CN112869046A - Fermented flavored dried horse meat slices and preparation method thereof - Google Patents

Fermented flavored dried horse meat slices and preparation method thereof Download PDF

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CN112869046A
CN112869046A CN202110102637.1A CN202110102637A CN112869046A CN 112869046 A CN112869046 A CN 112869046A CN 202110102637 A CN202110102637 A CN 202110102637A CN 112869046 A CN112869046 A CN 112869046A
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meat
horse meat
fermented
dried
horse
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周建中
严宏孟
高蕾
徐杨林
伊力夏提·艾热提
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Xinjiang Agricultural University
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    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum

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Abstract

The invention discloses a fermented local flavor dried horse meat slice and a preparation method thereof, wherein on the basis of 100kg of the weight of a minced horse meat, pickling ingredients in the fermented local flavor dried horse meat slice comprise, by mass, 2% -3% of a compound leavening agent, 1% -2% of cooking wine, 0.2% -0.4% of five spice powder, 0.4% -0.6% of thirteen-spices, 0.1% -0.3% of monosodium glutamate, 0.1% -0.3% of ginger powder, 0.001% -0.003% of sodium nitrite, 2% -4% of white granulated sugar, 1.3% -1.9% of salt and 0.2% -0.4% of pepper powder Rough taste, dark color and the like, and the new product has development and application values.

Description

Fermented flavored dried horse meat slices and preparation method thereof
Technical Field
The invention relates to the field of fermented horse meat products and a preparation method thereof, in particular to a compound leavening agent fermented flavor dried horse meat slice and a preparation method thereof.
Background
The horse meat is tender in quality and rich in lean meat, and is a high-protein low-fat food. It is rich in vitamins, amino acids, and minerals such as calcium, iron, magnesium, and selenium, and has effects of recovering liver function, preventing arteriosclerosis, preventing anemia, and enhancing immunity. The horse meat was determined to have a protein content of 24.60%, a fat content of 4.70%, and a cholesterol content of 3.59mg/100 g. Wherein, the polyunsaturated fatty acid content is as high as 61.0-65.5%, the content is far higher than that of cattle, sheep and pork, and the content contains glycogen which is not contained in other meat, so the meat quality of horse meat is rougher. Horse meat also has certain medicinal value, and traditional Chinese medicine considers that horse meat is neutral in nature and has the effects of tonifying middle-jiao and Qi, nourishing liver and enriching blood, and nourishing Yin and tonifying Yang. Therefore, with the continuous improvement of the living standard of people and the pursuit of health-care food, the horse meat has certain advantages as a nutritional health prominent meat product, and the deep processing of the horse meat product has wider development space and development potential in the future.
The dried meat slice is one of three dried meat products in China, and is divided into two types, namely meat emulsion dried meat slices and dried meat slices according to different processing raw material modes, wherein the meat emulsion dried meat slices are prepared by the working procedures of mincing, mixing, pickling, smearing, drying, baking and the like of raw meat; the dried meat slice is an instant product prepared by taking lean meat of pigs and cattle without tendons as a raw material and carrying out a plurality of procedures of slicing, seasoning, pickling, spreading and screening, drying, baking and the like, and is a traditional meat product well known in China. The dried meat slice not only has higher nutritive value due to the rich protein, mineral substances, fat-soluble vitamins and the like; the salt taste is slightly sweet, the baking flavor and the flavor of natural spices are combined, and the aftertaste is endless after the food is eaten; the dried meat slice has the advantages of convenient eating and easy carrying of the dried meat product. With the development of socio-economy, the pursuit of quality of life and the arousal of healthy diet consciousness of people are not only satisfied with the nutritional characteristics of the people when selecting foods, but also pay more attention to the safety, functionality and diversity of the foods. The dried meat slice has the advantages of high protein, low fat content, small volume, convenience for eating and the like, and if the dried meat slice has the characteristics of smaller hardness and special flavor of the fermented meat product, the dried meat slice is believed to have larger market space, consumer groups and wider development prospect.
Under the traditional process conditions, a long-time drying process and a short-time baking process are required during the production and processing of the dried meat slices, the final water content of the product is controlled to be about 20%, and the lower water content of the dried meat slices not only makes the product hard in texture, but also affects the elasticity and chewiness of the product; in addition, in the traditional process, the generation of the flavor of the product mainly depends on the Maillard reaction, so that the flavor is single. The texture and the flavor are important indexes for measuring the eating quality of the dried meat slices, and the hard mouthfeel limits that most consumer groups are young people, so the dried meat slices are developed into high-grade leisure food which is suitable for people of all ages and has unique flavor, and have great economic potential. In recent years, research on dried meat slices has been reported more, and mainly aims to improve the problems of hard mouthfeel and difficult chewing and improve the tenderness of the dried meat slices. The leavening agent has the effects of protecting color, improving the tissue structure of meat and bringing unique flavor in meat fermentation, meanwhile, the leavening agent is reasonably used to improve the safety of meat products, delay oxidation and inhibit putrefaction, the research on fermented preserved horse meat is less in the known literature reports, the fermentation strain is single, Chinese patent CN101099575A discloses a horse meat product prepared by fermenting a lactobacillus and mould composite strain, but the problems of long fermentation time, short shelf life and the like exist, Chinese patent CN111280397A prepares a low-odor fermented preserved goat meat by adopting a composite strain leavening agent consisting of lactobacillus plantarum, pediococcus pentosaceus and staphylococcus carnosus, but the application of the combination in the aspect of the preserved horse meat is not seen. And the application of a composite microbial inoculum consisting of fermentation liquor of lactobacillus plantarum (Lactobacillus plantarum), Staphylococcus xylosus (Staphylococcus xylosus) and Debaryomyces hansenii (Debaryomyces hansenii) in fermenting horse meat proliferous products is not reported in the prior documents and patents.
