CN102960749A - Machining method of recombined puffed pigskin - Google Patents
Machining method of recombined puffed pigskin Download PDFInfo
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Abstract
The invention relates to a machining method of recombined puffed pigskin. Currently, a machining method for manufacturing the puffed pigskin by utilizing crushed pigskin leftover materials does not exist. The machining method comprises the following steps of: pre-treating raw materials; pickling; picking in a pickling solution for 10-12 hours, wherein the pickling solution comprises the components of water, sodium hydroxide and potassium phosphate; rinsing; carrying out secondary finishing; crushing; carrying out biological enzymolysis: adding pigskin grains, alkaline protease and saline water into an enzymolysis fermenting pot, agitating uniformly and keeping the pH (Potential of Hydrogen) value of the system to be at 7-8 at a temperature of 40-55 DEG C, and then agitating and carrying out enzymolysis at an interval for 4-6 hours; cooking and inactivating; carrying out high-speed chopping: adding pigskin protein liquid into a chopping and mixing machine when the pigskin protein liquid is hot, and then adding glutamine transaminase, aspartame, I+G, soybean isolated protein, modified starch, mashed potato and water to carry out chopping and mixing; filling and molding; freezing; slicing; and drying. According to the machining method, the crushed pigskin leftover materials can be utilized to manufacture the puffed pigskin with a comfortable mouth feel and a special flavor.
Description
Technical field
The present invention relates to a kind of processing method of the puffing hogskin of recombinating, especially relate to and a kind ofly utilize biological enzymolysis technology take pigskin as raw material, with making the processing method of expanded leisure pigskin food after the moulding of pigskin Raw material recombination, belong to the dilated food manufacture field.
Background technology
China is meat production big country, and output occupies the first in the world always in the recent decade.China's pork output was 5,070 ten thousand tons in 2010, and China's meat gross output value has accounted for 3.7%～4.7% of GDP, accounts for 33%～40% of primary industry production value, and oneself becomes one of pillar industry in national economy that is concerning national economy and social stability meat industry.Pigskin adds the accessory substance in man-hour as pig slaughtering, accounts for about 10% of hog on hook TBW, and the pigskin resource is quite abundant, is a kind of abundant, cheap material of originating.
The main component of pigskin is: protein 25%～35%, fat 10%～20%, moisture 50%～60%.Wherein protein content is than protein content in the lean pork high nearly 10%, the main component of protein is collagen, account for more than 80%, and the collagen in the pigskin, have the function of blood tonification and beautification and good gelling, its nutritive value is very considerable, is with a wide range of applications in industries such as food, medicine, cosmetics.
Pigskin has good processed and applied prospect, but for a long time, pigskin only has a small amount of pigskin as raw-food material mainly as the leather processing raw material.The utilization rate of pigskin only is 40% at present, and there is serious hysteresis in the utilization of pigskin, is restricting intensive processing and the industrialized development of pigskin, mainly has the problem of the following aspects.
1, raw material resources are abundant, and application surface is narrow.The pigskin utilization of China mainly concentrates on two industries: process hides and food processing, and wherein the consumption of pigskin is relatively large in the process hides, and the food processing consumption is less, does not almost form scale.Because the quality of pigskin own is not good, in leather industry, seldom adopted pigskin, add and can't carry out leather processing after pigskin that the slaughterhouse produces is processed through blanching, therefore pigskin processing and utilization amount had the trend that declines to a great extent in recent years.In addition, because it is former thereby often it is abandoned that pigskin has unacceptable peculiar peculiar smell, bad mouthfeel, digestibility is low, processing is inconvenient etc., seldom directly use, caused a large amount of of pigskin to overstock, nutritive value and the function of pigskin are not fully played.The pigskin raw material resources are abundant, and the application surface relative narrower can't scale be utilized the pigskin raw material, so that the comprehensive utilization ratio of pigskin is not high, has restricted the development of pigskin secondary industry.
2, pigskin intensive processing technology fails to break through the restriction of modern diet custom.Along with the progress of society and the development of production, the carnivorous necessity, particularly pork that has become people's life is subjected to people's welcome especially most, still, usually after people buy back pork, with fat meat oil refining, the lean meat cooking is edible, and often pork skin is thrown away, because not understanding, people how better do not process pork skin, thinking that pork skin is rich tastes bad, so a large amount of nutritious pork skins are thrown away as refuse, causes great waste.Utilize in the market pigskin less as the product of raw material; traditional product mainly contains that skin freezes, skin tripe, elbow flower etc.; although market the novel food of some innovative technologies productions occurred as steeping green pepper pigskin etc. now; but in general; the general output of pigskin series products is little, fails to form large-scale production.Causing the reason of this situation, is because existing foods processing technique can't be broken through the restriction of modern diet custom after all, needs innovative technology, utilizes advanced technologies to produce the pigskin series products of not only tasty but also nutrition.
3, the development of cutting apart Industry restriction pigskin secondary industry is butchered by China.At present, the restriction that on the market exploitation and the deep processing of pigskin often is subject to pigskin raw material size, for example, the skin elbow sold on market flower, the ham of pack with pigskin, tie the cooked meat food such as hoof, great majority need the monoblock pigskin of large format, but because the uncertain factor of slaughtering process of live pigs, such as factors such as mechanical damage, pigment pollution when adding a cover the quarantine and examination chapter, black wool root are residual, cause the utilization rate of pigskin selection low.In addition, most of product of domestic meat producing plant is still sold as main take the belt leather fresh meat, and partitioning products is less, so that a large amount of pigskins attaches on pork, flows to common people house, and edible less, major part is taken as refuse and abandons.Therefore, present Industry causes the pigskin overall utilization rate not high, and the pigskin product can not get systematic research, lacks the support of strong industrial chain front end, affects the large-scale production of product.
4, pigskin collagen is difficult for being absorbed by human consumption, and utilization rate is not high.Be rich in protein in the pigskin, it wherein is collagen more than 80%, it is a kind of reversible albumen, has good water retention property, can effectively improve the water retaining function of body physiological function and skin tissue cell, cell is moistened, keep moisture state, prevent the too early fold of skin, the aging course of delaying skin.Collagen is because the space structure of Special complex, its molecular weight is up to 300KD, can't be hydrolyzed into easily low molecular peptide chain or amino acid, and just low-molecular-weight collagen or amino acid that people's physical efficiency absorbs, there is pertinent literature to show the collagen of molecular weight below 3000 dalton, could be effectively absorbed by human body intestinal canal.Therefore pure collagen is difficult to be absorbed by the body, and that is to say that the collagen utilization rate in the pigskin of monoblock is not high, thereby has restricted fitness of process and the utilization rate that is rich in collagen in the pigskin.
Certainly, the processing method of making pigskin puffed foods is also arranged now, as open day be on 02 01st, 2006, publication number is in the Chinese patent of CN1726822, disclose a kind of processing method of pigskin puffed foods, this processing method comprises the steps: to clean, preliminary treatment; Seasoning, pickled; Dry; Microwave bulking.The method will be cut into pigskin the strip about 10mm*60mm, so can not use broken pigskin, the utilization rate of pigskin raw material is low; The method adopts the mode of microwave bulking, and the mouthfeel of product is poor, weak flavor; The method does not adopt biological enzymolysis, and the collagen in the dilated product that makes is difficult to effectively be absorbed by the body.And for example open day is on 01 12nd, 2011, and publication number is in the Chinese patent of CN101940331A, discloses a kind of processing method of pigskin puffed foods, and this processing method adopts following processing step to process: (a) clean; (b) stripping and slicing; (c) frying: the pigskin raw material after the stripping and slicing is put into the darker oil cauldron of the degree of depth, it is immersed in the interior oil of oil cauldron fully, oil temperature is 200 ℃～210 ℃, and the frying time is 55～65s, and pigskin is fully expanded and the surface is cellular; (d) cooling; (e) seasoning: will add flavoring through the pigskin of above-mentioned steps and mix well, and can add the flavoring of different taste, the crowd who is fit to various tastes is edible.The method need to be carried out the stripping and slicing operation, can not use broken pigskin, and the utilization rate of pigskin raw material is low; The method is under 200 ℃～210 ℃ the condition in oil temperature, and frying 55～65s causes the nutrient loss in the pigskin more; The method does not adopt biological enzymolysis, and the collagen in the dilated product that makes is difficult to effectively be absorbed by the body.
In sum, also there are not at present a kind ofly can utilize broken pigskin leftover pieces to be primary raw material the puffing hogskin comfortable taste that is made, unique flavor, the processing method of the puffing hogskin that contained collagen is absorbed by the body easily.
Summary of the invention
The object of the invention is to overcome above shortcomings in the prior art, can utilize broken pigskin leftover pieces to be primary raw material and provide a kind of, the puffing hogskin comfortable taste that is made, unique flavor, the processing method of the restructuring puffing hogskin that contained collagen is absorbed by the body easily.
The present invention addresses the above problem the technical scheme that adopts: the processing method of this restructuring puffing hogskin in turn includes the following steps:
(1) feed pretreatment step: the dirt on the raw material pigskin and remaining meat mincing are cut off totally, scrape subcutaneous to the greatest extent remaining grease, until subcutaneous pore appears, then the pigskin that trims is added in the clear water and wash, clean 3～5 times, until clear water is colourless and free from admixture, get the preliminary treatment pigskin;
(2) pickle step: first pickling liquid is poured in the Plastic Drum, put into the preliminary treatment pigskin, be as the criterion with pickling liquid submergence preliminary treatment pigskin, then Plastic Drum being placed temperature is that 0～4 ℃ pre-freezer soaks and pickled 10～12 hours, soaks in the curing process and need stir the preliminary treatment pigskin 1～2 time; Described pickling liquid comprises water, NaOH and potassium phosphate, in this pickling liquid, the mass percent of described NaOH is 0.2～0.3%, and the mass percent of described potassium phosphate is 0.3～0.4%, and the mass ratio of described pickling liquid and preliminary treatment pigskin is (2.5～3.5): 1;
(3) rinse step: the preliminary treatment pigskin is pulled out from pickling liquid, put into the clear water rinsing, change water in the rinse cycle 4～5 times, getting a preliminary treatment pigskin cuts off, pH value with pH test paper Measurement preprocessing pigskin fault plane, when the pH value of preliminary treatment pigskin fault plane is between 7～8 the time, rinsing finishes;
(4) secondary pre-shaping step: scrape the hair root of most preliminary treatment pigskin remained on surface, residual white grease on the preliminary treatment pigskin of pruning after being disposed, is put into cold water and is cleaned, and behind the flush away impurity, puts into Turnround basket and drains;
(5) rub step: the employing diameter is that the orifice plate meat grinder of 8mm is twisted into fine particulate with the preliminary treatment pigskin, makes the pigskin grain;
(6) biological enzymolysis step: add pigskin grain, alkali protease and salt solution in the enzymatic hydrolysis and fermentation tank, stir, keeping the pH value of system is 7～8, temperature is 40～55 ℃, then the intermittent stirring enzymolysis is 4～6 hours, makes enzymolysis liquid, contains the pigskin slag in this enzymolysis liquid; The mass ratio of described pigskin grain, alkali protease and salt solution is 100:(1～3): 50, the mass percent of sodium chloride-containing is 0.6～1% in the described salt solution, this salt solution is used for assistance enzymolysis;
(7) boiling inactivation step: the enzymolysis liquid sabot that will contain the pigskin slag moves in the autoclaving pot, is autoclaving 20～30 minutes under 121 ℃ the condition in temperature, makes Pigskin Protein liquid; Pass through thermophilic digestion, make the basic protein enzyme-deactivating, prevent that alkali protease further is hydrolyzed the collagen in the enzymolysis liquid, cause nutrition leak, simultaneously, autoclaving can further destroy the institutional framework of pigskin grain, so that the pigskin particle shape becomes Pigskin Protein liquid, Pigskin Protein liquid belongs to the gelinite of fine texture, has mobile preferably;
(8) high speed is cut and is mixed step: while hot Pigskin Protein liquid is joined in the cutmixer first, then adding successively glutamine transaminage, Aspartame, I+G, soybean protein isolate, converted starch, potato full-powder and water in the cutmixer cuts and mixes, cutting the speed of mixing is 4000～4500r/min, time is 3～6 minutes, cuts the pasty state pigskin that obtains white after mixing; The mass ratio of glutamine transaminage, Aspartame, I+G, soybean protein isolate, converted starch, potato full-powder, water and Pigskin Protein liquid is (0.3～0.4): (0.1～0.2): (0.01～0.02): (2～3): (10～15): (30～35): 50:100;
(9) filling formation step: before taking advantage of that the pasty state pigskin is uncolled and solidifying, the pasty state pigskin is injected mould carry out moulding;
(10) freezing step: the pre-freezer of first the pasty state pigskin after the moulding being put into temperature and be 0～4 ℃ is cooled to below 25 ℃, then it is freezing for carrying out in-18 ℃ the freezer to change temperature over to, until the demoulding when being-2 ℃～0 ℃ of the central temperature of the pasty state pigskin after the moulding makes demoulding pigskin;
(11) slicing step: demoulding pigskin put on the automatic clinical microtome cut into slices, make the sheet pigskin, the thickness of this sheet pigskin is 0.8-1.2mm;
(12) baking step: the sheet pigskin is tiled on the mesh screen that is lined with gauze, not overlapping between the sheet pigskin, then put into drying room and carry out heated-air drying, the temperature of heated-air drying is 45～50 ℃, the time of heated-air drying is 4～6 hours, and moisture mass percent is 10～15% in the sheet pigskin after the heated-air drying;
(13) sam step: the pack of the sheet pigskin after the heated-air drying is packed, place and place under the normal temperature more than 24 hours, so that the moisture in the sheet pigskin reaches internal and external equilibrium, and it is consistent to be evenly distributed;
(14) fried step: in Fryer, put into oil first, the frying temperature of Fryer is set as 180 ℃, when treating that oily temperature rises to 180 ℃, the sheet pigskin is put into oil to carry out fried, the fried time is controlled between 12～15s, treats sheet pigskin expanded by heating, the little Huang of color and luster, shape goes out machine after unfolding fully, makes fried pigskin;
(15) de-oiling step: fried pigskin is put into oil remover carry out de-oiling, the rotating speed of oil remover is 600～800r/min, and the de-oiling time is 3～5min, removes the grease of fried pigskin remained on surface, makes the de-oiling pigskin;
(16) spreading step: first the de-oiling pigskin is put into anistree bucket blender, then added toppings in the anistree bucket blender and stir, so that toppings stick to the surface of de-oiling pigskin uniformly; The mass ratio of described de-oiling pigskin and toppings is 100:(3～5);
(17) baking procedure: pigskin after the spreading is put into baking oven toast, the temperature of baking is 82～85 ℃, the time of baking is 10～15min, the de-oiling pigskin makes the restructuring puffing hogskin behind overbaking, by toasting to reduce the moisture of restructuring puffing hogskin, improve the brittleness of restructuring puffing hogskin, can also play the effect of sterilization simultaneously;
(18) packaging step: the puffing hogskin of will recombinating is in time packed.
