CN104544160A - 一种发酵牛肉粒的制作方法 - Google Patents
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- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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Abstract
本发明涉及一种发酵牛肉粒的制作方法,该具体过程为:将牛腿部精肉切割成立方体块,先加定量食盐和亚硝酸钠腌制,然后用注射法接种混合发酵剂于恒温恒湿培养箱发酵30h,一定比例调味配料和发酵后的牛肉块混合均匀并蒸煮30-40min,之后将蒸煮好牛肉块于真空干燥箱干燥5h,最后经冷却、杀菌、真空包装而制得发酵牛肉粒。发明以植物乳杆菌和木糖葡萄球菌为复合发酵剂代替传统发酵剂对牛肉块进行发酵,缩短了发酵时间,降低了成,提高了效率,在保留传统牛肉制品特色的同时,研制的发酵牛肉粒营养丰富、咀嚼性好、色泽鲜艳、风味独特、贮藏货架期长,必深受广大消费者的喜爱与青睐,具有广阔的应用开发前景。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种利用两种微生物复合发酵生产发酵牛肉粒的制作方法。
背景技术
牛肉是一种营养价值较高的保健型肉食品,具有高蛋白、低脂肪的特点,同时其还含有丰富的蛋白质、维生素、胡萝卜素等营养成分以及钙、铁、锌等矿物质。随着科学的进步和生活质量的提高,消费者对肉制品的要求也越来越高,营养均衡、风味独特的牛肉制品将会越来越欢迎。
近年来,虽然我国牛肉产量逐年增加,其消费量也在逐年攀升,但在产品上,我国大多数牛肉制品是低档牛肉,精包装高品质牛肉较少。与此同时,传统牛肉干等制品的生产周期长、占地面积大、生产成本高、技术落后、产品质量低,严重阻碍了牛肉工业的发展。所以,伴随着生活水平的提高和生活节奏的加快,营养丰富、风味醇厚、货架期长、食用方便的高品质牛肉制品开发势在必行,成为今后肉制品研发的重点与趋势。
鉴于上述原因,本发明创作者以牛肉为原料,以植物乳杆菌和木糖葡萄球菌为复合发酵剂,开发出了营养丰富、风味独特、货假期长的休闲型发酵牛肉粒新产品。
发明内容
本发明的目的在于提供一种利用复合发酵剂生产发酵牛肉粒的制作方法,用以克服上述技术缺陷。
为实现上述目的,本发明的技术方案为:
发酵牛肉粒的制作方法包括以下步骤:
(1)原料整理:将卫生检验合格的新鲜牛腿部精肉剔除筋腱组织、於血以及脂肪,切割成2cm×2cm×2cm的立方体块。
(2)腌制:将牛肉与一定比例腌制剂混匀后,于4℃冰箱腌制24h。
(3)发酵:向腌制好的牛肉块中接种1.5%-2%、植物乳杆菌与木糖葡萄球菌体积比为1:1.05的复合发酵剂,混合均匀后于恒温恒湿培养箱中进行发酵。
(4)蒸煮:将发酵好的牛肉块与调味配料按一定比例混匀后装耐蒸煮袋密封,煮制30-40min。
(5)干燥包装:将煮制好的牛肉块真空干燥、杀菌、真空包装。
本发明还有这样一些技术特征:
1.将原料整理切块时,应顺着肌肉纤维方向切块,将其切割成2cm×2cm×2cm的立方体块,使其块形完整、形态基本一致;以100g牛肉为基重,将食盐2-3g、亚硝酸钠8-10mg,与立方体牛肉块充分混匀后于4℃冰箱腌制24h。
2.发酵剂的制备方法为:先将植物乳杆菌、木糖葡萄球菌分别接种在相应的MRS(pH6.8与pH6.2)培养基中活化2~3次,充分活化后在装有液体MRS培养基的锥形瓶中于35℃下培养24h制成发酵剂。用血球计数法观察菌种数目,当发酵剂的菌数达到109CFU/mL以上时才能够用于发酵。
3.接种、发酵的过程为:将混合发酵剂用注射法均匀接种于腌制好的牛肉块中,并搅拌均匀。之后将接种牛肉块置于温度30℃、湿度80%的恒温恒湿培养箱中发酵30h。
4.混料、蒸煮:是以100g牛腿部精肉为基重,取老抽酱油1.2-1.4g、黑胡椒0.08-0.12g、五香粉0.18-0.22g、辣椒粉0.2-0.3g、蜂蜜1.0-1.2g、葡萄糖1.0-1.2g、味素0.4-0.6g,将上述调味配料与发酵后的肉块充分混匀后装入耐高温食用蒸煮袋密封后于沸水中煮制30-40min。
5.将煮熟后的牛肉粒去包装后于真空干燥箱中在65℃下干燥5h,干燥过程中要每1h翻动一次,以便快速蒸发除去水分,当其水分含量减少至35%左右时,牛肉粒的咀嚼性好、色泽鲜艳,然后充分冷却后进行杀菌、真空包装。
本发明涉及利用植物乳杆菌、木糖葡萄球菌复合发酵牛肉粒的制作方法。发酵过程中,将植物乳杆菌和木糖葡萄球菌按体积比为1:1.05添加到牛肉块中,在温度为30℃、湿度为80%的条件下发酵30h。植物乳杆菌是一种乳酸菌,它是人体胃肠道的益生菌群,具有维持肠道内菌群平衡、提高机体免疫力和促进营养物质吸收等多种功能。其特点在于活菌数比较高,能产大量酸,这些酸能够降解肉中的重金属。与此同时,其对食盐、亚硝酸盐具有良好的耐受性,对蛋白质、脂肪无明显直接的分解作用等特点,在发酵肉制品中应用很多。木糖葡萄球菌也经常用于发酵食品中。这两种微生物的添加,使得牛肉块中的酸增多,pH降低,有害微生物的生长得到抑制,与此同时,这两种微生物在发酵的过程中还产生了大量的风味物质,使得生产出的牛肉粒具有更加独特的风味。
该方法替代了传统牛肉的方法,缩短了周期、提高了效率、降低了成本,生产出的发酵牛肉粒不仅具有传统牛肉制品的基本特色,同时其咀嚼性、色泽、风味等也得到了显著提高。这种产品可以做成小包装,具有携带、食用方便的特点,在迎合现代快节奏生活的同时,丰富了牛肉产品的种类,对牛肉深加工及新产品的研发具有重要的现实意义和深远的社会意义。
具体实施方式
加工工艺主要包括:牛腿部精肉→整理→切块→腌制→接种→发酵→调味→蒸煮→干燥→冷却→包装→成品。
以下为具体实施步骤:
(1)原材料整理:将卫生检验合格的新鲜牛腿部精肉剔除筋腱组织、於血以及脂肪,然后顺着肌肉纤维方向进行切块,将其切割成2cm×2cm×2cm的立方体块,使其块形完整、形态基本一致。
(2)腌制:以100g牛肉重量为基重,将食盐2-3g、亚硝酸钠8-10mg与立方体牛肉块充分混匀后于4℃冰箱中腌制24h;
(3)发酵:先将植物乳杆菌、木糖葡萄球菌分别接种在相应的MRS(pH6.8与pH6.2)培养基中活化2~3次,充分活化后在装有液体MRS培养基的150mL锥形瓶中于35℃下培养24h制成发酵剂。用血球计数法观察菌种数目,当发酵剂的菌数达到109CFU/mL以上时才能够进行发酵。然后向腌制好的牛肉粒中用注射法接种1.5%-2%、植物乳杆菌与木糖葡萄球菌体积比为1:1.05的复合发酵剂,混合均匀后于温度30℃、湿度80%的恒温恒湿培养箱发酵30h。
