Fermentation processing method of pork

Abstract

The invention discloses a fermentation processing method of pork, and relates to the technical field of food processing. According to the fermentation processing method, lactobacillus plantarum and pediococcus acidilactici are combined and used as fermentation inoculum, meat before fermentation is firstly subjected to cold and hot treatment, in the pickling process of the meat, starch is added toform uniform starch films on the surface of the meat, and later uniform fermentation is facilitated. Under the premise that the elasticity and the color of the meat are guaranteed, the fermentation quality of the meat is entirely improved. The pork processed by the fermentation processing method is brown and red in color, soft, tender and refreshing in mouth feel, and unique in flavor, and the fermentation processing method is suitable for health consumption ideal of modern consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to the technical field of fermentation, in particular to a pork fermentation processing method. Background technique [0002] Fermentation technology refers to the technology that people use the fermentation of microorganisms, use some technical means to control the fermentation process, and produce fermented products on a large scale. Fermentation technology can not only improve the flavor, color and organizational structure of food, but also improve the nutritional value of food. Because microorganisms have different requirements on temperature during production and fermentation. In terms of production, in order to obtain higher productivity, according to the characteristics of the strains used, the temperature needs to be controlled at each stage of the fermentation cycle to provide the most suitable temperature for biological activities in this stage. Compared with ordinar...

AI Technical Summary

Problems solved by technology

Lactic acid bacteria in the starter, such as Lactobacillus sake, Lactobacillus plantarum, etc., have the effect of promoting color development, which can solve the defects of poor color of traditional dried meat. The fermented bacteria composed of Contomonococcus, Lactobacillus plantarum and Hansenula debari can improve the food safety, nutrition and sensory quality of pork fermented sausages. Therefore, an effective processing technology is developed to overcome the tenderness of traditional technology Poor quality, low yield, dark color and other defects, the production is brownish red, tender and refreshing, unique flavor, adapting to the concept of healthy consumption of modern consumers is now urgent to solve the problem of meat fermentation