Making method for improving quality of traditional pork skin jelly

Abstract

The invention discloses a making method for improving the quality of traditional pork skin jelly. The method comprises the following steps: cutting pigskin into small pieces, and washing for later use; adding cold water into the pigskin, adding scallion, ginger and the like, boiling with soft fire, skimming floating foam, and fishing out when the pigskin becomes soft; removing fat meat, putting the pigskin into a basin, adding salt, kneading until a large amount of white pulp appears, and washing for later use; putting the pigskin into a pot, adding clear water, dropwise adding edible vegetable oil, adding Chinese prickly ash particles, boiling with slow fire, taking out the pigskin when the pigskin can be easily broken by chopsticks, putting the pigskin into a food processer, and crushing the pigskin into slurry; boiling the soup in the pot, pouring the beaten pigskin pulp, stirring, skimming oil foam, concentrating the soup with big fire, fishing out residues, adding a proper amount of salt, chicken essence and pepper powder to adjust the taste, and stopping the fire when the soup is sticky; when the soup is slightly cooled, removing oil skin separated out from the surface of the soup, and refrigerating. The pigskin jelly finished product prepared by the method is milky white in color and luster, is like bean jelly in shape, is rich in collagen, is extremely elastic in mouth feel, and is not broken after being cut into shreds.

Description

Technical Field

[0001] The invention relates to the field of food, and in particular to a preparation method for improving the quality of traditional pork skin jelly. Background Art

[0002] Pig skin contains protein, fat and dermatan sulfate B, which can soften blood vessels, resist blood coagulation, promote hematopoietic function and skin injury healing, and have health and beauty effects. Its colloid has better hematopoietic function than donkey-hide gelatin. Regular consumption can increase hemoglobin content and white blood cell count and resist thrombosis. "Pig skin jelly" is a traditional Chinese food, mainly made from pig skin, rich in collagen. The quality of the pig skin jelly prepared by the existing pig skin jelly production method is uneven, the color is relatively turbid, and the taste is average. Summary of the invention

[0003] The purpose of the present invention is to provide a preparation method for improving the quality of traditional pork skin jelly and solve the technical problems mentioned in the background technology.

[0004] A method for improving the quality of traditional pork skin jelly, the method comprising the following steps: Step 1: Remove the remaining hair from the pig skin, cut it into palm-sized pieces, wash and set aside; Step 2: Put the pig skin into the pot, add cold water, add green onion, ginger, cooking wine and dried chili, simmer for 20 minutes on low heat, skim off the foam, and remove the pig skin when it becomes soft, and discard the soup; Step 3: Shave off the fat on the pig skin, put the pig skin in a basin, add 28-32 grams of salt, rub it back and forth with your hands until a lot of white pulp appears, then wash it with warm water and set aside; Step 4: Put the pig skin into the pot, add 5000g of water, drop 1-2ml of clear oil, add peppercorns, simmer for 1.5-2.5 hours, take out when the pig skin can be easily broken with chopsticks, put it into a food processor and crush it into pulp; Step 5: Bring the soup in the pot to a boil, pour in the beaten pig skin paste, stir constantly with a hand spoon, skim off the oil foam, thicken the soup over high heat, remove the residue with a fine sieve, add 5 grams of refined salt, chicken essence, and pepper to adjust the taste, and turn off the heat when the soup feels sticky; Step 6: When the soup has cooled down slightly, pick out the oil skin on the surface of the soup, pour it into a container, cover it with plastic wrap, poke small holes in the film, let it cool, put it in the refrigerator for 4 hours and then take out the finished product.

[0005] As a further technical solution of the present invention, the pigskin can be replaced by any one of pig's trotters, cowhide, chicken feet and fish glue.

[0006] As a further technical solution of the present invention, the pork skin jelly is prepared from the following raw materials in parts by weight: 500 grams of pig skin, 5000 grams of water, 20 red peppercorns, 10 grams of refined salt, 5 grams of chicken essence, 20 grams of cooking wine, 12 grams of ginger, 50 grams of green onion, 1-2 milliliters of clear oil, 1 gram of pepper powder, and 2 small dried chilies.

[0007] Beneficial effects achieved by the present invention: The finished pig skin jelly made by the method is milky white in color, shaped like jelly, rich in collagen, and has a very chewy texture. It can be cut into thin strips and can be mixed with sauce according to personal preference. The quality of the pig skin jelly made by the traditional method is greatly improved. DETAILED DESCRIPTION

[0008] The technical solution of the present invention is described in detail below.

[0009] The present embodiment provides a method for improving the quality of traditional pork skin jelly, wherein the pork skin jelly is prepared from the following raw materials in parts by weight: 500 grams of pig skin, 5000 grams of water, 20 red peppercorns, 10 grams of refined salt, 5 grams of chicken essence, 20 grams of cooking wine, 12 grams of ginger, 50 grams of green onion, 1-2 milliliters of clear oil, 1 gram of pepper powder, and 2 small dried chilies; the preparation method comprises the following steps: Step 1: Remove the remaining hair from the pig skin, cut it into palm-sized pieces, wash and set aside; Step 2: Put the pig skin into the pot, add cold water, add green onion, ginger, cooking wine and dried chili, simmer for 20 minutes on low heat, skim off the foam, and remove the pig skin when it becomes soft, and discard the soup; Step 3: Shave off the fat on the pig skin, put the pig skin in a basin, add 30 grams of salt, rub it back and forth with your hands until a lot of white pulp appears, then wash it with warm water and set aside; Step 4: Put the pig skin into the pot, add 5000g of water, drop 1-2ml of oil, add red peppercorns, simmer for 1.5-2.5 hours, take out when the pig skin can be easily broken with chopsticks, put it into a food processor and crush it into pulp; Step 5: Bring the soup in the pot to a boil, pour in the beaten pig skin paste, stir constantly with a hand spoon, skim off the oil foam, thicken the soup over high heat, remove the residue with a fine sieve, add refined salt, chicken essence, and pepper to adjust the taste, and turn off the heat when the soup becomes sticky; Step 6: When the soup has cooled down slightly, pick out the oil skin on the surface of the soup, pour it into a container, cover it with plastic wrap, poke small holes in the film, let it cool, put it in the refrigerator for 4 hours and then take out the finished product.

[0010] In this embodiment, the pigskin can be replaced by any one of pig's trotters, cowhide, chicken feet, and fish glue.

[0011] Example 1. This example provides a method for improving the quality of traditional pork skin jelly. The pork skin jelly is prepared from the following raw materials in parts by weight: 500 grams of pig skin, 5000 grams of water, 20 red peppercorns, 10 grams of refined salt, 5 grams of chicken essence, 20 grams of cooking wine, 12 grams of ginger, 50 grams of green onions, 1 milliliter of clear oil, 1 gram of pepper powder, and 2 small dried chilies; the preparation method comprises the following steps: Step 1: Remove the remaining hair from the pig skin, cut it into palm-sized pieces, wash and set aside; Step 2: Put the pig skin into the pot, add cold water, add green onion, ginger, cooking wine and dried chili, simmer for 20 minutes on low heat, skim off the foam, and remove the pig skin when it becomes soft, and discard the soup; Step 3: Shave off the fat on the pig skin, put the pig skin in a basin, add 20 grams of salt, rub it back and forth with your hands until a lot of white pulp appears, then wash it with warm water and set aside; Step 4: Put the pig skin into the pot, add 5000g of water, add 1ml of oil, add peppercorns, simmer for 2 hours, take out when the pig skin can be easily broken with chopsticks, put it into a food processor and grind it into pulp; Step 5: Bring the soup in the pot to a boil, pour in the beaten pig skin paste, stir constantly with a hand spoon, skim off the oil foam, thicken the soup over high heat, remove the residue with a fine sieve, add refined salt, chicken essence, and pepper to adjust the taste, and turn off the heat when the soup becomes sticky; Step 6: When the soup has cooled down slightly, pick out the oil skin on the surface of the soup, pour it into a container, cover it with plastic wrap, poke small holes in the film, let it cool, put it in the refrigerator for 4 hours and then take out the finished product.

[0012] Example 2: This example provides a method for improving the quality of traditional pork skin jelly, wherein the pork skin jelly is prepared from the following raw materials in parts by weight: 500 grams of pig skin, 5000 grams of water, 20 red peppercorns, 10 grams of refined salt, 5 grams of chicken essence, 20 grams of cooking wine, 12 grams of ginger, 50 grams of green onions, 1.5 milliliters of clear oil, 1 gram of pepper powder, and 2 small dried chilies. The preparation method comprises the following steps: Step 1: Remove the remaining hair from the pig skin, cut it into palm-sized pieces, wash and set aside; Step 2: Put the pig skin into the pot, add cold water, add green onion, ginger, cooking wine and dried chili, simmer for 20 minutes on low heat, skim off the foam, and remove the pig skin when it becomes soft, and discard the soup; Step 3: Shave off the fat on the pig skin, put the pig skin in a basin, add 30 grams of salt, rub it back and forth with your hands until a lot of white pulp appears, then wash it with warm water and set aside; Step 4: Put the pig skin into the pot, add 5000g of water, drop 1.5ml of clear oil, add peppercorns, simmer for 2 hours, take out when the pig skin can be easily broken with chopsticks, put it into a food processor and crush it into pulp; Step 5: Bring the soup in the pot to a boil, pour in the beaten pig skin paste, stir constantly with a hand spoon, skim off the oil foam, thicken the soup over high heat, remove the residue with a fine sieve, add 10 grams of refined salt, chicken essence, and pepper to adjust the taste, and turn off the heat when the soup feels sticky; Step 6: When the soup has cooled down slightly, pick out the oil skin on the surface of the soup, pour it into a container, cover it with plastic wrap, poke small holes in the film, let it cool, put it in the refrigerator for 4 hours and then take out the finished product.

