Biological power preparation applied to negative potential fermentation of meat products and preparation technology
A fermented meat product, biodynamic technology, applied in the direction of food science, etc., can solve the problem of low quality of fermented meat products, and achieve the effect of good antioxidant, good biocompatibility and rich nutrition
Inactive Publication Date: 2019-09-17
湖南合鸣生态农业科技控股有限公司
View PDF5 Cites 0 Cited by
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
[0003] The purpose of the present invention is to provide a biodynamic preparation and preparation process for negative potential fermented meat products, so as to solve the problem of low quality in existing fermented meat products
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 moreImage
Smart Image Click on the blue labels to locate them in the text.
Smart ImageViewing Examples
Examples
Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0011] Exemplary embodiments of the present disclosure are described below, which are provided for a more thorough understanding of the present disclosure and to fully convey the scope of the present disclosure to those skilled in the art.
[0012] Prepare the biodynamic preparation in parts by weight in the following proportions:
[0013] 1) Weigh the following raw materials and set aside
[0014]
[0015] 2) Disperse the above-mentioned chitosan in pure water, add lactic acid and stir while adding, then add citric acid and stir to dissolve the chitosan, then dissolve the chitosan solution into papaya enzyme, then add citrus enzyme, stir After 12 hours, add H-ionized water into it and seal the fermentation. It can be filled after 7 days.
[0016] To obtain the above-mentioned biodynamic biological preparation fermented meat products, refer to the conventional meat product fermentation process, and after the meat products are pretreated, the biodynamic preparations are us...
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
Login to View More Abstract
The invention relates to a biological power preparation applied to negative potential fermentation of meat products and a preparation technology. The biological power preparation is prepared from a papaya enzyme, a citrus enzyme, chitosan, pure water, lactic acid, citric acid, a yeast extract and H-ionized water. The fermented meat products contain negative ions, and during potential detection, the fermented meat products can show a negative potential characteristic. It is discovered through a scientific experiment that when people eat negative potential food, the negative ions can be supplemented to the human body, in this way, more redundant electrons in the body can be supplemented to aged cells or blood cell electrons, it is guaranteed that the physical cells cannot be oxidized, the aim of reducing free radicals is achieved, and accordingly the aims of resisting oxidation, preventing aging and prolonging the life are achieved.
Description
technical field [0001] The invention relates to a negative potential fermented meat product biodynamic preparation and a preparation process, belonging to the field of biological fermentation products. Background technique [0002] There are many types of fermented meat products. Traditional Chinese meat products, sausages, bacon, and ham are collectively called cured meat products with the natural fermentation of microorganisms, and have a long production history. Dry or semi-dry fermented smoked sausage, which originated in Europe, is a high-end Western-style meat product and a typical representative of fermented meat products. Since meat processing is more dependent on manual operations, the degree of mechanization is low, and it is easy to cause uncertain factors such as microbial contamination. Although the use of beneficial microorganisms and enzymes to promote benign fermentation can competitively inhibit the action of germs and spoilage bacteria, play a benign bacte...
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
Login to View More Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L31/15A23L33/00
CPCA23L33/00A23L31/15A23L17/65
Inventor 黄庆禄杨夏亮黄淼
Owner 湖南合鸣生态农业科技控股有限公司