CN107822020A - The preparation method of fermentation Chinese yam meat products - Google Patents
The preparation method of fermentation Chinese yam meat products Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23V2400/113—Acidophilus
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation method for the Chinese yam meat products that ferments, comprise the following steps：Stripping and slicing after Chinese yam is pre-processed, then progress color protection, cooking, defibrination process obtain Chinese yam slurry；Chinese yam slurry is mixed and made into fermentation substrate with water, then carries out sterilization treatment；Lactobacillus acidophilus is inoculated into the fermentation substrate after sterilizing and is fermented to obtain tunning；Tunning is prepared into Chinese yam paste；Chinese yam is pasted into uniformly parcel and carries out fried processing to julienned pork surface, then seasoning obtains the Chinese yam meat products that ferments.The fermentation Chinese yam meat products unique flavor of the present invention, mouthfeel is good, and using lactobacillus acidophilus as zymophyte, fermentation is more thorough, and the Chinese yam juice inoxidizability after fermentation is strong, and DPPH clearances are high, and reducing power is strong.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of preparation method for the Chinese yam meat products that ferments, also relate to
And the fermentation Chinese yam meat products being prepared by this preparation method.
Background technology
Chinese yam, also known as Chinese yam, Chinese yam rhizome, Chinese yam；Chinese yam exists《Chinese book on Chinese herbal medicine》Dried for it in the medicinal source included
Rhizome, herbaceos perennial, rhizome are rich in much starch, the pure white rich in taste of meat, except containing much starch and albumen
Outside the compositions such as matter, carbohydrate, multivitamin, fat, choline, amylase, also containing the indispensable nothing of the human bodies such as I, Ca, Fe, P
Machine salt and trace element.China is earliest《Sheng Nong's herbal classic》Just having in record " Chinese yam is sweet, and it is warm-natured.During master supports, qi-restoratives is won,
Except fever and chills perverse trend, tonifying middle-Jiao and Qi power, long muscle "；Li Shizhen (1518-1593 A.D.)《Compendium of Materia Medica》The kidney-nourishing gas of middle meaning, strengthening the spleen and stomach, stopping leak dysentery, resolving sputum
Saliva, moisten skin.China of more than 2000 years edible history on having had, it is a kind of advanced tonic food.In Chinese yam it is main into
In point, moisture accounts for 75%, and carbohydrate accounts for 14.4%~19.9%, and protein accounts for 1.5%~2.2%, and fat accounts for 0.1%~
0.2%.The content highest of the enzyme that a variety of needed by human body are asked, wherein amylase in Chinese yam be present.Modern research suggests that：Except vegetables
In outside contained nutrition, Chinese yam is also containing abundant other healthy ingredients beyond vegetables.Such as batatasins, choline, saponin, allantois
Plain and needed by human ten unnecessary kinds amino acid and mineral matter.
Lactic acid bacteria (Lactobacillus) is the leather orchid that a group energy produces a large amount of lactic acid from fermentability carbohydrate
The common name of family name's positive bacteria.Lactic acid bacteria has remarkable physiological function.Lactic acid bacteria, which has, maintains gut flora microecological balance
Physiological function, attachment site, competition nutritional ingredient and its secretion of the lactic acid bacteria by competing alimentary canal epithelium with pathogenic bacteria are various
Metabolite and bacteriocin, suppress the growth of spoilage organisms in enteron aisle and the invasion of the external pathogenic bacteria of resistance.Lactic acid bacteria has enhancing
The physiological function of body immunity, Bifidobacterium and Bacillus acidi lactici can significantly improve antibody production rates, moreover it is possible to which activation phagocytosis is thin
Born of the same parents, stimulate peritoneal macrophages, induction to produce interferon so as to strengthen the non-specificity of body and specific immune response, improve
Organism immune response response.
Lactobacillus acidophilus is that micro-ecological environment is adjusted in human body intestinal canal, and the required big colony of one kind of people, is
Infant's stomach can absorb and adjust a big valuable source of intestinal environment flora.Jin Shilin just proposition, lactic acid before very early
Bacterium has more extensive utilization and exploitation in of animal or plant nature food.Liao Yuxin, Qian Lili show lactic acid bacteria to serum cholesterol
Reduction has significant effect.Chinese yam and lactobacillus acidophilus are combined and find out suitable lactobacillus acidophilus working condition, for me
The Chinese yam resource of state proposes new road, while also can be to develop laying the foundation for Chinese yam dairy products afterwards with Chinese yam.
At present for Chinese yam fermented type food research and development, substantial amounts of research work is had been carried out both at home and abroad.Current Chinese yam hair
Ferment food, that studies report has Chinese yam fermented wine, including Yam Beer, the thick wine of Chinese yam Chinese chestnut health care, passion fruit Chinese yam composite fruit
Wine etc.；Chinese yam fermentation vinegar, such as Chinese yam carrot fruit vinegar；Chinese yam fermented yoghourt；Chinese yam fermentation jelly.Other products of Chinese yam
The also Yam beverage such as drink such as Chinese yam Carrot Compound Beverage, Yam matrimony vine beverage, mainly using Chinese yam as major ingredient, add one
Drink with health role is made in kind or 2 kinds of other fruit or vegetable constituent.The flour product of Chinese yam, Chinese yam make food therapy
Using when, be made into the health foods such as congee, noodles, cake, steamed bun more.It is but domestic relative relative to the research of Chinese yam meat products
Blank, the research for Chinese yam meat products tend to be inevitable.
The content of the invention
The technical problem to be solved in the present invention is overcome the deficiencies in the prior art, there is provided a kind of unique flavor, mouthfeel are good
Ferment Chinese yam meat products, and using lactobacillus acidophilus as zymophyte, fermentation is more thorough, and the Chinese yam juice inoxidizability after fermentation is strong,
DPPH clearances are high, and reducing power is strong.
In order to solve the above technical problems, the present invention provides a kind of preparation method for the Chinese yam meat products that ferments, including following step
Suddenly：
S1, Chinese yam is pre-processed after stripping and slicing, then carry out color protection, cooking, defibrination process obtain Chinese yam slurry；
S2, by the Chinese yam slurry with water be mixed and made into fermentation substrate, then carry out sterilization treatment,
S3, lactobacillus acidophilus is inoculated into the fermentation substrate after sterilizing and is fermented to obtain tunning；
S4, the tunning is prepared into Chinese yam paste；
S5, the Chinese yam is pasted uniformly to wrap up and arrives the fried processing of julienned pork surface progress, then seasoning obtains Chinese yam of fermenting
Meat products.
Above-mentioned preparation method, it is preferred that in the S1 steps, the color protection is specially：Chinese yam after stripping and slicing is soaked
10min~20min in colour protecting liquid, then Chinese yam block is pulled out clean.
Above-mentioned preparation method, it is preferred that the vitamin C of the colour protecting liquid including 0~0.1wt%, 0~0.1wt%
Sodium chloride.
Above-mentioned preparation method, it is preferred that in the S1 steps, the cooking is specially：Chinese yam after color retention
1~3 times of water is added in block, 10min~30min is cooked at 50 DEG C~80 DEG C.
Above-mentioned preparation method, it is preferred that in the S2 steps, the mass ratio of the Chinese yam slurry and water is 1: 3.
Above-mentioned preparation method, it is preferred that in the S2 steps, the condition of the sterilization treatment is：At 80 DEG C~100 DEG C
Sterilize 10min~30min.
Above-mentioned preparation method, it is preferred that in the S3 steps, the inoculum concentration of the lactobacillus acidophilus is 6%~8%,
20 DEG C~39 DEG C of fermentation temperature, fermentation time 12h~24h.
Above-mentioned preparation method, it is preferred that in the S4 steps, the preparation method of the Chinese yam paste is：By the fermentation
Product mixes with flour according to volume ratio 1: 1, obtains Chinese yam paste.
Above-mentioned preparation method, it is preferred that in the S5 steps, the condiment of seasoning includes 10g~20g cumin powders, 5g~
10g pepper powders, 5g~10g paprikas, 0~0.5g salt, 1g~2g chickens' extracts, 0~1g monosodium glutamates.
Compared with prior art, the advantage of the invention is that：
(1) the invention provides a kind of preparation method for the Chinese yam meat products that ferments, from lactobacillus acidophilus as zymophyte,
Fermentation is more thorough, and the Chinese yam juice inoxidizability after fermentation is strong, and DPPH clearances are up to 97.83%, reducing power A700nmUp to 1.91.
(2) the invention provides a kind of method for the Chinese yam meat products that ferments, pork system is prepared using the Chinese yam juice after fermentation
Product, unique flavor, mouthfeel is good, has filled up the research blank of current market Chinese yam meat products.
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.
Fig. 1 influences result figure for the different fermentations time in embodiment 3 on DPPH clearances.
Fig. 2 influences result figure for the different fermentations time in embodiment 3 on reducing power.
Fig. 3 is that different fermentations temperature influences result figure to DPPH clearances in embodiment 4.
Fig. 4 is that different fermentations temperature influences result figure to reducing power in embodiment 4.
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.
Material and instrument employed in following examples are commercially available.
Embodiment 1：
A kind of preparation method of fermentation Chinese yam meat products of the invention, comprises the following steps：
(1) Chinese yam pre-processes：Chinese yam is first cleaned and again removed epidermis with peeler, cuts away brown stain, murder by poisoning part obtains
Pretreated Chinese yam.Pretreated Chinese yam is cut into the tile of 10mm length.
(2) color protection：0.1wt% vitamin Cs, 0.1wt% sodium chloride are added to the water and are configured to the colour protecting liquid (quality
Proportioning is with the Mass Calculation of water), the yam slice after section is soaked into colour protecting liquid 20min, the yam slice that will be soaked in colour protecting liquid
Block is pulled out clean.
(3) cook：Add 3 times of water purification in yam slice, cook 20min at 70 DEG C, take out yam slice.
(4) defibrination：Yam slice is mixed with water according to mass ratio for 1: 3, slurries are milled into fiberizer.
(5) fermentation substrate is prepared：Slurries are well mixed with water according to mass ratio for 1: 3, are fitted into 100ml triangular flasks,
Tampon beyond the Great Wall, wrap brown paper.It is put into high-temperature sterilization pot, sterilize 30min at 100 DEG C, is cooled down after taking the dish out of the pot.
(6) inoculated and cultured：Lactobacillus acidophilus is inoculated into fermentation substrate, inoculum concentration 8%, 39 DEG C of fermentation temperature, sent out
Ferment 24h obtains tunning.
(7) Chinese yam paste is prepared：Tunning and flour are mixed to get Chinese yam paste according to volume ratio 1: 1.
(8) paste is hung：Pork is cut, and Chinese yam is pasted uniformly to being wrapped in julienned pork surface.
(9) it is fried；The julienned pork after pasting will be hung and carry out fried processing, fried to golden yellow.
(10) season：Cumin powder 15g, pepper powder 10g, paprika 10g, salt 0.5g, chickens' extract 2g, monosodium glutamate 1g are taken, stirring is
It is even to obtain flavoring, flavoring is uniformly sprinkling upon to julienned pork surface and obtains julienned pork finished product.
(11) pack：Julienned pork finished product is vacuum-packed.
The present embodiment from lactobacillus acidophilus be used as zymophyte, ferment it is more thorough, the Chinese yam juice inoxidizability after fermentation is strong,
DPPH clearances are up to 97.83%, reducing power A700nmUp to 1.91.And prepare pork product, flavor using the Chinese yam juice after fermentation
Uniqueness, mouthfeel is good, has filled up the research blank of current market Chinese yam meat products.
Embodiment 2：
A kind of preparation method of fermentation Chinese yam meat products of the invention, according to the method for embodiment 1, with Tables 1 and 2 just
Hand over design table to be tested, investigate quantity of microorganism inoculated, compoiste fermented phosphatic addition and fermentation time factor to Chinese yam of fermenting
The influence of meat products quality, referring specifically to Tables 1 and 2.
Table 1：Factor level table
Table 2：Orthogonal array
Using the Succus Rhizoma Dioscoreae DPPH clearances that ferment as Index for examination, drawn by the range analysis of table 2, each factor level average value
Maximum is respectively A k2, B k2, C k1, therefore Succus Rhizoma Dioscoreae DPPH clearance effects optimum combination of fermenting is A2B2C1, A2B2C1
Not in experimental program, therefore also to carry out confirmatory experiment.The R values of sky row are less than the R values of 3 factors, therefore 3 factors are to fermentation
Succus Rhizoma Dioscoreae DPPH clearances have an impact, and according to extreme difference size, influence 3 factor primary and secondary orders of Succus Rhizoma Dioscoreae DPPH clearances of fermenting
Arranged for C ＞ B=A ＞ are empty, i.e. fermentation time>Fermentation temperature=quantity of microorganism inoculated.Using the Succus Rhizoma Dioscoreae reducing power clearance that ferments as inspection
Index, drawn by the range analysis of table 2, each factor level average value maximum is respectively event A k2, B k2, C k1, therefore send out
Ferment Succus Rhizoma Dioscoreae reducing power clearance effect optimum combination is A2B2C1, A2B2C1Not in experimental program, therefore also to be verified
Experiment.The R values of sky row are more than the R values and fermentation temperature of quantity of microorganism inoculated, less than other 2 factors R value extreme difference sizes, therefore only send out
The ferment time has an impact to ferment Succus Rhizoma Dioscoreae reducing power.The result of comprehensive two Index for examination shows that fermentation condition is 8% inoculation bacterium
Amount, 39 DEG C of fermentation temperature, during fermentation time 24h, Succus Rhizoma Dioscoreae inoxidizability highest.
Embodiment 3：
A kind of preparation method of fermentation Chinese yam meat products of the invention, according to the method for implementing 1, difference is step (6)
Fermentation temperature be respectively 16h, 24h, 32h, 40h, 48h, investigate the different fermentations time to DPPH clearances, reducing power A700nm
As a result influence.
The different fermentations time is influenceed referring to Fig. 1 on DPPH clearances, it was found from Fig. 1 result：As seen from Figure 1, with
The increase of fermentation time, fermentation Succus Rhizoma Dioscoreae DPPH clearances increase and raised over time, when fermenting between when reaching 24h,
Fermentation Succus Rhizoma Dioscoreae DPPH clearances reach maximum, continue to increase fermentation time fermentation, Succus Rhizoma Dioscoreae DPPH clearances are gradually reduced.
The different fermentations time is influenceed referring to Fig. 2 on reducing power, it was found from Fig. 2 result：As seen from Figure 2, fermentation mountain
Concoction reducing power absorbance increases and risen over time, when fermenting between when reaching 24h, Succus Rhizoma Dioscoreae reducing power absorbance of fermenting
Reach maximum, continue to increase fermentation time fermentation, Succus Rhizoma Dioscoreae reducing power absorbance is gradually reduced.Complex chart 1 and Fig. 2,24h are
Optimal fermentation time.
Embodiment 4：
A kind of preparation method of fermentation Chinese yam meat products of the invention, according to the method for implementing 1, difference is step (6)
Fermentation temperature be respectively 33 DEG C, 35 DEG C, 37 DEG C, 39 DEG C, 41 DEG C, investigate different fermentations temperature to DPPH clearances, reducing power
A700The influence of nm results.
Different fermentations temperature is influenceed referring to Fig. 3 on DPPH clearances, it was found from Fig. 3 result：As seen from Figure 3, exist
Under lower temperature, fermentation Succus Rhizoma Dioscoreae DPPH clearances rise with the rise of temperature, when fermentation temperature reaches 39 DEG C or so,
As temperature increases, fermentation Succus Rhizoma Dioscoreae DPPH clearance change unobvious.
Different fermentations temperature is influenceed referring to Fig. 4 on reducing power, it was found from Fig. 4 result：As seen from Figure 4, relatively low
At a temperature of, fermentation Succus Rhizoma Dioscoreae reducing power absorbance rises with the rise of temperature, when fermentation temperature reaches 39 DEG C or so, with
Temperature increase, Succus Rhizoma Dioscoreae reducing power absorbance change unobvious of fermenting.Complex chart 3 and Fig. 4,39 DEG C of fermentation temperature is optimal
Fermentation temperature.
The above described is only a preferred embodiment of the present invention, any formal limitation not is 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 not departing from the Spirit Essence of the present invention and technical scheme, all using in the methods and techniques of the disclosure above
Appearance makes many possible changes and modifications to technical solution of the present invention, or is revised as the equivalent embodiment of equivalent variations.Therefore,
Every content without departing from technical solution of the present invention, the technical spirit according to the present invention is to made for any of the above embodiments any simple
Modification, equivalent substitution, equivalence changes and modification, still fall within technical solution of the present invention protection in the range of.
Claims (9)
1. a kind of preparation method for the Chinese yam meat products that ferments, it is characterised in that comprise the following steps：
S1, Chinese yam is pre-processed after stripping and slicing, then carry out color protection, cooking, defibrination process obtain Chinese yam slurry；
S2, by the Chinese yam slurry with water be mixed and made into fermentation substrate, then carry out sterilization treatment；
S3, lactobacillus acidophilus is inoculated into the fermentation substrate after sterilizing and is fermented to obtain tunning；
S4, the tunning is prepared into Chinese yam paste；
S5, the Chinese yam is pasted uniformly to wrap up and arrives the fried processing of julienned pork surface progress, then seasoning obtains Chinese yam meat system of fermenting
Product.
2. preparation method according to claim 1, it is characterised in that in the S1 steps, the color protection is specially：It will cut
Chinese yam after block is immersed in 10min~20min in colour protecting liquid, then pulls Chinese yam block out clean.
3. preparation method according to claim 2, it is characterised in that the colour protecting liquid includes 0~0.1wt% vitamin
C, 0~0.1wt% sodium chloride.
4. preparation method according to claim 1, it is characterised in that in the S1 steps, the cooking is specially：Protecting
1~3 times of water is added in Chinese yam block after color processing, 10min~30min is cooked at 50 DEG C~80 DEG C.
5. preparation method according to claim 1, it is characterised in that in the S2 steps, the matter of the Chinese yam slurry and water
Amount is than being 1: 3.
6. preparation method according to claim 1, it is characterised in that in the S2 steps, the condition of the sterilization treatment
For：Sterilize 10min~30min at 80 DEG C~100 DEG C.
7. preparation method according to claim 1, it is characterised in that in the S3 steps, the lactobacillus acidophilus connects
Kind amount is 6%~8%, 20 DEG C~39 DEG C of fermentation temperature, fermentation time 12h~24h.
8. preparation method according to claim 1, it is characterised in that in the S4 steps, the making side of the Chinese yam paste
Method is：The tunning and flour are mixed according to volume ratio 1: 1, obtain Chinese yam paste.
9. preparation method according to claim 1, it is characterised in that in the S5 steps, the condiment of seasoning include 10g~
20g cumin powders, 5g~10g pepper powders, 5g~10g paprikas, 0~0.5g salt, 1g~2g chickens' extracts, 0~1g monosodium glutamates.
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| CN109805294A (en) * | 2018-12-29 | 2019-05-28 | 中国肉类食品综合研究中心 | A kind of preparation method and application of microbial fermentation source flavor replenishers |
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