CN106509654A - Preparation method of dried meat rich in organic calcium and activity probiotics - Google Patents
Preparation method of dried meat rich in organic calcium and activity probiotics Download PDFInfo
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- CN106509654A CN106509654A CN201611020346.3A CN201611020346A CN106509654A CN 106509654 A CN106509654 A CN 106509654A CN 201611020346 A CN201611020346 A CN 201611020346A CN 106509654 A CN106509654 A CN 106509654A
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- bone
- preparation
- jerky
- meat
- organic calcium
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- 239000006041 probiotic Substances 0.000 title claims abstract description 59
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 59
- 239000011575 calcium Substances 0.000 title claims abstract description 46
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 46
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- 230000000694 effects Effects 0.000 title claims abstract description 16
- 235000015177 dried meat Nutrition 0.000 title abstract 7
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 76
- 235000013372 meat Nutrition 0.000 claims abstract description 62
- 230000000529 probiotic effect Effects 0.000 claims abstract description 46
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- 235000014347 soups Nutrition 0.000 claims abstract description 11
- 241001465754 Metazoa Species 0.000 claims abstract description 9
- 238000010009 beating Methods 0.000 claims abstract description 6
- 238000010025 steaming Methods 0.000 claims description 24
- 239000000796 flavoring agent Substances 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 235000013355 food flavoring agent Nutrition 0.000 claims description 16
- 238000001802 infusion Methods 0.000 claims description 16
- 150000001875 compounds Chemical class 0.000 claims description 12
- 108090000790 Enzymes Proteins 0.000 claims description 11
- 102000004190 Enzymes Human genes 0.000 claims description 11
- 229910019142 PO4 Inorganic materials 0.000 claims description 11
- 239000002131 composite material Substances 0.000 claims description 11
- 229940088598 enzyme Drugs 0.000 claims description 11
- 238000009938 salting Methods 0.000 claims description 10
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 10
- 102000004882 Lipase Human genes 0.000 claims description 9
- 108090001060 Lipase Proteins 0.000 claims description 9
- 239000004367 Lipase Substances 0.000 claims description 9
- 235000019421 lipase Nutrition 0.000 claims description 9
- 235000019834 papain Nutrition 0.000 claims description 9
- 108090000526 Papain Proteins 0.000 claims description 8
- 239000004365 Protease Substances 0.000 claims description 8
- 235000015278 beef Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 229940055729 papain Drugs 0.000 claims description 8
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 8
- 239000010452 phosphate Substances 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 7
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 5
- 241000628997 Flos Species 0.000 claims description 5
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 5
- 241000191996 Pediococcus pentosaceus Species 0.000 claims description 5
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 5
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 5
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 claims description 5
- 235000011180 diphosphates Nutrition 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 229940026314 red yeast rice Drugs 0.000 claims description 5
- 235000010288 sodium nitrite Nutrition 0.000 claims description 5
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 4
- 241000283898 Ovis Species 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 241000272525 Anas platyrhynchos Species 0.000 claims description 2
- 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 2
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 2
- 235000006439 Lemna minor Nutrition 0.000 claims description 2
- 244000242291 Lemna paucicostata Species 0.000 claims description 2
- 230000003750 conditioning effect Effects 0.000 claims description 2
- 230000018044 dehydration Effects 0.000 claims description 2
- 238000006297 dehydration reaction Methods 0.000 claims description 2
- 235000013364 duck meat Nutrition 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 210000002454 frontal bone Anatomy 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 229940005740 hexametaphosphate Drugs 0.000 claims description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 2
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 238000004108 freeze drying Methods 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 6
- 150000001413 amino acids Chemical class 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 239000002699 waste material Substances 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 150000007524 organic acids Chemical class 0.000 abstract description 2
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 2
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 2
- 229930000044 secondary metabolite Natural products 0.000 abstract description 2
- 239000002639 bone cement Substances 0.000 abstract 2
- 235000015255 meat loaf Nutrition 0.000 abstract 2
- 238000009835 boiling Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000021317 phosphate Nutrition 0.000 description 9
- 241000894006 Bacteria Species 0.000 description 5
- 235000001014 amino acid Nutrition 0.000 description 4
- 235000001727 glucose Nutrition 0.000 description 4
- 241001346334 Amomum tsao-ko Species 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 238000006424 Flood reaction Methods 0.000 description 3
- 244000062250 Kaempferia rotunda Species 0.000 description 3
- 235000013422 Kaempferia rotunda Nutrition 0.000 description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 description 3
- 240000004760 Pimpinella anisum Species 0.000 description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 description 3
- 210000000481 breast Anatomy 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 150000002304 glucoses Chemical class 0.000 description 3
- 235000015110 jellies Nutrition 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- UEZVMMHDMIWARA-UHFFFAOYSA-N Metaphosphoric acid Chemical class OP(=O)=O UEZVMMHDMIWARA-UHFFFAOYSA-N 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- MWKXCSMICWVRGW-UHFFFAOYSA-N calcium;phosphane Chemical compound P.[Ca] MWKXCSMICWVRGW-UHFFFAOYSA-N 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 241000271566 Aves Species 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 102000007982 Phosphoproteins Human genes 0.000 description 1
- 108010089430 Phosphoproteins Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 210000001185 bone marrow Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- SMHNUIFHMAGAFL-UHFFFAOYSA-N calcium;2-hydroxypropanoic acid Chemical compound [Ca].CC(O)C(O)=O SMHNUIFHMAGAFL-UHFFFAOYSA-N 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000004033 diameter control Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000007366 host health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- CUXQLKLUPGTTKL-UHFFFAOYSA-M microcosmic salt Chemical compound [NH4+].[Na+].OP([O-])([O-])=O CUXQLKLUPGTTKL-UHFFFAOYSA-M 0.000 description 1
- 239000004531 microgranule Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- PUZPDOWCWNUUKD-UHFFFAOYSA-M sodium fluoride Chemical compound [F-].[Na+] PUZPDOWCWNUUKD-UHFFFAOYSA-M 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000010119 systemic immune function Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 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
- A23V2400/169—Plantarum
-
- 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
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/41—Pediococcus
- A23V2400/427—Pentosaceus
-
- 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
- A23V2400/51—Bifidobacterium
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention provides a preparation method of dried meat rich in organic calcium and activity probiotics, and belongs to the technical field of meat processing. The preparation method comprises the steps of (1) bone pretreatment; (2) high-pressure bone stewing; (3) bone and bone soup beating; (4) bone paste enzymolysis; (5) meat loaf boiling; (6) meat loaf slicing; (7) probiotic fermentation; and (8) dried meat manufacturing. According to the preparation method of the dried meat rich in organic calcium and activity probiotic, animal bones are subjected to high-pressure stewing, micronization and enzymolysis sequentially, a large quantity of peptides and amino acid are generated, and the nutritive value of the animal bones is greatly improved; the activity probiotis are added into bone paste subjected to enzymolysis for fermentation, a large quantity of beneficial secondary metabolites and organic acid are generated, inorganic calcium in the bones is changed into the organic calcium, accordingly the nutritive value of the dried meat is improved, and meanwhile, calcium absorption of the human body is facilitated; the bones are fully utilized without waste, and pollution to the environment is avoided; and the prepared dried meat contains a large quantity of activity probiotics, and the health care function of the dried meat is extremely improved.
Description
Technical field
The invention belongs to meat product processing technology field, more particularly to a kind of preparation method of jerky, specially a kind of richness
Preparation method containing organic calcium, active probiotic jerky.
Technical background
Jerky is a kind of traditional meat of China, and it has processing simple, unique flavor, easy to carry, storage endurance etc.
Advantage, thus the high praise by people with like.With meat products processing industry development and living standards of the people it is continuous
Improve, requirement of the consumer to the nutritive value of traditional jerky is also being stepped up.
Fresh bone institute nutrient containing very abundant, its fat, protein content are similar to meat.In the constituent of bone,
Moisture accounts for 40%～50%, and protein accounts for 20%～30%, and inanimate matter accounts for 20% (mostly calcium and phosphorus).Contain in bone
All aminoacid of protein, and amino acid ratio equilibrium, essential amino acids level height are constituted, belongs to high quality protein.Bone
Containing the important essential fatty acid of human body (i.e. linoleic acid) and other various fatty acids in head fatty acid.Also containing a large amount of in fresh bone
Calcium microcosmic salt, bioactive substance, magnesium, sodium, ferrum, zinc, potassium, villiaumite, citrate etc., it is indispensable containing brain in bone marrow
Phospholipid, phosphoprotein etc..In addition, calcium phosphorus content is high in skeleton, 19% and 9%, Ca are respectively may be about:P ratios are about 2:1, it is people
Body absorbs the optimal proportion of calcium phosphorus.As can be seen here, bone is genuine nutrient source.It is fresh that though China possesses abundant poultry, fowl
Bone resource, but start late in terms of the research and development to fresh bone food.Up to the present, some related scientific research units are entered to this
Go research, due to the aspect reason such as technology and understanding, be all only only limited to several low value-added primary product of processing.Skeleton
Using can not yet be popularized in an all-round way in China, fresh bone resource fails to be utilized well.In many local fresh bone typically quilts
Crush for making feedstuff or fertilizer, the even abandoned having is fallen, and this is a very big waste.
