阅读说明：本技术 一种发酵风味腊肉及其制备方法 (Fermented flavored preserved meat and preparation method thereof ) 是由 张崟 钱琴 母运龙 张应杰 李慧 彭海川 贾溅琳 张佳敏 刘达玉 于 2021-09-22 设计创作，主要内容包括：本发明提供了一种发酵风味腊肉及其制备方法,本发明利用从川式老腊肉中分离得到的腐生葡萄球菌(Staphylococcus saprophyticus)SIIA9055、木糖葡萄球菌(Staphylococcus xylosus)SIIA9061,在腊肉发酵过程中添加腐生葡萄球菌SIIA9055、木糖葡萄球菌SIIA9061作为混合发酵剂,利用二者的协同作用,对脂质分解氧化的作用以及对产品风味的贡献,能极大的缩短发酵周期提高产品品质,生产一种营养健康、感官品质高、可长期保存的具有独特发酵风味腊肉。(The invention provides a fermented flavor bacon and a preparation method thereof, the invention utilizes Staphylococcus saprophyticus SIIA9055 and Staphylococcus xylosus SIIA9061 separated from Sichuan-style old bacon, Staphylococcus saprophyticus SIIA9055 and Staphylococcus xylosus SIIA9061 are added in the bacon fermentation process as mixed leaven, the synergistic effect of the Staphylococcus saprophyticus SIIA9055 and Staphylococcus xylosus SIIA9061 is utilized, the effect of decomposing and oxidizing lipid and the contribution to the flavor of the product can be greatly shortened, the quality of the product can be improved, and the bacon which has unique fermented flavor and is nutritional, healthy, high in sensory quality and capable of being stored for a long time is produced.)

1. A preparation method of fermented flavored preserved meat is characterized by comprising the following steps:

(1) selecting high-quality streaky pork and carrying out pretreatment;

(2) adopting low-temperature pickling, mixing the raw meat with pickling auxiliary materials, rolling and kneading for 10-25min, and then pickling at 4 ℃ for 32-48h to obtain pickled meat for later use;

(3) respectively performing activation culture on Staphylococcus saprophyticus and Staphylococcus xylosus, and respectively preparing viable count of 10⁶ ~10⁷CFU/mL、OD₆₀₀The value of the staphylococcus saprophyticus bacterial suspension is 1.0-1.5, and the viable count is 10⁶ ~10⁷CFU/mL 、OD₆₀₀A 1.0-1.5 value of staphylococcus xylosus bacterial suspension;

(4) mixing the staphylococcus saprophyticus bacterial suspension and staphylococcus xylosus bacterial suspension prepared in the step (3), uniformly coating the mixture on the surface of the pickled meat, and fermenting the mixture in a fermentation room for 12-20 hours to obtain pretreated meat material;

(5) drying the pretreated meat material obtained in the step (4) in the sun;

(6) baking the pork dried in the sun in the step (5) to obtain fermented preserved meat;

(7) smoking the fermented bacon with pine tree and pericarpium Citri Grandis for 12-18 hr.

2. The method according to claim 1, wherein the pretreatment in step (1) comprises: turning the pork surface with a nail plate to form pores, cleaning, and irradiating with ultraviolet light for 25-40 min.

3. The preparation method according to claim 1, wherein the pickling auxiliary materials in the step (2) comprise 8% -12% of salt, 0.3-0.6% of monosodium glutamate, 4% -6% of thirteen-spices, 2% -3% of pepper powder, 0.5% of Maotai-flavor liquor and 0.1% of sodium erythorbate by weight of raw meat.

4. The method according to claim 1, wherein the step (3) of performing the activation culture of Staphylococcus saprophyticus and Staphylococcus xylosus comprises: respectively inoculating Staphylococcus saprophyticus and Staphylococcus xylosus into agar culture medium, activating, culturing at 30 deg.C for 24 hr, activating for 3 times, respectively inoculating into nutrient agar liquid culture medium, culturing for 24-48 hr, centrifuging at 4 deg.C 6000 r/min for 10min, discarding supernatant, and cleaning precipitate colony with sterile physiological saline.

5. The preparation method according to claim 1, wherein in the step (4), the addition amount of the staphylococcus saprophyticus bacterial suspension is 4% -5% and the addition amount of the staphylococcus xylosus bacterial suspension is 3% based on the weight of the pickled meat.

6. The method of claim 1, wherein the step (5) of drying the moisture comprises: airing the pretreated meat material in a ventilated place, airing and fermenting for 2-3 days at the temperature of 22-27 ℃ and the relative humidity of 70% -80%.

7. The method according to claim 6, wherein the pretreated meat material is air-dried to a moisture content of 45 to 65 wt%.

8. The method of claim 1, wherein the baking in step (6) comprises: baking the dried pork for 24-36h at 45-50 ℃ and 40% relative humidity until the water content of the pork is 40 wt%.

9. The method according to claim 1, wherein in the step (7), the smoking is performed at 45 to 50 ℃ and 55 to 60% relative humidity.

10. Fermented flavored preserved meat produced according to any of the methods of claims 1-9.

Technical Field

The invention relates to the field of food processing, in particular to flavored fermented preserved meat and a preparation method thereof.

Background

The traditional preserved meat is taken as a typical fermented meat product in China, and is deeply loved by consumers due to the aromatic flavor, compact meat quality, red and brilliant lean meat, glittering and translucent waist and fat but not greasy taste. Among them, the preserved meat produced in Hunan, Sichuan and Guangdong is the best known. The cured meat product is prepared by adding salt (or bittern) and spices into livestock and poultry raw meat, curing, cleaning, molding, airing, drying, baking, drying and the like under the conditions of proper temperature and humidity to finally form unique cured flavor, and is convenient to carry and store. The preserved meat is rich in phosphorus, potassium and sodium, contains fat, protein, carbohydrate and other elements, and has the effects of stimulating appetite, dispelling cold, promoting digestion and the like.

Flavor is an important sensory aspect of the overall acceptability of the bacon product, and directly affects the sensory experience of the consumer product and thus the purchasing power of the consumer. The variety of the cured meat products in China is more, representative products comprise Jinhua ham, traditional Sichuan cured meat, sausage, Cantonese cured sausage, cured meat, pressed salted duck and the like, but most products are in a lower development level and face the problems of long production period, high processing difficulty, poor safety and stability, difficult flavor control and the like.

Disclosure of Invention

In order to solve the problems in the background art, the invention aims to provide fermented flavor preserved meat and a preparation method thereof.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows:

a preparation method of fermented flavored preserved meat is characterized by comprising the following steps:

(1) selecting high-quality streaky pork and carrying out pretreatment;

(2) adopting low-temperature pickling, mixing the raw meat with pickling auxiliary materials, rolling and kneading for 10-25min, and then pickling at 4 ℃ for 32-48h to obtain pickled meat for later use;

(3) respectively performing activation culture on Staphylococcus saprophyticus and Staphylococcus xylosus, and respectively preparing viable count of 10⁶ ~10⁷CFU/mL、OD₆₀₀The value of the staphylococcus saprophyticus bacterial suspension is 1.0-1.5, and the viable count is 10⁶ ~10⁷CFU/mL 、OD₆₀₀A 1.0-1.5 value of staphylococcus xylosus bacterial suspension;

(4) mixing the staphylococcus saprophyticus bacterial suspension and staphylococcus xylosus bacterial suspension prepared in the step (3), uniformly coating the mixture on the surface of the pickled meat, and fermenting the mixture in a fermentation room for 12-20 hours to obtain pretreated meat material;

(5) drying the pretreated meat material obtained in the step (4) in the sun;

(6) baking the pork dried in the sun in the step (5) to obtain fermented preserved meat;

(7) smoking the fermented bacon with pine tree and pericarpium Citri Grandis for 12-18 hr.

Further, the pickling auxiliary materials in the step (2) comprise, by weight of the raw material meat, 8% -12% of salt, 0.3% -0.6% of monosodium glutamate, 4% -6% of thirteen-spices, 2% -3% of pepper powder, 0.5% of Maotai-flavor liquor and 0.1% of sodium erythorbate.

Further, the method for performing activation culture on staphylococcus saprophyticus and staphylococcus xylosus in the step (3) respectively comprises the following steps: respectively inoculating Staphylococcus saprophyticus and Staphylococcus xylosus into agar culture medium, activating, culturing at 30 deg.C for 24 hr, activating for 3 times, respectively inoculating into nutrient agar liquid culture medium, culturing for 24-48 hr, centrifuging at 4 deg.C 6000 r/min for 10min, discarding supernatant, and cleaning precipitate colony with sterile physiological saline.

Further, in the step (4), the addition amount of the staphylococcus saprophyticus bacterial suspension is 4% -5% and the addition amount of the staphylococcus xylosus bacterial suspension is 3% by weight of the pickled meat.

Further, the method for drying moisture in the sun in the step (5) comprises the following steps: airing the pretreated meat material in a ventilated place, airing and fermenting for 2-3 days at the temperature of 22-27 ℃ and the relative humidity of 70% -80%.

The method according to claim 6, wherein the pretreated meat material is air-dried to a moisture content of 45 to 65 wt%.

Further, the baking method in the step (6) comprises the following steps: baking the dried pork for 24-36h at 45-50 ℃ and 40% relative humidity until the water content of the pork is 40 wt%.

Further, in the step (7), smoking is carried out under the conditions of 45-50 ℃ and 55% -60% of relative humidity.

The invention also discloses the fermented flavor preserved meat prepared by any one of the methods.

Compared with the prior art, the invention has the following beneficial effects:

1. the invention utilizes Staphylococcus saprophyticus SIIA9055 and Staphylococcus xylosus SIIA9061 which are separated from Sichuan-style preserved meat, adds Staphylococcus saprophyticus SIIA9055 and Staphylococcus xylosus SIIA9061 as a mixed leavening agent in the preserved meat fermentation process, utilizes the synergistic effect of the Staphylococcus saprophyticus SIIA9055 and the Staphylococcus xylosus SIIA9061 to contribute to the decomposition and oxidation of lipid and the flavor of the product, can greatly shorten the fermentation period and improve the quality of the product, and produces the preserved meat with unique fermentation flavor, which is nutritional and healthy, has high sensory quality and can be stored for a long time.

2. According to the invention, microbial fermentation is adopted, and the synergistic effect of the staphylococcus saprophyticus and the staphylococcus xylosus as the mixed leaven is utilized, so that the preserved meat greatly shortens the fermentation period compared with natural fermentation, the cost is saved, the prepared product not only keeps the natural characteristics, but also has unique fermentation flavor, the preserved meat is rich in cured flavor, and the cured meat is dry, cool and solid and is in natural wrinkles; the preserved meat has glossy surface and salty, fragrant and delicious taste, and has great market potential in the market of preserved meat products.

3. The method for fermenting the preserved meat by using the compound leavening agent increases the nutritive value of the preserved meat. The staphylococcus saprophyticus and staphylococcus xylosus have a promoting effect on decomposition of fat and protein in a fermentation process, hydrolysis of the protein in the preserved meat is accelerated, the total amount of sweet, delicious amino acid and free amino acid is increased, the content of essential amino acid is increased, and the sensory quality and the nutritive value of the preserved meat are effectively improved.

Drawings

FIG. 1 is a graph showing the fermented flavor evaluation of bacon in example 2 and comparative examples 1 to 4.

Detailed Description

The technical solutions of the present invention are further described in detail below with reference to the drawings and the specific embodiments, but the scope of protection claimed is not limited to the description. The following examples are provided to further illustrate the embodiments of the present invention and are not intended to limit the scope of the present invention.

Example 1 isolation, purification and characterization of Staphylococcus xylosus and Staphylococcus saprophyticus

1.1 analysis of bacterial phase in Chuan-style traditional preserved meat

The strain required by the invention is separated from Sichuan-style old preserved meat, and preserved meat samples are purchased in a double-flow region and a Jinhua farmer market in streets. Under aseptic conditions, sampling 25g of preserved meat, cutting into pieces, placing into an aseptic homogenizing bag, adding 225ml of aseptic normal saline, and beating in a beating type homogenizer for 3 min; diluting by 10 times, selecting proper dilution concentration, and respectively coating on MRS and nutrient agar solid culture medium; 3 replicates were made for each concentration. After incubation at 37 ℃ for 48h, counts were taken.

