CN103404886A - Processing method of fermented meat product - Google Patents
Processing method of fermented meat product Download PDFInfo
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- CN103404886A CN103404886A CN2013103760609A CN201310376060A CN103404886A CN 103404886 A CN103404886 A CN 103404886A CN 2013103760609 A CN2013103760609 A CN 2013103760609A CN 201310376060 A CN201310376060 A CN 201310376060A CN 103404886 A CN103404886 A CN 103404886A
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Abstract
The invention provides a processing method of a fermented meat product, for solving the problems of an existing processing method of the fermented meat product that the production cost is high, a work flow is long and viable bacteria beneficial to a human body are killed. The processing method comprises the following steps of: (1) pre-treating; (2) preparing saline water; (3) preparing a fermenting agent; (4) fermenting; and (5) packaging. According to the processing method of the fermented meat product provided by the invention, pure lactobacillus is inoculated for fermentation and the growth properties of the lactobacillus are utilized so as to inhibit the growth of harmful microorganisms and pathogenic bacteria; any food preservative is not added and radiation sterilization is not carried out, so that radiation residues are reduced and damages to the health of a human body are reduced; the lactobacillus is remained basically, the activity of the lactobacillus is kept to the greatest extent and the expiration date is greatly prolonged.
Description
Technical field
The present invention relates to a kind of processing method of fermentation meat product, specially refer to a kind of fermentation that utilizes lactic acid bacteria and biological preservation and a kind of liquid state fermentation processing method of processing meat product.
Background technology
At present, fermented food is varied, as Yoghourt, and pickles, pickled cucumber, pickled chicken claw etc., still, owing to having added food preservative or having taked process for sterilizing, in the product processed, without viable bacteria, exist, therefore, can not allow lactic acid bacteria play balance the body function and the effect that improves intestinal environment.On the other hand, even take the marketing method of cold chain, retain the activity of lactic acid bacteria, can not reach long shelf life, make the sale of product be subject to great limitation.
The processing method of traditional zymotic meat products, as pickled chicken claw, its production technology is, the shank pre-treatment is removed the peel, is cut, the operation such as shortening, cooling, brewed, spice, packing, vacuum seal, sterilization, check.Obviously, the technique of prior art comprises sterilization process, and production cost is high, workflow is long, and has killed the viable bacteria useful to human body.
Summary of the invention
The production cost existed for the processing method that solves existing traditional zymotic meat products is high, workflow is long, and has killed the problem to the useful viable bacteria of human body, and the present invention proposes a kind of processing method of fermentation meat product.The present invention utilizes the fermentation of lactic acid bacteria and biological preservation and a kind of liquid state fermentation processing method of processing meat product.
The processing method of a kind of fermentation meat product of the present invention, is characterized in that, the present invention includes following steps:
1. pretreatment
Poultry, poultry are carried out to pretreatment, described pretreatment is carried out according to the following steps successively: thaw, clean, select, repair the stasis of blood of cutting, dehematize, pickle, after pickling in boiling water shortening 10 to 30 minutes, poultry after shortening, poultry be cooled and filtered at room temperature, and the prefinished products after filtration is stand-by;
2. prepare salt solution
After in water, adding various auxiliary materials and flavoring, by water boil and kept 20 to 30 minutes, namely obtain refrigerated brine after at room temperature cooling;
3. prepare leavening
Selecting one or more in Lactobacillus rhamnosus, lactobacillus fermenti or Lactobacillus plantarum, is 0.005% to 0.01% to be inoculated in fluid nutrient medium by weight percentage, in the constant incubator of 37 ℃, cultivates 24 ± 1 hours, obtains leavening;
Described Lactobacillus rhamnosus, lactobacillus fermenti or Lactobacillus plantarum are that purity is the purebred bacterium powder of 4.2 * 1010CFU/g;
4. fermentation
By step 3. described leavening join step 2. in described refrigerated brine, obtain mixed liquor; Again by step 1. described prefinished products add in mixed liquor, after the complete submergence of prefinished products, keep the temperature of 15 to 20 ℃, 16 to 48 hours product that must ferment ferment; The weight ratio of described prefinished products and described mixed liquor is 1:1 to 1:1.2;
5. pack
By step 4. described fermentation product carry out seasoning, seasoning final vacuum packing, after detection, product.
