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Fermentation-type red-yeast-rice meat pulp and preparation technology thereof

A production process and technology for red yeast rice, which are applied in food preparation, yeast-containing food ingredients, bacteria used in food preparation, etc., can solve the problems of difficulty in controlling the amount of addition and the timing of addition, and achieve high nutritional value and flavor characteristics Guarantee the effect of safety and stability, unique sauce flavor and ester flavor

Active Publication Date: 2014-09-17
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Successfully avoiding the difficulty of adapting to the new environment of high-salt dilute moromi after adding microorganisms in the later stage of fermentation, and overcoming the difficulty in controlling the amount and timing of adding in the later stage of fermentation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0023] (1) Raw material preparation: wash the fresh lean pork meat with clean water, drain, cook at 115°C for 10 minutes, cut into small pieces after cooling, and add each raw materials and mix well;

[0024] (2) Multi-strain koji making: add 1‰ Aspergillus oryzae and 2.5×10 yeast Luxie according to the weight of raw materials 4 pcs / g koji, lactic acid bacteria 3.0×10 5 Each / g koji material, cultured at 35°C for 12h, loosened once, and cultured at 32°C for 22h, loosened for the second time. Finally, the culture temperature was adjusted to 30°C, and koji making was completed after 36 hours of culture;

[0025] (3) Fermentation at constant temperature: add 12% (W / V) salt water to the koji material prepared in step (2) at a mass ratio of 1:1, and ferment for 20 days at a constant temperature of 35°C, and stir once every 3 days in the initial stage of fermentation. Stir 3 times;

[0026] (4) Product quality analysis: detection of amino nitrogen, total nitrogen, total acid con...

Embodiment example 2

[0029] (1) Raw material preparation: Wash the beef with clean water and drain, cook at 115°C for 15 minutes, cut into small pieces after cooling, add the raw materials according to the mass ratio of beef: red yeast rice: sucrose = 7:3:0.02 and mix Uniform;

[0030] (2) Koji making with multiple strains: add 1.5‰ Aspergillus oryzae and 3.0×10 Torulopsis globosa according to the weight of raw materials 4 pcs / g koji, lactic acid bacteria 4.0×10 5 Each / g koji material, cultivated at 35°C for 12 hours, loosened the koji once, cultured at 32°C for 22 hours, loosened the koji for the second time, and finally adjusted the culture temperature to 30°C, and finished the koji making after 40 hours of cultivation;

[0031] (3) Fermentation at constant temperature: Add 15% (W / V) salt water to the koji material prepared in step (2) at a mass ratio of 1:1, and ferment in a sealed container at a constant temperature of 30°C for 30 days, and ventilate and stir once every 3 days in the initial ...

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PUM

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Abstract

The invention discloses a preparation method for fermentation-type red-yeast-rice meat pulp, and belongs to the technical field of fermentation engineering. The method comprises the following steps: (1) preparing raw materials; (2) preparing a starter from multiple bacterial strains; and (3) performing constant-temperature fermentation. According to the method, red yeast rice is taken as a starch auxiliary material, and the red-yeast-rice fermentation meat pulp with unique color and certain nutritious health-care functions is prepared by utilizing the natural color and the nutritious health-care functions of red yeast rice and employing a microbial low-salt solid fermentation process. The product has red color or rosiness, and is protrude in ester fragrance, unique in flavor, delicious in taste and abundant in nutrition.

Description

technical field [0001] The invention relates to the technical field of fermentation engineering, in particular to a fermented red yeast rice meat sauce and a production process thereof. Background technique [0002] With the development of the national economy and the improvement of people's living standards, my country's meat industry has achieved unprecedented development, people's consumption awareness and consumption concepts have undergone great changes, the socialization trend of kitchens is obvious, and the consumption forms of meat products are also changing. changing. Fermented meat products, as a class of high-end products with nutrition, safety and health care, have been gradually accepted by consumers in large and medium-sized cities in my country, and have gradually become a hot spot for consumption. Fermented meat is a high-grade meat product with special flavor, color, texture and nutrition and a long shelf life processed by microbial fermentation technology....

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/30A23L1/31A23L13/00A23L27/60
CPCA23L13/45A23L13/46A23L27/60A23L33/00A23V2002/00A23V2400/21A23V2200/044A23V2200/14A23V2200/30A23V2250/76
Inventor 李冬生刘晶晶徐宁汪超胡勇高冰邹桂怀曹约泽
Owner HUBEI UNIV OF TECH
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