Preparation method of puffed animal skin product

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a puffed animal skin product, the preparation method comprises the following steps: S1, degreasing animal skin to obtain degreased animal skin; s2, the degreased animal skin is subjected to drying treatment, and dried animal skin is obtained; s3, the dried animal skin is subjected to puffing treatment, and a puffed animal skin product is obtained; wherein the mode of the degreasing treatment is microwave degreasing, and the mode of the puffing treatment is frying treatment. According to the preparation method of the puffed animal skin product, the animal skin is sequentially subjected to degreasing treatment, drying treatment and puffing treatment, then the puffed animal skin product which is uniform in puffing degree, crisp in taste and capable of being stored for a long time is obtained, microwave degreasing replaces traditional enzymolysis and alkali soaking treatment, the problem of environmental pollution caused by the traditional enzymolysis and alkali soaking treatment is avoided, and the production cost is reduced. Meanwhile, traditional manual oil scraping and degreasing are replaced, the requirement for pigskin raw materials is high through manual oil scraping and degreasing, fat removal is not thorough, and the labor efficiency is extremely low. Furthermore, the porous structure of the animal skin is further optimized by adding the step treatment, so that the animal skin is fully and uniformly puffed in the subsequent puffing treatment process.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of puffed animal leather products. Background Art

[0002] Puffed animal leather products are a new type of food made from animal skin (such as pig skin, cow skin, etc.) as the main raw material, through complex processes such as puffing. The domestic market has abundant pig skin raw material resources, rich in collagen and rich in nutritional value, but it has not been able to achieve industrial production. Therefore, the development of puffed pig skin products has broad market prospects in the field of snack foods.

[0003] At present, the preparation method of puffed animal leather products generally includes multiple steps such as raw material pretreatment, puffing treatment, and drying treatment. However, there are still problems such as complicated process, high requirements for raw materials, uneven puffing degree, and insufficient crispness in taste.

[0004] Therefore, it is urgent to develop a new preparation method for puffed animal skin products. Summary of the Invention

[0005] The present invention aims to solve at least one of the technical problems existing in the prior art to a certain extent. To this end, the present invention provides a method for preparing a puffed animal leather product. The method for preparing a puffed animal leather product of the present invention sequentially degreasing, drying and puffing the animal leather to obtain a puffed animal leather product with uniform puffing, crispy taste and long-term storage. Microwave degreasing replaces traditional enzymatic hydrolysis and alkaline soaking treatment, avoiding the environmental pollution problems caused thereby. It also replaces traditional manual oil scraping and degreasing. Manual oil scraping and degreasing has high requirements for pig skin raw materials, and the fat is not removed thoroughly, and the labor efficiency is extremely low. Furthermore, the addition of this step of treatment allows the porous structure of the animal skin to be further optimized, so that it can be fully and evenly puffed during the subsequent puffing process.

[0006] In its first aspect, the present invention provides a method for preparing a puffed animal hide product. According to an embodiment of the present invention, the preparation method comprises: S1: degreasing an animal hide to obtain a defatted animal hide; S2: drying the defatted animal hide to obtain a dried animal hide; S3: puffing the dried animal hide to obtain a puffed animal hide product; wherein the degreasing process is microwave degreasing, and the puffing process is deep-frying; the relationship between the amount of animal hide fed and the microwave degreasing power is shown in Equation 1, and the relationship between the amount of animal hide fed and the microwave degreasing time is shown in Equation 2; The power of the microwave degreasing = weight of the material * (7-15) Formula 1; The microwave degreasing time = feeding weight * (70-150) / microwave degreasing power (Formula 2); In Formula 1 and Formula 2, the unit of the feeding weight is kg, the unit of the power is kW, and the unit of the time is min.

[0007] According to the preparation method of the embodiment of the present invention, the animal skin is subjected to degreasing, drying and puffing treatments in sequence. The entire preparation process is simple and efficient and is applicable to a variety of animal skin raw materials.

