Pigskin is a high protein content meat raw material, its protein content of up to 26.4%, of which collagen content of 87.8%, far higher than the protein content of pork lean. Pork skins made from raw pork skin, pork skin, frozen skin, ham and other meat products are not only good in toughness but also have excellent color, aroma, taste and texture, and they are also suitable for human skin, tendons, bones and hair. There are important physiological health effects. Therefore, in recent years, pigskin-based foods have been rapidly developed, and the demand for pigskin is also increasing. However, the processing method must be standardized and the processing quality is particularly important.
1. The selected materials shall be selected from quarantined health pigs as raw materials. They shall not use males, female sows and pigs suffering from skin diseases.
Second, scalding and shaving hair using a good hair removal method can ensure clean pigskin skin, hair and hair roots to reduce residual. For this reason, the method of hair removal after scalding in a scalding tank is usually used. According to the data, the water temperature of the hot pool is suitable for 48 ~ 60 °C, and the scalding time is 5 ~ 7 minutes. When the scald is hot, the carcass should be continuously turned so that the various parts can be evenly heated, and the scalding can be prevented. When using a scalding machine, pigs are only given one pig per stall to avoid squeezing each other, uneven heating on the surface, and affecting the scalding effect. After the carcass is fully bubbling, the carcass is rapidly shaved and the hair is scraped and kept clean. When using a hair-triggering machine, the temperature of the bath water in the machine is controlled at about 30°C, and no subcutaneous fat can be injured.
3. Clean the surface of the carcass before peeling and peeling, and avoid skin damage when peeling. Therefore, mechanical peeling is usually used to make the skin less damaged, even and thin, and to reduce the residual under the skin.
Fourth, molding packaging Pre-cooled pigskin cut into no less than 10 meters 25 cm size specifications, quantitative packaging? Points 120 kg or 125 kg? Snow, lined with plastic film, external carton packaging.
5. The preservation of pigskin should be kept at -18°C for a period of up to 10 months.
Processed normal pigskin has the following characteristics: white and shiny skin, fine and deep pores; thorough hair removal, no residual hair, hair roots; no skin and skin diseases; no subcutaneous tissue, fat to clean; good shape; cooked After having the normal color, aroma, taste, taste soft, good toughness, clear broth, cold jelly was colorless.
Chickens farmed for eggs are called layer. Laying hens keeping is one of the leading areas of the poultry. To maximize the productivity comfortable living conditions shall be ensured to the poultry. Such conditions include not only high-quality food, and an optimum microclimate, but also hi-tech cage equipment. Tmax produces two types of poultry Cages For Layers for layer breeder management.
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