As preferably, in the rinse step of the present invention, take out thicker preliminary treatment pigskin and cut off, measure with the pH test paper, until the pH value of preliminary treatment pigskin fault plane is between 7～8 the time, the rinsing end.
As preferably, in the filling formation step of the present invention, before taking advantage of that the pasty state pigskin is uncolled and solidifying, the pasty state pigskin is injected rectangular die carry out moulding, the pasty state pigskin that injects and the edge of rectangular die are horizontal, and with stainless steel shovel that the pasty state pigskin is floating; Before the pasty state pigskin injected rectangular die, bottom and the wall at rectangular die was encased inside one deck plastic foil first.
As preferably, in the spreading step of the present invention, described toppings are a kind of in tomato toppings, fragrant peppery toppings and the barbecue flavoring powder.
As preferably, in the packaging step of the present invention, the puffing hogskin of will recombinating in time carries out the mounted box packing, or fills nitrogen and fill with the bag packing.
As preferably, in the secondary pre-shaping step of the present invention, described impurity comprises oil slick, grease bits and pig hair.
As preferably, in the slicing step of the present invention, the thickness of described sheet pigskin is 1mm.
As preferably, in the fried step of the present invention, used oil is palm oil.
As preferably, of the present invention pickling in the step, the mass ratio of described pickling liquid and preliminary treatment pigskin is 3:1.
As preferably, in the biological enzymolysis step of the present invention, the intermittent stirring enzymolysis adopts and stirred 30 minutes, suspends 10 minutes mode, and the total time of intermittent stirring enzymolysis is 4～6 hours.
The present invention compared with prior art, have the following advantages and effect: 1, the present invention adopts the puffing hogskin product of the similar potato chips of biological recombination explained hereafter, primary raw material is pigskin, this pigskin comprises monoblock pigskin or broken pigskin, the simultaneously pigskin raw material impact that is not subjected to shape, quarantines seal and butcher the factors such as machine wound in the process.Advantage of the present invention has been to enlarge the scope of application of pigskin, can take full advantage of pigskin particle and leftover pieces, improves the utilization rate of pigskin, utilizes rationally and effectively resource, avoids the waste of resource, reduces production costs.
2, the present invention adopts the biological enzymolysis technique that macromolecular collagen protein is hydrolyzed into micromolecule polypeptide, enzymatic hydrolysis has overcome defective and the deficiency of the hydrolysis of protein classical acid and basic hydrolysis, has a series of advantage, at first, the mild condition of enzymatic hydrolysis, and do not produce racemization, do not destroy amino acid, the physicochemical property of product is stable, more nutrition of product, safer, more healthy.Secondly, the reaction rate of enzymatic hydrolysis is fast, and technique is easy to control, and reaction temperature is low, and the time is short, and equipment needed thereby is simple, has improved widely the efficient that is applied to large-scale industrial production.Therefore, the present invention adopts the expanded leisure pigskin of the restructuring of biological enzymolysis explained hereafter product, can improve widely human body to the absorptivity of nutriment collagen, improve the value of pigskin, so that becoming, leisure pigskin series products both is rich in nutriment, all wool and a yard wide healthy food that can be absorbed by the body again.
3, the present invention has added vegetable protein in the restructuring pigskin, by the prescription innovation, so that animal protein and vegetable protein reach perfect ratio, makes it to complement each other, and is balanced nutritious.By adding starch and converted starch, improve quality and the mouthfeel of restructuring pigskin, spread toppings outside adopting and overcome the intrinsic bad flavor of pigskin itself.The present invention has reversed the bad impression of consumer to the pigskin product by the product that technique and prescription innovation produce, and when enjoying delicious food, can draw health.
4, adopt Western-style cutting to mix technique, by rational prescription, adopt the glutamine transaminage preparation that whole reaction system is carried out living things catalysis, realize the restructuring of broken pigskin.Because the isopeptide bond with intermolecular formation in the glutamine transaminage preparation catalytic proteins molecule belongs to covalent bond, under general non-enzymatic catalysis condition, be difficult to fracture, therefore, adopt the glutamine transaminage preparation to process behind the broken pigskin recombining not and can be subjected to heat of solution because oven dry makes the pigskin after the emulsification, promoted the quality of product.
5, pigskin puffed main by the vaporization generation compression shock protein gel structure in conjunction with attitude moisture, expanded process is finally finished in the distortion of drive protein molecule and sex change.If moisture is excessive, often exist with free state and adsorption attitude, be difficult to replace or occupy locus in conjunction with attitude and colloid ADSORPTION STATE hydrone, can't become expanded major impetus.The present invention increases sam technique to the sheet pigskin after drying, and the moisture uniformity of control sheet pigskin makes the inside and outside water balance in the sheet pigskin, and uniformity guarantees that product has maximum expansion effect and mouthfeel brittleness.
6, the raw material of the present invention's employing is pigskin, and is well-known, is rich in the collagen that has health care in the pigskin, and health is had sizable meaning.By the restructuring puffing hogskin that the present invention is made, enriched the category of leisure food, delicious food and health are combined together, for providing, the consumer both is rich in collagen, and the novel pigskin leisure product that is absorbed by the body easily again has wide market prospects.
7, of the present invention simple to operate, the comfortable taste of the restructuring puffing hogskin that is made, unique flavor is rich in nutrition.
Description of drawings
Fig. 1 is the process flow diagram of the processing method of restructuring puffing hogskin in the embodiment of the invention.
The specific embodiment
The present invention is described in further detail below in conjunction with accompanying drawing and by embodiment, and following examples are explanation of the invention and the present invention is not limited to following examples.
Embodiment 1.
Referring to Fig. 1, the processing method of the restructuring puffing hogskin in the present embodiment comprises successively feed pretreatment step, pickles step, rinse step, secondary pre-shaping step, rub step, biological enzymolysis step, boiling inactivation step, cut and mix step, filling formation step, freezing step, slicing step, baking step, sam step, fried step, de-oiling step, spreading step, baking procedure and packaging step at a high speed, and is specific as follows.
(1) feed pretreatment step.
Dirt on the raw material pigskin and remaining meat mincing are cut off totally, scrape subcutaneous to the greatest extent remaining grease, until subcutaneous pore appears, then the pigskin that trims is added in the clear water and wash, clean 4 times, until clear water is colourless and free from admixture, get the preliminary treatment pigskin.The present invention adds the number of times that washes in the clear water with the pigskin that trims and is generally 3～5 times.
(2) pickle step.
First pickling liquid is poured in the Plastic Drum, put into the preliminary treatment pigskin, be as the criterion with pickling liquid submergence preliminary treatment pigskin, then Plastic Drum being placed temperature is that 2 ℃ pre-freezer soaks and pickled 11 hours, soaks in the curing process and need stir the preliminary treatment pigskin 2 times.Pickling liquid in the present embodiment comprises water, NaOH and potassium phosphate, in this pickling liquid, the mass percent of contained NaOH is 0.25%, and the mass percent of contained potassium phosphate is 0.35%, and used pickling liquid and the mass ratio of preliminary treatment pigskin are 3:1 in the present embodiment.
It is that 0～4 ℃ pre-freezer soaks and pickled 10～12 hours that the present invention can place Plastic Drum temperature, soaks in the curing process and can stir the preliminary treatment pigskin 1～2 time.In the pickling liquid of the present invention, the mass percent of contained NaOH can be 0.2～0.3%, and the mass percent of contained potassium phosphate can be 0.3～0.4%, and the mass ratio of pickling liquid and preliminary treatment pigskin can be (2.5～3.5) among the present invention: 1.
(3) rinse step.
The preliminary treatment pigskin is pulled out from pickling liquid, put into the clear water rinsing, change water in the rinse cycle 4 times, getting a preliminary treatment pigskin cuts off, with the pH value of pH test paper Measurement preprocessing pigskin fault plane, when the pH value of preliminary treatment pigskin fault plane is between 7～8 the time, rinsing finishes.Generally, present embodiment takes out thicker preliminary treatment pigskin and cuts off, then measure with the pH test paper pH value of preliminary treatment pigskin fault plane is tested, thicker preliminary treatment pigskin typically refers to thickness in the preliminary treatment pigskin of a collection of rinsing thicker, and the thickness of the preliminary treatment pigskin that this thickness is thicker is usually at 0.4～0.6cm.
The present invention pulls the preliminary treatment pigskin out from pickling liquid, put into the clear water rinsing, generally changes water in the rinse cycle 4～5 times.
(4) secondary pre-shaping step.
Scrape the hair root of most preliminary treatment pigskin remained on surface, residual white grease on the preliminary treatment pigskin of pruning after being disposed, is put into cold water and is cleaned, and behind the flush away impurity, puts into Turnround basket and drains.
Present embodiment herein said impurity comprises oil slick, grease bits and pig hair, certainly yet comprises other impurity, and this is common practise for a person skilled in the art.
(5) rub step.
The employing diameter is that the orifice plate meat grinder of 8mm is twisted into fine particulate with the preliminary treatment pigskin, makes the pigskin grain.
(6) biological enzymolysis step.
In the enzymatic hydrolysis and fermentation tank, add pigskin grain, alkali protease and salt solution, then pigskin grain, alkali protease and salt solution are stirred, the pH value of maintenance system is 8, temperature is 50 ℃, then intermittent stirring enzymolysis 5 hours (stirred 30 minutes, and suspended 10 minutes, 5 hours total times), make enzymolysis liquid, contain the pigskin slag in this enzymolysis liquid.The mass ratio of pigskin grain, alkali protease and salt solution in the present embodiment is 100:2:50, and the mass percent of sodium chloride-containing is 0.8% in the salt solution, and this salt solution is used for assistance enzymolysis.
In the enzymatic hydrolysis and fermentation tank, add pigskin grain, alkali protease and salt solution among the present invention, then pigskin grain, alkali protease and salt solution are stirred, the pH value of maintenance system can be 7～8, temperature can be 40～55 ℃, then the time of intermittent stirring enzymolysis can be 4～6 hours, make enzymolysis liquid, contain the pigskin slag in this enzymolysis liquid.The present invention herein said system refers to mixture after pigskin grain, alkali protease and salt solution stir.
The mass ratio of pigskin grain, alkali protease and salt solution can be 100:(1～3 among the present invention): 50, the mass percent of sodium chloride-containing can be 0.6～1% in the salt solution.
(7) boiling inactivation step.
The enzymolysis liquid sabot that will contain the pigskin slag moves in the autoclaving pot, is autoclaving 25 minutes under 121 ℃ the condition in temperature, makes Pigskin Protein liquid.Present embodiment passes through thermophilic digestion, make the basic protein enzyme-deactivating, prevent that alkali protease further is hydrolyzed the collagen in the enzymolysis liquid, cause nutrition leak, simultaneously, autoclaving can further destroy the institutional framework of pigskin grain, so that the pigskin particle shape becomes Pigskin Protein liquid, Pigskin Protein liquid belongs to the gelinite of fine texture, has mobile preferably.
The present invention moves to the enzymolysis liquid sabot in the autoclaving pot, can be autoclaving 20～30 minutes under 121 ℃ the condition in temperature, makes Pigskin Protein liquid.
(8) high speed is cut and is mixed step.
While hot Pigskin Protein liquid is joined in the cutmixer first, then adding successively glutamine transaminage, Aspartame, I+G, soybean protein isolate, converted starch, water and potato full-powder in the cutmixer cuts and mixes, cutting the speed of mixing is 4300r/min, time is 4.5 minutes, cuts the pasty state pigskin that obtains white after mixing.The mass ratio of glutamine transaminage, Aspartame, I+G, soybean protein isolate, converted starch, potato full-powder, water and Pigskin Protein liquid is 0.35:0.15:0.015:2.5:12.5:32.5:50:100 in the present embodiment.
The present invention cuts the speed of mixing can be 4000～4500r/min, cuts the time of mixing can be 3～6 minutes, cuts the pasty state pigskin that obtains white after mixing.The mass ratio of glutamine transaminage, Aspartame, I+G, soybean protein isolate, converted starch, potato full-powder, water and Pigskin Protein liquid can be (0.3～0.4) among the present invention: (0.1～0.2): (0.01～0.02): (2～3): (10～15): (30～35): 50:100.
Glutamine transaminage, Aspartame, I+G, soybean protein isolate, converted starch and potato full-powder used among the present invention are prior art.Aspartame (AsPartame), another name aspartame, aspartame, food additives international code: E951, chemical name is L-asparagus fern ammonia phthalein-L-Phe methyl esters (APM=L-aspartyl-L-phenylalanine methyl ester), is a kind of artificial sweetener of non-carbohydrate class.I+G, be two kinds of flavor enhancements in conjunction with the abbreviation that takes away an English alphabet, namely 5 ' Sodium Inosinate-IMP (DISODIUMINOSINE5 '-MONOPHOSPHATE) and 5 ' bird sodium nucleinate-GMP (each 50% combination of DISODIUM GUANOSINE5 '-MONOPHOSPHATE).
(9) filling formation step.
Before taking advantage of that the pasty state pigskin is uncolled and solidifying, the pasty state pigskin is injected mould carry out moulding.Generally, before taking advantage of that the pasty state pigskin is uncolled and solidifying, the pasty state pigskin is injected rectangular die carry out moulding, the pasty state pigskin that injects and the edge of rectangular die are horizontal, and with stainless steel shovel that the pasty state pigskin is floating, and before the pasty state pigskin injected rectangular die, bottom and the wall at rectangular die was encased inside one deck plastic foil first.
(10) freezing step.
The pre-freezer of first the pasty state pigskin after the moulding being put into temperature and be 2 ℃ is cooled to below 25 ℃, and it is freezing for carrying out in-18 ℃ the freezer then to change temperature over to, until the demoulding when being-1 ℃ of the central temperature of the pasty state pigskin after the moulding makes demoulding pigskin.
It is that 0～4 ℃ pre-freezer is cooled to below 25 ℃ that the present invention can put into the pasty state pigskin after the moulding first temperature, then it is freezing for carrying out in-18 ℃ the freezer to change temperature over to, can be until the demoulding when being-2 ℃～0 ℃ of the central temperature of the pasty state pigskin after the moulding makes demoulding pigskin.The central temperature of pasty state pigskin is common practise to those skilled in the art among the present invention.
(11) slicing step.
Demoulding pigskin put on the automatic clinical microtome cut into slices, make the sheet pigskin, the thickness of this sheet pigskin is 1mm.The thickness of sheet pigskin is generally 0.8-1.2mm among the present invention.
(12) baking step.
The sheet pigskin is tiled on the mesh screen that is lined with gauze, not overlapping between the sheet pigskin, then to put into drying room and carry out heated-air drying, the temperature of heated-air drying is 47 ℃, the time of heated-air drying is 5 hours, and moisture mass percent is 12.5% in the sheet pigskin after the heated-air drying.
The temperature of heated-air drying of the present invention can be 45～50 ℃, and the time of heated-air drying can be 4～6 hours, and mass percent moisture in the sheet pigskin after the heated-air drying can be 10～15%.
(13) sam step.
The pack of sheet pigskin after the heated-air drying is packed, place under the normal temperature and placed 30 hours, so that the moisture in the sheet pigskin reaches internal and external equilibrium, and it is consistent to be evenly distributed.
The sheet pigskin pack of the present invention after with heated-air drying packs, and usually places under the normal temperature and places more than 24 hours.
(14) fried step.
First put into oil in Fryer, the frying temperature of Fryer is set as 180 ℃, when treating that oily temperature rises to 180 ℃, the sheet pigskin is put into oil carry out friedly, the fried time is controlled at 13s, treats sheet pigskin expanded by heating, the little Huang of color and luster, shape goes out machine after unfolding fully, makes fried pigskin.The oil that present embodiment is put in the Fryer is palm oil.
The fried time can be controlled between 12～15s among the present invention.
(15) de-oiling step.
Fried pigskin is put into oil remover carry out de-oiling, the rotating speed of oil remover is 700r/min, and the de-oiling time is 4min, removes the grease of fried pigskin remained on surface, makes the de-oiling pigskin.
The rotating speed of oil remover of the present invention is generally 600～800r/min, and the de-oiling time is generally 3～5min.
(16) spreading step.
First the de-oiling pigskin is put into anistree bucket blender, then added toppings in the anistree bucket blender and stir, so that toppings stick to the surface of de-oiling pigskin uniformly.
The mass ratio of de-oiling pigskin and toppings can be 100:(3～5 among the present invention), used toppings are generally a kind of in tomato toppings, fragrant peppery toppings and the barbecue flavoring powder.
(17) baking procedure.
The de-oiling pigskin is put into baking oven to be toasted, the temperature of baking is 83 ℃, the time of baking is 12min, the de-oiling pigskin makes the restructuring puffing hogskin behind overbaking, by toasting to reduce the moisture of restructuring puffing hogskin, improve the brittleness of restructuring puffing hogskin, can also play the effect of sterilization simultaneously.
The present invention puts into baking oven with the de-oiling pigskin and toasts, and the temperature of baking can be 82～85 ℃, and the time of baking can be 10～15min.
(18) packaging step.
The puffing hogskin of will recombinating is in time packed, and this packing can be packed for mounted box, also can fill with the bag packing for filling nitrogen.
All devices used among the present invention is all same as the prior art or close, no longer the structure of relevant device is described in detail herein.Because the restructuring puffing hogskin among the present invention carries out again moulding combination after pigskin is rubbed, thus in title of the present invention titled with " restructuring " two words.
Embodiment 2.
Referring to Fig. 1, the processing method of the restructuring puffing hogskin in the present embodiment comprises successively feed pretreatment step, pickles step, rinse step, secondary pre-shaping step, rub step, biological enzymolysis step, boiling inactivation step, cut and mix step, filling formation step, freezing step, slicing step, baking step, sam step, fried step, de-oiling step, spreading step, baking procedure and packaging step at a high speed, and is specific as follows.
(1) feed pretreatment step: choose the raw material pigskin, mowing, cleaning take by weighing the 50Kg pigskin fully.
(2) pickle step: configuration pickling liquid 150Kg, the mass percent of contained NaOH is 0.2% in this pickling liquid, the mass percent of contained potassium phosphate is 0.3%.First pickling liquid is added in the plastic crate and stir, then the preliminary treatment pigskin is poured in the plastic crate, make the complete submergence of preliminary treatment pigskin, the plastic crate that preliminary treatment pigskin and pickling liquid will be housed again places pre-freezer to soak and pickled 12 hours, and stirred the preliminary treatment pigskin midway 1 time.
(3) rinse step: pull the preliminary treatment pigskin out in clear water rinsing until the pH value of preliminary treatment pigskin fault plane is 7, rinsing finishes.
(4) secondary pre-shaping step: carry out the finishing second time, the residual hair root on the most preliminary treatment pigskin of Xiu and white grease etc., and cleaning drains.
(5) rub step: the meat grinder that with the orifice plate diameter is 8 mm is twisted into fine particulate with the preliminary treatment pigskin, makes the pigskin grain.
(6) biological enzymolysis step: in the enzymatic hydrolysis and fermentation tank, add pigskin grain, alkali protease and salt solution, the mass ratio of pigskin grain, alkali protease and salt solution is 100:2:50, wherein the mass percent of sodium chloride-containing is 0.8% in the salt solution, stirs, and keeping the pH value of system is 7, temperature is 45 ℃, intermittent stirring enzymolysis 5 hours (stirred 30 minutes, and suspended 10 minutes, 5 hours total times), make enzymolysis liquid, contain the pigskin slag in this enzymolysis liquid.The salt solution that adds is used for assistance enzymolysis.
(7) boiling inactivation step: the enzymolysis liquid that will contain the pigskin slag all is transferred in the autoclaving pot, is autoclaving 30 minutes under 121 ℃ the condition in temperature, so that pigskin slag major part is melted into colloidal, makes Pigskin Protein liquid.
(8) high speed is cut and is mixed step: then while hot Pigskin Protein liquid is joined to cut in the cutmixer and mix, add successively again glutamine transaminage, Aspartame, I+G, soybean protein isolate, converted starch, water and potato full-powder, start is cut and is mixed 3 minutes, cutting the speed of mixing is 4500 r/min, cuts the pasty state pigskin that obtains white after mixing.The mass ratio of used glutamine transaminage, Aspartame, I+G, soybean protein isolate, converted starch, potato full-powder, water and Pigskin Protein liquid is 0.4:0.15:0.02:2:10:30:50:100.
(9) filling formation step: cut mix fully after, rapidly the pasty state pigskin is transferred to die for molding.
(10) freezing step: it is that 0～4 ℃ pre-freezer is cooled to below 25 ℃ that the pasty state pigskin after the moulding is put into temperature, changes temperature over to for freezing in-18 ℃ the freezer again, until the pigskin central temperature is the demoulding after-2 ℃～0 ℃, makes demoulding pigskin.
(11) slicing step: demoulding pigskin put on the automatic clinical microtome cut into slices, the thickness of section is 1mm, makes the sheet pigskin.
(12) baking step: the sheet pigskin is tiled on the bamboo sieve that is lined with gauze, carries out heated-air drying in drying room, baking temperature is 48 ℃, and be 5 hours drying time, and the moisture mass percent of dried pigskin is 10～15%.
(13) sam step: dried sheet pigskin is packed, and normal temperature was deposited more than 24 hours, made the inside and outside water balance of sheet pigskin, and it is consistent to be evenly distributed.
(14) fried step: pile palm oil in the deep fryer, when treating that oil temperature rises to 180 ℃, add the fried 12～15s of sheet pigskin, treat its expanded by heating, the little Huang of color and luster, shape takes the dish out of the pot after unfolding fully, makes fried pigskin.
(15) de-oiling step: fried pigskin is transferred to de-oiling in the oil remover, and the rotating speed of oil remover is 700r/min, and the de-oiling time is 4min, makes the de-oiling pigskin.
(16) spreading step: first the de-oiling pigskin is put into anistree bucket blender, the tomato toppings that are sprinkled into de-oiling pigskin quality 5% stir, and make the tomato toppings stick to uniformly the surface of de-oiling pigskin.
(17) baking procedure: the de-oiling pigskin is put into baking oven, is to toast 12min under 83 ℃ the condition in temperature, and the de-oiling pigskin makes the restructuring puffing hogskin behind overbaking.
(18) packaging step: the puffing hogskin of will recombinating carries out nitrogen-filled packaging and makes finished product, and the shelf-life of finished product under the normal temperature air-proof condition is 9 months.
Embodiment 3.
Referring to Fig. 1, the processing method of the restructuring puffing hogskin in the present embodiment comprises successively feed pretreatment step, pickles step, rinse step, secondary pre-shaping step, rub step, biological enzymolysis step, boiling inactivation step, cut and mix step, filling formation step, freezing step, slicing step, baking step, sam step, fried step, de-oiling step, spreading step, baking procedure and packaging step at a high speed, and is specific as follows.
(1) feed pretreatment step: choose the raw material pigskin, after mowing, the cleaning fully, take by weighing the 50Kg pigskin.
(2) pickle step: preparation pickling liquid 150Kg, the mass percent that contains NaOH in the pickling liquid is 0.2%, the mass percent of phosphoric acid potassium is 0.4%, pickling liquid added in the plastic crate stir, pigskin is poured in the plastic crate, make its complete submergence, place pre-freezer to soak 12 hours, stir pigskin midway 1 time.
(3) rinse step: pull pigskin out in clear water rinsing until the pH value of pigskin fault plane is 7.
(4) secondary pre-shaping step: carry out the finishing second time, the most residual hair root of Xiu and white grease etc. and cleaning drain.
(5) rub step: be that the meat grinder of 8 mm is twisted into fine particulate with pigskin with the orifice plate diameter, make the pigskin grain.
(6) biological enzymolysis step: in the enzymatic hydrolysis and fermentation tank, add pigskin grain, alkali protease and salt solution, the mass ratio of pigskin grain, alkali protease and salt solution is 100:3:50, wherein the mass percent of sodium chloride-containing is 0.6% in the salt solution, stirs, and keeping the pH value of system is 8, temperature is 50 ℃, intermittent stirring enzymolysis 4 hours (stirred 30 minutes, and suspended 10 minutes, 4 hours total times), get enzymolysis liquid, contain the pigskin slag in this enzymolysis liquid.
(7) boiling inactivation step: the enzymolysis liquid that will contain the pigskin slag all is transferred in the autoclaving pot, and 121 ℃ of autoclavings 30 minutes, pigskin slag major part was melted into colloidal, makes Pigskin Protein liquid.
(8) high speed is cut and is mixed step: then Pigskin Protein liquid is added cut in the cutmixer while hot and mix, add successively again glutamine transaminage, Aspartame, I+G, soybean protein isolate, converted starch, water and potato full-powder, start is cut and is mixed 5 minutes, cutting the speed of mixing is 4000 r/min, cuts the pasty state pigskin that obtains white after mixing.The mass ratio of used glutamine transaminage, Aspartame, I+G, soybean protein isolate, converted starch, potato full-powder, water and Pigskin Protein liquid is 0.3:0.2:0.02:3:15:35:50:100.
(9) filling formation step: cut mix fully after, be transferred to rapidly die for molding.
(10) freezing step: the pigskin after the moulding is put into 0～4 ℃ of pre-freezer and is cooled to below 25 ℃, changes that-18 ℃ of freezers are cold to be refrigerated to the demoulding after the pigskin central temperature-2 ℃～0 ℃ over to again.
(11) slicing step: put on the automatic clinical microtome after the demoulding and cut into slices, slice thickness is 1mm, makes the sheet pigskin.
(12) baking step: then the sheet pigskin is tiled on the bamboo sieve that is lined with gauze, carries out heated-air drying in drying room, dry temperature is 50 ℃, and the dry time is 4 hours, and the moisture mass percent of dried pigskin is 10～15%.
(13) sam step: dried pigskin is packed, and normal temperature was deposited more than 24 hours, made the inside and outside water balance of pigskin sheet, and it is consistent to be evenly distributed.
(14) fried step: pile palm oil in the deep fryer, treat that oil temperature rises to 180 ℃, add the fried 12～15s of semi-finished product, treat its expanded by heating, the little Huang of color and luster, shape takes the dish out of the pot after unfolding fully.
(15) de-oiling step: be transferred to de-oiling in the oil remover, the rotating speed of oil remover is 800r/min, and the de-oiling time is 3min.
(16) spreading step: the puffing hogskin of de-oiling is put into anistree bucket blender, and the fragrant pungent flavor powder that is sprinkled into puffing hogskin quality 3% stirs, and makes toppings stick to uniformly the surface of puffing hogskin.
(17) baking procedure: then the puffing hogskin of seasoning being put into baking oven, is to toast 15min under 82 ℃ the condition in temperature.
(18) packaging step: toast and carry out nitrogen-filled packaging after complete, make finished product.
Embodiment 4.
The processing method of the restructuring puffing hogskin in the present embodiment in turn includes the following steps.
Take by weighing the 50Kg pigskin after choosing raw material pigskin mowing, cleaning fully.Configuration pickling liquid 150Kg, the mass percent that pickling liquid contains NaOH is 0.2%, the mass percent of phosphoric acid potassium is 0.3%, stir in the adding plastic crate, in pigskin is poured into, make its complete submergence, place pre-freezer to soak 12 hours, stir pigskin midway 1 time.
Pull pigskin out in clear water rinsing until the pH value of pigskin fault plane is 8, then carry out the finishing second time, the most residual hair root of Xiu and white grease etc. and cleaning drain.Be that the meat grinder of 8 mm is twisted into fine particulate with pigskin with the orifice plate diameter, make the pigskin grain.In the enzymatic hydrolysis and fermentation tank, add pigskin grain, alkali protease and salt solution, the mass ratio of pigskin grain, alkali protease and salt solution is 100:2:50, the mass percent of sodium chloride-containing is 0.8% in the salt solution, stir, the pH value of maintenance system is 8, and temperature is 55 ℃, and the intermittent stirring enzymolysis (stirred 30 minutes in 4 hours, suspend 10 minutes, 4 hours total times).Get enzymolysis liquid, contain the pigskin slag in this enzymolysis liquid.The enzymolysis liquid that will contain the pigskin slag all is transferred in the autoclaving pot, 121 ℃ of autoclavings 30 minutes, and pigskin slag major part is melted into colloidal, makes Pigskin Protein liquid.Then while hot Pigskin Protein liquid is added in the cutmixer, add successively glutamine transaminage, Aspartame, I+G, soybean protein isolate, converted starch, water and potato full-powder again, start is cut and is mixed 5 minutes, and cutting the speed of mixing is 4000 r/min.The mass ratio of used glutamine transaminage, Aspartame, I+G, soybean protein isolate, converted starch, potato full-powder, water and Pigskin Protein liquid is 0.4:0.15:0.01:2:12:32:50:100.Cut mix fully after, be transferred to rapidly die for molding, it is that 0～4 ℃ pre-freezer is cooled to below 25 ℃ that the pigskin after the moulding is put into temperature, changing temperature over to is the demoulding after-2 ℃～0 ℃ for the central temperature that is refrigerated to pigskin in-18 ℃ the freezer again.Put on the automatic clinical microtome after the semi-finished product demoulding and cut into slices, the thickness of section is 1mm, then is tiled on the bamboo sieve that is lined with gauze, in drying room, carry out heated-air drying, dry temperature is 50 ℃, and the dry time is 4 hours, and the moisture mass percent of dried pigskin is 10～15%.
Dried pigskin is packed, and normal temperature was deposited more than 24 hours, made the inside and outside water balance of sheet pigskin, and it is consistent to be evenly distributed.Pile palm oil in the deep fryer, treat that oil temperature rises to 180 ℃, it is 12～15s that adding sheet pigskin carries out fried, the fried time, treat its expanded by heating, the little Huang of color and luster, shape takes the dish out of the pot after unfolding fully, be transferred to de-oiling in the oil remover, the rotating speed of oil remover is 600r/min, and the de-oiling time is 5min.
The puffing hogskin of de-oiling is put into anistree bucket blender, the barbecue flavor toppings that are sprinkled into puffing hogskin quality 4% stir, make toppings stick to uniformly the puffing hogskin surface, then the puffing hogskin of seasoning is put into baking oven, be to toast 10min under 85 ℃ the condition in temperature, toast the complete nitrogen-filled packaging that carries out, make finished product, the shelf-life of finished product under the normal temperature air-proof condition is 9 months.
Although the present invention with embodiment openly as above; but it is not to limit protection scope of the present invention; any technical staff who is familiar with this technology not breaking away from change and the retouching of doing in the spirit and scope of the present invention, all should belong to protection scope of the present invention.
Claims (10)
1. the processing method of the puffing hogskin of recombinating, it is characterized in that: this processing method in turn includes the following steps:
(1) feed pretreatment step: the dirt on the raw material pigskin and remaining meat mincing are cut off totally, scrape subcutaneous to the greatest extent remaining grease, until subcutaneous pore appears, then the pigskin that trims is added in the clear water and wash, clean 3～5 times, until clear water is colourless and free from admixture, get the preliminary treatment pigskin;
(2) pickle step: first pickling liquid is poured in the Plastic Drum, put into the preliminary treatment pigskin, be as the criterion with pickling liquid submergence preliminary treatment pigskin, then Plastic Drum being placed temperature is that 0～4 ℃ pre-freezer soaks and pickled 10～12 hours, soaks in the curing process and need stir the preliminary treatment pigskin 1～2 time; Described pickling liquid comprises water, NaOH and potassium phosphate, in this pickling liquid, the mass percent of described NaOH is 0.2～0.3%, and the mass percent of described potassium phosphate is 0.3～0.4%, and the mass ratio of described pickling liquid and preliminary treatment pigskin is (2.5～3.5): 1;
(3) rinse step: the preliminary treatment pigskin is pulled out from pickling liquid, put into the clear water rinsing, change water in the rinse cycle 4～5 times, getting a preliminary treatment pigskin cuts off, pH value with pH test paper Measurement preprocessing pigskin fault plane, when the pH value of preliminary treatment pigskin fault plane is between 7～8 the time, rinsing finishes;
(4) secondary pre-shaping step: scrape the hair root of most preliminary treatment pigskin remained on surface, residual white grease on the preliminary treatment pigskin of pruning after being disposed, is put into cold water and is cleaned, and behind the flush away impurity, puts into Turnround basket and drains;
(5) rub step: the employing diameter is that the orifice plate meat grinder of 8mm is twisted into fine particulate with the preliminary treatment pigskin, makes the pigskin grain;
(6) biological enzymolysis step: add pigskin grain, alkali protease and salt solution in the enzymatic hydrolysis and fermentation tank, stir, keeping the pH value of system is 7～8, temperature is 40～55 ℃, then the intermittent stirring enzymolysis is 4～6 hours, makes enzymolysis liquid, contains the pigskin slag in this enzymolysis liquid; The mass ratio of described pigskin grain, alkali protease and salt solution is 100:(1～3): 50, the mass percent of sodium chloride-containing is 0.6～1% in the described salt solution, this salt solution is used for assistance enzymolysis;
(7) boiling inactivation step: the enzymolysis liquid sabot that will contain the pigskin slag moves in the autoclaving pot, is autoclaving 20～30 minutes under 121 ℃ the condition in temperature, makes Pigskin Protein liquid; Pass through thermophilic digestion, make the basic protein enzyme-deactivating, prevent that alkali protease further is hydrolyzed the collagen in the enzymolysis liquid, cause nutrition leak, simultaneously, autoclaving can further destroy the institutional framework of pigskin grain, so that the pigskin particle shape becomes Pigskin Protein liquid, Pigskin Protein liquid belongs to the gelinite of fine texture, has mobile preferably;
(8) high speed is cut and is mixed step: while hot Pigskin Protein liquid is joined in the cutmixer first, then adding successively glutamine transaminage, Aspartame, I+G, soybean protein isolate, converted starch, potato full-powder and water in the cutmixer cuts and mixes, cutting the speed of mixing is 4000～4500r/min, time is 3～6 minutes, cuts the pasty state pigskin that obtains white after mixing; The mass ratio of glutamine transaminage, Aspartame, I+G, soybean protein isolate, converted starch, potato full-powder, water and Pigskin Protein liquid is (0.3～0.4): (0.1～0.2): (0.01～0.02): (2～3): (10～15): (30～35): 50:100;
(9) filling formation step: before taking advantage of that the pasty state pigskin is uncolled and solidifying, the pasty state pigskin is injected mould carry out moulding;
(10) freezing step: the pre-freezer of first the pasty state pigskin after the moulding being put into temperature and be 0～4 ℃ is cooled to below 25 ℃, then it is freezing for carrying out in-18 ℃ the freezer to change temperature over to, until the demoulding when being-2 ℃～0 ℃ of the central temperature of the pasty state pigskin after the moulding makes demoulding pigskin;
(11) slicing step: demoulding pigskin put on the automatic clinical microtome cut into slices, make the sheet pigskin, the thickness of this sheet pigskin is 0.8-1.2mm;
(12) baking step: the sheet pigskin is tiled on the mesh screen that is lined with gauze, not overlapping between the sheet pigskin, then put into drying room and carry out heated-air drying, the temperature of heated-air drying is 45～50 ℃, the time of heated-air drying is 4～6 hours, and moisture mass percent is 10～15% in the sheet pigskin after the heated-air drying;
(13) sam step: the pack of the sheet pigskin after the heated-air drying is packed, place and place under the normal temperature more than 24 hours, so that the moisture in the sheet pigskin reaches internal and external equilibrium, and it is consistent to be evenly distributed;
(14) fried step: in Fryer, put into oil first, the frying temperature of Fryer is set as 180 ℃, when treating that oily temperature rises to 180 ℃, the sheet pigskin is put into oil to carry out fried, the fried time is controlled between 12～15s, treats sheet pigskin expanded by heating, the little Huang of color and luster, shape goes out machine after unfolding fully, makes fried pigskin;
(15) de-oiling step: fried pigskin is put into oil remover carry out de-oiling, the rotating speed of oil remover is 600～800r/min, and the de-oiling time is 3～5min, removes the grease of fried pigskin remained on surface, makes the de-oiling pigskin;
(16) spreading step: first the de-oiling pigskin is put into anistree bucket blender, then added toppings in the anistree bucket blender and stir, so that toppings stick to the surface of de-oiling pigskin uniformly; The mass ratio of described de-oiling pigskin and toppings is 100:(3～5);
(17) baking procedure: pigskin after the spreading is put into baking oven toast, the temperature of baking is 82～85 ℃, the time of baking is 10～15min, the de-oiling pigskin makes the restructuring puffing hogskin behind overbaking, by toasting to reduce the moisture of restructuring puffing hogskin, improve the brittleness of restructuring puffing hogskin, can also play the effect of sterilization simultaneously;
(18) packaging step: the puffing hogskin of will recombinating is in time packed.
2. the processing method of restructuring puffing hogskin according to claim 1 is characterized in that: in the described rinse step, takes out thicker preliminary treatment pigskin and cuts off, measure with the pH test paper, until the pH value of preliminary treatment pigskin fault plane is between 7～8 the time, and the rinsing end.
3. the processing method of restructuring puffing hogskin according to claim 1, it is characterized in that: in the described filling formation step, before taking advantage of that the pasty state pigskin is uncolled and solidifying, the pasty state pigskin is injected rectangular die carry out moulding, the pasty state pigskin that injects and the edge of rectangular die are horizontal, and with stainless steel shovel that the pasty state pigskin is floating; Before the pasty state pigskin injected rectangular die, bottom and the wall at rectangular die was encased inside one deck plastic foil first.
4. the processing method of restructuring puffing hogskin according to claim 1 is characterized in that: in the described spreading step, described toppings are a kind of in tomato toppings, fragrant peppery toppings and the barbecue flavoring powder.
5. the processing method of restructuring puffing hogskin according to claim 1, it is characterized in that: in the described packaging step, the puffing hogskin of will recombinating is in time packed.
6. the processing method of restructuring puffing hogskin according to claim 1 is characterized in that: in the described secondary pre-shaping step, described impurity comprises oil slick, grease bits and pig hair.
7. the processing method of restructuring puffing hogskin according to claim 1, it is characterized in that: in the described slicing step, the thickness of described sheet pigskin is 1mm.
8. the processing method of restructuring puffing hogskin according to claim 1, it is characterized in that: in the described fried step, used oil is palm oil.
9. the processing method of restructuring puffing hogskin according to claim 1, it is characterized in that: described pickling in the step, the mass ratio of described pickling liquid and preliminary treatment pigskin is 3:1.
10. the processing method of restructuring puffing hogskin according to claim 1 is characterized in that: in the described biological enzymolysis step, the intermittent stirring enzymolysis adopts and stirred 30 minutes, suspends 10 minutes mode, and the total time of intermittent stirring enzymolysis is 4～6 hours.
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