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Method for producing collagen elastin vermicelli

A kind of technology of elastin and production method, which is applied in the direction of food preparation, application, food science, etc., can solve the problems of fuel consumption, waste of time, unsatisfactory sanitary conditions, etc., and achieve enhanced water storage capacity, simple process, and improved cell tissue composition Effect

Inactive Publication Date: 2009-07-01
TIANJIN ZHONGYING HEALTH FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method of preparation not only consumes fuel, but also wastes time
From the perspective of nutrition and hygiene, such a preparation method cannot meet people's needs in terms of comprehensive and balanced nutrition and hygienic conditions during the production process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1, a kind of preparation method of collagen elastin vermicelli, it is characterized in that: raw material is through material selection, cleaning, through acid-base treatment, boils, then chops and mixes, expands, moulding, drying, makes product, packs, Sterilized. Specifically include the following steps:

[0023] 1. Material selection: Firstly, pigskin with bright color, fresh meat and no peculiar smell will be selected as raw material;

[0024] 2. Cleaning: Add the selected raw materials into clean water for cleaning;

[0025] 3. After acid-base treatment: soak the defatted meat skin in edible acid solution to make it soft, and then use edible alkali to make it neutral;

[0026] 4. Boiling: Heat the treated materials with water, and then simmer for 8 hours over low heat;

[0027] 5. Cutting and mixing again: put the processed soft meat skin in a chopping machine and chop it into a slurry, which is packaged and condensed to obtain a gelatinous skin jelly...

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PUM

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Abstract

The invention provides a preparation method for collagen elastin silk noodle, relating to the preparation method for healthcare food, which is characterized in that the food is prepared by the steps of selecting materials, washing, undergoing acid and alkali treatment, boiling, chopping, puffing, shaping, drying, preparing into product, packing and sterilizing. The product has the beneficial effects of time and labor saving, full utilization of large amount of pork skin resources and industrial treatment. The product has general equilibrium nutritionally, and the preparation of which agrees with the nation-specified sanitary standards. In addition, the product contains five times higher of protein than pork. The combination of the praline and hydroxyproline in the collagen with the water in human skin can improve the water storage capability of the cell tissues with low water storage, improve the contents of the cell tissues, bringing delicateness and whiteness to human skin, reducing wrinkles, delaying senility, strengthening the elasticity of the blood vessel, and preventing cardiovascular diseases. Therefore the product is an ideal healthcare product for everybody to be beautiful and thin.

Description

1. Technical field [0001] The invention relates to a food formula and a preparation method, in particular to a preparation method of collagen elastin vermicelli with health care function and animal fat and fiber as main ingredients. 2. Background technology [0002] There are various types of food with animal fat and fiber as the main ingredient sold in the market, but most of them are processed or made into intestines with a single dehydration process. But, because the existing meat skin has a lot of collagen, its collagen suffers a serious loss after being made into intestines or dehydrated. Therefore, the folk tradition in my country is to boil the skin of the meat to make various forms of meat jelly. However, this method of preparation not only consumes fuel, but also wastes time. Analyzing from the angle of nutrition and hygiene, such preparation method can't satisfy people's demand aspect the overall balance of nutrition and hygienic conditions in the production proc...

Claims

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Application Information

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IPC IPC(8): A23L1/312A23L1/305A23L13/20
Inventor 王爱民赵金樑
Owner TIANJIN ZHONGYING HEALTH FOOD
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