Flavored ostrich meatloaf and preparation method thereof

Abstract

The invention discloses a flavored ostrich meat cake and a preparation method thereof, wherein the flavored ostrich meat cake includes ostrich meat and fat, the mass ratio of the ostrich meat and fat is 9:1, and the ostrich meat has undergone biological deodorization treatment: The ostrich meat is soaked in a mixed fermented broth containing Debaria hansenii fermented liquid and Lactobacillus sake fermented liquid. The preparation method is as follows: soaking the ostrich meat in the mixed fermentation liquid containing Debaria hansenii and Lactobacillus sake to obtain the pretreated ostrich meat; mixing the pretreated ostrich meat with the fat according to the mass ratio of 9 : 1 mixing; marinating the mixture of ostrich meat and fat, chopping and mixing into minced meat; adding seasoning to the minced meat to make meat patties, packaging, steaming and sterilizing to obtain flavored ostrich meat patties. The invention utilizes Debaria hansenii and Lactobacillus sake to biologically deodorize the ostrich meat, and the prepared flavored ostrich meat cake has bright color, delicious taste, crisp, tender and full of elasticity.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a flavored ostrich meatloaf and a preparation method thereof. Background technique [0002] With the development of social economy and the improvement of living standards, the proportion of meat in China's dietary structure is increasing. In recent years, China's total meat production and consumption have remained high. big consumer. At the same time, the types of meat consumed in China are becoming more and more abundant. The proportion of various livestock and poultry meat, such as beef, mutton, yak meat, rabbit meat, chicken, duck, goose and ostrich meat, in the daily diet is gradually increasing. . The forms of meat products are also becoming more and more diverse, with bacon, sausage, ham, meatballs, meat pies, meat rolls, meat puree, bacon, luncheon meat and various leisure and conditioning meat products going hand in hand. [0003] Ostriches are widely raised by people in ...

AI Technical Summary

Problems solved by technology

[0005] At present, the research on the processing and production of ostrich meat mainly focuses on the tenderization method of ostrich meat, the extraction process of ostrich oil, the production of traditional ostrich dishes, and the research and development of canned ostrich meat. There is no report on the development of ostrich meat cakes.

And in flavored ostrich meat dishes and canned meat, in order to cover up the meaty smell of ostrich meat, a large amount of spices are often used, causing consumers to be unable to identify the true taste of ostrich meat

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