CN1059085A - Instant food of oil-fried pigskin series and production method thereof - Google Patents
Instant food of oil-fried pigskin series and production method thereof Download PDFInfo
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- CN1059085A CN1059085A CN91103354A CN91103354A CN1059085A CN 1059085 A CN1059085 A CN 1059085A CN 91103354 A CN91103354 A CN 91103354A CN 91103354 A CN91103354 A CN 91103354A CN 1059085 A CN1059085 A CN 1059085A
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Abstract
The present invention is that a class is the serial instant food that raw material processes with the pork rind.Its production method is to be made of seven procedures: select materials, boil boil, cut, dry, fried, seasoning or make again, pack.It is spoiled that technical characterstic is that food is difficult for.This based food is rich in protein and multivitamin, and health-care effects such as skin care, softening blood vessel are arranged.They are sheet or thread, can cook snacks or dish.
Description
The present invention relates to the fast-food type food that a class is made with the pork processing fent.
In prior art, common China dries block pork skin among the people and restaurant, deposits after fried, soaks before edible, chopping, manufactures and stewes the cooking meat and fish dishes.Anhui, Henan etc. are economized existing " skin silk " (real is leather strap) that give birth to, that do and are produced, cook the back for people and eat, up to the present, the whole nation does not still have the oil-fried pigskin ready-to-eat food of this class retrofit, examine plain document, also do not have the patent of this class series food and production method thereof.
The purpose of this invention is to provide a kind of industrial process, produce taste Jiamei with the pork rind that or not paid attention to by people, and the series food of health-care effect is arranged, to satisfy the more higher living needses of people.
The characteristics of this based food of the present invention are: instant good to eat, health is not breathed out.Its production procedure such as Fig. 1.
1. select materials: sort out coloured, the skin of wound is arranged, residual hair and show condition are cut into pane on the Ex-all skin, are placed in the cold water and soak.
2. boil and boil: will soak the back pork skin and drop into heat in the saucepan and boil, and when treating that pork skin Yingization And can poke with bamboo chopsticks (10～30 minutes), take out once more residual show condition on the Ex-all skin, usefulness cold water flush, immersion.
3. cutting: the pork skin that will harden cuts open into earlier thick 1～2 millimeter thin slice; Or be cut into 1～2 millimeter filament.
4. dry: as under 250 ℃ of following temperature and ventilation condition, the skin graft silk to be dried to moisture below 10% with drying machine; Or with screen cloth under the normal temperature laboratory ventilation condition, dried through 1～2 day.
5. fried: the skin graft silk is put into Fryer, is to explode 1～5 minute in 150～240 ℃ of vegetable oil in temperature, and the skin graft silk is, and take out yellowish, golden yellow back.Drop removes unnecessary oil.
6. seasoning or system again:
Seasoning: after the skin silk oil was fried, the attached salt of spray (0～20 ‰) sugar (0～40 ‰), monosodium glutamate (0～5 ‰), fine powder were admixed special condiment (1～10 ‰) more earlier,
Make again: after skin graft is fried, put into the cold water maceration, alkali cleaning, drop in the soup juice contain salt, sugar, monosodium glutamate or " five kernel soup " again and soak half an hour, drop goes out unnecessary soup juice, is dried to moisture once more below 10%, admix special condiment (1～10 ‰) at last again
Soak the proportion scale (in the contained dosage of kilogram soup juice) of soup juice:
Cuisine: salt (10～40 gram), sugar (1～10 gram), monosodium glutamate (1～5 gram), soy sauce or vinegar are an amount of, Yu Weishui,
Moisturize herbal cuisine: close tangerine peel (15 gram) Yu Weishui that processs of dessert almond (30 gram) SEMEN PINI KORAIENSIS (30 gram) brush-cherry seed (40 gram) peach kernel (20 gram) seed of Oriental arborvitae (20 gram),
The special condiment of admixing before the packing comprises: nutmeg, Chinese cassia tree, cloves, ginger, garlic, green onion, fennel, peppermint, cocoa, capsicum etc.
7. packing: skin graft silk after fried or the skin graft silk after seasoning is made again, add special condiment after, adopt hard (as glass bottle, metal cylinder) or soft (as composite plastic film) material hermetically sealed packaging.
Facts have proved, by above operation.Accurate operation can reach purpose of the present invention substantially, and embodiments of the invention below are described in detail in detail.
Embodiment 1: not seasoning or the assorted cold dishes kind of making again
Will be through selecting materials: boil boil, to put into temperature be vegetable oil (rape oil, palm oil) about 180 ℃ for the skin silk of chopping, drying process, fried 2～3 minutes, see that the skin silk takes out when being golden yellow, drop removes unnecessary oil, can be for next step cooking use.
Embodiment 2: local flavor is the food kind in addition
To boil through selecting materials, boiling, to put into temperature be fried 1～2 minute of vegetable oil (rape oil, peanut oil) about 200 ℃ for chopping, dried skin silk, sees that the skin silk takes out when being golden yellow, drop removes unnecessary oil.Spray the fine powder of attached salt (15 ‰), monosodium glutamate (2 ‰), it is broken last with composite plastic film bag hermetically sealed packaging to admix garlic again.
Embodiment 3: children's local flavor is the food kind in addition
As embodiment 2, the skin silk after fried sprays attached sugar (40 ‰), cocoa (5 ‰) fine powder, uses the composite plastic film bag hermetic package.
Embodiment 4: spiced cuisine kind braised in soy sauce
As embodiment 1 with the skin graft of 50 grams after fried, put into the cold water maceration, after the soda ash washing, drop into again and soak in the hot juice contain salt (20 ‰), monosodium glutamate (3 ‰), sugar (5 ‰), spiced halogen powder (5 ‰) and an amount of soy sauce that to be dried to moisture again half an hour be below 10%, admix special condiment ginger at last again, garlic 1～2 restrains and uses the composite plastic bag hermetic package.
Embodiment 5: the cold and dressed with sauce cuisine kind of going with wine
As embodiment 1, with the skin graft of 50 grams after fried, put into the cold water maceration, after the soda ash washing, spray attached salt (10 ‰), monosodium glutamate (2 ‰), spiced halogen powder (3 ‰) again, admix an amount of vinegar and ginger, garlic 1～2 gram composite plastic bag hermetic package.
Embodiment 6: moisturize the herbal cuisine kind
As embodiment 1, with the skin graft of 50 grams after fried, put into the cold water maceration, cleaning the back with buck drops in " five kernel soup " of 1 kilogram of heat, soak half an hour, drop removes unnecessary soup stock, air-dry to moisture below 10%, after adding Chinese cassia tree, cloves (1 ‰) again, be packaged in and seal in the vial tightly.
Claims (2)
1, the production method of a class oil-fried pigskin ready-to-eat food is characterized in that following seven procedures constitute:
1.1 select materials
Boil 1.2 boil
1.3 cutting
1.4 it is dry
1.5 fried: in temperature is in 150～240 ℃ the vegetable oil fried 1～5 minute,
1.6 seasoning or system again: reinforced seasoning or soak soup juice, drying after add special condiment,
1.7 packing: pack with hard or soft material.
2, according to the described production method of claim 1, it is characterized in that processing the food of different flavor, different cultivars through " seasoning or system " again, its prescription is as follows:
2.1 the food kind in addition of reinforced seasoning
Salt (0～20 ‰), monosodium glutamate (0～5 ‰), sugar (0～40 ‰); Special condiment (0～10 ‰)
2.2 Zhi dish kind again
2.2.1 cuisine.Every kilogram of proportion scale that soaks soup juice:
Salt (10～40 gram), monosodium glutamate (1～5 gram), sugar (1～10 gram), soy sauce or vinegar are an amount of, and surplus is a water, adds special condiment (1～10 ‰) before the packing in addition
2.2.2 moisturize herbal cuisine.Every kilogram of proportion scale that soaks soup juice: (popular Treatise on Fevrile Diseases side " five kernel soup ") dessert almond (30 gram), SEMEN PINI KORAIENSIS (30 gram), brush-cherry seed (40 gram), peach kernel (20 gram), the seed of Oriental arborvitae (20 gram), honey are processed tangerine peel (15 gram), surplus is a water, add special condiment (1～10 ‰) before the packing in addition
2.3 not seasoning or the assorted cold dishes kind of making again.Fried skin graft silk, add special condiment (1～10 ‰), direct packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91103354A CN1059085A (en) | 1991-05-17 | 1991-05-17 | Instant food of oil-fried pigskin series and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91103354A CN1059085A (en) | 1991-05-17 | 1991-05-17 | Instant food of oil-fried pigskin series and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1059085A true CN1059085A (en) | 1992-03-04 |
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ID=4906051
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN91103354A Pending CN1059085A (en) | 1991-05-17 | 1991-05-17 | Instant food of oil-fried pigskin series and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1059085A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100399943C (en) * | 2005-09-20 | 2008-07-09 | 李英 | Special flavor fried pork and its production process |
| CN102132886A (en) * | 2011-03-08 | 2011-07-27 | 周德明 | Production process for instant pork skin |
| CN103689661A (en) * | 2013-11-28 | 2014-04-02 | 华中农业大学 | Instant double-pepper fish head and production method thereof |
| 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 |
| CN106616407A (en) * | 2016-09-09 | 2017-05-10 | 南京农业大学 | Spicy and hot shredded pigskin production method |
| CN106690089A (en) * | 2015-11-12 | 2017-05-24 | 怀化市贵龙食品有限公司 | Pure, tasty, crisp and tender pork skin processing method and apparatus |
| CN108576657A (en) * | 2018-04-28 | 2018-09-28 | 孟连华盛农牧科技发展有限公司 | Steep skin processing technology |
| CN112772857A (en) * | 2020-12-24 | 2021-05-11 | 江苏益客食品集团股份有限公司 | Preparation method of flavor-enhanced sauced duck meat product |
-
1991
- 1991-05-17 CN CN91103354A patent/CN1059085A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100399943C (en) * | 2005-09-20 | 2008-07-09 | 李英 | Special flavor fried pork and its production process |
| CN102132886A (en) * | 2011-03-08 | 2011-07-27 | 周德明 | Production process for instant pork skin |
| CN103689661A (en) * | 2013-11-28 | 2014-04-02 | 华中农业大学 | Instant double-pepper fish head and production method thereof |
| CN103689661B (en) * | 2013-11-28 | 2015-04-22 | 华中农业大学 | Instant double-pepper fish head and production method thereof |
| 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 |
| CN106690089A (en) * | 2015-11-12 | 2017-05-24 | 怀化市贵龙食品有限公司 | Pure, tasty, crisp and tender pork skin processing method and apparatus |
| CN106616407A (en) * | 2016-09-09 | 2017-05-10 | 南京农业大学 | Spicy and hot shredded pigskin production method |
| CN108576657A (en) * | 2018-04-28 | 2018-09-28 | 孟连华盛农牧科技发展有限公司 | Steep skin processing technology |
| CN112772857A (en) * | 2020-12-24 | 2021-05-11 | 江苏益客食品集团股份有限公司 | Preparation method of flavor-enhanced sauced duck meat product |
| CN112772857B (en) * | 2020-12-24 | 2023-04-18 | 江苏益客食品集团股份有限公司 | Preparation method of flavor-enhanced sauced duck meat product |
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| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |