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Goose bacon and its preparation method

A technology for goose meat and meat pieces, which is applied to the field of goose meat bacon and its preparation, can solve the problems of not being able to well cover the earthy smell, unacceptable product flavor, single taste and variety, etc., so as to avoid the growth of harmful microorganisms, avoid the The effect of deteriorating flavor and promoting color formation

Inactive Publication Date: 2012-06-27
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the bacon products on the market in my country mainly use beef, pork, and duck as raw materials, and the taste and variety are single. Therefore, it is very necessary to develop multi-variety, nutritious meat products
[0005] Goose meat is heavy because of the earthy smell, and the smoke of the product obtained by the current existing technology can not cover this earthy smell well, but makes the product flavor unacceptable, and there is no information on the use of goose bacon both at home and abroad. Related research reports on its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The goose bacon of the present invention is obtained by injecting goose breast meat with a pickling liquid containing 15-22% of the weight of goose breast meat, rolling and kneading for pickling, fermenting, moulding, drying, cooking, smoking, cooling, and finally packaging. Goose bacon, wherein the pickling solution is a mixture of salt, sugar, phosphate, carrageenan, monosodium glutamate, sodium nitrite, sodium erythorbate, monascus and ice water in a weight ratio of 2.5:0.8:0.4:0.3:0.2:0.1 : 0.08: 0.1: 22, the fermented bacteria liquid in the fermentation step is mixed with Lactobacillus bulgaricus, Staphylococcus xylosus and Pediococcus pentosaceae in a volume ratio of 1: 0.5: 0.2. The specific preparation method is as follows:

[0029] A method for processing goose bacon with goose meat. Healthy and disease-free geese are selected for slaughter, and goose breast meat is taken out after plucking; salt, white sugar, phosphate, carrageenan, monosodium glutamate, sodiu...

Embodiment 2

[0032] A goose bacon and a preparation method thereof are basically the same as in Example 1, the difference being that the formula of the pickling solution is changed to:

[0033]Salt, sugar, phosphate, konjac gum, whey protein powder, monosodium glutamate, sodium nitrate, sodium erythorbate, monascus and ice water mixture by weight 2.5: 3.5: 0.4: 0.1: 0.3: 0.2: 0.15: 0.1: 0.1:22; first spread one side of the goose breast meat on the conveyor belt of the injection machine and inject 15% of the meat weight in the pickling liquid, then turn it over and inject 7% of the pickling liquid;

[0034] The ratio of the fermentation liquid is: Lactobacillus bulgaricus, Staphylococcus xylosus and Pediococcus pentosacea are mixed in a volume ratio of 1:0.3:0.7, and the concentration of each bacterial cell is 1×10 8 cfu / mL. The inoculum amount of the fermentation broth was 1.2% of the weight of the meat, and fermented at a constant temperature of 28°C for 6 hours.

Embodiment 3

[0036] A goose bacon and a preparation method thereof are basically the same as in Example 1, the difference being that the formula of the pickling solution is changed to:

[0037] Salt, sugar, phosphate, konjac gum, whey protein powder, monosodium glutamate, sodium nitrate, sodium erythorbate, monascus and ice water mixture by weight 2.5:2:0.4:0.2:0.2:0.2:0.12:0.09: 0.1:22; first spread one side of the goose breast meat on the conveyor belt of the injection machine and inject a 12% pickling liquid, then turn it over and inject a 6% pickling liquid;

[0038] The ratio of fermentation bacteria liquid is: Lactobacillus bulgaricus, Staphylococcus xylosus and Pediococcus pentosacea are mixed in a volume ratio of 1:0.4:0.5, and the concentration of each bacterial cell is 1×10 8 cfu / mL. The inoculum amount of the fermentation broth was 1.0% of the weight of the meat, and the fermentation was carried out at a constant temperature of 30°C for 18h.

[0039] In addition to the above ...

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PUM

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Abstract

The invention discloses goose bacon and its preparation method, which is characterized by injecting a curing solution accounting for 15-22 wt% of goose breast meat into the goose breast meat, then conducting rolling-kneading, curing, fermentation, molding, drying, stewing, fumigating, cooling, and packaging finally so as to obtain the goose bacon. Specifically, the curing solution is formed by mixing salt, sugar, phosphate, a mixture of carrageenan or konjac glucomannan and whey protein powder, monosodium glutamate, sodium nitrite or sodium nitrate, sodium erythorbate, and a mixture of monasin and ice water in a weight ratio of 2.5:0.8-3.5:0.4:0.3-0.4:0.2:0.1-0.15:0.08-0.1:0.1:22. In the fermentation step, the fermentation bacterial liquid is obtained by mixing Lactobacillus bulgaricus, Staphylococcus xylosus and Pediococcus pentosaceus in a volume ratio of 1:0.3-0.5:0.2-0.7. The prepared goose bacon product has the advantage of no earthy smell, fresh and tender meat, heavy fermentation and fumigating flavor, and long shelf life.

Description

technical field [0001] The invention relates to bacon, in particular to goose bacon and a preparation method thereof. Background technique [0002] Goose meat is rich in polyunsaturated fatty acids needed by the human body, especially the content of linolenic acid exceeds that of other meats. The composition of amino acids in protein is very conducive to human body absorption, and the content of cholesterol is low. The trace ingredients contained in it can also inhibit the occurrence of cancer cells And development. According to statistics from the Food and Agriculture Organization of the United Nations, the current goose meat output in my country is more than 2 million tons, and the deep processing rate is still very low, and the types of deep processed products are few, which seriously restricts the development of the goose industry. [0003] Bacon is one of the Western-style meat products and is a low-temperature meat product. Bacon products are fat and thin, light in t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
Inventor 曹锦轩潘道东曾小群
Owner NINGBO UNIV