CN108936362A - A kind of processing method of the pickle cured meat product with ferment local-flavor - Google Patents
A kind of processing method of the pickle cured meat product with ferment local-flavor Download PDFInfo
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- 238000003672 processing method Methods 0.000 title claims abstract description 20
- 235000013372 meat Nutrition 0.000 claims abstract description 70
- 239000000463 material Substances 0.000 claims abstract description 60
- 235000015067 sauces Nutrition 0.000 claims abstract description 56
- 150000003839 salts Chemical class 0.000 claims abstract description 43
- 241000894006 Bacteria Species 0.000 claims abstract description 22
- 241000186660 Lactobacillus Species 0.000 claims abstract description 18
- 241000191996 Pediococcus pentosaceus Species 0.000 claims abstract description 18
- 241000191973 Staphylococcus xylosus Species 0.000 claims abstract description 18
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 18
- 241000193830 Bacillus <bacterium> Species 0.000 claims abstract description 16
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- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 210000000936 intestine Anatomy 0.000 claims description 3
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- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
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- 235000014655 lactic acid Nutrition 0.000 description 1
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- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
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- 230000000391 smoking effect Effects 0.000 description 1
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- 238000012360 testing method Methods 0.000 description 1
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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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
-
- 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
- A23V2400/427—Pentosaceus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of processing method of pickle cured meat product with ferment local-flavor, the following steps are included: S1, by pork, beef clean after suitably drain after obtain meat material, one layer of salt is smeared in pork and beef surface, salt deposit is beaten using wooden stick, until salt deposit is sufficiently mixed with meat material, meat material is beaten to rotten；S2, by Bacillus acidi lactici, Pediococcus pentosaceus, Lactobacillus saki, staphylococcus xylosus be inoculated into culture medium cultivate after obtain zymophyte, zymophyte is mixed into sauce and obtains bacterium sauce；S3, will beat in bacterium sauce in step S2 and step S1 be sufficiently mixed rear bowel lavage to rotten material meat after obtain sausage, after sausage is placed into fermenting house the 36-48h that ferments, after air-drying 20-30 days, it is ripe to meat to be placed into sootiness under deadwood, after sterilized again, packaging both, the bacon that salts down for the ferment local-flavor that technical solution disclosed by the invention is prepared, not only taste is preferable, it is being rich in nutrition, the free fatty acid in meat product can be significantly improved, and can obviously inhibit the growth of Escherichia coli in fermentation process.
Description
Technical field
The present invention relates to the bacon preparation that salts down of ferment local-flavor, specifically a kind of pickle cured meat product with ferment local-flavor adds
Work method.
Background technique
The bacon that salts down mainly includes being aided with salt, sauce nitrate or nitrous acid using livestock meat or its edible internal organ as raw material
Salt, sugar or spice etc. are arranged through raw material, marinated or sauce is burst, cleaning moulding, sunning air-dries or the processes processing such as baking is dry are friendly
At a kind of raw meat product.It is careful that it is mainly characterized by meat, and color is red white clearly demarcated, and flavour is salty fresh palatable, and unique flavor is convenient for
It carries and stores.The bacon that salts down has bacon nature and flavor salty sweet flat, there is appetizing dispelling cold, help digestion and other effects.
The bacon that will salt down by fermentation process is prepared into ferment local-flavor meat products, and not only nutritive value is high, and deep by consumer
Favor.
But the fermentation processing of traditional salted and cured meat is limited by season, can only one time fermentation, repeatedly edible, production technology be according to
According to the spontaneous fermentation that Conventional wisdom carries out, fermentation period is long, and generally requiring 3~6 months could eat, the otherness of civil production
Very big with randomness, fermentation condition is difficult to control, and product quality is irregular；Secondly, salt of the traditional processing mainly by high concentration
It pickles to extend the shelf-life of product, is eaten for a long time to human health.To improve the fermentation processing technique of bacon of salting down, with suitable
The requirement that large-scale production should be modernized is most important for improving people's health diet.
Meanwhile Escherichia coli easy to breed in the fermentation process of traditional salted and cured meat, it is easy to happen diarrhea after the mankind are edible, it is main
It wants the reason is that spontaneous fermentation bacterium and Escherichia coli alternate, and mutually without inhibiting effect.
