Artificial shark fin and preparation process thereof

Abstract

The invention relates to the field of food processing, in particular to an artificial shark fin and a preparation process thereof, and the artificial shark fin is prepared from the following raw materials in parts by weight: 25-35 parts of plant starch, 65-100 parts of water, 2.2-3.8 parts of gelatin and 0.25-1.2 parts of sodium alginate. The preparation method comprises the following steps: by taking water and starch as main materials and gelatin and sodium alginate as auxiliary materials, dissolving the starch, sequentially adding the gelatin and the sodium alginate into a mixing container, boiling, preserving heat, cooling and shredding. The production cost is low, the production processes are simple, the production processes are easy to control, industrial production is convenient to realize, and the product is transparent and bright in yarn-dyed weaving, has good elasticity and toughness, and is smooth, elastic and chewy in mouth feel.

Description

Technical Field

[0001] The present invention relates to the field of food processing, and particularly to an artificial shark fin and its preparation process. Background Art

[0002] Natural shark fin is the filamentous cartilage in shark fins and is a precious marine product made from shark fins. The main nutritional component of shark fin is collagen.

[0003] CN102524798B discloses a flavored vermicelli and its preparation method, which uses soy protein and starch as the main raw materials, and adds gelatin, sodium alginate, and salt as auxiliary materials, and is made through steps of dissolution, mixing, wire drawing, cooling, dehydration, placing on a plate, drying, and packaging. The production process of this product is relatively long, the production cost is high, and there are certain differences in the taste between the product and shark fin, and it cannot reflect the smooth, elastic, and chewy taste of shark fin. Summary of the Invention

[0004] The present invention provides an artificial shark fin and its preparation process. This product can be used as a substitute with a taste close to that of shark fin, being smooth, elastic, and chewy.

[0005] The present invention provides the following technical solutions:

[0006] An artificial shark fin provided by the present invention is made from the following raw materials by weight: 25 - 35 parts of plant starch, 65 - 100 parts of water, 2.2 - 3.8 parts of gelatin, and 0.25 - 1.2 parts of sodium alginate.

[0007] In order to better reproduce the taste of shark fin, through a large number of experiments, using starch and water as the main raw materials and adding gelatin and sodium alginate can reproduce the taste of shark fin. Under the cross-linking effect of sodium alginate and gelatin, the product has better elasticity and toughness, and compared with the prior art, the production cost is significantly reduced.

[0008] Specifically, the selected plant starch is one or a mixture of corn starch, potato starch, or mung bean starch. Such starches have strong hydrophilicity and good water solubility, and the products made therefrom have better taste.

[0009] A preparation process for an artificial shark fin includes the following steps:

[0010] S1: Stir the starch evenly with cold water until the starch is dissolved to obtain a starch paste.

[0011] S2: Add sufficient water to the starch paste, heat and stir until the mixture becomes thick to obtain a starch solution.

[0012] S3: Add the gelatin to the starch solution and continue to stir until the gelatin is completely dissolved to obtain a first mixed solution.

[0013] S4: Add sodium alginate to the first mixed solution and stir until the sodium alginate is evenly mixed to obtain a second mixed solution;

[0014] S5: Boil the second mixed solution;

[0015] S6: Cool the boiled second mixed solution to 45°C - 50°C and boil for 10 - 15 minutes until the second mixed solution becomes thicker;

[0016] S7: Pour the second mixed solution into a mold and place it below 40°C to stand and cool;

[0017] S8: Cut the cooled mixture into artificial shark fins of appropriate sizes.

[0018] Specifically, the present invention can be made into the form of wet artificial shark fins or dry artificial shark fins. When choosing to make the product into the form of dry artificial shark fins, the cut artificial shark fins need to be put into a dryer to dry and remove the excess moisture in the artificial shark fins.

[0019] Specifically, in the steps S2, S3, and S4, the heating temperature is 60°C - 90°C and the stirring time is 8 - 15 minutes.

[0020] Compared with the prior art, the present invention has the following characteristics:

[0021] 1. The present invention uses water and starch as the main materials, and gelatin and sodium alginate as auxiliary materials. After dissolving the starch, gelatin and sodium alginate are sequentially added to the mixing container, and after boiling, it can be made through heat preservation, cooling, and cutting. The production cost is low, the production process is simple, each production process is easy to control, and it is convenient to realize industrial production.

[0022] 2. The present invention is close to the taste of shark fins, with bright color and transparency, has good elasticity and toughness, a smooth and chewy taste, and is chewy.

[0023] 3. The present invention can be used as a substitute for traditional shark fins to avoid damaging the ecological cycle. Specific Embodiments

[0024] The reasons why sodium alginate and gelatin can enhance the gel strength of starch are as follows:

[0025] The hydrogen bond interaction between the hydroxyl groups and carboxyl groups of sodium alginate and gelatin can further enhance the cross-linking effect and increase the stability and structural strength of the material. In addition, the cross-linking mechanism of sodium alginate and gelatin is mainly through ion exchange and hydrogen bond formation. This cross-linking mechanism can improve the stability and structural strength of the material, which is of great significance for the preparation of materials such as gels and membranes.

[0026] The following further illustrates the present invention through specific embodiments, but it is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

[0027] Embodiment 1:

[0028] This embodiment provides an artificial shark fin, which is prepared from the following raw materials in parts by weight:

[0029] 2 kg of corn starch, 7 kg of water, 220 g of gelatin, and 50 g of sodium alginate.

[0030] This embodiment also provides a preparation process for the above artificial shark fin, including the following steps:

[0031] S1: Stir the corn starch evenly with cold water until the starch is dissolved to obtain a starch paste.

[0032] S2: Add sufficient water to the starch paste, heat it to 70°C, and stir for 15 minutes until the mixture becomes thick to obtain a starch solution.

[0033] S3: Add the gelatin to the starch solution, maintain the temperature at 70°C, and stir for 15 minutes until the gelatin is completely dissolved to obtain a first mixed solution.

[0034] S4: Add the sodium alginate to the first mixed solution, maintain the temperature at 70°C, and stir for 15 minutes until the sodium alginate is evenly mixed to obtain a second mixed solution.

[0035] S5: Heat and boil the second mixed solution.

[0036] S6: Cool the boiled second mixed solution to 50°C and boil for 10 minutes, and the second mixed solution becomes thicker.

[0037] S7: Pour the second mixed solution into a mold and let it stand and cool at a temperature below 40°C.

[0038] S8: Cut the cooled mixture into artificial shark fins of appropriate sizes.

[0039] Embodiment 2:

[0040] This embodiment provides an artificial shark fin, which is prepared from the following raw materials in parts by weight:

[0041] 4 kg of potato starch, 8.5 kg of water, 470 g of gelatin, and 180 g of sodium alginate.

[0042] This embodiment also provides a preparation process for the above artificial shark fin, including the following steps:

[0043] S1: Stir the potato starch evenly with cold water until the starch dissolves to obtain a starch paste.

[0044] S2: Add sufficient water to the starch paste, heat it to 85 °C, and stir for 10 minutes until the mixture becomes thick to obtain a starch solution.

[0045] S3: Add gelatin to the starch solution, maintain the temperature at 85 °C, and stir for 10 minutes until the gelatin is completely dissolved to obtain a first mixed solution.

[0046] S4: Add sodium alginate to the first mixed solution, maintain the temperature at 85 °C, and stir for 10 minutes until the sodium alginate is evenly mixed to obtain a second mixed solution.

[0047] S5: Heat and boil the second mixed solution.

[0048] S6: Cool the boiled second mixed solution to 50 °C and boil for 15 minutes until the second mixed solution becomes thicker.

[0049] S7: Pour the second mixed solution into a mold and place it below 40 °C to stand and cool.

[0050] S8: Cut the cooled mixture into artificial shark fins of appropriate sizes.

[0051] Example 3

[0052] This example provides an artificial shark fin prepared from the following raw materials in parts by weight:

[0053] 3.2 kg of mung bean starch, 7.5 kg of water, 350 g of gelatin, and 60 g of sodium alginate.

