Pigskin is a high-protein meat raw material, containing up to 26.4% protein, with collagen making up as much as 87.8%. This collagen content far exceeds that of pork lean meat, making pigskin an excellent source of protein and a valuable ingredient in various food products. Pigskin derived from raw pork skin, frozen skin, ham, and other meat by-products not only offers good texture but also delivers superior color, aroma, taste, and mouthfeel. Moreover, it provides important physiological benefits for human skin, tendons, bones, and hair. In recent years, the demand for pigskin-based foods has grown rapidly, driving increased production. However, standardized processing methods are essential to ensure quality and safety.
Processed pigskin should meet strict quality standards. It should have a white, shiny appearance with fine and deep pores. The hair removal process must be thorough, leaving no residual hair or hair roots. The skin should be free from injuries, diseases, and subcutaneous fat. It should maintain a good shape and, after cooking, display normal color, aroma, and flavor. The texture should be soft yet firm, and the broth should be clear and transparent, forming a colorless jelly when frozen.
Only pigskins that have passed quarantine and are free from disease can be used as raw materials. Pigskin from boars, sows, or animals with skin conditions must not be used. Effective hair removal techniques, such as scalding and shaving, are crucial to ensure hygiene and minimize hair residue. Scalding tanks (pots) are commonly used, with water temperatures ranging from 48°C to 60°C and a scalding time of 5 to 7 minutes. During this process, the carcass should be continuously turned to ensure even heating and prevent overcooking. When using a scalding machine, each pig should be placed in its own stall to avoid overcrowding and uneven heating.
Once the skin begins to bubble, it should be quickly shaved to remove hair thoroughly. If a hair-drilling machine is used, the water temperature should be maintained around 30°C, ensuring that subcutaneous fat is not damaged. Before peeling, the surface of the carcass should be cleaned carefully to prevent skin damage. Mechanical peeling is often preferred to reduce damage, ensure uniform thickness, and minimize residual fat.
After peeling, the pigskin is pre-cooled and cut into sizes no smaller than 1.0 m x 25 cm. It is then packaged in quantities of 20 kg or 25 kg per box, lined with plastic film and packed in outer cartons. To maintain quality, pigskin should be stored at -18°C, which allows for a shelf life of up to 10 months. These steps ensure that the final product is safe, high-quality, and suitable for a wide range of culinary applications.
Veterinary Drug
A veterinary drug is a medication specifically designed for use in animals to treat or prevent diseases, infections, or other health conditions. These vet drugs may be administered orally, topically, or through injections, and may be used for both domestic and farm animals. animal drugs are regulated by government agencies to ensure their safety and efficacy, and may require a prescription from a licensed veterinarian. Some common types of Veterinary Medicine on line include antibiotics, antiparasitics, anti-inflammatories, and vaccines.Our main products include Veterinary medicine,Premix,Soluble Powder like Albendazole/Amprolium
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Ceftiofur hydrochloride/Bromhexine Hcl/ Colistin Sulphate/etc
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