CN106889488A - Local flavor ostrich meat pie and preparation method thereof - Google Patents
Local flavor ostrich meat pie and preparation method thereof Download PDFInfo
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- CN106889488A CN106889488A CN201611239113.2A CN201611239113A CN106889488A CN 106889488 A CN106889488 A CN 106889488A CN 201611239113 A CN201611239113 A CN 201611239113A CN 106889488 A CN106889488 A CN 106889488A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/179—Sakei
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of local flavor ostrich meat pie and preparation method thereof, wherein local flavor ostrich meat pie includes ostrich meat and show condition, and the mass ratio of the ostrich meat and show condition is 9: 1, and ostrich meat is by biological deodorization treatment：Ostrich meat is immersed in the mixed fermentation liquid containing the inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus saki zymotic fluid.Its preparation method is：Ostrich meat is immersed in the mixed fermentation liquid containing the inferior Dbaly yeast bacterium of the Chinese and Lactobacillus saki and obtains pretreated ostrich meat；Pretreated ostrich meat and show condition are mixed for 9: 1 according to mass ratio；After the mixture of ostrich meat and show condition is pickled, cut and mix meat gruel；Flavoring is added to be made meat pie, pack, cook sterilization and obtain local flavor ostrich meat pie in meat gruel.The present invention carries out biological deodorization to ostrich meat using the inferior Dbaly yeast of the Chinese and Lactobacillus saki, the local flavor ostrich meat pie bright of preparation, delicious flavour, and mouthfeel shortcake is tender, high resilience.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of local flavor ostrich meat pie and preparation method thereof.
Background technology
With the development of social economy, growth in the living standard, carnivorous proportion is increasingly in the dietary structure of China
Greatly, China in Recent Years meat total output and consumption figure are high, are meat production big country worthy of the name and consumption big country.Together
When, the species of the carnivorous consumption of China is also increasingly enriched, various livestock meats, such as beef, mutton, Yak Meat, rabbit meat, chicken, duck
The proportion in ordinary meal such as meat, goose and ostrich meat gradually rises.The form of meat product is also increasingly various, bacon, perfume (or spice)
Intestines, ham, burger, meat pie, roulade, muddy flesh, Baconic, pork luncheon meat and various leisure, processed meat products drive and drive together.
Ostrich, because of its fast growth, fertility is strong, raising is simple, premunition is strong and nutritious, delicious meat,
By world many countries, people raise extensively.China cultivates ostrich since eighties of last century beginning of the nineties, starts to walk relatively later.
But cultivation quickly grows, up to the present, China has turned into the big Ostrichs breeing state in Asia first, is after South Africa, Australia, receives
After meter Bi Ya, the U.S., the fifth-largest Ostrichs breeing state of the world.As China's economy enters new normality and western diet custom and sees
The continuous influence read, the extensive style expansion of consumption of meat is over, and the nutritional quality of meat and meat products is increasingly subject to people's weight
Depending on also with Ostrichs breeing industry developing rapidly in China, ostrich meat product gradually goes on daily dining table.But because people eat meat
Custom is confined to traditional livestock and poultry, and many human psychologicals can't receive edible ostrich meat.In addition, also due to ostrich meat has its own only
Special meat fishy smell, and retentiveness is limited, common culinary art ostrich meat product, dehydration is excessive, and meat is aging, therefore, common culinary art system
The ostrich meat flavor quality of work is not good, and popular acceptance level is not high.
Then, the nutritive value and processing and fabricating of a large amount of scholar's research ostrich meats.According to the relevant information：The battalion of ostrich meat
Support value high, and usually it is believed that high nutrition, the beef of good quality and chicken ratio, the cholesterol level per 100g ostrich meats is
Beef 1/6, be the 1/18 of chicken, fat content is the 1/3 of beef, is the 1/6 of chicken, and calcium content is 3 times of beef, is chicken
7 times of meat, iron content is 5 times of beef, is 7 times of chicken, and Zn content is 3 times of beef, is 6 times of chicken.Ostrich meat is low
Fat, low cholesterol, low in calories and high calcium iron zinc can reduce the generation of angiocardiopathy and cancer, be the edible meat of very high-quality
Class.Ostrich meat is used as herbal cuisine compatibility by a part of researcher, and such as priority someone applies for a patent a kind of " ostrich meat medicine of whitening weight reducing
Meals and preparation method ", " the mushroom ostrich meat ball herbal cuisine and preparation method of a kind of postpartum weight reducing ", make full use of the nutrition of ostrich meat
Value, develops medicated diet product, so and without considering local flavor acceptance problem.
At present about ostrich meat processing and fabricating research, be concentrated mainly on ostrich meat tendering method, ostrich oil extraction process,
The making of traditional properties ostrich dish, the research and development of ostrich canned meat, there is not yet the development report of ostrich meat pie.And in local flavor ostrich
In meat dish and canned meat, in order to cover the meat fishy smell of ostrich meat, often using substantial amounts of spice, consumer is caused to distinguish
Know the true taste of ostrich meat.
Meat pie, meat mud is minced by meat, compatibility other auxiliary materials, makes pie, can be decocted, and is fried, and is steamed, and is boiled, and is applicable various cooking
Prepare food method, be fast pace life crowd pursue meat nutrition and it is convenient and swift during rather well received product.Particularly in west
In hamburger of formula food and drink, meat pie is essential composition, and ostrich meat pie has a extensive future.Meanwhile, contained in all kinds of barbecues
The capable modern life, also Yin Qiyi is cooked, carried well and delicious flavour meat pie, is very popular barbecue raw material, therefore open
Send out delicious, convenient ostrich meat pie will be praised highly by market.
The content of the invention
The technical problem to be solved in the present invention is to overcome the deficiencies in the prior art, there is provided a kind of bright, delicious flavour,
Without fishy smell, mouthfeel shortcake is tender, high resilience local flavor ostrich meat pie, additionally provides the preparation method of the local flavor ostrich meat pie.
In order to solve the above technical problems, a kind of local flavor ostrich meat pie is provided, including ostrich meat and show condition, the ostrich meat
It is 9: 1 with the mass ratio of show condition；The ostrich meat is by biological deodorization treatment, the step of the biological deodorization is processed：By ostrich
Bird meat is immersed in the mixed fermentation liquid containing the inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus saki zymotic fluid.
Above-mentioned local flavor ostrich meat pie, it is preferred that the inferior Dbaly yeast fermented liquid of the Chinese and the Lactobacillus saki
The volume ratio of zymotic fluid is 0.5: 1~3: 1；The inferior Dbaly yeast bacterium of the Chinese is the inferior Dbaly yeast W08 (Debaryomyces of the Chinese
Hansenii), deposit number is：CGMCC No.5770；Lactobacillus saki is Lactobacillus saki L.s-MA3-10
(Lactobacillus sake), deposit number is：CGMCC No.0690.
Above-mentioned local flavor ostrich meat pie, it is preferred that the local flavor ostrich meat pie, with the ostrich meat and the gross mass of show condition
Meter, the also water including 30wt%~50wt%, the natrium nitrosum of 0.01wt%~0.15wt%, 0.005wt%~0.03wt%
Tea Polyphenols, the TG enzymes of 0.02wt%~0.1wt%, the konjaku powder of 10wt%~30wt%, 0.05wt%~0.2wt%'s
Carragheen, the phosphoric acid complex salt of 0.1wt%~0.3wt%, the ginger of 0.5wt%~1.5wt%, 0.1wt%~0.3wt%
Green onion, the cooking wine of 1.0wt%~4.5wt%, the pepper powder of 0.1wt%~0.5wt%, the monosodium glutamate of 0.1wt%~0.4wt%,
The salt of 1.5wt%~2.5wt%, the albumen powder of 2wt%~5wt%.
As a total technology design, present invention also offers a kind of preparation method of above-mentioned local flavor ostrich meat pie, bag
Include following steps：
S1, ostrich meat is immersed in the mixed fermentation liquid containing the inferior Dbaly yeast bacterium of the Chinese and Lactobacillus saki obtains pre-
Ostrich meat after treatment；
S2, the pretreated ostrich meat and show condition are mixed for 9: 1 according to mass ratio；
S3, the mixture of ostrich meat and show condition is pickled after, cut and mix meat gruel；
S4, in the meat gruel add flavoring be made meat pie, packaging, cure sterilization obtain local flavor ostrich meat pie.
