Preparation method for preparing collagen jelly by using sturgeon cartilage

Abstract

The invention discloses a preparation method for preparing collagen jelly by using sturgeon cartilage. The preparation method comprises the following steps: cutting, pre-treating, grinding, cartilagehomogenizing, decocting, canning, sterilizing at high temperature, and cooling forming. According to the invention, cartilage is soaked in a 5% sodium hydroxide solution, and a microwave penetration hydrolysis technology is performed, so that the removal of residual dirt and fat is accelerated while soluble impure protein and bad peculiar smell are also removed, the deodorization effect is achieved, the problem of long manual cleaning period in the traditional process is solved, the aggregation of collagen is reduced, and the low-molecular collagen is easy to digest and absorb by a human body;lipase is added, and a biological enzyme degreasing and deodorization technology is further adopted, so that different deodorization principles are integrated so as to achieve a good deodorization effect to further achieve the deodorization purpose, the glue boiling time is shortened, and the delicate feeling of the sturgeon collagen jelly is increased; and a high-temperature sterilization mode is adopted, so that the growth of microorganisms is inhibited, and the problem that the storage quality guarantee period is relatively short under a normal-temperature condition is solved.

Description

technical field [0001] The invention belongs to the technical field of preparation of collagen jelly, and in particular relates to a preparation method for making collagen jelly by using sturgeon cartilage. Background technique [0002] Sturgeon is the only living fossil living in water in the world, and it is the fish with the highest nutritional value among all fish. Sturgeon is a famous and high-quality treasure in my country. The whole body is composed of cartilage, which is rich in cartilage necessary for the human body The 8 kinds of amino acids, trace elements and rare substances such as chondroitin sulfate have high nutritional value. According to the Supplements of Materia Medica: Shark fins and sturgeon bones, the name of food strengthens yang and prolongs life. At present, the products developed for sturgeon cartilage in our country are relatively single, and the development and utilization of sturgeon cartilage are still mainly at the primary edible stage. Market...

AI Technical Summary

Problems solved by technology

This method of cartilage pretreatment and cleaning still stays on the traditional processing method, the technical method of cleaning is simple, the workload is heavy and complicated, and it is difficult to adapt to the development of industrialization

At the same time, the cartilage food has not been sterilized at high temperature, so the shelf life is relatively short. Although the cartilage tastes delicious, the method of masking the fishy smell by adding spices during the cooking process cannot completely remove the fishy smell components of the cartilage, and the taste of the cartilage food gel is also poor. It is not very delicate, and the heating and cooking time is too long, and the nutrients are lost too much