酱猪皮制备工艺优化研究

Study on the optimization of the preparation technology of sauce pigskin

为了提高猪皮的食用价值及商业价值,使其营养价值充分利用。以磷酸盐浸泡的生鲜猪皮为主要原料,以产品感官评价结果为依据,对其加工工艺和影响因素进行研究,旨在研发出具有良好品质的酱猪皮。研究结果表明,以磷酸盐浸泡的生鲜猪皮作为原料,首先预煮5min,然后酱渍12h,最后经过再煮15~20min后,进行冷却调味可制得口感筋道、不油腻、风味良好的酱猪皮。

In order to improve the edible value and commercial value of pigskin and utilize its nutritional value fully. Raw pigskin soaked in phosphate was taken as the main raw material, and sensory evaluation results of product were used as basis, and its processing technology and influencing factors were studied, and the aim was to develop a sauce pigskin with good quality. The research results showed that the raw pigskin soaked in phosphate was used as raw material, and it was precooked for 5 min firstly, then it was sauced for 12 h, and finally it was cooked for 15~20 min, and it was cooled and seasoned, and sauce pigskin was prepared, and it had a chewy taste, and it was not greasy, and it had a good flavor.