Flavored ostrich meat cakes and preparation method thereof

Abstract

The invention discloses flavored ostrich meat cakes and a preparation method thereof. The flavored ostrich meat cakes comprise ostrich meat and prime condition in a mass ratio of 9: 1. Fishy flavor-removal treatment on the ostrich meat is as follows: soaking the ostrich meat in a mixed fermenting liquid comprising a debaryomyces hansenii fermenting liquid and a lactobacillus sake fermenting liquid. The preparation method comprises the following steps of: soaking the ostrich meat in the mixed fermenting liquid comprising the debaryomyces hansenii fermenting liquid and the lactobacillus sake fermenting liquid to obtain pre-treated ostrich meat; mixing the pre-treated ostrich and prime condition in the mass ratio of 9: 1; salting the mixture of the pre-treated ostrich and prime condition and chopping the mixture into meat paste; and adding seasoners into the meat paste to prepare meat cakes, and packaging, steaming and sterilizing the cakes to obtain the flavored ostrich meat cakes. By means of biological fishy flavor-removal by using the debaryomyces hansenii and the lactobacillus sake, the prepared flavored ostrich meat cakes are bright in color and luster, delicious in taste, crispy and tender in taste and rich in elasticity.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a flavored ostrich meatloaf and a preparation method thereof. Background technique [0002] With the development of social economy and the improvement of living standards, the proportion of meat in China's dietary structure is increasing. In recent years, China's total meat production and consumption have remained high. big consumer. At the same time, the types of meat consumed in China are becoming more and more abundant. The proportion of various livestock and poultry meat, such as beef, mutton, yak meat, rabbit meat, chicken, duck, goose and ostrich meat, in the daily diet is gradually increasing. . The forms of meat products are also becoming more and more diverse, with bacon, sausage, ham, meatballs, meat pies, meat rolls, meat puree, bacon, luncheon meat and various leisure and conditioning meat products going hand in hand. [0003] Ostriches are widely raised by people in ...

AI Technical Summary

Problems solved by technology

[0005] At present, the research on the processing and production of ostrich meat mainly focuses on the tenderization method of ostrich meat, the extraction process of ostrich oil, the production of traditional ostrich dishes, and the research and development of canned ostrich meat. There is no report on the development of ostrich meat cakes.

And in flavored ostrich meat dishes and canned meat, in order to cover up the meaty smell of ostrich meat, a large amount of spices are often used, causing consumers to be unable to identify the true taste of ostrich meat

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