[0008] According to an embodiment of the present invention, the above preparation method may also have the following additional technical features:

[0009] According to an embodiment of the present invention, the drying process is carried out at a temperature of 50 to 120° C. and for a time of 3 to 6 hours.

[0010] According to an embodiment of the present invention, the frying temperature is 160-190° C. and the frying time is 1-3 minutes.

[0011] According to an embodiment of the present invention, the animal skin includes one or more of pig skin, cattle skin and donkey skin.

[0012] According to an embodiment of the present invention, the preparation method further comprises: pre-treating the animal skin before degreasing the animal skin; wherein the pre-treatment comprises one or more of washing, freezing, cutting into strips and cutting into pieces.

[0013] In a second aspect, the present invention provides a puffed animal leather product. According to an embodiment of the present invention, the puffed animal leather product is obtained using the preparation method described in the first aspect. The puffed animal leather product according to an embodiment of the present invention, obtained using the aforementioned preparation method, has advantages such as uniform puffing, a crispy texture, long-term storage, and the ability to meet the tastes and preferences of different consumers.

[0014] In the third aspect of the present invention, the present invention proposes the application of the preparation method described in the first aspect in food processing.

[0015] Those skilled in the art will appreciate that the features and advantages described above for the method for preparing puffed animal leather products are also applicable to this application and will not be elaborated here.

[0016] Additional aspects and advantages of the present invention will be set forth in part in the description which follows and, in part, will be obvious from the description which follows, or may be learned by practice of the present invention. DETAILED DESCRIPTION

[0017] The embodiments of the present invention are described in detail below. The embodiments described below are exemplary and are only used to explain the present invention, and should not be understood as limiting the present invention.

[0018] It should be noted that the terms "first" and "second" are used for descriptive purposes only and should not be understood to indicate or imply relative importance or implicitly specify the number of the technical features indicated. Therefore, features defined as "first" or "second" may explicitly or implicitly include one or more of such features. Furthermore, in the description of the present invention, unless otherwise specified, "plurality" means two or more.

[0019] The endpoints of the ranges and any values ​​disclosed herein are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoints of each range, the endpoints of each range and individual point values, and the individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered to be specifically disclosed herein.

[0020] In this document, the terms “include” or “comprising” are open expressions, that is, including the contents specified in the present invention, but not excluding other contents.

[0021] As used herein, the terms "optionally," "optional," or "optionally" generally mean that the subsequently described event or circumstance may but need not occur, and that the description includes instances where the event or circumstance occurs and instances where it does not.

[0022] Preparation method

[0023] The present invention provides a method for preparing puffed animal leather products. According to an embodiment of the present invention, the preparation method includes: S1: degreasing animal leather to obtain defatted animal leather; S2: drying the defatted animal leather to obtain dried animal leather; S3: puffing the dried animal leather to obtain a puffed animal leather product; wherein the degreasing method is microwave degreasing, and the puffing method is frying; the relationship between the amount of animal leather fed and the power of the microwave degreasing is shown in Formula 1, and the relationship between the amount of animal leather fed and the time of the microwave degreasing is shown in Formula 2; The power of the microwave degreasing = weight of the material * (7-15) Formula 1; The microwave degreasing time = feeding weight * (70-150) / microwave degreasing power (Formula 2); In formula 1 and formula 2, the unit of the feeding weight is kg, the unit of the power is kW, and the unit of the time is min. According to the preparation method of the embodiment of the present application, the animal skin is subjected to fat removal treatment, drying treatment and puffing treatment in sequence, and the whole preparation process is simple and efficient and suitable for various animal skin raw materials.

[0024] In the present application, “microwave fat removal” refers to a fat removal technology using microwave energy to heat and melt the fat in the animal skin and separate the fat. The technology has good penetration, fast heating speed and uniform radiation, and is used in the preparation method of the present application to efficiently and uniformly remove the fat in the animal skin, thereby providing a good foundation for subsequent drying and puffing treatment and ensuring the taste and quality of the finally prepared puffing animal skin product.

