CN102633902B - Carrageenan liquid/jelly, and preparation method and use method thereof - Google Patents
Carrageenan liquid/jelly, and preparation method and use method thereof Download PDFInfo
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- CN102633902B CN102633902B CN2012101346582A CN201210134658A CN102633902B CN 102633902 B CN102633902 B CN 102633902B CN 2012101346582 A CN2012101346582 A CN 2012101346582A CN 201210134658 A CN201210134658 A CN 201210134658A CN 102633902 B CN102633902 B CN 102633902B
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 20
- 239000008274 jelly Substances 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 229920001525 carrageenan Polymers 0.000 title abstract description 24
- 235000010418 carrageenan Nutrition 0.000 title abstract description 24
- 238000000034 method Methods 0.000 title abstract description 16
- 229940113118 carrageenan Drugs 0.000 title abstract description 11
- 239000000679 carrageenan Substances 0.000 title abstract description 11
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 title abstract description 11
- 239000007788 liquid Substances 0.000 title abstract 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 241001428166 Eucheuma Species 0.000 claims abstract description 28
- 239000003292 glue Substances 0.000 claims abstract description 27
- 238000009835 boiling Methods 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 239000000243 solution Substances 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 27
- 238000011010 flushing procedure Methods 0.000 claims description 16
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 239000003637 basic solution Substances 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 235000013622 meat product Nutrition 0.000 abstract description 20
- 238000001035 drying Methods 0.000 abstract description 9
- 235000020995 raw meat Nutrition 0.000 abstract description 7
- 230000008569 process Effects 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 238000005406 washing Methods 0.000 abstract 3
- 239000012670 alkaline solution Substances 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000003801 milling Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 6
- 238000012545 processing Methods 0.000 description 6
- 235000013580 sausages Nutrition 0.000 description 6
- 239000000706 filtrate Substances 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 235000021110 pickles Nutrition 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 238000010276 construction Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000000499 gel Substances 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 238000007689 inspection Methods 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- IBZYPBGPOGJMBF-UHFFFAOYSA-N 3,6 anhydrogalactose Natural products CCC=CCC1C(CC(=O)NC(C(C)CC)C(O)=O)CCC1=O IBZYPBGPOGJMBF-UHFFFAOYSA-N 0.000 description 1
- WZYRMLAWNVOIEX-BGPJRJDNSA-N 3,6-anhydro-D-galactose Chemical compound O=C[C@H](O)[C@H]1OC[C@@H](O)[C@@H]1O WZYRMLAWNVOIEX-BGPJRJDNSA-N 0.000 description 1
- DCQFFOLNJVGHLW-UHFFFAOYSA-N 4'-Me ether-Punctatin+ Natural products O1C(O)C(O)C2OCC1C2O DCQFFOLNJVGHLW-UHFFFAOYSA-N 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 241000792859 Enema Species 0.000 description 1
- 241001484259 Lacuna Species 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- 101710097943 Viral-enhancing factor Proteins 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- WZYRMLAWNVOIEX-UHFFFAOYSA-N cinnamtannin B-2 Natural products O=CC(O)C1OCC(O)C1O WZYRMLAWNVOIEX-UHFFFAOYSA-N 0.000 description 1
- 239000012043 crude product Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000007920 enema Substances 0.000 description 1
- 229940095399 enema Drugs 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
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- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
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- 230000008439 repair process Effects 0.000 description 1
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Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of carrageenan liquid/jelly. The preparation method comprises the following steps of: taking dried eucheuma, and washing and cleaning the eucheuma by using clear water; putting the cleaned eucheuma into an alkaline solution to be immersed; after taking the eucheuma out of a reaction kettle, washing the eucheuma by using clear water, or directly washing the eucheuma in the reaction kettle, and then boiling glue; and filtering while the eucheuma is hot so as to obtain a solution, namely carrageenan liquid; and, after cooling the carrageenan liquid, forming jelly, namely carrageenan jelly. When being used, the carrageenan liquid/jelly together with other additives is added into raw meat stuffing to be chopped according to the proportion, which is 0.5-20% of the total feeding amount. According to the invention, the processes of drying and milling carrageenan are omitted; the combination capability between the prepared carrageenan liquid/jelly and protein is strong; water retention and jelly strength are high; after the carrageenan liquid/jelly is added into meat products, the meat products are more delicate in taste, stronger in elasticity and high in juice holding degree; and the invention has the advantages of being simple in preparation process, good in use effect and the like.
