CN109673960B - Composite bacterium fermented dried venison and preparation method thereof - Google Patents
Composite bacterium fermented dried venison and preparation method thereof Download PDFInfo
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Abstract
The invention provides a composite bacterium fermented dried venison and a preparation method thereof, belonging to the technical field of food processing. The invention takes the fine meat of sika deer legs as raw material, after cutting and pickling, lactobacillus plantarum, staphylococcus xylosus, pediococcus pentosaceus and Debaryomyces hansenii fermentation liquor are inoculated into pickled deer meat blocks according to the volume ratio of 1.5-2.5:1.5-2.5:1:1 and the proportion of 3-7 percent of the total inoculation amount, and the concentrations of the lactobacillus plantarum, the staphylococcus xylosus, the pediococcus pentosaceus and the Debaryomyces hansenii fermentation liquor are all 107‑108CFU/mL; fermenting the venison blocks inoculated with the composite zymophyte liquid for 45-50 h at the temperature of 30-35 ℃ and the humidity of 40-60%, cooking, baking, cooling and then carrying out vacuum packaging to obtain the finished product. The dried venison product prepared by the method is rich in nutrition, unique in flavor, long in storage shelf life, and integrated with health care and leisure, is suitable for consumption of most people, has a good application and development prospect, and is beneficial to industrial production.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a composite bacterium fermented dried venison and a preparation method thereof.
Background
Deer is one of the important traditional medicinal economic animals in China, and has high medicinal, ornamental and edible values. The content of arginine in the venison is high. The venison is a low-fat and high-protein food with high nutritive value, has lower cholesterol content than beef and mutton, tastes delicious and is easy to digest, and is meat with nourishing effect. With the continuous improvement of living standard of people in recent years, domestic venison consumption is always in an increasing trend, but the utilization of venison is limited to a certain extent due to thicker muscle fiber, higher hardness and poor tenderness.
The jerky product is one of the traditional meat products in China, has unique taste, convenient storage and carrying and rich flavor, and is consistently favored by consumers. However, the processing industrialization degree of the jerky is low for a long time, the traditional drying process is continuously used, and the produced jerky has tough mouthfeel, high hardness, dark color, high energy consumption and long time consumption, and can not meet the requirements of the modern society. The fermentation product improves the texture of the raw materials through biodegradation by means of the action of microorganisms, increases the flavor, greatly improves the nutritive value, inhibits the propagation of other unfavorable microorganisms due to the growth of dominant beneficial bacteria in fermentation, improves the stability of the product, is convenient to preserve and increases the safety of the product. Most of fermented meat products sold in domestic markets in recent years are mainly pork and beef products, the venison products are relatively few due to the characteristics of thick fibers, high hardness and the like, in the prior art, single-strain fermented venison is mostly adopted, for example, the invention patent with the application number of 201510038746.6 discloses a method for preparing fermented dried venison, and a method for preparing the fermented dried venison by inoculating tebucillus hansenii and a composite leaven of lactobacillus separated from pickle juice to ferment is adopted for preparing the fermented dried venison. The formula of the venison seasoning pickling liquid takes 1kg of sika deer leg lean meat as a reference, and consists of 6% of dark soy sauce, 0.5% of cooking wine, 1.6% of salt, 0.2% of white pepper, 0.2% of five spice powder, 0.5% of thirteen spices, 0.1% of monosodium glutamate, 0.4% of pepper powder, 0.5% of chilli powder, 0.3% of ginger powder, 0.005% of sodium nitrite, 1.5% of glucose and 2% of honey according to mass percentage. The processing flow comprises the following steps: pretreating raw materials, pickling, fermenting, pre-boiling, drying, cooling and vacuum packaging.
The prior art is fresh with compound bacteria fermented venison products, and can not completely solve the problems of special fishy smell and poor taste of venison, and particularly, the compound fermented fat-added venison products positioned by nutritional health-care convenient foods are not reported.
Disclosure of Invention
The invention aims to provide a fermented dried venison product which is prepared by taking venison, particularly fine venison leg meat as a raw material and fermenting the venison by a multi-strain composite leaven consisting of lactobacillus plantarum, staphylococcus xylosus and pediococcus pentosaceus to prepare the fermented dried venison product with rich nutrition, unique flavor and special taste.
