CN106889488B - Flavor ostrich meat pie and preparation method thereof - Google Patents
Flavor ostrich meat pie and preparation method thereof Download PDFInfo
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- CN106889488B CN106889488B CN201611239113.2A CN201611239113A CN106889488B CN 106889488 B CN106889488 B CN 106889488B CN 201611239113 A CN201611239113 A CN 201611239113A CN 106889488 B CN106889488 B CN 106889488B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 31
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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
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- 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 flavor ostrich meat pies and preparation method thereof, wherein flavor ostrich meat pie includes ostrich meat and show condition, the mass ratio of the ostrich meat and show condition is 9: 1, and ostrich meat is by biological deodorization processing: ostrich meat is immersed in the mixed fermentation liquid containing the inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus saki fermentation liquid.Preparation method are as follows: 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 is mixed with show condition according to mass ratio for 9: 1；The mixture of ostrich meat and show condition is carried out after pickling, cuts and mixes meat gruel；Seasoning is added in meat gruel meat pie is made, packs, cook sterilization and obtain flavor ostrich meat pie.The present invention carries out biological deodorization to ostrich meat using the inferior Dbaly yeast of the Chinese and Lactobacillus saki, the 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 fields more particularly to a kind of flavor ostrich meat pie and preparation method thereof.
Background technique
With the development of the social economy, improvement of living standard, in Chinese dietary structure, carnivorous proportion is increasingly
Greatly, China in Recent Years meat total output and consumption figure are high, are meat production big country and consumption big country worthy of the name.Together
When, the type of the carnivorous consumption of China is also more and more abundant, 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 its speed of growth is fast, fertility is strong, raising is simple, premunition is strong and full of nutrition, delicious meat,
It is raised extensively by world many countries people.China cultivates ostrich since at the beginning of the last century 90's, and starting is relatively late.
But cultivation is quickly grown, and up to the present, China has become 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, the world.As China's economy enters new normality and western diet habit and sees
The extensive style expansion of the continuous influence read, 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 in Chinese rapid development, ostrich meat product gradually goes on daily dining table.But since people eat meat
Habit 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 solely
Special meat fishy smell, and retentiveness is limited, common to cook ostrich meat product, dehydration is excessive, meat aging, therefore, common culinary art system
The ostrich meat flavor quality of work is simultaneously bad, and public acceptance level is not high.
Then, a large amount of scholars study the nutritive value and processing and fabricating of ostrich meat.According to the relevant information: the battalion of ostrich meat
It is high to support value, and usually it is believed that high nutrition, the beef of good quality and chicken ratio, the cholesterol level of every 100g ostrich meat are
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 cardiovascular disease and cancer, be very good edible meat
Class.Ostrich meat is used as herbal cuisine compatibility by a part of researcher, and such as successive someone applies for a patent a kind of " ostrich meat medicine of whitening weight reducing
Meals and preparation method ", " a kind of the mushroom ostrich meat ball herbal cuisine and preparation method of postpartum weight reducing ", make full use of the nutrition of ostrich meat
Value develops medicated diet product, in this way and does not have to consider flavor acceptance problem.
The current research in relation to ostrich meat processing and fabricating, be concentrated mainly on ostrich meat tendering method, ostrich oil extraction process,
The production of traditional properties ostrich dish, the research and development of ostrich canned meat, there is not yet the development of ostrich meat pie is reported.And in flavor ostrich
In meat dish and canned meat, in order to cover the meat fishy smell of ostrich meat, a large amount of spice is often used, causes consumer that can not distinguish
Know the true taste of ostrich meat.
Meat is minced meat mud by meat pie, other auxiliary materials of compatibility are made into pie, can decoct, and is fried, and is steamed, is boiled, be applicable in various cook
Prepare food method, be fast pace life crowd pursue meat nutrition and it is convenient and efficient during rather well received product.Especially in west
In hamburger of formula food and drink, meat pie is essential composition, and ostrich meat pie has a extensive future.Meanwhile it being contained in all kinds of barbecues
The capable modern life, meat pie also Yin Qiyi culinary art, it is good carry and delicious flavour, be very popular barbecue raw material, therefore open
Hair deliciousness, convenient ostrich meat pie will be by the high praises in market.
Summary of the invention
The technical problem to be solved by the present invention is to overcome the deficiencies in the prior art, a kind of bright is provided, delicious flavour,
Without fishy smell, mouthfeel shortcake is tender, flexible flavor ostrich meat pie, additionally provides the preparation method of the flavor ostrich meat pie.
