CN106819930A - A kind of pickle cured meat product and its processing method with ferment local-flavor - Google Patents
A kind of pickle cured meat product and its processing method with ferment local-flavor Download PDFInfo
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- CN106819930A CN106819930A CN201710078995.7A CN201710078995A CN106819930A CN 106819930 A CN106819930 A CN 106819930A CN 201710078995 A CN201710078995 A CN 201710078995A CN 106819930 A CN106819930 A CN 106819930A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The invention discloses a kind of pickle cured meat product with ferment local-flavor and its processing method, the fermentative microorganism of the lifted local flavor that the method will first be filtered out carries out Zengjing Granule, it is inoculated on beef and pig fat meat, by the microbial fermentation culture of certain hour, meat albumen microbial fermentation is converted into the matrix rich in flavor substance, again using the matrix as flavouring material, make an addition in meat products, process a kind of pickle cured meat product with probiotics fermention local flavor and strong fragrance.The inventive method can substantially improve the local flavor of pickled and cured meat, significantly shorten the process time of pickle cured meat product and reduce the production cost of pickle cured meat product, also make it possible that pickle cured meat product scale, standardization, safe are produced.
Description
Technical field
The present invention relates to a kind of meat products and its processing method, more particularly to a kind of bacon system that salts down with ferment local-flavor
Product (dry breezed chicken, pressed salted duck or rabbit shreds) and its processing method.
Background technology
The pickle cured meat products such as dry breezed chicken, pressed salted duck or rabbit shreds are the Typical Representatives of southwest traditional characteristicses pickle cured meat product,
It is well-known with its storage with a long history, easy to process, the wide, unique flavor of consumption.Traditional salted and cured meat products is relatively low in temperature
The eleventh month of the lunar calendar and twelfth month by the extension of long period dry in the air air-dry and be made, its local flavor be much better than modern industrialization quick baking dry system
The bacon for obtaining, therefore more liked by consumer.
Research shows that the local flavor and mass property of pickle cured meat product depend on fat oxidation, albumen in slow air drying process
The comprehensive function of matter degraded, carbohydrate breakdown etc., and formation of the microorganism to its characteristic has weight during natural air drying
Act on.The problem that traditional processing mode is present is：(1) generation of unfavorable microorganism pollution and biogenic amine etc. is easily caused, is
Product brings potential safety hazard；(2) long processing time, what is had salts down the cured ham even up to several months, causes high processing costs, it is difficult to be
Modern consumption market receives, while being difficult to form standardization and large-scale production；(3) can only be in the eleventh month of the lunar calendar of lower temperature and twelfth month
Processing and fabricating, it is impossible to realize processing throughout the year, its industrialized production is restricted.
In the industrialization processing of modern pickle cured meat product, traditional natural wind dry method is progressively eliminated, instead former
Material addition salt etc. is of short duration pickle after toasted in rapid draing, a couple of days using higher temperatures and can completed.Modern processing method ensures
The standardization of product, scale and safe, have been greatly reduced production cost.But air-dry taking for fermentation process due to long-term
Disappear, cause beneficial microbe to ferment and produce the missing of the effects such as strong ferment local-flavor, make the distinctive cured and strong fragrance that salts down of product
It is greatly reduced.
For this reason, it is necessary to providing one kind can form large-scale standardized production, and process time is short, processing cost is low, institute
There is the pickle cured meat product of production traditional salted and cured meat products to air-dry the method for processing cured meat of ferment local-flavor again.
The content of the invention
It is an object of the invention to provide a kind of process time it is short, processing cost is low and can form scale, standard metaplasia
The processing method of the pickle cured meat product with ferment local-flavor for producing, the bacon of the method production has what natural air drying bacon had
Distinctive ferment local-flavor.
The pickle cured meat product processing method with ferment local-flavor that the present invention is provided comprises the following steps：
(1) preparation of microbial fermentation precursor
A. appropriate beef is taken, thin rear addition salt, glucose and distilled water is twisted, meat soup is modulated to after homogeneous and maturation process
Culture medium；
B. be inoculated with broth bouillon micrococcus varians (M.varians), yellowish pink staphylococcus (S.carnosus) and
Pediococcus pentosaceus (P.pentosaceus), is obtained microbial fermentation precursor after culture；
(2) preparation of meat products fermentation base
A. beef and pig fat meat are taken, salt, glucose and microbial fermentation precursor, stirring mixing is added after cutting；
B. will stir during the meat stuffing that is mixed to prepare pours into the special casing of ferment sausage, and clean surface rear overhang and be hung on interior,
Sausage surface moisture is dried under normal temperature, fermenting cellar is subsequently placed in slowly fermentation dried using two benches fermentation method；
C. fermentation dried sausage will be completed to be placed in desinfection chamber, Fang Ding is cut to after removal casing, then add sterilized water
Cut that to mix be emulsifying meat extract, that is, meat products fermentation base be obtained, meat products fermentation base is placed in cold house refrigerate it is standby；
(3) preparation of the pickle cured meat product with ferment local-flavor
The full duck after butchering, whole chicken or full rabbit are taken, is put into after net thorax and is fermented what base, condiment and pure water were made by meat products
In pickling brine, being subsequently placed in static transformation pickler carries out type of respiration transformation and pickles, and hangs to dry in the air after pickling and is air-dried in ventilation
Surface moisture, reenters baking vessel's baking drying, and extension is obtained the pickle cured meat product with ferment local-flavor after drying in the air.
Further, in step (1) A the addition of salt, glucose and distilled water based on beef weight be respectively 8~
10%th, 10~20% and 10~12 times.
Further, micrococcus varians (M.varians), yellowish pink staphylococcus (S.carnosus) and penta in step (1) B
The inoculum concentration of sugar-tablet coccus (P.pentosaceus) is respectively 108、107With 106Cfu/g, the culture refers to increase bacterium at 37 DEG C
Culture 48~60 hours.
Further, the addition of salt, glucose and microbial fermentation precursor presses beef and pig fertilizer in step (2) A
Meat weight meter is respectively 2.3~3.0%, 2~3% and 0.1~0.15%.
Further, it refers to that 20~25 points of mixing is slowly stirred under conditions of 2 DEG C mixing to be stirred described in step (2) A
Clock.
Further, indoor suspension flash-off time is 24~30 hours, the first rank of two benches fermentation method in step (2) B
Section fermentation condition be：22~25 DEG C of temperature, relative humidity 70~72%, the meter per second of air velocity 0.5~0.7,3~4 days time；
Second-order fermentation condition is：10~14 DEG C of temperature, relative humidity 77~80%, the meter per second of air velocity 0.1~0.2, the time 60~
70 days.
Further, the addition of sterilized water is 4~7 times of meat cubelets weight in step (2) C.
Further, in step (3) pickling brine containing meat products ferment base 8~10%, pure water 75~80%, remaining is
Condiment.
Further, the time that type of respiration transformation is pickled in static transformation pickler in step (3) is 6~8 hours, is salted down
Temperature processed is 2~4 DEG C, and ventilation is hung after drying in the air 24 hours or so, enters 58~60 DEG C of baking vessel and toasts 36~48 hours, is finally entered logical
The good indoor extension of wind dries in the air 36~56 hours.
Present invention also offers the pickle cured meat product with ferment local-flavor as obtained in the above method.
The present invention carries out Zengjing Granule using the fermentative microorganism of the lifted local flavor that will be filtered out, and is then inoculated in pork
On, by the microbial fermentation culture of certain hour, meat albumen microbial fermentation is converted into the matrix rich in flavor substance, then
Made an addition to the matrix as flavouring material in pickling brine, can directly increase product special flavour thing, and further promote the bacon system that salts down
The quick formation of product flavor components, therefore the pickle cured meat product of the inventive method processing has slowly air-dried fermented product distinctive
Strong cured Flavor.Compared with the processing method of existing pickle cured meat product, the inventive method can substantially improve the wind of pickled and cured meat
Taste, significantly shortens the process time of pickle cured meat product and reduces the production cost of pickle cured meat product, also makes pickle cured meat product scale
Change, standardize, safe production is possibly realized.
Specific embodiment
Embodiment 1 has the pressed salted duck of ferment local-flavor
(1) preparation of microbial fermentation precursor
A. appropriate beef is taken, thin rear addition is twisted and is accounted for the salt of beef weight 10%, 12% glucose and beef weight 10
Distilled water again, broth bouillon is modulated to after homogeneous and maturation process；
B. be inoculated with broth bouillon micrococcus varians (M.varians), yellowish pink staphylococcus (S.carnosus) and
Pediococcus pentosaceus (P.pentosaceus), after inoculation under the conditions of 37 DEG C Zengjing Granule 50 hours, that is, be obtained microbial fermentation before
Body, the micrococcus varians (M.varians), yellowish pink staphylococcus (S.carnosus) and Pediococcus pentosaceus
(P.pentosaceus) inoculum concentration is respectively 108、107With 106cfu/g；
(2) preparation of meat products fermentation base
A. by weight 8:2 take beef and pig fat meat, and the length of length respectively 10cm, 2cm and 1cm is cut to respectively
Bar, before then addition accounts for salt, 2% glucose and 0.1% microbial fermentation of beef and pig fat meat gross weight 2.4%
Body, is put into mixer 2 DEG C and is slowly stirred mixing 20 minutes；
B. will stir during the meat stuffing that is mixed to prepare pours into the special casing of ventilative ferment sausage, casing diameter is 7cm, is cleaned
Behind surface, hung 24 hours in the case where normal temperature laboratory is dried, keep good ventilation, dry the moisture on sausage surface, be subsequently placed in
Slowly fermentation dried using two benches fermentation method in fermenting cellar, first stage fermentation condition is：22 DEG C of temperature, relative humidity
70%, the meter per second of air velocity 0.5,4 days time；Second-order fermentation condition is：10 DEG C of temperature, relative humidity 80%, air velocity
0.15 meter per second, 60 days time；
C. fermentation dried sausage will be completed to be placed in desinfection chamber, 1cm side's fourth is cut to after removal casing, be then placed in cutting and mix
In machine, the sterilized water of 4 times of addition meat cubelets weight cuts that to mix be emulsifying meat extract, that is, meat products fermentation base is obtained, and meat products is sent out
Ferment base is distributed into container, and to be built in 0~2 DEG C of refrigeration in cold house standby, if wanting long-term storage, can -20 DEG C freeze after less than -
18 DEG C of cold storage；
(3) preparation of the pressed salted duck with ferment local-flavor
A. add pure water to be modulated into pickling brine in meat products fermentation base and condiment, pure water 80% contained in pickling brine,
Meat products fermentation base 8.0%, remaining is condiment, and condiment includes salt and white granulated sugar；
B. net thorax duck is put into pickling brine, being subsequently placed in static transformation pickler carries out type of respiration transformation and pickle, 2
Taking-up warm water cleaning surface after DEG C pickling 8 hours, extension dries in the air in the about 24 hours air-dried surface moistures in ventilation, reenters baking vessel 58
DEG C baking 48 hours, finally enter well-ventilated the room in hang dry in the air 36 hours, that is, be obtained have ferment local-flavor pressed salted duck.
Embodiment 2 has the rabbit shreds of ferment local-flavor
(1) preparation of microbial fermentation precursor
A. appropriate beef is taken, thin rear addition is twisted and is accounted for 12 times of the salt of beef weight 8%, 18% glucose and beef weight
Distilled water, be modulated to broth bouillon after homogeneous and high temperature aseptic process；
B. be inoculated with broth bouillon micrococcus varians (M.varians), yellowish pink staphylococcus (S.carnosus) and
Pediococcus pentosaceus (P.pentosaceus), after inoculation under the conditions of 37 DEG C Zengjing Granule 60 hours, that is, be obtained microbial fermentation before
Body, the micrococcus varians (M.varians), yellowish pink staphylococcus (S.carnosus) and Pediococcus pentosaceus
(P.pentosaceus) inoculum concentration is respectively 108、107With 106cfu/g；
(2) preparation of meat products fermentation base
A. by weight 7:3 take beef and pig fat meat, and the length of length respectively 10cm, 2cm and 1cm is cut to respectively
Bar, before then addition accounts for salt, 3% glucose and 0.15% microbial fermentation of beef and pig fat meat gross weight 3.0%
Body, is put into mixer 2 DEG C and is slowly stirred mixing 25 minutes；
B. will stir during the meat stuffing that is mixed to prepare pours into the special casing of ventilative ferment sausage, casing diameter is 7cm, is cleaned
Behind surface, hung 28 hours in the case where normal temperature laboratory is dried, keep good ventilation, dry the moisture on sausage surface, be subsequently placed in
Slowly fermentation dried using two benches fermentation method in fermenting cellar, first stage fermentation condition is：25 DEG C of temperature, relative humidity
72%, the meter per second of air velocity 0.7,3 days time；Second-order fermentation condition is：14 DEG C of temperature, relative humidity 77%, air velocity
0.2 meter per second, 70 days time；
C. fermentation dried sausage will be completed to be placed in desinfection chamber, 1cm side's fourth is cut to after removal casing, be then placed in cutting and mix
In machine, the sterilized water of 6 times of addition meat cubelets weight cuts that to mix be emulsifying meat extract, that is, meat products fermentation base is obtained, and meat products is sent out
Ferment base is distributed into container, and to be built in 0~2 DEG C of refrigeration in cold house standby, if wanting long-term storage, can -20 DEG C freeze after less than -
18 DEG C of cold storage；
(3) preparation of the rabbit shreds with ferment local-flavor
A. add pure water to be modulated into pickling brine in meat products fermentation base and condiment, pure water 75% contained in pickling brine,
Meat products fermentation base 10%, remaining is condiment, and condiment includes salt, white granulated sugar, pepper powder and white wine；
B. net thorax rabbit is put into pickling brine, being subsequently placed in static transformation pickler carries out type of respiration transformation and pickle, 4
Taking-up warm water cleaning surface after DEG C pickling 6 hours, extension dries in the air in the about 24 hours air-dried surface moistures in ventilation, reenters baking vessel 60
DEG C baking 36 hours, finally enter well-ventilated the room in hang dry in the air 40 hours or so, that is, be obtained have ferment local-flavor rabbit shreds.
Claims (10)
1. a kind of processing method of the pickle cured meat product with ferment local-flavor, it is characterised in that comprise the following steps：
(1) preparation of microbial fermentation precursor
A. appropriate beef is taken, thin rear addition salt, glucose and distilled water is twisted, meat soup culture is modulated to after homogeneous and maturation process
Base；
B. micrococcus varians (M.varians), yellowish pink staphylococcus (S.carnosus) and pentose are inoculated with broth bouillon
Piece coccus (P.pentosaceus), is obtained microbial fermentation precursor after culture；
(2) preparation of meat products fermentation base
A. beef and pig fat meat are taken, salt, glucose and microbial fermentation precursor, stirring mixing is added after cutting；
B. will stir during the meat stuffing that is mixed to prepare pours into the special casing of ferment sausage, and clean surface rear overhang and be hung on interior, in normal temperature
Under dry sausage surface moisture, be subsequently placed in fermenting cellar using two benches fermentation method it is slowly fermentation dried；
C. fermentation dried sausage will be completed to be placed in desinfection chamber, Fang Ding will be cut to after removal casing, then addition sterilized water will be cut and mixed
Be emulsifying meat extract, that is, be obtained meat products fermentation base, by meat products fermentation base be placed in cold house refrigerate it is standby；
(3) preparation of the pickle cured meat product with ferment local-flavor
The full duck after butchering, whole chicken or full rabbit are taken, is put into after net thorax by pickling that meat products ferments that base, condiment and pure water be made
In salt solution, being subsequently placed in static transformation pickler carries out type of respiration transformation and pickles, and hangs to dry in the air after pickling and air-dry surface in ventilation
Moisture, reenters baking vessel's baking drying, finally hangs the pickle cured meat product for drying in the air and being obtained and have ferment local-flavor.
