CN108740805A - 一种美容猪皮冻的制备方法 - Google Patents
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Abstract
一种美容猪皮冻的制备方法，包括如下步骤：1)称取如下原料：猪皮、纯肥肉、纯瘦肉、荸荠汁、料酒、生姜、食盐、谷氨酰胺转氨酶、味精、大葱、花椒、八角、桂皮、小茴香、鸡汁、酱油、当归、枸杞子和食用香料；2)将猪皮、肥瘦肉用热水冲洗；3)切成小块与生姜、八角、桂皮、小茴香、当归、枸杞子、食用香料放入水中，在85℃温度下煨炖2.5小时，加入除谷氨酰胺转氨酶之外的其它配料，待降温至48℃，再加入谷氨酰胺转氨酶；4)将产品灌装至肠衣中；5)放入2℃的环境中存放11小时；6)杀菌得成品。本发明制备方法简单，便于操作；经本发明方法制得的猪皮冻，营养丰富、口感顺滑、不油腻；添加了中药成分，经常食用对人体健康有益。
Description
技术领域
本发明涉及猪皮冻，具体讲是一种美容猪皮冻的制备方法。
背景技术
猪皮是一种蛋白质含量非常高的肉制品原料，以猪皮为原料加工成的皮花肉、皮冻、火腿等肉制品，不但韧性好，色、香、味、口感俱佳，而且对人的皮肤、筋腱、骨骼、毛发都有重要的生理保健作用。猪皮中蛋白质含量是猪肉的2.5倍，碳水化合物的含量比猪肉高4倍，而脂肪含量却只有猪肉的1/2。正因如此，猪皮常常被做成猪皮冻食用，现有猪皮冻的制备方法通常都比较复杂，且制作出来的猪皮冻口味不佳，难以满足消费者的需求。
发明内容
本发明要解决的技术问题是，提供一种营养丰富、口感独特，且简单易操作的美容猪皮冻的制备方法。
本发明的技术解决方案是，提供一种美容猪皮冻的制备方法，包括如下步骤：
1)称取如下重量份数的各原料：猪皮150份、纯肥肉10份、纯瘦肉25份、荸荠汁4份、料酒4份、生姜5份、食盐4份、谷氨酰胺转氨酶0.5份、味精6份、大葱4份、花椒2份、八角1份、桂皮1.5份、小茴香2份、鸡汁5份、酱油3份、当归2份、枸杞子5份和食用香料2份；
2)将猪皮、纯肥肉、纯瘦肉用30℃热水冲洗，洗去表面血迹；
3)将冲洗后的猪皮、纯肥肉、纯瘦肉切成小块，与生姜、八角、桂皮、小茴香、当归、枸杞子和食用香料一起放入水中，在80～90℃温度下煨炖2～3小时，在煮的过程中不断将水表面的泡沫瓢出除去，待时间达到后，加入荸荠汁、料酒、食盐、味精、大葱、花椒、鸡汁和酱油，待降温至45～50℃，再加入谷氨酰胺转氨酶，并充分搅拌均匀；
4)将步骤3)所得产品灌装至直径为7cm的肠衣中；
5)将灌装好的产品放入0～3℃的环境中存放10～12小时成型；
6)对步骤5)中的产品杀菌后即得猪皮冻成品。
本发明所述的一种美容猪皮冻的制备方法，其中，步骤3)中，煨炖温度为85℃，煨炖时间为2.5小时，降温温度为48℃。
本发明所述的一种美容猪皮冻的制备方法，其中，步骤5)中，将灌装好的产品放入2℃的环境中存放11小时成型。
与现有技术相比，本发明一种美容猪皮冻的制备方法具有以下优点：本发明制备方法简单，便于操作，易于实现；经本发明方法制得的猪皮冻，营养丰富、口感顺滑、不油腻；添加了荸荠汁、枸杞子、当归等中药成分，经常食用对人体健康有益。
具体实施方式
下面结合具体实施方式对本发明一种美容猪皮冻的制备方法作进一步详细说明：
本发明一种美容猪皮冻的制备方法，包括如下步骤：
1)称取如下重量份数的各原料：猪皮150份、纯肥肉10份、纯瘦肉25份、荸荠汁4份、料酒4份、生姜5份、食盐4份、谷氨酰胺转氨酶0.5份、味精6份、大葱4份、花椒2份、八角1份、桂皮1.5份、小茴香2份、鸡汁5份、酱油3份、当归2份、枸杞子5份和食用香料2份；
2)将猪皮、纯肥肉、纯瘦肉用30℃热水冲洗，洗去表面血迹；
3)将冲洗后的猪皮、纯肥肉、纯瘦肉切成小块，与生姜、八角、桂皮、小茴香、当归、枸杞子和食用香料一起放入水中，在80～90℃温度下煨炖2～3小时，在煮的过程中不断将水表面的泡沫瓢出除去，待时间达到后，加入荸荠汁、料酒、食盐、味精、大葱、花椒、鸡汁和酱油，待降温至45～50℃，再加入谷氨酰胺转氨酶，并充分搅拌均匀；
4)将步骤3)所得产品灌装至直径为7cm的肠衣中；
5)将灌装好的产品放入0～3℃的环境中存放10～12小时成型；
6)对步骤5)中的产品杀菌后即得猪皮冻成品。
在步骤3)中，煨炖温度为85℃，煨炖时间为2.5小时，降温温度为48℃。
在步骤5)中，将灌装好的产品放入2℃的环境中存放11小时成型。
本发明制备方法简单，便于操作，易于实现；经本发明方法制得的猪皮冻，营养丰富、口感顺滑、不油腻；添加了荸荠汁、枸杞子、当归等中药成分，经常食用对人体健康有益。
以上所述的实施例仅仅是对本发明的优选实施方式进行描述，并非对本发明的范围进行限定，在不脱离本发明设计精神的前提下，本领域普通技术人员对本发明的技术方案作出的各种变形和改进，均应落入本发明的保护范围内。
Claims (3)
1.一种美容猪皮冻的制备方法，其特征在于，包括如下步骤：
1)称取如下重量份数的各原料：猪皮150份、纯肥肉10份、纯瘦肉25份、荸荠汁4份、料酒4份、生姜5份、食盐4份、谷氨酰胺转氨酶0.5份、味精6份、大葱4份、花椒2份、八角1份、桂皮1.5份、小茴香2份、鸡汁5份、酱油3份、当归2份、枸杞子5份和食用香料2份；
2)将猪皮、纯肥肉、纯瘦肉用30℃热水冲洗，洗去表面血迹；
3)将冲洗后的猪皮、纯肥肉、纯瘦肉切成小块，与生姜、八角、桂皮、小茴香、当归、枸杞子和食用香料一起放入水中，在80～90℃温度下煨炖2～3小时，在煮的过程中不断将水表面的泡沫瓢出除去，待时间达到后，加入荸荠汁、料酒、食盐、味精、大葱、花椒、鸡汁和酱油，待降温至45～50℃，再加入谷氨酰胺转氨酶，并充分搅拌均匀；
4)将步骤3)所得产品灌装至直径为7cm的肠衣中；
5)将灌装好的产品放入0～3℃的环境中存放10～12小时成型；
6)对步骤5)中的产品杀菌后即得猪皮冻成品。
2.根据权利要求1所述的一种美容猪皮冻的制备方法，其特征在于：步骤3)中，煨炖温度为85℃，煨炖时间为2.5小时，降温温度为48℃。
3.根据权利要求1所述的一种美容猪皮冻的制备方法，其特征在于：步骤5)中，将灌装好的产品放入2℃的环境中存放11小时成型。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845982A (zh) * | 2019-01-15 | 2019-06-07 | 河南农业大学 | 一种不含食用胶体高弹性韧劲猪皮冻的制作方法 |
| CN110521946A (zh) * | 2019-07-05 | 2019-12-03 | 湖南中医药大学 | 一种具有养血调经、美容养颜功能的猪皮冻及其制备方法 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845982A (zh) * | 2019-01-15 | 2019-06-07 | 河南农业大学 | 一种不含食用胶体高弹性韧劲猪皮冻的制作方法 |
| CN110521946A (zh) * | 2019-07-05 | 2019-12-03 | 湖南中医药大学 | 一种具有养血调经、美容养颜功能的猪皮冻及其制备方法 |
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