However, less about the patent document of the report of the fermentation processing for the bacon that salts down, journal article report at present.It is Chinese special
Benefit number are as follows: CN201710078995.7, open " a kind of pickle cured meat product and its processing method with ferment local-flavor ", but this is specially
Benefit preparation method taste reported in the literature is single, and main cause is that fermentative microflora is more single, in view of the shortcomings of the prior art, so far
There is not a kind of implementation effective means solution.
Summary of the invention
(1) the technical issues of solving
In view of the deficiency of the prior art, the present invention provides a kind of adding for pickle cured meat product with ferment local-flavor
Work method, the bacon that salts down for the ferment local-flavor that technical solution disclosed by the invention is prepared, not only taste is preferable, rich in battalion
It supports, the free fatty acid in meat product can be significantly improved, can obviously inhibit the taste of Escherichia coli in fermentation process of fermenting
It is raw.
(2) technical solution
In order to achieve the above object, the present invention is achieved by the following technical programs:
A kind of processing method of the pickle cured meat product with ferment local-flavor, comprising the following steps:
S1, meat material is obtained after suitably draining after cleaning pork, beef, smears one layer of food in pork and beef surface
Salt beats salt deposit using wooden stick, until salt deposit is sufficiently mixed with meat material, meat material is beaten to rotten；
S2, Bacillus acidi lactici, Pediococcus pentosaceus, Lactobacillus saki, staphylococcus xylosus are inoculated into culture medium after culture
Zymophyte is obtained, zymophyte is mixed into sauce and obtains bacterium sauce；
S3, will beat in bacterium sauce in step S2 and step S1 be sufficiently mixed rear bowel lavage to rotten material meat after obtain perfume (or spice)
Intestines after air-drying 20-30 days, it is ripe to meat to be placed into sootiness under deadwood, then through going out after sausage is placed into fermenting house the 36-48h that ferments
After bacterium, packaging both.
Preferably, the additive amount of salt is calculated as 8.5-10% by meat material weight in the step S1.
Preferably, the Bacillus acidi lactici, Pediococcus pentosaceus, Lactobacillus saki, staphylococcus xylosus inoculum concentration be respectively
107-108CFU/g、106-107CFU/g、107-108CFU/g、105-106CFU/g。
Preferably, the sauce is calculated as 4.5-5.5% according to meat material weight, and the sauce is mixed by the raw material of following parts by weight
Conjunction is made: 25-50 parts of beans sauce, 0.2-0.4 parts of pepper powder, 2-3 parts of cooking wine, 0.4-0.6 parts of tea oil.
Preferably, the sauce is calculated as 5% according to meat material weight, and the sauce mixes system by the raw material of following parts by weight
At: 30 parts of beans sauce, 0.3 part of pepper powder, 2.5 parts of cooking wine, 0.5 part of tea oil.
Preferably, the temperature in the step S3 in fermenting house is 35-37 DEG C.
Preferably, the deadwood in the step S3 is one or more of ramulus cinnamomi, pine branch, Chinese prickly ash branch mixed branch
The present invention also provides a kind of processing method of pickle cured meat product using above-mentioned ferment local-flavor, processes and be prepared
Pickle cured meat product with ferment local-flavor.
Beneficial effect
The present invention provides a kind of processing method of pickle cured meat product with ferment local-flavor, cream is used in preparation method
Four kinds of acidfast bacilli, Pediococcus pentosaceus, Lactobacillus saki, staphylococcus xylosus mixed bacterials ferment, wherein Bacillus acidi lactici with
Pediococcus pentosaceus synergy for raising salt down bacon taste have the function of it is more crucial, be mainly manifested in Bacillus acidi lactici and
Pediococcus pentosaceus influences the hydrolysis of protein in meat material, promotes the formation of ferment local-flavor by the hydrolysis of control protein.
Lactobacillus saki and staphylococcus xylosus synergy, to metabolic conversion fatty in meat material with more key
Effect, fat in meat material can be converted into oleic acid and the Asia of free state by being mainly manifested in Lactobacillus saki and staphylococcus xylosus
Oleic acid, oleic acid and linoleic acid can effectively improve human immunological competence.While above-mentioned four kinds of bacteriums are during the fermentation, Neng Gouming
The aobvious hydrolysis that will affect actin and myosin in meat material, can particularly significantly improve the degradation of myosin,
Actin is protected, provides nutrition for the musculature of human body.
In preparation method, by mixing bacterium with sauce, containing there are many amino acid in slurry, in bacterial fermentation meat material
Meanwhile also fermenting to sauce, the nutrient amino acids that sauce ferments enter in the bacon that salts down, effectively improve meat products
Mouthfeel and taste and nutritive value.
And fermentation process through the invention can obviously press down during the fermentation relative to traditional natural fermentating method
The growth of Escherichia coli in meat material processed, will not occur diarrhea after human body is edible, main cause be above-mentioned flora during the fermentation
Meat material pH can be quickly reduced, while the bacteriocin that lactic acid bacteria generates can obviously kill Escherichia coli.
Meanwhile in fermentation finally, using ramulus cinnamomi, pine branch, Chinese prickly ash branch sootiness, the killing bacteria in meat will be expected, and ramulus cinnamomi,
Pine branch, Chinese prickly ash have aromatic odor, and aromatic odor enters in meat, and mouthfeel is more preferable.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the invention is clearly and completely described, it is clear that described embodiment is the present invention one
Divide embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making
Every other embodiment obtained, shall fall within the protection scope of the present invention under the premise of creative work.
Embodiment 1:
A kind of processing method of the pickle cured meat product with ferment local-flavor, comprising the following steps:
S1, meat material is obtained after suitably draining after cleaning pork, beef, smears one layer of food in pork and beef surface
Salt beats salt deposit using wooden stick, until salt deposit is sufficiently mixed with meat material, meat material is beaten to rotten；
S2, Bacillus acidi lactici, Pediococcus pentosaceus, Lactobacillus saki, staphylococcus xylosus are inoculated into culture medium after culture
Zymophyte is obtained, zymophyte is mixed into sauce and obtains bacterium sauce；
S3, will beat in bacterium sauce in step S2 and step S1 be sufficiently mixed rear bowel lavage to rotten material meat after obtain perfume (or spice)
Intestines, after sausage is placed into fermenting house the 40h that ferments, fermenting house temperature is controlled at 35 DEG C, after air-drying 25, is placed into cigarette under deadwood
It was both obtained after smoking ripe to meat then sterilized, packaging.
Wherein, the additive amount of salt is calculated as 9% by meat material weight in step S1.
Wherein, Bacillus acidi lactici in step S2, Pediococcus pentosaceus, Lactobacillus saki, staphylococcus xylosus inoculum concentration difference
It is 107-108CFU/g、106-107CFU/g、107-108CFU/g、105-106CFU/g。
Wherein, sauce according to meat material weight is calculated as 5% in step S2, and the sauce mixes system by the raw material of following parts by weight
At: 45 parts of beans sauce, 0.3 part of pepper powder, 2.5 parts of cooking wine, 0.5 part of tea oil.
Embodiment 3:
A kind of processing method of the pickle cured meat product with ferment local-flavor, comprising the following steps:
S1, meat material is obtained after suitably draining after cleaning pork, beef, smears one layer of food in pork and beef surface
Salt beats salt deposit using wooden stick, until salt deposit is sufficiently mixed with meat material, meat material is beaten to rotten；
S2, Bacillus acidi lactici, Pediococcus pentosaceus, Lactobacillus saki, staphylococcus xylosus are inoculated into culture medium after culture
Zymophyte is obtained, zymophyte is mixed into sauce and obtains bacterium sauce；S3, it will be beaten in the bacterium sauce and step S1 in step S2
Sausage is obtained after being sufficiently mixed rear bowel lavage to rotten material meat, after sausage is placed into fermenting house the 36h that ferments, the control of fermenting house temperature
At 35.5 DEG C, after air-drying 28, be placed into sootiness under deadwood is ripe to meat then sterilized, after packaging both.
Wherein, the additive amount of salt is calculated as 9% by meat material weight in step S1.
Wherein, Bacillus acidi lactici in step S2, Pediococcus pentosaceus, Lactobacillus saki, staphylococcus xylosus inoculum concentration difference
It is 107-108CFU/g、106-107CFU/g、107-108CFU/g、105-106CFU/g。
Wherein, sauce according to meat material weight is calculated as 5% in step S2, and the sauce mixes system by the raw material of following parts by weight
At: 40 parts of beans sauce, 0.38 part of pepper powder, 2.2 parts of cooking wine, 0.5 part of tea oil
Embodiment 4:
A kind of processing method of the pickle cured meat product with ferment local-flavor, comprising the following steps:
S1, meat material is obtained after suitably draining after cleaning pork, beef, smears one layer of food in pork and beef surface
Salt beats salt deposit using wooden stick, until salt deposit is sufficiently mixed with meat material, meat material is beaten to rotten；
S2, Bacillus acidi lactici, Pediococcus pentosaceus, Lactobacillus saki, staphylococcus xylosus are inoculated into culture medium after culture
Zymophyte is obtained, zymophyte is mixed into sauce and obtains bacterium sauce；S3, it will be beaten in the bacterium sauce and step S1 in step S2
Sausage is obtained after being sufficiently mixed rear bowel lavage to rotten material meat, after sausage is placed into fermenting house the 38h that ferments, the control of fermenting house temperature
At 35.5 DEG C, after air-drying 28, be placed into sootiness under deadwood is ripe to meat then sterilized, after packaging both.
Wherein, the additive amount of salt is calculated as 9.5% by meat material weight in step S1.
Wherein, Bacillus acidi lactici in step S2, Pediococcus pentosaceus, Lactobacillus saki, staphylococcus xylosus inoculum concentration difference
It is 107-108CFU/g、106-107CFU/g、107-108CFU/g、105-106CFU/g。
Wherein, sauce according to meat material weight is calculated as 5% in step S2, and the sauce mixes system by the raw material of following parts by weight
At: 35 parts of beans sauce, 0.25 part of pepper powder, 2.8 parts of cooking wine, 0.55 part of tea oil
Embodiment 5:
A kind of processing method of the pickle cured meat product with ferment local-flavor, comprising the following steps:
S1, meat material is obtained after suitably draining after cleaning pork, beef, smears one layer of food in pork and beef surface
Salt beats salt deposit using wooden stick, until salt deposit is sufficiently mixed with meat material, meat material is beaten to rotten；
S2, Bacillus acidi lactici, Pediococcus pentosaceus, Lactobacillus saki, staphylococcus xylosus are inoculated into culture medium after culture
Zymophyte is obtained, zymophyte is mixed into sauce and obtains bacterium sauce；S3, it will be beaten in the bacterium sauce and step S1 in step S2
Sausage is obtained after being sufficiently mixed rear bowel lavage to rotten material meat, after sausage is placed into fermenting house the 36h that ferments, the control of fermenting house temperature
At 35 DEG C, after air-drying 25, be placed into sootiness under deadwood is ripe to meat then sterilized, after packaging both.
Wherein, the additive amount of salt is calculated as 9% by meat material weight in step S1.
Wherein, Bacillus acidi lactici in step S2, Pediococcus pentosaceus, Lactobacillus saki, staphylococcus xylosus inoculum concentration difference
It is 107-108CFU/g、106-107CFU/g、107-108CFU/g、105-106CFU/g。
Wherein, sauce according to meat material weight is calculated as 5% in step S2, and the sauce mixes system by the raw material of following parts by weight
At: 50 parts of beans sauce, 0.4 part of pepper powder, 3 parts of cooking wine, 0.6 part of tea oil
Embodiment 6:
A kind of processing method of the pickle cured meat product with ferment local-flavor, comprising the following steps:
S1, meat material is obtained after suitably draining after cleaning pork, beef, smears one layer of food in pork and beef surface
Salt beats salt deposit using wooden stick, until salt deposit is sufficiently mixed with meat material, meat material is beaten to rotten；
S2, Bacillus acidi lactici, Pediococcus pentosaceus, Lactobacillus saki, staphylococcus xylosus are inoculated into culture medium after culture
Zymophyte is obtained, zymophyte is mixed into sauce and obtains bacterium sauce；S3, it will be beaten in the bacterium sauce and step S1 in step S2
Sausage is obtained after being sufficiently mixed rear bowel lavage to rotten material meat, after sausage is placed into fermenting house the 40h that ferments, the control of fermenting house temperature
At 36.5 DEG C, after air-drying 30, be placed into sootiness under deadwood is ripe to meat then sterilized, after packaging both.
Wherein, the additive amount of salt is calculated as 9.5% by meat material weight in step S1.
