Edible fermented meat product for pet and manufacturing method thereof
A production method and technology of meat products, applied in applications, animal feed, animal feed, etc., can solve the problems of unsuitability for industrial production, long production process time, and difficult to control flavor, so as to increase the fun of feeding food, enrich the taste, and benefit The effect of digestion and absorption
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Example Embodiment
[0059] Example 1
[0060] 100 kg of beef, 50 kg of water, 1 kg of glucose, 1 kg of lactic acid bacteria culture solution (including 0.5 kg of Lactobacillus plantarum and 0.5 kg of Lactobacillus casei), 0.4 kg of salt, 0.4 kg of complex phosphate, and 0.01 kg of sodium nitrite.
[0061] Among them, the lactic acid bacteria culture solution is cultivated by using conventional culture techniques and conventional culture solutions in the industry.
[0062] The first step is to defrost the frozen beef in microwave and divide it to remove the tendons, skin, fat, bone and periosteum in the livestock and poultry meat, and then cut the meat into large pieces, weighing 400-600g;
[0063] The second step is to soak the above beef in running water for 24 hours;
[0064] The third step is to cut the marinated beef into small meat strips, pieces or slices;
[0065] Step 4 Add the cut beef to pure water according to the weight ratio of meat to water of 1:0.5, and boil for 50 minutes;
[0066] Step 5: Af...
Example Embodiment
[0073] Example 2
[0074] Pork 100kg, water 100kg, glucose 3kg, lactic acid bacteria culture solution 2kg (including Lactobacillus plantarum 0.67kg and Lactobacillus casei 1.33kg), salt 1kg, compound phosphate 1kg, sodium nitrite 0.065g.
[0075] The first step is to defrost the frozen pork in the microwave and divide it to remove the tendons, skin, fat, bone and periosteum in the livestock and poultry meat, and then cut the meat into large pieces, weighing 400-600g;
[0076] The second step is to soak the pork in running water for 48 hours;
[0077] The third step is to cut the soaked pork into small strips, pieces or slices;
[0078] The fourth step is to add the cut pork to pure water according to the weight ratio of meat to water 1:1, and boil for 30 minutes;
[0079] Step 5: After the meat is cooked, remove the froth on the broth and cool it to 25-35°C;
[0080] Step 6 Move the cooled meat and broth to the fermenter, add glucose and 1×10 successively 9 -1×10 10 The weight ratio of cf...
Example Embodiment
[0086] Example 3
[0087] 100 kg of beef, 50 kg of water, 1 kg of glucose, 1 kg of lactic acid bacteria culture solution (including 0.5 kg of Lactobacillus plantarum and 0.5 kg of Lactobacillus casei), 0.4 kg of salt, 0.8 kg of complex phosphate, and 0.01 kg of sodium nitrite.
[0088] The first step is to defrost the frozen beef in microwave and divide it to remove the tendons, skin, fat, bone and periosteum in the livestock and poultry meat, and then cut the meat into large pieces, weighing 400-600g;
[0089] The second step is to divide the cut beef into pieces and irradiate them for sterilization. Irradiation conditions: 60 Coγ rays are irradiated for 10 minutes at an irradiation dose of 2.5 kGy / hour.
[0090] The third step is to move the cooled meat to the fermentation tank, add 50kg of water, and then add glucose and 1×10 9 -1×10 10 The weight ratio of cfu / g lactic acid bacteria culture solution to each other is meat: glucose: lactic acid bacteria culture solution=1:0.01:0.01, ...
PUM
Login to view more Abstract
Description
Claims
Application Information
Login to view more - R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap