KR20210158652A - Method for manufacturing of meat processing product using Vegetable Lactobacillus - Google Patents

Abstract

The present invention relates to a production method of fermented processed meat using lactic acid bacteria. The production method of fermented processed meat using lactic acid bacteria of the present invention comprises: a lactic acid bacteria mixing step; an activation step; a raw meat preparation step; a minced meat mixing step; a fermentation step; and an aging step. According to the present invention, the bad smells of raw meat is suppressed and the taste and texture thereof are improved.

Description

Method for manufacturing fermented processed meat using lactic acid bacteria {Method for manufacturing of meat processing product using Vegetable Lactobacillus}

The present invention relates to a method for producing processed meat, and more particularly, to a method for producing fermented processed meat using lactic acid bacteria, which significantly improves the taste and texture by undergoing a fermentation process using lactic acid bacteria.

Typically, meat that is heated and cooked on a fire plate or grill includes pork belly, pork neck, trimmed duck or chicken.

For these parts, it is common to purchase raw meat that has been basicly trimmed through a butcher, etc. and then grill it without seasoning, or mix it with soy sauce or gochujang-based seasoning and eat it.

However, these meats contain a lot of fat due to their characteristics, and these fats give you a greasy taste when you eat them and have a miscellaneous smell like a stinging smell peculiar to meat.

Accordingly, when cooking, herb salt is sprinkled or mixed with various seasonings, or after cooking, it is eaten together with various vegetables.

However, due to various differences such as the type of meat, the difference in parts, and the difference in fat content, it is common that each time the meat is cooked, the taste is different.

In addition, depending on the degree of mixing of seasonings and vegetables, there is a phenomenon that people often feel a sense of refusal to eat even after cooking.

As such, various efforts have been made to minimize the smell of raw meat and improve the taste.

As a related technology, "Meat processing method using pine needle enzyme and Jiangsu water" (Korean Patent Application Laid-Open No. 10-2015-0066757, Patent Document 1) includes pretreatment of meat with pine needle enzyme and Jiangsu water as raw materials to reduce odor and reduce meat quality. Attempts have been made to soften the

However, in the case of Jiangsu, the quality is different depending on the state of loess, and in the process of treating Jijangsu, it is not easy to maintain the uniformity of quality because the meat cannot be contacted with the same ingredients continuously.

On the other hand, in "Method for producing fermented meat containing lactic acid bacteria dietary fiber using fermented kimchi" (Korean Patent Publication No. 10-0387434, Patent Document 2), raw meat is added to fermented kimchi and then fermented by secondary fermentation to produce fermented meat. The manufacturing process is disclosed.

In Patent Document 2, various lactic acid bacteria, organic acids, and dietary fibers generated during the fermentation process of kimchi are provided to the raw meat, but because the kimchi and raw meat are fermented together, the kimchi smell is cut off in the raw meat. There is a problem that each is significantly different.

As another technology, "fermented meat" (Korean Patent Publication No. 10-1402914, Patent Document 3) discloses a technology including fermented microorganisms, citrus extract, glucose, etc. in addition to raw meat.

Unlike Patent Document 2, Patent Document 3 has a disadvantage in that it is not possible to know the result of directly adding fermented microorganisms to the raw meat, but whether or not the odor of meat is suppressed in the content.

In addition, in "Cholesterol-lowering fermented meat product using lactic acid bacteria and manufacturing method therefor" (Korean Patent Application Laid-Open No. 10-2011-0112541, Patent Document 4), a new lactic acid bacterium that is isolated from kimchi and has excellent cholesterol-decomposing ability is known, and this lactic acid bacterium A technology of smoking and fermenting meat after supplying it to raw meat has also been disclosed.

However, in the case of Patent Document 4, only the cholesterol lowering of the raw meat is mentioned, and it is not disclosed whether or not to suppress the miscellaneous smell peculiar to the raw meat.

KR 10-2015-0066757 (2015.06.17) KR 10-0387434 (2003.06.02) KR 10-1402914 (2014.05.27) KR 10-2011-0112541 (2011.10.13)

The method for producing fermented processed meat using lactic acid bacteria of the present invention is to solve the problems that occur in the prior art as described above, and the lactic acid bacteria powder is mixed with sea salt and purified water, and then left at room temperature for a specific time to activate the lactic acid bacteria, and then An object of the present invention is to provide a method for producing fermented processed meat that is mixed with pickled meat in a specific ratio, fermented and aged, thereby suppressing the miscellaneous smell of raw meat and improving taste and texture.

In addition, lactic acid bacteria are added to the seasoning raw material, fermented for a certain period of time, and then added to the fermented raw material and tossed to provide a method for producing fermented processed meat with less foul smell and excellent taste and texture even when provided as seasoned processed meat.

Furthermore, in the pre-treatment of raw meat, it is fermented through lactic acid bacteria to further improve the texture, taste, and flavor of the raw meat.

In addition, by immersing Mexican sage in water blanched with holly leaves and fruits, drying and pulverizing it, and adding it, it is intended to maximize the effect of inhibiting miscellaneous odor.

In order to solve the above problems, the method for producing fermented processed meat using lactic acid bacteria of the present invention mixes sea salt, lactic acid bacteria powder, and purified water in a weight ratio of 1: 0.5 to 1.5: 15 to 25 to prepare a lactic acid bacteria mixture. Wow; An activation step of activating the lactic acid bacteria by leaving the prepared lactic acid bacteria mixture at room temperature for 0.5 to 1.5 hours to prepare a lactic acid bacteria fermentation solution; A minced meat mixing step of preparing a minced meat mixture by mixing the minced raw meat and a lactic acid bacteria fermentation solution, and allowing the lactic acid bacteria fermentation solution to be 2 to 2.5% by weight of the total weight of the minced meat mixture; a fermentation step of fermenting the minced meat mixture at a temperature of 10 to 15° C. for 0.5 to 1.5 hours; It consists of including a; aging step of aging the minced meat mixture that has undergone the fermentation step at a temperature of 1 to 3 ℃ and then packaging.

In the above configuration, between the fermentation step and the aging step, a seasoning mixing step of adding 0.05 to 0.15% by weight of lactic acid bacteria powder based on the total weight of the seasoning to the seasoning raw material and mixing to prepare a seasoning mixture; a seasoning fermentation step of fermenting the seasoning mixture at room temperature for 0.5 to 3 hours to prepare a fermented seasoning; A seasoning adding step of adding the prepared fermented seasoning to the minced meat mixture; characterized in that it further proceeds.

In addition, in the raw meat preparation step, after mincing the raw meat, 0.05 to 0.15 parts by weight of lactic acid bacteria powder based on 100 parts by weight of the minced raw meat, 50 to 200 parts by weight of water based on 100 parts by weight of the raw meat, and then 1 at room temperature It is characterized in that it is prepared by fermentation for ~2 hours.

In addition, the lactic acid bacteria powder is characterized in that the Lactobacillus Fermentum.

In addition, in the minced meat mixing step, 0.01 to 0.03% by weight of the herb powder of the total weight of the minced meat mixture is further added. After adding 2 to 3 times the weight of water, blanch at a temperature of 38 to 42 ° C for 20 to 30 seconds, then scoop out the mixture and remove it. Then, immerse the leaves of Mexican sage in the remaining liquid at room temperature for 6 to 8 hours. It is characterized in that it is prepared by drying and then pulverizing.

According to the present invention, lactic acid bacteria powder is mixed with sea salt and purified water and left at room temperature for a specific time to activate lactic acid bacteria, then mixed with minced meat in a specific ratio, fermented and aged to suppress the miscellaneous smell of raw meat and improve taste and texture An improved method of making fermented processed meat is provided.

In addition, there is provided a method for producing fermented processed meat with little smell and excellent taste and texture even when provided as seasoned processed meat by adding lactic acid bacteria to the seasoning raw material, fermenting it for a certain period of time, and then adding it to the fermented raw meat to mix.

