CN107373391A - A kind of method that fermentation mutton is prepared using candida utili - Google Patents
A kind of method that fermentation mutton is prepared using candida utili Download PDFInfo
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- CN107373391A CN107373391A CN201710604504.8A CN201710604504A CN107373391A CN 107373391 A CN107373391 A CN 107373391A CN 201710604504 A CN201710604504 A CN 201710604504A CN 107373391 A CN107373391 A CN 107373391A
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- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- 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
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- 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
- A23L13/46—Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
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- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
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- 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
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The present invention relates to a kind of method that fermentation mutton is prepared using candida utili, by the mutton twisted and zymophyte mixed fermentation, using being mixed again with candida utili fermenting agent after pickling spices.Feature of the present invention is：Mutton is under candida utili fermentation, the reaction such as decompose, aoxidize, producing flavor substance, functional materials, nutritive value improves, so that fermentation meat product turns into unique flavor, health and safety, the food for having healthcare function, it is deeply loved by the public.
Description
Technical field
The present invention relates to one kind to utilize probiotics fermention field of food, particularly a kind of to be prepared using candida utili bacterium
The method of mutton.
Background technology
Fermentation meat product refers to that meat, through specific beneficial microbe fermentation, occurs one under nature or manual control condition
Range of biochemical changes and physical change, a kind of meat products being processed into.Fermentation meat product species mainly has ferment sausage
With the ham etc. that ferments.Meat products during fermentation, protein therein, carbohydrate, lipid microorganism utilization and conversion
The reaction such as under effect, decompose, aoxidize, producing flavor substance, functional materials, nutritive value improves, so that fermentation
Meat products turns into unique flavor, health and safety, the food for having healthcare function, is deeply loved by the public.
There are lactic acid bacteria, saccharomycete, mould etc., or single bacterium fermentation, or Compound bacterium for the microbe species of fermentation meat product
Kind fermentation.Wherein saccharomycete has the characteristics that resistance to high salt, aerobic fermentation, weaker metabolism performance.Have in Yeast fermentation process
Decomposing protein and fat, decomposition of hydrogen peroxide, suppression is become sour and redization, improves flavor, stably many advantages, such as color and luster.I
Many fermentation meat products of state are to utilize the microorganism spontaneous fermentation in local natural environment to form, such as Jinhua ham, Xuanwei fire
Leg and Sichuan bacon etc..And the fermentation meat product such as famous Italian salami, Frankfurter sausage and Denmark's bologna sausage in the world
All it is that with the addition of exogenous leavening.
Candida utili is bio-safety yeast, and it and brewer's yeast, kluyveromyces are by U.S.'s food and medication tube
Reason office (FDA) certification is can be as the yeast of food additives, and can be used for the true of health food as defined in the Ministry of Public Health of China
Bacterium strain.Candida utili is typically used to produce multiple functions material, and its contained protein and nucleic acid substances are above one
As Saccharomyces cerevisiae and brewer's yeast, its amplifying nucleic acid can produce taste compound, improve flavor.There have been Candida utilis ferment in foreign countries
Mother is the yeast extract product of raw material.Another remarkable advantage of candida utili is the paddy that can produce high level
The sweet peptide of Guang.It is a kind of tripeptides containing γ-amido link and sulfydryl, has and removes free radical (anti-oxidant), attenuation, promotes irony
The different physiological roles such as absorption and the normal growth of cell and cellular immunity are wide on food, health care, clinic and nutrition in sport
General application.At present, candida utili is industrialized production GSH main bacteria seed.
But candida utili is not applied also in fermentation meat product.It is contemplated that using Candida utilis ferment
Mother carries out mutton fermentation, prepares the fermentation meat product rich in anti-oxidation function materials such as flavor substance, GSH.
The content of the invention
Mutton fermentation is carried out using candida utili the invention provides one kind, is prepared anti-rich in flavor substance, GSH etc.
The fermentation meat product of oxidative function material.
The technical scheme is that：A kind of method that fermentation mutton is prepared using candida utili, the sheep that will have been twisted
Meat and zymophyte mixed fermentation, using being made again with candida utili fermenting agent mixing after fermentation after pickling spices.
The candida utili bacterium is to prepare culture by murphy juice fluid nutrient medium to form；
The mutton is twisted into meat gruel or is cut into bulk, can according to cube meat size degree, bulk can be with surface smear yeast
Bacterium ferment, small cube meat can be with zymophyte mixed fermentation；
The method of the pickling spices：Configure condiment salt 2%-3.0%, monosodium glutamate 0.1-0.3%, glucose 0-1%, perfume (or spice)
Pungent material is appropriate；Mutton is twisted into meat gruel or is cut into bulk, 2-48 hours are pickled under the conditions of 0-10 DEG C；
The meat pickled takes out from salting seasoning, by the candida utili fermenting agent and cube meat of murphy juice culture
Mixed fermentation；
The candida utili strain, is inoculated into murphy juice fluid nutrient medium, and after cultivating 24h, cell concentration reaches
104-108CFU/mL, inoculation fermentation is carried out with mutton；
After candida utili fermenting agent and the cube meat mixing at 28-33 DEG C of fermentation temperature, ferment 1-5 days；
The preparation method of the murphy juice fluid nutrient medium：Potato 200g, glucose 10g, sodium chloride 2g, water
1000ml, peeling potatoes chopping, filters to take to obtain murphy juice, after murphy juice boils 10 minutes, is cooled to 30 DEG C after well-done.
It is characteristic of the invention that：Mutton is under candida utili fermentation, the reaction such as decompose, aoxidize, generation flavor
Material, functional materials, nutritive value improve, so that fermentation meat product turns into unique flavor, health and safety, tool
The food of healthcare function, is deeply loved by the public.
Embodiment
Embodiment 1 prepares fermentation meat cubelets using candida utili, small cube meat selects fresh mutton lean meat, is cut into small
Block, using salt 2%, monosodium glutamate 0.1%, appropriate spice, pickled under the conditions of 0 DEG C 2 hours, the meat pickled is removed into curing agent
Afterwards, the candida utili fermenting agent of cube meat and murphy juice culture in thalline containing yeast up to 104-108Soaked in the case of CFU/mL
Do not mix.The meat being inoculated with ferments 24 hours at 28 DEG C.Meat after fermentation is naturally cooled into room temperature, it is directly edible or true
It is placed in 4 DEG C of environment and stores after empty package.
Embodiment 2 prepares fermentation meat cubelets using candida utili, small cube meat selects fresh mutton lean meat, is cut into small
Block, using salt 2.5%, monosodium glutamate 0.2%, glucose 0.5%, appropriate spice, pickle 30 hours, will salt down under the conditions of 8 DEG C
After the meat of system removes curing agent, the candida utili fermenting agent of cube meat and murphy juice culture is in thalline containing yeast up to 104-
108Submerge and mix in the case of CFU/mL.The meat being inoculated with ferments 48 hours at 30 DEG C.By the meat natural cooling after fermentation
To room temperature, it is placed in 4 DEG C of environment and stores after directly edible or vacuum packaging.
Embodiment 3 prepares fermentation cube meat using candida utili and selects fresh mutton chop, uses salt 3%, monosodium glutamate
0.3%th, glucose 1%, appropriate spice, pickled under the conditions of 10 DEG C 48 hours.After the meat pickled is gone into curing agent, by meat
Block is dipped into leavening after submergence 0.5h, is taken out.The meat being inoculated with ferments 5 days at 33 DEG C, during which can mend inoculation one again
It is secondary.Meat after fermentation is naturally cooled into room temperature, after directly edible or vacuum packaging.It is placed in 4 DEG C of environment and stores.
Claims (8)
1. a kind of method that fermentation mutton is prepared using candida utili, the mutton twisted and zymophyte mixed fermentation are adopted
With being made again with candida utili fermenting agent mixing after fermentation after pickling spices.
2. it is a kind of using candida utili prepare fermentation mutton method, it is characterised in that the candida utili bacterium be by
Murphy juice fluid nutrient medium prepares culture and formed.
A kind of 3. method that fermentation mutton is prepared using candida utili, it is characterised in that the mutton is twisted into meat gruel or is cut into
Bulk, it can be mixed according to cube meat size degree, bulk with surface smear saccharomycetes to make fermentation, small cube meat with zymophyte
Fermentation.
A kind of 4. method that fermentation mutton is prepared using candida utili, it is characterised in that with the method for pickling spices：Configuration
Condiment salt, 2%-3%；Monosodium glutamate, 0.1-0.3%；Glucose, 0-1%；Appropriate spice；Mutton is twisted into meat gruel or is cut into
Bulk, 2-48 hours are pickled under the conditions of 0-10 DEG C.
A kind of 5. method that fermentation mutton is prepared using candida utili, it is characterised in that by the meat pickled from salting seasoning
Take out, by the candida utili fermenting agent of murphy juice culture and cube meat mixed fermentation.
A kind of 6. method that fermentation mutton is prepared using candida utili, it is characterised in that candida utili strain, inoculation
Into murphy juice fluid nutrient medium, after cultivating 24h, cell concentration reaches 104-108CFU/mL, inoculation fermentation is carried out with mutton.
7. it is a kind of using candida utili prepare fermentation mutton method, it is characterised in that candida utili fermenting agent and
After cube meat mixing at 28-33 DEG C of fermentation temperature, ferment 1-5 days.
A kind of 8. method that fermentation mutton is prepared using candida utili, it is characterised in that the murphy juice fluid nutrient medium
Preparation method：Potato 200g, glucose 10g, sodium chloride 2g, water 1000ml, peeling potatoes chopping, filtered to take after well-done
Murphy juice, after murphy juice boils 10 minutes, it is cooled to 30 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710604504.8A CN107373391A (en) | 2017-07-24 | 2017-07-24 | A kind of method that fermentation mutton is prepared using candida utili |
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| CN201710604504.8A CN107373391A (en) | 2017-07-24 | 2017-07-24 | A kind of method that fermentation mutton is prepared using candida utili |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102586220A (en) * | 2012-03-06 | 2012-07-18 | 张锦轩 | Method for producing candida utilis saccharomycetes enveloped dry powder bacteria |
| CN103750352A (en) * | 2013-11-20 | 2014-04-30 | 怀远县大禹食品科技发展有限公司 | Healthful mutton shashlik with rice fragrance and preparation method thereof |
| 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 |
| CN105455099A (en) * | 2015-11-28 | 2016-04-06 | 成都德善能科技有限公司 | Preparation method of liquid mutton-flavored compound fresh-flavor seasoning |
-
2017
- 2017-07-24 CN CN201710604504.8A patent/CN107373391A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102586220A (en) * | 2012-03-06 | 2012-07-18 | 张锦轩 | Method for producing candida utilis saccharomycetes enveloped dry powder bacteria |
| CN103750352A (en) * | 2013-11-20 | 2014-04-30 | 怀远县大禹食品科技发展有限公司 | Healthful mutton shashlik with rice fragrance and preparation method thereof |
| 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 |
| CN105455099A (en) * | 2015-11-28 | 2016-04-06 | 成都德善能科技有限公司 | Preparation method of liquid mutton-flavored compound fresh-flavor seasoning |
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| CB02 | Change of applicant information |
Address after: 750000 no.6-3, Hongqiao North Road, Helan Desheng Industrial Park, Yinchuan City, Ningxia Hui Autonomous Region Applicant after: NINGXIA YIJIAREN FOOD Co.,Ltd. Address before: 750299, No. 6-3, Hongqiao North Street, Desheng Industrial Park, Yinchuan, the Ningxia Hui Autonomous Region, Helan Applicant before: NINGXIA YIJIAREN HALAL FOOD Co.,Ltd. |
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Application publication date: 20171124 |
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