A method for making a lipid sludge

Abstract

This invention discloses a method for making pork fat residue, relating to the field of food processing technology. The method includes the following steps: deodorization, dehydration, degreasing, and removal. This method carries profound historical value; its process has been adjusted with the times, witnessing the secular life and social changes of Qingdao, embodying ancient culinary philosophy, and serving as a living symbol of the city. Culturally, the selection of ingredients, seasoning, and the "three-stage degreasing process" highlight Huangdao's culinary heritage of "being near mountains and the sea, emphasizing the original flavor of food," while the festive preparation customs strengthen family bonds and enhance regional identity. Socially, the demand for high-quality pork drives local breeding upgrades, increases farmers' income, standardized factories provide employment, and multiple industries are linked to empower the local economy. Nutritionally, the "three-stage degreasing process" reduces fat and retains high-quality protein, achieving a balance between deliciousness and health, providing consumers with high-quality protein snacks.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a method for preparing pork fat residue. Background Technology

[0002] Zhizha (pork cracklings) is a traditional delicacy originating from Qingdao, Shandong Province. Its history dates back to the Xianfeng era of the Qing Dynasty, carrying nearly two centuries of folk memories and intangible cultural heritage. It has now become one of the iconic symbols of Qingdao's culinary culture. Its origin is told in a heartwarming story: initially, it was made by ordinary people slowly simmering pork to remove fat, creating a portable and long-lasting dry food. Later, it gradually developed into a flavorful and nutritious snack. The production process of zhizha is extremely meticulous. It uses carefully selected pork belly muscle or foreleg deltoid muscle, strictly controlling the lean-to-fat ratio. Through multiple processes including low-temperature slow simmering and pressing to remove fat, only one pound of finished product can be produced from six pounds of fresh meat. No chemical additives are used throughout the process, preserving the natural aroma of the pork. It has a crispy and non-greasy texture, and can be eaten directly as a snack or added to dishes, making it a classic delicacy on Qingdao's dining table. Today, the zhizha making technique has been listed as an intangible cultural heritage. While adhering to traditional techniques, it has achieved brand upgrading, spreading from a street food to a nationwide phenomenon, becoming a distinctive delicacy that carries nostalgia and craftsmanship. Summary of the Invention

[0003] The purpose of this invention is to provide a method for making pork fat residue, which significantly improves the crispness, flavor profile, and product stability of pork fat residue by optimizing the selection of raw materials and temperature control process.

[0004] To achieve the above objectives, the present invention provides the following technical solution:

[0005] A method for preparing pork fat residue includes the following steps: deodorizing, dehydrating, degreasing, and removing.

[0006] S1. Removing the fishy smell: Select pork neck meat, soak it in running water for 120 minutes to remove blood and impurities, then cut it into even slices or strips.

[0007] During the marinating process, coarse sea salt, scallions, fresh ginger, natural cane sugar, and cornstarch are added to the pork. The ratio of pork, coarse sea salt, scallions, fresh ginger, natural cane sugar, and cornstarch is 1000:3.5:20:20:2:20. After thoroughly mixing with the pork, it is refrigerated at 0-4 degrees Celsius for 8 hours.

[0008] S2. Dehydration: Put water in a pot, put the marinated pork into the water, turn on the heat, keep the temperature in the pot at 100 degrees, and boil the water and oil together for about 20 minutes.

[0009] S3. Defatting: After slowly rendering the pork fat, when the moisture has evaporated, turn the heat to low and control the oil temperature at 150 degrees Celsius. Continue to gently and low-temperature "roast" the pork for 40 minutes until the pork turns golden brown and the bubbles are fine.

[0010] S4. Remove: Use a ladle to remove the grease residue and store it.

[0011] The beneficial effects of this invention are as follows:

[0012] 1. Historical Value: The craft's techniques have been adjusted each time to meet the production and consumption needs of different historical periods. Originating from the wisdom of local people, it has witnessed the secular life and social changes in Qingdao, embodies ancient culinary philosophies, and through its living transmission, has transformed its cultural genes into a distinctive calling card for the modern city. Protecting this craft is protecting a vivid local historical memory and an outstanding example of folk creative wisdom.

[0013] 2. Cultural Value: From ingredient selection and seasoning to the "three-stage processing" technique, everything reflects Huangdao's culinary culture of "living by the mountains and the sea, emphasizing the original flavor of food." The custom of making pork cracklings during festivals is an important symbol for strengthening family bonds and enhancing regional identity, thus preserving local cultural memories.

[0014] 3. Social Value: The demand for "golden six ounces of snowflake pork" drives the development of high-quality pig farming in the local area, increasing farmers' income. Standardized factories provide employment opportunities and also link tourism, logistics, and other industries, injecting vitality into the local specialty economy.

[0015] 4. Nutritional value: Through the "three-stage deodorization process" of removing fishy smell, dehydration and degreasing, the fat content is reduced while retaining high-quality pork protein, achieving a balance between "deliciousness and health" and providing consumers with a high-quality protein snack option to replenish energy.

[0016] The above description is merely an overview of the technical solution of the present invention. In order to better understand the technical means of the present invention and to implement it in accordance with the contents of the specification, the preferred embodiments of the present invention are described in detail below. Detailed Implementation

[0017] The technical solutions of the present invention will now be clearly and completely described. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. 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.

[0018] In the description of this invention, it should be noted that the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0019] Furthermore, the technical features involved in the different embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other.

[0020] A preferred embodiment of this application illustrates a method for preparing lard residue, comprising the following steps: deodorization, dehydration, degreasing, and removal.

[0021] The first step in the process is to remove the gamey smell. The pork used is selected from the "golden six ounces" cut of high-quality local marbled pork. It is soaked in running water for 120 minutes, a pre-treatment process utilizing natural physical principles to fully extract blood, impurities, and other internal gamey substances. Afterward, it is cut into uniform slices or strips. This ensures that during the subsequent braising process, the aroma produced by the pork is a pure, rich meaty fragrance, unaffected by any gamey smell.

[0022] Marinating process: Fresh ingredients are marinated raw using a secret recipe. Natural, salty, coarse sea salt, rich in minerals, lays the pure foundation for the pork crackling flavor. Selected seasonal scallions and local fresh ginger are used to remove any fishy smell and enhance the aroma. Natural cane sugar improves the flavor and color, achieving an enticing golden sheen during slow braising. Non-GMO cornstarch perfectly locks in the meat juices and flavor, resulting in a unique texture that is crispy on the outside and moist on the inside. The ratio of pork, coarse sea salt, scallions, fresh ginger, natural cane sugar, and cornstarch is 1000:3.5:20:20:2:20. These ingredients are added according to this golden ratio, thoroughly mixed with the pork, and refrigerated at 0-4 degrees Celsius for 8 hours to allow the seasonings to fully penetrate and further remove any fishy smell and enhance the flavor.

[0023] The second process involves dehydration. An appropriate amount of water is placed in a pot, and the marinated ingredients are then immersed in the water. The heat is strictly controlled, and the meat is dehydrated at a low temperature, maintained at 100 degrees Celsius. The water and oil boil together for about 20 minutes, gradually removing and evaporating the moisture. The pork is heated evenly and gently, causing fat cells to slowly break down and the oil to begin to slowly separate. Mixing with water effectively controls the temperature, preventing it from exceeding 100 degrees Celsius and avoiding scorching. This "water-oil simmering" process cleverly utilizes the relationship between water and fire, using water to control the temperature and achieve a perfect transformation in the meat's texture. The low-temperature processing avoids the harmful substances that may be produced by high-temperature frying, and its concept coincides with the low-fat, healthy diet advocated by modern nutrition science.

[0024] The third step: degreasing. After slowly rendering out the pork fat, just as the moisture is about to evaporate, the heat is reduced to a simmer, keeping the oil temperature below 150 degrees Celsius. This step, requiring precise control of heat and oil temperature, is where the skill is most demanding in this traditional process. The pork is then gently "roasted" at a constant temperature of 150 degrees Celsius for about 40 minutes. At this point, the pork gradually turns golden brown, with fine bubbles, completely degreasing, becoming crispy, and developing a nice color. The pork undergoes a remarkable physical transformation from soft to crispy. Once the last bit of oil has been extracted from the cracklings, the texture becomes even crispier and drier. The final product is degreased yet fragrant, crispy and melts in your mouth, with a rich aroma and a lingering aftertaste.

[0025] Once removed from the water, it can be stored for later consumption.

[0026] In summary, this invention provides a method for making pork cracklings, which possesses profound historical value. The technique has been adjusted with each iteration to meet the production and consumption needs of different historical periods. Originating from folk wisdom, it bears witness to the secular life and social changes of Qingdao, embodies ancient culinary philosophy, and through its living transmission, transforms its cultural genes into a distinctive symbol of the modern city. Protecting this technique means protecting a vivid local historical memory and an outstanding example of folk creativity. In terms of cultural value, from ingredient selection and seasoning to the "three-stage process," it reflects Huangdao's culinary culture of "living by the mountains and sea, emphasizing the original flavor of food." The custom of making pork cracklings during festivals is an important symbol for strengthening family bonds and enhancing regional identity, thus preserving local cultural memory. In terms of social value, the demand for "golden six ounces of snowflake pork" promotes high-quality development in local pig farming, increasing farmers' income. Standardized factories provide employment opportunities and also link tourism, logistics and other industries, injecting vitality into the local specialty economy. In terms of nutritional value, the "three-stage deodorization process" removes the fishy smell, dehydrates and degreases, reducing the fat content while retaining the high-quality protein of pork, achieving a balance between "deliciousness and health" and providing consumers with a high-quality protein snack option to replenish energy.

[0027] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0028] The embodiments described above are merely illustrative of implementation methods of the present invention, and while the descriptions are specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention. Therefore, the protection scope of this invention patent should be determined by the appended claims.

Claims

1. A method for preparing grease residue, characterized in that, The process includes the following steps: removing fishy odors, dehydrating, degreasing, and removing from the water. S1. Removing the fishy smell: Select pork neck meat, soak it in running water for 120 minutes to remove blood and impurities, then cut it into even slices or strips. During the marinating process, coarse sea salt, scallions, fresh ginger, natural cane sugar, and cornstarch are added to the pork. The ratio of pork, coarse sea salt, scallions, fresh ginger, natural cane sugar, and cornstarch is 1000:3.5:20:20:2:

20. After thoroughly mixing with the pork, it is refrigerated at 0-4 degrees Celsius for 8 hours. S2. Dehydration: Put water in a pot, put the marinated pork into the water, turn on the heat, keep the temperature in the pot at 100 degrees, and boil the water and oil together for about 20 minutes. S3. Defatting: After slowly rendering the pork fat, when the moisture has evaporated, reduce the heat to low and control the oil temperature at 150 degrees Celsius. Continue to gently and low-temperature "roast" the pork for 40 minutes until the pork turns golden brown and the bubbles are fine. S4. Remove: Use a ladle to remove the grease residue and store it.