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Puffed pigskin food and production method thereof

A technology of puffed pigskin and its production method, which is applied in food preparation, food science, application, etc., can solve the problems of large waste oil, non-continuation, non-compliance, etc., and achieve favorable digestion and absorption, low volatility, and high quality easy effect

Inactive Publication Date: 2015-02-18
淮安康得乐食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production of traditional puffed pigskin is mostly fried. Fried food not only produces a lot of waste oil, cannot be produced continuously and mechanized, but also does not meet the requirements of the current people's concept of healthy food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] In the puffed pigskin food of the present invention, the raw material weight ratio of pigskin paste: soybean meal or soybean protein: starch: edible salt is 68:18:6:1, and the water content of the finished product is less than 10%.

[0024] Including the following production steps:

[0025] (1) Raw material processing:

[0026] a. Production of pigskin paste: remove hair from fresh pigskin, remove fat, scald it and twist it into a paste, sun-dried or baked with a water content of 10% for later use;

[0027] b. Select soybean meal or soybean protein, amylopectin and edible salt with a water content of 10% for later use;

[0028] (2) Mixing: according to the weight ratio of pigskin paste: soybean meal or soybean protein: starch: edible salt is 70:20:9:1, mix and stir the raw materials evenly;

[0029] (3) Expansion: high temperature extrusion expansion, expansion temperature 140 ℃, pressure 2Mpa;

[0030] (4) Drying: Cut into pieces, dry or sun-dry until the water cont...

Embodiment 2

[0033] In the puffed pigskin food of the present invention, the raw material weight ratio of pigskin paste: soybean meal or soybean protein: starch: edible salt is 70:20:9:1, and the water content of the finished product is less than 10%.

[0034] Including the following production steps:

[0035] (1) Raw material handling:

[0036] a. Production of pigskin paste: remove hair from fresh pigskin, remove fat, scald it and twist it into a paste, sun-dried or baked to a moisture content of 15% for later use;

[0037] b. Select soybean meal or soybean protein, amylopectin and edible salt with a water content of 13% for subsequent use;

[0038] (2) Mixing: according to the weight ratio of pigskin paste: soybean meal or soybean protein: starch: edible salt is 70:20:9:1, mix and stir the raw materials evenly;

[0039] (3) Expansion: high temperature extrusion expansion, expansion temperature 150 ℃, pressure 3Mpa;

[0040] (4) Drying: Cut into pieces, dry or sun-dry until the water ...

Embodiment 3

[0043] In the puffed pigskin food of the present invention, the raw material weight ratio of pigskin paste: soybean meal or soybean protein: starch: edible salt is 75:25:15:2, and the water content of the finished product is less than 10%.

[0044] Including the following production steps:

[0045] (1) Raw material handling:

[0046] a. Production of pigskin paste: remove hair from fresh pigskin, remove fat, scald it and twist it into a paste, sun-dried or baked to a moisture content of 20% for later use;

[0047] b. Select soybean meal or soybean protein, amylopectin and edible salt with a water content of 16% for subsequent use;

[0048] (2) Mixing: according to the weight ratio of pigskin paste: soybean meal or soybean protein: starch: edible salt is 70:20:9:1, mix and stir the raw materials evenly;

[0049] (3) Expansion: high temperature extrusion expansion, expansion temperature 160 ℃, pressure 4Mpa;

[0050] (4) Drying: Cut into pieces, dry or sun-dry until the water...

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PUM

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Abstract

The invention discloses a puffed pigskin food and a production method thereof. The food is prepared from pigskin paste, soya bean meal or soybean protein, starch and table salt by the steps of mixing, puffing and drying. According to the food, animal proteins and plant proteins are complementary; the nutrition is comprehensive and abundant and the protein of the food is easy to digest and absorb; and the food tastes chewy, the quality of the product is stable and is easy to control and the food is easy to store. According to the production method, the disadvantages of a traditional oil frying method that continuous and mechanical production cannot be carried out, the cost for detection of oil quality is high and a lot of waste oil is generated are overcome, and the continuous and mechanical production is realized.

Description

technical field [0001] The invention relates to the field of food and its processing, in particular to a puffed pigskin food and a preparation method thereof. Background technique [0002] The protein content of pigskin is 2.5 times that of pork, the content of carbohydrates is 4 times that of pork, and the fat content is only 1 / 2 of that of pork. It is a healthy raw material for meat products. The protein in pigskin is mainly collagen, accounting for about 85%. Collagen can slow down the aging of body cells. Scientists have found that regular consumption of pigskin can delay aging and fight cancer. The production of traditional puffed pigskin mostly adopts frying method. Fried food not only produces a large amount of waste oil, cannot be continuously and mechanized production, but also does not meet the requirements of people's current concept of healthy food. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L13/20
CPCA23L13/20A23V2002/00
Inventor 徐华敏朱国红
Owner 淮安康得乐食品有限公司
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