In order to solve the above technical problems, providing a kind of flavor ostrich meat pie, including ostrich meat and show condition, the ostrich meat
Mass ratio with show condition is 9: 1；The step of ostrich meat is handled by biological deodorization, the biology deodorization processing are as follows: by ostrich
Bird meat is immersed in the mixed fermentation liquid containing the inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus saki fermentation liquid.
Above-mentioned 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 fermentation liquid 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 are as follows: CGMCC No.5770；Lactobacillus saki is Lactobacillus saki L.s-MA3-10
(Lactobacillus sake), deposit number are as follows: CGMCC No.0690.
Above-mentioned flavor ostrich meat pie, it is preferred that the flavor ostrich meat pie, with the gross mass of the ostrich meat and show condition
Meter, further includes the water of 30wt%~50wt%, the sodium nitrite of 0.01wt%~0.15wt%, 0.005wt%~0.03wt%
Tea polyphenols, the TG enzyme of 0.02wt%~0.1wt%, 10wt%~30wt% konjaku powder, 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%, 0.1wt%~0.4wt% monosodium glutamate,
The albumen powder of the salt of 1.5wt%~2.5wt%, 2wt%~5wt%.
As a total technical concept, the present invention also provides a kind of preparation method of above-mentioned flavor ostrich meat pie, packets
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 obtain it is pre-
Treated ostrich meat；
S2, the pretreated ostrich meat is mixed with show condition according to mass ratio for 9: 1；
S3, the mixture of ostrich meat and show condition is carried out after pickling, cuts and mixes meat gruel；
S4, in the meat gruel be added seasoning be made meat pie, packaging, curing sterilization obtain flavor ostrich meat pie.
Above-mentioned preparation method, it is preferred that in the S1 step, the mixed fermentation liquid is prepared into using following methods
It arrives:
S1-1, the inferior Dbaly yeast bacterium of the Chinese is inoculated into PDA culture medium and is fermented to obtain the inferior Dbaly yeast bacterium of the Chinese
Fermentation liquid；
S1-2, Lactobacillus saki is inoculated into and is fermented to obtain Lactobacillus saki fermentation liquid in MRS broth bouillon；
S1-3, the inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus saki fermentation liquid 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 step and described
The volume ratio of Lactobacillus saki fermentation liquid is 0.5: 1~3: 1.
Above-mentioned preparation method, it is preferred that step is pickled described in the S3 step specifically: in ostrich meat and show condition
Sodium nitrite, 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 additive amount of the sodium nitrite is the mixture of the ostrich meat and show condition
0.01wt%~0.15wt% of quality, the mixture quality that the additive amount of tea polyphenols is the ostrich meat and show condition
0.005wt%~0.03wt%, phosphoric acid complex salt additive amount be the ostrich meat and show condition mixture quality 0.1wt%
~0.3wt%, cooking wine additive amount be the ostrich meat and show condition mixture quality 1.0wt%~4.5wt%, pepper powder
Additive amount be 0.1wt%~0.5wt% of mixture quality of the ostrich meat and show condition, the additive amount of salt is the ostrich
1.5wt%~2.5wt% of the mixture quality of bird meat and show condition.
Above-mentioned preparation method, it is preferred that in the S4 step, the seasoning, with the gross mass of ostrich meat and show condition
Meter, comprising: the water of 30wt%~50wt%, the TG enzyme of 0.02wt%~0.1wt%, 10wt%~30wt% konjaku powder,
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 albumen powder of the monosodium glutamate of 0.4wt%, 2wt%~5wt%.
Above-mentioned preparation method, it is preferred that in the S4 step, the diameter of the meat pie is 5cm~15cm, each meat pie
Weight be 50g~200g.Further, the diameter of the meat pie is 9cm, and the weight of each meat pie is 100g.
Above-mentioned preparation method, it is preferred that in the S4 step, the specific steps of the curing sterilization are as follows: will package
Ostrich meat pie in 60 DEG C~90 DEG C hot curings in water and sterilize 10min~30min.Further, the temperature of curing is 70 DEG C,
Time is 30min.
Compared with the prior art, the advantages of the present invention are as follows:
(1) the present invention provides a kind of preparation methods of flavor ostrich meat pie, with the inferior Dbaly yeast bacterium of the Chinese and pure mellow wine cream
Bacillus fermentation liquid impregnates ostrich meat 10min~30min biology deodorization, on the one hand effectively reduces the fishy smell of ostrich meat, improves meat
On the other hand the sensory evaluation score value of cake improves ostrich meat retentiveness, keeps preferable tenderness, optimize the texture of meat pie.Wherein
The volume ratio of the inferior Dbaly yeast fermented liquid of the Chinese and the Lactobacillus saki fermentation liquid is 0.5: 1~3: 1, is able to maintain ostrich meat
Flavor, if Lactobacillus saki excessively has tart flavour.
(2) the present invention provides a kind of flavor ostrich meat pies, based on ostrich meat, are equipped with a certain amount of show condition, ostrich meat is matched
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 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 flavor of ostrich meat pie, another aspect meat pie
Non-greasy, fat intake not excess.Water, sodium nitrite, 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 dissolution mixing of each additive, keeps ostrich meat pie taste uniformly palatable, and meat is soft fine and smooth.Sodium nitrite master
Acting on is color protection antisepsis, avoids the pollution of ostrich meat pie browning and microorganism in the production process.Tea polyphenols, it is main
Antioxidation is played, prevents fat oxidation in meat pie rancid, while increasing product antibacterial and nutrition health-care functions.TG enzyme is
Meat emulsion products typical additives, main function are the bonding crosslinkings for promoting each adding ingredient of ostrich meat pie, promote molding, improve ostrich
The texture of bird meat pie.Konjaku powder is healthy basic food, and the crowd excessive to edible acid food meat plays acid-base balance
Effect, there are also certain gelatifications for konjaku powder, meat emulsion products can be promoted to form, while konjaku powder also promoting blood circulation
The stasis of blood, relax bowel and defecation, reduces fat absorption and many health-care effects such as weight-reducing of allaying one's hunger at anti-cancer and detumescence.Carragheen, one side and konjaku
Fine powder compounding, has excellent bonding force, on the other hand can promote the holding of the moisture in ostrich meat, increase holding in meat
It is aqueous.Phosphoric acid complex salt is common additive in general meat products, can preferably improve the retentiveness of its meat, to improve
The elastic tenderness of meat.The wherein raw materials 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 that seasons in the product, while certain salt and wine concentration can also inhibit the growth of microorganism in raw material.
Ostrich meat is developed the convenient, delicious flavour of one kind and nutritive value ostrich meat pie abundant by the present invention, is on the one hand developed new
Ostrich meat products, realize the new value added of ostrich meat；On the other hand meat pie type is enriched, richer meat is provided for people
Cake selection.
(3) the present invention provides a kind of preparation methods of flavor ostrich meat pie, and sodium nitrite, tea are added in curing process
Polyphenol, phosphoric acid complex salt, cooking wine, pepper powder and salt, to the bacteria reducing of meat, color protection, water conservation and substantially tasty；And remaining seasoning
It can be then added before making meat pie, facilitate meat pie molding.
(4) the present invention provides a kind of preparation methods of flavor ostrich meat pie, are sterilized using low temperature shortening, wherein low temperature is ripe
The temperature of system sterilization is 60 DEG C~90 DEG C, and the time is 10min~30min, and temperature is excessively high, and overlong time albumen can be denaturalized, meat pie
Mouthfeel can be more coarse, there are also being 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 are as follows: CGMCC No.5770, preservation date: on 2 17th, 2012, preservation address
Are as follows: 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 are as follows: CGMCC No.0690, the deposit date is in January, 2002
16 days, preservation address are as follows: Datun Road, Chaoyang District, Beijing City Institute of Microorganism, Academia Sinica.
Detailed description of the invention
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in conjunction with the embodiment of the present invention
In attached drawing, the technical scheme in the embodiment of the invention is clearly and completely described.
The process flow chart of 1 flavor ostrich meat pie of Fig. 1 embodiment of the present invention.
Specific embodiment
Below in conjunction with Figure of description and specific preferred embodiment, the invention will be further described, but not therefore and
It limits the scope of the invention.
Embodiment
Material employed in following embodiment and instrument 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 are as follows: CGMCC No.5770.Lactobacillus saki is clear
Wine lactobacillus L.s-MA3-10 (Lactobacillus sake), it is common to be preserved in China Committee for Culture Collection of Microorganisms
Microorganism center, deposit number are as follows: CGMCC No.0690.
Embodiment 1:
A kind of flavor ostrich meat pie of the invention, including ostrich meat and show condition, wherein the mass ratio of ostrich meat and show condition is 9
:1.Remaining ingredient is with ostrich meat and show condition total weight, comprising: the water of 40wt%, the sodium nitrite of 0.01wt%, 0.01wt%
Tea polyphenols, the TG enzyme of 0.08wt%, 20wt% konjaku powder, 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 flavor ostrich meat pie, referring to Fig. 1, comprising the following steps:
(1) it prepares mixed fermentation liquid: 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 for 24 hours) obtain viable bacteria concentration be 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 bouillon and is sent out
It is 1.03 × 10 that ferment (fermentation temperature is 37 DEG C, and the time is for 24 hours), which obtains viable bacteria concentration,8The Lactobacillus saki fermentation liquid of CFU/mL；
By the inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus saki fermentation liquid, mixing is mixed to get according to volume ratio 2: 1
Fermentation liquid.
(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) it mixes: pretreated ostrich meat and show condition being weighed according to mass ratio for 9: 1, is put into and freezes the micro- jelly of case, take
Cutting is in 4cm size after out, and the bulk of 1cm thickness obtains mixture.
(4) it pickles: the following component for being equivalent to mixture quality being added in the mixture of step (3): 0.01wt%'s
Sodium nitrite, the tea polyphenols of 0.01wt%, the phosphoric acid complex salt of 0.1wt%, the cooking wine of 3.5wt%, 0.1wt% pepper powder and
1.5wt% salt pickles 1h (also implementable in 10 DEG C of marinated 0.5h) in 4 DEG C.The mixture pickled is cut and mixes meat gruel.
(5) it forms: the konjaku essence of the water of 40wt%, the TG enzyme of 0.08wt%, 20wt% being 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%, 5wt% albumen powder, mixing is equal
Even, round meat pie, each heavy 100g or so is made in the sterilizing plates mold for being 9cm with diameter.
(6) it cures: meat pie retort pouch being vacuum-packed, 30min in 70 DEG C of hot water is placed in and is cured and sterilized.
(7) freezing: the meat pie after sterilization is cooled to room temperature, and it is spare to be put into 20 DEG C of ﹣ of jelly case cold storage
(8) it takes out and thaws.
Comparative example 1
A kind of flavor ostrich meat pie, formula is consistent with embodiment 1, preparation method do not include step (1), (2), (7),
(8)。
Comparative example 2
A kind of flavor ostrich meat pie, formula is consistent with embodiment 1, and preparation method does not include step (1) and step (2)
Biological deodorization step.
Embodiment 2
A kind of flavor ostrich meat pie of the invention, including ostrich meat and show condition, wherein the mass ratio of ostrich meat and show condition is 9
:1.Remaining ingredient is with ostrich meat and show condition total weight, comprising: the water of 40wt%, the sodium nitrite of 0.01wt%, 0.01wt%
Tea polyphenols, the TG enzyme of 0.08wt%, 20wt% konjaku powder, 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 flavor ostrich meat pie, comprising 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 flavor ostrich meat pie, formula is consistent with embodiment 2, preparation method do not include step (1), (2), (7),
(8)。
Comparative example 4
A kind of flavor ostrich meat pie, formula is consistent with embodiment 2, and preparation method does not include step (1) and step (2)
Biological deodorization step.
Embodiment 3
A kind of flavor ostrich meat pie, formula is consistent with embodiment 1, and 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 flavor ostrich meat pie, formula is consistent with embodiment 2, and 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 Examples 1 to 4, the flavor ostrich meat pie of comparative example 1~4 carries out quality testing, detection method are as follows: respectively
Using the defrosting ostrich meat pie of not biological deodorization and the cooling ostrich meat pie of non-cold storage as control, by embodiment ostrich meat pie 4
It thaws in DEG C refrigerator, is considered as defrosting terminal when central temperature reaches 0 DEG C~4 DEG C, 10 professional persons is asked, by 1 standard of table
Sensory evaluation is carried out, while measuring the tenderness and moisture loss of meat pie, wherein tenderness is smaller tenderer with shearing force, the sense organ of meat pie
It is more fewer better with quality requirements moisture loss.
Table 1: ostrich meat pie sensory evaluation criteria table
Recording smell description, sensory evaluation, tenderness and the moisture loss of each comparative example and embodiment, the results are shown in Table 2.
Table 2: sensory evaluation, tenderness and the moisture loss result of each comparative example and embodiment
| Processing index | Smell description | 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 to receive without meat fishy smell | 89 | 2209.45N | 1.65% |
| Embodiment 2 | Feel to receive without meat fishy smell | 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% |
By table 2 it follows that the removal of meat fishy smell is thorough, but deodorization treatment fluid by the meat pie that biological deodorization is handled
The proportion of the inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus saki fermentation liquid will have a direct impact on the smell of meat pie, Han Xunde Bali
Not only deodorization effect is good when saccharomycetes to make fermentation liquid and the ratio of Lactobacillus saki fermentation liquid are 2:1, will not also assign meat pie tart flavour
Or other offending smells.Therefore, in sensory evaluation score, embodiment 1 and 2 score of embodiment are relatively high, but deodorization
Liquid has little effect with comparison shearing force size and moisture loss.