[0025] In the present application, “animal skin” refers to a tissue structure containing collagen, fat and other components obtained from the surface of an animal body, which has certain elasticity and toughness. In the present application, the animal skin is used as a raw material for preparing a puffing animal skin product.

[0026] For example, the drying treatment can be performed by drying, frying or the like.

[0027] According to the embodiment of the present application, according to formula 1 and formula 2, when the feeding amount of the animal skin is 1 kg, the power of the microwave fat removal is 7-15 kW, and when the power of the microwave fat removal is fixed at 8 kW, the time of the microwave fat removal is preferably 9-16 min. Thus, by optimizing the power and time of the microwave fat removal, not only can the fat cells be fully ruptured and effectively separated, but also the structure of the animal skin can be prevented from being damaged due to excessive treatment, thereby providing a good foundation for subsequent drying and puffing treatment. For example, when the feeding amount of the animal skin is 1 kg, the power of the microwave fat removal is 7 kW, 9 kW, 11 kW, 13 kW or 15 kW, preferably 8-13 kW, and more preferably 8-11 kW; and when the feeding amount of the animal skin is 1 kg and the power of the microwave fat removal is fixed at 8 kW, the time of the microwave fat removal is preferably 9 min, 10 min, 11 min, 12 min, 13 min, 14 min, 15 min or 16 min, more preferably 9-14 min, and even more preferably 9-12 min.

[0028] According to an embodiment of the present invention, the temperature of the drying process is 50-120°C and the time is 3-6 hours. Thus, by optimizing and controlling the temperature and time of the drying process, not only can the moisture in the animal skin be evaporated at a more appropriate rate, but also the problem of rapid surface drying and crusting caused by excessively high temperatures and difficulty in escaping of internal moisture is avoided, and the situation of excessively low temperatures leading to excessive drying time and increased energy consumption is also prevented; after the drying process, the moisture content of the animal skin is significantly reduced and the porous structure is more obvious, which is not only conducive to improving the effect of subsequent frying and puffing, making the puffing more uniform and sufficient, but also further prolonging the shelf life of the prepared puffed animal skin products; illustratively, the temperature of the drying process is 50°C, 90°C, 100°C, 110°C, 120°C, preferably 80-100°C, more preferably 90-95°C; the time of the drying process is 3h, 3.5h, 4h, 4.5h, 5h, 5.5h, 6h, preferably 4-5.5h, more preferably 4.5-5h.

[0029] According to an embodiment of the present invention, the frying temperature is 160-190°C, and the frying time is 1-3 minutes. Thus, by optimizing and controlling the frying temperature and time, the animal skin can be fully puffed while avoiding quality problems such as gelatinization and burning caused by excessively high oil temperature or excessively long frying time, further ensuring the taste and quality of the prepared puffed animal skin product; illustratively, the frying temperature is 160°C, 165°C, 170°C, 175°C, 180°C, 185°C, 190°C, preferably 165-185°C, more preferably 170-180°C; the frying time is 1 minute, 1.5 minutes, 2 minutes, 2.5 minutes, 3 minutes, preferably 1.5-2.5 minutes, more preferably 2-2.5 minutes.

[0030] According to an embodiment of the present invention, the animal hide comprises one or more of pig hide, cattle hide, and donkey hide. Thus, the method for preparing puffed animal hide products of the present invention has wide applicability. Different types of animal hides vary in fat content, collagen structure, thickness, and other aspects, and the source of animal hide raw materials can be adjusted according to different production requirements.

[0031] It should be noted that the animal skins include but are not limited to the specifically listed pig skin, cow skin and donkey skin, and also include other edible animal skins, such as sheep skin, rabbit skin, etc. These animal skins can be used as raw materials for preparing puffed animal skin products of the present invention and all fall within the scope of protection of the present invention.

[0032] According to an embodiment of the present invention, the preparation method further comprises: pre-treating the animal hide before degreasing the hide; wherein the pre-treatment comprises one or more of washing, freezing, strip cutting, and block cutting. Thus, the pre-treatments such as washing and freezing further enhance the product quality and taste of the puffed animal hide product produced by the present invention.

