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Preparation method of fried pig skin

A production method and pigskin technology, applied in food preparation, application, food science and other directions, can solve the problems of short shelf life, unsanitary, inconvenient to eat, etc.

Inactive Publication Date: 2009-12-02
俞建成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] After long-term research, people have found that pigskin contains a large amount of collagen protein and various trace elements that are indispensable to the human body. The existing edible pigskin mainly includes puffed pigskin and fried pigskin. The edible pigskin in East China is mainly oily. Fried pigskin, the existing fried pigskin is mainly inconvenient to eat, and the shelf life is also short, and it is unhygienic

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Its production steps are as follows:

[0013] (1) Material selection and pretreatment: select high-quality fresh hairless dry pigskin, use a torch to remove residual hair and impurities, and then cut the pigskin into blocks;

[0014] (2) Remove moisture and fat: Submerge the cut pigskin in a pot of cooking oil at 90°C, slowly heat it to 120°C, and keep turning the pigskin during the heating process, after soaking for 90 minutes , take out the softened and shrunk pigskin and let it cool;

[0015] (3) High-temperature salt frying: put the cooled pigskin in a salt frying pan for high-temperature salt frying, adjust the temperature of the salt frying pan to 200°C, take out the pigskin after 5 minutes, and let it cool;

[0016] (4) Aseptic sub-packaging: put the finished pigskin product after cooling into the aseptic room for weighing and packaging.

Embodiment 2

[0018] Its production steps are as follows:

[0019] (1) Material selection and pretreatment: select high-quality fresh hairless dry pigskin, use a torch to remove residual hair and impurities, and then cut the pigskin into blocks;

[0020] (2) Remove moisture and fat: Submerge the cut pigskin in a pot of cooking oil at 90°C, slowly heat it to 120°C, and keep turning the pigskin during the heating process, after soaking for 90 minutes , take out the softened and shrunk pigskin and let it cool;

[0021] (3) High-temperature frying: Submerge the cooled pigskin in a boiling oil pan at 180°C, remove the pigskin after 5 minutes, and let cool;

[0022] (4) Aseptic sub-packaging: put the finished pigskin product after cooling into the aseptic room for weighing and packaging.

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Abstract

The invention relates to a preparation method of fried pig skin, comprising the following steps: (1) selecting materials and pretreating: selecting high-quality fresh and dry hairless pig skin, wiping off residue hair and impurities with a flame gun, then cutting the pig skin into lumps; (2) removing moisture and fat: submerging the lumps of the pig skin into a pot which contains edible oil at 90 DEG C, heating up the pot slowly to 120 DEG C, flipping the pig skin continuously in the heating process, pickling out the softened and contracted pig skin after submerging at the temperature for 90 minutes, and cooling; (3) frying with salt or deep frying at the high temperature: placing the cooled pig skin in a salt wok for salt frying at the high temperature; taking out the pig skin after five minutes and cooling, or submerging the cooled pig skin into a wok with boiling oil at the temperature of 180 DEG C, pickling out the pig skin after five minutes and cooling; and (4) sterile packing: taking the cooled finished product of pig skin into a sterile room for weighing and packing; wherein, the temperature of the salt wok is 200 DEG C. The invention has the benefits that the fried pig skin prepared by the method is convenient to eat and easy to store, the retention period can be as long as one year; when eating, after the processes of cooking, frying, stewing, boiling and the like, the pig skin can become delicious food on the table; after eating, the aftertaste is unlimited.

Description

technical field [0001] The invention relates to a method for making fried pork skin. technical background [0002] After long-term research, people have found that pigskin contains a large amount of collagen protein and various trace elements that are indispensable to the human body. The existing edible pigskin mainly includes puffed pigskin and fried pigskin. The edible pigskin in East China is mainly oily. Fried pigskin, the existing fried pigskin mainly exists inconvenient to eat, and shelf life is also shorter, unhygienic simultaneously. Contents of the invention [0003] The purpose of the present invention is to provide a kind of deep-fried pork skin preparation method, thereby overcomes the deficiency of existing deep-fried pork skin. [0004] The technical scheme of the present invention is: a kind of fried pork skin production method, and its production steps are as follows: [0005] (1) Material selection and pretreatment: select high-quality fresh hairless dry...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L13/20
Inventor 俞建成
Owner 俞建成
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