Mixed food processing method based on vegetables and pigskin jelly

Abstract

The invention discloses a mixed food processing method based on vegetables and pigskin jelly, and relates to the technical field of mixed food processing. The processing method of the mixed food based on the vegetables and the pigskin jelly comprises the following steps: boiling pretreated pigskin in water for softening, cutting the softened pigskin into at least one small equidistant block, crushing the small blocks into particles by using a crusher to obtain pigskin base soup, and carrying out gradient crushing to obtain green-layer vegetable puree, transition-layer vegetable puree and red-layer vegetable puree; averagely dividing the obtained pigskin base soup into three parts, and respectively mixing the three parts with the obtained vegetable puree to obtain a green mixed solution, a transition mixed solution and a red mixed solution; and placing the obtained mixed liquid in a mold for layered pouring and solidification control to obtain the required mixed food. Vegetables with different colors are subjected to differential treatment through a gradient crushing process, so that the progressive taste level from fineness to particles is realized, the chewing experience of the product is enriched, and the problem of monotonous taste caused by traditional single crushing is solved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of mixed food processing, in particular to a mixed food processing method based on vegetables and pigskin jelly. BACKGROUND

[0002] In the prior art, the processing method of combining vegetables with pigskin jelly mostly adopts the way of directly mixing pigskin soup juice after single particle size crushing of vegetables, which has the problem of unclear taste level and is difficult to realize the progressive experience of delicacy and granularity.

[0003] At the same time, the traditional layered forming process often causes the transition between different color vegetable layers to be hard due to improper solidification state control, and obvious faults are easy to appear, which has poor visual effect.

[0004] In addition, the pretreatment of pigskin in some processing methods is not fine enough, only through simple cleaning treatment, which is easy to cause the finished product soup juice to have greasy feeling, affecting the eating experience; and when the vegetables are mixed with high-temperature pigskin soup juice, the natural pigment and nutrient components in the vegetables are easy to be destroyed, reducing the nutrient retention rate and natural flavor of the product. In addition, the flavor fusion degree of the vegetables and the pigskin soup juice in the existing method is insufficient, and it is difficult to balance the balance of the fresh and mellow taste of the pigskin jelly and the fresh and fragrant taste of the vegetables. SUMMARY

[0005] In view of the deficiencies of the prior art, the present application provides a mixed food processing method based on vegetables and pigskin jelly, which solves the problems raised in the background art.

[0006] To achieve the above purpose, the present application is realized by the following technical scheme: a mixed food processing method based on vegetables and pigskin jelly, the method comprising the following specific steps: S1, after pretreatment, the pigskin is boiled and softened, cut into at least one equidistant small piece, crushed into granules by a crusher, slow stewing for flavor, and pigskin base soup juice is obtained; S2, the vegetables are gradiently crushed according to color, and green layer vegetable puree, transition layer vegetable puree and red layer vegetable puree are obtained; S3, the pigskin base soup juice obtained is evenly divided into three parts, and is mixed and adjusted with the vegetable puree obtained in S2 respectively, and green mixed liquid, transition mixed liquid and red mixed liquid are obtained; S4, the mixed liquid obtained in S3 is placed in a mold for layered pouring and solidification control, and the required mixed food is obtained.

[0007] The further improvement of the technical scheme of the present application is that the pretreatment in S1 further comprises: Take fresh pigskin, remove residual pig hair, rinse with water for 4-6 times, then soak in 5%-10% salt water for 15-30 minutes, the salt can adsorb surface grease and impurities, then wash with flowing water until no salt taste.

[0008] Further, through physical dehairing and salt water cleaning double treatment, it is ensured that the pigskin is odorless and impurity-free, and the purity of the subsequent soup is laid a foundation.

[0009] Further improvement of the technical scheme of the application is that the water boiling softening in S1 further comprises: The pretreated pigskin is put into a cold water pot, the pigskin is submerged in water, after boiling with large fire, the water is kept in a slightly boiling state with small fire for 30-60 minutes, the surface scum is removed during the boiling, and after boiling, the pigskin is taken out, the surface residual oil is washed with warm water, and the inside excess fat layer is scraped off with a knife.

[0010] Further, the 30-60 minute water boiling makes the collagen of the pigskin preliminarily dissolved and the pigskin tissue softened, and the secondary fat layer cleaning can reduce the greasy feeling of the finished product and improve the freshness of the pigskin jelly.

[0011] The S1 further comprises: The pigskin after water boiling softening is cut into small pieces with a side of 1.5-3 cm, is crushed into particles with a diameter of 0.2-0.5 cm, and the fine particles are reserved to avoid losing the taste due to excessive crushing, and is poured into a sand pot; Pork lean meat cubes accounting for 10%-15% of the proportion are added, clean water is added to submerge the food materials, after boiling with large fire, the water is slowly stewed with small fire for 1-2 hours, ginger slices and green onion sections are added for seasoning during the process, and finally the fire is turned off to obtain the pigskin base soup.

[0012] Further, the crushed pigskin particles increase the contact area with water, so that the collagen can be fully dissolved, and the fresh taste substances are released in the slow stewing process of the pork lean meat cubes, and are combined with the pigskin collagen to improve the freshness of the soup.

[0013] Further improvement of the technical scheme of the application is that the S2 comprises: Spinach and / or broccoli are selected as the green layer; Spinach and carrot are mixed in a ratio of 1:1 to serve as the mixed layer; Carrot is selected as the red layer; The selected green layer, mixed layer and red layer vegetables are respectively cleaned and drained, and the spinach is de-rooted and the carrot is peeled.

[0014] Further, the color layering is realized by natural vegetable pigments, artificial pigments are avoided, and the requirement of rich nutrition is met; The gradient crushing in S2 further comprises: The spinach is put into a crushing machine and is finely crushed with 80 meshes, the particle size after crushing is controlled to be less than or equal to 0.15 mm, and the coarse fiber residues after crushing are filtered out with gauze to obtain the green layer vegetable paste; Take 50% finely ground spinach paste, 50% 60 mesh ground carrot paste, the particle diameter of the ground carrot is 0.15-0.3 mm, a small amount of fine particles are reserved, and the mixture is stirred uniformly to obtain a transition layer vegetable paste; Put the carrot into the grinder, coarsely grind it with 40 mesh, control the particle diameter to be 0.3-0.5 mm after grinding, and obtain a red layer vegetable paste, and reserve obvious granular feeling.

[0015] Further, fine grinding ensures that the color of the green layer is uniform and soft, medium grinding of the transition layer realizes natural color fusion, coarse grinding of the red layer reserves the granular taste, the smooth, fine particle and granular taste progression is formed through the particle size gradient, and the original multi-level taste is strengthened.

[0016] Further improvement of the technical scheme of the application is that the S3 further comprises: Cool the obtained pigskin base soup to 55-60 DEG C to avoid high temperature damage to the vegetable pigment, and divide the soup into three parts; Add the pigskin soup and the green layer vegetable paste according to a mass ratio of 3:1, add 0.5%-2% salt for seasoning, stir until no granular agglomeration is formed, and obtain a green mixed liquid; Add the pigskin soup and the transition layer vegetable paste according to a mass ratio of 3:1, add sugar to neutralize the astringency, and stir uniformly to obtain a transition mixed liquid; Add the pigskin soup and the red layer vegetable paste according to a mass ratio of 3:1, add 0.1%-0.3% cooking wine to extract the flavor, and keep the carrot particles in a suspended state to obtain a red mixed liquid.

[0017] The 60 DEG C soup temperature can make the vegetable paste and the soup fully fuse, and can reduce the damage of high temperature to the vegetable pigment and vitamins; and the portioned seasoning ensures that the flavor of each layer matches the characteristics of the vegetables, for example, the spinach is seasoned with salt to increase the flavor, and the carrot is seasoned with cooking wine to extract the flavor.

[0018] Further improvement of the technical scheme of the application is that the S3 further comprises: A glass mold is selected, the inner wall of the glass mold is uniformly coated with thin olive oil to prevent adhesion, and oil paper is laid at the bottom of the mold to facilitate demolding. The anti-adhesion part ensures that the finished product is demolded integrally, and the transparent characteristic of the glass mold can directly observe the layered state.

[0019] Further improvement of the technical scheme of the application is that the layered pouring in the S3 comprises: Pour the green mixed liquid into the mold to a height of 1 / 3, and gently shake the mold to discharge air bubbles; Slowly pour the transition mixed liquid along the inner wall of the mold to a height of 2 / 3 of the mold, shake again to discharge air bubbles; at this time, the contact surface of the two layers is naturally adsorbed due to the semi-solid state, and there is no obvious layering mark; Pour the red mixed liquid into the mold to the top, reserve a space of 0.5-1 cm, and shake the mold; The next layer is poured in semi-solid state, the viscosity of collagen is used to realize natural fusion of two layers, and the hard fault of traditional layering is avoided; gradient height control ensures balanced proportion of each layer, and finally the visual effect of natural gradient of green-light orange-red is formed, and the smooth layer of fine crushing and the granular layer of coarse crushing are used to strengthen multi-level taste.

[0020] The further improvement of the technical scheme of the application is that the solidification control in S4 comprises: The first time is put into the refrigerator for 20-40 minutes to semi-solid state; The second time is put into the refrigerator for 20-40 minutes to semi-solid state The third time is put into the refrigerator for 2-4 hours to complete solidification.

[0021] Compared with the prior art, the beneficial effects of the application are that different colors of vegetables are differentially treated through the gradient crushing process, the taste level is progressively advanced from delicate to granular, the chewing experience of the product is enriched, and the problem of monotonous taste caused by traditional single crushing is solved. The semi-solid state layering pouring process is adopted, the viscosity of collagen is used to realize natural fusion of different color vegetable layers, the hard fault of traditional layering is avoided, and the visual fluency and aesthetic degree of the product are improved. The pigskin soup is mixed with the vegetable puree at a suitable temperature, the damage of high temperature to the natural pigment and nutrient components of the vegetable is reduced, the nutritional activity and natural color of the vegetable are retained more, and the nutritional value and natural property of the product are improved. BRIEF DESCRIPTION OF DRAWINGS

[0022] Figure 1 It is a structural schematic diagram of the mixed food processing method based on the vegetable and pigskin jelly. DETAILED DESCRIPTION

[0023] Various exemplary embodiments, features and aspects of the present application will be described in detail below with reference to the accompanying drawings. The same reference signs in the drawings represent functionally the same or similar elements. Although various aspects of the embodiments are shown in the drawings, the drawings are not necessarily drawn to scale unless specifically indicated.

[0024] The word "exemplary" is used herein in the sense of being an example, instance, or illustration. Any implementation described herein as "exemplary" is not necessarily to be construed as preferred or advantageous over other implementations.

[0025] In addition, in order to better illustrate the present application, numerous specific details are given in the following specific embodiments. Those skilled in the art should understand that the present application can also be implemented without some specific details. In some examples, methods, means, elements well known to those skilled in the art are not described in detail, in order to highlight the main idea of the present application.

[0026] The application provides a mixed food processing method based on vegetables and pigskin jelly, and the method comprises the following specific steps: S1, after the pretreated pigskin is boiled and softened, it is cut into at least one equidistant small piece, and is crushed into granules by using a crusher, and is slowly stewed to obtain a pigskin base soup; S2, the vegetables are gradiently crushed according to colors to obtain green layer vegetable puree, transition layer vegetable puree and red layer vegetable puree; S3, the obtained pigskin base soup is evenly divided into three parts, and is mixed and prepared with the vegetable puree obtained in S2 respectively to obtain green mixed liquid, transition mixed liquid and red mixed liquid; S4, the mixed liquid obtained in S3 is layered poured and solidified in a mold to obtain the required mixed food.

[0027] The pretreatment in S1 further comprises: Fresh pigskin is taken, residual pig hair is removed, and after being washed with clean water for 4-6 times, the pigskin is soaked in 5%-10% salt water for 15-30 minutes, the salt can adsorb surface grease and impurities, and after being taken out, the pigskin is washed with flowing water until no salt taste is left.

[0028] Further, through the double treatment of physical unhairing and salt water cleaning, it is ensured that the pigskin has no peculiar smell and impurities, and a foundation is laid for the purity of the subsequent soup.

[0029] The boiling and softening in S1 further comprises: The pretreated pigskin is put into a cold water pot, the pigskin is immersed in water, after being boiled with large fire, the water is kept in a slightly boiling state with small fire for 30-60 minutes, during the boiling, the surface scum is removed, and after being cooked, the pigskin is taken out, washed with warm water to remove the residual grease on the surface, and the inside excess fat layer is scraped off with a knife.

[0030] Further, the 30-60 minute boiling makes the collagen in the pigskin preliminarily dissolved, and the pigskin tissue is softened; the second cleaning of the fat layer can reduce the greasy feeling of the finished product and improve the freshness of the pigskin jelly.

[0031] S1 further comprises: The pigskin after being boiled and softened is cut into small pieces with a side of 1.5-3 cm, and is crushed into granules with a diameter of 0.2-0.5 cm, and fine granules are reserved to avoid losing the taste due to excessive crushing, and the granules are poured into a sand pot; 10%-15% lean pork cubes are added, and the water is added to immerse the food, after being boiled with large fire, the water is slowly stewed with small fire for 1-2 hours, during which ginger slices and green onion sections are added for seasoning, and finally the fire is turned off to obtain the pigskin base soup.

