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Method for processing meat products by high-temperature fermentation technology

A technology of fermented meat products and processing methods, applied in the direction of using chemicals to preserve meat/fish, food ingredients as antimicrobial preservation, food ingredients containing natural extracts, etc., which can solve the problems of difficult product quality control, poor sanitary conditions, production Long cycle and other issues, to achieve the effect of promoting production, improving safety and quality, and low cost

Pending Publication Date: 2021-03-09
浙江波拉波拉食品股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fermented meat products have a long history. Compared with foreign countries, fermented meat products in my country are mostly produced by natural fermentation, which has a long production cycle, poor sanitary conditions, and difficult product quality control.

Method used

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  • Method for processing meat products by high-temperature fermentation technology
  • Method for processing meat products by high-temperature fermentation technology
  • Method for processing meat products by high-temperature fermentation technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0071] 1, a kind of processing method of fermented beef product, specifically comprises the following steps:

[0072] 1.1 Test materials: beef, Lactobacillus sake L.S-MA3-10, purchased from China Microbial Cultures Collection Committee General Microbiology Center, preservation number CGMCC No.0690; Pediococcus lactis CCFM7902, purchased from China Microbial Cultures Collection Management Committee Microbiology Center, collection number CGMCC No.5493; Staphylococcus calf DSM 15615, purchased from Lianmai Biotech; Staphylococcus carnosus, purchased from ATCC, United States, product number 51365; black soybean hull extract (containing 15wt% black soybean hull anthocyanins) , purchased from Shaanxi Ruicao Biotechnology Co., Ltd.; cocoa extract (containing 10wt% theobromine), purchased from Shaanxi Lvshengyuan Biological Products Manufacturing Co., Ltd., and sesame pollen, purchased from Xi'an Huageng Biotechnology Co., Ltd.

[0073] Ingredients: 3.2 parts of edible salt, 0.8 parts...

Embodiment 2

[0080] 1.4 Take 5kg of cured meat, dissolve 2.5g of starter and 7.5g of cocoa extract (containing 10wt% theobromine) into 200g of cooled boiled water, add it to the cured meat and stir evenly, keep the temperature at 38°C and humidity at 85°C %, under the condition of pH=5.5, ferment for 10 hours to obtain fermented meat. All the other parts are completely consistent with Example 1.

Embodiment 3

[0082] 1.4 Take 5kg of cured meat, dissolve 2.5g of starter and 16g of black soybean hull extract (containing 15wt% black soybean hull anthocyanins) into 200g of cooled boiled water, add it to the cured meat and stir evenly, and keep the temperature at 38°C , Humidity 85%, pH=5.5 conditions, fermentation 10h, obtain fermented meat. All the other parts are completely consistent with Example 1.

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PUM

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Abstract

The invention provides a method for processing meat products by using a high-temperature fermentation technology, and belongs to the field of food processing. The method comprises the following stepsof pretreating raw material meat, mixing the pretreated raw material meat with ingredients, rolling and pickling to obtain pickled meat, fermenting the pickled meat by using a fermenting agent, a black bean peel extract and a cocoa extract to obtain fermented meat, and drying, cooking, cooling, packaging and sterilizing the fermented meat to obtain a fermented meat product. The fermenting agent comprises lactobacillus sake, pediococcus acidilactici, staphylococcus vitulinus and staphylococcus carnosus. The method for processing the meat product by utilizing the high-temperature fermentation technology has the advantages of short period and lower cost, and the prepared meat product is safe, good in flavor and high in nutritional value.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for processing meat products using high-temperature fermentation technology. Background technique [0002] Fermented meat products refer to the use of livestock and poultry meat as raw materials, under natural or artificial control conditions, with the help of microorganisms or enzymes, pickled, fermented, dried or smoked under certain conditions to cause a series of biochemical and physical changes , forming meat products with special flavor, color, texture and long shelf life. Fermented meat products have a long history. Compared with foreign countries, my country's fermented meat products are mostly produced by natural fermentation, which has a long production cycle, poor sanitary conditions, and difficult product quality control. In order to shorten the production cycle of the product and ensure the quality and safety of the product, the early natural ferm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23L13/50A23B4/22A23B4/20
CPCA23L13/74A23L13/428A23L13/50A23L13/42A23B4/22A23B4/20A23V2002/00A23V2250/21A23V2200/10
Inventor 王腾浩董明袁志培许金红
Owner 浙江波拉波拉食品股份有限公司
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