Further, step 1. described pickling refers to, the salt that percentage by weight is 1% is put into to poultry, poultry, after repeatedly stirring 20 minutes, pickles 24 ± 1 hours.
Further, step 2. described auxiliary material is: the bubble green pepper drinks young ginger, and described flavoring is: salt, chicken cream, yeast extract, chicken powder, tasty agents are drunk spice; The percentage by weight of described auxiliary material is bubble green pepper 30%, young ginger 30%, and the percentage by weight of described flavoring is salt 10%, chicken cream 1%, yeast extract 1%, chicken powder 1%, tasty agents 3%, spice 1%.
Further, the step 3. concrete steps of described inoculation is: after the bacterium powder is added in fluid nutrient medium and shakes up, put into incubator and cultivated 24 ± 1 hours.
Further, step 3. the base fluid of described fluid nutrient medium be: Glucose Liquid.
Further, step 5. the flavor enhancement of described seasoning be: flavoring essence spices, its percentage by weight are 1%.
Further, step 5. described detection comprise: organoleptic detection, physics and chemistry detect and microorganism detection.
The useful technique effect of the processing method of fermentation meat product of the present invention is to adopt modern production technology, in conjunction with food scientific technology and biological way of keeping fresh, by inoculating purebred lactobacillus-fermented, utilize the growth characteristics of lactic acid bacteria, suppress the growth of harmful microorganism and pathogen, and do not add to appoint and drink food preservative, do not carry out radiation sterilizing, reduced radiation residual, reduced the harm to health, fundamentally retained lactic acid bacteria, maximum possible has kept the activity of lactic acid bacteria, and has greatly extended the shelf-life.
The accompanying drawing explanation
Accompanying drawing 1 is the flow chart of the processing method of fermentation meat product of the present invention;
Below in conjunction with the processing method of the drawings and specific embodiments to fermentation meat product of the present invention, be further described.
The specific embodiment
The processing method of a kind of fermentation meat product of the present invention, the specific embodiment is as follows:
1. pretreatment
Poultry, poultry are carried out to pretreatment, described pretreatment is carried out according to the following steps successively: thaw, clean, select, repair the stasis of blood of cutting, dehematize, pickle, after pickling in boiling water shortening 10 to 30 minutes, poultry after shortening, poultry be cooled and filtered at room temperature, and the prefinished products after filtration is stand-by.
It will be understood by those skilled in the art that, described poultry, poultry are for meeting " National standards of food sanitation " and checking and accepting poultry, the poultry of operation or work standard, described finishing divides the poultry, the poultry that are cut to or shape irregularity too large to some volumes to repair or cut, the described stasis of blood of dehematizing refer to remove poultry, poultry is butchered rear residual watery blood.
In the specific implementation, obtain better taste in order to make prefinished products, step 1. described pickling refers to, the salt that percentage by weight is 1% is put into to poultry, poultry, after repeatedly stirring 20 minutes, pickles 24 ± 1 hours.
2. prepare salt solution
After in water, adding various auxiliary materials and flavoring, by water boil and after keeping 20 to 30 minutes, namely obtain refrigerated brine after at room temperature cooling.
It will be appreciated by persons skilled in the art that the described water of this step is the pure water after cleaning and filtering.
In the specific implementation, obtain better taste for making refrigerated brine, step 2. described auxiliary material is: the bubble green pepper drinks young ginger, and described flavoring is: salt, chicken cream, yeast extract, chicken powder, tasty agents are drunk spice; The percentage by weight of described auxiliary material is bubble green pepper 30%, young ginger 30%, and the percentage by weight of described flavoring is salt 10%, chicken cream 1%, yeast extract 1%, chicken powder 1%, tasty agents 3%, spice 1%.
3. prepare leavening
Selecting one or more in Lactobacillus rhamnosus, lactobacillus fermenti or Lactobacillus plantarum, is 0.005% to 0.01% to be inoculated in fluid nutrient medium by weight percentage, in the constant incubator of 37 ℃, cultivates 24 ± 1 hours, obtains leavening; Described Lactobacillus rhamnosus, lactobacillus fermenti or Lactobacillus plantarum are that purity is 4.2 * 10
10The purebred bacterium powder of CFU/g.
It will be appreciated by persons skilled in the art that described Lactobacillus rhamnosus is Lactobacillus rhamnosus, described lactobacillus fermenti is Lactobacillus fermentium, and described Lactobacillus plantarum is Lactobacillus plantarum.
In the specific implementation, in order to reach better effect of inoculation, the step 3. concrete steps of described inoculation is: the bacterium powder is added in fluid nutrient medium, shake up; The step 3. base fluid of described fluid nutrient medium is: Glucose Liquid.
4. fermentation
By step 3. described leavening join step 2. in described refrigerated brine, obtain mixed liquor; Again by step 1. described prefinished products add in mixed liquor, after the complete submergence of prefinished products, keep the temperature of 15 to 20 ℃, 16 to 48 hours product that must ferment ferment; The weight ratio of described prefinished products and described mixed liquor is 1:1 to 1:1.2.
5. pack
By step 4. described fermentation product carry out seasoning, seasoning final vacuum packing, after detection, product.
In the specific implementation, in order to obtain the pure product of local flavor, the step 5. flavor enhancement of described seasoning is: flavoring essence spices, its percentage by weight are 1%.
The concrete steps that it will be appreciated by persons skilled in the art that its seasoning are: flavoring essence spices is added in the fermentation product and mixes and stirs and get final product.
During concrete enforcement, by the poultry after seasoning, poultry, be put in the stainless steel disc container, according to standard weights, carry out packing, described standard weights is 25Kg, then vacuum packaging, then through quality management department, detect, after the index of every organoleptic detection, physics and chemistry detection and microorganism detection meets standard, the vanning warehouse-in.
The useful technique effect of the processing method of fermentation meat product of the present invention is to adopt modern production technology, in conjunction with food scientific technology and biological way of keeping fresh, by inoculating purebred lactobacillus-fermented, utilize the growth characteristics of lactic acid bacteria, suppress the growth of harmful microorganism and pathogen, and do not add to appoint and drink food preservative, do not carry out radiation sterilizing, reduced radiation residual, reduced the harm to health, fundamentally retained lactic acid bacteria, maximum possible has kept the activity of lactic acid bacteria, and has greatly extended the shelf-life.
Specific embodiment 1
The 100Kg shank, carry out pretreatment, described pretreatment is carried out according to the following steps successively: thaw, clean, select, repair the stasis of blood of cutting, dehematize, the percentage by weight salt that is 1% is put into to shank repeatedly to be stirred after 20 minutes and pickled 24 hours, shortening is 10 minutes in boiling water, shank after shortening is cooled and filtered at room temperature, and the prefinished products after filtration is stand-by.
Flavoring is added to the water according to percentage by weight, being about to steep green pepper 30%, young ginger 30%, salt 10%, chicken cream 1%, yeast extract 1%, chicken powder 1%, tasty agents 3%, spice 1% adds in 120Kg water, by water boil and after keeping 20 minutes, namely obtain refrigerated brine after at room temperature cooling.
Select that percentage by weight is 0.005%, purity is 4.2 * 10
10The purebred Lactobacillus rhamnosus of CFU/g is inoculated in fluid nutrient medium, is about to the Lactobacillus rhamnosus powder and adds in the liquid of glucose culture medium, shakes up, and cultivates 24 hours in the constant incubator of 37 ℃, obtains leavening.
Leavening is joined in refrigerated brine, then prefinished products is added wherein, after the complete submergence of prefinished products, keep the temperature of 15 ℃, the 16 hours product that must ferment that ferment, the weight ratio of described prefinished products and described mixed liquor is 1:1 to 1:1.2.
The flavoring essence spices that is 1% by percentage by weight adds the fermentation product to carry out seasoning, shank after seasoning is put in the stainless steel disc container, according to standard weights, carry out 25Kg and carry out packing, then vacuum packaging, then through quality management department, detect, after the index of every organoleptic detection, physics and chemistry detection and microorganism detection meets standard, the vanning warehouse-in.
Specific embodiment 2
The 100Kg pigskin, carry out pretreatment, described pretreatment is carried out according to the following steps successively: thaw, clean, select, repair the stasis of blood of cutting, dehematize, the percentage by weight salt that is 1% is put into to pigskin repeatedly to be stirred after 20 minutes and pickled 23 hours, shortening is 20 minutes in boiling water, pigskin after shortening is cooled and filtered at room temperature, and the prefinished products after filtration is stand-by.
