Piny flower-flavour functional fermented sausage in bladder skin and preparation method of piny flower-flavour functional fermented sausage in bladder skin

A fermented fragrant and functional technology, applied in the field of fermented tripe, can solve the problems of product flavor and adverse effects on human health, the preparation method of fermented tripe is not disclosed, and the lack of physiological functions of the tripe, so as to promote the production of free amino acids and polypeptides The effect of producing, improving flavor and nutritional value, and improving food safety

Active Publication Date: 2015-06-24
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the sautéed tripe processed with the traditional recipe has high fat content and is prone to oxidation during storage. Nitrate and nitrite are often added during processing, which will have adverse effects on the flavor of the product and human health.
Moreover, the sausage tripe processed by the traditional method lacks special physiological functions, and the flavor is relatively single.
At present, there is no production and sales of fermented tripe on the market. With the improvement of people's living standards in our country, people urgently need some new-type fragrant tripe products with high grade, unique flavor and certain health care function. Functional fermented tripe with Songhua flavor is just right This consumption demand can be met, but there is no relevant research report about Songhua flavor functional fermented tripe and its preparation method disclosed at home and abroad

Method used

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  • Piny flower-flavour functional fermented sausage in bladder skin and preparation method of piny flower-flavour functional fermented sausage in bladder skin
  • Piny flower-flavour functional fermented sausage in bladder skin and preparation method of piny flower-flavour functional fermented sausage in bladder skin
  • Piny flower-flavour functional fermented sausage in bladder skin and preparation method of piny flower-flavour functional fermented sausage in bladder skin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A functional fermented pork belly with pine flower flavor. The chicken and duck meat are minced separately, pork belly is cut into cubes, mixed according to a certain proportion to obtain raw meat, and the enzymatic hydrolyzed pine flower and tomato mixture, enzyme After decomposing red bean paste, whey protein powder, soybean protein powder, salt, leavening agent, astaxanthin, glucose, and white wine, it is mixed uniformly by vacuum stirring, filling, ligation, fermentation, baking, air drying, and vacuum packaging process to obtain A pine flower-flavored fermented tripe product with antioxidant and immunoregulatory functions, the specific preparation method of which is as follows:

[0048] (1) Strain activation: under aseptic conditions, inoculate Pediococcus cerevisiae, Staphylococcus xylosus and Lactobacillus acidophilus in MRS liquid medium respectively, and cultivate them in an incubator at 25-37°C for 20-36 hours ;

[0049] (2) Preparation of starter: inoculate ...

Embodiment 2

[0063] With above-mentioned embodiment 1, its difference is:

[0064] Step (1) Strain activation: culture Pediococcus cerevisiae in an incubator at 25°C for 36 hours; culture Staphylococcus xylosus in an incubator at 30°C for 28 hours; inoculate Lactobacillus acidophilus in an incubator at 37°C cultured in medium for 20 hours;

[0065] Step (2) Preparation of starter: Inoculate Pediococcus cerevisiae in 10 w / w% skimmed milk solution containing 6.0 w / w% white sugar at 25°C, and cultivate in an incubator at 25°C for 8 hours; Staphylococcus xylosus Inoculate in skim milk medium at 30°C and culture in a 30°C incubator for 5 hours; inoculate Lactobacillus acidophilus in 10 w / w% skim milk solution containing 6.0w / w% white sugar at 37°C, and incubate at 37°C Cultivate in the incubator for 3 hours;

[0066] Step (3) Belly treatment: Add 10% salt of pig bladder mass and wipe it twice. For the first time, apply 60% salt to the inside and outside of the belly, then put it into a pickli...

Embodiment 3

[0076] With above-mentioned embodiment 1, its difference is:

[0077] Step (1) Strain activation: culture Pediococcus cerevisiae in an incubator at 30°C for 28 hours; culture Staphylococcus xylosus in an incubator at 37°C for 20 hours; inoculate Lactobacillus acidophilus in an incubator at 25°C cultured in medium for 36 hours;

[0078] Step (2) Preparation of starter: Inoculate Pediococcus cerevisiae in a 13 w / w% skimmed milk solution containing 6.5 w / w% white sugar at 30°C, and culture it in an incubator at 30°C for 5 hours; inoculate Staphylococcus xylosus Inoculate in 13 w / w% skimmed milk solution containing 6.5w / w% white sugar at 37°C, and cultivate in a 37°C incubator for 3 hours; inoculate Lactobacillus acidophilus in 13 w / w% white sugar containing 25°C w / w% skimmed milk solution, cultivated in an incubator at 25°C for 8 hours;

[0079] Step (3) Belly treatment: Add salt with 13% weight of pig bladder and wipe it twice. For the first time, apply 65% ​​salt to the insid...

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Abstract

The invention discloses piny flower-flavour functional fermented sausage in bladder skin and a preparation method of the piny flower-flavour functional fermented sausage in the bladder skin. The preparation method is characterized by comprising preparation of a fermenting agent, preparation of a mixture of duck, chicken and pork, preparation of a mixture of enzymatically hydrolyzed piny flowers and tomatoes, preparation of enzymatically hydrolyzed red bean paste and preparation of sesame powder, and specifically comprising the following steps: mincing the chicken and duck into meat paste, cutting the streaky pork into pieces, mixing the meat in a certain ratio to obtain raw material meat, and adding the mixture of the enzymatically hydrolyzed piny flowers and tomatoes, enzymatically hydrolyzed the red bean paste, albumen powder, soy protein powder, salt, the fermenting agent, astaxanthin, glucose and wine in the raw material meat, so as to obtain the product through the processes of vacuum-stirring uniform mixing, stuffing, binding, fermenting, roasting, air-drying and vacuum packaging. The product has the advantages of unique flavour, rich nutrition, and antioxidant and immunity regulation functions.

Description

technical field [0001] The invention relates to a fermented tripe, in particular to a functional fermented tripe with pine flower flavor and a preparation method thereof. Background technique [0002] Pine pollen, also known as pine flower and pine yellow, generally refers to the dried pollen produced by the stamens of pines such as masson pine, Chinese pine, Korean pine, Huashan pine and sylvestris sylvestris. It is a traditional edible and medicinal product in my country. So far, some traditional foods such as Songhua cake, Songhua dumplings, Songhua wine, etc. have added pine pollen. As the genetic material of life, pine pollen is one of the most comprehensive nutrients found in natural foods so far. It not only has the characteristics of low fat and high protein, but also contains a variety of nutrients needed by the human body to survive. Supplementing and balancing the nutrition needed by the human body is a new source of nutrition and health food in the 21st century....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/314A23L1/317A23L1/315A23L1/30A23L1/318A23L33/10A23L33/175A23L33/18A23L33/185A23L33/19
Inventor 潘道东吴振孙杨赢曹锦轩曾小群沈建良李桦俞雪定
Owner NINGBO UNIV
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