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Preserved meat product preservation method

A fresh-keeping method and bacon technology, applied in the direction of preserving meat/fish with a coating protection layer, etc., can solve the problems of unstable product quality and seasonal restrictions of bacon, and achieve the goals of increasing farmers' income, shortening the production cycle, and improving the level of deep processing Effect

Inactive Publication Date: 2015-04-22
徐泽润
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a fresh-keeping method for bacon products, which solves the problems of seasonal restrictions and unstable product quality in the production process of bacon. The method is simple to operate and has remarkable effects

Method used

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Embodiment Construction

[0020] Attached below figure 1 and figure 2 , the specific embodiment of the present invention is described in detail:

[0021] Embodiment, (1) take product flavor and relevant physicochemical parameter as index, isolate, screen and identify lactic acid bacteria strain from the Suining sausage of local famous special meat product natural fermentation, after mixed culture, as fermentation strain, under artificial control fermentation. Taking the fermentation temperature, fermentation time, inoculum amount of fermented bacteria, salt content, etc. as factors, as well as the flavor, color, acid value, and pH value as indicators, optimize the parameters of the fermentation method of bacon

[0022] (2) Using texture, flavor, color, etc. as indicators, add papain, pancreatic lipase, calpain, pronase and other enzyme preparations during the pickling process to determine the amount of enzyme added, enzymatic hydrolysis time and enzymatic hydrolysis temperature and other enzymatic ...

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Abstract

The invention discloses a preserved meat product preservation method. The method comprises the following steps: (1) screening a culture for fermenting a preserved meat product, and establishing preserved meat fermentation conditions; (2) determining the types and the amount of enzymes and enzymolysis conditions, adding papain, pancrelipase, calpains, pronase and other enzyme preparations into the salting process by taking the texture, flavor, color and the like as indexes, and determining the enzyme addition amount, the enzymolysis time, the enzymolysis temperature and other enzymolysis method conditions; (3) analyzing the acid value and change of peroxide value in the preserved meat production process, and selecting an antioxidant; and (4) preparing an edible film, establishing a coating technology, wherein microbes, the acid value, the peroxide value and the TBA value are used as indexes, different composite edible film materials such as chitosan, modified starch and soy isolate protein are used, and nisin or nisin are added, and performing antiseptic validity treatment on the product by adopting dipping, spraying and other different coating technologies. The method is easy to operate and obvious in effect.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a fresh-keeping method for bacon products. Background technique [0002] The processing of bacon includes several processes such as raw meat pretreatment, pickling, dehydration, and preservation. It is an outstanding representative of traditional meat products in my country. It originated in the Tang Dynasty and is mainly produced in Guangdong, Sichuan, Yunnan, Hunan, the Yellow River and the Yangtze River. watershed. my country has a long history of processing cured bacon products and superb processing technology, and there are also many traditional bacon varieties, such as Jinhua ham in Zhejiang, Xuanwei ham in Yunnan and Nanjing salted duck, etc. Made an outstanding contribution. Suining sausage is also one of the outstanding representatives. It is a traditional food with regional characteristics in Suining and is well-known in the surrounding areas of Jiangsu, Shandong, Henan a...

Claims

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Application Information

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IPC IPC(8): A23B4/10
Inventor 徐泽润
Owner 徐泽润
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