Industrialized production method of general brine soup

Abstract

The application discloses a kind of industrialized production methods of general brine soup, belong to food processing technical field.New pigskin is used as raw material, after pretreatment, sequentially carry out compound biological enzymolysis, probiotic low-temperature directional fermentation, brine cooking flavor enhancement, then colloid mill fine grinding, pressure filtration improves clarity and delicacy, finally, finished product is prepared by filling quick freezing.The application uses neutral protease and collagenase synergistic enzymolysis, collagen is converted into small molecular peptide and free amino acid, natural thickening and freshening;Plant lactobacillus and xylose grape ball complex fermentation are matched, fishy smell is removed, flavor and water holding capacity are improved.The obtained soup is clear and residue-free, the taste is mellow, and the versatility is strong, can be adapted to multiple food materials, and can make the output rate of meat products increase by 5%-10%.Process quantization is controllable, no artificial additive, suitable for industrial production, and the finished product can be used after rehydration.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to an industrialized method for producing a universal braising broth using biotechnology. This method, through synergistic processing of compound enzymatic hydrolysis and probiotic fermentation, significantly enhances the flavor, texture, nutrition, and stability of the product, and can be widely applied in food processing fields such as braised food products, catering, pre-prepared food production, and condiment production. Background Technology

[0002] Brine and stock are essential basic seasoning ingredients in braised foods and Chinese cooking. Their flavor, texture, and versatility directly affect the flavor, color, and taste of the final product.

[0003] In the traditional process of making braising stock, adding collagen-rich pork skin is a common method to increase the thickness of the broth, give the braised meat a "coating" quality, and improve the texture. However, existing techniques for making braising stock based on pork skin still have the following significant drawbacks, especially the difficulty in simultaneously achieving a smooth and clear broth: 1. Existing pigskin pretreatment processes are crude, resulting in uneven release of collagen and particulate residue. Currently, the industry standard practice is to cut pig skin into chunks or slices and then directly simmer it in water for an extended period. However, due to the dense structure of pig skin, traditional heating methods struggle to fully and evenly extract its collagen. To achieve a thicker broth, some processes employ high-temperature, long-term simmering, causing the pig skin's epidermis and subcutaneous fat tissue to break down, producing a large amount of micron-sized and even visible fine protein flocculants and fiber debris. These suspended particles accumulate during the recycling of the brine, becoming the primary physical source of the broth's turbidity. Furthermore, insufficiently broken pig skin is typically discarded after simmering, not only wasting collagen but also further deteriorating the broth's clarity due to the remaining debris.

[0004] 2. Collagen and fat emulsify and stabilize, forming a cloudy system that is difficult to separate. In addition to collagen, pork skin also contains a certain amount of subcutaneous fat. During the traditional high-temperature, long-term (usually 4-8 hours) "boiling over high heat and simmering over low heat" process, the dissolved collagen acts as a natural emulsifier. The collagen encapsulates the free fat droplets, forming a stable oil-in-water emulsion. While this emulsion can increase the "thickness" of the broth, its particle size distribution is extremely uneven (usually between 1-100 micrometers), resulting in an unintended cloudy state rather than the ideal clear or smooth slightly cloudy state. This turbidity caused by the collagen-fat complex emulsion system is extremely difficult to remove effectively through conventional settling, filtering, or skimming operations, severely affecting the visual quality and commercial value of the braising liquid.

[0005] 3. The soup exhibits poor stability, resulting in layering and secondary turbidity. Due to the uneven release of colloids and the instability of the emulsion system, the prepared braising broth is prone to stratification after being allowed to stand and cool or repeatedly heated: the upper layer is a fat layer, the middle layer is a turbid emulsion layer, and the lower layer is a layer of protein sediment and debris. Even if filtered during initial use, the residual emulsion system will still flocculate and aggregate under heat disturbance during subsequent braising processes, causing the broth to become turbid again and making it impossible to maintain a stable smoothness and clarity over a long period.

[0006] 4. Existing improvement methods have limited effectiveness or introduce new problems. To address the turbidity issue, existing technologies have attempted to use centrifugation, ultrafiltration, or the addition of clarifying agents such as egg whites or blood for adsorption clarification. However, centrifugation and ultrafiltration equipment are expensive and simultaneously remove collagen, which gives the broth its rich flavor, resulting in a "clear but tasteless broth." Adding clarifying agents is not only cumbersome but also easily introduces exogenous proteins, affecting the original flavor of the brine and increasing the risk of allergens.

[0007] In conclusion, developing a processing technology that can efficiently utilize pig skin collagen, effectively control fat emulsification, and significantly improve the long-term stability, smoothness, and clarity of brine broth has become an urgent technical problem to be solved in this field. Summary of the Invention

[0008] The purpose of this invention is to overcome the shortcomings of existing technologies and provide an industrialized method for producing a universal braising broth. Using pig skin as the core ingredient, it fully utilizes the collagen and gelatinous substances in the pig skin, combining complex enzymatic hydrolysis to break down large-molecule collagen into small-molecule peptides and free amino acids. No additional thickeners are needed, resulting in a natural and healthy product that enhances umami, richness, and human absorption. A combined fermentation process using *Lactobacillus plantarum* and *Staphylococcus xylitol* deeply degrades fats, removes fishy and greasy odors, and generates natural esters, alcohols, and antibacterial substances, improving flavor complexity and storage stability. Optimized process sequence and parameters—enzymatic hydrolysis followed by fermentation and then braising—ensure the full dissolution of flavor substances and gelatin, resulting in a pure broth base suitable for braising various ingredients such as poultry, meat, bean products, and vegetables, offering strong versatility. Fine grinding and pressure filtration processes ensure the braising broth's smoothness and clarity, overcoming the defects of traditional cloudy and coarse braising broths. Combined with low-temperature quick-freezing, it effectively preserves flavor and nutrients, making it suitable for large-scale industrial production. The yield of braised meat products is increased by 5% to 10%, and the meat is more tender, juicy, and less dry. Precise quantification of parameters throughout the entire process ensures consistent flavor across batches, and the process is simple and controllable, reducing the difficulty and cost of industrial production.

[0009] To achieve the above-mentioned objectives, the specific technical solution of this invention is as follows: An industrialized method for producing general-purpose braising stock includes the following steps: using fresh pork skin as the main raw material, after pretreatment to remove impurities and odors, it is sequentially subjected to compound biological enzymatic hydrolysis, directional biological fermentation, and braising, followed by grinding and filtration to refine the taste and improve clarity, and finally packaged and quick-frozen to obtain the finished product; the method increases the yield of braised meat products by 5% to 10% through biological coupling.

[0010] The resulting braising liquid can be directly rehydrated and used, or it can be used to prepare braising sauce according to needs, making it highly versatile.

[0011] The method described in this invention includes the following process steps: Pig skin pretreatment → enzymatic hydrolysis → probiotic fermentation → braising → grinding → filtration → packaging and quick freezing.

[0012] More specifically, the manufacturing method includes the following steps: a. Pre-treatment of pork skin: Select fresh, unspoiled raw pork skin, remove surface pig hair, grease and impurities, rinse clean and cut into cubes; put the cubed pork skin into boiling water, add ginger slices and cooking wine, blanch, skim off the foam and remove the pork skin. b. Enzymatic hydrolysis: Add water to the pretreated pigskin, heat to 50-55℃, add a complex biological enzyme composed of neutral protease and collagenase, and perform constant temperature enzymatic hydrolysis for 60-90 minutes. After the enzymatic hydrolysis is completed, inactivate the enzyme at 90℃ for 10 minutes. c. Probiotic fermentation: After enzymatic hydrolysis in step b, the pigskin is cooled to 42-45℃, and a compound bacterial agent composed of Lactobacillus plantarum and Staphylococcus xylose is inoculated. Fermentation is carried out at a constant temperature of 42-45℃ for 30-50 minutes. d. Braising: Boil the pork skin processed in step c, add the broth and braising ingredients and stir to dissolve, then simmer over low heat to obtain a braising mixture; e. Grinding: Grind the brine mixture obtained in step d in a colloid mill to form a fine slurry; f. Filtration: The ground slurry (fine slurry) obtained in step e is subjected to pressure filtration to remove residue and obtain brine stock base liquid; g. Packaging and quick-freezing: The brine stock base liquid obtained in step f is filled into food-grade sealed containers, sealed, and then quickly frozen to obtain a general-purpose brine stock product. The finished product is stored at low temperature.

[0013] In a preferred embodiment of this application, in step a of the industrialized method for preparing a general-purpose braising broth, the grease removal rate on the surface of the pork skin is ≥90%, which effectively reduces the greasiness of the braising broth and improves its refreshing taste. The size of the cubes is 3-5cm; the amount of ginger slices added is 0.5-1% of the weight of the pork skin; the amount of cooking wine added is 0.3-0.8% of the weight of the pork skin; and the blanching time is 3-5 minutes.

[0014] As a preferred embodiment of this application, in step b of the industrial production method of a general brine stock, the amount of each enzyme added in the compound bio-enzyme is: 0.1~0.3% neutral protease and 0.05~0.15% collagenase (based on the weight of pig skin).

[0015] In a preferred embodiment of this application, in step c of the industrial production method of a general brine stock, the inoculation amount of Lactobacillus plantarum in the compound microbial agent is 0.05~0.1%, and the inoculation amount of Staphylococcus xylose is 0.05~0.1%.

[0016] In a preferred embodiment of this application, in step d of the industrial production method of a general-purpose braising broth, based on 100 parts by weight of pre-treated pork skin, the braising broth contains the following components: 2-3 parts star anise, 1-2 parts cinnamon, 0.5-1 part bay leaves, 0.3-0.5 parts Sichuan peppercorns, 0.3-0.5 parts fennel seeds, 3-5 parts ginger slices, 3-5 parts scallion segments, 2-4 parts salt, and 1-2 parts rock sugar; 300-500 parts water are added when dissolving; the simmering time is 90-120 minutes; during the simmering process, the broth is stirred every 20-30 minutes to prevent the pork skin from sticking to the pot and to ensure that the flavor substances are dissolved evenly.

[0017] In a preferred embodiment of this application, in step e of the industrial production method of a general-purpose brine stock, the gap of the colloid mill is 50~100μm, the number of grinding cycles is 2~3, and the grinding speed of the colloid mill is 2000~3000r / min. This speed can better ensure grinding efficiency and slurry fineness.

[0018] In a preferred embodiment of this application, in step f of the industrial production method of a general-purpose brine stock, the filter used for filtration is 80-120 mesh; the filtration pressure is 0.1-0.2 MPa, which improves filtration efficiency and ensures the clarity of the stock base liquid.

[0019] As a preferred embodiment of this application, in step g of the industrial production method of a general-purpose brine stock, the filling volume is 80-90% of the container volume; after filling, the brine stock base liquid is rapidly frozen after the center temperature drops below 80°C to prevent the sealed container from deforming due to excessive temperature; the rapid freezing process requires rapid freezing at -30°C to -40°C for 4-6 hours; the finished product is stored at a low temperature below -18°C.

[0020] This application also protects general-purpose brine stock prepared by any of the methods described above.

[0021] This application also protects the use of the above-described general-purpose brine stock in the production of braised food products, catering and cooking, pre-prepared food production, and condiment production.

[0022] In this invention, the spices can be finely adjusted according to actual production needs, which can enrich the flavor layers of the braising liquid without affecting its versatility. When the finished braising liquid is rehydrated, it is diluted at a ratio of broth to water of 1:3~5 and can be used directly to braise various ingredients. A small amount of light soy sauce, oyster sauce and other seasonings can also be added according to the characteristics of the ingredients to suit different cooking needs.

[0023] Currently, commercially available braising stock suffers from several drawbacks, including limited flavor and poor versatility. Many are developed specifically for certain types of braised dishes and cannot simultaneously meet the braising needs of various ingredients such as poultry, meat, bean products, and vegetables. Some braising stock adds a large amount of food additives to enhance the taste, resulting in insufficient natural flavor. Furthermore, the production process is complex, time-consuming, and prone to batch-to-batch flavor instability. Additionally, traditional braising stock is susceptible to problems such as cloudy broth, greasy taste, and poor storage stability due to improper raw material processing, making it unsuitable for large-scale industrial production.

[0024] This invention uses pig skin as the core ingredient, making full use of the collagen and gelatin in pig skin. Combined with precise pretreatment, braising and refined processing technology, the braising broth has both a rich base flavor and a smooth texture, without the need for additional thickeners, making it natural and healthy.

[0025] The pretreatment and braising process for pork skin is optimized to remove the fishy smell and greasiness of the pork skin, while fully extracting flavor substances to make the broth pure in flavor. It can be used to braise a variety of ingredients such as poultry, meat, bean products, and vegetables, making it highly versatile.

[0026] Through complex enzymatic hydrolysis, pig skin collagen is converted into small-molecule collagen peptides and free amino acids. Combined with probiotic fermentation, natural water-retaining factors such as lactic acid and extracellular polysaccharides are produced. During the braising process, this reduces moisture loss and excessive protein shrinkage in meat products, enhances water retention and juice absorption, and ultimately increases the yield by 5% to 10%, resulting in tender, juicy meat without dryness. Employing a refined grinding and filtration process, the braising broth is made with high precision to ensure its smoothness and clarity, thus solving the problem of turbidity in traditional braising broth. Combined with quick-freezing packaging, the flavor and nutrients of the broth are effectively preserved, storage stability is improved, and it is suitable for large-scale industrial production.

[0027] The process is simple and controllable, and the parameters of each step are precisely quantified, which ensures the batch-to-batch flavor stability of the brine broth and reduces the process difficulty and cost of industrial production.

[0028] Compared with existing technologies, the beneficial effects of this invention are: With its pure flavor and strong versatility, this invention uses pig skin as the core ingredient and combines it with natural spices for braising. It contains no artificial thickeners, flavorings or other additives, resulting in a rich and mellow base flavor with multiple layers of taste. It can be used to braise various ingredients such as poultry, meat, bean products, and vegetables, and can also be used for seasoning soup bases in Chinese cooking. This solves the problem of traditional braising broth having a single flavor and poor versatility.

[0029] Smooth texture and clear appearance: The pork skin odor and greasiness are removed through pretreatment. After multiple grinding and pressure filtration with a colloid mill, the braising broth is delicate, smooth, residue-free, and clear, improving the eating experience and solving the defects of traditional braising broth, such as turbidity and greasy taste.

[0030] Stable storage and suitable for industrial production: The rapid freezing process at -30℃ to -40℃ effectively preserves the flavor of the broth and nutrients such as collagen. The finished product can be stored for 6 to 12 months at temperatures below -18℃, exhibiting good storage stability. The parameters of each process step are precisely quantified, and the process is simple and controllable, achieving batch-to-batch flavor stability. This reduces the process difficulty and cost of industrial production, making it suitable for large-scale mass production.

[0031] Natural and healthy with high raw material utilization: It makes full use of the collagen and gelatin in pig skin to achieve efficient utilization of raw materials without the need for additional food additives. This meets the modern consumer demand for natural and healthy food and enhances the added value of pig skin.

[0032] Easy to use: The finished product is a quick-frozen product. When using it, you only need to rehydrate it at room temperature or with hot water. It can be used directly without complicated cooking processes, saving cooking and processing time. It is suitable for the needs of different usage scenarios such as catering stores and pre-made food companies. Attached Figure Description

[0033] Figure 1 This is a sample image of the finished product obtained by using the industrial production method of a general brine stock described in Example 1 of this application. Detailed Implementation

[0034] The technical solution of the present invention will be clearly and completely described below with reference to the embodiments. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0035] It should be noted that the following detailed descriptions are illustrative and intended to provide further explanation of this application. Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains.

[0036] It should be noted that the terminology used herein is for the purpose of describing particular implementations only and is not intended to limit the exemplary implementations according to this application. As used herein, the singular form includes the plural form unless the context clearly indicates otherwise. Furthermore, it should be understood that when the terms "comprising" and / or "including" are used in this description, they indicate the presence of features, steps, operations, devices, components, and / or combinations thereof.

[0037] In this invention, some conventional operating equipment, devices and components have been omitted or only briefly described.

[0038] Unless otherwise specified in the examples, the conditions shall be performed in accordance with the standard conditions or the conditions recommended by the manufacturer.

[0039] In this application, all percentages not explicitly stated represent weight percentages, and all ratios are mass ratios.

[0040] Example 1: An industrialized method for producing a universal brine stock includes the following steps: a. Pig skin pretreatment: Select 100kg of fresh raw pig skin, remove surface pig hair, grease (removal rate 92%) and impurities, rinse with clean water and cut into 3cm square pieces; put the pig skin into boiling water, add 0.5kg ginger slices and 0.3kg cooking wine, blanch for 3 minutes, skim off the foam, take it out, rinse with cold water and drain for later use; b. Enzymatic hydrolysis: Take 100 kg of pretreated pigskin, add 300 kg of water, heat to 50℃, add 0.2 kg of neutral protease and 0.1 kg of collagenase, hydrolyze at a constant temperature for 60 min, and inactivate the enzyme at 90℃ for 10 min after hydrolysis. c. Fermentation: The pigskin mixture after enzymatic hydrolysis in step b is cooled to 42°C, and 0.1 kg of compound microbial agent (Lactobacillus plantarum: Staphylococcus xylose = 1:1) is inoculated and fermented at a constant temperature of 42°C for 40 min; d. Braising: Add 2kg of star anise, 1kg of cinnamon, 0.5kg of bay leaves, 0.3kg of Sichuan peppercorns, 0.3kg of fennel seeds, 3kg of ginger slices, 3kg of scallion segments, 2kg of salt, and 1kg of rock sugar to the mixture processed in step c. Pour water into a braising pot, bring to a boil, add the above seasonings, stir to dissolve, add the pork skin, turn to low heat and simmer for 90 minutes, stirring once every 20 minutes to obtain the braising mixture; e. Grinding: Place the brine mixture into a colloid mill, adjust the gap to 50μm, and grind at 2000r / min twice to form a fine slurry; f. Filtration: The slurry is passed through an 80-mesh filter and pressure filtered at 0.1 MPa to remove residue and obtain brine stock base liquid; g. Packaging and quick-freezing: While the stock base is still hot, fill it into food-grade sealed plastic boxes, filling the boxes to 80% of their volume. After the core temperature drops to 75°C, place the boxes in a -30°C quick-freezing device and freeze for 4 hours until completely frozen to obtain the finished product. Store the finished product below -18°C.

[0041] The braising broth prepared in this embodiment is clear and delicate, with a smooth texture, no fishy or greasy taste, and a rich base flavor. When diluted with drinking water at a mass ratio of 1:4, it can be used to braise pig's trotters, eggs, and tofu, ensuring that the ingredients are evenly flavored and have a good taste.

[0042] Example 2 The brine stock prepared according to Example 1 is diluted with water (by weight) at a ratio of 1:4 to obtain brine. Select a single old hen weighing 1.2kg net, blanch it in boiling water for 3 minutes after pretreatment to remove blood foam and impurities, and then drain it.

[0043] The drained old hen was completely immersed in the diluted braising liquid. After bringing it to a boil over high heat, it was simmered over low heat for 60 minutes. After turning off the heat, it was soaked for 60 minutes to allow it to fully absorb the flavor. After cooling, it was weighed and the indicators were tested. The specific results are shown in the table below.

[0044]

[0045] Comparative Example 1 The braising process uses standard brine, and the specific steps are as follows: a. Spice pretreatment: Weigh out 0.8kg star anise, 0.4kg cinnamon, 0.2kg bay leaves, 0.2kg Sichuan peppercorns, 0.2kg fennel seeds, 0.6kg dried ginger, and 0.6kg scallion segments. Rinse with water to remove dust, put into a food-grade gauze bag and tie tightly for later use. b. Prepare the broth: Add 90kg of drinking water to the jacketed kettle, add the spice bag, dried ginger, and scallion segments. Bring to a boil over high heat, then reduce to a simmer and cook for 90-120 minutes until the flavor of the spices is fully extracted. Remove and discard the spice bag. c. Seasoning and coloring: Add 2.0kg of salt, 1.0kg of rock sugar, 3.0kg of light soy sauce, 0.5kg of dark soy sauce and 1.0kg of cooking wine to the soup, stir until completely dissolved, and keep it simmering for 10-15 minutes to ensure a uniform and stable flavor. d. Filtration and slag removal: Use a 40-60 mesh filter under normal pressure to remove scallion and ginger scraps and obtain a clear brine. e. Concentration: Place the clarified brine in a jacketed kettle, heat it over low heat at normal pressure, and maintain a gentle boil to concentrate it to the target concentration. Stir appropriately during the process to prevent sticking to the pot, and you will get concentrated brine.

[0046] The concentrated brine was diluted with drinking water at a mass ratio of 1:4. Then, the same breed and weight of old hens as in Example 2 were selected and braised under the same braising time, temperature, and operating conditions. Finally, the brine was removed, cooled, weighed, and the indicators were tested. The specific results are shown in the table below:

[0047] Comparative Example 2 An industrialized method for preparing general-purpose braising stock is disclosed. The raw materials (pork skin, stock ingredients, braising time, grinding and filtration, and quick-freezing conditions) are identical to those in Example 1. The only difference is that complex enzymatic hydrolysis and probiotic fermentation are omitted; the pork skin is directly pre-treated and then braised. Following the same procedure as in Example 2, old hens of the same size were braised. After cooling, the hens were weighed and their parameters were tested. The specific results are shown in the table below.

[0048] in conclusion: The yield of Example 2 of this invention is 78.3%, which is 5.8 percentage points higher than that of Comparative Example 1 and 5.0 percentage points higher than that of Comparative Example 2. Moreover, the chicken has better water retention, more tender meat, and more juice. The brine is clear and free of residue, with a mellow flavor and no artificial additives, making it suitable for industrial production and use in multiple scenarios.

[0049] The embodiments described above merely illustrate specific implementation methods of this application, and while the descriptions are detailed, they should not be construed as limiting the scope of protection of this application. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the technical solution of this application, and these modifications and improvements all fall within the scope of protection of this application.

[0050] This background section is provided to generally present the context of the invention. The work of the currently named inventors, the work to the extent described in this background section, and aspects described in this section that did not constitute prior art at the time of application are neither expressly nor impliedly acknowledged as prior art to the invention.

Claims

1. An industrialized method for producing a universal brine stock, characterized in that... Includes the following steps: Using fresh pig skin as the main raw material, after pretreatment to remove impurities and odors, it undergoes compound biological enzymatic hydrolysis, directional biological fermentation, and braising in sequence. Then, it is ground and filtered to refine the taste and improve the clarity. Finally, it is packaged and quick-frozen to obtain the finished product. The method increases the yield of braised meat products by 5% to 10% through biological coupling. The finished product can be directly rehydrated and used.

