Production method of characteristic fermented poultry meat products

Abstract

The invention relates to a food processing method, in particular to a production method of characteristic fermented poultry meat products. The production method comprises the steps of separating and screening microbial strains with special roles and effects, such as the strains for producing aroma, producing freshness and the like, carrying out fast improvement on production traits of excellent microbes by adopting the complete genome shuffling technology, and breeding fermentation agent strains with excellent traits, stable performances, strong stress resistance and safe administration in a directional manner, thereby developing modern fermented poultry meat new products with low cholesterol, low salt, delicious taste, strong aroma, easy digestion and reasonable nutrition, upgrading the processing level of the poultry meat products, enriching the types of the fermented meat products and meeting the demands of broad consumers on the medium and high grade fermented meat products.

Description

technical field [0001] The invention relates to a food processing method, in particular to a production method of characteristic fermented poultry meat products. Background technique [0002] At present, the fermentation strains with excellent performance are obtained through optimization; the genes with excellent characteristics are reshuffled through gene shuffling technology, so as to obtain the required excellent traits; through the research of strain compounding technology, high-density culture technology and freeze-drying technology , Obtaining the research on aspects such as starter with excellent performance has become the hotspot in the study of starter for meat products. But relatively speaking, Western developed countries have always attached great importance to the research and application of microbial starters. There are many characteristic fermented meat products known to all countries in the world, such as salami, Parma ham, and Spanish fermented sausage. Alt...

AI Technical Summary

Problems solved by technology

Although our country is a big country in the production of meat products, we have also invested a lot of energy in the research of meat product starters, but because many technical bottlenecks have not been broken through, most fermented meat products still remain in the state of natural fermentation, and the starters used in a few products are made by Produced by well-known foreign companies, some meat products such as poultry products do not even have special starters at all. This situation has led to the low degree of industrialization of fermented meat products in my country, poor safety, and insufficient flavor characteristics and stability, which seriously limits my country's fermented food. The core competitiveness of the industry

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