CN110447836A - 一种泡椒水晶猪皮的制备方法 - Google Patents
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Abstract
本发明涉及食品加工技术领域，具体公开了一种泡椒水晶猪皮的制备方法。该泡椒水晶猪皮产品制备方法的步骤是：猪皮解冻、清洗整理、原料杀菌、沸水断生、纯净水清洗、再次整理、猪皮切条、加盐搓揉、煮制熟透、流沙冰冷却、浸泡一夜或超声波入味、真空包装等。本发明不用高温高压杀菌工艺也不用辐照杀菌技术，就可以生产出在常温下保存的泡椒水晶猪皮，生产过程节能环保，能最大限度地满足泡椒水晶猪皮的风味和口感。本发明的创新工艺，解决产品脆度与保质期的问题，本方法减少了大量的污水排放；对生产企业来说具有经济意义，对环境保护来说还具有社会意义。
Description
技术领域
本发明涉及一种食品加工技术领域，具体公开了一种泡椒水晶猪皮的制备方法。
背景技术
泡椒凤爪是一种深受南北方消费者喜爱的地方特色美食，采用传统泡椒风爪工艺生产出来的水晶猪皮也是一种深受全国消费者喜爱的产品。为了保持产品的脆度，不能高温长时间过度加热，使得本产品受辐照技术和过量使用食品添加剂带来的食品安全的困扰，产品销量很受限制。现代加工技术是清洗原料，生产出产品后再采用各种办法进行杀菌，有巴氏低温杀菌，这类产品只能在冷链中流通，还有高温高压杀菌，这种产品可以在常温下流通，但是由于杀菌破坏了产品风味和口感，失去了传统食品的风味和口感，比如卤肉高温高压杀菌后变成肉罐头，就失去了卤肉原有的质感。猪皮不能高压杀菌有可能会变成肉冻，所以采用物理的冷杀菌，比如辐照杀菌，但是辐照杀菌会分解肉中的脂肪使之氧化，也会有一定的辐照残留，所以辐照食品不能吃新鲜的，需要一定时间让产品中的高能衰退到正常才适合食用。
本发明是从食品加工的第一步开始，每一下都进行杀菌和减菌过程，白醋是可食用的杀菌剂，原料都是食品制作。超声波杀菌是本发明的特色，因为现在超声波在工业中只是用于清洗，没有用于食品加工的；发明是一种不用高温高压杀菌工艺也不用辐照杀菌技术，就可以在常温下保存的泡椒水晶猪皮，生产过程节能环保，能最大限度地满足传统卤肉制品的风味和口感。本发明拟采用一种创新工艺，解决产品脆度与保质期的问题。本方法减少了大量的污水排放；对生产企业来说具有经济意义，对环境保护来说还具有社会意义。
发明内容
为解决上述现有技术存在的问题，本发明的目的在于提供一种泡椒水晶猪皮的制备方法。
为达到上述目的，本发明的技术方案为：一种泡椒水晶猪皮的制备方法，该制备方法包括以下步骤：
步骤(1)猪皮解冻：将冷冻猪皮放入自制杀菌醋的水中自然解冻或超声波解冻；
步骤(2)清洗整理：去除猪皮内层的脂肪层，使猪皮不含油脂层，去除猪皮上的猪毛等异物及不宜食用的部分；
步骤(3)原料杀菌：浸泡或放入含2-5％自制杀菌醋的水中用超声波杀菌；
步骤(4)沸水断生：加入料洒去腥，再沸水煮断生；
步骤(5)纯净水清洗：将去腥断生后的猪皮再用纯净水清洗；
步骤(6)再次整理：去除剩余的油脂层和猪毛等异物；
步骤(7)猪皮切条：按要求切成规定大小的长条；
步骤(8)加盐搓揉：去除最后的脂肪和异味，用拌料机或滚揉机完成；
步骤(9)煮至熟透：在加了质量比是0.6-0.7％干花椒、0.5-0.6％葱、0.2-0.3％姜、0.05-0.1％八角、1.5-2.5％盐的沸水中小火煮30min至熟透；
步骤(10)流沙冰冷却：断生的猪皮立刻放入流沙冰中快速冷却；
步骤(11)浸泡一夜或超声波入味：浸泡一夜或者将制作好的卤水加入超声波设备中，将断生冷却后的猪皮用超声波入味40-60min；
步骤(12)真空包装：捞出泡好的猪皮真空包装后即得泡椒水晶猪皮产品。
优选的，所述步骤(1)中自制杀菌醋和水的比例是1:1.5-1:3，浓度是2-5％。
优选的，所述步骤(3)中的杀菌时间40-60min。
优选的，步骤(4)加入的是1-3％的料洒去腥，再煮沸断生时间是5min。
优选的，步骤(7)中将猪皮切成规定大小3-6cm长，宽0.5cm的长条。
优选的，步骤(11)所述卤水是用野山椒15％，生姜2％，洋葱3％，当归1％，黄芪1％，干辣椒1.5％，八角0.5％，桂皮0.5％，食盐3～4％，鸡精0.5％，0.1-0.2％防腐剂制备而成，然后开火煮沸，小火熬制30min，再冷至室温即可。
相对于现有技术，本发明的有益效果为：1、本发明采用步步减菌工艺，不使用高温高压杀菌，也不使用辐照杀菌，解决了传统工艺与杀菌技术之间风味和品质与防腐保鲜之间不可调和的矛盾，同时减少了高温和辐照对产品调料中的风味物质的劣变，保证产品原有的传统风味不变。从环境保护的角度讲，节能减排，减少污水排放，减少加热就可以换算成减少二氧化碳排放，对生产企业节约了生产成本，对一个地区来说，由于碳排放是有指标的，企业减少了碳排放，在同样指标的情况下，就可以增加生产企业的数量，就增加了就业，稳定了社会。所以具有经济意义、环保意义和社会意义。
2、将农产品物流过程中使用的流动沙冰技术用于食品加工，目的是将高温的食物快速冷却到常温以下，冷却速度超过3℃/s就有强大的杀死细菌的作用(日本730部队用人体做实验的结论，人的血液只要以3℃/s的速度下降，不用使血液到低温，人就会死亡，微生物也一样)。另一个目的是通过快速冷却，可以保持被冷却食物的脆度和嚼劲，保持传统食品加工中产品本身的口感和品质。
本发明是一种不用高温高压杀菌工艺也不用辐照的杀菌技术，就可以生产出在常温下保存的泡椒水晶猪皮，生产过程节能环保，能最大限度地满足泡椒水晶猪皮的风味和口感，流沙冰急速冷却的目的是保持产品的脆嫩的口感，同时还有一定的抑菌作用。本发明拟采用一种创新工艺，解决产品脆度与保质期的问题，本方法减少了大量的污水排放；对生产企业来说具有经济意义，对环境保护来说还具有社会意义。
附图说明
图1为本发明的工艺流程图。
具体实施方式
下面结合附图和具体实施方式对本发明技术方案做进一步详细描述：
如图1所示；
猪皮解冻：加入2-5％自制杀菌醋的水中自解解冻或超声波解冻，自制杀菌醋和水的比例是1:1.5-1:3。所述自制杀菌醋的配方是：基础白醋43-86份，植物提取物1-10份，糊精0-10份，柠檬酸0-10份，苹果酸0-5，其中所述基础白醋，包括以下重量份数的原料：食品级醋酸35-65份，蔗糖8-21份；并且，所述自制杀菌醋中还加入有重量份数为800-1000的洁净水；所述植物提取物包括一种或一种以上药食同源植物或蔬菜水果级副产物的食用酒精提取物；所述蔬菜水果及副产物为水果皮肉或蔬菜根茎。
清洗整理：去除猪皮内层的脂肪层使不含脂油层，去除猪皮上的猪毛等异物及不宜食用的部分。
原料杀菌：浸泡或放入含2-5％自制杀菌醋的水中用超声波杀菌40-60min；
沸水断生：加入1-3％的料洒去腥，在沸水煮5min断生；
纯净水清洗：将去腥断生后的猪皮再用纯净水清洗；
再次整理：去除剩余的油脂层和猪毛等异物；
猪皮切条：按要求切成规定大小3-6cm长，宽0.5cm的长条；
加盐搓揉：去除最后的脂肪和异味，用拌料机或滚揉机完成；
煮至熟透：在加了0.6-0.7％干花椒、0.5-0.6％葱、0.2-0.3％姜、0.05-0.1％八角、1.5-2.5％盐的沸水中小火煮30min至熟透；
流沙冰冷却：断生的猪皮立刻放入流沙冰中快速冷却；
浸泡一夜或超声波入味：在制作好的卤水中浸泡一夜或者将制作好的卤水加入超声波设备中，卤水是用野山椒15％，生姜2％，洋葱3％，当归1％，黄芪1％，干辣椒1.5％，八角0.5％，桂皮0.5％，食盐3～4％，鸡精0.5％，0.1-0.2％防腐剂制备而成，将断生冷却后的猪皮用超声波入味40-60min；
真空包装：捞出泡好的猪皮真空包装后即得泡椒水晶猪皮产品。
以上所述，仅为本发明的具体实施方式，但本发明的保护范围并不局限于此，任何不经过创造性劳动想到的变化或替换，都应涵盖在本发明的保护范围之内。因此，本发明的保护范围应该以权利要求书所限定的保护范围为准。
Claims (6)
1.一种泡椒水晶猪皮的制备方法，其特征在于：该制备方法包括以下步骤：
步骤(1)猪皮解冻：将冷冻猪皮放入自制杀菌醋的水中自然解冻或超声波解冻；
步骤(2)清洗整理：去除猪皮内层的脂肪层，使猪皮不含油脂层，去除猪皮上的猪毛等异物及不宜食用的部分；
步骤(3)原料杀菌：浸泡或放入含2-5％自制杀菌醋的水中用超声波杀菌；
步骤(4)沸水断生：加入料洒去腥，再沸水煮断生；
步骤(5)纯净水清洗：将去腥断生后的猪皮再用纯净水清洗；
步骤(6)再次整理：去除剩余的油脂层和猪毛等异物；
步骤(7)猪皮切条：按要求切成规定大小的长条；
步骤(8)加盐搓揉：去除最后的脂肪和异味，用拌料机或滚揉机完成；
步骤(9)煮至熟透：在加了质量比是0.6-0.7％干花椒、0.5-0.6％葱、0.2-0.3％姜、0.05-0.1％八角、1.5-2.5％盐的沸水中小火煮30min至熟透；
步骤(10)流沙冰冷却：断生的猪皮立刻放入流沙冰中快速冷却；
步骤(11)浸泡一夜或超声波入味：在制作好的卤水中浸泡一夜或者将制作好的卤水加入超声波设备中，将断生冷却后的猪皮用超声波入味40-60min；
步骤(12)真空包装：捞出泡好的猪皮真空包装后即得泡椒水晶猪皮产品。
2.根据权利要求1所述的一种泡椒水晶猪皮的制备方法，其特征在于：所述步骤(1)中自制杀菌醋和水的比例是1:1.5-1:3，浓度是2-5％。
3.根据权利要求1所述的一种泡椒水晶猪皮的制备方法，步骤(3)中的杀菌时间40-60min。
4.根据权利要求1所述的一种泡椒水晶猪皮的制备方法，步骤(4)加入的是1-3％的料洒去腥，再煮沸断生时间是5min。
5.根据权利要求1所述的一种泡椒水晶猪皮的制备方法，步骤(7)中将猪皮切成规定大小3-6cm长，宽0.5cm的长条。
6.根据权利要求1所述的一种泡椒水晶猪皮的制备方法，步骤(11)所述卤水是用野山椒15％，生姜2％，洋葱3％，当归1％，黄芪1％，干辣椒1.5％，八角0.5％，桂皮0.5％，食盐3～4％，鸡精0.5％，0.1-0.2％防腐剂制备而成，然后开火煮沸，小火熬制30min，再冷至室温即可。
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