CN103431425A - Pigskin with pickled peppers and processing method of pigskin with pickled peppers - Google Patents

Abstract

The invention relates to pigskin with pickled peppers and a processing method of the pigskin with pickled peppers. The pigskin with pickled peppers is characterized by comprises the following components by weight: 90-100 kg pigskin, 9-10 kg pickled peppers, 180-200 kg water, 6.3-7 kg edible salt, 2.7-3 kg white granulated sugar, 0.45-0.5 kg gourmet powder, 0.9-1 kg ginger, 0.18-0.2 kg prickly ash, 0.18-0.2 kg foeniculum vulgare, 0.09-0.1 kg star anise, 0.135-0.15 kg glacial acetic acid, 0.09-0.1 kg citric acid, 0.18-0.2 kg D-sodium erythorbate and 0.18-0.2 kg liquor. The advantages are as follows: as no preservative is added in the product, cellular physiological metabolism can be enhanced, the physiological function of a body and the water storage function of skin histiocyte are effectively improved, cells are kept in a wet state, skin is prevented from early wrinkling and skin aging is delayed.

Description

A kind of bubble green pepper pigskin and processing method thereof

Technical field

The present invention relates to a kind of bubble green pepper pigskin and processing method thereof, belong to food processing field.

Technical background

Pigskin is the meat products raw material that a kind of protein content is very high, contains a large amount of collagenic proteins in pigskin, in hot procedure, can change into gelatin.Gelatin has the mesh space structure, can strengthen the cell physiological metabolism in conjunction with much moisture, effectively improves the water storage function of body physiological function and skin tissue cell, makes cell keep moisture state, prevents the too early fold of skin, the aging course of delaying skin.The main component of the contained protein of pigskin is collagen, is secondly elastin laminin.Biological study is found: collagenic protein is relevant with the ability in conjunction with water, if lack this collagen that belongs to the large biological molecule gelatin substance in human body, can make the mechanism generation obstacle of cells in vivo storage of water.The Cell binding water yield obviously reduces, and the human body phenomenon of will dewatering, gently make dry skin, follows the string, and wrinkle grows wild, heavy affect life.Pigskin flavor is sweet, cool in nature, the enriching yin qi-restoratives is arranged, and the merit of clearing heat, relieving sore-throat makes, and especially to yin asthenia generating intrinsic heat, occurs having sore throat, the edible for patients of the disease such as low-heat is better.

Pigskin is the maximum byproduct in the poultry byproduct, utilize proper, can obtain higher edibility, pigskin is mainly used in medicine, cosmetics, process hides in the market, few as raw materials of food processing, pigskin is simple as the leisure food manufacture craft, not only can meet the consumption concept of consumer's novelty, convenience, leisure, can realize large-scale industrial production again.

Summary of the invention

The purpose of this invention is to provide a kind of bubble green pepper pigskin and processing method thereof.In order to achieve the above object, technical scheme of the present invention is achieved like this: a kind of bubble green pepper pigskin, raw material by following composition by weight, auxiliary material is mixed with and forms, it is former, the auxiliary material weight proportion is: pigskin: 90～100kg, bubble green pepper 9～10kg, water 180～200kg, edible salt 6.3～7kg, white granulated sugar 2.7～3kg, monosodium glutamate 0.45～0.5kg, ginger 0.9～1kg, Chinese prickly ash 0.18～0.2kg, fennel seeds 0.18～0.2kg, anistree 0.09～0.1kg, glacial acetic acid 0.135～0.15kg, citric acid 0.09～0.1kg, D-araboascorbic acid sodium 0.18～0.2kg, white wine 0.18～0.2kg.

Its processing method is:

1), pretreatment of raw material: the pigskin of will thaw, picking is put into the ample water 1～2min of 100 degree water, pulls out after cooling with running water and wipes the grease on pigskin off;

2), raw material precooks: get suitable quantity of water and pour in container after boiled and be cooled to 0～4 ℃, the pigskin of scraping oil is put into to boiling water boiling 7min～15min, put into cooled water to pigskin temperature and be down to below 10 ℃;

3), feed liquid preparation: will steep green pepper, ginger, Chinese prickly ash, fennel seeds, anise and water and weigh up according to the above ratio rear boiling, boil 2～5min, aniseed materials bag is wrapped, bubble can not wrap by green pepper, cooked being placed in clean container is cooled to 0～4 ℃, then glacial acetic acid, citric acid, edible salt, white granulated sugar, monosodium glutamate, D-araboascorbic acid sodium, white wine are joined according to the above ratio in material water and stirs, stand-by;

4), pickle: cooled pigskin is put into to the feed liquid prepared and soak 12～24h, quantitatively cut into slices or the chopping packing according to need of production.

Beneficial effect of the present invention and advantage are: add the flavorings such as edible salt, white granulated sugar, monosodium glutamate, bubble green pepper, Chinese prickly ash, fennel seeds, anise, can remove the peculiar smell of pigskin own; Add again proper amount of white spirit, glacial acetic acid, citric acid, play again the effect of softening pigskin when regulating mouthfeel; Because this product does not add any anticorrisive agent, can strengthen the cell physiological metabolism, effectively improve the water storage function of body physiological function and skin tissue cell, make cell keep moisture state, prevent the too early fold of skin, the aging of delaying skin.

The specific embodiment

For technological means of the present invention is achieved the goal, below in conjunction with embodiment, the present invention is further elaborated: a kind of bubble green pepper pigskin, raw material by following composition by weight, auxiliary material is mixed with and forms, it is former, the auxiliary material weight proportion is: pigskin: 90～100kg, bubble green pepper 9～10kg, water 180～200kg, edible salt 6.3～7kg, white granulated sugar 2.7～3kg, monosodium glutamate 0.45～0.5kg, ginger 0.9～1kg, Chinese prickly ash 0.18～0.2kg, fennel seeds 0.18～0.2kg, anistree 0.09～0.1kg, glacial acetic acid 0.135～0.15kg, citric acid 0.09～0.1kg, D-araboascorbic acid sodium 0.18～0.2kg, white wine 0.18～0.2kg.

Its processing method is:

1), pretreatment of raw material: the pigskin of will thaw, picking is put into the ample water 1～2min of 100 degree water, pulls out after cooling with running water and wipes the grease on pigskin off;

2), raw material precooks: get suitable quantity of water and pour in container after boiled and be cooled to 0～4 ℃, the pigskin of scraping oil is put into to boiling water boiling 7min～15min, put into cooled water to pigskin temperature and be down to below 10 ℃;

3), feed liquid preparation: will steep green pepper, ginger, Chinese prickly ash, fennel seeds, anise and water and weigh up according to the above ratio rear boiling, boil 2～5min, aniseed materials bag is wrapped, bubble can not wrap by green pepper, cooked being placed in clean container is cooled to 0～4 ℃, then glacial acetic acid, citric acid, edible salt, white granulated sugar, monosodium glutamate, D-araboascorbic acid sodium, white wine are joined according to the above ratio in material water and stirs, stand-by;

4), pickle: cooled pigskin is put into to the feed liquid prepared and soak 12～24h, quantitatively cut into slices or the chopping packing according to need of production.

Embodiment 1,

Choose pigskin: 90kg, bubble green pepper 9kg, water 180kg, edible salt 6.3kg, white granulated sugar 2.7kg, monosodium glutamate 0.45kg, ginger 0.9kg, Chinese prickly ash 0.18kg, fennel seeds 0.18kg, anistree 0.09kg, glacial acetic acid 0.135kg, citric acid 0.09kg, D-araboascorbic acid sodium 0.18kg, white wine 0.18kg.

Its processing method is:

1), pretreatment of raw material: the pigskin of will thaw, picking is put into the ample water 1～2min of 100 degree water, pulls out after cooling with running water and wipes the grease on pigskin off;

2), raw material precooks: get suitable quantity of water and pour in container after boiled and be cooled to 0～4 ℃, the pigskin of scraping oil is put into to boiling water boiling 7min, put into cooled water to pigskin temperature and be down to 8 ℃;

3), feed liquid preparation: will steep green pepper, ginger, Chinese prickly ash, fennel seeds, anise and water and weigh up rear boiling, boil 2min, aniseed materials bag is wrapped, bubble can not wrap by green pepper, cooked being placed in clean container is cooled to 0～4 ℃, then glacial acetic acid, citric acid, edible salt, white granulated sugar, monosodium glutamate, D-araboascorbic acid sodium, white wine are joined in material water and stirs, stand-by;

4), pickle: cooled pigskin is put into to the feed liquid prepared and soak 12h, quantitatively cut into slices or the chopping packing according to need of production.

Embodiment 2,

Choose pigskin: 95kg, bubble green pepper 9.5kg, water 190kg, edible salt 6.7kg, white granulated sugar 2.85kg, monosodium glutamate 0.475kg, ginger 0.95kg, Chinese prickly ash 0.19kg, fennel seeds 0.19kg, anistree 0.095kg, glacial acetic acid 0.143kg, citric acid 0.095kg, D-araboascorbic acid sodium 0.19kg, white wine 0.19kg.

Its processing method is:

1), pretreatment of raw material: the pigskin of will thaw, picking is put into the ample water 1～2min of 100 degree water, pulls out after cooling with running water and wipes the grease on pigskin off;

2), raw material precooks: get suitable quantity of water and pour in container after boiled and be cooled to 0～4 ℃, the pigskin of scraping oil is put into to boiling water boiling 10min, put into cooled water to pigskin temperature and be down to 5.5 ℃;

3), feed liquid preparation: will steep green pepper, ginger, Chinese prickly ash, fennel seeds, anise and water and weigh up rear boiling, boil 3.5min, aniseed materials bag is wrapped, bubble can not wrap by green pepper, cooked being placed in clean container is cooled to 0～4 ℃, then glacial acetic acid, citric acid, edible salt, white granulated sugar, monosodium glutamate, D-araboascorbic acid sodium, white wine are joined in material water and stirs, stand-by;

4), pickle: cooled pigskin is put into to the feed liquid prepared and soak 18h, quantitatively cut into slices or the chopping packing according to need of production.

Embodiment 3,

Choose pigskin: 100kg, bubble green pepper 10kg, water 200kg, edible salt 7kg, white granulated sugar 3kg, monosodium glutamate 0.5kg, ginger 1kg, Chinese prickly ash 0.2kg, fennel seeds 0.2kg, anistree 0.1kg, glacial acetic acid 0.15kg, citric acid 0.1kg, D-araboascorbic acid sodium 0.2kg, white wine 0.2kg.

Its processing method is:

1), pretreatment of raw material: the pigskin of will thaw, picking is put into the ample water 1～2min of 100 degree water, pulls out after cooling with running water and wipes the grease on pigskin off;

2), raw material precooks: get suitable quantity of water and pour in container after boiled and be cooled to 0～4 ℃, the pigskin of scraping oil is put into to boiling water boiling 15min, put into cooled water to pigskin temperature and be down to 4 ℃;

3), feed liquid preparation: will steep green pepper, ginger, Chinese prickly ash, fennel seeds, anise and water and weigh up rear boiling, boil 5min, aniseed materials bag is wrapped, bubble can not wrap by green pepper, cooked being placed in clean container is cooled to 0～4 ℃, then glacial acetic acid, citric acid, edible salt, white granulated sugar, monosodium glutamate, D-araboascorbic acid sodium, white wine are joined in material water and stirs, stand-by;

4), pickle: cooled pigskin is put into to the feed liquid prepared and soak 24h, quantitatively cut into slices or the chopping packing according to need of production.

Claims (2)

1. one kind is steeped the green pepper pigskin, it is characterized in that: be mixed with and formed by raw material, the auxiliary material of following composition by weight, it is former, the auxiliary material weight proportion is: pigskin: 90～100kg, bubble green pepper 9～10kg, water 180～200kg, edible salt 6.3～7kg, white granulated sugar 2.7～3kg, monosodium glutamate 0.45～0.5kg, ginger 0.9～1kg, Chinese prickly ash 0.18～0.2kg, fennel seeds 0.18～0.2kg, anistree 0.09～0.1kg, glacial acetic acid 0.135～0.15kg, citric acid 0.09～0.1kg, D-araboascorbic acid sodium 0.18～0.2kg, white wine 0.18～0.2kg.

2. a kind of bubble green pepper pigskin according to claim 1, it is characterized in that: its processing method is:

1), pretreatment of raw material: the pigskin of will thaw, picking is put into the ample water 1～2min of 100 degree water, pulls out after cooling with running water and wipes the grease on pigskin off;

2), raw material precooks: get suitable quantity of water and pour in container after boiled and be cooled to 0～4 ℃, the pigskin of scraping oil is put into to boiling water boiling 7min～15min, put into cooled water to pigskin temperature and be down to below 10 ℃;

3), feed liquid preparation: will steep green pepper, ginger, Chinese prickly ash, fennel seeds, anise and water and weigh up according to the above ratio rear boiling, boil 2～5min, aniseed materials bag is wrapped, bubble can not wrap by green pepper, cooked being placed in clean container is cooled to 0～4 ℃, then glacial acetic acid, citric acid, edible salt, white granulated sugar, monosodium glutamate, D-araboascorbic acid sodium, white wine are joined according to the above ratio in material water and stirs, stand-by:

4), pickle: cooled pigskin is put into to the feed liquid prepared and soak 12～24h, quantitatively cut into slices or the chopping packing according to need of production.