2. the processing method of the pickle cured meat product with ferment local-flavor according to claim 1, it is characterised in that：Step
(1) addition of salt, glucose and distilled water is respectively 8~10%, 10~20% and 10~12 based on beef weight in A
Times.
3. the processing method of the pickle cured meat product with ferment local-flavor according to claim 1 and 2, it is characterised in that：Step
Suddenly micrococcus varians (M.varians) in (1) B, yellowish pink staphylococcus (S.carnosus) and Pediococcus pentosaceus
(P.pentosaceus) inoculum concentration is respectively 108、107With 106Cfu/g, the culture refer to 37 DEG C of Zengjing Granules 48~
60 hours.
4. the processing method of the pickle cured meat product with ferment local-flavor according to claim 1, it is characterised in that：Step
(2) in A the addition of salt, glucose and microbial fermentation precursor based on the weight of beef and pig fat meat be respectively 2.3~
3.0%, 2~3% and 0.1~0.15%.
5. the processing method of the pickle cured meat product with ferment local-flavor according to claim 4, it is characterised in that：Step
(2) it refers to mixing to be slowly stirred under conditions of 2 DEG C 20~25 minutes mixing to be stirred described in A.
6. the processing method of the pickle cured meat product with ferment local-flavor according to claim 1, it is characterised in that：Step
(2) indoor suspension flash-off time is 24~30 hours in B, and the first stage fermentation condition of two benches fermentation method is：Temperature 22~
25 DEG C, relative humidity 70~72%, the meter per second of air velocity 0.5~0.7,3~4 days time；Second-order fermentation condition is：Temperature
10~14 DEG C, relative humidity 77~80%, the meter per second of air velocity 0.1~0.2,60~70 days time.
7. the processing method of the pickle cured meat product with ferment local-flavor according to claim 1, it is characterised in that：Step
(2) addition of sterilized water is 4~7 times of meat cubelets weight in C.
8. the processing method of the pickle cured meat product with ferment local-flavor according to claim 1, it is characterised in that：Step
(3) in pickling brine containing meat products ferment base 8~10%, pure water 75~80%, remaining is condiment.
9. the processing method of the pickle cured meat product with ferment local-flavor according to claim 1, it is characterised in that：Step
(3) it refers to be dried in the air 36~56 hours in draughty indoor extension that extension dries in the air in good time described in.
10. it is a kind of as obtained in any one method in claim 1~9 with ferment local-flavor pickle cured meat product.
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| CN108936362A (en) * | 2018-05-30 | 2018-12-07 | 安徽省好再来食品有限公司 | A kind of processing method of the pickle cured meat product with ferment local-flavor |
| CN109820153A (en) * | 2019-04-16 | 2019-05-31 | 马鞍山雨润食品有限公司 | One kind recording type pickle cured meat product processing method |
| CN111938101A (en) * | 2020-08-24 | 2020-11-17 | 成都大学 | Fermented composition, fermented meat product, fermented ham and preparation method thereof |
| CN116333045A (en) * | 2022-08-29 | 2023-06-27 | 成都大学 | Preserved meat flavor peptide and preparation method and application thereof |
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