CN1915089A - Method for developing new production of formed series by integrating techniques for oil sopping pork skin - Google Patents
Method for developing new production of formed series by integrating techniques for oil sopping pork skin Download PDFInfo
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Abstract
A method for preparing a new product series of oil-swelled dried pork skin mechanically is disclosed. It is based on the original oil swelling technology and features its mechanized process.
Description
What one, the invention of technical field this method related to is with pork rind fry dried food ingredients process integration, adopts the technical scheme of technological means and mechanization flow process research and development formed series new product.
Two, the background technology pork skin is the traditional food that China has long history, is cooked various delicious food by people as major ingredient or batching for a long time always.The fry dried food ingredients pork skin of being supplied on the market is to be the big bulk that standard differs mostly, and product is more single, must soak before cooking dishes, clean and just can cook after being cut into required size shape again.The inner wrapping fry dried food ingredients pork skin that appears in recent years on the market just is processed into original big bulk the fritter packing that standard differs, the problem of not improving its technological process and fundamentally solving the primitive operation mode and enhance productivity is numerous and diverse equally when cooking dishes.The making of domestic most of fry dried food ingredients pork skins is many with more traditional workshop production model, and finished product production often separates making with semi-finished product processing.Rough machined semi-finished product dry hide be with pigskin on original technology basis, scrape off residual meat oil, soak unhairing with warm boiling water, storage sale through drying naturally after.Quality dry hide regular meeting is preferably selected and is sold to leather processing enterprise.Finished product fry dried food ingredients pork skin is that to buy the block dry hide of roughwrought semi-finished product be raw material, the dry hide of bulk refueled in cauldron carry out elementary stewing system, pull it out oil strain cooling after reaching the regular hour temperature, put into the high temperature oil cauldron after the cooling again and send out system, all manufacture crafts rest on the more original manual processing basis mostly.Because traditional work flow is separately implemented, formed the cumbersome procedure of semi-finished product processing, storage, reprocessing, sale, this just causes drawbacks such as product extraneous contamination weight, safety and sanitation coefficient difference.Traditional workshop-based production is difficult to make product to realize industrialization, standardized industry pattern, and numerous and diverse manually-operated also is difficult to the needs that make product meet sanitary quality standard and satisfy market development.
Three, the invention of summary of the invention this method is a principle of utilizing pork skin fry dried food ingredients technology, at above-mentioned deficiency, all technological processes is integrated.Structure rating classification according to pigskin, be equipped with the mechanization flow operations, stop extraneous contamination, improve the quality of products, solve the single problem of traditional product, the purpose that thereby research and development formed series product satisfies the different demands when making various dish and the taste of different crowd, realizes industrialization, become more meticulous, standardization, scale are produced.
This method invention takes following scheme to realize:
(1) raw material: select health, fresh and white pigskin for use through quarantining.
(2) main mechanical: cutting machine, Oil scraper, unhairing machine, dermatome, ventilated drying oven (room), temperature are braised system pot, high temperature fry dried food ingredients pot, packaging facilities etc.
(3) technological process: fresh porcine skin → preliminary treatment → classification → frizing → unhairing → system bar → setting → sterilization → oven dry → elementary braising → cool off → high temperature fry dried food ingredients → cooling or batching → finished product packing
(4) implementation step:
1, preliminary treatment
Add an amount of food alkali with warm water fresh porcine skin is cleaned decontamination in pond or stainless steel agitator, the pigskin that cleans up is to guarantee product quality premise.
2, classification
The pigskin that cleans up is divided on cutting machine conveyer belt, and hair side cuts classification down, is divided into (butt, middle mesothelium, belly) Three Estate, and the effect of classification is can be by the needs of different stage production different series product when making product.
3, frizing
The fur of same specification after the classification is divided on the Oil scraper conveyer belt, and hair side scrapes off the sticking meat and the grease that remain in table in the pigskin down.Fully the scraping grease can play product foaming effect fully.
4, unhairing
Fur is soaked a moment with warm boiling water, put on the unhairing machine unhairing and rinse well, guarantee to produce the quality of product with clear water.