1.2 isolation and purification of the Strain

Observing and recording the colony forms growing on MRS and nutrient agar solid culture medium, picking out the colony with good growth condition, performing gram staining, picking out gram-positive bacteria, respectively carrying out streak separation and purification on a plate until a single colony appears and the colony forms are consistent when the whole plate is observed under a mirror, and then determining the physiological and biochemical indexes of the strain. The purified strains were inoculated on a slant at 4 ℃ for normal use. The culture is preserved at-80 deg.C for long-term strain preservation.

1.3 identification of the species

Molecular biological identification:

extracting bacterial genome DNA: extracting bacterial DNA by using a TSINGKE plant DNA extraction kit (universal type);

performing PCR amplification on the extracted product, wherein an amplification system comprises: 1 × TSE101 gold medal mix 45uL, 27F 2uL, 1492R 2L, Template 1 uL;

PCR amplification reaction conditions: pre-denaturation at 98 ℃ for 4 min; 10 s at 98 ℃, 15 s at 55 ℃, 15 s at 72 ℃ and 38 cycles; repairing and extending for 10min at 72 ℃, and stopping at 4 ℃.

The PCR product is sequenced by the Chengdu division of Biotechnology of Beijing Optimalaceae, the sequencing result is compared and analyzed with the 16Sr DNA sequence in GenBank gene database to identify the microbial species. Two strains of Staphylococcus saprophyticus were screened (Staphylococcus saprophyticus) And Staphylococcus xylosus: (Staphylococcus xylosus）。

1.4 preservation of strains

The screened staphylococcus saprophyticus and staphylococcus xylosus are both preserved in the institute of Sichuan antibiotic industry in 2021, 3 months and 24 days. The information of the deposited strain is shown in table 1:

TABLE 1

。

Example 2 preparation of a fermented flavor bacon for home use

(1) Raw material treatment: selecting 1000g of high-quality streaky pork, dividing into strip-shaped pork pieces with width of 10cm and length of 25cm, beating for 1min with a hand-held nail plate to form pores on pork surface for better pickling and flavoring, cleaning, irradiating for 30min with ultraviolet light, and storing at 4 deg.C in a container.

(2) Pickling raw materials: the pickling ingredients comprise 80g of table salt, 5g of monosodium glutamate, 50g of thirteen-spices, 20g of pepper, 5g of Maotai-flavor liquor and 1g of sodium erythorbate, the raw meat and pickling auxiliary materials are put into a vacuum tumbling machine to be slowly tumbled for 10min so that the auxiliary materials are uniformly attached to the surfaces of meat blocks, and then the meat blocks are pickled for 40h at 4 ℃ and turned over once every 10 h.

(3) Activating a leavening agent: inoculating Staphylococcus saprophyticus and Staphylococcus xylosus to agarActivating and culturing in lipid culture medium at 30 deg.C for 24 hr, activating for 3 times, inoculating to nutrient agar liquid culture medium, culturing for 36 hr, centrifuging at 4 deg.C for 10min at 6000 r/min, discarding supernatant, washing the precipitate colony with sterile physiological saline, washing for 2 times, resuspending with sterile water, counting with blood count plate, and preparing viable count of 10⁶CFU/mL、OD₆₀₀A Staphylococcus saprophyticus bacterial suspension with a value of 1.0 and a viable count of 10⁶CFU/mL 、OD₆₀₀A value of 1.0.

(4) Treating zymocyte liquid: and (3) uniformly mixing 50g of the saprophytic staphylococcus bacteria suspension prepared in the step (3) and 30g of the xylose staphylococcus bacteria suspension, coating the mixture on the surface of meat, and fermenting in a fermentation room for 20 hours to obtain the pretreated meat material.

(5) And (3) airing: and (3) taking out the strip-shaped meat blocks pickled in the step (4), airing in a ventilated place, airing and fermenting for 3 days at the temperature of 25 ℃ and the relative humidity of 75%, airing until the water content of the pork is 45-65 wt%, and then baking.

(6) Baking: and (4) feeding the aired pork in the step (5) into a hot air drying furnace, baking for 24-36 hours at 50 ℃ and 40% relative humidity until the water content of the pork is 40wt%, and taking out to obtain the fermented preserved meat.

(7) Smoking: the smoked materials are pine twigs and shaddock peels, and the smoked materials are smoked for 12 hours at the temperature of 50 ℃ and the relative humidity of 55%, so that bacteria in meat materials are killed, the aromatic flavor of the pine twigs and the shaddock peels enters the meat, the preserved meat has unique incense, and the effect of prolonging the storage period is achieved.

(8) Packaging: cooling to obtain the final product, and vacuum packaging at-18 deg.C.

EXAMPLE 3 preparation of Chuan-style fermented preserved meat

(1) Raw material treatment: selecting high-quality streaky pork 2000g, dividing into strip-shaped pork pieces with width of 15cm and length of 25cm, beating with a hand-held nail plate for 2min to make the pork surface form pores for pickling and flavoring, cleaning, irradiating with ultraviolet light for 30min, and storing at 4 deg.C in a container.

(2) Pickling raw materials: the pickling ingredients comprise 160g of table salt, 10g of monosodium glutamate, 100g of thirteen-spices, 40g of pepper, 10g of Maotai-flavor liquor and 2g of sodium erythorbate, the raw meat and the pickling auxiliary materials are put into a vacuum tumbling machine to be slowly tumbled for 15min, so that the auxiliary materials are uniformly attached to the surfaces of meat blocks, then the meat blocks are pickled for 40h at 4 ℃, and the meat blocks are turned over once every 10 h.

(3) Activating a leavening agent: respectively inoculating Staphylococcus saprophyticus and Staphylococcus xylosus into agar culture medium, activating, culturing at 30 deg.C for 24 hr, activating for 3 times, inoculating into nutrient agar liquid culture medium, culturing for 36 hr, centrifuging at 4 deg.C 6000 r/min for 10min, discarding supernatant, cleaning the precipitate colony with sterile physiological saline, cleaning for 2 times, resuspending with sterile water, counting with blood count plate, and preparing viable count of 10⁷CFU/mL、OD₆₀₀A Staphylococcus saprophyticus bacterial suspension with a value of 1.5 and a viable count of 10⁷CFU/mL 、OD₆₀₀A value of 1.5 of Staphylococcus xylosus bacterial suspension.

(4) Treating zymocyte liquid: and (4) uniformly mixing 100g of the staphylococcus saprophyticus bacterial suspension prepared in the step (3) and 60g of staphylococcus xylosus bacterial suspension, coating the mixture on the surface of meat, and fermenting in a fermentation room for 20 hours to obtain the pretreated meat material.

(5) And (3) airing: and (3) taking out the strip-shaped meat blocks pickled in the step (4), airing in a ventilated place, airing and fermenting for 3 days at the temperature of 25 ℃ and the relative humidity of 75%, airing until the water content of the pork is 45-65 wt%, and then baking.

(6) Baking: and (4) feeding the aired pork in the step (5) into a hot air drying furnace, baking for 24-36 hours at 50 ℃ and 40% relative humidity until the water content of the pork is 40wt%, and taking out to obtain the fermented preserved meat.

(7) Smoking: the smoked materials are pine twigs and shaddock peels, and the smoked materials are smoked for 12 hours at the temperature of 45 ℃ and the relative humidity of 60%, so that bacteria in meat materials are killed, the aromatic flavor of the pine twigs and the shaddock peels enters the meat, the preserved meat has unique incense, and the effect of prolonging the storage period is achieved.

(8) Packaging: cooling to obtain the final product, and vacuum packaging at-18 deg.C.

Example 4 fermented flavored bacon

(1) Raw material treatment: selecting 5000g of high-quality streaky pork, dividing into strip-shaped pork pieces with width of 10cm and length of 25cm, beating with a hand-held nail plate for 3min to make the pork surface form pores for pickling and flavoring, cleaning, irradiating with ultraviolet light for 40min, and storing at 4 deg.C in a container.

