CN107518314A - 一种固态发酵生鲜牛肉的加工方法 - Google Patents
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Abstract
本发明是关于一种固态发酵生鲜牛肉的加工方法，其特征在于经滚揉处理增强肉质弹性；真空腌制，方便入味，减少用时；接种复合菌进行固态发酵，降低PH值，抑制腐败菌的生长，并分解产生呈味物质，增强风味。从而达到提升牛肉品质的目的。
Description
技术领域
本发明涉及食品加工领域，主要涉及一种固态发酵生鲜牛肉的加工方法。
背景技术
牛肉是一种健康型的肉食品，具有“一高二低”的特点，即高蛋白、低脂肪、低胆固醇。目前市场上的牛肉产品种类较少档次不高，从而制约消费者的可选择性，严重影响牛肉市场的繁荣。因此，备受国内外研究者普遍关注的营养丰富而均衡、易消化、色香味俱佳的发酵牛肉制品的研发迫在眉睫。李俊霞在《固态牛肉发酵特性研究》中以块状牛肉为原料，以植物乳杆菌和戊糖片球菌为发酵剂，研究发酵温度、发酵时间、接种量等因素对固态牛肉发酵理化特性(水分含量、亚硝酸盐残留量、硫代巴比妥酸值、PH值、游离脂肪酸含量和游离氨基酸含量)与蛋白质组分(水溶性蛋白、盐溶性蛋白和不溶性蛋白)含量的影响；对各蛋白质组分与质构特性之间的相关性进行线性回归分析，得出回归方程；采用响应面中心组合设计方法优化固态牛肉发酵工艺参数，为深入研究固态发酵牛肉的蛋白凝胶形成机理与发酵牛肉粒和发酵牛肉干等新型牛肉制品的研发奠定理论基础和提供借鉴。
发明内容
本发明为了丰富和均衡牛肉的营养，增强牛肉色香味，使之易于消化，提高牛肉品质，提供一种固态发酵生鲜牛肉的加工方法。
一种固态发酵生鲜牛肉的加工方法，其特征在于它是由下述步骤组成：
1）、将优质牛后腿肉去皮，冷水清洗，沥干水分，分切成均匀方块，加入50-55%料酒、5-6%生姜片、2-2.3%柠檬汁，经滚揉机于5-10℃处理15-20分钟；
2）、将步骤1所得牛肉沥除水分，加入5-6%食盐、2-2.3%亚硝酸钠，于2-6℃真空腌制30-35分钟，缓慢释放真空；
3）、将步骤2所得牛肉升温至35-40℃，接入1.2-1.5%由戊糖片球菌与植物乳杆菌以2:1-2比例混合成的复合菌，固态发酵25-32小时；
4）、将步骤3所得牛肉加入3-3.5%葡萄糖、5-6%酱油、3-3.5%黑胡椒粉、10-12%海鲜酱，搅拌均匀，经30-35W紫外灯杀菌30-50分钟，经保鲜袋封装冷鲜保存。
本发明的优点是：
本发明一种固态发酵生鲜牛肉的加工方法，固态牛肉经过发酵后，游离脂肪酸含量和游离氨基酸含量明显增加，亚硝酸盐逐渐被降解。乳杆菌作为肉制品发酵剂可以将碳水化合物分解成乳酸，使肉制品的pH 值降低，有效的抑制腐败菌的生长，从而改善肉制品的品质、提高产品的货架期；乳杆菌还可以降低亚硝酸盐的残留量，提高肉制品的营养价值，并使肉制品形成特殊发酵风味；乳酸菌还是人体肠道的益生菌，它可以增强人体对食物的消化以和对营养物质的吸收以及使人体的免疫力增强等。戊糖片球菌比植物乳杆菌分解蛋白质的能力更强，能分泌出大量的蛋白酶和肽酶，将大分子蛋白分解成小分子的蛋白质和肽类。微生物通过自身代谢将糖类转化成乳酸等各种酸和醇，并且可以分泌蛋白酶、肽酶及脂肪酶等可以分解蛋白质和脂肪的酶类，使蛋白质和脂肪分解生成非蛋白氮化合物及脂肪酸等风味物质的前体物质。
具体实施方式
下面通过具体实施例进一步说明本发明。
实施例一
一种固态发酵生鲜牛肉的加工方法，其特征在于它是由下述步骤组成：
