CN101095472A - Mutton flavour eliminating method - Google Patents
Mutton flavour eliminating method Download PDFInfo
- Publication number
- CN101095472A CN101095472A CNA2007100724658A CN200710072465A CN101095472A CN 101095472 A CN101095472 A CN 101095472A CN A2007100724658 A CNA2007100724658 A CN A2007100724658A CN 200710072465 A CN200710072465 A CN 200710072465A CN 101095472 A CN101095472 A CN 101095472A
- Authority
- CN
- China
- Prior art keywords
- mutton
- lactobacillus
- acid
- culture medium
- strain
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention provides a method for removing special smell from mutton, which comprises following steps: (1)selecting plant lactobacillus and zymogeneous lactobacillus as starting bacteria, adding methyloctanoic acid and 4-methylnonanoate into MRS liquid culture medium, culturing and getting enriched pure culture of plant lactobacillus and zymogeneous lactobacillus; (2)taking enriched lactobacillus as production bacteria, culturing, inoculating to mutton surface coated with liquid glucose, fermenting and getting finished product. The invention employs compound lactic acid bacteria for fermentation to produce a certain amount of protein on the surface of mutton, which can change the structure and exist formal of component that cause special smell under cooperative action of enzyme, and the mutton quality will be not damaged, which is characterized by apparent effect for smell elimination, safety, low cost and need no large size device.
Description
(1) technical field
The present invention relates to the meat products treatment technology, be specifically related to a kind of mutton and take off the treatment technology of having a strong smell.
(2) background technology
The China sheep raising is with a long history, as far back as the summer merchant epoch sheep raising literature record is just arranged.Since the reform and opening-up, along with party improves and implements the continuous of the every principles and policies in rural area, China's agricultural and rural economy has obtained comprehensive development, and herding had become a mainstay industry of rural economy already.Particularly recent two decades comes, and China's sheep husbandry development has become world sheep raising first big country rapidly.1985,15588.4 ten thousand of China sheep, goat livestock on hand quantity, mutton output 59.3 ten thousand t, the rate of animals delivered to the slaughter-house 33%, average carcass weight 12.0kg, average every livestock on hand meat yield sheep year 3.80kg.By 1997, national continuous goat sum reached 30368.4 ten thousand, mutton output 255.4 ten thousand t, the rate of animals delivered to the slaughter-house 65.5%, average carcass weight 12.3kg, average every livestock on hand meat yield sheep year 8.4kg; The whole nation is mutton output 2.05kg per capita, continuous goat livestock on hand quantity and mutton total output rank the first in the world.In 1985 to 1997 12 years, national continuous goat livestock on hand quantity has increased by 14,780 ten thousand, and mutton output has increased by 196.1 ten thousand t, and carcass weight has increased 0.3kg, and the rate of animals delivered to the slaughter-house has improved 35.3%.The number of animals raised of present Chinese sheep, goat, the amount of delivering for sale, mutton output, living silk floss, goat skin output, cashmere output all rank first in the world.
Mutton is a kind of good poultry meat, and long edible history is arranged in the people of other countries.It is nutritious, and fine and tender taste is easy to digestion, has high protein, low fat, and it is many to contain phosphatide, the characteristics of little cholesterol.The nutritional labeling of mutton is very abundant, and its composition is in close proximity to human body, is is easily digested and assimilated.Compendium of Material Medica was once mentioned in the same breath mutton and genseng, among the peoplely mutton was called " glabrousleaf asiabell root ".So, the development sheep husbandry, deep processing, the fine finishining of development mutton and byproduct thereof are the needs that all meet demands of social development and people's life from nutrition angle or health care.No matter be domestic and international market, the mutton goods all will occupy critical role.
Yet a kind of flavour that mutton has, Chinese's custom is referred to as " smell of mutton ", but having suppressed sheep to a great extent already develops rapidly, and caused the uneven distribution of China's mutton consumption, as in areas such as Xinjiang, Tibet, the 2kg/ people that the consumption per head of mutton is average far above the whole nation.Thereby this project is taken off to have a strong smell to mutton by the fermentation of microorganism and is improved its palatability, and develop several unique flavors, nutritious mutton new product on this basis, improved the consumption figure of compatriots simultaneously thereby make mutton be consumed in the even distribution in the whole nation, satisfied people's nutritional need mutton.
Mutton has a kind of strong species local flavor, and this local flavor all is offending for most consumers.Therefore, local flavor is not to cause the not high basic reason of world's mutton consumption figure by consumer's acceptance.For example, 1997, U.S.'s mutton consumption figure per capita only was 1 pound, and the consumption per head of beef and chicken is respectively 67 pounds and 48 pounds.The smell of mutton of mutton is formed by multiple compound comprehensive function.Particularly 4-methyloctanoic acid and 4-methyl nonanoic acid smell of mutton are the most obvious, in addition, as induced by alkyl hydroxybenzene, the sulfur-bearing phenols, hydrogen sulfide, pyridine and pyrazine etc. also have certain effect to the formation of smell of mutton.
Domestic and international at present following method commonly used is taken off mutton and is had a strong smell:
1) spices covers
In the cooking, adopt as garlic, onion and cloves, spices such as anise come seasoning can cover the smell of mutton of mutton.Simultaneously, these spices have also served as the effect of antioxidant, have improved the oxidation reaction that is taken place in the cooking process, thereby reach the effect of having a strong smell of taking off.
2) cycloheptaamylose embedding
The smell of mutton of mutton mainly is to be produced by carbonyl containing compound, sulfur-containing compound and branched chain fatty acid, these compounds all belong to volatile organism, easily, its volatility is reduced, thereby eliminated the smell of mutton of mutton by the embedding of the intermolecular hydrophobic cavity of cyclodextrine institute.
3) rinsing
Rinsing is a most important step in the Japanese fish food production process, now is applied to widely in the production of other meat product.Adopting pH is 8.2 running water rinsing mutton repeatedly, and the result shows that rinsing can reduce the content of fat in the meat, but but moisturizes content, can reduce the intensity of smell of mutton to a certain extent, and effect is not clearly.
4) extrusion process
With cornstarch respectively with mutton, chevon, lamb and chicken, beef mix, and adopt single-screw extrusion machine to carry out extrusion process.The result shows that prepared product special flavour does not have significant difference. the main local flavor of product is the local flavor of " rice " or " hay ".This may be because the content of meat has descended, and extruding mixture at high temperature to leave moment of extruder expanded, make the flavor substance volatilization.Simultaneously, temperature in the extrusion process and shearing force make starch and protein degradation, and enzymatic browning takes place, and have formed the extruding local flavor, and smell of mutton has been played the effect of covering.
(3) summary of the invention
The object of the present invention is to provide a kind of mutton to take off that the effect of having a strong smell is obvious, safe in utilization, cost is low, do not need the mutton smell doffing method of main equipment.
The object of the present invention is achieved like this:
1, choosing Lactobacillus plantarum and lactobacillus fermenti is starting strain, and interpolation methyloctanoic acid and 4-methyl nonanoic acid are cultivated and obtained enriching plant lactobacillus and lactobacillus fermenti two strain pure cultures in the MRS fluid nutrient medium;
2, serve as to produce bacterial strain with the lactic acid bacteria after the two strain enrichment culture, be inoculated in the mutton surface of smearing Glucose Liquid after the cultivation, the fermentation after-purification obtains product.
The present invention also has some technical characterictics like this:
1, described enrichment culture process at the MRS culture medium is: adding concentration in the MRS culture medium is methyloctanoic acid and the 4-methyl nonanoic acid of 100mg/L, this culture medium is at 121 ℃, after the sterilization cooling in 20 minutes, inoculate Lactobacillus plantarum and lactobacillus fermenti suspension respectively, cultivated 2 days down at 30 ℃, be inoculated in nutrient solution in the culture medium of methyloctanoic acid that concentration is 200m/LMRS and 4-methyl nonanoic acid by 10% inoculum concentration, cultivated 2 days down at 30 ℃ then, and the like 10 times the inoculation, the concentration gradient of pressing methyloctanoic acid and 4-methyl nonanoic acid 100mg/L increases, make the methyloctanoic acid in the final MRS culture medium and the concentration of 4-methyl nonanoic acid before inoculation, reach 1000mg/L, finally after separating, obtain enriching plant lactobacillus and lactobacillus fermenti two strain pure cultures;
2, described MRS culture medium comprises glucose 5g by component, casein peptone 10g, beef extract 10g, yeast extract 5g, sodium acetate 5g, natrium citricum 2g, tween 1.0g, K
2HPO
42g, MgSO
4.7H
2O0.2g, MnSO
4.H
2O0.05g and CaCO
320g;
3, described serves as to produce bacterium with the lactic acid bacteria after the two strain enrichment culture, cultivates through 30 ℃ of shaking tables, and shaking table is 150 rev/mins, 24 hours, makes cell density greater than 10
7, be inoculated in the mutton surface of smearing 1% glucose, 5%, 30 ℃ of fermentation of inoculum concentration 16h.
