CN105581268A - Making method of fermented dried goose meat slices - Google Patents
Making method of fermented dried goose meat slices Download PDFInfo
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- CN105581268A CN105581268A CN201510954183.5A CN201510954183A CN105581268A CN 105581268 A CN105581268 A CN 105581268A CN 201510954183 A CN201510954183 A CN 201510954183A CN 105581268 A CN105581268 A CN 105581268A
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Abstract
The invention relates to a preparation method of fermented dried goose meat slices. According to the method, the novel fermented dried goose meat slices are produced by using goose meat as the main raw material and conducting preprocessing, mincing, salting, fermenting, smearing, baking, flattening, shaping, slicing, cooling and the like on the raw material. The taste, flavor and amino acid content of the fermented dried goose meat slices are all superior to those of traditional fermented dried goose meat slices. Stagphylococcus epidermidis CGMCC 3472 has a promotion effect on meat salting, the product can have the salted color and luster and the special flavor due to the protein and fat decomposition capacity and the nitrite reduction capacity of stagphylococcus epidermidis CGMCC 3472, and dabaryomyces hansenii CGMCC 3473 can be used in cooperation with micrococcus for improving the flavor and product quality of the fermented dried goose meat slices. Meanwhile, the dried goose meat slices are endowed with higher nutrition value through a compound fermentation agent, the pursuit of healthy diet is further met for consumers, and the development of the goose meat product processing industry, the breeding industry and related industries such as logistics and commerce is promoted.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of preparation of composite ferment and at goose dried meatApplication in production technology.
Background technology
China's traditional meat is produced more, and taking the fermented product such as ham, sausage as main, jerky is that China passesThe local flavor meat products of system, rely on thin, the taste of its mouthfeel fresh in real, salty micro-sweet, fragrance is strong, leave a lasting and pleasant impression or aftertasteFeature, liked by consumers in general. But pork is selected in the making of traditional jerky mostlyFor raw material, and production kind is single, manufacture craft limitation, and mouthfeel is abundant not, has greatly limited jerky and has stoppedThe development of not busy goods.
Name is called " staphylococcus saprophyticus and the application in production fermented segmental pork thereof " (application numberBe 200910264538.2) Chinese patent application in a staphylococcus epidermidis (Staphylococcus is disclosedEpidermidis) CGMCC3472. Name be called " a kind of Debaryomyces hansenji and produce fermentation cut apartApplication in pork " a strain moral bar is disclosed in the Chinese patent application of (application number is 200910264535.9)Profit Hansenula yeast (Dabaryomyceshansenii) CGMCC3473. Above-mentioned two sections of patents disclose these twoBacterial strain is in the application of producing in fermented segmental pork, but not mentioned otherwise application.
Summary of the invention
Single in order to solve traditional jerky goods raw material variety, manufacture craft limitation, mouthfeel is abundant notFoot, the present invention combines traditional zymotic method with jerky manufacture craft, and selecting goose is novel jerky raw materialProduce fermentation goose dried meat. The fermentation goose dried meat of producing by the present invention, in mouthfeel, has innovation to break through on local flavor,MRSE (Staphylococcusepidermidis) (preserving number CGMCC3472) pickling meatThere is facilitation, can utilize the ability of its decomposing protein, fat and reduction nitrite, make productColor and luster and flavour are pickled in formation, and Debaryomyces hansenji (Dabaryomyceshansenii) (preserving numberCGMCC3473) again can with micrococcus luteus synergy, improve its local flavor and product quality, microorganism send outFerment makes more horn of plenty of product nutrition, meets the growing health demand of consumer.
Leavening disclosed in this invention is by MRSE (Staphylococcusepidermidis)CGMCC3472 and Debaryomyces hansenji (Dabaryomyceshansenii) CGMCC3473 composition.
The invention also discloses fabrication processing and the batching formula of fermentation goose dried meat.
