Microbial fermentation process of chicken paste

• Main Authors: ZENG YIHONG, FAN XIAOJING
• Format: Patent
• Language: Chinese; English
• Published: 03.12.2019
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROCESSES USING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The invention provides a microbial fermentation process of chicken paste, and particularly relates to the technical field of food seasoning processing. Snail meat and chicken meat are used as raw materials of the chicken paste so as to add the fresh and sweet taste of the snail meat into the chicken paste. By using a steam explosion technique, more effective components such as proteins, saccharides and fat in the chicken meat and the snail meat can be extracted. Therefore, in subsequent fermentation and enzymolysis, sufficient fermentation and enzymolysis can be performed with banana ferment bacteria and bacillus natto, and micromolecular peptides, amino acids, sugars and flavor-producing and aroma-producing precursors which are easily absorbed by organisms are generated. Then, the subsequent heating and aroma enhancement subject the flavor-producing and aroma-producing precursor to Maillard reaction so as to obtain a final flavor-producing and aroma-producing substance. The obtained chicken paste is rich and