[0032] Further, the crushed pigskin granules increase the contact area with water, which facilitates the full dissolution of collagen, and the lean pork cubes release umami substances during the slow stewing process, which are combined with the pigskin collagen to improve the freshness of the soup.

[0033] S2 includes: Selecting spinach and / or broccoli as the green layer; Selecting spinach and carrot mixed in a ratio of 1:1 as the mixed layer; Selecting carrot as the red layer; The selected green layer, mixed layer and red layer vegetables are washed and drained, and the spinach is removed from the roots and the carrot is peeled.

[0034] Further, the color layering is achieved by natural vegetable pigments, avoiding the addition of artificial pigments, and meeting the requirement of rich nutrition; The gradient crushing in S2 also includes: Put the spinach into the crusher and crush it finely with 80 mesh, control the particle size after crushing to be ≤0.15mm, filter out the coarse fiber residues with gauze after crushing, and obtain the green layer vegetable puree; Take 50% of the finely crushed spinach puree and 50% of the carrot puree crushed with 60 mesh, the particle size of the crushed carrot is 0.15-0.3mm, a small amount of fine particles are retained, and the mixture is stirred evenly to obtain the transition layer vegetable puree; Put the carrot into the crusher and crush it coarsely with 40 mesh, control the particle size after crushing to be 0.3-0.5mm, and obtain the red layer vegetable puree, retaining the obvious particle sensation.

[0035] Further, fine crushing ensures that the color of the green layer is uniform and soft, medium crushing of the transition layer achieves natural color fusion, and coarse crushing of the red layer retains the particle texture, forming a smooth, fine particle and particle texture progression through the particle size gradient, and strengthening the original multi-level texture.

[0036] S3 also includes: Cool the obtained pigskin base soup to 55-60℃ to avoid high temperature damage to vegetable pigments, and divide it into three equal parts; Add pigskin soup and green layer vegetable puree in a mass ratio of 3:1, add 0.5%-2% salt for seasoning, stir until there are no particle lumps, and obtain a green mixture; Add pigskin soup and transition layer vegetable puree in a mass ratio of 3:1, add sugar to neutralize the astringency, and stir evenly to obtain a transition mixture; Add pigskin soup and red layer vegetable puree in a mass ratio of 3:1, add 0.1%-0.3% cooking wine to enhance the flavor, and keep the carrot particles in a suspended state to obtain a red mixture.

[0037] The 60℃ soup temperature can not only make the vegetable puree and soup fully blend, but also reduce the damage to vegetable pigments and vitamins caused by high temperature; and the separate seasoning ensures that the flavor of each layer matches the characteristics of the vegetables, such as spinach with salt for increased flavor and carrot with cooking wine for enhanced aroma.

[0038] S3 also includes: Select glass mold, the inner wall is evenly coated with thin olive oil, anti-adhesion, the bottom of the mold is covered with oil paper, which is convenient for demolding. The finished product is ensured to be demolded completely by anti-adhesion, and the transparent characteristics of the glass mold can be directly observed.

[0039] The layered pouring in S3 includes: Pour the green mixed liquid into the mold to 1 / 3 height, and shake the mold gently to discharge bubbles; Pour the transition mixed liquid along the inner wall of the mold slowly to 2 / 3 height of the mold, and shake again to discharge bubbles; at this time, the contact surface of the two layers is naturally adsorbed due to the semi-solidified state, and there is no obvious layering mark; Pour the red mixed liquid into the mold to the top, reserve 0.5-1 cm space, and shake the mold; Pour the next layer in the semi-solidified state, use the viscosity of collagen to realize the natural fusion of the two layers, avoid the hard fault of traditional layering; the gradient height control ensures the balanced proportion of each layer, finally forms the visual effect of green-shallow orange-red natural gradient, and the fine crushing layer is smooth and the coarse crushing layer has particles, which strengthens the multi-level taste.

[0040] The solidification control in S4 includes: Put into the refrigerator for the first time for 20-40 minutes to semi-solidified state; Put into the refrigerator for the second time for 20-40 minutes to semi-solidified state Put into the refrigerator for the third time for 2-4 hours to completely solidified.

[0041] This embodiment is to verify the advantages of the target scheme in visual effect, taste level, nutrient retention, texture stability and the like, 4 groups of control experiments are designed, the differences between the target scheme and the conventional processing method are compared through variable control and quantitative detection, the experimental data is taken as mean value by 3 times of repetition to ensure reliability.

[0042] The sample size of the experimental group is 3, each 500g, and the process strictly follows the target scheme S1-S4, wherein the gradient crushing in S2 is: green layer 80 mesh, transition layer 50% 80 mesh spinach+50% 60 mesh carrot, and red layer 40 mesh, and other steps are executed according to the target scheme.

[0043] The sample size of the control group is 3, each 500g, only the crushing particle size in S2 is changed, the green layer, the transition layer and the red layer are all crushed with 60 mesh, and other steps are completely consistent with the experimental group.

[0044] TA-XTPlus texture analyzer is adopted, TPA mode-probe P / 50, test speed 1mm / s, compression ratio 50%, and the hardness, elasticity and chewiness of the three layers are detected.

[0045] The results are shown in the following table: Table 1 This example is to verify whether the semi-solid state layering can improve the naturalness of color gradient and reduce the layering fault compared with the full solidification after layering. The following experimental design is carried out: The sample size of the experimental group is 3, each 500g, and the target scheme S4 is executed. Each layer is poured after being refrigerated for 20-40 minutes to semi-solidification, and then the next layer is poured.

[0046] The sample size of the control group is 3, each 500g, and the layering solidification method is changed. The first layer is poured and then refrigerated for 2 hours to full solidification, and then the second layer is poured. The third layer is poured after the second layer is fully solidified. Other steps are consistent with the experimental group.

[0047] Image-ProPlus software is used to analyze the layering cross-sectional image, calculate the gradient transition zone width and fault occurrence rate.

[0048] The results are shown in the following table: Table 2 This example is to verify whether the "55-60℃ pig skin soup mixed with vegetable puree" can retain more vegetable pigments and vitamins compared with "high temperature mixing".

[0049] The sample size of the experimental group is 3, each 500g, and the target scheme S3 is executed. The pig skin soup is cooled to 55-60℃ and then mixed with the vegetable puree.

[0050] The sample size of the control group is 3, each 500g, and the pig skin soup is not cooled and directly mixed with the vegetable puree. Other steps are consistent with the experimental group.

[0051] The ultraviolet spectrophotometer is used to detect the chlorophyll content of the green layer and the carotenoid content of the red layer, and calculate the retention rate.

[0052] The 2,6-dichloroindophenol titration method is used to detect the vitamin C content before and after mixing the vegetable puree, and calculate the retention rate.

[0053] The results are shown in the following table: Table 3 To verify whether the pretreatment process of "salt water soaking + fat removal layer" can improve the freshness and freshness of the soup compared with "conventional water washing".

[0054] The sample size of the experimental group is 3, each 500g, and the target scheme S1 is used for pretreatment. The pig skin is soaked in 5%-10% salt water for 15-30 minutes, and the inner fat layer is scraped off. The pig skin base soup is taken after slow stewing.

[0055] The sample size of the control group was 3, each 500g, and the pigskin was only washed with water for 4-6 times, without soaking in brine, without scraping the inner fat layer, and other slow stewing steps were consistent with the experimental group.

[0056] The fat content of the pigskin base soup was detected.

[0057] The contents of glutamic acid and aspartic acid in the soup were detected by high performance liquid chromatography (HPLC), which were the main umami substances.

[0058] The results are shown in the following table: Table 4 Through the four control experiments, it can be verified that the target scheme is significantly better than the conventional processing method in the four core dimensions of taste level clarity, visual gradual change naturalness, nutrition retention rate, soup clarity and freshness, fully embodying its technical advantages.

[0059] It should be noted that in this text, relational terms such as first and second are used only to distinguish one entity or action from another, and do not necessarily require or imply that there is any such actual relationship or order between these entities or actions. Moreover, the terms "include", "contain" or any other variants thereof are intended to cover non-exclusive inclusion, so that the process, method, article or equipment including a series of elements not only includes those elements, but also includes other elements not explicitly listed or inherent to such process, method, article or equipment.

[0060] Although the embodiments of the present application have been shown and described, it can be understood by those of ordinary skill in the art that various changes, modifications, replacements and variations can be made to these embodiments without departing from the principles and spirits of the present application, and the scope of the present application is defined by the appended claims and their equivalents.

