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

A technology of figs and mutton jerky, applied in the direction of bacteria used in food preparation, food ingredients containing inorganic compounds, food science, etc., can solve the problem of single function, achieve the reduction of nitrite content, stomach health care function, reduce Harmful effect

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

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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 fermented mutton jerky with figs that invigorates the stomach. The weight ratio of the various raw material components is: beef 400, cabbage 60, boletus 40, Dendrobium candidum 15, dipotassium hydrogen phosphate 0.1, tea polyphenol 0.04, and cauliflower 0.055 , corn starch 30, ginger 3, pepper 4, soybean paste 4, fig 2, cooking wine 1, wax gourd skin 1, onion 1, sterilized skimmed reconstituted milk 20, appropriate amount of Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium, salt and water.

[0021] The preparation method of the fig invigorating stomach 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. Mix th...

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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...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L19/00A23L33/10A23L33/105
CPCA23V2002/00A23V2400/123A23V2400/249A23V2400/51A23V2200/32A23V2250/16A23V2250/21A23V2250/2132A23V2250/214A23V2250/5118
Inventor 童伟雄
Owner WUHE TONGSHIFU FOOD
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