In order to realize the purpose, the invention provides a preparation method of composite bacterium fermented dried venison, which comprises the following steps: cutting and pickling venison serving as a raw material, and then, mixing fermentation bacteria liquid of lactobacillus plantarum, staphylococcus xylosus, pediococcus pentosaceus and debaryomyces hansenii according to the volume ratio of 1.5-2.5:1.5-2.5:1:1, inoculating the pickled deer meat blocks with 3-7% of total inoculum (namely inoculating 3-7ml of bacteria liquid to every 100g of deer meat), wherein the concentrations of the fermentation bacteria liquids of lactobacillus plantarum, staphylococcus xylosus, pediococcus pentosaceus and debaryomyces hansenii are 107-108CFU/mL; fermenting the venison blocks inoculated with the zymophyte liquid for 45-50 h at the temperature of 30-35 ℃ and the humidity of 40-60%, boiling, baking, cooling, and then carrying out vacuum packaging to obtain the finished product.
Preferably, chicken fat is coated on the surface of the deer meat blocks after cooking and before baking, and baking is carried out; the coating amount of the chicken fat is 3-5% (namely 3-5g of chicken fat/100 g of deer meat), the baking time is 3-4 h, the temperature is 60-70 ℃, and then the baking is continued.
Preferably, the preparation method of the composite bacterium fermented dried venison comprises the following specific preparation steps:
(1) selecting and pretreating raw materials: cutting sika leg meat as a raw material into deer meat blocks;
(2) pickling: adding the venison pieces obtained in the step (1) into a pickling seasoning under aseptic conditions, and mixing and pickling for 9-10 h;
the pickling seasoning comprises the following components in percentage by mass: 1 to 2 percent of glucose, 2 to 2.5 percent of salt, 4 to 5 percent of cooking wine, 0.5 to 1 percent of white pepper powder, 1.5 to 2 percent of dark soy sauce, 0.5 to 1 percent of monosodium glutamate, 0.5 to 1 percent of five spice powder, 0.5 to 1 percent of chili powder, 0.5 to 1 percent of pepper powder, 0.4 to 0.8 percent of ginger powder and 0 to 0.005 percent of sodium nitrite;
the proportion of the pickling seasoning can not only achieve the purpose of removing fishy smell, but also ensure the normal growth of strains (adding glucose), and give full play to the flavor of the fermented jerky;
(3) inoculating a leavening agent: fermenting bacterial liquid of lactobacillus plantarum, staphylococcus xylosus, pediococcus pentosaceus and debaryomyces hansenii according to the volume ratio of 1.5-2.5:1.5-2.5:1:1, uniformly inoculating 3-7% of total inoculum size into the pickled deer meat blocks by an injection method, wherein the concentration of the zymogen liquid is 107-108CFU/mL；
(4) Fermentation: placing the venison blocks inoculated with the zymophyte liquid in a constant-temperature constant-humidity incubator with the temperature of 30-35 ℃ and the humidity of 40-60% for fermentation for 45-50 h.
(5) Boiling: sealing the venison blocks fermented in the step (5), and then placing in a boiling water bath for cooking for 20-40 min.
(6) Baking: and (4) baking the venison blocks boiled in the step (6) for 30-40 min at the temperature of 95-100 ℃.
(7) Cooling and vacuum packaging to obtain the final product.
Preferably, in the step (1): the sizes of the deer meat blocks are as follows: the length is 3-7cm, the width is 2-4cm, and the thickness is 0.5-1.5 cm.
Preferably, in the step (2), the curing temperature is 3-5 ℃.
Preferably, in the step (3), the lactobacillus plantarum deposit number is CICC No.20022, the staphylococcus xylosus deposit number is CICC No.22943, the pediococcus pentosaceus deposit number is CICC No.22227, and the debaryomyces hansenii deposit number is CICC No. 1714. The strains are purchased from China center for culture collection and management of industrial microorganisms, and the addresses are as follows: house No. 6 of the 24 th county of the fairy bridge Zhonglu in the rising area of Beijing city, zip code: 100015.
preferably, in the step (3), the lactobacillus plantarum zymocyte liquid is obtained by inoculating lactobacillus plantarum into an MRS culture medium and fermenting for 16-20 hours at the temperature of 30-37 ℃; the pediococcus pentosaceus zymocyte liquid is obtained by inoculating pediococcus pentosaceus into an MRS culture medium and fermenting for 14-18h at the temperature of 30-37 ℃; the staphylococcus xylosus zymocyte liquid is obtained by inoculating staphylococcus xylosus into an MSA culture medium and fermenting for 26-30h at the temperature of 30-37 ℃; the Debaryomyces hansenii zymocyte liquid is obtained by inoculating Debaryomyces hansenii into a 5-degree Bee wort agar culture medium and fermenting for 3-5 days at the temperature of 28-30 ℃.
The 5 DEG Bee wort agar medium consists of: 15g/L of agar, and the balance of 5 DEG Be wort, the pH being natural.
Preferably, before the venison meat blocks cooked in the step (5) are baked, chicken fat is coated on the surface of the venison meat blocks, and then baking is carried out; the coating amount of the chicken fat is 3-5% (namely 3-5g of chicken fat/100 g of deer meat blocks), the baking time is 3-4 h, the temperature is 60-70 ℃, and the surface is turned once every half hour; and (5) continuing baking according to the step (6).
Preferably, in the step (6), the dough is turned every 10min during the baking process, so that the product reaches the standard moisture content and has better flavor and color.
Preferably, in the step (7), the venison meat pieces baked in the step (6) are naturally cooled to room temperature and then inspected to reach the standard, and the finished product is obtained after vacuum packaging by using a vacuum packaging machine.
The invention also aims to provide dried venison prepared by the composite bacterium fermentation preparation method.
Has the advantages that:
the invention relates to a novel method for preparing fermented dried venison, which takes venison, in particular quincuncial venison which is a special resource in Ningxia Xiji as a raw material. The invention has the following advantages and characteristics:
1. the safety is improved, the shelf life is prolonged, the lactic acid bacteria in the mixed leaven can be used as an edible biological preservative, the growth of putrefactive and pathogenic microorganisms is inhibited, and the safety and preservation of the dried venison are improved through fermentation.
It was determined that the shelf life of the venison prepared using the conventional method (comparative example 1): storing for 20 days at normal temperature of 25 ℃; the venison prepared by the method of the invention can be preserved for 3 months or more at the normal temperature of 25 ℃.
2. The venison fermented by the mixed microbial inoculum of the invention obtains more types (13 types) and higher fatty acid content, thereby obviously improving the problem of coarse and old venison, during the fermentation process, the compound fermentation strain secretes protease and lipase, so that myofibrillar protein and sarcoplasmic protein are dissolved and gelatinized, protein and fat are degraded, and chicken fat is added in combination with manual control, so that the tenderness and the taste of the venison are greatly improved, and the chicken fat is also enriched by adding the chicken fat, thereby playing an important role in improving the generation of volatile compounds.
3. The raw material venison has strong fishy smell, but macromolecular fishy smell substances participate in anabolism and are converted into fishy smell-free small molecular substances through the metabolism of microorganisms, and the fishy smell substances are modified in molecular structures under the action of microbial enzymes and are converted into fishy smell-free components, so that the purposes of no fishy smell or fishy smell reduction are achieved, and the converted small molecular substances are more easily digested and absorbed by human bodies in the fermentation process, so that the venison has a great health-benefiting effect on the human bodies.
4. The fermented dried venison product is rich in nutrition, unique in flavor, long in storage shelf life, and suitable for most people to consume, integrates health care and leisure, has a good application and development prospect, and is beneficial to industrial production.
Drawings
FIG. 1 is a scanning electron micrograph of a venison mass, wherein (a) (b) is a scanning electron micrograph of a venison mass prepared in comparative example 1 of the present invention, wherein (a) is a scanning electron micrograph at 500 times (500X) magnification, and (b) is a scanning electron micrograph at 1000 times (1000X) magnification; wherein (c) (d) is a scanning electron micrograph of the venison piece prepared in example 1 of the present invention, wherein (c) is a scanning electron micrograph at 500 times magnification (500 ×), and (d) is a scanning electron micrograph at 1000 times magnification (1000 ×).
Detailed Description
The invention is described below by means of specific embodiments. In addition, the embodiments should be considered illustrative, and not restrictive, of the scope of the invention, which is defined solely by the claims. It will be apparent to those skilled in the art that various changes or modifications in the components and amounts of the materials used in these embodiments can be made without departing from the spirit and scope of the invention. It should be noted that the embodiments and features of the embodiments may be combined with each other without conflict.
Example 1 preparation of dried venison
(1) Selecting and pretreating raw meat: cutting sika deer leg meat as raw material into pieces of venison with length of 5cm, width of 3cm and thickness of 1 cm.
(2) Pickling: adding the venison pieces obtained in the step (1) into a pickling seasoning under aseptic conditions, uniformly mixing, and then placing in a refrigerator at 4 ℃ for pickling for 9 hours to fully taste. The pickling seasoning is added into the deer meat according to the mass percentage: 1.5 percent of glucose, 2 percent of salt, 4.5 percent of cooking wine, 1 percent of white pepper powder, 1.5 percent of dark soy sauce, 0.5 percent of monosodium glutamate, 0.5 percent of five spice powder, 0.5 percent of chili powder, 0.5 percent of pepper powder and 0.4 percent of ginger powder.
The proportion of the pickling seasoning can not only achieve the purpose of removing fishy smell, but also ensure the normal growth of strains (adding glucose), and give full play to the flavor of the fermented jerky.
(3) Inoculating a leavening agent:
preparing a composite leaven: after the strains of lactobacillus plantarum (CICC No.20022), staphylococcus xylosus (CICC No.22943), pediococcus pentosaceus (CICC No.22227) and Debaryomyces hansenii (CICC No.1714) are activated for 1-2 generations, indexes such as growth curve, acid production characteristic, salt tolerance of bacteria, protease activity and lipase activity of bacteria, antagonism among four bacteria and the like are recorded and determined, whether the four bacteria can be compounded or not is researched, viable count ensures that the inoculation amount is not less than 106CFU/g, and not more than 10 at most9CFU/g. Culturing the determined strains in respective suitable culture medium to reach a concentration of 107-108CFU/mL, transferred to a sterilized tube and labeled ready for use (each strain was cultured in the appropriate medium to a concentration of 10, as determined in example 67-108CFU/mL)。
Will grow to 5X 107The ratio of the CFU/mL lactobacillus plantarum, staphylococcus xylosus, pediococcus pentosaceus and Debaryomyces hansenii zymocyte liquid to the volume ratio of 2: 2: 1:1 proportion, and uniformly inoculating into the pickled deer meat blocks by injection according to the concentration ratio of 5%.
In the step (3), the lactobacillus plantarum zymocyte liquid is obtained by inoculating lactobacillus plantarum into an MRS culture medium and fermenting for 16 hours at 37 ℃; the pediococcus pentosaceus zymocyte liquid is obtained by inoculating pediococcus pentosaceus into an MRS culture medium and fermenting for 14 hours at 37 ℃; the staphylococcus xylosus zymophyte liquid is obtained by inoculating staphylococcus xylosus into an MSA culture medium and fermenting for 26 hours at the temperature of 30 ℃; the Debaryomyces hansenii zymocyte liquid is obtained by inoculating Debaryomyces hansenii into a 5-DEG Be wort agar culture medium and fermenting for 3 days at the temperature of 28 ℃.
(4) Fermentation: placing the venison inoculated with the composite starter in a primary culture dish, sealing, and fermenting in a constant temperature and humidity incubator at 29.5-30.5 deg.C and 50% humidity for 46 h.
(5) Boiling: sealing the fermented venison in a high temperature resistant bag, and steaming in boiling water bath for 25 min.
(6) Baking: and baking in an oven for 35min at 95 deg.C, and turning once every 10min to obtain product with standard water content and good flavor and color.
(7) Cooling and vacuum packaging: and after naturally cooling the jerky to room temperature, inspecting the jerky to reach the standard, and performing vacuum-pumping packaging by using a vacuum packaging machine to obtain a finished product.
The fermented dried venison prepared by the embodiment of the invention has mellow taste, fine and smooth mouthfeel and good tenderness, and is safe and reliable to eat through safety analysis.
Example 2 preparation of dried venison
The dried venison was prepared in the same manner as in steps (1) to (7) of example 1, except that after the cooking in step (5) and before the baking in step (6), the venison pieces cooked in step (5) were fat-baked: taking out the cooked venison from the cooking bag, spreading on aluminum foil paper, and uniformly coating chicken fat on the front and back sides of the paper, wherein the coating amount is 4%; firstly, putting the dough into an oven for drying, wherein the hot air drying time in the oven is 3.5h, the temperature is kept at 65 ℃, and the dough is turned over once every half hour; and (5) preparing the dried venison according to the steps (6) and (7).
Example 3 preparation of dried venison
The preparation method is basically consistent with the preparation method of the steps (1) to (7) in the example 1, and the difference is that:
(1) selecting and pretreating raw meat: the sika deer leg meat has size of 3cm, width of 2cm, and thickness of 0.5 cm.
(2) Pickling: pickling for 9 hours at the temperature of 3 ℃, wherein the pickling seasoning is added to the deer meat in percentage by mass: 1% of glucose, 2% of salt, 4% of cooking wine, 0.5% of white pepper powder, 1.5% of dark soy sauce, 0.5% of monosodium glutamate, 0.5% of five spice powder, 0.5% of chili powder, 0.5% of paprika powder and 0.4% of ginger powder.
(3) Inoculating a leavening agent:
will grow to 108CFU/mL Lactobacillus plantarum, Staphylococcus xylosus, Pediococcus pentosaceus, and Debaryomyces hansenii were expressed as a 1.5: 1.5: 1:1 proportion, inoculation amount: 3 percent.
(4) Fermentation: fermenting at 30.5-31.5 deg.C and 40% humidity for 45 hr.
(5) Boiling: sealing the fermented venison in a high temperature resistant bag, and steaming in boiling water bath for 20 min.
(6) Baking: the baking time is 30 min.
Example 4 preparation of dried venison
The preparation method is basically consistent with the preparation methods of the steps (1) to (7) in the example 2, and the difference is that:
(1) selecting and pretreating raw meat: the sika deer leg meat blocks have the size of 7cm, the width of 4cm and the thickness of 1.5 cm.
(2) Pickling: the pickling temperature is 5 ℃, and the pickling time is 10 hours; the pickling seasoning is added into the deer meat according to the mass percentage: 2% of glucose, 2.5% of salt, 5% of cooking wine, 1% of white pepper powder, 2% of dark soy sauce, 1% of monosodium glutamate, 1% of five spice powder, 1% of chilli powder, 1% of paprika powder, 0.8% of ginger powder and 0.002% of sodium nitrite.
(3) Inoculating a leavening agent:
will grow to 108CFU/mL Lactobacillus plantarum, Staphylococcus xylosus, Pediococcus pentosaceus, and Debaryomyces hansenii were measured at a ratio of 2.5: 2.5:1:1 proportion, and uniformly inoculating into the pickled deer meat blocks by injection according to the concentration ratio of 7%.
(4) Fermentation: the fermentation temperature is 32.5-33.5 ℃, the humidity is 60%, and the fermentation time is 50 h.
(5) Boiling: steaming for 40 min.
(6) Adding grease and baking: the coating amount of chicken fat is 3% (namely 3g of chicken fat/100 g of deer meat blocks), the baking time is 3h, and the temperature is 65 ℃.
(7) Baking: the coating amount of chicken fat is 5%, the hot air drying time is 4h, the temperature is kept at 70 ℃, the baking time in an oven is 40min, and the temperature is kept at 100 ℃.
Example 5 preparation of dried venison
The preparation method is basically consistent with the preparation methods of the steps (1) to (7) in the example 2, and the difference is that:
(1) selecting and pretreating raw meat: the sika deer leg meat blocks are 6cm in size, 2cm in width and 1cm in thickness.
(2) Pickling: pickling for 10 hours at the pickling temperature of 4 ℃;
(3) inoculating a leavening agent:
will grow to 6X 107CFU/mL Lactobacillus plantarum, Staphylococcus xylosus, Pediococcus pentosaceus, and Debaryomyces hansenii were expressed as 2: 1.5: 1:1 proportion, and uniformly inoculating into the pickled deer meat blocks by injection according to the concentration ratio of 5%.
(4) Fermentation: the fermentation temperature is 32 +/-0.5 ℃, the humidity is 45 percent, and the fermentation time is 46 h.
(5) Boiling: the cooking time is 30 min.
(6) Adding grease and baking: the coating amount of chicken fat is 5% (i.e. 5g of chicken fat/100 g of deer meat), the baking time is 4h, and the temperature is 70 ℃.
(7) Baking: the coating amount of chicken fat is 4.5%, the hot air drying time is 4h, the temperature is kept at 66 ℃, the baking time in an oven is 40min, and the temperature is kept at 100 ℃.
Comparative example 1 preparation of dried venison
According to the steps of the example 1, the dried venison prepared by the steps of (1) raw material selection and pretreatment, (2) pickling, (5) cooking, (6) baking, and (7) cooling and vacuum packaging treatment is only carried out.
Comparative example 2 preparation of dried venison
Jerky is prepared in the manner of steps (1) to (7) of example 1, except that the fermented liquid is inoculated in step (3): mixing lactobacillus plantarum, staphylococcus xylosus and pediococcus pentosaceus in a volume ratio of 1: 1:1 proportion, and inoculating into the pickled deer meat blocks.
Comparative example 3 preparation of dried venison
Jerky is prepared in the manner of steps (1) to (7) of example 1, except that the fermented liquid is inoculated in step (4): lactobacillus plantarum, staphylococcus xylosus, pediococcus pentosaceus and Debaryomyces hansenii are mixed according to the volume ratio of 1: 1: 1:1 proportion, and inoculating into the pickled deer meat blocks.
Experimental example 6 measurement of antagonistic action of fermentation Strain
Respectively activating freeze-dried powder of lactobacillus plantarum, staphylococcus xylosus, pediococcus pentosaceus and debaryomyces hansenii for 1-2 generations, recording and determining the indexes of growth curve and acid production characteristic, salt tolerance of bacteria, protease activity and lipase activity of bacteria, antagonism among four bacteria, etc., exploring whether four bacteria can be compounded, and counting viable bacteria to ensure that the inoculation quantity is not less than 106CFU/g, and not more than 109CFU/g, if the concentration of the CFU/g exceeds that of the bacterial liquid, the fermentation process is not easy to control.
(1) Mycoprotein and lipase activities
TABLE 1 characteristics of the proteases and lipases of the species
Note: + indicates active; -represents inactive
(2) Measurement of antagonistic action of bacteria
Respectively drawing a straight line on the activated strain on a nutrient agar culture medium, culturing the culture medium at 37 ℃ for 1d, then inoculating another bacterium in a straight line drawing mode in a direction perpendicular to the growth direction of the bacterium colony, taking care of avoiding the bacterium colony of the former bacterium, culturing for 1d at 37 ℃, taking out to judge whether a bacteriostatic zone exists, and inoculating and verifying the yeast after culturing at 25 ℃.
TABLE 2 antagonistic action of the strains
Note: + indicates no antagonism; means No test
Determining that each strain is cultured in a suitable culture medium to a concentration of 10 according to antagonistic experiment7-108CFU/mL, transferred to sterilized tube for labeling.
Example 7 comparison of the Effect of fermentation inoculum on venison quality
The dried venison prepared by the methods of inventive example 1 and comparative example 1 were compared in microscopic and inclusion of small molecule substances, respectively. Grouping:
experimental group 1: dried venison control group 1 prepared in example 1 of the present invention: dried venison prepared in comparative example 1
(1) Microscopic observation of venison
The microscopic states of the two groups of dried venison are observed through a scanning electron microscope, and can be easily found, as can be seen from figure 1, the difference of the microstructure of the two samples is obvious, the muscle fiber structure of a control group 1 (figure 1(a) (b)) is clear, the arrangement is compact, the surface structure is flat, the fracture is less, the tissue structure of an experimental group (figure 1(c) (d)) is seriously damaged, the muscle fiber structure is loose, the fracture and the fragmentation are realized, and holes are partially formed, so that the associativity of muscle fibers and myofibril structures can be effectively damaged through microbial fermentation.
During the fermentation process of the venison, the staphylococcus xylosus and lactic acid bacteria in the injected leaven can grow and metabolize in the interior and on the surface of the venison in a large amount, and the produced protease and lipase can synergistically act with endogenous protease of muscle, so that protein such as connexin and fat in muscle fiber are degraded, the neat and compact structure of myofibril is damaged, and the structure is broken and flaked as shown in (c) and (d) of figure 1, and even holes are generated. The microstructure results further prove that the fermentation effect has profound influences on the physical and chemical properties of meat products and the quality of products, such as reduction of hardness and shearing force, generation of free amino acid and fatty acid which are necessary for human bodies and have flavor, and the like.
(2) Fatty acid analysis
TABLE 3 fatty acid composition analysis comparison of venison
TABLE 4 comparison of the type and relative content of fatty acids in venison
Through fatty acid determination, more obviously, the venison fermented by the mixed microbial inoculum of the invention obtains more types (13 types) and higher fatty acid content, thereby obviously improving the problem of coarse aging of the venison, during the fermentation process, the compound fermentation strain secretes protease and lipase, so that myofibrillar protein and sarcoplasmic protein are dissolved and gelatinized, protein and fat are degraded, and chicken fat is artificially controlled and added in combination, so that the tenderness and the taste of the venison are greatly improved, the fat is more abundant due to the addition of the chicken fat, and the invention plays an important role in improving the generation of volatile compounds.
Example 8 measurement of venison volatile matter venison was prepared by various methods and its volatile matter was measured.
Experimental group 1: dried venison prepared in example 1 of the present invention
Experimental group 2: dried venison prepared in example 2 of the present invention
Control group 1: dried venison (without fermentation) prepared in comparative example 1
TABLE 5 relative content and type of volatile substances in different fermentation groups
Through determination, compared with the unfermented and unfermented group of the control group 1, the amines, heterocyclic substances and the like in the experimental group 1 and the experimental group 2 are obviously reduced (known by the known technology, the amines and the heterocycles are substances which are not beneficial to flavor expression and are not beneficial to increase of flavor substances), the olefins, the aldehydes, the alcohols, the acids, the alkanes and the like are obviously increased, and the flavor is obviously improved.
It can be seen that in experimental group 2, along with the mixed fermentation of the microorganisms lactobacillus plantarum, staphylococcus xylosus and pediococcus pentosaceus, the contents of olefin, aldehyde, alcohol, acid and alkane in venison are all remarkably improved, the flavor is remarkably improved, and along with the addition of chicken fat, the aromatic substances are further improved, and the synergistic effect on the improvement of the flavor substances is remarkable.
Example 9 venison quality test venison whose volatile substances were measured was prepared by various methods.
Grouping: experimental group 1: dried venison prepared in example 1 of the present invention
Experimental group 2: dried venison prepared in example 2 of the present invention
Control group 1: dried venison (without fermentation) prepared in comparative example 1
Control group 2: dried venison (three-fungus fermentation) prepared in comparative example 2
Control group 3: dried venison prepared in comparative example 3 (four-fungus fermentation)
(1) Meat shear force measurement
TABLE 6 comparison of shear forces in different fermentation groups
Through determination, the shear force is obviously reduced from the experimental group 1 to the experimental group 2, and the shear force value of the experimental group 2 in three groups of controls is the lowest, which shows that the meat tenderness can be obviously improved by utilizing the mixed bacteria fermented venison synergistic fat-adding treatment of the invention, so that the jerky is more palatable. The venison fermented by the mixed microbial inoculum of the invention obtains more types (13 types) and higher fatty acid content, thereby obviously improving the problem of coarse and old venison, during the fermentation process of the venison, staphylococcus xylosus and lactic acid bacteria in the injected and inoculated leaven can grow and metabolize in the interior and the surface of the venison in a large amount, and the produced protease and lipase can act with the endogenous protease of muscle to degrade the protein such as connexin and fat in muscle fiber, so that the neat and compact structure of myofibril is destroyed, myofibril protein and sarcoplasmic protein are dissolved and gelatinized, protein and fat are degraded, and chicken fat is added in combination by manual control, thereby greatly improving the tenderness and taste of the venison, enriching the fat by adding the chicken fat, and playing an important role in the generation of volatile compounds.
(2) Determination of storage time
Through determination, the shelf life of the venison prepared by the conventional method, namely the control group 1, can be stored for 20 days at the normal temperature of 25 ℃; the venison prepared by the method of the invention, namely the experimental group 1 and the experimental group 2, can be preserved for 3 months or more at the normal temperature of 25 ℃.
The results of the TBARS measurements are shown in Table 7:
TABLE 7 measurement results of TBARS during storage
Malondialdehyde and other derivatives derived from the oxidation and decomposition of unsaturated fatty acids in meat react with Thiobarbituric Acid (TABRS) and the result is expressed in terms of TABRS value, the level of which indicates the amount of secondary oxidation products of the fat produced by the reaction, and therefore, the TBARS value is considered as a characteristic value for judging the degree of oxidation and the quality of meat products. As can be seen from table 7, the TBARS value in the dried venison of both the control and experimental groups increased with the increase of the storage period, because the oxidation degree of the product was gradually increased and the secondary metabolites were gradually aggregated with the lapse of time, resulting in the continuous increase of the TBARS value.
At the beginning, the difference of the TBARS values of the two experimental groups and the control groups 1 and 2 is not obvious, the TBARS value of the control group 1 is obviously increased to 0.2351mg/100g after the 1 st month of storage, while the experimental group is kept stable for the first 1-3 months and rapidly increased at the fourth month, and quality control needs to be paid attention. In the whole storage period of 1-6 months, the index value of the control group 2 is higher than that of the two experimental groups, the control group 1 is far higher than that of the two experimental groups in the whole process, the TBARS value of the product of the experimental group 1 is slightly higher than that of the experimental group 2, the fat oxidation of the dried venison of the fermentation group is obviously delayed, and although the fat oxidation greatly contributes to the flavor, the excessive oxidation can generate bad flavor and even toxin. Therefore, compared with the control group, the experimental group can ensure the product quality and safety, and the experimental group 2 is slightly better than the experimental group 1.
The results of the determination of the total number of colonies in the storage period are shown in Table 8
TABLE 8 determination of the total number of colonies during storage
Note: the data units in the table are all LgCFU/g
As can be seen from Table 8, the total number of the product colonies of the control group and the two experimental groups all show a rising trend along with the time extension in the storage period of 6 months, and compared with the experimental group, the total number of the dried venison colonies of the control group 1 rises at a higher speed from 2.7LgCFU/g to 8.22LgCFU/g, which is because of the fermentation effect of the lactic acid bacteria in the experimental group, the dominant beneficial bacteria have the advantage of producing acid, and the growth and the propagation of the unfavorable microorganisms are effectively inhibited. In addition, the venison products of experimental groups 1 and 2 were not detected in coliform during the first 3 months of storage.
(3) Sensory evaluation assay
TABLE 9 sensory Scoring standards Table
The results of the sensory evaluation are shown in table 10:
TABLE 10 measurement results of sensory evaluation values during storage
Claims (7)
1. A preparation method of composite bacteria fermented dried venison is characterized by comprising the following steps: the method comprises the following steps: cutting and pickling venison serving as a raw material, and then, mixing fermentation bacteria liquid of lactobacillus plantarum, staphylococcus xylosus, pediococcus pentosaceus and debaryomyces hansenii according to the volume ratio of 1.5-2.5:1.5-2.5:1:1, inoculating 3-7% of total inoculum size into the pickled deer meat blocks, wherein the concentration of zymocyte liquid of lactobacillus plantarum, staphylococcus xylosus, pediococcus pentosaceus and debaryomyces hansenii is 107-108CFU/mL; fermenting the venison blocks inoculated with the zymophyte liquid for 45-50 h at the temperature of 30-35 ℃ and the humidity of 40-60%, boiling, baking, cooling, and then carrying out vacuum packaging to obtain the finished product.
