Flavored meat product and preparation method thereof

A technology of meat products and flavor, applied in the field of flavor meat products and its preparation, can solve the problems of single flavor and unbalanced nutrition, and achieve the effects of unique flavor, promotion of degradation, and enhancement of flavor

Inactive Publication Date: 2016-08-31
SOUTHWEST UNIVERSITY FOR NATIONALITIES +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The national invention patent "A Double Fermented Poultry Meat Product and Its Processing Method" (CN 103190639 B 2014.04.23) discloses a double fermentation process. The boiled poultry meat is put into pickled pepper seasoni

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  • Flavored meat product and preparation method thereof

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[0036] Example 1

[0037] A formula for flavored meat products, the formula is composed of the following raw materials in parts by weight:

[0038] 70g yak meat, 10g fermented fruit pulp, 10g fermented yogurt, 2g starch, 1g protein powder, 1.5g salt, 2g sugar, 1g spices.

[0039] The processing method of flavored meat products includes the following steps:

[0040] (1) Preparation of fermented fruit pulp The pineapple is selected, cleaned, and the inedible parts are removed. After beating, 80 parts of fruit pulp is added with 10 parts of white sugar, and 2 parts of yeast are inoculated. After mixing, the fermentation temperature is 32℃ and fermentation time. 30 days;

[0041] (2) Preparation of fermented yogurt. After defatting and standardizing milk fat, fresh milk is processed to produce yogurt. The ratio of strains used is Bulgarian bacillus: Lactococcus =1:1, fermentation time is 220min, and sugar content is not more than 7% , After testing, the acidity is 100°T, the taste is swee...

Example Embodiment

[0048] Example 2

[0049] A formula for flavored meat products, the formula is composed of the following raw materials in parts by weight:

[0050] 90g pork, 20g fermented fruit pulp, 10g fermented yogurt, 2g starch, 4g protein powder, 2g salt, 3g sugar, 2g spices.

[0051] The processing method of flavored meat products includes the following steps:

[0052] (1) Preparation of fermented fruit pulp The lemons are selected, washed, and the inedible parts are removed. After beating, 80 parts of fruit pulp is added with 10 parts of white sugar, and 2 parts of yeast are inoculated. After mixing, the fermentation temperature is 32℃ and fermentation time. 30 days;

[0053] (2) Preparation of fermented yogurt. After defatting and standardizing milk fat, fresh milk is processed to produce yogurt. The ratio of strains used is Bulgarian bacillus: Lactococcus =1:1, fermentation time is 220min, and sugar content is not more than 7% , After testing, the acidity is 100°T, the taste is sweet and the...

Example Embodiment

[0057] Example 3

[0058] A formula for flavored meat products, the formula is composed of the following raw materials in parts by weight:

[0059] 90g chicken, 30g fermented fruit pulp, 5g fermented yogurt, 6g starch, 1g protein powder, 6g sugar, 1g salt, 0.8g spices.

[0060] The processing method of flavored meat products includes the following steps:

[0061] (1) Preparation of fermented fruit pulp. Papaya and apple are selected, washed, and the inedible parts are removed. After mixing and beating 1:1 parts by weight, add 10 parts of white sugar for every 80 parts of fruit pulp, inoculate 1 part by weight of yeast, and mix well. Protected from light, fermentation temperature is 37℃, fermentation time is 20 days;

[0062] (2) Preparation of fermented yogurt. After skimming and standardizing milk fat, fresh milk is processed to produce yogurt. The ratio of the total number of bulgaric bacteria and lactis colonies is 1:1, the fermentation time is 200min, the sugar content is 7%, and t...

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Abstract

The invention discloses a flavored meat product and a preparation method thereof. The flavored meat product is composed of the following raw materials by weight: 60-90 parts of fresh meat, 10-30 parts of fermented fruit pulp, 5-10 parts of fermented yogurt, 2-6 parts of starch, 1-4 parts of protein powder, 2-6 parts of white sugar, 1-3 parts of salt, and 0.2-2 parts of spice. The invention also discloses a preparation method of the flavored meat product. The method consists of: (1) preparing fermented fruit pulp; (2) preparing fermented yogurt; and (3) processing raw meat, then adding the fermented fruit pulp and fermented yogurt into the meat, mixing the substances evenly, and carrying out pickling and fermentation. The flavored prepared meat product prepared by the method provided by the invention has fruit fragrance, and can cover up the unsavoury meat flavor, also the fermentation strains in fruits and yogurt are utilized to ferment meat so as to promote degradation of muscle protein, produce more flavor substances, and improve meat texture. VC in fruits can effectively prolong the shelf life of the product, and the adding of dietary fiber in fruits enables more balanced and comprehensive nutrition.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a flavored meat product and a preparation method thereof. Background technique [0002] Fresh meat, as the main meat product purchased by consumers, has been circulating in the market for a long time. But fresh meat also has its own defects. For example, fresh meat has a special smell, which is difficult to be accepted by consumers, and the shelf life is short, thereby limiting the range of choices of consumers. In order to expand the range of choices of consumers, various sausages and canned products prepared with meat as the main ingredient have gradually appeared. However, these sausages and canned products have fewer types, single flavor and mouthfeel, and are inferior to fresh meat in terms of nutrition. [0003] Fermented meat products are a type of meat products that are processed by microbial fermentation during the processing of meat products, converting sugar ...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/60A23L13/40
Inventor 唐善虎王柳
Owner SOUTHWEST UNIVERSITY FOR NATIONALITIES
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