CN104473124B - A kind of preparation method of cow leather collagen sauce - Google Patents

A kind of preparation method of cow leather collagen sauce Download PDF

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Publication number
CN104473124B
CN104473124B CN201410824146.8A CN201410824146A CN104473124B CN 104473124 B CN104473124 B CN 104473124B CN 201410824146 A CN201410824146 A CN 201410824146A CN 104473124 B CN104473124 B CN 104473124B
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hide
sauce
cow leather
grams
leather collagen
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CN104473124A (en
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黄立强
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Anhui Sanyang Biotech Co., Ltd.
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Anhui Sanyang Biotech Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00Working-up of proteins for foodstuffs
    • A23J3/04Animal proteins
    • A23J3/06Gelatine
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07Soya beans, e.g. oil-extracted soya bean flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • A23L27/24Synthetic spices, flavouring agents or condiments prepared by fermentation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • A23L27/26Meat flavours
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20Removal of unwanted matter, e.g. deodorisation or detoxification
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The preparation method who the present invention relates to a kind of cow leather collagen sauce, as follows: (1) chooses fresh ox-hide, ox hair is pulled out totally; (2) then ox-hide is put into yellow rice wine and soak, then pull out and drain; (3) by anise, the root of Dahurain angelica, etc. put into pot, add clear water to boil, after filtration, then convert into mixed liquor with light-coloured vinegar by cooling filtrate; (4) ox-hide is inserted in mixed liquor and is soaked; (5) use boiling water infusion after ox-hide is taken out, cooling after, cut into block cleaned standby seam; (6) by peameal, buckwheat<u>,</u>Mung bean flour cooks respectively, adjusts after mixing evenly and puts into basin with ox-hide, covers wormwood or lotus leaf, places fermentation in greenhouse, then shines and makes the former sauce of cow leather collagen; (7) former cow leather collagen sauce is added water to boil continuously obtain cow leather collagen sauce. Cow leather collagen sauce of the present invention had both been removed the assorted taste of raw meat heavier in ox-hide, had retained to greatest extent again the nutriment in ox-hide, and made tasteless ox glue delicate fragrance good to eat.

Description

A kind of preparation method of cow leather collagen sauce
Technical field
The present invention relates to glue protein field, be specifically related to a kind of preparation method of cow leather collagen sauce.
Background technology
The main component of ox glue is cow leather collagen. Collagen is widely used in food, health care, cosmeticIn product, 18 seed amino acids that it is rich in needed by human body, the most important thing is to contain more few in other proteinThe hydroxyproline of seeing, is of high nutritive value. The crowd who is modern fast pace life supplements health desired protein, carriesThe first-selection of high immunity, body-building health, beautifying face and moistering lotion.
Cow leather collagen is best in the animal kingdom, because the collagen gene extracting in ox-hide, with usThe amino acid structure of human collagen albumen is extremely similar, is very easily absorbed by the body. Detect and prove through science, ox-hideIn class collagen, proline and hydroxyproline are wanted than other collagens (comprising generally acknowledged collagen)High a lot, and absorption also will exceed more than 2 times. In the world, beauty treatment specifies animal glue former in doctorWith collagen, its security and effectiveness have some idea of.
The preparation method of current cow leather collagen sauce obtains by boiling, and boils and in process, has partAmino acid is separated out, and the nutriment in ox-hide is run off, and the cow leather collagen sauce making adopts " the Chinese peopleThe standard GB/T 28050-2011 of republic " measure its protein content and be all no more than 28%NRV; And oxIn collagen sauce, there is the heavier raw meat taste of mixing.
Summary of the invention
The present invention has overcome deficiency of the prior art, is to provide a kind of preparation side of cow leather collagen sauceMethod, the cow leather collagen sauce that adopts the method to prepare has retained the nutriment in ox-hide to greatest extent, goesExcept the assorted taste of raw meat heavier in ox-hide time, allow again tasteless ox glue fragrant and sweet good to eat.
Concrete technical scheme of the present invention is as follows:
A preparation method for cow leather collagen sauce, comprises the steps:
(1) choose fresh ox-hide, remove belly, tail skin, then ox hair is pulled out totally;
(2) then ox-hide is put into yellow rice wine and soaked 19~21 days, then ox-hide is pulled out and drained, for subsequent use;
(3) anise, the root of Dahurain angelica, tsaoko, cloves, Chinese prickly ash, purple perilla are put into pot, add clear water and boil, after filtrationFiltrate is cooling, then filtrate is converted into mixed liquor with light-coloured vinegar;
(4) ox-hide step (2) being obtained is inserted in mixed liquor and is soaked 10~12 days;
(5) ox-hide that step (4) obtained takes out, with boiling water infusion 20~25 minutes, take the dish out of the pot cooling after, removeThe grease of ox-hide inner surface, and cut into block cleaned standby seam;
(6) by peameal, buckwheatMung bean flour cooks respectively, and the ox-hide then obtaining with step (5) is adjusted and mixed allAfter even, put into basin, cover wormwood or lotus leaf, in greenhouse, placement is fermented, and then shines to make to boil useThe former sauce of cow leather collagen;
(7) will boil with the former sauce of cow leather collagen and add water and boil continuously 48~50 hours, obtain cow leather collagenSauce.
Ox-hide of the present invention is preferably the little ox ox-hide in No. one, Mount Huang, and south, Anhui Huangshan Mountains one is with, and the mountain ridge is verticalHorizontal stroke, river valley is staggered, and cloud and mist curls up throughout the year, has a moderate climate moistening, and pasture and water are luxuriant, have the natural environment of putting in a suitable place to breed.To be that ecosystem is wild put in a suitable place to breed little ox, taking weeds streams as food, and need not any hormonal medicaments. Because of its growing environmentTemperature low humidity, the speed of growth is slow, therefore be called the little ox in No. one, Mount Huang; Also just because of poor growth, its bone is closeSpend highly, muscle is tight, and cortex nutritional labeling is high. Ox-hide used is attained and is selected the Huang of growth period about 16-18 monthThe little ox in No. one, mountain. This stage, little ox reached ripe growth age, physically fit.
In step (3), every kilogram of ox-hide add anistree 8~12 grams, 4~6 grams of the roots of Dahurain angelica, 4~6 grams of tsaokos,2.5~4.5 grams of cloves, 4~6 grams, Chinese prickly ash, 18~22 grams of purple perillas; The anise that adds, the root of Dahurain angelica, tsaoko, cloves,The gross mass of Chinese prickly ash and purple perilla and the mass ratio of clear water are 1:60. In ox-hide immersion process, add after above-mentioned substance,Not only remove the assorted taste of raw meat heavier in ox-hide, also contributed to retain the nutriment in ox-hide.
In step (3), filtrate is that mixed liquor is converted in 0.5~1.5:0.5~1.5 with light-coloured vinegar by volume, described whiteVinegar is 9 ° of light-coloured vinegars. In ox-hide immersion process, adding light-coloured vinegar, is assorted in order better to remove raw meat heavier in ox-hideTaste.
In step (6), the peameal, the buckwheat that cookThe mass ratio of mung bean flour and ox-hide is 1:1:1:6。
In step (6), in the greenhouse of 25~28 DEG C, place fermentation 15~18 days, the system of then shining 20~25My god, shining temperature processed is 25~35 DEG C. Above-mentioned fermentation temperature and solarization temperature processed are all gentleer, further reduceThe loss of nutriment in preparation process.
In step (7), add boil with the mass ratio of the former sauce of cow leather collagen and water be 1:4.
In step (7), add water while boiling, every kilogram boils with also adding in the former sauce of cow leather collagen as followsMaterial: solomon's seal 13-17 gram, radix bupleuri 8-12 gram, 13-17 gram, silk tree tender shoots leaf, motherwort 18-22 gram,18-22 gram of Asiatic plantain tender leaf, feverfew 13-17 gram, brown sugar 8-12 gram. Add water while boiling, add above-mentioned supportingEat medicinal material raw, food medicine melts mutually, boils out better cow leather collagen sauce
The prepared cow leather collagen sauce of the present invention can directly eat.
Applicant through long term test, has developed the flowers and plants plant formula of pure natural, has both removed in ox-hideThe assorted taste of heavy raw meat, has retained again the nutriment in ox-hide to greatest extent, and allows the tasteless ox glue delicate fragrance canMouthful. Result shows after testing, and in the prepared cow leather collagen sauce of every 100g the present invention, fat content is 0,Protein content is up to 39%NRV. Ox-hide of the present invention boils in process, does not add any auxiliary material and pigment,Easily absorb, beauty treatment effect is splendid.
Detailed description of the invention
Further illustrate the present invention below in conjunction with embodiment.
In cow leather collagen sauce of the present invention, fat content and protein content adopt " Chinese people's republicanismState standard GB/T 28050-2011 ".
Embodiment 1
A preparation method for cow leather collagen sauce, comprises the steps:
(1) choose fresh ox-hide, remove belly, tail skin, then ox hair is pulled out totally;
(2) then ox-hide is put into yellow rice wine and soaked 20 days, then ox-hide is pulled out and drained, for subsequent use;
(3) anise, the root of Dahurain angelica, tsaoko, cloves, Chinese prickly ash, purple perilla are put into pot, add clear water and boil, after filtrationFiltrate is cooling, then by filtrate with 9 ° of light-coloured vinegars by volume for 1:1 converts into mixed liquor;
Every kilogram of ox-hide adds 10 grams of anises, 5 grams of the roots of Dahurain angelica, 4 grams of tsaokos, 4.5 grams of cloves, 5 grams, Chinese prickly ash, purpleRevive 22 grams; The gross mass of anise, the root of Dahurain angelica, tsaoko, cloves, Chinese prickly ash and purple perilla adding and the quality of clear waterThan being 1:60;
(4) ox-hide step (2) being obtained is inserted in mixed liquor and is soaked 10 days;
(5) ox-hide that step (4) obtained takes out, with boiling water infusion 20 minutes, take the dish out of the pot cooling after, remove oxThe grease on intracutaneous surface, and cut into block cleaned standby seam;
(6) by peameal, buckwheatMung bean flour cooks respectively, then by the peameal cooking, buckwheatGreenThe ox-hide that bean powder and step (5) obtain is put into basin for 1:1:1:6 adjusts after mixing evenly in mass ratio, coversWormwood or lotus leaf are placed fermentation 17 days in 25~28 DEG C of greenhouses, and the system of then shining obtains boiling use for 25 daysThe former sauce of cow leather collagen, shining temperature processed is 25~35 DEG C;
(7) will boil with the former sauce of cow leather collagen and add water and boil continuously 48 hours, obtain cow leather collagen sauce;Add boil with the mass ratio of the former sauce of cow leather collagen and water be 1:4.
Embodiment 2
A preparation method for cow leather collagen sauce, comprises the steps:
(1) choose fresh ox-hide, remove belly, tail skin, then ox hair is pulled out totally;
(2) then ox-hide is put into yellow rice wine and soaked 19 days, then ox-hide is pulled out and drained, for subsequent use;
(3) anise, the root of Dahurain angelica, tsaoko, cloves, Chinese prickly ash, purple perilla are put into pot, add clear water and boil, after filtrationFiltrate is cooling, then by filtrate with 9 ° of light-coloured vinegars by volume for 1:1 converts into mixed liquor;
Every kilogram of ox-hide adds 9 grams of anises, 6 grams of the roots of Dahurain angelica, 5 grams of tsaokos, 2.5 grams of cloves, 6 grams, Chinese prickly ash, purple perilla20 grams; The gross mass of anise, the root of Dahurain angelica, tsaoko, cloves, Chinese prickly ash and purple perilla adding and the mass ratio of clear waterFor 1:60;
(4) ox-hide step (2) being obtained is inserted in mixed liquor and is soaked 11 days;
(5) ox-hide that step (4) obtained takes out, with boiling water infusion 23 minutes, take the dish out of the pot cooling after, remove oxThe grease on intracutaneous surface, and cut into block cleaned standby seam;
(6) by peameal, buckwheatMung bean flour cooks respectively, then by the peameal cooking, buckwheatGreenThe ox-hide that bean powder and step (5) obtain is put into basin for 1:1:1:6 adjusts after mixing evenly in mass ratio, coversWormwood or lotus leaf are placed fermentation 15 days in 25~28 DEG C of greenhouses, and the system of then shining obtains boiling use for 22 daysThe former sauce of cow leather collagen, shining temperature processed is 25~35 DEG C;
(7) will boil with the former sauce of cow leather collagen and add water and boil continuously 50 hours, obtain cow leather collagen sauce;Add boil with the mass ratio of the former sauce of cow leather collagen and water be 1:4; Add water while boiling, every kilogram boilsWith also adding following material in the former sauce of cow leather collagen: 14 grams of solomon's seals, 12 grams of radix bupleuri, silk tree tender shoots leaf15 grams, 18 grams of motherworts, 20 grams of Asiatic plantain tender leafs, 17 grams of feverfews, 12 grams, brown sugar.
Embodiment 3
A preparation method for cow leather collagen sauce, comprises the steps:
(1) choose fresh ox-hide, remove belly, tail skin, then ox hair is pulled out totally;
(2) then ox-hide is put into yellow rice wine and soaked 21 days, then ox-hide is pulled out and drained, for subsequent use;
(3) anise, the root of Dahurain angelica, tsaoko, cloves, Chinese prickly ash, purple perilla are put into pot, add clear water and boil, after filtrationFiltrate is cooling, then by filtrate with 9 ° of light-coloured vinegars by volume for 1:1 converts into mixed liquor;
Every kilogram of ox-hide adds 8 grams of anises, 4 grams of the roots of Dahurain angelica, 6 grams of tsaokos, 3 grams of cloves, 4 grams, Chinese prickly ash, purple perilla20 grams; The gross mass of anise, the root of Dahurain angelica, tsaoko, cloves, Chinese prickly ash and purple perilla adding and the mass ratio of clear waterFor 1:60;
(4) ox-hide step (2) being obtained is inserted in mixed liquor and is soaked 12 days;
(5) ox-hide that step (4) obtained takes out, with boiling water infusion 25 minutes, take the dish out of the pot cooling after, remove oxThe grease on intracutaneous surface, and cut into block cleaned standby seam;
(6) by peameal, buckwheatMung bean flour cooks respectively, then by the peameal cooking, buckwheatGreenThe ox-hide that bean powder and step (5) obtain is put into basin for 1:1:1:6 adjusts after mixing evenly in mass ratio, coversWormwood or lotus leaf are placed fermentation 18 days in 25~28 DEG C of greenhouses, and the system of then shining obtains boiling use for 20 daysThe former sauce of cow leather collagen, shining temperature processed is 25~35 DEG C;
(7) will boil with the former sauce of cow leather collagen and add water and boil continuously 49 hours, obtain cow leather collagen sauce;Add boil with the mass ratio of the former sauce of cow leather collagen and water be 1:4; Add water while boiling, every kilogram boilsWith also adding following material in the former sauce of cow leather collagen: 13 grams of solomon's seals, 10 grams of radix bupleuri, silk tree tender shoots leaf17 grams, 20 grams of motherworts, 18 grams of Asiatic plantain tender leafs, 13 grams of feverfews, 10 grams, brown sugar.
Embodiment 4
A preparation method for cow leather collagen sauce, comprises the steps:
(1) choose fresh ox-hide, remove belly, tail skin, then ox hair is pulled out totally;
(2) then ox-hide is put into yellow rice wine and soaked 20 days, then ox-hide is pulled out and drained, for subsequent use;
(3) anise, the root of Dahurain angelica, tsaoko, cloves, Chinese prickly ash, purple perilla are put into pot, add clear water and boil, after filtrationFiltrate is cooling, then by filtrate with 9 ° of light-coloured vinegars by volume for 1:1 converts into mixed liquor;
Every kilogram of ox-hide adds 10 grams of anises, 5 grams of the roots of Dahurain angelica, 6 grams of tsaokos, 3 grams of cloves, 5 grams, Chinese prickly ash, purple perilla20 grams; The gross mass of anise, the root of Dahurain angelica, tsaoko, cloves, Chinese prickly ash and purple perilla adding and the mass ratio of clear waterFor 1:60;
(4) ox-hide step (2) being obtained is inserted in mixed liquor and is soaked 10 days;
(5) ox-hide that step (4) obtained takes out, with boiling water infusion 20 minutes, take the dish out of the pot cooling after, remove oxThe grease on intracutaneous surface, and cut into block cleaned standby seam;
(6) by peameal, buckwheatMung bean flour cooks respectively, then by the peameal cooking, buckwheatGreenThe ox-hide that bean powder and step (5) obtain is put into basin for 1:1:1:6 adjusts after mixing evenly in mass ratio, coversWormwood or lotus leaf are placed fermentation 15 days in 25~28 DEG C of greenhouses, and the system of then shining obtains boiling use for 22 daysThe former sauce of cow leather collagen, shining temperature processed is 25~35 DEG C;
(7) will boil with the former sauce of cow leather collagen and add water and boil continuously 49 hours, obtain cow leather collagen sauce;Add boil with the mass ratio of the former sauce of cow leather collagen and water be 1:4; Add water while boiling, every kilogram boilsWith also adding following material in the former sauce of cow leather collagen: 17 grams of solomon's seals, 8 grams of radix bupleuri, silk tree tender shoots leaf 13Gram, 22 grams of motherworts, 22 grams of Asiatic plantain tender leafs, 15 grams of feverfews, 8 grams, brown sugar.
The performance data of the cow leather collagen sauce that each embodiment makes is in table 1.
Table 1

Claims (7)

1. a preparation method for cow leather collagen sauce, is characterized in that comprising the steps:
(1) choose fresh ox-hide, remove belly, tail skin, then ox hair is pulled out totally;
(2) then ox-hide is put into yellow rice wine and soaked 19~21 days, then ox-hide is pulled out and drained, for subsequent use;
(3) anise, the root of Dahurain angelica, tsaoko, cloves, Chinese prickly ash, purple perilla are put into pot, add clear water and boil, after filtration, filtrate is cooling, then filtrate is converted into mixed liquor with light-coloured vinegar;
(4) ox-hide step (2) being obtained is inserted in mixed liquor and is soaked 10~12 days;
(5) ox-hide that step (4) obtained takes out, with boiling water infusion 20~25 minutes, take the dish out of the pot cooling after, remove the grease of ox-hide inner surface, and cut into block cleaned standby seam;
(6) peameal, buckwheat, mung bean flour are cooked respectively, then the ox-hide obtaining with step (5) is put into basin after adjusting and mixing evenly, cover wormwood or lotus leaf, in greenhouse, place fermentation, then shine to make to boil and use the former sauce of cow leather collagen;
(7) will boil with the former sauce of cow leather collagen and add water and boil continuously 48~50 hours, obtain cow leather collagen sauce.
2. preparation method according to claim 1, is characterized in that in step (3), and every kilogram of ox-hide adds 8~12 grams of anises, 4~6 grams of the roots of Dahurain angelica, 4~6 grams of tsaokos, 2.5~4.5 grams of cloves, 4~6 grams, Chinese prickly ash, 18~22 grams of purple perillas; The gross mass of anise, the root of Dahurain angelica, tsaoko, cloves, Chinese prickly ash and purple perilla adding and the mass ratio of clear water are 1:60.
3. preparation method according to claim 1, is characterized in that in step (3), and filtrate is that mixed liquor is converted in 0.5~1.5:0.5~1.5 with light-coloured vinegar by volume, and described light-coloured vinegar is 9 ° of light-coloured vinegars.
4. preparation method according to claim 1, is characterized in that in step (6) peameal, the buckwheat that cookThe mass ratio of mung bean flour and ox-hide is 1:1:1:6.
5. preparation method according to claim 1, is characterized in that in step (6), places fermentation 15~18 days in the greenhouse of 25~28 DEG C, the system of then shining 20~25 days, and shining temperature processed is 25~35 DEG C.
6. preparation method according to claim 1, is characterized in that in step (7), add boil with the mass ratio of the former sauce of cow leather collagen and water be 1:4.
7. according to the preparation method described in claim 1 or 6, it is characterized in that in step (7), add water while boiling, every kilogram boils with also adding following material in the former sauce of cow leather collagen: solomon's seal 13-17 gram, radix bupleuri 8-12 gram, 13-17 gram, silk tree tender shoots leaf, motherwort 18-22 gram, 18-22 gram of Asiatic plantain tender leaf, feverfew 13-17 gram, brown sugar 8-12 gram.
CN201410824146.8A 2014-12-26 2014-12-26 A kind of preparation method of cow leather collagen sauce Expired - Fee Related CN104473124B (en)

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Citations (1)

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Publication number Priority date Publication date Assignee Title
CN101816432A (en) * 2009-02-27 2010-09-01 海南普瑞尼投资有限公司 Preparation method of cow leather food and sheep leather food

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101816432A (en) * 2009-02-27 2010-09-01 海南普瑞尼投资有限公司 Preparation method of cow leather food and sheep leather food

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* Cited by examiner, † Cited by third party
Title
酸法制备牛皮胶原蛋白及其结构性质研究;沈菊泉 等;《食品工业》;20091231(第4期);第43-46页 *

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