CN102326792A - Dried goose meat with yoghourt and rice wine flavours and preparation method thereof - Google Patents
Dried goose meat with yoghourt and rice wine flavours and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a dried goose meat with yoghourt and rice wine flavours and a preparation method thereof. The preparation method is characterized by comprising the following steps of: preparing fermented glutinous rice, activating three times to prepare a kefir grain leavening agent, and preparing kefir emulsion; then slaughtering a goose, scalding and defeathering, eviscerating, cleaning up, taking out breast meat and leg meat, and respectively soaking the breast meat and the leg meat in the sweet fermented rice and the kefir emulsion so as to be pickled; and finally batching, chopping, moulding, fermenting, baking, cooling, performing vacuum packaging and carrying out microwave sterilization, thus the dried goose meat with yoghourt and rice wine flavours is obtained. The invention has the advantage that the method for preparing dried goose meat with antioxidation and immune adjustment functions and special flavour by utilizing the goose, the fermented glutinous rice, kefir emulsion, lactalbumin powder and soybean protein powder is initially disclosed for the first time.
Description
Technical field
The present invention relates to a kind of goose dried meat, especially relate to a kind of goose dried meat and preparation method thereof with sour milk and rice wine local flavor.
Background technology
Fermented glutinous rice is a kind of typical local food of being processed through the yeast for brewing rice wine fermentation by glutinous rice or rice, is rich in carbohydrate, protein, B family vitamin, mineral matter etc., and these all are the indispensable nutritional labelings of human body.The B family vitamin has the effect that promotes galactosis.Contain a spot of alcohol in the fermented glutinour rice, and alcohol can stimulate circulation, aid digestion and orectic function is arranged.
Kai Feier (kefir) is to be raw material with milk, goat milk, by Kai Feier grain (kefir grains) or do ferment-fermented mutually and a kind of alcohol, acid and a small amount of CO of containing that make with the essential bacterium in the Kai Feier grain (kefir grains)
2Acidified milk, claim posset or kefyr again.Owing to produce a spot of ethanol and CO during the fermentation
2Make goods have slight foaming characteristic and vinosity, so Kai Feier has the laudatory title of " champagne in the fermented dairy product ".The kefir that sweet milk is processed after fermenting through kefir grains, because the metabolism of probio, degraded has all taken place in bright protein of milk, fat and lactose in various degree; Proline, leucine, lysine, ornithine, histidine content have remarkable increase, and free fatty, volatile fat acid content raise to some extent, make protein and fat be easy to digest and assimilate; The lactose overwhelming majority is hydrolyzed, and beta galactosidase content increases, suitable dietary beverage as the lactose intolerance person.Lactic acid and carbon dioxide composition that fermentation produces can improve mouthfeel, promote the secretion of saliva and the wriggling of enteron aisle, and the optical activity of the lactic acid of generation 100% is dextrorotation, is beneficial to health; Under the effect of lactic acid, human body is improved to the absorption of calcium, phosphorus, iron.Cobastab crowd among the Kefir (VB1, VB2, VB6, VB12, folic acid etc.) content increases, and wherein VB12, folic acid can improve 4～5 times.The Cobastab crowd is kidney, liver, neural regulatory factor, helps adjusting metabolism, builds up health, and delays senility.
Contain very high lactoprotein of the property digested and assimilated and butter oil in the Kefir dairy products, profitable strain wherein is hydrolyzed to L (+)-lactic acid to the human body beneficial with the lactose major part in the cow's milk, only generates D (-)-lactic acid of minute quantity.According to surveying and determination, D (-)-lactic acid content is 2～5% among the kefir, and is low more than common sour milk (25～60%), because human body lacks D (-)-lactic acid metabolism enzyme, edible D (-)-lactic acid is prone to suffer from acid blood disease.So the Kefir dairy products are drunk the lactose intolerance person is suitable.Simultaneously under L (+)-lactic acid effect, improved the absorption of human body, and the content of B family vitamin (VB1, VB2, VB6, VB1, folic acid, niacin etc.) also increases among the Kefir to calcium, phosphorus, iron.
In addition, the Kefir dairy products not only have higher trophism to human body, and its metabolic active substance and antiacid material all have certain curative effect to enterogastric diseases, constipation, metabolic disturbance diseases, hypertension, anaemia, heart disease, allergy, obesity etc.Research recently confirms that the Kefir dairy products have reducing blood lipid preferably and effect in reducing blood glucose, and tuberculosis is also had result of treatment.In addition, contain the capsular polysaccharide that suppresses cancer cell multiplication and four carbon dicarboxylic acids of dissolved cancer cell in the Kefir dairy products, can reduce the incidence of disease of cancer.Reduce blood fat clearing gallbladder sterol content simultaneously in addition, strengthen liver function, improve immunity of organisms and anti-aging effects.
Goose big country first is supported by China, also is the maximum country of goose product consumption amount in the world.The goose duck converted products of China is more single, is main with sauce, halogen, burning, roasting product mainly, and intensive processing products such as goose duck dried meat do not see that almost industrialization, large-scale production are arranged.The goose that China is used to process accounts for 3.1～4.2% of total output, and developed country is generally 30～40% of total output, and there is a certain distance in the ratio of China's goose product processing compared with developed countries.Goose is a kind of high protein, low-fat food.According to one's analysis, its protein content is 22.3%, and pork is merely 14.8%, and is all high more a lot of than beef and mutton; Lysine content is higher by 30% than chicken; The goose fat content is lower, is merely about 11%, and is mostly wholesome unrighted acid (fat content of bacon hogs is about 28.8%, and the fat content of thin mutton is also about 13%), and wherein cholesterol level is very low, has great health care function.
Jerky is one of long traditional meat products of China's production history, it have nutritious, unique flavor, storage period long, carry and characteristics such as instant, liked by consumers in general always.But, also do not utilize sour milk, rice wine and goose preparation to have the correlative study report of the goose dried meat goods of sour milk and rice wine fragrant breeze flavor at present both at home and abroad.
Summary of the invention
Technical problem to be solved by this invention provides a kind of unique flavor, but also has goose dried meat with sour milk and rice wine local flavor of anti-oxidant and immunoloregulation function and preparation method thereof
The present invention solves the problems of the technologies described above the technical scheme that is adopted: a kind of goose dried meat with sour milk and rice wine local flavor; With goose slaughter, scald pluck, go internal organ, clean up after; Get its breast and das Beinfleisch; Be immersed in respectively in fermented glutinous rice and the kefir, place 4～10 ℃ refrigerator to pickle 24～36 hours, prepare burden, cut mix, moulding, fermentation, baking, cooling, vacuum packaging, microwave disinfection; Obtain a kind ofly having sour milk and rice wine local flavor, and have the goose dried meat goods of anti-oxidant and immunoloregulation function.
A kind of preparation method with goose dried meat of sour milk and rice wine local flavor may further comprise the steps:
(1) preparation of fermented glutinous rice: glutinous rice is washed in a pan only, and immersion is about 4～12 hours in clear water, pulls out then to place in the steaming kier, cooks into glutinous rice; Then glutinous rice is watered pouring with clear water, when the temperature of glutinous rice was reduced to 33～38 ℃, drop anhydrated; Meal is poured in the basin, be allocated to the glutinous rice rice grain loose, yeast for brewing rice wine is crushed into powder; Mix thoroughly with glutinous rice, then glutinous rice pack into make fermented glutinous rice in the container of sterilization, with the container cover upper cover; Be placed on that standing for fermentation promptly obtained fermented glutinous rice in 24～36 hours in 30～37 ℃ the incubator, in fermented glutinous rice, adding mass percent is the sweet osmanthus of fermented glutinous rice 0.30～0.80%, is placed in 2～8 ℃ the refrigerating box;
(2) preparation of Kai Feier grain leavening: 4 ℃ of Kai Feier grains that are kept in the pure cow's milk are inoculated in by 5.0% mass ratio add 0.003%L-methionine and 0.001%MnSO
4Sterilization cow's milk in, cultivate 24～36h for 23～30 ℃ and carry out an activation, spoonful filter out the Kai Feier grain with filter then, insert again and obtain activation Kai Feier grain in the cow's milk one time; An activation Kai Feier grain is carried out re-activation by above-mentioned steps obtain re-activation Kai Feier grain; Re-activation Kai Feier grain is inoculated in by 5.0% mass ratio adds 0.003%L-methionine and 0.001%MnSO
4Sterilization cow's milk in, cultivate 24～36h for 23～30 ℃, activation for the third time obtains Kai Feier grain leavening after finishing, and takes out in the refrigerating box that places 0～4 ℃ for use;
(3) preparation of kefir: with skimmed milk opaque amount percentage is 10～12% to be to be cooled to 28～32 ℃ after 7～10% the mixed solution sterilization with white sugar quality percentage; The Kai Feier grain leavening of inoculation mixed solution quality 3～5% under aseptic technique; Mixing is placed in 23～30 ℃ the incubator; Heat insulating culture obtained kefir in 24～36 hours, took out in the refrigerating box that places 0～4 ℃ for use;
(4) preparation of goose: with goose slaughter, scald pluck, go internal organ, clean up after, get its breast and das Beinfleisch, it is for use to be cut into cutlet;
(5) goose is pickled: by mass ratio 1: 2～8 mixings and be immersed in the kefir, place 2～10 ℃ refrigerating box to pickle 20～48 hours goose bar and Kai Feier breast;
(6) pork is pickled: get the cooling thin pork that cleans up; Being cut into heavily is the strip of 80～120 grams, with natrium nitrosum, sodium nitrate and sodium isoascorbate 1: 1～2: 1 mixings of pressing mass ratio, in the ratio of thin pork gross weight 0.10%; Evenly be applied in the surface of pork; Add the salt of thin pork weight 2～3%, after mixing, place 2～6 ℃ refrigerator to pickle 24～36 hours;
(7) Minced Steak: the goose bar is taken out from kefir, be twisted into muddy flesh, the pork bar of pickling also is twisted into muddy flesh;
(8) batching, mixing: is that 4～1: 1 ratio is placed in the cutmixer with goose mud and pork mud in mass ratio, adding goose mud and pork mud gross weight 5～10% pickle the kefir that goose crosses, 10～18% sweet osmanthus fermented glutinous rice, 5～10% PURE WHEY; 5～10% soyabean protein powder; 0.05～0.10% vigor is the flavor protease of 20～40u/mg, 2% salt, 3～4% white sugar; 0.10～0.15% monosodium glutamate; 0.02～0.03% ethyl maltol and 0.02～0.03% vanillic aldehyde, 500-800rpm vacuum are cut and are mixed 10-15min, mix;
(9) casting, heat-preservation fermentation enzymolysis: cut mix mix after, be placed on moulding in the stainless steel mould, and placed 28～37 ℃ of incubators 2～4 hours, be warming up to 50～53 ℃ of insulations 2～3 hours again;
(10) freezing sclerosis: after the insulation enzymolysis finishes, take out and place freezing sclerosis in the quick freezing repository below-30 ℃;
(11) demoulding, section: after the sclerosis, remove module, be placed on cube meat the thin slice that is cut into 3 millimeters thick in the slicer;
(12) baking: the sliced meat that cut are spread out on the baking tray, place far-infrared oven,, be warming up to 150～160 ℃ of down roasting 3～5min then earlier at 95～110 ℃ of roasting 60～90min;
(13) packing, microwave disinfection: after being cooled to 70～80 ℃ after baking finishes, vacuum packaging, and carry out sterilization with tunnel type micro wave equipment, promptly obtain having the goose dried meat of sour milk and rice wine local flavor.