The concrete grammar of producing fermentation goose dried meat with composite ferment is to comprise the following steps:
(1) raw material goose pretreatment;
(2) rub: raw material is rubbed and makes meat gruel;
(3) pickle: curing formula is in 100 weight portion goose, salt: 2-4 part, monosodium glutamate: 0.4-0.6 part,White sugar: 7-9 part, soy sauce: 5-7 part, bent wine: 0.5-1.5 part, white pepper powder: 0.1-0.2 part, star aniseed powder:0.1-0.2 part, egg: 2-4 part, starch: 2-4 part, edible oil: 3-5 part, fish sauce: 9-11 part, by joiningSide accurately take various batchings put into meat gruel mix mix thoroughly, pickle;
(4) actication of culture and enrichment: respectively by MRSE (Staphylococcusepidermidis)Training after CGMCC3472, Debaryomyces hansenji (Dabaryomyceshansenii) CGMCC3473 activationSupport and make zymocyte liquid;
(5) inoculation: before inoculation, liquid-tight bacterium degree is adjusted to approximately 107-108Cfu/mL, is inoculated in meat gruel by bacterium liquid, connectsThe amount of kind is 107cfu/g；
(6) fermentation: above-mentioned postvaccinal meat gruel is placed in to the 36 ± 2h that ferments in moisture control device;
(7) smear: meat gruel is evenly put on baking tray;
(8) bake;
(9) shaping, packaging.
In above-mentioned steps (3), pickle 4 ± 5 DEG C of temperature, salting period is 1-2h.
In above-mentioned steps (4) specifically by MRSE (Staphylococcusepidermidis) (preservationNumber CGMCC3472) in MSA fluid nutrient medium; Debaryomyces hansenji (Dabaryomyceshansenii)(preserving number CGMCC3473) activates after 24h in YPD fluid nutrient medium, and the ratio of counting 1:1 according to bacterium is added toIn simulation broth bouillon, prepare zymocyte liquid.
Above-mentioned steps (6) is specifically: fermentation temperature is 20-30 DEG C, and humidity is 80%-95%.
Fermentation goose dried meat is a kind of novel goose product, and it is to utilize good microbe leaven to raw meatInoculation is fermented and by curing the meat products making. Compared with traditional jerky goods, fermentation goose dried meatIn mouthfeel, on local flavor, free amino acid, there is innovation to break through, and make product battalion by the fermentation of microorganismSupport more horn of plenty, meet the growing health demand of consumer.
Compared with traditional zymotic meat products, utilize the beneficial effect tool of the fermentation goose dried meat of method production of the present inventionBody embodies in the following areas:
(1) adoption of innovation goose breast, as raw material, has enriched jerky product category, and the use of composite ferment makesProduct formation is pickled color and luster and flavour, improves its local flavor and product quality.
(2) Variety of Traditional Fermented Meat article process is combined with modern jerky manufacture craft, both enriched its mouthfeel, withShi Zengqiang its nutritive value.
(3) finished product weight and small volume, is easy to packaging and carries, and relatively can meet family life to fermentationThe required amount of meat products.
(4) product fragrance is stronger, and volatile flavor compound quantity and relative amount have to a certain degree to be increased.
(5) product flavour is purer, and the total content of free amino acid compared with the control amplification is 14-25%, makesThe taste of product is more mellow.
(6) the muscle quality of product is tightr, and the more smooth exquisiteness of tangent plane, is rose, glossy, saltyLight moderate, mouthfeel is relatively good.
Detailed description of the invention
The manufacture craft specific features of the present invention being produced to fermentation goose dried meat is below described further:
Processing technology mainly comprises: raw material goose pretreatment → rub → pickle → actication of culture and enrichment → send outFerment → smear → baking → pressing → shaping → section → cooling → packaging.
Wherein key points for operation are as follows:
(1) pretreatment of raw material: raw material choose fresh goose breast, should reject fat meat, manadesma, blood cake and white as far as possibleFlesh etc., and raw material is cleaned, wash away the foreign material such as blood stains;
(2) rub: raw material is rubbed and makes meat gruel;
(3) pickle: curing formula is in 100 parts of goose, salt: 2-4 part, monosodium glutamate: 0.4-0.6 part, white sugar:7-9 part, soy sauce: 5-7 part, bent wine: 0.5-1.5 part, white pepper powder: 0.1-0.2 part, star aniseed powder: 0.1-0.2Part, egg: 2-4 part, starch: 2-4 part, edible oil: 3-5 part, fish sauce: 9-11 part, by formula accuratelyTake various batchings put into meat gruel mix mix thoroughly, pickle;
(4) actication of culture and enrichment: respectively by MRSE (Staphylococcusepidermidis) (preservationNumber CGMCC3472), Debaryomyces hansenji (Dabaryomyceshansenii) (preserving number CGMCC3473) after activation, cultivate and make zymocyte liquid;
(5) inoculation: before inoculation, liquid-tight bacterium degree is adjusted to approximately 107-108Cfu/mL, is inoculated in meat gruel by bacterium liquid, connectsThe amount of kind is 107cfu/g；
(6) fermentation: above-mentioned postvaccinal meat gruel is placed in to the 36 ± 2h that ferments in moisture control device;
(7) smear: meat gruel is evenly put on baking tray, and smear THICKNESS CONTROL is in 2mm left and right;
(8) bake: the baking tray that wipes meat gruel is placed in rotary electric oven, baking box is preheating to 65-75 DEG C and bakes3h processed, rear temperature rise is to 190-200 DEG C of baking 1-2min.
(9) shaping, packaging: by naturally cooling the jerky of shortening, shaping, then enter with polypropylene plastics pocketRow nitrogen-filled packaging or vacuum packaging, be goose dried meat finished product.
The product that the inventive method is made and the traditional product of control group are carried out constituent analysis, and result is as follows:
Totally 67 kinds of the fermentation goose dried meat flavor substances of inoculating starter, wherein 13 kinds of aldehydes, alcohols 10Kind, 22 kinds of alkane olefines, 7 kinds of ester classes, a kind of ketone, 6 kinds of ethers, a kind of aromatic hydrocarbons, other 7 kinds,Wherein first three class is important local flavor contribution material, is mainly aldehyde C-9, n-Heptaldehyde, octanal, hexanal; Ethanol,Octanol; 3-methyl hendecane, 2,3-dimethyl decane; Control group records totally 42 kinds of flavor substances, wherein aldehyde5 kinds of classes, 7 kinds of alcohols, 16 kinds of alkane olefines, 3 kinds of ester classes, a kind of ketone, 2 kinds of ethers, aromatic hydrocarbons2 kinds, other 6 kinds. Two groups of contrasts, aldehydes, alcohols, kind and the ratio of ester class and alkane olefines material haveLarger difference. The aldehyde materials such as hexanal, octanal, aldehyde C-9, n-Heptaldehyde play facilitation to product quality,Can give product fat fragrance; In Ester, the accumulation of ethyl acetate contributes to goose dried meat quality to improve, longThe alcohols local flavor of carbochain strengthens, and can produce delicate fragrance, fat perfume (or spice), and aromatic hydrocarbons is mainly derived from the oxidation of free amino acid,Often there is obvious fragrance and can give meat products fat fragrance.
From relatively, the product that the present invention makes is with respect to control group, wherein aldehyde, ester, ketone, alkaneThe relative amount of hydrocarbon and alcohol is higher, and the relative amount of the flavor substances such as heterocyclic compound is lower, thisThe product fragrance of bright gained is stronger.
The total content of products obtained therefrom Free Amino Acids of the present invention compared with the control amplification is 14-25%.
It is 53 (mg/100g) that the present invention makes goose dried meat Determination of Free Amino Acids, and the trip of control group goose dried meatContent in bleeding sap from stem is 45 (mg/100g), and result shows goose dried meat Determination of Free Amino Acids under optimised processHigher. Different aminoacids has its distinctive sense of taste, the free aminoacid content of the made goose dried meat of the present inventionIts distinctive local flavor of higher formation.
The muscle quality of products obtained therefrom of the present invention is tightr, and the more smooth exquisiteness of tangent plane, is rose,Glossy, moderately salted, mouthfeel is relatively good.
Claims (4)
1. the ferment preparation method of goose dried meat, is characterized in that, comprises the following steps:
(1) raw material goose pretreatment;
(2) rub: raw material is rubbed and makes meat gruel;
(3) pickle: curing formula is in 100 weight portion goose, salt: 2-4 part, monosodium glutamate: 0.4-0.6 part,White sugar: 7-9 part, soy sauce: 5-7 part, bent wine: 0.5-1.5 part, white pepper powder: 0.1-0.2 part, star aniseed powder:0.1-0.2 part, egg: 2-4 part, starch: 2-4 part, edible oil: 3-5 part, fish sauce: 9-11 part, by joiningSide accurately take various batchings put into meat gruel mix mix thoroughly, pickle;
(4) actication of culture and enrichment: respectively by MRSE (Staphylococcusepidermidis)Training after CGMCC3472, Debaryomyces hansenji (Dabaryomyceshansenii) CGMCC3473 activationSupport and make zymocyte liquid;
(5) inoculation: before inoculation, liquid-tight bacterium degree is adjusted to approximately 107-108Cfu/mL, is inoculated in meat gruel by bacterium liquid, connectsThe amount of kind is 107cfu/g；
(6) fermentation: above-mentioned postvaccinal meat gruel is placed in to the 36 ± 2h that ferments in moisture control device;
(7) smear: meat gruel is evenly put on baking tray;
(8) bake;
(9) shaping, packaging.
2. according to the said method of claim 1, it is characterized in that, in step (3), pickle 4 ± 5 DEG C of temperature,Salting period is 1-2h.
3. according to the said method of claim 1, it is characterized in that, in step (4) specifically by epidermis PortugalGrape coccus CGMCC3472 is in MSA fluid nutrient medium; Debaryomyces hansenji CGMCC3473 is in YPDIn fluid nutrient medium, activate after 24h, the ratio of counting 1:1 according to bacterium is added in simulation broth bouillon prepares zymophyteLiquid.
4. method according to claim 1, is characterized in that, step (6) specifically: fermentation temperatureBe 20-30 DEG C, humidity is 80%-95%.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757669A (en) * | 2019-03-13 | 2019-05-17 | 山东天博食品配料有限公司 | A kind of instant leisure chicken cutlet and preparation method thereof |
| CN110973508A (en) * | 2019-11-20 | 2020-04-10 | 天津农学院 | Meat paste type fermented instant dried meat slice |
| CN113115913A (en) * | 2021-05-31 | 2021-07-16 | 成都大学 | Method for making fish-flavored fermented meat |
| CN113826837A (en) * | 2021-09-22 | 2021-12-24 | 成都大学 | Fermented flavored preserved meat and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623108A (en) * | 2009-05-11 | 2010-01-13 | 张丽萍 | Processing method of fermented air-dried goose |
| CN101953473A (en) * | 2009-10-28 | 2011-01-26 | 南通玉兔集团有限公司 | Production process of crisp and fragrant dried duck |
| CN102669700A (en) * | 2011-12-21 | 2012-09-19 | 河南科技大学 | Fermented dried goose meat |
-
2015
- 2015-12-18 CN CN201510954183.5A patent/CN105581268A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623108A (en) * | 2009-05-11 | 2010-01-13 | 张丽萍 | Processing method of fermented air-dried goose |
| CN101953473A (en) * | 2009-10-28 | 2011-01-26 | 南通玉兔集团有限公司 | Production process of crisp and fragrant dried duck |
| CN102669700A (en) * | 2011-12-21 | 2012-09-19 | 河南科技大学 | Fermented dried goose meat |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757669A (en) * | 2019-03-13 | 2019-05-17 | 山东天博食品配料有限公司 | A kind of instant leisure chicken cutlet and preparation method thereof |
| CN110973508A (en) * | 2019-11-20 | 2020-04-10 | 天津农学院 | Meat paste type fermented instant dried meat slice |
| CN113115913A (en) * | 2021-05-31 | 2021-07-16 | 成都大学 | Method for making fish-flavored fermented meat |
| CN113826837A (en) * | 2021-09-22 | 2021-12-24 | 成都大学 | Fermented flavored preserved meat and preparation method thereof |
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Application publication date: 20160518 |