Description
Technical field
The present invention relates to a kind of OK a karaoke club glue/freeze and preparation and using method.
Background technology
Carrageenin (carrageenan) has another name called carrageeman, and OK a karaoke club dish glue is the pure vegetable jelly that the class polysaccharide material that extracts from Red seaweeds consists of.Alternately be formed by connecting by α-1,3 glycosidic link and β-Isosorbide-5-Nitrae glycosidic link by semi-lactosi sulfate or the non-sulfuric acid base and 3,6-Anhydrogalactose, molecular weight is more than 200,000.
Carrageenin has the fundamental characteristics of soluble dietary fibre, can be applicable to all meat products such as ham sausage, luncheon meat, characteristics such as having the gel-strength height, easily disperse, retentiveness is strong, can improve retentiveness, elasticity and the section function of meat product, simultaneously can make meat product fresh and tender good to eat, have more genuineness.
In China's meat product process of manufacture, generally add a certain amount of carrageenin to improve the water-retentivity of product, improve its weave construction etc.Traditional using method mainly is to be mixed to join in the meat stuffing with OK a karaoke club rubber powder and other raw materials, or finished product OK a karaoke club rubber powder is made into certain density injection of solution in the raw meat of bulk.Because of the dry powder process power consumption of carrageenin height, complex process, cost is high, and has destroyed part water conservation gene, thereby usage quantity is large in meat product is produced, and has improved the production cost of meat product.
Summary of the invention
For above-mentioned carrageenin production and familiar lacunas, the invention provides a kind of new carrageenin using method: Eucheuma muricatum (Gmel.) Web． Van Bos． is carried out making the OK a karaoke club glue after the modification, and cooled OK a karaoke club glue/freeze is directly used in cutting in the meat product production and mixes or inject after filtration.Present method has been saved drying, the flouring technology of carrageenin, and is energy-saving and cost-reducing pollution-free, and easy to use, can save the production cost of meat product, improves the auxiliary material utilization ratio.
The present invention is achieved by the following technical solutions:
The preparation method of a kind of OK a karaoke club glue/freeze, step is as follows:
(1) get dry Eucheuma muricatum (Gmel.) Web． Van Bos．, clean with flushing with clean water;
(2) place basic solution to soak clean Eucheuma muricatum (Gmel.) Web． Van Bos．, soaking conditions is one of following two kinds by mass percentage: a kind ofly be Eucheuma muricatum (Gmel.) Web． Van Bos． 5%～50%, sodium hydroxide 0.5%～10%, Repone K 0.5%～15%, all the other are water, 10～70 ℃ of temperature, time 1～10h; Another kind is Eucheuma muricatum (Gmel.) Web． Van Bos． 5%～50%, sodium hydroxide 0.5%～10%, and all the other are water, 10～70 ℃ of temperature, time 1～10h;
(3) Eucheuma muricatum (Gmel.) Web． Van Bos． is taken out the rear flushing with clean water of using from reactor, glue is boiled in perhaps directly flushing in reactor afterwards, adds water than 1:3～1:20,80～115 ℃ of boiling 30～180min by the material quality;
(4) filtered while hot, gained solution is the OK a karaoke club glue after filtering; Becoming gelatin after the cooling, both had been OK a karaoke club jelly.
The OK a karaoke club glue that above-mentioned preparation method prepares/freeze is in use, with OK a karaoke club glue/freeze in total charging capacity 0.5%～20%(mass percent) ratio and other additives together be added into to cut in the raw material meat stuffing and mix.Its meat product manufacture craft and other operating processes all do not change, with of the prior art identical.
Described relevant meat product is all meat products such as high temperature meat product, low-temperature meat product, canned luncheon meat, meat enema, all kinds of burgers.
The present invention has saved drying, the flouring technology of carrageenin, the OK a karaoke club glue/freeze of preparation and protein binding ability are strong, and (and the carrageenan molecule after high temperature drying is destructurized, the albumen test relative reduce), water conservation and gel-strength are high, after adding meat product, the meat product mouthfeel is finer and smoother, and elasticity is stronger, and it is high to hold the juice degree.The present invention has the advantages such as preparation technology is simple, result of use is good.
Embodiment
The present invention is further illustrated below in conjunction with embodiment.
Embodiment 1
Get the Eucheuma muricatum (Gmel.) Web． Van Bos． of 50kg drying, clean with flushing with clean water, place reactor, add in the 500L water, add simultaneously sodium hydroxide 50kg, 70 ℃ are soaked 1h; Eucheuma muricatum (Gmel.) Web． Van Bos． after soaking is directly used the clear water soaking flushing in reactor, put into afterwards glue pot, add 500L water, 95 ℃ of boiling 30min; Before cooling off fully, filtered while hot after the boiling, filtrate directly use.
The 70kg raw meat is high temperature ham sausage finished product through raw material (the adding OK a karaoke club glue 1.44kg) → bowel lavage → cooking disinfection → cooling → inspection after construction → labeling → whole course of processing of warehouse-in preservation of thawing → rub → stir → pickle → cut and mix.
Embodiment 2
Get the Eucheuma muricatum (Gmel.) Web． Van Bos． of 50kg drying, clean with flushing with clean water, place 1000L water, add simultaneously sodium hydroxide 10kg, Repone K 40kg, 60 ℃ are soaked 3h; After the immersion Eucheuma muricatum (Gmel.) Web． Van Bos． is taken out, clean with flushing with clean water, then put into glue pot, add 1000L water, 110 ℃ of boiling 30min; Filtered while hot after the boiling is gel jelly after the filtrate cooling.
The 70kg raw meat through raw material thaw → raw material repairs → pickles → cut and mix (adding 1.58kg OK a karaoke club jelly) → stirrings → can → sootiness → cooling → sterile packed → two-stage sterilization → packing and put the whole course of processing in storage, be the Processing of Pasteurized Ham finished product.
Embodiment 3
Get the Eucheuma muricatum (Gmel.) Web． Van Bos． of 50kg drying, clean with flushing with clean water, place 416L water, add simultaneously sodium hydroxide 10kg, Repone K 16kg, 55 ℃ are soaked 5h; After the immersion Eucheuma muricatum (Gmel.) Web． Van Bos． is taken out, clean with flushing with clean water, then put into glue pot, add 250L water, 80 ℃ of boiling 120min; Filtered while hot after the boiling is gel jelly after the filtrate cooling.
The 70kg raw meat is high temperature ham sausage finished product through raw material (the adding OK a karaoke club jelly 1.19kg) → bowel lavage → cooking disinfection → cooling → inspection after construction → labeling → whole course of processing of warehouse-in preservation of thawing → rub → stir → pickle → cut and mix.
Embodiment 4
Get the Eucheuma muricatum (Gmel.) Web． Van Bos． of 50kg drying, clean with flushing with clean water, place 250L water, add simultaneously sodium hydroxide 7.5kg, Repone K 2.5kg, 20 ℃ are soaked 10h; After the immersion Eucheuma muricatum (Gmel.) Web． Van Bos． is taken out, clean with flushing with clean water, then put into glue pot, add 800L water, 90 ℃ of boiling 60min; Before cooling off fully, filtered while hot after the boiling, filtrate directly use.
The 70kg raw meat through raw material process → pickle → Minced Steak cuts and mixes (adding 1.46kg OK a karaoke club glue) → stirrings → tinning → exhaust and sealing → sterilization and cooling → packing and put the whole course of processing in storage, is the canned pork luncheon meat finished product.
Embodiment 5
Get the Eucheuma muricatum (Gmel.) Web． Van Bos． of 50kg drying, clean with flushing with clean water, place 100L water, add simultaneously sodium hydroxide 6.3kg, 40 ℃ are soaked 8h; After the immersion Eucheuma muricatum (Gmel.) Web． Van Bos． is taken out, clean with flushing with clean water, then put into glue pot, add 450L water, 90 ℃ of boiling 100min; Filtered while hot after the boiling is gel jelly after the filtrate cooling.
The 70kg raw meat is high temperature ham sausage finished product through raw material (the adding OK a karaoke club jelly 0.88kg) → bowel lavage → cooking disinfection → cooling → inspection after construction → labeling → whole course of processing of warehouse-in preservation of thawing → rub → stir → pickle → cut and mix.
Test the contrast of 1 carrageenin gel-strength
Get embodiment 1,2, the 3 OK a karaoke club glues that prepare/freeze, measure its gel-strength, simultaneously, buy the crude product carrageenin on three kinds of markets, measure its gel-strength, the result is as shown in table 1:
Table 1
As shown in Table 1, the OK a karaoke club glue of the present invention's preparation/freeze is compared with the carrageenin of routine, and its gel-strength has obtained significantly improving.
