Pineapple fermented dried mutton for clearing summerheat and preparation method of pipeapple fermented dried mutton

Abstract

The invention discloses pineapple fermented dried mutton for clearing summerheat and a preparation method of the pineapple fermented dried mutton. The pineapple fermented dried mutton is prepared from the following raw material components in proportion by weight: 400-500 of mutton, 60-80 of cabbages, 40-50 of bolete, 15-25 of dendrobium candidum, 0.1-0.6 of dipotassium hydrogen phosphate, 0.04-0.06 of tea polyphenols, 0.055-0.095 of herba cleome gynandra, 30-50 of corn starch, 3-5 of ginger, 4-6 of Chinese prickly ash, 4-6 of a soybean sauce, 8-10 of pineapples, 2-4 of peanuts, 1-3 of leaf mustard juice, 20-30 of sterilized degreased remade milk, an appropriate amount of streptococcus thermophilus, an appropriate amount of lactobacillus bulgaricus, an appropriate amount of bifidobacteria, an appropriate amount of salt and an appropriate amount of water. According to the technology of the pineapple fermented dried mutton disclosed by the invention, the tea polyphenols and the herba cleome gynandra are added to pickled vegetable pickling fluid, and the two kinds of components namely the tea polyphenols and the herba cleome gynandra can reduce the content of nitrite in pickled vegetables and the pickled vegetable pickling fluid, so that damage to human bodies can be reduced; and in addition, the pineapples and the like are added, so that health-care functions of clearing summerheat, quenching thirst and the like are added for the mutton.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a fermented mutton jerky with pineapple clearing summer heat 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 poisoni...

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