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CN104770751A - Chicken liver powder parfait and preparation method thereof - Google Patents

Chicken liver powder parfait and preparation method thereof Download PDF

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CN104770751A
CN104770751A CN 201510135187 CN201510135187A CN104770751A CN 104770751 A CN104770751 A CN 104770751A CN 201510135187 CN201510135187 CN 201510135187 CN 201510135187 A CN201510135187 A CN 201510135187A CN 104770751 A CN104770751 A CN 104770751A
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powder
liver
product
part
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CN 201510135187
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王莹
袁再锋
赵扬
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昆明理工大学
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Abstract

The present invention discloses a chicken liver powder parfait and a preparation method thereof, and belongs to the field of food processing. The raw materials in the formula comprise 100 parts of water, 5-10 parts of a chicken liver powder extract, 4-8 parts of fish skin gelatin, 2-4 parts of active carbon, 0.4-1.0 part of locust bean gum, 0.4-1.0 part of carrageenan, 2-4 parts of walnut powder, 3-5 parts of skim milk powder, 3-5 parts of medlar powder, 3-5 parts of mung bean powder, 3-5 parts of sesame powder, 3-6 parts of Isomalt, 0.04-0.10 part of potassium chloride, and 0.01-0.02 part of maltol. According to the present invention, the developed chicken liver powder parfait has health nutrition and is rich in proteins, vitamins, calcium, iron and zinc, the isomalt has the low calorie, and the product is suitable for people with high blood pressure, high blood sugar and high blood fat; the product has the non-decayed tooth formation characteristic, such that the decayed tooth formation can be effectively prevented, and the product is suitable for children; and the product has characteristics of easy digestible and absorption, and good taste, is the health and nutrition freezing cake food, is suitable for industrial production, and has broad market prospects.

Description

一种鸡肝粉冻糕及其制备方法 One kind of liver powder and preparation method parfait

技术领域 FIELD

[0001] 本发明涉及一种鸡肝粉冻糕及其制备方法,属于食品加工领域。 [0001] The present invention relates to a parfait chicken liver powder and its preparation method, belonging to the field of food processing.

背景技术 Background technique

[0002] 鸡肝粉中铁质丰富,是补血食品中最常用的食物;鸡肝中维生素A的含量远远超过奶、蛋、肉、鱼等食品,具有维持正常生长和生殖机能的作用,能保护眼睛,防止眼睛干涩、疲劳;鸡肝粉中还具有一般肉类食品不含的维生素C和微量元素砸,能增强人体的免疫反应,抗氧化,防衰老,并能抑制肿瘤细胞的产生。 [0002] chicken liver powder iron rich food is the most commonly used blood food; liver vitamin A content far exceeds the milk, eggs, meat, fish and other foods that can help maintain normal growth and reproductive function effects, can eye protection, to prevent dry eyes, fatigue; chicken liver powder having a vitamin C and trace elements also generally contain meat hit, can enhance the body's immune response, anti-oxidation, anti-aging, and can inhibit the production of tumor cells. 但目前鸡肝粉类食品尚未得到有效开发。 But the chicken liver powder food has not been effective development.

[0003] 鱼皮中含有丰富的胶原蛋白及粘多糖,被称为“骨中之骨,肤中之肤”,是女士养颜护肤美容保健佳品,医学研宄发现,“鱼皮”中的白细胞素一亮氨酸有抗癌作用,具有良好的保健作用。 [0003] skin is rich in collagen and glycosaminoglycans, known as the "bone of bone, skin in the skin," Ms. beauty skin care beauty care to share and Medical traitor found that white blood cells "skin" in the Su a leucine have anticancer effects, with good health care.

[0004] 益寿糖又称异麦芽酮糖醇,低热量,化学性质稳定,难分解,不会引起血糖和胰岛素明显上升,适合糖尿病、高血脂等病人食用;造成姓牙的S.matans也不能分解利用,食用后不会产生不溶性葡聚糖和大量乳酸,麦芽酮糖醇是不会导致龋齿的,适合儿童食用。 [0004] Isomalt sugar alcohol, also known as isomalt, low calorie, chemically stable, difficult to decompose, without causing a marked increase in glucose and insulin for diabetes, hyperlipidemia patients eat; S.matans also cause tooth surname use can not be decomposed, will not produce a lot of lactic acid and insoluble glucans after eating, isomalt not cause dental caries, for young children.

发明内容 SUMMARY

[0005] 本发明的目的在于提供一种鸡肝粉冻糕,所述的鸡肝粉冻糕的原料组分及各组分的重量份数为水100份、鸡肝粉提取物5-10份、鱼皮明胶4-8份、活性炭2-4份、刺槐豆胶0.4-1.0份、卡拉胶0.4-1.0份、核桃粉2-4份、脱脂奶粉3_5份、枸杞粉3_5份、绿豆粉3_5份、芝麻粉3-5份、益寿糖3-6份、氯化钾0.04-0.10份、麦芽酚0.01-0.02份。 [0005] The object of the present invention is to provide a liver powder parfait, parts by weight of feed components and each component of the chicken liver parfait powder to 100 parts of water, chicken liver meal extract 5-10 parts, parts of gelatin 4-8, 2-4 parts of active carbon, 0.4 to 1.0 parts of locust bean gum, carrageenan 0.4-1.0 parts, walnut powder 2-4 parts, parts of skimmed milk powder 3_5, 3_5 parts wolfberry powder, mung bean powder 3_5 parts, sesame powder 3-5 parts of sugar 3-6 parts of isomalt, 0.04-0.10 parts of potassium chloride, 0.01 to 0.02 parts maltol.

[0006] 本发明的另一目的在于提供所述鸡肝粉冻糕的制备方法,具体包括以下步骤: [0006] Another object of the present invention is to provide a method of preparing the frozen chicken liver powder cake, includes the following steps:

(1)鸡肝粉预处理:鸡肝粉绞碎、过滤,去除少量不溶物,得到的鸡肝粉粒径在30-50目之间; (1) Pretreatment chicken liver powder: minced chicken liver powder, filtered to remove a little insoluble matter, to obtain the chicken liver powder in the size range 30-50 mesh;

(2)鸡肝粉提取物制备:将鸡肝粉与水按质量比为1:30-1:60的比例混合,然后在温度为75-100°C的条件下煮40-60min得到鸡肝汤,将鸡肝汤在75-100°C下干燥至恒重,制得鸡肝粉提取物; (2) Preparation chicken liver meal extract: chicken livers flour with water in a mass ratio 1: 60 ratio of mixing, and then boiled 40-60min at a temperature of 75-100 ° C to give chicken liver conditions: 30-1 soup, soup chicken livers dried to constant weight at 75-100 ° C, to prepare chicken liver meal extract;

(3)鱼皮预处理:去掉鱼皮多余的油脂,将鱼皮绞碎后加入等量的质量百分比浓度为3.0-5.0 %的食品添加剂盐酸溶液,浸至鱼皮颜色均匀,弹性良好; (3) Pretreatment skin: skin remove excess fat, skin added to the mass concentration of 3.0 to 5.0% of the equivalent amount of hydrochloric acid solution minced food additive, to the skin color uniformity dipping and good elasticity;

(4)中和并水洗:往鱼皮酸液中加0.25-0.35mol/L的食品添加剂氢氧化钠溶液中和至pH值为4.8-5.0,加活性炭抽滤,用水冲洗,至鱼皮表面的pH值为5.5-6.5 ; (4) and washed with water: acid was added to the skin 0.25-0.35mol / L food additive sodium hydroxide solution to a pH of 4.8-5.0, adding activated carbon filtered off with suction, washed with water, to the surface of skin pH of 5.5-6.5;

(5)提胶:将处理后的鱼皮进行两次水浴提胶,温度为60-65°C,第一次提胶时间为2.5-3小时,第二次提交时间为5.5-7小时; (5) mentioned glue: the skin treated twice a water bath mentioned plastic at a temperature of 60-65 ° C, gel time of the first mentioned 2.5-3 hours, the second time is 5.5-7 hours submitted;

(6)去油脂:60°C的水浴锅中静置4-12小时,静置分层去除上层油脂,得到纯胶; (6) Degreasing: 60 ° C was allowed to stand in the water bath for 4-12 hours, and left layered oil upper layer was removed, to give pure gum;

(7)刺槐豆胶和卡拉胶的预处理:将刺槐豆胶和卡拉胶按比例混合,再加入氯化钾,倒入剩余的蒸馏水浸泡,待完全溶解后,加热至沸,在微沸状态下加热2〜4分钟。 (7) locust bean gum and carrageenan Pretreatment: locust bean gum and carrageenan was mixed, was added potassium chloride, pour the remaining soaked in distilled water, until complete dissolution, heated to boiling, micro-boiling state 2 ~ 4 minutes under heating.

[0007] (8)刺槐豆胶和卡拉胶的处理:将刺槐豆胶,卡拉胶和氯化钾加入纯胶之中并混匀,加热溶解,溶解温度70~90 0C ; [0007] (8) locust bean gum and carrageenan Processing: The locust bean gum, carrageenan and potassium chloride was added and mixed into the gum, dissolved by heating, dissolution temperature of 70 ~ 90 0C;

(9)混合:将鸡肝粉提取物加入步骤(7)的溶液中,微沸加热I分钟;将火调小,温度降低到40-60°C,加入核桃粉、枸杞粉、绿豆粉、芝麻粉、脱脂奶粉、益寿糖和麦芽酚,加热I分钟; (9) mixing: chicken liver meal extract was added to the step (7) was, heated slightly boiling I min; will transfer a small fire, the temperature is lowered to 40-60 ° C, was added walnut powder, wolfberry powder, bean powder, sesame powder, skimmed milk powder, isomalt, maltol and heated I min;

(10)成型:将混合液倒入模具之中,冷却后置于冰箱中储藏。 (10) Molding: The mixture is poured into molds, placed in a refrigerator cooled storage.

[0008] 本发明的有益效果为: [0008] Advantageous effects of the present invention are:

(I)本发明合理开发利用了鸡肝粉,开发了一种鸡肝粉冻糕产品,充分利用了鸡肝的美味价值,富含丰富的蛋白质,钙,铁,维生素。 (I) of the invention rational exploitation of chicken liver powder, developed a chicken liver parfait powder product, full use of the value of the delicious chicken liver, rich rich in protein, calcium, iron, vitamins.

[0009] (2)鱼皮含有大量的人体必需氨基酸,既美味又健康,同时增加粘度,使冻糕的风味独特,口感优良。 [0009] (2) skin contains large amounts of essential amino acids unique, delicious and healthy, while increasing the viscosity, the parfait flavor, excellent taste.

[0010] (3)鱼皮的预处理用盐酸浸泡,盐酸打开胶原分子内和分子间的离子交联和氢键交联,遇水膨胀,有利于提高明胶的转换率。 Soaking [0010] (3) skin pretreated with hydrochloric acid, hydrogen bonding and ionic crosslinking open crosslinking between the collagen molecules and molecular hydrochloric acid, water-swellable, help to improve the conversion rate of the gelatin.

[0011] (4)鱼皮用活性炭去除腥味,操作方便,高效去除腥味,价格低廉,健康无毒副作用。 [0011] (4) with activated carbon to remove skin smell, easy to operate, efficient removal of smell, low cost, health toxic side effects.

[0012] (5)加入的刺槐豆胶和卡拉胶具有良好的亲水性,具凝胶保水作用,对蛋白质具有保护作用,可大大增加其粘度、凝胶能力及强度,弹性,保持水分、增进口感;增强分散体系的稳定性,赋予广品良好的口感,同时还能提尚广品的出品率;具有非致願齿的性质,有效防止儿童蛀牙的形成。 [0012] (5) Add the locust bean gum and carrageenan has good hydrophilicity, water retention with the gel, the protein has a protective effect, which can greatly increase the viscosity, gel strength and capacity, elasticity, moisture retention, enhance taste; enhance the stability of dispersion, giving good taste wide products, while mentioning that the production rate is still wide product; the nature of the inactivated wish teeth, effectively prevent the formation of children's tooth decay.

[0013] (6)本发明研制得到的产品具有健康美味,营养丰富、含有丰富的蛋白质、钙、铁和维生素,易吸收,食用口感冰爽丝滑,是甜点零食的理想选择,具有广阔的市场前景。 [0013] (6) This invention was developed products with healthy and delicious, nutritious, rich in protein, calcium, iron and vitamins, easy to absorb, edible Icy silky texture, ideal for sweet snacks, with a broad market expectation.

[0014] (7)本发明的原料易得,生产工艺简单,成本低廉,适于工业化生产。 Material [0014] (7) easily available according to the present invention, the production process is simple, low cost and suitable for industrial production.

具体实施方式 detailed description

[0015] 下面结合具体实施方式对本发明作进一步详细说明,但本发明的保护范围并不限于所述内容。 [0015] DETAILED DESCRIPTION The following embodiments of the present invention is described in further detail, but the scope of the present invention is not limited to the content.

[0016] 实施例1 [0016] Example 1

本实施例所述鸡肝粉冻糕所用原料及配方如下:水:100 g、鸡肝粉提取物:5 g、鱼皮明胶:4 g、活性炭:2 g、刺槐豆胶:0.4 g、卡拉胶:0.4 g、核桃粉'2 g、脱脂奶粉:2 g、枸紀粉:3 g、绿豆粉:3 g、芝麻粉:3 g、益寿糖:3 g、氯化钾:0.04 g、麦芽酸:0.01 g。 Example parfait chicken liver powder according to the present embodiment as raw materials and formulations are as follows: water: 100 g, chicken liver meal extract: 5 g, of gelatin: 4 g, the activated carbon: 2 g, locust bean gum: 0.4 g, karaoke gum: 0.4 g, walnut powder '2 g, skim milk powder: 2 g, Ji citrate powder: 3 g, mung bean powder: 3 g, sesame powder: 3 g, isomalt: 3 g, potassium chloride: 0.04 g, malt acid: 0.01 g.

[0017] 本实施例所述鸡肝粉冻糕制备方法如下: The chicken liver parfait powder preparation [0017] The present embodiment is as follows:

(I)鸡肝粉预处理:鸡肝粉绞碎、过滤,以去除少量不溶物,得到鸡肝粉粉在30-50目之间。 (I) Pretreatment chicken liver powder: minced chicken liver powder, filtered to remove a little insoluble matter, to give another on liver between 30-50 mesh.

[0018] (2)鸡肝粉提取物制备:将鸡肝粉与水按质量比为1:30的比例混合,然后在温度为75°C的条件下煮40min得到鸡肝汤,将鸡肝汤在75°C下干燥至恒重,制得鸡肝粉提取物; [0018] Preparation (2) chicken liver meal extract: chicken liver powder and water by the mass ratio of 1:30 are mixed and then cooked at a temperature of 75 ° C 40min conditions livers obtained soup, chicken livers Tang dried to constant weight at 75 ° C, to prepare chicken liver meal extract;

(3)鱼皮的预处理:鱼皮解冻后,将多余的油脂去掉,再将鱼皮切成I平方厘米的小块,加入与鱼皮等量的浓度为3.0 %的盐酸,浸泡温度为15°C每隔6小时更换I次相同浓度的盐酸溶液,更换3次以后每隔一昼夜更换I次,浸酸时间为3天,浸酸后的鱼皮颜色均匀,弹性良好。 (3) Pretreatment of the skin: skin after thawing, to remove excess fat, skin and then cut into I cm pieces, and added at a concentration of 3.0% skin equivalent amount of hydrochloric acid, soaking temperature 15 ° C every 6 hours to replace the same I-th concentration of hydrochloric acid solution, changing after every three times a day to replace I, pickling time of three days, even after the pickling skin color, good elasticity.

[0019] (4)中和并水洗:浸酸处理后,往鱼皮酸液中加入0.25mol/L氢氧化钠溶液中和至pH为4.8,加活性炭抽滤,用水冲洗,然后用清水冲洗鱼皮,至鱼皮表面pH为5.5。 [0019] (4) washing with water and neutralization: After the pickling treatment to the skin acid was added 0.25mol / L sodium hydroxide solution to pH 4.8, plus activated carbon filtered off with suction, washed with water, then rinse skin, to the skin surface pH was 5.5.

[0020] (5)提胶:首先加入与鱼皮等体积的蒸馏水,在水浴锅中提胶;第一次提胶的温度为60 °C,时间为2.5小时;分离出胶液,在滤渣中,加入等体积蒸馏水,进行第2次提胶,第2次提胶的温度为65°C,时间为5.5小时。 [0020] (5) mentioned gum: first adding an equal volume of distilled water and the skin, in the water bath mentioned gum; gum mentioned first temperature of 60 ° C, for 2.5 hours; glue separated in the filter cake was added an equal volume of distilled water, 2 times for the first mention gum, gum 2nd mentioned temperature 65 ° C, time 5.5 hours.

[0021] (6)除去油脂:将各次的胶液混合均匀,于50°C的水浴锅中,静置4小时,静置分层后用分液漏斗除去上层油脂,得到纯胶。 [0021] (6) to remove grease: each time the glue uniformly mixed in water bath at 50 ° C, allowed to stand for 4 hours after standing layered with a separating funnel to remove the upper layer of grease, to give pure gum.

[0022] (7)刺槐豆胶和卡拉胶的预处理:将刺槐豆胶和卡拉胶按比例混合,再加入氯化钾,倒入20ml蒸馏水浸泡,待完全溶解后,加热至沸,在微沸状态下加热4分钟。 [0022] (7) locust bean gum and carrageenan Pretreatment: locust bean gum and carrageenan was mixed, was added potassium chloride, soaked in distilled water was poured into 20ml, until complete dissolution, heated to boiling, micro It was heated under boiling state for 4 minutes.

[0023] (8)刺槐豆胶和卡拉胶的处理:将预处理的刺槐豆胶和卡拉胶加入到步骤(6)的纯胶溶液中加热煮沸溶解,溶解的温度70°C。 [0023] (8) locust bean gum and carrageenan Processing: The pretreated locust bean gum and carrageenan were added to the step (6) of the gum solution is heated to boiling and the dissolution temperature of 70 ° C.

[0024] (9)混合:将鸡肝粉提取物加入刚煮好的明胶和刺槐豆胶和卡拉胶溶液中,微沸加热I分钟;再将火调小,温度降低至40°C后,加入核桃粉、枸杞粉、绿豆粉、芝麻粉、脱脂奶粉、益寿糖和麦芽酸,混勾加热I分钟。 [0024] (9) were mixed: The chicken liver meal extract, freshly added gelatin and locust bean gum and carrageenan solution was heated slightly boiling I min; then transfer a small fire, the temperature was lowered to 40 ° C, Add walnut powder, wolfberry powder, mung bean flour, sesame powder, skimmed milk powder, and malt acid isomalt, hook mixture was heated I min.

[0025] (10)成型:待溶液混匀后倒入事先准备好的模具中,于室温下冷却到25〜30°C,将模具用保鲜膜封好,放入O〜4°C的冰箱中储藏。 [0025] (10) forming: After the mixed solution was poured into a prepared mold and allowed to cool to room temperature at 25~30 ° C, the mold and sealed with plastic wrap, placed in a refrigerator O~4 ° C in storage.

[0026] (11)包装:产品用真空包装,在常温下保质期为3天,O〜4°C储藏下保质期为12天。 [0026] (11) Packing: vacuum packed, at room temperature shelf life of 3 days, O~4 ° C under the storage shelf life of 12 days.

[0027] 实施例2 [0027] Example 2

一种鸡肝粉明胶美味冻糕所用原料及配方如下:水:100 g、鸡肝粉提取物:10 g、鱼皮明胶:8 g、活性炭:4 g、刺槐豆胶:1 g、卡拉胶:1 g、核桃粉:4 g、脱脂奶粉:5 g、枸紀粉:5 One kind of gelatin powder tasty chicken liver parfait raw materials and formulations are as follows: water: 100 g, chicken liver meal extract: 10 g, of gelatin: 8 g, the activated carbon: 4 g, locust bean gum: 1 g, carrageenan : 1 g, walnut powder: 4 g, skim milk: 5 g, Ji citrate powder: 5

g、绿豆粉:5 g、芝麻粉:5 g、益寿糖:6 g、氯化钾:0.10 g、麦芽酸:0.02 go g, mung bean powder: 5 g, sesame powder: 5 g, isomalt: 6 g, potassium chloride: 0.10 g, malt acid: 0.02 go

[0028] 制作步骤如下: [0028] Production steps are as follows:

(I)鸡肝粉预处理:粗鸡肝粉绞碎、过滤,除去少量不溶物和较大的鸡肝粉颗粒,得到鸡肝粉在30-50目之间。 (I) Pretreatment chicken liver powder: coarse powder minced chicken liver, filtered to remove a little insoluble matter and larger particles chicken liver meal, chicken liver obtained between 30-50 mesh powder.

[0029] (2)鸡肝粉提取物制备:在鸡肝粉与水的比例为1:50的条件下,控制温度在85°C,时间为50min。 [0029] (2) Preparation chicken liver meal extract: chicken liver powder and water in the ratio of 1:50 at the conditions, controlling the temperature at 85 ° C, time 50min. 将制备好的鸡肝汤在85°C下干燥至恒重,制得鸡肝粉提取物。 The prepared chicken liver soup dried to constant weight at 85 ° C, to prepare chicken liver meal extract.

[0030] (3)鱼皮的预处理:鱼皮解冻后,将多余的油脂去掉,再将鱼皮切成I平方厘米的小块,加入与鱼皮等量的浓度为4 %的盐酸,浸泡温度为15°C〜20°C每8小时换I次盐酸溶液,更换3次后,每一昼夜换I次,浸酸的时间为6天,浸酸后的鱼皮颜色均匀,弹性良好。 [0030] (3) Pretreatment of the skin: skin after thawing, to remove excess fat, skin and then cut into I cm pieces, and added at a concentration of 4% skin equivalent amount of hydrochloric acid, soaking temperature of 15 ° C~20 ° C once every 8 hours for I hydrochloric acid solution, replace three times each day and night views I change, the pickling time was 6 days, the skin color after pickling uniform, and good elasticity.

[0031] (4)中和并水洗:浸酸处理后,去除浸泡鱼皮所用的废酸,加入0.3mol/L氢氧化钠溶液中和至pH为4.9,加活性炭抽滤,用水冲洗,而后用清水冲洗鱼皮,直至鱼皮表面pH为6.5。 [0031] (4) washing with water and neutralization: After the pickling process, the spent acid is removed by soaking the skin, adding 0.3mol / L sodium hydroxide solution to pH 4.9, plus activated carbon filtered off with suction, washed with water, then rinse skin with water, until the skin surface pH was 6.5.

[0032] (5)提胶:加入与鱼皮等体积的蒸馏水,在水浴锅中进行提胶,第一次提胶温度为65°C,时间2.5小时;分离胶液,在滤渣中再加入等体积蒸馏水,进行2次提胶,第2次提胶温度为60°C,时间7.5小时。 [0032] (5) mentioned glue: volume of distilled water was added to the skin and the like, in the water bath mentioned gum, gum provide the first temperature 65 ° C, 2.5 hours; glue separated, then the residue was added An equal volume of distilled water, twice mention gum, gum 2nd extract temperature of 60 ° C, time 7.5 hours.

[0033] (6)去除油脂:将各道胶液混合,于60°C的水浴锅中静置12小时,静置分层后用分液漏斗除去上层油脂,最终得到纯净的明胶溶液。 [0033] (6) to remove grease: glue mix of each track, the pot was allowed to stand in a water bath of 60 ° C for 12 hours to remove the upper layer with a separatory funnel oil, pure gelatin solution finally obtained after standing layer.

[0034] (7)刺槐豆胶和卡拉胶的预处理:将总量2 g的刺槐豆胶和卡拉胶以一定的比例混合,比例为刺槐豆胶:卡拉胶=1:1,再加入0.10 g氯化钾,倒入30ml蒸馏水浸泡,待完全溶解后,加热至微沸,在微沸状态下,再加热3分钟。 [0034] (7) locust bean gum and carrageenan pretreatment: The total amount of 2 g of carrageenan and locust bean gum mixed at a certain ratio, the ratio of locust bean gum: carrageenan = 1: 1, then add 0.10 g of potassium chloride, soaked in distilled water was poured into 30ml, until complete dissolution, heated to a boil, in a state of gentle boiling and then heated for 3 minutes.

[0035] (8)刺槐豆胶和卡拉胶的处理:将预处理的刺槐豆胶和卡拉胶加入到步骤(6)的纯胶溶液中加热煮沸溶解,溶解温度80°C。 [0035] (8) locust bean gum and carrageenan Processing: The pretreated locust bean gum and carrageenan were added to the step (6) of the gum solution is heated to boiling and the dissolution temperature of 80 ° C.

[0036] (9)混合:将鸡肝粉提取物加入刚煮好的明胶和刺槐豆胶和卡拉胶溶液中,微沸加热I分钟;将火调小,温度降低到50°C后后加入核桃粉、枸杞粉、绿豆粉、芝麻粉、脱脂奶粉、益寿糖和麦芽酸,加热I分钟。 [0036] (9) were mixed: The chicken liver meal extract, freshly added gelatin and locust bean gum and carrageenan solution was heated slightly boiling I min; transfer a small fire after reduction, the temperature to 50 ° C was added walnut powder, wolfberry powder, mung bean flour, sesame powder, skimmed milk powder, and malt isomalt acid, heated I min.

[0037] (10)成型:待溶液混合后倒入事先准备好的模具,于室温下冷却到25〜30°C,将模具用保鲜膜封好,放入O〜4°C的冰箱中储藏。 [0037] (10) forming: After the mixed solution was poured into a prepared mold, cooled to room temperature at 25~30 ° C, the mold and sealed with plastic wrap, placed in a refrigerator O~4 ° C storage .

[0038] (11)包装:成品采用真空包装,在常温下保质期为3天,O〜4°C储藏下保质期为12天。 [0038] (11) Packing: The finished vacuum packed, at room temperature shelf life of 3 days, O~4 ° C under the storage shelf life of 12 days.

[0039] 实施例3 [0039] Example 3

一种鸡肝粉明胶美味冻糕所用原料及配方如下:水:100 g、鸡肝粉提取物:50 g、鱼皮明胶:6 g、活性炭:3 g、刺槐豆胶:0.6 g、卡拉胶:0.6 g、核桃粉:3 g、脱脂奶粉:3 g、枸f己粉:4 g、绿豆粉:4 g、芝麻粉:4 g、益寿糖:5 g、氯化钾:0.08 g、麦芽酸:0.015 g。 One kind of gelatin powder tasty chicken liver parfait raw materials and formulations are as follows: water: 100 g, chicken liver meal extract: 50 g, of gelatin: 6 g, the activated carbon: 3 g, locust bean gum: 0.6 g, carrageenan : 0.6 g, walnut powder: 3 g, skim milk: 3 g, hexyl citrate powder f: 4 g, mung bean powder: 4 g, sesame powder: 4 g, isomalt: 5 g, potassium chloride: 0.08 g, malt acid: 0.015 g.

[0040] 制作步骤如下: [0040] Production steps are as follows:

(I)鸡肝粉预处理:粗鸡肝粉绞碎、过滤,除去少量不溶物和较大的鸡肝粉颗粒,得到鸡肝粉在50目之间。 (I) Pretreatment chicken liver powder: coarse powder minced chicken liver, filtered to remove a little insoluble matter and larger particles chicken liver meal, chicken liver meal obtained between 50 mesh.

[0041] (2)鸡肝粉提取物制备:在鸡肝粉与水的比例为1:60的条件下,控制温度在100°C,时间为60min。 [0041] (2) Preparation chicken liver meal extract: chicken liver powder and water in the ratio of 1:60 at the conditions, controlling the temperature at 100 ° C, time 60min. 将制备好的鸡肝汤在100°C下干燥至恒重,制得鸡肝粉提取物。 The prepared chicken liver soup dried to constant weight at 100 ° C, to prepare chicken liver meal extract.

[0042] (3)鱼皮的预处理:鱼皮解冻后,将多余的油脂去掉,再将鱼皮切成I平方厘米的小块,加入与鱼皮等量的浓度为5 %的盐酸,浸泡温度为15°C每8小时换I次盐酸溶液,更换3次后,每一昼夜换I次,浸酸的时间为6天,浸酸后的鱼皮颜色均匀,弹性良好。 [0042] (3) Pretreatment of the skin: skin after thawing, to remove excess fat, skin and then cut into I cm pieces, skin and added at a concentration of 5% of equivalent amount of hydrochloric acid, soaking temperature of 15 ° C once every 8 hours for I hydrochloric acid solution, replace three times each day and night views I change, the pickling time was 6 days, the skin color after pickling uniform, and good elasticity.

