CN107410928A - A kind of preparation method of vinasse seasoning stepwise fermentation meat - Google Patents
A kind of preparation method of vinasse seasoning stepwise fermentation meat Download PDFInfo
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Abstract
The invention discloses a kind of preparation method of vinasse seasoning stepwise fermentation meat, include the pretreatment of raw meat；Season the preparation of vinasse；Vinasse are pickled, and 2~4 DEG C ferment 2~5 days；Inoculating starter：After taking lactobacillus fermenti and Lactobacillus plantarum mixing, the meat after being pickled at 2~4 DEG C to vinasse is uniformly inoculated with；Vacuum fermentation, seal 3~10 days at 2~10 DEG C；Low temperature boiling sterilizes.The present invention is suppressed the growth of harmful microorganism and pathogen, is reduced health threat caused by traditional approach addition preservative using vinasse seasoning stepwise fermentation；By the more complete of Meat Flavor preservation, reduce the loss of meat itself flavor in fermentation process；Wine flavour is added on the basis of the flavor of Variety of Traditional Fermented Meat, there is provided the sense organ flavor experience of diversification, makes consumer more receptive；Method is simple to operate, and cost is relatively low.
Description
Technical field
The invention belongs to food processing technology field, and the making of stepwise fermentation meat is seasoned more specifically to a kind of vinasse
Method.
Background technology
Fermented meat refers under nature or manual control condition, using microorganism or the fermentation of enzyme, sends out raw meat
A series of raw biochemical changes and physical change, and formed with flavour, color and luster and quality and compared with long storage life
Meat products.It is mainly characterized by nutritious, unique flavor, long shelf-life.Fermented by beneficial microorganism, cause egg in meat
White matter is denatured and degraded, had both improved product quality, and had also improved the absorptivity of protein；Microbial fermentation and endogenous enzymes are made jointly
With the unique flavor of imparting product；Beneficial microbe can produce the metabolites such as lactic acid, rhzomorph in meat, reduce meat pH value, hair
Meat moisture can be also reduced while ferment, these will all improve Product Safety and extend shelf life.
At present, the mode of lactic acid bacteria class leavening one-part form fermented meat can cause the acidity of meat to increase used by China,
Influence the sense organ of consumer；The nitrate residue of addition is big, influences human body health；The storage rate of Meat Flavor compared with
Small, loss late is larger；Traditional one-part form fermented meat taste is single, it is impossible to meets that modern life is innovative to diversified taste and eats
The requirement of product.Also, consumer is different to different fermentations flavor demand caused by the different fermentations time of fermentation meat product.
In recent years, the manufacture craft of fermented meat was favored by increasing researcher.The sharp food work in Hunan ten thousand in 2004
Industry group company has applied for " cold fermentation meat products processing method " (application number：200410022859.9), although this method is adopted
Fermented with two kinds of lactobacillus inoculums, but special flavor is not carried out to meat material and pickled, product special flavour is single；Li Rong outstanding person in 2007
Et al. application " preparation method and product of flavor fermentation meat product " (application number：200710063801.2), use single plant
Thing lactobacillus is fermented, and product is placed at 15~30 DEG C to place 3~20 days and completes flavor formation, during which environment temperature is higher
It is unfavorable for the fresh-keeping while longer needed for the flavor formation time of meat quality and flavor；Foshan City's new strategy knowledge production in 2014
Weigh cultural Co., Ltd and apply for a kind of " fermentation meat product manufacture craft " (application number：201410451044.6), flavor formation
Time is 10~20 days, and the time is longer.Meanwhile three of the above product special flavour is relatively fixed, it is impossible to meets different consumers to difference
Differently flavoured demand caused by fermentation time.
The content of the invention
It is an object of the invention to develop a kind of preparation method of vinasse seasoning stepwise fermentation meat, Variety of Traditional Fermented Meat is reduced
Tart flavour mouthfeel, overcome cause that meat undesirable substance yield is excessive, flavor loss is serious in Variety of Traditional Fermented Meat manufacturing process and
The shortcomings of taste is single.
It is including as follows the invention provides a kind of preparation method of vinasse seasoning stepwise fermentation meat to reach above-mentioned purpose
Step：
S1, raw meat pretreatment：Raw meat is eluted with water, drained, is cut into strip and block, storage is standby；
S2, the preparation for seasoning vinasse：Vinasse are tuned into pasty state first, add salt, numb green pepper powder, pepper powder, green onion powder, ginger
Powder, cooking wine, it is well mixed, prepares seasoning vinasse, stored for future use；
The salt, numb green pepper powder, pepper powder, green onion powder, ginger powder, the mass ratio of cooking wine and raw meat are 0.250~0.350:
0.020~0.030:0.020~0.030:0.035~0.050:0.035~0.050:0.020~0.030:1；
S3, vinasse are pickled：Seasoning vinasse prepared by step S2 are equably applied to the surface of the meat after step S1 processing,
Closed, 2~4 DEG C ferment 2~5 days；
S4, inoculating starter：After taking lactobacillus fermenti liquid and the mixing of Lactobacillus plantarum liquid, to step S3 vinasse at 2~4 DEG C
Meat after pickling uniformly is inoculated with；
Lactobacillus fermenti and the Lactobacillus plantarum mixed proportion is 2.5~3.5:3.5~4.5, in mixed bacterium solution
The thalline total concentration of the lactobacillus fermenti and Lactobacillus plantarum is 106~109CFU/g, the mixed bacterium solution quality are original
Expect the 1%~10% of meat quality；
S5, vacuum fermentation：The fermented meat that step S4 is obtained is vacuum-packed, and is sealed 3~10 days at 2~10 DEG C；
S6, low temperature boiling sterilizing：By the meat after step S5 vacuum fermentations after 60~75 DEG C, boiling 170~240 minutes,
It is placed in 2~4 DEG C of storages.
Under preferred embodiment, the raw meat described in step S1 is pork, beef, mutton, chicken, duck.
Under preferred embodiment, step S1 cuts the meat into 10~15*5cm strip and block.
Under preferred embodiment, the vinasse described in step S1 are pickled as seasoning vinasse prepared by step S2 are equably applied to
The surface of meat after step S3 processing, is then placed into closed container tank, and meat is with the packing volume for seasoning vinasse mixture
The 2/3 of tank body, while flavoring is pickled, using the microbial fermentation meat in vinasse, fermentation time 2~5 days, pickle environment
For 2~4 DEG C.
Under preferred embodiment, the vinasse described in step S2 are sweet wine groove, yellow wine lees, red wine grain.
Under preferred embodiment, the vacuum fermentation described in step S5 is the step S4 fermented meats obtained is vacuum-packed, meat
Product complete flavor formation, 2~10 DEG C of yeasting in 3~10 days in packaging bag interior sealing.
Vinasse described in step S1 are pickled as after seasoning vinasse prepared by step S2 are equably applied into step S3 processing
Meat surface, be then placed into closed container tank, meat with seasoning vinasse mixture packing volume be tank body 2/3, tank
Certain space is left in body is beneficial to the aerobic fermentation of mould in vinasse, accelerates seasoning speed.
Closed container tank described in step S3 can be ceramic pot, food-grade stainless steel tank, crock, plastic tank, glass jar
With acrylic tank.
The technological innovation of the present invention is：
1st, the present invention is using vinasse seasoning stepwise fermentation, by being inoculated with the excellent lactobacillus fermenti of strain and plant breast bar
Bacterium, the growth of spoilage organisms can be suppressed, reduce health threat caused by traditional approach addition preservative；Can be by Meat Flavor
What is preserved is more complete, reduces the loss of meat itself flavor in fermentation process；Can be on the flavor basis of Variety of Traditional Fermented Meat
Upper addition wine flavour, there is provided the sense organ flavor experience of diversification, make consumer more receptive；Method is simple to operate, cost
It is relatively low.
2nd, the present invention adds vinasse, and its own contains carbohydrate, acids, protein, amino acid and vitamin isoreactivity thing
Matter, body energy can be supplemented, contribute to human consumption's metabolism etc..
3rd, the low temperature boiling sterilization steps that the present invention uses can cure to fermentation wine lees meat while carry out sterilization treatment, energy
It is enough to preserve product original flavor, mouthfeel and quality well.
