CN101095477A - Composite edible gelatin and the application thereof in the preparation of vegetarian abalone - Google Patents
Composite edible gelatin and the application thereof in the preparation of vegetarian abalone Download PDFInfo
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- CN101095477A CN101095477A CNA2007100439019A CN200710043901A CN101095477A CN 101095477 A CN101095477 A CN 101095477A CN A2007100439019 A CNA2007100439019 A CN A2007100439019A CN 200710043901 A CN200710043901 A CN 200710043901A CN 101095477 A CN101095477 A CN 101095477A
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- abalone
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Abstract
The invention discloses a compound food gum taking attainable glue as main proportioning, and its application in vegetarian abalone preparation. The comprised component and weight proportion are as follows: attainable glue 70-80%, konjaku flour 10-20%, xanthan gum 5-10%. The addition amount of said compound food gum is 5-15% of that of total weight of vegetarian abalone. The invention is characterized by simplified process, reduced consumption, better taste; as for vegetarian abalone prepared with compound food gum, it is characterized by real taste and low cost.
Description
Technical field
The present invention relates to a kind of composite food gel and the application in the vegetarian abalone preparation thereof, belong to the food additives field.
Background technology
Curdlan has another name called curdlan, and condense polysaccharide and hot gel are a kind of fermentation polysaccharose substances of being found by microbial fermentation by the doctor of Osaka, Japan at that time in 1966.This material is because of having the characteristic (Curdle characteristic) that can solidify after the heating, so be named curdlan (Curdlan).Curdlan can be dissolved in the above alkaline aqueous solution of pH12 such as NaOH, tertiary sodium phosphate, tricalcium phosphate fully.Curdlan can not be dissolved in water, but is easy to be dispersed in the cold water, and can form the more dispersion liquid of homogeneous through the high-speed stirred processing.After being heated to more than 80 ℃, the aqueous dispersions of curdlan can form the colloid of heat irreversible.The colloid that is formed by curdlan can be divided into low colloid and height colloid by its character.Cool to approximately below 40 ℃ after the aqueous dispersions of curdlan is heated to about 55 ℃～65 ℃ again, just can form the low colloid of thermal reversibility.When this low colloid is heated to about 60 ℃ again, can return to original aqueous dispersions state, when being heated to the height colloid that then forms heat irreversible more than 80 ℃.After low colloid is stirred pulverizing, still can form low colloid or height colloid again by heating.The low colloid of same curdlan concentration is than the colloid weak strength of height colloid.The aqueous dispersions of curdlan is heated to about more than 80 ℃ the time, just can forms the height colloid of strong heat irreversible.The height colloid just can not be returned to original state again in case pulverize the back.Generally speaking, at food-processing industry, curdlan is utilized with the form of height colloid.But with curdlan one-component food prepared therefrom glue, the easy syneresis of meeting, addition is relatively big when consequently using, the use cost height.
Composite food gel is the most representative in composite food additive, and is also maximum to its research and application both at home and abroad at present.Composite food gel (also being composite food glue) is meant the food additives that two or more food colloid is composited according to certain ratio.The composite food gel of broad sense also comprises the food additives food additives of one or more food glue and non-food stuff glue classification (or edible chemicals, as salt) are compound and that obtain.But be that main batching is re-dubbed composite food gel and yet there are no report with the curdlan, especially with the curdlan main batching, be re-dubbed composite food gel with konjaku flour and xanthans, and be applied in the vegetarian abalone preparation, obtain mouthfeel abalone food technology true to nature and with low cost and more belong to the original creation invention.
Summary of the invention
It is the composite food gel of main batching with the curdlan that the object of the invention is to provide a kind of, and the application of this novel composite edible gum in the preparation vegetarian abalone.
The said composite food gel of the present invention, its composition and proportioning are as follows:
Curdlan 70%～80%
Konjaku flour 10%～15%
Xanthans 10%～15%
Above-mentioned percentage composition is a weight percentage.
The preparation method of composite food gel of the present invention is as follows:
1) presses the above-mentioned raw materials proportioning and prepare curdlan, konjaku flour and xanthans;
2) above-mentioned raw materials is pulverized;
3) under normal temperature (15～35 ℃), normal pressure, mix and get final product.
Composite food gel of the present invention can be used in the vegetarian abalone preparation, and the addition of described composite food gel accounts for 5～15% of vegetarian abalone gross weight.
The application of composite food gel of the present invention in the vegetarian abalone preparation is as follows:
1) composite food gel is added in 40～42 ℃ of water, stir and make its mixed dissolution;
2) add ice, stir and make its mixed dissolution;
3) add other supplementary materials;
4) homogeneous makes and removes air, and even matter is 2 times under 1200～1600rpm, even at every turn matter 5～8 minutes;
5) be poured into the abalone mould, carry out the postorder operation, finish the preparation of vegetarian abalone by the common process of vegetarian abalone.
The complex technique of composite food gel of the present invention by food glue is re-dubbed composite food gel with curdlan and konjaku flour and xanthans, not only reached simplification technology, reduced use amount, and can obtain better matter structure and mouthfeel.By adding the vegetarian abalone that composite food gel of the present invention is made, not only mouthfeel is true to nature, and with low cost.
The specific embodiment
The invention will be further described below by embodiment, and its purpose only is better to understand content of the present invention and unrestricted protection scope of the present invention:
Embodiment 1
The composition and the proportioning of present embodiment composite food gel are as follows:
Curdlan 70g
Konjaku flour 15g
Xanthans 15g
The preparation method of present embodiment composite food gel is as follows:
1) presses the above-mentioned raw materials proportioning and prepare curdlan, konjaku flour and xanthans;
2) above-mentioned raw materials is pulverized;
3) under normal temperature (15～35 ℃), normal pressure, mix and get final product.
The present embodiment composite food gel can be used in the vegetarian abalone preparation, and the addition of described composite food gel accounts for 15% of vegetarian abalone gross weight, and the composition and the proportioning of present embodiment vegetarian abalone are as follows:
Composite food gel 15g
Ice 8g
Calcium carbonate 1g
Guanylic acid 0.05g
Inosinicacid 0.05g
Potassium sorbate 0.03g
Essence is an amount of
Pigment is an amount of
Surplus is that water is added to 100g.
The application of present embodiment composite food gel in the vegetarian abalone preparation is as follows:
1) composite food gel is added in 40～42 ℃ of water, stir and make its mixed dissolution;
2) add ice, stir and make its mixed dissolution;
3) add other supplementary materials;
4) homogeneous makes and removes air, and even matter is 2 times under 1200～1600rpm, even at every turn matter 5～8 minutes;
5) be poured into the abalone mould, carry out the postorder operation, finish the preparation of vegetarian abalone by the common process of vegetarian abalone.
Embodiment 2
The composition and the proportioning of present embodiment composite food gel are as follows:
Curdlan 76g
Konjaku flour 12g
Xanthans 12g
The preparation method of present embodiment composite food gel is as follows:
1) presses the above-mentioned raw materials proportioning and prepare curdlan, konjaku flour and xanthans;
2) above-mentioned raw materials is pulverized;
3) under normal temperature (15～35 ℃), normal pressure, mix and get final product.
The present embodiment composite food gel can be used in the vegetarian abalone preparation, and the addition of described composite food gel accounts for 9% of vegetarian abalone gross weight, and the composition and the proportioning of present embodiment vegetarian abalone are as follows:
Composite food gel 9g
Ice 8g
Calcium carbonate 1g
Guanylic acid 0.05g
Inosinicacid 0.05g
Potassium sorbate 0.03g
Essence is an amount of
Pigment is an amount of
Surplus is that water is added to 100g.
The application of present embodiment composite food gel in the vegetarian abalone preparation is as follows:
1) composite food gel is added in 40～42 ℃ of water, stir and make its mixed dissolution;
2) add ice, stir and make its mixed dissolution;
3) add other supplementary materials;
4) homogeneous makes and removes air, and even matter is 2 times under 1200～1600rpm, even at every turn matter 5～8 minutes;
5) be poured into the abalone mould, carry out the postorder operation, finish the preparation of vegetarian abalone by the common process of vegetarian abalone.
