CN103549458A - Method for preparing pork jelly - Google Patents
Method for preparing pork jelly Download PDFInfo
- Publication number
- CN103549458A CN103549458A CN201310439411.6A CN201310439411A CN103549458A CN 103549458 A CN103549458 A CN 103549458A CN 201310439411 A CN201310439411 A CN 201310439411A CN 103549458 A CN103549458 A CN 103549458A
- Authority
- CN
- China
- Prior art keywords
- parts
- pigskin
- meat
- lean meat
- fat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title abstract description 9
- 235000015110 jellies Nutrition 0.000 title abstract 5
- 239000008274 jelly Substances 0.000 title abstract 5
- 235000015277 pork Nutrition 0.000 title abstract 5
- 235000020997 lean meat Nutrition 0.000 claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 14
- 235000020416 water chestnut juice Nutrition 0.000 claims abstract description 10
- 241001647745 Banksia Species 0.000 claims abstract description 7
- 241000628997 Flos Species 0.000 claims abstract description 7
- 241000220317 Rosa Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 244000077995 Coix lacryma jobi Species 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 241000213006 Angelica dahurica Species 0.000 abstract 2
- 241001149107 Limonium bicolor Species 0.000 abstract 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 4
- 239000003814 drug Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Fodder In General (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for preparing a pork jelly, which is prepared by the following raw materials by weight: 60-80 parts of pigskin, 20-40 parts of lean meat, 10-15 parts of fat meat, 3-5 parts of salt, 3-5 parts of oat, 3-5 parts of water chestnut juice, 2-3 parts of lacryma-jobiseed oil, 1-2 parts of ginger, 1-3 parts of limonium bicolor, 2-4 parts of Chinese angelica, 2-4 parts of banksia rose, and 2-3 parts of flos caryophylli. The method for preparing the pork jelly has advantages of simple method and easy implementation; the pork jelly prepared by the method has smooth mouthfeel and is not greasy; and the traditional Chinese medicines like water chestnut juice, lacryma-jobiseed oil, limonium bicolor and Chinese angelica are added so that the pork jelly is beneficial to human body for frequently eating.
Description
Technical field
The present invention relates to the preparation method that a kind of pigskin freezes, belong to food processing technology field.
Background technology
Pig's feet, pigskin are a kind of originate abundant and cheap materials, its main component is fat and collagen, there is good water retention property, can effectively improve the water retaining function of body physiological function and skin tissue cell, cell is moistened, keep moisture state, the aging course of delaying skin, is with a wide range of applications at food, medicine, cosmetic industry in beauty treatment and good gelling.
Summary of the invention
The invention provides the preparation method that a kind of pigskin freezes.
The present invention is achieved by the following technical solutions:
The preparation method that pigskin freezes, is characterized in that comprising the following steps:
(1) take the raw material of following mass parts: pigskin 60-80, lean meat 20-40, fat meat 10-15, salt 3-5, oat 3-5, water chestnut juice 3-5, coix seed oil 2-3, ginger 1-2, twocolor sealavander herb 1-3, Radix Angelicae Sinensis 2-4, banksia rose 2-4, flos caryophylli 2-3;
(2) pigskin, lean meat, fat meat are rinsed with boiling water, wash away the impurity such as surperficial bloodstain, then pigskin, lean meat and the girth of a garment are cut into small pieces, put into water together with ginger, twocolor sealavander herb, Radix Angelicae Sinensis, the banksia rose, flos caryophylli, heating infusion 2-3 hour, then pulls pigskin, lean meat, fat meat out;
(3) after the pigskin of pulling out, lean meat, fat meat are pulled out, add salt, oat, water chestnut juice, coix seed oil, stir, naturally cooling, obtain pigskin of the present invention and freeze.
Advantage of the present invention is:
The preparation method that pigskin provided by the invention freezes, method is simple, is easy to realize, the product that the inventive method makes, mouthfeel is smooth, non-greasy, added the traditional Chinese medicine ingredients such as water chestnut juice, coix seed oil and twocolor sealavander herb, Radix Angelicae Sinensis, often edible useful to health.
The specific embodiment
Embodiment 1
The preparation method that pigskin freezes, is characterized in that comprising the following steps:
(1) take the raw material of following mass parts (kg): pigskin 80, lean meat 30, fat meat 15, salt 5, oat 5, water chestnut juice 3, coix seed oil 3, ginger 2, twocolor sealavander herb 3, Radix Angelicae Sinensis 2, the banksia rose 3, flos caryophylli 2;
(2) pigskin, lean meat, fat meat are rinsed with boiling water, wash away the impurity such as surperficial bloodstain, then pigskin, lean meat and the girth of a garment are cut into small pieces, put into water together with ginger, twocolor sealavander herb, Radix Angelicae Sinensis, the banksia rose, flos caryophylli, heating infusion 3 hours, then pulls pigskin, lean meat, fat meat out;
(3) after the pigskin of pulling out, lean meat, fat meat are pulled out, add salt, oat, water chestnut juice, coix seed oil, stir, naturally cooling, obtain pigskin of the present invention and freeze.
The preparation method that pigskin provided by the invention freezes, method is simple, is easy to realize, the product that the inventive method makes, mouthfeel is smooth, non-greasy, added the traditional Chinese medicine ingredients such as water chestnut juice, coix seed oil and twocolor sealavander herb, Radix Angelicae Sinensis, often edible useful to health.
Claims (1)
1. the preparation method that pigskin freezes, is characterized in that comprising the following steps:
(1) take the raw material of following mass parts: pigskin 60-80, lean meat 20-40, fat meat 10-15, salt 3-5, oat 3-5, water chestnut juice 3-5, coix seed oil 2-3, ginger 1-2, twocolor sealavander herb 1-3, Radix Angelicae Sinensis 2-4, banksia rose 2-4, flos caryophylli 2-3;
(2) pigskin, lean meat, fat meat are rinsed with boiling water, wash away the impurity such as surperficial bloodstain, then pigskin, lean meat and fat meat are cut into small pieces, put into water together with ginger, twocolor sealavander herb, Radix Angelicae Sinensis, the banksia rose, flos caryophylli, heating infusion 2-3 hour, then pulls pigskin, lean meat, fat meat out;
(3) after the pigskin of pulling out, lean meat, fat meat are pulled out, add salt, oat, water chestnut juice, coix seed oil, stir, naturally cooling, obtain pigskin of the present invention and freeze.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310439411.6A CN103549458A (en) | 2013-09-25 | 2013-09-25 | Method for preparing pork jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310439411.6A CN103549458A (en) | 2013-09-25 | 2013-09-25 | Method for preparing pork jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103549458A true CN103549458A (en) | 2014-02-05 |
Family
ID=50003966
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310439411.6A Pending CN103549458A (en) | 2013-09-25 | 2013-09-25 | Method for preparing pork jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103549458A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892308A (en) * | 2014-02-18 | 2014-07-02 | 邢通 | Pigskin jelly with efficacies of maintaining beauty and keeping youth and preparation method thereof |
| CN104172228A (en) * | 2014-07-07 | 2014-12-03 | 芜湖诚德农业科技有限公司 | Beauty-maintaining instant pigskin |
| CN104544169A (en) * | 2015-01-15 | 2015-04-29 | 山东省农业科学院畜牧兽医研究所 | Pork-skin jelly capable of promoting milk secretion and preparation method of pork-skin jelly |
| CN104621585A (en) * | 2015-01-15 | 2015-05-20 | 山东省农业科学院畜牧兽医研究所 | Qi-tonifying and nerve-calming pork-skin jelly beneficial to body recovery of puerpera and preparation method of qi-tonifying and nerve-calming pork-skin jelly beneficial to body recovery of puerpera |
| CN105901631A (en) * | 2016-05-04 | 2016-08-31 | 安徽竞赛食品有限公司 | Bone jelly with tomato |
| CN106616425A (en) * | 2016-12-19 | 2017-05-10 | 重庆全航食品有限公司 | Manufacturing method of pigskin jelly |
| CN112741305A (en) * | 2020-12-30 | 2021-05-04 | 李长青 | Hericium erinaceus product and preparation method thereof |
-
2013
- 2013-09-25 CN CN201310439411.6A patent/CN103549458A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892308A (en) * | 2014-02-18 | 2014-07-02 | 邢通 | Pigskin jelly with efficacies of maintaining beauty and keeping youth and preparation method thereof |
| CN104172228A (en) * | 2014-07-07 | 2014-12-03 | 芜湖诚德农业科技有限公司 | Beauty-maintaining instant pigskin |
| CN104544169A (en) * | 2015-01-15 | 2015-04-29 | 山东省农业科学院畜牧兽医研究所 | Pork-skin jelly capable of promoting milk secretion and preparation method of pork-skin jelly |
| CN104621585A (en) * | 2015-01-15 | 2015-05-20 | 山东省农业科学院畜牧兽医研究所 | Qi-tonifying and nerve-calming pork-skin jelly beneficial to body recovery of puerpera and preparation method of qi-tonifying and nerve-calming pork-skin jelly beneficial to body recovery of puerpera |
| CN105901631A (en) * | 2016-05-04 | 2016-08-31 | 安徽竞赛食品有限公司 | Bone jelly with tomato |
| CN106616425A (en) * | 2016-12-19 | 2017-05-10 | 重庆全航食品有限公司 | Manufacturing method of pigskin jelly |
| CN112741305A (en) * | 2020-12-30 | 2021-05-04 | 李长青 | Hericium erinaceus product and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140205 |
|
| WD01 | Invention patent application deemed withdrawn after publication |