Disclosure of Invention
Aiming at the problems of less research on fermented dried horse meat, single fermentation strain and the like in the prior art, no document and patent report exists about the application of a composite microbial inoculum formed by fermentation liquor of lactobacillus plantarum (lactobacillus plantarum), Staphylococcus xylosus (Staphylococcus xylosus) and Debaryomyces hansenii (Debaryomyces hansenii) in fermenting a horse meat proliferous product. The invention aims to provide a preserved horse meat fermented by a composite leaven consisting of fermentation broth of lactobacillus plantarum (Lactobacillus plantarum), Staphylococcus xylosus (Staphylococcus xylosus) and Debaryomyces hansenii (Debaryomyces hansenii) and a preparation method thereof, and the preparation method comprises the steps of mixing the fermentation broth of lactobacillus plantarum (Lactobacillus plantarum), Staphylococcus xylosus (Staphylococcus xylosus) and Debarmyces hansenii (Debaryomyces hansenii) according to a certain proportion to obtain the composite leaven for fermentation, further optimizing microwave drying and low-temperature baking processes, so that the finally obtained fermented preserved horse meat is tender in meat quality, thick in fermentation flavor and high in nutritional value, utilizing the composite leaven for fermentation, fully exerting respective advantages, shortening the fermentation mature period of the preserved horse meat, prolonging the storage period, improving the safety and stability of the traditional meat, solving the problems of single flavor, single taste, single-sense, rough color, poor color and light-color and long fermentation time of the traditional preserved horse meat, the problem of short shelf life provides data support for further developing and utilizing the horse meat and expanding deep-processed horse meat products.
The invention adopts the lactobacillus plantarum, Staphylococcus xylosus and Debaryomyces hansenii which are harmless and safe strains allowed to be used by the Ministry of agriculture, can be purchased through other public channels such as China general microbiological culture Collection center (CGMCC) and the like, and can adopt an open strain culture medium and a culture method.
The invention specifically provides a fermented flavor dried horse meat, which is prepared from, by mass, 2-3% of a compound leavening agent, 1-2% of cooking wine, 0.2-0.4% of five spice powder, 0.4-0.6% of thirteen-spices, 0.1-0.3% of monosodium glutamate, 0.1-0.3% of ginger powder, 0.001-0.003% of sodium nitrite, 2-4% of white granulated sugar, 1.3-1.9% of salt and 0.2-0.4% of pepper powder based on the weight of 100kg of a dried horse meat stuffing.
Further, the pickled ingredients in the fermented flavor dried horse meat slice comprise, by mass, 2.5% of a compound leavening agent, 1.5% of cooking wine, 0.4% of five spice powder, 0.5% of thirteen-spices, 0.25% of monosodium glutamate, 0.2% of ginger powder, 0.001% of sodium nitrite, 2.5% of white granulated sugar, 1.3% of salt and 0.25% of pepper, based on the weight of 100kg of the dried horse meat stuffing.
The mixed leaven comprises lactobacillus plantarum (Lactobacillus plantarum), Staphylococcus xylosus (Staphylococcus xylosus) and Debaryomyces hansenii (Debaryomyces hansenii) fermentation liquor in a volume ratio of 0.5:0.8: 0.7.
The horse meat stuffing is lean meat and fat mixed meat stuffing with the mass ratio of 8: 2.
Meanwhile, the invention provides a preparation method of the fermented flavor dried horse meat slices, which comprises the following steps:
(1) selecting fresh horse leg meat, removing blood vessels, muscle tendons and fat, cleaning horse meat, mixing lean meat and fat according to a mass ratio, cutting into pieces, and mincing with a meat mincer for later use.
(2) Activating three strains of Lactobacillus plantarum, Staphylococcus xylosus and Debaryomyces hansenii, and acclimating in horse meat leaching solution containing salt with different gradient concentrations for 15-30h at 30-37 deg.C until the viable count of three strains reaches 10 at different gradient concentrations8Preserving the inclined plane for later use after the concentration is more than CFU/mL; adding three fermentation strains subjected to salt tolerance domestication into a sterile solid culture medium respectively, culturing for 24-48 h at 30-37 ℃, culturing for two generations, then culturing for the third generation in a liquid culture medium, inoculating 3% bacterial suspension into a conical flask after a certain concentration, and performing expansion culture; mixing the three bacteria solutions uniformly according to a ratio, centrifuging for 15-20min at 8000-10000r/min, and replacing the liquid culture medium with 0.85% physiological saline to obtain a mixed starter for later use.
(3) The cooking wine, the five spice powder, the monosodium glutamate, the ginger powder, the sodium nitrite, the white granulated sugar, the salt and the pepper powder are uniformly mixed according to the proportion to obtain the pickling ingredients.
(4) And (3) spraying the mixed leavening agent obtained in the step (2) by using a watering can according to the inoculation amount of 2-2.5%, adding the mixed leavening agent into the horse meat treated in the step (1), adding the pickling ingredients subjected to sterilization treatment in the step (3), pickling for 6 hours at 4 ℃ with the thickness of 2mm, and placing an iron plate in a constant-temperature constant-humidity incubator to ferment for 22-26 hours for ripening.
