Instant fish skin collagen product and processing method thereof

A technology of fish skin collagen and processing method, which is applied in the field of fish skin collagen instant products and its processing, can solve the problems of high cost of deodorization, heavy fishy smell of collagen, difficulty in obtaining sensory evaluation, etc., and achieves convenient storage and soft taste Good elasticity, beauty and health effects

Inactive Publication Date: 2015-02-18
SHANDONG ORIENTAL OCEAN SCI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Collagen food and health care products currently on the market are mostly collagen oral liquid, collagen powder, capsules, tablets, milk powder, etc., and there are fewer solid instant collagen products;...

Method used

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  • Instant fish skin collagen product and processing method thereof
  • Instant fish skin collagen product and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Example 1 Preparation of fish skin collagen ready-to-eat product

[0046] The raw materials are: 100 grams of salmon skin, 30 grams of brown sugar, 35 grams of corn syrup (maltose syrup), 18 grams of rice wine, 6 grams of sweet almonds, 3 grams of rose powder, and 0.03 grams of potassium sorbate (almond rose flavor).

[0047] Proceed as follows:

[0048] (1) Take the salmon skin and freeze it with flowing water;

[0049] (2) cleaning the above-mentioned thawed fish skin to remove impurities such as congestion and fish scales;

[0050] (3) immerse the above-mentioned cleaned fish skin in a NaOH solution with a mass concentration of 0.8%, swell for 8h, and stir once every 2h; take it out, rinse with water repeatedly until the water becomes clear, to completely remove the residual NaOH solution;

[0051] (4) immerse the above-mentioned alkali-treated fish skin in a citric acid solution with a mass concentration of 0.5%, swell for 3h, take out, and repeatedly rinse with w...

Embodiment 2

[0056] Example 2 Preparation of fish skin collagen ready-to-eat product

[0057] The raw materials are: 100 grams of tilapia skin, 25 grams of brown sugar, 30 grams of rock sugar, 18 grams of rice wine, 30 grams of jujube puree, and 0.05 grams of potassium sorbate (red date flavor).

[0058] Proceed as follows:

[0059] (1) get tilapia skin, freeze with flowing water;

[0060] (2) cleaning the above-mentioned thawed fish skin to remove impurities such as congestion and fish scales;

[0061] (3) immerse the above-mentioned cleaned fish skin in a NaOH solution with a mass concentration of 0.4%, swell for 6h, and stir once every 2h; take it out, and repeatedly rinse with water until the water becomes clear, so as to completely remove the residual NaOH solution;

[0062] (4) immerse the above-mentioned alkali-treated fish skin in a citric acid solution with a mass concentration of 0.3%, swell for 1.5h, take out, and repeatedly rinse with water until the pH value reaches more tha...

Embodiment 3

[0067] Example 3 Preparation of fish skin collagen ready-to-eat product

[0068] The raw materials are: 100 grams of fish skin (55 grams of salmon skin, 45 grams of tilapia skin), 40 grams of brown sugar, 22 grams of rock sugar, 15 grams of rice wine, 18 grams of walnuts, 16 grams of black sesame seeds, 0.04 grams of potassium sorbate, Collagen oligopeptide powder 1.5g (walnut rock sugar collagen enhanced version).

[0069] Proceed as follows:

[0070] (1) Process the salmon skin according to the steps (1) to (5) of Example 1, process the tilapia skin according to the steps (1) to (5) of Example 2, and mix the obtained collagen solution, and then proceed as follows deal with;

[0071] (2) using membrane concentration equipment to filter and concentrate the collagen solution to obtain a concentrated glue solution whose quality is 25% of the quality of the collagen solution;

[0072] (3) Put the concentrated glue solution in an open heating device, heat it to 80°C, add brown ...

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Abstract

The invention discloses an instant fish skin collagen product. The instant fish skin collagen product is prepared from the following raw materials in parts by weight: 100 parts of fish skin, 20-40 parts of brown sugar, 13-20 parts of yellow rice wine, 0.02-0.05 part of potassium sorbate and 0-80 parts of flavor ingredients and nutrient enrichment components. The fish skin is selected from salmon fish skin and tilapia mossambica fish skin. The flavor ingredients are selected from one or more of sugar, dried fruits and flavor auxiliary materials, and can be specifically determined according to the taste and the mouthfeel requirements in practical production. The processing method of the instant fish skin collagen product comprises the processes of fish skin pre-treating, collagen protein extracting, seasoning mixing, heating for dehydrating, molding by mold pouring, dehydrating for the second time, packaging. The instant fish skin collagen product disclosed by the invention has the advantages of high collagen protein content, convenience in storage, convenience in eating, softness, palatability, no fishlike smell, rich nutrients, good looks-improving health effects, and the like.

Description

technical field [0001] The invention relates to a fish skin collagen ready-to-eat product and a processing method thereof, belonging to the field of fresh-keeping processing of aquatic products. Background technique [0002] Collagen is a biological macromolecular substance, which is a white, opaque, unbranched fibrous protein. It can supplement the nutrients required by all layers of the skin, enhance the activity of collagen in the skin, and have the functions of moisturizing the skin, delaying aging, beauty, wrinkle reduction, and hair care. It is widely used in medicine, food, cosmetics and biochemical fields. [0003] Fish collagen has its unique properties. It is a protein that can be taken orally. The fish collagen extract refined from deep-sea fish contains a lot of mucopolysaccharides and rich collagen. It is called "eating cosmetics". Mu Yuanpu et al. studied the effect of fish collagen on maintaining skin moisture. Fish skin collagen is used in food and health c...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/305A23L33/17
CPCA23L17/00A23L33/17A23V2002/00A23V2200/30
Inventor 毛毛焉丽波郭红衣美艳柳耀建
Owner SHANDONG ORIENTAL OCEAN SCI TECH
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