CN114836477A - Chicken liver fermentation process method - Google Patents
Chicken liver fermentation process method Download PDFInfo
- Publication number
- CN114836477A CN114836477A CN202210669477.3A CN202210669477A CN114836477A CN 114836477 A CN114836477 A CN 114836477A CN 202210669477 A CN202210669477 A CN 202210669477A CN 114836477 A CN114836477 A CN 114836477A
- Authority
- CN
- China
- Prior art keywords
- chicken liver
- fermentation
- chicken
- fermented
- liver
- 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.)
- Granted
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 145
- 210000004185 liver Anatomy 0.000 title claims abstract description 139
- 238000000855 fermentation Methods 0.000 title claims abstract description 79
- 230000004151 fermentation Effects 0.000 title claims abstract description 79
- 238000000034 method Methods 0.000 title claims abstract description 21
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 25
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 25
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 25
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 21
- 102000004190 Enzymes Human genes 0.000 claims abstract description 18
- 108090000790 Enzymes Proteins 0.000 claims abstract description 18
- 230000009849 deactivation Effects 0.000 claims abstract description 17
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 14
- 235000013305 food Nutrition 0.000 claims abstract description 13
- 241000282326 Felis catus Species 0.000 claims abstract description 12
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 claims abstract description 8
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims abstract description 8
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 claims abstract description 8
- 150000001746 carotenes Chemical class 0.000 claims abstract description 8
- 235000005473 carotenes Nutrition 0.000 claims abstract description 8
- 229940041616 menthol Drugs 0.000 claims abstract description 8
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 claims abstract description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 7
- 239000011718 vitamin C Substances 0.000 claims abstract description 7
- 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 6
- 239000008103 glucose Substances 0.000 claims abstract description 6
- 239000001963 growth medium Substances 0.000 claims description 22
- 230000001580 bacterial effect Effects 0.000 claims description 21
- 239000000725 suspension Substances 0.000 claims description 18
- 238000012258 culturing Methods 0.000 claims description 11
- 230000000694 effects Effects 0.000 claims description 10
- 238000005406 washing Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000009630 liquid culture Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 6
- 230000003213 activating effect Effects 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 238000010257 thawing Methods 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 206010021143 Hypoxia Diseases 0.000 claims 1
- 241000283898 Ovis Species 0.000 claims 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 150000001413 amino acids Chemical class 0.000 abstract description 31
- 239000000796 flavoring agent Substances 0.000 abstract description 26
- 235000019634 flavors Nutrition 0.000 abstract description 26
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 18
- 239000002253 acid Substances 0.000 abstract description 18
- 102000004169 proteins and genes Human genes 0.000 abstract description 16
- 108090000623 proteins and genes Proteins 0.000 abstract description 16
- 150000001875 compounds Chemical class 0.000 abstract description 9
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 9
- 235000019640 taste Nutrition 0.000 abstract description 8
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 abstract description 5
- 235000020776 essential amino acid Nutrition 0.000 abstract description 5
- 239000003797 essential amino acid Substances 0.000 abstract description 5
- 150000002391 heterocyclic compounds Chemical class 0.000 abstract description 5
- 229910052717 sulfur Inorganic materials 0.000 abstract description 5
- 239000011593 sulfur Substances 0.000 abstract description 5
- 235000019614 sour taste Nutrition 0.000 abstract description 4
- 235000021168 barbecue Nutrition 0.000 abstract description 2
- 235000013330 chicken meat Nutrition 0.000 description 120
- 239000000126 substance Substances 0.000 description 17
- 239000000047 product Substances 0.000 description 9
- 150000001299 aldehydes Chemical class 0.000 description 7
- 239000002054 inoculum Substances 0.000 description 7
- 239000002609 medium Substances 0.000 description 7
- 108090000765 processed proteins & peptides Proteins 0.000 description 6
- 230000008859 change Effects 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 description 4
- 150000002148 esters Chemical class 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000002504 physiological saline solution Substances 0.000 description 4
- 102000004196 processed proteins & peptides Human genes 0.000 description 4
- 206010013911 Dysgeusia Diseases 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 3
- 239000004365 Protease Substances 0.000 description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 3
- 150000007513 acids Chemical class 0.000 description 3
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 3
- 239000006227 byproduct Substances 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 239000002243 precursor Substances 0.000 description 3
- MOMFXATYAINJML-UHFFFAOYSA-N 2-Acetylthiazole Chemical compound CC(=O)C1=NC=CS1 MOMFXATYAINJML-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241000252234 Hypophthalmichthys nobilis Species 0.000 description 2
- 150000001335 aliphatic alkanes Chemical class 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000002639 bone cement Substances 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
- 235000012631 food intake Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 2
- 229930195733 hydrocarbon Natural products 0.000 description 2
- 150000002430 hydrocarbons Chemical class 0.000 description 2
- 150000002576 ketones Chemical class 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- ZWRUINPWMLAQRD-UHFFFAOYSA-N nonan-1-ol Chemical compound CCCCCCCCCO ZWRUINPWMLAQRD-UHFFFAOYSA-N 0.000 description 2
- GYHFUZHODSMOHU-UHFFFAOYSA-N nonanal Chemical compound CCCCCCCCC=O GYHFUZHODSMOHU-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 description 2
- DTUQWGWMVIHBKE-UHFFFAOYSA-N phenylacetaldehyde Chemical compound O=CCC1=CC=CC=C1 DTUQWGWMVIHBKE-UHFFFAOYSA-N 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- WSHATRMQLGGTRX-UHFFFAOYSA-N 1-methylsulfanylpropan-1-ol Chemical compound CCC(O)SC WSHATRMQLGGTRX-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 description 1
- 241001632576 Hyacinthus Species 0.000 description 1
- 244000230712 Narcissus tazetta Species 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- MUCRYNWJQNHDJH-OADIDDRXSA-N Ursonic acid Chemical compound C1CC(=O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CC[C@@H](C)[C@H](C)[C@H]5C4=CC[C@@H]3[C@]21C MUCRYNWJQNHDJH-OADIDDRXSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000003929 acidic solution Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000001819 mass spectrum Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 150000004667 medium chain fatty acids Chemical class 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229960002446 octanoic acid Drugs 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000006864 oxidative decomposition reaction Methods 0.000 description 1
- 238000010525 oxidative degradation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229940100595 phenylacetaldehyde Drugs 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
- A23K10/26—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/105—Aliphatic or alicyclic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/163—Sugars; Polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/174—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
-
- 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
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
- C12R2001/25—Lactobacillus plantarum
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/46—Streptococcus ; Enterococcus; Lactococcus
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to a chicken liver fermentation process, which comprises the steps of homogenizing chicken liver, adding 4-8% of glucose by mass for enzyme deactivation, sequentially adding carotene, a menthol extract and vitamin C, and fermenting by taking lactobacillus plantarum LP1 and streptococcus thermophilus as strains, wherein the feed-liquid ratio is 1:2.5-1:4, the initial fermentation pH is 4.0-6.5, and the fermentation time is 20-32 hours, so as to obtain a fermented chicken liver product. The content of free amino acid, essential amino acid, total acid, amino acid nitrogen and acid soluble protein in the chicken liver fermented by the fermentation method is obviously increased, and the chicken liver after fermentation detects sulfur-containing compounds and heterocyclic compounds with barbecue flavor, has the taste of sour taste liked by pet cats, and provides a good basis for the application of the subsequent fermented chicken liver in pet food.
Description
Technical Field
The invention belongs to the technical field of pet food, and particularly relates to a chicken liver fermentation process method.
Background
In 2021, the total yield of the broilers in China reaches 1998.1 ten thousand tons, and a large amount of raw materials are provided for the broilers processing industry. The chicken liver is one of common byproducts in the slaughtering process of chickens, the yield reaches 58.3 million tons per year, the protein content is high, and the nutritional value is high, but because the chicken liver has heavy fishy and bitter taste, high cholesterol content and limited processing technology, a large amount of chicken liver is discarded, so that the resource cannot be utilized. A small amount of chicken liver powder is added into the existing pet food, but the taste is not good and the palatability is not strong, so that the continuous popularization and application are difficult.
Disclosure of Invention
The invention aims to solve the technical problem of providing a chicken liver fermentation process method, and solves the problems that the existing chicken liver resources cannot be fully utilized, and the palatability of the single chicken liver powder added in pet food is poor and the application is difficult.