(5) Drying fermented horse meat with microwave, placing into a microwave oven with setting parameters of 400W and microwave time of 10min, placing semitransparent horse meat into an oven again at 30 deg.C for 24 hr, and baking until the color is bright and not scorched; and cooling the dried meat slices, cutting into 3cm × 3cm meat slices, performing film pressing packaging by using a vacuum packaging machine, and performing ultraviolet sterilization to obtain the flavored horse dried meat slices.
In the preparation method of the flavored dried horse meat slices, the fermentation temperature in the step (4) is 28 ℃, the fermentation time is 24 hours, and the inoculation amount of the mixed leaven is 2.5%.
In the preparation method of the flavored dried horse meat slices, parameters of the dried meat paste in the step (5) are set to be 25-30 ℃ and 18-24 hours in an oven, and the meat paste is turned over every 2 hours, wherein the water content is less than 15%.
By implementing the specific technical scheme provided by the invention, the following beneficial effects can be achieved by implementing the content of the invention:
(1) the invention provides a fermented flavor dried horse meat slice, which takes horse meat as a raw material, on the basis of the flavor of the traditional dried horse meat slice, by utilizing a composite leaven consisting of lactobacillus plantarum (Lactobacillus plantarum), Staphylococcus xylosus (Staphylococcus xylosus) and Debaryomyces hansenii (Debaryomyces hansenii) fermentation liquor to ferment the horse meat, protein and fat macromolecular substances can be effectively decomposed, so that the dried horse meat slice has comfortable taste, is easy to chew, has fine and compact meat quality, and has a score of more than 90 minutes after sensory evaluation.
(2) The invention utilizes the compound leaven composed of lactobacillus plantarum, Staphylococcus xylosus and Debaryomyces hansenii fermentation liquor to ferment horse meat, which can moderately make meat products generate reasonable fat oxidation and protein oxidation, change the defect of single flavor of the traditional dried meat, have the capability of controlling oxidation and decay of the dried meat, generate special fermentation flavor and unique flavor of the horse meat, and can prepare novel fermented dried horse meat with high stability.
(3) The dried horse meat is fermented by using the composite leaven consisting of fermentation liquor of lactobacillus plantarum, Staphylococcus xylosus and Debaryomyces hansenii, the color and the brightness of the dried horse meat are obviously improved, the a value is higher than that of the dried horse meat (p is less than 0.05), the mixed leaven is used, the dried horse meat produces a large amount of lactic acid by using saccharides in a short time, the pH value of the dried horse meat is reduced and is obviously lower than that of the dried horse meat (pH is 6.1), the acidic environment can effectively inhibit the growth of harmful microorganisms, particularly effectively inhibit the generation of Staphylococcus aureus, the shelf life is prolonged, the safety of the dried horse meat is improved, and the method has wider popularization significance.
Drawings
FIG. 1 is a graph showing the effect of the addition of leavening agent on the pH value and sensory score of the flavor fermented dried horse meat slices.
Fig. 2 is a graph of the effect of fermentation temperature on pH and sensory score of flavored fermented dried horse meat slices.
Fig. 3 is a graph of the effect of fermentation time on pH and sensory score of flavored fermented dried horse meat slices.
FIG. 4 is a response surface diagram of interaction of starter inoculum size and fermentation temperature on pH value of flavor fermented dried horse meat slices.
FIG. 5 is a response surface diagram of interaction of starter inoculum size and fermentation time on pH value of flavor fermented dried horse meat slices.
FIG. 6 is a response surface diagram of the interaction of fermentation temperature and fermentation time on the pH value of the flavor fermented dried horse meat slices.
FIG. 7 is a response surface diagram of sensory scores of the flavored fermented dried horse meat slices due to interaction of the starter inoculation amount and the fermentation temperature.
FIG. 8 is a response surface graph of the interaction of the starter inoculation amount and the fermentation time on the sensory score of the flavor fermented dried horse meat slices.
Fig. 9 is a response surface graph of the interaction of fermentation temperature and fermentation time on the sensory score of the flavor fermented dried horse meat slices.
FIG. 10 is a pH value comparison graph of fermented preserved horse meat with fermented flavor after being fermented for 25h and the conventional fermented preserved horse meat.
Fig. 11 is a comparison graph of sensory evaluation of fermented preserved horse meat and the prior fermented preserved horse meat.
FIG. 12 is a comparison graph of acid value values of fermented preserved horse meat with fermented flavor after being fermented for 25h and the prior fermented preserved horse meat.
FIG. 13 is a graph comparing peroxide values of fermented preserved horse meat with fermented preserved horse meat after fermentation for 25h and the prior art.
Detailed Description
The present invention will be described below by way of examples, but the present invention is not limited to the following examples. All raw and auxiliary materials selected for use in the present invention, as well as methods for culturing the selected bacterial species, are well known and used in the art, and all percentages referred to herein are by weight unless otherwise indicated.
Measuring pH value by mashing preserved horse meat with fermented flavor, diluting with distilled water to 50ml, extracting for 30min, and measuring filtrate with pH meter (starter 3100, Aohause, USA).
Texture: the preserved horse meat with the fermented flavor is placed on a physical property instrument (TMS-PRO FTC company, USA) platform, and meat blocks with uniform size are placed in a region to be detected. Adopting a P/36 probe, setting parameters as follows: the speed is 1mm/s before testing, the testing speed is 1mm/s, the speed is 5mm/s after testing, and the compression ratio is 30 percent; the preserved horse meat with the fermented flavor is placed under a color difference instrument (NS820 Ledi instruments Co., Ltd., China) for reverse and positive measurement.
Peroxide number: extracting oil from the preserved horse meat with fermented flavor, fully mixing with 30ml of chloroform-glacial acetic acid mixed solution, adding 1ml of saturated potassium iodide solution, shaking and placing in a dark place, taking out and adding 100ml of water, immediately titrating to light yellow by using a sodium thiosulfate standard solution, adding 1ml of a starch indicator, and continuing to titrate until blue color disappears.
Acid value: mashing preserved horse meat with fermentation flavor, adding 50ml of trichloroacetic acid solution, fully oscillating and uniformly mixing, centrifuging the mixed solution (3000r/min, 5min), uniformly mixing 5ml of supernatant with 5ml of thiobarbituric acid (0.02mol/L), then placing into a constant temperature water bath (SSW-600-2S, Shanghai Boxun Shuijiao Limited medical equipment field, China) which is heated to 95 ℃ in advance, heating for 2h, cooling to room temperature, injecting into a 20m plug test tube, adding 5ml of chloroform, homogenizing, standing, absorbing the supernatant, and measuring at 532 nm.
The invention adopts the lactobacillus plantarum, Staphylococcus xylosus and Debaryomyces hansenii which are harmless and safe strains allowed to be used by the Ministry of agriculture, can be purchased through other public channels such as China general microbiological culture Collection center (CGMCC) and the like, and can adopt an open strain culture medium and a culture method.
Example 1: flavor fermented dried horse meat slice
A flavor fermented dried horse meat takes 100kg of the weight of the minced horse meat as a reference, and the pickling ingredients in the fermented flavored dried horse meat comprise, by mass, 2% -3% of a compound leavening agent, 1% -2% of cooking wine, 0.2% -0.4% of five spice powder, 0.4% -0.6% of thirteen-spices, 0.1% -0.3% of monosodium glutamate, 0.1% -0.3% of ginger powder, 0.001% -0.003% of sodium nitrite, 2% -4% of white granulated sugar, 1.3% -1.9% of salt and 0.2% -0.4% of pepper powder. Wherein the horse meat stuffing is lean meat and fat mixed meat stuffing with the mass ratio of 8: 2; the mixed leaven comprises lactobacillus plantarum (Lactobacillus plantarum), Staphylococcus xylosus (Staphylococcus xylosus) and Debaryomyces hansenii (Debaryomyces hansenii) fermentation liquor in a volume ratio of 0.5:0.8: 0.7.
Example 2: flavor fermented dried horse meat slice
In this embodiment, on the basis of embodiment 1, the pickling ingredients in the fermented flavored dried horse meat slice include, by mass, 2.5kg of a mixed leavening agent, 1.5kg of cooking wine, 0.4kg of five spice powder, 0.5kg of thirteen-spices, 0.25kg of monosodium glutamate, 0.2kg of ginger powder, 0.001kg of sodium nitrite, 2.5kg of white granulated sugar, 1.3kg of salt, and 0.25kg of pepper powder, based on the weight of 100kg of the minced horse meat. Wherein the horse meat stuffing is lean meat and fat mixed meat stuffing with the mass ratio of 8: 2; the mixed leaven comprises lactobacillus plantarum (Lactobacillus plantarum), Staphylococcus xylosus (Staphylococcus xylosus) and Debaryomyces hansenii (Debaryomyces hansenii) fermentation liquor in a volume ratio of 0.5:0.8: 0.7.
Example 3: flavor fermented dried horse meat slice
In this embodiment, on the basis of embodiment 1, the pickling ingredients in the fermented flavored dried horse meat slice include, by mass, 3kg of a mixed leavening agent, 1.0kg of cooking wine, 0.2kg of five spice powder, 0.4kg of thirteen-spices, 0.1kg of monosodium glutamate, 0.1kg of ginger powder, 0.001kg of sodium nitrite, 2.0kg of white granulated sugar, 1.3kg of salt, and 0.2kg of pepper powder, based on the weight of 100kg of the minced horse meat. Wherein the horse meat stuffing is lean meat and fat mixed meat stuffing with the mass ratio of 8: 2; the mixed leaven comprises lactobacillus plantarum (Lactobacillus plantarum), Staphylococcus xylosus (Staphylococcus xylosus) and Debaryomyces hansenii (Debaryomyces hansenii) fermentation liquor in a volume ratio of 0.5:0.8: 0.7.
Example 4: flavor fermented dried horse meat slice
In this embodiment, on the basis of embodiment 1, the pickling ingredients in the fermented flavored dried horse meat slice include, by mass, 2.0kg of a mixed leavening agent, 2.0kg of cooking wine, 0.4kg of five spice powder, 0.6kg of thirteen-spices, 0.3kg of monosodium glutamate, 0.3kg of ginger powder, 0.003kg of sodium nitrite, 4.0kg of white granulated sugar, 1.9kg of salt, and 0.4kg of pepper powder, based on the weight of 100kg of the minced horse meat. Wherein the horse meat stuffing is lean meat and fat mixed meat stuffing with the mass ratio of 8: 2; the mixed leaven comprises lactobacillus plantarum (Lactobacillus plantarum), Staphylococcus xylosus (Staphylococcus xylosus) and Debaryomyces hansenii (Debaryomyces hansenii) fermentation liquor in a volume ratio of 0.5:0.8: 0.7.
Example 5: flavor fermented dried horse meat slice
In this embodiment, on the basis of embodiment 1, the flavor fermented dried horse meat is provided, and the pickling ingredients in the fermented flavored dried horse meat include, by mass, 3.0kg of a mixed leavening agent, 1.5kg of cooking wine, 0.3kg of five spice powder, 0.5kg of thirteen-spices, 0.2kg of monosodium glutamate, 0.2kg of ginger powder, 0.002kg of sodium nitrite, 3kg of white granulated sugar, 1.7kg of salt, and 0.3kg of pepper, based on the weight of 100kg of the minced horse meat. Wherein the horse meat stuffing is lean meat and fat mixed meat stuffing with the mass ratio of 8: 2; the mixed leaven comprises lactobacillus plantarum (Lactobacillus plantarum), Staphylococcus xylosus (Staphylococcus xylosus) and Debaryomyces hansenii (Debaryomyces hansenii) fermentation liquor in a volume ratio of 0.5:0.8: 0.7.
Example 6: preparation method of flavored fermented dried horse meat slices
This example provides a method for preparing flavored fermented preserved horse meat based on examples 1-5. The method specifically comprises the following steps:
(1) selecting fresh horse leg meat, removing blood vessels, muscle tendons and fat, cleaning horse meat, mixing lean meat and fat according to a mass ratio, cutting into pieces, and mincing with a meat mincer for later use.
(2) Activating three strains of Lactobacillus plantarum, Staphylococcus xylosus and Debaryomyces hansenii, and acclimating in horse meat leaching solution containing salt with different gradient concentrations for 15-30h at 30-37 deg.C until the viable count of three strains reaches 10 at different gradient concentrations8Preserving the inclined plane for later use after the concentration is more than CFU/mL; adding three fermentation strains subjected to salt tolerance domestication into a sterile solid culture medium respectively, culturing for 24-48 h at 30-37 ℃, culturing for two generations, then culturing for the third generation in a liquid culture medium, inoculating 3% bacterial suspension into a conical flask after a certain concentration, and performing expansion culture; mixing the three bacteria solutions uniformly according to a ratio, centrifuging for 15-20min at 8000-10000r/min, and replacing the liquid culture medium with 0.85% physiological saline to obtain a mixed starter for later use.
(3) The cooking wine, the five spice powder, the monosodium glutamate, the ginger powder, the sodium nitrite, the white granulated sugar, the salt and the pepper powder are uniformly mixed according to the proportion to obtain the pickling ingredients.
(4) And (3) spraying the mixed leavening agent obtained in the step (2) by using a watering can according to the inoculation amount of 2-3%, adding the mixed leavening agent into the horse meat treated in the step (1), simultaneously adding the pickling ingredients subjected to sterilization treatment in the step (3), pickling for 6 hours at 4 ℃ with the thickness of 2mm, and placing an iron plate in a constant-temperature constant-humidity incubator to ferment for 22-26 hours for ripening.
(5) Drying fermented horse meat with microwave, placing into a microwave oven with setting parameters of 400W and microwave time of 10min, placing semitransparent horse meat into an oven again at 30 deg.C for 24 hr, and baking until the color is bright and not scorched; and cooling the dried preserved pork, cutting into pieces with the size of 3cm multiplied by 3cm, carrying out film pressing packaging by using a vacuum packaging machine, and carrying out ultraviolet sterilization to obtain the flavor fermented preserved horse meat.
Example 7: the invention relates to an optimized preparation method of flavor fermented dried horse meat slices
In this example, based on the formula of the flavor fermented dried horse meat slices in examples 1 to 5 and the preparation method of the flavor fermented dried horse meat slices in example 6, the optimal fermentation process of the flavor fermented dried horse meat slices is determined, the total free amino acid value and the pH value are used as indexes, and the fermentation time, the fermentation temperature and the inoculation amount are set as 3 single factors. On this basis, three-factor three-level tests were performed with sensory scores and pH values as response values.
(one) Single factor test
(1) The influence of the addition amount of the mixed strain on the pH value and the total free amino acid of the fermented horse meat dried meat slices
In the test, based on the formula of example 4 and the preparation method of example 6, 5 test groups a, b, c, d and e are set, and the complex microbial inoculum is added according to the mass ratio of 1%, 1.5%, 2%, 2.5% and 3%. The other conditions were unchanged, each group of experiments was performed 3 times in parallel, and the pH value and total free amino acids of the obtained horse meat fermented dried meat slices were measured, respectively, and the results are shown in fig. 1.
As can be seen from the data in the attached figure 1, the reduction degree of the pH value of the obtained horse meat fermented dried meat slice is increased along with the increase of the inoculation amount proportion of the composite microbial inoculum. The reduction of the pH value of the horse meat product and the formation of sourness are related to lactic acid generated by lactobacillus utilizing carbohydrate to complete self-growth metabolism, so that the more the inoculation amount of the compound microbial inoculum is, the smaller the final pH value of the product is. The protein can be degraded into free amino acid by meat tissue enzyme and microbial enzyme while the meat product is fermented, the pH value can influence the activity of the deoxyamino enzyme, and the activity of the deoxyamino enzyme is reduced along with the reduction of the pH value of the product, so that the free amino acid cannot be further decomposed and is continuously accumulated in the product, and therefore, the content of the free amino acid contained in the horse meat product is increased due to the reduction of the pH value. And (4) combining the result analysis, and selecting the inoculation amount of the compound leaven to be 2-3% in a further optimization test.
(2) Influence of fermentation temperature on pH value and total free amino acids of fermented dried horse meat
In the test, on the basis of the test (1), 5 test groups a, b, c, d and e are set, and the composite microbial inoculum is added according to the inoculum size of 2.5 percent by mass. 5 groups are fermented for 24h at 24 ℃, 26 ℃, 28 ℃, 30 ℃ and 32 ℃ respectively, the other preparation conditions are not changed, the influence of the fermentation temperature on the pH value and the total free amino acids of the fermented dried horse meat is examined, and the specific result is shown in figure 2.
