Extruded pig skin processing

Puffed pigskin is a unique and popular snack made from pig skin that's expanded through a special process. It has a milky white or golden yellow color, with a crisp and crunchy texture that makes it very appealing. After the puffing process, the volume of the pigskin can increase by more than ten times its original size. The hair roots are completely removed, making it ready for direct consumption or further processing into various dishes. Here’s how to make it: 1. **Preparation of Raw Materials**: Start by selecting fresh pigskin that has already been de-haired. Soak it in clean water for about 30 minutes, then wash it thoroughly to remove any dirt. Scrape off the surface impurities and trim away the subcutaneous fat. Cut the pigskin into small pieces, approximately 2 cm in width and 0.5 cm in thickness. 2. **Drying Process**: Place the cut pieces on bamboo or metal trays and dry them in a drying chamber at a temperature between 45°C and 60°C. To collect the oil that drips during the process, place a tray underneath each sieve. After about one hour, turn the pigskin over to ensure even drying. The drying is complete when the pigskin turns a light brown or tan color, and the surface no longer feels soft when pressed. This usually takes 2–4 hours. 3. **Pressurized Puffing**: Once the pigskin is fully dried, load it into a high-pressure semi-automatic extruder. Add an appropriate amount of a swelling agent, then close the pressure switch and start heating. When the machine reaches a temperature of 150–180°C, set the extruder speed to 80–100 revolutions per minute. After 5–7 minutes, stop heating once the pressure inside reaches 1 MPa. At this point, activate the pressure switch to spray the puffed pigskin into a container. Allow it to cool, then weigh and package it for final use. This method ensures a light, crispy, and delicious snack that is both tasty and easy to store. Whether eaten as a standalone treat or used in other recipes, puffed pigskin is a versatile and satisfying food option.

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