Fermented meat having long storage life at normal temperature, fermented meat product and making methods of fermented meat and fermented meat product
A technology of fermented meat products and starter, applied in the field of fermented meat products and its preparation, can solve the problems of long product shelf life, not suitable for the taste of Chinese people, low production standardization, etc.
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experiment example 1
[0132] Experimental example 1: Orthogonal experiment on the production process of fermented meat products
[0133] The purpose of this experiment is to use four factors and three levels (L 3 4 ) Orthogonal experiment, taking the preparation of fermented beef products of the present invention as an example, to optimize the production process of the fermentation temperature, fermentation time, drying temperature and drying time in the preparation process. The factors and levels of the orthogonal test are shown in Table 4, and the evaluation indicators include sensory evaluation, water activity (Water Activity, aW), and pH.
[0134] Table 4 Factors and levels of orthogonal experiment for production process optimization of fermented beef products
[0135]
[0136] The experimental results are shown in Table 5, and the statistical results are analyzed by variance analysis using "SPSS13.0" software, and the statistical results are shown in Tables 6 to 8.
[0137] Table 5-1 Ort...
Embodiment 1
[0154] Embodiment 1, preparation fermented beef product
[0155] On the basis of the above orthogonal experiments, fermented meat products were prepared according to the formula and process parameters shown in Table 9-1.
example 1
[0158] The preparation method of example 1 fermented beef product, comprises the following steps:
[0159] 1) Meat cutting: Select finely segmented beef knee round meat, remove the fascia and cartilage, store in the freezer for 2 hours (1h to 3h is acceptable), and then thaw. After thawing, the temperature of the center of the meat does not exceed 6°C. Cut the meat into 3cm× 3cm×3cm pieces of meat;
[0160] 2) First add a small amount of ice to cool the equipment (chopper), then remove the ice water to keep the equipment at a low temperature;
[0161] 3) Weigh the fat, food coloring and soybean protein isolate according to the formula, add them to the chopping machine, and stir evenly;
[0162] 4) Weigh the carbohydrates, pickling agent and water retaining agent according to the formula, add them to the chopping machine, and stir evenly;
[0163] 5) Weigh the spices and starter according to the formula, put them into the chopping machine, and stir evenly;
[0164] 6) Add th...
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