Mushroom yellowfin meat paste and making method thereof

A technology for eel and shiitake mushrooms, which is applied to the field of shiitake and eel meat sauce and its preparation, can solve the problems of not improving the content of amino nitrogen and lactic acid, not improving the nutrients and antibacterial substances, etc. The effect of increasing amino acid content

Inactive Publication Date: 2019-08-13
CHENGDU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The above-mentioned prior art is only a simple combination of ingredients, and does not improve the nutritional ingredients and antibacterial substances, nor does it improve the content of amino nitrogen and lactic acid.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Select 100g of rice field eel, clean the rice field eel, and cut it into small pieces of about 0.5cm.

[0059] Add 0.1 g of yeast and 2 g of lactic acid bacteria to the eel segment, and then ferment at 33° C. for 7 hours.

[0060] After washing the garlic, put the skin in a freezer at -6°C for 20 hours, then take it out and put it in a freezer at 5°C to thaw for 28 hours. Peel the garlic, then add 40g of water, 3g of salt, and 3g of garlic Lactic acid bacteria, 0.8g lactic acid, and anaerobic fermentation at a temperature of 20°C for 10 days.

[0061] Clean the fresh mushrooms, cut them into diced pieces with a particle size of 0.3 cm to obtain diced mushrooms, remove white tendons from fresh green peppers and red peppers, clean them, cut them into diced green peppers and red peppers with a particle size of 0.3 cm, and set aside.

[0062] Heat the frying sauce pot, pour 160g of vegetable oil into the frying sauce pot, heat the oil to 200°C, add 3g of sugar, add 10g of ...

Embodiment 2

[0066] Select 110g of rice field eel, wash the rice field eel first, and cut it into small pieces of about 0.5cm.

[0067] Then, 0.1 g of yeast and 3 g of lactic acid bacteria were added to the eel section, and then fermented at 32° C. for 6 hours.

[0068] After removing impurities and washing the garlic, put the skin in a freezer at -5°C for 25 hours, then take it out and put it in a freezer at 3°C ​​to thaw for 30 hours, then peel the garlic, then add 50g of water, 4g Salt, 4g of lactic acid bacteria, 1g of lactic acid, and anaerobic fermentation at a temperature of 15°C for 15 days.

[0069] Wash fresh shiitake mushrooms, cut into diced shiitake mushrooms with a particle size of 0.5 cm to obtain diced shiitake mushrooms, remove white veins from fresh green peppers and red peppers, clean them, cut them into diced green peppers and red peppers with a particle size of 0.5 cm, and set aside.

[0070] Heat the frying sauce pot, pour 160g of vegetable oil into the frying sauce ...

Embodiment 3

[0074] Select 120g of rice field eel, clean the rice field eel, and cut it into small pieces of about 1cm.

[0075] Add 0.1 g of yeast and 3 g of lactic acid bacteria to the eel segments, and then ferment at 35° C. for 5 hours.

[0076] After washing the garlic, put the skin into a freezer at -3°C for 30 hours, then take it out and put it in a freezer at 6°C to thaw for 24 hours. Peel the garlic, then add 60g of water, 5g of salt, and 5g of garlic Lactic acid bacteria and 1.2g of lactic acid were anaerobically fermented at a temperature of 20°C for 10 days.

[0077] Clean the fresh mushrooms, cut them into diced pieces with a particle size of 0.5 cm to obtain diced mushrooms, remove white tendons from fresh green peppers and red peppers, clean them, cut them into diced green peppers and red peppers with a particle size of 0.5 cm, and set aside.

[0078] Heat the frying sauce pot, pour 180g of vegetable oil into the frying sauce pot, when the oil temperature reaches 240°C, add...

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Abstract

The invention discloses mushroom yellowfin meat paste and a making method thereof, and belongs to the technical field of food and food manufacturing processing. The mushroom yellowfin meat paste includes plant oil, fermented yellowfin, fermented garlic, mushrooms, green pepper, red pepper, bean halves, chopped scallion, bruised ginger, chopped garlic, salt, white sugar, soy sauce, sesame oil, chicken powder, starch and water. The making method of the mushroom yellowfin meat paste comprises the steps of preprocessing yellowfin, fermenting the yellowfin, fermenting garlic, preprocessing mushroom, green pepper and red pepper, manufacturing the meat paste, filling and sterilizing. The preprocessed yellowfin is fermented, the yellowfin can be sufficiently enzymlyzed and fermented, the manufactured meat paste contains meat protein and contains polypeptides and amino acids generated by fermentation and abundant nutrients and antibacterial substances generated by lactobacillus fermentation, the amino state nitrogen content, the lactic acid content and the antibacterial substance content are increased, and the special flavor, color, character and nutrients are obtained.

Description

technical field [0001] The invention relates to a shiitake mushroom and eel meat sauce and a preparation method thereof, belonging to the technical field of food and food production and processing. Background technique [0002] In recent years, with the improvement of living standards and health awareness, people began to pay more attention to the relationship between diet and health. Fermented food is made through natural fermentation, and its nutritional, medical and health functions have begun to receive more and more attention, so it has gradually become a healthy food that people love. Livestock and poultry meat are fermented by beneficial microorganisms, making fermented meat and Compared with fresh meat, general fresh meat contains more polypeptides and various amino acids with richer and more reasonable proportions, which makes the protein in fermented meat products easier to be digested and absorbed by the human body, has better biochemical availability, and forms a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L17/00A23L19/00A23L29/00A23L31/00
CPCA23L27/60A23L17/65A23L19/03A23L29/065A23L31/00A23V2002/00A23V2250/18A23V2250/5118
Inventor 刘文龙晏宸然周衡刚刘达玉武怡
Owner CHENGDU UNIV
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