CN1148477A - Method for fermenting and defatting for animal-bird meat and method for producing short-chain fat - Google Patents

Abstract

The mixture of natural root-nodule bacteria and stomach-intestine glandular bacterial enzyme of live-stocks and birds are adopted to make livestocks and birds fermented and defatted and produce short-chain fat. Said invention has advantage of reducing production cost, keeping the original flavour of meat, short tech. process, simple equipment, low consumption of raw material and energy source, no destruction to the valuable components of meat, at the same time, short-chain fat can be produced.

Description

The fermentation of poultry, poultry, degreasing and the method for producing short-chain fat

The method that the present invention relates to a kind of meat degreasing and produce short-chain fat belongs to the microbial fermentation field.

Along with improving constantly of human living standard, people are increasing to the amount of meat, and are wherein more outstanding to the amount of pork.And pig body fat content is quite high, can reach 50% of body weight.People are when a large amount of edible pork, and the fat of absorption substantially exceeds the needs of body energy, and are stored in people's hypodermis place with the form of storing fat, form fat.Will cause cholesterol and triglyceride severe overweight like this, form high fat of blood and atherosclerotic, thereby cause various disease.

Therefore, people press for low-fat meat.Early stage meat degreasing process is to take the acid system aminosal earlier; The back defatting technology of alkali process hydrolysis fat.This technology is not only very big to amino acid whose destruction, and color is all very poor.Modern advanced technology is generally to adopt the acid system aminosal of safety, and enzymatic hydrolysis fat carries out degreasing.Though little to amino acid whose destruction like this because add acid repeatedly, enzyme-added meeting makes the serious sex change of protein, not only fiber is too loose, and can lose the original color of meat, reduces eating effect; Generally adopt lipase such as Candida, penicillin fermentation degreasing in the current food processing, also must be earlier through the acid system aminosal, and also to the purity requirement height of bacterial classification and enzyme, technological process is long, cost is high.

The objective of the invention is to: a kind of microbial fermentation degreasing method is provided, adopt unique technology of the coherent stage by stage formula fermentation of natural root nodule bacteroid and livestock and poultry stomach and intestine gland bacterium enzyme mixture and many bacterial classifications and enzyme associating, need not purify bacterial classification and enzyme, thereby reduce production costs greatly, and can keep the original local flavor and the useful composition of meat.

The present invention is achieved in that it is that livestock and poultry meat is handled through three grade fermemtation, carries out ungrease treatment again, and its concrete technology is as follows:

1., one grade fermemtation is handled: select bacterial classification for use: natural rhizobium bacteroid; Raw material: meat; Culture medium: big soya-bean milk;

With the rhizobium bacteroid clean, sterilization, pulverize after, make bacteria suspension with sterilized water, by 1: 10 ratio bacteria suspension is seeded in the big soya-bean milk nutrient solution of sterilizing, at PH5,30 ℃～40 ℃ condition bottom fermentation 2 hours, make first class inoculum; Thresh twice so again, make three-class strain;

Meat autoclave sterilization degenerative treatments is stand-by;

The meat of the three-class strain that drops into equivalent～2 times after handle was PH5,40 ℃ of condition bottom fermentations 2 hours; Drop into 5% white sugar juice, in PH5.8,40 ℃ of condition bottom fermentation half an hour;

2., second order fermentation handles: produce bacterium enzyme mixed bacteria suspension with poultry, fowl stomach and intestine glandular secretion thing, suspension by 1: 10 the ratio injection big soya-bean milk nutrient solution of sterilizing, the condition bottom fermentation of 37～40 ℃ of PH5.8, temperature 2 hours, is made first class inoculum; Thresh secondary so again, make three-class strain;

Above-mentioned three-class strain is injected the meat one grade fermemtation thing of 1/2～equivalent, add 10% raw soybean slurry then, every kilogram added 10 milligrams of VB6, PH5.8,40 ℃ of condition bottom fermentations of temperature 1～2 hour; Add living grape sweet wine, under PH6,40 ℃～50 ℃ conditions, ferment half an hour again;

3., three grade fermemtation is handled;

To raise, after the fowl pancreas mechanical crushing, directly produce pancreatic lipase and tryptic mixing suspension with filtration method; In the second order fermentation thing, inject 2%～5% mixing suspension; Add 1%～2.5% fowl yolk, and every kilogram of 5 milligrams～10 milligrams Vc, in PH6～7.5,40 ℃～50 ℃ condition bottom fermentations of temperature half an hour, after sterilize, separate, remove slag, filter, recovery amino acid promptly gets degreasing meat and short-chain fat.

The present invention compared with prior art, advantage such as it is short to have a technological process, and equipment is simple, and raw material and energy resource consumption are low, and the useful composition of meat do not had destruction keeps its original color, thereby has improved the eating effect of degreasing meat greatly; Also can produce short-chain fat simultaneously.The present invention can be widely used in food processing industry and chemical products, the medical supplies.

