CN104489713A - Method for making fermented dried venison - Google Patents
Method for making fermented dried venison Download PDFInfo
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- CN104489713A CN104489713A CN201510038746.6A CN201510038746A CN104489713A CN 104489713 A CN104489713 A CN 104489713A CN 201510038746 A CN201510038746 A CN 201510038746A CN 104489713 A CN104489713 A CN 104489713A
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- 238000000034 method Methods 0.000 title claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 35
- 230000004151 fermentation Effects 0.000 claims abstract description 35
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 34
- 241000894006 Bacteria Species 0.000 claims abstract description 24
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 17
- 239000004310 lactic acid Substances 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- 241000283007 Cervus nippon Species 0.000 claims abstract description 8
- 235000021110 pickles Nutrition 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 5
- 238000000926 separation method Methods 0.000 claims abstract description 5
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 4
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 3
- 244000203593 Piper nigrum Species 0.000 claims abstract description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 3
- 235000013614 black pepper Nutrition 0.000 claims abstract description 3
- 238000010411 cooking Methods 0.000 claims abstract description 3
- 235000008397 ginger Nutrition 0.000 claims abstract description 3
- 239000008103 glucose Substances 0.000 claims abstract description 3
- 235000012907 honey Nutrition 0.000 claims abstract description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 3
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 3
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims abstract description 3
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 3
- 238000009835 boiling Methods 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 10
- 235000021108 sauerkraut Nutrition 0.000 claims description 9
- 230000002269 spontaneous effect Effects 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 241000235342 Saccharomycetes Species 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 4
- 239000002932 luster Substances 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 3
- 238000002347 injection Methods 0.000 claims description 3
- 239000007924 injection Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000000746 purification Methods 0.000 claims description 3
- 239000007858 starting material Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 241000949456 Zanthoxylum Species 0.000 claims description 2
- 230000000694 effects Effects 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims description 2
- 239000002304 perfume Substances 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 238000005554 pickling Methods 0.000 claims 1
- 235000013622 meat product Nutrition 0.000 abstract description 10
- 238000011161 development Methods 0.000 abstract description 6
- 235000013372 meat Nutrition 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 5
- 238000001816 cooling Methods 0.000 abstract description 4
- 239000007788 liquid Substances 0.000 abstract description 4
- 241000282994 Cervidae Species 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 235000020997 lean meat Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000001723 curing Methods 0.000 abstract 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 abstract 2
- 238000012356 Product development Methods 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 238000009395 breeding Methods 0.000 abstract 1
- 230000001488 breeding effect Effects 0.000 abstract 1
- 235000010855 food raising agent Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
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- 238000007781 pre-processing Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
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- 235000008935 nutritious Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- 239000002609 medium Substances 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
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- 244000005700 microbiome Species 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- 241000345369 Edwardsiella hoshinae Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000012372 quality testing Methods 0.000 description 1
- 238000006722 reduction reaction Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
- A23L13/46—Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Abstract
The invention relates to a method for making fermented dried venison. According to the method for making the fermented dried venison, the meat of sika deer is inoculated with a depubyomyces hansenii and pickle juice separation lactic acid bacterium leavening agent to be fermented to form fermented dried venison. According to the formula for 1 kg of leg lean meat of sika deer, venison seasoning curing liquid comprises, by weight, 6% of dark soy sauce, 0.5% of cooking wine, 1.6% of salt, 0.2% of white pepper, 0.2% of five-spice powder, 0.5% of thirteen-spice powder, 0.1% of monosodium glutamate, 0.4% of seed powder of Chinese prickly ash, 0.5% of chilli powder, 0.3% of ginger powder, 0.005% of sodium nitrite, 1.5% of glucose and 2% of honey. The processing procedures comprise raw material preprocessing, curing, fermentation, precooking, drying, cooling and vacuum packaging. The fermented dried venison is a new meat product which is rich in nutrient, unique in flavor and long in shelf life, and integrates nutrition and health care, and leisure, is loved by widespread consumers, has important significance in promoting the development of the deer breeding and processing industry, provides a new way for deep processing of venison and new product development, and has wide development prospect.
