TH16909B - Semi-finished crispy pork skin products and the production process of such products - Google Patents

Abstract

------ 03/12/2019 ------ (OCR) page 1 of number 1 page invention summary. This invention reveals Crispy pork skin products, semi-finished by mixing pork skin, salt, older flavor. Antioxidants Stabilizer PH regulator, flavoring agent They were then steamed for 0.5-6.0 h at a temperature of 100-160 ° C or at a steam pressure of 0.1-2 bar before freeze dried. When heated by a method that does not require frying oil There will be a consistent frame. ------------ Page 1 of the number 1 page Summary of invention The invention of this semi-finished crispy pork skin Obtained from pork skin processing Which is a raw material that is easy to find and inexpensive, adding value to pig skins With the steam curing and freeze drying process, which has the advantage of producing very dry pigskin pieces. And even porous When heating by means That does not require frying oil Products obtained Will be crisp regularly Not stiff And there is a natural color of pig skins, which components of the semi-finished crispy pig skin products include pig skin, salt, dextrose, antioxidant flavor. Stabilizer PH control agents And flavoring additives, the production process consists of Preparation process of pork skin The process of mixing various components, the process of making the semi-finished crispy pork skins And the process of preparing to eat

Claims (3)

Disclaimer (all) which will not appear on the advertisement page. : ------ 03/12/2019 ------ (OCR) Page 1 of 1 page Claims 1. Semi-finished crispy pork skin. The components are as follows: Pig skin 72.0-99.0% by weight, salt 0.488-2.0% by weight, dextrose 0.005-5.0% by weight, antioxidant 0.005 - 2.0% by weight, stabilizing substance 0.001-2.0%. By weight, pH control agent 0.001-2.0% by weight, flavoring agent 0.5 -15.0% by weight. 2. Process of making semi-finished crispy pork skin. According to claim No. 1, there are steps as follows: a. The preparation of pork skin pieces By cleaning Eliminate the fat layer Cut into pieces The resulting pigskin sheets had a thickness of 0.5-5.0 mm, and the width and length were between 0.5-5.0 cm. B. Mixed ingredients are salt, dextrose, antioxidant substances. Stabilizer C. The process of making the semi-finished crispy pork skin is steamed and cooked by using pork skin pieces. The results obtained from step B were steamed with steam for 0.5 - 6.0 hours, the temperature used in the range of 100 - 160 ° C or at a steam pressure of 0.1 - 2 bar, dried with a freeze drying machine. Steamed pigskin pieces are put in a freeze drying machine, or put them in a freezer to lower the temperature of -4 to -80 ° C with the freezer or with liquid nitrogen and liquid carbon dioxide. Before entering the freeze dryer, the drying time is reduced by increasing the temperature. In the range of -80 to 80 degrees Celsius for 6-72 hours. ------------ Revised 16/10/2561 Page 1 of 1 page. Claims 1. Semi crispy pigskin products. The finished products consist of 1) Pig skin 72.0 - 99.0% by weight 2) Other ingredients 1.0 - 28.0% by weight, which contains salt 0.488 - 2.0% by weight, dextrose 0.005 - 5.0% by weight. 0.005 - 2.0% by weight Stabilizer 0.001 - 2.0% by weight pH control agent 0.001 - 2.0% by weight Flavoring 0.5 - 15.0% by weight 2. Process for making semi-finished crispy pork skin. According to claim No. 1, there are steps as follows: a. The preparation of pork skin pieces By cleaning Eliminate the fat layer Cut into pieces with pigskin that has a thickness of 0.5-5.0 mm and the width and length are between 0.5 - 5.0 cm. B. Mixing ingredients such as salt, dextrose, antioxidant, stabilizing agent C. The process of making the semi-finished crispy pork skin is steamed by steaming the pork skin pieces with steam for 0.5 - 6.0 hours. 100-160 ° C or at a steam pressure of 0.1-2 bar, freeze dried with a freeze dryer. Put the steamed pigskin pieces in a freeze drying machine or freeze them to cool down to -4 to -80 ° C with a freezer or with liquid gas such as liquid nitrogen and liquid carbon dioxide. Before entering the freeze dryer will It reduces the drying time by increasing the temperature. In the range of -80 to 80 degrees Celsius for 6 - 72 hours ---------------------------------- -------------------------------------------------- ---------------- Page 1 of Number 1 Page. 1. Semi-finished crispy pork skin products consist of 1) Pig skin 72.0-99.0% by weight 2) Other ingredients 1.0 -28.0% by weight. 2. Finished crispy pork skin products According to claim 1, where other ingredients are salt 0.488-2.0% by weight, dextrose 0.005 - 5.0% by weight, antioxidant 0.005 - 2.0% by weight, stabilizing substance 0.001- 2.0% by weight, pH control substance 0.001-2.0% by weight, Flavoring 0.5 - 15.0% by weight. 3. The process of making the finished crispy pork skin products According to claim No. 1, there is an important process which is the preparation of pigskin pieces. By cleaning Eliminate the fat layer Cut into pieces with the thickness of the pig skin about 0.5-5.0 mm and the width and length are between 0.5 - 5.0 cm. The process of making the semi-finished crispy pork skin is steamed by the slices. Pork skins are steamed with steam for 0.5 - 6.0 hours, the temperature used in the range of 100-160 degrees Celsius. Or at a steam pressure of 0.1-2 bar, freeze dried with a freeze dryer Put the pigskin pieces in a freeze drying machine or freeze them to cool down to -4 to -80 ° C with a freezer or with liquid gases such as liquid nitrogen and liquid carbon dioxide. Before entering the freeze dryer, the drying time is reduced by increasing the temperature. It is between -80 and 80 degrees Celsius for 6-72 hours.