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Research on the Production Technology of Braised Pork Skin

Yushu Wang, Guifang Chang, Chunxia Chu, He Zhu
Vol.4, No.3, pp.40-54, 2026 DOI: 10.62051/ijafsr.v4n3.05 September 30, 2026
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Abstract: Pig skin is a food with high nutritional value. The common pig skin food has a single taste and monotonous style, making it difficult to arouse people's desire to eat. This article aims to conduct in-depth research on the production and processing technology of pig skin, fully utilize its nutritional value, and use modern technology to develop pig skin products with unique flavors and diverse products, and name them "Braised Pork Skin". Through sensory evaluation of pig skin samples prepared under different process conditions, single factor experiments, orthogonal experiments, response surface methodology, and electron microscopy were designed to analyze the effects of cooking time, soaking time, and the ratio of pig skin to composite additives on the internal structure and sensory evaluation of pig skin. The optimal production process for making "Braised Pork Skin" was ultimately determined to be: cooking time of 35 minutes, soaking time of 4 days, and a ratio of pig skin to additives of 40:100; Thus exploring the optimal production and processing process for pig skin has certain reference value for the future development and production of pig skin.
Keywords: Pork skin, Boiling time, Addition ratio, Soaking time, Production process research
APA Citation: Yushu Wang, Guifang Chang, Chunxia Chu, He Zhu (2026). Research on the Production Technology of Braised Pork Skin. International Journal of Agriculture and Food Sciences Research, 4(3), 40-54. https://doi.org/10.62051/ijafsr.v4n3.05

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