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Instant pigskin jelly food and processing process of pigskin jelly food

A pigskin jelly and food technology, which is applied in food preparation, food science, application, etc., can solve the problems of pigskin jelly lack of taste and elasticity, protein thermal stability, and low water retention, so as to improve thermal stability and water retention , Improve the quality and flavor, the effect of soft taste

Inactive Publication Date: 2013-07-10
四川高金翔达食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims to solve the problems of the lack of mouthfeel and elasticity of the gel, and the thermal stability and water retention of protein in the above-mentioned prior art, and provides a formula and proportioning of instant pigskin jelly food, which can be used in products Under the premise of being more natural, it can increase the gel texture and elasticity of pigskin jelly, and can improve the thermal stability and water retention of the protein contained in the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of ready-to-eat pork skin frozen food, comprises following components by weight parts:

[0032] Main ingredients: 100 parts of pigskin;

[0033] Accessories: 7 parts of monosodium glutamate, 1.1 parts of table salt, 0.98 parts of white sugar, 0.1 part of transglutaminase, and spices.

[0034] Preferably, the spices described in the present invention are 0.05 parts star anise, 0.05 parts Chinese prickly ash, 0.05 parts green onion, and 0.05 parts ginger.

Embodiment 2

[0036] A kind of ready-to-eat pork skin frozen food, comprises following components by weight parts:

[0037] Main ingredients: 110 parts of pigskin;

[0038] Accessories: 10 parts of monosodium glutamate, 2.6 parts of table salt, 1.2 parts of white sugar, 0.25 parts of transglutaminase, and spices.

[0039] Preferably, the spices described in the present invention are 0.08 parts star anise, 0.08 parts Chinese prickly ash, 0.07 parts green onion, and 0.07 parts ginger.

Embodiment 3

[0041] A kind of ready-to-eat pork skin frozen food, comprises following components by weight parts:

[0042] Main ingredients: 105 parts of pigskin;

[0043] Accessories: 8.5 parts of monosodium glutamate, 1.85 parts of table salt, 1.09 parts of white sugar, 0.175 parts of transglutaminase, and spices.

[0044] Preferably, the spices described in the present invention are 0.065 parts star anise, 0.065 parts Chinese prickly ash, 0.06 parts green onion, and 0.06 parts ginger.

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PUM

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Abstract

The invention relates to instant pigskin jelly food and a processing process of the pigskin jelly food and belongs to the technical field of instant food and a processing process of the instant food. Major ingredients of 100 to 110 parts of pigskin are adopted and are matched with auxiliary materials to be made into the instant pigskin jelly food. The instant pigskin jelly food solves the problems that the pigskin jelly in the prior art cannot realize the mouth feeling and the elasticity of the gel, and the thermal stability and the water-retaining property of protein are low. The invention provides a recipe and a mixture ratio of the instant pigskin jelly food. The gel mouth feeling and the elasticity of the pigskin jelly can be increased on the premise of maintaining the nature product,and in addition, the thermal stability and the water-retaining property of the protein contained in products can be improved. According to the processing process of the instant pigskin jelly food provided by the invention, the thermal stability and the water-retaining property of the protein contained in the products can be more perfectly improved.

Description

technical field [0001] The present invention relates to a kind of food and its processing technology, more specifically, the present invention relates to a formula of instant pigskin jelly food and its processing technology for this instant pigskin jelly food, which belongs to instant food and its processing technology field. Background technique [0002] Add appropriate seasoning to the pigskin except hair, and boil it for a long time, so that the stewed soup contains a certain amount of hide glue, and then cool it down. After cooling, the pigskin and soup will solidify together. Top with seasoning and serve immediately. Because it is eaten after cooling, cooling can be said to be frozen, so it is called pigskin jelly. [0003] It is recorded in "Chinese Materia Medica" that pigskin contains protein, fat and dermatan sulfate B, which has the functions of softening blood vessels, anticoagulation, promoting hematopoietic function and healing of skin injuries, and health car...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/312A23L1/09A23L1/314A23L13/20A23L13/40
Inventor 余祥卫王伟唐进明
Owner 四川高金翔达食品有限公司