1）、将优质牛后腿肉去皮，冷水清洗，沥干水分，分切成均匀方块，加入50%料酒、5%生姜片、2%柠檬汁，经滚揉机于5℃处理20分钟；
2）、将步骤1所得牛肉沥除水分，加入5%食盐、2%亚硝酸钠，于2℃真空腌制30分钟，缓慢释放真空；
3）、将步骤2所得牛肉升温至35℃，接入1.2%由戊糖片球菌与植物乳杆菌以2:1比例混合成的复合菌，固态发酵32小时；
4）、将步骤3所得牛肉加入3%葡萄糖、5%酱油、3%黑胡椒粉、12%海鲜酱，搅拌均匀，经30W紫外灯杀菌50分钟，经保鲜袋封装冷鲜保存。
Claims (5)
1.一种固态发酵生鲜牛肉的加工方法，其特征在于它是由下述步骤组成：
1）、将优质牛后腿肉去皮，冷水清洗，沥干水分，分切成均匀方块，加入50-55%料酒、5-6%生姜片、2-2.3%柠檬汁，经滚揉机处理；
2）、将步骤1所得牛肉沥除水分，加入5-6%食盐、2-2.3%亚硝酸钠，于真空腌制30-35分钟，缓慢释放真空；
3）、将步骤2所得牛肉升温至35-40℃，接入由戊糖片球菌与植物乳杆菌以2:1-2比例混合成的复合菌，固态发酵；
4）、将步骤3所得牛肉加入3-3.5%葡萄糖、5-6%酱油、3-3.5%黑胡椒粉、10-12%海鲜酱，搅拌均匀，经30-35W紫外灯杀菌30-50分钟，经保鲜袋封装冷鲜保存。
2.根据权利要求1所述的一种固态发酵生鲜牛肉的加工方法，其特征在于步骤1滚揉机处理条件为：于5-10℃处理15-20分钟。
3.根据权利要求1所述的一种固态发酵生鲜牛肉的加工方法，其特征在于步骤2真空腌制温度为2-6℃。
4.根据权利要求1所述的一种固态发酵生鲜牛肉的加工方法，其特征在于步骤3复合菌接种量为1.2-1.5%。
5.根据权利要求1所述的一种固态发酵生鲜牛肉的加工方法，其特征在于步骤3固态发酵时间为25-32小时。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110214895A (zh) * | 2019-06-15 | 2019-09-10 | 内蒙古农业大学 | 一种牛排腌制剂、制作牛排的方法以及牛排 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029461A (zh) * | 2015-08-20 | 2015-11-11 | 西北民族大学 | 一种五香味的清真发酵风干牦牛肉及其制备方法 |
| CN105394596A (zh) * | 2015-11-16 | 2016-03-16 | 郎溪县飞鲤镇幸福好运家畜养殖家庭农场 | 一种发酵腊肉及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029461A (zh) * | 2015-08-20 | 2015-11-11 | 西北民族大学 | 一种五香味的清真发酵风干牦牛肉及其制备方法 |
| CN105394596A (zh) * | 2015-11-16 | 2016-03-16 | 郎溪县飞鲤镇幸福好运家畜养殖家庭农场 | 一种发酵腊肉及其制备方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110214895A (zh) * | 2019-06-15 | 2019-09-10 | 内蒙古农业大学 | 一种牛排腌制剂、制作牛排的方法以及牛排 |
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Application publication date: 20171229 |