CN1098045C - Method for fermenting and defatting for animal-bird meat and method for producing short-chain fat - Google Patents
Method for fermenting and defatting for animal-bird meat and method for producing short-chain fat Download PDFInfo
- Publication number
- CN1098045C CN1098045C CN95116141A CN95116141A CN1098045C CN 1098045 C CN1098045 C CN 1098045C CN 95116141 A CN95116141 A CN 95116141A CN 95116141 A CN95116141 A CN 95116141A CN 1098045 C CN1098045 C CN 1098045C
- Authority
- CN
- China
- Prior art keywords
- meat
- condition bottom
- fermentation
- fowl
- make
- 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.)
- Expired - Fee Related
Links
Landscapes
- Fodder In General (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a method for fermenting and degreasing livestock and fowl meat and producing short-chain fat. In the method, natural thalli of the root nodule class and the mixture of gastrointestinal glandular bacteria and enzymes of livestock and fowl are adopted, and strains and enzymes need not to be purified so that the production cost is greatly reduced and the original flavor and the original beneficial components of meat can be kept. The present invention has the advantages of short technological process, simple equipment, low raw material and energy consumption, etc., does not damage the beneficial components of meat, and keeps the original color, fragrance and flavor of meat so that the edible effect of degreased meat can be greatly improved. The present invention can also produce short-chain fat, and can be widely used in food processing industry, products of chemical industry and medicinal and pharmaceutical substances.
Description
The present invention relates to a kind of method of meat fat, belong to the microbial fermentation field.
Along with improving constantly of human living standard, people are increasing to the amount of meat, and are wherein more outstanding to the amount of pork.And pig body fat content is quite high, can reach 50% of body weight.People are when eating pork in a large number, the fat of taking in substantially exceeds the needs of body energy, and be stored in people's hypodermis place with the form of storing fat, form fat, like this will the amount of causing sterol and triglyceride severe overweight, form high fat of blood and atherosclerotic, thereby cause multiple disease.
Therefore, people press for low-fat meat.Early stage meat degreasing process is to have adopted the acid system aminosal earlier; The back defatting technology of alkali process hydrolysis fat.This technology is not only very big to amino acid whose destruction, and color is all very poor, and modern advanced technology is generally to adopt the acid system aminosal of safety, and enzymatic hydrolysis fat carries out degreasing.Though little to amino acid whose destruction like this, owing to add acid repeatedly, enzyme-added meeting makes the serious sex change of protein, not only fiber is too loose, and can lose the original color of meat, reduces eating effect; Generally adopt lipase ground ferment degreasings such as Candida, penicillin in the current food processing, also essential choosing is through the acid system aminosal; And to the purity requirement height of bacterial classification and enzyme, technological process is long, the cost height.
The objective of the invention is to: a kind of microbial fermentation degreasing method is provided, adopt natural root nodule bacteroid and livestock and poultry stomach and intestine gland enzyme mixture, and unique technology of many bacterial classifications and the coherent stage by stage formula fermentation of enzyme associating, need not purify bacterial classification and enzyme, thereby reduce production costs greatly, and can keep the original local flavor and the useful composition of meat.
The present invention is achieved in that it is that poultry, poultry are handled through three grade fermemtation, carries out ungrease treatment again, it is characterized in that:
1. one grade fermemtation is handled: select bacterial classification for use: natural root nodule bacteroid; Raw material: meat; Culture medium: big soya-bean milk;
With the root nodule bacteroid clean, sterilization, pulverize after, make bacteria suspension with sterilized water, by 1: 10 ratio bacteria suspension is seeded in the big soya-bean milk nutrient solution of sterilizing, at PH5,30 ℃-40 ℃ condition bottom fermentation 2 hours, make first class inoculum; Do twice repeatedly so again, make three-class strain;
Meat autoclave sterilization degenerative treatments is stand-by;
In the meat of the three-class strain that drops into equivalent to 2 times after handle, PH5,37 ℃ of condition bottom fermentations 2 hours; Drop into 5% white sugar juice, in PH5.8,40 ℃ of condition bottom fermentation half an hour;
2. second order fermentation is handled: with poultry, fowl stomach and intestine glandular secretion thing, produce bacterium enzyme mixed bacteria suspension, suspension is injected the big soya-bean milk nutrient solution of sterilizing by 1: 10 ratio, the condition bottom fermentation of 37 ℃-40 ℃ of PH5.8, temperature 2 hours, make first class inoculum; Thresh secondary so again, make three-class strain;
Above-mentioned three-class strain is injected the 1/2 meat one grade fermemtation thing to equivalent, add 10% raw soybean slurry then, every kilogram adds 10 milligrams of V
B6, PH5.8,40 ℃ of condition bottom fermentations of temperature 1-2 hour;
3. three grade fermemtation is handled: will raise, fowl pancreas mechanical crushing, and directly produce pancreatic lipase and tryptic mixing suspension with filtration method then; In the second order fermentation thing, inject the mixing suspension of 2%-5%; The fowl yolk of adding 1%～2.5%, and every kilogram of 5 milligrams～10 milligrams V
CIn PH6～7.5,40 ℃～50 ℃ condition bottom fermentations of temperature half an hour, add living grape sweet wine, in PH5,40 ℃ of condition bottom fermentation half an hour, wherein said living grape sweet wine adds koji and made in 24 hours at 7.6,40 ℃ of bottom fermentations of pH value in original grape juice; After sterilization, separation and fermentation liquid filters out fat, removes slag, and promptly obtains degreasing meat.
The present invention compared with prior art, advantage such as having technology, to fill journey short, and equipment is simple, and raw material and energy resource consumption are low, and the useful composition of meat do not had destruction keeps its original color, thereby has improved the eating effect of degreasing meat greatly.
Embodiments of the invention: the fermentation degreasing of pig streaky pork.
Bacterial classification: a, natural rhizobium bacteroid;
B, poultry, fowl stomach and intestine glandular secretion thing;
C, poultry, fowl pancreas suspension;
Raw material: pig streaky pork;
Culture medium: big soya-bean milk;
Catalyst: V
B6, lecithin, Vc;
1., one grade fermemtation is handled: select bacterial classification for use:
With 1 gram rhizobium bacteroid clean, sterilization, pulverize after, make bacteria suspension with sterilized water, be seeded in the big soya-bean milk nutrient solution of 10 gram sterilizations (moisture 90%), the condition bottom fermentation of 30 ℃-40 ℃ of PH5, temperature 2 hours, make first class inoculum; Thresh twice so again, make three grades of bacterium liquid of 1 kilogram of (A) class;
With 1 kilogram of pig streaky pork clean, after the cutting, heating 20 minutes under 1 kilogram every square centimeter steam pressure and 126.6 ℃ of conditions (or with 800 kilo hertzs of/second ultrasonic sterilizations 10 minutes), be cooled to 37 ℃ stand-by;
Pig streaky pork after handling is dropped in three grades of bacterium liquid of (A) class, PH5,37 ℃ of condition bottom fermentations 2 hours; Drop into 100 gram white sugar juice (moisture 90%), in PH5.8,40 ℃ of condition bottom fermentation half an hour;
2. second order fermentation is handled: produce the bacterium enzyme bacteria suspension of working just to keep alive with 1 gram poultry, fowl stomach and intestine glandular secretion thing, suspension inoculation in 10 grams are sterilized big soya-bean milk nutrient solution, the condition bottom fermentation of 40 ℃ of PH5.8, temperature 2 hours, is made first class inoculum; Thresh secondary so again, make 1 kilogram of three grades of bacterium liquid;
Above-mentioned three grades of bacterium liquid are injected pig streaky pork one grade fermemtation thing, add 310 gram raw soybean slurry and 30 milligrams of V then
B6, PH5.8,40 ℃ of condition bottom fermentations of temperature 1 hour;
3. three grade fermemtation is handled:
Behind 3 kilograms of poultrys, fowl pancreas mechanical crushing defibrination, directly produce pancreatic lipase and tryptic mixing suspension 68 grams (moisture 50%) with filtration method; Suspension is poured in the second order fermentation thing; Add 35 gram fowl yolk, 17.4 milligram Vc, in PH6,40 ℃-50 ℃ condition bottom fermentations of temperature half an hour, add the living grape sweet wine of 180 grams, in PH5,40 ℃ of condition bottom fermentation half an hour, (annotate: it is raw material that the grape sweet wine is given birth to original grape juice with 170 grams, adds 8.5 gram kojis, makes in 24 hours at PH7.6,40 ℃ of condition bottom fermentations);
With whole fermentates under 1 kilogram every square centimeter steam pressure and 126.6 ℃ of conditions of temperature, heat 20 minutes (or with 800 kilo hertzs of/second ultrasonic sterilizations 10 minutes), fermentate is cooled to 40 ℃, remove zymotic fluid with the multilayer filtered through gauze, wash with aqua sterilisa, remove cotton-shaped soya-bean milk residue again, promptly obtain the degreasing streaky pork.
