CN105483039A - Lactobacillus plantarum and application thereof in producing fermented goose - Google Patents
Lactobacillus plantarum and application thereof in producing fermented goose Download PDFInfo
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- 241000272814 Anser sp. Species 0.000 title claims abstract description 70
- 240000006024 Lactobacillus plantarum Species 0.000 title claims abstract description 26
- 235000013965 Lactobacillus plantarum Nutrition 0.000 title claims abstract description 26
- 229940072205 lactobacillus plantarum Drugs 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims description 28
- 230000004151 fermentation Effects 0.000 claims description 28
- 241000186660 Lactobacillus Species 0.000 claims description 16
- 229940039696 lactobacillus Drugs 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 16
- 241000894006 Bacteria Species 0.000 claims description 15
- 235000021110 pickles Nutrition 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 9
- 239000008280 blood Substances 0.000 claims description 6
- 210000004369 blood Anatomy 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 229920000742 Cotton Polymers 0.000 claims description 4
- 235000015097 nutrients Nutrition 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000000746 purification Methods 0.000 claims description 4
- 235000020995 raw meat Nutrition 0.000 claims description 4
- 238000004500 asepsis Methods 0.000 claims description 3
- 210000004204 blood vessel Anatomy 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000002347 injection Methods 0.000 claims description 3
- 239000007924 injection Substances 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 210000002751 lymph Anatomy 0.000 claims description 3
- 230000008439 repair process Effects 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
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- 238000012545 processing Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
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- 235000013622 meat product Nutrition 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract 1
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- 235000013372 meat Nutrition 0.000 description 7
- 230000004913 activation Effects 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
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- 244000005700 microbiome Species 0.000 description 3
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- 210000001087 myotubule Anatomy 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
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- 229910052742 iron Inorganic materials 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 229920002521 macromolecule Polymers 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
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- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
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- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
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- 239000003085 diluting agent Substances 0.000 description 1
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- 239000012895 dilution Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 210000002414 leg Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
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- 230000028327 secretion Effects 0.000 description 1
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- 150000003384 small molecules Chemical class 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 210000000689 upper leg Anatomy 0.000 description 1
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- 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
- A23V2400/169—Plantarum
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
- C12R2001/25—Lactobacillus plantarum
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- Engineering & Computer Science (AREA)
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- Microbiology (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Tropical Medicine & Parasitology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Virology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Biomedical Technology (AREA)
- General Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to food processing technologies, and in particular relates to lactobacillus plantarum and an application of the lactobacillus plantarum. The preservation number of the lactobacillus plantarum is CGMCC 11480. The invention further discloses the application of the lactobacillus plantarum in producing fermented goose. Compared with the traditional fermented meat product, the fermented goose produced by adopting the method provided by the invention has the advantages that the safety is improved, the expiration date is prolonged, the texture properties and the flavor of the goose are improved, and the nutritive values of the goose are improved.
Description
Technical field
The present invention relates to foods processing technique, be specifically related to a lactobacillus plantarum (Lactobacillusplantarum) (CGMCC11480), and this bacterial strain is producing the application in fermentation goose.
Background technology
Goose is a kind of high protein, low-fat food, and according to analysis, its protein content is 17.9%, and duck is 16.5%, and pork is 16.9%, and mutton is only 11.1%; High by 30% than chicken of lysine content; Goose lipid content is lower, and only about 11%, and mostly be wholesome unsaturated fatty acids.At present, China is to the annual requirement of goose at 8 ~ 900,000,000, and in meat market comsupton share, goose rises to 4% from 1% before 10 years.In the international market, the demand of goose is also obvious rising tendency, as higher than chicken 2 ~ 3 times in European goose price.Visible, the potentiality in the process for processing of goose and byproduct thereof at home and abroad market are very large.But goose surface is coated with reticular tissue more, brisket myofiber is comparatively thick, also has reticular tissue meat thick between myofiber, and cause its hardness comparatively large, tenderness is poor, makes it utilize and is subject to a definite limitation.
Summary of the invention
In order to solve goose because of myofiber comparatively thick, the deficiencies such as hardness is comparatively large, tenderness difference, the invention provides a lactobacillus plantarum (Lactobacillusplantarum) (CGMCC11480), and utilize the method for this strain fermentation goose.The quality such as fermentation goose mouthfeel, local flavor of being produced by the present invention is better than traditional goose, and improves security and extend the quality guaranteed period, can improve the quality stability of product simultaneously.
Bacterial strain disclosed in this invention is plant lactobacillus (Lactobacillusplantarum), and its preserving number is CGMCC11480.
The invention also discloses plant lactobacillus (Lactobacillusplantarum) (CGMCC11480) and producing the application in fermentation goose.
The concrete grammar producing fermentation goose with plant lactobacillus (Lactobacillusplantarum) (CGMCC11480) comprises the following steps:
(1) raw meat: get clean goose trunk, with water purification cleaning, repaiies surface and fat inside, lymph, blood vessel, extravasated blood and dirt, then with clear water rinsing to separating out without watery blood, after draining, 5-8 DEG C cools 14-18h fast;
(2) pickle: pickle by the 1-3% salt adding of raw material weight, temperature 2.0-5.0 DEG C, humidity 75%-95%, pickle 10-15h;
(3) actication of culture and enrichment: cultivate obtained zymocyte liquid by after plant lactobacillus (Lactobacillusplantarum) (CGMCC11480) activation;
(4) ferment: before inoculation, liquid-tight for bacterium degree is adjusted to about 10
7-10
8cfu/mL, bacterium liquid is inoculated in respectively by internal injection and surface smear mode the goose pickled, inoculum size is the bacterium liquid of every kg feed material inoculation 1.0-1.5% volume, inoculates complete goose cotton rope and puts on, hanging, in proving room, is fermented 5 days at 20-25 DEG C;
(5) baking oven baking: by the baking 5 ~ 7 hours under 60 ~ 80 DEG C of conditions of the goose after fermentation, in cooking process, goose is stirred 2 ~ 3 times, the goose of the obtained fermentation of cooling afterwards.
(6) repair packaging: pickle goose asepsis vacuum packing by what obtain, the fermentation goose got product.
Above-mentioned steps (1) in full goose for raw material.
Above-mentioned steps (2) in pickle by 2% salt adding of raw material weight.
Above-mentioned steps is (3) specifically: after plant lactobacillus (Lactobacillusplantarum) (CGMCC11480) is activated twice in MRS liquid nutrient medium at 37 DEG C, then cultivate 48h at 37 DEG C, obtain zymocyte liquid.
Fermentation goose is a kind of novel goose product, and it utilizes excellent microbial starter culture raw meat to be inoculated to the meat product fermented again.Compared with traditional dry-salt goose, fermentation goose not only delicate mouthfeel, be easy to digest and there is no the fishy smell of goose itself completely, but also there is advantages such as being of high nutritive value, security is good.
Compared with traditional fermented meat products, the beneficial effect particular embodiment of the fermentation goose utilizing method of the present invention to produce is in the following areas: (1) improve security and extend the quality guaranteed period: not adding any sanitas in whole processing, plant lactobacillus (Lactobacillusplantarum) (CGMCC11480) can be used as food organism sanitas, inhibit growth that is corrupt and invasive organism, added security and the keepability of goose by fermentation; (2) improve matter structure and the local flavor of goose: goose is after fermentation goose through microbial starter culture fermentation, solve the problem that goose is slightly old, improve the tenderness of goose, in addition, raw material goose has denseer fishy smell, but by the metabolism of microorganism, micromolecular fishy smell material participation anabolism is transformed into the macromolecular substance without fishy smell, the simultaneously modification of fishy smell material generation molecular structure under the effect of microbial enzyme, transform into the composition without fishy smell, thus reach without fishy smell or the object reducing fishy smell; (3) improve nutritive value: in fermenting process, in goose, macromolecular substance is decomposed into small molecules (as little peptide chain and amino acid etc.), these changes make goose more easily by human consumption and absorption, the organic acid produced can promote wriggling and the secretion of enteron aisle, facilitate digesting and assimilating of nutrient, the utilization ratio of various nutrient substance is improved; After fermentation, goose is except remaining whole nutritive ingredient, also can produce the necessary multivitamin of human nutrition as VB1, VB2, VB6, VB12 etc., in addition, in goose, calcium, phosphorus, iron level enrich, after fermentation, though the mineral substance such as calcium do not change, but the lactic acid produced after fermentation, can improve calcium, phosphorus, the iron utilization ratio in human body effectively.
The plant lactobacillus (Lactobacillusplantarum) of the present invention's screening is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC) on October 10th, 2015, Classification And Nomenclature: plant lactobacillus (Lactobacillusplantarum), preserving number: CGMCC11480.Depositary institution address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, institute of the Chinese Academy of Sciences; Postcode: 100101.
Embodiment
Embodiment 1: the screening of plant lactobacillus (Lactobacillusplantarum) (CGMCC11480)
(1) be separated, purifying: random selecting JINHUA HUOTUI, label point muscle and biceps muscle of thigh determine 4 points at random, to be about at its skin cut with aseptic scissors and scalpel that 0.5cm is thick, the length of side is the part of about 4cm, abandon; Cut out thickness in depths and be about about 2cm, the cube meat taking-up that size is similar; First cube meat is carried out surface sterilization on spirit lamp, then put into sterilized Plastic Bottle.12 pieces of similar interior tissues are obtained so altogether on 3 legs, got meat sample is moved in aseptic operating platform, carry out aseptic technique, 2.0g muscle and deep is about from clip meat sample with aseptic scissors, put into sterilizing mortar to pulverize, then add the grinding of sterilizing sea sand, be diluted to 1:10 diluent after adding aqua sterilisa mixing after grinding, then increase progressively dilution by 10 times.Coat MRS substratum, cultivate 18-24h respectively at 37 DEG C of biochemical cultivation cases, picking list bacterium colony is rule separation and purification repeatedly, until obtain single bacterial strain.
(2) screen: with Gram-positive, do not produce mucus, resistance to NaCl (8%), non-aerogenesis, non-product H
2s, non-product H
2o
2, non-product ammonia, does not have amino acid decarboxylase as primary dcreening operation index; Sieve index using acid production speed, acid producing ability and product fragrance again as milk-acid bacteria, filter out the bacterial strain being applicable to being inoculated in fermented sausages.
(3) identify: according to phenotypic characteristic and the physio-biochemical characteristics of bacterium colony, determine strain value thing Bacterium lacticum (Lactobacillusplantarum) in conjunction with 16S order-checking.
(4) preservation: bacterium liquid and glycerine are placed in-70 DEG C of preservations by 1:1 mixing.
The bacterial strain of above-mentioned screening is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC) on October 10th, 2015, Classification And Nomenclature: plant lactobacillus (Lactobacillusplantarum), preserving number: CGMCC11480.
Embodiment 2: produce fermentation goose with plant lactobacillus (Lactobacillusplantarum) (CGMCC11480)
Below to the present invention produce fermentation goose manufacture craft specific features be described further:
Complete processing mainly comprises: the enrichment → inoculation → baking oven baking → finishing → packaging of the activation → bacterial classification of raw material goose arrangement → precooling → pickle → bacterial classification.
Wherein key points for operation are as follows:
(1) raw meat: get clean goose trunk, with water purification cleaning, repaiies surface and fat inside, lymph, blood vessel, extravasated blood and dirt, then with clear water rinsing to separating out without watery blood, after draining, 5-8 DEG C cools 14-18h fast;
(2) pickle: pickle salt adding 1-3%, best 2% (mass percent), temperature 2.0-5.0 DEG C, humidity 75%-95%, pickle 10-15h;
(3) actication of culture: by plant lactobacillus (Lactobacillusplantarum) (CGMCC11480) activation 37 DEG C of activation, twice rear obtained zymocyte liquid in MRS meat soup;
(4) bacterial classification enrichment: the bacterium liquid 10mL after abundant activation is added in the triangular flask that 100mL sterilizing MRS broth culture is housed, cultivates 48h at 37 DEG C and obtain fermented liquid;
(5) ferment: before inoculation, liquid-tight for bacterium degree is adjusted to about 10
7-10
8cfu/mL, is inoculated in by internal injection and surface smear mode the goose pickled respectively by bacterium liquid, inoculum size is the bacterium liquid that every kg feed material inoculates 1.5% volume, inoculates complete goose cotton rope and puts on, hanging in proving room, 25 DEG C of condition bottom fermentations 5 days;
(6) baking oven baking:: the cotton rope on goose is removed, baking 4 hours under 60 DEG C of conditions, in cooking process, goose is stirred 3 times, to notice that in bake process the difference of baking oven levels temperature is no more than 3 DEG C, notice that the ventilation opening at baking oven top will be in the state opened, cool afterwards, obtained fermentation goose.
(7) repair packaging: pickle goose asepsis vacuum packing by what obtain, the fermentation goose got product.
Fermentation goose through above-mentioned explained hereafter is mellow, delicate mouthfeel, tenderness are good, and by safety analysis, edible safety is reliable.
Claims (6)
1. a plant lactobacillus (Lactobacillusplantarum), its preserving number CGMCC11480.
2. plant lactobacillus (Lactobacillusplantarum) CGMCC11480 is producing the application in fermentation goose.
3. application according to claim 2, is characterized in that, specifically comprises the following steps:
(1) raw meat: the first of raw material goose is pickled: get clean goose trunk, with water purification cleaning, repaiies surface and fat inside, lymph, blood vessel, extravasated blood and dirt, then with clear water rinsing to separating out without watery blood, after draining, 5-8 DEG C cools 14-18h fast;
(2) pickle: pickle by the 1-3% salt adding of raw material weight, temperature 2.0-5.0 DEG C, humidity 75%-95%, pickle 10-15h;
(3) actication of culture and enrichment: cultivate obtained zymocyte liquid after being activated by plant lactobacillus (Lactobacillusplantarum) CGMCC11480;
(4) ferment: before inoculation, liquid-tight for bacterium degree is adjusted to about 10
7-10
8cfu/mL, bacterium liquid is inoculated in respectively by internal injection and surface smear mode the goose pickled, inoculum size is the bacterium liquid of every kg feed material inoculation 1.0-1.5% volume, inoculates complete goose cotton rope and puts on, hanging, in proving room, is fermented 5 days at 20-25 DEG C;
(5) baking oven baking: by the baking 5 ~ 7 hours under 60 ~ 80 DEG C of conditions of the goose after fermentation, in cooking process, goose is stirred 2 ~ 3 times, the goose of the obtained fermentation of cooling afterwards.
(6) repair packaging: pickle goose asepsis vacuum packing by what obtain, the fermentation goose got product.
4., according to the said application of claim 3, it is characterized in that, step (1) in full goose for raw material.
5., according to the said application of claim 3, it is characterized in that, step (2) in pickle by 2% salt adding of raw material weight.
6. application according to claim 3, is characterized in that, (3) step is after plant lactobacillus CGMCC11480 is activated twice in MRS liquid nutrient medium at 37 DEG C, then cultivates 48h at 37 DEG C, obtains zymocyte liquid.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690110A (en) * | 2016-11-17 | 2017-05-24 | 中国肉类食品综合研究中心 | Air-dried sausage product and preparation method thereof |
| CN110734880A (en) * | 2019-11-19 | 2020-01-31 | 扬州大学 | Lactobacillus plantarum Bama06 derived from sibima and having high vitamin B yield and application thereof |
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| CN102669711A (en) * | 2011-12-22 | 2012-09-19 | 河南科技大学 | Fermented sausage of dietary fiber and goose |
| CN102669700A (en) * | 2011-12-21 | 2012-09-19 | 河南科技大学 | Fermented dried goose meat |
| KR20150130066A (en) * | 2014-05-13 | 2015-11-23 | 정명준 | A Composition for poultry comprising fermented broth of Lactic acid bacteria and method for manufacturing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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