A kind of formula and production method of barbecue pork skin skewers

A pig skin and formula technology, applied in application, food preparation, food science and other directions, can solve the problems of unidentifiable pig skin, can not find products, etc., to achieve the effect of short cooking time, less nutrient loss, and avoiding harmful effects

Inactive Publication Date: 2011-12-21
NANJING YURUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, you can see pigskin products on the market, most of which have been boiled for a long time, and the pigskin is no longer identifiable, and many kinds of glue are added; and there are many hazards in fried pigskin. Products such as lamb kebabs, chicken kebabs, crispy bone kebabs, etc., but grilled pork skin kebabs are rarely seen. Because of the nutrition and special effects of pig skin, people often want to eat them but cannot find suitable products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Preparation of raw and auxiliary materials: Weigh 105kg of fine pig skin, 25kg of pig bone, and the proportion of ingredients: salt: 1.8kg; sugar: 0.9kg; monosodium glutamate: 2.2kg; pepper: 1kg; pepper: 2.7kg; Cumin powder: 4kg.

[0022] 2. Production process: (1) In the process of weighing the raw skin, large pieces of pig skin should be selected as much as possible, mainly foreleg skin and hind leg skin, and the symmetrical pig skin pretreatment: remove all excess fat and residual pig skin Hair and hair root, clean. (2) Cut the pretreated pigskin into small square pieces with an area of ​​about 4cm*4cm. After cutting, place it in a low temperature environment of 0-4°C for use. (3) Cooking of the soup: ①Boil the water, put 25kg of the rib bone into the boil, cook on a high heat for 30 minutes, then boil on a low heat until the soup in the pot turns into a white liquid, and remove the foam on the surface. ② Mix 1kg of peppercorns, 2.7kg of peppers, and 0.6kg of ci...

Embodiment 2

[0024] 1. Preparation of raw and auxiliary materials: Weigh 84kg of fine pig skin, 16.8kg of pig bone, and the proportion of ingredients: salt: 1.12kg; sugar: 0.56kg; monosodium glutamate: 1.44kg; pepper: 0.48kg; pepper: 1.84kg; kg; cumin powder: 3.2kg.

[0025] 2. Production process: (1) In the process of weighing the raw skin, large pieces of pig skin should be selected as much as possible, mainly foreleg skin and hind leg skin, and the symmetrical pig skin pretreatment: remove all excess fat and residual pig skin Hair and hair root, clean. (2) Cut the pretreated pigskin into small square pieces with an area of ​​about 4cm*4cm. After cutting, place it in a low temperature environment of 0-4°C for use. (3) Cooking of the soup: ①Boil the water, put 16.8kg of the rib bone into the boil, cook on a high heat for 30 minutes, then boil on a low heat until the soup in the pot turns into a white liquid, and remove the foam on the surface. ② Mix 0.48kg pepper, 1.84kg chili, and 0.32...

Embodiment 3

[0027] The preferred solution is

[0028] 1. Preparation of raw and auxiliary materials: Weigh 1000kg of refined pig skin; 200kg of pig bone, 16kg of salt, 8 kg of sugar, 20kg of monosodium glutamate, 8kg of pepper, 25kg of pepper, 5kg of cinnamon and 40kg of cumin powder.

[0029] 2. Production process: (1) In the process of weighing the raw skin, large pieces of pig skin should be selected as much as possible, mainly foreleg skin and hind leg skin, and the symmetrical pig skin pretreatment: remove all excess fat and residual pig skin Hair and hair root, clean. (2) Cut the pretreated pigskin into small square pieces with an area of ​​about 4cm*4cm. After cutting, place it in a low temperature environment of 0-4°C for use. (3) Cooking of the soup: ①Boil the water, put 200kg of the bone into the boil, cook on high heat for 30 minutes, then boil on low heat until the soup in the pot turns into a white liquid, and remove the foam on the surface. ②Mix 8kg pepper, 25kg chili, and...

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PUM

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Abstract

The invention discloses a formula for roasting pork skin skewers, which is characterized in that the proportion of ingredients in parts by weight is: 1000-1050 parts by weight of refined pigskin; 200-250 parts by weight of pork ribs; 14-18 parts by weight of salt; 7-9 parts by weight, 18-22 parts by weight of monosodium glutamate, 6-10 parts by weight of Chinese prickly ash, 23-27 parts by weight of pepper, 4-6 parts by weight of cinnamon bark and 35-45 parts by weight of cumin powder. In addition, a production method of barbecued pigskin skewers is disclosed. The products produced according to the invention have the following advantages compared with common pigskin food (fried pigskin, skin jelly): 1. No frying, completely avoid oil Various hazards of fried food; 2. The raw materials are real and visible, without adding any food additives; 3. The cooking time is short, and the loss of nutrients in pigskin is small.

Description

technical field [0001] The invention relates to a method for making food, in particular to a production formula and process for roasting pork skin skewers. Background technique [0002] Roasting may be the earliest heating method for humans to change from raw food to cooked food. Walking upright, using tools, and using fire are the symbolic events that humans gradually differentiated from other animals. When humans have not invented appropriate heating tools, roasting on fire and burying in fire are the most important events. The easy way. And the aroma of roasting is unmatched by steaming, boiling, frying, frying and other methods. Charcoal grilled food, as a traditional food, people's love for it has been increasing. [0003] Pigskin is mainly composed of protein, water, fat and minerals. It is rich in collagen and has considerable nutritional value. It has anti-aging, beauty and other health care functions. It is a high-protein, low-fat food material with certain healt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L13/20
Inventor 陈阳楼甘泉
Owner NANJING YURUN FOOD
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