CN112155171A - Method for preparing instant pine pollen and pork skin - Google Patents
Method for preparing instant pine pollen and pork skin Download PDFInfo
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- CN112155171A CN112155171A CN202011068634.2A CN202011068634A CN112155171A CN 112155171 A CN112155171 A CN 112155171A CN 202011068634 A CN202011068634 A CN 202011068634A CN 112155171 A CN112155171 A CN 112155171A
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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
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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
- A23L13/40—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
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a method for preparing instant pine pollen skin, which comprises the following steps: thawing and cleaning, degreasing and mixing hair, boiling skin, soaking, slicing skin, cutting (shredding, slitting and slicing), airing, frying or puffing, soaking, washing, secondary cooking, stirring, bagging, sterilizing, packaging and processing to obtain the seasoning skin powder. Compared with the prior art, the invention has the advantages that: the method has the advantages of simple and practical steps, clearness and understandability, low early cost investment, greatly reduced personnel working requirement, high processing yield, capability of respectively manufacturing four series of delicious products of pigskin, cowhide, sheepskin and donkey skin according to needs, filamentous, wide and flaky product forms, convenience in eating of finished products, wide applicability and convenience in popularization.
Description
Technical Field
The invention relates to food processing, in particular to a method for preparing pine pollen and pork skin which is ready to eat after opening a bag.
Background
In the existing processing production, pigskin, cowhide, sheepskin and donkey hide which are beneficial to human body and rich in collagen are commonly used in industry to make clothes, bags and shoes. Only few technicians can manually make pigskin silk, cattle skin silk, sheep skin silk and donkey skin silk in China, and each person can only make two or three jin of pigskin silk, cattle skin silk, sheep skin silk and donkey skin silk every day, so that the leather silk product items cannot be produced in large quantities, cannot be developed and developed greatly, and cannot be popularized to the national market. The manually made pigskin shreds, cattle skin shreds, sheep skin shreds and donkey skin shreds belong to raw semi-finished dry skin shreds, are very troublesome to make into edible cooked food, and have high required technical requirements, so that citizens are reluctant to make the pork skin shreds with rich nutrition, unique flavor and delicious taste because the cooked skin shreds are worried of trouble.
Therefore, the method for manufacturing the pine pollen skin product ready to eat after opening the bag is imperative.
Disclosure of Invention
The invention aims to solve the technical problems that the existing pine pollen skin preparation process is complicated, the professional level of processing personnel is high, the cost investment is high, the processing yield is low, the eating method is not convenient enough, and the existing food processing requirements are not met.
In order to solve the technical problems, the technical scheme provided by the invention is as follows: a method for preparing pine pollen and pork skin ready to eat after opening a bag comprises the following specific steps:
s1, unfreezing raw pigskin, raw cowhide, raw sheepskin and raw donkey skin respectively, cleaning, and storing in a distinguishing manner;
s2, degreasing and removing residual wool;
s3, cooking the skins, boiling the skins with boiled water, and putting the skins in the step S1 for cooking for 10-30 min;
s4, soaking, namely soaking the cooked pork skin in cold water for 8-10 h;
s5, slicing the pork skin, drying the soaked pork skin, and processing and layering the pork skin into a plurality of layers, wherein the processing thickness is 0.5-10 mm per layer, the processing length is 5-100 cm per layer, and the processing width is 5-40 cm per layer;
s6, performing cutting treatment on the meat skin layered in the step S5, wherein the cut meat skin is pine pollen skin, and the pine pollen skin comprises three types of skin strips, skin silks and skin slices;
s7, airing, namely airing or drying the cut pine pollen skins in a sunning ground respectively;
s8, packaging the dried products, respectively packaging the dried or baked pine pollen skins in a distinguishing way, and warehousing and refrigerating.
S9, frying or puffing the dried or baked pine pollen skin in the step S8 for 20-30S;
s10, soaking, namely respectively soaking the fried or puffed pine pollen skins in the step S9 in water containing dietary alkali for 6 to 8 hours;
s11, washing, namely washing the pine pollen skins soaked in the step S10 respectively with clean water;
s12, cooking twice, namely cooking the washed pine pollen skin for 10 min;
s13, stirring, adding pickled capsicum frutescens, red pepper, lemon, spice, dried orange peel and angelica dahurica according to different seasoning requirements, decocting, adding cooking wine, edible vegetable oil, seasoning oil, edible salt and white granulated sugar, adding rosemary extract, disodium 5' -ribonucleotide, lactic acid, sucrose fatty acid ester, a compound water retention agent, ethyl maltol, D-sodium erythorbate and nisin, seasoning, filtering and draining;
s14, bagging, sterilizing, and packaging to obtain the seasoned pine pollen skin.
Compared with the prior art, the invention has the advantages that: the method has the advantages of simple and practical steps, clearness and understandability, low early cost investment, greatly reduced personnel working requirement, high processing yield, capability of respectively manufacturing four series of delicious products of pigskin, cowhide, sheepskin and donkey skin according to needs, filamentous, wide and flaky product forms, convenience in eating of finished products, wide applicability and convenience in popularization.
As an improvement, the specifications of the cut pine pollen skin in the step S6 are as follows: (1) the leather strips are processed to be 0.5mm-10mm in thickness, 5cm-100cm in length and 0.5cm-10cm in width;
(2) the processing diameter of the skin silk is 1mm-4mm, and the processing length is 5cm-100 cm;
(3) the leather sheet has the thickness of 0.5mm-10mm, the processing length of 2cm-15cm and the processing width of 2cm-15 cm.
As an improvement, in the step S10, the soaking ratio of water to pine pollen and pork skin is 4000 g: 500g of pine pollen and pork skin; the ratio of water to dietary alkali is 4000g of water: 8g dietary alkali.
As an improvement, the spices used in the step S13 include rattan pepper, ginger, lemon, welsh onion, garlic, star anise, clove, cinnamon, fennel and bay leaf, and are selected according to actual conditions.
As an improvement, the edible vegetable oil used in the step S13 comprises soybean oil, rapeseed oil, corn oil and edible vegetable blend oil, and is selected according to actual conditions.
As an improvement, the seasoning oil used in the step S13 includes zanthoxylum oil, capsicum oil, zanthoxylum oil and zanthoxylum oil, and is selected according to actual conditions.
As an improvement, the compound moisture retention agent used in the step S13 includes sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate, which are selected according to actual conditions.
In an improvement, the flavored pine pollen skins prepared in the step S14 comprise pickled pepper flavored pine pollen skins, spicy pine pollen skins, spiced pine pollen skins, rattan pepper flavored pine pollen skins, sour and spicy pine pollen skins and citric acid and spicy pine pollen skins, and the different flavored pine pollen skins comprise products in three shapes of skin strips, skin shreds and skin slices.
Detailed Description
The invention is implemented in detail, and the method for preparing the pine pollen skin ready to eat after opening the bag is characterized by comprising the following steps:
s1, unfreezing raw pigskin, raw cowhide, raw sheepskin and raw donkey skin respectively, cleaning, and storing in a distinguishing manner;
s2, degreasing and removing residual wool;
s3, cooking the skins, adding the skins in the step S1 and cooking for 10-30min after the skins are boiled with boiled water;
s4, soaking, namely soaking the cooked pork skin in cold water for 8-10 h;
s5, slicing the pork skin, drying the soaked pork skin, and processing and layering the pork skin into a plurality of layers, wherein the processing thickness is 0.5-10 mm per layer, the processing length is 5-100 cm per layer, and the processing width is 5-40 cm per layer;
s6, performing cutting treatment on the meat skin layered in the step S5, wherein the cut meat skin is pine pollen skin, and the pine pollen skin comprises three types of skin strips, skin silks and skin slices;
s7, airing, namely airing or drying the cut pine pollen skins in a sunning ground respectively;
s8, packaging the dried products, respectively packaging the dried or baked pine pollen skins in a distinguishing way, and warehousing and refrigerating.
S9, frying or puffing the dried or baked pine pollen skin in the step S8 for 20-30S;
s10, soaking, namely respectively soaking the fried or puffed pine pollen skins in the step S9 in water containing dietary alkali for 6 to 8 hours;
s11, washing, namely washing the pine pollen skins soaked in the step S10 respectively with clean water;
s12, cooking twice, namely cooking the washed pine pollen skin for 10 min;
s13, stirring, adding pickled capsicum frutescens, red pepper, lemon, spice, dried orange peel and angelica dahurica according to different seasoning requirements, decocting, adding cooking wine, edible vegetable oil, seasoning oil, edible salt and white granulated sugar, adding rosemary extract, disodium 5' -ribonucleotide, lactic acid, sucrose fatty acid ester, a compound water retention agent, ethyl maltol, D-sodium erythorbate and nisin, seasoning, filtering and draining;
s14, bagging, sterilizing, and packaging to obtain the seasoned pine pollen skin.
The specifications of the cut pine pollen skin in the step S6 are as follows: (1) the leather strips are processed to be 0.5mm-10mm in thickness, 5cm-100cm in length and 0.5cm-10cm in width;
(2) the processing diameter of the skin silk is 1mm-4mm, and the processing length is 5cm-100 cm;
(3) the leather sheet has the thickness of 0.5mm-10mm, the processing length of 2cm-15cm and the processing width of 2cm-15 cm.
The soaking proportion of the water to the pine pollen and pork skin in the step S10 is 4000 g: 500g of pine pollen and pork skin; the ratio of water to dietary alkali is 4000g of water: 8g dietary alkali.
The spices used in the step S13 include rattan pepper, pricklyash peel, ginger, lemon, scallion, garlic, star anise, clove, cinnamon, fennel and bay leaf, and are selected according to actual conditions.
The edible vegetable oil used in the step S13 comprises soybean oil, rapeseed oil, corn oil and edible vegetable blend oil, and is selected according to actual conditions.
The seasoning oil used in the step S13 comprises zanthoxylum oil, capsicum oil, zanthoxylum oil and zanthoxylum oil, and is selected according to actual conditions.
The compound moisture retention agent used in the step S13 comprises sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate which are selected according to actual conditions.
The seasoning pine pollen skin prepared in the step S14 comprises pickled pepper flavor pine pollen skin, spicy flavor pine pollen skin, spiced flavor pine pollen skin, rattan pepper flavor pine pollen skin, sour and spicy flavor pine pollen skin and citric acid and spicy flavor pine pollen skin, and the different seasoning pine pollen skins respectively comprise products in three shapes of skin strips, skin shreds and skin slices.
The working principle of the invention is as follows: the working principle of the invention is as follows: 1. unfreezing raw pigskin, raw cowhide, raw sheepskin and raw donkey skin respectively, cleaning, and storing in a distinguishing way;
2. degreasing and removing residual hairs;
3. cooking the skins, namely after the skins are boiled by boiled water, putting the skins in the step S1 and cooking for 10-30 min;
4. soaking, namely soaking the boiled pork skin in cold water for 8-10 h;
5. slicing the skin, draining the soaked skin, processing the skin into a plurality of layers, wherein the processing thickness is 0.5-10 mm per layer, the processing length is 5-100 cm per layer, and the processing width is 5-40 cm per layer;
6. cutting the pork skin layered in the step 5, wherein the cut pork skin is collectively called 'pine pollen pork skin', and the pine pollen pork skin comprises three types of leather strips, leather threads and leather sheets; the specification is as follows: (1) the leather strips are processed to be 0.5mm-10mm in thickness, 5cm-100cm in length and 0.5cm-10cm in width;
(2) the processing diameter of the skin silk is 1mm-4mm, and the processing length is 5cm-100 cm;
(3) the leather sheet has a thickness of 0.5-10 MM, a processing length of 2-15 cm and a processing width of 2-15 cm. (ii) a
7. Drying in the sun, and sun drying or oven drying the cut pine pollen skin (strips, shreds, or pieces);
8. packaging the dried products, respectively packaging the dried or baked pine pollen skins (strips, shreds and sheets), and storing in a warehouse for refrigeration.
9. Frying or puffing the dried pine pollen skins (skin strips, skin silks and skin slices) in the step S8 for 20-30S;
10. soaking, namely respectively soaking the fried or puffed pine pollen skins (strips, shreds and pieces) in water containing dietary alkali for 6 to 8 hours after the frying or puffing treatment in the step S9;
11. washing, namely washing the pine pollen skin (strips, shreds and pieces) soaked in the step S10 respectively with clean water;
12. secondary cooking, namely cooking the washed pine pollen peel for 10 minutes;
13. stirring, adding one or more of pickled capsicum frutescens, paprika, spices (rattan pepper, ginger, lemon, scallion, garlic, anise, clove, cassia bark, common fennel fruit and clove leaf), dried orange peel and angelica dahurica according to different seasoning conditions or without adding, decocting, adding cooking wine, edible vegetable oil (one of soybean oil, rapeseed oil, corn oil and edible vegetable blend oil), seasoning oil (one or more of spicy pepper oil, chili oil, rattan pepper oil and pepper oil), edible salt and white granulated sugar, adding rosemary extract, 5' -flavor nucleotide disodium, lactic acid, sucrose fatty acid ester, compound moisture retention agent (sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate), ethyl maltol, D-sodium erythorbate and nisin, seasoning, filtering, and filtering, Draining;
14. bagging and sterilizing; and packaging the obtained seasoning peel powder. Can be divided into different products according to different tastes: pickled pepper flavor pine pollen skin (silk, strip and sheet), spicy pine pollen skin (silk, strip and sheet), spiced pine pollen skin (silk, strip and sheet), rattan pepper flavor pine pollen skin (silk, strip and sheet), citric acid and hot pine pollen skin (silk, strip and sheet) and sour and hot pine pollen skin (silk, strip and sheet).
The eating method comprises the following steps: the food can be eaten after being unfrozen and opened, and the food can be eaten according to the food method marked by the outer packaging bag.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature, and in the description of the invention, "plurality" means two or more unless explicitly specifically defined otherwise.
In the present invention, unless otherwise specifically stated or limited, the terms "mounted," "connected," "fixed," and the like are to be construed broadly and may, for example, be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
In the present invention, unless otherwise expressly stated or limited, "above" or "below" a first feature means that the first and second features are in direct contact, or that the first and second features are not in direct contact but are in contact with each other via another feature therebetween. Also, the first feature being "on," "above" and "over" the second feature includes the first feature being directly on and obliquely above the second feature, or merely indicating that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature includes the first feature being directly above and obliquely above the second feature, or simply meaning that the first feature is at a lesser level than the second feature.
In the description herein, reference to the terms "one embodiment," "some embodiments," "an example," "a specific example," or "some examples" or the like means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made in the above embodiments by those of ordinary skill in the art without departing from the principle and spirit of the present invention.
Claims (8)
1. The preparation method of the pine pollen skin which is ready to eat after opening the bag is characterized by comprising the following specific steps:
s1, unfreezing raw pigskin, raw cowhide, raw sheepskin and raw donkey skin respectively, cleaning, and storing in a distinguishing manner;
s2, degreasing and removing residual wool;
s3, cooking the skins, adding the skins in the step S1 and cooking for 10-30min after the skins are boiled with boiled water;
s4, soaking, namely soaking the cooked pork skin in cold water for 8-10 h;
s5, slicing the pork skin, drying the soaked pork skin, and processing and layering the pork skin into a plurality of layers, wherein the processing thickness is 0.5-10 mm per layer, the processing length is 5-100 cm per layer, and the processing width is 5-40 cm per layer;
s6, performing cutting treatment on the meat skin layered in the step S5, wherein the cut meat skin is pine pollen skin, and the pine pollen skin comprises three types of skin strips, skin silks and skin slices;
s7, airing, namely airing or drying the cut pine pollen skins in a sunning ground respectively;
s8, packaging the dried products, respectively packaging the dried or baked pine pollen skins in a distinguishing way, and warehousing and refrigerating.
S9, frying or puffing the dried or baked pine pollen skin in the step S8 for 20-30S;
s10, soaking, namely respectively soaking the fried or puffed pine pollen skins in the step S9 in water containing dietary alkali for 6 to 8 hours;
s11, washing, namely washing the pine pollen skins soaked in the step S10 respectively with clean water;
s12, cooking twice, namely cooking the washed pine pollen skin for 10 min;
s13, stirring, adding pickled capsicum frutescens, red pepper, lemon, spice, dried orange peel and angelica dahurica according to different seasoning requirements, decocting, adding cooking wine, edible vegetable oil, seasoning oil, edible salt and white granulated sugar, adding rosemary extract, disodium 5' -ribonucleotide, lactic acid, sucrose fatty acid ester, a compound water retention agent, ethyl maltol, D-sodium erythorbate and nisin, seasoning, filtering and draining;
s14, bagging, sterilizing, and packaging to obtain the seasoned pine pollen skin.
2. The method for preparing the pine pollen skin ready to eat after opening a bag according to claim 1, which is characterized in that: the specifications of the cut pine pollen skin in the step S6 are as follows: (1) the leather strips are processed to be 0.5mm-10mm in thickness, 5cm-100cm in length and 0.5cm-10cm in width;
(2) the processing diameter of the skin silk is 1mm-4mm, and the processing length is 5cm-100 cm;
(3) the leather sheet has the thickness of 0.5mm-10mm, the processing length of 2cm-15cm and the processing width of 2cm-15 cm.
3. The method for preparing the pine pollen skin ready to eat after opening a bag according to claim 1, which is characterized in that: the soaking proportion of the water to the pine pollen and pork skin in the step S10 is 4000 g: 500g of pine pollen and pork skin; the ratio of water to dietary alkali is 4000g of water: 8g dietary alkali.
4. The method for preparing the pine pollen skin ready to eat after opening a bag according to claim 1, which is characterized in that: the spices used in the step S13 include rattan pepper, pricklyash peel, ginger, lemon, scallion, garlic, star anise, clove, cinnamon, fennel and bay leaf, and are selected according to actual conditions.
5. The method for preparing the pine pollen skin ready to eat after opening a bag according to claim 1, which is characterized in that: the edible vegetable oil used in the step S13 comprises soybean oil, rapeseed oil, corn oil and edible vegetable blend oil, and is selected according to actual conditions.
6. The method for preparing the pine pollen skin ready to eat after opening a bag according to claim 1, which is characterized in that: the seasoning oil used in the step S13 comprises zanthoxylum oil, capsicum oil, zanthoxylum oil and zanthoxylum oil, and is selected according to actual conditions.
7. The method for preparing the pine pollen skin ready to eat after opening a bag according to claim 1, which is characterized in that: the compound moisture retention agent used in the step S13 comprises sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate which are selected according to actual conditions.
8. The method for preparing the pine pollen skin ready to eat after opening a bag according to claim 1, which is characterized in that: the seasoning pine pollen skin prepared in the step S14 comprises pickled pepper flavor pine pollen skin, spicy flavor pine pollen skin, spiced flavor pine pollen skin, rattan pepper flavor pine pollen skin, sour and spicy flavor pine pollen skin and citric acid and spicy flavor pine pollen skin, and the different seasoning pine pollen skins respectively comprise products in three shapes of skin strips, skin shreds and skin slices.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202011068634.2A CN112155171A (en) | 2020-10-09 | 2020-10-09 | Method for preparing instant pine pollen and pork skin |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011068634.2A CN112155171A (en) | 2020-10-09 | 2020-10-09 | Method for preparing instant pine pollen and pork skin |
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| CN202011068634.2A Pending CN112155171A (en) | 2020-10-09 | 2020-10-09 | Method for preparing instant pine pollen and pork skin |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN115868605A (en) * | 2022-12-01 | 2023-03-31 | 夏经雨 | Pigskin puffed food and processing method thereof |
| CN116473197A (en) * | 2023-04-23 | 2023-07-25 | 傅伟杰 | Low-cost salt-exploded cowhide puffing method for edible salt |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1156001A (en) * | 1996-12-20 | 1997-08-06 | 竹学军 | Instant pork skin food and its preparing method |
-
2020
- 2020-10-09 CN CN202011068634.2A patent/CN112155171A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1156001A (en) * | 1996-12-20 | 1997-08-06 | 竹学军 | Instant pork skin food and its preparing method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN115868605A (en) * | 2022-12-01 | 2023-03-31 | 夏经雨 | Pigskin puffed food and processing method thereof |
| CN116473197A (en) * | 2023-04-23 | 2023-07-25 | 傅伟杰 | Low-cost salt-exploded cowhide puffing method for edible salt |
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