Silk Skin Processing With Vacuum-packed Production And Storage Period Edible Quality Evaluation

Pig skin,a kind of important by-product which is popular with people,have high nutritional value and healthy efficiency of ingredients.It will have broad market space if pig skin can be developed into dishes which are nutritional and convenient to eat and has unique flavor.Pigskin silk is a kind of local specialties which is made of pig skin,but dried pigskin silk can always bebought in the market,which have to be processed through complex procedures including frying and alkali washing before consumption.This study probed the processing technic of vacuum-packed pigskin silk including secondary operation of pigskin silk and processing technic of pickled pepper pigskin silk on the basis of manufacturing of local pigskin silk.We mainly explored the effects of frying temperature,frying time,alkali washing time and additive amount of pickled pepper on the quality of vacuum-packed pigskin silk.Then we studied the change of edible quality of pigskin silk and pickled pepper pigskin silk when stored at 4 ?.The results indicated that:1 ? According to the single factor experiments we draw the conclusion that sensory evaluation score of pigskin silk and pickled pepper pigskin silk first increased and then decreased,accompanied by the increase of yield and the decline of hardness with the processing conditions increasing.Optimization of process conditions when pigskin silk and pickled pepper pigskin silk presented better quality were followed :frying temperature at 160 ?,frying time to 3 min,alkaline washing time for 15 min,additive amount of pickled peppers at 25%.2 ?According to the response surface method we found the optimum condition of secondary operation of pigskin silk were followed: frying temperature at 158 ?,frying time to 3min,alkaline washing time for 15 min,additive amount of pickled peppers at 24.9%3?Without affecting the edible quality we found the maximum storage time of pigskin silk was 27 days and the maximum storage time of pickled pepper pigskin silk was 21 days whenstored at 4?.4 ?According to the experiment operation process and experiment conclusion we formulated standard manufacturing principle of vacuum-packed convenient food?Standard manufacturing principle of secondary operation of pigskin silk Dried pigskin silk?fried?soda lye washed?water washed ?dried?vacuum-packed?product(1)Fried: oil temperature reaching at preset value which was163?,the pigskin silk which were weighed up to 50 g were fried for 2.6 minutes,and then taken out from the frying container.(2)soda lye washed: fried pigskin silk was washed in alkaline water for 15 minutes whose temperature was controlled at 85 ? and whose mass fraction was0.43%,meantime in order to be washed thoroughly,the pigskin silk should be stirred when washed in alkaline water.(3)water washed: taken out from the alkaline washing container,pigskin silk was removed into the water to be washed for three times and in order to eliminate alkaline,the pigskin silk should be stirred when washed in water;(4)Vacuum-packed: after washed with water,pigskin silk was dried at room temperature for 15 minutes and then packed with sterilized PE;pigskin silk was vacuumized with vacuum packaging machine whose working time was 18 s,and then stored at 4?.Standard manufacturing principle of pickled pepper pigskin silkDried pigskin silk?fried?soda lye washed?water washed ?dried?pickled?vacuum-packed?product(1)Fried: oil temperature reaching at preset value which was158?,the pigskin silk which were weighed up to 50 g were fried for 3 minutes;Then the pigskin silk was taken out from the frying container and removed the oil to be used for next step.(2)soda lye washed: fried pigskin silk was washed in alkaline water for 15 minutes whose temperature was controlled at 85 ? and whose mass fraction was0.43%,meantime in order to be washed thoroughly,the pigskin silk should be stirred when washed in alkaline water.(3)water washed: taken out from the alkaline washing container,pigskin silk was removed into the water to be washed for three times and in order to remove alkaline,the pigskin silk should be stirred when washed in water;(4)Pickling solution preparation: the weight of ingredients of pickling solution should be weighed on the basis of water weight including capsicum frutescens(20%),salt(3.5%),sugar(2%),vinegar(1%),octagon(0.06%),after boiled in the pot,the ingredients were cooled to be used for next step.(5)Pickled: after dried at room temperature for 15 minutes,pigskin silk was pickled in vessel which had pickling solution whose weight was 24.9% of fresh weight of pigskin silk,and then pickled for 12 h at 4?.(6)Vacuum-packed: after pickled,pigskin silk was packed with sterilized PE whose capacity was about 250 g per bag;pigskin silk was vacuumized with vacuum packaging machine whose working time was 18 s,and then stored at 4?.