| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to meat-processing industry. The method envisages usage of pork skin as semi-products for "chips", the skin containing an upper layer, cuticle, skin matrix as well as derm adherent to the matrix. The semi-product is cooked in baking soda solution during 30-60 minutes for capillary channels disclosure and is maintained for cooling and liquid draining, cut into pieces sized 1-7 cm and dried. Then one performs thermal treatment in boiling vegetable oil at a temperature of 190-195°C during 5-10 sec till formation of a golden crust and a porous structure due to the pieces "explosion". The pork skin contains an upper layer, cuticle, skin matrix as well as derm, hypoderm and a thin interface layer of fat adherent to the matrix. Then the pieces are removed, maintained for cooling and oil draining; salt and taste-and-flavour additives are applied on the pieces to produce the final "chips"-like product. Prior to thermal treatment of the pieces in vegetable oil one performs their drying in several stages. At the first stage, during 14-16 minutes, one performs gradual heating to 90°C, at the second stage, during 75-85 minutes, one increases the temperature up to 125-130°C and maintains the product till residual moisture content equal to 10-12%; the third stage envisages the temperature reduction to 90°C during 19-21 minutes to produce a product with moisture content equal to 7-9%; the fourth stage envisages the temperature reduction to 40-45°C during 18-22 minutes to produce a product with moisture content equal to 5-7%; the fifth stage envisages the product cooling down in an air flow at an ambient temperature during 16-17 minutes till the product moisture content is equal to 4-6%.EFFECT: invention ensures enhancement of the ready product quality and yield; additionally the produced product acquires pork rinds taste background. |