As can be seen from the data in figure 2, the difference of the total free amino acid content of the horse meat products obtained at different fermentation temperatures is not significant, and the change of the pH value along with the temperature is more significant because the temperature has a significant effect on the lactic acid bacteria. The lactic acid bacteria have the optimal growth conditions, and when the temperature is 26 ℃, the lactic acid bacteria can not normally reproduce and grow, so that the yield of the lactic acid is reduced; when the fermentation temperature exceeds 30 ℃, favorable growth conditions are provided for other harmful microorganisms, and normal growth of yeast is inhibited, so that the formation of free amino acid is influenced to different degrees by too low and too high temperature. Combining the above results analysis, 26-30 ℃ will be selected.
(3) Influence of fermentation time on pH value and total free amino acids of fermented dried horse meat
On the basis of the test (1), 5 experimental groups a, b, c, d and e are set, the composite microbial inoculum is added according to the inoculation amount of 2.5% by mass percent, the fermentation is respectively carried out for 20h, 22h, 24h, 26h and 28h at 28 ℃, other preparation conditions are unchanged, the influence of the fermentation time on the pH value and the total free amino acid of the fermented dried horse meat slices is inspected, and the specific result is shown in the attached figure 3.
As can be seen from the data in the attached figure 3, along with the extension of the fermentation time, the pH value of the horse meat product is in a continuous descending trend, the content difference of free amino acid in the product is not obvious, when the fermentation time reaches 24 hours, the pH value of the horse meat fermented dried meat slice is 5.03, the lactic acid bacteria are in a stable period, the acid production capacity is stable, the sour taste at the moment is more in line with the taste of the mass consumer groups, the growth of harmful microorganisms can be effectively inhibited, and the safety is certain. When the fermentation time is too long, the product emits peculiar smell and slightly goes bad, so the method is not recommended. Therefore, the fermentation time is 22-26 h.
(II) response surface optimization analysis of optimal fermentation conditions
Through single-factor test result analysis, the fermentation time A, the fermentation temperature B and the inoculation amount of the compound leavening agent C are used as three major investigation factors for preparing the high-quality fermented horse meat sausage, the three factors are designed to be three levels, the Y1 (pH value) and the Y2 (sensory score) are respectively used as Box-Behnken test response indexes, the response surface test scheme and the result analysis are shown in table 1, in order to investigate the influence of each factor on the pH value and the sensory score of the product, a corresponding response surface graph is made by software, and the specific result is shown in figures 4-9.
Table 1: response surface test protocol and results
Figure BDA0002916080030000131
Table 2: analysis of variance of Y1 regression model
Factors of the fact Sum of squares Degree of freedom Mean square F value P value Significance of
Model (model) 0.4521 9 0.0502 21.94 0.0003 **
A-A 0.0112 1 0.0112 4.91 0.0622
B-B 0.2812 1 0.2812 122.82 <0.0001 **
C-C 0.0612 1 0.0612 26.75 0.0013 *
AB 0.0001 1 0.0001 0.0437 0.8404
AC 0.0784 1 0.0784 34.24 0.0006 *
BC 0.0081 1 0.0081 3.54 0.1021
A2 0.0014 1 0.0014 0.6293 0.4537
B2 0.0099 1 0.0099 4.32 0.0761
C2 9.474E-06 1 9.474E-06 0.0041 0.9505
Error of the measurement 0.0160 7 0.0023
Direction of misorientation 0.0074 3 0.0025 1.13 0.4373 Is not significant
Pure error 0.0087 4 0.0022
Total error 0.4682 16
Note: differences were significant with p < 0.05 and very significant with p < 0.01.
Table 3: analysis of variance of Y1 regression model
Figure BDA0002916080030000132
Figure BDA0002916080030000141
Note: differences were significant with p < 0.05 and very significant with p < 0.01.
Fitting the quadratic polynomial regression of the test results by Design-Expert 12 software, and the specific results are shown in tables 2-3. Meanwhile, the establishment of regression models is respectively carried out on the pH value Y1 and the sensory score Y2 of the flavored horse meat fermented dried meat slices, and the equations of the regression models are respectively as follows:
Y1＝4.99-0.0375A-0.1875B-0.0875C-0.0050AB+0.1400AC+0.00485BC+0.0185A2
Y2＝88.76+1.48A-4.84B-1.88C+1.29AB-3.06AC+1.65BC-2.95A2-4.05B2-4.31C2
as can be seen from the data in table 2, the experimental model of the regression model of the pH value of the fermented horse meat jerky with the anova flavor has significance (P ═ 0.0003), and the part with missing simulation terms is significant (P ═ 0.4373) > 0.05 is not significant. Predicted R2A value of 0.9658, which is equivalent to the adjusted R2The value 0.9217 remained substantially consistent, indicating that the model can account for 92.17% change in response value, indicating that the model has a better fit. The order of the pH value action is fermentation temperature, fermentation agent inoculation amount and fermentation time.
As can be seen from the data in table 3, the experimental model of the regression model for the anova sensory scores was significant (P < 0.0001), and the parts of the mismatching terms were significant (P0.2595) > 0.05 and not significant. Predicted R2Value 0.9857, and adjusted R2The value 0.9674 remained consistent, indicating that the model can account for 96.74% change in response value, indicating that the model has a better fit. The sequence of the action on the pH value is that the fermentation temperature is more than the inoculation amount of the leaven and the fermentation time is more than the fermentation time.
