Preparation method of fish skin collagen jelly

A fish skin collagen and fish skin technology, which is applied in the field of fish skin collagen jelly preparation, can solve the problems of short shelf life, lack of fish jelly gel taste and elasticity, etc., and achieves extended shelf life, improved texture, tenderness and stability. improved 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

In this method, the fish skin is not pretreated, and the finished product is not sterilized, so the shelf life is short; this method does not add other additives, although it is more natural, it lacks the taste and elasticity of fish jelly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Preparation of Fish Skin Collagen Jelly:

[0031] (1) Thawing: Soak the frozen fish skin in salt water with a mass concentration of 5% for 30 minutes;

[0032] (2) Pretreatment: marinate with 2% ethanol and 5% acetic acid for 1 hour, the total amount of ethanol and acetic acid is about 1.2 to 1.5 times the volume of fish skin, and soak the marinated fish skin in warm water Rinse 3 times and cut into small pieces;

[0033] (3) Boiling: Add 40 parts of pretreated fish skin to 200 parts of water to extract the gelatin. The cooking time is about 1 hour. While stirring, add 1.0 parts of salt, 0.8 parts of sugar, and 0.6 parts of monosodium glutamate And 0.8 parts of ginger powder, 0.5 parts of pepper powder, 0.5 parts of cinnamon powder, 0.4 parts of star anise powder, 0.4 parts of fennel powder, boil until the water volume is reduced by 40% to 50% to get fish jelly soup; ginger powder, pepper powder, cinnamon powder , star anise powder and fennel powder were purchased fro...

Embodiment 2

[0039] Preparation of Fish Skin Collagen Jelly:

[0040] (1) Thawing: Soak the frozen fish skin in salt water with a mass concentration of 5% for 30 minutes;

[0041] (2) Pretreatment: marinate with 2% ethanol and 5% acetic acid for 1 hour, the total amount of ethanol and acetic acid is about 1.2 to 1.5 times the volume of fish skin, and soak the marinated fish skin in warm water Rinse 3 times and cut into small pieces;

[0042](3) Boiling: Add 50 parts of pretreated fish skin to 250 parts of water to extract the gelatin. The cooking time is about 1 hour. While stirring, add 1.2 parts of salt, 1.0 part of sugar and 0.8 part of monosodium glutamate And 1.0 parts of ginger powder, 0.7 parts of pepper powder, 0.7 parts of cinnamon powder, 0.5 parts of star anise powder, 0.5 parts of fennel powder, boil until the water volume is reduced by 40% to 50% to get fish jelly soup; ginger powder, pepper powder, cinnamon powder , star anise powder and fennel powder were purchased from Zh...

Embodiment 3

[0048] Preparation of Fish Skin Collagen Jelly:

[0049] (1) Thawing: Soak the frozen fish skin in salt water with a mass concentration of 5% for 30 minutes;

[0050] (2) Pretreatment: marinate with 2% ethanol and 5% acetic acid for 1 hour, the total amount of ethanol and acetic acid is about 1.2 to 1.5 times the volume of fish skin, and soak the marinated fish skin in warm water Rinse 3 times and cut into small pieces;

[0051] (3) Boiling: Add 45 parts of pretreated fish skin to 225 parts of water to extract the glue. The cooking time is about 1 hour. While stirring, add 1.1 parts of salt, 0.9 parts of sugar, and 0.7 parts of monosodium glutamate , and 0.9 parts of ginger powder, 0.6 parts of pepper powder, 0.6 parts of cinnamon powder, 0.45 parts of star anise powder, 0.45 parts of fennel powder, boil until the water volume is reduced by 40% to 50% to get fish jelly soup; ginger powder, pepper powder, cinnamon Star anise powder, star anise powder and fennel powder were pu...

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PUM

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Abstract

The invention discloses a preparation method of fish skin collagen jelly. The preparation method of the fish skin collagen jelly mainly comprises the steps that after unfreezing and pretreatment are conducted on fish skin, water, seasoning and spices are added for decoction, a compound of transglutaminase and sodium caseinate, hydrophilic colloid and preservative are added for blending, obtained skin frozen liquid is filled into jelly cups, and after vacuum sealing, high temperature sterilization and cooling shaping are conducted sequentially, products are obtained. According to the preparation method of the fish skin collagen jelly, the prepared fish jelly is long in quality guarantee period and can be preserved for six months at normal temperature; the nutritive value is high, the gel mouthfeel and elasticity are enhanced, and the shaped jelly is crystal clear, standardization control of the production technology is convenient, novel jelly cups are adopted for packing, and eating is convenient.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of fish skin collagen jelly. Background technique [0002] With the rapid development of my country's fish processing industry, a large amount of waste is produced during the processing process, including fish skin, fish scales and fish bones, etc., accounting for about 50%-70% of the total weight of fish. Usually, the degree of processing and utilization of these wastes is very low, only a small part is processed into feed and fertilizer, and most of them are discarded directly, which not only seriously pollutes the environment, but also causes a waste of resources. Fish skin, fish bones and fish scales are rich in collagen, especially fish skin, the collagen content of which can reach more than 80%, which is much higher than other parts of the fish body. Therefore, collagen is extracted from fish skin and then made into fish jelly It can not only make full u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/327A23L1/03A23L17/20A23L29/00
CPCA23V2002/00
Inventor 赵志峰罗雅杰麻琳高颖谢王俊
Owner SICHUAN UNIV
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