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Fermented flavor dried horse meat slice and preparation method thereof

A technology for fermenting flavor and horse meat, which is applied in the directions of bacteria used in food preparation, yeast-containing food ingredients, and chemical preservation of meat/fish, etc., can solve problems such as single fermentation strain, and achieve comfortable taste and stability High, easy-to-chew effect

Pending Publication Date: 2021-06-01
XINJIANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the lack of research on fermented dried horse meat in the prior art, the fermentation strain is relatively single, and there are no literature and patent reports. Lactobacillus plantarum, Staphylococcus xylosus and Hansund Application of Debaryomyces hansenii fermented liquid compound bacteria agent in fermenting dried horse meat products

Method used

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  • Fermented flavor dried horse meat slice and preparation method thereof
  • Fermented flavor dried horse meat slice and preparation method thereof
  • Fermented flavor dried horse meat slice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Embodiment 1: Flavor fermented dried horse meat

[0043] A flavored fermented dried horse meat, based on the weight of 100kg of horse meat stuffing, in terms of mass percentage, the pickling ingredients in the fermented flavored dried horse meat include 2%-3% of compound starter, 1%-2% of cooking wine, spiced spices Powder 0.2%-0.4%, thirteen incense 0.4%-0.6%, monosodium glutamate 0.1%-0.3%, ginger powder 0.1%-0.3%, sodium nitrite 0.001%-0.003%, white sugar 2%-4%, salt 1.3% %-1.9%, pepper 0.2%-0.4%. Wherein, the horse meat meat filling is lean meat and fat mixed meat filling with a mass ratio of 8:2; the mixed starter includes lactobacillus plantarum (lactobacillus plantarum), Staphylococcus xylosus (Staphylococcus xylosus) with a volume ratio of 0.5:0.8:0.7 and Debaryomyces hansenii fermentation broth.

Embodiment 2

[0044] Embodiment 2: Flavor fermented dried horse meat

[0045] On the basis of Example 1, this embodiment provides a flavored fermented dried horse meat. Based on the weight of 100 kg of horse meat stuffing, according to the mass percentage, the ingredients for pickling in the fermented flavored dried horse meat include 2.5 kg of mixed starter , cooking wine 1.5kg, five-spice powder 0.4kg, thirteen spices 0.5kg, monosodium glutamate 0.25kg, ginger powder 0.2kg, sodium nitrite 0.001kg, white sugar 2.5kg, salt 1.3kg, pepper 0.25kg. Wherein, the horse meat stuffing is lean meat and fat mixed meat stuffing with a mass ratio of 8:2; the mixed starter includes lactobacillus plantarum (lactobacillus plantarum), Staphylococcus xylosus (Staphylococcus xylosus) with a volume ratio of 0.5:0.8:0.7 ) and Debaryomyces hansenii fermentation broth.

Embodiment 3

[0046] Embodiment 3: Flavor fermented dried horse meat

[0047] On the basis of Example 1, this embodiment provides a flavor fermented dried horse meat. Based on the weight of 100kg of horse meat stuffing, according to the mass percentage, the pickled ingredients in the fermented flavored dried horse meat include 3kg of mixed starter, Cooking wine 1.0kg, five-spice powder 0.2kg, thirteen spices 0.4kg, monosodium glutamate 0.1kg, ginger powder 0.1kg, sodium nitrite 0.001kg, white sugar 2.0kg, salt 1.3kg, pepper 0.2kg. Wherein, the horse meat stuffing is lean meat and fat mixed meat stuffing with a mass ratio of 8:2; the mixed starter includes lactobacillus plantarum (lactobacillus plantarum), Staphylococcus xylosus (Staphylococcus xylosus) with a volume ratio of 0.5:0.8:0.7 ) and Debaryomyces hansenii fermentation broth.

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Abstract

The invention discloses fermented flavored dried horse meat slice and a preparation method of the fermented flavored dried horse meat. Pickling ingredients in the fermented flavor dried horse meat slice comprise 2%-3% of a composite fermentation agent, 1%-2% of cooking wine, 0.2%-0.4% of five spice powder, 0.4%-0.6% of thirteen spices, 0.1%-0.3% of monosodium glutamate, 0.1%-0.3% of ginger powder, 0.001%-0.003% of sodium nitrite, 2%-4% of white granulated sugar, 1.3%-1.9% of table salt and 0.2%-0.4% of pepper powder. By adopting the composite fermentation agent for fermentation, the microwave drying and low-temperature baking process is optimized, finally, the obtained fermented flavor dried horse meat slice is tender, the fermentation flavor is thick, the nutritional value is high, the strain is used for mixed fermentation, the mature period is shortened, the storage period is prolonged, the safety and the stability are improved, the problems of single flavor, rough taste, dim color and the like of a traditional meat slice product are solved, and the new product has the development and application value.

Description

technical field [0001] The invention relates to the field of fermented horse meat products and a preparation method thereof. Specifically, the invention relates to a fermented flavored dried horse meat with a compound starter and a preparation method thereof. Background technique [0002] Horse meat is tender and lean, and is a high-protein, low-fat food. Rich in vitamins, amino acids, calcium, iron, magnesium, selenium and other minerals, it can restore liver function, prevent arteriosclerosis, prevent anemia, and enhance human immunity. According to measurements, the protein content of horse meat is 24.60%, the fat content is 4.70%, and the cholesterol content is 3.59mg / 100g. Among them, the polyunsaturated fatty acid contained is as high as 61.0% to 65.5%, the content is far more than that of cattle, sheep and pork, and it contains glycogen that other meats do not have, so the meat quality of horse meat is rougher. Horse meat also has certain medicinal value. Traditiona...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/10A23B4/22
CPCA23L13/45A23L13/10A23B4/22A23V2002/00A23V2400/169A23V2200/14A23V2200/02A23V2200/10A23V2250/1614A23V2250/628A23V2250/76A23V2300/10
Inventor 周建中严宏孟高蕾徐杨林伊力夏提·艾热提
Owner XINJIANG AGRI UNIV
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