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Pig skin jelly meat steaming method

A pig skin freezing and steaming technology, which is applied in food preparation, application, food science, etc., can solve the problems of poor appearance quality and taste, affecting quality and palatability, and yellowing of frozen meat products, achieving good palatability, Single raw material, high cooling effect

Inactive Publication Date: 2010-12-01
YANGLING BESUN AGRI INDAL GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The method of making pork skin frozen meat has a long history, but there are two traditional methods, one is made with pork skin powder, the process is simple, but it is often unpopular because of the poor appearance quality and taste of the product, and the other is It is made with meat skin, but edible gelatin, pigments, etc. are used to varying degrees. It is not a pure natural product, and it is boiled during processing. It is caused by direct contact of frozen meat colloid with the pot body for a long time. Gelatinization, so the color of the processed frozen meat products turns yellow, affecting the quality and palatability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method for steaming pork skin frozen meat, the steps of the steaming method are:

[0018] ①Cook pork skin: Choose one kilogram of pork skin, wash it and put it in boiling water to boil for 7 minutes. The cooking time should be determined according to the thickness of the skin.

[0019] ②Cut the pork skin into shreds: put the boiled pork skin into cold water to cool down, and scrape off the fat and other tissues remaining in the lower layer of the skin with a knife one by one, rinse it repeatedly with clean water, cut into potato shreds, and then cut the skin into shreds. Rinse with clean water repeatedly and set aside.

[0020] ③ Meat with water: Put the clean shredded pork skin into a container that can be steamed, and configure according to the ratio of meat skin to boiling water weight 1:2.5, but the size of the container should be considered.

[0021] ④Steaming: Put all the meat belt containers that have been mixed with boiling water in a boiling steamer and stea...

Embodiment 2

[0025] A method for steaming pork skin frozen meat, the steps of the steaming method are:

[0026] ①Cook pork skin: Choose 2 kg of pork skin, wash it and put it in boiling water to boil for 8 minutes. The cooking time should be controlled according to the thickness of the skin.

[0027] ②Cut the pork skin into shreds: put the boiled pork skin into cold water to cool down, and scrape off the fat and other tissues remaining in the lower layer of the skin with a knife one by one, rinse it repeatedly with clean water, cut into potato shreds, and then cut the skin into shreds. Rinse with clean water repeatedly and set aside.

[0028] ③ Meat with water: Put the clean shredded pork skin into a container that can be steamed, and configure according to the ratio of meat skin to boiling water weight 1:2.7, but the size of the container should be considered.

[0029] ④Steaming: Put all the meat belt containers that have been mixed with boiling water in a boiling steamer and steamer for ...

Embodiment 3

[0033] A method for steaming pork skin frozen meat, the steps of the steaming method are:

[0034] ①Cook pork skin: Select 4 kg of pork skin, wash it, put it in boiling water and boil for 10 minutes. The cooking time should be controlled according to the thickness of the skin. The skin is just enough to be shredded with a knife.

[0035] ②Cut the pork skin into shreds: put the boiled pork skin into cold water to cool down, and scrape off the fat and other tissues remaining in the lower layer of the skin with a knife one by one, rinse it repeatedly with clean water, cut into potato shreds, and then cut the skin into shreds. Rinse with clean water repeatedly and set aside.

[0036] ③ Meat with water: Put the clean shredded pork skin into a container that can be steamed, and configure according to the ratio of meat skin to boiling water weight 1:3, but the size of the container should be considered.

[0037] ④Steaming: Put all the meat belt containers that have been mixed with b...

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Abstract

The invention relates to a jelly meat steaming method, in particular to a pig skin jelly meat steaming method. The c meat preparing method has a long history, but there are two traditional methods: one method is to prepare the pig skin jelly meat from pork skin powder, and the process of the method is simple, but the pig skin jelly meat is not popularized because of low appearance quality and poor mouthfeel of the product; and the other method is to prepare the pig skin jelly meat from pork skin, the products containing an edible gelatine, a pigment and the like to different extent are not purely natural, and the pork skin jelly product is processed by cooking in water and is yellowish and has low quality and palatability due to the gelatinization of jelly meat during the long-term contact with a pot. The pig skin jelly meat steaming method comprises the following steps of: 1, cooking pig skin; 2, cutting the pig skin into strips; 3, adding water into the strips; 4, steaming the strips; 5, adding salt and sauce into the strips; and 6, cooling and packing the product. Due to single raw material, no addition of additivessuch as the edible gelatine and the pigment, and high requirements on cleaning and degreasing of the pork skin, the product has the advantages of high cool degree, good colour for stimulating appetite and high palatability.

Description

Technical field: [0001] The invention relates to a method for steaming frozen meat, in particular to a method for steaming frozen pork skin. Background technique: [0002] The method of making pork skin frozen meat has a long history, but there are two traditional methods, one is made with pork skin powder, the process is simple, but it is often unpopular because of the poor appearance quality and taste of the product, and the other is It is made with meat skin, but edible gelatin, pigments, etc. are used to varying degrees. It is not a pure natural product, and it is boiled during processing. It is caused by direct contact of frozen meat colloid with the pot body for a long time. Gelatinization, so the color of the processed frozen meat products turns yellow, affecting the quality and palatability. Invention content: [0003] The purpose of the present invention is to provide a method for steaming pork skin frozen meat that does not contain additives such as edible gelat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L13/20
Inventor 雷宁利
Owner YANGLING BESUN AGRI INDAL GROUP
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