Meat product and preparation method thereof

Abstract

The invention relates to a meat product and a preparation method thereof. The preparation method comprises the following steps: acquiring tomato-pimiento pulp and soybean-corn flour; processing lactobacillus plantarum, lactobacillus casei and leuconostoc mesenteroides to prepare lactobacillus plantarum seed liquid, lactobacillus casei seed liquid and leuconostoc mesenteroides seed liquid respectively; mixing raw materials comprising the tomato-pimiento pulp, soybean-corn flour, the lactobacillus plantarum seed solution, the lactobacillus casei seed solution and the leuconostoc mesenteroides seed solution, and carrying out primary fermentation on an obtained pre-fermented raw material mixture to obtain a pre-fermented ingredient; processing pediococcus pentosaceus, staphylococcus xylosus and candida utilis bacterium to prepare a composite fermentation seed solution; mixing a livestock and poultry meat raw material, the composite fermentation seed solution, the pre-fermentation ingredient and a salty agent, and carrying out secondary fermentation. The meat product prepared by the method disclosed by the invention is low in moisture content, low in cholesterol content, good in taste and rich in nutrition.

Description

Technical field [0001] The invention relates to the field of food, in particular to a meat product and a preparation method thereof. Background technique [0002] Meat products refer to cooked meat products or semi-finished products made by seasoning with livestock and poultry meat as the main raw material, such as sausages, ham, bacon, sauced meat, barbecued meat, etc. Pork is one of the important animal foods on the table. Its annual production in China is as high as 30 million tons, ranking first in the total consumption of the world. Traditional pork products include sausages, ham, bacon, bacon, sausages, etc. These traditional meat products have simple processing methods and seasonings, low moisture content, and simple taste and flavor. In addition, the large molecular proteins and fats in these traditional meat products are difficult to absorb and digest, and the cholesterol content is high, which is not conducive to health. [0003] Fermentation technology refers to the te...

AI Technical Summary

Problems solved by technology

The existing fermentation methods for meat products are mainly based on traditional natural fermentation technology, such as Chinese Xuanwei ham, Jinhua ham and Spanish Iberian ham, etc., but most of the fermented meat products made by these traditional techniques are in extensive The workshop-style production workshop relies on manual work and natural conditions to ferment and mature, and there are many opportunities for microbial contamination

Because pork itself is rich in nutrients and suitable for the growth and reproduction of microorganisms, as time goes on, it will inevitably cause spoilage and deterioration of the product, and the flavor and quality of the product will also be unstable.

In addition, most fermented meat products add a lot of salt, chemically synthesized preservatives and preservatives to prevent contamination by pathogenic bacteria, which directly affects the nutrition and health of meat products

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