Donkey-hide gelatin-chocolate beans and preparation method therefor

A technology of chocolate beans and chocolate, which is applied in the field of food processing, can solve the problems of being easily crushed into powder, time-consuming curing process, and prone to scalding, etc., to eliminate fishy smell, expand the number of people who eat it, and facilitate storage and transportation Effect

Pending Publication Date: 2021-05-11
LIAONING UNIV OF TRADITIONAL CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The curing process is time-consuming and requires high temperature, which is prone to burns
Moreover, since donkey-hide gelatin is boiled from donkey skin and contains a lot of collagen, its taste is more fishy. Cutting donkey-hide gelatin into cubes and frying it can reduce its greasy taste and make it crispy. There is still a slight fishy smell, and after being stuffed and fried into beads, its loose texture is not easy to store and it is easy to be crushed into powder during transportation

Method used

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  • Donkey-hide gelatin-chocolate beans and preparation method therefor
  • Donkey-hide gelatin-chocolate beans and preparation method therefor
  • Donkey-hide gelatin-chocolate beans and preparation method therefor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation of donkey-hide gelatin chocolate beans, comprises the following steps:

[0027] (1) Bake donkey-hide gelatin at 100°C, and after it becomes soft, cut it into cubes with a side length of 2-5mm for later use;

[0028] (2) Pass the clam powder through a 60-mesh sieve, heat it to 180°C, and put the donkey-hide gelatin cubes obtained in step (1), so that the mass ratio of the donkey-hide gelatin cubes to the clam powder is 1:100, and bury the donkey-hide gelatin cubes in the clam Heat it evenly in the powder, keep it at a constant temperature of 180°C and stir-fry for 10 minutes to get donkey-hide gelatin balls, take them out, sift out the clam powder attached to the surface, and set aside;

[0029] (3) Melt the chocolate into a slurry at 40°C, spray it on the surface of the donkey-hide gelatin balls obtained in step (2) with a pressure gun, control the spraying pressure and time, so that the thickness of the chocolate layer is 1-2 mm, after the spraying is c...

Embodiment 2

[0031] The preparation of donkey-hide gelatin chocolate beans, comprises the following steps:

[0032] (1) Bake donkey-hide gelatin at 100°C, and after it becomes soft, cut it into cubes with a side length of 2-5mm for later use;

[0033] (2) Pass the scallop powder through a 60-mesh sieve, heat to 190° C., and drop into the donkey-hide gelatin cubes obtained in step (1), so that the mass ratio of the donkey-hide gelatin cubes to the scallop powder is 1: 200, and the donkey-hide gelatin cubes are embedded in the scallop powder. Let it be heated evenly, keep a constant temperature of 190°C and stir-fry for 9 minutes to get donkey-hide gelatin balls, take them out, sieve off the scallop powder attached to the surface, and set aside;

[0034] (3) Melt the chocolate into a slurry at 45°C, spray it on the surface of the donkey-hide gelatin balls obtained in step (2) with a pressure gun, control the spraying pressure and time, so that the thickness of the chocolate layer is 1-2 mm, ...

Embodiment 3

[0036] The preparation of donkey-hide gelatin chocolate beans, comprises the following steps:

[0037] (1) Bake donkey-hide gelatin at 105°C, and after it becomes soft, cut it into cubes with a side length of 2-5 mm for later use;

[0038] (2) Pass the oyster powder through a 60-mesh sieve, heat to 200°C, and put the donkey-hide gelatin cubes obtained in step (1) into the mass ratio of the donkey-hide gelatin cubes to the oyster powder to be 1:300, and bury the donkey-hide gelatin cubes in the oyster powder. Make it evenly heated, keep the constant temperature at 200°C and stir-fry for 8 minutes to get donkey-hide gelatin balls, take them out, sift out the oyster powder attached to the surface, and set aside;

[0039] (3) Melt the chocolate into a slurry at 40°C, spray it on the surface of the donkey-hide gelatin balls obtained in step (2) with a pressure gun, control the spraying pressure and time, so that the thickness of the chocolate layer is 1-2 mm, after the spraying is ...

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Abstract

The invention discloses donkey-hide gelatin-chocolate beans and a preparation method therefor and belongs to the technical field of food processing. The donkey-hide gelatin-chocolate beans comprise donkey-hide gelatin and chocolate layers coating outer sides of the donkey-hide gelatin. The preparation method comprises the steps: softening the donkey-hide gelatin, dicing the donkey-hide gelatin, scalding the donkey-hide gelatin in auxiliaries so as to obtain donkey-hide gelatin spheres, and then, coating surfaces of the donkey-hide gelatin spheres with molten chocolate, thereby obtaining the donkey-hide gelatin-chocolate beans. According to the donkey-hide gelatin-chocolate beans and the preparation method therefor, donkey-hide gelatin dices are subjected to stewing frying, outside surfaces of the donkey-hide gelatin dices are coated with chocolate paste to form protective layers, the pressure resistance is improved, the degree of completeness is maintained, and thus, the obtained donkey-hide-gelatin-containing chocolate beans are easy in storage and transportation. According to the donkey-hide gelatin-chocolate beans prepared by the method, the stinking smell of the donkey-hide gelatin is effectively eliminated, donkey-hide gelatin eating people are extended, and thus, the donkey-hide gelatin-chocolate beans have a good market prospect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to donkey-hide gelatin chocolate beans and a preparation method thereof. Background technique [0002] Donkey-hide gelatin is a traditional medicinal and edible food, which has the functions of nourishing blood, nourishing yin, moistening lungs and stopping bleeding. Donkey-hide gelatin is sticky and greasy, which hinders the stomach. The traditional way of eating it is mainly to crush it into pieces or add water to the fine powder and melt it for consumption. The curing process is time-consuming and requires high temperature, which is prone to burns. Moreover, since donkey-hide gelatin is boiled from donkey skin and contains a lot of collagen, its taste is more fishy. Cutting donkey-hide gelatin into cubes and frying it can reduce its greasy taste and make it crispy. There is still a slight fishy smell, and after being stuffed and fried into beads, its loose t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/42A23G1/48A23G1/54A23G1/30
CPCA23G1/42A23G1/48A23G1/54A23G1/30
Inventor 刘蓬蓬史辑贾天柱高慧鞠成国林桂梅张凡单国顺陈江宁
Owner LIAONING UNIV OF TRADITIONAL CHINESE MEDICINE
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