CN108244533A - A kind of fermentation processing method of pork - Google Patents
A kind of fermentation processing method of pork Download PDFInfo
- Publication number
- CN108244533A CN108244533A CN201711366919.2A CN201711366919A CN108244533A CN 108244533 A CN108244533 A CN 108244533A CN 201711366919 A CN201711366919 A CN 201711366919A CN 108244533 A CN108244533 A CN 108244533A
- Authority
- CN
- China
- Prior art keywords
- meat
- pork
- fermentation
- processing method
- temperature
- 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.)
- Pending
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 45
- 230000004151 fermentation Effects 0.000 title claims abstract description 45
- 235000015277 pork Nutrition 0.000 title claims abstract description 29
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 235000013372 meat Nutrition 0.000 claims abstract description 55
- 238000000034 method Methods 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 238000012545 processing Methods 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 9
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 9
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 9
- 241000191998 Pediococcus acidilactici Species 0.000 claims abstract description 8
- 230000008569 process Effects 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 235000020997 lean meat Nutrition 0.000 claims description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 3
- 229930003268 Vitamin C Natural products 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 238000007596 consolidation process Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 210000003195 fascia Anatomy 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 235000019154 vitamin C Nutrition 0.000 claims description 3
- 239000011718 vitamin C Substances 0.000 claims description 3
- 239000002932 luster Substances 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000003795 chemical substances by application Substances 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 230000007547 defect Effects 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 108091005508 Acid proteases Proteins 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 241000235035 Debaryomyces Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000191965 Staphylococcus carnosus Species 0.000 description 1
- 241000191973 Staphylococcus xylosus Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 235000012976 tarts 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
- A23L13/70—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
-
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/41—Pediococcus
- A23V2400/413—Acidilactici
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of fermentation processing methods of pork, it is related to food processing technology field, the fermentation processing method is combined using lactobacillus plantarum and Pediococcus acidilactici as fermenting agent, and cold-heat treatment is first carried out to the meat before fermentation, starch is added in meat curing process and forms uniform starch film on the surface of meat, be conducive to the uniform progress of later stage fermentation, under the premise of the elasticity and color and luster for ensureing meat, improve the fermented quality of whole meat, the pork color and luster of the fermentation processing method production of the present invention is reddish brown, it is tender tasty and refreshing, unique flavor, adapt to modern consumer healthy consumption theory.
Description
Technical field
The invention belongs to food processing technology fields, are related to fermentation technical field, and in particular to the fermentation processing side of pork
Method.
Background technology
Fermentation technique refers to that people utilize the fermentation of microorganism, controls fermentation process with some technological means, greatly
The technology of large-scale production fermented product can not only improve the flavor, color and luster and institutional framework of food by fermentation technique, moreover it is possible to carry
High nutritive value of food since microorganism is being produced in fermentation process, has temperature different requirements.In production, it is
Higher productivity is obtained, for the characteristic of strain used, needs to control temperature in each stage of fermentation period, which is provided
Biological activity is most suitable for temperature.Fermentation meat product has the advantages of many compared with common meat products, and livestock meat is in fermentative microorganism
Under the action of, protein portion is broken down into the small-molecule substances such as amino acid, aromatics, assigns product special flavor；Carbohydrate
Substance is converted into acid or alcohol, reduces pH, increases the tasty and refreshing tart flavour of meat products, and can extend the shelf life of meat products.
It can inhibit the harmful bacteria such as Escherichia coli, gold in meat in fermentation maturation for the microorganism that meat products ferments
Staphylococcus aureus etc. can also increase the beneficial flora in enteron aisle after in addition consumer eats.Xylose grape in fermentation process
The microorganism secretions protease such as coccus, staphylococcus carnosus makes the partially protein of meat be decomposed into amino acid, changes musculature
Structure, achieve the purpose that meat soften, can fundamentally solve the problems, such as that traditional jerky is hard, is not easy to chew.In leavening
Lactic acid bacteria, such as Lactobacillus saki, lactobacillus plantarum have the function of promotion color development, can solve lacking for traditional jerky shade deviation
It falls into, as Chinese patent publication No. CN105349475A discloses a kind of use staphylococcus xylosus, Leuconostoc mesenteroides, plant breast
The fermenting agent of bacillus and Debaryomyces hansenji composition improves edible safety, trophism and the sense organ product of pork ferment sausage
Matter, therefore a kind of effective processing technology of developmental research, to overcome, traditional handicraft tenderness is poor, yield rate is low, color and luster is gloomy
The defects of, it is present meat to produce reddish brown color and luster, tender tasty and refreshing, unique flavor, adapt to modern consumer healthy consumption theory
Fermentation is eager to solve the problems, such as.
Invention content
According to more than the deficiencies in the prior art, the technical problems to be solved by the invention are to propose a kind of tender tasty and refreshing, wind
The fermentation processing method of the unique pork of taste, in order to solve the above-mentioned technical problem, the technical solution adopted by the present invention is：
A kind of fermentation processing method of pork, is as follows：
1) it pre-processes：The lean meat of the fresh pig of meat consolidation is chosen, removal bone, fascia and fat cut pig fresh meat
Into the sliced meat of 5 × 2 × 1cm of thickness, sliced meat are first squeezed, then carries out nail and strikes loose meat；
2) it precooks：Pretreated pork slices and salt, cooking wine are added in together in 90-100 DEG C of water, stir the 10- that precooks
Then 15min pulls cold rinse 1-2 times of 4-10 DEG C of pork slices temperature out；
3) it is pickled fermented：Pork after precooking adds in phosphoric acid complex salt and starch, in 4 DEG C of temperature after being uniformly mixed
24-36h is pickled down, the vitamin C of spice, auxiliary material and meat weight 0.025-0.03% is then added, after mixing, in temperature
24-36h is pickled at 4 DEG C of degree, then by composite fermentation freeze dried powder, is sprayed on marinated sliced meat, fountain height is meat weight
Then 0.2-0.4% places meat bacterium mixture in fermenting case, in 25-35 DEG C of temperature, relative humidity 88-93%, p H 5.5-
6.5 times fermentation 36-48h；
4) it post-processes：Pork after fermentation is dried, obtains finished product.
Preferably, 0.5-0.8cm is divided between the nail that the nail strikes, beats frequency as 5-8 times/min, processing time 3-
5min。
Preferably, the pressure of the extruding is 6-8fkg/cm2, processing time 2-5min.
Preferably, the additive amount of the starch is the 0.15-0.3% of meat weight.
Preferably, the composite fermentation freeze dried powder is mass ratio 1-2.5:1 lactobacillus plantarum and Pediococcus acidilactici
Mixture.
Preferably, the temperature of the drying is 55-65 DEG C, and in drying course, smears and reconciles at interval of 20-30min
The water content of oil to meat is 35-45%.
Compared with prior art, beneficial effects of the present invention：
1. the present invention sterilizes meat using hot and cold water alternate treatment fresh pork, hot water removal meat fishy smell, increase lean meat
The mellowness of fiber then using cold water treatment, has the elasticity for keeping meat.
2. the fermenting agent that the present invention is combined using lactobacillus plantarum and Pediococcus acidilactici, lactobacillus plantarum, which has, to be promoted
The effect of color development, the defects of can solving traditional jerky shade deviation, Pediococcus acidilactici have the activity of activation acid protease, and
Fast, the strong effect of fermentability with fermentation.
3. the present invention adds starch in curing process, having increases meat toughness smoothness, and on the surface of meat
Uniform starch film is formed, is conducive to the uniform progress of later stage fermentation, improves the fermented quality of whole meat.
Specific embodiment
It below by the description to embodiment, is described in further detail, to help those skilled in the art to this hair
Bright inventive concept, technical solution have more complete, accurate and deep understanding.