Compared with prior art, the invention has the advantages that: disclose first and utilized goose, fermented glutinous rice, kefir and PURE WHEY and soyabean protein powder preparation to have the method for the characteristic local flavor goose dried meat of anti-oxidant and immunoloregulation function.Compare with existing method, this preparation method is owing to added flavor protease and microbe leaven, and the content of nonprotein nitrogen such as the free amino acid of product and polypeptide has improved 10～15%, and tool contains abundant flavor substance, the product taste good; Owing to utilize the Kai Feier breast to pickle goose, removed the careless fishy smell of goose, and had the effect that impels the goose tenderization.Contain saccharomycete in kefir and the fermented glutinous rice, add kefir and fermented glutinous rice in the batching, in fermentation and enzymolysis process, can produce carbon dioxide, impel bad volume of jerky to expand, the jerky of making is organized softer.Because microbial fermentation and enzymolysis decompose protein and produce the active peptide that series has anti-oxidant and immunoloregulation function, so the characteristic local flavor goose dried meat of being developed has anti-oxidant and immunoloregulation function.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail.
One, measuring method
1, oxidation resistance index determining
(1) mensuration of TAC: in the oxidation reaction system, add the jerky polyphenoils extract of preliminary purification, utilize the Fenton reaction system to produce hydroxy radical, as positive control, reaction finishes the back and measures light absorption value in the 510nm place with ascorbic acid; TAC calculates by following formula:
(2) mensuration of ultra-oxygen anion free radical: in reaction system, every liter of sample is a unit of activity at the changing value that 37 ℃ of reaction ultra-oxygen anion free radicals that 40min suppressed are equivalent to the ultra-oxygen anion free radical that vitamin C suppressed of 1mg:
OD
1: the absorbance of control tube; OD
2: the absorbance of measuring pipe; OD
3: the absorbance of standard pipe.
(3) mensuration of hydroxy radical: Fenton reaction is the chemical reaction of modal generation hydroxy radical, H
2O
2Amount and Fenton reaction produce hydroxy radical and be directly proportional, after giving electron acceptor, use the gress reagent colour development, form red material, its colour generation and hydroxy radical how much proportional:
Standard pipe concentration is 8.824mmol/L; Sampling amount is 1mL; OD
1: the absorbance of control tube; OD
2: the absorbance of measuring pipe; OD
3: the absorbance of standard pipe; OD
4: the absorbance of blank pipe
2, immune indexes is measured
(1) animal used as test divides into groups and irritates stomach
60 mouse are divided into 3 groups at random, 20 every group.Three groups are respectively normal control group, endoxan (CY) control group, CY+ antioxidant extract group.After mouse adapts to a week, begin to irritate stomach, normal control group and CY control group are irritated stomach physiological saline 0.10ml/10g body weight every day, and the antioxidant extract group is irritated the solution 0.10ml/10g body weight of stomach 10mg/ml antioxidant extract, continuous 30 days respectively every day.Irritating preceding 5 days of stomach, except that the normal control group, other the two groups of isometric endoxan 100mg/kg of lumbar injection every day body weight.
(2) organ index computing formula
Each is organized mouse and behind last administration 24h, weighs, and the tail vein is got blood, after taking off cervical vertebra and putting to death mouse, cuts open and gets liver, spleen and thymus gland.Blot on electronic balance, weigh calculating spleen index and thymus index with filter paper.
(3) phagocytic index is measured
Clearance index
phagocytic index
K: the not calibrated index of engulfing; OD
1: blood specimen OD value in the time of 2 minutes; OD
2: blood specimen OD value in the time of 20 minutes)
Two, specific embodiment
With embodiment the present invention is described further below, but protection scope of the present invention is not limited to this, protection domain is as the criterion with claim.
Embodiment 1
A kind of goose dried meat of the present invention with sour milk and rice wine local flavor, with goose slaughter, scald pluck, go internal organ, clean up after, get its breast and das Beinfleisch; Be immersed in respectively in fermented glutinous rice and the kefir; Place 4～10 ℃ refrigerator to pickle 24～36 hours, prepare burden, cut mix, moulding, fermentation, baking, cooling, vacuum packaging, microwave disinfection, obtain a kind of have sour milk and rice wine local flavor; And have the goose dried meat goods of anti-oxidant and immunoloregulation function, specifically may further comprise the steps:
(1) preparation of fermented glutinous rice: glutinous rice is washed in a pan only, and immersion is about 4～12 hours in clear water, pulls out then to place in the steaming kier, cooks into glutinous rice; Then glutinous rice is watered pouring with clear water, when the temperature of glutinous rice was reduced to 33～38 ℃, drop anhydrated; Meal is poured in the basin, be allocated to the glutinous rice rice grain loose, yeast for brewing rice wine is crushed into powder; Mix thoroughly with glutinous rice, then glutinous rice pack into make fermented glutinous rice in the container of sterilization, with the container cover upper cover; Be placed on that standing for fermentation promptly obtained fermented glutinous rice in 24～36 hours in 30～37 ℃ the incubator, in fermented glutinous rice, adding mass percent is the sweet osmanthus of fermented glutinous rice 0.30～0.80%, is placed in 2～8 ℃ the refrigerating box;
(2) preparation of Kai Feier grain leavening: 4 ℃ of Kai Feier grains that are kept in the pure cow's milk are inoculated in by 5.0% mass ratio add 0.003wt%L-methionine and 0.001wt%MnSO
4Sterilization cow's milk in, cultivate 24～36h for 23～30 ℃ and carry out an activation, spoonful filter out the Kai Feier grain with filter then, insert again and obtain activation Kai Feier grain in the cow's milk one time; An activation Kai Feier grain is carried out re-activation by above-mentioned steps obtain re-activation Kai Feier grain; Re-activation Kai Feier grain is inoculated in by 5.0% mass ratio adds 0.003wt%L-methionine and 0.001wt%MnSO
4Sterilization cow's milk (sterilization temperature is low than sterilising temp) in, cultivate 24～36h for 23～30 ℃, activation for the third time obtains Kai Feier grain leavening after finishing, and takes out in the refrigerating box that places 0～4 ℃ for use;
(3) preparation of kefir: with skimmed milk opaque amount percentage is 10～12% to be to be cooled to 28～32 ℃ after 7～10% the mixed solution sterilization with white sugar quality percentage; The Kai Feier grain leavening of inoculation skimmed milk quality 3～5% under aseptic technique; Mixing is placed in 23～30 ℃ the incubator; Heat insulating culture obtained kefir in 24～36 hours, took out in the refrigerating box that places 0～4 ℃ for use;
(4) preparation of goose: with goose slaughter, scald pluck, go internal organ, clean up after, get its breast and das Beinfleisch, it is for use to be cut into cutlet;
(5) goose is pickled: with goose bar and kefir you by mass ratio 1: 2～4 mixings and be immersed in the kefir, place 2～6 ℃ refrigerating box to pickle 40～48 hours;
(6) pork is pickled: get the cooling thin pork that cleans up; Being cut into heavily is the strip of 80～120 grams, with natrium nitrosum, sodium nitrate and sodium isoascorbate 1: 1～2: 1 mixings of pressing mass ratio, in the ratio of thin pork gross weight 0.10%; Evenly be applied in the surface of pork; Add the salt of thin pork weight 2～3%, after mixing, place 2～6 ℃ refrigerator to pickle 24～36 hours;
(7) Minced Steak: the goose bar is taken out from kefir, be twisted into muddy flesh, the pork bar of pickling also is twisted into muddy flesh;
(8) batching, mixing: is that 2～1: 1 ratio is placed in the cutmixer with goose mud and pork mud in mass ratio, adding goose mud and pork mud gross weight 5～6% pickle the kefir that goose crosses, 10～12% sweet osmanthus fermented glutinous rice, 5～6% PURE WHEY; 5～6% soyabean protein powder; 0.05～0.06% vigor is the flavor protease of 20～40u/mg, 2% salt, 3% white sugar; 0.10～0.15% monosodium glutamate; 0.02～0.03% ethyl maltol and 0.02～0.03% vanillic aldehyde, 500-800rpm vacuum are cut and are mixed 10-15min, mix;
(9) casting, heat-preservation fermentation enzymolysis: cut mix mix after, be placed on moulding in the stainless steel mould, and placed 28～30 ℃ of incubators 3～4 hours, be warming up to 50～53 ℃ of insulations 2～3 hours again;
(10) freezing sclerosis: after the insulation enzymolysis finishes, take out and place freezing sclerosis in the quick freezing repository below-30 ℃;
(11) demoulding, section: after the sclerosis, remove module, be placed on cube meat the thin slice that is cut into 3 millimeters thick in the slicer;
(12) baking: the sliced meat that cut are spread out on the baking tray, place far-infrared oven,, be warming up to 150～160 ℃ of down roasting 3～5min then earlier at 95～110 ℃ of roasting 60～90min;
(13) packing, microwave disinfection: after being cooled to 70～80 ℃ after baking finishes, vacuum packaging, and carry out sterilization with tunnel type micro wave equipment, promptly obtain having the goose dried meat of sour milk and rice wine local flavor.
Embodiment 2
With embodiment 1, its difference is: the preparation aspect of (1) Kai Feier breast: cultivation temperature is that mixing is placed on 26～28 ℃, and the heat insulating culture time is 28～32 hours; (2) goose is pickled the aspect: the mass ratio of (goose: Kai Feier breast) is immersed in the Kai Feier Ruzhong respectively by 1: 4～6 with the goose bar, places 6～8 ℃ refrigerating box to pickle 32～40 hours; (3) batching aspect: is that 4～2: 1 ratio is placed in the cutmixer with goose mud and pork mud in mass ratio, adds incarnation and weighs 6～7% and pickle the kefir that goose and duck cross, 12～14% sweet osmanthus fermented glutinous rice, 6～8% PURE WHEY; 6～8% soyabean protein powder; 0.06～0.08% vigor is the flavor protease of 20～40u/mg, 2% salt, 4% white sugar; Monosodium glutamate 0.10～0.15%; Ethyl maltol and vanillic aldehyde respectively are 0.02～0.03%, and the 500-800rpm vacuum is cut and mixed 10-15min, mixes; (4) heat-preservation fermentation enzymolysis aspect: placed 30～34 ℃ of incubators 2～3 hours, and be warming up to 50～53 ℃ of insulations 2～3 hours again.
Embodiment 3
With embodiment 1, its difference is: the preparation aspect of (1) Kai Feier breast: cultivation temperature is that mixing is placed on 28～32 ℃, and the heat insulating culture time is 24～27 hours; (2) goose is pickled the aspect: goose bar and the duck bar mass ratio by 1: 6～8 (goose: Kai Feier breasts) is immersed in respectively in the kefir, places 8～10 ℃ refrigerating box to pickle 24～32 hours; (3) batching aspect: is that 6～4: 1 ratio is placed in the cutmixer with goose mud and pork mud in mass ratio, adds incarnation and weighs 7～10% and pickled the kefir of goose, 14～18% sweet osmanthus fermented glutinous rice, 8～10% PURE WHEY; 8～10% soyabean protein powder; 0.08～0.10% vigor is the flavor protease of 20～40u/mg, 2% salt, 3% white sugar; Monosodium glutamate 0.10～0.15%; Ethyl maltol and vanillic aldehyde respectively are 0.02～0.03%, and the 500-800rpm vacuum is cut and mixed 10-15min, mixes; (4) heat-preservation fermentation enzymolysis aspect: placed 34～37 ℃ of incubators 2 hours, and be warming up to 52～53 ℃ of insulations 3 hours again.
Claims (2)
1. goose dried meat with sour milk and rice wine local flavor; It is characterized in that: with goose slaughter, scald pluck, go internal organ, clean up after, get its breast and das Beinfleisch, be immersed in respectively in fermented glutinous rice and the kefir; Place 4～10 ℃ refrigerator to pickle 24～36 hours; Batching, cut mix, moulding, fermentation, baking, cooling, vacuum packaging, microwave disinfection, obtain a kind ofly having sour milk and rice wine local flavor, and have the goose dried meat goods of anti-oxidant and immunoloregulation function.
2. preparation method with goose dried meat of sour milk and rice wine local flavor according to claim 1 is characterized in that may further comprise the steps:
(1) preparation of fermented glutinous rice: glutinous rice is washed in a pan only, and immersion is about 4～12 hours in clear water, pulls out then to place in the steaming kier, cooks into glutinous rice; Then glutinous rice is watered pouring with clear water, when the temperature of glutinous rice was reduced to 33～38 ℃, drop anhydrated; Meal is poured in the basin, be allocated to the glutinous rice rice grain loose, yeast for brewing rice wine is crushed into powder; Mix thoroughly with glutinous rice, then glutinous rice pack into make fermented glutinous rice in the container of sterilization, with the container cover upper cover; Be placed on that standing for fermentation promptly obtained fermented glutinous rice in 24～36 hours in 30～37 ℃ the incubator, in fermented glutinous rice, adding mass percent is the sweet osmanthus of fermented glutinous rice 0.30～0.80%, is placed in 2～8 ℃ the refrigerating box;
(2) preparation of Kai Feier grain leavening: 4 ℃ of Kai Feier grains that are kept in the pure cow's milk are inoculated in by 5.0% mass ratio add 0.003%L-methionine and 0.001%MnSO
4Sterilization cow's milk in, cultivate 24～36h for 23～30 ℃ and carry out an activation, spoonful filter out the Kai Feier grain with filter then, insert again and obtain activation Kai Feier grain in the cow's milk one time; An activation Kai Feier grain is carried out re-activation by above-mentioned steps obtain re-activation Kai Feier grain; Re-activation Kai Feier grain is inoculated in by 5.0% mass ratio adds 0.003%L-methionine and 0.001%MnSO
4Sterilization cow's milk in, cultivate 24～36h for 23～30 ℃, activation for the third time obtains Kai Feier grain leavening after finishing, and takes out in the refrigerating box that places 0～4 ℃ for use;
(3) preparation of kefir: with skimmed milk opaque amount percentage is 10～12% to be to be cooled to 28～32 ℃ after 7～10% the mixed solution sterilization with white sugar quality percentage; The Kai Feier grain leavening of inoculation mixed solution quality 3～5% under aseptic technique; Mixing is placed in 23～30 ℃ the incubator; Heat insulating culture obtained kefir in 24～36 hours, took out in the refrigerating box that places 0～4 ℃ for use;
(4) preparation of goose: with goose slaughter, scald pluck, go internal organ, clean up after, get its breast and das Beinfleisch, it is for use to be cut into cutlet;
(5) goose is pickled: by mass ratio 1: 2～8 mixings and be immersed in the kefir, place 2～10 ℃ refrigerating box to pickle 20～48 hours goose bar and Kai Feier breast;
(6) pork is pickled: get the cooling thin pork that cleans up; Being cut into heavily is the strip of 80～120 grams, with natrium nitrosum, sodium nitrate and sodium isoascorbate 1: 1～2: 1 mixings of pressing mass ratio, in the ratio of thin pork gross weight 0.10%; Evenly be applied in the surface of pork; Add the salt of thin pork weight 2～3%, after mixing, place 2～6 ℃ refrigerator to pickle 24～36 hours;
(7) Minced Steak: the goose bar is taken out from kefir, be twisted into muddy flesh, the pork bar of pickling also is twisted into muddy flesh;
(8) batching, mixing: is that 4～1: 1 ratio is placed in the cutmixer with goose mud and pork mud in mass ratio, adding goose mud and pork mud gross weight 5～10% pickle the kefir that goose crosses, 10～18% sweet osmanthus fermented glutinous rice, 5～10% PURE WHEY; 5～10% soyabean protein powder; 0.05～0.10% vigor is the flavor protease of 20～40u/mg, 2% salt, 3～4% white sugar; 0.10～0.15% monosodium glutamate; 0.02～0.03% ethyl maltol and 0.02～0.03% vanillic aldehyde, 500-800rpm vacuum are cut and are mixed 10-15min, mix;
(9) casting, heat-preservation fermentation enzymolysis: cut mix mix after, be placed on moulding in the stainless steel mould, and placed 28～37 ℃ of incubators 2～4 hours, be warming up to 50～53 ℃ of insulations 2～3 hours again;
(10) freezing sclerosis: after the insulation enzymolysis finishes, take out and place freezing sclerosis in the quick freezing repository below-30 ℃;
(11) demoulding, section: after the sclerosis, remove module, be placed on cube meat the thin slice that is cut into 3 millimeters thick in the slicer;
(12) baking: the sliced meat that cut are spread out on the baking tray, place far-infrared oven,, be warming up to 150～160 ℃ of down roasting 3～5min then earlier at 95～110 ℃ of roasting 60～90min;
(13) packing, microwave disinfection: after being cooled to 70～80 ℃ after baking finishes, vacuum packaging, and carry out sterilization with tunnel type micro wave equipment, promptly obtain having the goose dried meat of sour milk and rice wine local flavor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102802959A CN102326792B (en) | 2011-09-20 | 2011-09-20 | Dried goose meat with yoghourt and rice wine flavours and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102802959A CN102326792B (en) | 2011-09-20 | 2011-09-20 | Dried goose meat with yoghourt and rice wine flavours and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102326792A true CN102326792A (en) | 2012-01-25 |
| CN102326792B CN102326792B (en) | 2013-05-01 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104082765A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Sweet-scented osmanthus flavored special sliced goose and preparation method thereof |
| CN104187810A (en) * | 2014-08-27 | 2014-12-10 | 安徽刘郎食品有限公司 | Processing method of goose meat |
| CN106591044A (en) * | 2016-12-14 | 2017-04-26 | 湖南有味农业开发有限公司 | Medicinal distiller's yeast and preparation method thereof and preparation method for rice wine used for preserving flavored chopped chilli |
| CN106954805A (en) * | 2017-03-01 | 2017-07-18 | 宁波大学 | A kind of old goose pot of special flavor feature and preparation method thereof |
| CN107125603A (en) * | 2017-04-28 | 2017-09-05 | 合肥绿益食品有限公司 | Honey acidophilus milk dried pork and preparation method thereof |
| CN107712687A (en) * | 2017-11-03 | 2018-02-23 | 安徽康乐泰农业科技有限公司 | A kind of preparation method of sweet osmanthus purple potato taste wine lees pickling fish product |
| CN109938114A (en) * | 2019-03-21 | 2019-06-28 | 大连工业大学 | A kind of Kefir grains milk-albumin curd and preparation method thereof |
Families Citing this family (1)
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| CN103315321B (en) * | 2013-06-24 | 2015-02-11 | 浙江卓旺农业科技有限公司 | Processing method of fruit-flavor dried goose slices |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082765A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Sweet-scented osmanthus flavored special sliced goose and preparation method thereof |
| CN104187810A (en) * | 2014-08-27 | 2014-12-10 | 安徽刘郎食品有限公司 | Processing method of goose meat |
| CN106591044A (en) * | 2016-12-14 | 2017-04-26 | 湖南有味农业开发有限公司 | Medicinal distiller's yeast and preparation method thereof and preparation method for rice wine used for preserving flavored chopped chilli |
| CN106954805A (en) * | 2017-03-01 | 2017-07-18 | 宁波大学 | A kind of old goose pot of special flavor feature and preparation method thereof |
| CN107125603A (en) * | 2017-04-28 | 2017-09-05 | 合肥绿益食品有限公司 | Honey acidophilus milk dried pork and preparation method thereof |
| CN107712687A (en) * | 2017-11-03 | 2018-02-23 | 安徽康乐泰农业科技有限公司 | A kind of preparation method of sweet osmanthus purple potato taste wine lees pickling fish product |
| CN109938114A (en) * | 2019-03-21 | 2019-06-28 | 大连工业大学 | A kind of Kefir grains milk-albumin curd and preparation method thereof |
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| CN102326792B (en) | 2013-05-01 |
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