Above-mentioned preparation method, it is preferred that in the S1 steps, the mixed fermentation liquid is prepared into using following methods
Arrive：
S1-1, the inferior Dbaly yeast bacterium of the Chinese is inoculated into PDA culture medium ferment obtains the inferior Dbaly yeast bacterium of the Chinese
Zymotic fluid；
S1-2, Lactobacillus saki is inoculated into MRS broth bouillons ferment and obtains Lactobacillus saki zymotic fluid；
S1-3, the inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus saki zymotic fluid are mixed to get mixed fermentation
Liquid.
Above-mentioned preparation method, it is preferred that the inferior Dbaly yeast fermented liquid of the Chinese described in the S1-3 steps and described
The volume ratio of Lactobacillus saki zymotic fluid is 0.5: 1~3: 1.
Above-mentioned preparation method, it is preferred that pickle step described in the S3 steps and be specially：In ostrich meat and show condition
Natrium nitrosum, Tea Polyphenols, phosphoric acid complex salt, cooking wine, pepper powder and salt are added in mixture, is pickled in 4 DEG C~10 DEG C
0.5h~1h.
Above-mentioned preparation method, it is preferred that the addition of the natrium nitrosum is the mixture of the ostrich meat and show condition
0.01wt%~the 0.15wt% of quality, the mixture quality that the addition of Tea Polyphenols is the ostrich meat and show condition
The 0.1wt% of 0.005wt%~0.03wt%, the mixture quality that the addition of phosphoric acid complex salt is the ostrich meat and show condition
1.0wt%~4.5wt%, the pepper powder of~0.3wt%, the mixture quality that the addition of cooking wine is the ostrich meat and show condition
Addition be that the 0.1wt%~0.5wt% of mixture quality of the ostrich meat and show condition, the addition of salt are the ostrich
1.5wt%~the 2.5wt% of the mixture quality of bird meat and show condition.
Above-mentioned preparation method, it is preferred that in the S4 steps, the flavoring, with ostrich meat and the gross mass of show condition
Meter, including：The water of 30wt%~50wt%, the TG enzymes of 0.02wt%~0.1wt%, the konjaku powder of 10wt%~30wt%,
The carragheen of 0.05wt%~0.2wt%, the ginger of 0.5wt%~1.5wt%, the green onion of 0.1wt%~0.3wt%, 0.1wt%~
The monosodium glutamate of 0.4wt%, the albumen powder of 2wt%~5wt%.
Above-mentioned preparation method, it is preferred that in the S4 steps, a diameter of 5cm~15cm of the meat pie, each meat pie
Weight be 50g~200g.Further, a diameter of 9cm of the meat pie, the weight of each meat pie is 100g.
Above-mentioned preparation method, it is preferred that in the S4 steps, the curing is sterilized to be concretely comprised the following steps：To package
Ostrich meat pie in 60 DEG C~90 DEG C hot curings in water and sterilization 10min~30min.Further, the temperature of curing is 70 DEG C,
Time is 30min.
Compared with prior art, the advantage of the invention is that：
(1) the invention provides a kind of preparation method of local flavor ostrich meat pie, with the inferior Dbaly yeast bacterium of the Chinese and pure mellow wine breast
Bacillus fermentation immersion bubble ostrich meat 10min~30min biology deodorizations, on the one hand effectively reduces the fishy smell of ostrich meat, improves meat
The sensory evaluation score value of cake, on the other hand, improves ostrich meat retentiveness, keeps preferable tenderness, optimizes the texture of meat pie.Wherein
The volume ratio of the inferior Dbaly yeast fermented liquid of the Chinese and the Lactobacillus saki zymotic fluid is 0.5: 1~3: 1, can keep ostrich meat
Local flavor, if Lactobacillus saki excessively has tart flavour.
(2) the invention provides a kind of local flavor ostrich meat pie, based on ostrich meat, a certain amount of show condition is equipped with, ostrich meat is matched somebody with somebody
With a certain amount of fat, mainly ostrich meat fat content is few, and addition small part fat is conducive to the formation of ostrich meat pie local flavor.
The mass ratio of ostrich meat and show condition is 9: 1, and on the one hand a small amount of show condition increases gloss, the local flavor of ostrich meat pie, another aspect meat pie
Non-greasy, fat intake not excess.Water, natrium nitrosum, Tea Polyphenols, TG are also added into the mixture of ostrich meat and show condition
The auxiliary materials such as enzyme, konjaku powder, carragheen, phosphoric acid complex salt, ginger, green onion, cooking wine, pepper powder, monosodium glutamate, salt and plant protein powder.
Water is chiefly to facilitate the dissolving mixing of each additive, makes ostrich meat pie taste uniformly good to eat, and meat is soft fine and smooth.Natrium nitrosum master
It is color protection antisepsis to act on, it is to avoid the pollution of ostrich meat pie browning and microorganism in manufacturing process.Tea Polyphenols, it is main
Antioxidation is played, fat oxidation becomes sour in preventing meat pie, while increasing product antibacterial and nutrition health-care functions.TG enzymes are
Meat emulsion products typical additives, Main Function is the bonding crosslinking for promoting each adding ingredient of ostrich meat pie, promotes shaping, improves ostrich
The texture of bird meat pie.Konjaku powder is healthy basic food, and acid-base balance is played to eating the excessive crowd of acid food meat
Effect, konjaku powder also has certain gelatification, meat emulsion products can be promoted to be molded, while konjaku powder also has promoting blood circulationization
The stasis of blood, anti-cancer and detumescence, relax bowel, reduce fat absorption and allay one's hunger fat-reducing etc. many health-care effects.Carragheen, one side and konjaku
Fine powder is compounded, and with excellent bonding force, on the other hand can promote the holding of the moisture in ostrich meat, increased holding in meat
It is aqueous.Phosphoric acid complex salt, is the additive commonly used in general meat products, the retentiveness of its meat can be preferably improved, so as to improve
The elastic tenderness of meat.Wherein the raw material such as ginger, green onion, cooking wine, pepper powder, monosodium glutamate, salt and plant protein powder, can remove ostrich meat raw meat
Taste, plays for enhancing flavor effect of seasoning in the product, while certain salt and wine concentration can also suppress the growth of microorganism in raw material.
Ostrich meat is developed the abundant ostrich meat pie of a kind of instant, delicious flavour and nutritive value by the present invention, on the one hand develops new
Ostrich meat products, realize the new value added of ostrich meat；On the other hand meat pie type is enriched, for people provide more rich meat
Cake is selected.
(3) the invention provides a kind of preparation method of local flavor ostrich meat pie, natrium nitrosum, tea are added in curing process
Polyphenol, phosphoric acid complex salt, cooking wine, pepper powder and salt, bacteria reducing, color protection, water conservation to meat and substantially tasty；And remaining flavoring
Can then be added before meat pie is made, contribute to meat pie to be molded.
(4) the invention provides a kind of preparation method of local flavor ostrich meat pie, sterilized using low temperature shortening, wherein low temperature is ripe
It is 60 DEG C~90 DEG C to make sterilized temperature, and the time is 10min~30min, and temperature is too high, and overlong time albumen can be denatured, meat pie
Mouthfeel can be more coarse, is also exactly that meat pie structure has a fixed gap, or even dissipates pine, influences sense organ.
The inferior Dbaly yeast W08 of the Chinese (Debaryomyces hansenii), is preserved in Chinese microorganism strain preservation management
Committee's common micro-organisms center, deposit number is：CGMCC No.5770, preservation date：2 months 2012 17 days, preservation address
For：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3 Institute of Microorganism, Academia Sinica.
Lactobacillus saki is Lactobacillus saki L.s-MA3-10 (Lactobacillus sake), is preserved in China Microbiological
Culture presevation administration committee common micro-organisms center, deposit number is：CGMCC No.0690, preservation date is in January, 2002
16, preservation address was：Datun Road, Chaoyang District, Beijing City Institute of Microorganism, Academia Sinica.
Brief description of the drawings
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in conjunction with the embodiment of the present invention
In accompanying drawing, clear, complete description is carried out to the technical scheme in the embodiment of the present invention.
The process chart of the local flavor ostrich meat pie of Fig. 1 embodiment of the present invention 1.
Specific embodiment
Below in conjunction with Figure of description and specific preferred embodiment, the invention will be further described, but not therefore and
Limit the scope of the invention.
Embodiment
Material and instrument employed in following examples are commercially available.The inferior Dbaly yeast bacterium of the Chinese of the invention is that the Chinese is inferior
Dbaly yeast W08 (Debaryomyces hansenii), deposit number is：CGMCC No.5770.Lactobacillus saki is clear
Wine lactobacillus L.s-MA3-10 (Lactobacillus sake), is preserved in China Committee for Culture Collection of Microorganisms common
Microorganism center, deposit number is：CGMCC No.0690.
Embodiment 1：
A kind of local flavor ostrich meat pie of the invention, including ostrich meat and show condition, wherein ostrich meat are 9 with the mass ratio of show condition
∶1.Remaining dispensing with ostrich meat and show condition gross weight meter, including：The water of 40wt%, the natrium nitrosum of 0.01wt%, 0.01wt%
Tea Polyphenols, the TG enzymes of 0.08wt%, the konjaku powder of 20wt%, the carragheen of 0.2wt%, the phosphoric acid complex salt of 0.1wt%,
The ginger of 1.5wt%, the green onion of 0.3wt%, the cooking wine of 3.5wt%, the pepper powder of 0.1wt%, the monosodium glutamate of 0.4wt%, 1.5wt%
The albumen powder of salt, 5wt%.
A kind of preparation method of above-mentioned local flavor ostrich meat pie, referring to Fig. 1, comprises the following steps：
(1) mixed fermentation liquid is prepared：The inferior Dbaly yeast bacterium W08 of the Chinese (Debaryomyces hansenii) is inoculated into
Fermented in PDA culture medium (fermentation temperature is 28 DEG C, and the time is 24h) obtain viable bacteria concentration for 1.68 × 108CFU/mL's
The inferior Dbaly yeast fermented liquid of the Chinese.
Lactobacillus saki L.s-MA3-10 (Lactobacillus sake) is inoculated into MRS broth bouillons and is sent out
It is 1.03 × 10 that ferment (fermentation temperature is 37 DEG C, and the time is 24h) obtains viable bacteria concentration8The Lactobacillus saki zymotic fluid of CFU/mL；
By the inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus saki zymotic fluid, mixing is mixed to get according to volume ratio 2: 1
Zymotic fluid.
(2) biological deodorization：By ostrich meat peeling, unhairing, cleaning, blanching.It is immersed in the mixed fermentation liquid of step (1)
30min obtains pretreated ostrich meat.
(3) mix：According to mass ratio it is to weigh at 9: 1 by pretreated ostrich meat and show condition, is put into and freezes the micro- jelly of case, takes
Go out rear cutting in 4cm sizes, the bulk of 1cm thickness obtains mixture.
(4) pickle：The following component equivalent to mixture quality is added in the mixture of step (3)：0.01wt%'s
Natrium nitrosum, the Tea Polyphenols of 0.01wt%, the phosphoric acid complex salt of 0.1wt%, the cooking wine of 3.5wt%, the pepper powder of 0.1wt% and
1.5wt% salt, pickles 1h in 4 DEG C (pickling 0.5h at 10 DEG C can also implement).The mixture that will be pickled is cut and mixes meat gruel.
(5) it is molded：Water, the TG enzymes of 0.08wt%, the konjaku essence of 20wt% of 40wt% are added in the meat gruel of step (4)
Powder, the carragheen of 0.2wt%, the ginger of 1.5wt%, the green onion of 0.3wt%, the monosodium glutamate of 0.4wt%, the albumen powder of 5wt%, mixing is equal
It is even, round meat pie is made with the sterilizing plates mould of a diameter of 9cm, each weight 100g or so.
(6) cure：By the vacuum packaging of meat pie retort pouch, being placed in 30min in 70 DEG C of hot water cure and sterilized.
(7) freezing：Meat pie after sterilization is cooled to room temperature, the jelly case cold storage for being put into 20 DEG C of ﹣ is standby
(8) take out and thaw.
Comparative example 1
A kind of local flavor ostrich meat pie, its formula is consistent with embodiment 1, its preparation method include step (1), (2), (7),
(8)。
Comparative example 2
A kind of local flavor ostrich meat pie, its formula is consistent with embodiment 1, and its preparation method does not include step (1) and step (2)
Biological deodorization step.
Embodiment 2
A kind of local flavor ostrich meat pie of the invention, including ostrich meat and show condition, wherein ostrich meat are 9 with the mass ratio of show condition
∶1.Remaining dispensing with ostrich meat and show condition gross weight meter, including：The water of 40wt%, the natrium nitrosum of 0.01wt%, 0.01wt%
Tea Polyphenols, the TG enzymes of 0.08wt%, the konjaku powder of 20wt%, the carragheen of 0.2wt%, the phosphoric acid complex salt of 0.2wt%,
The ginger of 1.5wt%, the green onion of 0.3wt%, the cooking wine of 3.5wt%, the pepper powder of 0.1wt%, the monosodium glutamate of 0.4wt%, 1.5wt%
The albumen powder of salt, 5wt%.
A kind of preparation method of above-mentioned local flavor ostrich meat pie, comprises the following steps：The concentration of phosphoric acid complex salt is
0.2wt%, remaining is same as Example 1.
Comparative example 3
A kind of local flavor ostrich meat pie, its formula is consistent with embodiment 2, its preparation method include step (1), (2), (7),
(8)。
Comparative example 4
A kind of local flavor ostrich meat pie, its formula is consistent with embodiment 2, and its preparation method does not include step (1) and step (2)
Biological deodorization step.
Embodiment 3
A kind of local flavor ostrich meat pie, its formula is consistent with embodiment 1, and its preparation method only has Han Xundeba in step (1)
Sharp saccharomycetes to make fermentation liquid and Lactobacillus saki fermentating liquid volume ratio are 0.5: 1.
Embodiment 4
A kind of local flavor ostrich meat pie, its formula is consistent with embodiment 2, and its preparation method only has Han Xundeba in step (1)
Sharp saccharomycetes to make fermentation liquid and Lactobacillus saki fermentating liquid volume ratio are 0.5: 1.
Respectively by embodiment 1~4, the local flavor ostrich meat pie of comparative example 1~4 carries out quality testing, and detection method is：Respectively
Using the not biological defrosting ostrich meat pie of deodorization and the cooling ostrich meat pie of non-cold storage as control, by embodiment ostrich meat pie 4
Thawed in DEG C refrigerator, defrosting terminal is considered as when central temperature reaches 0 DEG C~4 DEG C, 10 professional persons are asked, by the standard of table 1
Sensory evaluation is carried out, while determining tenderness and the moisture loss of meat pie, wherein tenderness is smaller tenderer with shearing force, the sense organ of meat pie
It is more few better with quality requirements moisture loss.
Table 1：Ostrich meat pie sensory evaluation scores standard scale
Smell description, sensory evaluation, tenderness and the moisture loss result for recording each comparative example and embodiment are as shown in table 2.
Table 2：The sensory evaluation of each comparative example and embodiment, tenderness and moisture loss result
| Treatment index | Smell is described | Sensory evaluation score | Tenderness | Moisture loss |
| Comparative example 1 | Feel there is meat fishy smell, it is more difficult to receive | 85 | 2172.13N | / |
| Comparative example 2 | Feel there is meat fishy smell, it is more difficult to receive | 83 | 2236.71N | 2.02% |
| Comparative example 3 | Feel there is meat fishy smell, it is more difficult to receive | 86 | 2019.76N | / |
| Comparative example 4 | Feel there is meat fishy smell, it is more difficult to receive | 84 | 2076.85N | 1.96% |
| Embodiment 1 | Feel without meat fishy smell, can receive | 89 | 2209.45N | 1.65% |
| Embodiment 2 | Feel without meat fishy smell, can receive | 92 | 2068.39N | 1.45% |
| Embodiment 3 | Feel without meat fishy smell, but slightly tart flavour | 82 | 2208.53N | 1.65% |
| Embodiment 4 | Feel without meat fishy smell, but slightly tart flavour | 80 | 2069.07N | 1.45% |
Can be drawn by table 2：By the meat pie that biological deodorization is processed, the removal of its meat fishy smell is thorough, but deodorization treatment fluid
The proportioning of the inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus saki zymotic fluid can directly affect the smell of meat pie, Han Xunde Balis
The ratio of saccharomycetes to make fermentation liquid and Lactobacillus saki zymotic fluid is 2:Not only deodorization effect is good when 1, will not also assign meat pie tart flavour
Or other offending smells.Therefore, in sensory evaluation score, embodiment 1 and the score of embodiment 2 are of a relatively high, but deodorization
Liquid has little to no effect with comparing shearing force size and moisture loss.
Comparative example 1 and comparative example 3 are processed without defrosting, used as the original reference for calculating moisture loss.It was found that through overcuring
Each embodiment and comparative example of defrosting treatment, its tenderness, moisture have different degrees of loss.Wherein, with the addition of phosphorus by formula
The meat pie tenderness and moisture loss amplitude of sour complex salt and konjaku powder are all little, in formula range, the addition of phosphoric acid complex salt
The moisture loss for measuring 0.2wt% is 0.1wt%'s less than addition.Not only phosphoric acid complex salt had been with the addition of with konjaku powder but also have passed through
The meat pie of biological deodorization treatment, its water reduction rate is smaller, is below the meat pie of non-deodorization treatment, at the same tenderness keep also compared with
It is good.The inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus saki zymotic fluid not only eliminate ostrich meat fishy smell with 2: 1 volume proportions,
And meat pie shows certain alcohol and paste flavor, greatly improves sensory evaluation scores, the formula and preparation method system provided with the present invention
The ostrich meat pie of work, bright, delicious flavour, mouthfeel shortcake is tender, high resilience.
The above, is only presently preferred embodiments of the present invention, and any formal limitation is not made to the present invention.Though
So the present invention is disclosed as above with preferred embodiment, but is not limited to the present invention.It is any to be familiar with those skilled in the art
Member, in the case where Spirit Essence of the invention and technical scheme is not departed from, all using in the methods and techniques of the disclosure above
Appearance makes many possible variations and modification, or the Equivalent embodiments for being revised as equivalent variations to technical solution of the present invention.Therefore,
Every content without departing from technical solution of the present invention, according to technical spirit of the invention to made for any of the above embodiments any simple
Modification, equivalent, equivalence changes and modification, still fall within the range of technical solution of the present invention protection.
Claims (10)
1. a kind of local flavor ostrich meat pie, it is characterised in that including ostrich meat and show condition, the mass ratio of the ostrich meat and show condition is
9: 1, the ostrich meat is by biological deodorization treatment, the step of the biological deodorization is processed：Ostrich meat is immersed in and contains the Chinese
In the mixed fermentation liquid of inferior Dbaly yeast fermented liquid and Lactobacillus saki zymotic fluid.
2. local flavor ostrich meat pie according to claim 1, it is characterised in that the inferior Dbaly yeast fermented liquid of the Chinese and
The volume ratio of the Lactobacillus saki zymotic fluid is 0.5: 1~3: 1；The inferior Dbaly yeast bacterium of the Chinese is the inferior Dbaly yeast W08 of the Chinese
(Debaryomyces hansenii), deposit number is：CGMCC No.5770；Lactobacillus saki is Lactobacillus saki L.s-
MA3-10 (Lactobacillus sake), deposit number is：CGMCC No.0690.
