High-collagen protein and high-calcium noodles and preparation method thereof
A high-collagen and production method technology, applied in the field of high-collagen and high-calcium noodles and its preparation, can solve the problem of inability to effectively obtain collagen and calcium content of fish skin and fish bone, fishy smell and taste of fish bone and fish skin Insufficient fineness and other problems, to achieve the effect of beauty and health care osteoporosis, better taste, and stronger taste
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Embodiment 1
[0042] First, weigh auxiliary material 1 in proportion: 30 parts of fish bones, 0.5 parts of fish skin, 0.5 parts of salt, 0.5 parts of sugar, 0.5 parts of ginger slices, 0.5 parts of perilla leaves, and 1 part of vinegar. Clean the fish bones and skin and follow the steps below.
[0043] To boil the soup, boil 1 part of each auxiliary material with 5 times the volume of water at 100°C for 15 minutes, cool to 50°C, add 0.3 parts of flavor protease and compound protease, mix well, and keep warm for 1 hour to obtain fish bone soup.
[0044] Secondly, weigh auxiliary materials 2 in proportion: 0.1 part of transglutaminase, 0.1 part of flavor protease and compound protease, 0.1 part of sodium tripolyphosphate, 0.1 part of sodium dihydrogen phosphate, 1 part of cross-linked hydroxypropyl starch, edible Alkali 0.1 part, konjac powder 0.1 part.
[0045] Ultra-micronization: The fishbone soup obtained by boiling soup is firstly ground in a bone mud machine, then added with auxiliary ...
Embodiment 2
[0053] First, weigh auxiliary material 1 in proportion: 80 parts of fish bones, 30 parts of fish skin, 2 parts of salt, 1 part of sugar, 1 part of ginger slices, 0.8 parts of perilla leaves, and 3 parts of vinegar. Clean the fish bones and skin and follow the steps below.
[0054] To boil the soup, add 1 and 3 times the volume of water for each auxiliary material, boil at 121°C for 8 minutes, and cool to 40°C to obtain fish bone soup.
[0055] Secondly, weigh auxiliary materials 2 in proportion: 0.5 parts of transglutaminase, 0.5 parts of flavor protease and compound protease, 0.4 parts of sodium tripolyphosphate, 0.4 parts of sodium dihydrogen phosphate, 3 parts of phosphated cross-linked starch, edible 0.2 part of alkali, 0.5 part of konjac powder.
[0056] Ultra-micronization: The fishbone soup obtained by boiling soup is firstly ground in a bone mud machine, then added with auxiliary material 2, kept at 40°C for 2 hours, and then finely ground in a refiner, the grinding m...
Embodiment 3
[0064] This embodiment is basically the same as Embodiment 1, the difference is that: the ingredients of the high-collagen and high-calcium noodle raw materials are as follows:
[0065] Main ingredient 1: 100 parts of wheat flour;
[0066] Accessories 1: 50 parts of fish bones, 10 parts of fish skin, 1 part of salt, 0.7 parts of sugar, 0.7 parts of ginger slices, 1 part of perilla leaves, and 1.5 parts of vinegar;
[0067] Excipients 2: 0.2 parts of transglutaminase, 0.2 parts of flavor protease and compound protease, 0.3 parts of sodium tripolyphosphate, 0.3 parts of sodium dihydrogen phosphate, 2 parts of cross-linked hydroxypropyl starch, 0.15 parts of edible alkali, konjac essence Powder 0.3 part.
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