Crispy pig skin is a popular snack food among consumers, but how does pig skin get so crispy? The key lies in the frying process and the use of specialized equipment.
1. Why does pig skin become crispy?
Pig skin contains a large amount of collagen and a small amount of fat. After pre-treatment and frying, the water in the collagen evaporates rapidly, forming a puffed structure, and the fat is rendered out. This creates a porous and light structure inside the pig skin, making it crispy.
2. Frying makes the pig skin crispy
The crispiness of pig skin is primarily achieved through the use of a pig skin fryer. A fryer not only provides constant temperature control but also maintains a stable frying time, which helps improve the expansion rate and texture of the pig skin.
3. Preparation Steps Before Frying Pig Skin
To ensure the pig skin puffs up easily and becomes crispy when fried, the following treatments are generally required:
① Cleaning and Hair Removal
Clean the surface of the pig skin using hot water scalding or mechanical hair removal equipment.
② Blanching or Boiling to Soften
Soften the pig skin through heating and remove some of the fat, preparing it for subsequent puffing.
③ Cooling and Cutting into Strips/Slices
Cut the pork rind into uniform shapes to ensure even heating during frying.
④ Drying or Dehydrating
Remove excess moisture from the surface of the pig skin to ensure rapid puffing during frying.
These steps directly affect the crispiness of the final product.
5. What issues should be paid attention to during the deep-frying process?
① Control the appropriate oil temperature
The oil temperature usually needs to be maintained at 180℃–220℃ (depending on the thickness of the pig skin).
Oil temperature too low → pig skin will not puff up and will not be crispy
Oil temperature too high → Easily burns and tastes bitter
② Ensure proper frying time control
Different pig skin thicknesses require different frying times, but the time should not be too long, as excessive frying time will lead to a darker color or affect the texture.
③ Prevent pig skin from sticking together
Some deep fryers are equipped with a stirring device or automatic turning mechanism to prevent the pork rinds from sticking together and ensure even puffing.
④ Drain the oil promptly after frying
After frying, the oil should be drained to reduce greasiness and maintain a crispy texture.