CN111296831A - Collagen beauty-maintaining sheep skin food - Google Patents
Collagen beauty-maintaining sheep skin food Download PDFInfo
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- CN111296831A CN111296831A CN202010194533.3A CN202010194533A CN111296831A CN 111296831 A CN111296831 A CN 111296831A CN 202010194533 A CN202010194533 A CN 202010194533A CN 111296831 A CN111296831 A CN 111296831A
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- 241001494479 Pecora Species 0.000 title claims abstract description 51
- 235000013305 food Nutrition 0.000 title claims abstract description 21
- 102000008186 Collagen Human genes 0.000 title claims abstract description 20
- 108010035532 Collagen Proteins 0.000 title claims abstract description 20
- 229920001436 collagen Polymers 0.000 title claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 9
- 239000006002 Pepper Substances 0.000 claims description 9
- 235000016761 Piper aduncum Nutrition 0.000 claims description 9
- 235000017804 Piper guineense Nutrition 0.000 claims description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 6
- 244000291564 Allium cepa Species 0.000 claims description 5
- 240000008574 Capsicum frutescens Species 0.000 claims description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 230000003796 beauty Effects 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 3
- 240000007232 Illicium verum Species 0.000 claims 1
- 235000008227 Illicium verum Nutrition 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 244000089698 Zanthoxylum simulans Species 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 230000003712 anti-aging effect Effects 0.000 abstract description 2
- 230000037303 wrinkles Effects 0.000 abstract 1
- 210000003491 skin Anatomy 0.000 description 45
- 230000000052 comparative effect Effects 0.000 description 9
- 241000722363 Piper Species 0.000 description 8
- 235000007265 Myrrhis odorata Nutrition 0.000 description 4
- 240000004760 Pimpinella anisum Species 0.000 description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 description 4
- 238000001514 detection method Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 241000283707 Capra Species 0.000 description 2
- PMMYEEVYMWASQN-DMTCNVIQSA-N Hydroxyproline Chemical compound O[C@H]1CN[C@H](C(O)=O)C1 PMMYEEVYMWASQN-DMTCNVIQSA-N 0.000 description 2
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- OFNXOACBUMGOPC-HZYVHMACSA-N 5'-hydroxystreptomycin Chemical compound CN[C@H]1[C@H](O)[C@@H](O)[C@H](CO)O[C@H]1O[C@@H]1[C@](C=O)(O)[C@H](CO)O[C@H]1O[C@@H]1[C@@H](NC(N)=N)[C@H](O)[C@@H](NC(N)=N)[C@H](O)[C@H]1O OFNXOACBUMGOPC-HZYVHMACSA-N 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 241000723347 Cinnamomum Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000016942 Elastin Human genes 0.000 description 1
- 108010014258 Elastin Proteins 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 108010076876 Keratins Proteins 0.000 description 1
- 102000011782 Keratins Human genes 0.000 description 1
- 102000015728 Mucins Human genes 0.000 description 1
- 108010063954 Mucins Proteins 0.000 description 1
- 108010081750 Reticulin Proteins 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000001153 anti-wrinkle effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 210000004207 dermis Anatomy 0.000 description 1
- 229920002549 elastin Polymers 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- OFNXOACBUMGOPC-UHFFFAOYSA-N hydroxystreptomycin Natural products CNC1C(O)C(O)C(CO)OC1OC1C(C=O)(O)C(CO)OC1OC1C(N=C(N)N)C(O)C(N=C(N)N)C(O)C1O OFNXOACBUMGOPC-UHFFFAOYSA-N 0.000 description 1
- OKPOKMCPHKVCPP-UHFFFAOYSA-N isoorientaline Natural products C1=C(O)C(OC)=CC(CC2C3=CC(OC)=C(O)C=C3CCN2C)=C1 OKPOKMCPHKVCPP-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- JTQHYPFKHZLTSH-UHFFFAOYSA-N reticulin Natural products COC1CC(OC2C(CO)OC(OC3C(O)CC(OC4C(C)OC(CC4OC)OC5CCC6(C)C7CCC8(C)C(CCC8(O)C7CC=C6C5)C(C)O)OC3C)C(O)C2OC)OC(C)C1O JTQHYPFKHZLTSH-UHFFFAOYSA-N 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a collagen beauty-maintaining sheep skin food and a preparation method thereof, which comprises the following steps: step one, selecting sheep skin on inner Mongolia Hulunbei grassland as a main raw material; step two, scalding the slaughtered sheep skin with boiled water, and adding hot water of 75-80 ℃; after 5-10 minutes of scalding, removing the hair fat on the skin while the skin is at high temperature; step three, after the hair fat is removed, washing the sheep skin for several times by using clear water until the sheep skin is cleaned, and then boiling the sheep skin for 30 to 40 minutes by using a pressure cooker. The food has simple preparation method, and has good skin caring, wrinkle resisting, and antiaging effects due to the fact that the sheep skin contains water, protein, fat, and mainly contains collagen. And the sheepskin food has good taste and is suitable for popularization.
Description
Technical Field
The invention relates to a collagen beauty-maintaining sheep skin food, and belongs to the technical field of preparation of beauty-maintaining foods.
Background
The sheepskin is goat or sheep skin. The skin of goat or sheep contains water, protein, fat and inorganic substances, the latter two have little content, and the protein constituting the epidermal layer is mainly keratin; the dermis is composed mainly of collagen and reticulin, and additionally contains elastin, albumin, globulin and mucin. However, the current beauty foods of the sheepskin are not developed completely, and the aim of the application is to research a collagen beauty sheepskin food.
Disclosure of Invention
Aiming at the problems, the technical problem to be solved by the invention is to provide a collagen beauty-maintaining sheep skin food.
The preparation method of the collagen beauty-maintaining sheep skin food comprises the following steps: step one, selecting sheep skin on inner Mongolia Hulunbei grassland as a main raw material;
step two, scalding the slaughtered sheep skin with boiled water, and adding hot water of 75-80 ℃; after 5-10 minutes of scalding, removing the hair fat on the skin while the skin is at high temperature;
step three, after the hair fat is removed, washing the sheep skin for several times by using clear water until the sheep skin is cleaned, and then boiling the sheep skin for 30 to 40 minutes by using a pressure cooker.
And 2, adding auxiliary materials including pepper, cinnamon, anise, bay leaves, ginger slices, scallion, edible salt, pepper and hot pepper in the cooking process of the high-pressure cooker in the step two.
The edible method of the collagen beauty sheep skin food comprises the following steps: cooking, cutting into small pieces, and cutting into shreds for eating, or cold mixing, rinsing, and parching.
The invention has the beneficial effects that: the food has simple preparation method, and has good skin caring, anti-wrinkle and antiaging effects due to the fact that the sheep skin contains water, protein, fat, and mainly collagen. And the sheepskin food has good taste and is suitable for popularization.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
a preparation method of collagen beauty-maintaining sheep skin food comprises the following steps: step one, selecting sheep skin on inner Mongolia Hulunbei grassland as a main raw material;
step two, scalding the slaughtered sheep skin with boiled water, and heating with hot water of 75 ℃; after 5 minutes of scalding, removing the hair fat on the skin while the skin is at a high temperature;
step three, after the hair fat is removed, washing the sheep skin for several times by clear water until the sheep skin is cleaned, weighing 5 jin of cleaned sheep skin, and boiling the sheep skin for 35 minutes by a pressure cooker;
wherein 3g of pepper, 2g of cassia bark, 2g of anise, 2g of bay leaf, 3g of ginger slice, 2g of scallion, 20g of edible salt, 0.5g of pepper and 1g of hot pepper are added during the boiling process.
Example 2:
a preparation method of collagen beauty-maintaining sheep skin food comprises the following steps: step one, selecting sheep skin on inner Mongolia Hulunbei grassland as a main raw material;
step two, scalding the slaughtered sheep skin with boiled water, and heating with hot water of 75 ℃; after 8 minutes of scalding, removing the hair fat on the skin while the skin is at high temperature;
step three, after the hair fat is removed, washing the sheep skin for several times by clear water until the sheep skin is cleaned, weighing 6 jin of cleaned sheep skin, and boiling the sheep skin for 38 minutes by a pressure cooker;
wherein 3g of pepper, 2.1g of cassia bark, 2g of anise, 2g of bay leaf, 3g of ginger slice, 2g of scallion, 22g of edible salt, 0.6g of pepper and 1.5g of hot pepper are added in the boiling process.
Example 3:
a preparation method of collagen beauty-maintaining sheep skin food comprises the following steps: step one, selecting sheep skin on inner Mongolia Hulunbei grassland as a main raw material;
step two, scalding the slaughtered sheep skin with boiled water, and heating with hot water of 80 ℃; after 10 minutes of scalding, removing the hair fat on the skin while the skin is at high temperature;
step three, after the hair fat is removed, washing the sheep skin for several times by clear water until the sheep skin is cleaned, weighing 8 jin of cleaned sheep skin, and boiling the sheep skin for 40 minutes by a pressure cooker;
wherein, during the boiling process, ingredients of 4g of pepper, 3.1g of cassia bark, 3g of anise, 3g of bay leaf, 4g of ginger slice, 2.5g of scallion, 28g of edible salt, 0.6g of pepper and 1.5g of hot pepper are added.
Comparative example 1 was prepared in the same manner as example 1, except that no compounding was added during the preparation.
Comparative example 2 was prepared in the same manner as example 2, except that no compounding was added during the preparation.
