Stomach-strengthening fermented mutton jerky with fig fruits and preparation method thereof

Abstract

The invention discloses stomach-strengthening fermented mutton jerky with fig fruits and a preparation method thereof. The stomach-strengthening fermented mutton jerky with fig fruits 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, 2-4 of fig fruits, 1-3 of cooking wine, 1-3 of winter gourd rind, 1-3 of onions, 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 fig fruits and the onions are added, so that the health-care functions of strengthening the stomach and so on are added to the mutton jerky.

Description

technical field [0001] The invention relates to the field of food technology, in particular to fermented dried mutton with figs for invigorating the stomach 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 poison...

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