CN109601879A - A kind of processing method of pickled chili pigskin - Google Patents
A kind of processing method of pickled chili pigskin Download PDFInfo
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- CN109601879A CN109601879A CN201811491941.4A CN201811491941A CN109601879A CN 109601879 A CN109601879 A CN 109601879A CN 201811491941 A CN201811491941 A CN 201811491941A CN 109601879 A CN109601879 A CN 109601879A
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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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/26—Apparatus for preserving using liquids ; Methods therefor
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
Abstract
The present invention provides a kind of processing method of pickled chili pigskin.Key step is as follows: (1) sorting；(2) preliminary cleaning；(3) superabundant fats layer is removed；(4) pigskin hair follicle layer is removed using friction mode；(5) it is pre-chilled, then stripping and slicing is cleaned again；(6) enzymolysis processing in the enzymolysis liquid containing protease and lipase is immersed, is pulled out；(7) pigskin after enzymolysis processing is subjected to deodorization processing；(8) with containing containing Chinese pepper seasoning fermentation liquid and composite treating agent the bio-fermented liquid temperature control anaerobic fermentation of 1:1 in mass ratio~1.5；(9) packaging is vacuumized, thermal sterilization mode is sterilized, and obtains product after cooling.For its pigskin processed without fishy smell, color can remain milky, and change less with storage time, and pigskin form remains unchanged, and has chewy texture.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of processing method of pickled chili pigskin.
Background technique
Pigskin is the important by-products in pork processing, and protein content is up to 33%, mainly in the form of collagen
In the presence of.Collagen has the function of anti-aging, raising immunity, activating cell etc..
Currently, pigskin raw material by depilation, degreasing, be processed into product except raw meat, heat aging and packaging sterilizing, but exist with
Lower Railway Project: 1, one distinctive fishy smell, and pigskin can be brought by hair follicle and fat deposit work in-process being remained in pigskin raw material
Collagen is fine and close in raw material, and most of deodorization raw material such as cooking wine, ginger juice etc. is not easy to penetrate into.Therefore it mostly uses with high salt, high oily and big
It is wrapped up in outside amount seasoning (liquid), covers fishy smell in product；2, oxidation, heat drop occur in heat-sterilization process for protein in pigskin raw material
Solution etc. variation, then gradually deepen in shelf life product colour, turn yellow, yellowish-brown even black, quality soften, form without
Method is kept, and autolysis occurs.
Summary of the invention
The object of the present invention is to provide a kind of processing methods of pickled chili pigskin.Its pigskin processed is without fishy smell, color
Milky can be remained, and is changed less with storage time, and pigskin form remains unchanged, and has chewy texture.
To achieve the above object, the technical solution adopted by the present invention are as follows:
The present invention provides a kind of processing method of pickled chili pigskin, and key step is as follows:
(1) health through inspection and quarantine qualification, fresh porcine skin is selected to be raw material, and classify by thickness；
(2) pigskin is taken tentatively to be cleaned；
(3) the pigskin removal superabundant fats layer after taking step (2) to clean；
(4) it takes step (3) to cut off the pigskin after fat deposit, pigskin hair follicle layer is removed using friction mode；
(5) step (4) is taken treated pigskin, pre-cooling, then stripping and slicing is cleaned again；
(6) step (5) is taken treated pigskin, immerse enzymolysis processing in the enzymolysis liquid containing protease and lipase, fishing
Out；
(7) pigskin after enzymolysis processing is subjected to deodorization processing；
(8) by step (7) deodorization treated pigskin and the life containing seasoning fermentation liquid and composite treating agent containing Chinese pepper
The object fermentation liquid temperature control anaerobic fermentation of 1:1 in mass ratio~1.5；
(9) take step (8) treated pigskin, vacuumize packaging, thermal sterilization mode is sterilized, it is cooling after product.
According to the above scheme, divide pigskin to three classes: 3 ± 0.99mm, 5 ± 0.99mm, 7 ± 0.99mm by thickness in step (1).
According to the above scheme, it is tentatively cleaned in step (1) by surfing type sink.
According to the above scheme, the step (3) are as follows: take step (2) clean after pigskin tile to be pre-chilled, have cooling
On the metallic work table of function, while controlling environment temperature is 15 ± 5 DEG C, will be close to after pigskin spray water to work top, to
After pigskin freezes and fixes on the table, the cutter of metallic work table table top is parallel to by a blade, it is suitable to be adjusted to
Height excision superabundant fats layer；The superabundant fats layer of following device for excising removal pigskins, the device for excising specifically can be used
It is equipped with tip holder including connection cold source, the working metal table top that can be pre-chilled, the working metal table top, on tip holder
Equipped with fixedly adjustable device under fixedly adjustable device on blade, blade and blade, blade fixedly adjustable device and knife on blade
Height is adjustable under the action of fixedly adjustable device under piece.
According to the above scheme, the precooling temperature for controlling metallic work table is -5 ± 4 DEG C.
According to the above scheme, the step (4) are as follows: ground off by differential leather mill set except pigskin hair follicle layer, the difference
Fast leather mill set includes being placed on conveying with low speed power wheel, transporting flat and shaggy high speed the mill skin wheel for pushing tooth
Pigskin in plane slowly moves forward under the impetus of the promotion tooth of low speed power wheel.
According to the above scheme, the step (5) is to be cooled to -2 ± 2 DEG C in advance, is cut into wide 1~2cm, long 3~5cm, and again
It is secondary to pass through surfing type sink.
According to the above scheme, solid-liquid ratio (w/w) is 1:1-5 in the step (6), and hydrolysis temperature is 40-55 DEG C, when enzymatic hydrolysis
Between be 30-60min, the mass percentage content of protease and lipase in enzymolysis liquid are as follows: 0.5-2% protease, 0.1-1% rouge
Fat enzyme, and protease: lipase mass ratio is 2-5:1.
According to the above scheme, the protease is compounding protease, in which: papain accounts for 50wt%, flavor albumen
Enzyme accounts for 30wt%, and neutral proteinase accounts for 20wt%.
According to the above scheme, the step (7) deodorization processing are as follows: take the ginger of 1~2wt%, the dried orange peel of 1~2wt% or
The illiciumverum of orange peel or pomelo peel, 0.1~0.5wt%, the spiceleaf of 0.1~0.5wt% adds water infusion to boiling, by solid-liquid ratio 1:
Pigskin after step (6) processing is added in 2-5, cooks 5~10 minutes, pulls rear flowing water out and rinses cooling.
According to the above scheme, the fermentation of the step (8) is 15 ± 1 DEG C of anaerobic fermentation 24-48h；
According to the above scheme, the acquisition side of the bio-fermented liquid containing seasoning fermentation liquid and composite treating agent containing Chinese pepper
Method: taking seasoning fermentation liquid, inoculated plant lactobacillus liquid and pediococcus cerevisiae liquid, and temperature controlled fermentation to pH value is 3.5~4.5, filtering,
It takes filtrate that composite treating agent is added, the bio-fermented liquid containing seasoning fermentation liquid and composite treating agent containing Chinese pepper is made.
According to the above scheme, the specific system of the bio-fermented liquid containing seasoning fermentation liquid and composite treating agent containing Chinese pepper
Preparation Method: take 5% salt, 4% white granulated sugar, 1% rock sugar, 0.3% Chinese prickly ash, 0.7% garlic, 5% rod chilli add boiling
15min is boiled, fermentation liquid must be seasoned by being then cooled to 15 DEG C or less, by the amount inoculated plant cream bar of seasoning fermentation liquid total volume 5%
Bacterium solution (bacterium number > 108) and pediococcus cerevisiae liquid (bacterium number > 10 CFU/mL7CFU/mL), lactobacillus plantarum liquid and pediococcus cerevisiae
The volume ratio of liquid is 1:1, check valve water seal (gas that unidirectional discharge fermentation generates, prevent air entrance), 35 ± 1 DEG C of temperature control hairs
Ferment to pH value is 3.5~4.5, and filtering takes filtrate that composite treating agent is added, and is made and contains seasoning fermentation liquid containing Chinese pepper and compound
The bio-fermented liquid of inorganic agent.
According to the above scheme, the composite treating agent additive amount is 0.5-1wt%；The composite treating agent is to take 8-
10% sodium isoascorbate and 3-5% Sodium Ascorbyl Phosphate add water that composite treating agent is made.
According to the above scheme, thermal sterilization condition is 121 DEG C, 30min.
Beneficial effects of the present invention:
1, classify to pigskin, make sorted pigskin that there is approximate thickness, be convenient for subsequent excision fat deposit, improve
Processing efficiency.
2, by removal pigskin fat deposit and hair follicle, fat deposit and hair follicle is preferably removed by the method for Physical Processing, gone
Except rate height, then by protease, lipase coordinated enzymatic hydrolysis, residual fat in pigskin raw material can be sufficiently removed, to reduce by residual
Fatty bring pigskin raw material fishy smell is stayed, further preferably replaces single protease using compounding protease, can keep high
While imitating enzymolysis protein, the generation of bitter peptides is reduced, keeps the pickled chili pigskin mouthfeel obtained more preferable.
3, the method for conventional removal fat deposit is mostly manually to be cut off by experience with knife, and fat deposit removes unclean, efficiency
It is low；The metallic work table that the present invention preferably passes through pre-cooling can solidify moisture on pigskin, be close to pigskin to work top, thus
So that the pigskin of out-of-flatness is become smooth pigskin, and be able to maintain in following process smooth, is conducive to blade excision fat deposit；Using
Height adjustable blade cuts off pigskin fat deposit, and resection rate is high, cuts off high-efficient and easy to operate.
4, the mode of residual pig hair and hair follicle is generally fiery calcination on conventional removal pigskin, and this method easily causes pig skin surfaces
Albumen fusing is shunk, and is caused subsequent handling to be not easy tasty and pigskin out-of-flatness and is not utilized subsequent singulation.The present invention uses differential
Disc sharpener skin remove pig hair and hair follicle, its working principles are as follows: pigskin hair follicle face paste transporting flat, pushed on low speed power wheel
It under the promotion of tooth, slowly moves forward, the mill coarse frictional force of skin wheel surface is big, quick friction removal residual pig hair when high speed rotation
And hair follicle, and noresidue, while the compact surfaces of pigskin are destroyed, is conducive to subsequent enzymatic hydrolysis, tasty, to reduce by residual hair follicle
Bring pigskin raw material fishy smell.
5, the jaundice of high protein fabricated product later product is mainly since protein aoxidizes, the reasons such as structure is destroyed,
The biological baste for the seasoning fermentation liquid and composite treating agent containing Chinese pepper that the present invention uses, especially sodium isoascorbate and anti-
The composite treating agent of bad hematic acid sodium phosphate composition can play the holding of facilitative proteins structure and anti-oxidant and color protection effect.
The pickled chili pigskin color that the method for the present invention obtains can remain milky, and change less with storage time, and form is kept not
Become, there is chewy texture.The chromatic value L* value for adding the pickled chili pigskin of composite treating agent is all larger than 70, extends with storage time, and variation is not
Greatly；The chromatic value L* value for being not added with the pickled chili pigskin of composite treating agent is respectively less than 60, and extends with storage time, and L* value gradually subtracts
It is small.
Detailed description of the invention
Fig. 1 is the schematic illustration that metallic work table cutting pigskin superabundant fats layer is pre-chilled；Wherein: 1, fixation can on blade
Adjust device, 2, fixedly adjustable device under blade, 3, blade support, 4, blade, 5, raw hides, 6, working metal table top (connected
Connect cold source).