[0043] (4)中和并水洗:浸酸处理后,去除浸泡鱼皮所用的废酸,加入0.35mol/L氢氧化钠溶液中和至pH为5.0,加活性炭抽滤,用水冲洗,而后用清水冲洗鱼皮,直至鱼皮表面pH为6.0。 [0043] (4) and washed with water and: pickling treatment, soaked skin is removed spent acid used, was added 0.35mol / L sodium hydroxide solution to a pH of 5.0, plus activated carbon filtered off with suction, washed with water, then rinse skin with water, until the skin surface pH was 6.0.

[0044] (5)提胶:加入与鱼皮等体积的蒸馏水,在水浴锅中进行提胶。 [0044] (5) mentioned glue: the volume of the skin and the like is added distilled water, and put in a water bath gel. 第一次提胶温度为62°C,时间3小时;分离胶液,在滤渣中再加入等体积蒸馏水,进行2次提胶,第2次提胶温度为63°C,时间6小时。 The first mention gum temperature 62 ° C, 3 hours; glue separated, then the residue was added an equal volume of distilled water, 2 times mention gum, gum 2nd mentioned temperature 63 ° C, 6 hours.

[0045] (6)去除油脂:将各道胶液混合,于60°C的水浴锅中静置10小时,静置分层后用分液漏斗除去上层油脂,最终得到纯净的明胶溶液。 [0045] (6) to remove grease: glue mix of each track, the pot was allowed to stand in a water bath of 60 ° C for 10 hours to the upper layer was removed with a separatory funnel oil, pure gelatin solution finally obtained after standing layer.

[0046] (7)刺槐豆胶和卡拉胶的预处理:将总量2 g的刺槐豆胶和卡拉胶以一定的比例混合,比例为刺槐豆胶:卡拉胶=1:1,再加入0.10 g氯化钾,倒入30ml蒸馏水浸泡,待完全溶解后,加热至微沸,在微沸状态下,再加热2分钟。 [0046] (7) locust bean gum and carrageenan pretreatment: The total amount of 2 g of carrageenan and locust bean gum mixed at a certain ratio, the ratio of locust bean gum: carrageenan = 1: 1, then add 0.10 g of potassium chloride, soaked in distilled water was poured into 30ml, until complete dissolution, heated to a boil, boil in a state, heated for 2 minutes.

[0047] (8)刺槐豆胶和卡拉胶的处理:将预处理的刺槐豆胶和卡拉胶加入到步骤(6)的纯胶溶液中加热至90°C后溶解。 [0047] (8) locust bean gum and carrageenan Processing: The pretreated locust bean gum and carrageenan were added to the step (6) of the gum solution was heated to 90 ° C to dissolve.

[0048] (9)混合:将鸡肝粉提取物加入刚煮好的明胶和刺槐豆胶和卡拉胶溶液中,微沸加热I分钟;将火调小,温度降低到60°C后加入核桃粉、枸杞粉、绿豆粉、芝麻粉、脱脂奶粉、益寿糖和麦芽酸,加热I分钟。 [0048] (9) were mixed: The chicken liver meal extract, freshly added gelatin and locust bean gum and carrageenan solution was heated slightly boiling I min; transfer a small fire after reducing the temperature to 60 ° C was added walnuts powder, wolfberry powder, mung bean flour, sesame powder, skimmed milk powder, and malt isomalt acid, heated I min.

[0049] (10)成型:待溶液混合后倒入事先准备好的模具,于室温下冷却到25〜30°C,将模具用保鲜膜封好,放入O〜4°C的冰箱中储藏。 [0049] (10) forming: After the mixed solution was poured into a prepared mold, cooled to room temperature at 25~30 ° C, the mold and sealed with plastic wrap, placed in a refrigerator O~4 ° C storage .

[0050] (11)包装:成品采用真空包装,在常温下保质期为3天,O〜4°C储藏下保质期为12天。 [0050] (11) Packing: The finished vacuum packed, at room temperature shelf life of 3 days, O~4 ° C under the storage shelf life of 12 days.

[0051] 以上所述为本发明的较佳实施案例,凡依本发明申请专利范围所做的均等变化与修饰,皆属本发明的涵盖范围。 [0051] The preferred embodiment of the present invention described above cases, where under this patent disclosure range of modifications and alterations made, as both the scope of the present invention.

Claims (2)

1.一种鸡肝粉冻糕,其特征在于:所述的鸡肝粉冻糕的原料组分及各组分的重量份数为水100份、鸡肝粉提取物5-10份、鱼皮明胶4-8份、活性炭2-4份、刺槐豆胶0.4-1.0份、卡拉胶0.4-1.0份、核桃粉2-4份、脱脂奶粉3-5份、枸紀粉3-5份、绿显粉3_5份、芝麻粉3-5份、益寿糖3-6份、氯化钾0.04-0.10份、麦芽酚0.01-0.02份。 A powder chicken liver parfait, wherein: component parts by weight, and component feed chicken liver parfait the powder to 100 parts water, 5-10 parts of chicken liver meal extract, fish hide gelatin parts 4-8, 2-4 parts of active carbon, 0.4 to 1.0 parts of locust bean gum, carrageenan 0.4-1.0 parts, walnut powder parts 2-4, 3-5 parts of skimmed milk powder, 3-5 parts citrate powder Ji, green powder 3_5 significant parts, 3-5 parts of sesame flour, 3-6 parts of isomalt, 0.04-0.10 parts of potassium chloride, 0.01 to 0.02 parts maltol.
2.权利要求1所述鸡肝粉冻糕的制备方法,其特征在于,具体包括以下步骤: (1)鸡肝粉预处理:鸡肝粉绞碎、过滤,去除少量不溶物,得到的鸡肝粉粒径在30-50目之间; (2)鸡肝粉提取物制备:将鸡肝粉与水按质量比为1:30-1:60的比例混合,然后在温度为75-100°C的条件下煮40-60min得到鸡肝汤,将鸡肝汤在75-100°C下干燥至恒重,制得鸡肝粉提取物; (3)鱼皮预处理:去掉鱼皮多余的油脂,将鱼皮绞碎后加入等量的质量百分比浓度为3.0-5.0 %的盐酸溶液,浸至鱼皮颜色均匀,弹性良好; (4)中和并水洗:往鱼皮酸液中加0.25-0.35mol/L的氢氧化钠溶液中和至pH值为4.8-5.0,加活性炭抽滤,用水冲洗,至鱼皮表面的pH值为5.5-6.5 ; (5)提胶:将处理后的鱼皮进行两次水浴提胶,温度为60-65°C,第一次提胶时间为2.5-3小时,第二次提交时间为5.5-7小时; (6)去油脂:50~60°C的水浴锅中静置4-12 Minced chicken livers obtained powder was filtered to remove a small amount of insoluble material: The method of preparing a chicken liver parfait powder according to claim 1, characterized in that includes the following steps: (1) powder pretreated chicken liver liver powder particle size is between 30-50 mesh; prepared in (2) chicken liver meal extract: chicken livers flour with water in a mass ratio 1: 60 mixture, and then at a temperature of 75-100: 30-1 40-60min soup boiled chicken liver obtained under ° C., the chicken liver soup dried to constant weight at 75-100 ° C, to prepare chicken liver extract powder; (3) pretreatment of skin: remove excess skin grease, the equal amount of the skin minced mass concentration of 3.0-5.0% hydrochloric acid solution, soaked until homogeneous skin color, good elasticity; (4) and washed with water: acid was added to the skin 0.25-0.35mol / L sodium hydroxide solution to a pH of 4.8-5.0, adding activated carbon filtered off with suction, washed with water, to the skin surface pH value of 5.5 to 6.5; (5) mentioned glue: the treatment the plastic skin twice mentioned water bath temperature of 60-65 ° C, gel time of the first mentioned 2.5-3 hours, the second time is 5.5-7 hours submitted; (6) degreasing: 50 ~ 60 ° C. water bath was allowed to stand 4-12 时,静置分层去除上层油脂,得到纯胶; (7)刺槐豆胶和卡拉胶的预处理:将刺槐豆胶和卡拉胶按比例混合,再加入氯化钾,倒入剩余的蒸馏水浸泡,待完全溶解后,加热至沸,在微沸状态下加热2〜4分钟; (8)刺槐豆胶和卡拉胶的处理:将刺槐豆胶,卡拉胶和氯化钾加入纯胶之中并混匀,加热溶解,溶解温度70~90°C ; (9)混合:将鸡肝粉提取物加入步骤(7)的溶液中,微沸加热I分钟;将火调小,温度降低到40-60°C,加入核桃粉、枸杞粉、绿豆粉、芝麻粉、脱脂奶粉、益寿糖和麦芽酚,加热I分钟; (10)成型:将混合液倒入模具之中,冷却后置于冰箱中储藏。 When, oil upper layer was removed standing layer, resulting gum; (7) locust bean gum and carrageenan Pretreatment: carrageenan and locust bean gum mixed at a ratio, then potassium chloride was added, soaked in distilled water is poured into the remaining , until complete dissolution, heated to boiling, and heated at gentle boiling state ~ 4 min; (8) locust bean gum and carrageenan processing: the locust bean gum, carrageenan and potassium chloride was added and the gum in mixing, dissolved by heating, dissolution temperature 70 ~ 90 ° C; (9) mixing: chicken liver meal extract was added to the step (7) was, heated slightly boiling I min; tune small fire, the temperature is reduced to 40 60 ° C, was added walnut powder, wolfberry powder, mung bean flour, sesame powder, skimmed milk powder, isomalt, maltol and heated I min; (10) molding: the mixture was poured into a mold, cooled in a refrigerator in storage.
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