In order to solve the technical problems, the invention adopts a technical scheme that: a chicken liver fermentation process method comprises the following steps:
(1) thawing frozen fresh chicken liver at room temperature, washing with running water, removing leaf gall and channels and collaterals, and homogenizing;
(2) adding appropriate amount of distilled water into the chicken liver after homogenizing, adjusting pH to 7.5-8.5, adding glucose 2-10% of the chicken liver by mass, mixing, and inactivating enzyme to obtain sterile chicken liver fermentation culture medium;
(3) sequentially adding carotene, a menthol extract and vitamin C into the homogenized chicken liver after enzyme deactivation treatment, and uniformly mixing:
(4) respectively activating Lactobacillus plantarum LP1 and Streptococcus thermophilus, transferring 2 generations to restore vitality, culturing until viable count is 108 CFU/mL, centrifuging at 4 deg.C and 8000 rpm for 10-15 min, discarding upper layer liquid culture medium, washing precipitated bacterial mud with sterile physiological saline of the same volume for 3-4 times, and storing bacterial suspension at 4 deg.C;
(5) sequentially adding lactobacillus plantarum LP1 and bacterial suspension obtained after streptococcus thermophilus is resuspended, and inoculating the bacterial suspension into a chicken liver fermentation culture medium, wherein the ratio of material to liquid is 1: 2-1: and 4.5, fermenting, wherein the initial fermentation pH is 4.0-6.5, and the fermentation time is 20-32h, so as to obtain a fermented chicken liver product.
Further, the enzyme deactivation temperature in the step (2) is 120-125 ℃, and the enzyme deactivation time is 10-20 min.
Further, the step (1) is repeated 3-4 times at intervals of 10s for each 15s by using a homogenizer.
Furthermore, the addition amounts of the carotene, the menthol extract and the vitamin C are respectively 0.005-0.02% of the mass of the chicken liver.
Further, in the step (4), lactobacillus plantarum LP1 is inoculated in an inoculation amount of 0.5-3.0% to an MRS liquid medium, and is used after static culture in a constant temperature incubator at 37 ℃ for 24 hours.
Further, in the step (4), Streptococcus thermophilus is used after being inoculated in an inoculum size of 1-2.5% in an M17 culture medium and subjected to static culture in a constant temperature incubator at 45 ℃ under oxygen-deficient condition at pH of 6.6-7.0 for 24 h.
The fermented chicken liver obtained by adopting the chicken liver fermentation process method can be used for preparing pet cat food.
The bacterial fermentation product of the streptococcus thermophilus can regulate and control blood pressure, simultaneously produce polysaccharide, play a role in delaying senility and produce superoxide dismutase, thereby eliminating excess produced in the metabolic process in vivo.
The advantages of the invention are as follows:
(1) the fermentation method is simple, the lactobacillus plantarum with strong acid production capacity and the streptococcus thermophilus with polysaccharide production capacity are mixed for fermentation, and the total amount of free amino acid and essential amino acid in the chicken liver after fermentation is obviously increased;
(2) the contents of total acid, amino acid nitrogen and acid soluble protein of the fermented chicken liver obtained by the fermentation method are obviously increased;
(3) the volatile compounds with the highest proportion in the fermented chicken liver obtained by the preparation method are aldehydes (84.19%) and acids (21.34%), and the fermented chicken liver detects sulfur-containing compounds and heterocyclic compounds with barbecue flavor and has sour taste liked by pet cats, so that the fermentation increases the types and relative contents of flavor development components and flavor precursor substances, improves the flavor and nutritional value of the chicken liver, and improves the comprehensive utilization of chicken liver byproducts.
Drawings
FIG. 1 is a radar chart of the change of chicken liver flavor before and after fermentation.
Detailed Description
The invention will be further explained and illustrated with reference to specific examples.
The lactobacillus plantarum L, plantarum LP1 in the invention is purchased from Shanghai Union ancestor Biotech limited;
streptococcus thermophilus s. thermophilus, S.t was purchased from shanghai junior biotechnology limited.
