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Sheepskin jelly production process based on wool removal, removal of fat in sheepskin and mutton odor treatment

A production process and sheep mutton flavor technology, which can be used in food ingredients as taste modifiers, food ingredients as taste modifiers, food science and other directions, can solve the problems of fishy mutton smell, difficult to process, and sheepskin jelly is not delicious. To achieve the effect of thorough removal, rich taste of finished products, and improved quality of finished products

Pending Publication Date: 2021-02-05
宁夏中青农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although sheepskin has high nutritional value, it is not easy to process. Using the wrong method to make sheepskin jelly is not only not delicious, but has a disgusting fishy smell

Method used

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  • Sheepskin jelly production process based on wool removal, removal of fat in sheepskin and mutton odor treatment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0021] Example: such as figure 1 As shown, a sheepskin jelly production process based on wool removal, sheepskin inner fat removal and sheepskin odor treatment includes the following steps:

[0022] S1 Cleaning: Take multiple pieces of fat sheepskin in the wool belt, wash off the blood and stains on the sheepskin with warm water, and let it stand for later use.

[0023] S2 hair removal: Pour boiling water into a stainless steel container, immerse the pretreated sheepskin in the boiling water and take it out immediately, pull out the wool after taking it out, and then immerse the sheepskin in the boiling water, repeat two to four times. After the boiling water touches the sheepskin, the hair follicles expand, making it easier to pull out the hair.

[0024] S3 internal fat removal: inject ammonium carbonate solution into the sprayer, spray the sodium carbonate solution evenly on the side of the sheep belt with internal fat through the sprayer, after standing for a period of tim...

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Abstract

The invention discloses a sheepskin jelly production process based on wool removal, removal of fat in sheepskin and mutton odor treatment. The sheepskin jelly production process comprises five steps of cleaning, hair removal, internal fat removal, mutton odor removal and sheepskin jelly production, wherein in the production process of sheepskin jelly, the mutton odor of the sheepskin is removed through smell-removing odor-removing auxiliary materials such as ginger slices, scallion sections, Chinese cinnamon, bay leaves, cloves, Chinese prickly ash and the like, the taste of the sheepskin jelly is improved through seasoning auxiliary materials such as edible salt, light soy sauce, yellow rice wine and rice vinegar, and compared with a traditional sheepskin jelly production method, the sheepskin jelly production process has the advantages that the mutton odor of the prepared sheepskin jelly is more thoroughly removed, and the taste of the finished product is also richer. In addition, according to the invention, the sheepskin is pretreated through the steps of cleaning, hair removal, internal fat removal, mutton odor removal and the like; by the processing steps, the obtained sheepskin has the advantages of smooth surface and internal cleanness; and meanwhile, the problem of strong mutton odor is also solved, the whole processing process is reasonable in step, clear in division of work, healthy and sanitary.

Description

technical field [0001] The invention relates to the field of sheepskin jelly production technology, in particular to a sheepskin jelly production process based on wool removal, sheepskin internal fat removal and sheep taint treatment. Background technique [0002] Sheepskin is the skin of a bovine goat or sheep. Goat or sheep skin contains water, protein, fat and inorganic substances, the latter two content is very small, the main composition of the epidermis is keratin; the main composition of the dermis is collagen and reticulin, and it also contains elastin. Albumin, globulin and mucin, etc. have high nutritional value. [0003] Skin jelly is a home-cooked dish, which belongs to Sichuan cuisine. The main ingredients are pig skin, salted crispy peanut kernels, etc. It is seasoned with broth, pepper, refined salt, monosodium glutamate, green onions, ginger, etc. It has a good color, aroma, taste, and taste. There are many ways to make skin jelly, and each method has a dif...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L5/20
CPCA23L13/20A23L13/428A23L5/27A23L5/276A23V2002/00A23V2200/16A23V2200/14
Inventor 冯汝龙冯锡鸿
Owner 宁夏中青农业科技有限公司
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