CN1295986C - Method for producing lactic fungus fermented nutritional jerky and dried meat - Google Patents
Method for producing lactic fungus fermented nutritional jerky and dried meat Download PDFInfo
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- CN1295986C CN1295986C CNB2005100104143A CN200510010414A CN1295986C CN 1295986 C CN1295986 C CN 1295986C CN B2005100104143 A CNB2005100104143 A CN B2005100104143A CN 200510010414 A CN200510010414 A CN 200510010414A CN 1295986 C CN1295986 C CN 1295986C
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Abstract
The present invention provides a method for producing lactic acid bacteria fermented nutrient jerky and dried meat, which relates to a method for producing meat class fermented food. The present invention solves the problems of the traditional technology that the fermenting time of jerky and dried meat is long, the flavour is difficult to control, the traditional technology is not suitable for industrial production, and microbial contamination easily occurs. The technology process is carried out according to the following steps: (1), fresh livestock meat is cut and pretreated; (2), the meat is soaked by funning water; (3), small meat strips, blocks and slices are cut; (4), pure water is added and heated for sterilization; (5), foam is removed, and the meat is cooled; (6), strain is vaccinated, and nutrient material is added; (7), liquid anaerobic fermentation is carried out; (8), flavouring is added; (9), the meat is dried. The present invention has the advantages of short fermentation time and good mouth feel. The present invention is suitable for industrial large-scale production, and jerky and dried meat produced by the method contain various nutritional ingredients, such as lactic acids and protein peptide.
Description
Technical field
The present invention relates to a kind of manufacture method of meat fermented food.
Background technology
Along with Chinese economic development, the raising of people's living standard, the also big leap ahead of the consumption ratio of meat product.Jerky, jerky are subjected to consumers in general's welcome deeply as leisure food, and the production and processing method of in the past fermented jerky, jerky is continued to use traditional handicraft always, adopts the natural bacterium that connects, and the means of solid fermentation make food produce flavour.Traditional handicraft fermentation jerky, jerky not only the time long, local flavor is wayward, is not suitable for suitability for industrialized production, and easily dyes mix bacterium safety, health inadequately.
Summary of the invention
The objective of the invention is in order to solve in the past traditional handicraft fermentation jerky, jerky time longly, local flavor is wayward, is not suitable for suitability for industrialized production, easily dyes the problem of the bacterium of mixing and a kind of lactobacillus-fermented nutrition jerky that provides, the production method of jerky.Technological process of the present invention is undertaken by following step: (one) cuts apart preliminary treatment with fresh livestock and poultry meat; (2) soak 24-48h through pretreated meat flowing water; (3) meat that will soak is cut into little cutlet, cube meat or sliced meat; (4) with the meat that cuts by meat and water 1: 0.5-1: 2 weight ratio adds pure water, is heated to 100 ℃ of sterilization 10-50min again; (5) remove floating foam on the meat soup, be cooled to 25-35 ℃; (6) adding accounts for the carrot juice of meat and water total weight percent 0.5%-5%, glucose and 2%-5%1 * 10 of 0.5%-3% again
9-1 * 10
10The lactic acid bacteria of cfu/g; (7) liquid anaerobic fermentation: 32-40 ℃ of condition bottom fermentation 24-72h reaches 0.5%-1% to total acidity; (8) fermented meat is pulled out drained away the water, add flavoring and also stir; (9) tasty meat is dried 2-6h under 60-140 ℃ condition, make moisture reduce to 3%-5%, promptly obtain finished product.Fermentation time of the present invention is short, and mouthfeel is good, is fit to industrial mass production, and is rich in lactic acid, protein peptides multiple nutritional components through fermentation jerky, jerky that this method is produced.
The lactic acid bacteria that adds among the present invention is to select streptococcus thermophilus (Streptococcus thermophilus) and lactobacillus acidophilus (Lactobacillus acidophilus) for use, also has a small amount of streptococcus lactis, lactobacillus bulgaricus or saccharomycete and sneak in the actual process process.Streptococcus thermophilus and lactobacillus acidophilus are bought convenient, and storage conditions reaches for 4 ℃-7 ℃ easily, is convenient to the popularization of large-scale industrial production.
