CN101897444A - Pig skin jelly meat steaming method - Google Patents
Pig skin jelly meat steaming method Download PDFInfo
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- CN101897444A CN101897444A CN2010102315065A CN201010231506A CN101897444A CN 101897444 A CN101897444 A CN 101897444A CN 2010102315065 A CN2010102315065 A CN 2010102315065A CN 201010231506 A CN201010231506 A CN 201010231506A CN 101897444 A CN101897444 A CN 101897444A
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Abstract
The invention relates to a jelly meat steaming method, in particular to a pig skin jelly meat steaming method. The c meat preparing method has a long history, but there are two traditional methods: one method is to prepare the pig skin jelly meat from pork skin powder, and the process of the method is simple, but the pig skin jelly meat is not popularized because of low appearance quality and poor mouthfeel of the product; and the other method is to prepare the pig skin jelly meat from pork skin, the products containing an edible gelatine, a pigment and the like to different extent are not purely natural, and the pork skin jelly product is processed by cooking in water and is yellowish and has low quality and palatability due to the gelatinization of jelly meat during the long-term contact with a pot. The pig skin jelly meat steaming method comprises the following steps of: 1, cooking pig skin; 2, cutting the pig skin into strips; 3, adding water into the strips; 4, steaming the strips; 5, adding salt and sauce into the strips; and 6, cooling and packing the product. Due to single raw material, no addition of additivessuch as the edible gelatine and the pigment, and high requirements on cleaning and degreasing of the pork skin, the product has the advantages of high cool degree, good colour for stimulating appetite and high palatability.
Description
Technical field:
The present invention relates to a kind of steaming method of frozen meat, relate in particular to a kind of pigskin jelly meat steaming method.
Background technology:
Pigskin frozen meat preparation method is of long duration, but traditional method has two kinds, a kind of is to make of the pork skin powder, technology is simple, but often because of the product appearance quality and mouthfeel is all relatively poor is out of favour, another kind is now made of pork skin, but in various degree all used edible gelatin, pigment etc., the product that does not belong to pure natural, and all belong in the process and to boil out, cause gelatinization owing to the frozen meat colloid directly contacts with the pot body for a long time, therefore the frozen meat product colour yellowing that processes influences quality and palatability.
Summary of the invention:
The objective of the invention is to provide a kind of additives such as edible gelatin and pigment, pigskin jelly meat steaming method that the high mouthfeel of refrigerant degree is good of not containing.
For overcoming the problem that prior art exists, technical solution of the present invention is: a kind of pigskin jelly meat steaming method is characterized in that: the step of described steaming method is: the skin of 1. cooking meat, 2. pork skin be cut into silk, 3. meat convert water, 4. steam, 5. with salt and soy sauce, 6. cooling packing.
The described skin of 1. cooking meat: choose pork skin, put into boiling water after cleaning up and boiled 5～10 minutes.
Described 2. pork skin becomes silk: well-done pork skin is put into cold water lower the temperature, and scrape off the fat that remains in pork skin lower floor with cutter one by one, and be cut into threadly after rinsing well repeatedly with clear water, it is standby that the pork skin that becomes silk is eluriated the back with clear water more repeatedly.
Described 3. meat is converted water: standby one-tenth silk pork skin is put into the container that can steam, press the proportional arrangement of pork skin and boiling water weight 1: 2.5～3.
Described 4. skin freezes and steams: all pork skin band containers of having converted boiling water are placed in the boiled food steamer steam, emerging from steam picks up counting, and needs get final product in 2～2.5 hours.
Described 5. with salt and soy sauce: as after steaming 2-2.5 hour, to add salt 10 grams and soy sauce 20 in one kilogram and restrain.
Described 6. cooling: packing after at last it being cooled to 0-4 ℃.
Advantage of the present invention is: (1) raw material is single, and manufacturing process only uses pork skin to add water, steams out in the self-colored product in back only to add small amounts of salts, and a little soy sauce of the adding of color of soy sauce does not contain additives such as edible gelatin and pigment.
(2) pork skin is cleaned degrease and require height, thereby the refrigerant degree of product is high.
(3) product colour be good at stimulateing appetite, good palatability.
(4) this product ratio 1: 2.5～3 of adding water is optimal proportion, the too much or very few taste that all directly influences product.
