Flavored ostrich meat cakes and preparation method thereof

A technology for ostrich meat and meat pies, which is applied to bacteria used in food preparation, meat/fish preservation, heating and preservation of meat/fish, etc. It can solve the problems that there are no reports on the development of ostrich meat pies, and the inability to identify the true taste of ostrich meat, etc. problems, to achieve the effects of improving sensory evaluation scores, good tenderness, and optimizing texture

CN106889488AActive Publication Date: 2017-06-27HUNAN AGRICULTURAL UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2017-06-27

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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.
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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 ...

Examples

Embodiment 1

[0039] A flavored ostrich meatloaf of the present invention comprises ostrich meat and fat, wherein the mass ratio of ostrich meat to fat is 9:1. The remaining ingredients are based on the total weight of ostrich meat and fat, including: 40wt% water, 0.01wt% sodium nitrite, 0.01wt% tea polyphenols, 0.08wt% TG enzyme, 20wt% konjac fine powder, 0.2 The carrageenan of wt%, the phosphate compound salt of 0.1wt%, the ginger of 1.5wt%, the green onion of 0.3wt%, the cooking wine of 3.5wt%, the pepper powder of 0.1wt%, the monosodium glutamate of 0.4wt%, the salt of 1.5wt% , 5wt% protein powder.

[0040] A kind of preparation method of above-mentioned flavor ostrich meatloaf, see figure 1 , including the following steps:

[0041] (1) Preparation of mixed fermentation broth: Inoculate Debaryomyces hansenii W08 (Debaryomyces hansenii) into PDA medium for fermentation (fermentation temperature is 28°C, time is 24h) to obtain a viable bacterial concentration of 1.68×10 8 CFU / mL of Deb...

Embodiment 2

[0056] A flavored ostrich meatloaf of the present invention comprises ostrich meat and fat, wherein the mass ratio of ostrich meat to fat is 9:1. The remaining ingredients are based on the total weight of ostrich meat and fat, including: 40wt% water, 0.01wt% sodium nitrite, 0.01wt% tea polyphenols, 0.08wt% TG enzyme, 20wt% konjac fine powder, 0.2 The carrageenan of wt%, the phosphate compound salt of 0.2wt%, the ginger of 1.5wt%, the green onion of 0.3wt%, the cooking wine of 3.5wt%, the pepper powder of 0.1wt%, the monosodium glutamate of 0.4wt%, the salt of 1.5wt% , 5wt% protein powder.

[0057] A kind of preparation method of above-mentioned local flavor ostrich meatloaf, comprises the following steps: the concentration of phosphoric acid compound salt is 0.2wt%, all the other are identical with embodiment 1.

Embodiment 3

[0063] A flavored ostrich patty, the formula of which is consistent with that of Example 1, and the preparation method only has a volume ratio of Debaria hansenii fermentation broth and Lactobacillus sake fermentation broth in step (1) of 0.5:1.