Production method of collagen strip for hotpot food materials

Abstract

The invention relates to a production method of a collagen strip for hotpot food materials. The method comprises the following steps: selecting high-quality cow belly and cow back split leather, preparing uniform and stable collagen colloid, and adding a mixed cross-linking agent glutaraldehyde and hydrophilic colloid into the collagen colloid; after collagen colloid flows through the conical inclined surface of the extruding machine head, the collagen colloid is extruded through the flat mouth outlet and is drawn into a strip-shaped long strip, and then the strip-shaped long strip is dried and wound to prepare the collagen strip. The preparation method has the advantages that after the split cowhide is prepared into the collagen pulp, the collagen cross-linking agent and the curdlan solution are added, and the mixture is extruded into the strip-shaped collagen by the extruder, so that the prepared strip-shaped collagen product has the characteristics of uniform specification, controllable length, no shrinkage in cooking, capability of meeting the strength of mechanical automatic production, edibility and good taste; the curdlan solution is added into the collagen, so that the shrinkage degree of collagen fibers during heating is controlled, and the shrinkage proportion of collagen bands during cooking of hotpot food materials is reduced.

Description

Technical Field

[0001] The invention relates to the technical field of hot pot ingredients, and in particular to a method for producing a collagen belt for hot pot ingredients. Background Art

[0002] In the prior art, roots, stems, fruits, etc. of plants can be used as edible tying threads after drying and dehydration, such as dried gourd shreds, which can be used to tie hot pot ingredients. However, they are short in length and low in strength, which limits their application. In addition, their irregular shape makes them unable to meet the requirements of mechanical automation operations, resulting in low processing efficiency.

[0003] Existing ordinary cords can be produced by mechanical automation with high processing efficiency, but they are not edible, such as the cords used in sausage tying machines.

[0004] The present invention provides a method for producing a collagen ribbon for hot pot ingredients. While meeting the requirements of automated production, the produced collagen ribbon can be used in hot pot ingredients, is edible, has a length that can be determined according to demand, is more convenient to use, and does not shrink when heated. Summary of the invention

[0005] The technical problem to be solved by the present invention is to provide a method for producing collagen belts for hot pot ingredients, which can solve the problems in the prior art that edible tying wires are short in length and low in strength, which limits their application, cannot meet the requirements of mechanical automation operations, have low processing efficiency, and the ropes that can be produced by mechanical automation are inedible.

[0006] In order to solve the above technical problems, the technical solution of the present invention is: comprising the following steps: S1. Raw material processing: Select high-quality beef belly and beef back split leather, mix the beef belly and beef back split leather in a ratio of 1:1.5, use alkaline protease to treat the split leather in a rotating hub, use ammonium sulfate and citric acid to decalcify after treatment, then use citric acid and sodium citrate for buffering, control the pH to 5, take out the acid leather and age it in a cold storage to make it fully swell; S2, preparation of collagen slurry: pelletizing, and grinding repeatedly to obtain collagen slurry; S3. Preparation of collagen colloid: mixing glue and acid water in a ratio of 1:1 to obtain crude collagen colloid; S4. Colloid aging: Allow the colloid to age during filling to allow it to fully swell; S5. Homogenization and filtration: homogenize by homogenizer, then pass through the filter to finally obtain uniform and stable collagen colloid; S6. Collagen ribbon extrusion: Using a specific extruder head, the collagen colloid flows through the conical slope of the extruder head and is extruded through a flat nozzle outlet. The extrusion speed is set to be above 9000m / h and the dry bulb temperature is 78°. After being pulled into a long strip, it is dried and wound to prepare a collagen ribbon. The width of the strip is controlled to be 26-30mm.

[0007] Furthermore, in step S1, the alkaline protease is Novo protease, the addition ratio to the weight of the cowhide is 0.8-1L / 1000kg, and the processing time is 24h; during decalcification treatment, water is added to a liquid ratio of 60%, ammonium sulfate is added to 0.4-0.6% of the weight of the cowhide, and citric acid is added to 0.4-0.6% to reduce the pH value from 12 to 9, and the processing time is 12-24h; citric acid and sodium citrate are used for buffering, the liquid ratio is 100%, 0.6-0.8% citric acid and 0.6-0.8% sodium citrate are added to the weight of the cowhide, and the processing time is 12-24h.

[0008] Furthermore, in step S3, the acid water is HCl acid water with a pH of 2.

[0009] Furthermore, in step S5, a mixed cross-linking agent glutaraldehyde and a hydrophilic colloid are added to the collagen colloid, and the added amount of the mixed cross-linking agent glutaraldehyde is 0.3% of the mass of the collagen colloid.

[0010] Furthermore, in step S5, the hydrophilic colloid is a curdlan solution, and the preparation method of the curdlan solution is as follows: after mixing the curdlan and water in a weight ratio of 1:8, shearing at a high speed of 5000r / M for 30 minutes to obtain a colloid solution, and the amount of the curdlan solution added is 3-5% of the mass of the collagen colloid.

[0011] The advantages of the present invention are as follows: the split cowhide leather is washed, pelletized, ground and other steps to make collagen slurry, then a collagen cross-linking agent and a curdlan solution are added, and then the slurry is extruded into a strip of collagen by an extruder, and then dried, wound and other processes are performed to make a long strip of collagen product of a specific specification, which has the characteristics of uniform specifications, controllable length, no shrinkage during cooking, strength that can meet the requirements of mechanical automation production, edible and good taste, and can be used as hot pot ingredients; Collagen fibers will denature and shrink under conditions above 78°. Curdlan is a polysaccharide produced by microorganisms. It is a water-insoluble glucan composed of β-(1→3)-glycosidic bonds. When its suspension is heated, it can form a hard and elastic thermal irreversible gel. Adding it to collagen in a suitable proportion can make up for thermal defects, control the degree of shrinkage of collagen fibers when heated, and reduce the shrinkage ratio of collagen bands (bundles) when hot pot ingredients are steamed. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] Figure 1This is an appearance diagram of a dried gourd silk tie wire in the prior art; Figure 2 It is a diagram of the use status of the dried gourd silk tying wire in the prior art; Figure 3 is an appearance diagram of the collagen belt of the present invention; Figure 4 This is a diagram showing the collagen belt of the present invention in use; Figure 5 It is a structural schematic diagram of the extruder head of the present invention; Figure 6 The appearance of the collagen belts prepared in Example 1 of the present invention and Comparative Examples 1-3 are shown. DETAILED DESCRIPTION

[0013] In order to make the purpose, technical solution and advantages of the present invention more clear, the present invention is further described in detail below in conjunction with the accompanying drawings and specific implementation methods. The following embodiments can enable technicians in this field to understand the present invention more comprehensively, but the present invention is not limited to the scope of the embodiments.

[0014] This specific implementation adopts the following technical solution: comprising the following steps: S1. Raw material processing: select high-quality beef belly and beef back split hides, mix the beef belly and beef back split hides in a ratio of 1:1.5, use alkaline protease to treat the split hides in a rotating hub, the alkaline protease is Novo protease, the addition ratio is 0.8-1L / 1000kg to the weight of the hide, the processing time is 24h, after the processing, use ammonium sulfate and citric acid for decalcification, add water to 60% liquid ratio, add ammonium sulfate to 0.4-0.6% of the weight of the hide, add citric acid to 0.4-0.6%, reduce the pH value from 12 to 9, the processing time is 12-24h, and then use citric acid and sodium citrate for buffering, the liquid ratio is 100%, add 0.6-0.8% citric acid and 0.6-0.8% sodium citrate to the weight of the hide, the processing time is 12-24h, control the pH to 5, take out the acid hide and age it in a cold storage to make it fully swell.

[0015] S2. Preparation of collagen slurry: pelletizing and grinding for multiple cycles to obtain collagen slurry.

[0016] S3. Preparation of collagen colloid: Mix the glue and acid water in a ratio of 1:1 to obtain crude collagen colloid, wherein the acid water is HCl acid water with a pH of 2.

[0017] S4. Colloid aging: Allow the colloid to age during filling to allow the colloid to fully swell.

[0018] S5. Homogenization and filtration: homogenize with a homogenizer and then pass through a filter to finally obtain a uniform and stable collagen colloid. Add mixed crosslinking agent glutaraldehyde and hydrophilic colloid to the collagen colloid. According to the tensile strength test and production cost control, the addition amount of the mixed crosslinking agent glutaraldehyde is selected to be 0.3% of the mass of the collagen colloid. The hydrophilic colloid is a curdlan solution. The structure of the collagen colloid is changed by adding curdlan to reduce the shrinkage ratio of the collagen fiber when heated. The preparation method of the curdlan solution is: after mixing curdlan and water at a weight ratio of 1:8, use a high-speed 5000r / M shear for 30 minutes to obtain a colloid solution. The addition amount of the curdlan solution is 3-5% of the mass of the collagen colloid.

[0019] S6. Collagen ribbon extrusion: Using a specific extruder head, the collagen colloid flows through the conical slope 11 of the extruder head 1 and is extruded through the flat mouth outlet 12. The structure of the extruder head 1 is as follows: Figure 5 As shown, the extrusion speed is set above 9000m / h and the dry bulb temperature is 78°. After being pulled into a long strip, it is dried and wound to prepare a collagen strip. The bandwidth is 20mm. If the binding wire is too thin, it is easy to strangle the food. If the bandwidth is 50mm, the binding wire is too thick and the appearance is not coordinated. The width of the long strip is controlled to 26-30mm, which is moderate in thickness and the appearance of the food is coordinated.

[0020] Example 1: Prepare collagen belt according to the above steps. In step S1, in the raw material processing, the addition ratio of alkaline protease to cowhide weight is 0.8L / 1000kg; add ammonium sulfate 0.4% and citric acid 0.4% to the cowhide weight for decalcification treatment, and the treatment time is 20h; use citric acid and sodium citrate buffer, add 0.6% citric acid and 0.6% sodium citrate to the cowhide weight, and the treatment time is 24h; in step S5, the amount of curdlan solution added is 4% of the mass of collagen colloid; in step S6, the belt width size is selected as 26mm.

[0021] Comparative Example 1: The other steps of Comparative Example 1 are the same as those of Example 1, except that the amount of the curdlan solution added in step S5 is 2% of the mass of the collagen colloid.

[0022] Comparative Example 2: The other steps of Comparative Example 1 are the same as those of Example 1, except that the amount of the curdlan solution added in step S5 is 6% of the mass of the collagen colloid.

[0023] Comparative Example 3: The other steps of Comparative Example 1 are the same as those of Example 1, except that no curdlan solution is added in step S5.

[0024] The collagen ribbons prepared in Example 1 and Comparative Examples 1-3 were subjected to a cooking shrinkage test and a taste evaluation. The results are shown in Table 1.

[0025] Steaming shrinkage test method: cut 40cm length of collagen tape, 10 groups for each sample, boil at 100 degrees for 2 minutes, absorb the surface moisture, measure the actual length a, shrinkage ratio = (40-a) / 40*100%, calculate the average value.

[0026] Table 1: Cooking shrinkage test and taste evaluation results of collagen ribbons prepared in Example 1 and Comparative Examples 1-3 Add colloidal solution Proportion of collagen colloid weight Collagen strip steaming shrinkage ratio Taste evaluation (total score is 10 points, the higher the score, the better the taste) Example 1 Curdlan 4% 14% 7 Comparative Example 1 No Additive 0 25% 8 Comparative Example 2 Curdlan 2% 24% 7 Comparative Example 3 Curdlan 6% 12% 4 The appearance of the collagen belts prepared in Example 1 and Comparative Examples 1-3 is shown in FIG. Figure 6 As shown, the test results show that the collagen belt prepared in Example 1 has a greatly improved shrinkage rate and a better taste than that in Comparative Example 1, which meets product requirements and is not loose; the amount added in Comparative Example 2 is too small, the taste is better, but the shrinkage rate is still large; the amount added in Comparative Example 3 is relatively large, and although the shrinkage rate is greatly improved, the taste is too hard.

