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Fermented dried mutton and preparation method thereof

A technology of mutton jerky and mutton, applied in the direction of bacteria used in food preparation, food science, application, etc., can solve the problem of single function, achieve the effect of reducing nitrite content, reducing smell, and reducing harm

Inactive Publication Date: 2017-05-10
WUHE TONGSHIFU FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The fruit juice drink produced only has the nutrition of the fruit, and the function is relatively simple

Method used

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Embodiment Construction

[0020] A fermented mutton jerky, the weight ratio of each raw material component is: beef 400, cabbage 60, boletus 40, candidum 15, dipotassium hydrogen phosphate 0.1, tea polyphenol 0.04, cauliflower 0.055, corn starch 30. Ginger 3, Chinese prickly ash 4, soybean paste 4, dried white powder 1, orange seed 2, sterilized skimmed reconstituted milk 20, appropriate amount of Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium, salt and water.

[0021] The preparation method of described fermented mutton, 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. Mix the activated mixed strains, salt, dipotassium hydrogen phosphate, tea polyphenols, white ...

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Abstract

The invention discloses fermented dried mutton and a preparation method thereof. The fermented dried mutton comprises the following raw materials in parts by weight: 400 to 500 parts of beef, 60 to 80 parts of cabbage, 40 to 50 parts of bolete, 15 to 25 parts of dendrobium officinale, 0.1 to 0.6 part of dipotassium phosphate, 0.04 to 0.06 part of tea polyphenol, 0.055 to 0.095 part of cauliflower, 30 to 50 parts of corn starch, 3 to 5 parts of ginger, 4 to 6 parts of pepper, 4 to 6 parts of soybean paste, 1 to 3 parts of dry lily, 2 to 4 parts of tangerine seeds, 20 to 30 parts of sterilized defatted reconstituted milk, and a proper amount of streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium, salt and water. The tea polyphenol and the cauliflower are added into pickle pickling liquid by the process and can reduce the nitrite content of pickles and the pickle pickling liquid to reduce harm to human bodies. In addition, the dry lily is added to increase more health-care functions of the dried mutton.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a fermented dried mutton 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, also known as enterogenic cyanos...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/10A23L33/105
CPCA23V2002/00A23V2400/123A23V2400/249A23V2400/51A23V2200/30A23V2250/16A23V2250/21A23V2250/2132A23V2250/214A23V2250/5118
Inventor 童伟雄
Owner WUHE TONGSHIFU FOOD
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