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Production method of lactic acid bacteria fermented tied pig leg meat with the addition of zymolytic bone paste

The technology of lactic acid bacteria fermentation and production method is applied in the production field of lactic acid bacteria fermentation bound hoof, can solve the problems of single taste, short shelf life, low calcium content and the like, and achieves the effects of better flavor, convenient eating and high calcium content

Inactive Publication Date: 2015-12-09
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This traditional bound hoof has a single taste, low calcium content and short shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0034] Preparation of starter:

[0035] Inoculate Lactobacillus bulgaricus in MRS medium, 32-40°C, natural pH value, static culture for 20-24h to the logarithmic growth phase, centrifuge at 4000r / min for 30min at 4°C to collect the sludge, and sterilize the physiological saline Wash 2 to 3 times to make 10 7 ~10 8 cfu / mL starter, set aside.

[0036] 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.

Embodiment 1

[0038] A method for making lactic acid bacteria fermented hooves added with enzymatic bone paste, comprising the following steps:

[0039] (1) Raw material preparation

[0040] A. Prepare pigskin: clean the raw pigskin, remove the fat and hair on the skin, remove abnormal skins such as seals and belly milk skin, soak in 2% sodium lactate solution for 12 hours, take it out with 0.8% H 2 o 2 Solution bleaching, bleaching temperature 35 ° C, bleaching time 40 minutes, then cut the pigskin into pieces, boiled in water for 10 minutes, drained and cooled for later use;

[0041] B. Prepare raw meat: thaw and wash the frozen hoof meat, remove large pieces of fat, wash with running water, drain, and mince to get 0.3-0.5cm granular meat filling;

[0042] C. Prepare enzymatic bone paste:

[0043] Select fresh pig bones, remove the excess meat and other sundries on the bones, and clean them; put the cleaned pig bones in a high-pressure steam sterilizer, and cook them at 115°C for 50 mi...

Embodiment 2

[0055] A method for making lactic acid bacteria fermented hooves added with enzymatic bone paste, comprising the following steps:

[0056] (1) Raw material preparation

[0057] A. Prepare pigskin: clean the raw pigskin, remove the fat and hair on the skin, remove abnormal skins such as seals and belly milk skin, soak in 1.5% sodium lactate solution for 24 hours, take it out with 0.8% H 2 o 2 Solution bleaching, bleaching temperature 38 ° C, bleaching time 35 minutes, then cut the pigskin into pieces, boiled for 10 minutes, drained and cooled for later use;

[0058] B. Prepare raw meat: wash the fresh hoof meat, remove large pieces of fat, wash it with running water, drain it, mince the lean meat to get 0.3-0.5cm granular meat filling, take another fat meat, clean it, and cut it into 0.3-0.3- 0.5cm diced meat;

[0059] C. Prepare enzymatic bone paste:

[0060] Select fresh pig bones, remove the excess meat and other sundries on the bones, and clean them; put the cleaned pig...

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PUM

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Abstract

The present invention discloses a production method of lactic acid bacteria fermented tied pig leg meat with the addition of zymolytic bone paste. The method comprises the following steps: preparing raw materials including pigskin, pig leg meat, and fat meat; preparing zymolytic bone paste and cooked pigskin shreds; performing low-temperature curing; performing rolling; inoculating lactic acid bacteria for fermentation; wrapping fillings in pigskin, and performing tying; stewing the tied pig leg meat in a marinade; performing cooling, shaping and vacuum packaging; and performing high-pressure sterilizing, cooling and boxing and putting the end products in storage. The method combines the traditional processing method, enzyme engineering technology and microbial fermentation technology, and uses the lactic acid bacteria for fermentation, thereby providing a convenient and instant food with a new taste for the society; and the produced tied pig leg meat is unique in flavor, red in color and luster, delicious and appetizing in taste, soft in meat texture, high in calcium contents, richer in nutrition, easy to preserve, stable in quality and high in edible safety, and effectively reduces nitrite contents.

Description

technical field [0001] The invention relates to a method for making lactic acid bacteria fermented hooves added with enzymatic bone paste, and belongs to the technical field of food processing. Background technique [0002] Binding hoof is a delicious food produced by improving the traditional process of hoof binding in my country and absorbing Western-style ham processing technology. The skin is crispy and tender, fresh and delicious, with unique flavor and rich nutrition. Long-term consumption can improve metabolism and maintain human health. In addition, hoof binding also has the functions of replenishing qi and blood and maintaining energy. [0003] 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 bound hoof has a relatively single taste, low calcium content and short shelf life. Contents of the invention [0004] The purpose of the present invention is to p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/312A23L1/317A23L1/314A23L1/318A23L1/29A23L13/10A23L13/20A23L13/40A23L13/60A23L13/70A23L33/00
CPCA23V2002/00A23V2400/123A23V2200/30A23V2250/1614A23V2250/606A23V2250/708A23V2250/61A23V2250/628A23V2250/6416A23V2250/6422
Inventor 孙月娥王卫东沈玲玲
Owner XUZHOU UNIV OF TECH
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