[0054] This example also provides the preparation process of the above artificial shark fin, including the following steps:

[0055] S1: Stir the mung bean starch evenly with cold water until the starch dissolves to obtain a starch paste.

[0056] S2: Add sufficient water to the starch paste, heat it to 80 °C, and stir for 11 minutes until the mixture becomes thick to obtain a starch solution.

[0057] S3: Add gelatin to the starch solution, maintain the temperature at 80 °C, and stir for 11 minutes until the gelatin is completely dissolved to obtain a first mixed solution.

[0058] S4: Add sodium alginate to the first mixed solution, maintain the temperature at 80 °C, and stir for 11 minutes until the sodium alginate is evenly mixed to obtain a second mixed solution.

[0059] S5: Heat and boil the second mixed solution.

[0060] S6: Cool the boiled second mixed solution to 45°C and boil for 13 minutes. The second mixed solution becomes thicker.

[0061] S7: Pour the second mixed solution into a mold and place it below 40°C to stand and cool.

[0062] S8: Cut the cooled mixture into artificial shark fins of appropriate sizes.

[0063] Example 4

[0064] This example provides an artificial shark fin prepared from the following raw materials by weight:

[0065] 2 kg of potato starch, 2 kg of corn starch, 9.5 kg of water, 360 g of gelatin, and 40 g of sodium alginate.

[0066] This example also provides the preparation process of the above artificial shark fin, including the following steps:

[0067] S1: Stir the potato starch and corn starch evenly with cold water until the starch is dissolved to obtain a starch paste.

[0068] S2: Add sufficient water to the starch paste, heat to 80°C, and stir for 11 minutes until the mixture becomes thick to obtain a starch solution.

[0069] S3: Add the gelatin to the starch solution, maintain the temperature at 80°C, and stir for 11 minutes until the gelatin is completely dissolved to obtain a first mixed solution.

[0070] S4: Add the sodium alginate to the first mixed solution, maintain the temperature at 80°C, and stir for 11 minutes until the sodium alginate is evenly mixed to obtain a second mixed solution.

[0071] S5: Heat and boil the second mixed solution.

[0072] S6: Cool the boiled second mixed solution to 45°C and boil for 10 minutes. The second mixed solution becomes thicker.

[0073] S7: Pour the second mixed solution into a mold and place it below 40°C to stand and cool.

[0074] S8: Cut the cooled mixture into artificial shark fins of appropriate sizes.

[0075] Example 5

[0076] This example provides an artificial shark fin prepared from the following raw materials by weight:

[0077] 400 g of mung bean starch, 4 kg of corn starch, 8 kg of water, 500 g of gelatin, and 200 g of sodium alginate.

[0078] This embodiment also provides a preparation process for the above artificial shark fin, including the following steps:

[0079] S1: Stir mung bean starch and corn starch evenly with cold water until the starch is dissolved to obtain a starch paste;

[0080] S2: Add sufficient water to the starch paste, heat to 90 °C, and stir for 8 minutes until the mixture becomes thick to obtain a starch solution;

[0081] S3: Add gelatin to the starch solution, maintain the temperature at 90 °C, and stir for 8 minutes until the gelatin is completely dissolved to obtain a first mixed solution;

[0082] S4: Add sodium alginate to the first mixed solution, maintain the temperature at 90 °C, and stir for 8 minutes until the sodium alginate is evenly mixed to obtain a second mixed solution;

[0083] S5: Heat and boil the second mixed solution;

[0084] S6: Cool the boiled second mixed solution to 45 °C and boil for 11 minutes, and the second mixed solution becomes thicker;

[0085] S7: Pour the second mixed solution into a mold and place it below 40 °C to stand and cool;

[0086] S8: Cut the cooled mixture into artificial shark fins of appropriate sizes.

[0087] Comparative Example 1

[0088] This comparative example provides an artificial shark fin prepared from the following raw materials in parts by weight:

[0089] 2.7 kg of corn starch, 15 kg of water, 300 g of gelatin, and 70 g of sodium alginate.