(2) Pickling raw materials: the pickling ingredients comprise, by weight, 400g of table salt, 25g of monosodium glutamate, 250g of thirteen-spices, 100g of pepper powder, 25g of Maotai-flavor liquor and 5g of sodium erythorbate, the raw meat and pickling auxiliary materials are put into a vacuum tumbler to be slowly tumbled for 20min, so that the auxiliary materials are uniformly attached to the surface of meat blocks, and then the meat blocks are pickled for 40h at 4 ℃ and are turned over once every 10 h.

(3) Activating a leavening agent: respectively inoculating Staphylococcus saprophyticus and Staphylococcus xylosus into agar culture medium, activating, culturing at 30 deg.C for 24 hr, activating for 3 times, inoculating into nutrient agar liquid culture medium, culturing for 36 hr, centrifuging at 4 deg.C 6000 r/min for 10min, discarding supernatant, cleaning the precipitate colony with sterile physiological saline, cleaning for 2 times, resuspending with sterile water, counting with blood count plate, and preparing viable count of 8 × 10⁶CFU/mL、OD₆₀₀A Staphylococcus saprophyticus bacterial suspension with a value of 1.2 and a viable count of 5X 10⁶CFU/mL 、OD₆₀₀A value of 1.3.

(4) Treating zymocyte liquid: and (4) taking 250g of the staphylococcus saprophyticus bacterial suspension prepared in the step (3) and 150g of the staphylococcus xylosus bacterial suspension, uniformly mixing, coating the mixture on the surface of meat, and fermenting in a fermentation room for 20 hours to obtain the pretreated meat material.

(5) And (3) airing: and (3) taking out the strip-shaped meat blocks pickled in the step (4), airing in a ventilated place, airing and fermenting for 3 days at the temperature of 25 ℃ and the relative humidity of 75%, airing until the water content of the pork is 45-65 wt%, and then baking.

(6) Baking: and (4) feeding the aired pork in the step (5) into a hot air drying furnace, baking for 24-36 hours at 50 ℃ and 40% relative humidity until the water content of the pork is 40wt%, and taking out to obtain the fermented preserved meat.

(7) Smoking: the smoked materials are pine twigs and shaddock peels, and the smoked materials are smoked for 12 hours at the temperature of 50 ℃ and the relative humidity of 55%, so that bacteria in meat materials are killed, the aromatic flavor of the pine twigs and the shaddock peels enters the meat, the preserved meat has unique incense, and the effect of prolonging the storage period is achieved.

(8) Packaging: cooling to obtain the final product, and vacuum packaging at-18 deg.C.

Comparative example 1

A traditional preserved meat preparation method without adding a microbial starter. Taking fresh high-quality streaky pork as a raw material, and sequentially carrying out the following steps:

1) raw material treatment: cutting 1000g streaky pork into strip-shaped meat blocks with width of 10cm and length of 25cm, and beating for 1min with a hand-held nail plate to form pores on pork surface for better pickling and flavoring. Cleaning, irradiating with ultraviolet light for 30min, and storing at 4 deg.C in a container.

2) Pickling raw materials: the pickling ingredients comprise 80g of table salt, 5g of monosodium glutamate, 50g of thirteen-spices, 20g of pepper, 5g of Maotai-flavor liquor and 1g of sodium erythorbate. Slowly rolling and kneading the raw meat and the pickling auxiliary materials in a vacuum rolling and kneading machine for 10min to ensure that the auxiliary materials are uniformly attached to the surfaces of the meat blocks. Then placing the pickled vegetables at 4 ℃ for pickling for 40h, and turning over the pickled vegetables once every 10 h.

3) And (3) airing: and taking out the pickled strip-shaped meat blocks, airing the meat blocks in a ventilated place for 3 days at the temperature of 25 ℃ and the relative humidity of 75%, airing until the water content of the pork is 45-65 wt%, and then baking.

4) Baking: and (3) feeding the aired pork into a hot air drying furnace, baking for 24-36 hours at the temperature of 50 ℃ and the relative humidity of 40% until the water content of the pork is 40wt%, and taking out to obtain the fermented preserved meat.

