CN103704734A - Formula and preparation method of pigskin jelly - Google Patents
Formula and preparation method of pigskin jelly Download PDFInfo
- Publication number
- CN103704734A CN103704734A CN201310734283.8A CN201310734283A CN103704734A CN 103704734 A CN103704734 A CN 103704734A CN 201310734283 A CN201310734283 A CN 201310734283A CN 103704734 A CN103704734 A CN 103704734A
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- CN
- China
- Prior art keywords
- pigskin
- preparation
- pigskins
- water
- pigskin jelly
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
Abstract
The invention discloses a formula and a preparation method of pigskin jelly, and relates to the technical field of food production and processing. The preparation method of the pigskin jelly comprises the following steps: quickly boiling pigskins in boiling water for 3-5 minutes; taking out and cooling the pigskins; thoroughly removing fat oil from the cooled pigskins, and then thoroughly removing pig hair; washing the pigskins for 3-5 times through warm water for later use; putting illicium verum, cinnamon, fennel, pepper, green onions and ginger into a seasoning bag, tightening the seasoning bag, and putting the seasoning bag and the pigskins together into a pressure cooker, adding salt, monosodium glutamate, chicken juice, cooking wine and water, and applying the air pressure for 10-25 minutes; stirring the pigskins and normal juice to be viscous; performing filtration with a fine mesh gauze, and then pouring into a container until the thickness is 0.1-0.3cm; performing natural freezing to obtain milk white pigskin jelly, wherein the pigskin jelly can be poured into any container to be of various shapes. According to the preparation method, the defects in the prior art can be overcome. The preparation method is simple and practical, and the prepared pigskin jelly tastes good and is welcomed by consumers.
Description
Technical field
The present invention relates to formula and preparation method that a kind of pigskin freezes, belong to the production and processing technical field of food.
Background technology
Pigskin contains protein, fat and dermatan sulfate B, there is softening blood vessel, anticoagulation, promote hematopoiesis function and skin injury healing and health and beauty, the hematopoiesis function of its colloid is better than donkey-hide gelatin, and normal food can increase increase and the antithrombotic formation of content of hemachrome and leukocyte count.
Be rich in collagen, many foods can wrinkle removal beauty treatment.Pigskin is usually made into pigskin and freezes ediblely, and preparation method that existing pigskin freezes is complicated, and the pigskin of making to freeze taste not good, can not satisfy the demands of consumers.
Summary of the invention
For the problems referred to above, the technical problem to be solved in the present invention is to provide formula and the preparation method that a kind of pigskin freezes.
Formula and preparation method that a kind of pigskin of the present invention freezes, its formulation weight consists of: pigskin 30-40 part, water 60-100 part, cooking wine 2-5 part, ginger 3-6 part, salt 5-10 part, monosodium glutamate 6-8 part, green onion 3-8 part, Chinese prickly ash 0.2-8 part, anistree 0.2-4 part, cassia bark 0.2-3 part, fennel seeds 0.2-5 part, chicken extract 0.2-8 part;
Its preparation method is: the pigskin in above-mentioned formula is entered in boiling water to quick-boil water 3-5 minute, pull out and have a shower, the pigskin after having a shower is picked totally suety with cutter, then pick clean pig hair, with warm water, clean 3-5 all over stand-by; Anise, cassia bark, fennel seeds, Chinese prickly ash, green onion and ginger are put into seasoning bag and wrap with pigskin and together put into pressure cooker, add salt, monosodium glutamate, chicken extract, cooking wine and air pressure 10-25 minute waterborne; Pigskin and Normal juice are stirred together to thick, get crocus cloth and filter and totally pour container into, thickness is 0.1cm-0.3cm, can pour in any vessel and become various shapes, obtains milky pigskin and freeze after naturally frozen.
Beneficial effect of the present invention: it can overcome the drawback of prior art, the method simple practical of preparation, it is better that the pigskin preparing freezes mouthfeel, is more subject to consumer's welcome.
the specific embodiment:
This specific embodiment is by the following technical solutions: its formulation weight consists of: pigskin 30-40 part, water 60-100 part, cooking wine 2-5 part, ginger 3-6 part, salt 5-10 part, monosodium glutamate 6-8 part, green onion 3-8 part, Chinese prickly ash 0.2-8 part, anistree 0.2-4 part, cassia bark 0.2-3 part, fennel seeds 0.2-5 part, chicken extract 0.2-8 part;
Its preparation method is: the pigskin in above-mentioned formula is entered in boiling water to quick-boil water 3-5 minute, pull out and have a shower, the pigskin after having a shower is picked totally suety with cutter, then pick clean pig hair, with warm water, clean 3-5 all over stand-by; Anise, cassia bark, fennel seeds, Chinese prickly ash, green onion and ginger are put into seasoning bag and wrap with pigskin and together put into pressure cooker, add salt, monosodium glutamate, chicken extract, cooking wine and air pressure 10-25 minute waterborne; Pigskin and Normal juice are stirred together to thick, get crocus cloth and filter and totally pour container into, thickness is 0.1cm-0.3cm, can pour in any vessel and become various shapes, obtains milky pigskin and freeze after naturally frozen.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (2)
1. the formula that pigskin freezes, is characterized in that: its formulation weight consists of: pigskin 30-40 part, water 60-100 part, cooking wine 2-5 part, ginger 3-6 part, salt 5-10 part, monosodium glutamate 6-8 part, green onion 3-8 part, Chinese prickly ash 0.2-8 part, anistree 0.2-4 part, cassia bark 0.2-3 part, fennel seeds 0.2-5 part, chicken extract 0.2-8 part.
2. the preparation method that a kind of pigskin according to claim 1 freezes, it is characterized in that: its preparation method is: the pigskin in above-mentioned formula is entered in boiling water, to quick-boil water 3-5 minute, pull out and have a shower, pigskin after having a shower is picked totally suety with cutter, pick again clean pig hair, with warm water, clean 3-5 all over stand-by; Anise, cassia bark, fennel seeds, Chinese prickly ash, green onion and ginger are put into seasoning bag and wrap with pigskin and together put into pressure cooker, add salt, monosodium glutamate, chicken extract, cooking wine and air pressure 10-25 minute waterborne; Pigskin and Normal juice are stirred together to thick, get crocus cloth and filter and totally pour container into, thickness is 0.1cm-0.3cm, can pour in any vessel and become various shapes, obtains milky pigskin and freeze after naturally frozen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310734283.8A CN103704734A (en) | 2013-12-27 | 2013-12-27 | Formula and preparation method of pigskin jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310734283.8A CN103704734A (en) | 2013-12-27 | 2013-12-27 | Formula and preparation method of pigskin jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103704734A true CN103704734A (en) | 2014-04-09 |
Family
ID=50398405
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310734283.8A Pending CN103704734A (en) | 2013-12-27 | 2013-12-27 | Formula and preparation method of pigskin jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103704734A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041832A (en) * | 2014-06-07 | 2014-09-17 | 苏伟 | Instant pigskin jelly and preparing method thereof |
| CN105266045A (en) * | 2015-11-24 | 2016-01-27 | 渤海大学 | Fish skin and pig skin compounded nutrition crystal jelly and preparing method thereof |
| CN106616425A (en) * | 2016-12-19 | 2017-05-10 | 重庆全航食品有限公司 | Manufacturing method of pigskin jelly |
| CN106889483A (en) * | 2017-01-20 | 2017-06-27 | 安徽师范大学 | A kind of jellied pork skin and preparation method thereof |
| CN107348382A (en) * | 2017-08-15 | 2017-11-17 | 合肥市好旺养殖科技有限公司 | A kind of Chinese yam stem of noble dendrobium skin jelly and preparation method thereof |
| CN114271442A (en) * | 2021-12-22 | 2022-04-05 | 天津春发生物科技集团有限公司 | Pigskin jelly pretreatment degreasing method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1446482A (en) * | 2002-03-27 | 2003-10-08 | 孙秀爱 | Method for preparing convenient skin jelly food |
| 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 |
-
2013
- 2013-12-27 CN CN201310734283.8A patent/CN103704734A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1446482A (en) * | 2002-03-27 | 2003-10-08 | 孙秀爱 | Method for preparing convenient skin jelly food |
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 打盹的珊妮: "鸡汁皮冻", 《HTTP://WWW.XIACHUFANG.COM/RECIPE/1086312/》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041832A (en) * | 2014-06-07 | 2014-09-17 | 苏伟 | Instant pigskin jelly and preparing method thereof |
| CN105266045A (en) * | 2015-11-24 | 2016-01-27 | 渤海大学 | Fish skin and pig skin compounded nutrition crystal jelly and preparing method thereof |
| CN106616425A (en) * | 2016-12-19 | 2017-05-10 | 重庆全航食品有限公司 | Manufacturing method of pigskin jelly |
| CN106889483A (en) * | 2017-01-20 | 2017-06-27 | 安徽师范大学 | A kind of jellied pork skin and preparation method thereof |
| CN107348382A (en) * | 2017-08-15 | 2017-11-17 | 合肥市好旺养殖科技有限公司 | A kind of Chinese yam stem of noble dendrobium skin jelly and preparation method thereof |
| CN114271442A (en) * | 2021-12-22 | 2022-04-05 | 天津春发生物科技集团有限公司 | Pigskin jelly pretreatment degreasing method |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140409 |