2. The industrial production method of a general-purpose brine stock according to claim 1, characterized in that, The specific steps include the following: a. Pre-treatment of pork skin: Select fresh, unspoiled raw pork skin, remove surface pig hair, grease and impurities, rinse clean and cut into cubes; put the cubed pork skin into boiling water, add ginger slices and cooking wine, blanch, skim off the foam and remove the pork skin. b. Enzymatic hydrolysis: Add water to the pretreated pigskin, heat to 50-55℃, add a complex biological enzyme composed of neutral protease and collagenase, and perform constant temperature enzymatic hydrolysis for 60-90 minutes. After the enzymatic hydrolysis is completed, inactivate the enzyme at 90℃ for 10 minutes. c. Probiotic fermentation: After enzymatic hydrolysis in step b, the pigskin is cooled to 42-45℃, and a compound bacterial agent composed of Lactobacillus plantarum and Staphylococcus xylose is inoculated. The fermentation is carried out at a constant temperature of 42-45℃ for 30-50 minutes. d. Braising: Boil the pork skin processed in step c, add the broth and braising ingredients and stir to dissolve, then simmer over low heat to obtain a braising mixture; e. Grinding: Grind the brine mixture obtained in step d in a colloid mill to form a fine slurry; f. Filtration: The fine slurry obtained in step e is filtered under pressure to remove residue and obtain brine stock base liquid; g. Packaging and quick-freezing: The brine stock base liquid obtained in step f is filled into food-grade sealed containers, sealed, and then quickly frozen to obtain a general-purpose brine stock product. The finished product is stored at low temperature.

3. The industrial production method of a general-purpose brine stock according to claim 2, characterized in that: In step a, the grease removal rate on the surface of the pig skin is ≥90%; the size of the cube is 3~5cm; the amount of ginger slices added is 0.5~1% of the weight of the pig skin; the amount of cooking wine added is 0.3~0.8% of the weight of the pig skin; and the blanching time is 3~5min.

4. The industrial production method of a general-purpose brine stock according to claim 2, characterized in that, In step b, based on the weight of pigskin, the amount of neutral protease added to the compound bioenzyme is 0.1~0.3%, and the amount of collagenase added is 0.05~0.15%.

5. The industrial production method of a general-purpose brine stock according to claim 2, characterized in that, In step c, the inoculation amount of Lactobacillus plantarum in the compound microbial agent is 0.05~0.1%, and the inoculation amount of Staphylococcus xylose is 0.05~0.1%.

6. The industrial production method of a general-purpose brine stock according to claim 2, characterized in that, In step d, based on 100 parts by weight of the pre-treated pork skin, the broth contains the following components: 2-3 parts star anise, 1-2 parts cinnamon, 0.5-1 part bay leaves, 0.3-0.5 parts Sichuan peppercorns, 0.3-0.5 parts fennel seeds, 3-5 parts ginger slices, 3-5 parts scallion segments, 2-4 parts salt, and 1-2 parts rock sugar; 300-500 parts water need to be added when dissolving. Simmer over low heat for 90-120 minutes; stir every 20-30 minutes during the simmering process.

7. The industrial production method of a general-purpose brine stock according to claim 2, characterized in that: In step e, the gap of the colloid mill is 50~100μm, the number of grinding cycles is 2~3, and the grinding speed of the colloid mill is 2000~3000r / min.

8. The industrial production method of a general-purpose brine stock according to claim 2, characterized in that: In step f, the filter used for filtration is 80-120 mesh; the filtration pressure is 0.1-0.2 MPa.

9. The industrial production method of a general-purpose brine stock according to claim 2, characterized in that: In step g, the filling volume is 80-90% of the container volume; after filling, the brine stock base liquid is rapidly frozen after the center temperature drops below 80℃; the rapid freezing process requires rapid freezing at -30℃ to -40℃ for 4-6 hours; the finished product is stored at a low temperature below -18℃.

10. The application of the general-purpose brine stock prepared by any one of claims 1-9 in the production of braised food products, catering and cooking, pre-prepared dishes, and condiments.

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