5) Smoking: smoking materials including pine branches and shaddock peel at 50 deg.C and relative humidity of 55% for 12 hr to obtain cured meat.

Comparative example 2

Compared with the example 2, the use of staphylococcus saprophyticus SIIA9055 is eliminated, only staphylococcus xylosus is added as a leavening agent, and the inoculation amount of the staphylococcus xylosus SIIA9061 fermentation seed liquid in the step (4) is 8% of the meat mass (namely the total bacterial amount is the same as that in the example 2); the rest is equivalent to example 2.

Comparative example 3

Relative to example 2, Staphylococcus nepalensis (P.nepalensis) in step (4)S .nepalensis) The inoculation amount of the L1-1 fermented seed liquid is 5% of the mass of the meat, the inoculation amount of the staphylococcus xylosus SIIA9061 fermented seed liquid is 3% of the mass of the meat (namely the total bacterial amount is the same as that of the example 2), and the rest is the same as that of the example 2.

Comparative example 4

And (3) mixing the proportion of the composite zymocyte liquid, namely the proportion of the staphylococcus saprophyticus to the staphylococcus xylosus is from 5: changing 3 into 1: 1, the inoculum size of the fermented seed liquid of both bacteria was 4% of the meat mass, the total inoculum size remained unchanged, and the rest was identical to example 2.

Examples of the experiments

Sensory evaluation of the flavor of the fermented meat, measurement of the total content of amino acids, and measurement of pH, moisture content, and water activity were performed on the above examples and comparative examples.

The meat weight laboratory of university of Chengdu was invited to 16 classmates, 8 men and 8 women, and they were subjected to sensory training to perform sensory evaluation of the fermented meat flavor of the five types of bacon of example 2, comparative example 1, comparative example 2, comparative example 3 and comparative example 4, and the results are shown in FIG. 1.

As shown by the data in fig. 1, the preserved meat of comparative example 1 did not taste the flavor of the fermented meat, and the fermented flavors were evident in example 2, comparative example 3, and comparative example 4, while the preserved meat of example 2 had the highest fermented flavor score.

The amino acid content is determined according to GB5009.124-2016 (national food safety Standard) for determining the content of amino acids in food; the water content is measured according to GB 5009.3-2016 national food safety Standard: measuring the moisture in the food by a direct drying method; the water activity (aw) is determined according to GB 5009.238-2016 national standard for food safety determination of water activity in food; the pH value is measured according to GB 5009.237-2016 national food safety Standard: determination of food pH, 3 replicates.

The results of measuring the total amino acid content of the samples are shown in Table 2, and the results of measuring the water content, water activity and pH of the samples are shown in Table 3.

TABLE 2

。

TABLE 3

。

As can be seen from table 2, the total amino acid content measured in the bacon produced by the conventional production method without adding the microbial starter (comparative example 1) was the lowest; meanwhile, the amino acid content of the preserved meat produced by singly adding the staphylococcus xylosus or changing the staphylococcus saprophyticus into the staphylococcus nepalensis L1-1 (namely, the comparative example 2 and the comparative example 3) is lower than the effect of using the staphylococcus xylosus and the staphylococcus saprophyticus as the composite leavening agents (namely, the example 2 and the comparative example 4); and the total amino acid content of the preserved meat in the comparative example 4 in which staphylococcus xylosus and staphylococcus saprophyticus are added as the composite leaven in equal proportion is lower than that in the example 2. Also indicates that the selection of different zymophytes and the use proportion of the zymophytes have great influence on the total content of the amino acid in the preserved meat.

As can be seen from Table 3, the pH of example 2 is lower than that of the other comparative examples, since Staphylococcus xylosus hydrolyzes the protein of the bacon by fermentation, promoting the release of H during this process⁺The pH value in the product environment is reduced, and the growth of pathogenic bacteria and putrefying bacteria is inhibited, so that the safe storability of the product is improved, and the effect of prolonging the shelf life is achieved. When the moisture content of the fermented meat is relatively low, the fermented meat has better hardness and chewiness, is easier to obtain the favor of consumers, and can better inhibit the growth of most microorganisms when the water activity is below 0.8. In combination, example 2 had better mouthfeel and storage properties.

Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.