Embodiment 3
The composition and the proportioning of present embodiment composite food gel are as follows:
Curdlan 80g
Konjaku flour 10g
Xanthans 10g
The preparation method of present embodiment composite food gel is as follows:
1) presses the above-mentioned raw materials proportioning and prepare curdlan, konjaku flour and xanthans;
2) above-mentioned raw materials is pulverized;
3) under normal temperature (15～35 ℃), normal pressure, mix and get final product.
The present embodiment composite food gel can be used in the vegetarian abalone preparation, and the addition of described composite food gel accounts for 5% of vegetarian abalone gross weight, and the composition and the proportioning of present embodiment vegetarian abalone are as follows:
Composite food gel 5g
Ice 8g
Calcium carbonate 1g
Guanylic acid 0.05g
Inosinicacid 0.05g
Potassium sorbate 0.03g
Essence is an amount of
Pigment is an amount of
Surplus is that water is added to 100g.
The application of present embodiment composite food gel in the vegetarian abalone preparation is as follows:
1) composite food gel is added in 40～42 ℃ of water, stir and make its mixed dissolution;
2) add ice, stir and make its mixed dissolution;
3) add other supplementary materials;
4) homogeneous makes and removes air, and even matter is 2 times under 1200～1600rpm, even at every turn matter 5～8 minutes;
5) be poured into the abalone mould, carry out the postorder operation, finish the preparation of vegetarian abalone by the common process of vegetarian abalone.
Claims (2)
1. a composite food gel is characterized in that, its composition and proportioning are as follows:
Curdlan 70%～80%
Konjaku flour 10%～15%
Xanthans 10%～15%
Above-mentioned percentage composition is a weight percentage.
2. the application of the described composite food gel of claim 1 in the vegetarian abalone preparation is characterized in that the addition of described composite food gel accounts for 5～15% of vegetarian abalone gross weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100439019A CN101095477B (en) | 2007-07-17 | 2007-07-17 | Composite edible gelatin in the preparation of vegetarian abalone |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100439019A CN101095477B (en) | 2007-07-17 | 2007-07-17 | Composite edible gelatin in the preparation of vegetarian abalone |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101095477A true CN101095477A (en) | 2008-01-02 |
| CN101095477B CN101095477B (en) | 2011-05-25 |
Family
ID=39009744
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007100439019A Expired - Fee Related CN101095477B (en) | 2007-07-17 | 2007-07-17 | Composite edible gelatin in the preparation of vegetarian abalone |
Country Status (1)
| Country | Link |
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| CN (1) | CN101095477B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767616A (en) * | 2014-12-25 | 2016-07-20 | 山东中科生物科技股份有限公司 | Composite food gum and application thereof in preparing sauce-stewed beef or ass meat |
| CN109123603A (en) * | 2018-08-27 | 2019-01-04 | 泰兴市东圣生物科技有限公司 | A kind of Multilayer multi-taste gel food and preparation method thereof |
| CN115299587A (en) * | 2022-07-08 | 2022-11-08 | 浙江上方生物科技有限公司 | Vegetarian abalone and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001048810A (en) * | 1999-08-04 | 2001-02-20 | Ina Food Ind Co Ltd | Thickener for contrast medium |
-
2007
- 2007-07-17 CN CN2007100439019A patent/CN101095477B/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767616A (en) * | 2014-12-25 | 2016-07-20 | 山东中科生物科技股份有限公司 | Composite food gum and application thereof in preparing sauce-stewed beef or ass meat |
| CN109123603A (en) * | 2018-08-27 | 2019-01-04 | 泰兴市东圣生物科技有限公司 | A kind of Multilayer multi-taste gel food and preparation method thereof |
| CN115299587A (en) * | 2022-07-08 | 2022-11-08 | 浙江上方生物科技有限公司 | Vegetarian abalone and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101095477B (en) | 2011-05-25 |
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