Beautifying fermented dried mutton with sweet potato leaves and preparation method thereof

Abstract

The invention discloses a beautifying fermented dried mutton with sweet potato leaves and a preparation method thereof. The beautifying fermented dried mutton comprises, by weight, 400 to 500 of mutton, 60 to 80 of cabbage, 40 to 50 of Boletus, 15 to 25 of Dendrobium officinale, 0.1 to 0.6 of dipotassium phosphate, 0.04 to 0.06 of tea polyphenol, 0.055 to 0.095 of cauliflower, 30 to 50 of maize starch, 3 to 5 of ginger, 4 to 6 of Chinese prickly ash, 4 to 6 of salted and fermented soya paste, 2 to 4 of snake gourd, 1 to 3 of the sweet potato leaves, 3 to 5 of pork liver, 1 to 3 of licorice root, 20 to 30 of sterilized skimmed reconstituted milk and a proper amount of Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacteria, salt and water. According to the invention, tea polyphenol and cauliflower are added into a pickling solution for pickled vegetable, and tea polyphenol and cauliflower can decrease the content of nitrite in the pickled vegetable and the pickling solution for pickled vegetable so as to reduce harm to the human body; moreover, the dried mutton is endowed with health care functions like beauty maintenance due to addition of the sweet potato leaves and licorice root.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a fermented jerky with sweet potato leaves and a preparation method thereof. Background technique [0002] In the "Development of Fermented Mutton Jerky" published by the Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Jishou University, it is pointed out that the mutton is fermented with kimchi pickling solution to achieve the purpose of removing odor and improving quality. Fermentation can obviously remove the smell of mutton, and at the same time improve the tenderness and nutritional value of mutton. The main ingredients of the selected product are 4.0% salt, 1.5% white sugar, 6.0% compound spices, and 3.0% soy sauce. good quality. The kimchi pickling solution used in this paper is a common kimchi pickling solution, and there will be nitrite components in the pickling solution. [0003] Nitrite food poisoning, also known as enterogen...

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Problems solved by technology

[0004] The fruit juice drink produced only has the nutrition of the fruit, and the function is relatively simple