Rapid gradient fermentation process for normal-temperature ready-to-eat leisure fermented meat and application of rapid gradient fermentation process

Abstract

The invention provides a rapid gradient fermentation process for normal-temperature ready-to-eat leisure fermented meat and an application of the rapid gradient fermentation process. The normal-temperature ready-to-eat leisure fermented meat comprises the following strains in percentage by mass of 20-25% of lactobacillus sake, 20-25% of pediococcus acidilactici, 20-25% of staphylococcus xylosus, 15-25% of staphylococcus carnosus and 10-20% of staphylococcus vitulinus. Compared with the prior art, a design compound bacteria is used for fermentation, a three-stage rapid gradient fermentation production process is designed, the processing time of products is short, the acidity of the products better conforms to the mouth feel of Chinese people, the products are more moist, the mouth feel requirement of consumers is met, and in addition, the shelf life of the products is long.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a rapid gradient fermentation process for ready-to-eat casual fermented meat products at room temperature and an application thereof. Background technique [0002] Pickled and fermented meat is generally obtained through natural conditions or strain fermentation and dehydration processing, and is loved by people because of its unique flavor. At present, the pickling and fermentation of meat on the market generally takes at least 1-3 months, mainly because of the long curing time (generally 1-5 weeks), fermentation time (generally 2-10 weeks) and air-drying and maturation time. (Generally it takes 3-5 weeks). Moreover, pickled and fermented meat products are not suitable for storage at room temperature. Even if they are stored at room temperature, the storage time is relatively short, only within one month. need. In addition, the existing products are high in salt and...

AI Technical Summary

Problems solved by technology

At present, the pickling and fermentation of meat on the market generally takes at least 1-3 months, mainly because of the long curing time (generally 1-5 weeks), fermentation time (generally 2-10 weeks) and air-drying and maturation time. (Usually takes 3-5 weeks)

Moreover, pickled and fermented meat products are not suitable for storage at room temperature. Even if they are stored at room temperature, the storage time is relatively short, only within one month. need

In addition, the existing products are high in salt and acid (below pH 4.5) due to their pickling conditions, which affect the direct consumption of the products and need to be accompanied with meals; moreover, some pickled and fermented meats have live bacteria, and some of them are not consumed. Habits, and even affect digestive function

[0003] Therefore, the existing cured and fermented meat products on the market cannot meet the taste, health and storage needs of consumers; and the product production cycle is long and the efficiency is low, which affects the profit of the manufacturer

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