Description
technical field: the present invention relates to a kind of lactic acid bacteria and saccharomycete mixed culture fermentation venison of adopting and makes the dried venison that ferments, and preparation technology, particularly a kind ofly adopt the lactic acid bacteria be separated in the sauerkraut juice of spontaneous fermentation as leavening, production is fermented venison product and preparation technology thereof.Belong to edible product field.
background technology: dried meat product has long history in China, and it is nutritious, and mouthfeel is unique, and local flavor is given prominence to, and period of storage is grown and is convenient for carrying, extremely consumers.But the processing industry degree of jerky is very low for a long time, continues to use traditional drying process always, the products taste of production is tough and tensile, hardness is large, color and luster is gloomy, and the length high, consuming time that consumes energy, can not meet the demand of modern society.
Fermentable carried out to meat products, the nutritive value of meat products can not only be improved, promote human body digesting and assimilating it, the shelf-life of product can also be extended, strengthen the security of product.China's traditional fermented meat products is mostly spontaneous fermentation, product quality is controlled by rule of thumb with sensation, there is no clear and definite examination criteria and reliable quality testing means, therefore, be difficult to products quality guarantee and security, fermentation meat product fermentation period is long, yields poorly, and hinders the process of fermentation meat product suitability for industrialized production.Fermentation meat kind is single, and most fermentation meat products that domestic market is sold are pork product.In recent years, although beef and chicken products also obtain certain development, comparatively rare on the fabricated product market of other fowl poultry kind, particularly develop fermentation venison goods with the venison of alimentary health-care function for raw material and have no report.
summary of the invention: the object of the invention is exploitation a kind of with sika deer leg lean meat for raw material, the lactic acid bacteria be separated with spontaneous fermentation sauerkraut juice through the inferior Dbaly yeast bacterium of the Chinese forms composite ferment and ferments, and makes fermentation dried venison goods that are nutritious, unique flavor.Through the exploitation of 2 years, finally develop a set of so that deer township, Shuangyang District, Changchun characteristic resources---Cervus nippon meat is for raw material, the new method of preparation fermentation dried venison, its technological principle is under manually operated condition, utilize microorganism (lactic acid bacteria and saccharomycete) to carbohydrate, the decomposition of the nutriments such as protein and fat, again through boiling, dry, remove most of moisture, generation has peculiar flavour, desirable color and luster and quality, and have the fermentation dried venison of longer shelf-life, not only enrich the kind of fermentation meat product, also the demand of consumers in general to medium-to-high grade fermentation meat product is met.
Its technological process and controlled condition as follows:
A. the separation and purification of lactic acid bacteria in spontaneous fermentation sauerkraut juice: the sauerkraut juice of 1mL spontaneous fermentation 0.9% aseptic NaCl solution is diluted to 9 gradients, gets 10
-7, 10
-6, 10
-5three each 0.2mL of dilution dilution, are placed in three sterile petri dish respectively.Be cooled to the brewer's wort calcium carbonate agar medium 10mL of 50 DEG C add sterilizing in the culture dish of above-mentioned three gradients after, shake up gently, pour into a mould the above-mentioned culture medium of 5mL after to be solidified again, solidify in the incubator being placed on 37 DEG C and cultivate 48h.Select and be distributed in the middle part of culture medium or bottom, have transparent circle, white or faint yellow, circular, smooth surface is moistening, neat in edge, protruding feature bacterium colony, repeats aforesaid operations, cultivates 48h for 37 DEG C.Select and do not move, Grain stain is positive, micro-aerobic, and nitrate reduction reaction is feminine gender, not liquefy gelatin, edwardsiella hoshinae and H
2s, negative catalase, acidproof bacterial strain.From " lactic acid bacteria taxonomic identification and the experimental technique " of Ling Daiwen, institute's isolated strains is lactic acid bacteria.Be 10 by 37 DEG C of constant temperature culture to the concentration in MRS culture medium of the bacterial strain after purifying
6-10
7cfu/mL, for subsequent use.
B. to thaw pretreatment: thaw deer hind shank qualified for 1kg health in the refrigerator of 4 DEG C 12h, removes visible manadesma, clean up, venison is cut into the bulk of 5 × 3 × 1cm.
D. inoculating starter: will 10 be grown into
6-10
7the lactic acid bacteria of cfu/mL and Han Xun Dbaly yeast bacterium (volume ratio 3:1), according to the ratio of 2% (mL/g), are inoculated in the block venison pickled equably by injection.
E. ferment: will pickle and inoculate composite ferment venison is placed in temperature 30 DEG C, the constant temperature and humidity incubator of humidity 80% ferments 24h.