Among the present invention, after each component of MRS culture medium prepares in proportion, adopt distilled water 1000ml to regulate pH to 6.8 and can use.
The whole bag of tricks of introducing in the above background technology all has limitation to a great extent with on the scope, and does not fundamentally solve the smell of mutton of mutton.The present invention adopts the compound lactobacillus fermentation process, make inoculating lactic acid bacterium on mutton, produce a certain amount of protease, under the synergy of these enzymes, can change configuration and the existence form that causes the composition of having a strong smell, accomplish to remove the smell of mutton in the mutton goods, not destroy the quality of mutton goods again.In conjunction with the accompanying drawings, primary peak is the 4-methyloctanoic acid among the figure, secondary peak is the 4-methyl nonanoic acid, through dynamic headspace gas chromatography measure mutton and after the present technique fermentation process 4-methyloctanoic acid and the 4-methyl nonanoic acid experimental result of mutton show, two kinds of quantity to the branched chain fatty acid of mutton smell of mutton effect maximum all reduce significantly before and after handling, wherein the content of 4-methyloctanoic acid has reduced by 84.29%, the content of 4-methyl nonanoic acid has reduced by 71.17%, illustrates that being reduced in of fermentation back mutton smell of mutton is because the enzyme that lactic acid bacteria produces in the sweat will cause due to the chemical composition of smell of mutton decomposes to a great extent.Table 1 is the result of 4-methyloctanoic acid and 4-methyl nonanoic acid content in the gas Chromatographic Determination mutton:
Table 1
Tab.3-6 The result of GC
| Peak area | Rate of change (%) | ||
| Control group | Processed group | ||
| The 4-methyloctanoic acid | 35253050 | 5536003 | 84.29 |
| The 4-methyl nonanoic acid | 43913944 | 12654530 | 71.17 |
(4) description of drawings
Fig. 1 is a 4-methyloctanoic acid in the control group mutton, 4-methyl nonanoic acid gas chromatogram;
Fig. 2 is a 4-methyloctanoic acid in the mutton after fermentation process of the present invention, 4-methyl nonanoic acid gas chromatogram.
(5) specific embodiment
The present invention is further illustrated below in conjunction with specific embodiment:
In the present embodiment, choosing Lactobacillus plantarum CICC 6002 and lactobacillus fermenti CICC 6233 (these two kinds of lactic acid bacterias are purchased in Chinese industrial microorganism fungus kind preservation center) earlier is starting strain, at MRS culture medium (glucose 5g, casein peptone 10g, beef extract 10g, yeast extract 5g, sodium acetate 5g, natrium citricum 2g, tween 1.0g, K
2HPO
42g, MgSO
4.7H
2O0.2g .MnSO
4.H
2O0.05g, CaCO
320g, distilled water 1000ml regulates pH to 6.8) in add methyloctanoic acid and 4-methyl nonanoic acid concentration be 100mg/L, this culture medium is at 121 ℃, after the sterilization cooling in 20 minutes, inoculate Lactobacillus plantarum and lactobacillus fermenti suspension respectively, inoculum concentration 10%, shaking bottle under 30 ℃ cultivated 2 days, is in the culture medium of 200mg/LMRS with nutrient solution by the concentration that 10% inoculum concentration is inoculated in methyloctanoic acid and 4-methyl nonanoic acid, shaking bottle then under 30 ℃ cultivated 2 days, and the like 10 times the inoculation, the concentration gradient of pressing methyloctanoic acid and 4-methyl nonanoic acid 100mg/L increases, make the methyloctanoic acid in the final MRS culture medium and the concentration of 4-methyl nonanoic acid before inoculation, reach 1000mg/L, finally after separating, obtain enriching plant lactobacillus and lactobacillus fermenti two strain pure cultures.
