Lactobacillus plantarum strain and fermentation method of canned meat products

Abstract

The invention relates to a lactobacillus plantarum strain (lactobacillus plantarum) which is preserved in the general microorganism center of China Committee for Culture Collection of Microorganisms on September 28th, 2014, and the preservation number is CGMCC No.9741. The invention further provides a fermentation agent for canned meat products containing the lactobacillus plantarum strain, and a fermentation method of the canned meat products. When air-dried sausages produced by the method provided by the invention are compared with air-dried sausages through natural fermentation, the fermentation period of the air-dried sausages is shortened, the production technology is easy to control, the product quality is steady, the flavor and the mouth feel are better, the residual quantity of nitrite of products is low, the air-dried sausages produced by the method provided by the invention can be directly eaten without hot processing, and the nutrient components and the flavor are better protected.

Description

technical field [0001] The invention relates to the technical field of food fermentation, in particular to a method for fermenting Lactobacillus plantarum strains and meat filling products. Background technique [0002] Fermented meat filling products have always been one of the mainstream meat products in developed countries in Europe and the United States, with huge production and sales volume, and the production of fermented meat filling products with exogenous fermentation agents has been widely used. This production method shortens the production cycle, can better control the processing process, and greatly improves product quality and food safety. [0003] Air-dried sausage is an important traditional fermented meat filling product in my country. It has a long history, unique flavor and long storage period. It has a broad consumer market in Northeast my country, Shandong and other places. The traditional process of producing air-dried sausage does not add exogenous st...

AI Technical Summary

Problems solved by technology

The traditional production process has problems such as backward technology, long production cycle, unstable product quality, and low yield. At the same time, the air-dried sausage produced by the traditional process is relatively safe to eat, and most of them need to be eaten after thermal processing, which will inevitably reduce their nutritional value and quality. unique flavor

Images