The effect of OK a karaoke club jelly is used in experiment 2
1 protein is the most important factor that affects meat product yield, mouthfeel, quality, and the albumen test owing to carrageenin acts on mutually with the protein molecule long-chain, the network gel intensity of energy Enhancin matter, and it acts on similar interpolation albumen.Method of preparation and use according to embodiment 1 prepares the ham sausage goods, gets simultaneously the high temperature ham sausage of ordinary method preparation, compares and judges with adding OK a karaoke club glue/Cold ham intestines, and the result is as shown in table 2:
Table 2
As shown in Table 2, glue/after freezing, meat product elasticity is stronger to add OK a karaoke club, and section is good, and mouthfeel is more delicate.
The anion of 2 carrageenins can pass through hydrogen bond or metal ion, with the polar water molecules effect, can increase the water-retentivity of protein network.Method of preparation and use according to embodiment 2 prepares low temperature without the starch ham, get simultaneously ordinary method preparation without the starch ham, with add the preparation of OK a karaoke club jelly carry out water outlet situation simultaneous test without the starch ham, the result is as shown in table 3:
Table 3
As shown in Table 3, the water-retentivity of meat product of adding OK a karaoke club glue/after freezing is stronger, holds juice Du Genggao.
Claims (1)
1. the preparation method of an OK a karaoke club glue or OK a karaoke club jelly, it is characterized in that: step is as follows:
(1) get dry Eucheuma muricatum (Gmel.) Web． Van Bos．, clean with flushing with clean water;
(2) place basic solution to soak clean Eucheuma muricatum (Gmel.) Web． Van Bos．, soaking conditions is one of following two kinds by mass percentage: a kind ofly be Eucheuma muricatum (Gmel.) Web． Van Bos． 5%～50%, sodium hydroxide 0.5%～10%, Repone K 0.5%～15%, all the other are water, 10～70 ℃ of temperature, time 1～10h; Another kind is Eucheuma muricatum (Gmel.) Web． Van Bos． 5%～50%, sodium hydroxide 0.5%～10%, and all the other are water, 10～70 ℃ of temperature, time 1～10h;
(3) Eucheuma muricatum (Gmel.) Web． Van Bos． is taken out the rear flushing with clean water of using from reactor, glue is boiled in perhaps directly flushing in reactor afterwards, adds water than 1:3～1:20,80～115 ℃ of boiling 30～180min by the material quality;
(4) filtered while hot, gained solution is the OK a karaoke club glue after filtering; Become gelatin after the cooling, be OK a karaoke club jelly.
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| CN2012101346582A CN102633902B (en) | 2012-05-03 | 2012-05-03 | Carrageenan liquid/jelly, and preparation method and use method thereof |
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| CN103833864B (en) * | 2012-11-23 | 2016-02-03 | 德丰铭国际股份有限公司 | A kind of method extracting colloid |
| CN105124337A (en) * | 2015-08-07 | 2015-12-09 | 黄世游 | Production technology of carrageenan |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101423561A (en) * | 2008-10-22 | 2009-05-06 | 广东海洋大学 | Method for reducing fresh water dosage during carrageenan extraction by eucheuma |
| CN101983973A (en) * | 2010-10-08 | 2011-03-09 | 青岛聚大洋海藻工业有限公司 | Extracting and processing technique of carrageen |
| CN102344499A (en) * | 2010-07-30 | 2012-02-08 | 中国科学院海洋研究所 | Method for preparing Iota-carrageenan |
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2012
- 2012-05-03 CN CN2012101346582A patent/CN102633902B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101423561A (en) * | 2008-10-22 | 2009-05-06 | 广东海洋大学 | Method for reducing fresh water dosage during carrageenan extraction by eucheuma |
| CN102344499A (en) * | 2010-07-30 | 2012-02-08 | 中国科学院海洋研究所 | Method for preparing Iota-carrageenan |
| CN101983973A (en) * | 2010-10-08 | 2011-03-09 | 青岛聚大洋海藻工业有限公司 | Extracting and processing technique of carrageen |
Non-Patent Citations (2)
| Title |
|---|
| 不同原料卡拉胶的物性比较研究;刘芳等;《华南理工大学学报(自然科学版)》;20010528(第05期);59-63 * |
| 刘芳等.不同原料卡拉胶的物性比较研究.《华南理工大学学报(自然科学版)》.2001,(第05期), |
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