Tea-flavored low-fat Kefir fermented sausage and production method thereof
A kefir starter, fermented sausage technology, applied in application, food preparation, food science and other directions, can solve the problems of unacceptable taste, flavor, affecting food flavor and taste, etc., to reduce the harm of cardiovascular disease and prevent intestinal The effect of tract infection and improvement of emulsification and dispersibility
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Example Embodiment
[0018] Example 1: Production of low-fat kefir fermented sausage with tea flavor according to the following steps
[0019] (1) Preparation of tea extract: 2g of green tea leaves were put into 100mL water, extracted at 85°C for 5min, filtered with 80 mesh gauze, and the filtrate was cooled to 4°C for later use;
[0020] (2) Preparation of Kefir starter: Kefir freeze-dried bacteria and sterilized skimmed milk were inoculated at a weight ratio of 2:100, cultured at 25°C for 18 hours until skimmed milk solidified to obtain activated Kefir strains; Sterilized skimmed milk is cooled to 26°C, and activated kefir strains are inoculated at a ratio of 2:100 parts by weight, cultured at 25°C for 20 hours to obtain a kefir starter, and stored in a refrigerator at 4°C for later use;
[0021] (3) Raw material pretreatment: select fresh pork leg that has passed the inspection, peeled off the skin, bone, connective tissue membrane, and tendons;
[0022] (4) Ground meat and marinating: separate fat and...
Example Embodiment
[0026] Example 2: Production of tea-flavored low-fat kefir fermented sausage according to the following steps
[0027] (1) Preparation of tea extract: 3g green tea leaves were put into 100mL water, extracted at 85°C for 10min, filtered with 80 mesh gauze, and the filtrate was cooled to 4°C for later use;
[0028] (2) Preparation of Kefir starter: Kefir freeze-dried bacteria and sterilized skimmed milk were inoculated at a weight ratio of 3:100, and cultured at 25°C for 21 hours until the skim milk solidified to obtain activated Kefir strains; Sterilized skimmed milk is cooled to 26°C, and activated kefir strains are inoculated at a ratio of 3:100 parts by weight, cultured at 25°C for 22 hours to obtain a kefir starter, and stored in a refrigerator at 4°C for later use;
[0029] (3) Raw material pretreatment: select fresh pork leg that has passed the inspection, peeled off the skin, bone, connective tissue membrane, and tendons;
[0030] (4) Ground meat and marinating: separate fat and...
Example Embodiment
[0034] Example 3: Production of tea-flavored low-fat kefir fermented sausage according to the following steps
[0035] (1) Preparation of tea extract: 4g of green tea leaves were put into 100mL of water, extracted at 85°C for 15min, filtered with 80 mesh gauze, and the filtrate was cooled to 4°C for later use;
[0036] (2) Preparation of Kefir starter: Kefir freeze-dried bacteria and sterilized skimmed milk were inoculated at a weight ratio of 4:100, cultured at 25°C for 24 hours until the skimmed milk solidified to obtain activated Kefir strains; Cool the sterilized skim milk to 26°C, inoculate the activated Kefir strain at a ratio of 4:100 parts by weight, cultivate at 25°C for 24 hours to obtain the Kefir starter, and store it in a refrigerator at 4°C for later use;
[0037] (3) Raw material pretreatment: select fresh pork leg that has passed the inspection, peeled off the skin, bone, connective tissue membrane, and tendons;
[0038] (4) Ground meat and marinating: separate fat and...
PUM
Abstract
Description
Claims
Application Information
- 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