[0027] Figure 1 This is the appearance of the gourd dried silk tied with thread. Figure 2 This is a diagram of the use of gourd dried silk tying wire. Figure 3 This is the appearance diagram of the collagen belt of the present invention. Figure 4 The figure is a usage status diagram of the collagen belt of the present invention; the length of each existing edible shredded gourd is about 1-10M, and the length of each collagen belt of the present invention can be made into a product with a length greater than 10,000 meters according to requirements, and can also reach 20,000 meters. Taking the same length of 10,000 meters as an example, the shredded gourd has 1,000-10,000 more joints, and each joint is calculated at 0.1 meters, resulting in an additional loss of 100 meters to 1,000 meters; the diameter of the shredded gourd varies from 3mm to 10mm, and the width of the collagen belt is uniform, and the width error does not exceed 0.1mm; the tensile strength of the shredded gourd is generally around 8-10N, and the tensile strength of the collagen belt can reach 60-80N.

[0028] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A method for producing a collagen band for hot pot ingredients, characterized in that: The following steps are involved: S1. Raw material processing: Select high-quality beef belly and beef back split leather, mix the beef belly and beef back split leather in a ratio of 1:1.5, use alkaline protease to treat the split leather in a rotating hub, use ammonium sulfate and citric acid to decalcify after treatment, then use citric acid and sodium citrate for buffering, control the pH to 5, take out the acid leather and age it in a cold storage to make it fully swell; S2, preparation of collagen slurry: pelletizing, and grinding repeatedly to obtain collagen slurry; S3. Preparation of collagen colloid: mixing glue and acid water in a ratio of 1:1 to obtain crude collagen colloid; S4. Colloid aging: Allow the colloid to age during filling to allow it to fully swell; S5. Homogenization and filtration: homogenize by homogenizer, then pass through the filter to finally obtain uniform and stable collagen colloid; S6. Collagen ribbon extrusion: Using a specific extruder head, the collagen colloid flows through the conical slope of the extruder head and is extruded through a flat nozzle outlet. The extrusion speed is set to be above 9000m / h and the dry bulb temperature is 78°. After being pulled into a long strip, it is dried and wound to prepare a collagen ribbon. The width of the strip is controlled to be 26-30mm.

2. The method for producing a collagen band for hot pot ingredients according to claim 1, characterized in that: In the step S1, the alkaline protease is Novo protease, the addition ratio to the weight of the cowhide is 0.8-1L / 1000kg, and the processing time is 24h; during the decalcification treatment, water is added to a liquid ratio of 60%, and ammonium sulfate is added to 0.4-0.6% of the weight of the cowhide, and citric acid is added to 0.4-0.6% to reduce the pH value from 12 to 9, and the processing time is 12-24h; citric acid and sodium citrate are used for buffering, the liquid ratio is 100%, 0.6-0.8% citric acid and 0.6-0.8% sodium citrate are added to the weight of the cowhide, and the processing time is 12-24h.

3. The method for producing a collagen band for hot pot ingredients according to claim 1, characterized in that: In step S3, the acid water is HCl acid water with a pH of 2.

4. The method for producing a collagen band for hot pot ingredients according to claim 1, characterized in that: In the step S5, a mixed cross-linking agent glutaraldehyde and a hydrophilic colloid are added to the collagen colloid, and the added amount of the mixed cross-linking agent glutaraldehyde is 0.3% of the mass of the collagen colloid.

5. The method for producing a collagen band for hot pot ingredients according to claim 4, characterized in that: In step S5, the hydrophilic colloid is a curdlan solution. The preparation method of the curdlan solution is as follows: curdlan and water are mixed at a weight ratio of 1:8, and then sheared at a high speed of 5000 r / M for 30 minutes to obtain a colloid solution. The amount of curdlan solution added is 3-5% of the mass of the collagen colloid.

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