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Fermented soy sauce stewed pigtail and preparation method thereof

A fermented sauce and tail technology, applied in the field of food processing, can solve the problems of high salt content, low yield of finished products, high nitrite content, etc., and achieve low salt content, high yield of finished products, and low nitrite content Effect

Active Publication Date: 2017-02-08
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional pig tail processing technology has a low yield of finished products, high salt content and high nitrite content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A fermented sauce stewed pigtail of the present invention is prepared by the following method:

[0034] (1) Material selection: select 1Kg of fresh pig tails qualified for quarantine, trim and wash.

[0035] (2) preparation of fermented liquid: make the bacterial concentration 10 8 cfu / ml of Staphylococcus pasteurianus 4-8 fermentation broth and bacterial concentration of 10 8 The cfu / ml Debariae hansenii W08 fermentation broth was prepared as a mixed fermentation broth at a volume ratio of 1:1.

[0036] (3) Inoculation: the mixed fermented liquid prepared in the step (2) is evenly inoculated into the pig tail after step (1), the inoculum amount of the mixed fermented liquid is 2.5% of the weight of the fresh pig tail, and then at 25 Under the condition of ℃, ferment for 24 hours to obtain the fermented pig tail.

[0037] (4) Prepare old soup: take 0.5Kg of pig bones and smash into pieces and put them in 2Kg of water to boil for 2 hours, then remove the bones to obta...

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PUM

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Abstract

The invention discloses a fermented soy sauced stewed pigtail and a preparation method thereof. The fermented soy sauced stewed pigtail is prepared by the following steps: fermenting pigtails by staphylococcus pasteuri 4-8 and debaryomyces hansenii W08, and then marinating the fermented pigtails; wherein the preservation number of staphylococcus pasteuri 4-8 is CGMCC No. 12051, and the preservation number of debaryomyces hansenii W08 is CGMCC No. 5770. The preparation method comprises the following steps: mixing staphylococcus pasteuri 4-8 and debaryomyces hansenii W08 to prepare a fermenting liquid; inoculating the fermenting liquid to pigtails to carry out fermentation to obtain fermented pigtails; and marinating the fermented pigtails to obtain fermented soy sauce stewed pigtails. The fermented soy sauce stewed pigtail is low in salt content, contains little nitrite, and has a special fermentation flavor, the preparation technology is simple, and the yield of finished product is high.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fermented sauce braised pig tail and a preparation method thereof. Background technique [0002] China has about 500 million pigs on hand, and 650 to 700 million pigs are slaughtered annually, accounting for about 50% of the world's output. Pig tail, that is, the tail of a pig, also known as skin-beating skin and festival fragrance. Composed of cortex and joints, the skin is heavy in gelatin, and the pigtail has the effect of strengthening the waist and benefiting the bone marrow. Boiled soup with pigtail and tailbone together has the effect of tonifying yin and marrow, improving back pain and preventing osteoporosis; it can promote bone development during the development of young men and women, and it can delay bone aging when eaten by middle-aged and elderly people , premature aging. Folks use it to treat enuresis. Pig tail is rich in collagen protein, the fat con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L13/70
Inventor 侯爱香李宗军王远亮李珂
Owner HUNAN AGRICULTURAL UNIV
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