Embodiments of the invention 1: the fermentation degreasing of pig streaky pork: bacterial classification: a, natural root nodule mushroom bacteroid,

B, poultry, fowl stomach and intestine glandular secretion thing,

C, poultry, fowl pancreas suspension; Raw material; The pig streaky pork; Culture medium: big soya-bean milk: catalyst: VB6, lecithin, Vc;

1., one grade fermemtation is handled: select bacterial classification for use:

With 1g rhizobium bacteroid clean, sterilization, pulverize after, make bacteria suspension with sterilized water, be seeded in 10g and sterilize (moisture 90%) in the big soya-bean milk nutrient solution, the condition bottom fermentation of 30 ℃～40 ℃ of PH5, temperature 2 hours, make first class inoculum; Thresh twice so again, make three grades of bacterium liquid of 1 kilogram of (A) class;

1kg pig streaky pork is cleaned, after the cutting, under 1 kilogram every square centimeter steam pressure and 126.6 ℃ of conditions of temperature, heats 20 minutes (or with 800 kilo hertzs of/second ultrasonic sterilizations 10 minutes), be cooled to 37 ℃ stand-by;

Pig streaky pork after handling is dropped in three grades of bacterium liquid of (A) class, PH5,37 ℃ of condition bottom fermentations 2 hours; Drop into 100 gram white sugar juice (moisture 90%), in PH5.8,40 ℃ of condition bottom fermentation half an hour;

2., second order fermentation handles: produce bacterium enzyme mixed bacteria suspension with 1 gram poultry, fowl stomach and intestine glandular secretion thing, suspension inoculation in 10 grams are sterilized big soya-bean milk nutrient solution, the condition bottom fermentation of 40 ℃ of PH5.8, temperature 2 hours, is made first class inoculum; Thresh secondary so again, make 1 kilogram of three grades of bacterium liquid;

Above-mentioned three grades of bacterium liquid are injected pig streaky pork one grade fermemtation thing, add 310 gram raw soybeans slurry and 30 milligrams of VB6 then, PH5.8,40 ℃ of condition bottom fermentations of temperature 1 hour;

3., three grade fermemtation is handled:

Behind 34 gram poultrys, fowl pancreas mechanical crushing defibrination, directly produce pancreatic lipase and tryptic mixing suspension 68 grams (moisture 50%) with filtration method; Suspension is poured in the second order fermentation thing; Add 35 gram fowl yolk, 17.4 milligram Vc, in PH6,40 ℃～50 ℃ condition bottom fermentations of temperature half an hour, add the living grape sweet wine of 180 grams, at PH5,40 ℃ of condition bottom fermentation half an hour, (annotate: the grape sweet wine was a raw material with 170 gram life original grape juices, add 8.5 gram kojis, made in 24 hours) at PH7.6,40 ℃ of condition bottom fermentations;

With whole fermentates under 1 kilogram every square centimeter steam pressure and 126,6 ℃ of conditions of temperature, heat 20 minutes (or with 800 kilo hertzs of/second ultrasonic sterilizations 10 minutes), fermentate is cooled to 40 ℃, remove zymotic fluid with the multilayer filtered through gauze, wash with aqua sterilisa, remove cotton-shaped soya-bean milk residue, obtain the degreasing streaky pork;

Zymotic fluid is cooled to 4 ℃,, filters the short-chain fat that condenses down, obtain the fat-free all amino acid aqueous solution through active carbon filtration; Fat-free all amino acid solution is injected the degreasing streaky pork, under 80 ℃ of left and right sides temperature, be evaporated to basic dehydration (as if the living streaky pork of handling with ultrasonic wave, then with all amino acid solution that filters out after concentrating about 80 ℃, directly inject the degreasing streaky pork of giving birth to), promptly get all amino acid degreasing streaky pork.

Embodiments of the invention 2: pig fat meat fermenting and producing short-chain fat: bacterial classification: a, natural root nodule mushroom bacteroid,

B, poultry, fowl stomach and intestine glandular secretion thing,

C, poultry, fowl pancreas suspension; Raw material: pig fat meat (or pig caul-fat, leaf fat) culture medium: big soya-bean milk: catalyst: VB6, lecithin, Vc;

1., one grade fermemtation is handled: select bacterial classification for use:

With 2 gram rhizobium bacteroids clean, sterilization, pulverize after, make bacteria suspension with sterilized water, be seeded in 20g and sterilize (moisture 90%) in the big soya-bean milk nutrient solution, the condition bottom fermentation of 30 ℃～40 ℃ of PH5, temperature 2 hours, make first class inoculum; Thresh twice so again, make three grades of bacterium liquid of 2 kilograms of (A) classes;

