Method for producing delicious bound trotters through fermentation by utilizing mixed cultures

[0051] Example one

[0052] A method for using mixed strains to ferment to produce hoofs, including the following steps:

[0053] A. Pigskin pretreatment:

[0054] (1) Thaw the raw pig skin, clean it with running water, remove the fat from the skin, and remove the pig hair from the skin;

[0055] (2) Remove the abnormal skins on the skin, that is, belly milk skin, black skin, spine skin, skin with seal or abnormal color;

[0056] (3) Soak the processed raw pigskin in a 2% sodium lactate solution for 18 hours;

[0057] (4) After taking it out, bleach it with 0.8% hydrogen peroxide solution, the bleaching temperature is 40℃, and the bleaching time is 35min;

[0058] (5) Then cut the skins, cut them into 10cm×15cm blocks, wash them with running water, boil them in boiling water for 12 minutes, drain the water, and cool them for later use;

[0059] B. Preparation of marinating meat:

[0060] (1) Wash and drain the fresh and odorless pork knuckles with running water;

[0061] (2) Use a meat grinder

[0097] Example two

[0098] A method for using mixed strains to ferment to produce hoofs, including the following steps:

[0099] A. Pigskin pretreatment:

[0100] (1) Thaw the raw pig skin, clean it with running water, remove the fat from the skin, and remove the pig hair from the skin;

[0101] (2) Remove the abnormal skins on the skin, that is, belly milk skin, black skin, spine skin, skin with seal or abnormal color;

[0102] (3) Soak the processed raw pigskin in 1.5% sodium lactate solution for 24h;

[0103] (4) After taking it out, bleach it with 0.8% hydrogen peroxide solution, the bleaching temperature is 40℃, and the bleaching time is 30min;

[0104] (5) Then cut the skins, cut them into 10cm×15cm blocks, wash them with running water, boil them in boiling water for 10 minutes, drain the water, and cool them for later use;

[0105] B. Preparation of marinating meat:

[0106] (1) Wash and drain the fresh and odorless pork knuckles with running water;

[0107] (2) Use a meat grinder to gr

[0138] Example three

[0139] A method for using mixed strains to ferment to produce hoofs, including the following steps:

[0140] A. Pigskin pretreatment:

[0141] (1) Thaw the raw pig skin, clean it with running water, remove the fat from the skin, and remove the pig hair from the skin;

[0142] (2) Remove the abnormal skins on the skin, that is, belly milk skin, black skin, spine skin, skin with seal or abnormal color;

[0143] (3) Soak the processed raw pigskin in a 2% sodium lactate solution for 18 hours;

[0144] (4) After taking it out, bleach it with 0.8% hydrogen peroxide solution, the bleaching temperature is 40℃, and the bleaching time is 35min;

[0145] (5) Then cut the skins and cut them into 15cm×20cm blocks, wash them with running water, boil them in boiling water for 15 minutes, drain the water, and cool them for later use;

[0146] B. Preparation of marinating meat:

[0147] (1) Wash and drain the fresh and odorless pork knuckles with running water;

[0148] (2) Use a meat gri