Flavoring is added to the water according to percentage by weight, being about to steep green pepper 30%, young ginger 30%, salt 10%, chicken cream 1%, yeast extract 1%, chicken powder 1%, tasty agents 3%, spice 1% adds in 300Kg water, by water boil and after keeping 25 minutes, namely obtain refrigerated brine after at room temperature cooling.
Select that percentage by weight is 0.007%, purity is 4.2 * 10
10The pure-blood ferment lactobacillus of CFU/g is inoculated in fluid nutrient medium, is about to the lactobacillus fermenti powder and adds in the liquid of glucose culture medium, shakes up, and cultivates 23 hours in the constant incubator of 37 ℃, obtains leavening.
Leavening is joined in refrigerated brine, then prefinished products is added wherein, after the complete submergence of prefinished products, keep the temperature of 18 ℃, the 24 hours product that must ferment that ferment, the weight ratio of described prefinished products and described mixed liquor is 1:1 to 1:1.2.
The flavoring essence spices that is 1% by percentage by weight adds the fermentation product to carry out seasoning, pigskin after seasoning is put in the stainless steel disc container, according to standard weights, carry out 25Kg and carry out packing, then vacuum packaging, then through quality management department, detect, after the index of every organoleptic detection, physics and chemistry detection and microorganism detection meets standard, the vanning warehouse-in.
Specific embodiment 3
The 100Kg duck's foot, carry out pretreatment, described pretreatment is carried out according to the following steps successively: thaw, clean, select, repair the stasis of blood of cutting, dehematize, the percentage by weight salt that is 1% is put into to duck's foot to be pickled 25 hours, shortening is 30 minutes in boiling water, duck's foot after shortening is cooled and filtered at room temperature, and the prefinished products after filtration is stand-by.
Flavoring is added to the water according to percentage by weight, being about to steep green pepper 30%, young ginger 30%, salt 10%, chicken cream 1%, yeast extract 1%, chicken powder 1%, tasty agents 3%, spice 1% adds in 100Kg water, by water boil and after keeping 30 minutes, namely obtain refrigerated brine after at room temperature cooling.
Select that percentage by weight is 0.01%, purity is 4.2 * 10
10The purebred Lactobacillus plantarum of CFU/g is inoculated in fluid nutrient medium, is about to the Lactobacillus plantarum powder and adds in the liquid of glucose culture medium, shakes up, and cultivates 25 hours in the constant incubator of 37 ℃, obtains leavening.
Leavening is joined in refrigerated brine, then prefinished products is added wherein, after the complete submergence of prefinished products, keep the temperature of 20 ℃, the 48 hours product that must ferment that ferment, the weight ratio of described prefinished products and described mixed liquor is 1:1 to 1:1.2.
The flavoring essence spices that is 1% by heavy percentage adds the fermentation product to carry out seasoning, duck's foot after seasoning is put in the stainless steel disc container, according to standard weights, carry out 25Kg and carry out packing, then vacuum packaging, then through quality management department, detect, after the index of every organoleptic detection, physics and chemistry detection and microorganism detection meets standard, the vanning warehouse-in.
Specific embodiment 4
100Kg duck neck, carry out pretreatment, described pretreatment is carried out according to the following steps successively: thaw, clean, select, repair the stasis of blood of cutting, dehematize, the percentage by weight salt that is 1% is put into to the duck neck to be pickled 23 hours, shortening is 20 minutes in boiling water, duck neck after shortening is cooled and filtered at room temperature, and the prefinished products after filtration is stand-by.
Flavoring is added to the water according to percentage by weight, being about to steep green pepper 30%, young ginger 30%, salt 10%, chicken cream 1%, yeast extract 1%, chicken powder 1%, tasty agents 3%, spice 1% adds in 160Kg water,, by water boil and after keeping 30 minutes, namely obtain refrigerated brine after at room temperature cooling.
Select that heavy percentage is 0.01%, purity is 4.2 * 10
10Purebred Lactobacillus rhamnosus and the lactobacillus fermenti of CFU/g are inoculated in fluid nutrient medium, and the bacterium powder that is about to Lactobacillus rhamnosus and lactobacillus fermenti adds in the liquid of glucose culture medium, shake up, and cultivate 25 hours in the constant incubator of 37 ℃, obtain leavening.
Leavening is joined in refrigerated brine, then prefinished products is added wherein, after the complete submergence of prefinished products, keep the temperature of 15 ℃, the 20 hours product that must ferment that ferment, the weight ratio of described prefinished products and described mixed liquor is 1:1 to 1:1.2.
The flavoring essence spices that is 1% by percentage by weight adds the fermentation product to carry out seasoning, duck neck after seasoning is put in the stainless steel disc container, according to standard weights, carry out 25Kg and carry out packing, then vacuum packaging, then through quality management department, detect, after the index of every organoleptic detection, physics and chemistry detection and microorganism detection meets standard, the vanning warehouse-in.
Specific embodiment 5
100Kg duck tongue, carry out pretreatment, described pretreatment is carried out according to the following steps successively: thaw, clean, select, repair the stasis of blood of cutting, dehematize, the percentage by weight salt that is 1% is put into to the duck neck to be pickled 24 hours, shortening is 30 minutes in boiling water, duck neck after shortening is cooled and filtered at room temperature, and the prefinished products after filtration is stand-by.
Flavoring is added to the water according to percentage by weight, being about to steep green pepper 30%, young ginger 30%, salt 10%, chicken cream 1%, yeast extract 1%, chicken powder 1%, tasty agents 3%, spice 1% adds in 250Kg water, by water boil and after keeping 30 minutes, namely obtain refrigerated brine after at room temperature cooling.
Select that percentage by weight is 0.008%, purity is 4.2 * 10
10Purebred Lactobacillus rhamnosus, lactobacillus fermenti and the Lactobacillus plantarum of CFU/g are inoculated in fluid nutrient medium, the bacterium powder that is about to Lactobacillus rhamnosus, lactobacillus fermenti and Lactobacillus plantarum adds in the liquid of glucose culture medium, shake up, in the constant incubator of 37 ℃, cultivated 24 hours, obtain leavening.
Leavening is joined in refrigerated brine, then prefinished products is added wherein, after the complete submergence of prefinished products, keep the temperature of 18 ℃, the 36 hours product that must ferment that ferment, the weight ratio of described prefinished products and described mixed liquor is 1:1 to 1:1.2.
The flavoring essence spices that is 1% by percentage by weight adds the fermentation product to carry out seasoning, duck neck after seasoning is put in the stainless steel disc container, according to standard weights, carry out 25Kg and carry out packing, then vacuum packaging, then through quality management department, detect, after the index of every organoleptic detection, physics and chemistry detection and microorganism detection meets standard, the vanning warehouse-in.
Useful technique effect according to the processing method of specific embodiment 1 to 5 described fermentation meat product is to adopt modern production technology, in conjunction with food scientific technology and biological way of keeping fresh, by inoculating purebred lactobacillus-fermented, utilize the growth characteristics of lactic acid bacteria, suppress the growth of harmful microorganism and pathogen, and do not add to appoint and drink food preservative, do not carry out radiation sterilizing, reduced radiation residual, reduced the harm to health, fundamentally retained lactic acid bacteria, maximum possible has kept the activity of lactic acid bacteria, and has greatly extended the shelf-life.
Claims (7)
1. the processing method of a fermentation meat product, is characterized in that, the present invention includes following steps:
1. pretreatment
Poultry, poultry are carried out to pretreatment, described pretreatment is carried out according to the following steps successively: thaw, clean, select, repair the stasis of blood of cutting, dehematize, pickle, after pickling in boiling water shortening 10 to 30 minutes, poultry after shortening, poultry be cooled and filtered at room temperature, and the prefinished products after filtration is stand-by;
2. prepare salt solution
After in water, adding various auxiliary materials and flavoring, by water boil and kept 20 to 30 minutes, namely obtain refrigerated brine after at room temperature cooling;
3. prepare leavening
Selecting one or more in Lactobacillus rhamnosus, lactobacillus fermenti or Lactobacillus plantarum, is 0.005% to 0.01% to be inoculated in fluid nutrient medium by weight percentage, in the constant incubator of 37 ℃, cultivates 24 ± 1 hours, obtains leavening;
Described Lactobacillus rhamnosus, lactobacillus fermenti or Lactobacillus plantarum are that purity is the purebred bacterium powder of 4.2 * 1010CFU/g;
4. fermentation
By step 3. described leavening join step 2. in described refrigerated brine, obtain mixed liquor; Again by step 1. described prefinished products add in mixed liquor, after the complete submergence of prefinished products, keep the temperature of 15 to 20 ℃, 16 to 48 hours product that must ferment ferment; The weight ratio of described prefinished products and described mixed liquor is 1: 1 to 1: 1.2;
5. pack
By step 4. described fermentation product carry out seasoning, seasoning final vacuum packing, after detection, product.