Probiotic bacteria refers to certain microorganism formulation or fermented product, by adjust host mucosal and systemic immune function and
Improve enteral nutrition and colony balance, beneficial physiological action is produced to host, a certain position of host is changed by colonized action
The composition of flora, so as to produce the single or clear and definite mixed microorganism of composition for being conducive to host health effect.
How the traditional jerky of application is processed for animal skeleton, probiotic bacteria, to improving the value of animal skeleton, increasing the battalion of jerky
Supporting value and giving jerky health care has highly important meaning.
The content of the invention
It is an object of the invention to provide a kind of preparation method rich in organic calcium, active probiotic jerky, using this
Its organic calcium content of the jerky that bright method is prepared is high, and contains substantial amounts of active probiotic, can strengthen body immunity.This
Goal of the invention is achieved through the following technical solutions：
A kind of preparation method rich in organic calcium, active probiotic jerky, comprises the following steps：
1) bone pretreatment：Animal bone is cleaned up, is drained the water, and be crushed to fritter；
2) bone steaming and decocting under high pressure：Bone after will be broken is put in steaming and decocting under high pressure container, and adds flavoring agent A, is then added water
Steaming and decocting is soft to bone；
3) bone, bone soup beating：Bone and bone soup through steaming and decocting is carried out grinding miniaturization process, bone particle diameter control is made
System is at 50～100 μm；
4) pulp enzymolysis：Pulp pH to 6～7 is adjusted, papain and lipase, the enzyme at a temperature of 40～55 DEG C is added
4～8h of solution；
5) cube meat infusion：The cube meat pickled is added in the pulp for having digested, cube meat is added water to and is submerged, it is big to burn
Opening, small fire infusion, cube meat being stirred up and down every a period of time, infusion is to surplus a little decoction；
6) cube meat section：Well-done cube meat will be endured it will be cut into the sliced meat of 0.5～1.2cm thickness；
7) probiotics fermention：Compound probiotic is added in sliced meat and sealing and fermenting is carried out；
8) jerky makes：Fermented sliced meat are carried out freezing, pressure is dehydrated to moisture less than 20%, obtain final product and be rich in
Organic calcium, active probiotic jerky.
Preferred, the institute as the one kind of the present invention rich in organic calcium, the preparation method specific embodiment of active probiotic jerky
The consumption for stating bone is the 5%～30% of cube meat quality, and during the bone steaming and decocting under high pressure, the addition of water is bone mass
2～4 times, the temperature of the steaming and decocting is 121 DEG C, and pressure is 0.1MPa, and the time is 30～90min.
Preferred, the institute as the one kind of the present invention rich in organic calcium, the preparation method specific embodiment of active probiotic jerky
Stating flavoring agent A includes：0.05%～0.2% Rhizoma Zingiberis powder, 0.04%～0.1% Fructus Foeniculi, 0.02%～0.15% Flos Caryophylli, 0.03%～
0.15% Pericarpium Zanthoxyli, 0.05%～0.1% Radix orixae japonicae, 0.04%～0.1% Fructus Tsaoko, it is 0.02%～0.15% anistree, 0.02%～
0.2% Cortex Cinnamomi, 0.03%～0.25% Pericarpium Citri Reticulatae, 0.02%～0.1% Herba Pelargonii Graveolentiss, 0.03%～0.1% Rhizoma Kaempferiae, above-mentioned percentage ratio is all
To account for the percentage ratio of cube meat quality.
Preferred, the institute as the one kind of the present invention rich in organic calcium, the preparation method specific embodiment of active probiotic jerky
The addition for stating papain is the 0.1%～0.5% of pulp quality, and the addition of the lipase is pulp quality
0.1%～0.5%, the enzyme activity >=800U/mg of the papain, the enzyme activity >=600U/mg of the lipase.
Preferred, the institute as the one kind of the present invention rich in organic calcium, the preparation method specific embodiment of active probiotic jerky
The concrete method for salting for stating the cube meat pickled is：Conditioning B is added in the cube meat that monolithic quality is 500～800g, in 0.06-
Tumbling 20min intervals 10min under the vacuum condition of 0.08MPa, knead-salting 4-10h.The concrete mode that cube meat of the present invention is pickled
It is not limited thereto, as long as can realize that cube meat of the present invention is pickled, improves the mouthfeel of cube meat, the mouthfeel for meeting edible crowd should be all wrapped
It is contained in scope of the present invention etc.
Preferred, the institute as the one kind of the present invention rich in organic calcium, the preparation method specific embodiment of active probiotic jerky
Stating flavoring agent B includes：1.0%～2.5% Sal, 2%～5% glucose, 0.15%～0.5% composite phosphate, 0.2%～
0.5% monosodium glutamate, 0.3%～0.8% light soy sauce, 0.015%～0.025% red yeast rice, 0.2%～0.8% cooking wine, 0.01%～
0.015% sodium nitrite, above-mentioned percentage are all and account for meat quality percentage ratio；Wherein, composite phosphate is 2 by mass ratio:
2:1 tripolyphosphate, pyrophosphate and hexametaphosphate composition.
Preferred, the institute as the one kind of the present invention rich in organic calcium, the preparation method specific embodiment of active probiotic jerky
State compound probiotic be cube meat quality 0.1%～0.6%, the fermentation temperature be 20～37 DEG C, the time be 12～48h, send out
Ferment endpoint pH is 3.8～4.2.
Preferred, the institute as the one kind of the present invention rich in organic calcium, the preparation method specific embodiment of active probiotic jerky
Compound probiotic is stated for streptococcus thermophiluss, bacillus bifiduss, lactobacillus rhamnosuss, Pediococcus pentosaceuss and Lactobacillus plantarum, its quality
Than for 1～4:1～4:1～3:1～4:2～4.
Preferred, the institute as the one kind of the present invention rich in organic calcium, the preparation method specific embodiment of active probiotic jerky
Cryogenic temperature is stated for -18 DEG C, the time is 24～36h, the pressure of the pressure dehydration is 30～500Pa, and temperature is -45 DEG C,
Time is 10～48h.
Preferred, the institute as the one kind of the present invention rich in organic calcium, the preparation method specific embodiment of active probiotic jerky
State bone for Os Sus domestica, Os Bovis seu Bubali, Os Caprae seu Ovis, Os Gallus domesticus, duck bone, in frontal bone one or more；Described cube meat be Carnis Sus domestica, beef, Carnis caprae seu ovis,
One or more in Carnis Gallus domesticus, duck meat, Carnis Anseris domestica.Bone of the present invention and cube meat be not limited to it is cited several, as long as
Can realize that the object of the invention birdss bone and cube meat should all be forgiven within the scope of the present invention.
Beneficial effects of the present invention：
1st, animal bone of the present invention is digested Jing after steaming and decocting under high pressure and miniaturization, can be produced a large amount of peptides, aminoacid, greatly be carried
The high nutritive value of animal bone, so as to improve the nutritive value of jerky；
2nd, the bone soup after enzymolysis, bone microgranule and cube meat infusion are received juice by the present invention, and add active composite probiotics ferment,
A large amount of beneficial secondary metabolites and a large amount of organic acid are produced, makes the inorganic calcium in skeleton be changed into organic calcium (amino acid calcium, lactic acid
Calcium), jerky nutritive value is improved, while contributing to absorption of the human body to calcium；
3rd, in preparation method of the present invention, animal bone is obtained all of without waste, it is to avoid to environment；
4th, contain a large amount of active probiotics in jerky prepared by the inventive method, greatly improve the health care of jerky；
5th, not only contain substantial amounts of organic calcium in jerky finished product prepared by the inventive method but also contain substantial amounts of active probiotic,
Have the value of nutrition and health care concurrently.
Specific embodiment
In order that the objects, technical solutions and advantages of the present invention become more apparent, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that specific embodiment described herein is not used to only to explain the present invention
Limit the present invention.
