阅读说明：本技术 猪皮皮膘加工工艺 (Processing technology of pigskin and skin fat ) 是由 李卫行 李颜江 于 2021-10-09 设计创作，主要内容包括：本发明公开了猪皮皮膘加工工艺,包括如下步骤：S1、将猪皮食材用水清洗,去除表面杂物；S2、使用健臣净化机对清洗后的猪皮食材进行净化,净化时间6分钟,可彻底清除食材中的农药残留、激素以及抗生素；S3、将净化好的猪皮食材放入容器,加水使水位超过猪皮食材,之后进行加热,中火加热至水开,煮大约20分钟,见猪皮由白色变为酱黄色,有透明感时取出,用清水去除食材表面杂物并进行降温；S4、准备好后部分食材,使用专用刀具将食材上的肥膘油脂进行清理。该猪皮皮膘加工工艺,解决了一些家庭在生活中难以制作干皮膘,市场上买来干皮膘在家制作也及其复杂,不仅缺少其他辅助食材,也达不到人们身体营养需求的问题。(The invention discloses a pigskin and skin fat processing technology, which comprises the following steps: s1, washing the pigskin food material with water, and removing impurities on the surface; s2, purifying the cleaned pigskin food material by using a Jianchen purifier for 6 minutes, and thoroughly removing pesticide residues, hormones and antibiotics in the food material; s3, putting the purified pigskin food material into a container, adding water to enable the water level to exceed the pigskin food material, then heating, heating with medium fire until the water is boiled, boiling for about 20 minutes, taking out when the pigskin turns from white to sauced yellow and has transparent feeling, removing impurities on the surface of the food material with clear water, and cooling; and S4, preparing the rear part of the food material, and cleaning fat on the food material by using a special cutter. The pigskin skin fat processing technology solves the problems that certain families are difficult to make dried skin fat in life, the dried skin fat purchased from the market is extremely complicated to make at home, other auxiliary food materials are not needed, and the nutritional requirements of the body of people cannot be met.)

1. The processing technology of the pigskin and the skin fat is characterized in that: the method comprises the following steps:

s1, washing the pigskin food material with water, and removing impurities on the surface;

s2, purifying the cleaned pigskin food material by using a Jianchen purifier for 6 minutes, and thoroughly removing pesticide residues, hormones and antibiotics in the food material;

s3, putting the purified pigskin food material into a container, adding water to enable the water level to exceed the pigskin food material, then heating, heating with medium fire until the water is boiled, boiling for about 20 minutes, taking out when the pigskin turns from white to sauced yellow and has transparent feeling, removing impurities on the surface of the food material with clear water, and cooling;

s4, preparing the rear part of food material, cleaning fat on the food material by using a special cutter, and then cleaning by using clean water;

s5, preparing bamboo sticks with two sharp ends, stringing and flattening the pigskin food materials, then sending the pigskin food materials into a baking room to bake for 72 hours, wherein the normal use temperature of the baking room is about 40 ℃, the highest temperature is not more than 42 ℃, after baking is finished, whether the food materials meet the dryness requirement is checked, and after the dryness requirement is met, the pigskin is packaged by using a large plastic tape;

s6, pouring prepared edible oil into a fried fat container, putting the packaged dry skin fat into the fried fat container, starting to heat for the first time at 40 ℃, soaking for 2 hours, heating for the second time at 50 ℃, soaking for 2 hours, heating for the third time at 60 ℃, soaking for 1 hour, heating for the fourth time at 70 ℃, soaking for 1 hour, heating for the fifth time at 80 ℃, soaking for 1 hour, heating for the sixth time at 90 ℃, soaking for 1 hour, stopping heating when 3-5 white bubbles appear on the surface of the skin fat food material, and immediately fishing out the skin fat food material;

s7, pouring edible oil into a frying container, heating the oil to 100 ℃, and frying the oil in the soaked skin fat food material;

s8, soaking the fried skin fat in warm water at the temperature of 30-40 ℃, soaking the skin fat soft, putting the skin fat soft on an edible alkali surface, cleaning the surface of the skin fat, and washing the skin fat with clean water;

s9, cutting the cleaned skin fat into strips of about 5-6 centimeters by a knife, cutting the cut skin fat into long squares of 2-3 centimeters in width by a knife, pouring water into a container, heating to 100 ℃, pouring the cut skin fat into the container, placing for 5-10 minutes, and finally stopping heating and turning the skin fat for a few minutes;

s10, taking out the skin fat food material, putting the skin fat food material into a special dehydrator, putting the skin fat food material on a special vehicle after dehydration, and precooling the skin fat food material for 60 minutes in a precooling room;

s11, packaging the skin fat according to market demands;

s12, placing the packaged skin fat into a quick-freezing refrigeration house, quickly freezing for 48 hours, and transferring into the storage refrigeration house;

and S13, printing the product use instruction on the package.

2. The process for processing pigskin fat according to claim 1, wherein: the temperature of the pre-cooling chamber is set to be between minus 5 ℃ and minus 5 ℃, the temperature of the quick-freezing cold storage is set to be between minus 25 ℃ and minus 30 ℃, and the temperature of the cold storage is set to be above minus 18 ℃.

3. The process for processing pigskin fat according to claim 1, wherein: in the step S6, the skin fat food material needs to be turned regularly to keep the temperature balance during the first time to the sixth time of soaking.

4. The process for processing pigskin fat according to claim 1, wherein: in the step S7, the operator needs to hold the metal shovel with one hand and the metal brush with the other hand, and push open the erupted skin fat with the metal shovel with the left hand and pull open the erupted skin fat with the metal brush with the right hand until the fried skin fat is higher than the oil level.

5. The process for processing pigskin fat according to claim 1, wherein: when the knife is lowered in the step S9, the slope of the knife is about 45 degrees.

Technical Field

The invention relates to the technical field of food processing, in particular to a pigskin fat processing technology.

Background

The food processing refers to grain grinding, feed processing, vegetable oil and sugar processing, slaughtering, meat processing, aquatic product processing, food processing activities of vegetables, fruits, nuts and the like, potato processing, dehydrated vegetable processing and vegetable can processing which are directly carried out by taking agricultural, forestry, animal husbandry and fishery products as raw materials, and is a type of processing industry of generalized agricultural products.

The pork skin fat is a food which is popular with people in daily life, but is difficult to make in life for some families, the pork skin fat bought from the market is also extremely complicated when being made at home, other auxiliary food materials are not only lacked, and the nutritional requirements of human bodies cannot be met, the pork skin food materials are mainly generated when meat is separated in a large slaughtering plant, the pork skin shares the pork front leg skin, the pork back leg skin, the pork spine skin and the like, the processing technology of the pork skin fat in the current plant is less, and the processing technology of other pork meat cannot be matched.

Disclosure of Invention

The invention aims to provide a processing technology of pork rind and pork fat, and aims to solve the problems that some families are difficult to manufacture in life, the pork rind and pork fat purchased in the market are extremely complicated to manufacture at home, other auxiliary food materials are not needed, the nutritional requirements of human bodies cannot be met, the pork rind food materials are mainly generated when meat is separated in a large slaughterhouse, the pork rind shares the front leg skin, the back leg skin and the back skin of a pig, the processing technology of the skin and the pork fat in the existing factory is less, and the processing technology of other pork meat cannot be matched.

In order to achieve the purpose, the invention provides the following technical scheme: the processing technology of the pigskin and the skin fat comprises the following steps:

s1, washing the pigskin food material with water, and removing impurities on the surface;

s2, purifying the cleaned pigskin food material by using a Jianchen purifier for 6 minutes, and thoroughly removing pesticide residues, hormones and antibiotics in the food material;

s3, putting the purified pigskin food material into a container, adding water to enable the water level to exceed the pigskin food material, then heating, heating with medium fire until the water is boiled, boiling for about 20 minutes, taking out when the pigskin turns from white to sauced yellow and has transparent feeling, removing impurities on the surface of the food material with clear water, and cooling;

s4, preparing the rear part of food material, cleaning fat on the food material by using a special cutter, and then cleaning by using clean water;

s5, preparing bamboo sticks with two sharp ends, stringing and flattening the pigskin food materials, then sending the pigskin food materials into a baking room to bake for 72 hours, wherein the normal use temperature of the baking room is about 40 ℃, the highest temperature is not more than 42 ℃, after baking is finished, whether the food materials meet the dryness requirement is checked, and after the dryness requirement is met, the pigskin is packaged by using a large plastic tape;

s6, pouring prepared edible oil into a fried fat container, putting the packaged dry skin fat into the fried fat container, starting to heat for the first time at 40 ℃, soaking for 2 hours, heating for the second time at 50 ℃, soaking for 2 hours, heating for the third time at 60 ℃, soaking for 1 hour, heating for the fourth time at 70 ℃, soaking for 1 hour, heating for the fifth time at 80 ℃, soaking for 1 hour, heating for the sixth time at 90 ℃, soaking for 1 hour, stopping heating when 3-5 white bubbles appear on the surface of the skin fat food material, and immediately fishing out the skin fat food material;

s7, pouring edible oil into a frying container, heating the oil to 100 ℃, and frying the oil in the soaked skin fat food material;

s8, soaking the fried skin fat in warm water at the temperature of 30-40 ℃, soaking the skin fat soft, putting the skin fat soft on an edible alkali surface, cleaning the surface of the skin fat, and washing the skin fat with clean water;

s9, cutting the cleaned skin fat into strips of about 5-6 centimeters by a knife, cutting the cut skin fat into long squares of 2-3 centimeters in width by a knife, pouring water into a container, heating to 100 ℃, pouring the cut skin fat into the container, placing for 5-10 minutes, and finally stopping heating and turning the skin fat for a few minutes;

s10, taking out the skin fat food material, putting the skin fat food material into a special dehydrator, putting the skin fat food material on a special vehicle after dehydration, and precooling the skin fat food material for 60 minutes in a precooling room;

s11, packaging the skin fat according to market demands;

s12, placing the packaged skin fat into a quick-freezing refrigeration house, quickly freezing for 48 hours, and transferring into the storage refrigeration house;

and S13, printing the product use instruction on the package.

Preferably, the temperature of the pre-cooling chamber is set to be between minus 5 ℃ and minus 5 ℃, the temperature of the quick-freezing cold storage is set to be between minus 25 ℃ and minus 30 ℃, and the temperature of the storage cold storage is set to be above minus 18 ℃.

Preferably, in the step S6, the skin fat food material needs to be turned regularly to keep the temperature balance during the first time to the sixth time of warm soaking.

Preferably, in step S7, the operator needs to hold the metal shovel with one hand and the metal brush with the other hand, and push the erupted skin fat away with the metal shovel with the left hand and pull the erupted skin fat away with the metal brush with the right hand until the fried skin fat is higher than the oil level.

Preferably, when the knife is lowered in the step S9, the slope of the knife is about 45 degrees.

Compared with the prior art, the invention has the beneficial effects that: the processing technology of the pork rind fat solves the problems that certain families are difficult to manufacture the pork rind fat in life, the pork rind fat purchased from the market is complicated to manufacture at home, other auxiliary food materials are not needed, and the nutritional requirements of human bodies cannot be met.

Detailed Description

The present invention will be further described with reference to the following examples.

In the production process, the conditions are as follows:

firstly, selecting excellent environment, and carrying out production processing under the condition of food safety.

And secondly, the production equipment meets the requirements of national grade material machinery equipment.

And thirdly, the production water is processed into pure water by a water treatment device, and the pure water meets the national production standard.

The first embodiment is as follows:

the processing technology of the pigskin and the skin fat comprises the following steps:

s1, washing the pigskin food material with water, and removing impurities on the surface;

s2, purifying the cleaned pigskin food material by using a Jianchen purifier for 6 minutes, and thoroughly removing pesticide residues, hormones and antibiotics in the food material;

s3, putting the purified pigskin food material into a container, adding water to enable the water level to exceed the pigskin food material, then heating, heating with medium fire until the water is boiled, boiling for about 20 minutes, taking out when the pigskin turns from white to sauced yellow and has transparent feeling, removing impurities on the surface of the food material with clear water, and cooling;

s4, preparing the rear part of food material, cleaning fat on the food material by using a special cutter, and then cleaning by using clean water;

s5, preparing bamboo sticks with two sharp ends, stringing and flattening the pigskin food materials, then sending the pigskin food materials into a baking room to bake for 72 hours, wherein the normal use temperature of the baking room is about 40 ℃, the highest temperature is not more than 42 ℃, after baking is finished, whether the food materials meet the dryness requirement is checked, and after the dryness requirement is met, the pigskin is packaged by using a large plastic tape;

s6, pouring prepared edible oil into a fried fat container, putting the packaged dry skin fat into the fried fat container, starting to heat for the first time at 40 ℃, soaking for 2 hours, heating for the second time at 50 ℃, soaking for 2 hours, heating for the third time at 60 ℃, soaking for 1 hour, heating for the fourth time at 70 ℃, soaking for 1 hour, heating for the fifth time at 80 ℃, soaking for 1 hour, heating for the sixth time at 90 ℃, soaking for 1 hour, stopping heating when 3-5 white bubbles appear on the surface of the skin fat food material, and immediately fishing out the skin fat food material;

s7, pouring edible oil into a frying container, heating the oil to 100 ℃, and frying the oil in the soaked skin fat food material;

s8, soaking the fried skin fat in warm water at the temperature of 30-40 ℃, soaking the skin fat soft, putting the skin fat soft on an edible alkali surface, cleaning the surface of the skin fat, and washing the skin fat with clean water;

s9, cutting the cleaned skin fat into strips of about 5-6 centimeters by a knife, cutting the cut skin fat into long squares of 2-3 centimeters in width by a knife, pouring water into a container, heating to 100 ℃, pouring the cut skin fat into the container, placing for 5-10 minutes, and finally stopping heating and turning the skin fat for a few minutes;

s10, taking out the skin fat food material, putting the skin fat food material into a special dehydrator, putting the skin fat food material on a special vehicle after dehydration, and precooling the skin fat food material for 60 minutes in a precooling room;

s11, packaging the skin fat according to market demands;

s12, placing the packaged skin fat into a quick-freezing refrigeration house, quickly freezing for 48 hours, and transferring into the storage refrigeration house;

and S13, printing the product use instruction on the package.

In the invention, the temperature of the pre-cooling chamber is set to be between minus 5 ℃ and minus 5 ℃, the temperature of the quick-freezing refrigeration house is set to be between minus 25 ℃ and minus 30 ℃, and the temperature of the storage refrigeration house is set to be above minus 18 ℃.

In the present invention, in step S6, the skin fat food material needs to be turned regularly to keep the temperature balance during the first time to the sixth time of warm soaking.

In the present invention, in step S7, the operator needs to hold the metal shovel with one hand and the metal brush with the other hand, and push open the erupted skin fat with the metal shovel with the left hand and pull open the erupted skin fat with the metal brush with the right hand until the fried skin fat is higher than the oil level.

In the present invention, when the knife is moved downward in step S9, the slope of the knife is about 45 degrees.

In summary, the following steps: the processing technology of the pork rind fat solves the problems that certain families are difficult to manufacture the pork rind fat in life, the pork rind fat purchased from the market is complicated to manufacture at home, other auxiliary food materials are not needed, and the nutritional requirements of human bodies cannot be met.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.