High pressure swelling pork skin processing method

A processing method and high-pressure puffing technology, applied in skin diseases, pharmaceutical formulations, food preparation, etc., can solve problems such as high oil content, high collagen content, and poor visual image, and achieve glossy hair, high nutritional value, and light hand feeling Effect

Inactive Publication Date: 2008-08-13
李继宗
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the shortcomings of poor visual image, high oil content, and excessive collagen content of the skin itself, a processing method of high-pressure puffed pork skin has been researched and developed. The high-pressure puffed pork skin processed by this method has crisp taste, white appearance and light hand feeling. 1. High

Method used

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Examples

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Comparison scheme
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Example Embodiment

[0021] The present invention can be implemented as follows:

[0022] (1). Meat skin collection: large slaughterhouses and meat processing plants in various places.

[0023] (2). Soaking of the skin: After the skin is collected in the factory, it should be soaked in warm water at 50°C for 5.5 hours to achieve the purpose of removing oil and softening the skin cells; add appropriate amount of salt to the warm water, and the content of salt is: per 100 Add 70 grams of salt and 12 grams of alkali to kilograms of water.

[0024] (3). Shaving and degreasing: The soaked meat skin is placed flat on the cutting board with the hairy side up, and the remaining hair roots on the skin are shaved with a squeegee or a shaving machine; after turning over the skin, shave still Scrape the unclean fat on the inside of the skin with a knife.

[0025] (4). First seasoning: Put the skins of the hair and fatty meats in 70℃ hot water for the second time soaking for 4 hours; the hot water is added with se...

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PUM

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Abstract

The invention relates to a processing method of food, especially a processing method for puffing meat peel at high-pressure, comprising the following steps: 1) collecting the meat peel; (2) soaking the meat peel; 3) scraping fur and removing oil; 4) initially seasoning; 5) impact briquetting; 6) heating, removing the oil and water the briquetted design material; 7) puffing and shaping, 8) twice seasoning; 9) packing; finally casing the end product into the compound bag and boxing and warehousing, kept off moisture. The produced puffed meat peel has features of crisp, clean, lightness, high nutritive value, no sense of oily. The puffed meat peel not only can be directly eat, but also can be produced into powder as nutrient source of the other food service industry, such as milk powder, baby meal , bread and cake, a variety of drinks and so on.

Description

technical field [0001] The invention relates to a food processing method, in particular to a high-pressure puffed pork skin processing method. Background technique [0002] As early as 2,000 years ago, our ancestors understood the many benefits of meat skin to the human body. It can clear the heart and lungs, relieve irritability, benefit the throat, reduce swelling and pain, replenish essence and blood, moisturize the skin, gloss the hair, stimulate milk, delay Aging, in all major cuisines, pork skin occupies an important position, and there are no less than a hundred methods of making it. [0003] According to modern medical analysis, the protein content of pork skin is 2.5 times that of pork, and its main components are collagen and elastin, of which collagen accounts for about 85%. Certain tissues have an impact, and can improve microcirculation, accelerate the production of red blood cells and hemoglobin, and play a role in replenishing lean blood, moisturizing the ski...

Claims

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Application Information

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IPC IPC(8): A23L1/312A23L1/025A23L1/314A23L1/29A23L1/30A23P1/14A23L1/18A23L1/20A61P7/06A61P13/12A61K35/36A61P17/00A61P17/14A61P17/16A61P39/06A61P15/14A61P43/00A23L33/10A23P30/32
Inventor 李继宗
Owner 李继宗
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