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Nutrient chicken skin jelly and preparation method thereof

A chicken skin and nutrition technology, which is applied to the field of nutritional chicken skin jelly and its preparation, can solve problems such as waste, and achieve the effects of better taste, simple production process and low fat content

Active Publication Date: 2010-10-06
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention provides a nutritious chicken skin jelly and its preparation method in order to solve the problem that some obese people and people who prevent metabolic syndrome remove the chicken skin when eating chicken, which causes waste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0030] The preparation method of nutritious chicken skin jelly is as follows:

[0031] (1) Pretreatment of chicken skin: After thawing the chicken skin, remove the excess fat, then cut the chicken skin into small pieces of 1 square centimeter, add hydrochloric acid with a concentration equal to the weight of the chicken skin at a concentration of 3.5%~4.5%, and soak at a temperature of Change the hydrochloric acid solution of the same concentration every 6 to 8 hours at 15°C to 18°C, and change it every other day and night after 3 changes, and the pickling time is 3 to 5 days. After pickling, the chicken skin turns white, expands in volume and has high elasticity. Finally, rinse the soaked chicken skin under the tap for a period of time to remove residual hydrochloric acid.

[0032] (2) Glue extraction: adding a certain amount of water to the treated chicken skin to carry out gel extraction in a water bath, controlling the temperature at 50°C to 60°C for 3 to 8 hours.

[003...

Embodiment 1

[0039] Example 1 : A kind of compound hydrophilic glue and chicken skin extract glue is utilized to prepare nutritious chicken skin jelly, comprises the raw material of following weight ratio: chicken skin 40%, hydrophilic glue 2%, vitamin C0.01%, garlic 0.5%, ginger powder 0.1% %, KCl0.5%, salt 0.1%, and the rest is water, which is made by the following steps:

[0040] (1) Pretreatment of chicken skin: After thawing the chicken skin, remove the excess fat, then cut the chicken skin into small pieces of 1 square centimeter, add hydrochloric acid with a concentration of 3.5% equal to the weight of the chicken skin, and soak at 15°C~ At 18°C, change the hydrochloric acid solution of the same concentration every 6-8 hours, and after 3 changes, change it every other day and night, and the pickling time is 3 days. After pickling, the chicken skin turns white, expands in volume and has high elasticity. Finally, rinse the soaked chicken skin under the tap for a period of time to re...

Embodiment 2

[0051] Example 2 : A kind of compound hydrophilic glue and chicken skin extract glue are used to prepare nutritious chicken skin jelly, including the following raw materials in weight ratio: chicken skin 60%, hydrophilic glue 6%, vitamin C0.08%, garlic 2.5%, ginger powder 0.5% %, KCl2%, salt 2%, and the rest is water, which is made by the following steps:

[0052] (1) Pretreatment of chicken skin: After thawing the chicken skin, remove the excess fat, then cut the chicken skin into small pieces of 1 square centimeter, add hydrochloric acid with a concentration of 4.5% equal to the weight of the chicken skin, and soak at 15°C~ At 18°C, change the hydrochloric acid solution of the same concentration every 6-8 hours, and after 3 changes, change it every other day and night, and the pickling time is 5 days. After pickling, the chicken skin turns white, expands in volume and has high elasticity. Finally, rinse the soaked chicken skin under the tap for a period of time to remove ...

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Abstract

The invention relates to a nutrient chicken skin jelly and a preparation method thereof, and belongs to the field of food processing. The nutrient chicken skin jelly comprises the following raw materials in percentage by weight: 40 to 60 percent of chicken skin, 2 to 6 percent of hydrophilic gel, 0.01 to 0.08 percent of vitamin C, 0.5 to 2.5 percent of garlic, 0.1 to 0.5 percent of ginger powder,0.5 to 2 percent of KC, 0.1 to 2 percent of salt and the balance of water. The preparation method comprises the following steps of: removing redundant grease from the chicken skin and then soaking the chicken skin into hydrochloric acid, flushing the chicken skin, boiling the chicken skin by adding water and extracting gel, then adding the hydrophilic gel to dissolve the gel, adding flavoring agent into the gel, cooling and shaping the gel, and freezing and storing the gel to obtain the nutrient chicken skin jelly. The preparation method has the advantages of simple production process, wide raw materials and low cost; and the chicken skin jelly product is health-care food for home, traveling, clearing heat and relieving summer heat, and has smooth mouthfeel, rich collagen protein, low fat content, rich nutrient and convenience for eating.

Description

technical field [0001] The invention relates to a nutritional chicken skin jelly and a preparation method thereof, belonging to the field of food processing. Background technique [0002] With the continuous improvement of people's living standards, people pay more and more attention to dietary health. Medical research shows that excessive fat intake is the main cause of obesity, hypertension and other affluent diseases. This discovery is prompting consumers to gradually change their diet concepts. Because the chicken skin contains more lipids, obese people and people who prevent metabolic syndrome will remove the chicken skin when they eat chicken, but it is inevitable to waste it. [0003] Chicken skin is a raw material rich in animal connective tissue, and its main component is collagen. During the heating process, under the action of cathepsin, part of the sarcoplasmic protein is decomposed into peptides and released, and some amino acids are released with the increase ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/315A23L1/304A23L1/302A23L33/15A23L33/16
Inventor 汪少芸江勇赵立娜黄勇鹏
Owner FUZHOU UNIV
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