Processing method for pigskin with pickled pepper

A processing method and pigskin technology, applied in brewing and snack food processing fields, can solve problems such as excessive nitrite content, hard taste of pickled pepper pigskin, and difficult control of product quality, so as to improve the flavor and increase the fermentation speed , the effect of inhibiting the growth of miscellaneous bacteria

Active Publication Date: 2013-02-13
CHONGQING HUANGCHAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is: to overcome the deficiencies of the prior art, to provide a processing method for pickled pepper pigskin, which overcomes the difficulty in controlling the quality of traditional craft products, unstable quality, excessive nitrite content, and product taste The shortcoming of hardening, shortening the fermentation cycle, and solving the technical difficulty of the hard taste of pickled pepper pigskin

Method used

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  • Processing method for pigskin with pickled pepper
  • Processing method for pigskin with pickled pepper

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Raw material pretreatment: Measure 800kg of pure water, pour 500kg of pigskin into a pot and boil it. After the water boils, boil it for 3 minutes and remove from the pot. Put the pigskin out of the pot into cold water to cool to room temperature. After the cooled pigskin is singed and de-impured, the pigskin is cut according to the size of the raw material. Each piece of pigskin is cut according to the length of 5-8cm and the width of 0.5cm. The cut pigskin is treated with 1% papain After processing for 20 minutes, cook until the pigskin is cooked, take it out of the pan and cool it, and then put it into a sterilized container.

[0022] (2) Configuration of biological fermentation liquid: Weigh 600kg of pure water, add 18kg of salt, 12kg of white sugar, 6kg of glucose, 0.6kg of Zanthoxylum bungeanum, 4.2Kg of garlic, 1.8kg of star anise, 6kg of ginger, and 24kg of wild pepper, boil for 30 minutes, and cool To below 15°C, add 30kg of tomato juice to the fermented li...

Embodiment 2

[0025] (1) Pretreatment of raw materials: Measure 800kg of pure water, pour 500kg of pigskin into a pot and boil it. After the water boils, boil it for 5 minutes and remove from the pot. Put the pigskin out of the pot into cold water to cool to room temperature. After the good pigskin is singed and de-impured, the pigskin is cut according to the size of the raw material. Each piece of pigskin is cut according to the length of 8cm and the width of 1.0cm. After the cut pigskin is treated with 1% papain for 25min Cook until the pigskin is cooked, take it out of the pot and cool it down, then put it into a sterilized container.

[0026] (2) Configuration of biological fermentation liquid: Weigh 600kg of pure water, add 30kg of salt, 18kg of white sugar, 12kg of glucose, 1.8kg of Zanthoxylum bungeanum, 5.4kg of garlic, 3.0kg of star anise, 12kg of ginger, and 36kg of wild pepper, boil for 25 minutes, and cool When the temperature is below 15°C, add 48 kg of tomato juice in the tota...

Embodiment 3

[0029] (1) Pretreatment of raw materials: Measure 800kg of pure water, pour 500kg of pigskin into a pot and boil it. After the water boils, boil it for 4 minutes and remove from the pot. Put the pigskin out of the pot into cold water to cool to room temperature. After the good pigskin is singed and de-impured, the pigskin is cut according to the size of the raw material. Each piece of pigskin is cut according to the length of 6cm and the width of 0.8cm. After the cut pigskin is treated with 1% papain for 30min Cook until the pigskin is cooked, take it out of the pot and cool it down, then put it into a sterilized container.

[0030] (2) Configuration of biological fermentation liquid: Weigh 600kg of pure water, add 25kg of salt, 15kg of white sugar, 8kg of glucose, 1.0kg of Chinese prickly ash, 4.5kg of garlic, 2.0kg of star anise, 8kg of ginger, and 30kg of wild pepper, boil together for 25 minutes, and cool When the temperature is below 15°C, add 42kg of tomato juice in the ...

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Abstract

The invention relates to a processing method for pigskin with pickled pepper, comprising the following steps: (1) raw material pretreatment; (2) preparation of biological fermentation liquor: inoculating lactobacillus plantarum and pediococcus cerevisiae according to 8-10% of the total amount of the fermentation liquor, wherein the ratio of the lactobacillus plantarum to the pediococcus cerevisiae is 1:1; sealing the the lactobacillus plantarum to the pediococcus cerevisiae, controlling the temperature to 35 DEG C, and fermenting until the pH value is 3.5-4.5 to form the fermentation liquor; and (3) pigskin fermentation: adding the segmented and precooked pigskin and the fermentation liquor to a disinfected container in a proportion of 1:1.2; maintaining the pigskin to be soaked below the liquid level; covering the container; pumping the air; and sealing the container for fermenting for 12-18h at the temperature of 15-20 DEG C. The processing method of the invention overcomes the defects that the product manufactured by the traditional process has uneasily controlled quality, unstable quality, overproof nitrite content and hard product mouthfeel and the like, shortens the fermentation period, and solves the technical difficulty of the hard mouthfeel for the pigskin with pickled pepper by adopting an enzyme tenderizing technique.

Description

technical field [0001] The invention relates to the technical field of processing and brewing of leisure food, in particular to a processing method of pickled pepper pigskin. Background technique [0002] Pigskin is an abundant and inexpensive material whose main components are fat and collagen. Collagen, as a reversible protein, has good water retention performance, which can effectively improve the physiological function of the body and the water retention function of skin tissue cells, so that the cells can be moisturized and kept in a moist state, preventing premature skin wrinkles and delaying the aging process of the skin , so pigskin has broad application prospects in the food, medicine, and cosmetic industries because of its blood-enriching beauty and good gelling properties. [0003] But for a long time, pigskin is mainly used as raw material for leather processing, and only a small amount of pigskin is used as food raw material. As a newly developed snack food, t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/312A23L13/20
Inventor 吕星宇
Owner CHONGQING HUANGCHAO FOOD
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