Method for fermenting and defatting for animal-bird meat and method for producing short-chain fat

• Main Author: ZEZHONG FU
• Format: Patent
• Language: English
• Published: 30.04.1997
• Edition: 6
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE; WORKING-UP PROTEINS FOR FOODSTUFFS

The mixture of natural root-nodule bacteria and stomach-intestine glandular bacterial enzyme of live-stocks and birds are adopted to make livestocks and birds fermented and defatted and produce short-chain fat. Said invention has advantage of reducing production cost, keeping the original flavour of meat, short tech. process, simple equipment, low consumption of raw material and energy source, nodestruction to the valuable components of meat, at the same time, short-chain fat can be produced.