Embodiment 1
A kind of fermentation processing method of pork, is as follows：
1) it pre-processes：The lean meat of the fresh pig of meat consolidation is chosen, removal bone, fascia and fat are thick, by pig fresh meat
Be cut into the sliced meat of 5 × 2 × 1cm of thickness, by sliced meat first pressure be 6.5fkg/cm2, extrusion process 3.5min is carried out, is reused
0.7cm is divided between nail, is beaing frequency as 7 times/min, processing 4min is beaten and carries out loose meat；
2) it precooks：Pretreated pork slices and salt, cooking wine are added in together in 100 DEG C of water, stir the 12min that precooks,
The speed of stirring is unsuitable too fast, prevents the generation of more foams, then pulls the cold rinse 2 times of 4 DEG C of pork slices temperature out,
It during rinsing, to stir back and forth, wash away foam and impurity on sliced meat；
3) it is pickled fermented：Pork after precooking adds in phosphoric acid complex salt and starch, and the additive amount of starch is meat weight
0.25%, stir in addition, sliced meat are pickled into 30h at 4 DEG C of temperature after being uniformly mixed, then addition spice, auxiliary
Help material and meat weigh 0.027% vitamin C, overturning after mixing, 36h pickled at 4 DEG C of temperature, then will be by mass ratio 2:
1 lactobacillus plantarum and the mixture composite fermentation freeze dried powder of Pediococcus acidilactici, are sprayed on marinated sliced meat, fountain height is
The 0.3% of meat weight will constantly overturn sliced meat during sprinkling, ensure the uniformity of sprinkling, then by meat bacterium
Mixture is placed in fermenting case, in 28 DEG C of temperature, relative humidity 90%, 5.89 times fermentation 40h of pH；
4) it post-processes：It is dried at being 60 DEG C in temperature by the pork after fermentation, in drying course, at interval of
25min, which wakes up with a start the pork of baking after the water content for smearing ready-mixed oil to meat is 40%, to be stopped smearing, and is normally dried
Operation.
Embodiment 2
The present embodiment is with embodiment 1, the difference is that the pressure squeezed in step (1) is 8fkg/cm2, the extrusion process time
2min beats processing 3min.
Embodiment 3
The present embodiment is with embodiment 1, the difference is that lactobacillus plantarum and the mass ratio of Pediococcus acidilactici are 1:1, ferment item
Part be 35 DEG C of temperature, relative humidity 88%, pH 6.5, fermentation time 36h.
The product of embodiment 1-3 is tested for the property, it is as a result as follows：
| Former meat | Embodiment 1 | Embodiment 2 | Embodiment 3 | |
| Hardness | 388.25 | 197.56 | 198.53 | 184.51 |
| Cohesiveness | 0.766 | 0.602 | 0.589 | 0.556 |
| Chewiness | 264.32 | 202.56 | 160.23 | 159.6 |
| Sense organ point | \ | 92.3 | 94.5 | 96.5 |
The product after fermentation be can be seen that in the variation before and after comparing fermentation in hardness, cohesion and chewiness ratio
Meat before fermentation has different degrees of decline, and lactobacillus plantarum has the function of to promote color development, can solve traditional jerky color and luster
The defects of poor, Pediococcus acidilactici have the activity of activation acid protease, promote the mouthfeel of fermentation meat.
The present invention is exemplarily described above in conjunction with specific embodiment, it is clear that present invention specific implementation is not by upper
State the limitation of mode, if employ the inventive concept and technical scheme of the present invention progress various unsubstantialities improvement or
It is not improved by the present invention design and technical solution directly apply to other occasions, protection scope of the present invention it
It is interior.Protection scope of the present invention should be determined by the scope of protection defined in the claims.
Claims (6)
1. a kind of fermentation processing method of pork, which is characterized in that be as follows：
1) it pre-processes：The lean meat of the fresh pig of meat consolidation is chosen, pig fresh meat is cut into thickness by removal bone, fascia and fat
The sliced meat of 5 × 2 × 1cm are spent, sliced meat are first squeezed, then carries out nail and strikes loose meat；
2) it precooks：Pretreated pork slices and salt, cooking wine are added in together in 90-100 DEG C of water, stir the 10- that precooks
Then 15min pulls cold rinse 1-2 times of 4-10 DEG C of pork slices temperature out；
3) it is pickled fermented：Pork after precooking adds in phosphoric acid complex salt and starch, salts down at 4 DEG C of temperature after being uniformly mixed
Then 24-36h processed adds the vitamin C of spice, auxiliary material and meat weight 0.025-0.03%, after mixing, in temperature 4
24-36h is pickled at DEG C, then by composite fermentation freeze dried powder, is sprayed on marinated sliced meat, fountain height is the 0.2- of meat weight
0.4%, then meat bacterium mixture is placed in fermenting case, at 25-35 DEG C of temperature, relative humidity 88-93%, pH 5.5-6.5
Ferment 36-48h；
4) it post-processes：Pork after fermentation is dried, obtains finished product.
2. the fermentation processing method of pork according to claim 1, which is characterized in that be divided into 0.5- between the nail that the nail strikes
0.8cm beats frequency as 5-8 times/min, processing time 3-5min.
3. the fermentation processing method of pork according to claim 1, which is characterized in that the pressure of the extruding is 6-
8fkg/cm2, processing time 2-5min.
4. the fermentation processing method of pork according to claim 1, which is characterized in that the additive amount of the starch is meat weight
0.15-0.3%.
5. the fermentation processing method of pork according to claim 1, which is characterized in that the composite fermentation freeze dried powder is
Mass ratio 1-2.5:1 lactobacillus plantarum and the mixture of Pediococcus acidilactici.
6. the fermentation processing method of pork according to claim 1, which is characterized in that the temperature of the drying is 55-65
DEG C, and be 35-45% at interval of the 20-30min water contents for smearing ready-mixed oil to meat in drying course.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711366919.2A CN108244533A (en) | 2017-12-18 | 2017-12-18 | A kind of fermentation processing method of pork |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711366919.2A CN108244533A (en) | 2017-12-18 | 2017-12-18 | A kind of fermentation processing method of pork |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108244533A true CN108244533A (en) | 2018-07-06 |
Family
ID=62723573
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711366919.2A Pending CN108244533A (en) | 2017-12-18 | 2017-12-18 | A kind of fermentation processing method of pork |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108244533A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109259105A (en) * | 2018-10-26 | 2019-01-25 | 福建农林大学 | A method of duck tenderness is improved based on multiple fermentation |
| CN109259110A (en) * | 2018-10-26 | 2019-01-25 | 福建农林大学 | A method of goose tenderness is improved based on multiple fermentation |
| CN109259108A (en) * | 2018-10-26 | 2019-01-25 | 福建农林大学 | A method of tenderness of beef utilizing is improved based on multiple fermentation |
| CN110292150A (en) * | 2019-06-28 | 2019-10-01 | 福建省亚明食品有限公司 | A kind of processing method improving Pig spareribs tenderness using microbial fermentation |
| CN111616311A (en) * | 2020-05-13 | 2020-09-04 | 中国肉类食品综合研究中心 | Method for preparing sour meat through bacterium-enzyme synergistic fermentation |
| CN114451525A (en) * | 2022-02-16 | 2022-05-10 | 深圳市淳睿科技发展有限公司 | Preparation method of fermented meat product and fermented meat product |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4514424A (en) * | 1981-05-29 | 1985-04-30 | Microlife Technics, Inc. | Fermentation composition using a selected lactobacillus |
| CN101099575A (en) * | 2007-08-10 | 2008-01-09 | 新疆大学 | Fermented horse meat product and preparation method thereof |
| CN101411503A (en) * | 2008-11-28 | 2009-04-22 | 吉林农业大学 | Fermented pork ham |
| CN102246971A (en) * | 2011-07-11 | 2011-11-23 | 宁波大学 | Functional geese fermented sausage and preparation method thereof |
| CN102987435A (en) * | 2012-11-13 | 2013-03-27 | 西华大学 | Preparation method for multifunctional complex-fermented powder for tenderization and fermentation and method for preparing fermented yak meat particles |
| CN103478211A (en) * | 2013-09-02 | 2014-01-01 | 湖南农业大学 | Method for enhancing preservation and tenderness of sliced dried beef |
| CN106387709A (en) * | 2016-11-29 | 2017-02-15 | 贵州省关岭布依族苗族自治县易和食品厂 | Preparation method of special flavor dried dog meat |
-
2017
- 2017-12-18 CN CN201711366919.2A patent/CN108244533A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4514424A (en) * | 1981-05-29 | 1985-04-30 | Microlife Technics, Inc. | Fermentation composition using a selected lactobacillus |
| CN101099575A (en) * | 2007-08-10 | 2008-01-09 | 新疆大学 | Fermented horse meat product and preparation method thereof |
| CN101411503A (en) * | 2008-11-28 | 2009-04-22 | 吉林农业大学 | Fermented pork ham |
| CN102246971A (en) * | 2011-07-11 | 2011-11-23 | 宁波大学 | Functional geese fermented sausage and preparation method thereof |
| CN102987435A (en) * | 2012-11-13 | 2013-03-27 | 西华大学 | Preparation method for multifunctional complex-fermented powder for tenderization and fermentation and method for preparing fermented yak meat particles |
| CN103478211A (en) * | 2013-09-02 | 2014-01-01 | 湖南农业大学 | Method for enhancing preservation and tenderness of sliced dried beef |
| CN106387709A (en) * | 2016-11-29 | 2017-02-15 | 贵州省关岭布依族苗族自治县易和食品厂 | Preparation method of special flavor dried dog meat |
Non-Patent Citations (2)
| Title |
|---|
| 张秀良编著: "《中老年食疗养生一本全》", 31 July 2016, 中医古籍出版社 * |
| 董全，刘承初主编: "《"十二五"普通高等教育规划教材 食品加工和物流安全控制》", 31 January 2013, 中国质检出版社 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109259105A (en) * | 2018-10-26 | 2019-01-25 | 福建农林大学 | A method of duck tenderness is improved based on multiple fermentation |
| CN109259110A (en) * | 2018-10-26 | 2019-01-25 | 福建农林大学 | A method of goose tenderness is improved based on multiple fermentation |
| CN109259108A (en) * | 2018-10-26 | 2019-01-25 | 福建农林大学 | A method of tenderness of beef utilizing is improved based on multiple fermentation |
| CN109259110B (en) * | 2018-10-26 | 2021-09-24 | 福建农林大学 | Method for improving goose tenderness based on multiple fermentation |
| CN109259108B (en) * | 2018-10-26 | 2021-09-28 | 福建农林大学 | Method for improving beef tenderness based on multiple fermentation |
| CN109259105B (en) * | 2018-10-26 | 2021-09-28 | 福建农林大学 | Method for improving tenderness of duck meat based on multiple fermentation |
| CN110292150A (en) * | 2019-06-28 | 2019-10-01 | 福建省亚明食品有限公司 | A kind of processing method improving Pig spareribs tenderness using microbial fermentation |
| CN111616311A (en) * | 2020-05-13 | 2020-09-04 | 中国肉类食品综合研究中心 | Method for preparing sour meat through bacterium-enzyme synergistic fermentation |
| CN114451525A (en) * | 2022-02-16 | 2022-05-10 | 深圳市淳睿科技发展有限公司 | Preparation method of fermented meat product and fermented meat product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108244533A (en) | A kind of fermentation processing method of pork | |
| CN105105207B (en) | Instant cold sour fish of one kind and preparation method thereof | |
| CN101248884A (en) | Technological process for preparing fermentation dehydrated beef using composite leaven | |
| CN105455021B (en) | Flavor sausage and preparation method thereof | |
| CN104544312B (en) | A kind of half-fermented less salt flesh of fish leisure food and preparation method thereof | |
| CN103750389A (en) | Rapid salting method of low-salt salted pork | |
| CN102273648A (en) | Primary taste beef dumplings and preparation method thereof | |
| CN102038219A (en) | Method for processing fermented fish | |
| CN102987429B (en) | Method for making flavor-conditioning smoked chicken through combination processing of lactobacillus plantarum and pediococcus pentosaceus and radio frequency | |
| CN105876673A (en) | Method for preparing functional minced small yellow croaker product by utilizing mixed-bacterium fermentation | |
| CN106923200A (en) | A kind of fermentation meat product and its processing method | |
| CN105581268A (en) | Making method of fermented dried goose meat slices | |
| CN105054124A (en) | Fermentation type semi-dried red yeast fish and processing method and application thereof | |
| CN111034923A (en) | Preparation process of fermented beef | |
| CN107495168A (en) | It is a kind of to utilize method of the ferment-fermented Anfu ham of compound microecological and preparation method thereof | |
| CN109805294A (en) | A kind of preparation method and application of microbial fermentation source flavor replenishers | |
| CN110771813A (en) | Method for improving quality of fermentation bacon | |
| CN105010463A (en) | Method for preparing microwave instant taco through sour dough | |
| KR101436394B1 (en) | Method for preparing the fermented jujube and it's product | |
| CN104256707B (en) | Preparation technology of cantonese style sausage | |
| CN108685042A (en) | A kind of production method of the low nitre sausage of directly putting type fermented low sodium | |
| CN107981244A (en) | Suppress the processing method of gigot fat oxidation in a kind of air-dried fermentation process | |
| CN106942618A (en) | A kind of processing method of dried beef | |
| CN106490502A (en) | One kind is enriched blood mutton fermented sausage and preparation method thereof | |
| CN109486593A (en) | The big tank production technology of the mechanization of rice wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180706 |