CN107259387A - A kind of preparation of meat products fermentation preparation and technique - Google Patents
A kind of preparation of meat products fermentation preparation and technique Download PDFInfo
- Publication number
- CN107259387A CN107259387A CN201710557476.9A CN201710557476A CN107259387A CN 107259387 A CN107259387 A CN 107259387A CN 201710557476 A CN201710557476 A CN 201710557476A CN 107259387 A CN107259387 A CN 107259387A
- Authority
- CN
- China
- Prior art keywords
- parts
- meat products
- preparation
- fermentation preparation
- zymotic fluid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 238000000855 fermentation Methods 0.000 title claims abstract description 32
- 230000004151 fermentation Effects 0.000 title claims abstract description 32
- 235000013622 meat product Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title description 4
- 239000012530 fluid Substances 0.000 claims abstract description 13
- 238000005516 engineering process Methods 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 244000189799 Asimina triloba Species 0.000 claims abstract description 7
- 235000006264 Asimina triloba Nutrition 0.000 claims abstract description 7
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 7
- 241000207199 Citrus Species 0.000 claims abstract description 7
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 7
- 235000013311 vegetables Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 4
- 239000012138 yeast extract Substances 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000013372 meat Nutrition 0.000 abstract description 5
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000002269 spontaneous effect Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000020995 raw meat Nutrition 0.000 description 3
- 239000007858 starting material Substances 0.000 description 3
- 241000186000 Bifidobacterium Species 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 235000019542 Cured Meats Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N nitrate group Chemical group [N+](=O)([O-])[O-] NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of meat products fermentation preparation.The meat products fermentation preparation is made up of the raw material proportioning of following parts by weight：20~30 parts of pawpaw zymotic fluid, 35~40 parts of citrus zymotic fluid, 25~30 parts of pickled vegetable fermentation liquor, 8~12 parts of brown sugar, 0.5~1.5 part of yeast extract, 5~8 parts of salt, 6~10 parts of water.The present invention also provides a kind of production technology of meat products fermentation preparation.The present invention is directed to traditional meat spontaneous fermentation, and the further meat products fermentation preparation for being lifted, being researched and developed, the meat products fermentation preparation that the present invention is provided can increase the digestic property of fermented product, improve nutrition, content of nitrite is greatly reduced, it is ensured that the security of product, Shelf-life, it is Fresh ＆ Tender in Texture, comfortable taste, unique flavor is bright in colour, not fugitive color, with wide market prospects.
Description
Technical field
The present invention relates to micro ecological technology field, more particularly to a kind of meat products fermentation preparation and production technology.
Background technology
Bacon, sausage, ham in traditional Chinese style meat products are all accompanied by the spontaneous fermentation of itself microorganism.These
Product is commonly known as marinated meat product, has a long history.The production of cured product now, has followed the production of traditional cured product
Technique, simply in process of production, adds some plant equipment, alleviates labor intensity, improves labor productivity, but also
Cured product local flavor and inherent quality are not lifted fundamentally, and nitrate residue is greatly decreased, the original Hu raw meat of thorough elimination meat,
The bad flavor such as have a strong smell.Therefore, it is desirable to by adding meat products ferment making, lift the local flavor of meat products, and edible peace
Full property and healthcare function.
The content of the invention
It is an object of the invention to provide a kind of meat products fermentation preparation and production technology, to overcome above-mentioned deficiency.
To achieve the above object, the present invention provides a kind of meat products fermentation preparation, by the raw material proportioning system of following parts by weight
Into：20~30 parts of pawpaw zymotic fluid, 35~40 parts of citrus zymotic fluid, 25~30 parts of pickled vegetable fermentation liquor, 8~12 parts of brown sugar, yeast
0.5~1.5 part of extract, 5~8 parts of salt, 6~10 parts of water.
This is stated：Pawpaw zymotic fluid is peeling pawpaw with material.
This is stated：Citrus zymotic fluid is belt leather citrus with material.
This is stated：Pickled vegetable fermentation liquor is onion head, garlic with material.
Present invention also offers a kind of production technology for producing meat products fermentation preparation, comprise the following steps：
S1, according to the raw material proportioning, pawpaw zymotic fluid, citrus zymotic fluid, pickled vegetable fermentation liquor, water are mixed；
S2, brown sugar, yeast extract and the salt for adding the raw material proportioning, dissolve and stir；
S3, sealing and fermenting 24 hours, existing meat products fermentation preparation.
