Exploitation of pig by-product: physicochemical properties and flavor of Dachang Tang: effect of cooking time.

ABSTRACT:

Objective

The objective of this study was to determine the optimal cooking time for Dachang Tang in order to promote Chinese cuisine culture and to improve the utilization of pig large intestines, thereby reducing resource waste.

Methods

The raw pig large intestines were cleaned with water and flour, then boiled with selected spices for 40 mins to reduce off-odors. Subsequently, the large intestines were stir-fried with oil, garlic, and Zanthoxylum bungeanum for a specified duration, before being added to the original broth. The pig large intestines were then cooked for 10 mins, 20 mins, 40 mins, and 60 mins, respectively. Samples were collected at each cooking times to analyze their basic nutritional components (moisture, protein, fat), texture, color, water state, fatty ac

SUBMITTER: Yang T 

PROVIDER: S-EPMC12415379 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature