CN106387687A - Fermented soy-sauce-braised pig ears and preparation method thereof - Google Patents
Fermented soy-sauce-braised pig ears and preparation method thereof Download PDFInfo
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- CN106387687A CN106387687A CN201610771368.7A CN201610771368A CN106387687A CN 106387687 A CN106387687 A CN 106387687A CN 201610771368 A CN201610771368 A CN 201610771368A CN 106387687 A CN106387687 A CN 106387687A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 36
- 210000005069 ears Anatomy 0.000 title abstract 8
- 238000000855 fermentation Methods 0.000 claims abstract description 60
- 230000004151 fermentation Effects 0.000 claims abstract description 60
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims abstract description 41
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 9
- 238000005554 pickling Methods 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 229910052736 halogen Inorganic materials 0.000 claims description 51
- 150000002367 halogens Chemical class 0.000 claims description 51
- 241000193817 Staphylococcus pasteuri Species 0.000 claims description 37
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 35
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 35
- 235000013555 soy sauce Nutrition 0.000 claims description 24
- 239000007788 liquid Substances 0.000 claims description 21
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 16
- 235000014347 soups Nutrition 0.000 claims description 12
- 235000013547 stew Nutrition 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 9
- 235000013599 spices Nutrition 0.000 claims description 9
- 235000010288 sodium nitrite Nutrition 0.000 claims description 8
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 7
- 239000001110 calcium chloride Substances 0.000 claims description 7
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 5
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 4
- 240000006794 Volvariella volvacea Species 0.000 claims description 4
- 235000004501 Volvariella volvacea Nutrition 0.000 claims description 4
- 244000309464 bull Species 0.000 claims description 4
- 235000021551 crystal sugar Nutrition 0.000 claims description 4
- 229940093503 ethyl maltol Drugs 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 claims 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 description 3
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000001054 red pigment Substances 0.000 claims description 3
- 229910019142 PO4 Inorganic materials 0.000 claims description 2
- 206010053615 Thermal burn Diseases 0.000 claims description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 2
- 239000010452 phosphate Substances 0.000 claims description 2
- 210000000582 semen Anatomy 0.000 claims description 2
- 241001478240 Coccus Species 0.000 claims 1
- 235000009754 Vitis X bourquina Nutrition 0.000 claims 1
- 235000012333 Vitis X labruscana Nutrition 0.000 claims 1
- 240000006365 Vitis vinifera Species 0.000 claims 1
- 235000014787 Vitis vinifera Nutrition 0.000 claims 1
- 239000012530 fluid Substances 0.000 claims 1
- 238000002203 pretreatment Methods 0.000 claims 1
- 150000001413 amino acids Chemical class 0.000 abstract description 14
- 238000004321 preservation Methods 0.000 abstract description 11
- 102000008186 Collagen Human genes 0.000 abstract description 10
- 108010035532 Collagen Proteins 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 229920001436 collagen Polymers 0.000 abstract description 8
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 8
- 241000191940 Staphylococcus Species 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000009826 distribution Methods 0.000 abstract description 3
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- 241000282898 Sus scrofa Species 0.000 description 68
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 241000282894 Sus scrofa domesticus Species 0.000 description 6
- 235000012000 cholesterol Nutrition 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 239000006227 byproduct Substances 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 238000012986 modification Methods 0.000 description 3
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- 230000000050 nutritive effect Effects 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000011835 investigation Methods 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 244000113306 Monascus purpureus Species 0.000 description 1
- 235000002322 Monascus purpureus Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 235000009392 Vitis Nutrition 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
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- 230000008901 benefit Effects 0.000 description 1
- OHJMTUPIZMNBFR-UHFFFAOYSA-N biuret Chemical compound NC(=O)NC(N)=O OHJMTUPIZMNBFR-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
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- 239000002131 composite material Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000013461 design Methods 0.000 description 1
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- 238000011156 evaluation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
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- 229940057059 monascus purpureus Drugs 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
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- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- A23V2400/175—Rhamnosus
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- Seasonings (AREA)
Abstract
The invention discloses fermented soy-sauce-braised pig ears and a preparation method thereof. The fermented soy-sauce-braised pig ears are prepared by braising after the pig ears are fermented by using Staphylococcus Pasteur 4-8 and Lactobacillus Rhamnosus Lr. M8; the preservation number of the Staphylococcus Pasteur 4-8 is CGMCC No. 12051; and the preservation number of the Lactobacillus Rhamnosus Lr. M8 is CGMCC No. 3002. The preparation method of the fermented soy-sauce-braised pig ears comprises the following steps: mixing a Staphylococcus Pasteur 4-8 fermentation broth with a Lactobacillus Rhamnosus Lr. M8 fermentation broth so as to prepare a mixed fermentation broth; adding the mixed fermentation broth and a pickling agent to the pig ears; and carrying out fermented pickling and braising. The fermented soy-sauce-braised pig ears disclosed by the invention have a special fermented flavor, and are rich in collagen peptide content and amino acid content; moreover, the fermented soy-sauce-braised pig ears are more balanced in nutrient distribution, low in salt content and capable of maintaining good shapes.
Description
Technical field
The present invention relates to live pig by-product efficient utilization field, belong to food processing technology field, more particularly, to a kind of
Ferment beans halogen pig ear and preparation method thereof.
Background technology
Food industry has become the third-largest pillar industry of Chinese real economy, during 12 China's meat total outputs and
Large meat Carnis Sus domestica yield remain high, be meat production big country worthy of the name, the meat industry output value reach 1,000,000,000,000 yuan with
On, occupy critical role in the food industry.China Meat yield has ranked first in the world since the nineties in last century, Carnis Sus domestica
It has been large meat of China, Carnis Sus domestica resource is extremely abundant, and since 2012, Carnis Sus domestica yield has been above 53,000,000 tons every year, therewith
And the side-product pig ear coming, Ungula Sus domestica, pigtail and haslet Isoquant are huge, there is huge product development in enterprise using pressure
Power.Meanwhile, with growth in the living standard, people also pursue nutrition, taste, convenience to the pursuit of sumptuous courses at a meal in addition to going with rice
With characteristic novelty etc., the exploitation prospect of the by-product such as pig ear, Ungula Sus domestica, pigtail and haslet is wide.
Pig ear, as live pig by-product, mostly is family in modern times life and now makes existing food, for cooking dishes, take
Long, process is loaded down with trivial details, and industrialization degree is low, and added value is not high.Pig ear is nutritious, and protein content is up to 19%, and mainly
For collagen protein, also it is rich in the trace element such as calcium, ferrum, selenium, zinc, nutrition edibility is higher, be building body, nourishing beauty treatment
Good merchantable brand.At present, traditional beans halogen pig ear converted productss are very popular, and this kind of product gum level is high, unique flavor, but
Yield rate is low, and salt content is higher, and taste is single, tender and crisp deficiency, and nutritive value is limited, and the quality retention time is inadequate.This
Research is combined using fermentation and beans halogen technology, improves quality and the battalion of traditional beans halogen pig ear product using microbe leaven
Support, abundant product type and local flavor, exploitation is suitable for the health-nutrition that social development requires and is fond of eating the beans halogen pig ear that easily ferments again
Piece food.
Content of the invention
The technical problem to be solved in the present invention is to overcome the deficiencies in the prior art, provide that a kind of salinity is low, tender and crisp acid is refreshing,
Be of high nutritive value, have the fermentation beans halogen pig ear of special ferment local-flavor.Additionally provide a kind of high fermentation beans of finished product yield rate
The preparation method of halogen pig ear.
For solving above-mentioned technical problem, there is provided a kind of fermentation beans halogen pig ear, described fermentation beans halogen pig ear passes through bar
Family name's staphylococcuses 4-8 (Staphylococcus pasteuri) and lactobacillus rhamnosuss Lr.M8 (Lactobacillus
Rhamnosus, after) fermenting, stew in soy sauce obtains.Described Staphylococcus pasteuri 4-8 (Staphylococcus pasteuri), preservation is compiled
Number be CGMCC NO.12051;Described lactobacillus rhamnosuss Lr.M8 (Lactobacillus rhamnosus), deposit number is
CGMCC NO.3002.
As a total technology design, present invention also offers a kind of preparation method of fermentation beans halogen pig ear, described
Preparation method comprises the following steps:
S1, by Staphylococcus pasteuri 4-8 (Staphylococcus pasteuri) and lactobacillus rhamnosuss Lr.M8
(Lactobacillus rhamnosus) mixes, and is configured to mixed fermentation liquid;Described Staphylococcus pasteuri 4-8
(Staphylococcus pasteuri), deposit number is CGMCC NO.12051;Described lactobacillus rhamnosuss Lr.M8
(Lactobacillus rhamnosus), deposit number is CGMCC NO.3002;
S2, pig ear is put into the mixed fermentation liquid of described S1 and curing agent carries out fermentation and pickles;
S3, the pig ear after pickling through described fermentation is immersed in stew in soy sauce in halogen soup obtain ferment beans halogen pig ear.
Above-mentioned preparation method it is preferred that described pig ear also included before adding mixed fermentation liquid and curing agent pre-
Process step, specially:Using the citric acid water that concentration is 2%, pig ear is carried out, then cross clear water rinsing, finally plus
Rhizoma Zingiberis are scalded 1~5min at 100 DEG C.
Above-mentioned preparation method is it is preferred that described preparation method also includes:
S4, by described fermentation beans halogen pig ear, drain after pulling out, cut into slices;
S5, by section after pig ear be vacuum-packed after, at 121 DEG C, under 1.05MPa sterilize 15~30min.
Above-mentioned preparation method it is preferred that in described S1 step, described Staphylococcus pasteuri 4-8 fermentation liquid
(Staphylococcus pasteuri) and lactobacillus rhamnosuss Lr.M8 fermentation liquid (Lactobacillus rhamnosus)
Volume ratio is 1: 1.
Above-mentioned preparation method is it is preferred that in described S2 step, described curing agent includes sodium nitrite, Sal, compound phosphorus
Hydrochlorate, calcium chloride, light soy sauce and glucose.It is further preferred that in described S2 step, described curing agent includes:
The sodium nitrite of 0.001wt%~0.005wt%, the Sal of 0.5wt%~1wt%, the compound phosphorus of 0.2wt%~0.3wt%
Hydrochlorate, the calcium chloride of 0.05wt%~0.1wt%, the light soy sauce of 0wt%~3wt%, the Fructus Vitis viniferae of 0.2wt%~0.5wt%
Sugar and the water of surplus.
It is preferred that in described S2 step, the temperature that described fermentation is pickled is 15 DEG C~55 DEG C to above-mentioned preparation method, when
Between be 24h.It is further preferred that the temperature that described fermentation is pickled is 20 DEG C~30 DEG C.
Above-mentioned preparation method is it is preferred that in described S3 step, described halogen soup is prepared using following methods:Take phase
When in pig ear weight 0~6wt% Sal, be equivalent to the light soy sauce of pig ear weight 0~3wt%, be equivalent to pig ear
The crystal sugar of weight 0~3wt%, be equivalent to pig ear weight 0~3wt% Volvariella volvacea (Bull.Ex Franch.) Singer. dark soy sauce, be equivalent to pig ear weight 0~
The yellow wine of 3wt%, the SHISANXIANG of 0~3wt%, be equivalent to the five spice powder of pig ear weight 0~3wt%, be equivalent to pig ear weight
The cooking wine of amount 0~3wt%, the Herba Alii fistulosi being equivalent to pig ear weight 0~1wt%, the Rhizoma Zingiberis Recens being equivalent to pig ear weight 0~1wt%, phase
When in pig ear weight 0~3wt% ethylmaltol, be equivalent to pig ear weight 0.001~0.01wt% Monas cuspurpureus Went red
Element, be equivalent to pig ear weight 0.001~0.005wt% sodium nitrite, be equivalent to pig ear weight 0.05wt%~
The calcium chloride of 0.1wt%, the spice being equivalent to pig ear weight 0~0.5wt% are added to the water, and boil and obtain halogen soup.
It is further preferred that the dispensing of described halogen soup inclusion following components in terms of accounting for pig ear percentage by weight:1~
3wt% Sal, 0.1~1wt% crystal sugar, 0.1~1wt% Volvariella volvacea (Bull.Ex Franch.) Singer. dark soy sauce, 0.1~1wt% light soy sauce, 0.1~1wt%
Yellow wine, 0.1~1wt% SHISANXIANG, 0.1~1wt% five spice powder, 0.1~1wt% cooking wine, 0.1~1wt% Herba Alii fistulosi, 0.1~1wt%
Rhizoma Zingiberis Recens, 0.1~3wt% ethylmaltol, 0.001~0.005wt% monascus red pigment, 0.001~0.008wt% sodium nitrite,
0.05~0.08wt% calcium chloride, 0.01~0.2wt% spice.
Above-mentioned preparation method is it is preferred that described spice includes anise, Herba Pelargonii Graveolentiss, Semen Myristicae, the Radix Angelicae Dahuricae, Pericarpium Zanthoxyli, Fructus Foeniculi
One or more of perfume, Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi).
Above-mentioned preparation method is it is preferred that the concretely comprising the following steps of stew in soy sauce described in described S3 step:Pickle through described fermentation
Pig ear afterwards is immersed in halogen soup, boils stew in soy sauce 0.5~2h, then continues immersion 1~6h under room temperature.
Compared with prior art, it is an advantage of the current invention that:
(1) the invention provides a kind of beans halogen pig ear, prepare after Staphylococcus pasteuri and lactobacillus rhamnosuss fermentation
Halogen pig ear there is special ferment local-flavor, collagen peptide and amino acid content enrich, and nutrient distribution more equalizes, salinity
Low, good form can be kept.Compare the beans halogen pig ear that do not ferment, through Staphylococcus pasteuri 4-8 in the preparation method of the present invention
Make after (Staphylococcus pasteuri) and lactobacillus rhamnosuss Lr.M8 (Lactobacillus rhamnosus) fermentation
The fermentation beans halogen pig ear obtaining, collagen peptide increased 4 times it is necessary to aminoacid increased 6 times, and total free amino acid increased
3 times, and cholesterol reduces 60%.Compared with the beans halogen pig ear that do not ferment, it is used alone Staphylococcus pasteuri 4-8
(Staphylococcus pasteuri) fermentation beans halogen pig ear, collagen peptide increased 1.8 times it is necessary to aminoacid increases
2.0 times, total free amino acid increased 1.2 times, cholesterol reduces 49%.Compared with the beans halogen pig ear that do not ferment, individually
Using lactobacillus rhamnosuss Lr.M8 (Lactobacillus rhamnosus) fermentation beans halogen pig ear, collagen peptide increased
2.2 again it is necessary to aminoacid increased 3.8 times, total free amino acid increased 2.3 times, and cholesterol reduces 6%.Pasteur is described
Staphylococcuses 4-8 (Staphylococcus pasteuri) and lactobacillus rhamnosuss Lr.M8 (Lactobacillus
Rhamnosus) use cooperatively, contribute to providing the reduction rate of cholesterol, it helps the lifting of collagen protein nutritive value.
(2) the invention provides a kind of preparation method of beans road pig ear, finished product yield rate is high, typically up to 90%,
Height is up to 100%, and can voluntarily allocate required taste according to personal taste, solves traditional halogen pig ear preparation method and becomes
Product yield rate is low, and salt content is high, the problems such as taste is single.
The depositary institution of Staphylococcus pasteuri 4-8 (Staphylococcus pasteuri) is protected for Chinese microorganism strain
Hide administration committee's common micro-organisms center, preservation date is on January 14th, 2016, deposit number is CGMCC NO.12051.
The depositary institution of lactobacillus rhamnosuss Lr.M8 (Lactobacillus rhamnosus) is Chinese microorganism strain
Preservation administration committee common micro-organisms center, preservation date is on April 7th, 2009, and deposit number is CGMCC NO.3002,
In September in 2009 application national patent on the 30th, Application No. 200910044465.6.
