CN104256711B - A kind of freezing collagen teacup steaming and preparation method thereof - Google Patents
A kind of freezing collagen teacup steaming and preparation method thereof Download PDFInfo
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Classifications
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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
- A23L15/00—Egg products; Preparation or treatment thereof
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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
- 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
-
- 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
A kind of freezing collagen teacup steaming and preparation method thereof, this freezing collagen teacup steams and includes according to mass percent according to component: collagen protein glue peptone 20 ~ 50%, egg liquid 20 ~ 50%, thickening agent 0.1 ~ 2%, vegetable protein is 0.5 ~ 5%, starch 1 ~ 10%, oil 1 ~ 10%, heat irreversible glue 0.1 ~ 1%, flavouring agent 2 ~ 10%, remaining is water.First raw material is made collagen gel peptone shape, then make or heat is melted to slurry, after adding egg liquid and oil elder generation emulsifying fully, adding the dispensings such as thickening agent, vegetable protein, starch, heat irreversible glue, flavouring agent, stir, evacuation deaerates, fill, surface sprinkles the meat after seafood of peeling off, heat treated, vegetable etc., steaming and decocting, cool down, warehouse-in of casing, obtain freezing collagen teacup of the present invention and steam.The collagen protein added, can play filling, strengthen the effects such as egg gel, makes the quality improving of egg gel, thus inhibits serious water loss problem after teacup steaming freeze-thaw；Additionally the present invention prepares simple and products taste is good, nutritious, instant.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of freezing collagen teacup steaming and preparation method thereof.
Background technology
Collagen protein (Collagen protein) is that mammal in-vivo content is the abundantest, is distributed widest protein, it can be effectively increased the water storage function of skin tissue cell, skin is made to become soft, delicate, flight against senium of human body and beauty treatment had special effect, and without cholesterol, be a kind of be of high nutritive value, health food low in calories.Some foods containing colloid, such as Ungula Bovis seu Bubali muscle, Ungula Sus domestica, chicken wing, Corium Gallus domesticus, fish skin and cartilage, all contain collagen protein, but due to the reason such as bovine spongiform encephalopathy, foot and mouth disease in recent years, prepare collagen protein with terrestrial animal for raw material to be very limited, raw material turns to based on aquatic animal, and the composition structure of Fish is closest with human body, is the collagen sources of the absorption of tissue institute identification the most.Currently, collagen protein obtains the favor of more and more consumer as functional protein in the field such as defying age, beauty treatment, and is widely used in many food such as functional drinks, functional protein powder and meat products.
On the other hand, it is one of Japanese nine big steaming dishes that teacup steams, and it is originally derived from the Egg custard of China, but it is aided with seafood, vegetable or meat etc., it is allowed to the peculiar delicate flavours of meat such as, the most unique seafood fragrant not only with dense egg, firmly gets the favor of consumers in general especially woman, old man and child.Meanwhile, in terms of nutrition, teacup steams owing to the addition of the dispensings such as vegetable, seafood, and its nutritive value is more reasonable compared to Chinese tradition Egg custard, more meets the modern life to nutrition arrangement and equilibrium requirement.Therefore, along with claiming the Japanese food write to steam also will become the food that consumer of China is favored at China's increased popularity, the teacup of one of its representative cooking with health diet.
At present, it is all to sell with the form of instant boiling that teacup steams, and has serious sectional center sex-limited, and cryogenic freezing technology is because of the holding capacity of its preferable food antiseptic, freshness and good food nutrition and local flavor, is the Main Means of world today's food preservation.Water content is steamed high yet with teacup, have oarse-grained ice crystal after freezing to separate out, after defrosting, easily lead to egg gel structure destroy, flexibility decrease, thus the phenomenon of serious dehydration, therefore, develop the teacup steaming food of a kind of energy freezing, can not only will thoroughly break the regional confinement problems that teacup steams, and teacup can be significantly improved and steam the salability of series of products, meet the modern metropolitan cities life demand to food nutrition health especially.
Summary of the invention
Therefore, present invention aim to address that teacup steams after the freezing, defrosting dehydration, 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, the solution of the present invention is:
A kind of freezing collagen teacup steams, and its component includes according to mass percent: collagen protein glue peptone 20 ~ 50%, egg liquid 20 ~ 50%, thickening agent 0.1 ~ 2%, and vegetable protein is 0.5 ~ 5%, starch 1 ~ 10%, and oil 1 ~ 10%, heat irreversible glue 0.1 ~ 1%, flavouring agent 2 ~ 10%, remaining is water.
Described collagen protein glue peptone refers to collagen protein powder or the gel peptone utilizing the meat of various animal, skin, squama, bone etc. to extract for raw material, and the collagen protein of powder need to add water and be prepared as the solidifying glue peptone shape collagen protein that mass concentration is 5 ~ 10%.
Described thickening agent is one or more in carrageenan, xanthan gum, agar, sodium alginate, Konjac glucomannan, guar gum, gellan gum, sodium carboxymethyl cellulose, locust bean gum.
Described egg liquid be shell egg liquid, Ovum Anas domestica liquid, goose egg liquid, one or more in Quail Egg Powder fowl egg liquid；Described vegetable protein is wheat protein or/and soybean protein；Described starch is one or more in corn starch, tapioca, potato starch, cassava modified starch, modified potato starch, modified corn starch.
Described oil is one or more in soybean oil, salad oil, Petiolus Trachycarpi oil.
Described heat irreversible glue is one or more in curdlan, hydroxypropyl methyl cellulose, methylcellulose.
Described flavouring agent is one or more in Sal, sugar, monosodium glutamate, hydrolyzed vegetable protein, I+G.
A kind of preparing 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 and mixes or heat is melted to slurry；
Step 2, the slurry obtained toward above-mentioned steps 1 add egg liquid, oil, making beating, until fully emulsified 2 ~ 5min；
Step 3, toward above-mentioned steps 2 obtain in slurry add thickening agent, vegetable protein, starch, heat irreversible glue, flavouring agent, water, be sufficiently mixed to cut and mix 1 ~ 2min to uniformly；
Step 4, slurry above-mentioned steps 3 obtained, with vacuum pump degassing 10 ~ 30min；
Step 5, slurry above-mentioned steps 4 obtained, by formed cups and boxes packer fill, the meat after then surface sprinkles seafood of peeling off, heat treated, vegetable, sealer, obtain thick product；
Step 6, the thick product that above-mentioned steps 5 is obtained, cooking disinfection 30-60min at 80 ~ 90 DEG C, then cool down, 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 emulsifying, and rotating speed exists
More than 3000r/min.
After using such scheme, beneficial effects of the present invention:
Freezing collagen teacup of the present invention steams delicious flavour, without fishy smell, nutritious, instant.Wherein, collagen protein is to maintain skin and histoorgan form, the main component of structure, is also the important source material material repairing each damage tissue, has good beautifying skin-protection function.Collagen protein also has reducing weight and blood fat, accelerates hemoglobin and erythropoiesis, improvement circulation, powerful to coronary heart disease, ischemic encephalopathy, prevention of arterial hardening, hypertension etc..Product of the present invention contains substantial amounts of collagen protein, it is possible to makes people obtain replenishing collagen by the way of edible teacup steams, thus reaches the effect of fortification, skin maintenance.Meanwhile, the present invention with the addition of collagen gel peptone, after collagen protein and Chicken Albumin are fully emulsified, filling can be played, strengthen the effects such as egg gel, make the quality improving of egg gel, such as tissue morphology, elasticity etc., thus serious water loss problem after inhibiting teacup to steam freeze-thaw.
The preparation method that freezing collagen teacup of the present invention steams is simple to operate, and efficiency is high.The key technology of the present invention is the emulsifying technology of collagen protein and Chicken Albumin, and both emulsifyings fully can be only achieved follow-up freezing cryoprotective effects.The present invention has captured after traditional teacup steams freezing, and bulky grain ice crystal separates out, the problem of product defrosting dehydration, product of the present invention outward appearance after thawing, mouthfeel, flavour etc. all with keeping consistent before freezing, 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, including the raw material of following mass percent: collagen protein glue peptone 20 ~ 50%, egg liquid 20 ~ 50%, thickening agent 0.1 ~ 2%, vegetable protein is 0.5 ~ 5%, starch 1 ~ 10%, oil 1 ~ 10%, heat irreversible glue 0.1 ~ 1%, flavouring agent 2 ~ 10%, remaining is water；After above feed liquid pours into forming cup, surface sprinkles the meat after seafood of peeling off, heat treated, vegetable etc..
Wherein, collagen protein glue peptone refers to collagen protein powder or the gel peptone utilizing the meat of various animal, skin, squama, bone etc. to extract for raw material, and the collagen protein of powder need to add water and be prepared as the solidifying glue peptone shape collagen protein that mass concentration is 5 ~ 10%；Egg liquid be shell egg liquid, Ovum Anas domestica liquid, goose egg liquid, one or more in the fowl egg liquid such as Quail Egg Powder；Thickening agent is one or more in carrageenan, xanthan gum, agar, sodium alginate, Konjac glucomannan, guar gum, gellan gum, sodium carboxymethyl cellulose, locust bean gum；Vegetable protein be in wheat protein, soybean protein one or both；Starch is one or more in corn starch, tapioca, potato starch, cassava modified starch, modified potato starch, modified corn starch；Oil is one or more in soybean oil, salad oil, Petiolus Trachycarpi oil；Heat irreversible glue is one or more in curdlan, hydroxypropyl methyl cellulose, methylcellulose；Flavouring agent is one or more in Sal, sugar, monosodium glutamate, hydrolyzed vegetable protein, I+G.
