CN110353177A - Fermented pork does manufacture craft - Google Patents
Fermented pork does manufacture craft Download PDFInfo
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- CN110353177A CN110353177A CN201910794046.8A CN201910794046A CN110353177A CN 110353177 A CN110353177 A CN 110353177A CN 201910794046 A CN201910794046 A CN 201910794046A CN 110353177 A CN110353177 A CN 110353177A
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- 235000015277 pork Nutrition 0.000 title claims abstract description 65
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 38
- 230000004151 fermentation Effects 0.000 claims abstract description 38
- 235000013372 meat Nutrition 0.000 claims abstract description 26
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 239000002131 composite material Substances 0.000 claims abstract description 9
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 8
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 8
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 8
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 4
- 230000000996 additive effect Effects 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 16
- 239000003205 fragrance Substances 0.000 abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 description 14
- 238000000034 method Methods 0.000 description 11
- 238000005516 engineering process Methods 0.000 description 10
- 238000012545 processing Methods 0.000 description 6
- 230000008569 process Effects 0.000 description 5
- 239000006071 cream Substances 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 210000002808 connective tissue Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000010894 electron beam technology Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 235000020997 lean meat Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 1
- 240000001811 Dioscorea oppositifolia Species 0.000 description 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 241001560086 Pachyrhizus Species 0.000 description 1
- 239000006002 Pepper Substances 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
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005215 recombination Methods 0.000 description 1
- 230000006798 recombination Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 239000002699 waste material Substances 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/45—Addition of, or treatment with, microorganisms
- A23L13/46—Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
Abstract
The invention discloses a kind of fermented porks to do manufacture craft, being will be after pork stripping and slicing, it is uniformly mixed after adding glucose, salt in pork, composite fermentation liquid is made by inoculating proportion in lactobacillus plantarum (LP-7501s) and saccharomycete and is inoculated in meat, meat is fitted into fermentation altar, is placed in the constant incubator of the temperature set and ferments, pork after fermentation is subjected to frying curing, finally fermented pork is dried, until terminating drying when safe aqueous rate.The resulting fermented pork dryed product of the present invention has good ferment local-flavor, and has unique alcohol fragrance, and good mouthfeel.
Description
Technical field
The present invention relates to food pickling process technical fields, concretely relate to a kind of dry manufacture craft of fermented pork.
Background technique
Dried pork has the features such as high protein and low fat, convenient as China's traditional meat.But traditional dried pork
The quality problems such as big, difficult chewing, shade deviation that there are hardness.Inoculation fermentation is carried out to pork, fermented-pig jerky is made, it not only can be with
Stability, safety, the mouthfeel, flavor, nutritive value for improving product, can also extend shelf life.
The processing technology of traditional dried pork is simply extensive, causes dried pork quality decline in the production process.Traditional pork
Dry basic processing technology link is to precook, cut, boiling again, toasting.Wherein cook link can make in pork dryed product nutrition at
Point loss is serious, and baking time is longer, in addition jerky is easily caused compared with low-water-content (≤20%), product hardness is bigger than normal, serious shadow
The mouthfeel of dried pork is rung, and the flavor substance of dried pork is mainly formed by Maillard reaction in process, causes to produce
Product flavor is dull.Taste and flavor is the main quality index of pork dryed product, if its quality cannot effectively improve, it will tight
Remake about development of the dried pork industry in modern market.
In recent years, researcher passes through optimization dried pork manufacture craft mainly to reach the effect of dried pork quality improving
Fruit.The processing method that Han Ahuo uses for reference west meat products has carried out a degree of improvement to dried pork conventional machining process, and
Dried pork quality (Han Ahuo, 2014) is improved using microwave ripening setting process；Wei G passes through optimization glutamine transaminage
(TG), trehalose and jerky moisture content improve the hardness and chewiness (Wei G etc., 2012) of dried pork.Kim H J will
Electron beam (EB), onion bark extract (OP) and barbecue essence (BF) are applied in the processing link of dried pork, to improve pig
The microbial safety of jerky and the flavor (Kim H J etc., 2014) for increasing product；Wang Zhijiang uses husky ginger that sand is made for condiment
The pork dryed product of ginger flavor is to improving the nutritional quality (Wang Zhijiang, 2010) of pork dried product；Wang Zhijiang is with pachyrhizus and pig
Meat is waste dried pork, to enrich the nutrition (Wang Zhijiang, 2015) of dried pork；Chen Xing is added organic in dried pork
Acid, obtained vinegar-pepper dried pork chewiness is good, unique flavor, storage tolerance (Chen Xing, 2016)；Purple is added in Li Shuhui in meat
The compound recombination jerky of fruits and vegetables is made, to improve the color of jerky, mouthfeel and nutrition in the nutriments such as potato, Chinese yam, soybean protein
It is worth (Li Shuhui etc., 2016)；Atmospheric plasma non-thermal technology technology is applied to the manufacturing process of dried pork by Yong H I
In, it is found that the technology is similar with nitrite to the function and effect of meat, can not only kill the microorganism in pork dryed product, also
The good color of product (Yong H I etc., 2017) can be assigned.
In Chinese patent literature, disclosed by the 201711366919.2 of the application of Anhui Heng Sheng limited industrial company
A kind of fermentation processing method of pork, is related to food processing technology field, which uses lactobacillus plantarum and cream
Sour piece coccus combines as fermenting agent, and first carries out cold-heat treatment to the meat before fermentation, adds in meat curing process
Starch forms uniform starch film on the surface of meat, is conducive to the uniform progress of later stage fermentation, guarantee meat elasticity and
Under the premise of color, the fermented quality of whole meat is improved, the pork color of the fermentation processing method production of the program is reddish brown, soft
Tender tasty and refreshing, unique flavor adapts to modern consumer healthy consumption theory.
A kind of micro- life of utilization is disclosed by the 201711107923.7 of Tianjin Chunfa Bio-technology Group Co., Ltd.'s application
The method that object fermentation prepares pig flesh flavor seasoning, this method comprises the following steps: (1) pretreatment of raw material；(2) two microorganisms system
It is bent: by inoculum concentration 0.3%-0.7% access aspergillus niger and aspergillus oryzae, to be sufficiently mixed uniformly with raw material, be subsequently placed in constant temperature ventilation
Koji-making 24-48 hours in incubator, song is turned over during koji-making twice, up to Cheng Qu after yellow green is presented in material；(3) it digests
With fermentation: Cheng Qu obtained being put into the fermentor equipped with saline solution, cellulase and flavor protease is added and accesses cream
Sour bacterium, is digested after mixing evenly and is fermented, and after 10-20 days, is accessed saccharomycete and is adjusted fermentation temperature and continue the 15-20 that ferments
It；(4) sterilizing and concentration, are made pig flesh flavor seasoning.Pig flesh flavor seasoning characteristic flavor on basis made from fermenting and delicate flavour are bright
It shows, fragrance abundance is strong, lasting is lasting, stability is good.
However the numerous studies such as the processing technology of fermentation meat product, fermenting microbe screen in China at present, leavening is prepared
Work is still in the primary stage, and research level compares lag, but fermentation meat product nutritive value is high, has unique fermentation wind
Taste, extremely meets the demand in market, and developing for fermentation meat product will become in food industries chain one with processing technology
Important link.Therefore, technical research and development are carried out to the technique of fermented meat to improve, there is very great meaning.
Summary of the invention
It is an object of the invention to provide a kind of fermented porks to do manufacture craft, to overcome the shortcomings of the prior art.
The present invention is implemented as follows:
A kind of dry manufacture craft of fermented pork, which lactobacillus plantarum (LP-7501s) and saccharomyces cerevisiae are made compound
Fermentation liquid fermented pork.Wherein, composite fermentation liquid inoculating proportion is lactobacillus plantarum: saccharomyces cerevisiae=2:1.
Specifically, the technique includes the following steps: to mix after pork stripping and slicing after adding glucose, salt in pork
Uniformly, composite fermentation liquid is made by inoculating proportion in lactic acid bacteria and saccharomycete and be inoculated in meat, meat is fitted into fermentation altar, is set
It ferments in the constant incubator of the temperature set, pork after fermentation is subjected to frying curing, finally to hair
Ferment pork is dried, until terminating drying when safe aqueous rate.
Wherein, the concentration of lactic acid bacteria above-mentioned and saccharomycete is 108cfu/mL.The glucose additive amount is pork weight
0.8%~2.4%, the salt additive amount be pork weight 0.5%~2.5%.Composite fermentation liquid 1%~9% connects
Kind amount is inoculated in meat.It is the condition at 12 DEG C~20 DEG C that fermentation is carried out in the constant incubator for being placed in the temperature set
Lower cold fermentation 8h~48h.The method of the present invention is using the lactobacillus plantarum (LP-7501s) and saccharomyces cerevisiae independently isolated and purified
Composite fermentation pork provides the technology of fermented-pig jerky process of manufacture, compared with prior art, present invention gained
Fermented pork dryed product there is good ferment local-flavor, and there is unique alcohol fragrance, and good mouthfeel.
Detailed description of the invention
Fig. 1 is flow chart of the invention.
Specific embodiment
Embodiment 1
The production of fermented-pig jerky: selection pig back leg lean meat removes visible fat, connective tissue.By meat along muscle fibre
It is cut into the pork grain of 1.5cm*1.5cm*1.5cm in dimension direction.
Salt 1.5%, glucose 1.6% are sequentially added in the meat handled well, are 10 by concentration8The plant cream of cfu/mL
Bacillus and saccharomycetes to make fermentation liquid are mixed according to 2:1 ratio, and inoculum concentration is that meat is fitted into fermentation altar, is placed in 16 in 5% addition meat
DEG C constant incubator in ferment 48h.Pork after fermentation is subjected to frying curing.Fermented pork is dried, directly
Terminate drying when to safe aqueous rate.
Embodiment 2
The production of fermented-pig jerky: selection pig back leg lean meat removes visible fat, connective tissue.By meat along muscle fibre
It is cut into the pork grain of 1.5cm*1.5cm*1.5cm in dimension direction.
Salt 2%, glucose 1.6% are sequentially added in the meat handled well, are 10 by concentration8The plant cream bar of cfu/mL
Bacterium and saccharomycetes to make fermentation liquid are mixed according to 2:1 ratio, and inoculum concentration is that meat is fitted into fermentation altar, is placed in 18 DEG C in 6% addition meat
Constant incubator in ferment 40h.Pork after fermentation is subjected to frying curing.Fermented pork is dried, until
Terminate drying when safe aqueous rate.
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form, appoint
What is to the above embodiments according to the technical essence of the invention any simply to repair without departing from technical solution of the present invention content
Change, equivalent variations and modification, all of which are still within the scope of the technical scheme of the invention.
Claims (5)
1. a kind of fermented pork does manufacture craft, it is characterised in that: lactobacillus plantarum (LP-7501s) and saccharomyces cerevisiae to be made
Composite fermentation liquid fermented pork.
2. fermented pork according to claim 1 does manufacture craft, it is characterised in that: lactobacillus plantarum (LP-7501s) is
Laboratory independently isolates and purifies gained, and composite fermentation liquid inoculating proportion is lactobacillus plantarum (LP-7501s): saccharomyces cerevisiae=2:
1。
3. fermented pork according to claim 2 does manufacture craft, it is characterised in that include the following steps: pork stripping and slicing
Afterwards, it is uniformly mixed after glucose, salt are added in pork, composite fermentation liquid is made by inoculating proportion in lactic acid bacteria and saccharomycete
And be inoculated in meat, meat is fitted into fermentation altar, is placed in the constant incubator of the temperature set and ferments, fermentation is tied
Pork after beam carries out frying curing, and finally fermented pork is dried, until terminating drying when safe aqueous rate.
4. fermented pork according to claim 3 does manufacture craft, it is characterised in that: the lactic acid bacteria and saccharomycete it is dense
Degree is 108cfu/mL。
5. fermented pork according to claim 3 does manufacture craft, it is characterised in that: the glucose additive amount is pork
The 0.8%~2.4% of weight, the salt additive amount are the 0.5%~2.5% of pork weight.Composite fermentation liquid 1%~9%
Inoculum concentration be inoculated in meat.It is at 12 DEG C~20 DEG C that fermentation is carried out in the constant incubator for being placed in the temperature set
Under the conditions of cold fermentation 8h~48h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910794046.8A CN110353177A (en) | 2019-08-27 | 2019-08-27 | Fermented pork does manufacture craft |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910794046.8A CN110353177A (en) | 2019-08-27 | 2019-08-27 | Fermented pork does manufacture craft |
Publications (1)
| Publication Number | Publication Date |
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| CN110353177A true CN110353177A (en) | 2019-10-22 |
Family
ID=68224290
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| CN201910794046.8A Pending CN110353177A (en) | 2019-08-27 | 2019-08-27 | Fermented pork does manufacture craft |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112741279A (en) * | 2021-02-03 | 2021-05-04 | 黄石市佳兴生物科技有限公司 | Preparation method of flavored fermented meat |
| NL2033420B1 (en) * | 2022-04-27 | 2023-06-09 | Univ Northeast Agricultural | Lactobacillus plantarum sl1 and fermentation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918914A (en) * | 2016-05-17 | 2016-09-07 | 江苏食品药品职业技术学院 | Processing method of fermented dried duck meat |
-
2019
- 2019-08-27 CN CN201910794046.8A patent/CN110353177A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918914A (en) * | 2016-05-17 | 2016-09-07 | 江苏食品药品职业技术学院 | Processing method of fermented dried duck meat |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112741279A (en) * | 2021-02-03 | 2021-05-04 | 黄石市佳兴生物科技有限公司 | Preparation method of flavored fermented meat |
| NL2033420B1 (en) * | 2022-04-27 | 2023-06-09 | Univ Northeast Agricultural | Lactobacillus plantarum sl1 and fermentation method thereof |
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Application publication date: 20191022 |