Preparation for fermented meaty flavor

Lactobacillus casei, Micrococci was inoculated into the meat, which ratio of them are 1∶2 . The result showed that the fermented meat generate special aroma and flavor when the addition of salt, sugar was 2 %, 0.5% respectively, and the temperature of fermentation was 30℃. It was found that the optimum reaction conditions in preparing fermented meaty flavor of Maillard reaction were: the addition of glucose, alanine, glycin ,HVP was 4.2%,3.5%,8%,7.2%respectively, and the content of water was 18%, the mixture was heated at 112℃ for 132 minutes.