CN106923200A - A kind of fermentation meat product and its processing method - Google Patents
A kind of fermentation meat product and its processing method Download PDFInfo
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- CN106923200A CN106923200A CN201710169732.7A CN201710169732A CN106923200A CN 106923200 A CN106923200 A CN 106923200A CN 201710169732 A CN201710169732 A CN 201710169732A CN 106923200 A CN106923200 A CN 106923200A
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Abstract
The invention discloses a kind of fermentation meat product and its processing method, the method includes the treatment of raw meat, the making of fermentation base-material, pickled fermented and dry and each step of fermenting again, the present invention is inoculated in soya bean by by the bacterial fermented douchi fermentation sort of quyi, make the fermented soya bean bacillus contained in the fermented soya bean fermentation sort of quyi, bacillus subtilis, lactic acid bacteria and micrococcus luteus are after Zengjing Granule in soya bean, it is re-used as during fermentation base-material makes an addition to raw meat, by stirring tumbling, pickled fermented and air-dried technique makes obtained fermentation meat product not only have strong ferment local-flavor but also without tart flavour, compensate for Western-style ferment sausage tart flavour weight and the not enough defect of Chinese style air-dried pickled and cured meat ferment local-flavor.
Description
Technical field
The present invention relates to a kind of meat products and its processing method, more particularly to a kind of fermentation meat product and its processing side
Method.
Background technology
Fermentation meat product is that, with livestock meat as raw material, salt etc. is auxiliary material, through air-drying fermentation or addition microbial fermentation
Agent is fermented, and is dehydrated and formed, such as Western-style ferment sausage, the traditional salted and cured air-dried ham of Chinese style, sausage, bacon etc., belongs to battalion
Support abundant, with rich flavor high-grade meat products.Western-style ferment sausage is fermented due to lactic acid bacteria by higher amount etc., the acid for carrying
Taste is not suitable with Chinese style consumption habit.Chinese style air-dried pickled and cured meat only have micrococcus luteus few in number etc. participate in course of fermentation, and when
Between it is short, ferment insufficient, the ferment local-flavor of generation is not enough.Therefore needing invention one kind can overcome existing Western-style ferment sausage tart flavour
Weight and the not enough fermentation meat product of Chinese style air-dried pickled and cured meat ferment local-flavor.
The content of the invention
It is an object of the invention to provide a kind of processing method of fermentation meat product, the fermentation meat product tool of the method production
There is strong ferment local-flavor and without tart flavour.
The processing method of the air-dried fermentation meat product that the present invention is provided comprises the following steps：
(1) treatment of raw meat：Livestock meat is taken, refrigeration post processing is strip；
(2) making of fermentation base-material：Soya bean is taken, is cooked after being soaked with warm water, bacterial fermented douchi hair is inoculated with after pulling cooling out
The ferment sort of quyi, Zengjing Granule is particulate to there is strong fragrance to chop when producing；
(3) it is pickled fermented：Livestock and poultry cutlet is put into vacuum tumbler with fermentation base-material, white sugar, white wine and cold boiling water
The slow clearance-type tumbling of row, then standing makes livestock and poultry cutlet fully pickle and ferment；
(4) dry and ferment again：By livestock and poultry cutlet be placed in ventilation hang dry it is dry, continue to fermentation, be subsequently placed in room
The interior Final finishing that dries in the air, packaging hung is obtained fermentation meat product.
Further, the temperature of livestock meat refrigeration is 2~4 DEG C in step (1), and the time of refrigeration is 48~72 hours.
Further, soya bean is soaked with 40~50 DEG C of warm water in step (2), and the steaming time of the soya bean after immersion is
2.5~3 hour hour.
Further, the inoculum concentration of the bacterial fermented douchi fermentation sort of quyi is 2.0~2.5g/kg in step (2), Zengjing Granule
Time is 15~21 days.
Further, per kilogram livestock meat is put into 30~40 grams of base-material of fermentation, 3~5 grams of white sugar, white wine 10 in step (3)
~15 milliliters and 20~30 milliliters of cold boiling water.
Further, slow batch (-type) tumbling described in step (3) refers to that every tumbling stands 15~20 points in 10~12 minutes
Clock, the time of whole slow batch (-type) tumbling is 5~6 hours, 4~5 DEG C of temperature, tumbler -0.07~-0.08mp of vacuum,
4~5 turns/min of rotating speed.
Further, the time for being stood after slow clearance-type tumbling is 10~12 days, and temperature is 10~15 DEG C.
Further, livestock and poultry cutlet is placed in ventilation and hangs the dry time of drying in the air for 6~10 days in step (4), and temperature 10~
14 DEG C, the time that indoor extension dries in the air is 1~2 day.
Present invention also offers a kind of fermentation meat product as obtained in the above method.
The present invention is inoculated in soya bean by by the bacterial fermented douchi fermentation sort of quyi, makes the fermented soya bean contained in the fermented soya bean fermentation sort of quyi
Bacillus, bacillus subtilis, lactic acid bacteria and micrococcus luteus are re-used as fermentation base-material and make an addition to original after Zengjing Granule in soya bean
In material meat, the beneficial microbe in making fermentation substrate after stirring tumbling, pickled fermented and air-dried technique is fully sent out in meat
Ferment and process a kind of fermentation meat product that both there is strong ferment local-flavor to be free of tart flavour, the fermentation meat product overcomes west
Formula ferment sausage tart flavour weight and the not enough defect of Chinese style air-dried pickled and cured meat ferment local-flavor.
Specific embodiment
The fermented air-dried pork of embodiment 1
(1) treatment of pork：Take fresh pork, pick a bone and be placed in after splitting 2 DEG C refrigerating chamber place 48 hours, after taking-up
It is cut to 16cm long, width 5cm, the long block bar of thickness 3cm；
(2) making of fermentation base-material：Take soya bean, with 45 DEG C of warm water maceration after, steam 2.5 hours to curing (steamed
Stirred up and down in journey 1 time), the bacterial fermented douchi fermentation sort of quyi is inoculated with after pulling cooling out, inoculum concentration is that 2.0g/kg (connects per 1kg soya beans
Kind of bacterial fermented douchi fermentation sort of quyi 2.0g), postvaccinal soya bean is placed in be added a cover in bamboo sieve it is put in Zengjing Granule 18 days on shelf,
Undercarriage by when thering is strong fragrance to produce, and it is particulate to chop；
(3) it is pickled fermented：35 grams of base-material of fermentation, 5 grams of white sugar, 12 milliliters of white wine and cold boiling water are added by 1 kilogram of julienned pork
20 milliliters of ratio takes julienned pork, white sugar, white wine and cold boiling water, puts it into gap type tumbling 6 hours in the middle of vacuum tumbler, rolling
Temperature is rubbed for 4 DEG C, be placed in the cylinder that salts down julienned pork at 12 DEG C after tumbling by tumbler vacuum -0.08mp, 4 turns/min of rotating speed
Under the conditions of pickled fermented 10 days, the clearance-type tumbling refers to that every tumbling 10 minutes stands 20 minutes；
(4) dry and ferment again：By julienned pork, wire rope handling rear overhang is hung on shelf one by one, is subsequently placed in extension at well-ventilated and is dried in the air
Dry 6~7 days, keeping temperature is 10~12 DEG C, make julienned pork continue to ferment, last interior extension dries in the air Final finishing, vacuum packaging in 2 days
Fermented pork product is obtained.
The fermented air-dried rabbit shreds of embodiment 2
(1) treatment of rabbit meat：Cleaned after meat rabbit is butchered and arranged, dry steam, be placed in 3 DEG C of refrigerating chambers and place 60 hours；
(2) making of fermentation base-material：Take soya bean, with 40 DEG C of warm water maceration after, steam 3 hours to curing (steam process
In stir up and down 1 time), be inoculated with the bacterial fermented douchi fermentation sort of quyi after pulling cooling out, inoculum concentration is the 2.5g/kg (inoculations per 1kg soya beans
Bacterial fermented douchi ferments sort of quyi 2.5g), postvaccinal soya bean is placed in bamboo sieve and is added a cover and is put in Zengjing Granule 15 days on shelf, extremely
Undercarriage by when thering is strong fragrance to produce, and it is particulate to chop；
(3) it is pickled fermented：40 grams of base-material of fermentation, 4 grams of white sugar, 10 milliliters of white wine and cold boiling water 25 are added by 1 kilogram of rabbit meat
The ratio of milliliter takes julienned pork, white sugar, white wine and cold boiling water, puts it into gap type tumbling 5 hours, tumbling in the middle of vacuum tumbler
Temperature is 4 DEG C, and be placed in the cylinder that salts down rabbit meat in 10 DEG C of condition after tumbling by tumbler vacuum -0.07mp, 4 turns/min of rotating speed
Under pickled fermented 12 days, the clearance-type tumbling refers to that every tumbling 12 minutes stands 20 minutes；
(4) dry and ferment again：Whole base rabbit meat is carried out into integer according to the shaping method of rabbit shreds, after first pickling not
Molten material is put in rabbit abdomen, then is wrapped in from the beginning to the end on rabbit base with the rope made of hemp, then hangs on shelf whole base rabbit meat, is placed in logical
Wind is well located extension and is dried dry 9~10 days, and at 10~12 DEG C, last interior extension dries in the air 2 days temperature control, arranges, is vacuum-packed and makes
Must be fermented rabbit meat product.
The fermented air-dried beef of embodiment 3
(1) treatment of raw meat：Take fresh beef, pick a bone and be placed in after splitting 4 DEG C refrigerating chamber place 72 hours, take out
18cm long, width 6cm, the long block bar of thickness 5cm are cut to afterwards；
(2) making of fermentation base-material：Take soya bean, with 50 DEG C of warm water maceration after, steam 2.5 hours to curing (steamed
Stirred up and down in journey 1 time), the bacterial fermented douchi fermentation sort of quyi is inoculated with after pulling cooling out, inoculum concentration is that 2.2g/kg (connects per 1kg soya beans
Kind of bacterial fermented douchi fermentation sort of quyi 2.2g), postvaccinal soya bean is placed in be added a cover in bamboo sieve it is put in Zengjing Granule 21 days on shelf,
Undercarriage by when thering is strong fragrance to produce, and it is particulate to chop；
(3) it is pickled fermented：30 grams of base-material of fermentation, 3 grams of white sugar, 15 milliliters of white wine and cold boiling water are added by 1 kilogram of beef bar
30 milliliters of ratio takes beef bar, white sugar, white wine and cold boiling water, puts it into gap type tumbling 6 hours in the middle of vacuum tumbler, rolling
Temperature is rubbed for 5 DEG C, be placed in the cylinder that salts down beef bar at 15 DEG C after tumbling by tumbler vacuum -0.08mp, 5 turns/min of rotating speed
Under the conditions of pickled fermented 12 days, the clearance-type tumbling refers to that every tumbling 10 minutes stands 15 minutes；
(4) dry and ferment again：By beef bar, wire rope handling rear overhang is hung on shelf one by one, is subsequently placed in extension at well-ventilated and is dried in the air
Dry 7~9 days, keeping temperature is 12~14 DEG C, last interior extension dries in the air the i.e. prepared fermented beef system of Final finishing, vacuum packaging in 1 day
Product.
Claims (9)
1. a kind of processing method of fermentation meat product, it is characterised in that comprise the following steps：
(1) treatment of raw meat：Livestock meat is taken, refrigeration post processing is strip；
(2) making of fermentation base-material：Soya bean is taken, is cooked after being soaked with warm water, bacterial fermented douchi leaven is inoculated with after pulling cooling out
Kind, Zengjing Granule is particulate to there is strong fragrance to chop when producing；
(3) it is pickled fermented：Livestock and poultry cutlet is put into vacuum tumbler and is delayed with fermentation base-material, white sugar, white wine and cold boiling water
Slow clearance-type tumbling, then standing makes livestock and poultry cutlet fully pickle and ferment；
(4) dry and ferment again：By livestock and poultry cutlet be placed in ventilation hang dry it is dry, continue to fermentation, be subsequently placed in indoor extension
Final finishing, the packaging of drying in the air are obtained fermentation meat product.
2. the processing method of fermentation meat product according to claim 1, it is characterised in that：Livestock meat refrigeration in step (1)
Temperature be 2~4 DEG C, time of refrigeration is 48~72 hours.
3. the processing method of fermentation meat product according to claim 1, it is characterised in that：In step (2) soya bean with 40~
50 DEG C of warm water immersion, the steaming time of the soya bean after immersion is 2.5~3 hours.
4. the processing method of the fermentation meat product according to claim 1 or 3, it is characterised in that：Bacteria type beans in step (2)
The inoculum concentration of the fermented soya beans, salted or other wise fermentation sort of quyi is 2.0~2.5g/kg, and the time of Zengjing Granule is 15~21 days.
5. the processing method of fermentation meat product according to claim 1, it is characterised in that：Per kilogram livestock and poultry in step (3)
Meat is put into 20~30 milliliters of 30~40 grams of base-material of fermentation, 3~5 grams of white sugar, 10~15 milliliters of white wine and cold boiling water.
6. the processing method of fermentation meat product according to claim 1, it is characterised in that：Described in step (3) it is slow between
The formula tumbling of having a rest refers to that tumbling stands 15~20 minutes in 10~12 minutes, and the time of whole slow batch (-type) tumbling is 5~6 hours,
4~5 DEG C of temperature, tumbler -0.07~-0.08mp of vacuum, 4~5 turns/min of rotating speed.
7. the processing method of fermentation meat product according to claim 1, it is characterised in that：Stood after slow clearance-type tumbling
Time be 10~12 days, temperature be 10~15 DEG C.
8. the processing method of fermentation meat product according to claim 1, it is characterised in that：Livestock and poultry cutlet is put in step (4)
The dry time of drying in the air is hung for 6~10 days in ventilation, and 10~14 DEG C of temperature, the time that indoor extension dries in the air is 1~2 day.
9. one kind fermentation meat product as obtained in any one method in claim 1~8.
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| CN201710169732.7A CN106923200A (en) | 2017-03-21 | 2017-03-21 | A kind of fermentation meat product and its processing method |
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| CN201710169732.7A CN106923200A (en) | 2017-03-21 | 2017-03-21 | A kind of fermentation meat product and its processing method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568608A (en) * | 2017-09-11 | 2018-01-12 | 盘锦宋大房食品有限公司 | The preparation method of one species ferment local-flavor low fat prepared food |
| CN109393367A (en) * | 2018-12-14 | 2019-03-01 | 成都大学 | A kind of shallow sausage and its processing method of fermenting |
| CN113142507A (en) * | 2021-05-31 | 2021-07-23 | 成都大学 | Microbial color fixing method for surface of jerky |
| CN115349621A (en) * | 2022-08-09 | 2022-11-18 | 东北农业大学 | Solid pickling base material for fermented vegetables and application thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101044906A (en) * | 2007-03-21 | 2007-10-03 | 四川大学 | Process for producing Chinese style fermented meat product with low salt and no nitrate or nitrite |
| CN104286882A (en) * | 2014-09-05 | 2015-01-21 | 佛山市新战略知识产权文化有限公司 | Making technology of fermented meat product |
| CN105077316A (en) * | 2015-07-16 | 2015-11-25 | 徐州工程学院 | Method for producing delicious bound trotters through fermentation by utilizing mixed cultures |
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2017
- 2017-03-21 CN CN201710169732.7A patent/CN106923200A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101044906A (en) * | 2007-03-21 | 2007-10-03 | 四川大学 | Process for producing Chinese style fermented meat product with low salt and no nitrate or nitrite |
| CN104286882A (en) * | 2014-09-05 | 2015-01-21 | 佛山市新战略知识产权文化有限公司 | Making technology of fermented meat product |
| CN105077316A (en) * | 2015-07-16 | 2015-11-25 | 徐州工程学院 | Method for producing delicious bound trotters through fermentation by utilizing mixed cultures |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568608A (en) * | 2017-09-11 | 2018-01-12 | 盘锦宋大房食品有限公司 | The preparation method of one species ferment local-flavor low fat prepared food |
| CN109393367A (en) * | 2018-12-14 | 2019-03-01 | 成都大学 | A kind of shallow sausage and its processing method of fermenting |
| CN113142507A (en) * | 2021-05-31 | 2021-07-23 | 成都大学 | Microbial color fixing method for surface of jerky |
| CN115349621A (en) * | 2022-08-09 | 2022-11-18 | 东北农业大学 | Solid pickling base material for fermented vegetables and application thereof |
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