The specific embodiment
The specific embodiment one: the present embodiment technological process is undertaken by following step: (one) cuts apart preliminary treatment with fresh beef, is cut into the big cube meat of 400-600g behind rejecting muscle tendon, skin, fat, bone and the periosteum; (2) soak 24-48h through pretreated meat flowing water; (3) meat that will soak is cut into little cutlet, cube meat or sliced meat; (4) with the meat that cuts by meat and water 1: 0.5-1: 2 weight ratio adds pure water, is heated to 100 ℃ of sterilization 10-50min again; (5) remove floating foam on the meat soup, be cooled to 25-35 ℃; (6) adding accounts for the carrot juice of meat and water total weight percent 0.5%-5%, glucose and 2%-5%1 * 10 of 0.5%-3% again
9-1 * 10
10The streptococcus thermophilus of cfu/g and lactobacillus acidophilus, between the kind of streptococcus thermophilus and lactobacillus acidophilus than being 1: 1-5: 1; (7) adopt the method fermentation of liquid anaerobic fermentation,, reach 0.5%-1% to total acidity at 32-40 ℃ of condition bottom fermentation 24-72h; (8) after the liquid anaerobic fermentation finishes fermented meat pulled out and drain away the water, every 100kg fermented beef adds salt 2-4kg, monosodium glutamate 0.2-0.4kg, soy sauce 4-6kg, white sugar 3-6kg, ginger 0.5-2kg, pepper powder 0.1-0.2kg, pimiento 1-2kg, 13 fragrant 0.2-0.6kg also stir; (9) with tasty little cutlet, cube meat or sliced meat moulding (flattening), under 60 ℃-140 ℃ condition, dry 2-6h, make moisture reduce to 3%-5%, promptly obtain finished product.Finished product is through packing, and its shelf-life is 6 months.
The assay method of total acidity is in the present embodiment: draw 5mL sample liquid, add 50mL distilled water, add 2-3 and drip phenolphthalein indicator, with 0.1mol/L NaOH standard solution titration to blush, colour-fast with 30s is titration end-point, write down the milliliter number A that consumes the NaOH standard liquid, calculate total acidity content in %.Computing formula is as follows:
Total acidity content=[(0.1 * A * 0.09)/5] * 100%
Present embodiment as fermented bacterium, adopts microbial fermentation technology with lactic acid bacteria, and fresh livestock and poultry meat is carried out fermentation process, make product have special frankincense and tempting little sour mouthfeel, it is short to have fermentation time, flavor-stable, the advantage of suitable industrial mass production.
The specific embodiment two: the difference of the present embodiment and the specific embodiment one is: fermentation temperature is controlled at 37 ℃ in the liquid anaerobic fermentation process, ferments to total acidity and reaches 0.5%-1%.37 ℃ is lactobacter growth, breeding optimum temperature, and the lactic acid bacteria physiologically active is the strongest under this temperature, and the used time of fermenting is short, the efficient height.
The specific embodiment three: the difference of the present embodiment and the specific embodiment two is: the weight ratio of meat and pure water is 1 in the step (four): 1-1: 1.5.
The specific embodiment four: the difference of the present embodiment and the specific embodiment two is: add in the step (six) between the kind of streptococcus thermophilus and lactobacillus acidophilus than being 2: 1-4: 1.
The specific embodiment five: the difference of the present embodiment and the specific embodiment two is: add in the step (six) between the kind of streptococcus thermophilus and lactobacillus acidophilus than being 3: 1.
The specific embodiment six: the difference of the present embodiment and the specific embodiment one, two is: step (seven) liquid anaerobic fermentation reaches at 0.8% o'clock to total acidity to be stopped.The present embodiment total acidity is 0.8%, and the little sour mouthfeel of its finished product is ideal.
