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A kind of frozen collagen tea bowl steamed and its preparation method

A tea bowl steaming and collagen technology, which is applied in the direction of food ingredients as taste improvers, food science, etc., can solve the problems of loose taste, dehydration after thawing, poor elasticity and shape retention, etc., achieve fresh and smooth taste, prevent arteriosclerosis, improve loop effect

Active Publication Date: 2016-08-17
厦门美拉德食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Therefore, the purpose of the present invention is to solve the problems of tea bowl steamed tea bowl steamed after freezing, dehydration, poor elasticity and shape retention, and loose taste after thawing, and propose a frozen collagen tea bowl steamed tea bowl with good antifreeze and water retention and its preparation method. Taste fresh and delicious

Method used

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Effect test

preparation example Construction

[0027] The specific preparation method of the frozen collagen tea bowl steaming of the present invention comprises the following steps:

[0028] Step 1. First make the raw material of aquatic collagen into gel peptone with a mass concentration of 5-10% collagen protein, and then chop or heat-melt it to a slurry state. The melting temperature should be controlled at 40-50°C;

[0029] Step 2. Add egg liquid and oil to the slurry obtained in the above step 1, beat until fully emulsified (2~5min), and the rotation speed should be above 3000r / min;

[0030] Step 3. Add thickener, vegetable protein, starch, thermal irreversible glue, seasoning, water to the slurry obtained in the above step 2, and mix thoroughly for 1-2 minutes until uniform;

[0031] Step 4, degas the slurry obtained in the above step 3 with a vacuum pump for 10 to 30 minutes;

[0032] Step 5. Fill the slurry obtained in the above step 4 with a forming cup box packaging machine, then sprinkle shelled seafood, heat-...

Embodiment 1

[0036] Embodiment 1 of the present invention is frozen collagen tea bowl steamed, and is made up of the raw material of following mass percentage:

[0037] Fish skin collagen peptone 32%, egg liquid 30%, carrageenan 0.3%, wheat protein 1%, starch 2%, soybean oil 3%, methyl cellulose 0.2%, seasoning 5%, the rest is water; Sprinkle peeled shrimp and soaked shiitake mushrooms on the surface after loading.

[0038] Wherein, what seasoning adopts is salt 40%, sugar 30%, monosodium glutamate 25%, I+G 5%.

[0039] The preparation method of embodiment 1 of the present invention frozen collagen tea bowl steaming, comprises the following steps:

[0040] Step 1. Choose various animal meat, skin, scales, bones, etc. as raw materials to make collagen with a mass concentration of 10% gelatinous peptone, chop and mix or heat-melt to a slurry state (the heat-melting temperature should be controlled at 45°C) about);

[0041] Step 2. Add egg liquid and oil to the slurry obtained in the above...

Embodiment 2

[0048] Embodiment 2 of the present invention is frozen collagen tea bowl steamed, and is made up of the raw material of following mass percentage:

[0049] Collagen peptone 20%, egg liquid 35%, xanthan gum 0.2%, soybean protein isolate 1%, starch 3%, soybean oil 3%, curdlan gum 0.1%, seasoning 5%, and the rest water; top with blanched chicken and onions after filling.

[0050] Among them, the seasoning is 35% salt, 40% sugar, 20% monosodium glutamate, and 5% hydrolyzed vegetable protein.

[0051] The preparation method of frozen collagen tea bowl steamed in embodiment 2 of the present invention comprises the following steps:

[0052] Step 1. Use various animal meat, skin, scales, bones, etc. as raw materials to make collagen with a mass concentration of 10% gelatinous peptone, chop and mix or heat-melt to a slurry state (the heat-melting temperature should be controlled at 40°C) about);

[0053] Step 2. Add egg liquid and oil to the slurry obtained in the above step 1, beat...

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Abstract

The invention relates to a frozen collagen steamed egg with seafood and a preparation method thereof. The frozen collagen steamed egg with seafood comprises the following raw materials by weight%: collagen jelly 20-50%, liquid whole egg 20-50%, thickening agent 0.1-2%, plant protein 0.5-5%, starch 1-10%, oil 1-10%, thermal irreversible gel 0.1-1%, seasoning 2-10%, and the balance of water. Raw materials are prepared into the collagen jelly, the collagen jelly is beaten or thermally molten into slurry state, the liquid whole egg and the oil are added into the slurry collagen, the collagen is completely emulsified, the thickening agent, the plant protein, the starch, the thermal irreversible gel and the seasoning are added, the mixture is uniformly stirred up, vacuumized, degassed and canned, shelled seafood and thermally-processed meats and vegetables are scattered on the surface of the mixture, the mixture is then steamed, cooled, packaged into boxes and put in storage, so as to obtain the frozen collagen steamed egg with seafood. The added collagen plays the role of filling and reinforcing the egg gel, furthermore the quality of the egg gel is improved, and the problem that the frozen steamed egg will seriously lose water after the frozen steamed egg is thawed. The preparation method is simple, and the products have good taste, rich nutrition and are convenient to eat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a frozen collagen tea bowl steamed and a preparation method thereof. Background technique [0002] Collagen protein is the most abundant and widely distributed protein in mammals. It can effectively increase the water storage function of skin tissue cells, making the skin soft and tender, and has special effects on human body anti-aging and beauty. , and does not contain cholesterol, it is a health food with high nutritional value and low calorie. Some colloidal foods, such as beef tendons, pig's trotters, chicken wings, chicken skin, fish skin and cartilage, all contain collagen. Due to limitations, the raw materials are mainly aquatic animals, and the composition and structure of fish is the closest to that of the human body, which is the source of collagen that is most recognized and absorbed by human tissues. At present, collagen, as a functional protein, is favored...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L15/00A23L33/17A23L33/185
CPCA23L15/00A23L29/20A23L33/17A23V2002/00A23V2200/14
Inventor 王美贵杨芳
Owner 厦门美拉德食品科技有限公司
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