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

Fermented horse meat product and preparation method thereof

A technology for meat products and horse meat, applied in the field of fermented horse meat products and their preparation

Inactive Publication Date: 2011-05-25
XINJIANG UNIVERSITY
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, horsemeat products currently on the market mainly include traditional products such as smoked horse intestines and smoked horsemeat, and there are no reports on fermented horsemeat products. It can be seen that the market prospects for the production of high-end consumer horsemeat products will be extremely broad

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
  • Fermented horse meat product and preparation method thereof
  • Fermented horse meat product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Salt 4%, Sugar 5%, Phosphate 0.3%, Nitrite 0.005%, Sodium Ascorbate 0.7%, White Pepper 0.4%, Sage 0.15%, Nutmeg 0.15%, Cinnamon 0.1%, Coriander 0.2%, Basil 0.1% % and strains 3%, wherein the strains consist of 1% lactic acid bacteria and 2% mold.

[0037] Preparation method of fermented horse meat product

[0038] The quick-frozen or fresh horse meat that meets the quarantine and processing requirements is divided, sorted, cleaned, and drained for later use.

[0039] 1. Prepare marinade, spices and seasonings:

[0040] Use dry pulverization to pulverize and sieve pickle preparations, spices, seasonings, or powdery materials that effectively extract ingredients in spices and seasonings, and store them away from light and airtight for later use; during the preparation process, care should be taken to control the hygiene and humidity of the workshop (in 35%), to avoid excessive microorganisms and moisture in the product.

[0041] 2. Pickling:

[0042] Put the sorted and ...

Embodiment 2

[0052] Salt 5%, Sugar 10%, Phosphate 0.35%, Nitrite 0.004%, Sodium Ascorbate 0.6%, White Pepper 0.5%, Sage 0.1%, Nutmeg 0.1%, Cinnamon 0.05%, Coriander 0.2%, Basil 0.2% % and strains 3%, wherein the strains consist of 1.5% lactic acid bacteria and 1.5% mold.

[0053] Preparation method of fermented horse meat product

[0054] The quick-frozen or fresh horse meat that meets the quarantine and processing requirements is divided, sorted, cleaned, and drained for later use.

[0055] 1. Prepare marinade, spices and seasonings:

[0056] Use dry pulverization to pulverize and sieve pickle preparations, spices, seasonings, or powdery materials that effectively extract ingredients in spices and seasonings, and store them away from light and airtight for later use; during the preparation process, care should be taken to control the hygiene and humidity of the workshop (in 35%), to avoid excessive microorganisms and moisture in the product.

[0057] 2. Pickling:

[0058] Put the sort...

Embodiment 3

[0068] Salt 6%, Sugar 20%, Phosphate 0.4%, Nitrite 0.003%, Sodium Ascorbate 0.5%, White Pepper 0.6%, Sage 0.15%, Nutmeg 0.1%, Cinnamon 0.1%, Coriander 0.3%, Basil 0.15% % and strains 3%, wherein the strains consist of 2% lactic acid bacteria and 1% mold.

[0069] Preparation method of fermented horse meat product

[0070] The quick-frozen or fresh horse meat that meets the quarantine and processing requirements is divided, sorted, cleaned, and drained for later use.

[0071] 1. Prepare marinade, spices and seasonings:

[0072] Use dry pulverization to pulverize and sieve pickle preparations, spices, seasonings, or powdery materials that effectively extract ingredients in spices and seasonings, and store them away from light and airtight for later use; during the preparation process, care should be taken to control the hygiene and humidity of the workshop (in 35%), to avoid excessive microorganisms and moisture in the product.

[0073] 2. Pickling:

[0074] Put the sorted a...

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 present invention discloses a fermented horse meat food and its preparation method. The formula for preparing fermented horse meat includes the following components: (by using 100kg of horse meat weight as reference) 4%-6% of edible salt, 5%-20% of sugar, 0.3%-0.4% of phosphate, 0.003%-0.005% of nitrite, 0.5%-0.7% of sodium ascorbate, 0.4%-0.6% of white pepper, 0.1%-0.15% of sage, 0.1%-0.15% of nutmeg, 0.05%-0.1% of cassia bark, 0.2%-0.3% of coriandrum sativum, 0.2%-0.8% of garlic, 0.1%-0.2% of basil and 3% of composite inoculum. Its preparation method includes the following steps: selecting materials, defrosting, finishing, cleaning, pickling, making fermentation, roasting and vacuum packaging so as to obtain the invention horse meat food.

Description

field of invention [0001] The invention relates to the field of fermented horse meat products and a preparation method thereof. Specifically, the present invention relates to a horse meat product and its preparation method carried out through directional microbial inoculation and fermentation. Background technique [0002] Fermented meat products refer to the use of microbial fermentation under natural and artificial control conditions to produce meat products with special flavor, color and texture, and have a long shelf life. Fermented meat products are mainly divided into two categories: fermented sausage and raw ham. It has the characteristics of rich nutrition, unique flavor, long storage period, etc., and has won the love of consumers for its delicious taste, nutrition and hygiene. Among them, fermented sausage is the product with the largest output in fermented meat products, and it is a representative of fermented meat products. It uses minced meat as the main raw ...

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
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L1/01A23L13/10A23L5/10
Inventor 杨洁刘军申彤陈红征罗依扎
Owner XINJIANG UNIVERSITY
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