidsgraad wordt geregeld op 80% tot het vochtgehalte in de lamsbout daalt tot 70 - 80%.The method for inhibiting the oxidation of fat of a leg of lamb during an air-drying and fermentation process according to claim 1, wherein in the step (4) in the constant temperature and humidity chamber, the fermentation temperature is 30°C and the humidity is 93%, the temperature and humidity are adjusted when the pH value drops to about 5.0 for a ripening phase, and the temperature is controlled at 8 - 10°C and the humidity is controlled at 80% until the moisture content in the leg of lamb drops to 70 - 80%. 6. De werkwijze voor het remmen van de oxidatie van vet van een lamsbout tijdens een proces van droging aan de lucht en fermentatie volgens conclusie 1, waarbij stap (5) omvat: het gedurende 5 -10 minuten onder een vacuüm van - 0,05 tot - 0,08 Mpa in de inrichting voor vacuüm-pulsdrogen plaatsen van de gerijpte lamsbout om aan de lucht te worden gedroogd, en vervolgens gedurende 20 - 30 minuten onder normale druk, waarbij deze gang van zaken gedurende 96 -120 uur wordt herhaald, waarbij bij de temperatuur in de inrichting voor vacuüm-pulsdrogen op 30 - 40°C wordt gehouden.The method of inhibiting the oxidation of fat of a leg of lamb during an air-drying and fermentation process according to claim 1, wherein the step (5) comprises: placing it under a vacuum of -0.05 for 5-10 minutes to - 0.08 Mpa put into the vacuum pulse drying device the matured leg of lamb to be air dried, and then under normal pressure for 20 - 30 minutes, repeating this procedure for 96 - 120 hours, wherein the temperature in the vacuum pulse drying device is maintained at 30-40°C.
NL2029393A 2021-10-13 2021-10-13 Processing method for inhibiting lamb leg fat oxidation during process of air drying and fermentation NL2029393B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
NL2029393A NL2029393B1 (en) 2021-10-13 2021-10-13 Processing method for inhibiting lamb leg fat oxidation during process of air drying and fermentation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL2029393A NL2029393B1 (en) 2021-10-13 2021-10-13 Processing method for inhibiting lamb leg fat oxidation during process of air drying and fermentation

Publications (1)

Publication Number Publication Date
NL2029393B1 true NL2029393B1 (en) 2022-11-29

Family

ID=84237938

Family Applications (1)

Application Number Title Priority Date Filing Date
NL2029393A NL2029393B1 (en) 2021-10-13 2021-10-13 Processing method for inhibiting lamb leg fat oxidation during process of air drying and fermentation

Country Status (1)

Country Link
NL (1) NL2029393B1 (en)

Similar Documents

Publication Publication Date Title
US4772480A (en) Method of controllingly aging edible material
CN102987429B (en) Method for making flavor-conditioning smoked chicken through combination processing of lactobacillus plantarum and pediococcus pentosaceus and radio frequency
CN111034939A (en) Beef quality control method and beef product produced by same
KR101341684B1 (en) The manufacturing method of fermentation ham additional herb
EA011483B1 (en) Method for the preparation of fermented or semi-fermented meat products and products produced according to the method
CN105495376A (en) Manufacturing method of weak-mutton-smell mutton fermented sausage
CN112971054A (en) Rose low-nitrate fermented sausage and preparation method thereof
JP3665025B2 (en) Method for producing aquatic fermented foods using marine products
US20070141228A1 (en) Substantially sodium nitrate/nitrite free pork products and method for producing same
NL2029393B1 (en) Processing method for inhibiting lamb leg fat oxidation during process of air drying and fermentation
Suryaningsih et al. Effect of lactic acid bacteria and yeasts towards chemical, physical and organoleptic qualities of mutton salami
Ensoy et al. Changes in biochemical and microbiological characteristics of turkey sucuks as affected by processing and starter culture utilization
KR102405807B1 (en) Method for manufacturing of meat processing product using Vegetable Lactobacillus
CN107981244A (en) Suppress the processing method of gigot fat oxidation in a kind of air-dried fermentation process
CN109805294A (en) A kind of preparation method and application of microbial fermentation source flavor replenishers
CN112931791A (en) Low-temperature curing process for refrigerated pre-conditioned meat product
CN111543600A (en) Preparation method for improving sausage color and reducing nitrosamine and biogenic amine
CN112715871A (en) Dace processing method capable of improving taste
CN106418284B (en) Processing method of micro-frozen beer weever prepared food
LU503488B1 (en) Preparation method for improving color of sausage and reducing contents of nitrosamines and biogenic amines
CN108813407A (en) A kind of process of preparing of river taste ferment sausage
RU2681990C1 (en) Method of cooking a cooked sausage using starter cultures
CN110916109A (en) Low-fat fermented sausage added with maltitol and preparation method thereof
KR20210049364A (en) Due to aging and fermentation of meat processing methods
CN115474671B (en) Preparation method of low-nitrite-residue low-salt dried meat slice