Cured pork with softened pig skin and preparation method thereof

[0033] Example 1 Preparation of a composite protease aqueous solution

[0034] Accurately weigh 6g of compound flavor protease, 15g of papain, 1g of bromelain, 0.3g of cellulase, 2g of disodium hydrogen phosphate, 4g of sodium dihydrogen phosphate, 0.001g of calcium chloride, and 1000g of water. Add them to the water sequentially, mix well, and set aside.

[0035] Example 2 Preparation of a composite protease aqueous solution

[0036] Accurately weigh 7g of compound flavor protease, 14g of papain, 2g of bromelain, 0.5g of cellulase, 4g of disodium hydrogen phosphate, 2g of sodium dihydrogen phosphate, 0.002g of calcium chloride, and 1100g of water. Add them to the water sequentially, mix well, and set aside.

[0037] Example 3 Pork skin softening process of Cantonese bacon

[0038] After the pork belly with skin was cut into strips about 3 cm wide and 40 cm long, the pork skin side was immersed in the composite protease aqueous solution prepared in Example 1 for enzymatic hydrolysis. The enzymatic hydrolysis temperature was 40°C and the enzymatic hydrolysis time was 2h. Then the processed pork is marinated and dried, and then the skin side of the processed pork is covered with a layer of β-cyclodextrin film, and dried for 10 days in a constant temperature and humidity space with a temperature of 15°C and a humidity of 70%. Coat one side of the bacon with caramel solution and bake at 60℃ for 0.5h, then pack it.