Preparation method for multifunctional complex-fermented powder for tenderization and fermentation and method for preparing fermented yak meat particles
A compound fermentation and multi-functional technology, applied in the field of food processing, can solve the problems of single variety and function, which cannot satisfy the deep processing tenderization and fermentation application of yak meat, so as to improve the sensory quality, flavor and edibility , Good product quality
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Embodiment 1
[0026] A preparation method of a tenderizing and fermenting multifunctional bacterial agent is as follows:
[0027] Production of bacteria powder 1: Put 10L of culture medium of Lactobacillus plantarum in the mid-logarithmic growth phase (Lactobacillus plantarum, purchased from China Industrial Microorganism Culture Collection and Management Center, No.: CICC 6009) into a 1000L fermenter for culture, culture conditions: Corn flour 10g / L, soybean meal 15.9 g / L, sucrose 5 g / L, tomato juice 15 g / L, KH 2 PO 4 1.36 g / L, MnSO 4 0.31 g / L, MgSO 4 0.3 g / L, pH=6.2~6.4 Fermentation temperature 37℃, after 24 hours of fermentation, the density of bacteria in the culture medium can reach 3.0×10 8 CFU / mL -1 The fermented liquid is filtered through a 100-mesh filter, and the filtrate is added with 15% porous starch by weight of the filtrate and maltodextrin of 10% by weight of the filtrate, spray-dried at a low temperature, the inlet temperature is 65°C, the outlet temperature is 60°C, an...
Embodiment 2
[0030] Example 2 The method for preparing fermented yak meat grains
[0031] (1) Raw material selection and arrangement
[0032] Choose healthy and fresh yak meat, remove bones, tendons, fat, etc., cut into pieces of about 1kg, wash and drain.
[0033] (2) Vacuum tumble marinating
[0034] Add 1.8 kg of salt and 0.04 kg of compound phosphate to every 100 kg of meat. Under the condition of 4-6 ℃, vacuum-tumble and marinate for 2 hours, tumbling for 30 minutes, and intermittently for 20 minutes.
[0035] (3) Boiled, diced, tasty
[0036] Cook the meat in clear water for about 50 minutes in a sandwich pot until the cross-section is evenly pink, remove and cool and cut into 1 cm 3 After the square diced meat is boiled, boil it in water for flavor, and boil the appropriate amount of pepper, ginger, star anise, pepper, sugar, and salt for 40 hours. When the soup is dry, add cooking wine and soy sauce, pepper, ginger, star anise, pepper, For sugar, salt, cooking wine and soy sauc...
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