CN102283394A - Formula of barbecue pigskin strings and production method thereof - Google Patents
Formula of barbecue pigskin strings and production method thereof Download PDFInfo
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- CN102283394A CN102283394A CN2011102879109A CN201110287910A CN102283394A CN 102283394 A CN102283394 A CN 102283394A CN 2011102879109 A CN2011102879109 A CN 2011102879109A CN 201110287910 A CN201110287910 A CN 201110287910A CN 102283394 A CN102283394 A CN 102283394A
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Abstract
The invention discloses a formula of barbecue pigskin strings, which is characterized by comprising the following ingredients: 1000-1050 parts by weight of fine pigskin, 200-250 parts by weight of pig bone, 14-18 parts by weight of salt, 7-9 parts by weight of sugar, 18-22 parts by weight of gourmet powder, 6-10 parts by weight of pepper, 23-27 parts by weight of chili, 4-6 parts by weight of cassia and 35-45 parts by weight of cumin powder. The invention also discloses a production method of the barbecue pigskin strings. Compared with the common pigskin food (fried pigskin and pigskin aspic), the product produced according to the method disclosed by the invention has the advantages that the food is not fried so as to completely avoid various harms of fried food; raw materials are real and visible, and no food additives need to be added; and the cooking time is short, so the loss of nutrients in the pigskin is less.
Description
Technical field
The present invention relates to a kind of preparation method of food, relate to a kind of factory formula and technology of roasting the pigskin string specifically.
Background technology
Roasting food may be human from eating prepared food mode of heating the earliest raw.Walk upright, the utilization of tool using, fire, be human from other animal the differentiation significant incident of coming out slowly, when the mankind also do not invent suitable heating tool, be placed on fire and go up roasting and be embedded in that to burn in the fire be the mode of simple possible.And bake the fragrance that comes be mode such as steam, boil, explode, fry in shallow oil can not compare.Charcoal is baked food, as a kind of traditional food, people to it like be growing on and on always.
Pigskin mainly contains protein, moisture, fat and mineral matter is formed, and wherein is rich in collagen, has considerable nutritive value, has health-care effects such as anti-ageing, beauty treatment, the raw-food material that belongs to high protein, low fat and have certain health care functions.
Can see the pigskin series products in the market, be through boiling for a long time, be beyond recognition pigskin mostly, and add multiple gelatin substance; And there are a lot of harm in fried pigskin, barbecue various brochette products of usefulness such as mutton cubes roasted on a skewer, chicken skewer, gristle string etc., but seldom see roasting pigskin string, because the nutrition of pigskin and special efficacy, people often want to eat and can not find suitable product.
Summary of the invention
The object of the invention has been to provide a kind of prescription and production method thereof of brand-new barbecue pigskin string; can satisfy the consumer to the nutrition of pigskin and the pursuit of barbecue flavour; have resilient enough, tasty mouthfeel advantage, and be suitable for plant layout production and long shelf-life.
The technical solution used in the present invention is as follows:
A kind of prescription of roasting the pigskin string is characterized in that its weight portion batching proportion is: smart pigskin 1000～1050 weight portions; Pig bone 200～250 weight portions, salt: 14～18 weight portions, sugar 7～9 weight portions, monosodium glutamate 18～22 weight portions, Chinese prickly ash 6～10 weight portions, capsicum: 23～27 weight portions, cassia bark 4～6 weight portions and cumin powder 35～45 weight portions.
Preferred version is smart pigskin 1000 weight portions; Pig bone 200 weight portions, salt: 16 weight portions, sugared 8 weight portions, monosodium glutamate 20 weight portions, Chinese prickly ash 8 weight portions, capsicum: 25 weight portions, cassia bark 5 weight portions and cumin powder 40 weight portions.
The present invention also provides a kind of production method of roasting the pigskin string, and its step is poly-as follows:
(1) choosing the bulk skin that produces in the pig cutting procedure, mainly is foreleg skin and back leg skin, to the pigskin preliminary treatment: eliminate superabundant fats, residual pig hair and hair root, clean up;
(2) preliminary treatment is good pigskin is cut into square fritter, is placed under the 0-4 ℃ of low temperature environment stand-by after cutting;
(3) boiling of soup stock: Os Sus domestica is put into boiling water boil, first big fire was boiled more than 30 minutes, and the soup that boils in pot with little fire becomes white liquid afterwards, formed plain soup, and removed its surperficial foam;
(3) prepare material package by the described proportion scale of claim 1, put into described plain soup and carry out little fire and boil to spices and enter soup fully;
(4) pigskin boiling: put in the above-mentioned soup stock that boils the pigskin that preliminary treatment is cut into small pieces well into boiling 5～8 minutes;
(5) the pigskin piece of above-mentioned boiling is pulled out, the tiling cooling is worn string with sterile bamboo let then, the packing of quick-frozen afterwards warehouse-in.
