CN117256806A - Passion fruit, honey and pigskin jelly can and preparation method thereof - Google Patents
Passion fruit, honey and pigskin jelly can and preparation method thereof Download PDFInfo
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- CN117256806A CN117256806A CN202311382034.7A CN202311382034A CN117256806A CN 117256806 A CN117256806 A CN 117256806A CN 202311382034 A CN202311382034 A CN 202311382034A CN 117256806 A CN117256806 A CN 117256806A
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- pigskin
- passion fruit
- honey
- sus domestica
- jelly
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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
- 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
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a passion fruit, honey and pigskin jelly can and a preparation method thereof, wherein the preparation method comprises the following steps: (1) cleaning Corii Sus Domestica, removing fat from the inner side, adding flavoring agent and water, boiling until Corii Sus Domestica becomes soft; removing fat on the inner side of pigskin, and cutting pigskin into granules; (2) adding pigskin particles into baking soda solution, performing ultrasonic treatment for 20-40min, and draining for later use; (3) mixing the passion fruit juice and honey uniformly, and sealing and preserving; (4) decocting Corii Sus Domestica granule with water medium fire for 60-80 min, adding passion fruit Mel paste and xanthan gum, slightly boiling with small fire for 10-20 min until the soup is thick, removing Corii Sus Domestica, and adding Nisin to obtain Corii Sus Domestica frozen stock solution. (5) Heating the obtained pigskin frozen stock solution to slight boiling, rapidly adding into a sterile glass tank, and screwing a tank cover when the volume of the pigskin frozen stock solution is four fifths of the volume of the glass tank, thereby obtaining the passion fruit honey pigskin frozen can. The degreasing effect can be improved by using the ultrasonic-assisted dietary alkali for degreasing, so that the flavor of the food is improved to a great extent.
Description
Technical Field
The invention belongs to the technical field of food engineering, and particularly relates to a passion fruit, honey and pigskin jelly can and a preparation method thereof.
Background
Pigskin is a common food raw material in life and is often processed into products such as pork skin, ham, jelly skin, puffed pigskin and the like. The pigskin collagen has the effects of maintaining beauty and keeping young and is known as 'gold for maintaining beauty'. The pigskin contains protein, fat and dermatan sulfate B, is rich in collagen, has effects of softening blood vessel, resisting blood coagulation, promoting hematopoiesis and skin injury healing, promoting health, caring skin, increasing heme content and leukocyte count, and resisting thrombosis. The pigskin jelly is used as a representative for pigskin processing and utilization, and is good for the masses due to the characteristics of smooth taste, rich nutritive value and the like. However, in the current situation, the produced pigskin jelly has fewer varieties and single taste, most of the pigskin jelly is produced by the traditional household production process, the taste is single, the degreasing process is old, and the product is not easy to preserve for a long time. Therefore, it is necessary to provide a new passion fruit, honey and pigskin jelly can and a manufacturing method thereof.
Disclosure of Invention
The invention aims to solve the technical problem of providing the passion fruit honey pigskin jelly can and the manufacturing method thereof, wherein the pigskin jelly can has long shelf life and unique flavor, and enriches the variety of pigskin jelly products; the taste of the traditional pigskin jelly is changed, and the consumer selection is provided for more people. Meanwhile, the nutrition types and the content of the pigskin jelly are improved, and the pigskin jelly is endowed with higher nutrition value and commodity value.
In order to solve the technical problems, the invention adopts the following technical scheme:
in a first aspect, the invention provides a preparation method of a passion fruit, honey and pigskin jelly can, which comprises the following steps:
(1) cleaning Corii Sus Domestica, removing fat from the inner side, adding flavoring agent and water, boiling until Corii Sus Domestica becomes soft; fishing out, cleaning fat on the inner side of the pigskin again, and cutting the pigskin into granules;
(2) adding the pigskin particles into baking soda solution, taking out after ultrasonic treatment for 20-40min, cleaning, and draining for standby;
(3) preparing passion fruit and honey sauce: filtering passion fruit pulp to obtain passion fruit juice, uniformly mixing passion fruit juice and honey to prepare passion fruit honey sauce, and sealing and preserving;
(4) decocting Corii Sus Domestica granule, purified water, passion fruit Mel paste and xanthan gum until the soup is viscous, removing Corii Sus Domestica, and adding Nisin (Nisin) to obtain Corii Sus Domestica frozen stock solution;
(5) heating the obtained pigskin frozen stock solution to slight boiling, rapidly adding into a sterile glass can, and screwing a can cover to obtain the passion fruit honey pigskin frozen can.
