A process for the preparation of pork skin foods having the improved quality for storage and functionality and the pork skin foods

摘要

The present invention relates to a kind of methods for producing pigskin food, have the function of improved storage and, pass through identical pigskin food to generating. The method includes: the following steps: (S1) passes completely through the removal lard for sequentially modifying pigskin, adds thick broad-bean sauce and ginger, boiling mixture 25 to 30 minutes, cools down mixture; (S2) mixing milk vetch root, mulberry, and the hovenia dulcis of a weight ratio 1: 2:2 to 2: 1:1, sink mixture in water, executes hot water and extracts until the quantity of water reduces 1/2; With(S3)Mixing,S1 boil by pigskin weight 100 components on the basis of,By Chinese milk vetch root,Mulberry,And 5 to 10 components of an extract weight of hovenia dulcis are prepared in S2,By 2 to 5 components of sesame oil weight,By 2 to 5 components of rice essence wine weight,By 20 to 30 components of Chinese cabbage weight,20 to 30 components press fructus arctii weight,20 to 30 components are by carrot weight,20 to 30 components are by onion weight,10 to 20 components are by mung bean sprouts weight,5 to 10 components are by flour weight,2 to 5 components are by the onion weight eaten it raw,2 to 5 components are by garlic weight,1 to 2 components are by pepper powder weight,And 5 to 10 component by capsicum paste weight. The mixed extract of Chinese milk vetch root, mulberry and hovenia dulcis is added in produced pigskin food according to the present invention, therefore the foul smell of pork is removed, and the structure of a chewing of pigskin food can be kept. Correspondingly, function significantly improves, and improves preservation characteristics, therefore storage can be enhanced.