CN1215572A

CN1215572A - Method for preparing poulty skin food

Info

Publication number: CN1215572A
Application number: CN97119934A
Authority: CN
Inventors: 刘新
Original assignee: Individual
Current assignee: Individual
Priority date: 1997-10-28
Filing date: 1997-10-28
Publication date: 1999-05-05

Abstract

A fowls' skin food is made of fowls' skin through washing, cutting to make it in a certain shape, mixing with flavourings, stringing them together, coating starch paste on the strings, quick freezing, cold storage and frying in oil or roasting before eating it, and features delicious taste, long storage time and rich nutrients.

Description

A kind of preparation method of bird pork skin food

The invention belongs to the preparation method of bird offal, more particularly, the present invention relates to the preparation method of bird pork skin food.

Relevant pork skin food-processing method is more common in the processing of pork rind, as oil-fried pigskin (CN1059085); Also have pork skin is boiled, pulverizes, sterilizes, packs and make pork skin food (CN1063692)., for the preparation of bird pork skin food yet there are no report, bird pork skin particularly the chicken skin contain rich in protein, colloid and necessary for human body trace element, the vegetal pole horn of plenty, but people always think that cock skin is greasy, therefore mouthfeel is often thrown away it or is handled as low-grade food not as chicken

The purpose of this invention is to provide a kind of tasting good, the preparation method of bird pork skin (the calling pork skin in the following text) food of good and the quick-frozen that can long term storage of mouthfeel

Main technical schemes of the present invention: clean and be cut into the pork skin piece of definite shape, admix the flavoring that modulates, wear into the pork skin string after tasty, hang paste, quick-frozen, refrigeration

The concrete preparation method of pork skin food of the present invention comprises following process:

1. the bird pork skin that takes off is cleaned, be cut into the pork skin piece of comprising of 1～5cm of square, bar shaped;

2. salt, young right, monosodium glutamate, chilli powder, spice and water are modulated into flavoring, itself and (1) step pork skin piece are mixed thoroughly, pickle after 0.5～1 hour and wear 4～10 pork skins after the seasoning, make the pork skin string with the hammer drill of 5～20cm length;

3. hang up the pastel that one deck is modulated into by starch, wheat flour, water equably on the surface of the pork skin string that makes of (2) step, the amount of described pastel is 5～10% of a pork skin weight;

4. the pork skin string of the extension paste that (3) step is obtained is being packed after the quick-frozen below-30 ℃, again in refrigeration below-18 °.

Pork skin in the above-mentioned steps (2) after the seasoning also can not made the pork skin string, directly hangs up pastel, quick freezing and cold preserving then, or do not hang the direct quick freezing and cold preserving of pastel

The material quantity (in pork skin weight) that flavoring of the present invention and pastel are used: seed is right 0.1～2%, monosodium glutamate 0.06～0.3%, salt 1.5～2%, water 5～30%, chilli powder 0.1～1%, spice 0.1～2% and starch 0～10%, wheat flour 0～10%, egg clear 0～5%.

Described flavoring also can add other flavor enhancement according to the taste of each department different people.

Described starch comprises cornstarch, tapioca, starch from sweet potato, farina.

Described hammer drill can be the bamboo pricker, also can be stainless drill rod or wooden pricker

Described bird pork skin comprises duck, goose, chicken skin, preferably chicken skin.

When the pork skin goods that the present invention makes eat, do not need to thaw, can be directly fried or baking after edible.The meat product that can obtain golden yellow about in 170～190 ℃ of deep fats, exploding to 3～5 minutes, tender with a crispy crust, delicious and crisp is agreeable to the taste.

Major advantage of the present invention is that people are disliked bird pork skin edible even that throw away, through simply making and adopting suitable flavoring to be modulated into the pork skin goods.But this stores goods long period, and is edible after fried or baking, and delicious flavour, mouthfeel are good and being rich in nutrition, and therefore the edible for a long time water-retaining property that can strengthen skin of the colloid in the skin has the effect of the resistance against diseases of beauty treatment and raising human body; Pork skin goods of the present invention do not have any anticorrisive agent, pigment etc., use nearly all be nontoxic wholefood flavor enhancement, the pork skin goods that therefore make are nontoxic, aseptic, meet the relevant food hygienic standard of national regulation.

In sum, the pork skin food that makes of the present invention will be to be subjected to a kind of fast food good merchantable brand that people welcome.

Further specify characteristics of the present invention below by example.

Example 1

The cock skin of cleaning is cut into the bar blocks of 2.5cm, takes by weighing 100kg; It is right to get the 1.5kg seed, and 0.2kg monosodium glutamate, 1.5kg salt, 0.2kg chilli powder, 0.3kg spice and 5kg water mix, and are poured in the cock skin, fully mix thoroughly, wear 6 cock skins after the seasoning with 15cm bamboo pricker after static 50 minutes; With 5kg starch, 5kg wheat flour, 0.5kg egg essence and 10kg water furnishing pastel, above-mentioned cock skin string is hung paste; Hang the cock skin string of sticking with paste and pack, again in-18 ℃ of refrigerations down in instant freezer-35 a ℃ following quick-frozen.

Example 2

This example process of the test is with example 1, used material quantity: cock skin 300kg, the right 0.9kg of seed, monosodium glutamate 0.6kg, salt 9kg, chilli powder 9kg, spice 5.4kg, starch 15kg, egg white 1kg, water 20kg.

Claims

1. the preparation method of a bird pork skin food is characterized in that concrete preparation method comprises following process:

(1) the bird pork skin is cleaned, be cut into the pork skin piece of comprising of 1-5cm of square, bar shaped;

(2) be modulated into flavoring with salt, cumin, monosodium glutamate, chilli powder, spice and water, it joined in the pork skin mix thoroughly, pickle the pork skin after the hammer drill of growing with 5-20cm after 0.5-1 hour is worn the seasoning of 4-10 piece, make the pork skin string;

(3) hang up the pastel that one deck is modulated into by starch, wheat flour, water equably on the surface of the cock skin string that makes of (2) step, the amount of described pastel is the 5-10% of pork skin weight;

(4) the extension paste pork skin string that (3) step is obtained is being packed after the quick-frozen below-30 ℃, again in refrigeration below-18 ℃.

2. in accordance with the method for claim 1, it is characterized in that in the step (2) that the pork skin after the seasoning can directly hang up pastel or do not hang pastel and promptly carry out quick freezing and cold preserving

3. in accordance with the method for claim 1, it is characterized in that the used material quantity of described flavoring and pastel (in pork skin weight): cumin 0.1-2%, monosodium glutamate 0.06-0.3%, salt 1.5-2%, water 5-20%, chilli powder 0.1-1%, spice 0.1-2% and starch 0-10%, wheat flour 0-10%, the clear 0-5% of egg

4. in accordance with the method for claim 1, it is characterized in that described starch comprises corn, cassava, Ipomoea batatas, farina

5. in accordance with the method for claim 1, it is characterized in that the described hammer drill of step (2) comprises bamboo pricker, stainless drill rod, wooden pricker