Comparative example 1 and comparative example 3 are handled without defrosting, as the original reference for calculating moisture loss.It was found that through overcuring
Each embodiment and comparative example of defrosting processing, tenderness, moisture have different degrees of loss.Wherein, phosphorus is added to 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
It is 0.1wt%'s that the moisture loss for measuring 0.2wt%, which is less than additive amount,.Not only phosphoric acid complex salt had been added to konjaku powder but also have passed through
The meat pie of biological deodorization processing, water reduction rate is smaller, is below the meat pie of non-deodorization processing, at the same tenderness keep also compared with
It is good.The inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus saki fermentation liquid not only eliminate ostrich meat fishy smell with 2: 1 volume proportions,
And meat pie shows certain pure and mild paste flavor, greatly improves sensory evaluation scores, with formula provided by the invention and production method system
The ostrich meat pie of work, bright, delicious flavour, mouthfeel shortcake is tender, high resilience.
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form.Though
So the present invention is disclosed as above with preferred embodiment, and however, it is not intended to limit the invention.It is any to be familiar with those skilled in the art
Member, in the case where not departing from Spirit Essence of the invention and technical solution, all using in the methods and techniques of the disclosure above
Appearance makes many possible changes and modifications or equivalent example modified to equivalent change to technical solution of the present invention.Therefore,
Anything that does not depart from the technical scheme of the invention are made to the above embodiment any simple according to the technical essence of the invention
Modification, equivalent replacement, equivalence changes and modification, all of which are still within the scope of protection of the technical scheme of the invention.
Claims (3)
1. a kind of preparation method of flavor ostrich meat pie, which comprises the following steps:
S1, it 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；The volume ratio of the inferior Dbaly yeast fermented liquid of the Chinese and the Lactobacillus saki fermentation liquid is 0.5: 1~3
:1；The inferior Dbaly yeast bacterium of the Chinese is the inferior Dbaly yeast of the Chinese (Debaryomyces hansenii) W08, deposit number are as follows:
CGMCC No.5770；Lactobacillus saki is Lactobacillus saki (Lactobacillus sake), L.s-MA3-10 deposit number
Are as follows: CGMCC No.0690；
S2, the pretreated ostrich meat is mixed with show condition according to mass ratio for 9: 1；
S3, the mixture of ostrich meat and show condition is carried out after pickling, cuts and mixes meat gruel；
S4, in the meat gruel be added seasoning be made meat pie, packaging, curing sterilization obtain flavor ostrich meat pie；
In the S1 step, the mixed fermentation liquid is prepared using following methods:
S1-1, the inferior Dbaly yeast bacterium of the Chinese is inoculated into PDA liquid medium and is fermented to obtain the inferior Dbaly yeast bacterium of the Chinese
Fermentation liquid；
S1-2, Lactobacillus saki is inoculated into and is fermented to obtain Lactobacillus saki fermentation liquid in MRS broth bouillon；
S1-3, the inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus saki fermentation liquid are mixed to get mixing；Fermentation liquid；
Step is pickled described in the S3 step specifically: it is more that sodium nitrite, tea are added in the mixture of ostrich meat and show condition
Phenol, phosphoric acid complex salt, cooking wine, pepper powder and salt pickle 0.5h~1h in 4 DEG C~10 DEG C；
Seasoning described in the S4, in terms of the gross mass of ostrich meat and show condition, comprising: the water of 30wt%~50wt%,
The konjaku powder of the TG enzyme of 0.02wt%~0.1wt%, 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%~0.4wt% monosodium glutamate, 2wt%~5wt%
Albumen powder.
2. preparation method according to claim 1, which is characterized in that the additive amount of the sodium nitrite is the ostrich meat
With 0.01wt%~0.15wt% of the mixture quality of show condition, the mixing that the additive amount of tea polyphenols is the ostrich meat and show condition
0.005wt%~0.03wt% of amount of substance, the mixture quality that the additive amount of phosphoric acid complex salt is the ostrich meat and show condition
0.1wt%~0.3wt%, cooking wine additive amount be the ostrich meat and show condition mixture quality 1.0wt%~
4.5wt%, pepper powder additive amount be the ostrich meat and show condition mixture quality 0.1wt%~0.5wt%, salt
Additive amount is 1.5wt%~2.5wt% of the mixture quality of the ostrich meat and show condition.
3. preparation method according to claim 1 or 2, which is characterized in that in the S4 step, the diameter of the meat pie is
5cm~15cm, the weight of each meat pie are 50g~200g；The specific steps of the curing sterilization are as follows: by packaged ostrich meat
Cake is in 60 DEG C~90 DEG C hot curings in water and sterilizes 10min~30min.
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