4th, product of the invention is fermented first with the microorganism in vinasse, protein degradation, forms special flavor, together
When form sour environment, suppress corrupt bacteria growing.Subsequent inoculating two kinds lactic acid bacteria, forms flavour, generation caused by lactic acid bacteria
Thank to the growth that thing further suppresses miscellaneous bacteria.Combine two kinds of microbial metabolisms so that it is abundant that taste is better.This product processing simultaneously
Method is easy to operate, is seasoned using vinasse, the preparation method of the fermented meat that breaks traditions single taste, green, taste
Preparation method that is various, allowing Meat Flavor to preserve more complete fermented meat.
5th, product of the invention can effectively reduce the nitrite in fermentation meat by vinasse seasoning two-part fermentation
With the content of nitrate.
Embodiment
Below by several specific implementation examples, the present invention will be further described.
Embodiment 1, sweet wine groove seasoning stepwise fermentation pork
(1) stock up
1kg porks, salt, numb green pepper powder, pepper powder, green onion powder, ginger powder, cooking wine, sweet wine groove, lactobacillus fermenti, plant breast bar
Bacterium；
(2) pretreatment of raw meat
Pork is rinsed well with clear water, surface contaminants and watery blood etc. is removed, meat is drained, then cut the meat into 10~
15*5cm strip and block, storage are standby；
(3) preparation of vinasse is seasoned
Vinasse are tuned into pasty state first, by salt 250g/kg, numb green pepper powder 30g/kg, pepper powder on the basis of raw meat
22g/kg, green onion powder 30g/kg, ginger powder 35g/kg, cooking wine 20g/kg are well mixed with vinasse paste, stored for future use；
(4) vinasse are pickled
The surface of pretreated meat is equably applied to the seasoning sweet wine groove prepared, is then placed into closed container
In tank, the packing volume of pork and seasoning vinasse mixture is the 2/3 of tank body, while flavoring is pickled, using in vinasse
Microbial fermentation meat, fermentation time 2 days, pickle environment as 4 DEG C；
(5) inoculating starter
Mixed from the excellent lactobacillus fermenti of strain and Lactobacillus plantarum, mixed proportion 3.5:4.5, to drying and processing
Pork afterwards is uniformly inoculated with, and inoculum concentration is the 10% of raw meat amount, inoculum density 107CFU/g, environment temperature is controlled
In 4 DEG C；
(6) vacuum fermentation
The meat of inoculated leavening is vacuum-packed, meat completes flavor formation in 3~10 days in packaging bag interior sealing,
10 DEG C of yeasting, this is semi-finished product.
(7) low temperature boiling sterilizes
The semi-finished product of acquisition are subjected to low temperature boiling processing under 60 DEG C of environment temperature, 120 minutes processing times, after processing
4 DEG C of ambient storages are placed in, are waited for sale.
Case of comparative examples 1：One section of fermented pork of sweet wine groove
(1) stock up
1kg porks, salt, numb green pepper powder, pepper powder, green onion powder, ginger powder, cooking wine, sweet wine groove, lactobacillus fermenti, plant breast bar
Bacterium；
(2) pretreatment of raw meat
Pork is rinsed well with clear water, surface contaminants and watery blood etc. is removed, meat is drained, then cut the meat into 10~
15*5cm strip and block, storage are standby；
(3) preparation of vinasse is seasoned
Vinasse are tuned into pasty state first, by salt 250g/kg, numb green pepper powder 30g/kg, pepper powder on the basis of raw meat
22g/kg, green onion powder 30g/kg, ginger powder 35g/kg, cooking wine 20g/kg are well mixed with vinasse paste, stored for future use；
(4) vinasse are pickled
The surface of pretreated meat is equably applied to the seasoning sweet wine groove prepared, is then placed into closed container
In tank, the packing volume of pork and seasoning vinasse mixture is the 2/3 of tank body, while flavoring is pickled, using in vinasse
Microbial fermentation meat, fermentation time 2 days, pickle environment as 4 DEG C；This is semi-finished product；
(5) low temperature boiling sterilizes
The semi-finished product of acquisition are subjected to low temperature boiling processing under 60 DEG C of environment temperature, 120 minutes processing times, after processing
