CN107279910A - Seasoning spice in soup for promoting meat quality to be fresh and tender and preparation method thereof - Google Patents
Seasoning spice in soup for promoting meat quality to be fresh and tender and preparation method thereof Download PDFInfo
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- CN107279910A CN107279910A CN201710682804.8A CN201710682804A CN107279910A CN 107279910 A CN107279910 A CN 107279910A CN 201710682804 A CN201710682804 A CN 201710682804A CN 107279910 A CN107279910 A CN 107279910A
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- soup
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- 235000014347 soups Nutrition 0.000 title claims abstract description 29
- 235000013372 meat Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000013599 spices Nutrition 0.000 title abstract description 20
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 5
- 230000001737 promoting effect Effects 0.000 title abstract 2
- 239000000843 powder Substances 0.000 claims abstract description 22
- 239000000126 substance Substances 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 11
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 10
- 108010010803 Gelatin Proteins 0.000 claims description 8
- 239000008273 gelatin Substances 0.000 claims description 8
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- 235000019322 gelatine Nutrition 0.000 claims description 8
- 235000011852 gelatine desserts Nutrition 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
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- 239000000052 vinegar Substances 0.000 claims description 7
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 241000949456 Zanthoxylum Species 0.000 claims description 6
- 229940088598 enzyme Drugs 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 108090000526 Papain Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 229940055729 papain Drugs 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
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- 235000012851 Myrica pensylvanica Nutrition 0.000 claims description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 238000005202 decontamination Methods 0.000 claims description 3
- 230000003588 decontaminative effect Effects 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000003801 milling Methods 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
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- 235000020232 peanut Nutrition 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
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- 235000009467 Carica papaya Nutrition 0.000 claims description 2
- XHFLOLLMZOTPSM-UHFFFAOYSA-M sodium;hydrogen carbonate;hydrate Chemical compound [OH-].[Na+].OC(O)=O XHFLOLLMZOTPSM-UHFFFAOYSA-M 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 15
- 230000000694 effects Effects 0.000 abstract description 13
- 239000000084 colloidal system Substances 0.000 abstract description 5
- 235000013409 condiments Nutrition 0.000 abstract description 3
- 239000003292 glue Substances 0.000 abstract description 3
- 244000017020 Ipomoea batatas Species 0.000 abstract description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract description 2
- 229920002472 Starch Polymers 0.000 abstract description 2
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- 239000008107 starch Substances 0.000 abstract description 2
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 20
- 239000000796 flavoring agent Substances 0.000 description 18
- 235000019634 flavors Nutrition 0.000 description 18
- 239000000463 material Substances 0.000 description 10
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- 102000004169 proteins and genes Human genes 0.000 description 5
- 238000009792 diffusion process Methods 0.000 description 4
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- 239000007864 aqueous solution Substances 0.000 description 3
- 230000003796 beauty Effects 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
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- 229920001436 collagen Polymers 0.000 description 3
- 238000009413 insulation Methods 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- 208000006558 Dental Calculus Diseases 0.000 description 2
- 239000002585 base Substances 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
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- 230000011132 hemopoiesis Effects 0.000 description 2
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- 229910052739 hydrogen Inorganic materials 0.000 description 2
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- 230000003020 moisturizing effect Effects 0.000 description 2
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- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
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- 238000010521 absorption reaction Methods 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
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- 239000003513 alkali Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 230000010100 anticoagulation Effects 0.000 description 1
- 230000006399 behavior Effects 0.000 description 1
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- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
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- 239000012535 impurity Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
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- 239000002398 materia medica Substances 0.000 description 1
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- 235000013622 meat product Nutrition 0.000 description 1
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- 229910017464 nitrogen compound Inorganic materials 0.000 description 1
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- 230000000050 nutritive effect Effects 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 235000015074 other food component Nutrition 0.000 description 1
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a seasoning spice for promoting meat quality to be fresh and tender in soup and a preparation method thereof. According to the invention, a plurality of spices are fried and fried to be fragrant, then the spices are fried and boiled, finally the extracting solution in a soup stock state is concentrated and mixed with the pigskin glue, the net shape of the pigskin glue can well overflow the fragrance at intervals, so that the fragrance of the spices is more long-acting, finally the spice is prepared into powder, the spice is suitable for coating the surface of meat to be soup, the surface of the meat slice is coated with the condiment, advanced pickling is carried out, the fragrance is adsorbed on the surface of the meat, then after soup is placed, the colloid has a good water retention effect, so that the meat is more fragrant and tender, and the effects similar to sweet potato powder, starch and the like are achieved.
Description
Technical field
The invention belongs to the technology field of tartar sauce in food, and in particular to promote Fresh ＆ Tender in Texture into a kind of soup
Flavoring and preparation method thereof.
Background technology
Pigskin is a kind of abundance, cheap material, and its main component is：Protein 25 ~ 35%, fat 10 ~
20%, moisture 5 ~ 6%, pigskin accounts for the 10% of pig cylinder weight, higher than lean pork protein by nearly 10%.Pigskin exists《Compendium of Materia Medica》In
Record can control few cloudy diarrhea, sore-throat, its protein contained, fat and dermatan sulfate, with softening blood vessel, anticoagulation,
Promote hematopoiesis function and skin injury healing and the effect of health and beauty, the hematopoiesis function of its colloid is better than donkey-hide gelatin, usually eaten
The increase and the formation of antithrombotic of content of hemachrome and leukocyte count can be increased, rich in collagen, it is eventful can wrinkle removal beauty treatment.
Thickener is a class of food additives, with thickening, stably, gelling, water conservation etc. act on, at present by widely
Apply in food industry, thickener can not only improve the physical property and tissue morphology of food, increase the viscous of fluid food
The denseness of degree and pectin based article, assigns food good mouthfeel, can also increase the retentiveness and tackness of meat products, reduce
The precipitation of grease.
Flavor molecules are usually the less organic compound of molecular weight, including acid, neutral compound, sulphur and nitrogen compound,
Alcohol, aldehyde, ketone, hydro carbons and ester.The factor of the overall flavour of food products of influence mainly has the physicochemical property of flavor substance, temperature, concentration, waved
The vapour pressure and flavor substance of stimulating food matter and the interaction of other food components.In addition, carbohydrate, egg in food
The formation and release of white matter, fat and other small molecules to flavor substance produce large effect.Carbohydrate except with
Outside nutritive peculiarity, it is also used as sweetener, gel, thickener, stabilizer etc. and is applied in food industry, his polymerization
The physicochemical properties such as degree, dissolubility, viscosity, film forming and gelatification greatly affect the reservation and release of flavor substance, main
If being interacted by monose in the aqueous solution and disaccharide with hydrone, so as to influence the scattered behavior of some materials.Polysaccharide because
It can change influence of the texture of food to flavor substance and form inclusion compound, and in low moisture content, some polysaccharide can form glass
State, so as to keep flavor substance here, in carbohydrate matrix, diffusion phenomena and molecule cross-link are considered as the guarantor of flavor substance
Stay and release leading role.
The present invention proposes to have Novel spices and preparation method thereof altogether according to the shortcoming of flavoring at this stage, with can be with
The mouthfeel of food is improved, the too fast volatilization of volatile fragrant molecule can be slowed down, extends the effect of flavoring, while itself is wrapped up
On the surface of food, play a part of moisturizing, insulation.
The content of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of pigskin discarded using slaughterhouse is raw material, it is made after enzymolysis
A kind of seasoning for keeping spice fragrance effects for a long time is made in a kind of carrier, the scented volatile composition for coordinating auxiliary material to extract
Agent, is realized particular by following method：
Promote flavoring Fresh ＆ Tender in Texture in a kind of soup, be made up of the raw material of following parts by weight, pigskin 45 ~ 60, salt 10 ~
15th, sodium bicarbonate 5 ~ 9, papain 3 ~ 6, light-coloured vinegar 15 ~ 25, soy sauce 6 ~ 12, zanthoxylum powder 2 ~ 4, chilli powder 10 ~ 20, wheatfeed 5 ~
10th, waxberry flesh 3 ~ 8, peanut oil 3 ~ 8, Kelp Powder 4 ~ 9, dried small shrimp 5 ~ 9, hawthorn powder 1 ~ 5, bitter leaves 3 ~ 6 and appropriate water.
