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Collagen pork skin jelly and making method thereof

A technology of collagen skin and production method, which is applied in the field of food processing, can solve problems such as uneven distribution of meat skin, achieve the effects of shortening processing time, improving the quality of skin jelly, and speeding up the forming speed

Inactive Publication Date: 2020-11-20
西安诚食居食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problem of uneven distribution of meat skin in skin jelly in the prior art, the first object of the present invention is to provide a collagen skin jelly, which has the characteristics of uniform distribution of meat skin in skin jelly and good taste The advantages

Method used

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  • Collagen pork skin jelly and making method thereof
  • Collagen pork skin jelly and making method thereof
  • Collagen pork skin jelly and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] A kind of collagen skin jelly, each component of its raw material and its corresponding weight are as shown in table 2, and pass as figure 1 Shown method makes, concrete steps are as follows:

[0059] S1, raw material processing, weigh the raw material according to the proportion, and carry out de-fleshing and degreasing pretreatment on the skin, the pretreatment method is as follows;

[0060] S11: Soak the pork skin in pure water at 25°C until the color of the skin and heart is uniform;

[0061] S12: Take out the skin of the meat treated in S11, remove the residual meat on the skin and meat surface, and clean the residual hair on the skin surface of the meat skin;

[0062] S13: Place the meat skin treated in S12 in an aqueous solution of 0.3% soda ash and stir for 15 minutes. Stir for 20 minutes;

[0063] S14: Cut the pork skin treated in S13 into strips or blocks, heat it in a pot of cold water until 4 minutes after the water boils, remove the pork skin and rinse i...

Embodiment 2

[0067] A collagen skin jelly, the difference from Example 1 is that the components and weights of cassia gum and synergistic gum are as shown in Table 2.

Embodiment 3

[0069] A collagen skin jelly, the difference from Example 1 is that the components and weights of cassia gum and synergistic gum are as shown in Table 2.

[0070] Each raw material and its weight (kg) in table 2 embodiment 1-3

[0071]

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Abstract

The invention relates to the technical field of food processing, and specifically discloses collagen pork skin jelly and a making method thereof. The pork skin jelly is prepared from, by weight in parts, 140-150 parts of pork skins, 80-100 parts of bones, 6-8 parts of spices, 2-3 parts of salt, 0.2-0.3 part of monosodium glutamate, 0.5-0.6 parts of cassia gum, 0.7-0.9 part of synergistic effect gum and 0.5-0.9 part of a preserving agent; and the pork skin jelly has the advantages of being uniform in pork skin distribution and good in taste. The making method includes the steps of weighing rawmaterials in proportion, and performing meat removing and degreasing pretreatment on the pork skins to obtain to-be-processed pork skins; putting the bones, the spices and the to-be-processed pork skins into a container, adding boiling water to perform cooking until soup in the container is thick, taking out the spices and the bones, adding the cassia gum, the synergistic effect gum and the preserving agent, performing dissolving, adding the salt and the monosodium glutamate, and performing uniform stirring so as to obtain sol slurry; and immediately pouring the sol slurry into a die to perform molding through cooling so as to obtain the collagen pork skin jelly. The making method has the advantages of being high in making efficiency.

Description

technical field [0001] The invention relates to the field of food processing, more specifically, it relates to a collagen skin jelly and a preparation method thereof. Background technique [0002] Skin jelly is a popular folk food. The usual method is to boil animal glue such as meat skin into a delicious slurry and then cool it to solidify. Pork skin contains a lot of collagen, and collagen is a good source of nutrition to ensure skin elasticity and hair luster. Therefore, skin jelly is a good beauty food, and it is high in quality and low in price, and is loved by consumers of all walks of life. [0003] At present, the skin jelly is mainly made of cleaned meat skin as the main ingredient, adding appropriate seasonings for a long time of boiling or steaming, the collagen in the meat skin is denatured and dissolved to form a sol slurry, and then the sol slurry is poured into the mold After cooling, the meat skin and the sol slurry are solidified together, and the skin jell...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L29/238A23L29/256A23L29/269A23B4/20A23L5/10A23L5/20
CPCA23L13/20A23L13/428A23L29/238A23L29/256A23L29/269A23B4/20A23L5/13A23L5/276A23L5/17A23V2002/00A23V2200/242A23V2250/5038A23V2250/5036A23V2250/5086A23V2300/46A23V2250/032
Inventor 李照森王琳孙瑞卿
Owner 西安诚食居食品有限责任公司