Minced meat type fermented instant dried meat slices

Abstract

The invention relates to minced meat type fermented instant dried meat slices. Fresh meat is used as a raw material and undergoes mincing, pickling, fermenting, sieving, baking, pressing and slicing to prepare instant dried meat slices; in the fermentation stage, a fermentation agent selected from THM-17 (staphylococcus xylosus and pediococcus pentosaceus), VHI-41 (staphylococcus xylosus, pediococcus pentosaceus and lactobacillus plantarum), PROMIX-5 (staphylococcus xylosus, lactobacillus paraplantarum and lactobacillus sake) and WBX-43 (staphylococcus xylosus and staphylococcus carnosus) is inoculated, wherein dried meat slices prepared from the fermentation agent WBX-43 and PROMIX-5 are good in texture, taste, color and overall acceptability, thus providing data support for actual development and production of the fermented dried meat slices and producing the minced meat type fermented instant dried meat slices good in taste and water binding capacity.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a meat jerky processing technology, in particular to minced meat type fermented instant meat jerky. Background technique [0002] Jerky is one of the traditional meat products in my country. The common jerky in the market is made from fresh meat, which is prepared through processes such as marinating, baking, slicing, and packaging. Sweet, rich aroma, endless aftertaste, storage resistance and easy transportation. Traditional jerky tastes dry and hard, and has poor chewiness. At present, scholars' research on jerky mainly focuses on the optimization of processing technology and the development of a series of flavored jerky. [0003] Microorganisms play a decisive role in the flavor of traditional foods such as wine, brewing condiments, milk, meat, and pasta. Using the fermentation of microorganisms or enzymes, a series of biochemical and physical changes occur in raw meat, and macro...

AI Technical Summary

Problems solved by technology

Traditional jerky tastes dry and hard, and has poor chewiness. At present, scholars’ research on jerky mainly focuses on the optimization of processing technology and the development of a series of flavored jerky.

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