Cured pork with softened pig skin and preparation method thereof

A pigskin and bacon technology, which is applied in food hydrolysis, food science, etc., can solve the problems of waste and difficulty in eating pigskin normally, and achieve the effects of convenient operation, good operability and practicability, and good operability

Active Publication Date: 2016-03-23
CHINA MEAT RES CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of bacon with softened pigskin and its preparation method in view of the current situation that the pigskin of bacon is difficult to eat normally, thus causing great waste

Method used

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  • Cured pork with softened pig skin and preparation method thereof
  • Cured pork with softened pig skin and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The preparation of embodiment 1 composite protease aqueous solution

[0034] Accurately weigh 6g of compound flavor protease, 15g of papain, 1g of bromelain, 0.3g of cellulase, 2g of disodium hydrogen phosphate, 4g of sodium dihydrogen phosphate, 0.001g of calcium chloride, and 1000g of water. Sequentially add to water, stir evenly, set aside.

Embodiment 2

[0035] The preparation of embodiment 2 composite protease aqueous solution

[0036] Accurately weigh 7g of compound flavor protease, 14g of papain, 2g of bromelain, 0.5g of cellulase, 4g of disodium hydrogen phosphate, 2g of sodium dihydrogen phosphate, 0.002g of calcium chloride, and 1100g of water. Sequentially add to water, stir evenly, set aside.

Embodiment 3

[0037] The pigskin softening process of embodiment 3 Cantonese style bacon

[0038] After the pork belly with skin is divided into strips with a width of about 3 cm and a length of about 40 cm, one side of the pork skin is immersed in the aqueous solution of complex protease obtained in Example 1 for enzymolysis. The enzymolysis temperature is 40° C., and the enzymolysis time is 2h. Then the treated pork was marinated and dried, and then the skin side of the treated pork was covered with a layer of β-cyclodextrin film, and dried in a constant temperature and humidity space with a temperature of 15°C and a humidity of 70% for 10 days, and then Apply caramel solution to the skin side of the bacon and bake at 60°C for 0.5h before packing.

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Abstract

The present invention provides cured pork with softened pig skin and a preparation method thereof. The preparation method comprises the steps that (1) one side of the skin of the pork with pig skin is immersed into an aqueous solution with compound protease to be subjected to enzymatic treatment; (2) the enzyme treated pork with skin is successively subjected to pickling, surface drying, smoking or non-smoking treatment; and (3) the treated pig skin of pork with skin is covered with a layer of film-like substance with water retention properties and the finished product is obtained by drying in a space with constant temperature and humidity. The method is simple in process, easy for operation, can be applied in the productions of Cantonese-style cured pork, Hunan cured pork and Sichuan-style cured pork and other various cured pork products, and has a good application prospect.

Description

technical field [0001] The invention belongs to the technical field of meat product processing, and in particular relates to bacon with softened pigskin and a preparation method thereof. Background technique [0002] Bacon is one of the traditional characteristic cured bacon products in my country, which is loved by consumers in general. Bacon mainly includes Cantonese-style bacon, Hunan-style bacon and Sichuan-style bacon. Bacon has been recognized by consumers due to its good cured flavor, and its market share has increased year by year. In particular, the "Twelfth Five-Year Plan" development plan of the food industry clearly proposes to strengthen the excavation of famous and high-quality traditional meat food resources. As a traditional meat with Chinese characteristics, bacon Products have been a broader space for development. However, due to the special processing technology in the production process of bacon, the pigskin is hard and difficult to eat normally. Theref...

Claims

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Application Information

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IPC IPC(8): A23L13/00A23L13/70
CPCA23V2002/00A23V2300/28
Inventor 赵冰成晓瑜李素张顺亮潘晓倩李家鹏陈文华艾婷曲超许典
Owner CHINA MEAT RES CENT
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