CN1726822A - Puffed food prepared from hogskin and processing method - Google Patents
Puffed food prepared from hogskin and processing method Download PDFInfo
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- CN1726822A CN1726822A CNA2005100362304A CN200510036230A CN1726822A CN 1726822 A CN1726822 A CN 1726822A CN A2005100362304 A CNA2005100362304 A CN A2005100362304A CN 200510036230 A CN200510036230 A CN 200510036230A CN 1726822 A CN1726822 A CN 1726822A
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- pigskin
- puffed food
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- pickled
- microwave
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Abstract
A puffed pork sink food with unique taste is prepared from pork skin through washing, pretreating flavouring, salting, drying and microwave puffing.
Description
Technical field
The present invention relates to food processing field, particularly a kind of pigskin puffed food and processing method thereof.
Background technology
Have an appointment in the pigskin 26% protein, wherein contain a large amount of glue proteins, cystine nutriment, after expanded, original taste, external appearance characteristic have been improved, can be used to modulate the dish of multiple flavour, and easily be absorbed by the body, to replenishing essence and blood, moisten flesh, the gloss hair has certain effect, has the effect of beauty treatment and nutrition.The expanded of existing pigskin adopt sand stir-fry, salt stir-fry, fried and airflow puffing more, and all there is tangible deficiency in these methods.The method of frying-expansion, the swelling temperature height easily produces the high molecular polymer that carcinogenesis is arranged, and the oil content height of product, and fat easily oxidation causes shelf life short, and does not meet the fashion requirement of few fat content; Airflow puffing is used the semi-automatic bulking machine of taper high pressure more, in 1～1.5 kilogram of machine thorax of packing into of pigskin piece that drying is handled well, adds an amount of swelling agent, fastening confining pressure switch, heat temperature raising makes built-in temperature reach 150～180 ℃ rapidly, the per minute rotating speed is 80～100 commentaries on classics, approximately through 5～7 minutes, pressure reached about 10 pressure of gauge pressure, opens pressure switch, promptly expanded, this method temperature height, stream pressure is big, and the dissolving of product, palatability are poor.Sand fries expanded method and salt is fried expanded method, and sanitary condition is poor, may contain broken sand or salt in the product, and the fat of pigskin is also given the sand of use repeatedly or the difficult problem that salt brings easy coking, and the said method processing temperature is too high.
Summary of the invention
In order to solve above-mentioned the deficiencies in the prior art part, primary and foremost purpose of the present invention just provides a kind of processing method of pigskin puffed food, and this method adopts atmospheric pressure microwave puffing or vaccum microwave puffing, and technology is simple, and mild condition is easy to operate.
Another object of the present invention is to provide the pigskin puffed food that is prepared from by above-mentioned processing method.
The processing method of a kind of pigskin puffed food of the present invention, it comprises the steps:
(1) cleaning, preliminary treatment
Pigskin is removed impurity and struck off the sebum fat with clear water immersion and cleaning, and the mowing scar is cut into strip, places the digester boiling, boiling 20～30 minutes;
(2) seasoning, pickled
Pigskin, salt, monosodium glutamate, condiment, granulated sugar etc. are pickled 12～24 hours at 0～4 ℃;
(3) drying
Pigskin after pickled being carried out drying in 40～60 ℃, per hour stir 2～3 times, is 15%～23% until the pigskin water content by weight percentage, places the closed container sam;
(4) microwave bulking
It is expanded to place frequency to be that 2450MHz ± 50MHz micro-wave oven carries out dried pigskin, can make pigskin puffed food.
In order to realize the present invention better, described pigskin is selected for use and scalded hair in order to remove hairs, and is fresh or ice is bright, and no eqpidemic disease meets the pigskin of the hygienic requirements of quarantining.
Pickled prescription is composed as follows in the described step (2):
Pigskin 95～97%
Salt 1～3%
Monosodium glutamate 0.05～0.06%
Condiment 0.08～0.10%
Granulated sugar 1.77～1.87%
Above-mentioned prescription by weight percentage.
Described condiment comprises pepper, anise etc.
Microwave bulking is atmospheric pressure microwave puffing or vaccum microwave puffing in the described step (4); Described atmospheric pressure microwave puffing 1～3 minute; Described vaccum microwave puffing 1～3 minute; Described vacuum is 0.080Mpa～0.097Mpa.
The dry heated-air drying that adopts in the described step (3).
Processing method principle of the present invention: with the pigskin preliminary treatment, seasoning, pickled after, be dried to certain water content, adopt microwave bulking again, as pigskin microwave bulking leisure food.
The present invention compared with prior art has following advantage and effect:
Technology of the present invention is simple, and mild condition is easy to operate, utilizes protein (pigskin contains 26% the protein of having an appointment) to the absorption specificity of microwave, the temperature of charge height of having avoided other processing method to have, the shortcoming of easily burning; Adopt atmospheric pressure microwave puffing or vaccum microwave puffing, can expansion rate be controlled at about 3～5 times according to the different flavor product; Product of the present invention is loose good to eat, and health, oil content are few, adopt spice, tasty agents etc. as condiment, become good joining with puffing hogskin, unique flavor; The present invention also is the comprehensive utilization exploitation new way of pigskin, improves its added value, promotes Developing of Animal Industry.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment and accompanying drawing, but embodiments of the present invention are not limited thereto.
Embodiment one
Process chart as shown in Figure 1 prepares the pigskin puffed food of pepper local flavor of the present invention, and its step is as follows:
(1) raw material is selected
Select for use and scald hair, fresh in order to remove hairs, no eqpidemic disease meets the pigskin of the hygienic requirements of quarantining;
(2) cleaning, preliminary treatment
Pigskin is removed impurity and struck off the sebum fat with clear water immersion and cleaning, and the mowing scar is cut into 10mm * 60mm left and right sides strip, places the digester boiling, boiling 20 minutes;
(3) seasoning, pickled
By weight percentage, pickled prescription is formed:
Pigskin (fresh meter) 97%
Salt 1%
Monosodium glutamate 0.05%
Pepper 0.08%
Granulated sugar 1.87%
Above-mentioned pigskin, salt, monosodium glutamate, pepper, granulated sugar is pickled 24 hours at 4 ℃;
(4) drying
Pigskin after pickled being put into dry sieve, carry out heated-air drying in 40 ℃, per hour stir 2 times, is 15% until the pigskin water content by weight percentage, places the closed container sam;
(5) microwave bulking
Place frequency to carry out atmospheric pressure microwave puffing 1 minute dried pigskin for the 2450MHz micro-wave oven;
(6) packing
Expanded good pigskin is placed vacuum packaging bag (to keep the fragility of food), and put into drier (packed), can make pigskin puffed food.
Embodiment two
Process chart as shown in Figure 1 prepares the pigskin puffed food of pepper local flavor of the present invention, and its step is as follows:
(1) raw material is selected
Select for use and scald hair, fresh in order to remove hairs, no eqpidemic disease meets the pigskin of the hygienic requirements of quarantining;
(2) cleaning, preliminary treatment
Pigskin is removed impurity and struck off the sebum fat with clear water immersion and cleaning, and the mowing scar is cut into 10mm * 60mm left and right sides strip, places the digester boiling, boiling 28 minutes;
(3) seasoning, pickled
By weight percentage, pickled prescription is formed:
Pigskin (fresh meter) 95%
Salt 2.97%
Monosodium glutamate 0.06%
Pepper 0.10%
Granulated sugar 1.87%
Above-mentioned pigskin, salt, monosodium glutamate, pepper, granulated sugar is pickled 18 hours at 0 ℃;
(4) drying
Pigskin after pickled being put into dry sieve, carry out heated-air drying in 50 ℃, per hour stir 2 times, is 23% until the pigskin water content by weight percentage, places the closed container sam;
(5) microwave bulking
Place frequency to carry out atmospheric pressure microwave puffing about 3 minutes for the 2400MHz micro-wave oven dried pigskin, vacuum is 0.080Mpa;
(6) packing
Expanded good pigskin is placed vacuum packaging bag (to keep the fragility of food), and put into drier (packed), can make pigskin puffed food.
Embodiment three
Process chart as shown in Figure 1 prepares the pigskin puffed food of anistree local flavor of the present invention, and its step is as follows:
(1) raw material is selected
Select for use and scald hair in order to remove hairs, ice is bright, no eqpidemic disease meets the pigskin of the hygienic requirements of quarantining;
(2) cleaning, preliminary treatment
Pigskin is removed impurity and struck off the sebum fat with clear water immersion and cleaning, and the mowing scar is cut into 10mm * 60mm left and right sides strip, places the digester boiling, boiling 25 minutes;
(3) seasoning, pickled
By weight percentage, pickled prescription is formed:
Pigskin (fresh meter) 95%
Salt 3%
Monosodium glutamate 0.05%
Anistree 0.09%
Granulated sugar 1.86%
Above-mentioned pigskin, salt, monosodium glutamate, anise, granulated sugar is pickled 18 hours at 2 ℃;
(4) drying
Pigskin after pickled being put into dry sieve, carry out heated-air drying in 60 ℃, per hour stir 3 times, is 20% until the pigskin water content by weight percentage, places the closed container sam;
(5) microwave bulking
Place frequency to carry out vaccum microwave puffing about 2 minutes for the 2500MHz micro-wave oven dried pigskin, vacuum is 0.097Mpa;
(6) packing
Expanded good pigskin is placed vacuum packaging bag (to keep the fragility of food), and put into drier (packed), can make pigskin puffed food.
Embodiment four
Process chart as shown in Figure 1 prepares the pigskin puffed food of anistree local flavor of the present invention, and its step is as follows:
(1) raw material is selected
Select for use and scald hair, fresh in order to remove hairs, no eqpidemic disease meets the pigskin of the hygienic requirements of quarantining;
(2) cleaning, preliminary treatment
Pigskin is removed impurity and struck off the sebum fat with clear water immersion and cleaning, and the mowing scar is cut into 10mm * 60mm left and right sides strip, places the digester boiling, boiling 30 minutes;
(3) seasoning, pickled
By weight percentage, pickled prescription is formed:
Pigskin (fresh meter) 96.5%
Salt 1.585%
Monosodium glutamate 0.055%
Anistree 0.09%
Granulated sugar 1.77%
Above-mentioned pigskin, salt, monosodium glutamate, anise, granulated sugar is pickled 12 hours at 1 ℃;
(4) drying
Pigskin after pickled being put into dry sieve, carry out heated-air drying in 55 ℃, per hour stir 2 times, is 18% until the pigskin water content by weight percentage, places the closed container sam;
(5) microwave bulking
Place frequency to carry out vaccum microwave puffing 3 minutes for the 2450MHz micro-wave oven dried pigskin, vacuum is 0.090Mpa;
(6) packing
Expanded good pigskin is placed vacuum packaging bag (to keep the fragility of food), and put into drier (packed), can make pigskin puffed food.
Embodiment five
Process chart as shown in Figure 1 prepares the pigskin puffed food of anistree local flavor of the present invention, and its step is as follows:
(1) raw material is selected
Select for use and scald hair in order to remove hairs, ice is bright, no eqpidemic disease meets the pigskin of the hygienic requirements of quarantining;
(2) cleaning, preliminary treatment
Pigskin is removed impurity and struck off the sebum fat with clear water immersion and cleaning, and the mowing scar is cut into 10mm * 60mm left and right sides strip, places the digester boiling, boiling 30 minutes;
(3) seasoning, pickled
By weight percentage, pickled prescription is formed:
Pigskin (the bright meter of ice) 95.5%
Salt 2.5%
Monosodium glutamate 0.06%
Anistree 0.10%
Granulated sugar 1.84%
Above-mentioned pigskin, salt, monosodium glutamate, anise, granulated sugar is pickled 12 hours at 0 ℃;
(4) drying
Pigskin after pickled being put into dry sieve, carry out heated-air drying in 50 ℃, per hour stir 2 times, is 21% until the pigskin water content by weight percentage, places the closed container sam;
(5) microwave bulking
Place frequency to carry out vaccum microwave puffing 1 minute for the 2450MHz micro-wave oven dried pigskin, vacuum is 0.080Mpa;
(6) packing
Expanded good pigskin is placed vacuum packaging bag (to keep the fragility of food), and put into drier (packed), can make pigskin puffed food.
Embodiment six
Process chart as shown in Figure 1 prepares the pigskin puffed food of pepper local flavor of the present invention, and its step is as follows:
(1) raw material is selected
Select for use and scald hair, fresh in order to remove hairs, no eqpidemic disease meets the pigskin of the hygienic requirements of quarantining;
(2) cleaning, preliminary treatment
Pigskin is removed impurity and struck off the sebum fat with clear water immersion and cleaning, and the mowing scar is cut into 10mm * 60mm left and right sides strip, places the digester boiling, boiling 20 minutes;
(3) seasoning, pickled
By weight percentage, pickled prescription is formed:
Pigskin (fresh meter) 96%
Salt 2%
Monosodium glutamate 0.06%
Pepper 0.10%
Granulated sugar 1.84%
Above-mentioned pigskin, salt, monosodium glutamate, pepper, granulated sugar is pickled 24 hours at 3 ℃;
(4) drying
Pigskin after pickled being put into dry sieve, carry out heated-air drying in 45 ℃, per hour stir 3 times, is 15% until the pigskin water content by weight percentage, places the closed container sam;
(5) microwave bulking
Place frequency to carry out atmospheric pressure microwave puffing 2 minutes dried pigskin for the 2450MHz micro-wave oven;
(6) packing
Expanded good pigskin is placed vacuum packaging bag (to keep the fragility of food), and put into drier (packed), can make pigskin puffed food.
As mentioned above, can realize the present invention preferably.
Claims (9)
1, a kind of processing method of pigskin puffed food is characterized in that, comprises the steps:
(1) cleaning, preliminary treatment
Pigskin is removed impurity and struck off the sebum fat with clear water immersion and cleaning, and the mowing scar is cut into strip, places the digester boiling, boiling 20～30 minutes;
(2) seasoning, pickled
Pigskin, salt, monosodium glutamate, condiment, granulated sugar is pickled 12～24 hours at 0～4 ℃;
(3) drying
Pigskin after pickled being carried out drying in 40～60 ℃, per hour stir 2～3 times, is 15%～23% until the pigskin water content by weight percentage, places the closed container sam;
(4) microwave bulking
It is to carry out expandedly in the micro-wave oven of 2450MHz ± 50MHz that dried pigskin is placed frequency, can make pigskin puffed food.
2, the processing method of a kind of pigskin puffed food according to claim 1 is characterized in that, described pigskin is selected for use and scalded hair in order to remove hairs, and is fresh or ice is bright, and no eqpidemic disease meets the pigskin of the hygienic requirements of quarantining.
3, the processing method of a kind of pigskin puffed food according to claim 1 is characterized in that, pickled prescription is composed as follows in the described step (2):
Pigskin 95～97%
Salt 1～3%
Monosodium glutamate 0.05～0.06%
Condiment 0.08～0.10%
Granulated sugar 1.77～1.87%
Above-mentioned prescription by weight percentage.
According to the processing method of claim 1 or 3 described a kind of pigskin puffed food, it is characterized in that 4, described condiment comprises pepper, anise.
5, the processing method of a kind of pigskin puffed food according to claim 1 is characterized in that, microwave bulking is atmospheric pressure microwave puffing or vaccum microwave puffing in the described step (4).
6, the processing method of a kind of pigskin puffed food according to claim 5 is characterized in that, described atmospheric pressure microwave puffing 1～3 minute.
7, the processing method of a kind of pigskin puffed food according to claim 5 is characterized in that, described vaccum microwave puffing 1～3 minute, and vacuum is 0.080Mpa～0.097Mpa.
8, the processing method of a kind of pigskin puffed food according to claim 1 is characterized in that, the dry heated-air drying that adopts in the described step (3).
9, a kind of pigskin puffed food is prepared from by the described processing method of claim 1 exactly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100362304A CN1726822A (en) | 2005-07-29 | 2005-07-29 | Puffed food prepared from hogskin and processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100362304A CN1726822A (en) | 2005-07-29 | 2005-07-29 | Puffed food prepared from hogskin and processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1726822A true CN1726822A (en) | 2006-02-01 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005100362304A Pending CN1726822A (en) | 2005-07-29 | 2005-07-29 | Puffed food prepared from hogskin and processing method |
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| Country | Link |
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| CN (1) | CN1726822A (en) |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138424B (en) * | 2007-10-26 | 2010-09-15 | 中国农业大学 | Gas jet impact puffing hogskin producing method |
| CN102429241A (en) * | 2011-10-27 | 2012-05-02 | 扬州大学 | Production method of air-puffing and hair-swelling pork skin |
| CN101480245B (en) * | 2009-01-05 | 2012-10-03 | 陕西科技大学 | Equipment for puffing garden stuff with air current and microwave |
| CN102987417A (en) * | 2012-12-15 | 2013-03-27 | 河南勃达微波设备有限责任公司 | Equipment and method special for puffing pork skin |
| CN103110124A (en) * | 2013-02-28 | 2013-05-22 | 四川省石棉县田湾河野生资源开发有限公司 | Microwave-puffed chicken skin food and preparing method thereof |
| CN103202488A (en) * | 2013-04-17 | 2013-07-17 | 田贵俊 | Production method of pigskin puffed food |
| CN103330219A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Manufacturing method for puffed pigskin strips |
| CN103549455A (en) * | 2013-09-25 | 2014-02-05 | 天长市海旺食品有限公司 | Method for preparing baked honeydew pigskin shashlik |
| CN103859434A (en) * | 2014-03-12 | 2014-06-18 | 张洪中 | Oil-free puffed skin belly |
| CN103876134A (en) * | 2014-02-28 | 2014-06-25 | 鑫缘茧丝绸集团股份有限公司 | Method for producing instant silkworm chrysalis puffed food |
| CN104055132A (en) * | 2013-09-18 | 2014-09-24 | 渤海大学 | Tendon and bone strengthening skin care bull paddywack food production method |
| CN104055105A (en) * | 2013-04-02 | 2014-09-24 | 渤海大学 | Production method of athlete leisure and instant seasoned tussah pupa food |
| CN104351819A (en) * | 2014-12-04 | 2015-02-18 | 江苏省农业科学院 | Vacuum microwave production process of meat puffing chips |
| CN104982653A (en) * | 2015-06-16 | 2015-10-21 | 高鸿立 | Making method of novel puffed pet snack food |
| CN105307511A (en) * | 2013-04-26 | 2016-02-03 | 宾堡集团 | Edible product of animal origin and production method |
| CN110150497A (en) * | 2019-04-23 | 2019-08-23 | 周青标 | Puffed pet chew and its processing method |
-
2005
- 2005-07-29 CN CNA2005100362304A patent/CN1726822A/en active Pending
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138424B (en) * | 2007-10-26 | 2010-09-15 | 中国农业大学 | Gas jet impact puffing hogskin producing method |
| CN101480245B (en) * | 2009-01-05 | 2012-10-03 | 陕西科技大学 | Equipment for puffing garden stuff with air current and microwave |
| CN102429241A (en) * | 2011-10-27 | 2012-05-02 | 扬州大学 | Production method of air-puffing and hair-swelling pork skin |
| CN102987417B (en) * | 2012-12-15 | 2014-08-20 | 河南勃达微波设备有限责任公司 | Equipment and method special for puffing pork skin |
| CN102987417A (en) * | 2012-12-15 | 2013-03-27 | 河南勃达微波设备有限责任公司 | Equipment and method special for puffing pork skin |
| CN103110124A (en) * | 2013-02-28 | 2013-05-22 | 四川省石棉县田湾河野生资源开发有限公司 | Microwave-puffed chicken skin food and preparing method thereof |
| CN104055105A (en) * | 2013-04-02 | 2014-09-24 | 渤海大学 | Production method of athlete leisure and instant seasoned tussah pupa food |
| CN103202488A (en) * | 2013-04-17 | 2013-07-17 | 田贵俊 | Production method of pigskin puffed food |
| CN105307511A (en) * | 2013-04-26 | 2016-02-03 | 宾堡集团 | Edible product of animal origin and production method |
| CN103330219A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Manufacturing method for puffed pigskin strips |
| CN104055132A (en) * | 2013-09-18 | 2014-09-24 | 渤海大学 | Tendon and bone strengthening skin care bull paddywack food production method |
| CN104055132B (en) * | 2013-09-18 | 2016-02-03 | 渤海大学 | A kind of ox plate tendons food production method of strengthening the muscles and bones skin care |
| CN103549455A (en) * | 2013-09-25 | 2014-02-05 | 天长市海旺食品有限公司 | Method for preparing baked honeydew pigskin shashlik |
| CN103876134A (en) * | 2014-02-28 | 2014-06-25 | 鑫缘茧丝绸集团股份有限公司 | Method for producing instant silkworm chrysalis puffed food |
| CN103859434A (en) * | 2014-03-12 | 2014-06-18 | 张洪中 | Oil-free puffed skin belly |
| CN103859434B (en) * | 2014-03-12 | 2015-08-05 | 张洪中 | Without oily expanded skin tripe |
| CN104351819A (en) * | 2014-12-04 | 2015-02-18 | 江苏省农业科学院 | Vacuum microwave production process of meat puffing chips |
| CN104351819B (en) * | 2014-12-04 | 2016-08-31 | 江苏省农业科学院 | A kind of production technology of vacuum microwave meat dilated crisp slices |
| CN104982653A (en) * | 2015-06-16 | 2015-10-21 | 高鸿立 | Making method of novel puffed pet snack food |
| CN110150497A (en) * | 2019-04-23 | 2019-08-23 | 周青标 | Puffed pet chew and its processing method |
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