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Dried goose meat with yoghourt and rice wine flavours and preparation method thereof

A technology for goose dried meat and rice wine is applied in the field of goose dried meat to achieve the effect of good taste and promoting tenderization

Active Publication Date: 2012-01-25
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, there is no relevant research report on the use of yogurt, rice wine and goose meat to prepare dried goose products with yogurt and rice wine flavor.

Method used

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  • Dried goose meat with yoghourt and rice wine flavours and preparation method thereof
  • Dried goose meat with yoghourt and rice wine flavours and preparation method thereof
  • Dried goose meat with yoghourt and rice wine flavours and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The present invention is a dried goose with yogurt and rice wine flavor. After the goose is slaughtered, scalded, depilated, viscerated and cleaned, the breast meat and leg meat are taken, soaked in fermented glutinous rice and kefir respectively, and placed in 4 Marinate in a refrigerator at ~10°C for 24 to 36 hours, batching, chopping, molding, fermentation, baking, cooling, vacuum packaging, and microwave sterilization to obtain a flavor of yogurt and rice wine, and has antioxidant and immune regulation functions Dried goose meat product, specifically comprises the following steps:

[0048] (1) Preparation of fermented glutinous rice: Wash the glutinous rice, soak it in clean water for about 4 to 12 hours, then remove it and put it in a steaming barrel, steam it into glutinous rice, then pour the glutinous rice with clean water, and reduce the temperature of the glutinous rice When the temperature drops to 33-38°C, drain the water, pour the rice into a basin, loosen ...

Embodiment 2

[0062] Same as Example 1, the difference is: (1) the preparation of kefir milk: the culture temperature is mixed and then placed at 26-28 °C, and the incubation time is 28-32 hours; (2) the goose meat is marinated : Soak goose strips in kefir milk respectively according to the mass ratio of 1:4~6 (goose meat: kefir milk), place 6~8 ℃ of refrigerators to marinate for 32~40 hours; ( 3) In terms of ingredients: put goose meat and pork meat in a chopping machine at a mass ratio of 4 to 2:1, add kefir with 6 to 7% meat weight of marinated goose and duck meat, 12-14% sweet-scented osmanthus fermented rice, 6-8% whey protein powder, 6-8% soybean protein powder, 0.06-0.08% flavor protease with an activity of 20-40u / mg, 2% salt, 4% White sugar, 0.10-0.15% monosodium glutamate, 0.02-0.03% ethyl maltol and 0.03% vanillin, 500-800rpm vacuum chopping and mixing for 10-15min, and mix well; Put it in the incubator for 2-3 hours, then raise the temperature to 50-53°C for 2-3 hours.

Embodiment 3

[0064] Same as Example 1, the difference lies in: (1) the preparation of kefir milk: the culture temperature is mixed and placed at 28-32°C, and the incubation time is 24-27 hours; (2) the goose meat is marinated : Soak goose strips and duck strips in kefir milk respectively according to the mass ratio of 1:6~8 (goose: kefir milk), and marinate in a refrigerator at 8~10°C for 24~32 (3) ingredients: goose puree and pork paste are placed in the chopping machine in a ratio of 6 to 4: 1 by mass, and 7 to 10% of the weight of the meat is added with kefir that has marinated the goose, 14-18% sweet-scented osmanthus fermented rice, 8-10% whey protein powder, 8-10% soybean protein powder, 0.08-0.10% flavor protease with an activity of 20-40u / mg, 2% salt, 3% White sugar, 0.10-0.15% monosodium glutamate, 0.02-0.03% ethyl maltol and vanillin, 500-800rpm vacuum chopping and mixing for 10-15min, and mix well; In the incubator for 2 hours, then heat up to 52-53°C for 3 hours.

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Abstract

The invention relates to a dried goose meat with yoghourt and rice wine flavours and a preparation method thereof. The preparation method is characterized by comprising the following steps of: preparing fermented glutinous rice, activating three times to prepare a kefir grain leavening agent, and preparing kefir emulsion; then slaughtering a goose, scalding and defeathering, eviscerating, cleaning up, taking out breast meat and leg meat, and respectively soaking the breast meat and the leg meat in the sweet fermented rice and the kefir emulsion so as to be pickled; and finally batching, chopping, moulding, fermenting, baking, cooling, performing vacuum packaging and carrying out microwave sterilization, thus the dried goose meat with yoghourt and rice wine flavours is obtained. The invention has the advantage that the method for preparing dried goose meat with antioxidation and immune adjustment functions and special flavour by utilizing the goose, the fermented glutinous rice, kefir emulsion, lactalbumin powder and soybean protein powder is initially disclosed for the first time.

Description

technical field [0001] The invention relates to a goose jerky, in particular to a goose jerky with the flavor of yogurt and rice wine and a preparation method thereof. Background technique [0002] Jiuniang is a flavor food made from glutinous rice or rice fermented with wine and medicine. It is rich in carbohydrates, protein, B vitamins, minerals, etc., which are indispensable nutrients for the human body. B vitamins have the effect of promoting milk secretion. Fermented glutinous rice contains a small amount of alcohol, and alcohol can promote blood circulation, help digestion and increase appetite. [0003] Kefir (kefir) is a kind of fermentation made from kefir grains or the essential bacteria in kefir grains (kefir grains) using cow's milk and goat's milk as raw materials. Contains alcohol, acid and a small amount of CO 2 Fermented milk, also known as milk wine or kefir. Due to the small amount of ethanol and CO produced during the fermentation process 2 It makes t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/29A23L1/314A23L13/70A23L13/40A23L33/00
Inventor 潘道东曹锦轩曾小群
Owner NINGBO UNIV
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