Wherein, Bacillus acidi lactici in step S2, Pediococcus pentosaceus, Lactobacillus saki, staphylococcus xylosus inoculum concentration difference
It is 107-108CFU/g、106-107CFU/g、107-108CFU/g、105-106CFU/g。
Wherein, sauce according to meat material weight is calculated as 5% in step S2, and the sauce mixes system by the raw material of following parts by weight
At: 25 parts of beans sauce, 0.2 part of pepper powder, 2 parts of cooking wine, 0.4 part of tea oil
Escherichia coli verifying:
Meat material in the embodiment of the present invention 1 is subjected to Escherichia coli processing, the clump count 3.45- of control Escherichia coli inoculation
3.48CFU/g, test are divided into experimental group and control group, and experimental group and control group are using the meat material after same treatment, wherein experiment
Group uses fermentation process fermentation 30h, 50h, 100h, 200h, 200h of the embodiment of the present invention 1, and detects each period meat respectively
The quantity of Escherichia coli in material, control group use natural fermentating method, and ferment identical number of days, and experimental result is as shown in table 1:
Table 1
As shown in Table 1, fermentation process disclosed by the invention can obviously inhibit the taste of Escherichia coli during the fermentation
It is raw.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations, although with reference to the foregoing embodiments
Invention is explained in detail, those skilled in the art should understand that: it still can be to aforementioned each implementation
Technical solution documented by example is modified or equivalent replacement of some of the technical features；And these modification or
Replacement, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (8)
1. a kind of processing method of the pickle cured meat product with ferment local-flavor, which comprises the following steps:
S1, meat material is obtained after suitably draining after cleaning pork, beef, smears one layer of salt in pork and beef surface, adopts
Beat salt deposit with wooden stick, until salt deposit is sufficiently mixed with meat material, meat material is beaten to rotten；
S2, by Bacillus acidi lactici, Pediococcus pentosaceus, Lactobacillus saki, staphylococcus xylosus be inoculated into culture medium cultivate after obtain
Zymophyte is mixed into sauce and obtains bacterium sauce by zymophyte；
S3, it will beat to rotten material meat to be sufficiently mixed after rear bowel lavage in step S2 bacterium sauce and step S1 and obtain sausage, it is fragrant
Intestines be placed into fermenting house ferment 36-48h after, air-dry 20-30 day after, be placed into sootiness under deadwood it is ripe to meat then sterilized, wrap
After dress both.
2. the processing method of the pickle cured meat product according to claim 1 with ferment local-flavor, which is characterized in that the step
The additive amount of salt is calculated as 8.5-10% by meat material weight in rapid S1.
3. the processing method of the pickle cured meat product according to claim 1 with ferment local-flavor, which is characterized in that the cream
Acidfast bacilli, Pediococcus pentosaceus, Lactobacillus saki, staphylococcus xylosus inoculum concentration be respectively 107-108CFU/g、106-
107CFU/g、107-108CFU/g、105-106CFU/g。
4. the processing method of the pickle cured meat product according to claim 1 with ferment local-flavor, which is characterized in that the sauce
Material is calculated as 4.5-5.5% according to meat material weight, and the sauce is mixed by the raw material of following parts by weight: 25-50 parts of beans sauce, Hu
0.2-0.4 parts of green pepper powder, 2-3 parts of cooking wine, 0.4-0.6 parts of tea oil.
5. the processing method of the pickle cured meat product according to claim 4 with ferment local-flavor, which is characterized in that the sauce
Material is calculated as 5% according to meat material weight, and the sauce is mixed by the raw material of following parts by weight: 30 parts of beans sauce, pepper powder 0.3
Part, 2.5 parts of cooking wine, 0.5 part of tea oil.
6. the processing method of the pickle cured meat product according to claim 1 with ferment local-flavor, which is characterized in that the step
Temperature in rapid S3 in fermenting house is 35-37 DEG C.
7. the processing method of the pickle cured meat product according to claim 1 with ferment local-flavor, which is characterized in that the step
Deadwood in rapid S3 is one or more of ramulus cinnamomi, pine branch, Chinese prickly ash branch mixed branch.
8. a kind of processing method by any pickle cured meat product with ferment local-flavor of claim 1-6, processing preparation
The obtained pickle cured meat product with ferment local-flavor.
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Application publication date: 20181207 |