Specific embodiment
Below in conjunction with concrete preferred embodiment, the invention will be further described, but not thereby limiting the invention
Protection domain.
Embodiment
Material employed in following examples and instrument are commercially available.
The depositary institution of Staphylococcus pasteuri 4-8 (Staphylococcus pasteuri) is protected for Chinese microorganism strain
Hide administration committee's common micro-organisms center, preservation address is that the Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3 Chinese Academy of Sciences is micro-
Biological study institute, preservation date is on January 14th, 2016, and deposit number is CGMCC NO.12051.Staphylococcus pasteuri 4-8
(Staphylococcus pasteuri) be screen from the bacon of the western Hunan can significantly reduce meat productss cholesterol, give
The dominant strain of the special ferment local-flavor of meat productss.The preservation of lactobacillus rhamnosuss Lr.M8 (Lactobacillus rhamnosus)
Unit is China Committee for Culture Collection of Microorganisms's common micro-organisms center, and preservation date is on April 7th, 2009, preservation
Numbering is CGMCC NO.3002.
Embodiment 1:
A kind of beans halogen pig ear of present invention, is prepared using following methods:
(1) sorting pretreatment:Select the qualified fresh pig ear of 1Kg quarantine, cleaned with the citric acid water of 2% concentration, go
Fall miscellaneous hair, then clear water rinsing, pig ear is pulled out, puts in boiling water, plus 2 Rhizoma Zingiberis, the 2min that scalds at 100 DEG C obtains pretreatment
Pig ear.
(2) prepare fermentation liquid:Bacteria concentration is 108The Staphylococcus pasteuri 4-8 fermentation liquid of cfu/ml
(Staphylococcus pasteuri) and bacteria concentration are 108Cfu/ml lactobacillus rhamnosuss Lr.M8 fermentation liquid
(Lactobacillus rhamnosus) is hybridly prepared into mixed fermentation liquid by 1: 1 (v/v).
(3) prepare pickling liquid:2Kg water adds be equivalent to the sodium nitrite of water weight 0.005%, 1% Sal,
The glucose of 0.2% composite phosphate, 0.05% calcium chloride, 3% light soy sauce and 0.5%, is made into curing agent.
(4) fermentation is pickled:The mixed fermentation liquid of step (2) is inoculated in pig ear by the 2.5% of pig ear weight, so
After be immersed in pickling liquid, 25 DEG C of bottom fermentations pickle 24h.
(5) prepare halogen soup:Take the Sal of pig ear weight 2wt% being equivalent in step (1), the crystal sugar of 0.4wt%,
The Volvariella volvacea (Bull.Ex Franch.) Singer. dark soy sauce of 0.6wt%, 0.6wt% light soy sauce, the yellow wine of 0.4wt%, the SHISANXIANG of 0.4wt%, 0.5wt%
Five spice powder, the cooking wine of 0.5wt%, the Herba Alii fistulosi of 0.2wt%, the Rhizoma Zingiberis Recens of 0.2wt%, the ethylmaltol of 0.2wt%, 0.002wt%
Monascus red pigment, the sodium nitrite of 0.005wt%, the Herba Pelargonii Graveolentiss of 0.04wt%, the Pericarpium Zanthoxyli of 0.04wt%, the anise of 0.04wt%,
The Cortex cinnamomi japonici (Ramulus Cinnamomi) of 0.04wt% is added to the water, and boils and obtains halogen soup.
(6) stew in soy sauce:Pig ear after step (4) fermentation is pickled is put in step (5) gained halogen soup and boils stew in soy sauce
50min;Then stop heating source, soaking at room temperature 4h obtains the beans halogen pig ear that ferments.
(7) it is vacuum-packed:Fermentation beans halogen pig ear in step (6) is pulled out, drained section, puts in vacuum packaging bag
Vacuum packaging.
(8) sterilize:By vacuum-packed fermentation beans halogen pig ear, be placed in temperature be 121 DEG C, pressure be 1.05MPa height
Sterilize under warm condition of high voltage 20min.
Comparative example 1:
A kind of beans halogen pig ear of comparative example, the not direct stew in soy sauce of inoculation fermentation liquid in its preparation method, remaining step with
Embodiment 1 is consistent.
Comparative example 2:
The fermentation beans halogen pig ear of a kind of comparative example, only inoculates Staphylococcus pasteuri 4-8 in its preparation method
(Staphylococcus pasteuri) fermentation liquid, remaining step is consistent with embodiment 1.
Comparative example 3:
The fermentation beans halogen pig ear of a kind of comparative example, only inoculates lactobacillus rhamnosuss Lr.M8 in its preparation method
(Lactobacillus rhamnosus) fermentation liquid, remaining step is consistent with embodiment 1.
Investigate embodiment 1, the quality of the halogen pig ear that ferments in comparative example 1~3 respectively.Collagen peptide biuret method is examined
Survey it is necessary to aminoacid and total free amino acid automatic amino acid analyzer detect, cholesterol colorimetric determination, yield rate is used
Weight method detects.10 points of sensory evaluation total score is with reference to the marking of following main points:2 points of color and luster, in authentic purplish red;2 points of form:Shape
Full, no damaged rotten to the corn;4 points of flavour, entrance is soft, delicate mouthfeel, and pleasant to the palate, salted palatability, otica is tender and crisp;2 points of abnormal smells from the patient,
Meat-like flavor is dense, free from extraneous odour.The results are shown in Table 1 for investigation.
Table 1:The quality investigation contrast table of halogen pig ear
Knowable to the comparing result of table 1:The halogen pig ear of preparation after Staphylococcus pasteuri and lactobacillus rhamnosuss fermentation
There is special ferment local-flavor, collagen peptide and amino acid content enrich, and nutrient distribution more equalizes, and salinity is low, can keep
Good form, finished product yield rate is high, typically up to 90%, reaches as high as 100%, compares the beans halogen pig ear that do not ferment, this
Through Staphylococcus pasteuri 4-8 (Staphylococcus pasteuri) and lactobacillus rhamnosuss Lr.M8 in bright preparation method
(Lactobacillus rhamnosus) fermentation after be obtained fermentation beans halogen pig ear, collagen peptide increased 4 times it is necessary to
Aminoacid increased 6 times, and total free amino acid increased 3 times.
The above, be only presently preferred embodiments of the present invention, and not the present invention is made with any pro forma restriction.Though
So the present invention is disclosed as above with preferred embodiment, but is not limited to the present invention.Any it is familiar with those skilled in the art
Member, in the case of the spirit without departing from the present invention and technical scheme, can be utilized in the methods and techniques of the disclosure above
Hold and technical solution of the present invention is made with many possible variations and modification, or the Equivalent embodiments being revised as equivalent variations.Therefore,
Every content without departing from technical solution of the present invention, the technical spirit of the foundation present invention is to made for any of the above embodiments any simple
Modification, equivalent, equivalence changes and modification, all still fall within the range of technical solution of the present invention protection.
Claims (10)
1. a kind of fermentation beans halogen pig ear is it is characterised in that described fermentation beans halogen pig ear passes through Staphylococcus pasteuri 4-8
After (Staphylococcus pasteuri) and lactobacillus rhamnosuss Lr.M8 (Lactobacillus rhamnosus) fermentation,
Stew in soy sauce obtains, described Staphylococcus pasteuri 4-8 (Staphylococcus pasteuri), and deposit number is CGMCC
NO.12051;Described lactobacillus rhamnosuss Lr.M8 (Lactobacillus rhamnosus), deposit number is CGMCC
NO.3002.
2. a kind of preparation method of fermentation beans halogen pig ear is it is characterised in that described preparation method comprises the following steps:
S1, Staphylococcus pasteuri 4-8 fermentation liquid (Staphylococcus pasteuri) and lactobacillus rhamnosuss Lr.M8 are sent out
Zymotic fluid (Lactobacillus rhamnosus) mixes, and is configured to mixed fermentation liquid, described Staphylococcus pasteuri 4-8
(Staphylococcus pasteuri), deposit number is CGMCC NO.12051;Described lactobacillus rhamnosuss Lr.M8
(Lactobacillus rhamnosus), deposit number is CGMCC NO.3002;
S2, pig ear is put into the mixed fermentation liquid of described S1 and curing agent carries out fermentation and pickles;
S3, the pig ear after pickling through described fermentation is immersed in stew in soy sauce in halogen soup obtain ferment beans halogen pig ear.
