地参酸辣发酵羊蹄加工技术

Processing technology of sour and hot fermented sheep hoof with Lycopus lucidus Turcz

详述了地参酸辣羊蹄产品的制作工艺和操作要点,羊蹄经过预处理、分割、脱膻、预煮后,加入地参、原辅料后进行接种发酵。发酵结束后,加入乳酸链球菌素进行生物防腐,采用真空袋装或玻璃容器罐装后,经常压热力杀菌,即成酸辣可口,同时具有保健功能的休闲食品或餐桌食品。

The processing technology and operation points of sour and hot sheep hoof with Lycopus lucidus Turcz products were described in detail. The sheep hoof was treated by pretreating, segmentation, removing the smell of mutton and blanching, and Lycopus lucidus Turcz and raw materials and auxiliary were added, and inoculation and fermentation was conducted. After fermentation, nisin was added for biological preservation. The vacuum bag or glass container was adopted to pack, and it was conducted to atmospheric heat sterilization, then the snack food or table food with both sour and hot taste and health functions was prepared.