Method for making pigskin collagen jelly

A pigskin collagen and pigskin technology, applied in the field of preparation of pigskin collagen jelly, can solve the problems of lack of gel texture and elasticity, low production efficiency, high energy consumption, etc., achieve excellent physical and biochemical properties, accelerate removal, energy-intensive effect

Inactive Publication Date: 2015-11-11
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method takes a long time to cook, has high energy consumption and low production efficiency
Moreover, this method does not add other additives and raw materials without other special treatment. Although the pigskin jelly is more natural, it lacks gel texture and elasticity.

Method used

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  • Method for making pigskin collagen jelly

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Preparation of pork skin collagen jelly:

[0032] (1) Thawing: Soak the frozen pigskin with 5% saline for 30 minutes and remove it for later use; it can be thawed and remove salt-soluble protein and other soluble impurities;

[0033] (2) Pretreatment: Then marinate the pigskin with 2% ethanol and 5% acetic acid for 1 hour. The total amount of ethanol and acetic acid is 1.2 to 1.5 times the volume of the pig skin. Rinse the skin 3 times with warm water and cut into small pieces;

[0034] (3) Enzymatic hydrolysis: add 40 parts of pretreated pigskin to 200 parts of water, heat to 50-55°C, add 0.04 parts of papain, keep the temperature for 40-45 minutes, then add 0.04 parts of transglutaminase , kept at a constant temperature for 10-15 minutes to obtain the enzymatic hydrolysis solution;

[0035] (4) Cooking: heat up to 70-80°C and add 1.0 parts of salt, 0.8 parts of sugar, 0.6 parts of monosodium glutamate, 0.8 parts of ginger powder, 0.5 parts of pepper powder, 0.5 part...

Embodiment 2

[0041] Preparation of pork skin collagen jelly:

[0042] (1) Thawing: Soak the frozen pigskin with 5% saline for 30 minutes and remove it for later use; it can be thawed and remove salt-soluble protein and other soluble impurities;

[0043] (2) Pretreatment: Then marinate the pigskin with 2% ethanol and 5% acetic acid for 1 hour. The total amount of ethanol and acetic acid is 1.2 to 1.5 times the volume of the pig skin. Rinse the skin 3 times with warm water and cut into small pieces;

[0044] (3) Enzymolysis: Add 50 parts of pretreated pigskin to 250 parts of water, heat to 50-55°C, add 0.05 part of papain, keep the temperature for 40-45 minutes, then add 0.05 part of transglutaminase , kept at a constant temperature for 10-15 minutes to obtain the enzymatic hydrolysis solution;

[0045](4) Cooking: heat up to 70-80°C and add 1.2 parts of salt, 1.0 parts of sugar, 0.8 parts of monosodium glutamate, 1.0 parts of ginger powder, 0.7 parts of pepper powder, 0.7 parts of cinnamo...

Embodiment 3

[0051] Preparation of pork skin collagen jelly:

[0052] (1) Thawing: Soak the frozen pigskin with 5% saline for 30 minutes and remove it for later use; it can be thawed and remove salt-soluble protein and other soluble impurities;

[0053] (2) Pretreatment: Then marinate the pigskin with 2% ethanol and 5% acetic acid for 1 hour. The total amount of ethanol and acetic acid is 1.2 to 1.5 times the volume of the pig skin. Rinse the skin 3 times with warm water and cut into small pieces;

[0054] (3) Enzymolysis: Add 45 parts of pretreated pigskin to 225 parts of water, heat to 50-55°C, add 0.045 parts of papain, keep the temperature for 40-45 minutes, then add 0.04 parts of transglutaminase , kept at a constant temperature for 10-15 minutes to obtain the enzymatic hydrolysis solution;

[0055] (4) Boiling: heat up to 70-80°C and add 1.1 parts of salt, 0.9 parts of sugar, 0.7 parts of monosodium glutamate, 0.9 parts of ginger powder, 0.6 parts of pepper powder, 0.6 parts of cin...

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Abstract

The invention discloses a method for making pigskin collagen jelly. The method mainly includes the following steps that after pigskin is unfrozen and pretreated, enzymolysis is conducted on the pigskin through a two-step enzymolysis method by means of papain and glutamine transaminase, then seasoning and spices are added to the pigskin enzymatic hydrolysate to be boiled out, then hydrophilic colloid and corrosion remover are added, blending is conducted, obtained pigskin liquid is poured into jelly cups in a filling mode, the jelly cups are sealed in a vacuum mode, high-temperature sterilization and cooling forming are conducted, and finished products are obtained. By means of the method, compared with a traditional pigskin jelly production process, the production time is shortened, energy consumption is lowered, and production efficiency is improved; the content of collagen is improved, and jelly taste and elasticity are enhanced; the spices are added, so that standardization control is facilitated, and crystals are transparent after forming; the pigskin collagen jelly packaged through novel jelly cups is convenient to eat.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of pigskin collagen jelly. Background technique [0002] my country is the largest pork production and consumption country in the world. Pigskin resources are extremely rich, but most of them cannot be well utilized except for a part used for industrial tanning, resulting in the waste of a large amount of high-quality pigskin protein resources. Pigskin is mainly composed of water, protein, a small amount of fat and minerals. Among them, the water content is about 65%, the fat content is 2%, the mineral matter is 0.5%, and the protein is 33%. The protein in pigskin is mainly collagen, with a molecular weight of about 300,000 Daltons. Collagen accounts for about 98% of the dry matter of the dermis. Pigskin collagen contains 18 kinds of amino acids, which have high nutritional value and can improve skin elasticity. , reduce wrinkles, play anti-aging, beauty effe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/03A23L13/20A23L29/00
Inventor 赵志峰罗雅杰麻琳谢王俊高颖
Owner SICHUAN UNIV
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