Shredded pigskin with pickled peppers and making method of shredded pigskin with pickled peppers

Abstract

The invention relates to the technical field of food processing, in particular to shredded pigskin with pickled peppers and a making method of the shredded pigskin with pickled peppers. The shredded pigskin with pickled peppers is prepared from the following raw materials of shredded pigskin, seasoning liquid, pickled pepper water and pickled peppers, wherein the shredded pigskin is prepared by putting the shredded pigskin in water containing sodium bicarbonate and citric acid, and performing boiling; the seasoning water is prepared from the following raw materials of edible salt, white granulated sugar, monosodium glutamate, sodium tripolyphosphate, citric acid, star aniseeds, Chinese prickly ash, bay leaves, Chinese cinnamon, ginger juice and water; the pickled peppers are prepared from the following raw materials of chili peppers, water, edible salt, white granulated sugar, citric acid, glacial acetic acid, Baijiu, calcium chloride, and D-sodium erythorbate; the pickled pepper water is water prepared by diluting the pickled material water and water in proportion. The formula and the process of the shredded pigskin with pickled peppers are optimized, so that the shredded pigskin with pickled peppers can be adapted to industrial scale production. Compared with the shredded pigskin with pickled peppers made in a workshop-based manner, the shredded pigskin with pickled peppers has the advantages that the color, the flavor and the mouth feel of the shredded pigskin are improved, the color is bright, the flavor is sour, refreshing and hot, the mouth feel is elastic and crispy, and the shredded pigskin with pickled peppers imparts and inherits leisure meat product foods.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to shredded pickled pepper skin and a preparation method thereof. Background technique [0002] At present, in terms of softening pigskin, hydrogen peroxide or other chemical reagents are used to bleach and soften pickled pepper shreds on the market, which poses a great food safety risk, has a certain impact on the health of the people who eat it, and reduces the flavor and taste of the product. There is an urgent need for a safe and healthy pigskin softening method to meet people's demand for delicious food. In addition, with the improvement of people's living standards and the increasing demand for leisure meat products, the quality of shredded pickled peppers produced in handcrafted workshops cannot meet the needs of consumers. The main reason is that the color is dark and difficult to chew and cannot effectively stimulate consumers' appetite. . It is necessary to optim...

AI Technical Summary

Problems solved by technology

[0003] For this reason, people have also carried out innovations and improvements to the processing technology of leather silk. For example, Chinese patent CN106616407A discloses a production method of spicy pig skin silk, which softens the leather silk by enzymatic hydrolysis, frying and soaking in sodium bicarbonate. and bleaching, but this method requires enzymatic hydrolysis and frying operations, the process is complicated, and conditions such as temperature need to be controlled during the enzymatic hydrolysis process to ensure the activity of the enzyme, which requires professional technical guidance