Special flavor pork skin paste and production method thereof

A production method and technology of pork skin sauce, applied in the fields of application, food preparation, food science, etc., can solve the problem that pork skin can only be used for solid food and chemical raw materials, achieve good spreadability and ductility, improve flavor, and produce The effect of mild process conditions

Active Publication Date: 2013-01-02
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The invention provides a flavored pork skin sauce and its production method to solve the current problem that pork skin can only be used for solid food and chemical raw materials

Method used

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  • Special flavor pork skin paste and production method thereof
  • Special flavor pork skin paste and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Example 1: spicy pork skin sauce

[0036] (1) Product formula, consisting of the following raw materials in parts by weight:

[0037] 40 parts of pure soybean paste, 20 parts of pork skin, 18 parts of soybean oil, 12 parts of dried red pepper flakes, 3 parts of cooked peanut powder, 0.5 parts of pepper powder, 0.3 parts of aniseed powder, 4 parts of peppercorns, 3 parts of table salt, onion 4 parts, MSG 1.5 parts, water 25 parts;

[0038] (2) Refreshing treatment of dried red pepper flakes

[0039] Pepper flakes with a particle size of 2-3 mm and intact seeds are scalded with 2.5 times the mass of boiling water, sealed, and placed at room temperature for 6 hours for refreshment treatment, and set aside.

[0040] (3) Peanut processing

[0041] Choose fresh "four grains of red" peanuts with no mildew, no moths, and full grains, rinse them with running water, drain the water, bake at 150°C for 20 minutes, raise the temperature to 180°C, and continue to bake for 20 minut...

Embodiment 2

[0056] Example 2: Spicy pork skin sauce

[0057] (1) Product formula, consisting of the following raw materials in parts by weight:

[0058] 25 parts of pure soybean paste, 12.5 parts of pork skin, 14 parts of soybean oil, 7.5 parts of dried red pepper flakes, 2 parts of cooked peanut powder, 0.3 parts of pepper powder, 0.2 parts of aniseed powder, 0.25 parts of peppercorns, 2 parts of table salt, onion 2.5 parts, 1.0 parts MSG, 15 parts water;

[0059] (2) Refreshing treatment of dried red pepper flakes

[0060] Pepper flakes with a particle size of 2-3 mm and intact seeds are scalded with 2.2 times the mass of boiling water, sealed, placed at room temperature for 5 hours, and re-fresh, and set aside;

[0061] (3) Peanut processing

[0062] Choose fresh "four grains of red" peanuts with no mildew, no moths, and full grains, rinse them with running water, drain the water, bake at 150°C for 20 minutes, raise the temperature to 180°C, and continue to bake for 20 minutes until...

Embodiment 3

[0077] Example 3: slightly spicy pork skin sauce

[0078] (1) Product formula, consisting of the following raw materials in parts by weight:

[0079] 10 parts of noodle sauce, 5 parts of pork skin, 10 parts of corn germ oil, 3 parts of dried red pepper flakes, 1 part of cooked peanut powder, 0.1 part of pepper powder, 0.1 part of aniseed powder, 0.1 part of peppercorns, 1 part of table salt, onion 1 part, 0.5 parts of monosodium glutamate, 5 parts of water;

[0080] (2) Refreshing treatment of dried red pepper flakes

[0081] Pepper flakes with a particle size of 2-3mm and complete seeds are scalded with boiling water twice the mass, sealed, and placed at room temperature for 4 hours for refreshment treatment, and set aside;

[0082] (3) Peanut processing

[0083] Choose fresh "four grains of red" peanuts with no mildew, no moths, and full grains, rinse them with running water, drain the water, bake at 150°C for 20 minutes, raise the temperature to 180°C, and continue to ba...

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Abstract

The invention relates to special flavor pork skin paste and a production method thereof and belongs to food processing technologies. Fresh pork skin or thawy quickly-frozen pork skin is subjected to cleaning, rinsing, impurity removal, peculiar smell removal and particle adjustment and then is subjected to softening and anticoagulation treatment. An appropriate amount of vegetable oil, soybean paste or flour paste and aromatic seasoning are added into softened and anti-coagulated pork skin, and paste type seasoning having special flavor and smooth and mellow taste is produced through flavor enhancing and cooking treatment. The production method changes the situation that existing pork skin only can be used in solid foods and chemical materials, improves the ductility and the spreadability of pork skin foods, enables products to be easily absorbed, enables the nutritive value to be improved and enables the seasoning to be delicious and tasty.

Description

technical field [0001] The invention belongs to food processing technology. Background technique [0002] Pork rind is a common raw material for high-protein and low-fat meat processing. Every 100 grams of pork skin contains 26 grams of protein, 23 grams of fat, and 4 grams of carbohydrates; its protein content is 2.5 times that of pork, its carbohydrate content is 4 times higher than that of pork, and its fat content is only 1 / 2 of that of pork. Pork rind protein consists of keratin, albumin, globulin, elastin and collagen. Collagen accounts for about 85% of pork skin protein, and plays an important role in maintaining the health of human skin, tendons, bones, cartilage and peduncle tissues. Pork skin contains a large amount of collagen protein which can be converted into gelatin during cooking. Gelatin has a network space structure and has a good combination with water, which can enhance the physiological and metabolic functions of cells, improve the water storage functi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/312A23L27/60A23L13/20
Inventor 张艳荣王大为刘婷婷
Owner JILIN AGRICULTURAL UNIV
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