(4)混料、蒸煮:以100g块状牛腿部精肉为基重,取老抽酱油1.2-1.4g、黑胡椒0.08-0.12g、五香粉0.18-0.22g、辣椒粉0.2-0.3g、蜂蜜1.0-1.2g、葡萄糖1.0-1.2g、味素0.4-0.6g,将上述调味配料与发酵后的牛肉块充分混匀后装入耐高温蒸煮的食用塑料袋密封后于沸水中煮制30-40min。
(5)干燥:将煮熟后的牛肉粒去包装后于真空干燥箱中在65℃温度下干燥5h,干燥过程中要每1h翻动一次,以便使水分快速蒸发除去,使其水分含量减少至35%左右,此时牛肉粒的咀嚼性好、色泽鲜艳。
(6)包装:干燥后的牛肉粒在室温下充分冷却后杀菌并真空包装。
以上所述仅为本发明的较佳实施例,对发明而言仅仅是说明性的,而非限制性的。本专业技术人员理解,在发明权利要求所限定的精神和范围内可对其进行许多改变,修改,甚至等效,但都将包含于本发明的保护范围内。
Claims (6)
1.一种发酵牛肉粒的制作方法,其特征在于,该具体过程为:
(1)原料整理:将卫生检验合格的新鲜牛腿部精肉剔除筋腱组织、於血以及脂肪,切割成2cm×2cm×2cm的立方体块;
(2)腌制:将牛肉块与一定比例腌制剂混匀后,于4℃冰箱冷藏腌制24h;
(3)发酵:向腌制好的牛肉块中接种肉重1.5%-2%、植物乳杆菌与木糖葡萄球菌体积比为1:1.05的复合发酵剂,混合均匀后于恒温恒湿培养箱中恒温定时发酵;
(4)蒸煮:将发酵好的牛肉块与调味配料按一定比例混合后装袋,煮制30-40min;
(5)干燥包装:将煮制好的牛肉块进行干燥、杀菌、真空包装而得产品。
2.根据权利要求1所述的一种发酵牛肉粒的制作方法,其特征在于,所述的原材料的整理、腌制过程中,将原料进行整理切块时,应顺着肌肉纤维方向进行切块,将其切割成2cm×2cm×2cm的立方体块,使其块形完整、形态基本一致;以100g牛肉为基重,将食盐2-3g、亚硝酸钠8-10mg与立方体牛肉块充分混匀后于4℃冰箱中腌制24h。
3.根据权利要求1所述的一种发酵牛肉粒的制作方法,其特征在于,发酵剂的制备:先将植物乳杆菌、木糖葡萄球菌分别接种在相应的MRS(pH6.8与pH6.2)培养基中活化2~3次,充分活化后在装有液体MRS培养基的锥形瓶中于35℃下培养24h制成发酵剂,用血球计数法观察菌种数目,当发酵剂的菌数达到109CFU/mL以上时才能够用于发酵。
4.根据权利要求1所述的一种发酵牛肉粒的制作方法,其特征在于,接种、发酵的过程为:将混合发酵剂用注射法均匀接种于腌制好的牛肉块中,并搅拌均匀,之后将牛肉块置于温度30℃、湿度80%的恒温恒湿培养箱发酵30h。
5.根据权利要求1所述的一种发酵牛肉粒的制作方法,其特征在于,调味料混合、蒸煮过程为:以100g牛腿部精肉为基重,取老抽酱油1.2-1.4g、黑胡椒0.08-0.12g、五香粉0.18-0.22g、辣椒粉0.2-0.3g、蜂蜜1.0-1.2g、葡萄糖1.0-1.2g、味素0.4-0.6g,将上述调味配料与发酵后的牛肉块充分混合后装入耐高温蒸煮的食用塑料袋密封后于沸水中煮制30-40min。
6.根据权利要求1所述的一种发酵牛肉粒的制作方法,其特征在于,将煮熟后的牛肉粒去包装后于真空干燥箱中在65℃下干燥5h,干燥过程中要每1h翻动一次,然后充分冷却后进行杀菌、真空包装后制得发酵牛肉粒。
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