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Method for preparing fermented tied feet

A technology of binding hooves and trotters, which is applied in the field of preparation of fermented hooves, can solve the problems of unsafe chemically synthesized preservatives, poor taste and flavor of bound hooves, etc., to reduce human damage, strong umami taste, and sauce red color Effect

Inactive Publication Date: 2015-11-11
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, most of the currently available tying hooves on the market are made by traditional techniques. The tying hoofs made by traditional techniques are slightly inferior in taste and flavor, and the use of chemically synthesized preservatives is also unsafe.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] A preparation method for fermented hooves, comprising the following steps:

[0068] A. Raw material pretreatment:

[0069] (1) Preparation of trotter skin:

[0070] Wash the fresh trotters with running water, remove the toe bones of the trotters, and pull out the remaining pig hairs to obtain a complete trotter skin. Boil in boiling water for 10-15 minutes and cool down for later use;

[0071] (2) Raw meat pretreatment:

[0072] Thaw the frozen pig’s knuckle under running water, wash and drain, remove the large fat, broken bones and lymph in the raw meat, and grind it with a meat grinder;

[0073] (3) Sweet corn pretreatment:

[0074] Select fresh non-worm-eaten corn kernels and put them in 95°C color protection solution for 10 minutes, the ratio of material to water is 1:4, remove and cool, so that the temperature in the center of the corn kernels is lowered to below 5°C;

[0075] The color protection solution is formulated with a mass concentration of 0.05% sodium...

Embodiment 2

[0120] A preparation method for fermented hooves, comprising the following steps:

[0121] A. Raw material pretreatment:

[0122] (1) Preparation of trotter skin:

[0123] Wash the fresh trotters with running water, remove the toe bones of the trotters, and pull out the remaining pig hairs to obtain a complete trotter skin. Boil in boiling water for 10-15 minutes and cool down for later use;

[0124] (2) Raw meat pretreatment:

[0125] Thaw the frozen pig’s knuckle under running water, wash and drain, remove the large fat, broken bones and lymph in the raw meat, and grind it with a meat grinder;

[0126] (3) Sweet corn pretreatment:

[0127] Select fresh non-insect-eaten corn kernels and blanch them in 100°C color protection solution for 10 minutes, the ratio of material to water is 1:5, remove and cool, so that the temperature in the center of the corn kernels is lowered to below 5°C;

[0128] The color protection solution is prepared by mass concentration of 0.10% sodium c...

Embodiment 3

[0173] A preparation method for fermented hooves, comprising the following steps:

[0174] A. Raw material pretreatment:

[0175] (1) Preparation of trotter skin:

[0176] Wash the fresh trotters with running water, remove the toe bones of the trotters, and pull out the remaining pig hairs to obtain a complete trotter skin. Boil in boiling water for 10-15 minutes and cool down for later use;

[0177] (2) Raw meat pretreatment:

[0178] Thaw the frozen pig’s knuckle under running water, wash and drain, remove the large fat, broken bones and lymph in the raw meat, and grind it with a meat grinder;

[0179] (3) Sweet corn pretreatment:

[0180] Select fresh non-insect-eaten corn kernels and put them in 100°C color-protecting solution for 8 minutes, with a material-to-water ratio of 1:5, remove and cool, so that the temperature in the center of the corn kernels drops below 5°C;

[0181] The color protecting solution is prepared from 0.08% sodium chloride, 0.03% ascorbic acid a...

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Abstract

The present invention discloses a method for preparing fermented tied feet. The method comprises the following steps: A, raw material pretreatment; B, production of a fermentation bone meal; C, pickling; D, rolling; E, preparation of a leavening agent; F, fermentation; G, stuffing, tying and shaping; H, marinating; I, cooling and packaging; J, sterilization, cooling, cartonning and storage. The method improves a traditional production process of tied feet; the accessory materials are supplemented with fermentation bone meal, sweet corn, domestic fungus and onion; the method makes full use of nutrition and health benefits of raw materials and has broad market prospects. Compared to the traditional tied feet, fermented tied feet have very big breakthrough in taste, nutrition and storage; the fermentation process is accompanied by very complex physicochemical and microbiological processes, whereby beneficial acidification is generated and a unique flavor is formed; and the tied feet have declined pH value, increased amino nitrogen content, and significantly decreased content of nitrite.

Description

technical field [0001] The invention relates to a method for preparing fermented hooves, in particular to a method for preparing fermented hoofs fermented with pure lactic acid bacteria and adding edible fungi, vegetable corn, onions and fermented bone meal as auxiliary materials, belonging to the meat food processing technology field. Background technique [0002] Binding hoof is a local specialty delicacy in my country. It has a history of more than 100 years. Gaogou Town, Lianshui County, Jiangsu Province, and Xinyi, Xuzhou are relatively famous. [0003] Since the various amino acids, proteins and fats rich in bound hooves are good culture media for microorganisms, they are prone to spoilage. At present, the preservatives commonly used in food are mainly chemical synthetic preservatives. With the improvement of people's food safety requirements, natural preservatives are sought after by consumers. [0004] However, most of the currently commercially available tying hoo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/314A23L1/318A23L13/20A23L13/40A23L13/70
CPCA23V2002/00A23V2200/02A23V2200/10Y02A40/90
Inventor 孙月娥王卫东周方晓
Owner XUZHOU UNIV OF TECH
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