High pressure swelling pork skin processing method

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...

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-pressure puffed pork skin with high nutritional value. The high-pressure puffed pork skin has no skin feeling in the mouth after eating, and it is not greasy. In addition to eating it directly, it can also be made into powder for other food industries as a source of nutrition, such as: milk powder, Milk replacer, bread cake, various beverages, etc.