[0090] This comparative example also provides a preparation process for the above artificial shark fin, including the following steps:

[0091] S1: Stir corn starch evenly with cold water until the starch is dissolved to obtain a starch paste;

[0092] S2: Add sufficient water to the starch paste, heat to 80 °C, and stir for 12 minutes until the mixture becomes thick to obtain a starch solution; <op

[0093] S3: Add gelatin to the starch solution, maintain the temperature at 80 °C, and stir for 12 minutes until the gelatin is completely dissolved to obtain a first mixed solution;

[0094] S4: Add sodium alginate into the first mixed solution, maintain the temperature at 80°C, stir for 12 minutes until the sodium alginate is evenly mixed, and obtain the second mixed solution;

[0095] S5: Heat and boil the second mixed solution;

[0096] S6: Cool the boiled second mixed solution to 50°C and boil for 10 minutes, and the second mixed solution becomes thicker;

[0097] S7: Pour the second mixed solution into a mold, place it below 40°C, and let it stand and cool;

[0098] S8: Cut the cooled mixture into artificial shark fins of appropriate sizes.

[0099] Comparative Example 2

[0100] This comparative example provides an artificial shark fin prepared from the following raw materials in parts by weight:

[0101] 2.5 kg of potato starch, 8 kg of water, 500 g of gelatin, and 200 g of sodium alginate.

[0102] This comparative example also provides the preparation process of the above artificial shark fin, including the following steps:

[0103] S1: Stir the potato starch evenly with cold water until the starch is dissolved to obtain a starch paste;

[0104] S2: Add sufficient water to the starch paste, heat to 70°C, and stir for 15 minutes until the mixture becomes thick to obtain a starch solution;

[0105] S3: Add gelatin to the starch solution, maintain the temperature at 70°C, and stir for 15 minutes until the gelatin is completely dissolved to obtain the first mixed solution;

[0106] S4: Add sodium alginate into the first mixed solution, maintain the temperature at 70°C, and stir for 15 minutes until the sodium alginate is evenly mixed to obtain the second mixed solution;

[0107] S5: Heat and boil the second mixed solution;

[0108] S6: Cool the boiled second mixed solution to 50°C and boil for 13 minutes, and the second mixed solution becomes thicker;

[0109] S7: Pour the second mixed solution into a mold, place it below 40°C, and let it stand and cool;

[0110] S8: Cut the cooled mixture into artificial shark fins of appropriate sizes.

[0111] Comparative Example 3

[0112] This comparative example provides an artificial shark fin, which is prepared from the following raw materials in parts by weight:

[0113] 3.5 kg of potato starch, 8 kg of water, 200 g of gelatin, and 20 g of sodium alginate.

[0114] This comparative example also provides a preparation process for the above artificial shark fin, including the following steps:

[0115] S1: Stir the potato starch evenly with cold water until the starch is dissolved to obtain a starch paste.

[0116] S2: Add sufficient water to the starch paste, heat it to 70 °C, and stir for 12 minutes until the mixture becomes thick to obtain a starch solution.

[0117] S3: Add the gelatin to the starch solution, maintain the temperature at 70 °C, and stir for 12 minutes until the gelatin is completely dissolved to obtain a first mixed solution.

[0118] S4: Add the sodium alginate to the first mixed solution, maintain the temperature at 70 °C, and stir for 12 minutes until the sodium alginate is evenly mixed to obtain a second mixed solution.

[0119] S5: Heat and boil the second mixed solution.

[0120] S6: Cool the boiled second mixed solution to 50 °C and boil for 10 minutes, and the second mixed solution becomes thicker.

[0121] S7: Pour the second mixed solution into a mold and let it stand and cool at a temperature below 40 °C.

[0122] S8: Cut the cooled mixture into artificial shark fins of appropriate sizes.

[0123] Comparative Example 4:

[0124] This comparative example provides an artificial shark fin, which is prepared from the following raw materials in parts by weight:

[0125] 5.5 kg of corn starch, 7.5 kg of water, 340 g of gelatin, and 80 g of sodium alginate.

[0126] This comparative example also provides a preparation process for the above artificial shark fin, including the following steps:

[0127] S1: Stir the corn starch evenly with cold water until the starch is dissolved to obtain a starch paste.

[0128] S2: Add sufficient water to the starch paste, heat it to 70 °C, and stir for 40 minutes until the mixture becomes thick to obtain a starch solution.

[0129] S3: Add gelatin to the starch solution, maintain the temperature at 70°C, stir for 40 minutes until the gelatin is completely dissolved to obtain a first mixed solution;

[0130] S4: Add sodium alginate to the first mixed solution, maintain the temperature at 70°C, stir for 40 minutes until the sodium alginate is evenly mixed to obtain a second mixed solution;

[0131] S5: Heat and boil the second mixed solution;

[0132] S6: Cool the boiled second mixed solution to 50°C and boil for 10 minutes, and the second mixed solution becomes thicker;

[0133] S7: Pour the second mixed solution into a mold, place it below 40°C, and let it stand and cool;

[0134] S8: Cut the cooled mixture into artificial shark fins of appropriate sizes.

[0135] Perform sensory evaluation on the artificial shark fins prepared in Examples 1 - 5 and Comparative Examples 1 - 4.

[0136] Select 10 reviewers to conduct sensory evaluation on the examples and comparative examples from four aspects of the color, elasticity, toughness, and smoothness of the artificial shark fins and calculate the average value. The total score is 100 points. The sensory scoring criteria are shown in Table 1.

[0137]

[0138]

[0139] The sensory evaluation results are shown in Table 2:

[0140] Color Elasticity Toughness Smoothness Total Score Example 1 19 22 26 18 85 Example 2 16 22 28 18 84 Example 3 19 26 28 19 92 Example 4 18 27 25 18 88 Example 5 17 26 24 17 84 Comparative Example 1 16 8 5 17 46 Comparative Example 2 11 25 16 16 68 Comparative Example 3 18 16 12 18 64 Comparative Example 4 7 14 18 8 47

[0141] As can be seen from Table 2, the various indicators of the artificial shark fin products in Examples 1 - 5 are significantly better than those in Comparative Examples 1 - 4, indicating that the artificial shark fin products of the present invention have more excellent color and taste, are close to the taste of shark fins, are brightly colored and translucent, have good elasticity and toughness, have a smooth and springy texture in the mouth, and are chewy.

Claims

1. An artificial shark fin, characterized in that, It is made from the following raw materials by weight parts: 25-35 parts of plant starch, 65-100 parts of water, 2.2-3.8 parts of gelatin, and 0.25-1.2 parts of sodium alginate.

2. The artificial shark fin according to claim 1, characterized in that: The plant starch is one or a mixture of more than one of corn starch, potato starch or mung bean starch.

3. A preparation process of artificial shark fins as claimed in claim 1 or 2, characterized in that, It includes the following steps: S1: Stir the starch evenly with cold water until the starch is dissolved to obtain a starch paste. S2: Add sufficient water to the starch paste, heat and stir until the mixture becomes thick to obtain a starch solution. S3: Add the gelatin to the starch solution and continue to stir until the gelatin is completely dissolved to obtain a first mixed solution. S4: Add the sodium alginate to the first mixed solution and stir until the sodium alginate is evenly mixed to obtain a second mixed solution. S5: Boil the second mixed solution. S6: Cool the boiled second mixed solution to 45°C - 50°C and boil for 10-15 minutes until the second mixed solution becomes thicker. S7: Pour the second mixed solution into a mold and place it below 40°C to stand and cool. S8: Cut the cooled mixture into artificial shark fins of appropriate size.

4. The artificial shark fin preparation process according to claim 3, characterized in that: Put the cut artificial shark fins into a dryer to dry and remove the excess water in the artificial shark fins.

5. The artificial shark fin preparation process according to claim 3, characterized in that: In the steps S2, S3, and S4, the heating temperature is 60°C - 90°C and the stirring time is 8-15 minutes.

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