Processing method of vacuum-packed skin silks

Abstract

The invention provides a processing method of vacuum-packed skin silks. The processing method of vacuum-packed skin silks comprises the following process optimization steps: based on skin silks, performing oil frying, washing with alkaline water, washing with clear water, draining and airing, performing vacuum packaging, and the like. Through processing of the of vacuum-packed skin silks, the eating modes of the skin silks can be enriched, the processing period of purple sweet potato chips can be prolonged, the problems that the dry skin silks are not accepted by consumers and the pigskins are wasted can be solved, the processed finished products are easily stored, the unique flavor and nutrients of the skin silks can be kept, the vacuum package facilitates eating of people, and the processing method provides a scientific, safe and healthy preparation method for skin silk processing, thus having wide market application prospects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing vacuum-packed leather shreds. Background technique [0002] Pig is the head of the six livestock (pigs, horses, cattle, sheep, dogs, chickens), and its meat products are eaten almost every day in daily life. It is a pity that some restaurants, restaurants and families often peel off the pig skin and throw it away when processing pork. Pigskin is a material with rich sources and low price. Its main components are: 25%-35% protein, 10%-20% fat, and 5%-6% moisture. Pork skin accounts for about 10% of the weight of a pig carcass and is nearly 10% more protein than lean pork. [0003] In daily life, it is very difficult for families to use pigskin. Although there are stewed skin jelly, shredded skin, pressed hoof, and squeezed ham with skin on the market, they are only used in small quantities. Zhang Zhongjing, a medical sage of the Han Dynasty, poin...

AI Technical Summary

Problems solved by technology

[0006] (1) The edible processing method is cumbersome: the general family eats shredded skin, which needs to be fried, washed with alkali, washed with water, etc., which takes a long time. For family dishes, the edible processing method is cumbersome, which leads to the unwilling to buy food

[0007] (2) The circulation process is easy to be polluted: most of the leather silk circulating on the market is dry leather silk, which is packaged in ordinary plastic bags. The safety requirements of products are getting higher and higher, and simple packaging cannot meet the needs of different consumers

[0008] (3) The eating method is single: limited by the cumbersome processing methods of leather shreds, the eating method of shredded leather is relatively simple. Generally, the dried shredded leather is processed by frying or cooling for consumption in general families or restaurants, while the vacuum-packed shredded leather can be eaten after being opened. Add ingredients to make a variety of dishes, such as pine flower skin, skin balls, etc.

[0009] (4) Poor taste: In the process of frying and alkali washing of dried skin, it is necessary to control the frying temperature, frying time, alkaline water washing time, etc. It is difficult for ordinary consumers to grasp the degree, and the produced skin Poor taste, affecting eating

[0010] (5) Circulation is limited: leather silk is a local specialty dish, and the circulation of leather silk is affected due to its traditional processing and packaging methods

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