2. The method for preparing dried venison by composite bacteria fermentation according to claim 1, wherein the method comprises the following steps: the method comprises the following specific steps:
(1) selecting and pretreating raw materials: cutting sika leg meat as a raw material into deer meat blocks;
(2) pickling: adding the venison blocks obtained in the step (1) into a pickling seasoning, and mixing and pickling for 9-10 h;
the pickling seasoning comprises the following components in percentage by mass: 1 to 2 percent of glucose, 2 to 2.5 percent of salt, 4 to 5 percent of cooking wine, 0.5 to 1 percent of white pepper powder, 1.5 to 2 percent of dark soy sauce, 0.5 to 1 percent of monosodium glutamate, 0.5 to 1 percent of five spice powder, 0.5 to 1 percent of chili powder, 0.5 to 1 percent of pepper powder, 0.4 to 0.8 percent of ginger powder and 0 to 0.005 percent of sodium nitrite;
(3) inoculating a leavening agent: fermenting bacterial liquid of lactobacillus plantarum, staphylococcus xylosus, pediococcus pentosaceus and debaryomyces hansenii according to the volume ratio of 1.5-2.5:1.5-2.5:1:1, uniformly inoculating 3-7% of total inoculation amount into the pickled deer meat blocks by an injection method;
(4) fermentation: placing the venison mass inoculated with the zymophyte liquid in a constant-temperature constant-humidity incubator with the temperature of 30-35 ℃ and the humidity of 40-60% for fermentation for 45-50 h;
(5) boiling: sealing the venison pieces fermented in the step (4), and then placing in a boiling water bath for cooking for 20-40 min;
(6) baking: baking the venison pieces boiled in the step (5) for 30-40 min at the temperature of 95-100 ℃;
(7) cooling and vacuum packaging to obtain the final product.
3. The method for preparing dried venison by composite bacteria fermentation according to claim 2, wherein the method comprises the following steps: in the step (1): the sizes of the deer meat blocks are as follows: the length is 3-7cm, the width is 2-4cm, and the thickness is 0.5-1.5 cm.
4. The method for preparing dried venison by composite bacteria fermentation according to claim 2, wherein the method comprises the following steps: in the step (3), the lactobacillus plantarum deposit number is CICC No.20022, the staphylococcus xylosus deposit number is CICC No.22943, the pediococcus pentosaceus deposit number is CICC No.22227, and the Debaryomyces hansenii deposit number is CICC No. 1714.
5. The method for preparing dried venison by composite bacteria fermentation according to claim 2, wherein the method comprises the following steps:
in the step (3), the lactobacillus plantarum zymocyte liquid is obtained by inoculating lactobacillus plantarum into an MRS culture medium and fermenting for 16-20 hours at the temperature of 30-37 ℃; the pediococcus pentosaceus zymocyte liquid is obtained by inoculating pediococcus pentosaceus into an MRS culture medium and fermenting for 14-18h at the temperature of 30-37 ℃; the staphylococcus xylosus zymocyte liquid is obtained by inoculating staphylococcus xylosus into an MSA culture medium and fermenting for 26-30h at the temperature of 30-37 ℃; the Debaryomyces hansenii zymocyte liquid is obtained by inoculating Debaryomyces hansenii into a 5-degree Bee wort agar culture medium and fermenting for 3-5 days at the temperature of 28-30 ℃.
6. The method for preparing dried venison by composite bacteria fermentation according to claim 1 or 2, wherein the method comprises the following steps:
after the deer meat blocks are boiled and before being baked, chicken fat is smeared on the surfaces of the deer meat blocks, and the deer meat blocks are baked; the coating amount of the chicken fat is 3-5%, the baking time is 3-4 h, the temperature is 60-70 ℃, and then the baking is continued.
7. Dried venison prepared by the method for preparing the dried venison fermented by the composite bacteria of any one of claims 1 to 6.
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| CN112956653A (en) * | 2021-04-09 | 2021-06-15 | 吉林大学 | Blueberry and venison fermented sausage and preparation method thereof |
| CN113388533B (en) * | 2021-06-11 | 2022-09-20 | 东北农业大学 | Debaryomyces hansenii with good fermentation performance and fragrance production function and screening method thereof |
| CN114794401B (en) * | 2022-03-23 | 2023-08-25 | 江南大学 | Dry-type ripening beef tenderloin processing method using three-bacterium compound fermentation inoculant |
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