And (3) performing a prediction test by using the response surface optimization result, limiting the pH value to be the best at the lowest, and limiting the sensory score to be the best at the highest, and performing the prediction test, wherein the test result is detailed in table 4.
Table 4: response surface software prediction of optimal process conditions
Figure BDA0002916080030000151
As can be seen from the data in Table 4, the addition amount of the inoculated starter is preferably determined to be 2.5%, the fermentation time is 24 hours, the fermentation temperature is 28 ℃, 5 groups of experiments are carried out to verify the reliability, the average value of each data is taken, the pH value of 5 groups is averagely lower than 5.1, the sensory score is averagely higher than 90.2, the results of the 5 groups of experiments are similar to the predicted experiment result of the response surface, and the experiment result of optimizing the fermentation process by using the response surface is proved to have reliability.
Example 8: the performance of the flavor fermented dried horse meat slices is compared with that of the existing fermented dried horse meat slices
In this example, on the basis of the preparation methods of examples 2 to 5 and 7, the fermented dried horse meat slices provided by the present invention were compared with a single leavening agent (single leavening agent of lactic acid bacteria) and a composite leavening agent (composite leavening agent represented by CN 101099575A), and dried horse meat slices were prepared from horse hind leg meat as a raw material, and 7 groups were tested, and a control group (referred to as ZR group) to which no leavening agent was added; single starter test group (designated DZ group); the group of preserved horse meat (denoted as RM group) fermented by a compound leaven represented by CN101099575A was tested under the same conditions as those in the examples 2-5. Inviting 10 persons with sensory training to compare the sensory values, acid values and peroxide values of the fermented preserved horse meat obtained in the examples 2-5, the pH value, the texture (hardness, chewiness and cohesiveness) and the redness (a) of the existing fermented preserved horse meat, and the like. The sensory evaluation criteria were evaluated according to sensory evaluation table 5, and the results are shown in table 6 and fig. 10 to 13.
Table 5: sensory evaluation standard of fermented dried horse meat slices
Figure BDA0002916080030000152
Figure BDA0002916080030000161
Table 6: performance detection of fermented dried horse meat slices fermented for 25h
Figure BDA0002916080030000162
As can be seen from the data in table 6, compared with the existing fermented dried horse meat slices, the flavor fermented dried horse meat slices provided by the groups 2 to 5 of the invention have more stable tissue structure characteristics, compact meat, and especially have obvious improvements in hardness, chewiness and redness, the hardness is improved by 2 to 6 percent compared with the existing leavening agent fermented dried horse meat slices, the chewiness is improved by 2 to 17 percent compared with the existing leavening agent fermented dried horse meat slices, the cohesiveness is improved by 2.8 to 20 percent compared with the existing leavening agent fermented dried horse meat slices, and the redness value is improved by 1.1 to 19 percent; meanwhile, on the basis of higher redness value and more bright color of the product, the composite leavening agent provided by the invention has lower water activity value, which indicates that the product provided by the invention has higher water binding capacity.
The data were analyzed for differential significance (P < 0.05) using IBM SPSS Statistics 23, and the results are shown in FIGS. 10-13. The sensory score of the natural fermentation group is the worst, and compared with the existing fermented preserved horse meat, the test group has certain advantages in various aspects and is popular with people. The results of the pH value of the preserved horse meat obtained after fermentation for 25 hours shown in the attached figure 10 show that compared with the existing fermented preserved horse meat, the pH values of the fermented flavored preserved horse meat obtained in the groups 2-5 of the invention after fermentation for 25 hours are all obviously lower than those of a control sample, which indicates that the fermented flavored preserved horse meat provided by the invention can reduce the pH value of a product in a shorter time, the growth and propagation of harmful microorganisms can be effectively inhibited in a low pH environment, so that the storage period of the product is prolonged, and the low pH value is favorable for presenting prominent fermentation flavor capability by combining with the texture performance test parameters of the product; further examining the acid value and peroxide value of the fermented flavored dried horse meat slices under different conditions, as can be seen from the attached figures 12-13, the acid value of the fermented flavored dried horse meat slices fermented for 25 hours provided by the embodiments 2-5 of the invention is lower, which indicates that the preparation method provided by the invention can effectively inhibit fat oxidation while ensuring the flavor release of the product, thereby delaying rancidity and prolonging shelf life.
Example 9: the performance of the flavor fermented dried horse meat slices is compared with that of the dried horse meat slices with different leavening agents
In order to further verify the effect of the mixed starter in fermenting the flavored dried horse meat, the mixed starter is used for inoculating fermented flavored dried horse meat as a group A according to 2.5% on the basis of the formula in the embodiment 2 and the preparation method in the embodiment 7, and a group of fermented dried horse meat (marked as a group B) is fermented by a single starter of lactobacillus plantarum; a composite fermentation inoculant consisting of mixed leavening agents of lactobacillus plantarum and Staphylococcus xylosus to ferment the dried horse meat slice group (marked as group C); a composite fermentation bacteria agent fermentation dried horse meat slice group (marked as group D) composed of mixed leavening agent lactobacillus plantarum (lactobacillus plantarum) and Debaryomyces hansenii, a composite fermentation bacteria agent fermentation dried horse meat slice group (marked as group E) composed of mixed leavening agent Staphylococcus xylosus (Staphylococcus xylosus) and Debaryomyces hansenii (Debaryomyces hansenii), and a composite fermentation bacteria agent fermentation dried horse meat slice group (marked as group F) composed of lactobacillus plantarum, pediococcus pentosaceus and Staphylococcus carnosus (Chinese patent CN 111280397A). And (3) investigating the influence of different fermentation bacteria agent fermentation flavor on the sensory and physical and chemical properties of the dried horse meat slices, wherein each group is parallelly performed for 3 groups, the rest conditions are the same, and the specific test results are shown in table 7.
