NL2032893B1 - A Functional Old Goose Braising with a special flavor and preparation method thereof - Google Patents
A Functional Old Goose Braising with a special flavor and preparation method thereof Download PDFInfo
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- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a functional old goose braising with a special flavor and its preparation method, which is characterized in that the old goose that has been raised for more than one year is slaughtered, depilated with hot water, eviscerated, and cleaned, then 5 it is cut into blocks by a poultry meat cutter, and it is added with soybean flour, milk powder, kelp and cabbage ingredients, and it is mixed uniformly, then heat preservation and sterilization, inoculation and fermentation, proportioning, inner packaging, sterilization, cooling and outer packaging are carried out to obtain a functional old goose braising product with special flavor and antioxidant and immunomodulatory functions. And the invention has 10 the advantages that the content of free amino acids and polypeptides in the product is added 50-60%, and the product has rich flavor substances and good taste, meanwhile with the functions of anti-oxidant and immune regulation.
Description
A Functional Old Goose Braising with a special flavor and preparation method thereof
The invention relates to an old goose braising in particular to a functional old goose braising with a special flavor and the preparation method thereof.
Soybean is rich in isoflavones. Modern medical research studies shows that flavonoids have many biological activities, such as anti-inflammation, anti-tumor, anti-virus, etc. And they have important application value in the aspects of anti-tumor treatment and anti-aging.
Flavonoids are widely distributed in nature, mainly in plants, and mostly in the form of flavone glycosides. Flavone glycosides, as a kind of macromolecular substances, are difficult to penetrate into intestinal epithelial cells, so they are difficult to be absorbed by human body. And their bioavailability is low, which reduces their practical application value.
Flavonoid aglycones have strong membrane permeability, easily penetrate intestinal mucosal cells, and are easier to be absorbed by human body compared with flavone glycosides. Flavone glycosides can be converted into corresponding flavonoid aglycones by technical methods, which can greatly improve their bioavailability. However, the traditional chemical conversion method has low environmental friendliness, which is not conducive to large-scale industrial application. Therefore, in recent years, researchers aim to explore the novel transformation methods of flavone glycosides. Biotransformation of flavonoids by microorganisms is a very safe, efficient, and low-cost method.
China is the largest goose-raising country in the world, and it is also the country with the largest consumption of goose products around the world. Goose meat is a kind of food with high protein and low fat. According to analysis, its protein content is 22.3%, while pork is only 14.8%, which is much higher than that of beef and mutton; Lysine content is 30% higher than that of chicken; The fat content of goose meat is low, only about 11%, and most of them are unsaturated fatty acids which are beneficial to health (the fat content of lean pigs is about 28.8%, and that of lean mutton is about 13%). What's more, the cholesterol content is very low, so it has a good health care function. However, goose meat processing products in China are relatively simple, mainly including sauced, marinated, roasted and baked products. Although the old goose braising has been industrialized in production, its variety and flavor are relatively simple. At present, there is no research report on the development of functional old goose braising with special flavor by using Mucor and Lactic acid bacteria compound fermentation.
The technical problem to be solved by the invention is to provide a functional old goose braising with special flavor, antioxidant, immune regulation and other functions, and a preparation method thereof.
The technical scheme adopted by the invention to solve the technical problems is as following: a functional old goose braising with special flavor, and the old goose that has been raised for more than one year is slaughtered, depilated with hot water, eviscerated, and cleaned, then it is cut into blocks by a poultry meat cutter, and it is added with soybean flour, milk powder, kelp and cabbage ingredients, and it is mixed uniformly, then heat preservation and sterilization, inoculation and fermentation, proportioning, inner packaging, sterilization, cooling and outer packaging are carried out to obtain a functional old goose braising product with special flavors and antioxidant and immunomodulatory functions.