F. boiling: the block venison after fermentation to be put into after the sealing of digestion resistant bag boiling 30-40min in boiling water bath, to make it ripe.
G. dry: the block venison boiled to be opened packaging, dry 2h in 65 DEG C of hot air driers, then dry 20s in 350W micro-wave oven.
H. cool: dried fermentation dried venison is cooled under room temperature.
I. pack: the fermentation dried venison vacuum packing machine of fully cooling packs.
The present invention is raw material with Cervus nippon meat first, and utilize the fermentation technique development fermentation dried venison of directional inoculation microorganism, this invention has following advantage and disadvantage:
1. first with the Cervus nippon meat of aboundresources, alimentary health-care function for raw material development fermentation dried venison;
2. due to the lactic acid bacteria of sauerkraut juice separation and the synergy of Han Xun Dbaly yeast bacterium, the utilization rate of raw material venison protein matter can be improved, make it to be conducive to absorption of human body, the existing higher biological value of obtained fermentation dried venison, there is again the peculiar flavour that general meat products does not possess simultaneously;
3. this patent mainly adopt spontaneous fermentation sauerkraut juice to be separated lactic acid bacteria as leavening, this Spawn incubation is convenient, and easily obtain, ferment effect is good, is conducive to suitability for industrialized production;
4. the present invention ferments that dried venison product is nutritious, unique flavor, storage shelf life are long, integrate health care and lie fallow, and is applicable to most of crowd and consumes, have good application and development prospect.
Accompanying drawing illustrates:
Fig. 1 is present invention process schematic flow sheet.
With reference to technological process shown in Fig. 1, elaborate to the present invention below by embodiment, this embodiment is only used for the present invention is described, does not limit the scope of the invention.
Detailed description of the invention
Pickle formulation of flavoring liquid: dark soy sauce 6%, cooking wine 0.5%, salt 1.6%, glucose 1.5%, honey 2%, five-spice powder 0.2%, white pepper 0.2%, 13 perfume (or spice) 0.5%, monosodium glutamate 0.1%, zanthoxylum powder 0.4%, chilli powder 0.5%, ginger powder 0.3%, nitrite 0.005%;
Zymotic fluid proportioning: inoculum concentration 2% (volume mass ratio), extracts lactic acid bacteria by sauerkraut juice and Han Xun Dbaly yeast bacterium forms by the volume ratio of 3:1.
The preparation process of fermentation dried venison and method:
(1) actication of culture: the lactic acid bacteria in separation and purification sauerkraut juice, by the lactobacillus inoculum after purifying in aseptic MRS fluid nutrient medium, 37 DEG C are cultured to concentration is 10
6-10
7cfu/mL, for subsequent use.By after the Chinese inferior Dbaly yeast bacterium activation bought, being inoculated in aseptic malt juice liquid medium that 28 DEG C are cultured to concentration is 10
6-10
7cfu/mL, for subsequent use.(2) raw material thaws and arrangement: safe and sanitary, the freezing sika deer leg meat that meets processing request are thawed in 4 DEG C of refrigerators, clean up, be cut into the bulk of 5 × 3 × 1cm after removing visible manadesma.(3) inoculate, ferment: will be cultured to concentration is 10
6-10
7the lactic acid bacteria of cfu/mL and saccharomycete (volume ratio 3:1) are by the inoculum concentration of 2% (mL/g), adopt injection to be inoculated into equably in the block venison handled well, be placed in temperature 30 DEG C, the constant temperature and humidity incubator of humidity 80% ferments 24h.(4) boiling: the venison after fermentation is loaded digestion resistant bag and is built in boiling 30-40min in boiling water bath, makes it ripe.(5) dry: the fermentation venison block boiled to be opened packaging and is placed in 65 DEG C of dry 2h of hot air drier, and then with 350W micro-wave oven drying 20s, make product reach standard water-content and after having excellent flavor and color and luster.(6) cooling and packaging: dried fermentation dried venison through fully cooling, then carries out vacuum packaging, just obtains unique flavor, fermentation dried venison product that chewiness is good, nutritious, bright in colour.
The present invention pickles raw materials used in formulation of flavoring liquid and process equipment and is sell goods in market, is convenient to implement; According to the different demand of consumer, other venison goods serial such as smoked, roasting, cured venison can be processed.
Claims (5)
1. to ferment the preparation method of dried venison, it is characterized in that: the method be with sika deer das Beinfleisch for raw material, utilize fermentable effect to prepare the method for fermentation dried venison, comprise the following steps:
(1) pretreatment of raw material: bulk sika deer das Beinfleisch is thawed, removes visible manadesma, clean up, venison is cut into the bulk of 5 × 3 × 1cm;
(2) pickle: add respectively in the block venison split and account for the various of venison mass percent and pickle baste composition: dark soy sauce 6%, cooking wine 0.5%, salt 1.6%, glucose 1.5%, honey 2%, five-spice powder 0.2%, white pepper 0.2%, 13 perfume (or spice) 0.5%, monosodium glutamate 0.1%, zanthoxylum powder 0.4%, chilli powder 0.5%, ginger powder 0.3%, natrium nitrosum 0.005%, pickle after mixing, make it fully tasty;
(3) inoculating starter: will 10 be grown into
6-10
7the lactic acid bacteria of cfu/mL and saccharomycete, in setting ratio, are inoculated into by injection in the block venison pickled equably;
(4) ferment: the venison of inoculation composite ferment is placed in the constant temperature and humidity incubator setting temperature and ferments;
(5) precook: the venison fermented is put into digestion resistant bag and is sealed in boiling 30-40min in boiling water bath;
(6) dry: the method adopting hot blast and microwave combining drying, open packaging carry out drying to boiling rear venison, make product reach standard water-content, and there is good local flavor and color and luster;
(7) final vacuum packaging is cooled.
2. the preparation method of a kind of dried venison that ferments as claimed in claim 1, is characterized in that, described pickling is placed in 4 DEG C of refrigerators and pickles 24h.
3. the preparation method of a kind of dried venison that ferments as claimed in claim 1, it is characterized in that, described inoculating starter is the lactic acid bacteria that separation and purification obtains from spontaneous fermentation sauerkraut juice, and the volume ratio of lactic acid bacteria and the inferior Dbaly yeast bacterium of the Chinese is 3:1, and inoculum concentration is 2.0%.
4. the preparation method of a kind of dried venison that ferments as claimed in claim 1, is characterized in that, described fermentation is the constant temperature and humidity incubator interior fermentation 24h of temperature 30 DEG C, humidity 80%.
5. the preparation method of a kind of dried venison that ferments as claimed in claim 1, is characterized in that, described drying is opened packaging for the venison block boiled and is placed in hot air drier 65 DEG C of dry 2h, then at the dry 20s of 350W micro-wave oven.
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| CN201510038746.6A CN104489713A (en) | 2015-01-26 | 2015-01-26 | Method for making fermented dried venison |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510038746.6A CN104489713A (en) | 2015-01-26 | 2015-01-26 | Method for making fermented dried venison |
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| CN104489713A true CN104489713A (en) | 2015-04-08 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106923206A (en) * | 2017-03-07 | 2017-07-07 | 贺州学院 | A kind of preparation method of five Flavors acid jerky |
| CN108949596A (en) * | 2018-08-22 | 2018-12-07 | 上海海洋大学 | A kind of preparation of composite ferment and the application in freezing flour-dough production |
| CN109673960A (en) * | 2019-01-28 | 2019-04-26 | 宁夏大学 | A kind of compound bacteria fermentation dried venison and preparation method thereof |
| CN112869046A (en) * | 2021-01-26 | 2021-06-01 | 新疆农业大学 | Fermented flavored dried horse meat slices and preparation method thereof |
| CN112956653A (en) * | 2021-04-09 | 2021-06-15 | 吉林大学 | Blueberry and venison fermented sausage and preparation method thereof |
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| CN101248884A (en) * | 2008-03-28 | 2008-08-27 | 东北农业大学 | Technological process for preparing fermentation dehydrated beef using composite leaven |
| CN103238853A (en) * | 2012-02-10 | 2013-08-14 | 贺银凤 | Production method of fermented beef jerky |
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2015
- 2015-01-26 CN CN201510038746.6A patent/CN104489713A/en active Pending
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| CN112869046A (en) * | 2021-01-26 | 2021-06-01 | 新疆农业大学 | Fermented flavored dried horse meat slices and preparation method thereof |
| CN112956653A (en) * | 2021-04-09 | 2021-06-15 | 吉林大学 | Blueberry and venison fermented sausage and preparation method thereof |
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