3. local flavor ostrich meat pie according to claim 1 and 2, it is characterised in that the local flavor ostrich meat pie, with the ostrich
The gross mass meter of bird meat and show condition, the also water including 30wt%~50wt%, the natrium nitrosum of 0.01wt%~0.15wt%,
The Tea Polyphenols of 0.005wt%~0.03wt%, the TG enzymes of 0.02wt%~0.1wt%, the konjaku powder of 10wt%~30wt%,
The carragheen of 0.05wt%~0.2wt%, the phosphoric acid complex salt of 0.1wt%~0.3wt%, the ginger of 0.5wt%~1.5wt%,
The green onion of 0.1wt%~0.3wt%, the cooking wine of 1.0wt%~4.5wt%, the pepper powder of 0.1wt%~0.5wt%, 0.1wt%
The monosodium glutamate of~0.4wt%, the salt of 1.5wt%~2.5wt%, the albumen powder of 2wt%~5wt%.
4. a kind of preparation method of local flavor ostrich meat pie, it is characterised in that comprise the following steps：
S1, ostrich meat is immersed in the mixed fermentation liquid containing the inferior Dbaly yeast bacterium of the Chinese and Lactobacillus saki is pre-processed
Ostrich meat afterwards；
S2, the pretreated ostrich meat and show condition are mixed for 9: 1 according to mass ratio；
S3, the mixture of ostrich meat and show condition is pickled after, cut and mix meat gruel；
S4, in the meat gruel add flavoring be made meat pie, packaging, cure sterilization obtain local flavor ostrich meat pie.
5. preparation method according to claim 4, it is characterised in that in the S1 steps, the mixed fermentation liquid is used
Following methods are prepared：
S1-1, the inferior Dbaly yeast bacterium of the Chinese is inoculated into PDA liquid medium ferment obtains the inferior Dbaly yeast bacterium of the Chinese
Zymotic fluid；
S1-2, Lactobacillus saki is inoculated into MRS broth bouillons ferment and obtains Lactobacillus saki zymotic fluid；
S1-3, the inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus saki zymotic fluid are mixed to get mixed fermentation liquid.
6. preparation method according to claim 4, it is characterised in that the inferior Dbaly yeast of the Chinese described in the S1-3 steps
The volume ratio of fermented liquid and the Lactobacillus saki zymotic fluid is 0.5: 1~3: 1.
7. the preparation method according to any one of claim 4 to 6, it is characterised in that pickled described in the S3 steps
Step is specially：Natrium nitrosum, Tea Polyphenols, phosphoric acid complex salt, cooking wine, pepper powder are added in the mixture of ostrich meat and show condition
And salt, pickle 0.5h~1h in 4 DEG C~10 DEG C.
8. preparation method according to claim 7, it is characterised in that the addition of the natrium nitrosum is the ostrich meat
With the mixing that the addition of the 0.01wt%~0.15wt% of the mixture quality of show condition, Tea Polyphenols is the ostrich meat and show condition
0.005wt%~the 0.03wt% of amount of substance, the mixture quality that the addition of phosphoric acid complex salt is the ostrich meat and show condition
0.1wt%~0.3wt%, the mixture quality that the addition of cooking wine is the ostrich meat and show condition 1.0wt%~
0.1wt%~0.5wt%, the salt of 4.5wt%, the mixture quality that the addition of pepper powder is the ostrich meat and show condition
Addition is the 1.5wt%~2.5wt% of the mixture quality of the ostrich meat and show condition.
9. the preparation method according to any one of claim 4 to 6, it is characterised in that in the S4 steps, the seasoning
Material, in terms of the gross mass of ostrich meat and show condition, including：The water of 30wt%~50wt%, the TG enzymes of 0.02wt%~0.1wt%,
The konjaku powder of 10wt%~30wt%, the carragheen of 0.05wt%~0.2wt%, the ginger of 0.5wt%~1.5wt%,
The green onion of 0.1wt%~0.3wt%, the monosodium glutamate of 0.1wt%~0.4wt%, the albumen powder of 2wt%~5wt%.
10. the preparation method according to any one of claim 4 to 6, it is characterised in that in the S4 steps, the meat
A diameter of 5cm~15cm of cake, the weight of each meat pie is 50g~200g；The curing is sterilized to be concretely comprised the following steps：Will packaging
Good ostrich meat pie is in 60 DEG C~90 DEG C hot curings in water and sterilization 10min~30min.
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