The beneficial effects of the invention are as follows：The increase of meat products local flavor is may be such that, nutrition is improved, and considerably increases digestic property,
Bifidobacterium and other lactic acid bacterias inhibit saprophytic bacteria growing in fermentation meat product, and content of nitrite is greatly reduced, it is ensured that
The security of product, extends shelf life；Meat products by fermentation, Fresh ＆ Tender in Texture, comfortable taste, unique flavor, color and luster is fresh
It is gorgeous, not fugitive color, with wide market prospects.
Embodiment
1st, the raw material proportioning for producing meat products fermentation preparation (by weight percentage) is as follows：
According to above-mentioned configuration proportion, mix, stir, in sealing and fermenting 24 hours, meat products zymotic fluid.
2. fermentation meat product makes
Example one：Fermented cured meat processing technology
Raw meat pretreatment → spice (addition auxiliary material and starter for fermentative meat) → is rubbed and (rubbed repeatedly 20 minutes or so)
→ fermentation → drying and ripening → finished product.
Example two：Fermentation sausage food processing technology
Raw meat is handled, and → mixing auxiliary material → pickles (starter for fermentative meat) → stirring evenly → record → rinse fermentation, barbecue →
Finished product.
Due to the addition of starter for fermentative meat, flavor of fermented meat products increase, nutrition is improved, and considerably increases digestibility
Can, Bifidobacterium and other lactic acid bacterias inhibit saprophytic bacteria growing in fermentation meat product, and content of nitrite is greatly reduced, it is ensured that
The security of product, extends shelf life.Meat products by fermentation, Fresh ＆ Tender in Texture, comfortable taste, unique flavor, color and luster
It is bright-coloured, not fugitive color, with wide market prospects.
Claims (2)
1. a kind of meat products fermentation preparation, it is characterised in that be made up of the raw material proportioning of following parts by weight：Pawpaw zymotic fluid 20~
30 parts, 35~40 parts of citrus zymotic fluid, 25~30 parts of pickled vegetable fermentation liquor, 8~12 parts of brown sugar, 0.5~1.5 part of yeast extract,
5~8 parts of salt, 6~10 parts of water.
2. a kind of production technology of meat products fermentation preparation as claimed in claim 1, it is characterised in that comprise the following steps：
S1, according to the raw material proportioning, pawpaw zymotic fluid, citrus zymotic fluid, pickled vegetable fermentation liquor, water are mixed；
S2, brown sugar, yeast extract and the salt for adding the raw material proportioning, dissolve and stir；
S3, sealing and fermenting 24 hours, existing meat products fermentation preparation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710557476.9A CN107259387A (en) | 2017-07-10 | 2017-07-10 | A kind of preparation of meat products fermentation preparation and technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710557476.9A CN107259387A (en) | 2017-07-10 | 2017-07-10 | A kind of preparation of meat products fermentation preparation and technique |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107259387A true CN107259387A (en) | 2017-10-20 |
Family
ID=60072460
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710557476.9A Withdrawn CN107259387A (en) | 2017-07-10 | 2017-07-10 | A kind of preparation of meat products fermentation preparation and technique |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107259387A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108175092A (en) * | 2018-01-18 | 2018-06-19 | 浙江燕宝丽堂电子商务有限公司 | A kind of edible bird's nest and ddonkey-hide gelatin block |
| CN108175093A (en) * | 2018-01-18 | 2018-06-19 | 浙江燕宝丽堂电子商务有限公司 | A kind of edible bird's nest and ddonkey-hide gelatin cake |
| CN108813396A (en) * | 2018-04-24 | 2018-11-16 | 贵州梵净山生态农业股份有限公司 | A kind of application of multi-strain fermentation agent in beef processing |
| CN108813395A (en) * | 2018-04-24 | 2018-11-16 | 贵州梵净山生态农业股份有限公司 | A kind of fermented beef fabricated product of low nitrite content |
| CN110236136A (en) * | 2019-07-04 | 2019-09-17 | 湖南合鸣生态农业科技控股有限公司 | A kind of biodynamic preparation and preparing process for negative potential fermentation meat product |
| CN115590155A (en) * | 2022-09-27 | 2023-01-13 | 荆楚理工学院（Cn） | Method for making preserved meat without sodium nitrite |
| CN115606756A (en) * | 2022-09-27 | 2023-01-17 | 荆楚理工学院 | Making method of low-nitrate pickled vegetable sausage |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101808538A (en) * | 2007-09-28 | 2010-08-18 | Cj第一制糖株式会社 | Preparation method of vegetable extract ferment solution and vegetable extract ferment solution prepared by the same |
| CN103750387A (en) * | 2014-02-24 | 2014-04-30 | 湘潭大学 | Fermented flavored tea-pork sausages and processing methods thereof |
| CN103766975A (en) * | 2014-02-24 | 2014-05-07 | 湘潭大学 | Fermented-flavor tea fish sausage and processing method thereof |
| CN106135384A (en) * | 2016-06-29 | 2016-11-23 | 蔡卓丽 | Meat-product preservative combination and method for preserving meat products |
| CN106722349A (en) * | 2016-11-22 | 2017-05-31 | 广西大学 | Using the method for fruits and vegetables zymotic fluid curing salted meat |
-
2017
- 2017-07-10 CN CN201710557476.9A patent/CN107259387A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101808538A (en) * | 2007-09-28 | 2010-08-18 | Cj第一制糖株式会社 | Preparation method of vegetable extract ferment solution and vegetable extract ferment solution prepared by the same |
| CN103750387A (en) * | 2014-02-24 | 2014-04-30 | 湘潭大学 | Fermented flavored tea-pork sausages and processing methods thereof |
| CN103766975A (en) * | 2014-02-24 | 2014-05-07 | 湘潭大学 | Fermented-flavor tea fish sausage and processing method thereof |
| CN106135384A (en) * | 2016-06-29 | 2016-11-23 | 蔡卓丽 | Meat-product preservative combination and method for preserving meat products |
| CN106722349A (en) * | 2016-11-22 | 2017-05-31 | 广西大学 | Using the method for fruits and vegetables zymotic fluid curing salted meat |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108175092A (en) * | 2018-01-18 | 2018-06-19 | 浙江燕宝丽堂电子商务有限公司 | A kind of edible bird's nest and ddonkey-hide gelatin block |
| CN108175093A (en) * | 2018-01-18 | 2018-06-19 | 浙江燕宝丽堂电子商务有限公司 | A kind of edible bird's nest and ddonkey-hide gelatin cake |
| CN108813396A (en) * | 2018-04-24 | 2018-11-16 | 贵州梵净山生态农业股份有限公司 | A kind of application of multi-strain fermentation agent in beef processing |
| CN108813395A (en) * | 2018-04-24 | 2018-11-16 | 贵州梵净山生态农业股份有限公司 | A kind of fermented beef fabricated product of low nitrite content |
| CN110236136A (en) * | 2019-07-04 | 2019-09-17 | 湖南合鸣生态农业科技控股有限公司 | A kind of biodynamic preparation and preparing process for negative potential fermentation meat product |
| CN115590155A (en) * | 2022-09-27 | 2023-01-13 | 荆楚理工学院（Cn） | Method for making preserved meat without sodium nitrite |
| CN115606756A (en) * | 2022-09-27 | 2023-01-17 | 荆楚理工学院 | Making method of low-nitrate pickled vegetable sausage |
| CN115590155B (en) * | 2022-09-27 | 2024-04-16 | 荆楚理工学院 | Manufacturing method of preserved meat without adding sodium nitrite |
| CN115606756B (en) * | 2022-09-27 | 2024-05-31 | 荆楚理工学院 | Method for making low-nitrate pickled vegetable sausage |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20171010 Address after: 410000 6 / F, Building B, Friendship Community Complex, No.88, Zhengtangpo Road, Tianxin District, Changsha, Hunan Province Applicant after: Hunan Mai Dian Biotechnology Co., Ltd. Address before: 410016 Hunan province Changsha Yuhua District, Wanfu Road No. 600, Room 301 first wit Applicant before: Hunan harmony Biological Technology Co., Ltd. |
|
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20171226 Address after: 410000 Changsha, Changsha City, Hunan, Yuhua District Flower Garden Road, red District drawer apartment A, B 1101 Applicant after: Hunan Tianjia Biological Technology Co. Ltd. Address before: 6 No. 188 friendship community comprehensive building B building 410000 Hunan province Changsha city Zhengtang slope road Applicant before: Hunan Mai Dian Biotechnology Co., Ltd. |
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| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171020 |