CN102894377A - Process for producing pork jelly salad - Google Patents
Process for producing pork jelly salad Download PDFInfo
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- CN102894377A CN102894377A CN2012103949283A CN201210394928A CN102894377A CN 102894377 A CN102894377 A CN 102894377A CN 2012103949283 A CN2012103949283 A CN 2012103949283A CN 201210394928 A CN201210394928 A CN 201210394928A CN 102894377 A CN102894377 A CN 102894377A
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- skin
- pork
- pork rind
- kilograms
- water
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Abstract
The invention provides a process for producing pork jelly salad, which is characterized by comprising the following steps of: completely washing unfrozen pork skin with water, and eliminating hairs on the skin and oil and fat in the skin; cutting the skin into required shapes, boiling the skin in water in a pot for till 30 to 80 percent of the skin is cooked; picking the skin out and putting the skin into cold water for cooling; after the skin is cool, mixing each 100 kilograms of skin with 50 kilograms of cold water made by boiling north China fritillary, acanthopanax root, Chinese magnoliavine fruit, anise and pepper, 6 kilograms of salt, 1 kilogram of gourmet powder; putting the mixture in a large stainless steel tank and preserving the skin for 8 to 24 hours; picking the preserved skin out of water and drying the skin in a drying machine; packing the skin in a vacuum packing machine; performing high temperature sterilization on bags, cooling the sterilized bagged pork jelly salad naturally, boxing the bagged pork jelly salad and storing the boxes in a warehouse. The process has the advantages of scientific design, batch production, packed transportation, storage at normal or low temperature, no pollution by foreign bacteria, long storage period, and convenience for cooking. The process is worthy of promotion and use.
Description
Technical field: the present invention relates to a kind of processing method of food, specifically a kind of pork rind freezes production technology.
Background technology: at present, family's workshop pork rind freezes the method for production, and general what adopt all is clean first pork rind, cuts into inch strips, behind the piece, puts pot into and add poach.The pork rind that this production method processes freezes; not only tasteless, water content is high, the resting period is short, can not pack the packing circulate at a distance the transportation outside; and; the pork rind that its institute's production and processing goes out freezes; except unhygienic, not environmental protection, not the low-carbon (LC); can't carry out large-scale production, have exactly in the process that whole family workshop production pork rind freezes, labor strength is large, the low frozen problem that can't guarantee in quality of pork rind with processing of efficiency.
Summary of the invention: the purpose of this invention is to provide a kind ofly save time, laborsaving, health, low-carbon (LC), environmental protection, can pack can normal temperature again can freezer storage, carry out large-scale production, be convenient to transport, the resting period is long, collagen content is high, the pork rind that can process various tastes freezes production technology.Its technology contents is, a kind of pork rind freezes production technology, it is characterized in that, after pork rind after thawing washed, the outer hair of pork rind, grease removes in the pork rind, be cut to required form, put into add kettle boil divide to 3-8 ripe, pull out to put in the cold water and cool off, with cooled pork rind, by 100 kilograms of pork rinds, add through flat shellfish, wilsonii, the fruit of Chinese magnoliavine, anistree, 50 kilograms of cold water that Chinese prickly ash boils out, 6 kilograms of salt, the ratio of 1 kilogram of monosodium glutamate is put the stainless steel vat into, pickled 8-24 hour, with the pork rind of pickling from water, pull out dry into drier after, pack with vacuum packing machine again, the pork rind that then will band bag carries out behind the high temperature sterilization freezes, carry out the nature cooling, the vanning warehouse-in.The present invention is compared with existing technology its advanced part and is, this pork rind freezes production technology, the pork rind that have craft science, batch production, packing and transporting, processes freezes, do not contain living contaminants, long shelf-life, instant edible, can carry out the characteristics of normal temperature and freezer storage again, freeze thereby overcome the pork rind that existing family workshop processes, water content is high, tasteless,, storage life weak point, neither environmental protection, health, the weak point that can't produce in batches again.
The specific embodiment: embodiments of the invention are, a kind of pork rind freezes production technology, it is characterized in that, after pork rind after thawing washed, the outer hair of pork rind, grease removes in the pork rind, be cut to required form, put into add kettle boil divide to 3-8 ripe, pull out to put in the cold water and cool off, with cooled pork rind, by 100 kilograms of pork rinds, add through flat shellfish, wilsonii, the fruit of Chinese magnoliavine, anistree, 50 kilograms of cold water that Chinese prickly ash boils out, 6 kilograms of salt, the ratio of 1 kilogram of monosodium glutamate, put the stainless steel vat into, pickled 8-24 hour, the pork rind of pickling is pulled out from water after the drier drying, pack with vacuum packing machine again, then will freeze with the pork rind that bag carries out behind the high temperature sterilization, carry out nature cooling, the vanning warehouse-in, more than just consist of the present invention.
Claims (1)
1. a pork rind freezes production technology, it is characterized in that, after pork rind after thawing washed, the outer hair of pork rind, grease removes in the pork rind, be cut to required form, put into add kettle boil divide to 3-8 ripe, pull out to put in the cold water and cool off, with cooled pork rind, by 100 kilograms of pork rinds, add through flat shellfish, wilsonii, the fruit of Chinese magnoliavine, anistree, 50 kilograms of cold water that Chinese prickly ash boils out, 6 kilograms of salt, the ratio of 1 kilogram of monosodium glutamate, put the stainless steel vat into, pickled 8-24 hour, the pork rind of pickling is pulled out from water after the drier drying, pack with vacuum packing machine again, then will freeze with the pork rind that bag carries out behind the high temperature sterilization, carry out the nature cooling, the vanning warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103949283A CN102894377A (en) | 2012-10-03 | 2012-10-03 | Process for producing pork jelly salad |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103949283A CN102894377A (en) | 2012-10-03 | 2012-10-03 | Process for producing pork jelly salad |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102894377A true CN102894377A (en) | 2013-01-30 |
Family
ID=47567092
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012103949283A Pending CN102894377A (en) | 2012-10-03 | 2012-10-03 | Process for producing pork jelly salad |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102894377A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704734A (en) * | 2013-12-27 | 2014-04-09 | 吴荣荣 | Formula and preparation method of pigskin jelly |
| CN105029463A (en) * | 2015-06-19 | 2015-11-11 | 味特佳食品江苏有限公司 | Food processing technology using edible animal skin as raw material |
| CN105558861A (en) * | 2015-12-29 | 2016-05-11 | 刘国宝 | Preparation method of crystal jellied pork rinds |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000007140A (en) * | 1999-11-30 | 2000-02-07 | 홍진표 | The manufacturing method of a pork hook processed food |
| CN101897444A (en) * | 2010-07-20 | 2010-12-01 | 杨凌本香农业产业集团有限公司 | Pig skin jelly meat steaming method |
| 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 |
-
2012
- 2012-10-03 CN CN2012103949283A patent/CN102894377A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000007140A (en) * | 1999-11-30 | 2000-02-07 | 홍진표 | The manufacturing method of a pork hook processed food |
| CN101897444A (en) * | 2010-07-20 | 2010-12-01 | 杨凌本香农业产业集团有限公司 | Pig skin jelly meat steaming method |
| 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 |
Non-Patent Citations (2)
| Title |
|---|
| 刘学: "小本创业首选.翠花肉皮冷拼系列报道之二 各地经销商创富经历引读者共鸣 翠花肉皮冷拼4月掀起经销热潮", 《现代营销（创富信息版）》, no. 5, 31 December 2010 (2010-12-31), pages 3 - 4 * |
| 好豆菜谱: "猪皮冻", 《HTTP://WWW.HAODOU.COM/RECIPE/211166》, 14 April 2012 (2012-04-14), pages 1 - 5 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704734A (en) * | 2013-12-27 | 2014-04-09 | 吴荣荣 | Formula and preparation method of pigskin jelly |
| CN105029463A (en) * | 2015-06-19 | 2015-11-11 | 味特佳食品江苏有限公司 | Food processing technology using edible animal skin as raw material |
| CN105558861A (en) * | 2015-12-29 | 2016-05-11 | 刘国宝 | Preparation method of crystal jellied pork rinds |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130130 |