CN1100499C - Method for preparing chewing gum and snack food from pork skin - Google Patents
Method for preparing chewing gum and snack food from pork skin Download PDFInfo
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- CN1100499C CN1100499C CN99115095A CN99115095A CN1100499C CN 1100499 C CN1100499 C CN 1100499C CN 99115095 A CN99115095 A CN 99115095A CN 99115095 A CN99115095 A CN 99115095A CN 1100499 C CN1100499 C CN 1100499C
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- pork skin
- seasoning
- chewing gum
- skin
- powder
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Abstract
The present invention relates to a method for preparing chewing gum and snack food from pork skin. In the method, cooked, impurity-removed and cleaned pork skin is prepared and packed respectively into chewing gum type, gel type, primary skin type and other types of delicious food through the process steps of boiling, soaking, pasting or boiling and baking. The present invention has the advantages of simple process and low processing cost. The food produced by the method has the characteristics of comfortable mouth feel and delicious taste. The prepared chewing gum can be chewed and can also be swallowed, and the environment pollution is avoided at the same time of saving large quantities of gum media. Persons eating the delicious food can realize facial beautification health care aims of eliminating skin wrinkles, enhancing skin elasticity, nourishing the blood and yin, etc.
Description
The present invention relates to a kind of processing method of pork skin, particularly a kind of processing method that is made into food with pork skin.
At present, pork skin processing method is generally processed through multiple working procedures such as impurity elimination, decontamination, poach, chopping, oven dry, fried, soda boiling, rinsings, the pork skin food that this class processing method processes is confined to the food on dining table mostly, can not sell on market as the snacks edible food of randomness.Also do not produce the processing method of chewing gum now as main material with pork skin, the chewing gum of selling on the market is that main material is produced with the glue nurse, this chewing-gum chewing later stage is given uncomfortable mouthfeel, the eater can not swallow, glue nurse after spuing can not decompose in the Nature, and to produce the used glue nurse of chewing gum be again the valuable raw material of industry, and this class chewing gum also the environment of human survival at severe contamination when expending industrial quality raw materials in a large number.
Purpose of the present invention just provides the processing method with pork skin making chewing gum and pot foods that a kind of technology is simple, processing cost is low, and the product that this method is made can be sold as snacks on market.
Purpose with pork skin making chewing gum of the present invention is to realize by such technical scheme, the steps include:
1). pork skin is fired, so that remove residual hair on the pork skin;
2). remove attached to the fat meat on the pork skin and other impurity, pork skin is cleaned up;
3). in pork skin, be equipped with seasoning and seasoning agent and sugar and boil stain and soak into operation:
(1). the pork skin of cleaning put into the seasoning and seasoning agent is housed and pol is the container of 30 ° of BX liquid glucoses, boiled stain 20～30 minutes;
(2). the pork skin that boils after the stain is to flood 2～3 hours under 35 ℃～50 ℃ conditions in temperature;
(3). again pork skin is picked up, put into and the seasoning and seasoning agent is housed and pol is the container of 60 ° of BX liquid glucoses, boiled stain 5～10 minutes;
(4). the pork skin that will boil after the stain is to flood 2～3 hours under 35 ℃～50 ℃ conditions in temperature again;
(5). the pork skin after will flooding drains, with stainless (steel) wire clamp pork skin and insert baking oven or drying room in, temperature be dry by the fire under 35 ℃～50 ℃ conditions to pork skin surface tack-free till;
(6). the pork skin after will drying by the fire is well made the block semi-finished product of chewing gum type of rule;
4). other gets clean pork skin and pulverizes with pulverizer, after heating is pasted into the mud paste, is equipped with the semi-finished product that syrup and seasoning and seasoning agent are made into paste, and the half-finished moisture content of control paste is less than 10%;
5). the block semi-finished product of the chewing gum type that will make in step 3) and the paste semi-finished product of making in step 4) carry out compound, and the paste semi-finished product are attached on the block half-finished surface of chewing gum type, through cool off after tack-free chewing gum type food;
6). after forming packing, the chewing gum type food that step 5) is made is finished product.
Purpose of making former integumentary pattern pot foods with pork skin of the present invention is to realize by such technical scheme, the steps include:
1). pork skin is fired, so that remove residual hair on the pork skin;
2). remove attached to the fat meat on the pork skin and other impurity, pork skin is cleaned up;
3). the pork skin of cleaning boiled bake the system operation:
(1). boiling: the pork skin of cleaning is put into the container that the seasoning and seasoning agent is housed carry out boiling;
(2). be shaped: take out cooked back, is cut into required shape;
(3). roasting: the pork skin after will being shaped places in the frying pan, and is equipped with the seasoning and seasoning agent, stirs roasting, dries substantially until moisture content;
(4). smoke: the pork skin after the roasting places baking oven or drying room, temperature be dry by the fire under 35 ℃～50 ℃ conditions to pork skin surface tack-free till;
(5). smoke the back pork skin former integumentary pattern food;
4). be finished product after the above-mentioned former integumentary pattern food of making formed packing.
Owing to adopted technique scheme, the present invention to have following advantage:
1. technology is simple, and processing cost is low, is the product of the present invention of one yuan with the market price, and therefore its cost price has less investment and the high characteristics of economic benefit about three mao;
2. thisly make the product of chewing gum as carrier, not only kept the masticatory function of original chewing gum, but also can swallow, when saving a large amount of glue nurses, avoided environmental pollution with pork skin;
3. the random snacks consumable products of making of this method, have the fragrant U.S. of taste, comfortable taste and the good characteristics of nutrition, can make the eater in purpose by realizing eliminating wrinkle of skin in the cuisines, strengthening beauty and health cares such as skin elasticity and nourishing the blood and yin.
The invention will be further described below in conjunction with embodiment:
Processing method of making chewing gum with pork skin of the present invention the steps include:
1). pork skin is fired, so that remove residual hair on the pork skin;
2). remove attached to the fat meat on the pork skin and other impurity, pork skin is cleaned up;
3). in pork skin, be equipped with seasoning and seasoning agent and sugar and boil stain and soak into operation:
(1). the pork skin of cleaning put into the seasoning and seasoning agent is housed and pol is the container of 30 ° of BX liquid glucoses, boiled stain 20～30 minutes, seasoning and seasoning agent and sugar are infiltrated in the pork skin, and keep original pliability of pork skin and anti-masticatory function;
(2). the pork skin that boils after the stain is to flood 2～3 hours under 35 ℃～50 ℃ conditions in temperature, when keeping original pliability of pork skin and anti-masticatory function, seasoning and seasoning agent and sugar is further permeated;
(3). again pork skin is picked up, put into and the seasoning and seasoning agent is housed and pol is the container of 60 ° of BX liquid glucoses, boiled stain 5～10 minutes, make seasoning and seasoning agent and sugar fully infiltrate in the pork skin;
(4). the pork skin that will boil after the stain is to flood 2～3 hours under 35 ℃～50 ℃ conditions in temperature again, and the sugared infiltration capacity in the pork skin is reached capacity, and keeps original pliability of pork skin and anti-masticatory function;
(5). the pork skin after will flooding drains, with stainless (steel) wire clamp pork skin and insert baking oven or drying room in, temperature be dry by the fire under 35 ℃～50 ℃ conditions to pork skin surface tack-free till, the purpose of clamping pork skin with stainless steel meat is to avoid pork skin to be out of shape;
(6). the pork skin after will drying by the fire is well made the block semi-finished product of chewing gum type of rule;
4). other gets clean pork skin and pulverizes with pulverizer, after heating is pasted into the mud paste, its moisture content of control is greater than 10% earlier, and be less than or equal to 40%, be equipped with the semi-finished product that syrup and seasoning and seasoning agent are made into paste, control the half-finished moisture content of paste again less than 10%, the pol of syrup generally is advisable at 60 ° of BX;
5). the block semi-finished product of the chewing gum type that will make in step 3) and the paste semi-finished product of making in step 4) carry out compound, and the paste semi-finished product are attached on the block half-finished surface of chewing gum type, through cool off after tack-free chewing gum type food;
6). after forming packing, the chewing gum type food that step 5) is made is finished product.
In the above-mentioned processing method with pork skin making chewing gum, the seasoning and seasoning agent can be made up of white lemon essence of cola essence and peppermint essence, it accounts for the gross weight ratio that comprises pork skin: cola essence is 5%～15%, white lemon essence is 1%～6%, and peppermint essence is 0.008%～0.02%.
In the above-mentioned processing method of making chewing gum with pork skin, the seasoning and seasoning agent also can be made up of peppermint essence and orange flavor, and it accounts for the gross weight ratio that comprises pork skin and is respectively: peppermint essence is 3%～10%, and orange flavor is 0.3%～1.5%.
Processing method of making former integumentary pattern pot foods with pork skin of the present invention the steps include:
1). pork skin is fired, so that remove residual hair on the pork skin;
2). remove attached to the fat meat on the pork skin and other impurity, pork skin is cleaned up;
3). the pork skin of cleaning boiled bake the system operation:
(1). boiling: the pork skin of cleaning is put into the container that the seasoning and seasoning agent is housed carry out boiling;
(2). be shaped: take out cooked back, is cut into required shape;
(3). roasting: the pork skin after will being shaped places in the frying pan, and is equipped with the seasoning and seasoning agent, stirs roasting, dries substantially until moisture content;
(4). smoke: the pork skin after the roasting places baking oven or drying room, temperature be dry by the fire under 35 ℃～50 ℃ conditions to pork skin surface tack-free till;
(5). smoke the back pork skin former integumentary pattern food;
4). be finished product after the above-mentioned former integumentary pattern food of making formed packing.
In the above-mentioned processing method of making former integumentary pattern pot foods with pork skin, the seasoning and seasoning agent can be to do powder by the Pixian County beans, garlic powder, the fermented soya bean powder, black sesame powder, the ginger powder, the peanut powder, ground cinnamon, pepper powder and sugar are formed, it accounts for the gross weight ratio that comprises pork skin: it is 1%～6% that the Pixian County beans are done powder, garlic powder is 0.08%～0.16%, the fermented soya bean powder is 0.3%～1%, black sesame powder is 0.3%～0.8%, the ginger powder is 0.08%～0.12%, the peanut powder is 0.8%～1.5%, ground cinnamon is 0.03%～0.08%, pepper powder is 0.1%～0.3%, and sugar is 0.1%～0.35%.
In the above-mentioned processing method of making former integumentary pattern pot foods with pork skin, the seasoning and seasoning agent also can be made up of soy sauce, monosodium glutamate, liquor, salt, white sugar and sesame oil, it accounts for the gross weight ratio that comprises pork skin: soy sauce is 8%～10%, monosodium glutamate is 0.1%～0.3%, liquor is 1%～3%, salt is 1.5%～3%, and white sugar is 7%～10%, and sesame oil is 1%～3%.
In the above-mentioned processing method of making former integumentary pattern pot foods with pork skin, the seasoning and seasoning agent can also by dried orange peel, Chinese cassia tree, fennel seeds, three how, anise, Radix Glycyrrhizae, agalloch eaglewood, old ginger, fructus amomi and tsaoko form, it accounts for the gross weight ratio that comprises pork skin: dried orange peel is 2%～5%, Chinese cassia tree is 3%～7%, fennel seeds are 1%～5%, how three be 1%～5%, anise is 3%～7%, Radix Glycyrrhizae is 1%～5%, agalloch eaglewood is 1.5%～5%, old ginger is 3%～6%, and fructus amomi is 0.3%～0.6%, and tsaoko is 0.5%～1%.
As required, above-mentioned all seasoning and seasoning agent can be other additives that has salty aquatic foods, spices, strange taste, spicy, Xin Xiang and fruital class.
Claims (7)
1. a processing method of making chewing gum with pork skin the steps include:
1). pork skin is fired, so that remove residual hair on the pork skin;
2). remove attached to the fat meat on the pork skin and other impurity, pork skin is cleaned up;
3). in pork skin, be equipped with seasoning and seasoning agent and sugar and boil stain and soak into operation:
(1). the pork skin of cleaning put into the seasoning and seasoning agent is housed and pol is the container of 30 ° of BX liquid glucoses, boiled stain 20～30 minutes;
(2). the pork skin that boils after the stain is to flood 2～3 hours under 35 ℃～50 ℃ conditions in temperature;
(3). again pork skin is picked up, put into and the seasoning and seasoning agent is housed and pol is the container of 60 ° of BX liquid glucoses, boiled stain 5～10 minutes;
(4). the pork skin that will boil after the stain is to flood 2～3 hours under 35 ℃～50 ℃ conditions in temperature again;
(5). the pork skin after will flooding drains, with stainless (steel) wire clamp pork skin and insert baking oven or drying room in, temperature be dry by the fire under 35 ℃～50 ℃ conditions to pork skin surface tack-free till;
(6). the pork skin after will drying by the fire is well made the block semi-finished product of chewing gum type of rule;
4). other gets clean pork skin and pulverizes with pulverizer, after heating is pasted into the mud paste, is equipped with the semi-finished product that syrup and seasoning and seasoning agent are made into paste, and the half-finished moisture content of control paste is less than 10%;
5). the block semi-finished product of the chewing gum type that will make in step 3) and the paste semi-finished product of making in step 4) carry out compound, and the paste semi-finished product are attached on the block half-finished surface of chewing gum type, through cool off after tack-free chewing gum type food;
6). after forming packing, the chewing gum type food that step 5) is made is finished product.
2. processing method of making chewing gum with pork skin as claimed in claim 1, described seasoning and seasoning agent is made up of cola essence, white lemon essence and peppermint essence, it accounts for the gross weight ratio that comprises pork skin: cola essence is 5%～15%, white lemon essence is 1%～6%, and peppermint essence is 0.008%～0.02%.
3. processing method of making chewing gum with pork skin as claimed in claim 1, described seasoning and seasoning agent is made up of peppermint essence and orange flavor, it accounts for the gross weight ratio that comprises pork skin: peppermint essence is 3%～10%, and orange flavor is 0.3%～1.5%.
4. a processing method of making former integumentary pattern pot foods with pork skin the steps include:
1). pork skin is fired, so that remove residual hair on the pork skin;
2). remove attached to the fat meat on the pork skin and other impurity, pork skin is cleaned up;
3). the pork skin of cleaning boiled bake the system operation:
(1). boiling: the pork skin of cleaning is put into the container that the seasoning and seasoning agent is housed carry out boiling;
(2). be shaped: take out cooked back, is cut into required shape;
(3). roasting: the pork skin after will being shaped places in the frying pan, and is equipped with the seasoning and seasoning agent, stirs roasting, dries substantially until moisture content;
(4). smoke: the pork skin after the roasting places baking oven or drying room, temperature be dry by the fire under 35 ℃～50 ℃ conditions to pork skin surface tack-free till;
(5). smoke the back pork skin former integumentary pattern food;
4). be finished product after the above-mentioned former integumentary pattern food of making formed packing.
5. processing method of making former integumentary pattern pot foods with pork skin as claimed in claim 4, described seasoning and seasoning agent is to do powder by the Pixian County beans, garlic powder, the fermented soya bean powder, black sesame powder, the ginger powder, the peanut powder, ground cinnamon, pepper powder and sugar are formed, it accounts for the gross weight ratio that comprises pork skin: it is 1%～6% that the Pixian County beans are done powder, garlic powder is 0.08%～0.16%, the fermented soya bean powder is 0.3%～1%, black sesame powder is 0.3%～0.8%, the ginger powder is 0.08%～0.12%, the peanut powder is 0.8%～1.5%, ground cinnamon is 0.03%～0.08%, pepper powder is 0.1%～0.3%, and sugar is 0.1%～0.35%.
6. processing method of making former integumentary pattern pot foods with pork skin as claimed in claim 4, described seasoning and seasoning agent is made up of soy sauce, monosodium glutamate, liquor, salt, white sugar and sesame oil, it accounts for the gross weight ratio that comprises pork skin: soy sauce is 8%～10%, monosodium glutamate is 0.1%～0.3%, liquor is 1%～3%, salt is 1.5%～3%, and white sugar is 7%～10%, and sesame oil is 1%～3%.
7. processing method of making former integumentary pattern pot foods with pork skin as claimed in claim 4, described seasoning and seasoning agent by dried orange peel, Chinese cassia tree, fennel seeds, three how, anise, Radix Glycyrrhizae, agalloch eaglewood, old ginger, fructus amomi and tsaoko form, it accounts for the gross weight ratio that comprises pork skin: dried orange peel is 2%～5%, Chinese cassia tree is 3%～7%, fennel seeds are 1%～5%, how three be 1%～5%, anise is 3%～7%, Radix Glycyrrhizae is 1%～5%, agalloch eaglewood is 1.5%～5%, old ginger is 3%～6%, and fructus amomi is 0.3%～0.6%, and tsaoko is 0.5%～1%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99115095A CN1100499C (en) | 1999-08-19 | 1999-08-19 | Method for preparing chewing gum and snack food from pork skin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99115095A CN1100499C (en) | 1999-08-19 | 1999-08-19 | Method for preparing chewing gum and snack food from pork skin |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1285164A CN1285164A (en) | 2001-02-28 |
| CN1100499C true CN1100499C (en) | 2003-02-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99115095A Expired - Fee Related CN1100499C (en) | 1999-08-19 | 1999-08-19 | Method for preparing chewing gum and snack food from pork skin |
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| Country | Link |
|---|---|
| CN (1) | CN1100499C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416579B (en) * | 2013-08-09 | 2014-09-24 | 戴君程 | Chewing gum and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86104792A (en) * | 1986-07-09 | 1988-02-03 | 陈玉柱 | Method of producing edible " Silver Fibre " |
| CN1111106A (en) * | 1994-07-01 | 1995-11-08 | 罗碧纯 | Beauty food |
| CN1156001A (en) * | 1996-12-20 | 1997-08-06 | 竹学军 | Instant pork skin food and its preparing method |
-
1999
- 1999-08-19 CN CN99115095A patent/CN1100499C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86104792A (en) * | 1986-07-09 | 1988-02-03 | 陈玉柱 | Method of producing edible " Silver Fibre " |
| CN1111106A (en) * | 1994-07-01 | 1995-11-08 | 罗碧纯 | Beauty food |
| CN1156001A (en) * | 1996-12-20 | 1997-08-06 | 竹学军 | Instant pork skin food and its preparing method |
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| Publication number | Publication date |
|---|---|
| CN1285164A (en) | 2001-02-28 |
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