Pig skin jelly meat steaming method

Abstract

The invention relates to a jelly meat steaming method, in particular to a pig skin jelly meat steaming method. The c meat preparing method has a long history, but there are two traditional methods: one method is to prepare the pig skin jelly meat from pork skin powder, and the process of the method is simple, but the pig skin jelly meat is not popularized because of low appearance quality and poor mouthfeel of the product; and the other method is to prepare the pig skin jelly meat from pork skin, the products containing an edible gelatine, a pigment and the like to different extent are not purely natural, and the pork skin jelly product is processed by cooking in water and is yellowish and has low quality and palatability due to the gelatinization of jelly meat during the long-term contact with a pot. The pig skin jelly meat steaming method comprises the following steps of: 1, cooking pig skin; 2, cutting the pig skin into strips; 3, adding water into the strips; 4, steaming the strips; 5, adding salt and sauce into the strips; and 6, cooling and packing the product. Due to single raw material, no addition of additivessuch as the edible gelatine and the pigment, and high requirements on cleaning and degreasing of the pork skin, the product has the advantages of high cool degree, good colour for stimulating appetite and high palatability.

Description

Technical field:

[0001] The invention relates to a method for steaming frozen meat, in particular to a method for steaming frozen pork skin. Background technique:

[0002] The method of making pork skin frozen meat has a long history, but there are two traditional methods, one is made with pork skin powder, the process is simple, but it is often unpopular because of the poor appearance quality and taste of the product, and the other is It is made with meat skin, but edible gelatin, pigments, etc. are used to varying degrees. It is not a pure natural product, and it is boiled during processing. It is caused by direct contact of frozen meat colloid with the pot body for a long time. Gelatinization, so the color of the processed frozen meat products turns yellow, affecting the quality and palatability. Invention content:

[0003] The purpose of the present invention is to provide a method for steaming pork skin frozen meat that does not contain additives such as edible gelat...