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A method for improving the tenderness of goose meat based on multiple fermentations

A multiple fermentation and secondary fermentation technology, which is applied in the field of microbial fermentation and food processing, can solve the problem of hardening of goose meat, achieve the effect of reducing strength, improving goose tenderness, and improving tenderness

Active Publication Date: 2021-09-24
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the above-mentioned problems in the prior art, the present invention provides a method for improving the tenderness of goose meat based on multiple fermentations, so as to improve the tenderness of the texture of cooked goose meat, making it tender and juicy without affecting the original flavor of goose meat. Reduce the loss rate of cooking, effectively solve the problem of goose meat hardening

Method used

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  • A method for improving the tenderness of goose meat based on multiple fermentations
  • A method for improving the tenderness of goose meat based on multiple fermentations
  • A method for improving the tenderness of goose meat based on multiple fermentations

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Effect test

Embodiment 1

[0065] Embodiment 1: improve the method for the tenderness of goose meat based on multiple fermentations, comprising the following steps carried out in sequence,

[0066] S1: The goose meat is subjected to ultra-high pressure freezing treatment:

[0067](1) The goose meat is cut into pieces after cleaning and removing impurities. Its size is 7×8cm in length and width, and its thickness is 3-4cm. Choose 280 parts by weight of goose meat and vacuum seal it in a double-layer polyethylene bag (10×15cm). In the container of the ultra-high pressure freezing system; the ethanol volume is 60% ethanol-water mixture as a circulating refrigerant, and the ethanol volume is 40% ethanol-water mixture as a solvent to immerse the goose packed with polyethylene bags.

[0068] (2) Increase the pressure to 180MPa, and at the same time lower the temperature to -20°C and keep it for 5min;

[0069] (3) Release the pressure to 0.09MPa within 1-2s, and at the same time, raise the temperature to 4°C ...

Embodiment 2

[0083] Embodiment 2: improve the method for the tenderness of goose meat based on multiple fermentations, comprising the following steps carried out in sequence,

[0084] S1: The goose meat is subjected to ultra-high pressure freezing treatment:

[0085] (1) goose meat is cut into pieces after cleaning and removing impurities, and its size is length and width 7 * 8cm, and thickness is 3cm, chooses 300 parts by weight of goose meat and vacuum-seals them in double-layer polyethylene bags (10 * 15cm) and places them in a super- In the container of the high-pressure freezing system; the ethanol volume is 60% ethanol-water mixture as a circulating refrigerant, and the ethanol volume is 40% ethanol-water mixture as a solvent to immerse the goose packed with polyethylene bags.

[0086] (2) Increase the pressure to 200MPa, and at the same time lower the temperature to -20°C, and keep it for 6 minutes;

[0087] (3) Release the pressure to 0.1MPa within 1s, and at the same time, raise ...

Embodiment 3

[0101] Embodiment 3: improve the method for the tenderness of goose meat based on multiple fermentations, comprising the following steps carried out in sequence,

[0102] S1: The goose meat is subjected to ultra-high pressure freezing treatment:

[0103] (1) goose meat is cut into pieces after cleaning and removing impurities, and its size is length and width 7 * 8cm, and thickness is 3cm, chooses 280 parts by weight of goose meat and vacuum-seals in double-layer polyethylene bag (10 * 15cm) and places in super In the container of the high-pressure freezing system; the ethanol volume is 60% ethanol-water mixture as a circulating refrigerant, and the ethanol volume is 40% ethanol-water mixture as a solvent to immerse the goose packed with polyethylene bags.

[0104] (2) Increase the pressure to 180MPa, and at the same time lower the temperature to -20°C, and keep it for 5-6 minutes;

[0105] (3) Release the pressure to 0.09-0.1MPa in 1-2s, and at the same time, raise the tempe...

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Abstract

The invention belongs to the field of food processing and microbial fermentation, and in particular relates to a method for improving the tenderness of goose meat based on multiple fermentations, comprising the following steps: S1: subjecting the goose meat to ultra-high pressure freezing treatment; The tenderizer was injected into the meat; S3: the goose meat treated in S2 was tumbled, marinated and tenderized in vacuum; S4: the goose meat treated by Streptococcus thermophilus was used for primary fermentation and secondary fermentation respectively; S5: S4 The treated goose meat is stretched and compressed; S6: the goose meat treated in S5 is cooked at 95 to 100° C. for 10 to 14 minutes. The method of the invention can improve the tenderness of the cooked goose meat, is tender and juicy without affecting the original flavor of the goose meat, reduces the cooking loss rate, and effectively solves the problem of the goose meat becoming hard.

Description

technical field [0001] The invention relates to a method for improving the tenderness of goose meat based on multiple fermentations, and belongs to the fields of food processing and microbial fermentation. Background technique [0002] With the improvement of living standards, people have higher and higher requirements for the quality of meat. There are many indicators to reflect the quality of goose meat, and tenderness is the most important one, which determines people's evaluation of the taste when eating. Goose meat is rich in nutrition, low in fat and high in unsaturated fatty acids, which is very beneficial to human health. The protein content of goose is also higher than that of duck, chicken, goose and pork, but the fiber of goose is thicker, the meat quality is older, it is difficult to chew, and the taste is poor, so tenderization is often required in goose processing. The tenderness of goose meat is related to the connective tissue protein, myofibrillar protein ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/70A23L13/50A23L13/40
CPCA23L13/42A23L13/432A23L13/55A23L13/74A23L13/76A23V2002/00A23V2400/249A23V2200/24A23V2300/46A23V2300/20A23V2250/1618
Inventor 郭泽镔孙思薇赵蓓蓓林雄卢旭郑宝东
Owner FUJIAN AGRI & FORESTRY UNIV
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