The preparation of the functional old goose braising with special flavor comprises the following steps: (1) preparation of Lactic acid bacteria starter a. activation of Lactic acid bacteria strains: under aseptic operation conditions, Leuconostoc citreum, Lactobacillus plantarum and Lactococcus lactis strains are respectively inoculated into MRS liquid culture medium and cultured in an incubator at 37-43°C for 16-24 hours; b. preparation of Lactic acid bacteria starter. under aseptic operation conditions, activated
Leuconostoc citreum, Lactobacillus planticola and Lactococcus lactis strains are respectively inoculated into 10-12.0wt% skim milk culture medium which is pasteurized and cooled to 37-43°C, and then cultured in an incubator at 37-43°C for 4-6 hours, so that the number of live bacteria reaches 107 cfu/mL;
(2) preparation of Mucor spore suspension: Mucor hyphae are picked from slant strains by inoculation ring, streaked in a triangular flask which is filled with a small amount of potato dextrose agar (PDA) culture medium, and cultured at 25-28°C until hyphae and spores grow vigorously and cover the whole surface, then a small amount of sterile water is added, the hyphae are smashed to turbidity by an inoculation ring, filtered by four layers of sterile gauze, and the filtrate is taken into a sterilized triangular flask to prepare Mucor spore suspension, which is placed at 4°C for inoculation;
(3) preparation of kelp and cabbage chips: after being washed, kelp and cabbage are cut into small pieces, then they are cut into chips with a vegetable cutter and mixed in equal amount for later use;
(4) preparation of goose meat pieces: after being slaughtered, depilated with hot water, eviscerated and cleaned, the old goose that has been raised for more than one year is cut into pieces of 1-1.5 cubic centimeters with a poultry meat cutter;
(5) mixing ingredients: soybean flour and milk powder are evenly mixied according to the mass ratio of (5-7):(2-3) to prepare a protein powder solution with a mass concentration of 50-60wt%, then the protein powder solution is added into goose pieces according to the proportion of 20-30% of the total mass of goose meat, at the same time kelp which account for 20-30% of the total mass of goose meat and a mixture of cabbage chips are added respectively, and it is mixed uniformly, sterilized with heat preservation at 75-80°C for 10- 15min, and cooledd to 40°C to obtain the goose meat initial mixture; then the flavor protease which accounts for 0.01-0.02% of the total mass of the goose meat initial mixture and with activity of 20-40u/mgq, Lactobacillus planticola starter which accounts for 3.0-4.0% of the total mass of the goose meat initial mixture, Lactococcus lactis starter which accounts for 1.5- 3.0% of the total mass of the goose meat initial mixture and Leuconostoc citreum starter which accounts for 1.5-3.0% of the total mass of the goose meat initial mixture are added into the goose meat initial mixture, and then mixed uniformly to obtain the goose meat mixture;
(8) Step-by-step fermentation: the goose meat mixture is fermented at 38-40°C for 6-8 hours, then cooled to 30°C, then Mucor spore suspension which accounts for 1.5-3.0% of the mass of the goose meat mixture is added into the goose meat mixture, then mixed evenly and the mixed goose meat mixture is put in a tray, spread to a thickness of 1-2 cm, and continue to be fermented at 25-29°C for 24-62 hours to obtain the goose meat fermentation product ; (7) proportioning, sterilizing, and packaging: salt which accounts for 12.0-18.0% of the total mass of goose meat fermented products, dried bamboo shoots which accounts for 5.0- 10.0% of the total mass of goose meat fermented products, and monosodium glutamate which accounts for 0.10-0.15% of the total mass of goose meat fermented products are added into goose meat fermented products, then it is mixed evenly, then it is vacuum packed with sterilized bags according to the weight of each bag of 250-5009g, sterilized with heat preservation at 95-105°C for 15-30min, cooled to room temperature, and then it is carried out outer packaging to obtain the functional old goose braising with special flavor.
The preparation method of the MRS liquid culture medium is as follows: peptone (10 g), beef extract (10 g), yeast extract (5 g), K2HPO4 (2 g), diammonium citrate (2 g), sodium acetate (5 9), glucose (20 g), tween-80(1mL), MgS04-7H20 (0.5 g) and MnSO4 (0.25 g) are dissolved in 1000mL of distilled water, pH 6.2-6.4, and sterilized at 121°C for 20 min;
The preparation method of the 10-12.0wt% skim milk culture medium is as follows: skim milk powder is dissolved in water with 10-12.0wt% concentration, then it is sterilized with heat preservation at 85-95°C for 15-20min, and cooled to prepared the 10-12.0wt% skim milk culture medium;
The preparation method of PDA culture medium is as follows: potato (200.09), glucose (200.09), agar (20.09), distilled water is used to fix the volume to 1000mL, and it is sterilized at 121°C for 15min.
Compared with the existing technology, the invention has the advantages that: the invention discloses a method for preparing the special flavor old goose braising with antioxidant and immunomodulatory functions by fermentation method for the first time. Because soybean flour, milk powder, exogenous protease, and multi-strain fermentation are added in the preparation method, the content of free amino acids and polypeptides in the product is improved 50-60%, and the product has rich flavor substances and good taste.
The adopted soybean flour is rich in flavonoids, and lactose in milk powder can promote the growth of Lactic acid bacteria. In addition, the fat in milk powder has a good fragrance, 5 which can mask the unpleasant smell of goose meat.
In addition, because Lactic acid bacteria and Mucor are used as the main fermentation strains, the B -glucosidase secreted by them can decompose flavone glycosides which are not easily absorbed in soybean flour and cabbage into flavonoid aglycones which are easily absorbed by the body, thus improving the biological titer of flavonoids in soybean flour and cabbage.
In addition, proteases, lipases and amylases secreted by Lactic acid bacteria and Mucor decompose protein into soluble small molecular peptides and amino acids, fat into glycerol and fatty acids, starch into glucose, and produce aromatic substances or protein decomposition products with delicate flavour, thus improving the digestion and absorption performance and nutritional value of nutrients.
Flavonoids, peptides and laminarin produced by proteolysis of soybean protein and milk protein have antioxidant and immunomodulatory functions. Therefore, the developed old goose braising has antioxidant and immunomodulatory functions, and its total antioxidant capacity and hydroxyl free radicals inhibition capacity are increased by 95.68% and 131.17% respectively compared with ordinary old goose braising
The present invention will be further described in detail with reference to the following embodiments. 1. The experimental determination method 1. Determination of antioxidant capacity index (1) Determination of total antioxidant capacity: adding the concentrated solution obtained by centrifugation into the oxidation reaction system, using Fenton reaction system to generate hydroxyl free radicals, taking ascorbic acid as a positive control, and determinating the absorbance at 510 nm after the reaction; The total antioxidant capacity is calculated according to the following formula:
Formula =
The determination tube OD — The control tube OD 9.01 +30 xee po bie of renetton BBDO) x Dilution ratio of sample before testing (2) Determination of superoxide anion free radicals: In the reaction system, the superoxide anion free radical inhibited by each liter of sample at 37°C for 40min is equivalent to the change value of superoxide anion free radical inhibited by 1mg of vitamin C, and it is a living unit.
Living Unit(U/L)=g t= normal concentration(0.15mg/mL)x 1000mL x Dilution ratio of sample before testing
OD:: the absorbance of the control tube; OD:: the absorbance of the sample tube; OD:: the absorbance of the standard tube. (3) Determination of hydroxyl free radicals: Fenton reaction is the most common chemical reaction that produces hydroxyl free radicals. The amount of H202 is directly proportional to the hydroxyl free radicals produced by Fenton reaction. When the electron acceptor is given, it is colored with gress reagent to form a red substance, and its color is directly proportional to the amount of hydroxyl free radicals.
The ability to inhibit hydroxyl free radicals (U/mL)=0r t= exthe concentration of the standard tube x Sample volumexDilution ratio of sample before testing
The concentration of the standard tube is 8.824 mmol/L; Sampling quantity is 1mL; OD:: the absorbance of the control tube; OD; : the absorbance of the sample tube; OD:: the absorbance of the standard tube; OD:: the absorbance of the blank tube. 2. Determination of immune index (1) Experimental animals were divided into groups and gavage
Sixty mice are randomly divided into three groups, 20 mice in each group. They are normal control group, cyclophosphamide (CY) control group and CY+ crude extract of sausage in bladder skin group (experimental group). After a week's adaptation, the mice begin to be gavaged. Normal control group and CY control group is gavaged with physiological saline 0.10ml/10g body weight every day, and the experimental group is gavaged with crude extract of yogurt 0.10ml/10g body weight every day for 30 consecutive days. In the first 5 days of gavage, in addition to the normal control group, cyclophosphamide (CY) control group is intraperitoneally injected with equal volume of cyclophosphamide 100mg/kg body weight every day. (2) Calculation formula of organ index
The mice in each group are weighed 24 hours after the last administration, blood is taken from the tail vein, the mice are killedby cervical dislocation method, and then the liver, spleen and thymus are dissected. The spleen index and thymus index are calculated by blotting with filter paper and weighing on electronic balance.
Thymus (spleen) eee I i Se x10 (3) Determination of phagocytosis index
Expurgation index K= 800 9800:
Phagocytosis index a
K: the index of uncorrected phagocytosis; £ and t are the time points (2 min and 20 min, respectively). ODy: OD value of blood sample at 2 minutes; OD:2: OD value of blood sample at 20 minutes. 2. Embodiments
Embodiment 1
A functional old goose braising with special flavor. The old goose that has been raised for more than one year is slaughtered, depilated with hot water, eviscerated, and cleaned, then it is cut into blocks by a poultry meat cutter, and it is added with soybean flour, milk powder, kelp and cabbage ingredients, and it is mixed uniformly, then heat preservation and sterilization, inoculation and fermentation, proportioning, inner packaging, sterilization, cooling and outer packaging are carried out to obtain a functional old goose braising product with special flavor and antioxidant and immunomodulatory functions.
(1) preparation of Lactic acid bacteria starter a. activation of Lactic acid bacteria strains: under aseptic operation conditions, Leuconostoc citreum, Lactobacillus plantarum and Lactococcus lactis strains are respectively inoculated into MRS (deMan, Rogosa, Sharpe) liquid culture medium and cultured in an incubator at 40°C for 20 hours; b. preparation of Lactic acid bacteria starter. under aseptic operation conditions, activated
Leuconostoc citreum, Lactobacillus planticola and Lactococcus lactis strains are respectively inoculated into 11.0wt% skim milk culture medium which is pasteurized and cooled to 40°C, and cultured in an incubator at 40°C for 5 hours, so that the number of live bacteria reaches 107 cfu/ml; (2) preparation of Mucor spore suspension: Mucor hyphae are picked from slant strains by inoculation ring, streaked in a triangular flask filled with a small amount of PDA culture medium, and cultured at 26°C until hyphae and spores grow vigorously and cover the whole surface, then a small amount of sterile water is added, the hyphae are smashed to turbidity by an inoculation ring, filtered by four layers of sterile gauze, and the filtrate is taken into a sterilized triangular flask to prepare Mucor spore suspension, which is placed at 4°C for inoculation; (3) preparation of kelp and cabbage chips: after being washed, kelp and cabbage are cut into small pieces, then they are cut into chips with a vegetable cutter and mixed in equal amount for later use; (4) preparation of goose meat pieces: after being slaughtered, depilated with hot water, eviscerated and cleaned, the old goose that has been raised for more than one year is cut into pieces of 1-1.5 cubic centimeters with a poultry meat cutter; (5) mixing ingredients: soybean flour and milk powder are evenly mixied according to the mass ratio of 6:2.5 to prepare a protein powder solution with a mass concentration of 55wt%, then the protein powder solution is added into goose pieces according to the proportion of 25% of the total mass of goose meat, at the same time kelp which account for 20-30% of the total mass of goose meat and a mixture of cabbage chips are added respectively, and it is mixed uniformly, sterilized with heat preservation at 78°C for 12min,
and cooledd to 40°C to obtain the goose meat initial mixture; then the flavor protease which accounts for 0.015% of the total mass of the goose meat initial mixture and with activity of 30u/mg, Lactobacillus planticola starter which accounts for 3.5% of the total mass of the goose meat initial mixture, Lactococcus lactis starter which accounts for 2.0% of the total mass of the goose meat initial mixture and Leuconostoc citreum starter which accounts for 2.0% of the total mass of the goose meat initial mixture are added into the goose meat initial mixture, and then mixed uniformly to obtain the goose meat mixture; fermentation by starter can produce good flavor and high B -glucosidase activity; (6) Step-by-step fermentation: the goose meat mixture is fermented at 39°C for 7 hours, then cooled to 30°C, then Mucor spore suspension which accounts for 2.0% of the mass of the goose meat mixture is added into the goose meat mixture, then mixed evenly and the mixed goose meat mixture is put in a tray, spread to a thickness of 1-2 cm, and continue to be fermented at 27°C for 42 hours to obtain the goose meat fermentation product; Mucor can produce high protease activity and B-glucosidase and fermentation can produce good flavor; (7) proportioning, sterilizing and packaging: salt which accounts for 15.0% of the total mass of goose meat fermented products, dried bamboo shoots which accounts for 8.0% of the total mass of goose meat fermented products and monosodium glutamate which accounts for 0.12% of the total mass of goose meat fermented products are added into goose meat fermented products, then it is mixed evenly, then it is vacuum packed with sterilized bags according to the weight of each bag of 250-500g, sterilized with heat preservation at 100°C for 22min, cooled to room temperature, and then it is carried out outer packaging to obtain the functional old goose braising with special flavor.
The preparation method of the MRS liquid culture medium is as follows: peptone (109), beef extract (10g), yeast extract (59), K2HPO4 (29), diammonium citrate (2g), sodium acetate (59), glucose (209), tween -80 (1mL), MgS04:7H20 (0.59) and MnSO4 (0.259) are dissolved in 1000mL of distilled water, pH 6.2-6.4, and sterilized at 121°C for 20min;
The preparation method of the 10-12.0wt% skim milk culture medium is as follows: skim milk powder is dissolved in water to prepare 10-12.0wt% concentration, then it is sterilized with heat preservation at 85-95°C for 15-20min, and cooled to prepared the 10-12.0wt% skim milk culture medium;
The preparation method of PDA culture medium is as follows: potato 200.0g (chopped, boiled in boiling water for 30min, filtered to get its clear liquid), glucose 200.0g, agar 20.0g, distilled water is used to fix the volume to 1000mL, and it is sterilized at 121°C for 15min.
Embodiment 2
With the above embodiment 1, the difference lies in:
In the preparation of Lactic acid bacteria starter of step (1). Leuconostoc citreum,
Lactobacillus plantarum and Lactococcus lactis strains are respectively inoculated into
MRS liquid culture medium and cultured in an incubator at 37°C for 24 hours; under aseptic operation conditions, activated Leuconostoc citreum, Lactobacillus planticola and
Lactococcus lactis strains are respectively inoculated into 10.0wt% skim milk culture medium which is pasteurized and cooled to 37°C, and cultured in an incubator at 37°C for 6 hours;
In the preparation of Mucor spore suspension of step (2): Mucor hyphae are cultured at 25°C;
In the mixing ingredients of step (5). soybean flour and milk powder are evenly mixied according to the mass ratio of 5:2 to prepare a protein powder solution with a mass concentration of 50wt%, then the protein powder solution is added into goose pieces according to the proportion of 20% of the total mass of goose meat, at the same time kelp which account for 20% of the total mass of goose meat and a mixture of cabbage chips are added respectively, and it is mixed uniformly, sterilized with heat preservation at 75°C for 10min, and cooledd to 40°C to obtain the goose meat initial mixture; then the flavor protease which accounts for 0.01% of the total mass of the goose meat initial mixture and with activity of 40u/mg, Lactobacillus planticola starter which accounts for 3.0% of the total mass of the goose meat initial mixture, Lactococcus lactis starter which accounts for 1.5% of the total mass of the goose meat initial mixture and Leuconostoc citreum starter which accounts for 1.5% of the total mass of the goose meat initial mixture are added into the goose meat initial mixture, and then mixed uniformly to obtain the goose meat mixture;
In the step-by-step fermentation of step (6): the goose meat mixture is fermented at 38°C for 8 hours, then cooled to 30°C, then Mucor spore suspension which accounts for 1.5% of the mass of the goose meat mixture is added into the goose meat mixture, then mixed evenly and the mixed goose meat mixture is put in a tray, spread to a thickness of 1-2 cm, and continue to be fermented at 25°C for 62 hours to obtain the goose meat fermentation product ;
In the proportioning, sterilizing and packaging of the step (7): salt which accounts for 12.0% of the total mass of goose meat fermented products, dried bamboo shoots which accounts for 5.0% of the total mass of goose meat fermented products and monosodium glutamate which accounts for 0.10% of the total mass of goose meat fermented products are added into goose meat fermented products, then it is mixed evenly, then it is vacuum packed with sterilized bags according to the weight of each bag of 250-5009, sterilized with heat preservation at 95°C for 30min.
Embodiment 3
With the above embodiment 1, the difference lies in:
In the preparation of Lactic acid bacteria starter of step (1). Leuconostoc citreum,
Lactobacillus plantarum and Lactococcus lactis strains are respectively inoculated into
MRS liquid culture medium and cultured in an incubator at 43°C for 16 hours; under aseptic operation conditions, activated Letconostoc citreum, Lactobacillus planticola and
Lactococcus lactis strains are respectively inoculated into 12.0wt% skim milk culture medium which is pasteurized and cooled to 43°C, and cultured in an incubator at 43°C for 4 hours;
In the preparation of Mucor spore suspension of step (2): Mucor hyphae are cultured at 28°C;
In the mixing ingredients of step (5): soybean flour and milk powder are evenly mixied according to the mass ratio of 7:3 to prepare a protein powder solution with a mass concentration of 60wt%, then the protein powder solution is added into goose pieces according to the proportion of 30% of the total mass of goose meat, at the same time kelp which account for 20-30% of the total mass of goose meat and a mixture of cabbage chips are added respectively, and it is mixed uniformly, sterilized with heat preservation at 80°C for 10min, and cooledd to 40°C to obtain the goose meat initial mixture; then the flavor protease which accounts for 0.02% of the total mass of the goose meat initial mixture and with activity of 20u/mg, Lactobacillus planticola starter which accounts for 4.0% of the total mass of the goose meat initial mixture, Lactococcus lactis starter which accounts for 3.0% of the total mass of the goose meat initial mixture and Leuconostoc citreum starter which accounts for 3.0% of the total mass of the goose meat initial mixture are added into the goose meat initial mixture, and then mixed uniformly to obtain the goose meat mixture;
In the step-by-step fermentation of step (6): the goose meat mixture is fermented at 40°C for 6 hours, then cooled to 30°C, then Mucor spore suspension which accounts for 3.0% of the mass of the goose meat mixture is added into the goose meat mixture, then mixed evenly and the mixed goose meat mixture is put in a tray, spread to a thickness of 1-2 cm, and continue to be fermented at 29°C for 24 hours to obtain the goose meat fermentation product ;
In the proportioning, sterilizing and packaging of the step (7): salt which accounts for 18.0% of the total mass of goose meat fermented products, dried bamboo shoots which accounts for 10.0% of the total mass of goose meat fermented products and monosodium glutamate which accounts for 0.15% of the total mass of goose meat fermented products are added into goose meat fermented products, then it is mixed evenly, then it is vacuum packed with sterilized bags according to the weight of each bag of 250-500g, sterilized with heat preservation at 105°C for 15min.