Promote the preparation method of flavoring Fresh ＆ Tender in Texture, including following steps in a kind of soup,
（1）Salt is dissolved in the salt solution that water is configured to 5 ~ 8wt%, clean pigskin is then pressed into solid-liquid ratio 1:3 ~ 4 are put into saline solution
Then pigskin is pressed solid-liquid ratio 1 by 4 ~ 8h of middle immersion, rossing decontamination:3 ~ 5 amount adds 3 ~ 5wt% sodium bicarbonate water of configured in advance
In solution, at a temperature of 25 ~ 35 DEG C soak 60 ~ 80min, be stirred continuously, finally pull out dry it is standby；
（2）Will（1）Gained pigskin blends into graininess with orifice plate diameter 10mm meat grinder, then by solid-liquid ratio 1:3 ~ 5 add
Continue the heat treatment that 5 ~ 10min carries out pigskin into the 100 DEG C of boiling water boiled in advance, be cooled to addition pawpaw egg after 50 ~ 60 DEG C
White enzyme is to enzyme concentration 2 ~ 4%, and addition light-coloured vinegar regulation pH is 5.5 ~ 6.5, is incubated 50 ~ 60 DEG C of intermittent stirrings, and 3 ~ 5h of enzymolysis obtains pigskin
Enzymolysis liquid, in colloidal substance；
（3）Mixing zanthoxylum powder, chilli powder, wheatfeed and other following surplus stocks being not directed to, are put into the peanut for being preheated to boiling
2 ~ 5min is fried in oil, after the completion of add the water of 6 ~ 10 times of its total amount, small fire boils 40 ~ 60min, and cooled and filtered obtains soup,
Soup is concentrated into thick；
（4）Will（3）The soup is added to（2）In the pig skin gelatin of gained colloidal substance, stir and evenly mix, then drying milling.
Pigskin is directly stripped down in the pork processing factory having, and is handled as the leftover bits and pieces for being worth relatively low, but pig
Containing abundant collagen and delicate flavour material composition in skin, this part delicate flavour material should be animal amino acid composition, have
Special fragrance, with good taste enhancing effects.The soup that the soup and pigskin that invention boils pork are boiled is compared, pigskin
The soup delicate flavour boiled is also only slightly worse, so the present invention mainly uses pigskin mutual after being refined after digesting by condiment fragrance
Effect, is made a kind of flavoring of food.
Moreover, pigskin or a kind of material rich in collagen, the effect with beauty, the present invention pass through to slaughtering
The methods such as shaving, the washing of slaughterhouse pigskin obtain more clean pigskin raw material, while eliminate the fat of residual, first immersion and
Rinsing：4 ~ 8h is soaked in 5 ~ 8% or so saline solution, to remove salting-in protein and other soluble impurities, rossing again,
It is then placed in 3 ~ 5% sodium bicarbonate（NaHCO3）In solution, 60 ~ 80min is soaked in 25 ~ 35 DEG C, is stirred continuously, is finally pulled out and dry in the air
It is dry standby；The dipped journey of alkali is conducive to pigskin to hydrolyze plastic emitting, while also eliminating the foreign protein and smell of solubility.
The clean pigskin of gained is blended into graininess with orifice plate diameter 10mm meat grinder, then by solid-liquid ratio 1:3 add
Enter into the 100 DEG C of boiling water boiled in advance and continue 5 ~ 10min, carry out the heat treatment of pigskin, be cooled to after 50 ~ 60 DEG C and add mixing
The papain of total amount 2 ~ 4%, addition light-coloured vinegar regulation pH=5.5 ~ 6.5, stirs, under the conditions of 50 ~ 60 DEG C of insulation, intermittently stirs
The enzymolysis liquid that 3 ~ 5h of enzymolysis obtains pigskin is mixed, in colloidal substance.
Pigskin with the good surface-active of both sexes, is dissolved in after water by substantial amounts of enzyme hydrolysis, is attracted each other, interweaves, formed
The water that can not be moved freely is filled with the tridimensional network of arrangement regulation, grid-gap, the water absorption of gel is added, makes
Its high resilience and homogeneous exquisiteness, improve its organoleptic quality, available for improving the water-retaining property of product, fresh and tender degree and smooth
Property.Suitable for various such as sausages, ham sausage, quick-frozen Steamed pork dumplings in soup jelly food dressing preparation.
The pig skin gelatin invented simultaneously, not only the mouthfeel of itself is fine, is also used as the carrier of fragrance, prevents seasoning smell
Volatilization, food substrate viscosity change, gel network and microcell capture effect can suppress the diffusion of flavor molecules so that
Reduce diffusion of the flavor molecules into gas phase.Typically the size of flavor molecules, molecular weight and steric hindrance are smaller, and it is in food base
Easier diffusion in matter.Because food smell volatile materials has the quality that, the gel of polysaccharide is usually utilized
Material as delicate flavour composition carrier.Such material has xanthans, carragheen, gelatin, Arabic gum and guar gum etc.；
During mixed aqueous solution dehydration containing polysaccharide and flavor substance is dried, with the removal of hydrone, polysaccharide and hydrone it
Between hydrogen bond gradually can be replaced by the hydrogen bond between polysaccharide molecule chain, ultimately result in poly chain and form unbodied microcell, capture
Volatile flavor substance is obtained, so as to reduce their diffusivity；The fresh and tender degree of food, mouthfeel and fragrance can be improved.Root
According to this principle, the pigskin gel by the present invention is also the tridimensional network of arrangement regulation, can produce similar plants glue
Capture property, suppresses volatile scent molecule, the effect for retaining fragrance for a long time can also be equally played, while background technology is
It is just irresistible through mentioning this province of pigskin, the mouthfeel of food can be improved, while adding the fragrance that fragrance seasoning or auxiliary material are extracted
Composition, complements each other with the fresh fragrance of pigskin gel, tartar sauce is made, and is advantageous in that pigskin gel can slow down volatile fragrant
The too fast volatilization of molecule, extends the effect of flavoring, while itself belonging to a kind of colloid substance, food can be wrapped in as condiment
The surface of product, plays a part of moisturizing, insulation, while the colour vision effect of food can also be improved.
Beneficial effects of the present invention：Some spices by frying the quick-fried perfume (or spice) of frying, are then decocted out perfume (or spice), finally by the present invention
Extract solution under concentrated soup base state, is mixed with pig skin gelatin, and the netted interval air of pig skin gelatin can be very good fragrance always
Overflow, make the fragrance of spices more long-acting, be eventually fabricated powder, it is adaptable to which meat does the smearing of soup meat surface, by sliced meat
The flavoring of the surface smear present invention, advance is pickled, makes fragrance in meat adsorption, then descend after soup, colloid is good
Water-saving effect makes meat more perfuming tender, plays the similar effects such as similar sweet potato powder, starch.
Embodiment
Embodiment 1：
Promote flavoring Fresh ＆ Tender in Texture in a kind of soup, by following weight（Kg）Raw material be made, it is pigskin 55, salt 12, small
Soda 7, papain 4, light-coloured vinegar 20, soy sauce 8, zanthoxylum powder 3, chilli powder 16, wheatfeed 6, waxberry flesh 6, peanut oil 5, sea
With powder 6, dried small shrimp 8, hawthorn powder 2, bitter leaves 5 and appropriate water.
Promote the preparation method of flavoring Fresh ＆ Tender in Texture, including following steps in a kind of soup,
（1）Salt is dissolved in the salt solution that water is configured to 7wt%, clean pigskin is then pressed into solid-liquid ratio 1:4 are put into leaching in saline solution
5h is steeped, then pigskin is pressed solid-liquid ratio 1 by rossing decontamination:4 amount is added in the 3wt% sodium bicarbonate aqueous solution of configured in advance, in
Soak 70min at a temperature of 30 DEG C, be stirred continuously, finally pull out dry it is standby；
（2）Will（1）Gained pigskin blends into graininess with orifice plate diameter 10mm meat grinder, then by solid-liquid ratio 1:5 are added to
Continue the heat treatment that 8min carries out pigskin in the 100 DEG C of boiling water boiled in advance, be cooled to after 55 DEG C and add papain to enzyme
Concentration is 3%, and addition light-coloured vinegar regulation pH is 6, is incubated 55 DEG C of intermittent stirrings, enzymolysis 4h obtains the enzymolysis liquid of pigskin, in colloidal substance；
（3）Mixing zanthoxylum powder, chilli powder, wheatfeed and other following surplus stocks being not directed to, are put into the peanut for being preheated to boiling
3min is fried in oil, after the completion of add the water of 8 times of its total amount, small fire boils 50min, and cooled and filtered obtains soup, and soup is dense
It is reduced to thick；
（4）Will（3）The soup is added to（2）In the pig skin gelatin of gained colloidal substance, stir and evenly mix, then drying milling.
By the spices of the present invention and common spices contrast test, experimental group is the spices of the present invention, and control group is not add
Plus the spices of pigskin colloid liquid, the preparation method and raw material of spices be identical with experimental group, and the property of statistics each side is found：Experiment
The time that the spices of group is preserved is longer, and more preferably, diverging is uniform for the uniformity of spices, under long-time preservation condition mouthfeel as before, phase
Each side than control group is just more slightly worse.
Claims (2)
1. promote flavoring Fresh ＆ Tender in Texture in a kind of soup, it is characterised in that：It is made up of the raw material of following parts by weight, pigskin 45
~ 60, salt 10 ~ 15, sodium bicarbonate 5 ~ 9, papain 3 ~ 6, light-coloured vinegar 15 ~ 25, soy sauce 6 ~ 12, zanthoxylum powder 2 ~ 4, chilli powder 10 ~
20th, wheatfeed 5 ~ 10, waxberry flesh 3 ~ 8, peanut oil 3 ~ 8, Kelp Powder 4 ~ 9, dried small shrimp 5 ~ 9, hawthorn powder 1 ~ 5, bitter leaves 3 ~ 6 and appropriate
Water.
2. promote the preparation method of flavoring Fresh ＆ Tender in Texture in a kind of soup according to claim 1, it is characterised in that：Bag
Include following steps,
（1）Salt is dissolved in the salt solution that water is configured to 5 ~ 8wt%, clean pigskin is then pressed into solid-liquid ratio 1:3 ~ 4 are put into saline solution
Then pigskin is pressed solid-liquid ratio 1 by 4 ~ 8h of middle immersion, rossing decontamination:3 ~ 5 amount adds 3 ~ 5wt% sodium bicarbonate water of configured in advance
In solution, at a temperature of 25 ~ 35 DEG C soak 60 ~ 80min, be stirred continuously, finally pull out dry it is standby；
（2）Will（1）Gained pigskin blends into graininess with orifice plate diameter 10mm meat grinder, then by solid-liquid ratio 1:3 ~ 5 add
Continue the heat treatment that 5 ~ 10min carries out pigskin into the 100 DEG C of boiling water boiled in advance, be cooled to addition pawpaw egg after 50 ~ 60 DEG C
White enzyme is to enzyme concentration 2 ~ 4%, and addition light-coloured vinegar regulation pH is 5.5 ~ 6.5, is incubated 50 ~ 60 DEG C of intermittent stirrings, and 3 ~ 5h of enzymolysis obtains pigskin
Enzymolysis liquid, in colloidal substance；
（3）Mixing zanthoxylum powder, chilli powder, wheatfeed and other following surplus stocks being not directed to, are put into the peanut for being preheated to boiling
2 ~ 5min is fried in oil, after the completion of add the water of 6 ~ 10 times of its total amount, small fire boils 40 ~ 60min, and cooled and filtered obtains soup,
Soup is concentrated into thick；
（4）Will（3）The soup is added to（2）In the pig skin gelatin of gained colloidal substance, stir and evenly mix, then drying milling.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971994A (en) * | 2010-10-14 | 2011-02-16 | 重庆凰巢食品有限公司 | Processing method for pigskin with pickled pepper |
| CN102960749A (en) * | 2012-12-19 | 2013-03-13 | 浙江青莲食品股份有限公司 | Machining method of recombined puffed pigskin |
| CN105077140A (en) * | 2015-09-16 | 2015-11-25 | 阜阳九珍食品有限公司 | Stomach-nourishing seasoning and preparation method thereof |
| CN105105077A (en) * | 2015-07-30 | 2015-12-02 | 安徽竞赛食品有限公司 | Flavoring of tomato and pig bone and preparation method thereof |
-
2017
- 2017-08-11 CN CN201710682804.8A patent/CN107279910A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971994A (en) * | 2010-10-14 | 2011-02-16 | 重庆凰巢食品有限公司 | Processing method for pigskin with pickled pepper |
| CN102960749A (en) * | 2012-12-19 | 2013-03-13 | 浙江青莲食品股份有限公司 | Machining method of recombined puffed pigskin |
| CN105105077A (en) * | 2015-07-30 | 2015-12-02 | 安徽竞赛食品有限公司 | Flavoring of tomato and pig bone and preparation method thereof |
| CN105077140A (en) * | 2015-09-16 | 2015-11-25 | 阜阳九珍食品有限公司 | Stomach-nourishing seasoning and preparation method thereof |
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Application publication date: 20171024 |