4 DEG C of ambient storages are placed in, are waited for sale.
Case of comparative examples 2：Single one section of fermented pork of inoculating starter
(1) stock up
1kg porks, salt, numb green pepper powder, pepper powder, green onion powder, ginger powder, cooking wine, sweet wine groove, lactobacillus fermenti, plant breast bar
Bacterium；
(2) pretreatment of raw meat
Pork is rinsed well with clear water, surface contaminants and watery blood etc. is removed, meat is drained, then cut the meat into 10~
15*5cm strip and block, storage are standby；
(3) preparation of flavoring
By salt 250g/kg, numb green pepper powder 30g/kg, pepper powder 22g/kg, green onion powder 30g/kg, ginger powder on the basis of raw meat
35g/kg, cooking wine 20g/kg are well mixed with vinasse paste, stored for future use；
(4) flavoring is pickled
The surface of pretreated meat is equably applied to the flavoring prepared, is then placed into closed container tank
In, the packing volume of pork and seasoning seasoning mixture is the 2/3 of tank body, salting period 2 days, pickles environment as 4 DEG C；
(5) inoculating starter
Mixed from the excellent lactobacillus fermenti of strain and Lactobacillus plantarum, mixed proportion 3.5:4.5, to drying and processing
Pork afterwards is uniformly inoculated with, and inoculum concentration is the 10% of raw meat amount, inoculum density 107CFU/g, environment temperature is controlled
In 4 DEG C；
(6) vacuum fermentation
The meat of inoculated leavening is vacuum-packed, meat completes flavor formation in 3~10 days in packaging bag interior sealing,
10 DEG C of yeasting, this is semi-finished product.
(7) low temperature boiling sterilizes
The semi-finished product of acquisition are subjected to low temperature boiling processing under 60 DEG C of environment temperature, 120 minutes processing times, after processing
4 DEG C of ambient storages are placed in, are waited for sale.
Pathogenic bacteria, harmful microorganism and Detection：According to the method for GB4789.4, GB4789.30, GB4789.10 second,
Harmful microorganism and pathogenic bacteria quantity in GB4789.36 detection products, limit the quantity with reference to GB29921-2013, draw following result；
Table 1
| Type | Staphylococcus aureus/lg (CFU/g) |
| Sweet wine groove seasons stepwise fermentation pork | 2.14 |
| Sweet wine groove seasons one section of fermented pork | 2.68 |
| Single one section of fermented pork of inoculating starter | 2.73 |
It can show that detection staphylococcus aureus amount is significantly lower than it in sweet wine groove seasoning stepwise fermentation pork according to table 1
His two kinds of one-part form fermented porks.
Embodiment 2, yellow wine lees seasoning stepwise fermentation beef
(1) stock up
1kg beef, salt, numb green pepper powder, pepper powder, green onion powder, ginger powder, cooking wine, yellow wine lees, lactobacillus fermenti, plant breast bar
Bacterium；
(2) pretreatment of raw meat
Beef is rinsed well with clear water, surface contaminants and watery blood etc. is removed, meat is drained, then cut the meat into 10~
15*5cm strip and block, storage are standby；
(3) preparation of vinasse is seasoned
Vinasse are tuned into pasty state first, by salt 280g/kg, numb green pepper powder 23g/kg, pepper powder on the basis of raw meat
25g/kg, green onion powder 38g/kg, ginger powder 39g/kg, cooking wine 25g/kg are well mixed with vinasse paste, stored for future use；
(4) vinasse are pickled
The surface of pretreated meat is equably applied to the seasoning yellow wine lees prepared, is then placed into closed container
In tank, the packing volume of beef and seasoning vinasse mixture is the 2/3 of tank body, while flavoring is pickled, using in vinasse
Microbial fermentation meat, fermentation time 5 days, pickle environment as 2 DEG C；
(5) inoculating starter
Mixed from the excellent lactobacillus fermenti of strain and Lactobacillus plantarum, mixed proportion 2.5:4.5, to drying and processing
Beef afterwards is uniformly inoculated with, and inoculum concentration is the 8% of raw meat amount, inoculum density 109CFU/g, environment temperature is controlled
In 2 DEG C；
(6) vacuum fermentation
The meat of inoculated leavening is vacuum-packed, meat completes flavor formation, fermentation for 5 days in packaging bag interior sealing
6 DEG C of environment, this is semi-finished product.
(7) low temperature boiling sterilizes
The semi-finished product of acquisition are subjected to low temperature boiling processing under 66 DEG C of environment temperature, 170 minutes processing times, after processing
4 DEG C of ambient storages are placed in, are waited for sale.
Case of comparative examples 3：Yellow wine lees season one section of fermented beef
(1) stock up
1kg beef, salt, numb green pepper powder, pepper powder, green onion powder, ginger powder, cooking wine, yellow wine lees, lactobacillus fermenti, plant breast bar
Bacterium；
(2) pretreatment of raw meat
Beef is rinsed well with clear water, surface contaminants and watery blood etc. is removed, meat is drained, then cut the meat into 10~
15*5cm strip and block, storage are standby；
(3) preparation of vinasse is seasoned
Vinasse are tuned into pasty state first, by salt 280g/kg, numb green pepper powder 23g/kg, pepper powder on the basis of raw meat
25g/kg, green onion powder 38g/kg, ginger powder 39g/kg, cooking wine 25g/kg are well mixed with vinasse paste, stored for future use；
(4) vinasse are pickled
The surface of pretreated meat is equably applied to the seasoning yellow wine lees prepared, is then placed into closed container
In tank, the packing volume of beef and seasoning vinasse mixture is the 2/3 of tank body, while flavoring is pickled, using in vinasse
Microbial fermentation meat, fermentation time 5 days, pickle environment as 2 DEG C；This is semi-finished product；
(5) low temperature boiling sterilizes
The semi-finished product of acquisition are subjected to low temperature boiling processing under 66 DEG C of environment temperature, 170 minutes processing times, after processing
4 DEG C of ambient storages are placed in, are waited for sale.
Case of comparative examples 4：Single one section of fermented beef of inoculating starter
(1) stock up
1kg beef, salt, numb green pepper powder, pepper powder, green onion powder, ginger powder, cooking wine, yellow wine lees, lactobacillus fermenti, plant breast bar
Bacterium；
(2) pretreatment of raw meat
Beef is rinsed well with clear water, surface contaminants and watery blood etc. is removed, meat is drained, then cut the meat into 10~
15*5cm strip and block, storage are standby；
(3) preparation of flavoring
By salt 280g/kg, numb green pepper powder 23g/kg, pepper powder 25g/kg, green onion powder 38g/kg, ginger powder on the basis of raw meat
39g/kg, cooking wine 25g/kg are well mixed with vinasse paste, stored for future use；
(4) flavoring is pickled
The surface of pretreated meat is equably applied to the flavoring prepared, is then placed into closed container tank
In, the packing volume of beef and seasoning seasoning mixture is the 2/3 of tank body, salting period 5 days, pickles environment as 2 DEG C；
(5) inoculating starter
Mixed from the excellent lactobacillus fermenti of strain and Lactobacillus plantarum, mixed proportion 2.5:4.5, to drying and processing
Beef afterwards is uniformly inoculated with, and inoculum concentration is the 8% of raw meat amount, inoculum density 1109CFU/g, environment temperature is controlled
In 2 DEG C；
(6) vacuum fermentation
The meat of inoculated leavening is vacuum-packed, meat completes flavor formation, fermentation for 5 days in packaging bag interior sealing
6 DEG C of environment, this is semi-finished product.
(7) low temperature boiling sterilizes
The semi-finished product of acquisition are subjected to low temperature boiling processing under 66 DEG C of environment temperature, 170 minutes processing times, after processing
4 DEG C of ambient storages are placed in, are waited for sale.
Pathogenic bacteria, harmful microorganism and Detection：According to the method for GB4789.4, GB4789.30, GB4789.10 second,
Harmful microorganism and pathogenic bacteria quantity in GB4789.36 detection products, limit the quantity with reference to GB29921-2013, draw following result；
Table 2
| Type | Staphylococcus aureus/lg (CFU/g) |
| Yellow wine lees season stepwise fermentation beef | 2.21 |
| Yellow wine lees season one section of fermented beef | 2.70 |
| Single one section of fermented beef of inoculating starter | 2.77 |
It can show that detection staphylococcus aureus amount is significantly lower than it in yellow wine lees seasoning stepwise fermentation beef according to table 2
His two kinds of one-part form fermented beefs.
Embodiment 3, red wine grain seasoning stepwise fermentation mutton
(1) stock up
1kg mutton, salt, numb green pepper powder, pepper powder, green onion powder, ginger powder, cooking wine, red wine grain, lactobacillus fermenti, plant breast bar
Bacterium；
(2) pretreatment of raw meat
Mutton is rinsed well with clear water, surface contaminants and watery blood etc. is removed, meat is drained, then cut the meat into 10~
15*5cm strip and block, storage are standby；
(3) preparation of vinasse is seasoned
Vinasse are tuned into pasty state first, by salt 290g/kg, numb green pepper powder 27g/kg, pepper powder 26/ on the basis of raw meat
Kg, green onion powder 35g/kg, ginger powder 38g/kg, cooking wine 25g/kg are well mixed with vinasse paste, stored for future use；
(4) vinasse are pickled
The surface of pretreated meat is equably applied to the seasoning red wine grain prepared, is then placed into closed container
In tank, the packing volume of mutton and seasoning vinasse mixture is the 2/3 of tank body, while flavoring is pickled, using in vinasse
Microbial fermentation meat, fermentation time 3 days, pickle environment as 4 DEG C；
(5) inoculating starter
Mixed from the excellent lactobacillus fermenti of strain and Lactobacillus plantarum, mixed proportion 2.5:3.8, to drying and processing
Mutton afterwards is uniformly inoculated with, and inoculum concentration is the 5% of raw meat amount, inoculum density 108CFU/g, environment temperature is controlled
In 3 DEG C；
(6) vacuum fermentation
The meat of inoculated leavening is vacuum-packed, meat completes flavor formation, fermentation for 5 days in packaging bag interior sealing
5 DEG C of environment, this is semi-finished product.
(7) low temperature boiling sterilizes
The semi-finished product of acquisition are subjected to low temperature boiling processing under 70 DEG C of environment temperature, 200 minutes processing times, after processing
4 DEG C of ambient storages are placed in, are waited for sale.
Case of comparative examples 5：One section of fermentation mutton of red wine grain seasoning
(1) stock up
1kg mutton, salt, numb green pepper powder, pepper powder, green onion powder, ginger powder, cooking wine, red wine grain, lactobacillus fermenti, plant breast bar
Bacterium；
(2) pretreatment of raw meat
Mutton is rinsed well with clear water, surface contaminants and watery blood etc. is removed, meat is drained, then cut the meat into 10~
15*5cm strip and block, storage are standby；
(3) preparation of vinasse is seasoned
Vinasse are tuned into pasty state first, by salt 290g/kg, numb green pepper powder 27g/kg, pepper powder 26/ on the basis of raw meat
Kg, green onion powder 35g/kg, ginger powder 38g/kg, cooking wine 25g/kg are well mixed with vinasse paste, stored for future use；
(4) vinasse are pickled
The surface of pretreated meat is equably applied to the seasoning red wine grain prepared, is then placed into closed container
In tank, the packing volume of mutton and seasoning vinasse mixture is the 2/3 of tank body, while flavoring is pickled, using in vinasse
Microbial fermentation meat, fermentation time 3 days, pickle environment as 4 DEG C；This is semi-finished product；
(5) low temperature boiling sterilizes
The semi-finished product of acquisition are subjected to low temperature boiling processing under 70 DEG C of environment temperature, 200 minutes processing times, after processing
4 DEG C of ambient storages are placed in, are waited for sale.
Case of comparative examples 6：Single one section of fermentation mutton of inoculating starter
(1) stock up
1kg mutton, salt, numb green pepper powder, pepper powder, green onion powder, ginger powder, cooking wine, red wine grain, lactobacillus fermenti, plant breast bar
Bacterium；
(2) pretreatment of raw meat
Mutton is rinsed well with clear water, surface contaminants and watery blood etc. is removed, meat is drained, then cut the meat into 10~
15*5cm strip and block, storage are standby；
(3) preparation of flavoring
By salt 290g/kg, numb green pepper powder 27g/kg, pepper powder 26/kg, green onion powder 35g/kg, ginger powder on the basis of raw meat
38g/kg, cooking wine 25g/kg are well mixed with vinasse paste, stored for future use；
(4) flavoring is pickled
The surface of pretreated meat is equably applied to the flavoring prepared, is then placed into closed container tank
In, the packing volume of mutton and seasoning seasoning mixture is the 2/3 of tank body, salting period 3 days, pickles environment as 4 DEG C；
(5) inoculating starter
Mixed from the excellent lactobacillus fermenti of strain and Lactobacillus plantarum, mixed proportion 2.5:3.8, to drying and processing
Mutton afterwards is uniformly inoculated with, and inoculum concentration is the 5% of raw meat amount, inoculum density 108CFU/g, environment temperature is controlled
In 3 DEG C；
(6) vacuum fermentation
The meat of inoculated leavening is vacuum-packed, meat completes flavor formation, fermentation for 5 days in packaging bag interior sealing
5 DEG C of environment, this is semi-finished product.
(7) low temperature boiling sterilizes
The semi-finished product of acquisition are subjected to low temperature boiling processing under 70 DEG C of environment temperature, 200 minutes processing times, after processing
4 DEG C of ambient storages are placed in, are waited for sale.
Pathogenic bacteria, harmful microorganism and Detection：According to the method for GB4789.4, GB4789.30, GB4789.10 second,
Harmful microorganism and pathogenic bacteria quantity in GB4789.36 detection products, limit the quantity with reference to GB29921-2013, draw following result；
Table 3
| Type | Staphylococcus aureus/lg (CFU/g) |
| Red wine grain seasoning stepwise fermentation mutton | 2.12 |
| One section of fermentation mutton of red wine grain seasoning | 2.66 |
| Single one section of fermentation mutton of inoculating starter | 2.70 |
It can show that detection staphylococcus aureus amount is significantly lower than it in red wine grain seasoning stepwise fermentation mutton according to table 3
His two kinds of one-part forms fermentation mutton.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art in the technical scope of present disclosure, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (5)
1. a kind of preparation method of vinasse seasoning stepwise fermentation meat, it is characterised in that comprise the following steps：
S1, raw meat pretreatment：Raw meat is eluted with water, drained, is cut into strip and block, storage is standby；
S2, the preparation for seasoning vinasse：Vinasse are tuned into pasty state first, add salt, numb green pepper powder, pepper powder, green onion powder, ginger powder, material
Wine, it is well mixed, prepares seasoning vinasse, stored for future use；
The salt, numb green pepper powder, pepper powder, green onion powder, ginger powder, the mass ratio of cooking wine and raw meat are 0.250~0.350:0.020
~0.030:0.020~0.030:0.035~0.050:0.035~0.050:0.020~0.030:1；
S3, vinasse are pickled：Seasoning vinasse prepared by step S2 are equably applied to the surface of the meat after step S1 processing, it is close
Close, 2~4 DEG C ferment 2~5 days；
S4, inoculating starter：After taking lactobacillus fermenti liquid and the mixing of Lactobacillus plantarum liquid, step S3 vinasse are pickled at 2~4 DEG C
Meat afterwards is uniformly inoculated with；
Lactobacillus fermenti and the Lactobacillus plantarum mixed proportion is 2.5~3.5:3.5~4.5, described in mixed bacterium solution
The thalline total concentration of lactobacillus fermenti and Lactobacillus plantarum is 106~109CFU/g, the mixed bacterium solution inoculum concentration are raw material
The 1%~10% of meat amount；
S5, vacuum fermentation：The fermented meat that step S4 is obtained is vacuum-packed, and is sealed 3~10 days at 2~10 DEG C；
S6, low temperature boiling sterilizing：By the meat after step S5 vacuum fermentations after 60~75 DEG C, boiling 170~240 minutes, 2 are placed in
~4 DEG C of storages.
2. a kind of preparation method of vinasse seasoning stepwise fermentation meat according to claim 1, it is characterised in that described in step S1
Raw meat for pork, beef, mutton, chicken, duck.
3. the preparation method of a kind of vinasse seasoning stepwise fermentation meat according to claim 1, it is characterised in that step S1 is by meat
It is cut into 10~15*5cm strip and block.
4. a kind of preparation method of vinasse seasoning stepwise fermentation meat according to claim 1, it is characterised in that described in step S1
Vinasse pickle for, by seasoning vinasse prepared by step S2 be equably applied to step S3 processing after meat surface, Ran Houfang
It is placed in closed container tank, the packing volume of meat and seasoning vinasse mixture is the 2/3 of tank body, while flavoring is pickled,
Using the microbial fermentation meat in vinasse, fermentation time 2~5 days, environment is pickled as 2~4 DEG C.
5. a kind of preparation method of vinasse seasoning stepwise fermentation meat according to claim 1, it is characterised in that described in step S5
Vacuum fermentation for the step S4 fermented meats obtained are vacuum-packed, meat completes wind in 3~10 days in packaging bag interior sealing
Taste is formed, 2~10 DEG C of yeasting.
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