CN103393132A - Health care type preserved collagen and production process thereof - Google Patents

Abstract

The invention discloses health care type preserved collagen and a production process thereof. The health care type preserved collagen is prepared from the following raw material components in parts by weight: 600-800 parts of emulsified pigskin, 30-50 parts of bone calcium, 200-300 parts of konjac powder, 100-200 parts of carrageenan, 300-400 parts of potato starch, 20-30 parts of cucumber seed powder, 20-30 parts of sodium alginate, 2000-3000 parts of white granulated sugar, 200-300 parts of xylitol and 200-300 parts of sorbitol. Materials such as emulsified pigskin and puffed konjac powder are mixed, alkalization sizing and cleaning are carried out so as to process crisp collagen, and boiling and dipping with a cane sugar solution substituted by partial sugar alcohol, baking and packaging are carried out, so that the preserved collagen is obtained. The produced health care type preserved collagen has the effects of replenishing calcium and replenishing collagen, has no toxic or side effect, can be eaten for a long time, is simple and scientific in production process and maintains activity of active ingredients in each component.

Description

A kind of health collagen dried meat and production technology thereof

Technical field

The present invention relates to field of health care food, specifically a kind of health collagen dried meat and production technology thereof.

Background technology

Pigskin is the very high meat products raw material of a kind of protein content, and protein content is 2.5 times of pork, and the content of carbohydrate is higher 4 times than pork, and fat content only has 1/2 of pork.Pigskin not only is of high nutritive value, and toughness of products, the good springiness of processing, and production cost is low, at meat products, to reduce costs and to give product elasticity, is able to extensive use.

The main component of the contained protein of pigskin is collagen, account for 85%, and collagen has very high nutritive value as everyone knows, collagen is called as " bone in bone; the skin in skin; the meat in meat ", can be described as skin, the strong backing of bone, and it is self-evident to skin, bone effect.Skin being had the effects such as moisturizing, nourishing, bright skin, Firm, wrinkle resistant, reparation, simultaneously, is again the vital tissue part that bone forms, and is the framework of bone and the adhesive of bone calcium, to the hardness of strengthening bone, plays a part very important.

Bone calcium is mainly to utilize the purer bone slag of Animal Bone after having extracted grease and ossein, adopt special Measurement for Biochemistry, with harmful substance removals such as heavy metal, fluoride, impurity and natural, safe, the nontoxic calcareous nutrition fortifier that is processed into, at present, the Creta Preparata of selling on market, general absorptivity is all lower, greatly about the 20-30% left and right.And the bone calcium that extracts from Animal Bone, its calcium phosphorus ration, near 2:1, is easy to absorption of human body, and absorptivity, far away higher than other chemical calcium, shows that by relevant animal absorption test result its absorptivity can reach more than 90%.

Konjaku is not only nutritious, but also has unique health care, research shows, the contained glucomannan of konjaku has effect preferably to the blood sugar that hangs down the glycosuria patient,, because its relative molecular mass is large, the absorption of viscosity high energy delay glucose, effectively reduce postprandial blood sugar, thereby reduce hunger, can reduce body weight again, so it is diabetic and overweight people's ultimate food; Konjaku also have replenish the calcium, the effect such as balance salinity, clean stomach, whole intestines, toxin expelling.

Contain the calcium of 898.6 milligrams in the cucumber seed per kilogram, it can effectively promote human calcium's absorption, and the speed of replenishing the calcium is very fast, be synthetism, strong bone and the best secret recipe of replenishing the calcium, to pain in waist and lower extremities, osteoporosis, rheumatism, numbness in hands and feet, knot, fracture, bone split, cervical spondylopathy, lumbar vertebra disease, various calcium deficiency symptom have health care.

Summary of the invention

The invention provides a kind of collagen dried meat and production technology thereof, the collagen dried meat of producing has not only mends collagen but also the effect of calcium-enriching function food, has no side effect, and can eat for a long time.

The technical solution used in the present invention is as follows:

A kind of health collagen dried meat, its each raw material components is by weight: emulsified pigskin 600-800, bone calcium 30-50, konjaku powder 200-300, carragheen 100-200, potato starch 300-400, cucumber seed powder 20-30, sodium alginate 20-30, white granulated sugar 2000-3000, xylitol 200-300, D-sorbite 200-300.

A kind of production technology of health collagen dried meat comprises the following steps:

(1) by formula with pigskin de-oiling degreasing after-tack, then the pigskin after softening cleans to cut and mix emulsification treatment, and is standby;

(2) by formula, konjaku powder, carragheen, potato starch, cucumber seed powder, sodium alginate, bone calcium are dissolved in and are equivalent in konjaku powder weight 40-50 water doubly under the condition that constantly stirs, add emulsified pigskin after static swelling 4-5 hour, stir;

(3) the good material of step (2) swelling is alkalized, the PH after alkalization is controlled between 9.2-9.5, with six side's mould moulding, put in the hot water that is heated in advance 90-95 ℃ and finalize the design, the time is 4-6min, then, pull out and put into clear water and rinse coolingly, PH is controlled at 7-7.5;

(4) the semi-finished product stand dish that will handle well is put into quick freezing repository and is carried out quick-frozen, time 3-4 hour, and temperature is-35 ~-40 ℃, obtains collagen protein crisp;

(5) by formula, xylitol and D-sorbite are added water and be made into the solution that concentration is 10-15%, the sucrose solution that is 50-60% with concentration mixes in the 1:2-3 ratio, the collagen protein crisp that will thaw is in advance again put into little liquid glucose boiling of boiling, to being transparence, boiling pol to terminal is 40-50, time 1-2 hour, then impregnated in liquid glucose and ooze sugar, time 10-12 hour;

(6) collagen protein crisp that sugaring is good is pulled out and is drained liquid glucose, after the single berth dish, and baking 4-6 hour under 70-80 ℃, the Aw of collagen dried meat is controlled at below 0.75, then carries out ultraviolet light sterilization, packed products.

