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
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  • 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 evalua

Method used

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  • 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

Example Embodiment

[0053] Example 1:

[0054] (1) Pretreatment of pig skin:

[0055] Obtain fresh pig skin, wash it with water, scrape off excess fat and pig hair with a knife, cut it into 3cm*3cm pieces, wash it with water, and then soak it in food-grade hydrogen peroxide with a concentration of 3% (w / w) for 3 hours. , Repeated cleaning with water to obtain sterilized pig skin for use.

[0056] (2) Preparation of inoculum A

[0057] Take 37.5g of potato dextrose broth medium (purchased from Aladdin Company), add 1000mL of water, sterilize at 121°C for 30min in an autoclave, take out and cool and inoculate Mucor racemosa 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 of 60:20:20), expanded culture in a constant temperature and humidity box, the culture temperature is 25°C, and the time is 48h. After the cultivation, the culture product was taken out and filt...

Example Embodiment

[0077] Example 2:

[0078] (1) Pretreatment of pig skin:

[0079] Obtain fresh pig skin, wash it with water, scrape off excess fat and pig hair with a knife, cut it into 3cm*3cm pieces, wash it with water, and then soak it in food-grade hydrogen peroxide with a concentration of 3% (w / w) for 3 hours. , Repeated cleaning with water to obtain sterilized pig skin for use.

[0080] (2) Preparation of inoculum A

[0081] Take 37.5g of potato dextrose broth medium (purchased from Aladdin Company), add 1000mL of water, sterilize at 121°C for 30min in an autoclave, take out and cool and inoculate Mucor racemosa 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) in a ratio of 50:25:25, expanded in a constant temperature and humidity box, and the culture temperature was 25 ℃, the time is 48h. The culture product was taken out and filtered, and the obtained filt...

Example Embodiment

[0095] Example 3:

[0096] (1) Pretreatment of pig skin:

[0097] Obtain fresh pig skin, wash it with clean water, scrape off excess fat and pig hair with a knife, cut it into 3cm*3cm pieces, wash it with clean water, and then soak it in food-grade hydrogen peroxide with a concentration of 3% (w / w) for 3 hours. , Repeated washing with clean water to obtain sterilized pig skin for use.

[0098] (2) Preparation of inoculum A

[0099] Take 37.5g of potato dextrose broth medium (purchased from Aladdin Company), add 1000mL of water, sterilize at 121°C for 30min in an autoclave, take out and cool and inoculate Mucor racemosa 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) in a ratio of 40:30:30, expanded in a constant temperature and humidity box, and the culture temperature was 25 ℃, the time is 48h. The culture product was taken out and filtered, and ...

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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

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Application Information

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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
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