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A method for preparing fermented meat cake or meat ball

A technology of meatballs and meat pies, applied in food science and other fields, can solve the problems of non-fermented meat stuffing and low absorption and utilization rate of nutrients

Inactive Publication Date: 2006-11-22
HARBIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem of low absorption and utilization rate of nutrients in the human body without using traditional meat pie and meatball product processing technology, and to provide a method for preparing fermented meat pie or meatball

Method used

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specific Embodiment approach 1

[0004] Specific embodiment one: the present embodiment fermented meat cake or meatball is prepared according to the following steps: (1) clean the fresh meat that has passed the hygienic inspection and cut into meat pieces, then add water to chop and mix; Add glucose with a weight of 0.5% to 3% of the meat filling and salt at 0.1% to 1.5% of the weight of the meat filling in the mixed meat filling, heat and sterilize after mixing evenly; (3) inoculate lactic acid bacteria and yeast after the meat filling is cooled, The concentration of bacterial colonies in the fermented broth of meat stuffing was 10 7 ~10 9 cfu / mL, the interspecies ratio of lactic acid bacteria and yeast is 1 to 4:1; (4) ferment the meat filling fermentation broth for 24 to 72 hours at 25 to 38°C to obtain fermented meat fillings; (5) take another The fresh meat that has passed the hygienic inspection and has been washed is cut into meat pieces, then chopped and mixed with water to obtain the unfermented mea...

specific Embodiment approach 2

[0006] Specific embodiment two: the difference between this embodiment and specific embodiment one is: in steps (1) and (5), the meat is cut into meat pieces weighing 50-100g, and the amount of water added is 0.5-6 times the weight of the meat pieces, The meat pieces are chopped and mixed into meat fillings with a particle size of 1-5 mm. Other steps are the same as those in Embodiment 1.

specific Embodiment approach 3

[0007] Embodiment 3: The difference between this embodiment and Embodiment 1 is that the meat stuffing with glucose and salt added in step (2) is heat-sterilized at 80-100° C. for 10-50 minutes. Other steps are the same as those in Embodiment 1.

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PUM

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Abstract

The present invention relates to fermented meat product, and is especially the making process of fermented meat pie or fermented meat ball. The making process includes the following steps: 1. cutting and chopping to obtain meat paste; 2. adding glucose and salt into meat paste, mixing and heating to sterilize; 3. inoculating lactic acid bacteria and saccharomycete; 4 fermenting; 5. making no-fermentation meat paste; 6. mixing the fermented meat paste and no-fermentation meat paste; and 7. adding supplementary material, forming and fast freezing to obtain fermented meat pie or fermented meat ball. The fermented meat pie and fermented meat ball have attractive fragrance, rich nutrients and unique sourish taste.

Description

technical field [0001] The invention relates to a method for preparing fermented meat products. Background technique [0002] With the development of my country's economy and the improvement of people's quality of life, the consumption ratio of meat products has also increased greatly. Meat pies and meatballs are popular among consumers as a member of meat products. But existing meat pie and meatball product processing method continues to use traditional craft always, and meat stuffing is not fermented, and wherein the human body absorption utilization rate of nutrient substance is low. Contents of the invention [0003] The purpose of the present invention is to solve the problem of low human body absorption and utilization rate of nutrients in non-fermented meat stuffing without using traditional meat pie and meatball product processing technology, and to provide a preparation method of fermented meat pie or meatball. Fermented meat pies or meatballs are prepared accord...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10
Inventor 张根生岳晓霞
Owner HARBIN UNIV OF COMMERCE
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