Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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
View PDF5 Cites 3 Cited by
  • 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 tripe products with high grade, unique flavor and certain health care effects. Fermented tripe with fruit and vegetable flavor can just meet this requirement. consumer demand

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • 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

Embodiment 1

[0047] A fermented tripe with fruit and vegetable flavor, which is prepared by cutting duck breast, lean pork and pig fat and mixing them according to a certain proportion, adding salt, white sugar, glucose, sodium nitrite, sodium erythorbate, whey protein powder, trans The ingredients of glutaminase, star anise, Chinese prickly ash, cinnamon, cooking wine, starter, blueberry pulp, carrot pulp and red date powder are mixed uniformly, stuffed, fermented, air-dried and matured, baked, and vacuum-packed to obtain a product containing The fruit and vegetable flavored fermented tripe product with special flavor, rich nutrition and antioxidant function, specifically includes the following steps:

[0048] (1) Strain activation: under aseptic conditions, inoculate Staphylococcus xylosus and Lactobacillus acidophilus in MRS broth respectively, activate once, and use the activated strain as the stock solution to inoculate 1.5% by volume Inoculated into MRS broth, and then cultured in co...

Embodiment 2

[0062] With above-mentioned embodiment 1, its difference is:

[0063] Step (1) During strain activation: Inoculate the activated strain into MRS broth at an inoculum volume of 1% by volume as a stock solution, and then culture them in constant temperature incubators at 30°C and 37°C for 20 hours;

[0064] Step (4) in the preparation of meat: mix lean meat paste and pig fat in a mass ratio of 80:20 to form mixed meat;

[0065] Step (8) Filling preparation: Add 2.0% salt, 1.0% white sugar, 1.0% glucose, 0.01% sodium nitrite, 0.2% sodium erythorbate, 1.0% sodium erythorbate 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 inoculum size 10 6 Inoculate the mixed fermentation liquid of Staphylococcus xylosus and Lactobacillus acidophilus at a ratio of cfu / gram of meat stuffing, and stir and mix evenly under va...

Embodiment 3

[0071] With above-mentioned embodiment 1, its difference is:

[0072] Step (1) In the activation of strains: inoculate the activated strains into the MRS broth at an inoculum volume of 2% by volume as a stock solution, and then culture them in constant temperature incubators at 30°C and 37°C for 16 hours;

[0073] Step (4) in the preparation of meat: mix lean meat paste and pig fat in a mass ratio of 75:25 to form mixed meat;

[0074] Step (8) Filling preparation: Add 2.5% salt, 1.5% white sugar, 1.2% glucose, 0.01% sodium nitrite, 0.2% sodium erythorbate, 1.0% sodium erythorbate 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 inoculum size 10 7 Inoculate the mixed fermentation liquid of Staphylococcus xylosus and Lactobacillus acidophilus at a ratio of cfu / gram of meat stuffing, and stir and mix even...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com