Fruit and vegetable-flavored fermented sausages in bladder skin and preparation method thereof

A fermentation aroma and flavor technology, applied in the direction of bacteria used in food preparation, food ingredients as taste improvers, food ingredients as antimicrobial preservation, etc., to achieve the effects of unique color, enhanced antibacterial properties, and growth control

Pending Publication Date: 2017-11-14
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no production and sales of fermented tripe in the market. With the improvement of people's living standards in our country, we urgently need some new-type

Method used

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  • Fruit and vegetable-flavored fermented sausages in bladder skin and preparation method thereof
  • Fruit and vegetable-flavored fermented sausages in bladder skin and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0046] Example 1

[0047] A kind of fruit and vegetable flavored fermented belly, which cuts duck breast, pig lean meat and pig fat fat and mixes it in a certain proportion, adding salt, sugar, glucose, sodium nitrite, sodium erythorbate, whey protein powder, The ingredients of glutaminase, star anise, pepper, cinnamon, cooking wine, starter, blueberry pulp, carrot pulp and red date powder are mixed uniformly, stuffed, fermented, air-dried, baked, and vacuum packaged to obtain a product containing Special flavor, rich nutrition, and anti-oxidant function of fermented savory belly products with fruit and vegetable flavor, specifically including the following steps:

[0048] (1) Strain activation: Under aseptic operating conditions, inoculate Staphylococcus xylosus and Lactobacillus acidophilus into MRS broth separately, activate once, and the activated strains will be used as the stock solution at a volume percentage of 1.5% inoculum Inoculated into MRS broth, and then cultured in ...

Example Embodiment

[0061] Example 2

[0062] Same as the above embodiment 1, the difference lies in:

[0063] Step (1) In the process of strain activation: use the activated strain as the stock solution to inoculate the MRS broth at a volume percentage of 1%, and then incubate it in a constant temperature incubator at 30°C and 37°C for 20 hours;

[0064] Step (4) During the meat preparation: mix lean meat and pork fat into mixed meat at a mass ratio of 80:20;

[0065] Step (8) Filling preparation: Add 2.0% salt of meat filling mass, 1.0% white sugar, 1.0% glucose, 0.01% sodium nitrite, 0.2% sodium erythorbate, 1.0% to the above mixed meat Whey protein, 0.6% transglutaminase, 0.2% star anise, pepper and cinnamon powder mixture, 0.5% cooking wine, 2.0% blueberry pulp, 8.0% carrot pulp and 8.0% red date powder, and then According to the amount of inoculation 10 6 Inoculate the mixed fermentation broth of Staphylococcus xylosus and Lactobacillus acidophilus at the ratio of cfu / gram of meat, and stir and mi...

Example Embodiment

[0070] Example 3

[0071] Same as the above embodiment 1, the difference lies in:

[0072] Step (1) In the process of strain activation: use the activated strain as the stock solution to inoculate the MRS broth at a volume percentage of 2%, and then incubate it in a constant temperature incubator at 30°C and 37°C for 16 hours;

[0073] Step (4) During the meat preparation: mix lean meat and pork fat into mixed meat at a mass ratio of 75:25;

[0074] Step (8) Filling preparation: add 2.5% salt of meat filling quality, 1.5% white sugar, 1.2% glucose, 0.01% sodium nitrite, 0.2% sodium erythorbate, 1.0% to the above mixed meat Whey protein, 0.6% transglutaminase, 0.5% star anise, pepper and cinnamon powder mixture, 0.5% cooking wine, 3.0% blueberry pulp, 10.0% carrot pulp and 10.0% red date powder, and then According to the amount of inoculation 10 7 Inoculate the mixed fermentation broth of Staphylococcus xylosus and Lactobacillus acidophilus at the ratio of cfu / gram of meat, and stir a...

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Abstract

The invention discloses fruit and vegetable-flavored fermented sausages in bladder skin and a preparation method thereof. The method is characterized by comprising the following steps: cutting duck breasts, lean pork and fat pork; mixing the cut meat in a certain proportion; adding the following ingredients to the meat: salt, white sugar, glucose, sodium nitrite, sodium erythorbate, lactalbumin powder, transglutaminase, star anise, Chinese prickly ash, cassia bark, cooking wine, starter culture, blueberry pulp, carrot pulp, and red date powder; and conducting the following processes: stirring, uniform mixing, stuffing filling, fermentation, air drying and curing, baking, and vacuum packaging so as to obtain finished products. The finished products have the advantages that the sausages in bladder skin have fruit and vegetable flavors, rich nutrients, and functions of antioxidation and antibiosis.

Description

technical field [0001] The invention relates to a fermented tripe, in particular to a fermented tripe with fruit and vegetable flavor and a preparation method thereof. Background technique [0002] Blueberry, also known as lingonberry, dusi, dragon fruit, persimmon, etc., is rich in nutrients. In addition to macronutrients such as protein, lipids, and carbohydrates, it is also rich in vitamins, iron, zinc, manganese, and other micronutrients. There are about 15 to 17 kinds of amino acids in blueberry fruit, and the content of unsaturated fatty acids is higher than that of saturated fatty acids. Contains functional active ingredients such as folic acid, anthocyanins, flavonoids, ellagic acid, chlorogenic acid and pterostilbene, so it has the functions of improving vision, anti-oxidation and scavenging free radicals, regulating metabolism and improving memory. Carrots, also known as red roots, golden bamboo shoots, and clove radishes, are rich in antioxidant vitamins (β-carot...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/60A23L13/40A23L33/10A23B4/20A23B4/22
CPCA23B4/20A23B4/22A23L13/42A23L13/46A23L13/52A23L13/65A23L33/10A23V2002/00A23V2400/113A23V2200/30A23V2250/1614A23V2250/61A23V2200/10A23V2200/044A23V2200/16
Inventor 潘道东付晶晶曹锦轩吴振孙杨赢曾小群
Owner NINGBO UNIV
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