CN105077316A - Method for producing delicious bound trotters through fermentation by utilizing mixed cultures - Google Patents
Method for producing delicious bound trotters through fermentation by utilizing mixed cultures Download PDFInfo
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- CN105077316A CN105077316A CN201510420966.5A CN201510420966A CN105077316A CN 105077316 A CN105077316 A CN 105077316A CN 201510420966 A CN201510420966 A CN 201510420966A CN 105077316 A CN105077316 A CN 105077316A
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 claims description 5
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- MCSXGCZMEPXKIW-UHFFFAOYSA-N 3-hydroxy-4-[(4-methyl-2-nitrophenyl)diazenyl]-N-(3-nitrophenyl)naphthalene-2-carboxamide Chemical compound Cc1ccc(N=Nc2c(O)c(cc3ccccc23)C(=O)Nc2cccc(c2)[N+]([O-])=O)c(c1)[N+]([O-])=O MCSXGCZMEPXKIW-UHFFFAOYSA-N 0.000 abstract 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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
The present invention relates to a kind of preparation method of cooked, bound, flavorous pig feet, be specifically related to a kind of method utilizing fermented by mixed bacterium to produce cooked, bound, flavorous pig feet, belong to meat product processing technique field.
Background technology
Bundle hoof and cooked, bound, flavorous pig feet, being traditional cuisines in the places such as Huaian, Jiangsu, Gao Gou, Xinyi, is also most typical name special product in the Jiangsu cuisine style of cooking, so far the history of existing more than 100 year.Traditional bundle hoof manufacture craft is with pig's feet wing lean meat for primary raw material, and best with trotter, and is equipped with various seasoning matter pigskin or pig's feet suitcase and wraps up in and form, through the cooked product of thermophilic digestion and sterilizing.
But make in the process of bundle hoof adopting traditional handicraft; effective period of food quality is shorter, usually can select to add some food preservatives, and these chemical preservatives adds in food in order to extend the shelf life; also bring certain insecurity to food, do not meet the health diet custom of modern.
So in order to the nutritive value of the security and better mouthfeel and Geng Gao of pursuing food, people start to explore more advanced meat product processing method.Because the sour environment after fermentation can hinder the propagation of harmful bacteria and pathogenic bacteria etc. in meat products even to cause death, in addition, the balance of bacteria flora in human body intestinal canal can also be improved.Scholars generally believe that microorganism is the most healthy food preservative, because leavening can replace other chemical preservative to add in food, thus ensure that the security of food., there is the more research for meat products fermentation both at home and abroad in the mid-80, but less for the research of multiple bacteria compound fermentation.And the bundle hoof production marketing that do not ferment in market, fermentation meat product is also mostly adopt lactic acid bacteria pure-blood ferment.
Summary of the invention
For solving the problems of the technologies described above, the present invention proposes a kind of method utilizing fermented by mixed bacterium to produce cooked, bound, flavorous pig feet, and the cooked, bound, flavorous pig feet that the method is produced is safer, be of high nutritive value, and sense organ is good.
In order to achieve the above object, technical scheme of the present invention is as follows: a kind of method utilizing fermented by mixed bacterium to produce cooked, bound, flavorous pig feet, comprises the following steps:
A, pigskin pretreatment:
(1) raw hides is thawed, flowing water cleans up, the fat picked on clean skin, the pig hair pulled out on skin;
(2) the abnormal skin will skin existed, namely abdomen skin on boiled milk, black wool skin, back skin, exist seal or abnormal color and luster skin reject;
(3) raw hides handled well is placed in 1.5%-2% sodium lactate solution soaks 12h-24h;
(4) take out the hydrogenperoxide steam generator bleaching that rear concentration is 0.8%, bleaching temperature 35 DEG C-40 DEG C, bleaching time is 30min-40min;
(5) cut out skin subsequently, cut into bulk, flowing water clean, use boiling water boiling 10min-15min, drain away the water, cool stand-by;
B, pickle and prepare with meat:
(1) fresh free from extraneous odour pig's feet wing meat flowing water is cleaned, drained;
(2) be twisted into the little meat grain of 0.3cm-0.5cm with meat grinder, add auxiliary material;
C, to pickle:
(1) stir with adding preserved materials in meat in pickling of step B;
(2) put into 0-4 DEG C of refrigerating chamber and pickle 24h-36h;
D, tumbling:
(1) meat stuffing pickled in step C is added tumbling batching to put into vacuum tumbler and carry out tumbling;
(2) tumbling condition is: vacuum is 80kPa-85kPa, temperature is 2 DEG C-10 DEG C, tumbling time is 2h-3h, makes tumbling material infiltrate in meat stuffing;
Prepared by E, leavening:
(1) lactobacillus bulgaricus, Staphylococcus carnosus are inoculated in MRS culture medium, MSA culture medium respectively, under the temperature environment of 32 DEG C-37 DEG C, quiescent culture 20h-24h is to exponential phase;
(2) saccharomyces cerevisiae is inoculated in YPD culture medium, under the temperature environment of 28 DEG C-32 DEG C, cultivates 14h-20h with the speed oscillation of 150r/min;
(3) collected by centrifugation thalline, with sterile saline washing 2-3 time, makes 10 respectively
7-10
8the leavening of cfu/mL, for subsequent use;
F, fermentation:
In the pig's feet wing meat grain of step B, access mixed bacteria ferment, inoculum concentration counts 20mL/kg-30mL/kg by meat stuffing weight, fermentation temperature is 30 DEG C-40 DEG C, fermentation time 24h-36h;
G, faric, bundle shape:
Be involved in the pigskin got ready in advance by the pig's feet wing meat stuffing of fermentation ends in step F, firmly roll tightly and make it cylindrical, skin cotton wraps up in jail, then ties up solid with cotton cord, and each bundle hoof weight is 250g ± 5g;
H, stew in soy sauce:
(1) the bundle hoof will tied up in step G, puts in jacketed pan bittern long-used soup;
(2) put into water, make the water yield flood bundle hoof, very hot oven boils 40min-60min, then slow fire boiling 1h-2h;
(3) constantly stir with scoop in process is precooked in seasoning, be heated evenly to make tying hoof in pot;
I, cooling, packaging:
(1) the bundle hoof after stew in soy sauce in step H is good is put into immediately between heat radiation and is cooled, and treats that it is cooled to room temperature;
(2) rope taken apart and remove outer cloth, being organized into complete cylindrical;
(3) adopt aluminium foil bag vacuum packaging, vacuum is-0.08 ~-0.1MPa;
J, sterilization, cooling, vanning, warehouse-in:
(1) bundle hoof vacuum packet in step I installed is sterilizing 30min-40min at the temperature of 121 DEG C;
(2) then taking-up is cooled to room temperature, and vanning, enters normal temperature storehouse and preserve.
As preferably, auxiliary material is selected from one or more in 2%-8% soybean protein isolate, 8%-12% modified corn starch, 0.4%-0.6% carragheen, 0.2%-0.3% konjac glucomannan in stepb, and above-mentioned percentage all refers to percentage by weight.
As preferably, the consisting of of preserved materials in step C: by 100kg meat stuffing, salt is 1.5kg-3.0kg, sugar is 1kg-2kg, composite phosphate is 0.3kg-0.4kg, natrium nitrosum is 0.01kg-0.015kg, ascorbic acid is 0.02kg-0.03kg.
As preferably, the consisting of of tumbling material in step D: every 100kg lean meat adds monosodium glutamate 0.2kg-0.4kg, cooking wine 0.1kg-0.4kg, soy sauce 0.3kg-1.0kg, green onion powder 0.1kg-0.2kg, ginger powder 0.1kg-0.2kg, fennel 0.1kg-0.2kg, cloves 0.01kg-0.02kg, Chinese prickly ash 0.02kg-0.04kg, white pepper 0.1kg-0.2kg, tsaoko 0.03kg-0.05kg, anistree 0.02kg-0.04kg, Chinese cassia tree 0.01kg-0.03kg, dried orange peel 0.01kg-0.03kg.
As preferably, in step C, sugar is selected from one or more in white granulated sugar, glucose, fructose, xylitol and maltitol.
As preferably, the composite phosphate in described step C is according to tripolyphosphate: pyrophosphate: the proportioning composition of hexametaphosphate=2:2:1.
As preferably, the mixed bacteria adopted in described step F is according to lactobacillus bulgaricus: saccharomyces cerevisiae: the proportioning composition of Staphylococcus carnosus=7:7:3.
As preferably, tumbling mode is in step D batch (-type) tumbling, every tumbling 30min interval 20min.
Beneficial effect of the present invention: the fermentation bundle hoof of this patent is the novel bundle hoof improved tradition bundle hoof preparation method and process conditions, some macromolecular substances such as the protein in meat and fat are made to be degraded into the small-molecule substances such as the polypeptide with flavour and nutritive value, little peptide and free amino acid by the fermentation of microorganism, thus promote digesting and assimilating of human body, and improve mouthfeel and the local flavor of bundle hoof to a certain extent, more effectively reduce content of nitrite, fungistatic effect is also better.
And this patent adopts the mixed bacteria of lactobacillus bulgaricus, saccharomyces cerevisiae and Staphylococcus carnosus composition to carry out multiple bacteria compound fermentation as leavening.Utilize that the bundle hoof of the multi-strain fermentation of this patent is nutritious, meat or fish and oiliness, color and luster sauce is red, salty comfortable in, delicate flavour is strong, chew after promote the production of body fluid, the local flavor of existing lactic acid and yeast, has again the distinctive local flavor of fermentation meat product.The fermentation bundle hoof of this patent will have wide market prospects in future.
Detailed description of the invention
Below in conjunction with detailed description of the invention, elaboration detailed is further done to the present invention.
Embodiment one
Utilize fermented by mixed bacterium to produce a method for cooked, bound, flavorous pig feet, comprise the following steps:
A, pigskin pretreatment:
(1) raw hides is thawed, flowing water cleans up, the fat picked on clean skin, the pig hair pulled out on skin;
(2) the abnormal skin will skin existed, namely abdomen skin on boiled milk, black wool skin, back skin, exist seal or abnormal color and luster skin reject;
(3) raw hides handled well is placed in 2% sodium lactate solution soaks 18h;
(4) take out the hydrogenperoxide steam generator bleaching that rear concentration is 0.8%, bleaching temperature is 40 DEG C, and bleaching time is 35min;
(5) cut out skin subsequently, cut into 10cm × 15cm block, flowing water cleans, use boiling water boiling 12min, drain away the water, cool stand-by;
B, pickle and prepare with meat:
(1) fresh free from extraneous odour pig's feet wing meat flowing water is cleaned, drained;
(2) be twisted into the little meat grain of 0.3cm-0.5cm with meat grinder, add auxiliary material;
Auxiliary material is made up of 4% soybean protein isolate, 10% modified corn starch and 0.5% carragheen.
C, to pickle:
(1) stir with adding preserved materials in meat in pickling of step B;
(2) put into 4 DEG C of refrigerating chambers and pickle 30h;
Consisting of of preserved materials: by 100kg meat stuffing, salt is 2.0kg, sugar is 1.5kg, composite phosphate is 0.35kg, natrium nitrosum is 0.013kg, ascorbic acid is 0.025kg;
In the present embodiment, sugar is selected from one or more in white granulated sugar, glucose, fructose, xylitol and maltitol;
Composite phosphate is according to tripolyphosphate: pyrophosphate: the proportioning composition of hexametaphosphate=2:2:1;
D, tumbling:
(1) meat stuffing pickled in step C is added tumbling batching to put into vacuum tumbler and carry out tumbling;
(2) tumbling condition is: vacuum is 80kPa, temperature is 4 DEG C, tumbling time is 2.5h, makes tumbling material infiltrate in meat stuffing; The mode of tumbling is batch (-type) tumbling, every tumbling 30min interval 20min;
Consisting of of tumbling material: every 100kg lean meat adds monosodium glutamate 0.3kg, cooking wine 0.3kg, soy sauce 0.3kg, green onion powder 0.15kg, ginger powder 0.15kg, fennel 0.15kg, cloves 0.015kg, Chinese prickly ash 0.03kg, white pepper 0.15kg, tsaoko 0.04kg, anistree 0.03kg, Chinese cassia tree 0.02kg, dried orange peel 0.02kg;
Prepared by E, leavening:
(1) lactobacillus bulgaricus, Staphylococcus carnosus are inoculated in MRS culture medium, MSA culture medium respectively, under the temperature environment of 32 DEG C-37 DEG C, quiescent culture 20h-24h is to exponential phase;
(2) saccharomyces cerevisiae is inoculated in YPD culture medium, under the temperature environment of 30 DEG C, cultivates 18h with the speed oscillation of 150r/min;
(3) collected by centrifugation thalline, washs 3 times with sterile saline, makes 10 respectively
7-10
8the leavening of cfu/mL, for subsequent use;
F, fermentation:
In the pig's feet wing meat grain of step B, access mixed bacteria ferment, described mixed bacteria is according to lactobacillus bulgaricus: saccharomyces cerevisiae: the proportioning composition of Staphylococcus carnosus=7:7:3, and inoculum concentration counts 30mL/kg by meat stuffing weight, fermentation temperature is 37 DEG C, fermentation time 24h;
G, faric, bundle shape:
Be involved in the pigskin got ready in advance by the pig's feet wing meat stuffing of fermentation ends in step F, firmly roll tightly and make it cylindrical, skin cotton wraps up in jail, then ties up solid with cotton cord, and each bundle hoof weight is 250g ± 5g;
H, stew in soy sauce:
(1) the bundle hoof will tied up in step G, puts in jacketed pan bittern long-used soup;
(2) put into water, make the water yield flood bundle hoof, very hot oven boils 50min, then slow fire boiling 1.5h;
(3) constantly stir with scoop in process is precooked in seasoning, be heated evenly to make tying hoof in pot;
I, cooling, packaging:
(1) the bundle hoof after stew in soy sauce in step H is good is put into immediately between heat radiation and is cooled, and treats that it is cooled to room temperature;
(2) rope taken apart and remove outer cloth, being organized into complete cylindrical;
(3) adopt aluminium foil bag vacuum packaging, vacuum is-0.1MPa;
J, sterilization, cooling, vanning, warehouse-in:
(1) bundle hoof vacuum packet in step I installed is sterilizing 40min at the temperature of 121 DEG C;
(2) then taking-up is cooled to room temperature, and vanning, enters normal temperature storehouse and preserve.
Table one: soybean protein isolate adds nutrient content table of comparisons when 4%:
Table two: corn distortion starch adds nutrient content table of comparisons when 10%:
Sum up: pH to diminish expression fermentation and acid, well, breaks down proteins is beneficial to digestion in amino nitrogen increase, and nutrition increases.Nitrite is the smaller the better.Chewability is large, chews to harden, and the mouthfeel that diminishes is better, but can not be too small, if to cross snack that not chew head also bad.
Embodiment two
Utilize fermented by mixed bacterium to produce a method for cooked, bound, flavorous pig feet, comprise the following steps:
A, pigskin pretreatment:
(1) raw hides is thawed, flowing water cleans up, the fat picked on clean skin, the pig hair pulled out on skin;
(2) the abnormal skin will skin existed, namely abdomen skin on boiled milk, black wool skin, back skin, exist seal or abnormal color and luster skin reject;
(3) raw hides handled well is placed in 1.5% sodium lactate solution soaks 24h;
(4) take out the hydrogenperoxide steam generator bleaching that rear concentration is 0.8%, bleaching temperature is 40 DEG C, and bleaching time is 30min;
(5) cut out skin subsequently, cut into 10cm × 15cm block, flowing water cleans, use boiling water boiling 10min, drain away the water, cool stand-by;
B, pickle and prepare with meat:
(1) fresh free from extraneous odour pig's feet wing meat flowing water is cleaned, drained;
(2) be twisted into the little meat grain of 0.3cm with meat grinder, add auxiliary material;
Auxiliary material is made up of 2% soybean protein isolate and 0.4% carragheen.
C, to pickle:
(1) stir with adding preserved materials in meat in pickling of step B;
(2) put into 0 DEG C of refrigerating chamber and pickle 36h;
Consisting of of preserved materials: by 100kg meat stuffing, salt is 1.5kg, sugar is 2kg, composite phosphate is 0.3kg, natrium nitrosum is 0.01kg, ascorbic acid is 0.03kg;
In the present embodiment, sugar is selected from one or more in white granulated sugar, glucose, fructose, xylitol and maltitol;
Composite phosphate is according to tripolyphosphate: pyrophosphate: the proportioning composition of hexametaphosphate=2:2:1;
D, tumbling:
(1) meat stuffing pickled in step C is added tumbling batching to put into vacuum tumbler and carry out tumbling;
(2) tumbling condition is: vacuum is 85kPa, temperature is 2 DEG C, tumbling time is 2h, makes tumbling material infiltrate in meat stuffing; The mode of tumbling is batch (-type) tumbling, every tumbling 30min interval 20min;
Consisting of of tumbling material: every 100kg lean meat adds monosodium glutamate 0.2kg, cooking wine 0.4kg, soy sauce 0.3kg, green onion powder 0.1kg, ginger powder 0.2kg, fennel 0.1kg, cloves 0.01kg, Chinese prickly ash 0.02kg, white pepper 0.2kg, tsaoko 0.03kg, anistree 0.02kg, Chinese cassia tree 0.03kg, dried orange peel 0.01kg;
Prepared by E, leavening:
(1) lactobacillus bulgaricus, Staphylococcus carnosus are inoculated in MRS culture medium, MSA culture medium respectively, under 32 DEG C of temperature environments, quiescent culture 24h is to exponential phase;
(2) saccharomyces cerevisiae is inoculated in YPD culture medium, under the temperature environment of 28 DEG C, cultivates 18h with the speed oscillation of 150r/min;
(3) collected by centrifugation thalline, washs 2 times with sterile saline, makes 10 respectively
7-10
8the leavening of cfu/mL, for subsequent use;
F, fermentation:
In the pig's feet wing meat grain of step B, access mixed bacteria ferment, described mixed bacteria is according to lactobacillus bulgaricus: saccharomyces cerevisiae: the proportioning composition of Staphylococcus carnosus=7:7:3, and inoculum concentration counts 20mL/kg by meat stuffing weight, fermentation temperature is 40 DEG C, fermentation time 24h;
G, faric, bundle shape:
Be involved in the pigskin got ready in advance by the pig's feet wing meat stuffing of fermentation ends in step F, firmly roll tightly and make it cylindrical, skin cotton wraps up in jail, then ties up solid with cotton cord, and each bundle hoof weight is 250g ± 5g;
H, stew in soy sauce:
(1) the bundle hoof will tied up in step G, puts in jacketed pan bittern long-used soup;
(2) put into water, make the water yield flood bundle hoof, very hot oven boils 40min, then slow fire boiling 2h;
(3) constantly stir with scoop in process is precooked in seasoning, be heated evenly to make tying hoof in pot;
I, cooling, packaging:
(1) the bundle hoof after stew in soy sauce in step H is good is put into immediately between heat radiation and is cooled, and treats that it is cooled to room temperature;
(2) rope taken apart and remove outer cloth, being organized into complete cylindrical;
(3) adopt aluminium foil bag vacuum packaging, vacuum is-0.08MPa;
J, sterilization, cooling, vanning, warehouse-in:
(1) bundle hoof vacuum packet in step I installed is sterilizing 35min at the temperature of 121 DEG C;
(2) then taking-up is cooled to room temperature, and vanning, enters normal temperature storehouse and preserve.
Embodiment three
Utilize fermented by mixed bacterium to produce a method for cooked, bound, flavorous pig feet, comprise the following steps:
A, pigskin pretreatment:
(1) raw hides is thawed, flowing water cleans up, the fat picked on clean skin, the pig hair pulled out on skin;
(2) the abnormal skin will skin existed, namely abdomen skin on boiled milk, black wool skin, back skin, exist seal or abnormal color and luster skin reject;
(3) raw hides handled well is placed in 2% sodium lactate solution soaks 18h;
(4) take out the hydrogenperoxide steam generator bleaching that rear concentration is 0.8%, bleaching temperature is 40 DEG C, and bleaching time is 35min;
(5) cut out skin subsequently, cut into 15cm × 20cm block, flowing water cleans, use boiling water boiling 15min, drain away the water, cool stand-by;
B, pickle and prepare with meat:
(1) fresh free from extraneous odour pig's feet wing meat flowing water is cleaned, drained;
(2) be twisted into the little meat grain of 0.5cm with meat grinder, add auxiliary material;
Auxiliary material is made up of 8% soybean protein isolate and konjac glucomannan 0.2%.
C, to pickle:
(1) stir with adding preserved materials in meat in pickling of step B;
(2) put into 4 DEG C of refrigerating chambers and pickle 24h;
Consisting of of preserved materials: by 100kg meat stuffing, salt is 1.5kg, sugar is 2kg, composite phosphate is 0.4kg, natrium nitrosum is 0.015kg, ascorbic acid is 0.02kg;
In the present embodiment, sugar is selected from one or more in white granulated sugar, glucose, fructose, xylitol and maltitol;
Composite phosphate is according to tripolyphosphate: pyrophosphate: the proportioning composition of hexametaphosphate=2:2:1;
D, tumbling:
(1) meat stuffing pickled in step C is added tumbling batching to put into vacuum tumbler and carry out tumbling;
(2) tumbling condition is: vacuum is 80kPa, temperature is 10 DEG C, tumbling time is 3h, makes tumbling material infiltrate in meat stuffing; The mode of tumbling is batch (-type) tumbling, every tumbling 30min interval 20min;
Consisting of of tumbling material: every 100kg lean meat adds monosodium glutamate 0.4kg, cooking wine 0.1kg, soy sauce 1.0kg, green onion powder 0.2kg, ginger powder 0.15kg, fennel 0.2kg, cloves 0.02kg, Chinese prickly ash 0.04kg, white pepper 0.1kg, tsaoko 0.05kg, anistree 0.04kg, Chinese cassia tree 0.01kg, dried orange peel 0.01kg;
Prepared by E, leavening:
(1) lactobacillus bulgaricus, Staphylococcus carnosus are inoculated in MRS culture medium, MSA culture medium respectively, under the temperature environment of 37 DEG C, quiescent culture 20h is to exponential phase;
(2) saccharomyces cerevisiae is inoculated in YPD culture medium, under the temperature environment of 32 DEG C, cultivates 14h with the speed oscillation of 150r/min;
(3) collected by centrifugation thalline, washs 3 times with sterile saline, makes 10 respectively
7-10
8the leavening of cfu/mL, for subsequent use;
F, fermentation:
In the pig's feet wing meat grain of step B, access mixed bacteria ferment, described mixed bacteria is according to lactobacillus bulgaricus: saccharomyces cerevisiae: the proportioning composition of Staphylococcus carnosus=7:7:3, and inoculum concentration counts 30mL/kg by meat stuffing weight, fermentation temperature is 30 DEG C, fermentation time 36h;
G, faric, bundle shape:
Be involved in the pigskin got ready in advance by the pig's feet wing meat stuffing of fermentation ends in step F, firmly roll tightly and make it cylindrical, skin cotton wraps up in jail, then ties up solid with cotton cord, and each bundle hoof weight is 250g ± 5g;
H, stew in soy sauce:
(1) the bundle hoof will tied up in step G, puts in jacketed pan bittern long-used soup;
(2) put into water, make the water yield flood bundle hoof, very hot oven boils 60min, then slow fire boiling 1h;
(3) constantly stir with scoop in process is precooked in seasoning, be heated evenly to make tying hoof in pot;
I, cooling, packaging:
(1) the bundle hoof after stew in soy sauce in step H is good is put into immediately between heat radiation and is cooled, and treats that it is cooled to room temperature;
(2) rope taken apart and remove outer cloth, being organized into complete cylindrical;
(3) adopt aluminium foil bag vacuum packaging, vacuum is-0.1MPa;
J, sterilization, cooling, vanning, warehouse-in:
(1) bundle hoof vacuum packet in step I installed is sterilizing 40min at the temperature of 121 DEG C;
(2) then taking-up is cooled to room temperature, and vanning, enters normal temperature storehouse and preserve.
Claims (8)
1. utilize fermented by mixed bacterium to produce a method for cooked, bound, flavorous pig feet, it is characterized in that, comprise the following steps:
A, pigskin pretreatment:
(1) raw hides is thawed, flowing water cleans up, the fat picked on clean skin, the pig hair pulled out on skin;
(2) the abnormal skin will skin existed, namely abdomen skin on boiled milk, black wool skin, back skin, exist seal or abnormal color and luster skin reject;
(3) raw hides handled well is placed in 1.5%-2% sodium lactate solution soaks 12h-24h;
(4) take out the hydrogenperoxide steam generator bleaching that rear concentration is 0.8%, bleaching temperature 35 DEG C-40 DEG C, bleaching time is 30min-40min;
(5) cut out skin subsequently, cut into bulk, flowing water clean, use boiling water boiling 10min-15min, drain away the water, cool stand-by;
B, pickle and prepare with meat:
(1) fresh free from extraneous odour pig's feet wing meat flowing water is cleaned, drained;
(2) be twisted into the little meat grain of 0.3cm-0.5cm with meat grinder, add auxiliary material;
C, to pickle:
(1) stir with adding preserved materials in meat in pickling of step B;
(2) put into 0-4 DEG C of refrigerating chamber and pickle 24h-36h;
D, tumbling:
(1) meat stuffing pickled in step C is added tumbling batching to put into vacuum tumbler and carry out tumbling;
(2) tumbling condition is: vacuum is 80kPa-85kPa, temperature is 2 DEG C-10 DEG C, tumbling time is 2h-3h, makes tumbling material infiltrate in meat stuffing;
Prepared by E, leavening:
(1) lactobacillus bulgaricus, Staphylococcus carnosus are inoculated in MRS culture medium, MSA culture medium respectively, under the temperature environment of 32 DEG C-37 DEG C, quiescent culture 20h-24h is to exponential phase;
(2) saccharomyces cerevisiae is inoculated in YPD culture medium, under the temperature environment of 28 DEG C-32 DEG C, cultivates 14h-20h with the speed oscillation of 150r/min;
(3) collected by centrifugation thalline, with sterile saline washing 2-3 time, makes 10 respectively
7-10
8the leavening of cfu/mL, for subsequent use;
F, fermentation:
In the pig's feet wing meat grain of step B, access mixed bacteria ferment, inoculum concentration counts 20mL/kg-30mL/kg by meat stuffing weight, fermentation temperature is 30 DEG C-40 DEG C, fermentation time 24h-36h;
G, faric, bundle shape:
Be involved in the pigskin got ready in advance by the pig's feet wing meat stuffing of fermentation ends in step F, firmly roll tightly and make it cylindrical, skin cotton wraps up in jail, then ties up solid with cotton cord, and each bundle hoof weight is 250g ± 5g;
H, stew in soy sauce:
(1) the bundle hoof will tied up in step G, puts in jacketed pan bittern long-used soup;
(2) put into water, make the water yield flood bundle hoof, very hot oven boils 40min-60min, then slow fire boiling 1h-2h;
(3) constantly stir with scoop in process is precooked in seasoning, be heated evenly to make tying hoof in pot;
I, cooling, packaging:
(1) the bundle hoof after stew in soy sauce in step H is good is put into immediately between heat radiation and is cooled, and treats that it is cooled to room temperature;
(2) rope taken apart and remove outer cloth, being organized into complete cylindrical;
(3) adopt aluminium foil bag vacuum packaging, vacuum is-0.08 ~-0.1MPa;
J, sterilization, cooling, vanning, warehouse-in:
(1) bundle hoof vacuum packet in step I installed is sterilizing 30min-40min at the temperature of 121 DEG C;
(2) then taking-up is cooled to room temperature, and vanning, enters normal temperature storehouse and preserve.
2. the method utilizing fermented by mixed bacterium to produce cooked, bound, flavorous pig feet according to claim 1, it is characterized in that, auxiliary material is selected from one or more in 2%-8% soybean protein isolate, 8%-12% modified corn starch, 0.4%-0.6% carragheen, 0.2%-0.3% konjac glucomannan in stepb, and above-mentioned percentage all refers to percentage by weight.
3. the method utilizing fermented by mixed bacterium to produce cooked, bound, flavorous pig feet according to claim 2, it is characterized in that, the consisting of of preserved materials in step C: by 100kg meat stuffing, salt is 1.5kg-3.0kg, sugar is 1kg-2kg, composite phosphate is 0.3kg-0.4kg, natrium nitrosum is 0.01kg-0.015kg, ascorbic acid is 0.02kg-0.03kg.
4. the method utilizing fermented by mixed bacterium to produce cooked, bound, flavorous pig feet according to claim 3, it is characterized in that, the consisting of of tumbling material in step D: every 100kg lean meat adds monosodium glutamate 0.2kg-0.4kg, cooking wine 0.1kg-0.4kg, soy sauce 0.3kg-1.0kg, green onion powder 0.1kg-0.2kg, ginger powder 0.1kg-0.2kg, fennel 0.1kg-0.2kg, cloves 0.01kg-0.02kg, Chinese prickly ash 0.02kg-0.04kg, white pepper 0.1kg-0.2kg, tsaoko 0.03kg-0.05kg, anistree 0.02kg-0.04kg, Chinese cassia tree 0.01kg-0.03kg, dried orange peel 0.01kg-0.03kg.
5. the method utilizing fermented by mixed bacterium to produce cooked, bound, flavorous pig feet according to claim 3, it is characterized in that, in step C, sugar is selected from one or more in white granulated sugar, glucose, fructose, xylitol and maltitol.
6. the method utilizing fermented by mixed bacterium to produce cooked, bound, flavorous pig feet according to claim 3, it is characterized in that, the composite phosphate in described step C is according to tripolyphosphate: pyrophosphate: the proportioning composition of hexametaphosphate=2:2:1.
7. the method utilizing fermented by mixed bacterium to produce cooked, bound, flavorous pig feet according to claim 1, it is characterized in that, the mixed bacteria adopted in described step F is according to lactobacillus bulgaricus: saccharomyces cerevisiae: the proportioning composition of Staphylococcus carnosus=7:7:3.
8. the method utilizing fermented by mixed bacterium to produce cooked, bound, flavorous pig feet according to claim 4, it is characterized in that, tumbling mode is in step D batch (-type) tumbling, every tumbling 30min interval 20min.
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| CN106213398A (en) * | 2016-09-09 | 2016-12-14 | 安徽省怡果生态科技有限公司 | A kind of Fructus Fici Ungula Sus domestica soup |
| CN106923200A (en) * | 2017-03-21 | 2017-07-07 | 成都大学 | A kind of fermentation meat product and its processing method |
| CN107223879A (en) * | 2017-06-05 | 2017-10-03 | 江苏圆绿捆蹄有限公司 | One kind travelling bundle shoe plate and preparation method thereof |
| CN108244512A (en) * | 2018-01-20 | 2018-07-06 | 哈尔滨达民食品有限公司 | The preparation method and applications of multi-strain fermentation pigskin |
| CN110463919A (en) * | 2019-08-29 | 2019-11-19 | 徐州工程学院 | A kind of bundle hoof and preparation method thereof |
| CN110477287A (en) * | 2019-08-29 | 2019-11-22 | 徐州工程学院 | A kind of travelling bundle shoe plate and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213398A (en) * | 2016-09-09 | 2016-12-14 | 安徽省怡果生态科技有限公司 | A kind of Fructus Fici Ungula Sus domestica soup |
| CN106923200A (en) * | 2017-03-21 | 2017-07-07 | 成都大学 | A kind of fermentation meat product and its processing method |
| CN107223879A (en) * | 2017-06-05 | 2017-10-03 | 江苏圆绿捆蹄有限公司 | One kind travelling bundle shoe plate and preparation method thereof |
| CN108244512A (en) * | 2018-01-20 | 2018-07-06 | 哈尔滨达民食品有限公司 | The preparation method and applications of multi-strain fermentation pigskin |
| CN110463919A (en) * | 2019-08-29 | 2019-11-19 | 徐州工程学院 | A kind of bundle hoof and preparation method thereof |
| CN110477287A (en) * | 2019-08-29 | 2019-11-22 | 徐州工程学院 | A kind of travelling bundle shoe plate and preparation method thereof |
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