Calcium-supplementing health-caring fermented mutton jerky and preparation method thereof

A technology of mutton jerky and calcium supplementation, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problem of single function, reduce nitrite content, increase calcium supplementation, and reduce harm Effect

Inactive Publication Date: 2017-05-10
WUHE TONGSHIFU FOOD
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  • Abstract
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  • Claims
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Problems solved by technology

[0005] The fruit juice drink produced only has the nutri

Method used

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Embodiment Construction

[0020] A health-care fermented mutton jerky for calcium supplementation, the weight ratio of each raw material component is: beef 400, cabbage 60, boletus 40, Dendrobium candidum 15, dipotassium hydrogen phosphate 0.1, tea polyphenol 0.04, cauliflower 0.055 , corn starch 30, ginger 3, pepper 4, soybean paste 4, milk 20, lotus root slices 1, mint leaves 2, soybeans 3, sterilized skimmed reconstituted milk 20, appropriate amount of Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium , Salt And Water.

[0021] The preparation method of the calcium-supplementing health-care fermented mutton jerky comprises the following steps:

[0022] 1. Streptococcus thermophilus, Lactobacillus bulgaricus and Bifidobacterium were mixed at a ratio of 2:2:1, and then inoculated into sterilized skimmed reconstituted milk with a mass concentration of 12% at a ratio of 109cfu / 100mL, 37 Cultivate statically for 12 hours for activation to obtain activated mixed strains;

[0023] 2. ...

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Abstract

The invention discloses calcium-supplementing health-caring fermented mutton jerky and a preparation method thereof. The calcium-supplementing health-caring fermented mutton jerky is prepared from the following raw materials in proportion by weight: 400-500 of mutton, 60-80 of cabbages, 40-50 of boletus, 15-25 of stem of dendrobium candidum, 0.1-0.6 of dipotassium hydrogen phosphate, 0.04-0.06 of tea polyphenols, 0.055-0.095 of white cauliflowers, 30-50 of corn starch, 3-5 of gingers, 4-6 of Chinese prickly ash, 4-6 of soybean paste, 20-30 of milk, 1-3 of lotus root slices, 2-4 of peppermint leaves, 3-5 of soybeans, 20-30 of sterilized skimmed reconstituted milk, an appropriate amount of streptococcus thermophilus, an appropriate amount of lactobacillus bulgaricus, an appropriate amount of bacillus bifidus, an appropriate amount of salt and an appropriate amount of water. According to the technology disclosed by the invention, the tea polyphenols and the white cauliflowers are added into vegetable-pickling liquid so as to reduce nitrite contents in the pickled vegetables and the vegetable-pickling liquid, so that the harms to the human body are reduced. In addition, the milk and so on are added, so that the health-care functions of supplementing calcium and so on are added to the mutton jerky.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a calcium-supplementing health-care fermented mutton jerky 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. [0003] The kimchi pickling solution used in this paper is a common kimchi pickling solution, and there will be nitrite components in the pickling solution. [0004] Nitrite food poisoning,...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/21A23V2250/2132A23V2250/214
Inventor 童伟雄
Owner WUHE TONGSHIFU FOOD
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