Colla corii asini pulp for cooked food marinating material and production method thereof

Abstract

The invention discloses colla corii asini pulp for cooked food marinating materials, the colla corii asini pulp comprises raw materials of colla corii asini, yellow rice wine, rock candy, water and auxiliary materials, the mass ratio of the colla corii asini to the yellow rice wine to the rock candy to the water to the auxiliary materials is 2: 5: 1: 5: 2, and the production method comprises the following production steps: step 1, early-stage preparation work; step 2, dissolving donkey-hide gelatin; step 3, mixing sweet water; step 4, concentration operation; step 5, filtering and bottling; and step 6, cooling and storing. Compared with the prior art, the colla corii asini marinating material has the advantages that nourishing ingredients of colla corii asini are introduced into the cooked food marinating material, so that the nutritional value of food is increased; 2, through a unique production mode, nourishing can be ensured, the taste of cooked food can also be ensured, and the cooked food is more delicious; and 3, the production method is simple, easy to operate and suitable for families and food processing enterprises.

Description

Technical Field

[0001] The invention relates to the technical field of donkey-hide gelatin paste, and in particular to donkey-hide gelatin paste used for cooked food marinade and a production method thereof. Background Art

[0002] Traditional cooked food marinades are mainly composed of various spices, seasonings and herbs to increase the flavor and nutritional value of food. In recent years, with the increasing attention paid to healthy eating, traditional Chinese medicinal materials have also begun to be used in food seasoning. As a tonic medicinal material, donkey-hide gelatin is widely used in Chinese medicine preparations. However, its application in cooked food marinades has not been fully developed, because conventional donkey-hide gelatin slurry is directly applied to cooked food marinades, which will increase the tonic effect of the cooked food marinade, but will affect the flavor and taste of the cooked food marinade. Summary of the invention

[0003] The technical problem to be solved by the present invention is to provide a donkey-hide gelatin paste for cooked food marinade and a production method thereof in view of the deficiencies raised in the above-mentioned background technology.

[0004] To solve the above technical problems, the technical solution provided by the present invention is: a donkey-hide gelatin slurry for cooked food marinade, which includes raw materials of donkey-hide gelatin, rice wine, crystal sugar, water and auxiliary materials, and the mass proportions of the donkey-hide gelatin, rice wine, crystal sugar, water and auxiliary materials are 2:5:1:5:2 respectively.

[0005] Furthermore, the auxiliary materials are selected from one or more of wolfberry, longan, walnut, sesame, red dates, and mulberry.

[0006] The production process includes the following steps:

[0007] Step 1: Preliminary preparations;

[0008] Step 2: Dissolving donkey-hide gelatin;

[0009] Step 3: Mix sugar water;

[0010] Step 4: Concentration operation;

[0011] Step 5: Filtration and bottling:

[0012] Step 6: Cooling and storage operations.

[0013] Furthermore, the preliminary preparation work of step one is specifically to break the donkey-hide gelatin block into small pieces to facilitate dissolution, and prepare rice wine, crystal sugar, water and auxiliary materials.

[0014] Furthermore, the dissolving operation of the donkey-hide gelatin in step 2 is specifically to put the broken donkey-hide gelatin blocks into a clean container, add rice wine to ensure that the donkey-hide gelatin blocks are completely soaked, cover the container, and leave it for 8 hours to 12 hours to allow the donkey-hide gelatin to fully soften.

[0015] Furthermore, the mixed sugar water in step three is specifically prepared by adding water into another pot, heating it to boiling, adding rock sugar and auxiliary materials, and stirring until the rock sugar is completely dissolved.

[0016] Furthermore, the concentration operation of step 4 is specifically as follows: slowly pour the sugar water of step 3 into the dissolved donkey-hide gelatin and rice wine, continue stirring to ensure that all ingredients are evenly mixed, and slowly simmer over low heat while stirring continuously to prevent the donkey-hide gelatin from sticking to the bottom or burning, and simmer until the donkey-hide gelatin is completely dissolved and the syrup becomes thick.