Embodiment 4
With the above embodiment 1, the difference lies in;
In the preparation of Lactic acid bacteria starter of step (1): Leuconostoc citreum,
Lactobacillus plantarum and Lactococcus lactis strains are respectively inoculated into
MRS liquid culture medium and cultured in an incubator at 38°C for 22hours; under aseptic operation conditions, activated Leuconostoc citreum, Lactobacillus planticola and
Lactococcus lactis strains are respectively inoculated into 11.5wt% skim milk culture medium which is pasteurized and cooled to 39°C, and cultured in an incubator at 38°C for 5.5 hours;
In the preparation of Mucor spore suspension of step (2): Mucor hyphae are cultured at 26°C;
In the mixing ingredients of step (5): soybean flour and milk powder are evenly mixied according to the mass ratio of 5:3 to prepare a protein powder solution with a mass concentration of 52wt%, then the protein powder solution is added into goose pieces according to the proportion of 22% of the total mass of goose meat, at the same time kelp which account for 22% of the total mass of goose meat and a mixture of cabbage chips are added respectively, and it is mixed uniformly, sterilized with heat preservation at 76°C for 14min, and cooledd to 40°C to obtain the goose meat initial mixture; then the flavor protease which accounts for 0.012% of the total mass of the goose meat initial mixture and with activity of 35u/mg, Lactobacillus planticola starter which accounts for 3.2% of the total mass of the goose meat initial mixture,Lactococcus lactis starter which accounts for 1.8% of the total mass of the goose meat initial mixture and Leuconostoc citreum starter which accounts for 1.8% of the total mass of the goose meat initial mixture are added into the goose meat initial mixture, and then mixed uniformly to obtain the goose meat mixture;
In the Step-by-step fermentation of step (6): Mucor spore suspension which accounts for 1.8% of the mass of the goose meat mixture is added into the goose meat mixture, then mixed evenly and the mixed goose meat mixture is put in a tray, spread to a thickness of 1- 2 cm, and continue to be fermented at 26°C for 30 hours to obtain the goose meat fermentation product ;
In the proportioning, sterilizing and packaging of the step (7): salt which accounts for 14.0% of the total mass of goose meat fermented products, dried bamboo shoots which accounts for 6.0% of the total mass of goose meat fermented products and monosodium glutamate which accounts for 0.12% of the total mass of goose meat fermented products are added into goose meat fermented products.
Embodiment 5
With the above embodiment 1, the difference lies in:
In the preparation of Lactic acid bacteria starter of step (1): Leuconostoc citreum,
Lactobacillus plantarum and Lactococcus lactis strains are respectively inoculated into
MRS liquid culture medium and cultured in an incubator at 41°C for 18 hours; under aseptic operation conditions, activated Letconostoc citreum, Lactobacillus planticola and
Lactococcus lactis strains are respectively inoculated into 11.8wt% skim milk culture medium which is pasteurized and cooled to 41°C, and cultured in an incubator at 41°C for 4.5 hours;
In the preparation of Mucor spore suspension of step (2): Mucor hyphae are cultured at 25- 28°C;
In the mixing ingredients of step (5): soybean flour and milk powder are evenly mixied according to the mass ratio of 7:2 to prepare a protein powder solution with a mass concentration of 58wt%, then the protein powder solution is added into goose pieces according to the proportion of 28% of the total mass of goose meat, at the same time kelp which account for 28% of the total mass of goose meat and a mixture of cabbage chips are added respectively, and it is mixed uniformly, sterilized with heat preservation at 79°C for 11min, and cooledd to 40°C to obtain the goose meat initial mixture; then the flavor protease which accounts for 0.018% of the total mass of the goose meat initial mixture and with activity of 25u/mg, Lactobacillus planticola starter which accounts for 3.8% of the total mass of the goose meat initial mixture,Lactococcus lactis starter which accounts for 2.8% of the total mass of the goose meat initial mixture and Leuconostoc citreum starter which accounts for 2.8% of the total mass of the goose meat initial mixture are added into the goose meat initial mixture, and then mixed uniformly to obtain the goose meat mixture;
In the step-by-step fermentation of step (6): Mucor spore suspension which accounts for 2.8% of the mass of the goose meat mixture is added into the goose meat mixture, then mixed evenly and the mixed goose mest mixture is put in a tray, spread to a thickness of 1- 2 cm, and continue to be fermented at 28°C for 28 hours to obtain the goose meat fermentation product ;
In the proportioning, sterilizing and packaging of the step (7): salt which accounts for 16.0% of the total mass of goose meat fermented products, dried bamboo shoots which accounts for 8.0% of the total mass of goose meat fermented products and monosodium glutamate which accounts for 0.14% of the total mass of goose meat fermented products are added into goose meat fermented products.
The above description does not limit the invention, and the invention is not limited to the above embodiments. Changes, modifications, additions or substitutions made by ordinary technicians in the technical field within the essential scope of the present invention should also belong to the protection scope of the present invention
Claims (3)
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