The first embodiment is as follows:
a chicken liver fermentation process method comprises the following steps:
(1) thawing frozen fresh chicken liver at room temperature, washing with running water, removing leaf gall and channels and collaterals, homogenizing for 15s every time at an interval of 10s, and repeating for 3 times;
(2) adding a proper amount of distilled water into the chicken liver after homogenization, adjusting the pH to 7.0, adding glucose accounting for 4% of the mass of the chicken liver, uniformly mixing, and performing enzyme deactivation treatment at the enzyme deactivation temperature of 120 ℃ for 20min to obtain a chicken liver fermentation culture medium in a sterile state;
(3) sequentially adding carotene 0.005%, menthol extract 0.02% and vitamin C0.005% of the mass of the chicken liver into the homogenized chicken liver after enzyme deactivation treatment;
(4) respectively activating Lactobacillus plantarum LP1 and Streptococcus thermophilus, inoculating Lactobacillus plantarum LP1 in an inoculum size of 1% to MRS liquid culture medium, standing and culturing in a constant temperature incubator at 37 ℃ for 24h, inoculating Streptococcus thermophilus in an inoculum size of 1% to M17 culture medium, standing and culturing in a constant temperature incubator at 45 ℃ under the anaerobic condition at pH of 6.6 for 24h, transferring 2 generations to recover activity, and culturing until the viable count is 10 8 Centrifuging at 8000 rpm at 4 deg.C for 10min for CFU/mL, discarding the upper layer liquid culture medium, washing the precipitated bacterial mud with sterile physiological saline with the same volume for 3 times, and storing the bacterial suspension at 4 deg.C;
(5) sequentially adding lactobacillus plantarum LP1 and the bacterial suspension obtained after the streptococcus thermophilus is resuspended into a chicken liver fermentation medium, and inoculating the bacterial suspension into the chicken liver fermentation medium at a feed-liquid ratio of 1:2.5, and fermenting for 16 hours with the initial fermentation pH of 4.0 to obtain a fermented chicken liver product.
Example two: a chicken liver fermentation process method comprises the following steps:
(1) thawing frozen fresh chicken liver at room temperature, washing with running water, removing leaf gall and channels and collaterals, homogenizing for 15s every time at an interval of 10s, and repeating for 3-4 times;
(2) adding a proper amount of distilled water into the chicken liver after homogenization, adjusting the pH to 7.5, adding glucose accounting for 6% of the mass of the chicken liver, uniformly mixing, and performing enzyme deactivation treatment at the enzyme deactivation temperature of 121 ℃ for 15min to obtain a chicken liver fermentation culture medium in a sterile state;
(3) adding carotene accounting for 0.003 percent of the mass of the chicken liver, menthol extract accounting for 0.001 percent of the mass of the chicken liver and vitamin C accounting for 0.002 percent of the mass of the chicken liver into the homogenized chicken liver after enzyme deactivation treatment in sequence:
(4) respectively activating Lactobacillus plantarum LP1 and Streptococcus thermophilus, inoculating Lactobacillus plantarum LP1 with 1.5% inoculum size in MRS liquid culture medium, standing and culturing in 37 deg.C incubator for 24h, inoculating Streptococcus thermophilus with 2% inoculum size in M17 culture medium, standing and culturing at pH 7 in 45 deg.C anaerobic incubator for 24h,
transferring 2 generations to restore activity, culturing until viable count is 10 8 Centrifuging at 8000 rpm at 4 deg.C for 10min for CFU/mL, discarding the upper layer liquid culture medium, washing the precipitated bacterial mud with sterile physiological saline with the same volume for 3 times, and storing the bacterial suspension at 4 deg.C;
(5) sequentially adding the bacterial suspension obtained after the heavy suspension of the lactobacillus plantarum and the streptococcus thermophilus into a chicken liver fermentation medium, inoculating the bacterial suspension into the chicken liver fermentation medium at a feed-liquid ratio of 1:3.5, and fermenting for 24 hours with the initial fermentation pH of 5.5 to obtain a fermented chicken liver product.
Example three:
a chicken liver fermentation process method comprises the following steps:
(1) thawing frozen fresh chicken liver at room temperature, washing with running water, removing leaf gall and channels and collaterals, homogenizing for 15s every time at an interval of 10s, and repeating for 3-4 times;
(2) adding a proper amount of distilled water into the chicken liver after homogenization, adjusting the pH to 8.0, adding glucose accounting for 8% of the mass of the chicken liver, uniformly mixing, and performing enzyme deactivation treatment at the enzyme deactivation temperature of 125 ℃ for 10min to obtain a chicken liver fermentation culture medium in a sterile state;
(3) sequentially adding carotene accounting for 0.02 percent of the mass of the chicken liver, menthol extract accounting for 0.03 percent of the mass of the chicken liver and vitamin C accounting for 0.005 percent of the mass of the chicken liver after enzyme deactivation treatment into the homogenized chicken liver;
(4) respectively activating Lactobacillus plantarum LP1 and Streptococcus thermophilus, inoculating Lactobacillus plantarum LP1 with an inoculum size of 2.5% to MRS liquid culture medium, standing and culturing in a constant temperature incubator at 37 deg.C for 24h, inoculating Streptococcus thermophilus with an inoculum size of 2.5% to M17 culture medium, standing and culturing in a constant temperature incubator at 45 deg.C under anaerobic condition at pH of 6.6 for 24h,
transferring 2 generations to restore activity, culturing until viable count is 10 8 Centrifuging at 8000 rpm at 4 deg.C for 10min for CFU/mL, discarding the upper layer liquid culture medium, washing the precipitated bacterial mud with sterile physiological saline with the same volume for 3 times, and storing the bacterial suspension at 4 deg.C;
(5) sequentially adding the bacterial suspension obtained after the heavy suspension of the lactobacillus plantarum and the streptococcus thermophilus into a chicken liver fermentation medium, inoculating the bacterial suspension into the chicken liver fermentation medium at a feed-liquid ratio of 1:4, and fermenting, wherein the initial fermentation pH is 6.5, and the fermentation time is 32 hours, so as to obtain a fermented chicken liver product.
First, the contents of the chicken livers before fermentation and after fermentation using the example two of the present invention were compared.
The acid soluble protein refers to protein and hydrolysate thereof which have lower molecular weight and can be dissolved in an acidic solution, and comprises low molecular weight peptide and free amino acid, and the content of the acid soluble protein can also be used for representing the fermentation effect and is mainly used for measuring the quality of fermented feed.
TABLE 1 Chicken hepatolytic protein content before and after fermentation
As can be seen from Table 1, the content of acid-soluble protein in the fermented chicken liver was significantly increased (P < 0.05) compared to that in the unfermented chicken liver, which indicates that the dual-bacteria fermentation of Lactobacillus plantarum LP1 and Streptococcus thermophilus increased the content of acid-soluble protein in the chicken liver, since the chicken liver protein was decomposed by the action of protease secreted by Lactobacillus plantarum, and thus the content of acid-soluble protein in the fermented chicken liver was increased. Research shows that compared with macromolecular protein, the small molecular peptide segment and the free amino acid are more beneficial to the digestion and absorption of organisms, the nutritive value of chicken liver protein is improved to a certain extent, and necessary conditions are provided for the application of the fermented chicken liver in pet cat food.
Secondly, the total acid and amino acid nitrogen contents of the chicken liver before fermentation and the chicken liver after fermentation in the second example are analyzed, and the results are shown in table 2.
The content of amino acid nitrogen plays an important role in measuring the quality of the fermented product and can represent the unique taste of the fermented product. In general, a higher content of amino acid nitrogen means a higher degree of degradation of the protein into amino acids, with better fermentation results.
TABLE 2 Total acid and amino acid nitrogen contents of chicken liver before and after fermentation
As can be seen from Table 2, the total acid and amino acid nitrogen contents in chicken livers before and after fermentation are shown. It can be seen that the total acid content in the chicken liver culture medium after fermentation is significantly higher than that in the unfermented group (P < 0.05), because the lactobacillus plantarum LP1 and the streptococcus thermophilus decompose and utilize nutrients during the fermentation process to generate a large amount of organic acids, so that the total acid content is increased. The fermented chicken liver is also significantly higher in the content of amino acid nitrogen than the unfermented chicken liver (P < 0.05), because the self-secretion of protease by LP1 during fermentation leads to the degradation of chicken liver protein, the production of low molecular weight peptides and free amino acids, and thus the content of amino acid nitrogen in the fermented chicken liver is increased.
And thirdly, analyzing the content of free amino acid and volatile flavor substances of the fermented chicken liver prepared in the second embodiment.
The protease secreted by the lactobacillus plantarum LP1 in the fermentation process can decompose the chicken liver protein into small molecular weight peptides and a large amount of free amino acids, the small peptides and the free amino acids have the taste development effect, and simultaneously, the small peptides and the free amino acids can further react with other components to serve as precursor substances of flavor compounds, so that the important effect on the formation of the flavor of the fermented chicken liver is achieved. Through the determination and analysis of the free amino acid composition, the types and the change conditions of the free amino acids in the chicken livers before and after fermentation can be known. The 17 amino acids are classified into essential amino acids (Thr, Val, Met, Ile, Leu, Phe, Lys, and His) and non-essential amino acids (Asp, Ser, Glu, Gly, Ala, Cys, Tyr, Arg, and Pro) according to whether the organism synthesizes and whether the synthesis speed meets the requirement; according to the difference of taste [97], the flavor can be classified into umami amino acids (Asp, Glu), sweet amino acids (Ser, Ala, Thr, Pro, Gly), bitter amino acids (Val, Leu, Ile, Tyr, Lys, Arg, Phe), etc. The changes in the content of the free amino acid components of the unfermented chicken livers and the fermented chicken livers are shown in Table 3.
TABLE 3 Change in the content of free amino acid component in chicken liver before and after fermentation
As can be seen from Table 3, the total content of free amino acids in the fermented chicken liver is significantly higher than that in the unfermented chicken liver (P < 0.05), and the total content of essential amino acids is significantly increased after fermentation (P < 0.05), which indicates that the fermentation can promote the decomposition of protein into a large amount of free amino acids and improve the nutritive value of the chicken liver.
The types and contents of volatile flavor substances of chicken livers before and after fermentation are shown in tables 4 and 5. According to the NIST 2.0 mass spectrum library, 23 and 42 volatile flavor substances are respectively detected on chicken livers before and after fermentation, wherein the volatile flavor substances comprise 6 alkane substances, 11 aldehyde substances, 6 alcohol substances, 12 ester substances, 3 ketone substances, 10 acid substances, 1 sulfur-containing compound and 1 heterocyclic compound. As can be seen from Table 5, no sulfur-containing compounds and heterocyclic compounds were detected in the unfermented chicken livers; the types and relative contents of aldehydes, alcohols, esters, ketones and acids are increased after fermentation. The highest relative content of aldehydes (44.13%), followed by hydrocarbons (8.07%) in the unfermented chicken liver; the highest relative contents in the fermented chicken livers were aldehydes (84.22%) and acids (21.37%), respectively, followed by hydrocarbons (10.27%).
The acid compounds are increased from 2 in the unfermented state to 9 in the fermented state, because the lactobacillus plantarum LP1 produces a large amount of organic acid in the fermentation process, so that the fermented chicken liver has strong sour taste characteristics and has good food calling effect for the sour taste pet cats. Of which benzoic acid is the simplest aromatic acid. Caprylic acid belongs to medium-chain fatty acid, naturally exists in apple and wheat bread, is considered as an essential fatty acid, and is essential for proper functions of a human body. Myristic acid, also known as myristic acid, can be used to formulate various flavorants. The odor components of the meat product mainly comprise volatile components such as aldehydes, ketones, esters, alkanes and the like. 5 aldehydes substances are detected after chicken liver fermentation, wherein 1-nonanol has sweet and green rose wax fragrance and fruit fragrance fatty wax fragrance. The alcohol substance can react with acid to generate ester, is one of important flavor precursor substances, has the function of blending flavor, and has important contribution to the flavor of the fermented chicken liver.
Compared with unfermented chicken liver, sulfur-containing compounds and heterocyclic compounds are detected in the chicken liver after fermentation, wherein the methylthio propanol has strong onion and meat flavor, and the 2-acetyl thiazole has flavors of toasted oatmeal, roasted meat, nut flavor and the like. The relative content of benzaldehyde in the fermented chicken liver is obviously increased compared with that before fermentation, and the benzaldehyde has cherry and nut fragrance. Phenylacetaldehyde has the fragrance of Narcissus tazetta and hyacinth, and can be used for synthesizing essence; hexanal and nonanal are mainly derived from the oxidative degradation of fats. Through the change of the relative content and the variety of the flavor compounds, the fermentation promotes the oxidative decomposition of protein and lipid in the chicken liver, so that the flavor of the chicken liver is improved.
TABLE 4 volatile flavor substances of chicken livers before and after fermentation
TABLE 5 types and contents of volatile flavor substances of chicken liver before and after fermentation
As can be seen from the attached figure 1, the sour value of the fermented chicken liver is obviously higher than that of the unfermented chicken liver (P is less than 0.05), because the lactobacillus plantarum LP1 decomposes and utilizes carbohydrates and converts the carbohydrates into a large amount of organic acid in the fermentation process, so that the sour value of the fermented chicken liver is improved, the bitter value of the fermented chicken liver is obviously reduced (P is less than 0.05) compared with that of the unfermented chicken liver, which is consistent with the reduction of part of the bitter amino acid content in the measurement result of free amino acid, and the bitter taste of the chicken liver is reduced to a certain extent, the flavor of the product is improved, and the taste of the product is in accordance with the favorite taste of pet cats. In addition, the change before and after fermentation was not significant (P > 0.05) in terms of astringency, astringent aftertaste, bitter aftertaste and umami aftertaste, indicating that lactobacillus plantarum fermentation had no significant effect on these several taste indices.
