CN104256711A - Frozen collagen steamed egg with seafood and preparation method thereof - Google Patents
Frozen collagen steamed egg with seafood and preparation method thereof Download PDFInfo
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- CN104256711A CN104256711A CN201410388263.4A CN201410388263A CN104256711A CN 104256711 A CN104256711 A CN 104256711A CN 201410388263 A CN201410388263 A CN 201410388263A CN 104256711 A CN104256711 A CN 104256711A
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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
- A23L15/00—Egg products; Preparation or treatment thereof
-
- 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
- A23L33/17—Amino acids, peptides or proteins
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
Abstract
The invention relates to a frozen collagen steamed egg with seafood and a preparation method thereof. The frozen collagen steamed egg with seafood comprises the following raw materials by weight%: collagen jelly 20-50%, liquid whole egg 20-50%, thickening agent 0.1-2%, plant protein 0.5-5%, starch 1-10%, oil 1-10%, thermal irreversible gel 0.1-1%, seasoning 2-10%, and the balance of water. Raw materials are prepared into the collagen jelly, the collagen jelly is beaten or thermally molten into slurry state, the liquid whole egg and the oil are added into the slurry collagen, the collagen is completely emulsified, the thickening agent, the plant protein, the starch, the thermal irreversible gel and the seasoning are added, the mixture is uniformly stirred up, vacuumized, degassed and canned, shelled seafood and thermally-processed meats and vegetables are scattered on the surface of the mixture, the mixture is then steamed, cooled, packaged into boxes and put in storage, so as to obtain the frozen collagen steamed egg with seafood. The added collagen plays the role of filling and reinforcing the egg gel, furthermore the quality of the egg gel is improved, and the problem that the frozen steamed egg will seriously lose water after the frozen steamed egg is thawed. The preparation method is simple, and the products have good taste, rich nutrition and are convenient to eat.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of freezing collagen teacup and steam and preparation method thereof.
Background technology
Collagen (Collagen protein) is that mammal in-vivo content is the abundantest, distribution protein the most widely, it effectively can increase the water storage function of skin tissue cell, skin is made to become soft, delicate, to flight against senium of human body and beauty treatment, there is special effect, and not containing cholesterol, be a kind ofly to be of high nutritive value, health food low in calories.Some are containing the food of colloid, as beef tendon, pig's feet, chicken wings, cock skin, fish-skin and cartilage, all contain collagen, but due to the cause such as rabid ox disease, aftosa in recent years, be that raw material is prepared collagen and is very limited with terrestrial animal, raw material turns to based on aquatic animal, and the composition structure of fish and human body closest, be tissue institute identification the most absorb collagen sources.Current, collagen obtains the favor of more and more consumer in fields such as anti-ageing, beauty treatments as functional protein, and be widely used in many food such as functional beverage, functional protein powder and meat products.
On the other hand, it is one of Japanese nine large steaming dishes that teacup steams, and it derives from the Egg custard of China at first, but be aided with seafood, vegetables or meat etc., make it not only fragrant with dense egg, also the peculiar delicate flavour of meat such as unique seafood, firmly get the favor of consumers in general especially woman, old man and child.Meanwhile, in nutrition, teacup steams owing to the addition of vegetables, the batchings such as seafood, and its nutritive value is more reasonable compared to Chinese tradition Egg custard, more meets the modern life to nutrition arrangement and balanced requirement.Therefore, along with claiming the Japanese food of work in China's increased popularity with health diet, the teacup of one of its representative cooking steams the food also will becoming China consumer and favor.
At present, it is all sell with the form of instant boiling that teacup steams, and has serious sectional center sex-limited, and cryogenic freezing technology is because of its good food antiseptic, freshness, and the hold facility of good food nutrition and local flavor, be the Main Means of world today's food preservation.But due to teacup steam water content high, have oarse-grained ice crystal after freezing to separate out, after thawing, be easy to cause egg gel structure destruction, flexibility decrease, thus the phenomenon of serious dehydration, therefore, develop a kind of teacup steaming food of energy freezing, thoroughly can not only break the regional confinement problems that teacup steams, and the salability that teacup steams series of products can be significantly improved, meet the demand of modern metropolitan cities life to food nutrition health especially.
Summary of the invention
Therefore, the object of the invention is to solve teacup and steam after the freezing, dehydration of thawing, elasticity and shape-retaining ability are poor, the problem that mouthfeel is loose, freezing collagen teacup steaming proposing a kind of freeze proof good water-retaining property and preparation method thereof, product can freezen protective, mouthfeel fresh and tender good to eat.
For achieving the above object, solution of the present invention is:
A kind of freezing collagen teacup steams, and its component comprises according to mass percent: collagen glue peptone 20 ~ 50%, egg liquid 20 ~ 50%, thickener 0.1 ~ 2%, vegetable protein is 0.5 ~ 5%, starch 1 ~ 10%, oil 1 ~ 10%, heat irreversible glue 0.1 ~ 1%, flavoring 2 ~ 10%, all the other are water.
Described collagen glue peptone refers to the collagen powder that the meat, skin, squama, bone etc. that utilize various animal extracts for raw material or gel peptone, and pulverous collagen need add water and be prepared into the solidifying glue peptone shape collagen that mass concentration is 5 ~ 10%.
Described thickener is one or more in carragheen, xanthans, agar, sodium alginate, konjac glucomannan, guar gum, gellan gum, sodium carboxymethylcellulose, locust bean gum.
Described egg liquid is the egg liquid, duck's egg liquid, goose egg liquid, one or more in Quail Egg Powder birds, beasts and eggs liquid that shell; Described vegetable protein is that wheat gluten is or/and soybean protein; Described starch is one or more in cornstarch, tapioca, farina, cassava modified starch, modified potato starch, modified corn starch.
Described oil is one or more in soybean oil, salad oil, palm oil.
Described heat irreversible glue is one or more in curdlan, hydroxypropyl methylcellulose, methylcellulose.
Described flavoring is one or more in salt, sugar, monosodium glutamate, hydrolyzed vegetable protein, I+G.
Prepare the method that freezing collagen teacup steams, it comprises the following steps:
Step 1, first the raw material of aquatic collagen protein to be made mass concentration be 5 ~ 10% collagen gel peptones, then cuts to mix or heat is melted to slurry;
Add egg liquid, oil in step 2, the slurry that obtains toward above-mentioned steps 1, making beating, until fully emulsified 2 ~ 5min;
Step 3, obtain adding thickener, vegetable protein, starch, heat irreversible glue, flavoring, water in slurry toward above-mentioned steps 2, fully mixing is cut and is mixed 1 ~ 2min to evenly;
Step 4, slurry above-mentioned steps 3 obtained, with the degassed 10 ~ 30min of vavuum pump;
Step 5, the slurry that above-mentioned steps 4 is obtained, filling with formed cups and boxes packing machine, then surface sprinkle seafood of peeling off, heat after meat, vegetables, sealer, obtains thick product;
Step 6, thick product above-mentioned steps 5 obtained, cooking disinfection 30-60min at 80 ~ 90 DEG C, then cools, warehouse-in of casing.
Heat in described step 1 is melted to slurry, and heat is melted temperature and should be controlled at 40 ~ 50 DEG C; Egg liquid, oil and collagen slurry in described step 2 answer high speed shear emulsification, and rotating speed is at more than 3000r/min.
After adopting such scheme, beneficial effect of the present invention:
The freezing collagen teacup of the present invention steams delicious flavour, without fishy smell, nutritious, instant.Wherein, collagen is the main component maintaining skin and histoorgan form, structure, is also the important source material material repairing each damaged tissue, has good beautifying skin-protection function.Collagen also has reducing weight and blood fat, accelerates hemoglobin and RBC acceptor garland rate, improvement circulation, powerful to coronary heart disease, ischemic cerebral disease, prevention of arterial sclerosis, hypertension etc.Product of the present invention contains a large amount of collagens, and the mode that people can be made to be steamed by edible teacup obtains replenishing collagen, thus reaches the effect of fortification, skin maintenance.Meanwhile, the present invention with the addition of collagen gel peptone, collagen and Chicken Albumin fully emulsified after, filling can be played, strengthen the effects such as egg gel, make the quality improving of egg gel, as tissue morphology, elasticity etc., thus serious water loss problem after inhibit teacup to steam freeze-thaw.
The preparation method that the present invention's freezing collagen teacup steams is simple to operate, and efficiency is high.Key technology of the present invention is the emulsifying technology of collagen and Chicken Albumin, and both emulsifications fully just can reach follow-up freezing cryoprotective effects.The present invention captured traditional teacup steam freezing after, bulky grain ice crystal is separated out, and product thaws mistake water problem, product of the present invention after thawing outward appearance, mouthfeel, flavour etc. all follow freezing before be consistent, the fresh and tender sliding mouth of mouthfeel.
Detailed description of the invention
Present invention is disclosed a kind of freezing collagen teacup to steam, comprise the raw material of following mass percent: collagen glue peptone 20 ~ 50%, egg liquid 20 ~ 50%, thickener 0.1 ~ 2%, vegetable protein is 0.5 ~ 5%, starch 1 ~ 10%, oil 1 ~ 10%, heat irreversible glue 0.1 ~ 1%, flavoring 2 ~ 10%, all the other are water; After above feed liquid pours into forming cup, surface sprinkles meat, vegetables etc. after seafood of peeling off, heating.
Wherein, collagen glue peptone refers to the collagen powder that the meat, skin, squama, bone etc. that utilize various animal extracts for raw material or gel peptone, and pulverous collagen need add water and be prepared into the solidifying glue peptone shape collagen that mass concentration is 5 ~ 10%; Egg liquid is one or more in the birds, beasts and eggs liquid such as egg liquid, duck's egg liquid, goose egg liquid, Quail Egg Powder shelled; Thickener is one or more in carragheen, xanthans, agar, sodium alginate, konjac glucomannan, guar gum, gellan gum, sodium carboxymethylcellulose, locust bean gum; Vegetable protein be in wheat gluten, soybean protein one or both; Starch is one or more in cornstarch, tapioca, farina, cassava modified starch, modified potato starch, modified corn starch; Oil is one or more in soybean oil, salad oil, palm oil; Heat irreversible glue is one or more in curdlan, hydroxypropyl methylcellulose, methylcellulose; Flavoring is one or more in salt, sugar, monosodium glutamate, hydrolyzed vegetable protein, I+G.
The concrete preparation method that the present invention's freezing collagen teacup steams, comprises the following steps:
Step 1, first the raw material of aquatic collagen protein to be made mass concentration be 5 ~ 10% collagen gel peptones, then cuts to mix or heat is melted to slurry, and heat is melted temperature and should be controlled at 40 ~ 50 DEG C;
Add egg liquid, oil, making beating in step 2, the slurry that obtains toward above-mentioned steps 1, until fully emulsified (2 ~ 5min), rotating speed should at more than 3000r/min;
Step 3, obtain adding thickener, vegetable protein, starch, heat irreversible glue, flavoring, water in slurry toward above-mentioned steps 2, fully mixing is cut and is mixed 1 ~ 2min to evenly;
Step 4, slurry above-mentioned steps 3 obtained, with the degassed 10 ~ 30min of vavuum pump;
Step 5, the slurry that above-mentioned steps 4 is obtained, filling with formed cups and boxes packing machine, then surface sprinkle seafood of peeling off, heat after meat, vegetables etc., sealer, obtains thick product;
Step 6, the thick product obtained by above-mentioned steps S005, cooking disinfection 30-60min at 80 ~ 90 DEG C, then cools, warehouse-in of casing.
Below in conjunction with specific embodiment, freezing collagen teacup steaming of the present invention and preparation method thereof is further described.
Embodiment 1
The freezing collagen teacup of embodiments of the invention 1 steams, and is made up of the raw material of following mass percent:
Collagen glue peptone 32%, egg liquid 30%, carragheen 0.3%, wheat gluten 1%, starch 2%, soybean oil 3%, methylcellulose 0.2%, flavoring 5%, all the other are water; Filling rear surface sprinkles peels off shrimp and steeps the mushroom after sending out.
Wherein, that flavoring adopts is salt 40 %, sugared 30 %, monosodium glutamate 25 %, I+G 5%.
The preparation method that the freezing collagen teacup of embodiments of the invention 1 steams, comprises the following steps:
Step 1, select the meat of various animal, skin, squama, bone etc. to make after mass concentration 10% coagulates tremellose collagen for raw material, cut and to mix or heat is melted to slurry (heat is melted temperature and should be controlled at about 45 DEG C);
Add egg liquid, oil in step 2, the slurry that obtains toward above-mentioned steps step 1, making beating, until fully emulsified (2 ~ 5min) (rotating speed 3200r/min);
Step 3, obtain adding carragheen, wheat gluten, starch, methylcellulose, flavoring, water in slurry toward above-mentioned steps step 2, fully mixing is cut and is mixed 1 ~ 2min to evenly;
Step 4, slurry above-mentioned steps step 3 obtained, with the degassed 10 ~ 30min of vavuum pump;
Step 5, the slurry that above-mentioned steps step 4 is obtained, filling with formed cups and boxes packing machine, then surface sprinkles and peels off shrimp and steep the mushroom after sending out, and sealer, obtains thick product;
Step 6, thick product above-mentioned steps step 5 obtained, cooking disinfection 30-60min at 80 ~ 90 DEG C, then cools, warehouse-in of casing.
The freezing collagen teacup of the present embodiment 1 steams instant, and fresh and tender, the sliding mouth of mouthfeel, do not have ice crystal to be formed in refrigerating process, structural integrity after thawing, percentage of water loss is only 0.8%.
Embodiment 2
The freezing collagen teacup of embodiments of the invention 2 steams, and is made up of the raw material of following mass percent:
Collagen glue peptone 20%, egg liquid 35%, xanthans 0.2%, soybean protein isolate is 1%, starch 3%, soybean oil 3%, curdlan 0 .1%, flavoring 5%, and all the other are water; Filling rear surface sprinkles the chicken and onion that float and scalded.
Wherein, what flavoring adopted is salt 35%, sugar 40%, monosodium glutamate 20%, hydrolyzed vegetable protein 5%.
The preparation method that the freezing collagen teacup of embodiments of the invention 2 steams, comprises the following steps:
Step 1, select the meat of various animal, skin, squama, bone etc. to make after mass concentration 10% coagulates tremellose collagen for raw material, cut and to mix or heat is melted to slurry (heat is melted temperature and should be controlled at about 40 DEG C);
Add egg liquid, oil in step 2, the slurry that obtains toward above-mentioned steps step 1, making beating, until fully emulsified (2 ~ 5min) (rotating speed 3000r/min);
Step 3, obtain adding carragheen, wheat gluten, starch, methylcellulose, flavoring, water in slurry toward above-mentioned steps step 2, fully mixing is cut and is mixed 1 ~ 2min to evenly;
Step 4, slurry above-mentioned steps step 3 obtained, with the degassed 10 ~ 30min of vavuum pump;
Step 5, the slurry that above-mentioned steps step 4 is obtained, filling with formed cups and boxes packing machine, then surface sprinkles the chicken and onion that float and scalded, sealer, obtains thick product;
Step 6, thick product above-mentioned steps step 5 obtained, cooking disinfection 30-60min at 80 ~ 90 DEG C, then cools, warehouse-in of casing.
The present embodiment 2 freezing collagen teacup steam mouthfeel soft, delicious flavour, without fishy smell, nutritious, after thawing, gel structure is complete, mouthfeel with thaw before consistent, after thawing, percentage of water loss is only 0.2%.
The freezing collagen teacup of the present invention steams delicious flavour, and mouthfeel is soft, and protein content is high, nutritious, instant.Not dehydration after product of the present invention thaws, profile keeps good, through simple microwave, boiling heating and edible, also can be used for the cooking methods such as fried, fried, cooked, fried.And product of the present invention contains a large amount of collagens, the mode that people can be made to be steamed by edible teacup obtains replenishing collagen, thus reaches the effect of fortification, skin maintenance.
The preparation method that the present invention's freezing collagen teacup steams is simple to operate, and efficiency is high.The present invention with the addition of collagen gel peptone, collagen and Chicken Albumin fully emulsified after, filling can be played, strengthen the effects such as egg gel, make the quality improving of egg gel, as tissue morphology, elasticity etc., thus serious water loss problem after inhibit teacup to steam freeze-thaw.The present invention captured traditional teacup steam freezing after, bulky grain ice crystal is separated out, and product thaws mistake water problem, product of the present invention after thawing outward appearance, mouthfeel, flavour etc. all follow freezing before be consistent, the fresh and tender sliding mouth of mouthfeel.
Claims (10)
1. a freezing collagen teacup steams, and it is characterized in that: its component comprises according to mass percent: collagen glue peptone 20 ~ 50%, egg liquid 20 ~ 50%, thickener 0.1 ~ 2%, vegetable protein is 0.5 ~ 5%, starch 1 ~ 10%, oil 1 ~ 10%, heat irreversible glue 0.1 ~ 1%, flavoring 2 ~ 10%, all the other are water.
