CN1045249C - Instant aspic and preparation method thereof - Google Patents
Instant aspic and preparation method thereof Download PDFInfo
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- CN1045249C CN1045249C CN93109221A CN93109221A CN1045249C CN 1045249 C CN1045249 C CN 1045249C CN 93109221 A CN93109221 A CN 93109221A CN 93109221 A CN93109221 A CN 93109221A CN 1045249 C CN1045249 C CN 1045249C
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- pork skin
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- pork
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Abstract
The present invention relates to instant jellied pork skin and a making method thereof. After the pig skin is processed by acid and alkali treatment, the pork skin is mixed, puffed, dried and pulverized; thus, the instant jellied pork skin product can be made. After the instant jellied pork skin is dissolved in the boiled water to be condensed, a person can eat the instant jellied pork skin. The instant jellied pork skin has the advantages of no need of cooking and boiling in high temperature, simple making method, time and labor saving, and convenient industrialization production.
Description
The present invention relates to a kind of instant pork skin freezes and method for making.
Pork rind is a kind of animal food raw material that is rich in nutritional labelings such as protein, and its nutrition, beautification function be paid more and more attention.Method for making at China's folk tradition is to become the various skin that everybody likes to freeze the pork skin boiling.But this method for making not only expends fuel, and time-consuming bothersome.Therefore people seldom are able to eat this inexpensive food.
The object of the present invention is to provide and a kind ofly be convenient to eat, carry and preservation, the simple instant pork skin of method for making freezes and method for making, its preparation method need not the long-term infusion of high temperature, and technology is simple, saving time to save trouble to make full use of a large amount of pork rind resources, carries out suitability for industrialized production.
The preparation method that instant pork skin of the present invention freezes, its preparation method step is as follows:
A, with the pork rind of degreasing with food acids soak make it soft after, be neutralized to neutrality with dietary alkali again;
B, the soft pork rind that steps A is handled gained through soda acid place and cut the pulp thing in the cutmixer, and this slurry is through packing, after the condensation gluey jellied pork skin cream;
C, the slurry among the step B is added swelling agent through vacuum puffed dry the processing, after pulverizing, sieving, can get granular skin again and freeze crystalline substance and powdery skin aspic jelly.
Food acids in steps A adopts food grade hydrochloric acid, and its concentration is 0.05-0.20%; Along with the reduction of acid concentration, beating time then need prolong.Used alkali is NaOH.
The swelling agent that adds in step C adopts carbonic hydroammonium, and its addition is the heavy 1-3% of pork skin.Should make vacuum remain on 400-600mmHg during its dry processing, be 3-5 hour drying time.
Instant pork skin of the present invention freezes series of products, is convenient to eat, carries and preservation.Its preparation method is simple, has overcome outside time-consuming, bothersome, the deficiency such as expense fuel etc. of traditional high temperature infusion method for making, is beneficial to batch process.
Accompanying drawing is a technological process of production block diagram of the present invention.
Describing instant pork skin of the present invention in detail below in conjunction with accompanying drawing freezes and method for making:
It is in 0.1% the aqueous hydrochloric acid solution that 100 kilograms of pork rinds after the degreasing are soaked into 200 liters of concentration, makes its temperature at 10-15 ℃, after 24 hours with running water flushing 60 minutes, be neutrality with the NaOH neutralization again till.Will be through acid, soft pigskin is put into cutmixer and is cut the pulp thing after the alkali treatment.One of product will be: jellied pork skin cream after this slurry packing, sterilization, the condensation.
In slurry dress thing, add 0.5 jin of carbonic hydroammonium, after pulling an oar again about 30 minutes, place treat that it is condensed into gel after, the baking tray of packing into, placing vacuum is the drying box inner drying of 500mmHg after 3 hours, again through pulverizing, sieve, the brilliant and powdery pork skin agar of granular jellied pork skin.
Gained jellied pork skin cream is edible after jellied pork skin crystalline substance and all available boiling water of pork skin agar (or boiling slightly) dissolving, the condensation.
The pork skin agar also can be used as food additives and uses.
Claims (6)
1, the preparation method frozen of instant pork skin comprises the steps:
A, with the pork rind of degreasing with food acids soak make it soft after, be neutralized to neutrality with dietary alkali again;
B, the soft pork rind of steps A placed to cut in the cutmixer mix slurry, after the packing jellied pork skin cream;
C, the slurry among the step B is added swelling agent through vacuum puffed dry the processing, after pulverizing again, sieving granular jellied pork skin crystalline substance and powdery skin aspic jelly.
2, preparation method as claimed in claim 1 is characterized in that food grade hydrochloric acid is adopted in the acid in the steps A, and alkali adopts food-grade NaOH.
3, preparation method as claimed in claim 1 or 2 is characterized in that the concentration of the hydrochloric acid that adopts is 0.05-0.20%.
4, preparation method as claimed in claim 1 is characterized in that the swelling agent that adds among the step C adopts carbonic hydroammonium, and its addition accounts for the heavy 1-3% of pork skin.
5, preparation method as claimed in claim 1, vacuum 400-600mmHg when it is characterized in that in step C dry the processing, be 3-5 hour drying time.
6, the jellied pork skin that obtains by the described method of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93109221A CN1045249C (en) | 1993-08-05 | 1993-08-05 | Instant aspic and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93109221A CN1045249C (en) | 1993-08-05 | 1993-08-05 | Instant aspic and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1098265A CN1098265A (en) | 1995-02-08 |
| CN1045249C true CN1045249C (en) | 1999-09-29 |
Family
ID=4987542
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93109221A Expired - Fee Related CN1045249C (en) | 1993-08-05 | 1993-08-05 | Instant aspic and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1045249C (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1324983C (en) * | 2002-09-25 | 2007-07-11 | 孙秀爱 | Skin jelly food and its production method |
| KR100984399B1 (en) * | 2010-02-23 | 2010-09-29 | 김정원 | A jelly named moock using the skins of pigs and manufacturing method thereof |
| CN101849681B (en) * | 2010-07-05 | 2013-04-17 | 福州大学 | Nutrient chicken skin jelly and preparation method thereof |
| CN102113673A (en) * | 2010-10-23 | 2011-07-06 | 王瑜 | Method for manufacturing instant protein skin jelly |
| CN103783544A (en) * | 2012-11-02 | 2014-05-14 | 烟台职业学院 | Processing technology of nutritious pigskin jelly |
| CN103519208B (en) * | 2013-09-27 | 2015-08-26 | 慕鸿雁 | A kind of processing method of cortical fibers |
| CN104207164A (en) * | 2014-09-05 | 2014-12-17 | 佛山市新战略知识产权文化有限公司 | Making method of duck skin aspic |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6379565A (en) * | 1986-09-24 | 1988-04-09 | Shinjuro Nagasawa | Pastel-colored gelatin food |
| JPS63214151A (en) * | 1987-03-03 | 1988-09-06 | Shinjuro Nagasawa | Gelatin food |
| CN1063692A (en) * | 1991-01-31 | 1992-08-19 | 无锡市肉类厂 | From pork skin, extract hyaluronic manufacture method |
-
1993
- 1993-08-05 CN CN93109221A patent/CN1045249C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6379565A (en) * | 1986-09-24 | 1988-04-09 | Shinjuro Nagasawa | Pastel-colored gelatin food |
| JPS63214151A (en) * | 1987-03-03 | 1988-09-06 | Shinjuro Nagasawa | Gelatin food |
| CN1063692A (en) * | 1991-01-31 | 1992-08-19 | 无锡市肉类厂 | From pork skin, extract hyaluronic manufacture method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1098265A (en) | 1995-02-08 |
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