熟料发酵汉堡鸡肉饼生产工艺的研究

Study on the production technology of clinker-fermented hamburger chicken patty

利用全熟料纯种发酵技术制备发酵鸡肉饼,并通过单因素正交试验方法,对鸡肉饼最佳制备工艺进行探讨,得到最优发酵工艺为:嗜酸乳杆菌接种量2%、植物乳杆菌接种量3%、发酵温度36℃、发酵时间22h。确定了肉制品全熟料发酵工艺的可行性,成品香气浓郁,滋味鲜美,口感细腻、滑润,咀嚼性好,有明显肉质感,酸度适宜。本研究为大规模产业化提供了有力依据。

The whole clinker pure fermentation technology was utilized, and the fermented chicken patties was prepared, and the single factor orthogonal test method was adopted, and the optimumpreparation technology of chicken patty was discussed.The optimum fermentation technology was as follows: the inoculum amount of Lactobacillus acidophilus was 2%, and the inoculum amount of Lactobacillus plantarum was 3%, and the fermentation temperature was 36°C, and the fermentation time was 22 h.The feasibility of the whole clinker fermentation technology of meat products was determined. The finished product had rich aroma, delicious taste, delicate taste, and it was smooth, and chewiness was good, and it had obvious meat texture and appropriate acidity. This study provided a strong basis for large-scale industrialization.