5, system bar
Same other pigskin of level by the needs of producing product, is made the strip that width equates on cutting cutter.The cut growth strip is the effect of playing the product unified standard
6, setting
The pigskin of strip is formalized by the cutting on dermatome or stamping machine of same rank, and the cutting setting is to produce series of products, the unified key of realization standard.
7, sterilization
The skin bit of setting is by different shape classification, the sterilization that carries out disinfection of classifying, and this is to guarantee that product meets the needs of sanitary standard.
8, oven dry
Filter solid carbon dioxide part is sub-category after sterilizing enters baking oven (room) oven dry of ventilating, and the effect of oven dry is to guarantee that product is braised, the necessary means of fry dried food ingredients.
9, elementary braising
Half-finished dry hide piece is entered temperature by same specification to be braised frying pan and carries out elementary braising, effect is to allow the dry hide piece slowly squeeze pigskin internal structure institute's water content and grease under temperature oil and the effect of evenly stir-frying, and makes it reach the uniform in foaming effect of sufficient when the high temperature fry dried food ingredients.
10, cooling
Skin bit oil strain after elementary the braising is made its cooling of ventilating, and the effect of cooling is to allow the skin bit evaporation heat, and fully cooling is to satisfy the required of high temperature fry dried food ingredients.
11, high temperature fry dried food ingredients
Pour into abundant cooled skin bit in the rotation bakie of high temperature fry dried food ingredients pot by same specification and certain quantity, when treating that oily temperature reaches the temperature of regulation, the rotation bakie begins slowly rotation and skin bit is sent into to carry out the high temperature fry dried food ingredients in the pot, when rotation bakie Rotate 180 was spent, the end of high temperature fry dried food ingredients was also poured out the skin bit of having sent out.The effect of high temperature fry dried food ingredients is to be issued to the uniform in foaming effect of sufficient through stewing refrigeration skin bit but in the effect of high oil temperature.
12, cooling or batching
The skin bit of crossing through the high temperature fry dried food ingredients is according to the requirement of producing series of products, and the food of immediate access in this way is after skin bit just takes the dish out of the pot, immediately deployed in advance batching is evenly stirred with skin bit, it is fully absorbed, reach evenly tasty effect, after cooling, enter finished product packing.Other series of products take the dish out of the pot and enter finished product packing through cooling.
The formed series fry dried food ingredients pork skin that this method invention is developed, integrated process is reasonable, and product standard is unified, the machinery standard process, changed the single manual mode of operation of the traditional product uneven kind of size, adapted advanced person's mechanization flow process operation has improved product quality and production efficiency.Series of products according to the structure rating of pigskin classification setting made, can satisfy the demand of cooking of various dish such as braised, stewed, slide, stir-fry, burning, removed from and cleaned the cumbersome of stripping and slicing before cooking, more convenient when edible, particularly be added with the series of products of batching, can be mixed with the numerous leisure of kind, tourism or infant foods immediate access.Adopt that this method invention can realize industrialization, becomes more meticulous, standardized industry pattern, solved the problem that the safety and sanitation coefficient is low and standard differs of traditional fry dried food ingredients pork skin, effectively reduce the product oil content, guaranteed that pork skin is rich in the edibility of various albumen.Meet the principle of food " nutrition, health, science, rationally " and the developing direction of " nutrition, health care, intelligence development, prolong and decline ", satisfied the demand of market development, made things convenient for consumers in general.
Four, specific embodiment composite technology flow process and implementation step below are described further the specific embodiment of this method invention:
1, raw material
Choose white pigskin fresh, healthy and that quarantine via health and epidemic prevention department's quarantine departments, transport as need and must use the special-purpose vehicle of being furnished with refrigerating equipment to guarantee that raw material is fresh.
2, preliminary treatment
Pigskin is put into pond or stainless steel agitator, add an amount of food alkali stirring and washing with about 40 ℃ in warm water, clean behind the removal hair side dirt with the clear water washing and filtering, guarantee that free from admixture, no spot are to guarantee that producing product meets sanitary standard.
3, classification
The pigskin (is example with whole) that cleans up is divided on the cutting machine conveyer belt with cephlad-caudal, turn on the power switch, pigskin travels forward under the effect of cutting machine conveyer belt and nip drum, cuts through cutter and is divided into one of butt, two of middle mesotheliums, two on belly, becomes five Three Estates.Because the differing in size of pigskin, when cutting, be one to carry out roughly the same the time at the pigskin of 75-100 kilogram pig generally with body weight, body weight below 75 kilograms is being a class, more than 100 kilograms is a class, and the distance of corresponding adjustment cutting machine cutting blade.When cutting the pigskin of 75-100 kilogram pig, two blade distance are 25cm in the middle of it, and the distance of middle two blades and other two blades is 30cm, cutting blade is four, the width of cutting back butt is one of 25cm, and middle mesothelium is wide two of 30cm, and remaining two is belly; During the pigskin of cutting pig below 75 kilograms, roll adjustment is middle two blades at a distance of being 20cm, and middle two blades and other two distance are 25cm; When cutting the pigskin of pig more than 100 kilograms, roll adjustment is that middle two blades are 30cm apart, and the distance of middle two blades and other two blades is 35cm.Skin with all same classifications after the cutting enters next procedure together.Because the institutional framework difference of pigskin, being divided into Three Estate is to play the effect of making the different series product by the leather of different stage.
4, frizing
The skin of same classification is delivered on the Oil scraper conveyer belt, and hair side is adjusted the distance of scraper and surface down, turns on the power switch, and scrapes off the sticking meat and the grease that remain in table in the pigskin.In order to guarantee product quality, according to the effect of frizing, can corresponding adjustment scraper and the distance of surface pigskin is repeated frizing once, make its abundant scraping.The pigskin of scraping grease is to improving the quality of products, elementary braise with the high temperature fry dried food ingredients in play key effect.Pigskin frizing method unanimities at different levels, only need are adjusted the distance of scraper and surface, and its abundant scraping grease is as the criterion.
5, unhairing
Pigskin behind the scraping grease is put into the stainless steel pond of water temperature at 80-85 ℃ of warm boiling water by equal rank, and about 1 minute half of soaking and stirring is pulled out and is divided on the unhairing machine conveyer belt, and hair side turns on the power switch up, and unhairing machine is started working.Because unhairing machine is divided into the two-stage unhairing, the first order is the roller that rolls of hard rubber and plastic, and there is thick wheel on the surface; The second level is the roller that rolls of steel, and the scraper of the no edge of a knife is equipped with on the surface, can abundant scraping fur under the driven by motor rotation.Behind the unhairing machine unhairing, flow into the pond and allow its floating hair that falls to stick on the pigskin, pull back block-by-block check out.As find that the available scraper plate of small amount of residual pig hair in time scrapes off.Pigskin unhairing method unanimities at different levels, but to note soaking and stirring time of warm boiling water, mesothelium and belly during the butt soak time is longer than usually.This procedure must be thoroughly clean, guarantees product quality.
6, system bar
It is the basis that formalizes to product that pigskin is cut into strip.Pigskin by same classification is placed on the dermatome conveyer belt, and surface is adjusted required blade distance down, makes pigskin cut into the strip that width equates in accordance with regulations.The dermatome operation principle is identical with the cutting machine, can cut into the strip that various width equate according to the required specification of series of products, is the series food that can make immediate access as middle mesothelium.Its width generally is controlled within the 4cm during system bar, so that immediate access can not influence image product too greatly because of product.Its width of series that is used to burn braised dish can be made into about 6cm, and is specifically required and decide by different train.
7, setting
According to different classes of specification unanimity, the different shape that standard is identical of cutting into, be the key of producing series of products, also be the required of innovative product image.The strip skin that the width identical level is identical is placed on the dermatome conveyer belt, and surface is adjusted required gear at interval down, opening power, and dermatome just has been cut into required bulk with the skin of strip.Because dermatome is improved according to multifunctional vegetable-cutter, so when cutting, can only be cut into bulk, slice, thick bar, if complicated shapes such as product needed triangle, semicircle or beveled, the strip skin can be delivered to stamping machine and carry out punching out, the mould of various colored knife molds by required form is contained on the stamping machine, and the work of opening power stamping machine just can obtain required shape.Skin setting method of all categories is the same.
8, sterilization
The skin bit classification that series is shaped is cleaned with clear water, and available pasteurization methods was at 78 ℃ of sterilization 15-30 minutes.Because of carrying out the high temperature fry dried food ingredients in the later process, this procedure can be exempted from except that storage is stand-by.But when producing the immediate access series of products, must select edible alcohol dilution sterilization for use, effectively sterilization and removal pig fishy smell.
9, oven dry
The skin bit branch rank that is shaped is sent into ventilated drying oven (room) oven dry of ventilating, should reach after the skin bit drying that profile tightens, inner drying, water content is in the effect below 12%, is convenient to the elementary needs of braising with the high temperature fry dried food ingredients.The skin bit of oven dry has become the semi-finished product of series of products, can store stand-by.
10, elementary braising
Pour the skin bit of same specification into temperature and braise frying pan oiling (lard or vegetable oil), skin bit all is immersed in the oil, but must not make oil surpass the pasta line.Adjust temperature controller according to different ranks, make it reach the control corresponding temperature, turn on the power switch, temperature is braised frying pan and is begun the work that stir-fries equably.Skin bit in oily temperature rise to the relevant temperature effect, can ease back and slowly supplant contained moisture content of internal structure and grease gradually, through evenly the stir-frying of certain hour, skin bit becomes little shape and swimming in the oil at the middle and upper levels of oil cauldron of crispaturaing, and has reached elementary effect of braising this moment.Close the switch that stir-fries, open the discharging switch, oil and skin are poured out together, and oil are filtered clean.Skin bit method of operating unanimities at different levels only need to adjust control corresponding temperature and control time.
Generally in the following manner:
| Classification | The oil temperature | Operating time |
| The butt class | 65℃-70℃ | 80-90 minute |
| Middle mesothelium class | 60℃-65℃ | 75-85 minute |
| The belly class | 58℃-65℃ | 65-75 minute |
11, cooling
Braise the skin bit of system through temperature, allow its ventilation cool off in Stainless steel basin with dividing after the oil filtration totally, natural distribute heat reaches the effect that changes software strategy into software-hardware strategy.Also can evenly be poured on cooling limit, conveyer belt top and send into next procedure.
12, high temperature fry dried food ingredients
To refuel (oil plant must be fresh, preferably selects salad oil for use) in the high temperature fry dried food ingredients pot, transfer to corresponding temperature control according to other difference of skin bit level to the pasta line.Turn on the power switch, when treating oily temperature rise to relevant temperature, machine sends signal, and the rotation bakie in oil cauldron begins rotary work, and pour cooled skin bit equably in the rotation bakie this moment, cover the groove lid, owing to have four bakies, when it rotated at a slow speed, the bakie that has added skin bit began slowly to enter and carries out the high temperature fry dried food ingredients in the oil cauldron, at this moment again skin bit is put into the another bakie and allowed it rotate thereupon, reinforced so repeatedly.When rotating bakie after pot inward turning turnback, the bakie that skin bit is housed makes skin bit reach the effect of high temperature fry dried food ingredients in high temperature fry dried food ingredients pot.Because the rotation bakie is slowly rotation ceaselessly, after the bakie that fry dried food ingredients is crossed takes the dish out of the pot, under the effect of baffle plate, open the groove lid automatically and pour out the skin bit that fry dried food ingredients is crossed.So working repeatedly is the overall process of high temperature fry dried food ingredients.It is abundant that uniform in foaming has been arrived in the prosperity of process high temperature oil, the little volume of shape, and the effect of crisp light, skin bit method of operating unanimities at different levels, the key of high temperature fry dried food ingredients are that oil plant must upgrade in time, oily temperature control must be accurately.Specifically should be: 50 kilograms of skin bits of every system upgrade oil plant once.The oil temperature control is made as butt class 160 degree between 180 degree, and between 165 degree,, specifically can decide according to the required coefficient of expansion of series of products and foaming degree when practical operation between 150 degree at 140 degree by the belly class at 150 degree for middle mesothelium class.
