Processing method of preserved meat product with fermentation flavor

Abstract

The present invention provides a processing method of a preserved meat product with a fermentation flavor. The preparation method comprises the following steps: step 1, cleaning pork and beef, conducting proper draining to obtain meat materials, coating a layer of salt on the surface of the pork and the beef, beating the salt layer by using a wooden stick until the salt layer is fully mixed with the meat materials, and beating the meat materials until mashed; step 2, inoculating lactobacillus, pediococcus pentosaceus, lactobacillus sake and staphylococcus xylosus into a culture medium, conducting culturing to obtain fermentation bacteria, and mixing the fermentation bacteria with a sauce to obtain a bacterial sauce; and step 3, fully mixing the bacteria sauce in the step 2 with the mashedmeat in the step 1, conducting sausage filling to obtain sausages, placing the sausages into a fermentation room, conducting fermentation for 36-48h, conducting air-drying for 20-30 days, placing thesausages under dead branches, conducting smoking until the meat is cooked, and conducting sterilization and packaging. The fermentation-flavor preserved meat prepared by the technical scheme is good in taste and rich in nutrients, and the method can significantly improve free fatty acids in the meat product, and can obviously inhibit the breeding of escherichia coli during the fermentation process.

Description

technical field [0001] The invention relates to the preparation of cured bacon with fermented flavor, in particular to a processing method for cured bacon products with fermented flavor. Background technique [0002] Cured bacon mainly includes livestock and poultry meat or its edible offal as raw materials, supplemented with salt, sauce nitrate or nitrite, sugar or spices, etc., after raw materials are arranged, pickled or sauced, cleaned, shaped, air-dried or dried. A kind of raw meat products processed by roasting and drying processes. Its main features are delicate meat, distinct red and white color, salty and delicious taste, unique flavor, and easy to carry and store. Cured bacon has a salty and sweet taste, and has the effects of appetizing, dispelling cold, and eliminating food. [0003] The fermented-flavored meat products prepared from cured bacon through a fermentation method not only have high nutritional value, but are also favored by consumers. [0004] Howe...

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Problems solved by technology

[0005] At the same time, Escherichia coli is easy to breed during the fermentation process of traditional cured bacon, and diarrhea is prone to occur after human consumption.

[0006] Yet at present about the patent document of the report of the fermented processing of cured bacon, report of periodical paper is less

The Chinese patent number is: CN201710078995.7, which discloses "a cured bacon product with a fermented flavor and its processing method". Insufficient, so far there is no effective way to solve

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