Fruity fermented goose sausage with dampness clearing function and preparing method thereof

A fruity, fermented Lactobacillus technology, applied to the bacteria used in food preparation, food ingredients as odor improvers, food preservation, etc., can solve the problem of pyrolysis or pyrolysis caused by dripping on the fire or in the hot furnace Polymerization reaction, food safety hazards, long baking time and other problems, to achieve the effect of increasing goose intestine flavor, unique flavor and improving food safety

Inactive Publication Date: 2016-03-09
WUHU HONGYANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The traditional roasting process of roast goose is easy to produce smoke containing polycyclic aromatic hydrocarbons (PAHs), which poses food safety hazards. The roasting method is generally direct open flame roasting or closed fire with the oven door closed. In order to obtain a unique flavor , the baking temperature is higher than 200°C, and the best crispy but not greasy roasting needs to be bak

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A fruity dehumidified fermented goose sausage made from the following raw materials in parts by weight (kg):

[0016] Goose meat 950, pig back fat 180, cabbage hibiscus 1, basil 0.9, Hedi 1, nepeta 1.2, orchid seeds 0.8, citrus 20, pear 25, watermelon 20, bitter melon 25, lily 25, glucose 9, monosodium glutamate 18, White pepper powder 1, salt 18, sea buckthorn polyphenol 0.9, chitosan 0.9, appropriate amount of Lactobacillus fermentum, appropriate amount of Micrococcus mutans.

[0017] The preparation method of a kind of fruity dehumidification fermented goose sausage comprises the following steps:

[0018] (1) Boil hibiscus flower, basil, Heidi, nepeta, and orchid seeds with 6 times of water and high heat for 1 hour, then press filter to remove residue to obtain Chinese medicine liquid;

[0019] (2) Take fresh goose meat at a temperature below 20°C, remove the skin and fat layer, remove the tendons in the meat, and grind it with a meat grinder, mix the pig backfat wi...

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PUM

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Abstract

The invention discloses a fruity fermented goose sausage with a dampness clearing function. The fruity fermented goose sausage is prepared from, by weight, 950-1000 parts of goose, 180-200 parts of pig back fat, 1-1.2 parts of hibiscus manihot flower, 0.9-1.1 parts of basil, 1-1.2 parts of lotus leaf base, 1.2-1.3 parts of schizonepeta, 0.8-1.1 parts of basil seeds, 20-24 parts of oranges, 25-28 parts of pears, 20-22 parts of watermelon, 25-28 parts of bitter gourd, 25-28 parts of greenish lily seeds, 9-10 parts of glucose, 18-20 parts of aginomoto, 1-2 parts of white pepper powder, 18-20 parts of salt, 0.9-1 part of sea-buckthorn polyphenol, 0.9-1 part of chitosan, an appropriate amount of lactobacillus fermenti and an appropriate amount of micrococcus varians. As the various fruit elements are added, the sausage has a sweet and fragrant smell when eaten and is more tasty and refreshing; in addition, the various Chinese herbs are added in the processing process, and therefore the sausage has the effects of clearing away heat, clearing away dampness, stopping bleeding, preventing miscarriage, tonifying middle-jiao and qi, tonifying the spleen, nourishing the stomach and purifying the intestinal tracts.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fruity dehumidified fermented goose sausage and a preparation method thereof. Background technique [0002] The traditional roasting process of roast goose is easy to produce smoke containing polycyclic aromatic hydrocarbons (PAHs), which poses food safety hazards. The roasting method is generally direct open flame roasting or closed fire with the oven door closed. In order to obtain a unique flavor , the baking temperature is higher than 200°C, and the best crispy but not greasy roasting needs to be baked at a temperature as high as 270°C. Due to the long baking time and high temperature, the subcutaneous fat melts and overflows unavoidably. Falling on the fire or into the hot furnace, it will trigger pyrolysis or thermal polymerization reaction, thereby producing flue gas containing polycyclic aromatic hydrocarbons (PAHs). PAHs. Existing experiments show that PAHs c...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L19/00A23L33/105A23L3/3481
CPCA23L3/3544A23V2002/00A23V2400/143A23V2200/02A23V2200/15A23V2200/30A23V2200/32A23V2250/21A23V2250/2132A23V2250/511
Inventor 单正宏
Owner WUHU HONGYANG FOOD
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