After 1 kilogram of pig fat meat cleaned, pulverizes, under 1 kilogram every square centimeter steam pressure and 126.6 ℃ of conditions of temperature, heat 20 minutes (or with 800 kilo hertzs of/second ultrasonic sterilizations 10 minutes), be cooled to 40 ℃ stand-by;

Pig fat meat after handling is dropped in three grades of bacterium liquid of (A) class, PH5,37 ℃ of condition bottom fermentations 2 hours; Drop into 150 gram white sugar juice (moisture 90%), in PH5.8,40 ℃ of condition bottom fermentation half an hour;

2., second order fermentation handles: produce bacterium enzyme mixed bacteria suspension with 2 gram poultrys, fowl stomach and intestine glandular secretion thing, suspension inoculation in 20 grams are sterilized big soya-bean milk nutrient solution, the condition bottom fermentation of 40 ℃ of PH5.8, temperature 2 hours, is made first class inoculum; Thresh secondary so again, make 2 kilograms of three grades of bacterium liquid;

Above-mentioned three grades of bacterium liquid are injected pig fat meat one grade fermemtation thing, add 515 gram raw soybeans slurry and 52 milligrams of VB6 then, PH5.8,40 ℃ of condition bottom fermentations of temperature 2 hours;

3., three grade fermemtation is handled:

Behind 142 gram poultrys, fowl pancreas mechanical crushing defibrination, directly produce pancreatic lipase and tryptic mixing suspension 284 grams (moisture 50%) with filtration method; Suspension is poured in the second order fermentation thing; Add 142 gram fowl yolk, 57 milligrams of Vc in PH7.5,50 ℃ of condition bottom fermentations of temperature half an hour, add the living grape sweet wine of 305 grams, in PH5.5,40 ℃ of condition bottom fermentation half an hour;

Whole fermentates under 1 kilogram every square centimeter steam pressure and 126.6 ℃ of conditions of temperature, were heated 20 minutes, fermentate is cooled to 40 ℃, remove zymotic fluid,, remove cotton-shaped soya-bean milk residue and lard residue with the aqua sterilisa flushing with the multilayer filtered through gauze;

Zymotic fluid is cooled to 4 ℃, makes the short-chain fat condensation, use active carbon filtration, remove zymotic fluid (all amino acid aqueous solution); Moisture short-chain fat is directly heated, dewaters under 100 ℃ of left and right sides temperature, promptly obtain short-chain fat.

Claims (1)

1, the fermentation of a breeding stock, poultry, degreasing and the method for producing short-chain fat, it is that livestock and poultry meat is handled through three grade fermemtation, carries out ungrease treatment again, it is characterized in that;

1., one grade fermemtation is handled; Select bacterial classification for use; Natural rhizobium bacteroid; Raw material: meat; Culture medium; Big soya-bean milk;

With the rhizobium bacteroid clean, sterilization, pulverize after, make bacteria suspension with sterilized water, by 1: 10 ratio bacteria suspension is seeded in the big soya-bean milk nutrient solution of sterilizing, at PH5,30 ℃～40 ℃ condition bottom fermentation 2 hours, make first class inoculum; Thresh twice so again, make three-class strain;

Meat autoclave sterilization degenerative treatments is stand-by;

In the meat of the three-class strain that drops into equivalent～2 times after handle, PH5,40 ℃ of condition bottom fermentations 2 hours; Drop into 5% white sugar juice, in PH5.8,40 ℃ of condition bottom fermentation half an hour;

2., second order fermentation handles: produce bacterium enzyme mixed bacteria suspension with poultry, fowl stomach and intestine glandular secretion thing, suspension by 1: 10 the ratio injection big soya-bean milk nutrient solution of sterilizing, the condition bottom fermentation of 37～40 ℃ of PH5.8, temperature 2 hours, is made first class inoculum; Thresh secondary so again, make three-class strain;

Above-mentioned three-class strain is injected the meat one grade fermemtation thing of 1/2～equivalent, add 10% raw soybean slurry then, every kilogram added 10 milligrams of VB6, PH5.8,40 ℃ of condition bottom fermentations of temperature 1～2 hour; Add living grape sweet wine, under PH6,40 ℃～50 ℃ conditions, ferment half an hour again;

3., three grade fermemtation is handled:

To raise, after the fowl pancreas mechanical crushing, directly produce pancreatic lipase and tryptic mixing suspension with filtration method; In the second order fermentation thing, inject 2%～5% mixing suspension; Add 1%～2.5% fowl yolk, and every kilogram of 5 milligrams～10 milligrams Vc, in PH6～7.5,40 ℃～50 ℃ condition bottom fermentations of temperature half an hour, after sterilize, separate, remove slag, filter, recovery amino acid promptly gets degreasing meat and short-chain fat.