Beautifying fermented dried mutton with sweet potato leaves and preparation method thereof
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A technology of sweet potato leaves and mutton jerky is applied to the functions of bacteria, bifidobacteria, and food ingredients used in food preparation, which can solve problems such as single function, reduce nitrite content, and achieve beauty, beauty and health care functions. Harm reduction effect
Inactive Publication Date: 2017-03-15
WUHE TONGSHIFU FOOD
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[0004] The fruit juice drink produced only has the nutrition of the fruit, and the function is relatively simple
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[0019] A sweet potato leaf beautifying fermented mutton jerky, the weight proportion of each raw material component is: beef 400, cabbage 60, boletus 40, Dendrobium candidum 15, dipotassium hydrogen phosphate 0.1, tea polyphenol 0.04, white cauliflower 0.055 , corn starch 30, ginger 3, pepper 4, soybean paste 4, snake gourd 2, sweet potato leaf 1, pork liver 3, licorice 1, sterilized skimmed reconstituted milk 20, appropriate amount of Streptococcus thermophilus, Lactobacillus bulgaricus, bifidus bacteria, salt and water.
[0020] The preparation method of described sweet potato leaves cosmetically fermented mutton jerky comprises the following steps:
[0021] 1. Streptococcus thermophilus, Lactobacillus bulgaricus and Bifidobacterium were mixed at a ratio of 2:2:1, and then inoculated into sterilized skimmed reconstituted milk with a mass concentration of 12% at a ratio of 109cfu / 100mL, 37 Cultivate statically for 12 hours for activation to obtain activated mixed strains;
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Abstract
The invention discloses a beautifying fermented dried mutton with sweet potato leaves and a preparation method thereof. The beautifying fermented dried mutton comprises, by weight, 400 to 500 of mutton, 60 to 80 of cabbage, 40 to 50 of Boletus, 15 to 25 of Dendrobium officinale, 0.1 to 0.6 of dipotassium phosphate, 0.04 to 0.06 of tea polyphenol, 0.055 to 0.095 of cauliflower, 30 to 50 of maize starch, 3 to 5 of ginger, 4 to 6 of Chinese prickly ash, 4 to 6 of salted and fermented soya paste, 2 to 4 of snake gourd, 1 to 3 of the sweet potato leaves, 3 to 5 of pork liver, 1 to 3 of licorice root, 20 to 30 of sterilized skimmed reconstituted milk and a proper amount of Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacteria, salt and water. According to the invention, tea polyphenol and cauliflower are added into a pickling solution for pickled vegetable, and tea polyphenol and cauliflower can decrease the content of nitrite in the pickled vegetable and the pickling solution for pickled vegetable so as to reduce harm to the human body; moreover, the dried mutton is endowed with health care functions like beauty maintenance due to addition of the sweet potato leaves and licorice root.
Description
technical field [0001] The invention relates to the field of food technology, in particular to a fermented jerky with sweet potato leaves and a preparation method thereof. Background technique [0002] In the "Development of Fermented Mutton Jerky" published by the Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Jishou University, it is pointed out that the mutton is fermented with kimchi pickling solution to achieve the purpose of removing odor and improving quality. Fermentation can obviously remove the smell of mutton, and at the same time improve the tenderness and nutritional value of mutton. The main ingredients of the selected product are 4.0% salt, 1.5% white sugar, 6.0% compound spices, and 3.0% soy sauce. good quality. The kimchi pickling solution used in this paper is a common kimchi pickling solution, and there will be nitrite components in the pickling solution. [0003] Nitrite food poisoning, also known as enterogen...
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