CN111436568A - 一种可高温杀菌皮冻的制备方法 - Google Patents
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- CN111436568A CN111436568A CN202010275123.1A CN202010275123A CN111436568A CN 111436568 A CN111436568 A CN 111436568A CN 202010275123 A CN202010275123 A CN 202010275123A CN 111436568 A CN111436568 A CN 111436568A
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- 230000001954 sterilising effect Effects 0.000 title claims abstract description 14
- 235000015110 jellies Nutrition 0.000 title claims abstract description 12
- 239000008274 jelly Substances 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 229920002558 Curdlan Polymers 0.000 claims abstract description 11
- 239000001879 Curdlan Substances 0.000 claims abstract description 11
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 11
- 229940078035 curdlan Drugs 0.000 claims abstract description 11
- 235000019316 curdlan Nutrition 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 239000006260 foam Substances 0.000 claims abstract description 7
- 239000012535 impurity Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 238000010009 beating Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 abstract description 7
- 238000002844 melting Methods 0.000 abstract description 2
- 230000008018 melting Effects 0.000 abstract description 2
- 241000282894 Sus scrofa domesticus Species 0.000 abstract 2
- 238000003756 stirring Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 239000002778 food additive Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
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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
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/271—Curdlan; beta-1-3 glucan; Polysaccharides produced by agrobacterium or alcaligenes
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- 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
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
一种可高温杀菌皮冻的制备方法，将猪皮经挑选去毛清洗干净后加清水熬煮去除肉皮表面的油脂，切条；加入清水及食盐、料酒，熬煮去掉表面泡沫杂质；然后向其中加入可得然胶，继续熬煮，搅打斩拌后，真空填装入人造肠衣，卡扣密封，于121℃高温杀菌20分钟，冷却后保温检验合格后入库常温贮藏。本发明通过添加可得然胶，能够对制备的皮冻进行高温杀菌，可以常温贮藏，延长其保质期，并且能够防止经过高温杀菌的皮冻在常温贮藏时融化。
Description
技术领域
本发明属于食品领域，具体涉及一种可高温杀菌皮冻的制备方法。
背景技术
皮冻是人们喜爱的食品，由猪皮等熬制而成。目前市场上的商品皮冻，由于没有经过高温杀菌，即使添加了食品防腐剂，保质期较短，只能冷存贮藏。如果采用高温杀菌，会使皮冻凝胶特性减弱，常温贮藏易融化，影响产品外观质量和口感。
发明内容
本发明的目的在于提供一种可高温杀菌皮冻的制备方法，通过添加可得然胶，生产可高温杀菌的皮冻，可以常温贮藏，延长保质期。
为达到上述目的，本发明采用的技术方案是：
1)将猪皮经挑选去毛清洗干净后，加2-3倍的清水熬煮10-20分钟，捞出沥干，去除肉皮表面的油脂，切条；
2)按1份猪皮加4-8份水的比例加清水及食盐、料酒，熬煮10-20分钟，去掉表面泡沫杂质；
3)然后向其中加入猪皮质量0.5﹪-30﹪的可得然胶，继续熬煮20-40分钟，搅打斩拌后，真空填装入人造肠衣，卡扣密封，于121℃高温杀菌20分钟，冷却后保温检验合格后入库常温贮藏。
可得然胶是一种允许使用的食品添加剂。在《中华人民共和国食品安全国家标准食品添加剂使用标准》GB2760-2014中规定，可得然胶属于增稠剂，可用于肉制品等食品，按生产需要适量使用。
本发明通过添加可得然胶，能够对制备的皮冻进行高温杀菌，可以常温贮藏，延长其保质期，并且能够防止经过高温杀菌的皮冻在常温贮藏时融化。
具体实施方式
实施例1：
1)将猪皮经挑选去毛清洗干净后，加2倍的清水熬煮13分钟，捞出沥干，去除肉皮表面的油脂，切条；
2)按1份猪皮加5份水的比例加清水及食盐、料酒，熬煮13分钟，去掉表面泡沫杂质；
3)然后向其中加入猪皮质量0.5﹪的可得然胶，继续熬煮30分钟，搅打斩拌后，真空填装入人造肠衣，卡扣密封，于121℃高温杀菌20分钟，冷却后保温检验合格后入库常温贮藏。
实施例2：
1)将猪皮经挑选去毛清洗干净后，加2.3倍的清水熬煮15分钟，捞出沥干，去除肉皮表面的油脂，切条；
2)按1份猪皮加6份水的比例加清水及食盐、料酒，熬煮15分钟，去掉表面泡沫杂质；
3)然后向其中加入猪皮质量10﹪的可得然胶，继续熬煮20分钟，搅打斩拌后，真空填装入人造肠衣，卡扣密封，于121℃高温杀菌20分钟，冷却后保温检验合格后入库常温贮藏。
实施例3：
1)将猪皮经挑选去毛清洗干净后，加3倍的清水熬煮20分钟，捞出沥干，去除肉皮表面的油脂，切条；
2)按1份猪皮加8份水的比例加清水及食盐、料酒，熬煮20分钟，去掉表面泡沫杂质；
3)然后向其中加入猪皮质量20﹪的可得然胶，继续熬煮35分钟，搅打斩拌后，真空填装入人造肠衣，卡扣密封，于121℃高温杀菌20分钟，冷却后保温检验合格后入库常温贮藏。
实施例4：
1)将猪皮经挑选去毛清洗干净后，加2.8倍的清水熬煮10分钟，捞出沥干，去除肉皮表面的油脂，切条；
2)按1份猪皮加4份水的比例加清水及食盐、料酒，熬煮10分钟，去掉表面泡沫杂质；
3)然后向其中加入猪皮质量30﹪的可得然胶，继续熬煮40分钟，搅打斩拌后，真空填装入人造肠衣，卡扣密封，于121℃高温杀菌20分钟，冷却后保温检验合格后入库常温贮藏。
Claims (1)
1.一种可高温杀菌皮冻的制备方法，其特征在于：
1)将猪皮经挑选去毛清洗干净后，加2-3倍的清水熬煮10-20分钟，捞出沥干，去除肉皮表面的油脂，切条；
2)按1份猪皮加4-8份水的比例加清水及食盐、料酒，熬煮10-20分钟，去掉表面泡沫杂质；
3)然后向其中加入猪皮质量0.5﹪-30﹪的可得然胶，继续熬煮20-40分钟，搅打斩拌后，真空填装入人造肠衣，卡扣密封，于121℃高温杀菌20分钟，冷却后保温检验合格后入库常温贮藏。
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| CN202010275123.1A CN111436568A (zh) | 2020-04-09 | 2020-04-09 | 一种可高温杀菌皮冻的制备方法 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112293468A (zh) * | 2020-11-20 | 2021-02-02 | 湖北桐梓湖食品股份有限公司 | 一种清水整肢小龙虾加工工艺 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719894A (zh) * | 2014-01-09 | 2014-04-16 | 四川四海食品股份有限公司 | 水晶皮冻肠的生产工艺 |
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2020
- 2020-04-09 CN CN202010275123.1A patent/CN111436568A/zh not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719894A (zh) * | 2014-01-09 | 2014-04-16 | 四川四海食品股份有限公司 | 水晶皮冻肠的生产工艺 |
Non-Patent Citations (1)
| Title |
|---|
| 张海龙等: "可得然胶的性质及应用", 《中国食物与营养》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112293468A (zh) * | 2020-11-20 | 2021-02-02 | 湖北桐梓湖食品股份有限公司 | 一种清水整肢小龙虾加工工艺 |
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Application publication date: 20200724 |