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Hawthorn-flavored fermented beef or yak meat health-care sausage and preparation method thereof

The technology of yak meat and sausage is applied in the field of hawthorn flavored fermented beef or yak meat health sausage and its production, and achieves the effects of enhancing immunity, good market prospect and rich in dietary fiber.

Pending Publication Date: 2021-02-23
INST OF ANIMAL SCI OF CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There is no fermented (yak) beef sausage product with fruit flavor in the market

Method used

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  • Hawthorn-flavored fermented beef or yak meat health-care sausage and preparation method thereof
  • Hawthorn-flavored fermented beef or yak meat health-care sausage and preparation method thereof
  • Hawthorn-flavored fermented beef or yak meat health-care sausage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] 1) Preparation of concentrated water hawthorn live bacteria liquid

[0046] Obtained by removing impurities from hawthorn-cleaning-disinfecting-cleaning-grinding-adding strains-fermenting at 37°C for 48 hours, and concentrating to a solid content of 80%.

[0047] Table 1, the main raw material and consumption list of preparing fermented sausage

[0048]

[0049] Preparation process of fermented sausage

[0050] Weighing of auxiliary materials - concentrated hawthorn live bacteria liquid - beef or yak meat trimming (removal of fascia, periosteum, blood film, blood vessels, lymph, congestion, broken bones and foreign objects, hair, etc.) - ground meat - mixing - pouring Packing-fermentation at 10-16°C (5-7)*24h-inner packaging, post-maturation for 1-730 days-steaming at 82°C for 0.5-1.5h (adjust the time according to the thickness of the casing)-cooling-packing-, to obtain, Store in a 0-4 degree environment.

[0051] Table 2. The main raw materials and dosage list f...

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Abstract

The invention discloses a hawthorn-flavored fermented beef or yak meat health-care sausage and a preparation method thereof. A hawthorn fermentation broth, a white kidney bean extract, oat dietary fibers and (yak meat) beef are processed into the fermented sausage, and the obtained hawthorn-flavored fermented beef or yak meat health-care sausage has the functions of reducing blood sugar, blood pressure and blood fat of natural products, has the effects of losing weight and enhancing immunity, is rich in dietary fiber, and has a good market prospect.

Description

technical field [0001] The invention belongs to the field of food, and relates to a hawthorn-flavored fermented beef or yak meat health-care sausage and a preparation method thereof. Background technique [0002] Fermented sausage, also known as raw sausage, is made by mixing minced meat (often referred to as pork or (yak) beef) and animal fat with sugar, salt, starter and spices, etc. Meat products with a stable microbiological profile and a typical fermented aroma. Fermented sausages remain popular for their unique flavor and long shelf life. The processing technology of fermented sausage The processing method of fermented sausage varies with the shape of raw meat, fermentation method and conditions, activity of starter and auxiliary materials, but the basic process is similar. The general processing process is as follows: raw meat pretreatment a twist Meat-ingredients-curing-filling-fermentation-drying-smoking-packing. Hawthorn is rich in flavonoids, triterpenoid sapon...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L33/10A23L33/21
CPCA23L13/45A23L13/65A23L13/428A23L33/10A23L33/21A23V2002/00A23V2400/165A23V2400/413A23V2400/519A23V2400/533A23V2400/169A23V2200/328A23V2200/326A23V2200/3262A23V2200/332A23V2200/324
Inventor 谢鹏张守勇孙宝忠张松山雷元华刘晓畅王欢
Owner INST OF ANIMAL SCI OF CHINESE ACAD OF AGRI SCI
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