CN111631405A - Instant dried collagen and preparation method thereof - Google Patents

Instant dried collagen and preparation method thereof Download PDF

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Publication number
CN111631405A
CN111631405A CN202010527189.5A CN202010527189A CN111631405A CN 111631405 A CN111631405 A CN 111631405A CN 202010527189 A CN202010527189 A CN 202010527189A CN 111631405 A CN111631405 A CN 111631405A
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protein
water
collagen
protein liquid
preparing
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杜永财
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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
    • A23L33/17—Amino acids, peptides or proteins
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • 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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  • 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)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses instant dried collagen and a preparation method thereof, belonging to the field of food engineering. The method comprises the following steps of (1) preparing materials: selecting a tissue part with high content of edible animal collagen, cleaning, and soaking to remove blood water; boiling in boiling water, removing hair and grease, and cutting into strips for later use; (2) adding vegetable oil and flavoring agent, parching, decocting in water, taking out, and dicing; (3) preparing protein liquid, (4) mixing the diced meat with the protein liquid to coat a layer of protein liquid on the surface of the diced meat; baking the diced meat wrapped with the protein liquid, vacuum packaging and sterilizing. The dried collagen has high content of collagen and integral protein, rich nutritive value, unique flavor, elastic chewing feeling, good color, taste and water retention, and is green and environment-friendly.

Description

Instant dried collagen and preparation method thereof
Technical Field
The invention relates to the field of food engineering, in particular to instant dried collagen.
Background
The dried meat takes livestock and poultry lean meat (mostly pork and beef) as a raw material, and is cooked, molded and dried after trimming, precooking and dicing (slices and strips), seasoning, re-cooking, soup collection, drying and the like, or the cooked dried meat product is prepared after molding, drying and cooking.
Collagen is a biological macromolecule, a main component in the connective tissue of animals, and is also a functional protein with the largest content and the widest distribution in mammals, accounting for 25-30% of the total protein, and even reaching more than 80% of some organisms. The hydrolysate of the collagen contains various amino acids, wherein the glycine is most abundant, the hydrolysate also comprises isoleucine, leucine, phenylalanine, valine, threonine and lysine, the collagen tastes soft, the collagen tastes light and is easy to digest, the collagen can reduce triglyceride and cholesterol in blood and improve the immunity of human bodies, and most of the collagen sold in the existing market is collagen polypeptide. The collagen leisure food made of collagen is less, and most of the collagen leisure food is made of meat with high protein content. For example, disclosed in publication No. CN109527416A, a soybean protein dried beef is prepared by mixing soybean protein and various seasonings to obtain an injection, injecting the injection into beef, oven drying at 85-90 deg.C, oven drying, and frying in oil. Also disclosed in publication No. CN109393345A is an instant dried meat and egg with compound protein and its preparation method, wherein the preparation method comprises mixing minced meat and egg white, grinding into meat and egg liquid, and repeatedly steaming. The dried meat obtained by the two technical schemes has completely different tastes and different nutritional values.
Disclosure of Invention
The instant dried collagen provided by the invention has the advantages of elastic mouthfeel, rich collagen content and simple process.
In order to achieve the purpose, the invention is realized by the following technical scheme:
a preparation method of instant dried collagen comprises the following steps:
(1) preparing materials: selecting a tissue part with high content of edible animal collagen, cleaning, and soaking for 30-60min to remove blood water; boiling in boiling water for 10-25 min; removing hair and grease, and cutting into strips for later use;
(2) flavoring: adding vegetable oil and flavoring agent, parching, decocting in water, taking out, and cutting into pieces with particle size of 0.5-3 cm;
(3) preparing protein liquid: adding water into animal protein or plant protein to prepare thick protein liquid;
(4) mixing the diced slices in the step (2) with the protein liquid in the step (3) to enable the surfaces of the diced slices to be coated with a layer of protein liquid; baking the diced meat wrapped with the protein liquid, vacuum packaging and sterilizing.
Further, the degreasing in the step (1) is to use a scraper to hang off grease at the tissue part.
Further, the time for boiling by adding water in the step (2) is 15-30 min.
Further, the animal protein in the step (3) is egg white.
Further, the vegetable protein in the step (3) is any one or more of soy protein and fructus cannabis protein.
Further, the mass ratio of the protein to the water in the protein liquid prepared by the vegetable protein is 5: (2-4) A method for producing the same.
Preferably, the mass ratio of the protein to the water in the protein solution prepared by the vegetable protein is 5: (2.5-3).
Further, the baking temperature in the step (4) is 150-; the baking time is 20-30 min.
The seasoning in the step (2) comprises salt, monosodium glutamate, hot pepper, sugar, cooking wine, ginger, garlic and the like, and the seasoning is a daily edible seasoning and can make food have various tastes such as sweet taste, salty taste, spicy taste and the like.
The invention also provides the instant dried collagen prepared by the method.
The instant dried collagen and the preparation method thereof have the beneficial effects that:
(1) the meat jerky has the advantages that the tissue parts rich in animal collagen are used as main raw materials, and the meat jerky is mixed with the protein liquid and baked, so that the meat jerky has the taste of Q balls, and the whole protein content of the collagen and the meat jerky is high, and the nutritive value is rich.
(2) The preparation method is simple, no chemical additive or preservative is added, the product prepared by a specific process has unique flavor, is rich in elastic chewing feeling, has good color, taste and water retention, is green and environment-friendly, and has small loss rate of nutrient substances in meat, and the loss of collagen is only 10-15%; and the shelf life is long without using preservative, and can reach 90 days at normal temperature.
(3) The collagen content of the collagen dry powder obtained by the invention is high and can reach 70-75%, and the collagen dry powder can keep the elasticity of the blood vessel wall of a human body and prevent adverse symptoms such as blood vessel rupture, embolism and the like. The invention also contains protein which is decomposed into amino acid, thereby improving the cell division of the human body, promoting the metabolism and enhancing the immunity.
Detailed Description
The present invention will be described in further detail with reference to the following examples.
Example 1
Spicy instant dried collagen
The preparation method of the spicy instant dried collagen comprises the following steps:
(1) preparing materials: selecting tissue parts with high collagen content of edible animal, such as pigskin, pig leg, pig tail, pig head or skin of other edible animals, cleaning the tissue parts, soaking in clear water for 30min to remove blood; boiling in boiling water for 20 min; removing hair, hanging oil at the tissue part by a scraper, and cutting into strips for later use;
(2) flavoring: adding vegetable oil into the container, mixing the flavoring with the cut strips, and parching, wherein the flavoring is salt, monosodium glutamate, chicken essence, Capsici fructus powder, fructus Piperis powder, and soy sauce; the amount of the flavoring is determined by conventional spicy food, parching for 2-3min, adding water, decocting for 25min, taking out after flavoring, and cutting into dices with particle size of 0.5-3 cm; dicing to within the range;
(3) preparing protein liquid: adding water into soybean protein powder to prepare thick protein liquid, wherein the ratio of the soybean protein powder to the water is 500g of soybean protein powder: 300g of water;
(4) mixing the diced slices in the step (2) with the protein liquid in the step (3) to enable the surfaces of the diced slices to be coated with a layer of protein liquid; placing the diced food wrapped with the protein solution into an oven, setting the temperature of the oven at 200 deg.C, baking for 20min, taking out, cooling, vacuum packaging, and sterilizing.
Example 2
Spicy instant dried collagen
The preparation method of the spicy instant dried collagen comprises the following steps:
(1) preparing materials: selecting tissue parts with high collagen content of edible animal, such as pigskin, pig leg, pig tail, pig head or skin of other edible animal, cleaning the tissue parts, soaking in clear water for 10min to remove blood; boiling in boiling water for 30 min; removing hair, hanging oil at the tissue part by a scraper, and cutting into strips for later use;
(2) flavoring: adding vegetable oil into the container, mixing the flavoring with the cut strips, and parching, wherein the flavoring is salt, monosodium glutamate, chicken essence, Capsici fructus powder, fructus Zanthoxyli, fructus Piperis powder, and soy sauce; the amount of the flavoring is determined by conventional spicy food, parching for 2-3min, adding water, decocting for 25min, taking out, and cutting into pieces with particle size of 0.5-3 cm; dicing to within the range;
(3) preparing protein liquid: adding water into fructus cannabis protein to prepare thick protein liquid, wherein the proportion of the fructus cannabis protein to the water is 500g fructus cannabis protein: 250g of water;
(4) mixing the diced slices in the step (2) with the protein liquid in the step (3) to enable the surfaces of the diced slices to be coated with a layer of protein liquid; placing the diced meat wrapped with the protein solution into an oven, setting the temperature of the oven to 250 deg.C, baking for 15min, taking out, cooling, vacuum packaging, and sterilizing.
Example 3
Sweet instant collagen dried food
The preparation method of the sweet instant dried collagen comprises the following steps:
(1) preparing materials: selecting tissue parts with high collagen content of edible animals, such as pigskin, pig leg, pig tail, pig head, and sebum of other edible animals, cleaning the tissue parts, soaking in clear water for 30min to remove blood; boiling in boiling water for 25 min; removing hair, hanging oil at the tissue part by a scraper, and cutting into strips for later use;
(2) flavoring: adding vegetable oil into a container, mixing the flavoring with the cut strips, and parching, wherein the flavoring is granulated sugar, and simultaneously adding a small amount of salt for flavoring in order to prolong shelf life; the flavoring agent is added according to conventional sweet food, and is prepared by parching for 2-3min, adding water, decocting for 25min, taking out after flavoring, and cutting into dices with particle size of 0.5-3 cm; dicing to within the range;
(3) preparing protein liquid: adding water into soybean protein powder to prepare thick protein liquid, wherein the ratio of the soybean protein powder to the water is 500g of soybean protein powder: 400g of water;
(4) mixing the diced pieces obtained in the step (2) with the protein liquid obtained in the step (3) to enable the surfaces of the diced pieces to be coated with a layer of protein liquid, and optionally coating a layer of honey on the surfaces of the diced pieces to increase sweetness; placing the diced pieces coated with the protein solution into an oven, setting the temperature of the oven at 150 deg.C, baking for 25min, taking out, cooling, vacuum packaging, and sterilizing.
Example 4
Original taste instant collagen dried food
The preparation method of the original instant dried collagen comprises the following steps:
(1) preparing materials: selecting tissue parts with high collagen content of edible animal, such as pigskin, pig leg, pig tail, pig head or skin of other edible animals, cleaning the tissue parts, soaking in clear water for 30min to remove blood; boiling in boiling water for 20 min; removing hair, hanging oil at the tissue part by a scraper, and cutting into strips for later use;
(2) flavoring: adding vegetable oil, salt and the cut strips into a container, mixing, frying for 2-3min, adding water, boiling for 25min, taking out after flavoring, and cutting into dices with particle size of 0.5-3 cm; dicing to within the range;
(3) preparing protein liquid: mixing soybean protein powder and fructus cannabis protein powder according to a ratio of 2:1, adding water to prepare a thick protein liquid, wherein the ratio of the mixed protein powder to the water is 500g protein powder: 300g of water;
(4) mixing the diced slices in the step (2) with the protein liquid in the step (3) to enable the surfaces of the diced slices to be coated with a layer of protein liquid; placing the diced food wrapped with the protein solution into an oven, setting the oven temperature at 180 deg.C, baking for 25min, taking out, cooling, vacuum packaging, and sterilizing.
Example 5
Spiced instant dried collagen
The preparation method of the sweet instant dried collagen comprises the following steps:
(1) preparing materials: selecting tissue parts with high collagen content of edible animal, such as pigskin, pig leg, pig tail, pig head or skin of other edible animals, cleaning the tissue parts, soaking in clear water for 30min to remove blood; boiling in boiling water for 25 min; removing hair, hanging oil at the tissue part by a scraper, and cutting into strips for later use;
(2) flavoring: adding vegetable oil into the container, mixing the flavoring with the cut strips, and parching, wherein the flavoring is salt, monosodium glutamate, five spice powder, thirteen spices, etc.; the amount of the flavoring is determined by conventional five-flavor food, parching for 2-3min, adding water, decocting for 25min, taking out after flavoring, and cutting into dices with particle size of 0.5-3 cm; dicing to within the range;
(3) preparing protein liquid: the protein liquid is directly egg white, can be directly used, and can also be added with water with the volume 0.1 time of that of the egg white for mixing evenly;
(4) mixing the diced slices in the step (2) with the protein liquid in the step (3) to enable the surfaces of the diced slices to be coated with a layer of protein liquid; placing the diced meat wrapped with the protein solution into an oven, setting the temperature of the oven at 220 deg.C, baking for 20min, taking out, cooling, vacuum packaging, and sterilizing.
Example 6
Salty and sweet instant dried collagen
The preparation method of the sweet instant dried collagen comprises the following steps:
(1) preparing materials: selecting tissue parts with high collagen content of edible animal, such as pigskin, pig leg, pig tail, pig head or skin of other edible animals, cleaning the tissue parts, soaking in clear water for 30min to remove blood; boiling in boiling water for 20 min; removing hair, hanging oil at the tissue part by a scraper, and cutting into strips for later use;
(2) flavoring: adding vegetable oil into a container, mixing the seasonings and the cut strips, and frying, wherein the seasonings comprise salt, sugar, monosodium glutamate and pepper powder, and the ratio of the salt to the sugar is 1: 1; parching for 2-3min, adding water, decocting for 25min, taking out after flavoring, and cutting into dices with particle size of 0.5-3 cm; dicing to within the range;
(3) preparing protein liquid: adding water into soybean protein powder to prepare thick protein liquid, wherein the ratio of the soybean protein powder to the water is 500g of soybean protein powder: 350g of water;
(4) mixing the diced slices in the step (2) with the protein liquid in the step (3) to enable the surfaces of the diced slices to be coated with a layer of protein liquid; placing the diced food wrapped with the protein solution into an oven, setting the temperature of the oven at 220 deg.C, baking for 25min, taking out, cooling, vacuum packaging, and sterilizing.
Comparative example 1
Cooking collagen tissue part, and baking for 20-25 min. Other process conditions were the same as in example 4.
Comparative example 2
The collagen tissue part is crushed and then mixed with egg liquid, and the mixture is molded by pressing, cooled and packaged after being cooked, and the other process conditions are the same as the example 4.
The protein jerky products obtained in comparative example 1, comparative example 2 and example 4 were compared and the data obtained are shown in the following table:
Figure BDA0002533968980000061
as can be seen from the table above, the loss rate of collagen in the production process of the protein jerky obtained by the method is small, the collagen content is high, the total protein content is high, and the execution standard of GB/T23969-. The taste Q is elastic, green and environment-friendly, and is suitable for leisure food.
Determination of shelf life
Comparative example 3: air-drying the beef jerky, and storing for 3 months at normal temperature in vacuum.
Comparative example 4: the diced meat was cut into diced meat, air-dried, vacuum-packaged, and stored at room temperature for 3 months, similarly to the steps (1) and (2) in example 4.
Comparative example 5: the same procedure as in step (1) and step (2) of example 4 was repeated, except that potassium sorbate was added, and the diced meat was cut into diced meat, air-dried, vacuum-packed, and stored at room temperature for 3 months.
Example 4: vacuum packaging, and storing at room temperature for 3 months.
After 3 months, comparative example 3, comparative example 4, comparative example 5 and example 4 were tested and the results are shown in the following table:
detecting items Sense organ Physical Properties
Comparative example 3 The meat becomes black and has little peculiar smell With a small amount of white foreign matter on the surface
Comparative example 4 Dark color and serious odor The surface of the mould is provided with a large amount of moulds,
comparative example 5 Normal color and no peculiar smell No foreign matter and mold
Example 4 Normal color and no peculiar smell No foreign matter and mold
As can be seen from the above table, comparative example 5, with the addition of the preservative potassium sorbate, has a shelf life that is the same as that of example 4 of the present invention, and is longer than the shelf life of the air-dried food cookers of comparative example 3 and comparative example 4.
In the embodiment of the present invention, the meat is pork, which is only used for explaining the present invention, but the meat is not limited to pork, and may include collagen-rich edible animals such as beef, horse meat, mutton, chicken, duck meat, and fish meat. The taste in the embodiment of the invention is not limited to the taste, and the taste can also comprise a spiced salt taste, and the seasoning can be prepared according to specific taste requirements.
The technical solutions provided by the embodiments of the present invention are described in detail above, and the principles and embodiments of the present invention are explained herein by using specific examples, and the descriptions of the embodiments are only used to help understanding the principles of the embodiments of the present invention; meanwhile, for a person skilled in the art, according to the embodiments of the present invention, there may be variations in the specific implementation manners and application ranges, and in summary, the content of the present description should not be construed as a limitation to the present invention.

Claims (7)

1. A preparation method of instant dried collagen is characterized by comprising the following steps: the method comprises the following steps:
(1) preparing materials: selecting a tissue part with high content of edible animal collagen, cleaning, and soaking for 30-60min to remove blood water; boiling in boiling water for 10-25 min; removing hair and grease, and cutting into strips for later use;
(2) flavoring: adding vegetable oil and flavoring agent, parching, decocting in water, taking out, and cutting into pieces with particle size of 0.5-3 cm;
(3) preparing protein liquid: adding water into animal protein or plant protein to prepare thick protein liquid;
(4) mixing the diced slices in the step (2) with the protein liquid in the step (3) to enable the surfaces of the diced slices to be coated with a layer of protein liquid; baking the diced meat wrapped with the protein liquid, vacuum packaging and sterilizing.
2. The method for preparing the instant dried collagen according to claim 1, wherein the method comprises the following steps: the time for boiling in the step (2) by adding water is 15-30 min.
3. The method for preparing the instant dried collagen according to claim 1, wherein the method comprises the following steps: in the step (3), the animal protein is egg white.
4. The method for preparing the instant dried collagen according to claim 1, wherein the method comprises the following steps: the vegetable protein in the step (3) is any one or more of soybean protein and fructus cannabis protein.
5. The instant dried collagen according to claim 4, wherein: the mass ratio of protein to water in the protein liquid prepared by the vegetable protein is 5: (2-4).
6. The method for preparing the instant dried collagen according to claim 1, wherein the method comprises the following steps: the baking temperature in the step (4) is 150-250 ℃; the baking time is 20-30 min.
7. An instant dried collagen prepared according to the method of any one of claims 1 to 6.
CN202010527189.5A 2020-06-11 2020-06-11 Instant dried collagen and preparation method thereof Pending CN111631405A (en)

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JP2010115168A (en) * 2008-11-13 2010-05-27 Sang In Lee Method and apparatus for producing diet food using pig hide
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CN104872702A (en) * 2015-05-27 2015-09-02 安徽先知缘食品有限公司 Processing craft for dried pigskin local flavor snack
CN106107568A (en) * 2016-06-24 2016-11-16 佛山科学技术学院 One i.e. Sal Corii Sus domestica and preparation method thereof
CN111109536A (en) * 2020-01-16 2020-05-08 李占波 Preparation method of sheepskin food

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Application publication date: 20200908