(5) this product steaming time 2-2.5 hour is Best Times, and steaming time is too short or long all can to influence the product taste.
The specific embodiment:
Embodiment 1:
A kind of pigskin jelly meat steaming method, the step of described steaming method is:
1. the skin of cooking meat: choosing one kilogram of pork skin, put into boiling water after cleaning up and boiled 7 minutes, specifically grasp the time of boiling according to the thin degree of pork skin, can just be the best with the cutter chopping with pork skin.
2. pork skin is cut into silk: well-done pork skin is put into cold water lower the temperature, and scrape off the tissues such as fat that remain in pork skin lower floor with cutter one by one, and it is thread to be cut into potato after rinsing well repeatedly with clear water, it is standby that the pork skin that becomes silk is eluriated the back with clear water more repeatedly.
3. meat is converted water: clean one-tenth silk pork skin is put into the container that can steam, according to pork skin and 1: 2.5 proportional arrangement of boiling water weight, but will consider the size coupling of container.
4. steam: all pork skin band containers of having converted boiling water are placed in the boiled steamer food steamer steam, emerging from steam picks up counting, and needs 2 hours, specifically adjusts according to the pork rind thin degree.
5. with salt and soy sauce: after steaming 2 hours, add salt 10 grams and soy sauce 20 grams.
6. cooling: packing after at last it being cooled to 4 ℃.
Embodiment 2:
A kind of pigskin jelly meat steaming method, the step of described steaming method is:
1. the skin of cooking meat: choosing two kilograms of pork skins, put into boiling water after cleaning up and boiled 8 minutes, specifically grasp the time of boiling according to the thin degree of pork skin, can just be the best with the cutter chopping with pork skin.
2. pork skin is cut into silk: well-done pork skin is put into cold water lower the temperature, and scrape off the tissues such as fat that remain in pork skin lower floor with cutter one by one, and it is thread to be cut into potato after rinsing well repeatedly with clear water, it is standby that the pork skin that becomes silk is eluriated the back with clear water more repeatedly.
3. meat is converted water: clean one-tenth silk pork skin is put into the container that can steam, according to pork skin and 1: 2.7 proportional arrangement of boiling water weight, but will consider the size coupling of container.
4. steam: all pork skin band containers of having converted boiling water are placed in the boiled steamer food steamer steam, emerging from steam picks up counting, and needs 2.5 hours, specifically adjusts according to the pork rind thin degree.
5. with salt and soy sauce: after steaming 2.5 hours, add salt 20 grams and soy sauce 40 grams.
6. cooling: packing after at last it being cooled to 3 ℃.
Embodiment 3:
A kind of pigskin jelly meat steaming method, the step of described steaming method is:
1. the skin of cooking meat: choosing four kilograms of pork skins, put into boiling water after cleaning up and boiled 10 minutes, specifically grasp the time of boiling according to the thin degree of pork skin, can just be the best with the cutter chopping with pork skin.
2. pork skin is cut into silk: well-done pork skin is put into cold water lower the temperature, and scrape off the tissues such as fat that remain in pork skin lower floor with cutter one by one, and it is thread to be cut into potato after rinsing well repeatedly with clear water, it is standby that the pork skin that becomes silk is eluriated the back with clear water more repeatedly.
3. meat is converted water: clean one-tenth silk pork skin is put into the container that can steam, according to pork skin and 1: 3 proportional arrangement of boiling water weight, but will consider the size coupling of container.
4. steam: all pork skin band containers of having converted boiling water are placed in the boiled steamer food steamer steam, emerging from steam picks up counting, and needs 2.5 hours, specifically adjusts according to the pork rind thin degree.
5. with salt and soy sauce: after steaming 2.5 hours, add salt 40 grams and soy sauce 80 grams.
6. cooling: packing after at last it being cooled to 0 ℃.
Claims (2)
1. pigskin jelly meat steaming method, it is characterized in that: the step of described steaming method is: the skin of 1. cooking meat, 2. pork skin be cut into silk, 3. meat convert water, 4. steam, 5. with salt and soy sauce, 6. cooling packing.
2. a kind of pigskin jelly meat steaming method according to claim 1 is characterized in that: the described skin of 1. cooking meat: choose pork skin, put into boiling water after cleaning up and boiled 5～10 minutes.
Described 2. pork skin becomes silk: well-done pork skin is put into cold water lower the temperature, and scrape off the fat that remains in pork skin lower floor with cutter one by one, and be cut into threadly after rinsing well repeatedly with clear water, it is standby that the pork skin that becomes silk is eluriated the back with clear water more repeatedly.
Described 3. meat is converted water: standby one-tenth silk pork skin is put into the container that can steam, press the proportional arrangement of pork skin and boiling water weight 1: 2.5～3.
Described 4. skin freezes and steams: all pork skin band containers of having converted boiling water are placed in the boiled food steamer steam, emerging from steam picks up counting, and needs get final product in 2～2.5 hours.
Described 5. with salt and soy sauce: as after steaming 2-2.5 hour, to add salt 10 grams and soy sauce 20 in one kilogram and restrain.
Described 6. cooling: packing after at last it being cooled to 0-4 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102315065A CN101897444A (en) | 2010-07-20 | 2010-07-20 | Pig skin jelly meat steaming method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102315065A CN101897444A (en) | 2010-07-20 | 2010-07-20 | Pig skin jelly meat steaming method |
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| Publication Number | Publication Date |
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| CN101897444A true CN101897444A (en) | 2010-12-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010102315065A Pending CN101897444A (en) | 2010-07-20 | 2010-07-20 | Pig skin jelly meat steaming method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613589A (en) * | 2012-04-19 | 2012-08-01 | 四川高金食品股份有限公司 | Instant pigskin jelly food and processing process of pigskin jelly food |
| CN102894377A (en) * | 2012-10-03 | 2013-01-30 | 铁力市翠花食品加工厂 | Process for producing pork jelly salad |
| CN102960747A (en) * | 2012-12-12 | 2013-03-13 | 成克萍 | Preparation method of pigskin jelly |
| CN103783544A (en) * | 2012-11-02 | 2014-05-14 | 烟台职业学院 | Processing technology of nutritious pigskin jelly |
| CN103844277A (en) * | 2014-03-07 | 2014-06-11 | 许伟东 | Method for processing colorful skin jelly |
| CN104146195A (en) * | 2014-06-27 | 2014-11-19 | 东北农业大学 | Production process for double-layered petal pork skin jelly |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1227729A (en) * | 1999-01-12 | 1999-09-08 | 刘长雁 | Cooked pork skin food and its producing method |
| CN1446482A (en) * | 2002-03-27 | 2003-10-08 | 孙秀爱 | Method for preparing convenient skin jelly food |
-
2010
- 2010-07-20 CN CN2010102315065A patent/CN101897444A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1227729A (en) * | 1999-01-12 | 1999-09-08 | 刘长雁 | Cooked pork skin food and its producing method |
| CN1446482A (en) * | 2002-03-27 | 2003-10-08 | 孙秀爱 | Method for preparing convenient skin jelly food |
Non-Patent Citations (2)
| Title |
|---|
| 《http://iask.sina.com.cn/b/8451603.html》 20070313 lt1948 转个回答给你 第4栏第5-17行 1-2 , 2 * |
| 《http://iask.sina.com.cn/b/8451603.html》 20070313 故乡的云 水晶肉皮冻做法 第2栏第20-30行 1-2 , 2 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613589A (en) * | 2012-04-19 | 2012-08-01 | 四川高金食品股份有限公司 | Instant pigskin jelly food and processing process of pigskin jelly food |
| CN102613589B (en) * | 2012-04-19 | 2013-07-10 | 四川高金食品股份有限公司 | Instant pigskin jelly food and processing process of pigskin jelly food |
| CN102894377A (en) * | 2012-10-03 | 2013-01-30 | 铁力市翠花食品加工厂 | Process for producing pork jelly salad |
| CN103783544A (en) * | 2012-11-02 | 2014-05-14 | 烟台职业学院 | Processing technology of nutritious pigskin jelly |
| CN102960747A (en) * | 2012-12-12 | 2013-03-13 | 成克萍 | Preparation method of pigskin jelly |
| CN103844277A (en) * | 2014-03-07 | 2014-06-11 | 许伟东 | Method for processing colorful skin jelly |
| CN104146195A (en) * | 2014-06-27 | 2014-11-19 | 东北农业大学 | Production process for double-layered petal pork skin jelly |
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Application publication date: 20101201 |