Beneficial effect of the present invention:

The health collagen dried meat that the present invention produces has replenishes the calcium, mends the collagen effect, have no side effect, and can eat for a long time, and production technology is simple, and science, kept the activity of active ingredient in each component.

The specific embodiment

A kind of health collagen dried meat, its each raw material components by weight (kg) than being: emulsified pigskin 700, bone calcium 40, konjaku powder 250, carragheen 160, potato starch 350, cucumber seed powder 25, sodium alginate 28, white granulated sugar 2400, xylitol 250, D-sorbite 280.

A kind of production technology of health collagen dried meat comprises the following steps:

(1) by formula with pigskin de-oiling degreasing after-tack, then the pigskin after softening cleans to cut and mix emulsification treatment, and is standby;

(2) in by formula, konjaku powder, carragheen, potato starch, cucumber seed powder, sodium alginate, bone calcium being dissolved in the water that is equivalent to 40 times of konjaku powder weight under the condition that constantly stirs, static swelling was added emulsified pigskin after 4 hours, stirred;

(3) the good material of step (2) swelling is alkalized, the PH after alkalization is 9.4,, with six side's mould moulding, puts in the hot water that is heated in advance 92 ℃ and finalizes the design, and the time is 5min, then, pulls out and puts into clear water and rinse coolingly, and PH is 7.2;

(4) the semi-finished product stand dish that will handle well is put into quick freezing repository and is carried out quick-frozen, and 3 hours time, temperature is-38 ℃, obtains collagen protein crisp;

(5) by formula, xylitol and D-sorbite being added water, to be made into concentration be 10% solution, the sucrose solution that is 50% with concentration mixes in the 1:2 ratio, the collagen protein crisp that will thaw is in advance again put into little liquid glucose boiling of boiling, to being transparence, boiling pol to terminal is 45, time hour, then impregnated in liquid glucose and ooze sugar, 10 hours time;

(6) collagen protein crisp that sugaring is good is pulled out and is drained liquid glucose, and after the single berth dish, baking is 5 hours under 75 ℃, and the Aw of collagen dried meat is controlled at below 0.75, then carries out ultraviolet light sterilization, packed products.

The health collagen dried meat that the present invention produces has kept the activity of active ingredient in each component, has and replenishes the calcium, mends the collagen effect, has no side effect, and can eat for a long time.

Claims (2)

1. health collagen dried meat, it is characterized in that: its each raw material components is by weight: emulsified pigskin 600-800, bone calcium 30-50, konjaku powder 200-300, carragheen 100-200, potato starch 300-400, cucumber seed powder 20-30, sodium alginate 20-30, white granulated sugar 2000-3000, xylitol 200-300, D-sorbite 200-300.

2. the production technology of a health collagen dried meat as claimed in claim 1 is characterized in that: comprise the following steps:

(1) by formula with pigskin de-oiling degreasing after-tack, then the pigskin after softening cleans to cut and mix emulsification treatment, and is standby;

(2) by formula, konjaku powder, carragheen, potato starch, cucumber seed powder, sodium alginate, bone calcium are dissolved in and are equivalent in konjaku powder weight 40-50 water doubly under the condition that constantly stirs, add emulsified pigskin after static swelling 4-5 hour, stir;

(3) the good material of step (2) swelling is alkalized, the PH after alkalization is controlled between 9.2-9.5, with six side's mould moulding, put in the hot water that is heated in advance 90-95 ℃ and finalize the design, the time is 4-6min, then, pull out and put into clear water and rinse coolingly, PH is controlled at 7-7.5;

(4) the semi-finished product stand dish that will handle well is put into quick freezing repository and is carried out quick-frozen, time 3-4 hour, and temperature is-35 ~-40 ℃, obtains collagen protein crisp;

(5) by formula, xylitol and D-sorbite are added water and be made into the solution that concentration is 10-15%, the sucrose solution that is 50-60% with concentration mixes in the 1:2-3 ratio, the collagen protein crisp that will thaw is in advance again put into little liquid glucose boiling of boiling, to being transparence, boiling pol to terminal is 40-50, time 1-2 hour, then impregnated in liquid glucose and ooze sugar, time 10-12 hour;

(6) collagen protein crisp that sugaring is good is pulled out and is drained liquid glucose, after the single berth dish, and baking 4-6 hour under 70-80 ℃, the Aw of collagen dried meat is controlled at below 0.75, then carries out ultraviolet light sterilization, packed products.