The specific embodiment seven: the difference of the present embodiment and the specific embodiment one is: tasty meat is dried under 60-85 ℃ condition to moisture and is reduced to 3%-5% in the step (nine).Present embodiment is dried the nutritional labeling that can better keep in fermentation jerky, the jerky under 60-85 ℃ condition.
The specific embodiment eight: the difference of the present embodiment and the specific embodiment two is: every 100kg fermented beef adds salt 2-4kg, monosodium glutamate 0.4-0.6kg, senior soy sauce 15-18kg, white sugar 10-15kg, cloves 0.2-0.4kg, pepper powder 0.4-0.6kg, egg 3-4kg flavoring.
The specific embodiment nine: the difference of the present embodiment and the specific embodiment two is: select for use pork as the proferment material, fermented meat is pulled the every 100kg fermented pork in back that drains away the water out and is added salt 2-4kg, monosodium glutamate 0.2-0.4kg, soy sauce 2-4kg, white sugar 4-8kg, pepper powder 0.1-0.2kg, yellow rice wine 1-2kg, five-spice powder 0.2-0.6kg.
The specific embodiment ten: the difference of the present embodiment and the specific embodiment nine is: every 100kg fermented pork adds salt 2-4kg, monosodium glutamate 0.1-0.2kg, white sugar 2-4kg, pepper powder 0.1-0.2kg, liquor 1-2kg, egg 3-6kg, Chinese prickly ash, sesame oil or pimiento 0.1-0.2kg flavoring.
Claims (10)
1, the production method of a kind of lactobacillus-fermented nutrition jerky, jerky, it is characterized in that its technological process is undertaken by following step: (one) cuts apart preliminary treatment with fresh livestock and poultry meat; (2) soak 24-48h through pretreated meat flowing water; (3) meat that will soak is cut into little cutlet, cube meat or sliced meat; (4) with the meat that cuts by meat and water 1: 0.5-1: 2 weight ratio adds pure water, is heated to 100 ℃ of sterilization 10-50min again; (5) remove floating foam on the meat soup, be cooled to 25-35 ℃; (6) adding accounts for the carrot juice of meat and water total weight percent 0.5%-5%, glucose and the 2%-5% 1 * 10 of 0.5%-3% again
9-1 * 10
10The lactic acid bacteria of cfu/g; (7) liquid anaerobic fermentation: 32-40 ℃ of condition bottom fermentation 24-72h reaches 0.5%-1% to total acidity; (8) fermented meat is pulled out drained away the water, add flavoring and also stir; (9) tasty meat is dried 2-6h under 60-140 ℃ condition, make moisture reduce to 3%-5%, promptly obtain finished product.
2, the production method of lactobacillus-fermented nutrition jerky according to claim 1, jerky is characterized in that step () is earlier the muscle tendon in the fresh livestock and poultry meat, skin, fat, bone and periosteum to be rejected, and is cut into meat the big cube meat of 400-600g again.
3, the production method of lactobacillus-fermented nutrition jerky according to claim 1, jerky, it is characterized in that the lactic acid bacteria that adds in the step (six) is to select streptococcus thermophilus (Streptococcusthermophilus) and lactobacillus acidophilus (Lactobacillus acidophilus) for use, between the kind of streptococcus thermophilus and lactobacillus acidophilus than being 1: 1-5: 1.
4, the production method of lactobacillus-fermented nutrition jerky according to claim 1, jerky is characterized in that fermentation temperature is controlled at 37 ℃ in step (seven) the liquid anaerobic fermentation process.
5, the production method of lactobacillus-fermented nutrition jerky according to claim 1, jerky is characterized in that the weight ratio of middle meat of step (four) and pure water is 1: 1-1: 1.5.
6, the production method of lactobacillus-fermented nutrition jerky according to claim 3, jerky is characterized in that adding in the step (six) between the kind of streptococcus thermophilus and lactobacillus acidophilus than being 2: 1-4: 1.
7,, it is characterized in that adding in the step (six) between the kind of streptococcus thermophilus and lactobacillus acidophilus than being 3: 1 according to the production method of claim 3 or 6 described lactobacillus-fermented nutrition jerkys, jerky.
8, the production method of lactobacillus-fermented nutrition jerky according to claim 1, jerky is characterized in that step (seven) liquid anaerobic fermentation reaches at 0.8% o'clock to total acidity and stops.
9, the production method of lactobacillus-fermented nutrition jerky according to claim 1, jerky is characterized in that meat tasty in the step (nine) is dried to moisture to reduce to 3%-5% under 60-85 ℃ condition.
10, the production method of lactobacillus-fermented nutrition jerky according to claim 1, jerky is characterized in that the flavoring that step (eight) adds comprises salt, monosodium glutamate, soy sauce, white sugar, ginger, pepper powder, pimiento, 13 perfume (or spice), yellow rice wine, five-spice powder, cloves, Chinese prickly ash, egg, liquor or sesame oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100104143A CN1295986C (en) | 2005-10-10 | 2005-10-10 | Method for producing lactic fungus fermented nutritional jerky and dried meat |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100104143A CN1295986C (en) | 2005-10-10 | 2005-10-10 | Method for producing lactic fungus fermented nutritional jerky and dried meat |
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| Publication Number | Publication Date |
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| CN1748576A CN1748576A (en) | 2006-03-22 |
| CN1295986C true CN1295986C (en) | 2007-01-24 |
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| CNB2005100104143A Expired - Fee Related CN1295986C (en) | 2005-10-10 | 2005-10-10 | Method for producing lactic fungus fermented nutritional jerky and dried meat |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606724B (en) * | 2009-07-23 | 2012-09-19 | 贵州大学 | Nutritional beef dried meat with high bone calcium and making method thereof |
| CN101946898B (en) * | 2010-06-30 | 2011-08-31 | 江苏省农业科学院 | Method for preparing anticarious dried duck meat |
| CN102389118B (en) * | 2011-11-30 | 2013-04-10 | 四川理工学院 | Method for preparing pork jerky |
| CN102793197A (en) * | 2012-09-11 | 2012-11-28 | 黑龙江八一农垦大学 | Production method of fermented restructured dried beef jerky |
| CN102894349B (en) * | 2012-10-17 | 2013-11-06 | 西北农林科技大学 | Method for using Chinese caterpillar fungus strain to produce Chinese caterpillar fungus fermented meat |
| CN106107558A (en) * | 2016-06-27 | 2016-11-16 | 安徽先知缘食品有限公司 | A kind of dispensing manufacturing fermentation dried mutton and preparation technology |
| CN108850856A (en) * | 2017-11-09 | 2018-11-23 | 江苏农牧科技职业学院 | A kind of production method of multi-strain fermentation jerky |
| CN108433043A (en) * | 2018-01-23 | 2018-08-24 | 南京师范大学 | A kind of compound lactobacillus-fermencucumber jerky and preparation method thereof with flavour |
| CN110101019A (en) * | 2019-06-17 | 2019-08-09 | 韩山师范学院 | A kind of processing method of Chaozhou marinated meat product |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU520212A1 (en) * | 1972-10-09 | 1976-07-05 | Wire feeder | |
| US4303679A (en) * | 1980-01-24 | 1981-12-01 | Microlife Technics, Inc. | Method and bacterial compositions for fermenting meats |
| CN1097105A (en) * | 1993-07-05 | 1995-01-11 | 郑开动 | The preparation method of nutrient multi-flavour dried sliced beef |
-
2005
- 2005-10-10 CN CNB2005100104143A patent/CN1295986C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU520212A1 (en) * | 1972-10-09 | 1976-07-05 | Wire feeder | |
| US4303679A (en) * | 1980-01-24 | 1981-12-01 | Microlife Technics, Inc. | Method and bacterial compositions for fermenting meats |
| CN1097105A (en) * | 1993-07-05 | 1995-01-11 | 郑开动 | The preparation method of nutrient multi-flavour dried sliced beef |
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| CN1748576A (en) | 2006-03-22 |
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