Production method of pigskin puffed food

A production method and puffed food technology, applied in food preparation, food science, application, etc., can solve the problems of fragrant, crispy, limited crispness, inability to eat pig skin, etc.

Inactive Publication Date: 2013-07-17
田贵俊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Like many existing fried foods, this method adopts a one-time frying and puffing method, which easily causes the pigskin to become mushy, and the pigskin cannot be puffed to the maximum extent. widely accepted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: a kind of production method of puffed pigskin food, concrete steps and method are:

[0015] (1) Cooking and cutting into pieces: Clean the pigskin raw materials, scrape off all the meat on the pigskin after cooking, and then cut into pieces of the required size;

[0016] (2) Physical degreasing: boil the pigskin block with rice washing water for 5 minutes, take it out and wash it with clean water,

[0017] (3) Drying: put in an appropriate amount of salt and marinate for 5-10 minutes, then dry or sun-dry;

[0018] (4) Puffing: Pour cooking oil into the oil pan, heat to 170°C, pour half of the heated cooking oil into a container pot, then put the pigskin block into the container pot, keep stirring, and add at any time Heat the oil to keep the oil temperature in the container basin not lower than 160°C. After 1 to 1.5 minutes, the pigskin block will float out of the oil surface. ~ Sprinkle by scoop at a speed of 5 seconds on the pigskin block floating on t...

Embodiment 2

[0020] Example 2: The seasonings added are monosodium glutamate, pepper, star anise, and sugar, and the weight ratio of each component is: 100 kg of pig skin, 0.03-0.04 kg of pepper and star anise, 1.5-2.5 kg of sugar, and the pepper and star anise used need to be fried After crushing. Other steps and method are identical with embodiment 1.

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PUM

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Abstract

The invention provides a production method of a pigskin puffed food, comprising the following steps of: (1) cleaning the pigskin raw material, thoroughly cooking, scarping the meat, cutting into blank blocks; (2) boiling the pigskin blank blocks by water for 5 min, withdrawing and putting into salt to be cured for 5-10min, stoving, and drying; (3) heating edible oil to 170 DEG C, pouring a half of the heated editable oil into a container basin, placing the pigskin blank blocks into the container basin, continuously stirring, adding hot oil, so that the temperature of oil within the container basin is not lower than 160 DEG C, after 2-3min, firstly puffing the pigskin, and splashing the edible oil which is heated up to 240 DEG C onto the pigskin blank blocks which are floated out of the oil surface one by one, so that the pigskin blank blocks can be puffed again; and (4) adding condiments with different tastes as required, and packing to obtain the pigskin puffed food. According to the production method, the frying and puffing method with two different oil temperatures is adopted, so that the pigskin can be more sufficiently puffed, and the nutrient substance in the pigskin can be relatively and stably kept. The pigskin puffed food is crispy and tasty, and has the feel of just melting in the mouth.

Description

technical field [0001] The invention relates to the field of pigskin processing, in particular, it provides a production method of puffed pigskin food. Background technique [0002] Pig skin is a kind of raw material of meat products with high protein content. The protein content in pigskin is 2.5 times that of pork, the carbohydrate content is 4 times higher than pork, and the fat content is only 1 / 2 of pork. Now there are some pigskin processed foods on the market, such as meat products such as pork skin and jelly processed from pigskin, which not only have good toughness, but also have good color, fragrance, taste and taste, and are not harmful to human skin. Hair, muscles, tendons, bones, and hair all have important physiological health care functions. But in general, due to the large domestic output of pigskin, there is still a lot of room for processing and utilization of pigskin. The Chinese patent application with the application number 201010268879.X provides "a ...

Claims

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Application Information

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