Claims (1)
1, a kind of method of meat degreasing, it is that poultry, poultry are handled through three grade fermemtation, carries out ungrease treatment again, it is characterized in that:
1. one grade fermemtation is handled: select bacterial classification for use: natural root nodule bacteroid; Raw material: meat; Culture medium: big soya-bean milk;
With the root nodule bacteroid clean, sterilization, pulverize after, make bacteria suspension with sterilized water, by 1: 10 ratio bacteria suspension is seeded in the big soya-bean milk nutrient solution of sterilizing, at PH5,30 ℃-40 ℃ condition bottom fermentation 2 hours, make first class inoculum; Do twice repeatedly so again, make three-class strain;
Meat autoclave sterilization degenerative treatments is stand-by;
Drop into equivalent---in 2 times the three-class strain meat after handle, PH5,37 ℃ of condition bottom fermentations 2 hours; Drop into 5% white sugar juice, in PH5.8,40 ℃ of condition bottom fermentation half an hour;
2. second order fermentation is handled: with poultry, fowl stomach and intestine glandular secretion thing, produce bacterium enzyme mixed bacteria suspension, suspension is injected the big soya-bean milk nutrient solution of sterilizing by 1: 10 ratio, the condition bottom fermentation of 37 ℃-40 ℃ of PH5.8, temperature 2 hours, make first class inoculum; Thresh secondary so again, make three-class strain;
Above-mentioned three-class strain is injected 1/2---the meat one grade fermemtation thing of equivalent, add 10% raw soybean slurry then, every kilogram added 10 milligrams of VB6, PH5.8,40 ℃ of condition bottom fermentations of temperature 1-2 hour;
3. three grade fermemtation is handled: will raise, fowl pancreas mechanical crushing, and directly produce pancreatic lipase and tryptic mixing suspension with filtration method then; In the second order fermentation thing, inject the mixing suspension of 2%-5%; Add 1%---2.5% fowl yolk, and 5 milligrams every kilogram---10 milligrams of V
CIn PH6-7.5,40 ℃-50 ℃ condition bottom fermentations of temperature half an hour, add living grape sweet wine, in PH5,40 ℃ of condition bottom fermentation half an hour, wherein said living grape sweet wine adds koji and made in 24 hours at 7.6,40 ℃ of bottom fermentations of pH value in original grape juice; After sterilization, separation and fermentation liquid filters out fat, removes slag, and promptly obtains degreasing meat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95116141A CN1098045C (en) | 1995-10-20 | 1995-10-20 | Method for fermenting and defatting for animal-bird meat and method for producing short-chain fat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95116141A CN1098045C (en) | 1995-10-20 | 1995-10-20 | Method for fermenting and defatting for animal-bird meat and method for producing short-chain fat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1148477A CN1148477A (en) | 1997-04-30 |
| CN1098045C true CN1098045C (en) | 2003-01-08 |
Family
ID=5080783
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95116141A Expired - Fee Related CN1098045C (en) | 1995-10-20 | 1995-10-20 | Method for fermenting and defatting for animal-bird meat and method for producing short-chain fat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1098045C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076913A (en) * | 2015-09-11 | 2015-11-25 | 江苏锦宇环境工程有限公司 | Method for removing pork grease by virtue of millet |
| 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 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088406A (en) * | 1992-12-25 | 1994-06-29 | 柴成存 | Thin cattle meat degreasing and the flexible package canned processing method of low fat beefsteak |
-
1995
- 1995-10-20 CN CN95116141A patent/CN1098045C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088406A (en) * | 1992-12-25 | 1994-06-29 | 柴成存 | Thin cattle meat degreasing and the flexible package canned processing method of low fat beefsteak |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1148477A (en) | 1997-04-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102028091B (en) | Method for preparing low-molecular fish peptide by bacillus natto fermentation method | |
| CN109251954B (en) | Production method of sea cucumber polypeptide | |
| JPH1192783A (en) | Docosahexaenoic acid and compound containing docosahexaenoic acid | |
| CN104342462B (en) | A kind of feeding docosahexaenoic acid additive and preparation method thereof using kitchen garbage preparation | |
| CN1031015A (en) | Bacterium-containing fermented-feed modifier and preparation thereof | |
| CN106282285B (en) | method for producing pharmaceutical-grade protein peptide powder by taking salmon as raw material | |
| CN1052619C (en) | Natural royal jelly tablet | |
| CN114946996B (en) | Citric acid mycelium residue liquid peptide feed and preparation method thereof | |
| CN101434981B (en) | Method for preparing vegetable seed peptide with single bioactivity by microbial solid state fermentation | |
| CN103725739A (en) | Method for preparing low-molecule sea cucumber peptide by using bacillus natto fermentation method | |
| CN1098045C (en) | Method for fermenting and defatting for animal-bird meat and method for producing short-chain fat | |
| CN116058432B (en) | Citric acid mycelium residue microbial feed additive and preparation method and application thereof | |
| KR20000052237A (en) | A method of manufacturing a feed composite ,which contains yellow earth and chitosan, for livestock and cultured fish | |
| CN112391317B (en) | Probiotic bacterial strain composition for producing cubilose acid and application | |
| CN1175100C (en) | Peptide beer and its preparing process | |
| CN1164728C (en) | Animal nutritious health wine and its producing process | |
| CN101492708B (en) | Method for preparing vegetable seed peptide with single bioactivity by mix bacterium solid state fermentation | |
| CN103734852A (en) | Preparation method of aspergillus-oryzae fermented beverage based on wheat-bran bean pulp | |
| CN1110568C (en) | CTP rich water solution and prodn. of same | |
| CN1097961A (en) | The manufacture method of nutritious algae liquid | |
| CN111471738A (en) | Extraction method of shark chondroitin sulfate | |
| CN112375799A (en) | Method for improving oxidation resistance of abalone biological product | |
| KR100253695B1 (en) | Method for preparing extract of fermented rice bran | |
| RU2158302C2 (en) | Nutrient medium for bifidobacterium and lactobacterium culturing | |
| CN1095222A (en) | The preparation method of zymyhydrolyzed protein food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20030108 Termination date: 20101020 |