CN105995611A - Pickling processing method of restructuring fermentation bound trotters - Google Patents
Pickling processing method of restructuring fermentation bound trotters Download PDFInfo
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- CN105995611A CN105995611A CN201610412971.6A CN201610412971A CN105995611A CN 105995611 A CN105995611 A CN 105995611A CN 201610412971 A CN201610412971 A CN 201610412971A CN 105995611 A CN105995611 A CN 105995611A
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Abstract
The invention discloses a pickling processing method of restructuring fermentation bound trotters and belongs to the technical field of animal product deep processing. The method includes the steps that minced biceps ham femoris muscles are added to minced pig hindfoot meat, the mixture is uniformly mixed with seasoner to obtain a mixture, a guar gum solution is added to the mixture, and pickling fermentation is conducted. According to the technical scheme, after ham leftover materials and pig hindfoot meat are recombined, the bound trotters are processed, original flavor quality of the bound trotters can be improved, diversity of a bound trotter product is increased, and reasonable utilization of ham resources can also be promoted; then recombination is conducted with guar gum, the fermentation degree of the bound trotters in the pickling process is improved, flavor quality is improved while the product characteristic of the bound trotters is also increased, and the additional value of ham is increased.
Description
Technical field
The present invention relates to a kind of method that fermentation bundle hoof of recombinating pickles processing, belong to livestock products deep process technology field, concrete
Say it is a kind of by hoof meat after Petaso biceps femoris leftover pieces fermented-pig, and the new technique recombinated by guar gum.
Background technology
Golden yellow Petaso is a kind of traditional pickled fermented meat products, is well received by consumers because of the flavor characteristic of its uniqueness,
In Petaso truing phase after pickled fermented end, part biceps femoris muscle can be wasted because of the form of minced meat.Bundle hoof processing
Raw material be Ungula Sus domestica meat, there is cheap, the feature of rich in nutrition content that processes raw material, deeply liked by consumer.But,
Owing to the endogenous enzyme activity of muscle is relatively low, and there are more myofibrillar protein and collagenic protein, can only in the course of processing
By the flavor quality of other flavouring agents regulation product, cause the feature that product quality is single.
Summary of the invention
A kind of method that it is an object of the invention to provide fermentation bundle hoof of recombinating to pickle processing for the problem of above-mentioned existence, the method
By hoof meat restructuring post-treatment bundle hoof after Petaso leftover pieces and pig, it is possible not only to improve the bundle original flavor quality of hoof, increase bundle
The multiformity of hoof product, also can promote the Appropriate application of Petaso resource.Recycling guar gum restructuring, improves bundle hoof and is pickling
During attenuation degree, this invented technology is improving while flavor quality, is too increasing the selling point of bundle hoof, increasing
The added value of Petaso.
The purpose of the present invention can be achieved through the following technical solutions:
One restructuring fermentation bundle hoof method of salting and processing, after the method is the Petaso biceps femoris after rubbing, the pig after rubbing
Hoof meat is uniform with flavoring for mixture, adds guar gum solution and carry out pickled fermented after mix homogeneously.
In technical solution of the present invention: the Petaso biceps femoris after rubbing accounts for after the pig after rubbing the 1～20% of hoof meat quality.One
In a little preferably technical schemes: the Petaso biceps femoris after rubbing accounts for after the pig after rubbing the 2～10% of hoof meat quality.
In technical solution of the present invention: the mass concentration of guar gum solution is 0.1%～5%, adding proportion is 1%～15%.One
In a little preferably technical schemes: the mass concentration of guar gum solution is 0.3%～1.3%, and adding proportion is 1%～5%.
In technical solution of the present invention: described flavouring agent is made up of Sal, anise, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi) and Pericarpium Citri Reticulatae, Sal
For mixture 3-5wt%, anistree for the 0.1～1wt% of mixture, Fructus Foeniculi be the 0.1～1wt% of mixture, Cortex cinnamomi japonici (Ramulus Cinnamomi) be mixed
The 0.1～1wt% of compound, Pericarpium Citri Reticulatae is the 0.1～1wt% of mixture.
In technical solution of the present invention: pickled fermented temperature is 4～15 DEG C, the time of fermentation is 12～24 days.Preferred at some
Technical scheme in: pickled fermented be under conditions of relative humidity is 65～75% ferment 12～24 days.
Petaso described in technical solution of the present invention is JINHUA HUOTUI.
Beneficial effects of the present invention:
Technical solution of the present invention, by hoof meat restructuring post-treatment bundle hoof after Petaso leftover pieces and pig, is possible not only to improve bundle hoof original
Flavor quality, increase bundle hoof product multiformity, also can promote the Appropriate application of Petaso resource.Recycling guar gum restructuring,
Improve bundle hoof attenuation degree in curing process, this invented technology, while improving flavor quality, too increases bundle hoof
Selling point, add the added value of Petaso.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described, but protection scope of the present invention is not limited to this:
Petaso described in the embodiment of the present invention is JINHUA HUOTUI.
Embodiment 1
Petaso biceps femoris after rubbing join after the pig after rubbing in hoof meat and with Sal, anise, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi),
Pericarpium Citri Reticulatae mix homogeneously obtains mixture, wherein: Sal is the 3wt% of mixture, anise is the 0.1wt% of mixture, Fructus Foeniculi
Fragrant is the 0.4wt% of mixture for the 0.3wt% of mixture, Cortex cinnamomi japonici (Ramulus Cinnamomi), and Pericarpium Citri Reticulatae is the 0.6wt% of mixture.After described rubbing
Petaso biceps femoris account for after the pig after rubbing the 6% of hoof meat quality；Add the 3% of mixture quality in the mixture
Guar gum solution, wherein the mass concentration of guar gum is respectively 0.1,0.3,0.5,0.7,1.3,5%, 12 DEG C, phase
It is to ferment 21 days under conditions of 70% to humidity, analyzes organoleptic quality and the brightness of restructuring bundle hoof.Specific experiment the results are shown in Table
1。
Comparative example 1: to be not added with the bundle hoof product of Petaso and guar gum processing as a comparison case.
Comparative example 2: to be not added with Petaso as a comparison case.
Comparative example 3: to be not added with guar gum as a comparison case.
The impact on bundle hoof quality of the table 1 different guar concentrations
Experimental result: from table 1 it follows that after adding guar gum, organoleptic quality and the brightness value of restructuring fermentation bundle hoof are equal
Can be higher than the bundle hoof in comparative example.Wherein, when mass concentration is 0.7%, restructuring fermentation bundle hoof has the organoleptic quality of maximum
And brightness value.
Embodiment 2: the guar gum adding proportion impact on restructuring fermentation bundle hoof quality
Petaso biceps femoris after rubbing join after the pig after rubbing in hoof meat and with Sal, anise, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi),
Pericarpium Citri Reticulatae mix homogeneously obtains mixture, wherein: Sal is the 4wt% of mixture, anise is the 0.5wt% of mixture, Fructus Foeniculi
Fragrant is the 0.1wt% of mixture for the 0.5wt% of mixture, Cortex cinnamomi japonici (Ramulus Cinnamomi), and Pericarpium Citri Reticulatae is the 0.8wt% of mixture.After described rubbing
Petaso biceps femoris account for after the pig after rubbing the 2% of hoof meat quality；Add the 1～5% of mixture quality in the mixture
Guar gum solution, wherein the mass concentration of guar gum is respectively 0.7%, 6 DEG C, under conditions of relative humidity is 70%
Ferment 15 days, analyze organoleptic quality and the brightness of restructuring bundle hoof.Specific experiment the results are shown in Table 2.
The impact on bundle hoof quality of the table 2 different guar gum adding proportion
| Guar gum adding proportion % | 1 | 2 | 3 | 4 | 5 | 0.1 | 10 |
| Sensory evaluation scores | 86.3 | 90.6 | 91.4 | 89.7 | 85.6 | 70 | 72 |
| Brightness value | 59.3 | 62.4 | 65.1 | 60.2 | 57.6 | 38.9 | 42.8 |
Experimental result: as seen from Table 2, in the adding proportion of different guar gums, the Guar selected by technical solution of the present invention
Glue adding proportion has preferable sensory evaluation and brightness value, and when guar gum adding proportion is 3%, restructuring fermentation bundle hoof
There are organoleptic quality and the brightness value of maximum.
Embodiment 3: the Petaso adding proportion impact on restructuring fermentation bundle hoof quality
Petaso biceps femoris after rubbing join after the pig after rubbing in hoof meat and with Sal, anise, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi),
Pericarpium Citri Reticulatae mix homogeneously obtains mixture, wherein: Sal is the 5wt% of mixture, anise is the 0.8wt% of mixture, Fructus Foeniculi
Fragrant is the 0.8wt% of mixture for the 0.8wt% of mixture, Cortex cinnamomi japonici (Ramulus Cinnamomi), and Pericarpium Citri Reticulatae is the 0.1wt% of mixture.After described rubbing
Petaso biceps femoris account for after the pig after rubbing the 1～15% of hoof meat quality；Add the 3% of mixture quality in the mixture
Guar gum solution, wherein the mass concentration of guar gum is respectively 0.7%, 8 DEG C, under conditions of relative humidity is 65%
Ferment 22 days, analyze organoleptic quality and the brightness of restructuring bundle hoof.Specific experiment the results are shown in Table 3.
The impact on bundle hoof quality of the table 3 different Petaso adding proportion
Experimental result: from table 3 it is observed that after being recombinated by the Petaso of different adding proportions, technical solution of the present invention institute
The Petaso adding proportion selected has preferable sensory evaluation and brightness value, and when addition is 6%, restructuring fermentation bundle hoof
There are organoleptic quality and the brightness value of maximum.
Therefore, after biceps femoris and guar gum are recombinated, the organoleptic quality of bundle hoof and brightness value, compared with comparative example, all have
Significantly improve.
Claims (8)
1. a restructuring fermentation bundle hoof method of salting and processing, it is characterised in that: the method is the Petaso stock two after rubbing
Flesh join rubbing after pig after uniformly obtain mixture in hoof meat and with flavoring for mixture, add guar gum in the mixture
Solution carries out pickled fermented.
Restructuring fermentation bundle hoof method of salting and processing the most according to claim 1, it is characterised in that: the Petaso after rubbing
Biceps femoris accounts for after the pig after rubbing the 1～20% of hoof meat quality.
Restructuring fermentation bundle hoof method of salting and processing the most according to claim 2, it is characterised in that: the Petaso after rubbing
Biceps femoris accounts for after the pig after rubbing the 2～10% of hoof meat quality.
Restructuring fermentation bundle hoof method of salting and processing the most according to claim 1, it is characterised in that: guar gum solution
Mass concentration is 0.1%～5%, and addition is the 1%～15% of mixture quality.
Restructuring fermentation bundle hoof method of salting and processing the most according to claim 4, it is characterised in that: guar gum solution
Mass concentration is 0.3%～1.3%, and addition is the 1%～5% of mixture quality.
Restructuring fermentation bundle hoof method of salting and processing the most according to claim 1, it is characterised in that: described flavouring agent
Being made up of Sal, anise, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi) and Pericarpium Citri Reticulatae, Sal is the 3-5wt% of mixture, anise is mixture
0.1～1wt%, Fructus Foeniculi be the 0.1～1wt% of mixture, Cortex cinnamomi japonici (Ramulus Cinnamomi) be the 0.1～1wt% of mixture, Pericarpium Citri Reticulatae is mixture
0.1～1wt%.
Restructuring fermentation bundle hoof method of salting and processing the most according to claim 1, it is characterised in that: pickled fermented temperature
Degree is 4～15 DEG C, and the time of fermentation is 12～24 days.
The most according to claim 7 restructuring fermentation bundle hoof method of salting and processing, it is characterised in that: pickled fermented be
Relative humidity is to ferment 12～24 days under conditions of 65～75%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110463919A (en) * | 2019-08-29 | 2019-11-19 | 徐州工程学院 | A kind of bundle hoof and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1144628A (en) * | 1996-07-20 | 1997-03-12 | 新沂市捆香蹄加工厂 | Bundled pig's trotters meat product and its production method |
| CN101336726A (en) * | 2008-08-08 | 2009-01-07 | 涟水县高沟绿缘捆蹄厂 | Tied trotter and production method thereof |
| CN102187959A (en) * | 2010-03-06 | 2011-09-21 | 四川高金食品股份有限公司 | Preparation method for and application of dogmeat binder |
| CN102258200A (en) * | 2010-05-29 | 2011-11-30 | 新沂市明帝食品有限公司 | Bound trotter and processing method thereof |
-
2016
- 2016-06-14 CN CN201610412971.6A patent/CN105995611A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1144628A (en) * | 1996-07-20 | 1997-03-12 | 新沂市捆香蹄加工厂 | Bundled pig's trotters meat product and its production method |
| CN101336726A (en) * | 2008-08-08 | 2009-01-07 | 涟水县高沟绿缘捆蹄厂 | Tied trotter and production method thereof |
| CN102187959A (en) * | 2010-03-06 | 2011-09-21 | 四川高金食品股份有限公司 | Preparation method for and application of dogmeat binder |
| CN102258200A (en) * | 2010-05-29 | 2011-11-30 | 新沂市明帝食品有限公司 | Bound trotter and processing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110463919A (en) * | 2019-08-29 | 2019-11-19 | 徐州工程学院 | A kind of bundle hoof and preparation method thereof |
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Application publication date: 20161012 |