2. freezing collagen teacup as claimed in claim 1 steams, it is characterized in that: described collagen glue peptone refers to the collagen powder that the meat, skin, squama, bone etc. that utilize various animal extracts for raw material or gel peptone, and pulverous collagen need add water and be prepared into the solidifying glue peptone shape collagen that mass concentration is 5 ~ 10%.
3. freezing collagen teacup as claimed in claim 1 steams, and it is characterized in that: described thickener is one or more in carragheen, xanthans, agar, sodium alginate, konjac glucomannan, guar gum, gellan gum, sodium carboxymethylcellulose, locust bean gum.
4. freezing collagen teacup as claimed in claim 1 steams, and it is characterized in that: described egg liquid is the egg liquid, duck's egg liquid, goose egg liquid, one or more in Quail Egg Powder birds, beasts and eggs liquid that shell; Described vegetable protein is that wheat gluten is or/and soybean protein; Described starch is one or more in cornstarch, tapioca, farina, cassava modified starch, modified potato starch, modified corn starch.
5. freezing collagen teacup as claimed in claim 1 steams, and it is characterized in that: described oil is one or more in soybean oil, salad oil, palm oil.
6. freezing collagen teacup as claimed in claim 1 steams, and it is characterized in that: described heat irreversible glue is one or more in curdlan, hydroxypropyl methylcellulose, methylcellulose.
7. freezing collagen teacup as claimed in claim 1 steams, and it is characterized in that: described flavoring is one or more in salt, sugar, monosodium glutamate, hydrolyzed vegetable protein, I+G.
8. prepare the method that the arbitrary freezing collagen teacup of claim 1 to 7 steams, it is characterized in that, comprise the following steps:
Step 1, first the raw material of aquatic collagen protein to be made mass concentration be 5 ~ 10% collagen gel peptones, then cuts to mix or heat is melted to slurry;
Add egg liquid, oil in step 2, the slurry that obtains toward above-mentioned steps 1, making beating, until fully emulsified 2 ~ 5min;
Step 3, obtain adding thickener, vegetable protein, starch, heat irreversible glue, flavoring, water in slurry toward above-mentioned steps 2, fully mixing is cut and is mixed 1 ~ 2min to evenly;
Step 4, slurry above-mentioned steps 3 obtained, with the degassed 10 ~ 30min of vavuum pump;
Step 5, the slurry that above-mentioned steps 4 is obtained, filling with formed cups and boxes packing machine, then surface sprinkle seafood of peeling off, heat after meat, vegetables, sealer, obtains thick product;
Step 6, thick product above-mentioned steps 5 obtained, cooking disinfection 30-60min at 80 ~ 90 DEG C, then cools, warehouse-in of casing.
9. the preparation method of freezing collagen teacup steaming as claimed in claim 8, it is characterized in that: the heat in described step 1 is melted to slurry, heat is melted temperature and should be controlled at 40 ~ 50 DEG C.
10. the preparation method of freezing collagen teacup steaming as claimed in claim 8, is characterized in that: high speed shear emulsification answered by egg liquid, oil and the collagen slurry in described step 2, and rotating speed should at more than 3000r/min.
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| CN109303286A (en) * | 2018-11-28 | 2019-02-05 | 湖北神丹健康食品有限公司 | A kind of preserved egg yellow taste collagen teacup steams and its production method |
| CN109349536A (en) * | 2018-09-25 | 2019-02-19 | 河南伊赛牛肉股份有限公司 | A kind of processing method that beef tendon rinses roasting piece |
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| CN102154421A (en) * | 2010-12-15 | 2011-08-17 | 南通市优普保鲜技术有限公司 | Method for extracting collagen from fish processing waste including skin, bones and scale |
| CN302857659S (en) * | 2014-06-25 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN302857659S (en) * | 2014-06-25 | |||
| CN102154421A (en) * | 2010-12-15 | 2011-08-17 | 南通市优普保鲜技术有限公司 | Method for extracting collagen from fish processing waste including skin, bones and scale |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109349536A (en) * | 2018-09-25 | 2019-02-19 | 河南伊赛牛肉股份有限公司 | A kind of processing method that beef tendon rinses roasting piece |
| CN109303286A (en) * | 2018-11-28 | 2019-02-05 | 湖北神丹健康食品有限公司 | A kind of preserved egg yellow taste collagen teacup steams and its production method |
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