The invention has the beneficial effects as follows:
For pigskin has replenished a kind of eating method-barbecue, satisfy and not only to like the consumer demand of eating pigskin but also liking to roast local flavor; This brochette adopts traditional handicraft, boils tastyly earlier, and the barbecue process can be allocated according to the personal preference again, and used batching is traditional spices, and pure natural does not contain additive, delicious flavour not only, and also nutritious.
According to the product that this invention is made, comparing common pigskin food (fried pigskin, skin freeze) has following advantage: 1, not fried, avoid all harmfulness of fried food fully; 2, truly as seen raw material need not add any food additives; 3, boiling time weak point, pigskin nutritive runs off few.
The specific embodiment
Below in conjunction with example the present invention is described in further detail:
Embodiment 1:
One, supplementary material is prepared: take by weighing smart pigskin 105kg, pig bone 25kg, batching proportion: salt: 1.8kg; Sugar: 0.9kg; Monosodium glutamate: 2.2kg; Chinese prickly ash: 1kg; Capsicum: 2.7kg; Cassia bark: 0.6kg; Cumin powder: 4kg.
Two, manufacture craft: (1) takes by weighing in the process of raw material skin, choose the bulk pigskin as far as possible, based on foreleg skin and back leg skin, to the pigskin preliminary treatment that takes by weighing: eliminate superabundant fats, residual pig hair and hair root, clean up.(2) preliminary treatment is good pigskin is cut into square fritter, and the about 4cm*4cm of area is placed under the 0-4 ℃ of low temperature environment stand-by after cutting.(3) boiling of soup stock: 1. water is boiled, the 25kg Os Sus domestica is put into boil, and first big fire is boiled the soup that boils in pot with little fire after 30 minutes and become white liquid, and removes the foam on surface.2. Chinese prickly ash 1kg, capsicum 2.7kg, cassia bark 0.6kg are prepared material package, put into plain soup and carry out little fire preparing to spices and enter soup fully.(4) pigskin boiling: the pigskin that preliminary treatment is cut into small pieces is well put in the soup stock that boils into boiling 6 minutes.(5) the pigskin piece of boiling is pulled out, and the tiling cooling is worn string with sterile bamboo let then, and every bamboo let is worn 3.(6) quick-frozen packing warehouse-in.
Embodiment 2:
One, supplementary material is prepared: take by weighing smart pigskin 84kg, pig bone 16.8kg, batching proportion: salt: 1.12kg; Sugar: 0.56kg; Monosodium glutamate: 1.44kg; Chinese prickly ash: 0.48kg; Capsicum: 1.84kg; Cassia bark: 0.32kg; Cumin powder: 3.2kg.
Two, manufacture craft: (1) takes by weighing in the process of raw material skin, choose the bulk pigskin as far as possible, based on foreleg skin and back leg skin, to the pigskin preliminary treatment that takes by weighing: eliminate superabundant fats, residual pig hair and hair root, clean up.(2) preliminary treatment is good pigskin is cut into square fritter, and the about 4cm*4cm of area is placed under the 0-4 ℃ of low temperature environment stand-by after cutting.(3) boiling of soup stock: 1. water is boiled, the 16.8kg Os Sus domestica is put into boil, and first big fire is boiled the soup that boils in pot with little fire after 30 minutes and become white liquid, and removes the foam on surface.2. Chinese prickly ash 0.48kg, capsicum 1.84kg, cassia bark 0.32kg are prepared material package, put into plain soup and carry out little fire preparing to spices and enter soup fully.(4) pigskin boiling: the pigskin that preliminary treatment is cut into small pieces is well put in the soup stock that boils into boiling 5 minutes.(5) the pigskin piece of boiling is pulled out, and the tiling cooling is worn string with sterile bamboo let then, and every bamboo let is worn 3.(6) quick-frozen packing warehouse-in.
Embodiment 3:
Preferred version is
One, supplementary material is prepared: take by weighing smart pigskin 1000kg; Pig bone 200kg, salt: 16kg, sugared 8 kg, monosodium glutamate 20kg, Chinese prickly ash 8kg, capsicum: 25kg, cassia bark 5kg and cumin powder 40kg.
Two, manufacture craft: (1) takes by weighing in the process of raw material skin, choose the bulk pigskin as far as possible, based on foreleg skin and back leg skin, to the pigskin preliminary treatment that takes by weighing: eliminate superabundant fats, residual pig hair and hair root, clean up.(2) preliminary treatment is good pigskin is cut into square fritter, and the about 4cm*4cm of area is placed under the 0-4 ℃ of low temperature environment stand-by after cutting.(3) boiling of soup stock: 1. water is boiled, the 200kg Os Sus domestica is put into boil, and first big fire is boiled the soup that boils in pot with little fire after 30 minutes and become white liquid, and removes the foam on surface.2. Chinese prickly ash 8kg, capsicum 25kg, cassia bark 5kg are prepared material package, put into plain soup and carry out little fire preparing to spices and enter soup fully.(4) pigskin boiling: the pigskin that preliminary treatment is cut into small pieces is well put in the soup stock that boils into about 8 minutes of boiling.(5) the pigskin piece of boiling is pulled out, and the tiling cooling is worn string with sterile bamboo let then, and every bamboo let is worn 3.(6) quick-frozen packing warehouse-in.
The undeclared part of other that the present invention relates to is same as the prior art.
Claims (3)
1. a prescription of roasting the pigskin string is characterized in that its weight portion batching proportion is: smart pigskin 1000～1050 weight portions; Pig bone 200～250 weight portions, salt: 14～18 weight portions, sugar 7～9 weight portions, monosodium glutamate 18～22 weight portions, Chinese prickly ash 6～10 weight portions, capsicum: 23～27 weight portions, cassia bark 4～6 weight portions and cumin powder 35～45 weight portions.
2. a kind of prescription of roasting the pigskin string according to claim 1 is characterized in that its weight portion batching proportion is: smart pigskin 1000 weight portions; Pig bone 200 weight portions, salt: 16 weight portions, sugared 8 weight portions, monosodium glutamate 20 weight portions, Chinese prickly ash 8 weight portions, capsicum: 25 weight portions, cassia bark 5 weight portions and cumin powder 40 weight portions.
3. a kind of its production method of roasting the pigskin string according to claim 1 is characterized in that its step is poly-as follows:
(1) choosing the bulk skin that produces in the pig cutting procedure, mainly is foreleg skin and back leg skin, to the pigskin preliminary treatment: eliminate superabundant fats, residual pig hair and hair root, clean up;
(2) preliminary treatment is good pigskin is cut into square fritter, is placed under the 0-4 ℃ of low temperature environment stand-by after cutting;
(3) boiling of soup stock: Os Sus domestica is put into boiling water boil, first big fire was boiled more than 30 minutes, and the soup that boils in pot with little fire becomes white liquid afterwards, formed plain soup, and removed its surperficial foam;
(3) prepare material package by the described proportion scale of claim 1, put into described plain soup and carry out little fire and boil to spices and enter soup fully;
(4) pigskin boiling: put in the above-mentioned soup stock that boils the pigskin that preliminary treatment is cut into small pieces well into boiling 5～8 minutes;
(5) the pigskin piece of above-mentioned boiling is pulled out, the tiling cooling is worn string with sterile bamboo let then, the packing of quick-frozen afterwards warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102879109A CN102283394A (en) | 2011-09-26 | 2011-09-26 | Formula of barbecue pigskin strings and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102879109A CN102283394A (en) | 2011-09-26 | 2011-09-26 | Formula of barbecue pigskin strings and production method thereof |
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| CN102283394A true CN102283394A (en) | 2011-12-21 |
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| CN2011102879109A Pending CN102283394A (en) | 2011-09-26 | 2011-09-26 | Formula of barbecue pigskin strings and production method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330218A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Manufacturing method for barbecue pigskin strings |
| CN103404887A (en) * | 2013-06-24 | 2013-11-27 | 吴瑞凤 | Making method of pigskin skewer |
| CN103549455A (en) * | 2013-09-25 | 2014-02-05 | 天长市海旺食品有限公司 | Method for preparing baked honeydew pigskin shashlik |
| CN104172228A (en) * | 2014-07-07 | 2014-12-03 | 芜湖诚德农业科技有限公司 | Beauty-maintaining instant pigskin |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1287806A (en) * | 2000-09-28 | 2001-03-21 | 张晓华 | Puffed pork skin friability food and its mfg. method |
| CN1443482A (en) * | 2003-04-20 | 2003-09-24 | 贵州牛来香实业有限公司 | Stewed pork skin and stewed beef skin product and its production method |
-
2011
- 2011-09-26 CN CN2011102879109A patent/CN102283394A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1287806A (en) * | 2000-09-28 | 2001-03-21 | 张晓华 | Puffed pork skin friability food and its mfg. method |
| CN1443482A (en) * | 2003-04-20 | 2003-09-24 | 贵州牛来香实业有限公司 | Stewed pork skin and stewed beef skin product and its production method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330218A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Manufacturing method for barbecue pigskin strings |
| CN103404887A (en) * | 2013-06-24 | 2013-11-27 | 吴瑞凤 | Making method of pigskin skewer |
| CN103549455A (en) * | 2013-09-25 | 2014-02-05 | 天长市海旺食品有限公司 | Method for preparing baked honeydew pigskin shashlik |
| CN104172228A (en) * | 2014-07-07 | 2014-12-03 | 芜湖诚德农业科技有限公司 | Beauty-maintaining instant pigskin |
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Application publication date: 20111221 |