PREPARING METHOD FOR PORK SKIN PROCESSED FOOD

摘要

PURPOSE: A method for preparing a pork skin processed food involves steaming and vacuum packing the pork skin to have soft and moisturized pork flesh. CONSTITUTION: The method comprises the steps of: (1) after removal of skin, subcutaneous connective tissue and fat from the pork, first washing and dehydrating the pork skin; (2) scorching the residual hair of the hair-removed pork skin with flame for sterilization; (3) second washing the pork skin with water running down; (4) first steaming the pork skin in water at 100C for 3 hours to perform sterilization and removal of fat and soften the pork flesh; (5) slicing the pork skin in size of 3 to 4 centimeters; (6) mixing 2 parts by weight of salt, 15 parts by weight of onion, 10 parts by weight of garlic, 10 parts by weight of ginger, 10 parts by weight of Chinese date, 3 parts by weight of licorice root and 50 parts by weight of water and boiling the mixture at 100C for 3 hours to prepare a seasoning solution; (7) second steaming the sliced pork skin immersed in the seasoning solution at 100C for one hour; (8) drying the steamed pork skin with a blower at the room temperature for 2 hours; (9) vacuum packing the dried pork skin; (10) high-temperature pasteurizing the vacuum packed pork skin in water of 100C for 15 to 20 minutes; and (11) low-temperature pasteurizing the high-temperature pasteurized pork skin in water of 5 to 10C for 15 to 20 minutes.