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Pure, tasty, crisp and tender pork skin processing method and apparatus

A refreshing, crisp and tender, processing device technology, applied in food ingredients as taste improvers, food ingredients as taste improvers, food science, etc., can solve problems such as high risk of process operation, unevenness, and large color change

Inactive Publication Date: 2017-05-24
HUAIHUA GUILONG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The deficiencies of the existing pork skin processing technology devices are that the crispness, tenderness and taste are not ideal and uneven, the taste is not pure enough, the color change is relatively large, partial and uneven, especially the processing environment is difficult to control and improve, and the process operation is dangerous. Accident-prone, low efficiency, difficult to reduce processing costs

Method used

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  • Pure, tasty, crisp and tender pork skin processing method and apparatus

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Embodiment Construction

[0020] The processing method of pure, refreshing, crisp and tender pork skin of the present invention is:

[0021] a. Cooking: steaming the dehaired and clean pork skin for three hours at a temperature of 100°C;

[0022] b. Purification: Purify the steamed pork skin for five minutes while it is hot;

[0023] c. Frying: Deep-fry the purified pork skin for three minutes and cool down to obtain the finished product (snapping skin).

[0024] Such as figure 1 As shown, the pure, refreshing, crisp and tender pork skin processing device used in the present invention includes a power mechanism 1, and the power mechanism 1 is connected with the impurity remover 2 to realize centrifugal rotation and purification. It is functionally connected with the steaming and frying device 6, and the miscellaneous removing device 2 is provided with a miscellaneous collecting mechanism 3, and the conveying mechanism can manually use a peeling container, a peeling device, etc., which is a convenient...

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Abstract

The invention discloses a pure, tasty, crisp and tender pork skin processing method and apparatus. The disadvantages of impure taste, unsatisfactory crisp, tender and tasty mouthfeel, non-uniform taste and color, and low efficiency of pork skins processed through apparatuses in the prior art are overcome. The method disclosed in the invention comprises the following steps: stewing pork skins for 3 h; purifying the stewed pork skins while hot for 5 min; and frying the purified pork skins in oil for 3 min. A stewing and frying device is functionally connected with an impurity remover through a dredging scraper and a skin conveying mechanism, and the impurity remover is connected with a power mechanism. The method and the apparatus are used for processing the pork skins, allow the pork skins to be stewed and fried and undergo impurity removal purification in order to obtain pure, tasty, crisp and tender pork skins, substantially improve the crisp, tender and tasty mouthfeel of the pork skins and realize normal and uniform taste and color, and also have the advantages of processing environment improvement, safety in technologic operation, high efficiency, and great reduction of the processing cost.

Description

technical field [0001] The invention relates to a pork rind processing method and a device thereof, in particular to a pure, refreshing, crispy and tender pork rind processing method and a device thereof. Background technique [0002] Pork skin can be processed by steaming, frying, etc. to obtain dishes with good taste. It is especially popular among ethnic minorities such as Dong and Miao at the junction of Hunan, Guizhou, and Chongqing. The deficiencies of the existing pork skin processing technology devices are that the crispness, tenderness and taste are not ideal and uneven, the taste is not pure enough, the color change is relatively large, partial and uneven, especially the processing environment is difficult to control and improve, and the process operation is dangerous. Accidents are prone to occur, the efficiency is low, and it is difficult to reduce processing costs. Contents of the invention [0003] The object of the present invention is exactly to above-ment...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L33/00A23L5/10
CPCA23V2002/00A23V2200/14A23V2200/16
Inventor 丁龙贵丁达盛
Owner HUAIHUA GUILONG FOOD CO LTD
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