Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Biological fermentation preparation method for flavored pigskin

A bio-fermentation and pigskin technology, applied in food science, functions of food ingredients, food drying, etc., can solve the problems of not fully considering the nutrition and flavor of fermented pigskin

Active Publication Date: 2020-11-24
ZHEJIANG UNIV OF TECH
View PDF3 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

What this method produces is to obtain sour pork skin with lactic acid flavor, and the evaluation index is pH, which does not fully consider the nutrition and flavor of fermented pig skin

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Biological fermentation preparation method for flavored pigskin
  • Biological fermentation preparation method for flavored pigskin
  • Biological fermentation preparation method for flavored pigskin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] (1) Pretreatment of pigskin:

[0055] Get fresh pigskin, wash it with water, scrape off excess fat and pig hair with a knife, cut it into small pieces of 3cm*3cm, wash it with water, and then sterilize it with 3% (w / w) food-grade hydrogen peroxide for 3 hours , washed repeatedly with clear water to obtain sterilized pigskin for later use.

[0056] (2) Preparation of inoculation solution A

[0057] Take 37.5g of potato dextrose broth medium (purchased from Aladdin Company), add 1000mL of water, sterilize in an autoclave at 121°C for 30min, take it out and cool and inoculate with Mucor racemosus XH-22 (provided by Shaoxing Xianheng Food Factory) , No. AS3.25), Aspergillus oryzae (provided by Shaoxing Xianheng Food Factory, No. AS3.800), Bacillus subtilis (ATCC 23857) (ratio 60:20:20), expanded culture in constant temperature and humidity box, culture temperature The temperature is 25°C and the time is 48h. After the cultivation, the culture product was taken out and fi...

Embodiment 2

[0078] (1) Pretreatment of pigskin:

[0079] Get fresh pigskin, wash it with water, scrape off excess fat and pig hair with a knife, cut it into small pieces of 3cm*3cm, wash it with water, and then sterilize it with 3% (w / w) food-grade hydrogen peroxide for 3 hours , washed repeatedly with clear water to obtain sterilized pigskin for later use.

[0080] (2) Preparation of inoculation solution A

[0081] Take 37.5g of potato dextrose broth medium (purchased from Aladdin Company), add 1000mL of water, sterilize in an autoclave at 121°C for 30min, take it out and cool and inoculate with Mucor racemosus XH-22 (provided by Shaoxing Xianheng Food Factory) , No. AS3.25), Aspergillus oryzae (supplied by Shaoxing Xianheng Food Factory, No. AS3.800), Bacillus subtilis (ATCC 23857) at a ratio of 50:25:25, and expanded culture in a constant temperature and humidity box at a temperature of 25 ℃, the time is 48h. The culture product was taken out and filtered, and the obtained filtrate ...

Embodiment 3

[0096] (1) Pretreatment of pigskin:

[0097] Get fresh pigskin, wash it with water, scrape off excess fat and pig hair with a knife, cut it into small pieces of 3cm*3cm, wash it with water, and then sterilize it with 3% (w / w) food-grade hydrogen peroxide for 3 hours , washed repeatedly with clear water to obtain sterilized pigskin for later use.

[0098] (2) Preparation of inoculation solution A

[0099] Take 37.5g of potato dextrose broth medium (purchased from Aladdin Company), add 1000mL of water, sterilize in an autoclave at 121°C for 30min, take it out and cool and inoculate with Mucor racemosus XH-22 (provided by Shaoxing Xianheng Food Factory) , No. AS3.25), Aspergillus oryzae (supplied by Shaoxing Xianheng Food Factory, No. AS3.800), Bacillus subtilis (ATCC 23857) at a ratio of 40:30:30, and expanded culture in a constant temperature and humidity box at a temperature of 25 ℃, the time is 48h. The culture product was taken out and filtered, and the obtained filtrate ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a biological fermentation preparation method for flavored pigskin. The biological fermentation preparation method comprises the following steps: sterilizing a byproduct, namely pigskin of the pork industry, then performing micro-point roughening treatment of mixed protease on the surface of the pigskin, adding a carbon source and a nitrogen source required by fermentation,inoculating mucor racemosus XH-22, bacillus subtilis and aspergillus oryzae, and performing mixed solid-state fermentation, after surface hyphae are removed, inoculating yeast, the mucor racemosus XH-22 and the aspergillus oryzae, carrying out compensation fermentation on the pigskin, and subjecting a fermentation product to flavoring, drying and dehydration so as to obtain a product, namely fermented flavored pigskin. The flavored fermented pigskin produced by using the method provided by the invention has the following advantages: the production process is environmentally-friendly, simple,convenient, economical and practical; the difficulties of a conventional method in industrial production is overcome; meanwhile, the deficiencies of a conventional product in the aspects of nutritionand flavor can be made up; excellent flavor is guaranteed; and high-quality collagen is taken as a source of healthy energy at the same time.

Description

[0001] (1) Technical field [0002] The invention relates to a biological fermentation preparation method of flavored pigskin. [0003] (2) Background technology [0004] Pork and its products play a pivotal role in human food consumption and are one of the main sources of protein required by the human body. When slaughtering pigs a large amount of pigskin is produced. my country is the largest pork production and consumption country in the world. It produces more than 600 million pigskins every year, and the pigskin resources are quite rich. The protein content in pigskin accounts for 35%, mainly collagen, accounting for about 88% of the total protein content. Pigskin collagen contains 18 kinds of amino acids with high nutritional value, which can improve skin elasticity and improve human microcirculation and cell metabolism. [0005] At present, the utilization and research of pigskin is mainly to obtain functional peptides by hydrolysis, but the hydrolyzate obtained by th...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L13/20A23L13/40A23L33/00
CPCA23L13/20A23L13/48A23L13/46A23L33/00A23V2002/00A23V2250/762A23V2300/10A23V2200/318A23V2200/302A23V2200/30
Inventor 丁玉庭倪逸凡徐霞周绪霞
Owner ZHEJIANG UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com