With the mutton aseptic water washing, handle the back weighing, serve as to produce bacterial strain with the lactic acid bacteria after the two strain enrichment culture, 30 ℃ of shaking tables were cultivated (150 rev/mins) 24 hours, made cell density greater than 107, were inoculated in the mutton surface of smearing 1% glucose, 5%, 30 ℃ of fermentation of inoculum concentration 16h.Final purification → detection → finished product.Cause the 4-methyloctanoic acid of smell of mutton and the content of 4-methyl nonanoic acid to descend significantly after testing in the mutton, wherein the content of 4-methyloctanoic acid has reduced by 84.29%, and the content of 4-methyl nonanoic acid has reduced by 71.17%, and it is obvious that mutton takes off the effect of having a strong smell.
Claims (5)
1, a kind of mutton smell doffing method is characterized in that:
1) choosing Lactobacillus plantarum and lactobacillus fermenti is starting strain, and interpolation methyloctanoic acid and 4-methyl nonanoic acid are cultivated and obtained enriching plant lactobacillus and lactobacillus fermenti two strain pure cultures in the MRS fluid nutrient medium;
2) serve as to produce bacterial strain with the lactic acid bacteria after the two strain enrichment culture, be inoculated in the mutton surface of smearing Glucose Liquid after the cultivation, the fermentation after-purification obtains product.
2, a kind of mutton smell doffing method according to claim 1, it is characterized in that: described enrichment culture process at the MRS culture medium is: adding concentration in the MRS culture medium is methyloctanoic acid and the 4-methyl nonanoic acid of 100mg/L, this culture medium is at 121 ℃, after the sterilization cooling in 20 minutes, inoculate Lactobacillus plantarum and lactobacillus fermenti suspension respectively, cultivated 2 days down at 30 ℃, be inoculated in nutrient solution in the culture medium of methyloctanoic acid that concentration is 200mg/LMRS and 4-methyl nonanoic acid by 10% inoculum concentration, cultivated 2 days down at 30 ℃ then, and the like 10 times the inoculation, the concentration gradient of pressing methyloctanoic acid and 4-methyl nonanoic acid 100mg/L increases, make the methyloctanoic acid in the final MRS culture medium and the concentration of 4-methyl nonanoic acid before inoculation, reach 1000mg/L, finally after separating, obtain enriching plant lactobacillus and lactobacillus fermenti two strain pure cultures.
3, a kind of mutton smell doffing method according to claim 1 and 2, it is characterized in that: described MRS culture medium comprises glucose 5g by component, casein peptone 10g, beef extract 10g, yeast extract 5g, sodium acetate 5g, natrium citricum 2g, tween 1.0g, K
2HPO
42g, MgSO
4.7H
2O0.2g, MnSO
4.H
2O0.05g and CaCO
320g.
4, a kind of mutton smell doffing method according to claim 1 and 2 is characterized in that: described serves as to produce bacterium with the lactic acid bacteria after the two strain enrichment culture, cultivates through 30 ℃ of shaking tables, and shaking table is 150 rev/mins, 24 hours, makes cell density greater than 10
7, be inoculated in the mutton surface of smearing 1% glucose, 5%, 30 ℃ of fermentation of inoculum concentration 16h.
5, a kind of mutton smell doffing method according to claim 3 is characterized in that: described serves as to produce bacterium with the lactic acid bacteria after the two strain enrichment culture, cultivates through 30 ℃ of shaking tables, and shaking table is 150 rev/mins, 24 hours, makes cell density greater than 10
7, be inoculated in the mutton surface of smearing 1% glucose, 5%, 30 ℃ of fermentation of inoculum concentration 16h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100724658A CN101095472A (en) | 2007-07-06 | 2007-07-06 | Mutton flavour eliminating method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100724658A CN101095472A (en) | 2007-07-06 | 2007-07-06 | Mutton flavour eliminating method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101095472A true CN101095472A (en) | 2008-01-02 |
Family
ID=39009739
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100724658A Pending CN101095472A (en) | 2007-07-06 | 2007-07-06 | Mutton flavour eliminating method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101095472A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999715A (en) * | 2010-11-16 | 2011-04-06 | 成都大学 | Cooking method of preconditioning mutton soup without mutton odour |
