Method for producing delicious bound trotters through fermentation by utilizing mixed cultures

Abstract

The invention discloses a method for producing delicious bound trotters through fermentation by utilizing mixed cultures. The method comprises the following steps of A, pretreating pork rind; B, preparing meat to be preserved; C, preserving the prepared meat; D, rolling and kneading the preserved meat; E, preparing a fermenting agent; F, performing fermentation; G, encrusting, and binding the fermented meat to obtain shaped meat; H, marinating the shaped meat; I, cooling the marinated meat, and packaging the cooled meat; and J, disinfecting the packaged meat, cooling the disinfected meat, packaging the cooled meat in a box, and warehousing the packaged meat. The fermented bound trotters disclosed by the invention are novel bound trotters produced based on improvement of conventional bound trotter producing methods and process conditions, so that the digestive absorption of the bound trotters by human bodies is promoted, the mouth feel and the flavor of the bound trotters are improved to a certain extent, the content of nitrite is effectively reduced, and the antibacterial effect is better. The bound trotters which are fermented by the mixed cultures are rich in nutrition, are animal meat but not greasy, are deep red in color, and are moderate in salty and sweet degrees, and rich in palatable taste. The bound trotters promote salivation after being chewed, and the bound trotters not only have the flavor of lactic acid and yeast, but also have the special flavor of fermented meat products. The fermented bound trotters disclosed by the invention have a wide market prospect in the future.

Description

technical field [0001] The invention relates to a method for preparing fragrant hooves, in particular to a method for producing fragrant hooves by fermenting mixed strains, and belongs to the technical field of meat food processing. Background technique [0002] Bundled hoof, that is, tied fragrant hoof, is a traditional delicacy in Huai'an, Gaogou, Xinyi and other places in Jiangsu Province. It is also the most typical specialty in Jiangsu cuisine. It has a history of more than 100 years. The traditional hoof-binding process uses lean meat of pig’s trotters as the main raw material, and the fore-hoof is the best, and is prepared with various condiments wrapped in pigskin or pig’s trotters skin, cooked at high temperature and sterilized. products. [0003] However, in the process of making bound hooves using traditional techniques, the shelf life of food is short. In order to prolong the shelf life, some food preservatives are often chosen to be added, and these chemical pr...

AI Technical Summary

Problems solved by technology

In the mid-1980s, there were many researches on the fermentation of meat products at home and abroad, but there were few studies on the mixed fermentation of multi

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