Claims

1. A method for processing mixed food based on vegetables and pigskin jelly, characterized in that: The method comprises the following specific steps: S1. Boil the pretreated pigskin in water to soften it, cut it into at least one equidistant small piece, grind it into granules using a grinder, and simmer it to enhance the flavor, thereby obtaining a pigskin base soup; S2, grinding the vegetables in a gradient manner according to their colors to obtain a green layer vegetable puree, a transition layer vegetable puree, and a red layer vegetable puree; S3, dividing the obtained pigskin base soup into three equal parts, and mixing them with the vegetable puree obtained in S2 respectively to obtain a green mixed liquid, a transition mixed liquid, and a red mixed liquid; S4. The mixed liquid obtained in S3 is placed in a mold, poured in layers and solidified under control to obtain the desired mixed food.

2. The method for processing a mixed food based on vegetables and pigskin jelly according to claim 1, characterized in that: The pre-processing in S1 further includes: Take fresh pig skin, remove the remaining pig hair, rinse it with clean water 4 to 6 times, soak it in 5% to 10% salt water, take it out and rinse it with running water until there is no salt taste.

3. The method for processing a mixed food based on vegetables and pigskin jelly according to claim 1, characterized in that: The boiling and softening in S1 further comprises: Put the pre-treated pig skin into a pot of cold water, with the water covering the pig skin. Bring to a boil over high heat, then reduce to low heat and keep boiling. Skim off the foam on the surface during boiling. After cooking, remove the pig skin, rinse the remaining grease on the surface with warm water, and scrape off the excess fat layer on the inside with a knife. Said S1 further comprises: Cut the softened pig skin into small square pieces, crush the particles and pour into the casserole; Add diced lean pork and enough water to cover the ingredients. Bring to a boil over high heat, then simmer over low heat. Add ginger slices and green onion segments for seasoning, and finally turn off the heat to get the pork skin-based soup.

4. The method for processing a mixed food based on vegetables and pigskin jelly according to claim 1, characterized in that: The S2 includes: Choose spinach and / or broccoli for the green layer; Use spinach and carrot mixed in a ratio of 1:1 as the mixed layer; Use carrots as the red layer; Wash and drain the selected green layer, mixed layer, and red layer vegetables separately; The gradient crushing in S2 also includes: Put the spinach into a grinder and grind it into 80 mesh size. The particle size after grinding is controlled to be ≤0.15mm. After grinding, filter out the crude fiber residue with gauze to obtain the green layer vegetable puree. Take 50% finely crushed spinach puree and 50% 60-mesh medium-crushed carrot puree, mix well to obtain transition layer vegetable puree; The carrots were put into a grinder and coarsely crushed using a 40-mesh grinder. The particle size after crushing was controlled to be 0.3-0.5 mm to obtain a red layer vegetable puree.

5. The method for processing a mixed food based on vegetables and pigskin jelly according to claim 4, characterized in that: Said S3 further comprises: Cool the resulting pigskin-based broth to 55-60°C and divide it into three equal portions; Add pig skin soup and green layer vegetable puree in a mass ratio of 3:1, add 0.5% to 2% salt to taste, and stir until there are no particles or lumps to obtain a green mixed liquid; Add pig skin soup and transition layer vegetable puree in a mass ratio of 3:1, add sugar to neutralize the astringency, stir evenly, and obtain a transition mixture; Add pig skin soup and red layer vegetable puree in a mass ratio of 3:1, add 0.1% to 0.3% light soy sauce to enhance the flavor, keep the carrot particles in a suspended state, and obtain a red mixed liquid.

6. The method for processing a mixed food based on vegetables and pigskin jelly according to claim 1, characterized in that: Said S3 further comprises: Use a glass mold, evenly apply a thin layer of olive oil on the inner wall, and place oil paper on the bottom of the mold.

7. The method for processing a mixed food based on vegetables and pigskin jelly according to claim 1, characterized in that: The layered pouring in S3 includes: Pour the green mixture into the mold to 1 / 3 of its height and shake the mold to remove air bubbles; Pour the transition mixture along the inner wall of the mold to 2 / 3 of the height of the mold, and vibrate again to remove bubbles; Pour the red mixture into the mold to the top, leaving 0.5 to 1 cm of space, and shake the mold.

8. The method for processing mixed food based on vegetables and pigskin jelly according to claim 1, characterized in that: The solidification control in S4 includes: First, refrigerate for 20 to 40 minutes until semi-solidified. Put it in the refrigerator for 20 to 40 minutes until it is semi-solidified. Place in the refrigerator for the third time and refrigerate for 2 to 4 hours until completely solidified.

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