CN110537673A - Functional colorful skin jelly and preparation method thereof - Google Patents
Functional colorful skin jelly and preparation method thereof Download PDFInfo
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- CN110537673A CN110537673A CN201910605341.4A CN201910605341A CN110537673A CN 110537673 A CN110537673 A CN 110537673A CN 201910605341 A CN201910605341 A CN 201910605341A CN 110537673 A CN110537673 A CN 110537673A
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- 238000002360 preparation method Methods 0.000 title abstract description 6
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- 238000009835 boiling Methods 0.000 claims abstract description 30
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 15
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
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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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
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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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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 discloses a functional colored skin jelly and a preparation method thereof; the method comprises the following steps: pretreating raw materials, extracting medicinal materials, decocting, mixing glue solutions, boiling glue, blending, sterilizing, filling into a mold, standing and cooling. The method takes pigskin, medicinal and edible medicinal materials and the like as main raw materials, is scientifically, reasonably and elaborately matched, has good toughness, good color, fragrance, taste and mouthfeel, and has certain functionality and different colors. The functional colored skin jelly produced by the technical scheme of the invention overcomes the defects of single nutrition, unsanitary sale, short quality guarantee period, inconvenient carrying and eating and the like of the traditional pig skin jelly. The product has certain functionality, is suitable for different crowds with different requirements, also accords with the habits of residents in China, is a high-grade leisure food, and has wide market prospect.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to functional colored skin jelly taking pigskin and medicinal and edible substances as main raw materials and a preparation method thereof.
Background
The skin jelly is a folk food, and the common method is to boil the skin of meat as a raw material. The pigskin is used as a natural and high-quality protein source, particularly collagen, is rich in nutrition, has the effects of promoting blood circulation, stopping bleeding, tonifying essence and blood, moistening skin, reducing wrinkles and delaying aging, and has multiple purposes in food processing.
For a long time, the folk food can only be boiled in a small amount in roadside stalls, individual workshops or families, and generally, pork skin is cleaned firstly, cut into strips and blocks, and then put into a pot to be boiled with water. The pork skin jelly processed by the production method is tasteless, high in water content, single in nutrition, short in storage time, and incapable of being packaged in bags for long-distance circulation transportation and carrying during travel, and consumption of the food is greatly limited under the condition.
the crystal skin jelly prepared from pure pigskin jelly serving as a raw material in the market has the defects of small gel viscosity, low gel melting point and the like, the flavor and taste of the crystal skin jelly are influenced, the storage time is short, the effect of compounding the carrageenan and the konjac glucomannan into the skin jelly is realized, and the shelf life can be prolonged by adopting high-temperature sterilization.
Disclosure of Invention
the invention aims to overcome the defects in the prior art and provides a functional colored skin jelly and a preparation method thereof. The invention is characterized in that pigskin and medicinal and edible medicinal materials are used as main raw materials, the raw materials are scientifically and reasonably matched, the color, the fragrance and the taste are realized, the nutrition is balanced and reasonable, and the leisure food is prepared by the steps of raw material pretreatment, medicinal material extraction, decoction, glue solution mixing, glue solution decoction, blending, sterilization, mold filling, standing cooling and the like.
the purpose of the invention is realized by the following technical scheme:
The invention relates to a functional colored skin jelly which is prepared by decocting the following components in parts by weight:
Main materials: 100-110 parts of pigskin,
Auxiliary materials: medicinal and edible medicinal materials, 20-35 parts of carrageenan, 10-15 parts of konjac glucomannan, 0.5-0.6 part of gellan gum, 0.3-0.5 part of calcium chloride, 0-10 parts of white granulated sugar and 0.1-0.15 part of spice.
The spice comprises 0.05-0.08 part of anise and 0.05-0.07 part of ginger.
the total amount of the medicinal and edible medicinal materials is 39-45 parts. The medicinal and edible medicinal materials can be selected from known medicinal and edible formulas with certain effects, such as formula for nourishing yin, moistening lung, relieving cough, eliminating phlegm, and formula for nourishing blood, regulating menstruation, and caring skin. The color of the skin jelly is mainly endowed by the medicinal liquid of medicinal and edible medicinal materials.
the invention also relates to a preparation method of the functional colored skin jelly, which comprises the following steps:
A. pretreatment of raw materials: selecting pigskin meeting food sanitation requirements, rinsing for decontamination, scraping hair roots, adding spices for pre-boiling to remove fishy smell, scraping subcutaneous fat by a knife, and cutting into strips according to process requirements;
B. extracting medicinal materials: selecting medicinal and edible medicinal materials, and extracting and concentrating to obtain medicinal material extract;
C. Boiling: b, taking the thin strip-shaped pigskin obtained by the treatment in the step A as a raw material, and decocting the raw material and water according to a mass ratio of 1: 2.5-3.5;
D. Mixing glue solution: c, adding the carrageenan, the konjac glucomannan, the gellan gum, the calcium chloride and the white granulated sugar into the pork skin gelatin boiled in the step C, and mixing;
E. boiling the glue, namely selecting the optimal glue boiling temperature and boiling the glue under the condition of continuous stirring;
F. Blending, namely, after the mixed glue solution prepared in the step E is cooled to a preset temperature, adding the medicinal material extracting solution and a flavoring bag, decocting at a constant temperature, and uniformly stirring;
G. and (3) sterilization: sterilizing at 82-87 deg.C for 10-20 min;
H. and (5) putting into a mold, sealing, standing and cooling.
in the step A, if the pigskin is a frozen meat raw material, unfreezing the pigskin, and immediately finishing when the central temperature reaches-2-0 ℃; if the pigskin is a fresh meat raw material which is not frozen, precooling the pigskin at 0-4 ℃, and then trimming. The operation of the rest is rinsing for decontamination, hair root scraping, spice adding for pre-boiling for removing fishy smell, subcutaneous fat scraping by a knife and the like.
The pre-cooling is to pre-cool the fresh meat raw material for 10 to 15 hours at a temperature of between 0 and 4 ℃ so that the central temperature of the meat raw material is lower than 6 ℃.
In the step B, the extraction and concentration of the medicinal material extracting solution adopt the existing extraction and concentration processes, such as dipping, water extraction, alcohol extraction and the like. The specific process depends on the formula of the medicinal and edible medicinal materials.
in the step C, the time for decocting the glue is 2.5-3.5 hours. Boiling in different time, calculating the rate of finished products, and performing taste test on the finished product of the skin jelly to determine that the gel boiling time is most suitable for 3 hours.
in the step D, the compounding ratio of the compound glue to the pigskin glue is preferably 15: 85; the compound gum is a mixed gum of carrageenan and konjac glucomannan.
In the step D, in the mixed glue solution, the concentration of the compound glue is 14.2 wt%, the concentration of the gellan gum is 0.2 wt%, and the concentration of the calcium chloride is 0.15 wt%; the compound gum is a mixed gum of carrageenan and konjac glucomannan in a mass ratio of 9: 4. In this case, the shelf life can be increased.
And E, boiling the glue at the temperature of 72-78 ℃ for 8-12 min, continuously stirring to prevent the glue from being burnt, and fully and uniformly mixing the glue solution. The high temperature boiling of the glue solution is easy to generate thermal denaturation, so the boiling temperature is strictly controlled. The two glues have different heat resistance, the highest tolerance temperature of the pigskin glue is 82 ℃, the konjac glucomannan can not resist the high temperature of more than 80 ℃ for a long time, so the gelatin boiling temperature is 72-78 ℃, the boiling is carried out for 8-12 min (more preferably 75 ℃, the boiling is carried out for 10min), and the continuous stirring is carried out to prevent the scorched wall and fully mix the gelatin solution.
In the step F, the preset temperature is lower than the maximum tolerance temperature of the medicinal material extracting solution.
Compared with the prior art, the invention has the following beneficial effects:
the color skin jelly produced by the method has good toughness, good color, fragrance, taste and mouthfeel, has certain functionality, such as nourishing yin and moistening lung, relieving cough and eliminating phlegm, nourishing blood and regulating menstruation, and beautifying, and is a high-grade leisure food.
Detailed Description
The present invention will be described in detail with reference to examples. The following examples will assist those skilled in the art in further understanding the invention, but are not intended to limit the invention in any way. It should be noted that it would be apparent to those skilled in the art that several modifications and improvements can be made without departing from the inventive concept. All falling within the scope of the present invention.
example 1
the embodiment relates to a functional colored skin jelly which comprises the following components in parts by weight:
main materials: 100 portions of pigskin
Auxiliary materials: 9 parts of lily, 8 parts of radix rehmanniae, 8 parts of prepared rehmannia root, 3 parts of radix ophiopogonis, 1.5 parts of white peony root, 1.5 parts of fritillaria, 1 part of platycodon grandiflorum, 1 part of dried orange peel, 5 parts of honey, 1 part of golden-silk chrysanthemum flower petal, 27 parts of carrageenan, 12 parts of konjac gum, 0.6 part of gellan gum, 0.4 part of calcium chloride, 7 parts of white granulated sugar and spice (0.05 part of anise and 0.05 part of ginger).
the processing technological process of the colored skin jelly comprises the following steps: raw material pretreatment → medicinal material extraction → decoction → glue solution mixing → glue solution boiling → blending → sterilization → mould filling → standing and cooling
the method specifically comprises the following process steps:
A. pretreatment of raw materials: selecting fresh pigskin meeting food sanitation requirements, precooling for 10 hours at 0 ℃ to ensure that the central temperature is lower than 6 ℃, rinsing for decontamination, scraping hairy roots, adding spices for precooking to remove fishy smell, scraping subcutaneous fat by a knife, and cutting into strips according to process requirements;
B. extracting medicinal materials: extracting medicinal and edible medicinal materials (9 parts of lily, 8 parts of radix rehmanniae preparata, 3 parts of radix ophiopogonis, 1.5 parts of white peony root, 1.5 parts of fritillary bulb, 1 part of platycodon grandiflorum, 1 part of dried orange peel, 5 parts of honey and 1 part of golden silk chrysanthemum petals) and concentrating to obtain a medicinal material extracting solution for later use;
C. Boiling: b, taking the thin strip-shaped pigskin obtained by the treatment in the step A as a raw material, and decocting the raw material and the water according to the mass ratio of 1: 3;
D. Mixing glue solution: c, adding the carrageenan, the konjac glucomannan, the gellan gum, the calcium chloride and the sugar into the pork skin gelatin boiled in the step C while the carrageenan, the konjac glucomannan, the calcium chloride and the sugar are hot, and mixing;
E. Boiling gelatin, namely boiling gelatin at 75 ℃ for 10min, continuously stirring to prevent the gelatin from being burnt, and fully mixing the gelatin solution;
F. Blending, namely after the mixed glue solution is cooled to a certain temperature, adding the medicinal material extracting solution and a flavoring bag, decocting at constant temperature for a period of time, and stirring uniformly;
G. and (3) sterilization: sterilizing at 85 deg.C for 15 min;
H. Entering a mold: pouring the mixed solution into a mould while the mixed solution is hot and sealing the mould;
I. and (5) standing and cooling.
the white skin jelly prepared by the embodiment has the effects of nourishing yin, moistening lung, relieving cough and eliminating phlegm.
example 2
The embodiment relates to a functional colored skin jelly which comprises the following components in parts by weight:
main materials: 100 portions of pigskin
Auxiliary materials: 10 parts of angelica, 9 parts of peach kernel, 8 parts of red date, 7 parts of brown sugar, 6 parts of safflower, 5 parts of medlar, 27 parts of carrageenan, 12 parts of konjac glucomannan, 0.6 part of gellan gum, 0.4 part of calcium chloride and spices (0.05 part of anise and 0.05 part of ginger).
The processing technological process of the colored skin jelly comprises the following steps: raw material pretreatment → medicinal material extraction → decoction → glue solution mixing → glue solution boiling → blending → sterilization → mould filling → standing and cooling
The method specifically comprises the following process steps:
A. Pretreatment of raw materials: selecting frozen pigskin meeting food sanitation requirements, unfreezing the frozen pigskin, rinsing the pigskin to remove dirt when the central temperature reaches-2 to 0 ℃, removing hairy roots, adding spices to pre-boil the pigskin to remove fishy smell, scraping subcutaneous fat by a knife, and cutting the pigskin into strips according to process requirements;
B. Extracting medicinal materials: extracting medicinal and edible medicinal materials (10 parts of angelica sinensis, 9 parts of peach kernel, 8 parts of red date, 7 parts of brown sugar, 6 parts of safflower and 5 parts of medlar) and concentrating to obtain a medicinal material extracting solution for later use;
C. Boiling: b, taking the thin strip-shaped pigskin obtained by the treatment in the step A as a raw material, and decocting the raw material and the water according to the mass ratio of 1: 3;
D. mixing glue solution: c, adding the carrageenan, the konjac glucomannan, the gellan gum, the calcium chloride and the sugar into the pork skin gelatin boiled in the step C while the carrageenan, the konjac glucomannan, the calcium chloride and the sugar are hot, and mixing;
E. Boiling gelatin, namely boiling gelatin at 75 ℃ for 10min, continuously stirring to prevent the gelatin from being burnt, and fully mixing the gelatin solution;
F. blending, namely after the mixed glue solution is cooled to a certain temperature, adding the medicinal material extracting solution and a flavoring bag, decocting at constant temperature for a period of time, and stirring uniformly;
G. and (3) sterilization: sterilizing at 85 deg.C for 15 min;
H. Entering a mold: pouring the mixed solution into a mould while the mixed solution is hot and sealing the mould;
I. and (5) standing and cooling.
the red skin jelly prepared by the embodiment has the effects of nourishing blood, regulating menstruation, maintaining beauty and keeping young.
The foregoing description of specific embodiments of the present invention has been presented. It is to be understood that the present invention is not limited to the specific embodiments described above, and that various changes and modifications may be made by one skilled in the art within the scope of the appended claims without departing from the spirit of the invention.
Claims (10)
1. the functional colorful skin jelly is characterized by being prepared by decocting the following components in parts by weight:
Main materials: 100-110 parts of pigskin,
Auxiliary materials: medicinal and edible medicinal materials, 20-35 parts of carrageenan, 10-15 parts of konjac glucomannan, 0.5-0.6 part of gellan gum, 0.3-0.5 part of calcium chloride, 0-10 parts of white granulated sugar and 0.1-0.15 part of spice.
2. The functional colorful skin jelly according to claim 1, wherein the spices comprise 0.05-0.08 parts of anise and 0.05-0.07 parts of ginger.
3. The functional colorful skin jelly as claimed in claim 1, wherein the total amount of the medicinal and edible medicinal materials is 39-45 parts.
4. a method for preparing the functional colored skin jelly according to claim 1, 2 or 3, comprising the steps of:
A. pretreatment of raw materials: selecting pigskin meeting food sanitation requirements, rinsing for decontamination, scraping hair roots, adding spices for pre-boiling to remove fishy smell, scraping subcutaneous fat by a knife, and cutting into strips according to process requirements;
B. extracting medicinal materials: selecting medicinal and edible medicinal materials, and extracting and concentrating to obtain medicinal material extract;
C. Boiling: b, taking the thin strip-shaped pigskin obtained by the treatment in the step A as a raw material, and decocting the raw material and water according to a mass ratio of 1: 2.5-3.5;
D. mixing glue solution: c, adding the carrageenan, the konjac glucomannan, the gellan gum, the calcium chloride and the white granulated sugar into the pork skin gelatin boiled in the step C, and mixing;
E. boiling the glue, namely selecting the optimal glue boiling temperature and boiling the glue under the stirring condition;
F. Blending, namely, after the mixed glue solution prepared in the step E is cooled to a preset temperature, adding the medicinal material extracting solution and a flavoring bag, decocting at a constant temperature, and uniformly stirring;
G. And (3) sterilization: sterilizing at 82-87 deg.C for 10-20 min;
H. And (5) putting into a mold, sealing, standing and cooling.
5. The method for preparing functional colorful skin jelly according to claim 4, wherein in the step A, if the pigskin is frozen meat raw material, the pigskin is thawed, and when the central temperature reaches-2 to 0 ℃, the subsequent treatment is immediately carried out; and if the pigskin is a fresh meat raw material which is not frozen, precooling the pigskin at 0-4 ℃, and then carrying out subsequent treatment.
6. the method for preparing the functional colored skin jelly according to claim 5, wherein the pre-cooling is to pre-cool the fresh meat material at 0-4 ℃ for 10-15 hours, so that the central temperature of the meat material is lower than 6 ℃.
7. the method for preparing the functional colorful skin jelly according to claim 4, wherein in the step C, the time for boiling the jelly is 2.5-3.5 hours.
8. The method for preparing functional colorful skin jelly according to claim 4, wherein in the step D, the compounding ratio of the compound gel to the pigskin gel is 15: 85; the compound gum is a mixed gum of carrageenan and konjac glucomannan.
9. The method for preparing the functional colored skin jelly according to claim 4, wherein in the step D, the concentration of the compound gel is 14.2 wt%, the concentration of the gellan gum is 0.20 wt%, and the concentration of the calcium chloride is 0.15 wt% in the mixed gel solution; the compound gum is a mixed gum of carrageenan and konjac glucomannan in a mass ratio of 9: 4.
10. the method for preparing the functional colored skin jelly according to claim 4, wherein in the step E, the glue boiling temperature is 72-78 ℃, the glue is boiled for 8-12 min, and the glue solution is fully mixed by continuously stirring to prevent the wall from being burnt.
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| CN116268301A (en) * | 2023-02-21 | 2023-06-23 | 山东首望生物科技有限公司 | Processing technology of edible pork skin product |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788392A (en) * | 2017-11-09 | 2018-03-13 | 荣成市康达农业科技有限公司 | A kind of beauty care skin jelly food and preparation method |
| CN108925859A (en) * | 2018-05-04 | 2018-12-04 | 临沂金锣文瑞食品有限公司 | A kind of compounding skin freezes product stabilizer and its application |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788392A (en) * | 2017-11-09 | 2018-03-13 | 荣成市康达农业科技有限公司 | A kind of beauty care skin jelly food and preparation method |
| CN108925859A (en) * | 2018-05-04 | 2018-12-04 | 临沂金锣文瑞食品有限公司 | A kind of compounding skin freezes product stabilizer and its application |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116268301A (en) * | 2023-02-21 | 2023-06-23 | 山东首望生物科技有限公司 | Processing technology of edible pork skin product |
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