Method for increasing yield rate of spare rib dish based on repeated microorganism fermentation

Abstract

The invention belongs to the field of food processing and microorganism fermentation, and particularly relates to a method for increasing yield rate of a spare rib dish based on repeated microorganismfermentation. The method comprises the steps of pretreating raw spare ribs: thoroughly cleaning the raw spare ribs; mixing and stirring the cleaned spare ribs with rice protein and transglutaminase;performing ultra-high pressure treatment on the treated spare ribs; applying lactobacillus bulgaricus suspension on the surfaces of the spare ribs, and performing culturing so as to obtain a primary fermentation mixture; adding sodium caseinate to the primary fermentation mixture, and performing vacuum rolling technical treatment; sequentially performing chaetoceros muelleri fermentation and streptococcus thermophilus fermentation on the spare ribs; and cooking the treated spare ribs to obtain finished products. According to the method disclosed by the invention, an ultra-high pressure technique cooperates with a microorganism fermentation technique, and the water retention rate of spare rib meat is increased, so that the spare ribs are prevented from smashing, and further the yield rate is increased.

Description

technical field [0001] The invention relates to a method for improving the yield of sparerib dishes based on multiple microbial fermentations, and belongs to the fields of food processing and microbial fermentation. Background technique [0002] With the development of various cold chains, the output of meat products is increasing, and the proportion of products occupied by many manufacturers is gradually increasing, and it has become the main source of profit. With the rising prices of raw and auxiliary materials, the cost problem caused by the low yield rate is particularly prominent. [0003] Rib dishes, such as deep-fried ribs, fried ribs, etc., in the processing of ribs dishes, heating is often an indispensable link. The only meat fibrin in the ribs will denature and shrink when heated, making the ribs lose their original taste and run out of oil. The dehydration phenomenon is relatively serious; during the heating process, the ribs often lead to insufficient flavor, o...

AI Technical Summary

Problems solved by technology

With the rising prices of raw and auxiliary materials, the cost problem caused by the low yield rate is particularly prominent.

[0003] Rib dishes, such as deep-fried ribs, fried ribs, etc., in the processing of ribs dishes, heating is often an indispensable link. The only meat fibrin in the ribs will denature and shrink when heated, making the ribs lose their original taste and run out of oil. The dehydration phenomenon is relatively serious; during the heating process, the ribs often lead to insufficient flavor, or the ribs are broken when the flavor is sufficient, which eventually leads to a low yield of ribs

[0004] In the patent with the application number CN103230022A, a process method for producing fermented pork ribs using a composite starter is disclosed. The flavor is changed through the composite starter, and the water retention effect is improved by adding a water-retaining agent. The method of adding additives to retain water can not essentially change the loss in the storage and processing of ribs, and reduce the problem of yield

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