[0013] Example 3. This example provides a method for improving the quality of traditional pork skin jelly. The pork skin jelly is prepared from the following raw materials in parts by weight: 500 grams of pig skin, 5000 grams of water, 20 red peppercorns, 10 grams of refined salt, 5 grams of chicken essence, 20 grams of cooking wine, 12 grams of ginger, 50 grams of green onions, 2 milliliters of clear oil, 1 gram of pepper powder, and 2 small dried chilies; the preparation method comprises the following steps: Step 1: Remove the remaining hair from the pig skin, cut it into palm-sized pieces, wash and set aside; Step 2: Put the pig skin into the pot, add cold water, add green onion, ginger, cooking wine and dried chili, simmer for 20 minutes on low heat, skim off the foam, and remove the pig skin when it becomes soft, and discard the soup; Step 3: Shave off the fat on the pig skin, put the pig skin in a basin, add 30 grams of salt, rub it back and forth with your hands until a lot of white pulp appears, then wash it with warm water and set aside; Step 4: Put the pig skin into the pot, add 5000g of water, add 2ml of oil, add peppercorns, simmer for 2 hours, take out when the pig skin can be easily broken with chopsticks, put it into a food processor and grind it into pulp; Step 5: Bring the soup in the pot to a boil, pour in the beaten pig skin paste, stir constantly with a hand spoon, skim off the oil foam, thicken the soup over high heat, remove the residue with a fine sieve, add 10 grams of refined salt, chicken essence, and pepper to adjust the taste, and turn off the heat when the soup feels sticky; Step 6: When the soup has cooled down slightly, pick out the oil skin on the surface of the soup, pour it into a container, cover it with plastic wrap, poke small holes in the film, let it cool, put it in the refrigerator for 4 hours and then take out the finished product.

[0014] It should be noted that, in this article, the term "comprises" or any other variant thereof is intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also includes other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In the absence of more restrictions, an element defined by the sentence "comprises a ..." does not exclude the existence of other identical elements in the process, method, article or device including the element.

[0015] The above are only preferred embodiments of the present invention, and are not intended to limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made using the contents of the present invention specification, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A method for improving the quality of traditional pork skin jelly, characterized in that: The method comprises the following steps: Step 1: Remove the remaining hair from the pig skin, cut it into palm-sized pieces, wash and set aside; Step 2: Put the pig skin into the pot, add cold water, add green onion, ginger, cooking wine and dried chili, simmer for 20 minutes on low heat, skim off the foam, and remove the pig skin when it becomes soft, and discard the soup; Step 3: Shave off the fat on the pig skin, put the pig skin in a basin, add 28-32 grams of salt, rub it back and forth with your hands until a lot of white pulp appears, then wash it with warm water and set aside; Step 4: Put the pig skin into the pot, add 5000g of water, 1-2ml of oil, 20 red peppercorns, simmer for 1.5-2.5 hours, take out when the pig skin can be easily broken with chopsticks, put it into a food processor and grind it into pulp; Step 5: Bring the soup in the pot to a boil, pour in the beaten pig skin slurry, stir constantly with a hand spoon, skim off the oil foam, thicken the soup over high heat, remove the residue with a fine sieve, add 5 grams of refined salt, 5 grams of chicken essence, and 1 gram of pepper to adjust the taste, and turn off the heat when the soup feels sticky; Step 6: When the soup has cooled down slightly, pick out the oil skin on the surface of the soup, pour it into a container, cover it with plastic wrap, poke small holes in the film, let it cool, put it in the refrigerator for 4 hours and then take out the finished product.

2. The method for improving the quality of traditional pork skin jelly according to claim 1, characterized in that: The pigskin can be replaced by any one of pig's trotters, cowhide, chicken feet, and fish glue; The method for improving the quality of traditional pork skin jelly according to claim 1 is characterized in that: The pork skin jelly is prepared from the following raw materials in parts by weight: 500 grams of pig skin, 5000 grams of water, 20 red peppercorns, 10 grams of refined salt, 5 grams of chicken essence, 20 grams of cooking wine, 12 grams of ginger, 50 grams of green onion, 1-2 milliliters of clear oil, 1 gram of pepper powder, and 2 small dried chilies.