China is the world's largest pork producer and consumer. At present, the consumption of pork by Chinese residents accounts for more than 60% of all meat consumption. With the production of a large amount of pork, a large amount of pigskin is also produced. Except for part of it used in industrial tanning, most of it cannot be well used, resulting in a waste of a large amount of high-quality pigskin protein resources. With the rapid development of food processing technology, people gradually have a deeper understanding of pigskin, and have also developed many ways to further develop and utilize pigskin, which has improved its economic benefits.
Pigskin is mainly composed of water, protein, a small amount of fat and minerals. Among them, the moisture content is about 65%, the fat content is 2%, the mineral content is 0.5%, and the protein is 33%. The protein in pigskin is mainly collagen, with a molecular weight of about 300,000 Daltons. Collagen accounts for 98% of the dry matter of the dermis. Pigskin collagen contains 18 kinds of amino acids, which have high nutritional value and can improve skin elasticity. , Reduce wrinkles, play an anti-aging, cosmetic role, pig skin is a high-protein, low-fat, and has certain health care food raw materials. The following is a brief introduction to several foods made from pigskin.
One, processing method of skin belly
Skin belly (also known as dried pork skin) is a traditional delicacy in China. It has yellow-white color, crisp texture, uniform pore shape, empty block shape, and delicious taste. It is suitable for cooking methods such as mixing, roasting, grilling, and making soup. Skin belly contains protein and amino acids necessary for human body, carbohydrates are more than 4 times higher than pork, but fat content is only 1/2 of pork, skin belly also contains a lot of trace elements, can promote metabolism, nourish face and moisturize .
1, process flow
The raw materials are washed, the fat is cut, the plastic is cut, the air is dried, the grease is removed, the warm oil is returned to the soft, the oil is exploded, the oil is cooled, the weight is packaged, and the package is sold.
2. Processing methods and operation requirements
(1) Raw material cleaning
Collect the small pieces of fine pig skin and crotch skin after slaughtering and processing, and other unsalable pork skin, wash them with warm water, repair dirt, nipples, remove impurities and remove root hair, and take the method of root-pulling, try not to use a knife to scrape A convenient method of hair, to avoid leaving the hair root in the meat skin and affecting the quality of the finished product.
(2) Fat free
Repair the fat remaining on the surface of the skin with a knife; it is required that no trace of fat be left, so as not to affect the degree of "oil explosion".
(3) Slitting and shaping
The cleaned and degreased pork skin is cut and shaped; the size of the cut block is between 5 and 10 square centimeters; it should not exceed 10 square centimeters, otherwise the packaging will be difficult after the oil bursts and rises; less than 5 square centimeters Natural hides can also be processed without cutting into small pieces and reshaping, otherwise it is easy to cause fragments after packaging, transportation and sales. According to market demand, pork skin can also be shredded and diced to meet the needs of different consumer groups.
(4) Dry
Put a thin layer of reshaped pork skin on a bamboo plaque on an idle open space; dry the pork skin using natural sunlight drying method for about 7-10 days.
(5) Degrease
After 7 to 10 days of drying, a lot of dust will fall on the dried skin, and a lot of oil will overflow from the dried skin, and then mixed with the dust to form a dusty oil stain attached to the dried skin. Therefore, it is necessary to remove the oil stains in the post-processing to explode the oil; if you do not remove the oil stains attached to the pork skin, you cannot make a skin belly. Removal method: Immerse the pork skin in warm alkaline water, use a brush to clean the oil, and then rinse with warm water to drain the water.
(6) Warm oil and soften
Before the oil bursts, the pork skin needs to be softened in warm oil, which is the key to whether the hair can rise. The oil temperature should be controlled at about 40 ~ 50 ℃, the higher the temperature will also affect the degree of hair growth. Whether it is back to the standard or not depends on how soft the skin is. This operating standard cannot be accurately and clearly stated in the text, only practice makes perfect during processing, and the final production and processing experience is the main.
(7) Oil explosion
After the softening, the oily skin should be kept soft and not hardened. After the oil temperature in the pot is raised to 80 ° C, the meat skin can be put into the oil pan and heated while turning; the oil temperature reaches 120 ° C. Can go up well. The oil temperature should be well controlled during hair growth, and it should not be too high. The key is to maintain the sensory degree of being unfocused, not old and not yellow, and the standard of full hair growth.
(8) Oil drain cooling
The skin belly after full hair growth, after removing it from the hot oil pan, should control the fat and cool it to room temperature before packaging. Do not pack without controlling the grease and reducing the temperature, otherwise it will affect both the packaging and the product quality.
(9) Weighing and packaging
Separately pack 250g / bag and 500g / bag, attach food labels, mark the production date, the weight of each bag is accurate, and the quantity of each box is accurate; the labeling of inner and outer packaging bags and boxes of food is consistent.
(10) Sales
Hotels, restaurants, hotels, all kinds of hot pot restaurants, sell well all year round; household consumption in winter, especially during the Spring Festival, often cause the phenomenon of out of stock in shopping malls.
Second, the processing method of pickled pig skin
Pickled pork pigskin is a newly developed snack food in recent years. It has the characteristics of refreshing and crispy mouth. It makes full use of the nutritional value and beauty effect of pigskin and is very popular among consumers.
1, process flow
Raw material pretreatment, hair removal, slitting, shaping, protease treatment, fermentation broth soaking, weighing, packaging, irradiation, sterilization, and packing.
2. Processing methods and operation points
(1) Raw material pretreatment uses healthy and fresh pork skin that has passed the veterinary inspection as a raw material, repair the fat remaining on the surface of the meat skin with a knife; clean the pork skin and pour it into the pot to cook, boil after the water boils 3 ~ 5min to start the pot, the pig skin after the pot is placed in cold water to cool to room temperature.
(2) After singeing and removing impurities from the cooled pigskin, cut the pigskin according to the size of the raw material. Each piece of pigskin is divided into a length of 5-8cm and a width of 0.5-0.8cm.
(3) Treat the cut pork skin with 1% papain for 30 minutes, and then cook until the pork skin is cooked. After cooling the pan, put it in a sterilized container.
(4) Configuration of biological fermentation liquid Weigh a certain amount of purified water, add 3% to 5% of table salt, 2% to 3% of white granulated sugar, 1% to 2% of glucose, 0.1% to 0.3% pepper, 0.7% to 0.9% garlic, 0.3% to 0.5% star anise, 1% to 2% ginger, 4% to 6% wild peppers, boiled together for 25 to 30 minutes, and cooled to below 15 ℃, add the total fermentation broth 5% to 8 % Tomato juice, inoculate Lactobacillus plantarum and Pediococcus beerus according to the total amount of fermentation broth from 8% to 10%, the bacterial ratio of Lactobacillus plantarum and Pediococcus beerus is 1: 1, sealed and the temperature is controlled at about 35 ℃ Fermentation to pH value of 3.5 ~ 4.5 into fermentation broth.
(5) Fermentation of pigskin Add the divided and pre-cooked pigskin and fermentation broth to the sterilized container at a ratio of 1: 1.2, keep the pigskin submerged below the liquid level, then cover the container, draw out the air to seal the fermentation, Fermentation in the environment of 15 ~ 20 ℃ for 12 ~ 18h, after product packaging, irradiation and sterilization into finished products.
Three, the processing method of puffed pig skin
Puffed pigskin is a food puffed with pigskin. It is crispy and crispy, with an attractive golden color. After puffing, the volume of pigskin can be increased by more than ten times than the original. As a popular snack food, it has been well received Consumers at home and abroad love it.
1, process flow
Raw material cleaning, trimming, fat removal, boiling, drying, frying, puffing, centrifugal degreasing, fragrance adjustment, weighing and packaging.
2. Processing methods and operation points
(1) Raw material cleaning
Collect the small pieces of fine pig skin and crotch skin after slaughtering and processing, and other unsalable pork skins, and wash them with warm water.
(2) Trimming
Repair the dirt and nipples on the pigskin, remove impurities and remove root hair, and use the method of removing roots as much as possible. Do not use a convenient method of shaving with a knife to avoid leaving the hair roots in the skin and affecting the quality of the finished product.
(3) Fat free
Repair the fat remaining on the surface of the skin with a knife; remove the fat under the skin of the pig as much as possible.
(4) boiled
Put the trimmed pigskin in boiling sodium bicarbonate solution and cook for 30min, stirring constantly while cooking.
(5) drying
It is dried in an electric oven at 60 ℃ for 8h, and it can also be laid in a thin layer in bamboo plaques. The pork skins are dried by natural drying method, and the drying time is about 7-10d.
(6) Fried puffing
When frying, pay attention to immerse all the pigskin in the oil, control the oil temperature at about 200 ℃, frying time is 55-65s, the pigskin is fully expanded and the surface is honeycomb.
(7) Perfuming
The fried pig skins are quickly cooled to 30 ～ 40 ℃. According to the taste of consumers, with different seasonings, they are made into small packages, which are inflated with the expanded pig skins;
Four, the processing method of pig skin jelly
Pigskin jelly is a kind of high-quality and low-cost beauty and health food, which has broad market development prospects. Especially favored by female consumers, it can combine traditional production methods to develop different flavors and increase nutrients, including functional ingredients such as flavonoids or the addition of codon ingredients such as Codonopsis pilosula and Angelica sinensis to enhance the health function of products.
1, process flow
Raw material selection, trimming, degreasing, cleaning, bleaching, neutralization, rinsing, boiling, filtering, cooling, molding, weighing, packaging, and finished products.
2. Processing methods and operation points
(1) Raw material selection
Select healthy and fresh pig skins that have passed the veterinary inspection as raw materials.
(2) Trimming
First rinse the pigskin with hot water to decontaminate, scrape off the hair roots, scrape off the subcutaneous fat with a knife, and then cut into pieces of appropriate size.
(3) Degreasing
Put the pigskin in the container, add 1% edible lye to soak the pigskin, soak the temperature at 80 ℃, make the epidermis soften and swell, and the dermis collagen will fully expand.
(4) Bleaching
Put the pork skin in a container, immerse it in a 0.5% hydrogen peroxide solution at 50 ° C for 15 minutes, and keep stirring until the skin is white, the hand feels smooth and no odor.
(5) Neutralization and cleaning
Add 1% hot vinegar water to scrub, neutralize the residual hydrogen peroxide, and then rinse with water twice more to ensure the hygienic quality of the sample.
(6) Cooking
The pigskin is boiled after being degreased and bleached, that is, boiled, using a 1: 3 ratio of material to water, and boiled for 3 hours.
(7) Filtration and cooling molding
Use a sieve to filter the meat soup into the container, seal it well, and after cooling, put it in the refrigerator to refrigerate it and take it out when eating.
Microwave machine will help you get the puff pigskin also, if you want to make pigskin food by microwave machine, please contact with us.
