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Method for producing bound trotters through artificial inoculation and fermentation

A technology of artificial inoculation and hoof binding, which is applied in the field of food processing, can solve the problems that no fermented hoofs are sold, the taste of meat products is sour, and it is unacceptable, so as to inhibit the growth of pathogenic bacteria in the intestine, make the meat fresh and tender, and promote digestion absorption effect

Inactive Publication Date: 2015-10-28
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, lactic acid bacteria have a strong acid-producing effect, and simply using lactic acid bacteria as a starter will make the taste of meat products sour, which is unacceptable
[0004] At present, there is no sale of fermented hooves in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0030] Preparation of starter:

[0031] Lactobacillus bulgaricus was cultured statically at 32-37°C for 20-24 hours until logarithmic growth phase using MRS medium, Saccharomyces cerevisiae was cultured in YPD medium 28-32°C, 150r / min shaking for 14-20 hours, Staphylococcus carnosus was cultured with MSA Culture medium at 32-37°C, static culture for 20-24h to the logarithmic growth phase, after high-density enrichment of the three kinds of bacteria in the liquid medium, centrifuge at 4000r / min for 30min at 4°C to collect the sludge, and sterilize the physiological saline Wash 2 to 3 times and make 10 7 ~10 8 cfu / mL starter, set aside.

[0032] The formula of each culture medium is as follows:

[0033] MRS medium: peptone 10g, beef extract 10g, yeast extract 5g, dipotassium hydrogen phosphate 2g, glucose 20g, sodium acetate 5g, diamine citrate 2g, Tween 801mL, magnesium sulfate 0.58g, manganese sulfate 0.25g, distilled water 1000mL , pH6.2~6.4;

[0034] MSA medium: beef ex...

Embodiment 1

[0037] A method for artificially inoculating and fermenting to produce bound hooves, comprising the following steps:

[0038] A. Pig’s trotter skin preparation: select fresh pig’s trotters, wash them with running water, remove the toe bones, and pull out the pig’s hair to obtain a complete pig’s trotter skin, boil it in boiling water for 15 minutes, and then cool it down for later use;

[0039] B. Raw material pretreatment: Wash the fresh and odorless pork lean meat with running water, drain, put it in a meat grinder and grind it into 0.5cm meat filling;

[0040] C. Pickling: Add marinade to the minced meat in step B, stir well, and marinate at 0-4°C for 24 hours, wherein the marinade is composed of the following components by weight: per 100kg of minced meat, salt 3kg, fructose 1kg, compound phosphate 0.2kg, sodium nitrite 0.015kg, ascorbic acid 0.02kg;

[0041] D. Tumbling: add the marinated meat stuffing into the vacuum tumbler, the tumbling conditions are vacuum degree 85...

Embodiment 2

[0048] A method for artificially inoculating and fermenting to produce bound hooves, comprising the following steps:

[0049] A. Pig’s trotter skin preparation: thaw frozen pig’s trotters, wash them with running water, remove the toe bones, and pull out the pig’s hair to obtain a complete pig’s trotter skin. Boil in boiling water for 10 minutes, then cool down and set aside;

[0050] B. Raw material pretreatment: Wash the fresh lean pork meat with no peculiar smell under running water, drain it, put it into a meat grinder and grind it into 0.3cm meat filling;

[0051] C. Pickling: Add marinade to the minced meat in step B, stir evenly, and marinate at 0-4°C for 8 hours. The marinade is composed of the following components by weight: 1.5 salt per 100kg of minced meat. kg, glucose 2kg, compound phosphate 0.5kg, sodium nitrite 0.01kg, ascorbic acid 0.03kg;

[0052] D. Tumbling: Add the marinated meat stuffing into the vacuum tumbler, the tumbling conditions are vacuum degree 80k...

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Abstract

The invention discloses a method for producing bound trotters through artificial inoculation and fermentation, and belongs to the technical field of food processing. The method comprises the following steps: preparing trotter skin; pretreating raw materials; pickling the pretreated raw materials at a low temperature; rolling and kneading the pickled raw materials; inoculating and fermenting the kneaded raw materials; encrusting the fermented raw materials, and bundling up the encrusted raw materials; marinating the bundled raw materials; cooling the marinated raw materials, and vacuum packing the cooled raw materials; and sterilizing the packed raw materials at high pressure, cooling the sterilized raw materials, packing the cooled raw materials in boxes, and warehousing the boxes. According to the method disclosed by the invention, a conventional processing method is combined with a microorganism fermentation technique, mixed bacteria species of bulgaricus milk bacillus, saccharomyces cerevisia or bulgaricus milk bacillus and staphylococcus carnosus are used for fermentation in a bacteria species mixing manner, so that a novel and convenient ready-to-eat health food is provided for society. The bound trotters processed by the method disclosed by the invention are unique in special flavor, deep red in color, loose in meat quality, high in nutrient value, easy to preserve, stable in quality, and high in edible safety, and effectively reduce the content of nitrite.

Description

technical field [0001] The invention relates to a method for producing bound hooves by artificial inoculation and fermentation, and belongs to the technical field of food processing. Background technique [0002] Bundled hoof is a delicious meat product with traditional characteristics in my country. It is red in color, delicious in taste, tender in meat quality, and will never tire of eating. At the same time, bound hoof is a healthy food, suitable for fat and thin, and suitable for most people to eat. The existing hoof binding is a finished product obtained by wrapping marinated lean meat in pig's trotter skin, binding, steaming and cooling. This traditional hoof binding taste is relatively simple. [0003] Fermented meat products have the characteristics of rich nutrition, unique flavor and long shelf life. When making fermented meat products, people often use lactic acid bacteria as a starter. The lactic acid produced by lactic acid bacteria can give fermented meat p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/318A23L1/314A23L1/29A23L13/20A23L13/40A23L13/70A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/32
Inventor 孙月娥曹泽虹王卫东许浒许梦琦
Owner XUZHOU UNIV OF TECH
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