Fig. 2 is the schematic illustration that differential leather mill set grinds off pigskin hair follicle layer.Wherein: 1, with the low speed power for pushing tooth
Wheel, 2, pigskin, 3, transporting flat, 4, shaggy high speed mill skin wheel.
Specific embodiment
The present invention is further illustrated with reference to the accompanying drawings and examples.
Embodiment 1
(1) health through inspection and quarantine qualification, fresh porcine skin is selected to be raw material, and classify by thickness；
(2) the sorted 3 ± 0.99mm pigskin of step (1) is taken, is tentatively cleaned by surfing type sink；
(3) pigskin after taking step (2) to clean tiles to the metallic work table for being cooled to -5 ± 4 DEG C in advance, controls simultaneously
Environment temperature is 15 ± 5 DEG C, will be close to after pigskin spray water to work top, after pigskin freezes and fixes on the table,
It is parallel to the cutter of working metal table top by a blade, is adjusted to proper height excision superabundant fats layer, as shown in Figure 1.
(4) it takes step (3) to cut off the pigskin after fat deposit, pigskin hair is ground off by differential leather mill set (as shown in Figure 2)
Cystoblast；
(5) step (4) is taken treated pigskin, be cooled to -2 ± 2 DEG C in advance, be cut into wide 1cm, long 3cm, and again by punching
Unrestrained formula sink is cleaned；
(6) step (5) is taken treated pigskin, immerse in the enzymolysis liquid containing compounding protease and lipase at enzymatic hydrolysis
Reason, solid-liquid ratio (w/w) are 1:1, and hydrolysis temperature is 40 DEG C, enzymolysis time 30min, compound protease and lipase in enzymolysis liquid
Mass content are as follows: 0.5% compounding protease, 0.1% lipase.Wherein compounding protease are as follows: papain accounts for 50wt%,
Flavor protease accounts for 30wt%, and neutral proteinase accounts for 20wt%.After enzymatic hydrolysis, pull out.
(7) illiciumverum of the ginger of 1wt%, the dried orange peel of 1wt% or orange peel or pomelo peel, 0.1wt% is taken, 0.1wt%'s
Spiceleaf adds water infusion to boiling, and pigskin after step (6) are handled is added by solid-liquid ratio 1:2, cooks 10 minutes, pulls rear flowing water out and rinses
Cooling.
(8) 10% sodium isoascorbate and 5% Sodium Ascorbyl Phosphate is taken to add water that composite treating agent is made；
(9) take 5% salt, 4% white granulated sugar, 1% rock sugar, 0.3% Chinese prickly ash, 0.7% garlic, 5% rod chilli add
15min is boiled in boiling, is then cooled to 15 DEG C or less the bastes that must ferment, by the amount inoculated plant of fermentation baste total volume 5%
Lactobacillus liquid (bacterium number > 108) and pediococcus cerevisiae liquid (bacterium number > 10 CFU/mL7CFU/mL), lactobacillus plantarum liquid and beer piece
The volume ratio of coccus liquid is 1:1, and check valve water seal, 35 ± 1 DEG C of temperature control fermentations to pH value are 3.5, and filtering takes filtrate to be added
Bio-fermented liquid is made in 0.5% composite treating agent；
(10) step (7) is taken treated bio-fermented liquid made from pigskin and step (9), by pigskin: bio-fermented liquid
Ratio is 1:1, and 15 ± 1 DEG C of anaerobic fermentations are for 24 hours；
(11) take step (10) treated pigskin, vacuumize packaging, 121 DEG C of sterilization 30min, it is cooling after product.
By the pickled chili pigskin that above-mentioned operation makes, after placing 30d in 37 DEG C of constant incubators, chromatic value L* value is
73.4±1.3.Room temperature 6 months, pigskin form remained unchanged, and had chewy texture.
Embodiment 2
Difference from Example 1 is:
(2) the sorted 5 ± 0.99mm pigskin of step (1) is taken, is tentatively cleaned by surfing type sink；
(5) step (4) is taken treated pigskin, be cooled to -2 ± 2 DEG C in advance, be cut into wide 2cm, long 5cm, and again by punching
Unrestrained formula sink is cleaned；
(6) step (5) is taken treated pigskin, immerse enzymolysis processing in the enzymolysis liquid containing protease and lipase, material
Liquor ratio (w/w) is 1:5, and hydrolysis temperature is 55 DEG C, enzymolysis time 60min, and the matter of protease and lipase is compounded in enzymolysis liquid
Measure content are as follows: 2% protease, 1% lipase.Wherein compound protease are as follows: papain accounts for 50wt%, and flavor protease accounts for
30wt%, neutral proteinase account for 20wt%.After enzymatic hydrolysis, pull out.
(7) illiciumverum of the ginger of 2wt%, the dried orange peel of 2wt% or orange peel or pomelo peel, 0.5wt% is taken, 0.5wt%'s
Spiceleaf adds water infusion to boiling, and pigskin after step (6) are handled is added by solid-liquid ratio 1:5, cooks 5 minutes, pulls rear flowing water out and rinses
Cooling.
(8) 8% sodium isoascorbate and 3% Sodium Ascorbyl Phosphate is taken to add water that composite treating agent is made；
(9) take 5% salt, 4% white granulated sugar, 1% rock sugar, 0.3% Chinese prickly ash, 0.7% garlic, 5% rod chilli add
15min is boiled in boiling, is then cooled to 15 DEG C or less the bastes that must ferment, by the amount inoculated plant of fermentation baste total volume 5%
Lactobacillus liquid (bacterium number > 108) and pediococcus cerevisiae liquid (bacterium number > 10 CFU/mL7CFU/mL), lactobacillus plantarum liquid and beer piece
The volume ratio of coccus liquid is 1:1, and check valve water seal, 35 ± 1 DEG C of temperature control fermentations to pH value are 4.5, and filtering takes filtrate to be added 1%
Bio-fermented liquid is made in composite treating agent；
(10) step (7) is taken treated bio-fermented liquid made from pigskin and step (9), by pigskin: bio-fermented liquid
Ratio is 1:1.5,15 ± 1 DEG C of anaerobic fermentation 48h；
By the pickled chili pigskin that above-mentioned operation makes, after placing 30d in 37 DEG C of constant incubators, chromatic value L* value is
79.5±1.1.Room temperature 6 months, pigskin form remained unchanged, and had chewy texture.
Embodiment 3
Difference from Example 1 is:
(2) the sorted 7 ± 0.99mm pigskin of step (1) is taken, is tentatively cleaned by surfing type sink；
(5) step (4) is taken treated pigskin, be cooled to -2 ± 2 DEG C in advance, be cut into wide 1.5cm, long 4cm, and again by
Surfing type sink is cleaned；
(6) step (5) is taken treated pigskin, immerse enzymolysis processing in the enzymolysis liquid containing protease and lipase, material
Liquor ratio (w/w) is 1:3, and hydrolysis temperature is 48 DEG C, enzymolysis time 45min, and the matter of protease and lipase is compounded in enzymolysis liquid
Measure content are as follows: 1% protease, 0.5% lipase.Wherein compound protease are as follows: papain accounts for 50wt%, flavor protease
30wt% is accounted for, neutral proteinase accounts for 20wt%.After enzymatic hydrolysis, pull out.
(7) illiciumverum of the ginger of 1.5wt%, the dried orange peel of 1.5wt% or orange peel or pomelo peel, 0.3wt% is taken,
The spiceleaf of 0.3wt% adds water infusion to boiling, and pigskin after step (6) are handled is added by solid-liquid ratio 1:4, cooks 8 minutes, after pulling out
Flowing water rinses cooling.
(8) 9% sodium isoascorbate and 4% Sodium Ascorbyl Phosphate is taken to add water that composite treating agent is made；
(9) take 5% salt, 4% white granulated sugar, 1% rock sugar, 0.3% Chinese prickly ash, 0.7% garlic, 5% rod chilli add
15min is boiled in boiling, is then cooled to 15 DEG C or less the bastes that must ferment, by the amount inoculated plant of fermentation baste total volume 5%
Lactobacillus liquid (bacterium number > 108) and pediococcus cerevisiae liquid (bacterium number > 10 CFU/mL7CFU/mL), lactobacillus plantarum liquid and beer piece
The volume ratio of coccus liquid is 1:1, and check valve water seal, 35 ± 1 DEG C of temperature control fermentations to pH value are 4, and filtering takes filtrate to be added 0.7%
Bio-fermented liquid is made in composite treating agent；
(10) step (7) is taken treated bio-fermented liquid made from pigskin and step (9), by pigskin: bio-fermented liquid
Ratio is 1:1.2,15 ± 1 DEG C of anaerobic fermentation 36h；
By the pickled chili pigskin that above-mentioned operation makes, after placing 30d in 37 DEG C of constant incubators, chromatic value L* value is
75.6±1.2.Room temperature 6 months, pigskin form remained unchanged, and had chewy texture.
Above-described embodiment the result shows that, the present invention is by removal pigskin fat deposit and hair follicle, then passes through protease, lipase
Coordinated enzymatic hydrolysis can sufficiently remove residual fat in pigskin raw material, thus reduce by residual fat bring pigskin raw material fishy smell, and
The use of the biological baste of seasoning fermentation liquid and composite treating agent of the cooperation containing Chinese pepper, especially sodium isoascorbate and anti-bad
The composite treating agent of hematic acid sodium phosphate composition can play the holding of facilitative proteins structure and anti-oxidant and color protection effect.By
This pickled chili pigskin color prepared by the method for the invention can remain milky, and change less with storage time, and
Form remains unchanged, and has chewy texture.
Claims (10)
1. a kind of processing method of pickled chili pigskin, it is characterised in that: key step is as follows:
(1) health through inspection and quarantine qualification, fresh porcine skin is selected to be raw material, and classify by thickness；
(2) pigskin is taken tentatively to be cleaned；
(3) the pigskin removal superabundant fats layer after taking step (2) to clean；
(4) it takes step (3) to cut off the pigskin after fat deposit, pigskin hair follicle layer is removed using friction mode；
(5) step (4) is taken treated pigskin, pre-cooling, then stripping and slicing is cleaned again；
(6) step (5) is taken treated pigskin, immerse enzymolysis processing in the enzymolysis liquid containing protease and lipase, pull out；
(7) pigskin after enzymolysis processing is subjected to deodorization processing；
(8) it is sent out by step (7) deodorization treated pigskin and the biology containing seasoning fermentation liquid and composite treating agent containing Chinese pepper
The zymotic fluid temperature control anaerobic fermentation of 1:1 in mass ratio~1.5；
(9) take step (8) treated pigskin, vacuumize packaging, thermal sterilization mode is sterilized, it is cooling after product.
2. the processing method of pickled chili pigskin according to claim 1, it is characterised in that: pigskin is pressed thickness in step (1)
Divide three classes: 3 ± 0.99mm, 5 ± 0.99mm, 7 ± 0.99mm；It is tentatively cleaned in step (1) by surfing type sink；
The step (5) is to be cooled to -2 ± 2 DEG C in advance, is cut into wide 1~2cm, long 3~5cm, and again by surfing type water
Slot；
The deodorization of the step (7) is handled are as follows: take the ginger of 1~2wt%, the dried orange peel of 1~2wt% or orange peel or pomelo peel,
The illiciumverum of 0.1~0.5wt%, the spiceleaf of 0.1~0.5wt% add water infusion to boiling, and step (6) are added by solid-liquid ratio 1:2-5
Pigskin after processing cooks 5~10 minutes, pulls rear flowing water out and rinses cooling；
The thermal sterilization condition is 121 DEG C, 30min.
3. the processing method of pickled chili pigskin according to claim 1, it is characterised in that: the step (3) are as follows: take step
(2) pigskin after cleaning tiles to being pre-chilled, on the metallic work table with refrigerating function, at the same control environment temperature be 15 ±
5 DEG C, it will be close to after pigskin spray water to work top put down after pigskin freezes and fixes on the table by a blade
Row is adjusted to proper height excision superabundant fats layer in the cutter of metallic work table table top；Specifically used following device for excising are gone
Except the superabundant fats layer of pigskin, the device for excising includes connection cold source, the working metal table top that can be pre-chilled, the metal
Work top is equipped with tip holder, and tip holder is equipped with fixedly adjustable under fixedly adjustable device on blade, blade and blade
Device, height is adjustable under the action of fixedly adjustable device under device fixedly adjustable on blade and blade for blade.
4. the processing method of pickled chili pigskin according to claim 3, it is characterised in that: the precooling temperature of metallic work table
It is -5 ± 4 DEG C.
5. the processing method of pickled chili pigskin according to claim 1, it is characterised in that: the step (4) are as follows: pass through difference
Fast leather mill set is ground off except pigskin hair follicle layer, and the differential leather mill set includes the low speed power wheel with promotion tooth, conveys and put down
Face and shaggy high speed grind skin wheel, are placed on the pigskin on transporting flat and delay under the promotion of the promotion tooth of low speed power wheel
It is slow to move forward.
6. the processing method of pickled chili pigskin according to claim 1, it is characterised in that: solid-liquid ratio in the step (6)
It (w/w) is 1:1-5, hydrolysis temperature is 40-55 DEG C, enzymolysis time 30-60min, the matter of protease and lipase in enzymolysis liquid
Measure degree are as follows: 0.5-2% protease, 0.1-1% lipase, and protease: lipase mass ratio is 2-5:1.
7. the processing method of pickled chili pigskin according to claim 1 or 6, it is characterised in that: the protease is compounding
Protease, the compounding protease are as follows: papain accounts for 50wt%, and flavor protease accounts for 30wt%, and neutral proteinase accounts for
20wt%.
8. the processing method of pickled chili pigskin according to claim 1 or 6, it is characterised in that: described to contain the tune containing Chinese pepper
The preparation method of the bio-fermented liquid of taste fermentation liquid and composite treating agent: seasoning fermentation liquid, inoculated plant lactobacillus liquid and beer are taken
Wine piece coccus liquid, temperature controlled fermentation to pH value are 3.5~4.5, and filtering takes filtrate that composite treating agent is added, and are made containing containing Chinese pepper
Baste and composite treating agent bio-fermented liquid.
9. the processing method of pickled chili pigskin according to claim 1 or 6, it is characterised in that: take 5% salt, 4% it is white
Granulated sugar, 1% rock sugar, 0.3% Chinese prickly ash, 0.7% garlic, 5% rod chilli add boiling boil 15min, be then cooled to 15 DEG C or less
Fermentation liquid must be seasoned, is inoculated with bacterium number > 10 by the amount of seasoning fermentation liquid total volume 5%8The lactobacillus plantarum liquid and bacterium number of CFU/mL
> 107The volume ratio of the pediococcus cerevisiae liquid of CFU/mL, lactobacillus plantarum liquid and pediococcus cerevisiae liquid be 1:1, check valve water seal,
35 ± 1 DEG C of temperature control fermentations to pH value is 3.5~4.5, and filtering takes filtrate that composite treating agent is added, and is made and contains the tune containing Chinese pepper
The bio-fermented liquid of taste fermentation liquid and composite treating agent；
The fermentation of the step (8) is 15 ± 1 DEG C of anaerobic fermentation 24-48h.
10. the processing method of pickled chili pigskin according to claim 1, it is characterised in that: the composite treating agent addition
Amount is 0.5-1wt%, and the composite treating agent is that 8-10% sodium isoascorbate and 3-5% Sodium Ascorbyl Phosphate is taken to add
Composite treating agent is made in water.
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