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Softening method of pig skin of low-temperature elbow ham

A technology of pigskin and elbow flower, which is applied in the function of food ingredients, food science, application, etc. It can solve the problems of not being easy to eat and the pigskin is too hard, and achieve the effect of improving the hardness and promoting the reaction

Inactive Publication Date: 2017-12-29
JIANGSU YUNRUN MEAT WARE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The main purpose of the present invention is to provide a method for softening pigskin of low-temperature elbow ham, so as to solve the problem in the prior art that the pig skin is too hard to eat after cooling of low-temperature elbow ham

Method used

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  • Softening method of pig skin of low-temperature elbow ham

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Comparison scheme
Effect test

Embodiment 1

[0020] Such as figure 1 As shown, the softening method of a kind of low-temperature elbow flower ham pork skin provided by the present embodiment 1 comprises the following steps:

[0021] Step 1: Pig skin pretreatment

[0022] Scrape the subcutaneous fat and pig hair, remove black fur, back skin, old pig skin, belly milk skin and skin with abnormal color, the pig skin is cut to a width of 20±1cm and a thickness of ≤5mm;

[0023] Step 2: Preparation of material and water

[0024] In parts by weight, the ingredients for preparing the marinade water include: water, salt, lactic acid and citric acid;

[0025] Step 3: Tumbling Treatment

[0026] Using a tumbler to vacuum-tumble the pigskin;

[0027] Step 4: Rinse with clean water

[0028] Rinse the rolled pigskin with plenty of water.

[0029] Further, in the present embodiment 1, in the step 2, according to parts by weight, the marinade water is prepared according to the following ratio for every 100 parts of pigskin: 70 par...

Embodiment 2

[0032] Such as figure 1 As shown, the softening method of a kind of low-temperature elbow flower ham pork skin provided by the present embodiment 2 comprises the following steps:

[0033] Step 1: Pig skin pretreatment

[0034] Scrape the subcutaneous fat and pig hair, remove black fur, back skin, old pig skin, belly milk skin and skin with abnormal color, the pig skin is cut to a width of 20±1cm and a thickness of ≤5mm;

[0035] Step 2: Preparation of material and water

[0036] In parts by weight, the ingredients for preparing the marinade water include: water, salt, lactic acid and citric acid;

[0037] Step 3: Tumbling Treatment

[0038] Using a tumbler to vacuum-tumble the pigskin;

[0039] Step 4: Rinse with clean water

[0040] Rinse the rolled pigskin with plenty of water.

[0041] Further, in the present embodiment 2, in the step 2, according to parts by weight, the marinade water is prepared according to the following ratio for every 100 parts of pigskin: 80 par...

Embodiment 3

[0044] Such as figure 1 As shown, the softening method of a kind of low-temperature elbow flower ham pork skin provided by the present embodiment 3 comprises the following steps:

[0045] Step 1: Pig skin pretreatment

[0046] Scrape the subcutaneous fat and pig hair, remove black fur, back skin, old pig skin, belly milk skin and skin with abnormal color, the pig skin is cut to a width of 20±1cm and a thickness of ≤5mm;

[0047] Step 2: Preparation of material and water

[0048] In parts by weight, the ingredients for preparing the marinade water include: water, salt, lactic acid and citric acid;

[0049] Step 3: Tumbling Treatment

[0050] Using a tumbler to vacuum-tumble the pigskin;

[0051] Step 4: Rinse with clean water

[0052] Rinse the rolled pigskin with plenty of water.

[0053] Further, in the present embodiment 3, in the step 2, according to parts by weight, the marinade water is prepared according to the following ratio for every 100 parts of pigskin: 90 par...

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Abstract

The invention discloses a softening method of the pig skin of low-temperature elbow ham and belongs to the technical field of meat product processing. The method includes the steps of performing pig skin pre-treatment, preparing pickling liquid, performing rolling treatment and performing rinsing with clear water. The pickling liquid is prepared by the following proportion in parts by weight based on every 100 parts of the pig skin: water 70-90, salt 3-8, lactic acid 1-5 and citric acid 1-5. According to the invention, mixing the pre-treated pig skin with the pickling liquid and performing vacuum rolling for 24h can improve the hardness problem after cooked pig skin cools down. As the acid materials of the pickling liquid can react with the materials of the pig skin, simultaneous vacuum rolling can promote the occurrence of the reaction to the greatest extent. In a cooking stage, compared to untreated pig skin, the gelatin of the treated pig skin provided by the invention cannot form an original compact structure so that the softening effect can be achieved.

Description

technical field [0001] The invention relates to a method for softening pigskin, in particular to a method for softening pigskin with low-temperature elbow flower ham, and belongs to the technical field of meat processing. Background technique [0002] The conventional production of elbow-flavored ham is to thaw most of the pigskin used on the surface, and clean the grease and hair on the surface of the pigskin. Although the production of elbow-flavored ham by this method is simple, the pigskin is very hard after the finished product is cooled. Heating the skin of elbow ham is not easy to eat. Contents of the invention [0003] The main purpose of the present invention is to provide a method for softening pigskin of low-temperature elbow-flavored ham to solve the problem in the prior art that the pigskin of low-temperature elbow-flavored ham is too hard to eat after cooling. [0004] The purpose of the present invention can be achieved by adopting the following technical s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40
CPCA23L13/20A23L13/428A23L13/70A23L13/72A23V2002/00A23V2250/042A23V2250/032A23V2200/20
Inventor 徐宝才李聪胡献丽赵宁杨林伟
Owner JIANGSU YUNRUN MEAT WARE CO LTD
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