13, cooling or batching
After the skin bit of high temperature fry dried food ingredients takes the dish out of the pot, produce the series of products of immediate access in this way, prior deployed batching in time should be added skin bit and evenly stirring, make its inside that fully absorbs skin bit, through entering finished product packing after the cooling naturally.Other series of products take the dish out of the pot relief its cool off naturally and enter finished product packing.
14, finished product packing
Because the series of products that this method invention is produced are bulk fragile article, can adopt the inflatable pack when finished product packing, the bale capacity of general series of products is advisable below can being chosen in above 1000 grams of 20 grams.
Adopt the finished product fry dried food ingredients technological process of this method invention, suitable equally in the production of fry dried food ingredients dried pig's sinew and the dried fish maw of fry dried food ingredients; Technological process is: dried pig's sinew or dried fish maw one an elementary cooling one high temperature fry dried food ingredients one cooling one finished product packing of braising.The specific embodiment is same as the method for operating of fry dried food ingredients pork skin of the present invention, and when braising with the high temperature fry dried food ingredients, the gentle time control of the oil of dried pig's sinew is with reference to the oily gentle time control of fry dried food ingredients pork skin butt class elementary.The gentle time control of the oil of mesothelium class in the dried fish maw reference.
Attached: the product quality normative reference
(1), organoleptic indicator
Color and luster: white yellow or little yellow, good luster, not yellowing.
Tissue morphology: do not have sticking meat, do not have scleroma, uniform in foaming is abundant.
Flavour and smell: free from extraneous odour.
(2), physical and chemical index
Moisture content :≤12% mensuration is undertaken by the GB/T5009.3 regulation
Acid value (with fatty juice)≤4 is measured by the GB/T5009.37 regulation and is undertaken
(3), microbiological indicator
The sanitary standard that meets country's promulgation.
Claims (6)
1, the method for developing new production of formed series by integrating techniques for oil sopping pork skin invention, it is the technological principle that utilizes the fry dried food ingredients pork skin, at traditional product size is uneven, kind is single and at semi-finished product frizing, unhairing, dry with finished product and braise naturally, fry dried food ingredients is existing deficiency in the original manual manipulation method of enforcement separately; And the problem such as numerous and diverse of product before cooking various dish, for improving this method invention that traditional product quality and production efficiency are studied and defined.It is characterized in that with the technological principle of traditional fry dried food ingredients pork skin in conjunction with semi-finished product processing, finished product braise, all technological processes such as fry dried food ingredients, adopt technological means adapted mechanization flow operations to carry out comprehensive standard, reasonably integrate; Technological process after the integration is: fresh porcine skin-preliminary treatment-classification-frizing-unhairing-system bar-setting-sterilization-oven dry-elementary braising-cool off-high temperature fry dried food ingredients-cooling or batching-finished product packing.Institutional framework according to pigskin is carried out classification, classification, make different classes of pigskin produce different series of products, required size shape cutting or punching out when making various dish becomes different shape to sorted pigskin, make product seriation more, standardization, convenient and satisfied consumption demand; Adapted advanced person's mechanization flow operations can realize industrialization, becomes more meticulous, and standardized industry pattern has improved production efficiency, has guaranteed product quality and sanitary standard; Especially behind the high temperature fry dried food ingredients, according to the demand of series of products, interpolation is prepared burden to finished product becomes the demand that the series food of immediate access has satisfied market development; Adopt the finished product technological process of this method invention, when fry dried food ingredients dried pig's sinew and the dried fish maw of fry dried food ingredients, change traditional manual mode of operation equally, raise the efficiency and guarantee product quality and sanitary standard.
2, according to claim 1, the method invention of developing new production of formed series by integrating techniques for oil sopping pork skin is characterized in that being divided into butt, middle mesothelium, three classifications of belly according to the institutional framework of pigskin, and has formulated the conventional criteria of classification dimensions in the scope that pigskin differs in size; The butt class: the skin width of cutting of pig body weight 75-100 kilogram is 25 centimetres, and the pig body weight is 20 centimetres at the skin width of cutting below 75 kilograms, and the pig body weight is 30 centimetres at the skin width of cutting more than 100 kilograms; Middle mesothelium class: the skin width of cutting of pig body weight 75-100 kilogram is 30 centimetres, and the pig body weight is 25 centimetres at the skin width of cutting below 75 kilograms, and the pig body weight is 35 centimetres at the skin width of cutting more than 100 kilograms.After same pigskin is cut into be, one of butt, two of middle mesotheliums, two on belly, two remaining belly width do not wait.
3, according to claim 1, the invention of the method for developing new production of formed series by integrating techniques for oil sopping pork skin is characterized in that the different shape of cutting or punching out is shape and the required shape of immediate access series required when cooking various dish; As the thick strip of cooking class, the bulk when burning braised dish is stewed the square shape when slipping dish, the crescent shape of immediate access, half garden shape or the like.
4, according to claim 1, the invention of the method for developing new production of formed series by integrating techniques for oil sopping pork skin it is characterized in that adapted cutting machine, Oil scraper, unhairing machine, dermatome, stamping machine, temperature braise advanced persons' such as system pot, high temperature fry dried food ingredients pot special mechanical equipment, the function of each plant equipment is: the cutting machine: can be according to the size of pigskin, and the disposable cutting of distance between the adjustment blade goes out five strip micromicros of three classifications and works continuously; Oil scraper:, adjust the distance of scraper and surface, the abundant residual grease of scraping according to the structure that pigskin classification and thickness do not wait.Unhairing machine: rubber and plastic is housed rolls the two-stage unhairing that roller, steel roll roller, thoroughly remove surperficial pig hair; Dermatome: can cut the strip that width equates effectively, and the strip skin is cut into bulk, thick strip, fine strip shape; Stamping machine: the mould punching of loading onto different shape goes out needed various special shape.Temperature is braised system pot: according to time control and the temperature control set, in the time work that evenly stir-fries in the temperature of regulation; High temperature fry dried food ingredients pot: in the pot rotation bakie is housed,, and has four bakies to repeat in turn to feed in raw material according to the rotation of temperature control average rate; Through 360 degree rotations, 180 degree are rotated in finishes fry dried food ingredients work in the pot, and discharging during 180 degree rotations is reinforced.
5, according to claim 1, after the method invention of developing new production of formed series by integrating techniques for oil sopping pork skin is characterized in that the high temperature fry dried food ingredients, the series of products of mesothelium class in selecting for use, taste according to different crowd, deployed various tastes are in time joined in the product that fry dried food ingredients crosses, make product become the directly edible series of products of leisure, tourism or infant foods.
6, according to claim 1, the invention of the method for developing new production of formed series by integrating techniques for oil sopping pork skin is characterized in that the technological process and the method for operating of elementary the braising of this method invention-cool off-high temperature fry dried food ingredients-cooling-finished product packing; Suitable equally to fry dried food ingredients dried pig's sinew, the dried fish maw of fry dried food ingredients, the oily gentle time control of when the fry dried food ingredients dried pig's sinew, having selected fry dried food ingredients pork skin butt class for use; The oily temperature time control of having selected mesothelium class in the fry dried food ingredients pork skin for use during the dried fish maw of fry dried food ingredients has improved production efficiency when making its fry dried food ingredients.
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| CNA2006101071211A CN1915089A (en) | 2006-07-17 | 2006-07-17 | Method for developing new production of formed series by integrating techniques for oil sopping pork skin |
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| CNA2006101071211A CN1915089A (en) | 2006-07-17 | 2006-07-17 | Method for developing new production of formed series by integrating techniques for oil sopping pork skin |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919889A (en) * | 2012-11-14 | 2013-02-13 | 扬州大学 | Processing method of air puffing and swelling fish maw |
| CN103300415A (en) * | 2013-06-18 | 2013-09-18 | 湖北鄂南明珠天然食品有限公司 | Oil-soaked fish maw deoiling and softening processing method |
-
2006
- 2006-07-17 CN CNA2006101071211A patent/CN1915089A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919889A (en) * | 2012-11-14 | 2013-02-13 | 扬州大学 | Processing method of air puffing and swelling fish maw |
| CN103300415A (en) * | 2013-06-18 | 2013-09-18 | 湖北鄂南明珠天然食品有限公司 | Oil-soaked fish maw deoiling and softening processing method |
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Open date: 20070221 |