Embodiment 1
The preparation rich in organic calcium, active probiotic jerky is carried out according to the inventive method, is comprised the following steps that：
1) bone pretreatment：10kg Os Sus domestica is cleaned up, and is drained the water and is crushed to fritter；
2) bone steaming and decocting under high pressure：Bone after will be broken is put in steaming and decocting under high pressure container, adds flavoring agent A, adds 25kg water,
In 121 DEG C, under the conditions of pressure 0.1MPa, steaming and decocting 40min is soft to bone；
3) bone, bone soup beating：The bone and bone soup of Jing steaming and decoctings are put into fiberizer carries out just grinding process, then uses glue
Body mill carries out miniaturization process, makes the size controlling of bone at 50-100 μm；
4) pulp enzymolysis：Pulp pH value is adjusted to 6.5, the papain (enzyme activity >=800U/mg) and 45g of 55g is added
Lipase (enzyme activity >=600U/mg), in 45 DEG C digest 5h；
5) cube meat infusion：To in the pulp for having digested, add 100kg to pickle Pork-pieces, adds water to cube meat and all floods
Not yet, big fire is boiled, small fire infusion, stirs cube meat up and down every 15min, and infusion is to remaining a little decoction；
6) cube meat section：Endure well-done cube meat 0.6cm thickness sliced meat are cut into along flesh fibre lines；
7) probiotics fermention：To in the sliced meat for cutting, add 0.3kg compound probiotics, mix homogeneously to carry out sealing and fermenting,
35 DEG C of fermentation temperature, fermentation time 16h, fermentation termination pH value are 3.8；
8) jerky makes：The pork slices for fermenting are put in -18 DEG C of jelly storehouses and freeze 24h, then pressed in 30-500Pa
Power, to be dehydrated 20h to moisture at a temperature of -45 DEG C be 15%, obtains final product the dried pork rich in organic calcium, active probiotic.
The flavoring agent A is 0.06kg Rhizoma Zingiberis powder, 0.07kg Fructus Foeniculi, 0.06kg Flos Caryophyllis, 0.05kg Pericarpium Zanthoxylies, 0.04kg BAIHU
Green pepper, 0.05kg Fructus Tsaokos, 0.06kg anises, 0.05kg Cortex Cinnamomis, 0.06kg Pericarpium Citri Reticulataes, 0.05kg Herba Pelargonii Graveolentiss, 0.04kg Rhizoma Kaempferiaes.
The method for salting of the cube meat is：Flavoring agent is added in Pork-pieces of the good monolithic quality of pretreatment for 500g～800g
B, tumbling 20min intervals 10min under conditions of vacuum is 0.06-0.08MPa, knead-salting 6h；The flavoring agent B is 2kg
Sal, 4kg glucoses, 0.3kg composite phosphates, 0.4kg monosodium glutamates, 0.5kg light soy sauce, 0.02kg red yeast rice, 0.6kg cooking wine,
0.01kg sodium nitrite.Wherein, composite phosphate is 2 by mass ratio:2:1 tripolyphosphate, pyrophosphate and hexa metaphosphoric acid
Salt is constituted.
The compound probiotic is by streptococcus thermophiluss, bacillus bifiduss, lactobacillus rhamnosuss, Pediococcus pentosaceuss and plant breast bar
Bacterium constitutes, and its mass ratio is 1:1:1:1:2.
Embodiment 2
The preparation rich in organic calcium, active probiotic jerky is carried out according to the inventive method, is comprised the following steps that：
1) bone pretreatment：10kg Os Bovis seu Bubalis are cleaned up, and are drained the water and are crushed to fritter；
2) bone steaming and decocting under high pressure：Bone after will be broken is put in steaming and decocting under high pressure container, adds flavoring agent A, adds 25kg water,
In 121 DEG C, under the conditions of pressure 0.1MPa, steaming and decocting 60min is soft to bone；
3) bone, bone soup beating：The bone and bone soup of Jing steaming and decoctings are put into fiberizer carries out just grinding process, then uses glue
Body mill carries out miniaturization process, makes the size controlling of bone at 50-100 μm；
4) pulp enzymolysis：Pulp pH value is adjusted to 6.5, the papain (enzyme activity >=800U/mg) and 45g of 55g is added
Lipase (enzyme activity >=600U/mg), in 45 DEG C digest 5h；
5) cube meat infusion：To in the pulp for having digested, add 100kg to pickle beef clod, adds water to cube meat and all floods
Not yet, big fire is boiled, small fire infusion, stirs cube meat up and down every 15min, and infusion is to remaining a little decoction；
6) cube meat section：Endure well-done cube meat 0.6cm thickness sliced meat are cut into along flesh fibre lines；
7) probiotics fermention：To in the dried beef slices for cutting, add 0.32kg compound probiotics, mix homogeneously to carry out sealing and send out
Ferment, 35 DEG C of fermentation temperature, fermentation time 20h, fermentation termination pH value are 3.8；
8) jerky makes：The dried beef slices for fermenting is put in -18 DEG C of jelly storehouses and freezes 28h, then pressed in 30-500Pa
Power, to be dehydrated 24h to moisture at a temperature of -45 DEG C be 16%, is obtained final product rich in organic calcium, active probiotic dried beef.
The flavoring agent A is 0.06kg Rhizoma Zingiberis powder, 0.05kg Fructus Foeniculi, 0.06kg Flos Caryophyllis, 0.05kg Pericarpium Zanthoxylies, 0.04kg BAIHU
Green pepper, 0.05kg Fructus Tsaokos, 0.06kg anises, 0.05kg Cortex Cinnamomis, 0.06kg Pericarpium Citri Reticulataes, 0.05kg Herba Pelargonii Graveolentiss, 0.06kg Rhizoma Kaempferiaes.
The method for salting of the beef clod is：Add in beef clod of the good monolithic quality of pretreatment for 500g～800g and adjust
Material B, tumbling 20min intervals 10min under conditions of vacuum is 0.06-0.08MPa, knead-salting 8h；The flavoring agent B is
2kg Sal, 4kg glucoses, 0.3kg composite phosphates, 0.4kg monosodium glutamates, 0.5kg light soy sauce, 0.025kg red yeast rice, 0.6kg material
Wine, 0.012kg sodium nitrite.Wherein, composite phosphate is 2 by mass ratio:2:1 tripolyphosphate, pyrophosphate and six are inclined
Phosphate is constituted.
The compound probiotic is by streptococcus thermophiluss, bacillus bifiduss, lactobacillus rhamnosuss, Pediococcus pentosaceuss and plant breast bar
Bacterium constitutes, and its mass ratio is 1:1:1:2:2.
Embodiment 3
The preparation rich in organic calcium, active probiotic jerky is carried out according to the inventive method, is comprised the following steps that：
1) bone pretreatment：10kg sheep bones are cleaned up, and are drained the water and are crushed to fritter；
2) bone steaming and decocting under high pressure：Bone after will be broken is put in steaming and decocting under high pressure container, adds flavoring agent A, adds 25kg water,
In 121 DEG C, under the conditions of pressure 0.1MPa, steaming and decocting 50min is soft to bone；
3) bone, bone soup beating：Flavor pack is discarded, being put into fiberizer carries out just grinding process, is then carried out with colloid mill
Miniaturization is processed, and makes the particle diameter of bone reach 50-100 microns；
4) pulp enzymolysis：Pulp pH value is adjusted to 6.6,60g papains (enzyme activity >=800U/mg) and 50g is added
Lipase (enzyme activity >=600U/mg), digests 6h in 50 DEG C；
5) cube meat infusion：To in the pulp for having digested, add 100kg to pickle mutton chop, adds water to cube meat and all floods
Not yet, big fire is boiled, small fire infusion, stirs cube meat up and down every 15min, and infusion is to remaining a little decoction；
6) cube meat section：Well-done cube meat will be endured 0.6cm thickness sliced meat will be cut into along flesh fibre lines；
7) probiotics fermention：To in the sliced mutton for cutting, add 0.25kg compound probiotics, mix homogeneously to be fermented,
35 DEG C of fermentation temperature, fermentation time 18h, fermentation termination pH value are 4.0；
8) jerky makes：The sliced mutton for fermenting is put in -18 DEG C of jelly storehouses and freezes 28h, then pressed in 30-500Pa
Power, to be dehydrated 25h to moisture at a temperature of -45 DEG C be 15%, is obtained final product rich in organic calcium, active probiotic dried mutton.
The flavoring agent A is 0.06kg Rhizoma Zingiberis powder, 0.07kg Fructus Foeniculi, 0.06kg Flos Caryophyllis, 0.05kg Pericarpium Zanthoxylies, 0.04kg BAIHU
Green pepper, 0.05kg Fructus Tsaokos, 0.06kg anises, 0.05kg Cortex Cinnamomis, 0.06kg Pericarpium Citri Reticulataes, 0.05kg Herba Pelargonii Graveolentiss, 0.04kg Rhizoma Kaempferiaes.
The method for salting of the mutton chop is：Add in mutton chop of the good monolithic quality of pretreatment for 500g～800g and adjust
Material B, tumbling 20min intervals 10min under conditions of vacuum is 0.06-0.08MPa, knead-salting 8h；The flavoring agent B includes
2kg Sal, 5kg glucoses, 0.3kg composite phosphates, 0.4kg monosodium glutamates, 0.5kg light soy sauce, 0.02kg red yeast rice, 0.6kg cooking wine,
0.012kg sodium nitrite.Wherein, composite phosphate is 2 by mass ratio:2:1 tripolyphosphate, pyrophosphate and hexa metaphosphoric acid
Salt is constituted.
The compound probiotic is by streptococcus thermophiluss, bacillus bifiduss, lactobacillus rhamnosuss, Pediococcus pentosaceuss and plant breast bar
Bacterium constitutes, and its mass ratio is 1:2:1:1:2.
Presently preferred embodiments of the present invention is the foregoing is only, not to limit the present invention, all essences in the present invention
Any modification, equivalent and improvement made within god and principle etc., should be included within the scope of the present invention.
Claims (10)
1. a kind of preparation method rich in organic calcium, active probiotic jerky, it is characterised in that comprise the following steps：
1) bone pretreatment：Animal bone is cleaned up, is drained the water, and be crushed to fritter；
2) bone steaming and decocting under high pressure：Bone after will be broken is put in steaming and decocting under high pressure container, and adds flavoring agent A, and then add water steaming and decocting
It is soft to bone；
3) bone, bone soup beating：Bone and bone soup through steaming and decocting is carried out grinding miniaturization process, makes bone size controlling exist
50～100 μm；
4) pulp enzymolysis：Pulp pH to 6～7 is adjusted, and is added papain and lipase, 4 is digested at a temperature of 40～55 DEG C
～8h；
5) cube meat infusion：The cube meat pickled is added in the pulp for having digested, cube meat is added water to and is submerged, big fire is boiled, little
Fiery infusion, stirs cube meat up and down every a period of time, and infusion is to surplus a little decoction；
6) cube meat section：Well-done cube meat will be endured it will be cut into the sliced meat of 0.5～1.2cm thickness；
7) probiotics fermention：Compound probiotic is added in sliced meat and sealing and fermenting is carried out；
8) jerky makes：Fermented sliced meat are carried out freezing, vacuum lyophilization to moisture less than 20%, obtain final product and be rich in
Organic calcium, active probiotic jerky.
2. as claimed in claim 1 a kind of preparation method rich in organic calcium, active probiotic jerky, it is characterised in that described
The consumption of bone for cube meat quality 5%～30%, the addition of water for bone mass 2 during the bone steaming and decocting under high pressure
～4 times, the temperature of the steaming and decocting is 121 DEG C, and pressure is 0.1MPa, and the time is 30～90min.
3. as claimed in claim 1 a kind of preparation method rich in organic calcium, active probiotic jerky, it is characterised in that described
Flavoring agent A includes：0.05%～0.2% Rhizoma Zingiberis powder, 0.04%～0.1% Fructus Foeniculi, 0.02%～0.15% Flos Caryophylli, 0.03%～
0.15% Pericarpium Zanthoxyli, 0.05%～0.1% Radix orixae japonicae, 0.04%～0.1% Fructus Tsaoko, it is 0.02%～0.15% anistree, 0.02%～
0.2% Cortex Cinnamomi, 0.03%～0.25% Pericarpium Citri Reticulatae, 0.02%～0.1% Herba Pelargonii Graveolentiss, 0.03%～0.1% Rhizoma Kaempferiae, above-mentioned percentage ratio is all
To account for the percentage ratio of cube meat quality.
4. as claimed in claim 1 a kind of preparation method rich in organic calcium, active probiotic jerky, it is characterised in that described
The addition of papain for pulp quality 0.1%～0.5%, the addition of the lipase is pulp quality
0.1%～0.5%, the enzyme activity >=800U/mg of the papain, the enzyme activity >=600U/mg of the lipase.
5. as claimed in claim 1 a kind of preparation method rich in organic calcium, active probiotic jerky, it is characterised in that described
The concrete method for salting of the cube meat pickled is：Conditioning B is added in the cube meat that monolithic quality is 500～800g, in 0.06～
Tumbling 20min intervals 10min under the vacuum condition of 0.08MPa, 4～10h of knead-salting.
6. as claimed in claim 5 a kind of preparation method rich in organic calcium, active probiotic jerky, it is characterised in that described
Flavoring agent B includes：1.0%～2.5% Sal, 2%～5% glucose, 0.15%～0.5% composite phosphate, 0.2%～
0.5% monosodium glutamate, 0.3%～0.8% light soy sauce, 0.015%～0.025% red yeast rice, 0.2%～0.8% cooking wine, 0.01%～
0.015% sodium nitrite, above-mentioned percentage are all and account for meat quality percentage ratio；Wherein, composite phosphate is 2 by mass ratio:
2:1 tripolyphosphate, pyrophosphate and hexametaphosphate composition.
7. as claimed in claim 1 a kind of preparation method rich in organic calcium, active probiotic jerky, it is characterised in that described
Compound probiotic for cube meat quality 0.1%～0.6%, the fermentation temperature are 20～37 DEG C, and the time is 12～48h, is fermented
Endpoint pH is 3.8～4.2.
8. as claimed in claim 7 a kind of preparation method rich in organic calcium, active probiotic jerky, it is characterised in that described
Compound probiotic be streptococcus thermophiluss, bacillus bifiduss, lactobacillus rhamnosuss, Pediococcus pentosaceuss and Lactobacillus plantarum, its mass ratio
For 1～4:1～4:1～3:1～4:2～4.
9. as claimed in claim 1 a kind of preparation method rich in organic calcium, active probiotic jerky, it is characterised in that described
Cryogenic temperature is -18 DEG C, and the time is 24～36h, and the pressure of the pressure dehydration is 30～500Pa, and temperature is -45 DEG C, when
Between be 10～48h.
10. as claimed in claim 1 a kind of preparation method rich in organic calcium, active probiotic jerky, it is characterised in that described
Bone be Os Sus domestica, Os Bovis seu Bubali, Os Caprae seu Ovis, Os Gallus domesticus, duck bone, one or more in frontal bone；Described cube meat is Carnis Sus domestica, beef, Carnis caprae seu ovis, chicken
One or more in meat, duck meat, Carnis Anseris domestica.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112826038A (en) * | 2021-01-22 | 2021-05-25 | 浙江省农业科学院 | High-calcium high-fiber low-fat dried meat floss and processing technology thereof |
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| CN102389118A (en) * | 2011-11-30 | 2012-03-28 | 四川理工学院 | Method for preparing pork jerky |
| CN103340413A (en) * | 2013-06-09 | 2013-10-09 | 哈尔滨天鹅土畜产技术开发公司 | Preparation method for bone calcium powder from outer wall of bone through lactobacillus fermentation |
| CN105995574A (en) * | 2016-05-25 | 2016-10-12 | 青海西北骄天然营养食品有限公司 | Method for manufacturing shredded yak dried beef |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1334036A (en) * | 2001-04-08 | 2002-02-06 | 内蒙古草原兴发股份有限公司 | Process for preparing micropeptide bone paste |
| CN102389118A (en) * | 2011-11-30 | 2012-03-28 | 四川理工学院 | Method for preparing pork jerky |
| CN103340413A (en) * | 2013-06-09 | 2013-10-09 | 哈尔滨天鹅土畜产技术开发公司 | Preparation method for bone calcium powder from outer wall of bone through lactobacillus fermentation |
| CN105995574A (en) * | 2016-05-25 | 2016-10-12 | 青海西北骄天然营养食品有限公司 | Method for manufacturing shredded yak dried beef |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112826038A (en) * | 2021-01-22 | 2021-05-25 | 浙江省农业科学院 | High-calcium high-fiber low-fat dried meat floss and processing technology thereof |
| CN112826038B (en) * | 2021-01-22 | 2023-05-02 | 浙江省农业科学院 | High-calcium high-fiber low-fat dried meat floss and processing technology thereof |
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