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RESEARCHING ON A NEW PRODUCTION TECHNOLOGY OF FERMENTED MEAT

Yao Dong-ming

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Abstract

Curing agent,chromogenic reagent,chromogenic reagent adjunct and lactic acid bacteria were used in the production technology of fermented meat.The influence to technique parameters of the fermented meat caused by salt addition,sugar additiong,lactic acid bacteria addition,fermentation temperature,sodium nitrate addition and sodium nitrite addition were considered.This conclusion can be provided as a reference to the production of fermented meat by new method.

About this research paper

What this paper is about

Curing agent,chromogenic reagent,chromogenic reagent adjunct and lactic acid bacteria were used in the production technology of fermented meat.The influence to technique parameters of the fermented meat caused by salt addition,sugar additiong,lactic acid bacteria addition,fermentation temperature,sodium nitrate addition and sodium nitrite addition were considered.This conclusion can be provided as a reference to the production of fermented meat by new method.

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Available abstract

Curing agent,chromogenic reagent,chromogenic reagent adjunct and lactic acid bacteria were used in the production technology of fermented meat.The influence to technique parameters of the fermented meat caused by salt addition,sugar additiong,lactic acid bacteria addition,fermentation temperature,sodium nitrate addition and sodium nitrite addition were considered.This conclusion can be provided as a reference to the production of fermented meat by new method.

Key concepts: Fermentation, Food science, Lactic acid, Chromogenic, Nitrite, Chemistry, Starter, Sodium nitrite

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