[0017] Furthermore, the filtering and bottling in step five specifically involves filtering the boiled donkey-hide gelatin paste through a fine mesh sieve to remove possible impurities or incompletely dissolved donkey-hide gelatin blocks, and pouring the filtered donkey-hide gelatin paste into a clean glass bottle.

[0018] Furthermore, the cooling and storage operation in step five is specifically to allow the bottled concentrate to cool naturally. After cooling, the donkey-hide gelatin paste will become thicker. The donkey-hide gelatin paste is sealed and stored at a low temperature of 0°C-5°C.

[0019] After adopting the above structure, the donkey-hide gelatin slurry for cooked food marinade and the production method thereof of the present invention have the following advantages: 1. The nourishing components of donkey-hide gelatin are introduced into the cooked food marinade, thereby increasing the nutritional value of the food;

[0020] 2. The unique production method can ensure the nourishment while also ensuring the taste of cooked food, making it more delicious;

[0021] 3. The production method is simple and easy to operate, suitable for use by families and food processing companies. DETAILED DESCRIPTION

[0022] The present invention is described in further detail below.

[0023] A donkey-hide gelatin slurry for cooked food marinade and a production method thereof, household embodiment 1: select 200 grams of donkey-hide gelatin, 500 grams of rice wine, 100 grams of crystal sugar, 500 grams of water and 200 grams of auxiliary materials, wherein the auxiliary materials are wolfberry, red dates and mulberry with a mass ratio of 1:1:1, the donkey-hide gelatin is broken into small pieces, and the rice wine is added to soak for 10 hours, and water is added to the pot. In actual operation, if the corresponding grams of this embodiment are less, the powder can be crushed and mixed first, and then added to the pot with water, and crystal sugar is added at the same time and stirred evenly, and the syrup is slurried. Slowly pour into the dissolved donkey-hide gelatin and rice wine, continue stirring to ensure that all ingredients are evenly mixed, and slowly simmer over low heat. Stir constantly during the process to prevent the donkey-hide gelatin from sticking to the bottom or burning. Simmer until the donkey-hide gelatin is completely dissolved and the syrup becomes thick. Filter with a fine mesh sieve. In home production, you can also use a clean cloth for filtering to remove possible impurities or incompletely dissolved donkey-hide gelatin blocks. Pour the filtered donkey-hide gelatin slurry into a clean glass bottle. In home production, you only need to keep it from room temperature and then refrigerate it.

[0024] A donkey-hide gelatin paste for cooked food marinade and a production method thereof, industrial embodiment 2: according to the output, donkey-hide gelatin, yellow wine, crystal sugar, water and auxiliary materials are selected in a mass ratio of 2:5:1:5:2 respectively, and the auxiliary materials are selected from wolfberry, longan, walnut, sesame, red dates, and mulberry, and the mass ratio of wolfberry, longan, walnut, sesame, red dates, and mulberry is 1:1:1:1:1:1.

[0025] The production process includes the following steps:

[0026] Step 1: Preliminary preparation work, specifically breaking the donkey-hide gelatin blocks into small pieces for easy dissolution, and preparing rice wine, rock sugar, water and auxiliary materials.

[0027] Step 2: Dissolve the donkey-hide gelatin. Specifically, put the broken donkey-hide gelatin blocks into a clean container, add rice wine to ensure that the donkey-hide gelatin blocks are completely soaked, cover with a lid, and leave it for 8 to 12 hours to allow the donkey-hide gelatin to fully soften.

[0028] Step 3: Mix the sugar water. Specifically, add water to another pot, heat it to boiling, add rock sugar and auxiliary ingredients, and stir until the rock sugar is completely dissolved.

[0029] Step 4: Concentration operation. Slowly pour the sugar water from step 3 into the dissolved donkey-hide gelatin and rice wine, continue stirring to ensure that all ingredients are evenly mixed. Slowly simmer over low heat, stirring constantly during the process to prevent the donkey-hide gelatin from sticking to the bottom or burning. Simmer until the donkey-hide gelatin is completely dissolved and the syrup becomes thick.