Table 7: performance detection of fermented flavored dried horse meat slices fermented for 25 hours by different fermenting agents
Figure BDA0002916080030000181
As can be seen from the data in Table 7, when the complex microbial inoculum provided by the invention is fermented according to different inoculum sizes, the performance of the obtained product is obviously superior to that of the other groups, and particularly, when the inoculum size is 2.5%, each performance parameter of the fermented flavored dried horse meat slices is optimal. Compared with the local flavor dried horse meat fermented by a lactobacillus plantarum single microbial inoculum and a lactobacillus plantarum composite microbial inoculum, the local flavor dried horse meat fermented by the compound microbial inoculum provided by the invention is remarkably improved in hardness, chewiness and redness when being fermented by 2.5%.
The above examples are merely illustrative for clearly illustrating the present invention and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications can be made while remaining within the scope of the present invention.

Claims (7)

1. The fermented flavor dried horse meat is characterized in that on the basis of the weight of every 100kg of the dried horse meat stuffing, the pickling ingredients in the fermented flavor dried horse meat comprise, by mass, 2.5% -3% of a compound leavening agent, 1% -2% of cooking wine, 0.2% -0.4% of five spice powder, 0.4% -0.6% of thirteen-spices, 0.1% -0.3% of monosodium glutamate, 0.1% -0.3% of ginger powder, 0.001% -0.003% of sodium nitrite, 2% -4% of white granulated sugar, 1.3% -1.9% of salt and 0.2% -0.4% of pepper powder.
2. The fermented flavored dried horse meat slice according to claim 1, wherein the pickling ingredients in the fermented flavored dried horse meat slice comprise, by mass, 2.5% of the compound leavening agent, 1.5% of cooking wine, 0.4% of five spice powder, 0.5% of thirteen-spices, 0.25% of monosodium glutamate, 0.2% of ginger powder, 0.001% of sodium nitrite, 2.5% of white granulated sugar, 1.3% of salt and 0.25% of pepper, based on the weight of each 100kg of the minced horse meat.
3. The fermented flavored dried horse meat slice according to claim 1, wherein the mixed starter comprises lactobacillus plantarum (lactobacillus planterum), staphylococcus xylosus (staphylococcus xylosus) and Debaryomyces hansenii (Debaryomyces hansenii) fermentation liquor in a volume ratio of 0.5:0.8: 0.7.
4. The fermented flavored dried horse meat slice according to claim 1, wherein the dried horse meat paste is a mixed lean meat paste and fat meat paste with a mass ratio of 8: 2.
5. A preparation method of fermented flavored dried horse meat slices is characterized by comprising the following steps:
(1) selecting fresh horse leg meat, removing blood vessels, muscle tendons and fat, cleaning horse meat, mixing lean meat and fat according to a mass ratio, cutting into pieces, and mincing with a meat mincer for later use;
(2) activating three strains of Lactobacillus plantarum, Staphylococcus xylosus and Debaryomyces hansenii, and acclimating in horse meat leaching solution containing salt with different gradient concentrations for 15-30h at 30-37 deg.C until the viable count of three strains reaches 10 at different gradient concentrations8Preserving the inclined plane for later use after the concentration is more than CFU/mL; adding the three kinds of fermentation strains subjected to salt tolerance domestication into a sterile solid culture medium respectively to obtain a culture medium with a concentration of 30%Culturing for 24-48 h at 37 ℃, culturing for two generations, then culturing for the third generation in a liquid culture medium, inoculating 3% bacterial suspension in a conical flask after certain concentration, and performing propagation culture; mixing the three bacteria solutions uniformly according to a ratio, centrifuging for 15-20min at 8000-10000r/min, and replacing the liquid culture medium with 0.85% physiological saline to obtain a mixed starter for later use;
(3) uniformly mixing cooking wine, five spice powder, monosodium glutamate, ginger powder, sodium nitrite, white granulated sugar, salt and pepper powder according to a proportion to obtain a pickling ingredient;
(4) spraying the mixed leavening agent obtained in the step (2) by using a watering can according to the inoculation amount of 2-3%, adding the mixed leavening agent into the horse meat processed in the step (1), simultaneously adding the pickling ingredients subjected to sterilization treatment in the step (3), pickling for 6 hours at 4 ℃ with the thickness of 2mm, placing an iron plate in a constant-temperature constant-humidity incubator, and fermenting for 22-26 hours to ripen the horse meat at 26-30 ℃;
(5) drying fermented horse meat with microwave, placing into a microwave oven with setting parameters of 400W and microwave time of 10min, and baking semitransparent horse meat in an oven until the color is bright and not scorched; cooling the dried preserved meat, cutting into 3cm × 3cm pieces, vacuum packaging with vacuum packaging machine, and ultraviolet sterilizing to obtain fermented flavored preserved horse meat.
6. The preparation method of the fermented flavored dried horse meat slice according to claim 5, wherein the fermentation temperature in the step (4) is 28 ℃, the fermentation time is 24 hours, and the inoculation amount of the mixed leaven is 2.5%.
7. The preparation method of the fermented flavored dried horse meat slice according to claim 5, wherein the dried meat paste in the step (5) is set in an oven at 25-30 ℃ for 18-24h, and is turned every 2h, and the moisture content is less than 15%.
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