The concrete preparation method that freezing collagen teacup of the present invention 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 and mixes or heat is melted to slurry, and heat is melted temperature and should be controlled at 40 ~ 50 DEG C；
Adding egg liquid, oil in step 2, the slurry obtained toward above-mentioned steps 1, making beating, until fully emulsified (2 ~ 5min), rotating speed should be at more than 3000r/min；
Step 3, toward above-mentioned steps 2 obtain in slurry add thickening agent, vegetable protein, starch, heat irreversible glue, flavouring agent, water, be sufficiently mixed to cut and mix 1 ~ 2min to uniformly；
Step 4, slurry above-mentioned steps 3 obtained, with vacuum pump degassing 10 ~ 30min；
Step 5, the slurry that above-mentioned steps 4 is obtained, with formed cups and boxes packer fill, meat after then surface sprinkles seafood of peeling off, heat treated, vegetable etc., sealer, obtain thick product；
Step 6, the thick product that above-mentioned steps S005 is obtained, cooking disinfection 30-60min at 80 ~ 90 DEG C, then cool down, 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 protein of fish skin glue peptone 32%, egg liquid 30%, carrageenan 0.3%, wheat protein 1%, starch 2%, soybean oil 3%, methylcellulose 0.2%, flavouring agent 5%, remaining is water；Fill rear surface sprinkles the Lentinus Edodes after peel off shrimp and steep raising.
Wherein, flavouring agent uses 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 protein for raw material, cut and mix or heat is melted to slurry (heat is melted temperature and should be controlled at about 45 DEG C)；
Step 2, the slurry obtained toward above-mentioned steps step 1 add egg liquid, oil, making beating, until fully emulsified (2 ~ 5min) (rotating speed 3200r/min)；
Step 3, toward above-mentioned steps step 2 obtain in slurry add carrageenan, wheat protein, starch, methylcellulose, flavouring agent, water, be sufficiently mixed to cut and mix 1 ~ 2min to uniformly；
Step 4, slurry above-mentioned steps step 3 obtained, with vacuum pump degassing 10 ~ 30min；
Step 5, slurry above-mentioned steps step 4 obtained, by formed cups and boxes packer fill, the Lentinus Edodes after then surface sprinkles peel off shrimp and steep raising, sealer, obtain thick product；
Step 6, the thick product that above-mentioned steps step 5 is obtained, cooking disinfection 30-60min at 80 ~ 90 DEG C, then cool down, warehouse-in of casing.
The freezing collagen teacup of the present embodiment 1 steams instant, mouthfeel mouth fresh and tender, sliding, does not has ice crystal to be formed in refrigerating process, and structural integrity after defrosting, 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 protein glue peptone 20%, egg liquid 35%, xanthan gum 0.2%, soybean protein isolate is 1%, starch 3%, soybean oil 3%, curdlan 0 .1%, flavouring agent 5%, and remaining is water；Fill rear surface sprinkles the Carnis Gallus domesticus and Bulbus Allii Cepae scalded that floats.
Wherein, flavouring agent uses 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 protein for raw material, cut and mix or heat is melted to slurry (heat is melted temperature and should be controlled at about 40 DEG C)；
Step 2, the slurry obtained toward above-mentioned steps step 1 add egg liquid, oil, making beating, until fully emulsified (2 ~ 5min) (rotating speed 3000r/min)；
Step 3, toward above-mentioned steps step 2 obtain in slurry add carrageenan, wheat protein, starch, methylcellulose, flavouring agent, water, be sufficiently mixed to cut and mix 1 ~ 2min to uniformly；
Step 4, slurry above-mentioned steps step 3 obtained, with vacuum pump degassing 10 ~ 30min；
Step 5, slurry above-mentioned steps step 4 obtained, with formed cups and boxes packer fill, then surface sprinkles the Carnis Gallus domesticus and Bulbus Allii Cepae scalded that floats, sealer, obtains thick product；
Step 6, the thick product that above-mentioned steps step 5 is obtained, cooking disinfection 30-60min at 80 ~ 90 DEG C, then cool down, warehouse-in of casing.
It is soft that the freezing collagen teacup of the present embodiment 2 steams mouthfeel, delicious flavour, and without fishy smell, nutritious, after defrosting, gel structure is complete, and mouthfeel is consistent with before defrosting, and after defrosting, percentage of water loss is only 0.2%.
