Method for preparing chicken feet with pickled peppers through cooperation of multiple rounds of old brine and composite flora

Abstract

The invention belongs to the technical field of food processing, and particularly discloses a method for preparing pickled pepper chicken feet through multiple rounds of old brine and complex flora, and the method comprises the following steps: salting vegetables, cleaning, and airing for later use; adding salt, sugar and monosodium glutamate into water to obtain saline water; adding vegetables, fermentation auxiliary materials, saline water, white spirit and probiotic powder into a fermentation tank; performing constant-temperature culture on the fermentation tank to obtain fermented saline water; supplementing fresh vegetables, half of fermentation auxiliary materials and white spirit into the tank, adding the saline water back to the new fermentation system, and repeating the steps until the fifth round of fermentation is completed; mixing the chicken feet with the fermented salt water and other seasoning auxiliary materials to obtain sauce, soaking at a constant temperature, and then transferring into a refrigerator for soaking. According to the method for preparing the pickled pepper chicken feet through cooperation of multiple rounds of old saline water and the composite flora, natural antibacterial substances and flavor precursor substances accumulated in the old saline water are utilized, the enzymolysis characteristic of chicken foot collagen is combined, and a fermented chicken foot product with the characteristics of composite umami peptide, low salt and low nitrate is developed.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a preparation method of pickled chicken feet by using multi-cycle old brine and synergistic compound microbial flora. BACKGROUND

[0002] Pickled chicken feet is a characteristic snack in Sichuan and Chongqing, which is a product combining liquid fermentation process and meat processing technology.

[0003] Traditional pickled chicken feet is usually processed by one-time seasoning and marinating process, and relies on high-temperature sterilization and chemical preservatives to maintain shelf life, which has problems such as hardening of texture and loss of flavor. The existing technology attempts to improve the quality by using direct-injection lactic acid bacteria fermentation, but it has not completely solved the technical bottleneck of single fermentation flavor and poor stability of microbial flora.

[0004] At the same time, research in the field of multi-cycle fermentation of pickled vegetables shows that the old brine which has experienced multiple fermentation cycles is rich in high-activity lactic acid bacteria, yeast and their metabolites, forming a stable microecological system. This kind of old brine not only has rapid acidification ability, but also can give the product special flavor due to the accumulation of esters and terpenes. However, the existing pickled vegetable process is mostly limited to the reuse of vegetable matrix, and there is no innovative application in the fermentation of animal-derived food.

[0005] Therefore, it is of great practical significance to provide a preparation method of pickled chicken feet with stable microbial flora, no additives and good product safety. SUMMARY

[0006] The purpose of the present application is to provide a preparation method of pickled chicken feet by using multi-cycle old brine and synergistic compound microbial flora. The old brine of pickled vegetables after 3-5 cycles of natural fermentation is used as the core fermentation substrate, and the synergistic effect of multi-functional microbial flora such as lactic acid bacteria and yeast is achieved by temperature-controlled fermentation process. This method utilizes the natural bacteriostatic substances and flavor precursors accumulated in the old brine, combined with the enzymatic properties of chicken collagen, to develop fermented chicken feet products with characteristics of compound umami peptides, low salt and low nitrite, achieving the technical effects of improving the types of volatile flavor substances, prolonging the shelf life, and shortening the fermentation period.

[0007] To achieve the above purpose, the present application provides a preparation method of pickled chicken feet by using multi-cycle old brine and synergistic compound microbial flora, comprising the following steps: Step 1: Wash fresh vegetables clean, cut into strips or pieces, and then add salt to the vegetables and soak them in white water, and then dry them for use; Step 2: Boil the water, cool it down, add salt, sugar and monosodium glutamate, and then ultrasonicate or stir until the salt, sugar and monosodium glutamate are completely dissolved to obtain brine; Step 3: Sterilize the fermentation tank, then mix the dried vegetables, fermentation accessories and brine, and then add liquor and probiotic powder according to the proportion; Step 4, the first round of pickle and fermentation brine is obtained by constant temperature culture of the fermentation tank, and the fermented first round of old brine is taken out and reserved; Step 5, fresh vegetables, half of the fermentation auxiliary materials and white wine are added to the tank, the first round of old brine is added to the new fermentation system in proportion, constant temperature fermentation is carried out, and the above steps are repeated until the fifth round of fermentation is completed. Step 6, the chicken claws are cut into sections, boiled and then quickly transferred to ice water for rapid cooling, the fermentation brine is mixed with other seasoning auxiliary materials to obtain a seasoning sauce, the chicken claws are mixed with the seasoning sauce, constant temperature soaking is carried out, and then the chicken claws are transferred to the refrigerator for soaking, the pickled chicken claws are packed and vacuum packaged.

[0008] Preferably, in step 1, the vegetables are white radish, carrot, Chinese cabbage and small hot pepper.

[0009] Preferably, in step 3, the types and mass ratio of the probiotic bacteria powder are Lactobacillus plantarum: Lactobacillus acidophilus: Lactobacillus rhamnosus = 2:1:1, and the mass ratio of the probiotic bacteria powder to the vegetables is 0.1g:1000g.

[0010] Preferably, in step 3, the fermentation auxiliary materials include salt, sugar, monosodium glutamate, ginger and garlic.

[0011] Preferably, in step 4, the fermentation temperature is 25-30℃, and the fermentation time is 60h.

[0012] Preferably, in step 5, the adding proportion of the old brine is 40% of the volume of the first round of old brine taken out, and the fermentation time is 48h.

[0013] Preferably, in step 6, the other seasoning auxiliary materials include pickled pepper and pickled pepper water, fragrant distiller's grains, white vinegar, cooked sesame, garlic, sugar, monosodium glutamate, Sichuan pepper, onion, celery, lemon, small hot pepper.

[0014] Preferably, in step 6, after constant temperature soaking, the chicken claws are transferred to the refrigerator for soaking, that is, the chicken claws are soaked at a constant temperature of 20℃ for 12h, and then transferred to the refrigerator at 4℃ for 24-72h.

[0015] The advantages and beneficial effects of the pickled pepper chicken claw preparation method using the above-mentioned multi-round old brine and complex bacterial flora are: In view of the problems of single flavor, insufficient microbial stability and nitrite residue in traditional pickled pepper chicken claws, the application innovatively uses the old pickle brine fermented for 3-5 rounds as the core fermentation substrate, and realizes the synergistic effect of multifunctional flora such as lactic acid bacteria and yeast through temperature control fermentation process. The method uses the natural antibacterial substances and flavor precursor substances accumulated in the old brine, combined with the enzymatic properties of chicken claw collagen, to develop fermented chicken claw products with complex umami peptides, low salt and low nitrite characteristics, achieving the technical effects of improving the types of volatile flavor substances, prolonging the shelf life, and shortening the fermentation period.

[0016] The technical solution of the present invention will be further described in detail below with reference to the accompanying drawings and embodiments. Attached Figure Description

[0017] Figure 1 This is a process flow diagram of the preparation method of the present invention; Figure 2 The present invention relates to the pH changes during multiple fermentation processes of kimchi, where A represents the second round of kimchi, B represents the third round of kimchi, C represents the fourth round of kimchi, and D represents the fifth round of kimchi. Figure 3 This shows the changes in lactic acid bacteria during the multiple fermentation of this kimchi, where A represents the number of live bacteria in the second round, B represents the number of live bacteria in the second round, C represents the number of live bacteria in the second round, and D represents the number of live bacteria in the second round. Detailed Implementation

[0018] The technical solution of the present invention will be further described below with reference to the accompanying drawings and embodiments.

[0019] Unless otherwise defined, the technical or scientific terms used in this invention shall have the ordinary meaning as understood by one of ordinary skill in the art to which this invention pertains.

[0020] Unless otherwise defined, all materials, equipment, etc. used in this invention are commercially available.

[0021] Example 1 A method for preparing pickled chicken feet using a multi-round brine synergistic complex microbial community, such as... Figure 1 As shown, it includes the following steps: Step 1, Vegetable Pre-treatment: Wash the fresh vegetables thoroughly, blanch them in boiling water, and then rinse them with cooled boiled water. Weigh out 450 parts white radish, 250 parts carrot, 250 parts cabbage, and 50 parts small red chilies, and cut them into strips of 0.5cm x 4-5cm or chunks of 1cm x 1cm. Add 25-30 parts salt, and stir by hand to coat the vegetables with salt. After salting for 0.5 hours, rinse twice with boiled water and let them air dry.

[0022] Step 2: Boil 800 parts water and let it cool. Add 40 parts salt, 40 parts sugar, and 4.8 parts MSG. Sonicate or stir until all the salt, sugar, and MSG are completely dissolved to obtain brine.

[0023] Step 3: After sterilizing the fermentation tank, add dried vegetables, fermentation aids, and brine, then add 10-12 parts of white wine, and add 0.1 parts of probiotic powder according to the ratio. The types and mass ratio of probiotic powder are Lactobacillus plantarum (HH-LP56): Lactobacillus acidophilus (HH-LA26): Lactobacillus rhamnoides (PB-LR76) = 2:1:1.

[0024] Step 4, keep the fermentation tank at a constant temperature of 25-30℃ for 60h to obtain the first round of probiotic pickled vegetables and fermented brine, and take out the fermented first round of old brine for standby.

[0025] Step 5, before each round of fermentation, add fresh vegetables, half of the fermentation accessories (including salt, sugar, monosodium glutamate, ginger, garlic, and half of the fermentation accessories in step 3) and white wine to the tank, add the first round of old brine to the new fermentation system at a ratio of 40%, and keep the temperature constant for 48h, and repeat the above steps until the fifth round of fermentation is completed.

[0026] Step 6, select 500 parts of frozen or fresh chicken claws without blood stasis and damage. Rinse under running water for 0.5h, cut off the toenails and cutin layer, and remove the accumulated liquid by cutting into 3-4cm sections along the joints. Soak in clean water for 3h. Put the chicken claws in cold water, add onion, ginger, cooking wine, boil on high heat, and simmer on low heat for 8min. Turn off the heat and simmer for 10min. After cooking, quickly transfer to ice water (0-4℃) for 10min to make the collagen in the chicken claws contract and set, improving elasticity. Weigh 500 parts of fermented brine, 200 parts of pickled pepper and pickled pepper water, 300 parts of fragrant distiller's grains, 80 parts of white vinegar, 5 parts of cooked sesame, 45 parts of garlic, 50 parts of sugar, 10 parts of monosodium glutamate, 5 parts of Sichuan pepper, 50 parts of onion, 80 parts of celery, 100 parts of lemon, 50 parts of small chili, and 20℃ constant temperature for 12h, then move to 4℃ refrigerator for 24-72h. Package the marinated chicken claws and vacuum package them.

[0027] Example 2 A compound probiotic brine for pickling pickled pepper chicken claws (first round) is prepared as follows: Wash the fresh vegetables thoroughly, then blanch them in boiling water and rinse them in cold water. Cut 450 parts of white radish, 250 parts of carrot, 250 parts of Chinese cabbage, and 50 parts of small chili into 0.5cm×4-5cm strips or 1cm×1cm pieces. Add 25-30 parts of salt and mix the vegetables with the salt. After salting for 0.5h, rinse the vegetables twice in cold water and dry them. Boil 800 parts of water, add 40 parts of salt, 40 parts of sugar, and 4.8 parts of monosodium glutamate, and stir or ultrasonic until completely dissolved. Sterilize the fermentation tank, add the dried vegetables, 50 parts of ginger, and 50 parts of garlic, pour in the dissolved brine and 10-12 parts of white wine, and add Lactobacillus plantarum, Lactobacillus acidophilus, and Lactobacillus rhamnosus at a ratio of 1:1:1, totaling 0.1 parts. Keep the fermentation tank at a constant temperature of 25-30℃ for 60h to obtain the first round of probiotic pickled vegetables and fermented brine.

[0028] Example 3 A compound probiotic brine for pickling pickled pepper chicken claws (first round) is prepared as follows:

[0029] Example 4 A compound probiotic brine for brewing pickled chicken feet with pickled peppers (first round) was prepared according to the method of Example 2, except that the strains and the ratio were: Lactobacillus plantarum: Leuconostoc mesenteroides: Pediococcus pentosaceus = 1:1:1.

[0030] Example 5 A compound probiotic brine for brewing pickled chicken feet with pickled peppers (first round) was prepared according to the method of Example 2, except that the strains and the ratio were: Lactobacillus plantarum: Leuconostoc mesenteroides: Pediococcus pentosaceus = 2:1:1.

[0031] The compound probiotic brine (first round) of Examples 2-5 was fermented for 60 h, and the pH was measured, the physicochemical indexes were determined, and the sensory evaluation was performed, and the results are shown in Tables 1 and 2. Table 1 pH measurement and sensory evaluation results ;

[0032] As can be seen from Table 1, in terms of the comprehensive results of acid production capacity and sensory score, the strains and the ratio of Lactobacillus plantarum: Lactobacillus acidophilus: Lactobacillus rhamnosus = 2:1:1 in Example 3 are the best scheme for preparing probiotic brine.

[0033] Table 2 Fermentation physicochemical index measurement results ;

[0034] As can be seen from Table 2, within 0-12 h, the metabolic action is most vigorous, a large amount of sugar is converted into lactic acid, the pH, sugar content and salinity of the pickled vegetable juice rapidly decrease. Within 32-60 h, the growth of lactic acid bacteria is inhibited by the metabolic products, the fermentation rate slows down and gradually tends to be stable, the fermentation system reaches dynamic equilibrium, and the fermentation endpoint is reached at 60 h.

[0035] Figure 2 and Figure 3 The results show that in the initial stage of fermentation, the growth of the number of bacteria is highly synchronized with the production of acid and promotes each other. In the stable and maintenance periods, although the growth of the number of bacteria stagnates or even slightly decreases, the production of acid does not stop. The high initial number of bacteria and the extremely short lag phase indicate that the multiple rounds of fermentation successfully select and enrich the dominant lactic acid bacteria population that is adapted to the fermentation environment. These bacterial populations have strong vitality, good tolerance, can quickly start fermentation, and ensure the fermentation efficiency and the stability of the product.

[0036] Therefore, the application adopts the above-mentioned preparation method of chicken feet with pickled peppers by using a multi-round old brine synergistic compound bacterial population, aiming at the problems of single flavor, insufficient microbial stability and nitrite residue of traditional chicken feet with pickled peppers, the application innovatively uses the 3-5 round naturally fermented pickled vegetable old brine as the core fermentation substrate, and realizes the synergistic effect of multifunctional bacterial population such as lactic acid bacteria and yeast through temperature control fermentation process. The method uses the natural antibacterial substances and flavor precursor substances accumulated in the old brine, combines with the enzymatic characteristics of chicken feet collagen, develops fermented chicken feet products with characteristics of compound umami peptides, low salt and low nitrite, realizes the technical effects of improving the types of volatile flavor substances of the products, prolonging the shelf life, and shortening the fermentation period.

[0037] Finally, it should be noted that: the above examples are only used to illustrate the technical solutions of the present application, but not to limit it, although the present application has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that: it can still modify or equivalently replace the technical solutions of the present application, and these modifications or equivalent replacements also cannot make the modified technical solutions deviate from the spirit and scope of the technical solutions of the present application.

Claims

1. A method for preparing pickled chicken feet with a synergistic complex microbial community in multiple rounds of aged brine, characterized in that, Includes the following steps: Step 1: Wash the fresh vegetables thoroughly, cut them into strips or chunks, salt them with salt, rinse them with boiled water, and let them air dry. Step 2: Boil water and let it cool. Add salt, sugar, and MSG, and sonicate or stir until all the salt, sugar, and MSG are completely dissolved to obtain salt water. Step 3: After sterilizing the fermentation tank, add dried vegetables, fermentation auxiliary materials and brine, then add white wine and probiotic powder in proportion. Step 4: Incubate the fermentation tank at a constant temperature to obtain the first batch of probiotic kimchi and fermented brine. Take out the first batch of fermented brine for later use. Step 5: Add fresh vegetables, half of the fermentation auxiliary materials and liquor to the jar. Add the old brine from the first round back to the new fermentation system in proportion. Ferment at a constant temperature. Repeat the above steps until the fifth round of fermentation is completed. Step 6: Cut the chicken feet into sections, boil them in a pot, and then quickly transfer them to ice water to cool them down. Mix the fermented brine with other seasonings to make a seasoning sauce. Mix the chicken feet with the seasoning sauce, soak them at a constant temperature, and then transfer them to the refrigerator to soak. Divide the marinated chicken feet into portions and vacuum pack them.

2. The method for preparing pickled chicken feet with a synergistic complex microbial community in multiple rounds of aged brine according to claim 1, characterized in that: In step 1, the vegetables are white radish, carrot, cabbage, and chili pepper.

3. The method for preparing pickled chicken feet with a synergistic complex microbial community in multiple rounds of aged brine according to claim 1, characterized in that: In step 3, the types and mass ratio of probiotic powder are Lactobacillus plantarum: Lactobacillus acidophilus: Lactobacillus rhamnoides = 2:1:1, and the mass ratio of probiotic powder to vegetables is 0.1g:1000g.

4. The method for preparing pickled chicken feet with a synergistic complex microbial community in multi-round brine as described in claim 1, characterized in that: In step 3, the fermentation ingredients include salt, sugar, monosodium glutamate, ginger, and garlic.

5. The method for preparing pickled chicken feet with a synergistic complex microbial community in multiple rounds of aged brine according to claim 1, characterized in that: In step 4, the fermentation temperature is 25-30℃ and the fermentation time is 60 hours.

6. The method for preparing pickled chicken feet with a synergistic complex microbial community in multiple rounds of aged brine according to claim 1, characterized in that: In step 5, the proportion of old brine added back is 40% of the volume of the first batch of old brine taken out, and the fermentation time is 48 hours.

7. The method for preparing pickled chicken feet with a synergistic complex microbial community in multiple rounds of aged brine according to claim 1, characterized in that: In step 6, other seasoning ingredients include pickled peppers and pickled pepper brine, fermented rice wine broth, white vinegar, roasted sesame seeds, garlic, sugar, MSG, Sichuan peppercorns, onions, celery, lemon, and bird's eye chilies.

8. The method for preparing pickled chicken feet with a synergistic complex microbial community in multiple rounds of aged brine according to claim 1, characterized in that: In step 6, the process of soaking at a constant temperature and then transferring to a refrigerator for soaking involves: soaking at a constant temperature of 20°C for 12 hours, and then transferring to a refrigerator at 4°C for 24-72 hours.

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