Example four: application of fermented chicken liver in pet cat food
Food for pet cats: 10-30% of the fermented chicken liver, 30-50% of the chicken bone paste and 30-40% of the silver carp minced fillet prepared in the second embodiment.
The pet cat food has good color. The fermented chicken liver has high acidity to generate good antibacterial action, rich flavor components in the fermented chicken liver can exert better food calling effect, the influence on the color and texture characteristics of pet cat food is reduced, the food intake rate reaches 100% through the food intake rate test of 6 different varieties of cats, and the chicken liver is low in price compared with chicken bone paste and silver carp minced fillet, so that the fermented chicken liver can be considered to replace part of expensive raw materials, the production cost is reduced, and a new idea is provided for comprehensive utilization of chicken liver byproducts.
Claims (7)
1. A chicken liver fermentation process method is characterized by comprising the following steps: the method comprises the following steps:
(1) thawing frozen fresh chicken liver at room temperature, washing with running water, removing fel Caprae Seu Ovis and channels and collaterals, and homogenizing;
(2) adding a proper amount of distilled water into the chicken liver after homogenization, adjusting the pH to 7.5-8.5, adding glucose accounting for 4-8% of the mass of the chicken liver, uniformly mixing, and performing enzyme deactivation treatment to obtain a chicken liver fermentation culture medium in a sterile state;
(3) sequentially adding carotene, a menthol extract and vitamin C into the homogenized chicken liver after enzyme deactivation treatment, and uniformly mixing:
(4) respectively activating Lactobacillus plantarum LP1 and Streptococcus thermophilus, transferring for 2 generations to restore activity, and culturing until viable count is 10 8 Centrifuging at 8000 rpm at 4 deg.C for 10-15 min, discarding upper layer liquid culture medium, washing precipitated bacterial mud with sterile normal saline solution of the same volume for 3-4 times, and storing bacterial suspension at 4 deg.C;
(5) sequentially adding the bacterial suspension after the heavy suspension of the lactobacillus plantarum and the streptococcus thermophilus to inoculate the bacterial suspension into a chicken liver fermentation culture medium, wherein the material-liquid ratio is 1:2.5-1:4, stirring the mixture by using a magnetic stirrer at the speed of 150-.
2. The process for chicken liver fermentation according to claim 1, wherein: the enzyme deactivation temperature in the step (2) is 120-125 ℃, and the enzyme deactivation time is 10-20 min.
3. The process for chicken liver fermentation according to claim 1, wherein: and (3) homogenizing by a homogenizer for 3-4 times at intervals of 10s every 15 s.
4. The process for chicken liver fermentation according to claim 1, wherein: the addition amounts of carotene, menthol extract and vitamin C are respectively 0.005-0.02% of the mass of chicken liver.
5. The process for chicken liver fermentation according to claim 1, wherein the fermentation step comprises the following steps: in the step (4), the lactobacillus plantarum LP1 is inoculated to the MRS liquid culture medium in an inoculation amount of 1-2.5%, and is used after standing culture in a constant temperature incubator at 37 ℃ for 24 h.
6. The process for chicken liver fermentation according to claim 1, wherein: in the step (4), the streptococcus thermophilus is inoculated in an inoculation amount of 1-2.5% to an M17 culture medium, and is used after static culture in an incubator with constant temperature of 45 ℃ under the condition of oxygen deficiency at the pH value of 6.6-7.0 for 24 h.
7. Fermented chicken liver obtained by the chicken liver fermentation process method of claim 1, which is characterized in that: the fermented chicken liver can be used for preparing pet cat food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210669477.3A CN114836477B (en) | 2022-06-14 | 2022-06-14 | Chicken liver fermentation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210669477.3A CN114836477B (en) | 2022-06-14 | 2022-06-14 | Chicken liver fermentation process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114836477A true CN114836477A (en) | 2022-08-02 |
| CN114836477B CN114836477B (en) | 2023-08-01 |
Family
ID=82574317
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210669477.3A Active CN114836477B (en) | 2022-06-14 | 2022-06-14 | Chicken liver fermentation process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114836477B (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005167A (en) * | 2012-12-12 | 2013-04-03 | 孙卫青 | Fish bone pet attractant and preparation method thereof |
| JP2014138581A (en) * | 2012-12-19 | 2014-07-31 | Kao Corp | Pet food |
| CN107475147A (en) * | 2017-08-01 | 2017-12-15 | 中国农业大学 | A kind of Lactobacillus plantarum LP1 and its application in feed addictive is prepared |
| KR102133811B1 (en) * | 2020-02-14 | 2020-07-14 | 이혜경 | Poultry meat snack composition for pet's health care and its manufacturing method |
| CN113974009A (en) * | 2021-11-08 | 2022-01-28 | 上海福贝宠物用品股份有限公司 | Pet phagostimulant and preparation method thereof |
-
2022
- 2022-06-14 CN CN202210669477.3A patent/CN114836477B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005167A (en) * | 2012-12-12 | 2013-04-03 | 孙卫青 | Fish bone pet attractant and preparation method thereof |
| JP2014138581A (en) * | 2012-12-19 | 2014-07-31 | Kao Corp | Pet food |
| CN107475147A (en) * | 2017-08-01 | 2017-12-15 | 中国农业大学 | A kind of Lactobacillus plantarum LP1 and its application in feed addictive is prepared |
| KR102133811B1 (en) * | 2020-02-14 | 2020-07-14 | 이혜경 | Poultry meat snack composition for pet's health care and its manufacturing method |
| CN113974009A (en) * | 2021-11-08 | 2022-01-28 | 上海福贝宠物用品股份有限公司 | Pet phagostimulant and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张建斌;马俪珍;贾杰;孙万勇;秦顺义;黄东平;: "利用鱼骨开发宠物食品配料的工艺技术研究", 饲料研究, no. 09, pages 69 - 73 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114836477B (en) | 2023-08-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20230193195A1 (en) | Saccharopolyspora and Application Thereof in Reducing Biogenic Amines | |
| CN105942299A (en) | Method for preparing functional minced larimichthys crocea products by using mixed microbe fermentation | |
| CN104480150A (en) | Biological enrichment method of conjugated linolenic acid isomer | |
| CN105876673A (en) | Method for preparing functional minced small yellow croaker product by utilizing mixed-bacterium fermentation | |
| CN111493292A (en) | A method for preparing refined paste from marine organism and/or marine product processing waste | |
| CN101095472A (en) | Mutton flavour eliminating method | |
| CN109673966A (en) | A kind of oat fermented mutton sausage technique | |
| CN109430739A (en) | A kind of production method of the sour meat of less salt fermentation | |
| JP2017099372A (en) | Method for producing fermented ginger-containing composition | |
| CN111202231B (en) | Nutritional bone soup for preparing sauced beef, sauced beef and preparation method thereof | |
| CN107410239A (en) | A kind of bait nest material to be fermented using rice wine and preparation method thereof | |
| CN107568639A (en) | A kind of alec acid and its processing method and application | |
| CN114836477B (en) | Chicken liver fermentation process | |
| CN110881568B (en) | Application of acetic acid and/or lactic acid in improving DDGS feed color and luster, DDGS feed and preparation method thereof | |
| CN113841799B (en) | Pig feed containing bunge auriculate root stems and leaves as well as preparation method and application thereof | |
| CN112725384B (en) | Method for preparing aldehyde flavor by fermenting with Bacillus bifidus, especially A12, and its application | |
| CN114591872A (en) | Air-dried sausage leavening agent, application thereof and preparation method of air-dried sausage | |
| CN107950997A (en) | Sea eel meat tartar sauce and preparation method thereof | |
| CN107080045A (en) | A kind of healthy pig feed of the cultivation containing chlorella and preparation method | |
| CN105104730A (en) | Corn stillage DDGS feed | |
| KR20120045390A (en) | Method for manufacturing the fermented pearl powder | |
| CN105614855A (en) | Small peptide nutrition agent and preparation method thereof | |
| KR101976503B1 (en) | Medium composition for enhancing alcohol fermentation comprising leaf of yam and alcoholic beverage using the same | |
| CN115428908B (en) | Preparation method of bacillus cereus assisted fermentation sausage | |
| CN110934281A (en) | Sesame-flavor marinated vegetable brewed cooking wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |