CN1537464A - Method for producing food using fresh skin of edible amimals as main raw material - Google Patents
Method for producing food using fresh skin of edible amimals as main raw material Download PDFInfo
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- CN1537464A CN1537464A CNA031426832A CN03142683A CN1537464A CN 1537464 A CN1537464 A CN 1537464A CN A031426832 A CNA031426832 A CN A031426832A CN 03142683 A CN03142683 A CN 03142683A CN 1537464 A CN1537464 A CN 1537464A
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- food
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Abstract
A process for preparing the food from the fresh meat skin of edible animal includes such steps as choosing raw materials, pre-treating, boiling, cutting to become blocks, stewing, cooling, vacuum packing and sterilizing. Its advantages are delicous taste, rich in collagen, and tonic and face-beautifying function.
Description
Technical field
The present invention is a kind of processing method of food, and particularly a kind of fresh pork skin with edible animal is the food-processing method of primary raw material.
Background technology
In the prior art, also not having industrial fresh pork skin with edible animal is primary raw material, produces the processing method of food.So can not provide this class instant food for the consumer in enormous quantities.
Summary of the invention
The objective of the invention is to fill up above-mentioned blank part of the prior art, is the processing method of the food of primary raw material and the fresh pork skin of a kind of animal of conveniently edible is provided.
Technical solution of the present invention comprises: through select materials, get the raw materials ready, just boil, stripping and slicing, tastyly fire, pack, vacuum packaging, autoclave sterilization, check dispatch from the factory.Selecting raw material is fresh pork rind, beef skin or mutton skin; Get the raw materials ready comprise remove the belly hide, remove mammary gland, dirty mouthful and local injured part, take out hair stake, a coarse wool, pick absolute oil fat, scraping, clear water wash, drain, are divided into the block cladding of 0.5～1 ± 0.1 kilogram of size behind the naked light removal fine, soft fur; Just boil comprise with the cladding of getting ready put into boiling water boil boil 10～20 minutes after, draining; Stripping and slicing comprises the square that the cladding after just boiling draining is cut into 2 * 2～2 * 4 square centimeters of sizes; Tasty firing comprises that adding salt, white granulated sugar, honey, cooking wine, monosodium glutamate, salad oil, composite aromatic condiment fires as auxiliary material, can more easily chew mashed being advisable with the ordinary people; Plastic compound bag or the Aluminum-plastic composite bag that millimeter four sides, 55 * 70-65 * 80 seals of packing into; Vacuum-packed; Autoclave sterilization; Through dispatching from the factory after the commercial sterilization check.High temperature is 100-121 ℃, and high pressure is 0.12-0.15MPa.Autoclave sterilization system adopts under normal temperature, normal pressure, begins to heat up 10 minutes, reaches 121 ℃, 0.15MPa, keeps 30 minutes, and back-pressure was lowered the temperature 10 minutes, reduces to the sterilisation program of 40 ℃, normal pressure or normal temperature and pressure.The preferred fountain disinfection tank of autoclave sterilization.
The advantage that the present invention is had compared to existing technology is: taste is superior, high resilience, collagen abundant, has the effect of nourishing beauty treatment, develops, utilizes pork skin to provide food new varieties for people.Long shelf-life minimumly stores 1 year.Food than general family processing pork skin is more portable, easy to store, and instant edible.
Embodiment 1:
Get the raw materials ready: selected fresh pig, ox or mutton skin, remove the belly hide, remove mammary gland, dirty mouthful and local injured part, take out hair stake, a coarse wool, pick that absolute oil fat, naked light are removed scraping behind the fine, soft fur, clear water washes, drains, be divided into the block cladding of 0.5 ± 0.1 kilogram of size; Just boil comprise with the cladding of getting ready put into boiling water boil boil 10 minutes after, draining; Stripping and slicing comprises the square that the cladding after just boiling draining is cut into 2 * 2～2 * 4 square centimeters of sizes; Add salt, white granulated sugar, honey, cooking wine, monosodium glutamate, salad oil, composite aromatic condiment then and carry out tasty firing as auxiliary material.Burn ripe back (can more easily chew mashed being advisable), cool, pack into 55 * 70～65 * 80 plastic compound bags or Aluminum-plastic composite bag vacuum packaging.Adopt fountain disinfection tank autoclave sterilization, at normal temperatures and pressures, heated up 10 minutes, sterilized 30 minutes, back-pressure cooling 10 minutes is to normal temperature, normal pressure.Wait to dispatch from the factory through commercial steriling test warehousing after passing at last.Thereby the fresh pork skin that obtains with edible animal is the food of primary raw material.
Embodiment 2:
Carry out food processing according to the step identical with embodiment 1, different is the block cladding that in the material preparation step pork skin is divided into 1 ± 0.1 kilogram of size; Just boil and boil 20 minutes in the step; Adopt back-pressure cooling 10 minutes in the sterilization steps, reduce to 40 ℃, the sterilisation program of normal pressure.
Claims (10)
1, a kind of fresh pork skin with edible animal is the food-processing method of primary raw material, this method comprise select materials, get the raw materials ready, just boil, stripping and slicing, tastyly fire, pack, vacuum packaging, autoclave sterilization, check dispatch from the factory.
2, according to the food-processing method of claim 1, it is characterized in that: fresh pork skin is fresh pork rind, beef skin or mutton skin, through unhairing, clean, just boil, piecemeal, tasty fire, pack into plastic compound bag or Aluminum-plastic composite bag, vacuum packaging, autoclave sterilization, through dispatching from the factory after the commercial sterilization check.
3,, it is characterized in that the autoclave sterilization that is adopted is the fountain disinfection tank according to the food-processing method of claim 1 or 2.
4. according to the food-processing method of one of claim 1-3, wherein high temperature is 100-121 ℃, and high pressure is 0.12-0.15MPa.
5, according to the food-processing method of claim 1, it is characterized in that: autoclave sterilization system adopts at normal temperatures and pressures, begins to heat up 10 minutes, reach 121 ℃, 0.15MPa, kept 30 minutes, the sterilisation program of 40 ℃, normal pressure or normal temperature, normal pressure is reduced in back-pressure cooling 10 minutes.
6,, it is characterized in that packing is plastic compound bag or the Aluminum-plastic composite bag that 55 * 70～65 * 80 millimeters four sides seal of packing into, and vacuumize according to the food-processing method of claim 1.
7, according to the food-processing method of claim 1, it is characterized in that getting the raw materials ready comprise remove the belly hide, remove mammary gland, dirty mouthful and local injured part, take out hair stake, a coarse wool, pick absolute oil fat, scraping, clear water wash, drain, are divided into the block cladding of 0.5～1 ± 0.1 kilogram of size behind the naked light removal fine, soft fur.
8, according to the food-processing method of claim 1, it is characterized in that just boiling comprise with the cladding of getting ready put into boiling water boil boil 10～20 minutes after, draining.
9,, it is characterized in that stripping and slicing comprises the piece that the cladding after just boiling draining is cut into 2 * 2～2 * 4 square centimeters of sizes according to the food-processing method of claim 1.
10, according to the food-processing method of claim 1, it is characterized in that tasty firing comprises that adding salt, white granulated sugar, honey, cooking wine, monosodium glutamate, salad oil, composite aromatic condiment fires as auxiliary material, the ordinary people easily chews mashed being as the criterion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031426832A CN1537464A (en) | 2003-04-20 | 2003-06-10 | Method for producing food using fresh skin of edible amimals as main raw material |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN03117735A CN1443482A (en) | 2003-04-20 | 2003-04-20 | Stewed pork skin and stewed beef skin product and its production method |
| CN03117735.2 | 2003-04-20 | ||
| CNA031426832A CN1537464A (en) | 2003-04-20 | 2003-06-10 | Method for producing food using fresh skin of edible amimals as main raw material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1537464A true CN1537464A (en) | 2004-10-20 |
Family
ID=34378694
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA031426832A Pending CN1537464A (en) | 2003-04-20 | 2003-06-10 | Method for producing food using fresh skin of edible amimals as main raw material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1537464A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029463A (en) * | 2015-06-19 | 2015-11-11 | 味特佳食品江苏有限公司 | Food processing technology using edible animal skin as raw material |
| CN105167010A (en) * | 2015-10-22 | 2015-12-23 | 烟台海和食品有限公司 | Small sleeve-fish production technique |
| CN111631405A (en) * | 2020-06-11 | 2020-09-08 | 杜永财 | Instant dried collagen and preparation method thereof |
-
2003
- 2003-06-10 CN CNA031426832A patent/CN1537464A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029463A (en) * | 2015-06-19 | 2015-11-11 | 味特佳食品江苏有限公司 | Food processing technology using edible animal skin as raw material |
| CN105167010A (en) * | 2015-10-22 | 2015-12-23 | 烟台海和食品有限公司 | Small sleeve-fish production technique |
| CN111631405A (en) * | 2020-06-11 | 2020-09-08 | 杜永财 | Instant dried collagen and preparation method thereof |
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| C06 | Publication | ||
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| DD01 | Delivery of document by public notice |
Addressee: Fang Wei Document name: Notification before expiration of term |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |