CN108576657A - Steep skin processing technology - Google Patents
Steep skin processing technology Download PDFInfo
- Publication number
- CN108576657A CN108576657A CN201810401464.1A CN201810401464A CN108576657A CN 108576657 A CN108576657 A CN 108576657A CN 201810401464 A CN201810401464 A CN 201810401464A CN 108576657 A CN108576657 A CN 108576657A
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- Prior art keywords
- hide
- soaked
- processing technology
- time
- vegetable oil
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Classifications
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- 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
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
- A22C17/08—Cleaning, e.g. washing, meat or sausages
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to fried food processing technologys, and in particular to bubble skin processing technology；Include the following steps：S1, fresh ox-hide mowing；S2, it is soaked for the first time；S3, rinsing；S4, it is soaked for the second time；S5, drying；S6, frying；S7, sterilization；The present invention can be prepared into good in taste, and holding time longer bubble skin by a series of procedure of processings；It is rinsed in addition, the present invention passes through ox-hide, and light-coloured vinegar is added in the brine of rinsing, wash effect can be enhanced, enhance the sanitation degree of generation.
Description
Technical field
The present invention relates to fried food processing technologys, and in particular to bubble skin processing technology.
Background technology
The western regions of the Yunnan Province traditional characteristics beef items have " sour skin, bubble skin " etc., quite get consumer reception, but due to its still using
Small-scale workshop-based and store in front of workshop formula pattern is presented in produced in conventional processes, and product can only generally be used as food and drink dish, can not
Realize long term storage, safety and quality cannot also ensure." sour skin, bubble skin " is changed using modern production processing technology
It makes, accurately controls its fermentative acidification, softening foaming process, exploitation is through vacuum packaging, commercial sterilization and the technical finesses such as anti-oxidant
Traditional product, improve its safety, storage property and convenience etc..
Invention content
The purpose of the present invention is to provide bubble skin processing technologys, by a series of procedure of processings, can be prepared into mouthfeel compared with
It is good, and holding time longer bubble skin.
In order to solve the above technical problems, the present invention uses following technical scheme：
Skin processing technology is steeped, is included the following steps：
S1, fresh ox-hide mowing：
The residual meat on ox-hide is removed, fresh ox-hide is divided into the size of needs by the redundances such as fat；
S2, it is soaked for the first time：
Ox-hide after over-segmentation is placed in warm water the 20-30min that is soaked；
S3, rinsing：
The ox-hide being soaked for the first time blanching 3-4min in 90-95 DEG C of brine will be passed through；
S4, it is soaked for the second time：
Ox-hide after rinsing is soaked 3-4h in warm water；
S5, drying：
It will in an oven be dried by the ox-hide being soaked twice, be dried to moisture to 25-30%；
S6, frying：
It is put into edible vegetable oil in deep fryer, dried ox-hide is put into edible vegetable oil, until pulling cooling out after blistering；Then add again
The ox-hide of blistering is placed again into frying in edible vegetable oil, until ox-hide expands by hot edible vegetable oil；
S7, sterilization：
Fried good ox-hide is sterilized using microwave, is got product after sterilization.
Further, in step S2 is soaked for the first time, the temperature of warm water is 40-45 DEG C.
Further, in step S3 rinsings, the mass concentration of brine is 3-5%.
Further, in step S3 rinsings, the light-coloured vinegar of warm water total volume 5% is added in rinsing every time.
Further, in step S5 dryings, the temperature of baking oven is 60-70 DEG C.
Further, in step S6 fryings, oil temperature is 150-170 DEG C.
Compared with prior art, the beneficial effects of the invention are as follows：
The present invention can be prepared into good in taste, and holding time longer bubble skin by a series of procedure of processings；In addition,
The present invention, which passes through ox-hide, to be rinsed, and light-coloured vinegar is added in the brine of rinsing, can be enhanced wash effect, be enhanced defending for generation
Raw degree.
Specific implementation mode
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1
Skin processing technology is steeped, is included the following steps：
S1, fresh ox-hide mowing：
The residual meat on ox-hide is removed, fresh ox-hide is divided into the size of needs by the redundances such as fat；
S2, it is soaked for the first time：
Ox-hide after over-segmentation is placed in warm water the 20min that is soaked；
S3, rinsing：
The ox-hide being soaked for the first time blanching 3min in 90 DEG C of brine will be passed through；
S4, it is soaked for the second time：
Ox-hide after rinsing is soaked 3h in warm water；
S5, drying：
It will in an oven be dried by the ox-hide being soaked twice, be dried to moisture to 25%；
S6, frying：
It is put into edible vegetable oil in deep fryer, dried ox-hide is put into edible vegetable oil, until pulling cooling out after blistering；Then add again
The ox-hide of blistering is placed again into frying in edible vegetable oil, until ox-hide expands by hot edible vegetable oil；
S7, sterilization：
Fried good ox-hide is sterilized using microwave, is got product after sterilization.
The present invention can be prepared into good in taste, and holding time longer bubble skin by a series of procedure of processings.
Embodiment 2
Skin processing technology is steeped, is included the following steps：
S1, fresh ox-hide mowing：
The residual meat on ox-hide is removed, fresh ox-hide is divided into the size of needs by the redundances such as fat；
S2, it is soaked for the first time：
Ox-hide after over-segmentation is placed in warm water the 25min that is soaked；
S3, rinsing：
The ox-hide being soaked for the first time blanching 3min in 93 DEG C of brine will be passed through；
S4, it is soaked for the second time：
Ox-hide after rinsing is soaked 3h in warm water；
S5, drying：
It will in an oven be dried by the ox-hide being soaked twice, be dried to moisture to 28%；
S6, frying：
It is put into edible vegetable oil in deep fryer, dried ox-hide is put into edible vegetable oil, until pulling cooling out after blistering；Then add again
The ox-hide of blistering is placed again into frying in edible vegetable oil, until ox-hide expands by hot edible vegetable oil；
S7, sterilization：
Fried good ox-hide is sterilized using microwave, is got product after sterilization.
The present invention can be prepared into good in taste, and holding time longer bubble skin by a series of procedure of processings.
Embodiment 3
Skin processing technology is steeped, is included the following steps：
S1, fresh ox-hide mowing：
The residual meat on ox-hide is removed, fresh ox-hide is divided into the size of needs by the redundances such as fat；
S2, it is soaked for the first time：
Ox-hide after over-segmentation is placed in warm water the 30min that is soaked；
S3, rinsing：
The ox-hide being soaked for the first time blanching 4min in 95 DEG C of brine will be passed through；
S4, it is soaked for the second time：
Ox-hide after rinsing is soaked 4h in warm water；
S5, drying
It will in an oven be dried by the ox-hide being soaked twice, be dried to moisture to 30%；
S6, frying
It is put into edible vegetable oil in deep fryer, dried ox-hide is put into edible vegetable oil, until pulling cooling out after blistering；Then add again
The ox-hide of blistering is placed again into frying in edible vegetable oil, until ox-hide expands by hot edible vegetable oil；
S7, sterilization
Fried good ox-hide is sterilized using microwave, is got product after sterilization.
The present invention can be prepared into good in taste, and holding time longer bubble skin by a series of procedure of processings.
Embodiment 4
Skin processing technology is steeped, is included the following steps：
S1, fresh ox-hide mowing：
The residual meat on ox-hide is removed, fresh ox-hide is divided into the size of needs by the redundances such as fat；
S2, it is soaked for the first time：
Ox-hide after over-segmentation is placed in warm water the 25min that is soaked, the temperature of warm water is 45 DEG C；
S3, rinsing：
The ox-hide being soaked for the first time blanching 3min in 93 DEG C of brine will be passed through, the mass concentration of brine is 5%, is rinsed every time
The light-coloured vinegar of warm water total volume 5% is added；
S4, it is soaked for the second time：
Ox-hide after rinsing is soaked 3h in warm water；
S5, drying：
It will in an oven be dried by the ox-hide being soaked twice, the temperature of baking oven is 70 DEG C, is dried to moisture to 28%；
S6, frying：
It is put into edible vegetable oil in deep fryer, dried ox-hide is put into edible vegetable oil, until pulling cooling out after blistering；Then add again
The ox-hide of blistering is placed again into frying in edible vegetable oil by hot edible vegetable oil, until ox-hide expands, oil temperature is 170 DEG C；
S7, sterilization：
Fried good ox-hide is sterilized using microwave, is got product after sterilization.
The present invention, which passes through ox-hide, to be rinsed, and light-coloured vinegar is added in the brine of rinsing, can be enhanced wash effect, be enhanced
The sanitation degree of generation.
Embodiment 5
Skin processing technology is steeped, is included the following steps：
S1, fresh ox-hide mowing：
The residual meat on ox-hide is removed, fresh ox-hide is divided into the size of needs by the redundances such as fat；
S2, it is soaked for the first time：
Ox-hide after over-segmentation is placed in warm water the 25min that is soaked, the temperature of warm water is 40 DEG C；
S3, rinsing：
The ox-hide being soaked for the first time blanching 3min in 93 DEG C of brine will be passed through, the mass concentration of brine is 3-5%, is floated every time
Wash the light-coloured vinegar that warm water total volume 5% is added；
S4, it is soaked for the second time：
Ox-hide after rinsing is soaked 3h in warm water；
S5, drying：
It will in an oven be dried by the ox-hide being soaked twice, the temperature of baking oven is 60 DEG C, is dried to moisture to 28%；
S6, frying：
It is put into edible vegetable oil in deep fryer, dried ox-hide is put into edible vegetable oil, until pulling cooling out after blistering；Then add again
The ox-hide of blistering is placed again into frying in edible vegetable oil by hot edible vegetable oil, until ox-hide expands, oil temperature is 150 DEG C；
S7, sterilization：
Fried good ox-hide is sterilized using microwave, is got product after sterilization.
The present invention, which passes through ox-hide, to be rinsed, and light-coloured vinegar is added in the brine of rinsing, can be enhanced wash effect, be enhanced
The sanitation degree of generation.
Embodiment 6
Skin processing technology is steeped, is included the following steps：
S1, fresh ox-hide mowing：
The residual meat on ox-hide is removed, fresh ox-hide is divided into the size of needs by the redundances such as fat；
S2, it is soaked for the first time：
Ox-hide after over-segmentation is placed in warm water the 25min that is soaked, the temperature of warm water is 42 DEG C；
S3, rinsing：
The ox-hide being soaked for the first time blanching 3min in 93 DEG C of brine will be passed through, the mass concentration of brine is 3-5%, is floated every time
Wash the light-coloured vinegar that warm water total volume 5% is added；
S4, it is soaked for the second time：
Ox-hide after rinsing is soaked 3h in warm water；
S5, drying：
It will in an oven be dried by the ox-hide being soaked twice, the temperature of baking oven is 65 DEG C, is dried to moisture to 28%；
S6, frying：
It is put into edible vegetable oil in deep fryer, dried ox-hide is put into edible vegetable oil, until pulling cooling out after blistering；Then add again
The ox-hide of blistering is placed again into frying in edible vegetable oil by hot edible vegetable oil, until ox-hide expands, oil temperature is 160 DEG C；
S7, sterilization：
Fried good ox-hide is sterilized using microwave, is got product after sterilization.
The present invention, which passes through ox-hide, to be rinsed, and light-coloured vinegar is added in the brine of rinsing, can be enhanced wash effect, be enhanced
The sanitation degree of generation.
Although reference be made herein to invention has been described for multiple explanatory embodiments of the invention, however, it is to be understood that
Those skilled in the art can be designed that a lot of other modification and implementations, these modifications and implementations will be fallen in this Shen
It please be within disclosed scope and spirit.More specifically, it is disclosed in the scope of the claims in the application, it can be to theme
The building block and/or layout of composite configuration carry out a variety of variations and modifications.In addition to the change carried out to building block and/or layout
Shape and improvement are outer, and to those skilled in the art, other purposes also will be apparent.
Claims (6)
1. steeping skin processing technology, it is characterised in that：Include the following steps：
S1, fresh ox-hide mowing：
The residual meat on ox-hide is removed, fresh ox-hide is divided into the size of needs by the redundances such as fat；
S2, it is soaked for the first time：
Ox-hide after over-segmentation is placed in warm water the 20-30min that is soaked；
S3, rinsing：
The ox-hide being soaked for the first time blanching 3-4min in 90-95 DEG C of brine will be passed through；
S4, it is soaked for the second time：
Ox-hide after rinsing is soaked 3-4h in warm water；
S5, drying：
It will in an oven be dried by the ox-hide being soaked twice, be dried to moisture to 25-30%；
S6, frying：
It is put into edible vegetable oil in deep fryer, dried ox-hide is put into edible vegetable oil, until pulling cooling out after blistering；Then add again
The ox-hide of blistering is placed again into frying in edible vegetable oil, until ox-hide expands by hot edible vegetable oil；
S7, sterilization：
Fried good ox-hide is sterilized using microwave, is got product after sterilization.
2. bubble skin processing technology according to claim 1, it is characterised in that：In step S2 is soaked for the first time, warm water
Temperature is 40-45 DEG C.
3. bubble skin processing technology according to claim 1, it is characterised in that：In step S3 rinsings, the quality of brine is dense
Degree is 3-5%.
4. bubble skin processing technology according to claim 1, it is characterised in that：In step S3 rinsings, rinsing every time is added
The light-coloured vinegar of warm water total volume 5%.
5. bubble skin processing technology according to claim 1, it is characterised in that：In step S5 dryings, the temperature of baking oven is
60-70℃。
6. bubble skin processing technology according to claim 1, it is characterised in that：In step S6 fryings, oil temperature 150-170
℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810401464.1A CN108576657A (en) | 2018-04-28 | 2018-04-28 | Steep skin processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810401464.1A CN108576657A (en) | 2018-04-28 | 2018-04-28 | Steep skin processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108576657A true CN108576657A (en) | 2018-09-28 |
Family
ID=63620024
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810401464.1A Pending CN108576657A (en) | 2018-04-28 | 2018-04-28 | Steep skin processing technology |
Country Status (1)
| Country | Link |
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| CN (1) | CN108576657A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110393271A (en) * | 2019-07-25 | 2019-11-01 | 王佳泽 | A kind of processing method of edible ox-hide |
| CN113854499A (en) * | 2021-10-09 | 2021-12-31 | 灌云县金瑞肉类制品有限公司 | Processing technology of pigskin and skin fat |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1059085A (en) * | 1991-05-17 | 1992-03-04 | 胡善珏 | Instant food of oil-fried pigskin series and production method thereof |
| CN101816432A (en) * | 2009-02-27 | 2010-09-01 | 海南普瑞尼投资有限公司 | Preparation method of cow leather food and sheep leather food |
| CN106722255A (en) * | 2015-11-18 | 2017-05-31 | 冯作明 | A kind of processing method of the dry snack of ox-hide |
-
2018
- 2018-04-28 CN CN201810401464.1A patent/CN108576657A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1059085A (en) * | 1991-05-17 | 1992-03-04 | 胡善珏 | Instant food of oil-fried pigskin series and production method thereof |
| CN101816432A (en) * | 2009-02-27 | 2010-09-01 | 海南普瑞尼投资有限公司 | Preparation method of cow leather food and sheep leather food |
| CN106722255A (en) * | 2015-11-18 | 2017-05-31 | 冯作明 | A kind of processing method of the dry snack of ox-hide |
Non-Patent Citations (2)
| Title |
|---|
| 李德洙等: "《中国民族百科全书.15》", 30 April 2016, 世界图书出版西安有限公司 * |
| 杜福祥等: "《中国名食百科》", 30 June 1988, 山西人民出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110393271A (en) * | 2019-07-25 | 2019-11-01 | 王佳泽 | A kind of processing method of edible ox-hide |
| CN113854499A (en) * | 2021-10-09 | 2021-12-31 | 灌云县金瑞肉类制品有限公司 | Processing technology of pigskin and skin fat |
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Application publication date: 20180928 |