The collagen content in examples 1-3 and comparative examples 1-2 was measured according to GB9695.23-90, L (-) -hydroxyproline content in meat and meat products, which is equivalent to ISO3496-1978, L (-) -hydroxyproline content in meat and meat products. The detection results are shown in table 1:
TABLE 1
| Detection group | Collagen content% |
| Example 1 | 16.5 |
| Example 2 | 15.8 |
| Example 3 | 16.2 |
| Comparative example 1 | 15.5 |
| Comparative example 2 | 16.1 |
The mouthfeel of the embodiment 1-3 and the comparative example 1-2 is respectively scored, and 100 evaluators are randomly found to evaluate the mouthfeel of the embodiment 1-3 and the comparative example 1-2, wherein the mouthfeel scoring comprises the following indexes: moderate taste, strong fragrance and tasty flavor, and the taste is 45-50 minutes; too strong or weak taste, poor flavor: 0-45 min; chewy, good taste of 45-50 minutes, no chewy, bad taste of 0-45 minutes. The evaluation results are shown in table 2 below.
TABLE 2
| Detection group | Mouthfeel scoring |
| Example 1 | 92 point is |
| Example 2 | 93 minutes |
| Example 3 | 94 minutes |
| Comparative example 1 | 65 minutes |
| Comparative example 2 | 68 points of |
The collagen of the sheep skin food prepared by the embodiment is rich as shown in table 1, and the collagen beauty sheep skin food added with the ingredients has good taste and is suitable for popularization as shown in table 2.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (2)
1. A collagen beauty sheep skin food is characterized in that: the preparation method comprises the following steps: step one, selecting sheep skin on inner Mongolia Hulunbei grassland as a main raw material;
step two, scalding the slaughtered sheep skin with boiled water, and adding hot water of 75-80 ℃; after 5-10 minutes of scalding, removing the hair fat on the skin while the skin is at high temperature;
step three, after the hair fat is removed, washing the sheep skin for several times by using clear water until the sheep skin is cleaned, and then boiling the sheep skin for 30 to 40 minutes by using a pressure cooker.
2. The collagen beauty-maintaining sheep skin food as claimed in claim 1, wherein: and in the second step, the ingredients of Chinese prickly ash, cassia bark, star anise, bay leaf, ginger slice, scallion, edible salt, pepper and hot pepper are added in the process of boiling in a high-pressure cooker.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010194533.3A CN111296831A (en) | 2020-03-19 | 2020-03-19 | Collagen beauty-maintaining sheep skin food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010194533.3A CN111296831A (en) | 2020-03-19 | 2020-03-19 | Collagen beauty-maintaining sheep skin food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111296831A true CN111296831A (en) | 2020-06-19 |
Family
ID=71160665
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010194533.3A Pending CN111296831A (en) | 2020-03-19 | 2020-03-19 | Collagen beauty-maintaining sheep skin food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111296831A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112006233A (en) * | 2020-09-18 | 2020-12-01 | 扎拉玛 | Preparation method of sheepskin food |
| CN112772898A (en) * | 2021-01-15 | 2021-05-11 | 蚌埠学院 | Sheepskin sauce and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1644098A (en) * | 2005-01-27 | 2005-07-27 | 荣衍真 | Production of collagen food |
| CN101238896A (en) * | 2007-02-09 | 2008-08-13 | 李继宗 | High pressure swelling pork skin processing method |
| 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 |
| CN104479995A (en) * | 2014-12-30 | 2015-04-01 | 广州康洛信生物科技有限公司 | Sheepskin collagen extraction system and method |
| CN107410906A (en) * | 2017-08-17 | 2017-12-01 | 张永刚 | Baked foods and preparation method containing sheepskin |
| CN110393271A (en) * | 2019-07-25 | 2019-11-01 | 王佳泽 | A kind of processing method of edible ox-hide |
-
2020
- 2020-03-19 CN CN202010194533.3A patent/CN111296831A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1644098A (en) * | 2005-01-27 | 2005-07-27 | 荣衍真 | Production of collagen food |
| CN101238896A (en) * | 2007-02-09 | 2008-08-13 | 李继宗 | High pressure swelling pork skin processing method |
| 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 |
| CN104479995A (en) * | 2014-12-30 | 2015-04-01 | 广州康洛信生物科技有限公司 | Sheepskin collagen extraction system and method |
| CN107410906A (en) * | 2017-08-17 | 2017-12-01 | 张永刚 | Baked foods and preparation method containing sheepskin |
| CN110393271A (en) * | 2019-07-25 | 2019-11-01 | 王佳泽 | A kind of processing method of edible ox-hide |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112006233A (en) * | 2020-09-18 | 2020-12-01 | 扎拉玛 | Preparation method of sheepskin food |
| CN112772898A (en) * | 2021-01-15 | 2021-05-11 | 蚌埠学院 | Sheepskin sauce and preparation method thereof |
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