[0033] Puffed animal leather products

[0034] The present invention provides a puffed animal leather product. According to an embodiment of the present invention, the puffed animal leather product is obtained by the aforementioned preparation method. The puffed animal leather product according to an embodiment of the present invention, obtained by the aforementioned preparation method, has advantages such as uniform puffing, a crispy texture, long-term storage, and the ability to meet the tastes and preferences of different consumers.

[0035] For example, the types of puffed animal leather products include puffed pigskin, puffed cowhide, puffed donkey hide and the like.

[0036] application

[0037] The present invention proposes the application of the above-mentioned preparation method in food processing.

[0038] Those skilled in the art will appreciate that the features and advantages described above for the method for preparing puffed animal leather products are also applicable to this application and will not be elaborated here.

[0039] Below, the scheme of the present invention will be explained in conjunction with embodiment.It will be understood by those skilled in the art that the following examples are only used to illustrate the present invention and should not be regarded as limiting the scope of the present invention.In the embodiment, if specific technology or conditions are not indicated, the technology or conditions described in the literature in this area or the product instructions are used.The reagents or instruments used are not indicated by the manufacturer, and are all conventional products that can be obtained by commercial purchase.

[0040] Example 1: Puffed Pigskin Preparation Practice I

[0041] Raw material preparation: fresh pig skin is selected, laid flat and frozen to facilitate subsequent processing, maintain the freshness and structural integrity of the pig skin, and obtain frozen pig skin.

[0042] Cutting into strips / cubes: Use a dicer to cut the frozen pig skin into even-sized blocks or strips. The block size is 2.5 cm × 2.5 cm, and the strip size is 1 cm × 3 cm to obtain pig skin cut into strips / cubes.

[0043] Microwave degreasing: 1 kg of pig skin cut into strips / pieces was spread flat on a microwave conveyor belt and degreased using microwaves at a microwave power of 8 kW and a processing time of 10 min to obtain microwave-degreased pig skin.

[0044] Baking and drying: Place the microwave-defatted pigskin into a baking device, set the temperature to 80°C, and dry for 3 hours to obtain dried pigskin.

[0045] Frying: The dried pigskin was placed in oil preheated to 160°C and fried for 3 min to obtain pigskin sample I.

[0046] Example 2: Preparation of Puffed Pigskin II

[0047] Raw material preparation: fresh pig skin is selected, laid flat and frozen to facilitate subsequent processing, maintain the freshness and structural integrity of the pig skin, and obtain frozen pig skin.

[0048] Cutting into strips / cubes: Use a dicer to cut the frozen pig skin into even-sized blocks or strips. The block size is 2.5 cm × 2.5 cm, and the strip size is 1 cm × 3 cm to obtain pig skin cut into strips / cubes.

[0049] Microwave degreasing: 1 kg of pig skin cut into strips / pieces was spread flat on a microwave conveyor belt and degreased using microwaves at a microwave power of 10 kW for 8 minutes to obtain microwave-degreased pig skin.

[0050] Baking and drying: Place the microwave-defatted pigskin into a baking device, set the temperature to 120°C, and dry for 6 hours to obtain dried pigskin.

[0051] Frying: The dried pigskin was placed in oil preheated to 190° C. and fried for 1 min to obtain pigskin sample I′.

[0052] Example 3: Puffed Pigskin Preparation Practice III

[0053] Raw material preparation: fresh pig skin is selected, laid flat and frozen to facilitate subsequent processing, maintain the freshness and structural integrity of the pig skin, and obtain frozen pig skin.

[0054] Cutting into strips / cubes: Use a dicer to cut the frozen pig skin into even-sized blocks or strips. The block size is 2.5 cm × 2.5 cm, and the strip size is 1 cm × 3 cm to obtain pig skin cut into strips / cubes.

[0055] Microwave degreasing: 1 kg of pig skin cut into strips / pieces was spread flat on a microwave conveyor belt and degreased using microwaves at a microwave power of 9 kW and a processing time of 9 minutes to obtain microwave-degreased pig skin.

[0056] Baking and drying: Place the microwave-defatted pigskin into a baking device, set the temperature to 100°C, and dry for 5 hours to obtain dried pigskin.

[0057] Frying: Place the dried pig skin in oil preheated to 175°C and fry for 2 minutes to obtain pig skin sample I".

[0058] Comparative Example 1: No baking and drying

[0059] Raw material preparation: fresh pig skin is selected, laid flat and frozen to facilitate subsequent processing, maintain the freshness and structural integrity of the pig skin, and obtain frozen pig skin.

[0060] Cutting into strips / cubes: Use a dicer to cut the frozen pig skin into even-sized blocks or strips. The block size is 2.5 cm × 2.5 cm, and the strip size is 1 cm × 3 cm to obtain pig skin cut into strips / cubes.

[0061] Microwave degreasing: 1 kg of pig skin cut into strips / pieces was spread flat on a microwave conveyor belt and degreased using microwaves at a microwave power of 8 kW and a processing time of 10 min to obtain microwave-degreased pig skin.

[0062] Frying: The microwave defatted pig skin was placed in oil preheated to 160°C and fried for 3 minutes to obtain pig skin sample II.

[0063] Comparative Example 2: No baking, drying or frying

[0064] Raw material preparation: fresh pig skin is selected, laid flat and frozen to facilitate subsequent processing, maintain the freshness and structural integrity of the pig skin, and obtain frozen pig skin.

[0065] Cutting into strips / cubes: Use a dicer to cut the frozen pig skin into even-sized blocks or strips. The block size is 2.5 cm × 2.5 cm, and the strip size is 1 cm × 3 cm to obtain pig skin cut into strips / cubes.

[0066] Microwave degreasing: 1 kg of pigskin cut into strips / pieces was spread flat on a microwave conveyor belt and degreased using microwaves at a microwave power of 8 kW for 20 min until puffing, to obtain pigskin sample III.

[0067] Comparative Example 3: Direct baking, drying and frying without microwave degreasing

[0068] Raw material preparation: fresh pig skin is selected, laid flat and frozen to facilitate subsequent processing, maintain the freshness and structural integrity of the pig skin, and obtain frozen pig skin.

[0069] Cutting into strips / cubes: Use a dicer to cut the frozen pig skin into even-sized blocks or strips. The block size is 2.5 cm × 2.5 cm, and the strip size is 1 cm × 3 cm to obtain pig skin cut into strips / cubes.

[0070] Baking and drying: Place the cut / diced pigskin into a baking device, set the temperature to 80°C, and dry for 3 hours to obtain dried pigskin.

[0071] Frying: The dried pigskin was placed in oil preheated to 160°C and fried for 3 minutes to obtain pigskin sample IV.

[0072] Comparative Example 4: Key Parameter Adjustment

[0073] Raw material preparation: fresh pig skin is selected, laid flat and frozen to facilitate subsequent processing, maintain the freshness and structural integrity of the pig skin, and obtain frozen pig skin.

[0074] Cutting into strips / cubes: Use a dicer to cut the frozen pig skin into even-sized blocks or strips. The block size is 2.5 cm × 2.5 cm, and the strip size is 1 cm × 3 cm to obtain pig skin cut into strips / cubes.

[0075] Microwave degreasing: 1 kg of pig skin cut into strips / pieces was spread flat on a microwave conveyor belt and degreased using microwaves at a microwave power of 8 kW for 20 min to obtain microwave-degreased pig skin.

[0076] Baking and drying: Place the microwave-defatted pigskin into a baking device, set the temperature to 100°C, and dry for 5 hours to obtain dried pigskin.

[0077] Frying: The microwave defatted pig skin was placed in oil preheated to 160°C and fried for 3 minutes to obtain pig skin sample V.

[0078] Example 3: Taste and Appearance Testing of Pigskin Samples I to IV

[0079] The pigskin samples I to I" obtained in Examples 1 to 3 and the pigskin samples II to V obtained in Comparative Examples 1 to 4 were taken for taste and appearance evaluation. The specific steps are as follows:

[0080] (1) Oral evaluation

[0081] Thirty tasters aged 20 to 40 years old were randomly selected, half of them were male and half were female, to taste and score pigskin samples I to IV, with very hard scores of 0 to 20; relatively hard scores of 20 to 40; average scores of 40 to 60; relatively crispy scores of 60 to 80; and very crispy scores of 80 to 100.

[0082] (2) Observation and evaluation

[0083] Thirty random tasters aged 20 to 40, half male and half female, were selected to observe and score pigskin samples I to IV, with no swelling at all being scored at 0 to 20 points; poor swelling at 20 to 40 points; overall swelling with a large number of non-swelling areas being scored at 40 to 60 points; overall swelling with very few non-swelling areas being scored at 60 to 80 points; and uniform swelling at 80 to 100 points.

[0084] (3) Comprehensive score

[0085] Comprehensive score = taste score * 50% + appearance score * 50%.

[0086] The taste and appearance test results of pigskin samples I to IV are shown in Table 1.

[0087] Table 1 Taste and appearance test results of pigskin samples I to IV

[0088] Sample number Taste score Apparent score Comprehensive score Pigskin sample I 92 93 92.5 Pigskin sample I' 88 92 90 Pigskin Sample I" 93 90 91.5 Pigskin Sample II 75 84 79.5 Pigskin Sample III 63 92 77.5 Pigskin Sample IV 38 25 31.5 Pigskin sample V 40 60 50

[0089] The results showed that the comprehensive scores of pigskin samples I to I" were much higher than those of other samples, among which pigskin sample I had the highest comprehensive score. This indicates that the puffed animal skin prepared by microwave degreasing, baking and drying, and frying and puffing processes has the best taste and puffing effect.

[0090] In the description of this specification, the reference terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" mean that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art can combine and combine different embodiments or examples described in this specification and features of different embodiments or examples without contradiction.

[0091] Although the embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are illustrative and are not to be construed as limitations on the present invention. A person skilled in the art may change, modify, replace and modify the above embodiments within the scope of the present invention.

Claims

1. A method for preparing puffed animal leather products, characterized in that: The preparation method comprises: S1: Degreasing the animal skin to obtain defatted animal skin; S2: drying the defatted animal skin to obtain a dried animal skin; S3: puffing the dried animal skin to obtain a puffed animal skin product; The degreasing process is microwave degreasing, and the puffing process is deep-frying. The relationship between the amount of animal skin fed and the power of the microwave degreasing is shown in Formula 1, and the relationship between the amount of animal skin fed and the time of the microwave degreasing is shown in Formula 2; The power of the microwave degreasing = weight of the material * (7-15) Formula 1; The microwave degreasing time = feeding weight * (70-150) / microwave degreasing power (Formula 2); In Formula 1 and Formula 2, the unit of the feeding weight is kg, the unit of the power is kW, and the unit of the time is min.

2. The preparation method according to claim 1, characterized in that The drying process is performed at a temperature of 50 to 120° C. and for a time of 3 to 6 hours.

3. The preparation method according to claim 1, characterized in that The frying temperature is 160-190° C. and the frying time is 1-3 minutes.

4. The preparation method according to claim 1, characterized in that The animal skin includes one or more of pig skin, cattle skin and donkey skin.

5. The preparation method according to claim 1, characterized in that The preparation method further comprises: Before degreasing the animal skin, pre-treating the animal skin; The pretreatment includes one or more of cleaning, freezing, strip cutting and dicing.

6. A puffed animal leather product, characterized in that: The puffed animal leather product is obtained by the preparation method according to any one of claims 1 to 5.

7. Use of the preparation method according to any one of claims 1 to 5 in food processing.