RU2345575C1 - Method for manufacturing of pork skin snack food - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: method includes skin inspection, scraping of muscle, contamination and hair, boiling with added spices, cutting in slices, air drying, cooling, puff roasting, cooling and packing. Drying is performed in two stages: the first stage includes air drying at 60 to 100°C up to moisture content of 15 to 25%, and the second stage includes microwave drying at 60 to 140°C or microwave vacuum drying at 50 to 60 mm Hg and 40-80°C up to moisture content of 6 to 8%. Roasting may be carried out by means of microwave radiation at 600 to 650 mm Hg or of microwave radiation up to final moisture content of 3 to 6%, respectively. During microwave or microwave vacuum drying, "liquid smoke" can be added into the drier in the amount of 1 to 5% of the weight of product to be dried or pork skins can be smoked before roasting.

EFFECT: more uniform drying, final product of improved quality.

5 cl, 3 ex

Description

The invention relates to the meat industry, and in particular to a method for producing snack foods such as chips.

A known method of obtaining a snack product, which includes the following stages: place the food product in the form, cool the food product to a temperature of from 0 ° C to minus 10 ° C, after removing from the form, cut the food product into slices up to 2 mm thick and dry to a moisture content 5% by weight. As a food product, dried pieces of food product in the form of chips or flakes that have not undergone cooking are used. These chips or cereals consist of meat, fish, vegetables or chicken meat (application No. 95122744, publ. 1998.07.27).

This method involves the use of waste meat production chips or cereal. The disadvantage of this method is that when receiving secondary chips and flakes, waste is generated again.

A known method for the production of smoked dry meat products from pork ears and tails, which provides for the preliminary processing of raw materials, cooking at a temperature of 80-85 ° C for 1-1.5 hours, smoking at a temperature of 40-45 ° C for 20-30 minutes , then the product is molded in the form of straws or sticks, followed by drying at a temperature of 60-70 ° C for 1.5-2 hours to a moisture content of 25-30% and cooling (RF patent No. 2183098, publ. 2002.06.10).

The above method produces a dry smoked product from cheap and affordable types of raw materials. However, the resulting product is not intended for long-term storage, as The humidity of the final product is high.

A known method of manufacturing a product from pork skins. The method involves the following operations: stripping pork skins, cooking (cooking is carried out in an aqueous solution of sodium bicarbonate with a concentration of 0.3-1.5% for 30-50 minutes), holding for draining, grinding, drying (drying is carried out with air at a temperature of 120 -140 ° C for 60-120 minutes), cooling, placement in boiling fat for "blasting", cooling and packaging (ed. St. No. 1637743, publ. 1988.11.28 - prototype).

The disadvantage of this method is the unevenness of drying carried out by air, which affects the quality of the finished product, its calorie content.

The technical result of the invention is to increase the uniformity of the drying process by drying in two stages, which ultimately leads to an increase in the quality of the finished product.

The technical result is achieved due to the fact that in the method of obtaining a snack product from pork skins, including inspection, stripping of skins from muscle tissue, dirt, bristles, cooking with spices, slicing, air drying, cooling, frying for "blasting", cooling and packaging, drying is carried out in two stages: the first is air-dried at a temperature of 60-100 ° C to a moisture content of 15-25%, and the second is microwave drying at a temperature of 60-140 ° C or microwave-vacuum drying at a pressure of 50- 60 mmHg and tempera round 40-80 ° C to a moisture content of 6-8% of the finished product. Frying can be carried out using microwave radiation at a pressure of 600-650 mm Hg. or microwave radiation without vacuum to a final moisture content of 3-6%, respectively.

In the process of drying only with air, there is an uneven drying of the product. Therefore, it is proposed first to dry with air at a temperature of 60-100 ° C to a moisture content of 15-25%, and then microwave energy with vacuum or without vacuum to a moisture content of 6-8%.

The proposed parameters during air drying of the product (temperature 60-100 ° C, intermediate humidity 15-25%) give significant energy savings compared to the prototype. Microwave drying in the second stage makes it possible to dry the product evenly and bring the moisture content of the product to 6-8%, and the temperature of drying depends on the quality of the pork skins (grade, thickness, initial state of the pork skins: frozen, chilled). The choice of microwave drying with or without vacuum also depends on the quality of the dried pork skin. The lower and upper limits of the drying parameters were determined practically. At lower drying temperatures, the process is long and uneconomical. And at higher drying temperatures, a product is obtained that, upon further processing, is destroyed, crumbles, and the external presentation is lost. The frying of the product for "blasting" is traditionally carried out in deep fat. However, you can get the finished expanded product in the form of chips with microwave radiation at a pressure of 600-650 mm Hg or microwave radiation to a moisture content of 3-6%, respectively. Microwave frying parameters are selected based on practical research.

To expand the range of the final product, i.e. for obtaining a smoked finished product, the following options are offered: 1. To introduce "liquid smoke" in an amount of 1-5% by weight of the dried product during microwave or microwave-vacuum drying. 2. Before frying pork skins, smoke in special smoking machines.

To obtain a diverse taste of the obtained product after the roasting process, various powdery flavoring additives can be applied to pork skins, for example, 3-5% identical to natural flavors; herbs, for example, dill, ground in an amount of 0.7-2.2%; spices, for example garlic in an amount of 1-2%; mixtures: red hot pepper + paprika in an amount of 0.1-2%, respectively; black pepper + allspice + red pepper in an amount of 0.3-1.0%, respectively.

Examples of implementation

Example 1. A pork skin weighing 1000 g is inspected, stripped of muscle tissue, dirt, bristles, fat and cut into pieces 180 × 180 mm. Then loaded into an open kettle with a steam jacket with boiling water in a perforated colander. The ratio of the mass of pork skin and water is 1: 2. 1.5% sodium bicarbonate is added to the water and boiled for 30 minutes from the moment of boiling. 50 minutes before the end of cooking add sodium chloride in an amount of 50 g. Then a colander with boiled pork skin is allowed to drain and cool. After cooling, the pork skins are cut into 40 × 40 mm plates and sent to air drying. The temperature of the drying air is 80 ° C. Drying is carried out to a moisture content of 15%. Next, the product is sent to the microwave apparatus for further drying by microwave radiation at a temperature of 80 ° C to 6% humidity of the product. After drying, the resulting semi-finished product is cooled at a temperature of 20 ° C and fried in oil until an air-porous structure is obtained. Next, sprinkle with powdered dill, cool and pack. The result is a product like chips with a pleasant dill smell and taste.

Example 2. Inspection, cleaning and cooking is carried out according to example 1. Air drying is carried out at a temperature of 60 ° C to a moisture content of 25%. Then sent to the microwave apparatus for drying by microwave-vacuum method at a pressure of 50 mm Hg and a temperature of 40 ° C to a moisture content of 6%. The resulting semi-finished product is cooled at a temperature of 20 ° C and fried until the product swells. The finished product is cooled and packaged in packaging. The result is a product like golden-colored chips with the taste of cracklings.

Example 3. Inspection, cleaning and cooking of pork billets is carried out as in example 1. Next, air drying is carried out at a temperature of 80 ° C to a moisture content of the semi-finished product of 20%. To obtain a product with smoked taste and smell, it is dried in a microwave oven at a temperature of 100 ° C with injection of “liquid smoke” in an amount of 30 g. Next, the product is cooled and again sent to the microwave oven to obtain an expanded product such as chips. Then cooled and packaged. As a result, a product is obtained from pork skins with the smell and taste of smoked meats.

Claims (5)

1. A method of obtaining a snack product from pork skins, which includes inspection, stripping of muscle tissue, bristles, dirt, cooking with spices, slicing, air drying, cooling, frying for "blasting", cooling and packaging, characterized in that drying is carried out in two stages: the first is dried with air at a temperature of 60-100 ° C to a moisture content of 15-25%, and in the second stage, microwave drying is carried out at a temperature of 60-140 ° C or microwave-vacuum drying at a pressure of 50-60 mm RT .art. and a temperature of 40-80 ° C to a moisture content of 6-8%. 2. The method according to claim 1, characterized in that the frying is carried out by microwave radiation at a pressure of 600-650 mm Hg to a moisture content of the final product of 3-6%. 3. The method according to claim 1, characterized in that the frying is carried out by microwave radiation to a moisture content of the finished product of 3-6%. 4. The method according to claim 1, characterized in that during the microwave or microwave-vacuum drying, “liquid smoke” is introduced in an amount of 1-5% by weight of the dried product. 5. The method according to claim 1, characterized in that before frying the pork skins are smoked in smoking apparatuses.