3. preparation method according to claim 2 is it is characterised in that described pig ear is adding mixed fermentation liquid and pickling
Pre-treatment step is also included, specially before agent:Using the citric acid water that concentration is 2%, pig ear is carried out, then mistake
Clear water rinses, and finally scalds at 100 DEG C 1~5min with Rhizoma Zingiberis.
4. preparation method according to claim 2 is it is characterised in that described preparation method also includes:
S4, by described fermentation beans halogen pig ear, drain after pulling out, cut into slices;
S5, by section after pig ear be vacuum-packed after, at 121 DEG C, under 1.05MPa sterilize 15~30min.
5. according to any one of claim 2~4 preparation method it is characterised in that in described S1 step, described Pasteur Portugal
Grape coccus 4-8 fermentation liquid (Staphylococcus pasteuri) and lactobacillus rhamnosuss Lr.M8 fermentation liquid
The volume ratio of (Lactobacillus rhamnosus) is 1: 1.
6. according to any one of claim 2~4 preparation method it is characterised in that in described S2 step, described curing agent
Including:The sodium nitrite of 0.001wt%~0.005wt%, the Sal of 0.5wt%~1wt%, the answering of 0.2wt%~0.3wt%
Close phosphate, the calcium chloride of 0.05wt%~0.1wt%, the light soy sauce of 0wt%~3wt%, 0.2wt%~0.5wt%
Glucose and the water of surplus.
7. according to any one of claim 2~4 preparation method it is characterised in that in described S2 step, described fermentation salts down
The temperature of system is 15 DEG C~55 DEG C, and the time is 24h.
8. according to any one of claim 2~4 preparation method it is characterised in that in described S3 step, described halogen soup is adopted
Prepare using the following method:Take and be equivalent to the Sal of pig ear weight 0~6wt%, be equivalent to pig ear weight 0~3wt%
Light soy sauce, be equivalent to the crystal sugar of pig ear weight 0~3wt%, be equivalent to the Volvariella volvacea (Bull.Ex Franch.) Singer. dark soy sauce of pig ear weight 0~3wt%
Soy sauce, the yellow wine being equivalent to pig ear weight 0~3wt%, the SHISANXIANG of 0~3wt%, be equivalent to pig ear weight 0~3wt%
Five spice powder, be equivalent to the cooking wine of pig ear weight 0~3wt%, be equivalent to the Herba Alii fistulosi of pig ear weight 0~1wt%, be equivalent to pig
The Rhizoma Zingiberis Recens of ear weight 0~1wt%, be equivalent to the ethylmaltol of pig ear weight 0~3wt%, be equivalent to pig ear weight
The monascus red pigment of 0.001~0.01wt%, be equivalent to the sodium nitrite of pig ear weight 0.001~0.005wt%, be equivalent to
The calcium chloride of pig ear weight 0.05wt%~0.1wt%, be equivalent to pig ear weight 0~0.5wt% spice add water
In, boil and obtain halogen soup.
9. preparation method according to claim 7 it is characterised in that described spice include anise, Herba Pelargonii Graveolentiss, Semen Myristicae,
One or more of the Radix Angelicae Dahuricae, Pericarpium Zanthoxyli, Fructus Foeniculi, Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi).
10. according to any one of claim 2~4 preparation method it is characterised in that stew in soy sauce described in described S3 step
Concretely comprise the following steps:Pig ear after pickling through described fermentation is immersed in halogen soup, boils stew in soy sauce 0.5~2h, then continues under room temperature
Soak 1~6h.
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CN104997042A (en) * | 2015-07-14 | 2015-10-28 | 徐州工程学院 | Method for producing bound trotters through artificial inoculation and fermentation |
CN105394600A (en) * | 2015-11-24 | 2016-03-16 | 湖南农业大学 | Fermented fat and preparation method thereof |
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