| CN101664202B (en) * | 2009-09-22 | 2011-08-10 | 山西天沐合生农牧科技开发有限公司 | Method for eliminating odor of mutton |
| CN102326516A (en) * | 2011-05-31 | 2012-01-25 | 大连九羊食品有限公司 | De-odoring device for goat milk |
| CN102551081A (en) * | 2011-11-10 | 2012-07-11 | 哈尔滨市海澳斯生物科技开发有限公司 | Method for removing sheepy odor of mutton |
| CN103652962A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Fermented flavor mutton kebabs and preparation method thereof |
| CN103815211A (en) * | 2013-12-27 | 2014-05-28 | 青岛碧水蓝天生物技术有限公司 | Method for removing mutton odor |
| CN105265767A (en) * | 2015-04-03 | 2016-01-27 | 袁清珠 | Method for cultivating mutton without mutton smell |
-
2007
- 2007-07-06 CN CNA2007100724658A patent/CN101095472A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664202B (en) * | 2009-09-22 | 2011-08-10 | 山西天沐合生农牧科技开发有限公司 | Method for eliminating odor of mutton |
| CN101999715A (en) * | 2010-11-16 | 2011-04-06 | 成都大学 | Cooking method of preconditioning mutton soup without mutton odour |
| CN101999715B (en) * | 2010-11-16 | 2013-06-05 | 成都大学 | Cooking method of preconditioning mutton soup without mutton odour |
| CN102326516A (en) * | 2011-05-31 | 2012-01-25 | 大连九羊食品有限公司 | De-odoring device for goat milk |
| CN102326516B (en) * | 2011-05-31 | 2015-09-02 | 大连九羊食品有限公司 | A kind of de-odoring device for goat milk |
| CN102551081A (en) * | 2011-11-10 | 2012-07-11 | 哈尔滨市海澳斯生物科技开发有限公司 | Method for removing sheepy odor of mutton |
| CN102551081B (en) * | 2011-11-10 | 2013-10-30 | 哈尔滨市海澳斯生物科技开发有限公司 | Method for removing sheepy odor of mutton |
| CN103652962A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Fermented flavor mutton kebabs and preparation method thereof |
| CN103815211A (en) * | 2013-12-27 | 2014-05-28 | 青岛碧水蓝天生物技术有限公司 | Method for removing mutton odor |
| CN105265767A (en) * | 2015-04-03 | 2016-01-27 | 袁清珠 | Method for cultivating mutton without mutton smell |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103478683B (en) | A kind of fermentation type beef sauce and preparation method thereof | |
| CN102511661B (en) | Beneficial fungus feed additive for large-scale composite edible fungi and method for breeding flavored pigs | |
| CN110679728A (en) | Preparation method and application of fermented rice bran feed | |
| CN101095472A (en) | Mutton flavour eliminating method | |
| CN107535724B (en) | Flammulina velutipes foot ferment and application thereof | |
| CN107373022B (en) | Pig feed | |
| CN103750230A (en) | Chinese sauerkraut pickling method | |
| CN105028897A (en) | Cordyceps militaris culture medium fermented feed and preparation method thereof | |
| CN105876673A (en) | Method for preparing functional minced small yellow croaker product by utilizing mixed-bacterium fermentation | |
| CN104771419B (en) | A kind of preparation method of ginkgo leaf fermentation preparation | |
| CN103548965B (en) | A kind of method of producing Bean dregs biscuit low in calories based on compound bacteria-fermented | |
| CN103815211A (en) | Method for removing mutton odor | |
| CN108077617A (en) | A kind of preparation method of antibacterial peptide pannage | |
| CN103750362A (en) | Mutton odor removal method | |
| CN105725163B (en) | A kind of Lenlinus edodes black garlic sauce | |
| CN105054124A (en) | Fermentation type semi-dried red yeast fish and processing method and application thereof | |
| CN108576430A (en) | A kind of fermented pig feed improving pig flesh flavor | |
| KR20180109357A (en) | Manufacturing method of chicken broth with ginseng having ferment chickens | |
| CN106722349A (en) | Using the method for fruits and vegetables zymotic fluid curing salted meat | |
| CN110192564A (en) | A kind of generation meal cake of high heat low carbohydrate content and preparation method thereof | |
| CN105614830B (en) | A kind of agaric fungus black garlic sauce | |
| CN112725384B (en) | Method for preparing aldehyde flavor by fermenting with Bacillus bifidus, especially A12, and its application | |
| CN107568641A (en) | A kind of method using microbial fermentation fish bean curd | |
| CN108323751A (en) | A kind of preparation method of ferment | |
| CN106343508A (en) | Fermented tea leaf seasoning |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080102 |