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Fermented meat product and preparation method thereof

A technology for fermented meat products and pickled preparations, which is applied in the field of fermented meat products and their preparation, can solve the problems of not being suitable for Chinese tastes, short shelf life, low pH value and the like

Inactive Publication Date: 2018-01-26
钱玉连
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although my country has a long history of research on fermented meat products, it has not been widely promoted due to the low degree of production standardization and the difficulty in guaranteeing product quality.
However, common fermented meat products in foreign countries often have a low pH value, and the taste is sour and salty, which is not suitable for the taste of Chinese people, and requires cold chain transportation and storage
In addition, there are problems such as short shelf life

Method used

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  • Fermented meat product and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0021] A fermented meat product made from the following parts by weight of raw materials: 100 parts of raw meat, 12 parts of glucose, 11 parts of pickling preparation, 0.01 part of yeast, 4 parts of dried laurel leaves, 3 parts of mustard oil, 0.008 of erythrosine Parts, 2.5 parts of sodium pyrophosphate, 8 parts of soybean protein isolate, wherein the pickling agent is salt, monosodium glutamate, sodium nitrite, sodium erythorbate, and the weight ratio is 45:5:1:2.

[0022] The preparation method of the fermented meat product includes the following steps:

[0023] (1) Select raw meat, store it in the freezer for 1 hour, and then thaw. After thawing, the temperature of the meat center does not exceed 5℃. Cut the meat into 2.5cm×2.5cm×2.5cm pieces;

[0024] (2) Cool the chopper with a small amount of ice cubes first, then remove the ice water and keep the chopper at a low temperature; add the erythrosine and soybean protein isolate into the chopper, mix well, then add glucose and pick...

Embodiment 2

[0027] A fermented meat product made from the following raw materials in parts by weight: 100 parts of raw meat, 5 parts of glucose, 6 parts of pickling preparation, 0.003 parts of yeast, 0.5 parts of dried laurel leaves, 1 part of mustard oil, 0.002 parts of erythrosine Parts, 0.3 parts of sodium pyrophosphate, 2 parts of soy protein isolate, wherein the pickling agent is table salt, monosodium glutamate, sodium nitrite, sodium erythorbate, and the weight ratio is 45:5:1:2.

[0028] The preparation method of the fermented meat product includes the following steps:

[0029] (1) Select raw meat, store it in the freezer for 3 hours, and then thaw. After thawing, the temperature of the meat center does not exceed 5℃. Cut the meat into 2.5cm×2.5cm×2.5cm pieces;

[0030] (2) Cool the chopper with a small amount of ice cubes first, then remove the ice water and keep the chopper at a low temperature; add the erythrosine and soybean protein isolate into the chopper, mix well, then add glucos...

Embodiment 3

[0033] A fermented meat product made from the following raw materials by weight: 100 parts of raw meat, 9 parts of glucose, 10 parts of pickling preparation, 0.007 parts of yeast, 3.5 parts of dried laurel leaves, 1.5 parts of mustard oil, erythrosine 0.004 parts, 1.9 parts of sodium pyrophosphate, 5.5 parts of soy protein isolate, wherein the pickling agent is salt, monosodium glutamate, sodium nitrite, sodium erythorbate, and the weight ratio is 45:5:1:2.

[0034] The preparation method of the fermented meat product includes the following steps:

[0035] (1) Select raw meat, store it in the freezer for 1.5 hours and then thaw. After thawing, the temperature of the meat center does not exceed 5°C. Cut the meat into 2.5cm×2.5cm×2.5cm pieces;

[0036] (2) Cool the chopper with a small amount of ice cubes first, then remove the ice water and keep the chopper at a low temperature; add the erythrosine and soybean protein isolate into the chopper, mix well, then add glucose and pickle Mi...

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Abstract

The invention discloses a fermented meat product and a preparation method thereof, wherein the fermented meat product is prepared from the following raw materials: raw material meat, dextrose, a sousing agent, yeast, dried laurel leaf, mustard oil, erythrosine, sodium pyrophosphate and soy protein isolate. The preparation method comprises: cutting the raw material meat into blocks, uniformly stirring and mixing various components by using a chopping machine, and finally carrying out filling drying to obtain the fermented meat product. According to the present invention, during the fermentation, the protease produced by microorganisms can decompose proteins, such that the amino acid content can be increased, the nutritive value of the product is increased, and the provided meat product hasthe high fat content so as to provide more energy and maintain the long-time satiety; and with the method, the shelf life of the meat product can be prolonged and can achieve more than three years, and the obtained product can be eaten after package opening, and is convenient to eat.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a fermented meat product and a preparation method thereof. Background technique [0002] Fermented meat products refer to a type of meat products that are fermented by specific beneficial microorganisms under natural or artificial conditions. They have the characteristics of sophisticated technology, rich color and aroma, unique flavor, and long shelf life. They are traditional fermentation in the United States, Germany, Italy and other countries. food. The proportion of deep processing of meat products in developed countries is as high as 30%, of which fermented meat products occupy an important position. [0003] Meat products have high heat energy density and strong satiety, which is suitable for fighting flight diet. The common jerky products on the market (such as beef jerky, beef cubes, etc.) can be stored at room temperature and are convenient to eat, but th...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/60
Inventor 钱玉连
Owner 钱玉连
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