2. the processing method of fermentation meat product according to claim 1, is characterized in that, step 1. described pickling refers to, the salt that percentage by weight is 1% is put into to poultry, poultry, after repeatedly stirring 20 minutes, pickled 24 ± 1 hours.
3. the processing method of fermentation meat product according to claim 1, is characterized in that, step 2. described auxiliary material is: bubble green pepper and young ginger, and described flavoring is: salt, chicken cream, yeast extract, chicken powder, tasty agents and spice; The percentage by weight of described auxiliary material is bubble green pepper 30%, young ginger 30%, and the percentage by weight of described flavoring is salt 10%, chicken cream 1%, yeast extract 1%, chicken powder 1%, tasty agents 3%, spice 1%.
4. the processing method of fermentation meat product according to claim 1, is characterized in that, the step 3. concrete steps of described inoculation is: after the bacterium powder is added in fluid nutrient medium and shakes up, put into incubator and cultivated 24 ± 1 hours.
5. the processing method of fermentation meat product according to claim 1, is characterized in that, the step 3. base fluid of described fluid nutrient medium is: Glucose Liquid.
6. the processing method of fermentation meat product according to claim 1, is characterized in that, the step 5. flavor enhancement of described seasoning is: flavoring essence spices, its percentage by weight are 1%.
7. the processing method of fermentation meat product according to claim 1, is characterized in that, step 5. described detection comprises: organoleptic detection, physics and chemistry detect and microorganism detection.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970086A (en) * | 2015-07-14 | 2015-10-14 | 湖南农业大学 | Biological preservative and preparation method and application thereof |
| CN107217022A (en) * | 2017-07-18 | 2017-09-29 | 邓禹 | One plant of Lactobacillus rhamnosus and its application |
| CN107568624A (en) * | 2017-08-18 | 2018-01-12 | 广西心相连食品科技有限公司 | Fermentation meat product and processing method for keeping fresh |
| CN113115912A (en) * | 2021-05-27 | 2021-07-16 | 吉林大学 | Fermented ginseng sausage and preparation method thereof |
| CN113397120A (en) * | 2021-06-28 | 2021-09-17 | 苏州市味知香食品股份有限公司 | Low-temperature-conditioned meat product with lactobacillus fermentation liquor and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1231848A (en) * | 1999-03-19 | 1999-10-20 | 鹿有忠 | Pickled chicken claw |
| CN102960748A (en) * | 2012-12-19 | 2013-03-13 | 重庆宴安食品开发有限公司 | Machining method of lactobacillus snack food |
-
2013
- 2013-08-27 CN CN2013103760609A patent/CN103404886A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1231848A (en) * | 1999-03-19 | 1999-10-20 | 鹿有忠 | Pickled chicken claw |
| CN102960748A (en) * | 2012-12-19 | 2013-03-13 | 重庆宴安食品开发有限公司 | Machining method of lactobacillus snack food |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970086A (en) * | 2015-07-14 | 2015-10-14 | 湖南农业大学 | Biological preservative and preparation method and application thereof |
| CN104970086B (en) * | 2015-07-14 | 2018-07-31 | 湖南农业大学 | Bio-preservative and its preparation method and application |
| CN107217022A (en) * | 2017-07-18 | 2017-09-29 | 邓禹 | One plant of Lactobacillus rhamnosus and its application |
| CN107568624A (en) * | 2017-08-18 | 2018-01-12 | 广西心相连食品科技有限公司 | Fermentation meat product and processing method for keeping fresh |
| CN113115912A (en) * | 2021-05-27 | 2021-07-16 | 吉林大学 | Fermented ginseng sausage and preparation method thereof |
| CN113397120A (en) * | 2021-06-28 | 2021-09-17 | 苏州市味知香食品股份有限公司 | Low-temperature-conditioned meat product with lactobacillus fermentation liquor and preparation method thereof |
| CN113397120B (en) * | 2021-06-28 | 2022-12-13 | 苏州市味知香食品股份有限公司 | Low-temperature-conditioned meat product with lactobacillus fermentation liquor and preparation method thereof |
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Application publication date: 20131127 |