Preparation method of fermented meat paste

A technology of meat sauce and meat granules, which is applied in the preparation of meat sauce and fermented meat sauce. It can solve the problems of rich and mellow, difficult to release flavor components of mushroom stalks, and high degree of fibrosis of mushroom stalks, so as to increase dietary fiber content, The effect of enriching product flavor and improving product flavor

Active Publication Date: 2015-12-16
NANYANG ZHANGZHONGJING SUPER KITCHEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, currently on the market, there is no application of lactic acid bacteria in the meat sauce preparation process
At the same time, shiitake mushrooms are often used in the preparation of meat sauce. Due to the high degree of fibrosis of the stalks of shiitake mushrooms, they are tough, hard to chew, difficult to swallow, and poor in eating quality, and the fiber of t

Method used

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  • Preparation method of fermented meat paste
  • Preparation method of fermented meat paste
  • Preparation method of fermented meat paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A preparation method for fermented meat sauce, comprising the following steps:

[0050] (1) Making fermented meat granules: Select qualified fresh pork, remove the bones, remove the lymphatic tissue and tendons, wash the blood and impurities with running water, drain, and use a meat grinder or chopping machine to make a side length of 0.3 cm meat grains; then, the meat grains are pickled and inoculated and fermented; wherein:

[0051] The marinating process is as follows: based on 100kg of pork, add respectively to the minced meat:

[0052]

[0053] After the materials are added, chop and mix at a low speed. During the chopping process, add ice chips to control the temperature at 0°C. After chopping and mixing, marinate at 4°C for 12 hours. In this example, the composite phosphate is calculated by mass ratio , consists of tripolyphosphate:pyrophosphate:hexametaphosphate=2:2:1.

[0054] Insert Lactobacillus plantarum starter into the marinated meat grains for fermen...

Embodiment 2

[0077] A preparation method for fermented meat sauce, comprising the following steps:

[0078] (1) Making fermented meat granules: select qualified fresh beef, remove the bones, remove the lymphatic tissue and tendons, wash the blood and impurities with running water, drain, and use a meat grinder or chopping machine to make a side length of 0.4 cm meat grains; then, the meat grains are pickled and inoculated and fermented; wherein:

[0079] The marinating process is as follows: based on 100kg of beef, add respectively to the minced meat:

[0080]

[0081] After the material is added, chop and mix at a low speed. During the chopping process, ice chips are added to control the temperature at 5°C. After the chopping is completed, marinate at 2°C for 15 hours. In this example, the composite phosphate is calculated by mass ratio. It consists of tripolyphosphate:pyrophosphate:hexametaphosphate=2:2:1.

[0082] Insert the Lactobacillus plantarum starter into the marinated meat g...

Embodiment 3

[0105] A preparation method for fermented meat sauce, comprising the following steps:

[0106] (1) Making fermented meat granules: select qualified fresh pork and chicken, remove the bones, remove the lymphatic tissue and tendons, wash the blood and impurities with running water, drain, and use a meat grinder or chopping machine to make the side length 0.5cm meat; then, the meat is pickled and inoculated and fermented; wherein:

[0107] The marinating process is as follows: based on 100kg of pork and chicken, add respectively to the minced meat:

[0108]

[0109] After the materials are added, chop and mix at a low speed. During the chopping process, add ice chips to control the temperature at 10°C. After chopping and mixing, marinate at 2°C for 16 hours. In this example, the composite phosphate is calculated by mass ratio , consists of tripolyphosphate: pyrophosphate: hexametaphosphate = 2:2:1.

[0110] Add the plantarum lactobacillus starter into the marinated meat grai...

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Abstract

The invention discloses a preparation method of fermented meat paste. The method comprises the following steps: (1) preparing fermented meat particles; (2) preparing livestock and poultry meat zymolyte; (3) preparing lentinus edodes stem zymolyte; (4) preparing onion granules; (5) preparing meat paste; and (6) canning and sterilizing. According to the method, the livestock and poultry meat is minced into the meat particles, is fermented through lactic acid bacteria, is subjected to enzymolysis through protease, and is matched with lentinus edodes stem enzymatic hydrolysate for frying; chilli is added to the ingredients to prepare the fermented hot and spicy meat paste or the fermented meat paste is directly obtained without adding the chilli; the prepared meat paste contains meat protein, also contains polypeptide and amino acid generated by enzymolysis, contains a lot of flavor substances generated by maillard reaction, and abundant nutrient and antibacterial substances generated by lactic acid bacteria fermentation, and is full and mellow in mouthfeel and strong in sauce flavor; and an instant food which is convenient to carry is provided for consumers when the nutrient, the safety performance and the storage performance of the traditional meat paste are greatly improved.

Description

technical field [0001] The invention relates to a method for preparing meat sauce, in particular to a method for preparing fermented meat sauce, and belongs to the technical field of food processing. Background technique [0002] Lactic acid bacteria fermented livestock and poultry meat can decompose macromolecular substances such as protein, sugar and fat to produce small molecular substances such as peptides, amino acids and fatty acids, increase the content of amino nitrogen and improve the flavor of products, and can also produce a large amount of lactic acid and antibacterial substances to inhibit spoilage bacteria Grow and prolong product shelf life. [0003] However, currently on the market, there is no application of lactic acid bacteria in the meat sauce preparation process. At the same time, shiitake mushrooms are often used in the preparation of meat sauce. Due to the high degree of fibrosis of the stalks of shiitake mushrooms, they are tough, hard to chew, diffi...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 孙月娥王成宝
Owner NANYANG ZHANGZHONGJING SUPER KITCHEN
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