Furthermore, even in the pre-treatment of raw meat, it is possible to further improve the texture, taste, and flavor of the raw meat by fermenting it through lactic acid bacteria.

In addition, Mexican sage is immersed in water blanched with holly leaves and fruits, dried and pulverized, and then added to maximize the effect of inhibiting miscellaneous odor.

Hereinafter, a method for producing fermented processed meat using lactic acid bacteria of the present invention will be described in detail.

1. Lactobacillus mixing step

Sea salt, lactic acid bacteria powder, and purified water are mixed in a weight ratio of 1: 0.5 to 1.5: 15 to 25 to prepare a lactic acid bacteria mixture.

As lactic acid bacteria, Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus casei (Lactobacillus casei), Lactobacillus brevis (Lactobacillus brevis), Lactobacillus fermentum (Lactobacillus fermentum), etc. have.

Among them, it is preferable to use a Lactobacillus permentum strain,

2. Activation stage

The prepared lactic acid bacteria mixture is left at room temperature for 0.5 to 1.5 hours to activate lactic acid bacteria to prepare a lactic acid bacteria fermented solution.

3. Raw meat preparation stage

Prepare the minced meat.

As raw meat, various parts such as pork belly, neck, front leg, hind leg, and ribs can be applied.

In addition, cattle, sheep, goats, ducks, chickens, etc. may be used.

At this time, the minced raw meat may be used by mixing with the lactic acid bacteria fermented liquid after going through a pre-treatment process without directly mixing it with the lactic acid bacteria fermented liquid.

Specifically, after mincing the raw meat, 0.05 to 0.15 parts by weight of lactic acid bacteria powder based on 100 parts by weight of the minced raw meat and 50 to 200 parts by weight of water based on 100 parts by weight of the raw meat are mixed, and then fermented at room temperature for 1 to 2 hours. you can prepare

When minced raw meat is contacted with lactic acid bacteria for 1 to 2 hours and then mixed with lactic acid bacteria fermented liquid, proteolysis occurs on the surface of the minced meat by lactic acid bacteria, which improves the surface texture during cooking.

4. Minced meat mixing step

Prepare a minced meat mixture by mixing the minced raw meat and lactic acid bacteria fermentation broth, but make sure that the lactic acid bacteria fermentation liquid is 2 to 2.5% by weight of the total weight of the minced meat mixture.

If the fermented lactic acid bacteria is less than 2% by weight of the total weight, the effect of improving miscellaneous smell is small, and on the contrary, if it exceeds 2.5% by weight of the total weight, the texture is too soft, and the raw meat has a slightly sour smell and the eating preference is lowered.

5. Fermentation stage

The minced meat mixture is fermented at a temperature of 10 to 15° C. for 0.5 to 1.5 hours.

If the fermentation temperature is less than 10 ℃, the fermentation time is too long, conversely, if it exceeds 15 ℃, the fermentation is too active, making proper control difficult.

6. Aging stage

The minced meat mixture that has undergone the fermentation step is aged at a temperature of 1 to 3° C. and then packaged.

Aging is at least 1 hour, and can be aged for up to 2 days.

Aging can be done while putting it in a general container, but it is more preferable to use Onggi.

In addition, after aging, vacuum packaging and then refrigeration distribution, or rapid freezing can be frozen distribution.

The fermented processed meat of the above configuration is not seasoned, and seasoning may be added to the raw meat between the fermentation step and the aging step.

The seasoning at this time may be added to the known seasoning for pork or ribs.

However, when general seasoning is added, as lactic acid bacteria ferment the seasoning during the aging process, the efficiency of removing odors from raw meat may decrease.

To prevent this, seasoning can also be fermented using lactic acid bacteria.

Specifically, between the fermentation step and the aging step,

A seasoning mixing step of preparing a seasoning mixture by adding 0.05 to 0.15% by weight of lactic acid bacteria powder based on the total weight of the seasoning to the seasoning raw material and mixing;

a seasoning fermentation step of fermenting the seasoning mixture at room temperature for 0.5 to 3 hours to prepare a fermented seasoning;

A seasoning adding step of adding the prepared fermented seasoning to the minced meat mixture; may be further performed.

When the ratio of lactic acid bacteria powder added in the seasoning mixing step is less than the minimum value of the above ratio, the final manufactured processed meat may have a foul smell.

On the other hand, when the lactic acid bacteria powder is added in excess of the above maximum, the seasoning may have a sour taste, or the processed meat may have a musty smell.

Fermentation time is also important, and if it is less than 0.5 hours, sufficient fermentation cannot be achieved, and if it exceeds 3 hours, a musty smell may be emitted due to over-fermentation.

The seasoning step can be variously adjusted according to the type of seasoning.

On the other hand, in the above configuration, in spite of the control of the mixture of microorganisms, fermentation time, and fermentation temperature, the possibility that miscellaneous smell may remain or rather a musty smell may not be excluded depending on the surrounding environment or ambient temperature.

In addition, it is even more so depending on the freshness of the raw meat handled or the country of origin.

In consideration of this point, herb powder may be further added in the minced meat mixing step.

In this case, various well-known herbal powders may be used as the herbal powder.

However, although herbs have an effect of suppressing the odor of meat, each bar has a unique stimulant odor by itself, and depending on individual tastes, a feeling of refusal to eat due to the smell of herbs in addition to the smell of meat may occur.

The applicant put the leaves and fruits of holly holly in water and heated them for medicinal use. As a result of using the leaves of Mexican sage immersed in the remaining water as an herbal raw material, as a result of not only producing a smell of meat, but also special herbs I found that it doesn't even smell.

Holly, also called Lleycornuta Lind, is known for its sweet taste and smooth properties. It contains saponins, tannins, comijin, fatty oil, alkaloids, etc., and mainly includes vitiligo, pulmonary tuberculosis, arthralgia, back pain, neuralgia. , headache, eye redness, toothache, etc., and is known to be effective in various bone diseases.

Mexican sage is one of the herbal juices, and it has less aromaticity than other sage, has medicinal effects on the nervous system and digestive system, and is known for its excellent antiseptic, antibacterial, disinfecting, and sterilizing effects.

As a result of a number of specific experiments, the applicant mixed the leaves and fruits of holly in a weight ratio of 1:2, added water 2-3 times the weight of the mixture, and then lowered the temperature at a temperature of 38 to 42℃ for 20 to 30 seconds. After blanching, the mixture was scooped out and removed, and Mexican sage leaves were immersed in the remaining liquid at room temperature for 6 to 8 hours.

At this time, it was appropriate to add 0.01 to 0.03 wt% of the herb powder based on the total weight of the minced meat mixture.

Hereinafter, an embodiment of the present invention will be described.

Lactobacillus powder (powder prepared by culturing, concentrating and drying Lactobacillus permentum JS) was purchased and prepared.

In addition, after preparing sea salt and purified water, the sea salt, lactic acid bacteria powder, and purified water were mixed in a weight ratio of 1: 1.0: 20 to prepare a lactic acid bacteria mixture.

The prepared lactic acid bacteria mixture was left at room temperature for 1 hour to activate lactic acid bacteria to prepare a lactic acid bacteria fermented solution.

On the other hand, for raw meat, pork samgyeopsal, which has a relatively strong smell, was minced at a butcher and left at room temperature for 18 hours to more effectively examine the difference in smell.

Then, a minced meat mixture was prepared by mixing the minced raw meat and lactic acid bacteria fermentation solution, but the lactic acid bacteria fermentation solution was made to be 2.2% by weight of the total weight of the minced meat mixture.

Then, the minced meat mixture was fermented at a temperature of 13°C for 1 hour, put into a refrigerator set at 2°C, aged for 1 hour, and then frozen in plastic packaging.

A seasoning mixture was prepared by purchasing and preparing the meat seasoning from a mart, and adding lactic acid bacteria powder (the same as the lactic acid bacteria powder used in Example 1) to the meat seasoning.

At this time, the lactic acid bacteria powder was made to be 0.1% by weight of the total weight of the seasoning mixture.

Then, the seasoning mixture was fermented at room temperature for 1 hour to prepare a fermented seasoning.

In addition, it was prepared in the same manner as in Example 1, but after the fermentation of the minced meat mixture was finished, the prepared fermented seasoning was added to make 20% by weight of the total weight of the minced meat mixture, mixed, and then put into a refrigerator set at 2°C for 1 hour After aging, it was frozen in plastic wrap.

Proceed in the same manner as in Example 1, but after the raw meat was left at room temperature for 18 hours, 10 mg of lactic acid bacteria powder (same product as used in Example 1) and 200 g of water were mixed and mixed based on 100 g of raw meat, and then mixed at room temperature for 1 hour. It was fermented for half and then mixed with lactic acid bacteria fermentation broth.

It was prepared in the same manner as in Example 3, except that when the minced meat mixture was prepared, Mexican sage leaf powder was used as an herb powder and added so as to be 0.02 wt% of the total weight of the minced meat mixture.

Prepared in the same manner as in Example 3, except that the leaves and fruits of holly were mixed in a weight ratio of 1: 2, then 2.5 times the weight of the mixture was added with water, and then blanched at a temperature of 40° C. for 25 seconds at low temperature, and then the mixture Extracted and removed, the leaf powder of Mexican sage was immersed in the remaining liquid at room temperature for 7 hours, then removed, dried, and then pulverized to prepare an herbal powder processed with Mexican sage.

This herb powder was added so as to be 0.02% by weight of the total weight of the minced meat mixture.

It was prepared in the same manner as in Example 5, but the leaves and fruits of holly were mixed in a weight ratio of 1:1.

It was prepared in the same manner as in Example 5, except that the leaves and fruits of holly were mixed in a weight ratio of 1:3.

It was prepared in the same manner as in Example 5, but the blanching temperature was set to 35°C.

It was prepared in the same manner as in Example 5, but the blanching temperature was 45°C.

It was prepared in the same manner as in Example 5, but leaves of Mexican sage were immersed for 5 hours.

It was prepared in the same manner as in Example 5, but leaves of Mexican sage were immersed for 9 hours.

<Preparation of Comparative Example>

Comparative Example 1 was prepared in the same manner as in Example 1, except that, when preparing a lactic acid bacteria mixture, sea salt, lactic acid bacteria powder, and purified water were mixed in a weight ratio of 1:0.4:20.

Comparative Example 2 was prepared in the same manner as in Example 1, except that, when preparing a lactic acid bacteria mixture, sea salt, lactic acid bacteria powder, and purified water were mixed in a weight ratio of 1:1.6:20.

Comparative Example 3 was prepared in the same manner as in Example 1, except that when the minced meat mixture was prepared, the lactic acid bacteria fermented solution was 1.8% by weight of the total weight of the minced meat mixture.

Comparative Example 4 was prepared in the same manner as in Example 1, except that when the minced meat mixture was prepared, the lactic acid bacteria fermented solution was 2.7 wt% of the total weight of the minced meat mixture.

Comparative Example 5 was prepared in the same manner as in Example 2, except that only the fermented seasoning was added, not the fermentation seasoning using the lactic acid bacteria powder.

<Experimental Example 1> Sensory Experiment 1

After thawing the frozen meat prepared in the Examples and Comparative Examples, and then baking and cooking in a frying pan, the prepared dish was eaten, and then a sensory test was performed for comparison.

The sensory test was evaluated by a 9-point scoring method, which was divided into odor, herbal scent, and musty smell.

In consideration of age and gender, a total of 30 adults were selected from male and female adults in their 10s to 60s, 5 for each age.

<Result of sensory test for odor and herbal scent> division catch up herbal flavor musty smell Whether herbs are used Example 1 7.2 8.8 8.5 × Example 2 7.3 8.9 8.6 × Example 3 7.3 9.0 8.5 × Example 4 8.1 3.3 8.7 ○ Example 5 8.8 8.9 8.9 ○ Example 6 7.7 6.1 8.5 ○ Example 7 7.8 6.3 8.6 ○ Example 8 7.9 6.5 8.4 ○ Example 9 7.6 6.7 8.6 ○ Example 10 7.7 6.6 8.5 ○ Example 11 7.5 6.3 8.7 ○ Comparative Example 1 3.5 8.8 8.8 × Comparative Example 2 5.2 8.9 1.5 × Comparative Example 3 3.7 8.8 8.6 × Comparative Example 4 5.1 9.0 2.1 × Comparative Example 5 5.1 8.9 8.4 ×

<Sensory test value>

9: No foul smell, no herbal scent, no musty smell, 0: strong foul smell, strong herbal scent, strong musty smell

As a result of the above experiment,

It was found that Examples 1 to 11 had significantly less fishy smell than Comparative Examples 1 to 5.

In addition, it was found that in the Examples, a musty smell due to the fermentation of lactic acid bacteria was hardly felt, whereas Comparative Examples 2 and 4 had a musty smell and the preference was lowered.

In addition, when comparing Examples 4 to 11 in which herbs were used as raw materials, it was found that Example 5 had significantly less miscellaneous smell and less herbal odor compared to other examples.

<Experimental Example 2> Sensory Experiment 2

After thawing the frozen meat prepared in the Examples and Comparative Examples, and then roasting and cooking in a frying pan, the prepared dish was eaten, and then a sensory test was performed for comparison.

The sensory test was evaluated by a 9-point scoring method, divided into texture and taste.

For the evaluation target, a total of 30 people were selected from male and female adults in their 10s to 60s, 5 for each age in consideration of age and gender.

<Result of sensory test for texture and taste> division texture taste Example 1 7.1 7.1 Example 2 7.1 7.4 Example 3 7.2 7.2 Example 4 7.5 7.1 Example 5 8.7 8.5 Example 6 7.2 6.8 Example 7 7.3 6.9 Example 8 7.2 7.0 Example 9 7.1 6.7 Example 10 7.2 7.1 Example 11 7.1 7.0 Comparative Example 1 5.1 4.3 Comparative Example 2 5.3 4.9 Comparative Example 3 5.6 4.2 Comparative Example 4 5.4 4.4 Comparative Example 5 5.2 4.8

<Sensory test value> 9: good texture, good taste, 0: bad texture, bad taste

As a result of the above experiment, it was found that Examples 1 to 11 were overall superior in taste and texture compared to Comparative Examples 1 to 5.

On the other hand, in order to find out whether there is a difference in the effect depending on the type of raw meat, Examples 12 to 22 (Examples) 12 is the same as in Example 1, and then sequentially numbered), Comparative Examples 6 to 10 were prepared, and Experimental Examples 3 and 4 corresponding to Experimental Examples 1 and 2 were performed based on this.

The results are shown in Tables 3 and 4 below.

<Result of sensory test for odor and herbal scent> division catch up herbal flavor musty smell Whether herbs are used Example 12 7.1 8.7 8.5 × Example 13 7.1 8.7 8.6 × Example 14 7.2 9.0 8.4 × Example 15 8.0 3.2 8.6 ○ Example 15 8.8 8.8 8.7 ○ Example 17 7.5 5.7 8.5 ○ Example 18 7.7 6.3 8.5 ○ Example 19 7.8 6.6 8.5 ○ Example 20 7.5 6.5 8.6 ○ Example 21 7.4 6.3 8.5 ○ Example 22 7.3 6.2 8.6 ○ Comparative Example 6 3.3 8.8 8.6 × Comparative Example 7 5.0 8.9 1.7 × Comparative Example 8 3.7 8.8 8.6 × Comparative Example 9 5.0 9.0 2.5 × Comparative Example 10 5.1 8.9 8.5 ×

<Sensory test value> 9: No foul smell, no herbal scent, no musty smell, 0: strong foul smell, strong herbal scent, strong musty smell

<Result of sensory test for texture and taste> division texture taste Example 12 7.0 7.1 Example 13 7.1 7.4 Example 14 7.1 7.2 Example 15 7.4 7.1 Example 16 8.6 8.4 Example 17 7.2 6.8 Example 18 7.2 6.9 Example 19 7.1 7.0 Example 20 7.0 6.7 Example 21 7.2 7.0 Example 22 7.1 7.1 Comparative Example 6 5.0 4.2 Comparative Example 7 5.1 4.9 Comparative Example 8 5.3 4.4 Comparative Example 9 5.2 4.5 Comparative Example 10 5.2 4.8

<Sensory test value> 9: good texture, good taste, 0: bad texture, bad taste

As shown in Tables 3 and 4, even when the raw meat is duck meat, it can be seen that the Examples have less foul smell than the Comparative Examples, and have excellent texture, taste, and flavor overall.

Claims (5)

In the manufacturing method of fermented processed meat,
A lactic acid bacteria mixing step of preparing a lactic acid bacteria mixture by mixing sea salt, lactic acid bacteria powder, and purified water in a weight ratio of 1: 0.5 to 1.5: 15 to 25;
An activation step of activating lactic acid bacteria by leaving the prepared lactic acid bacteria mixture at room temperature for 0.5 to 1.5 hours to prepare a lactic acid bacteria fermentation solution;
A meat preparation step of preparing the minced meat;
A minced meat mixing step of preparing a minced meat mixture by mixing the minced raw meat and a lactic acid bacteria fermentation broth, and allowing the lactic acid bacteria fermentation solution to be 2 to 2.5% by weight of the total weight of the minced meat mixture;
a fermentation step of fermenting the minced meat mixture at a temperature of 10 to 15° C. for 0.5 to 1.5 hours;
Aging step of aging the minced meat mixture that has undergone the fermentation step at a temperature of 1 ~ 3 ℃ and then packaging;
A method for producing fermented processed meat using lactic acid bacteria.
The method of claim 1,
Between the fermentation step and the aging step,
A seasoning mixing step of preparing a seasoning mixture by adding 0.05 to 0.15% by weight of lactic acid bacteria powder based on the total weight of the seasoning to the seasoning raw material and mixing;
a seasoning fermentation step of fermenting the seasoning mixture at room temperature for 0.5 to 3 hours to produce a fermented seasoning;
A seasoning adding step of adding the prepared fermented seasoning to the minced meat mixture; characterized in that it further proceeds,
A method for producing fermented processed meat using lactic acid bacteria.
The method according to any one of claims 1 to 2,
The raw meat preparation step is,
After the raw meat is minced, 0.05 to 0.15 parts by weight of lactic acid bacteria powder based on 100 parts by weight of the minced raw meat and 50 to 200 parts by weight of water based on 100 parts by weight of the raw meat are mixed, and then fermented at room temperature for 1 to 2 hours. characterized in that
A method for producing fermented processed meat using lactic acid bacteria.
The method of claim 1,
The lactic acid bacteria powder is characterized in that the Lactobacillus Fermentum,
A method for producing fermented processed meat using lactic acid bacteria.
The method of claim 1,
In the minced meat mixing step, 0.01 to 0.03% by weight of herb powder based on the total weight of the minced meat mixture is further added,
The herbal powder is
After mixing the leaves and fruits of the holly tree in a weight ratio of 1: 2, add water 2 to 3 times the weight of the mixture, and then blanch at a temperature of 38 ~ 42 ° C for 20 ~ 30 seconds at low temperature,
Characterized in that it is prepared by immersing the leaves of Mexican sage in the liquid remaining after removing the mixture and immersing it at room temperature for 6 to 8 hours, then drying it and then pulverizing it,
A method for producing fermented processed meat using lactic acid bacteria.