Freezing collagen teacup of the present invention steams delicious flavour, and mouthfeel is soft, and protein content is high, nutritious, instant.Product of the present invention thaw after not dehydration, profile keeps good, through simple microwave, steaming and decocting heating i.e. edible it can also be used to cooking methods such as fried, fried, cooked, fried.And product of the present invention contains substantial amounts of collagen protein, it is possible to make people obtain replenishing collagen by the way of edible teacup steams, thus reach the effect of fortification, skin maintenance.
The preparation method that freezing collagen teacup of the present invention steams is simple to operate, and efficiency is high.The present invention with the addition of collagen gel peptone, after collagen protein and Chicken Albumin are fully emulsified, filling can be played, strengthen the effects such as egg gel, make the quality improving of egg gel, such as tissue morphology, elasticity etc., thus serious water loss problem after inhibiting teacup to steam freeze-thaw.The present invention has captured after traditional teacup steams freezing, and bulky grain ice crystal separates out, the problem of product defrosting dehydration, product of the present invention outward appearance after thawing, mouthfeel, flavour etc. all with keeping consistent before freezing, the fresh and tender sliding mouth of mouthfeel.
Claims (10)
1. a freezing collagen teacup steams, it is characterised in that: include according to mass percent according to component: collagen protein glue peptone 20 ~ 50%, egg liquid 20 ~ 50%, thickening agent 0.1 ~ 2%, vegetable protein is 0.5 ~ 5%, starch 1 ~ 10%, oil 1 ~ 10%, heat irreversible glue 0.1 ~ 1%, flavouring agent 2 ~ 10%, remaining is water.
2. a kind of freezing collagen teacup as claimed in claim 1 steams, it is characterized in that: described collagen protein glue peptone refers to collagen protein powder or the gel peptone utilizing the meat of various animal, skin, squama, bone to extract for raw material, the collagen protein of powder need to add water and be prepared as the solidifying glue peptone shape collagen protein that mass concentration is 5 ~ 10%.
3. a kind of freezing collagen teacup as claimed in claim 1 steams, it is characterised in that: described thickening agent is one or more in carrageenan, xanthan gum, agar, sodium alginate, Konjac glucomannan, guar gum, gellan gum, sodium carboxymethyl cellulose, locust bean gum.
4. collagen teacup as claimed in claim 1 a kind of freezing steams, it is characterised in that: described egg liquid be shell egg liquid, Ovum Anas domestica liquid, goose egg liquid, one or more in Quail Egg Powder fowl egg liquid；Described vegetable protein is wheat protein or/and soybean protein；Described starch is one or more in corn starch, tapioca, potato starch, cassava modified starch, modified potato starch, modified corn starch.
5. a kind of freezing collagen teacup as claimed in claim 1 steams, it is characterised in that: described oil is one or more in soybean oil, salad oil, Petiolus Trachycarpi oil.
6. a kind of freezing collagen teacup as claimed in claim 1 steams, it is characterised in that: described heat irreversible glue is one or more in curdlan, hydroxypropyl methyl cellulose, methylcellulose.
7. a kind of freezing collagen teacup as claimed in claim 1 steams, it is characterised in that: described flavouring agent is one or more in Sal, sugar, monosodium glutamate, hydrolyzed vegetable protein, I+G.
8. the preparation method that a freezing collagen teacup steams, it is characterised 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 and mixes or heat is melted to slurry；
Step 2, the slurry obtained toward above-mentioned steps 1 add egg liquid, oil, making beating, until fully emulsified 2 ~ 5min；
Step 3, toward above-mentioned steps 2 obtain in slurry add thickening agent, vegetable protein, starch, heat irreversible glue, flavouring agent, water, be sufficiently mixed to cut and mix 1 ~ 2min to uniformly；
Step 4, slurry above-mentioned steps 3 obtained, with vacuum pump degassing 10 ~ 30min；
Step 5, slurry above-mentioned steps 4 obtained, by formed cups and boxes packer fill, the meat after then surface sprinkles seafood of peeling off, heat treated, vegetable, sealer, obtain thick product；
Step 6, the thick product that above-mentioned steps 5 is obtained, cooking disinfection 30-60min at 80 ~ 90 DEG C, then cool down, warehouse-in of casing.
9. the preparation method that freezing collagen teacup as claimed in claim 8 steams, it is characterised in that: the heat in described step 1 is melted to slurry, and heat is melted temperature and should be controlled at 40 ~ 50 DEG C.
10. the preparation method that freezing collagen teacup as claimed in claim 8 steams, it is characterised in that: high speed shear emulsifying answered by egg liquid, oil and collagen protein slurry in described step 2, and rotating speed should be at more than 3000r/min.
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| CN302857659S (en) * | 2014-06-25 |
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