[0030] Step 5: Filter and bottle. Specifically, filter the boiled donkey-hide gelatin paste through a fine mesh sieve with a size of 100-150 mesh to remove possible impurities or incompletely dissolved donkey-hide gelatin blocks, and pour the filtered donkey-hide gelatin paste into a clean glass bottle.

[0031] Step six: Cooling and storage operations, specifically allowing the bottled concentrate to cool naturally. After cooling, the donkey-hide gelatin paste will become thicker. The donkey-hide gelatin paste should be sealed and stored at a low temperature of 0℃-5℃.

[0032] The present invention and its implementation methods are described above, and such description is not restrictive, and the actual structure is not limited thereto. In short, if a person skilled in the art is inspired by it, and does not deviate from the purpose of the invention, and does not creatively design a structure and implementation method similar to the technical solution, they should all fall within the protection scope of the present invention.

Claims

1. A donkey-hide gelatin paste for cooked food marinade, characterized in that: The invention comprises raw materials of donkey-hide gelatin, rice wine, rock sugar, water and auxiliary materials, wherein the weight proportions of the donkey-hide gelatin, rice wine, rock sugar, water and auxiliary materials are 2:5:1:5:2 respectively.

2. The donkey-hide gelatin paste for cooked food marinade according to claim 1, characterized in that: The auxiliary materials are selected from one or more of wolfberry, longan, walnut, sesame, red date and mulberry.

3. The method for preparing donkey-hide gelatin paste for cooked food marinade according to claim 1-2, characterized in that: The production process includes the following steps: Step 1: Preliminary preparations; Step 2: Dissolving donkey-hide gelatin; Step 3: Mix sugar water; Step 4: Concentration operation; Step 5: Filtration and bottling: Step 6: Cooling and storage operations.

4. The method for preparing donkey-hide gelatin paste for cooked food marinade according to claim 3, characterized in that: The preliminary preparation work of the step 1 is specifically to break the donkey-hide gelatin block into small pieces for easy dissolution, and prepare rice wine, crystal sugar, water and auxiliary materials.

5. The method for preparing donkey-hide gelatin paste for cooked food marinade according to claim 3, characterized in that: The specific operation of dissolving the donkey-hide gelatin in step 2 is to put the broken donkey-hide gelatin blocks into a clean container, add rice wine to ensure that the donkey-hide gelatin blocks are completely soaked, cover the lid, and leave it for 8 hours to 12 hours to allow the donkey-hide gelatin to fully soften.

6. The method for preparing donkey-hide gelatin paste for cooked food marinade according to claim 3, characterized in that: The mixed sugar water in step three is specifically prepared by adding water into another pot, heating it to boiling, adding rock sugar and auxiliary materials, and stirring until the rock sugar is completely dissolved.

7. The method for preparing donkey-hide gelatin paste for cooked food marinade according to claim 3, characterized in that: The concentration operation of step 4 is specifically as follows: slowly pour the sugar water of step 3 into the dissolved donkey-hide gelatin and rice wine, continue stirring to ensure that all ingredients are evenly mixed, and slowly simmer over low heat while stirring continuously to prevent the donkey-hide gelatin from sticking to the bottom or burning, and simmer until the donkey-hide gelatin is completely dissolved and the syrup becomes thick.

8. The method for preparing donkey-hide gelatin paste for cooked food marinade according to claim 3, characterized in that: The filtering and bottling of step five specifically involves filtering the boiled donkey-hide gelatin paste through a fine mesh sieve to remove possible impurities or incompletely dissolved donkey-hide gelatin blocks, and pouring the filtered donkey-hide gelatin paste into a clean glass bottle.

9. The method for preparing donkey-hide gelatin paste for cooked food marinade according to claim 3, characterized in that: The cooling and storage operation in step five is specifically to allow the bottled concentrate to cool naturally. After cooling, the donkey-hide gelatin paste will become thicker. The donkey-hide gelatin paste is sealed and stored at a low temperature of 0°C-5°C.