Machining method of recombined puffed pigskin

Abstract

The invention relates to a machining method of recombined puffed pigskin. Currently, a machining method for manufacturing the puffed pigskin by utilizing crushed pigskin leftover materials does not exist. The machining method comprises the following steps of: pre-treating raw materials; pickling; picking in a pickling solution for 10-12 hours, wherein the pickling solution comprises the components of water, sodium hydroxide and potassium phosphate; rinsing; carrying out secondary finishing; crushing; carrying out biological enzymolysis: adding pigskin grains, alkaline protease and saline water into an enzymolysis fermenting pot, agitating uniformly and keeping the pH (Potential of Hydrogen) value of the system to be at 7-8 at a temperature of 40-55 DEG C, and then agitating and carrying out enzymolysis at an interval for 4-6 hours; cooking and inactivating; carrying out high-speed chopping: adding pigskin protein liquid into a chopping and mixing machine when the pigskin protein liquid is hot, and then adding glutamine transaminase, aspartame, I+G, soybean isolated protein, modified starch, mashed potato and water to carry out chopping and mixing; filling and molding; freezing; slicing; and drying. According to the machining method, the crushed pigskin leftover materials can be utilized to manufacture the puffed pigskin with a comfortable mouth feel and a special flavor.

Description

technical field [0001] The invention relates to a processing method of recombined puffed pigskin, in particular to a processing method of using pigskin as a raw material and using bio-enzymolysis technology to recombine the raw material of pigskin and then make puffed leisure pigskin food, which belongs to puffed food processing field. Background technique [0002] my country is a big meat producing country, and its output has been ranked first in the world for more than ten years. In 2010, my country's pork output was 50.7 million tons, and the total meat output value of my country has accounted for 3.7% to 4.7% of GDP, and 33% to 40% of the output value of the primary industry. One of the pillar industries of the national economy. As a by-product of pig slaughtering and processing, pig skin accounts for about 10% of the total weight of pig carcasses. Pig skin resources are quite abundant, and it is a material with abundant sources and low price. [0003] The main compone...

AI Technical Summary

Problems solved by technology

Due to the poor texture of pigskin itself, pigskin is rarely used in the leather industry, and the pigskin produced by the slaughterhouse cannot be processed into leather after blanching, so the processing and utilization of pigskin has dropped significantly in recent years the trend of

In addition, due to the unacceptable peculiar smell, bad taste, low digestibility, and inconvenient processing of pigskin, it is often thrown away and rarely used directly, resulting in a large backlog of pigskin, and the The nutritional value and function have not been fully utilized

Pigskin raw materials are rich in resources, but the application area is relatively narrow, and it is impossible to use pigskin raw materials on a large scale, so that the comprehensive utilization rate of pigskin is not high, which restricts the development of pigskin processing industry

[0006] 2. Pig skin deep processing technology failed to break through the constraints of modern eating habits

The reason for this situation, in the final analysis, is that the existing food processing technology cannot break through the constraints of modern eating habits. Innovative technology is needed to produce delicious and nutritious pigskin products by using advanced technology

[0007] 3. The status quo of my country's slaughtering and segmentation industry restricts the development of pigskin processing industry

Therefore, the current status quo of the industry results in a low overall utilization rate of pigskin, lack of systematic research on pigskin products, and lack of strong front-end support of the industrial chain, which affects the large-scale production of products

[0008] 4. Pigskin collagen is not easily digested and absorbed by the human body, and the utilization rate is not high

This method needs to be cut into pieces, and crushed pigskin cannot be used, and the utilization rate of pigskin raw materials is low; this method is fried for 55-65 seconds at an oil temperature of 200°C-210°C, resulting in the loss of nutrients in pigskin There is a lot of loss; this method does not use biological enzymatic hydrolysis, and the collagen in the puffed product is difficult to be effectively absorbed by the human body

[0010] To sum up, there is currently no processing method for puffed pigskin that can use scraps of pigskin as the main raw material to produce puffed pigskin with a comfortable taste, unique flavor, and collagen contained in it that is easily absorbed by the human body.

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