| 摘要 |
1,157,423. Preparations of living microorganisms. DAIRY TECHNICS Inc. Feb. 20, 1968 [March 6, 1967], No. 8247/68. Heading C6F. [Also in Division A2] A process of preparing a fermented meat product comprises mixing in a comminuted meat mix a thawed bacterial fermentative culture consisting of concentrated Pediococcus cerevisiae having at least 10<SP>9</SP> cells per ml., a stabilizing agent (glycerol) and nutrient medium, the weight of the culture being at least 0À1% based on the weight of the meat mix, heating the mixture to a temperature of between 110‹ and 125‹ F. and holding it at that temperature for from 8 to 15 hours until the mixture has a pH of between 4À4 and 5À4, and then heating the mixture to a temperature of at least 138‹ F. to terminate the bacterial action. The culture, which typically contains 1À5-4% glycerol and 1 to 10% of culture medium (specified), is stored at a temperature of -5‹ F. or below (optimum -15‹ F.) and is defrosted for use by placing its container in warm water for 10 minutes and then transferring the contents from the container into a pail of water at room temperature. The meat mix may include dextrose, non-fat dried milk powder, salt, spices (specified), sodium nitrite, sodium nitrate and water. After the Pediococcus cerevisiae concentrate has been uniformly mixed in the meat mixture, the mixture is then stuffed into natural or fibrous casings, the outsides of the stuffed casings are pasteurized by showering them with hot water for 15 seconds, and the pasteurized, stuffed casings are given the specified heat treatment in a steam box or smoke house. If a steam box is used, the stuffed casing can then be transferred to a smoke house for smoking. |