Because Nisin (Nisin) is a polypeptide, after entering a human body, nisin is easily decomposed by plant protease, has good sterilization effect as a natural food preservative, is safer than chemical preservatives such as potassium sorbate and has no potential threat to the human body.
Further, the method also comprises the following steps:
placing the passion fruit, honey and pigskin frozen can into boiling water for 10-30 min, taking out, cooling to room temperature, and refrigerating for preservation.
Preferably, the weight part ratio of the pigskin particles to the baking soda solution in the step (2) is 40-50:200-220.
Preferably, the sodium bicarbonate solution has a mass concentration of 3% -6%.
Further, the step (4) includes the steps of: decocting Corii Sus Domestica granule with water medium fire for 60-80 min, adding passion fruit Mel paste and xanthan gum, slightly boiling with small fire for 10-20 min, removing Corii Sus Domestica, and adding Nisin to obtain Corii Sus Domestica frozen stock solution.
The primary product is obtained by decocting with medium fire, the viscosity of the soup in the pot is not very high, and then the xanthan gum is added to help improve the viscosity of the soup, so that the cooled pigskin jelly is more stable in shape, higher in hardness and better in taste. The passion fruit and honey jam is added after the decoction, so that the degree of reducing the flavor of passion fruit and honey in the decoction process can be reduced. After the addition, the xanthan gum can be uniformly dissolved in the whole pot of pigskin jelly by slight boiling with small fire. This step, if omitted, results in the xanthan gum clumping and floating on the surface of the solution.
Further, in the step (4), the weight parts ratio of pigskin particles, water, passion fruit honey paste, xanthan gum and Nisin is 50:300-500:5-7:0.45-0.55:0.015-0.025.
Preferably, in the step (4), the weight ratio of the pigskin particles to the water to the passion fruit honey paste to the xanthan gum to the Nisin is 50:400:6:0.5:0.02.
further, the flavoring in step (1) is green Chinese onion, ginger and cooking wine.
Further, the ultrasonic power in the step (2) is 200-240W. The pigskin frozen degreasing effect obtained by adopting 200-240W ultrasonic power is good, and especially the pigskin frozen degreasing effect obtained by adopting 240W ultrasonic power is best.
In a second aspect, the invention provides a passion fruit, honey and pigskin jelly can prepared by the method in the first aspect.
Compared with the prior art, the invention can obtain the following technical effects:
the method of the invention endows the pigskin jelly with a new taste, and successfully perfectly fuses passion fruits, honey and the pigskin jelly. The passion fruit belongs to acid fruits, is rich in nutrition, and is rich in beneficial components such as essential amino acids, multiple vitamins and trace elements of human bodies. The super fiber in passion fruit can act on the digestive system and has good treatment effect on inappetence, gastrectasia, constipation and the like. The niacin can participate in various metabolic processes of human body and has the effect of relieving fatigue. The passion fruit and honey sauce is matched with pigskin, so that the skin jelly is rich in fragrance and attractive in color.
The degreasing effect can be improved by using the ultrasonic-assisted dietary alkali for degreasing, so that the flavor of the food is improved to a great extent. Most of traditional pigskin frozen products are packaged by PP plastic boxes, and the application adopts a glass hot canning method for packaging. Can shorten the exhaust time, avoid the problems of spoilage caused by the growth and propagation of aerobic bacteria, and the problems of color, fragrance, taste, nutrient loss caused by long-time exposure and oxidation, and the like, and has long shelf life. The method has simple and easy process, removes the original fishy smell, and the prepared pigskin jelly has good degreasing effect, smooth and transparent color and luster, and light yellow taste. Smooth taste, moderate softness and hardness and good palatability.
The pigskin jelly can has long shelf life and unique flavor, and enriches the variety of pigskin jelly products; the taste of the traditional pigskin jelly is changed, and the consumer selection is provided for more people. Meanwhile, the nutrition types and the content of the pigskin jelly are improved, and the pigskin jelly is endowed with higher nutrition value and commodity value.
Detailed Description
The following description of the embodiments of the present invention will clearly illustrate the technical solutions of the embodiments of the present invention, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which are obtained by a person skilled in the art based on the embodiments of the present invention, fall within the scope of protection of the present invention. In the present invention, the materials and reagents involved are conventional commercial products, or may be obtained by conventional means of techniques in the art.
Example 1
The embodiment provides a preparation method of a passion fruit, honey and pigskin frozen can, which comprises the following steps:
the method comprises the following steps of (1) finishing and scalding fresh pigskin: selecting fresh pig skin with quarantine evidence and brightness, cleaning, and scraping off inner fat by a knife. According to the weight portions, 100 portions of pigskin, 4 portions of green Chinese onion, 3 portions of ginger, 4 portions of cooking wine and 400 portions of purified water are added into the pot, the surface froth is boiled and removed, and the pigskin is fished out after being bent, softer and elastic and cooled. The fat on the inner side of the pigskin is cleaned again, and finally the pigskin is cut into square grains with the length multiplied by the width multiplied by the height of about 1cm multiplied by 0.5 cm.
Degreasing in the step (2): placing pigskin particles into a basin, adding water, kneading for 20min, fishing out and draining, adding sodium bicarbonate solution with the mass concentration of 5%, carrying out ultrasonic treatment for 20min at the power of 240W, cleaning with clear water, and draining for later use, wherein the weight part ratio of pigskin particles to sodium bicarbonate solution is 50:200.
step (3) preparing passion fruit and honey sauce: cutting fresh passion fruit, pouring pulp into a container, and filtering to obtain passion fruit juice, wherein the proportion of the passion fruit juice to the honey in parts by weight is 2:1 adding into a container, mixing uniformly, and sealing and preserving at 4 ℃.
And (4) boiling pigskin jelly: adding 50 parts of pigskin particles and 300 parts of purified water into a pot according to parts by weight, decocting for 60 minutes by using medium fire (power 600 w) in an electromagnetic oven, adding 5 parts of passion fruit honey paste and 0.45 part of xanthan gum, continuously micro-boiling for 10 minutes by using small fire (power 200 w) until the water quantity is obviously reduced, the soup is in a yellowish viscous state, removing pigskin, and adding 0.015 part of Nisin to obtain pigskin frozen stock solution.
And (5) canning: heating the obtained frozen stock solution of the pigskin to slight boiling, rapidly adding the frozen stock solution of the pigskin into a sterile glass tank, and immediately screwing a tank cover when the volume of the frozen stock solution of the pigskin is five times of the volume of the glass tank.
And (6) sterilizing: and (3) placing the pigskin jelly can into boiling water for water bath for 10min, taking out, cooling to room temperature, and storing in a refrigerated cabinet at 4 ℃ to finally prepare the passion fruit, honey and pigskin jelly can.
Example 2
The embodiment provides a preparation method of a passion fruit, honey and pigskin frozen can, which comprises the following steps:
the method comprises the following steps of (1) finishing and scalding fresh pigskin: selecting fresh pig skin with quarantine evidence and brightness, cleaning, and scraping off inner fat by a knife. According to the weight portions, 100 portions of pigskin, 4 portions of green Chinese onion, 3 portions of ginger, 4 portions of cooking wine and 400 portions of purified water are added into the pot, the surface froth is boiled and removed, and the pigskin is fished out after being bent, softer and elastic and cooled. The fat on the inner side of the pigskin is cleaned again, and finally the pigskin is cut into square grains with the length multiplied by the width multiplied by the height of about 1cm multiplied by 0.5 cm.
Degreasing in the step (2): placing pigskin particles into a basin, adding water, kneading for 20min, taking out, draining, and continuously adding NaHCO with mass concentration of 5% 3 Taking out the solution under ultrasonic treatment at 240W for 30 min, cleaning with clear water, draining for use, and mixing pigskin particles with NaHCO 3 The weight portion ratio of the solution is 50:200.
And (3) preparing passion fruit and honey sauce: cutting fresh passion fruit, pouring pulp into a container, and filtering to obtain passion fruit juice, wherein the proportion of the passion fruit juice to the honey in parts by weight is 2:1, adding the mixture into a container, uniformly mixing, and sealing and preserving at 4 ℃;
and (4) boiling pigskin jelly: adding 50 parts of pigskin particles and 400 parts of purified water into a pot according to parts by weight, decocting for 70 minutes by using medium fire (power 900 w) in an electromagnetic oven, adding 6 parts of passion fruit honey paste and 0.5 part of xanthan gum, continuously micro-boiling for 15 minutes by using small fire (power 300 w) until the water quantity is obviously reduced, the soup is in a yellowish viscous state, removing pigskin, and adding 0.02 part of Nisin (Nisin) to obtain pigskin frozen stock solution.
And (5) canning: heating the obtained frozen stock solution of pigskin to boiling, rapidly adding into a sterile glass tank, and immediately screwing the tank cover when the volume of the frozen stock solution of pigskin is five times of the volume of the glass tank.
And (6) sterilizing: and (3) placing the pigskin jelly can into boiling water for water bath for 20min, taking out, cooling to room temperature, and storing in a refrigerated cabinet at 4 ℃ to finally prepare the passion fruit, honey and pigskin jelly can.
Example 3
The embodiment provides a preparation method of a passion fruit, honey and pigskin frozen can, which comprises the following steps:
the method comprises the following steps of (1) finishing and scalding fresh pigskin: selecting fresh pig skin with quarantine evidence and brightness, cleaning, and scraping off inner fat by a knife. According to the weight portions, 100 portions of pigskin, 4 portions of green Chinese onion, 3 portions of ginger, 4 portions of cooking wine and 400 portions of purified water are added into the pot, the surface froth is boiled and removed, and the pigskin is fished out after being bent, softer and elastic and cooled. The fat on the inner side of the pigskin is cleaned again, and finally the pigskin is cut into square grains with the length multiplied by the width multiplied by the height of about 1cm multiplied by 0.5 cm.
Degreasing in the step (2): placing pigskin particles into a basin, adding water, kneading for 20min, taking out, draining, and continuously adding NaHCO with mass concentration of 5% 3 Taking out the solution under ultrasonic treatment at 240W for 40min, cleaning with clear water, draining for use, and mixing pigskin particles with NaHCO 3 The weight portion ratio of the solution is 50:200.
and (3) preparing passion fruit and honey sauce: cutting fresh passion fruit, pouring pulp into a container, and filtering to obtain passion fruit juice, wherein the proportion of the passion fruit juice to the honey in parts by weight is 2:1 are added into a container according to the proportion, evenly mixed and stored in a sealing way under the condition of 4 ℃;
and (4) boiling pigskin jelly: adding 50 parts of pigskin particles and 500 parts of purified water into a pot according to parts by weight, decocting for 80 minutes by using medium fire (power 1200 w) in an electromagnetic oven, adding 7 parts of passion fruit honey paste and 0.55 part of xanthan gum, continuously micro-boiling for 20 minutes by using small fire (power 400 w) until the water quantity is obviously reduced, the soup is in a yellowish viscous state, removing pigskin, and adding 0.025 part of Nisin to obtain pigskin frozen stock solution.
And (5) canning: heating the obtained frozen stock solution of pigskin to boiling, rapidly adding into a sterile glass tank, and immediately screwing the tank cover when the volume of the frozen stock solution of pigskin is five times of the volume of the glass tank.
And (6) sterilizing: and (3) placing the pigskin jelly can into boiling water for water bath for 30 min, taking out, cooling to room temperature, and storing in a refrigerated cabinet at 4 ℃ to finally prepare the passion fruit, honey and pigskin jelly can.
Comparative example 1
Comparative exampleThe preparation method of the passion fruit-honey-pigskin jelly can is characterized in that the comparison example only differs from the example 2 in that: step (2), placing pigskin particles into a basin, adding water, kneading, taking out, draining, and adding NaHCO with the mass concentration of 5 percent 3 Soaking the solution for 30 min, taking out, cleaning with clear water, and draining for standby. The procedure is as in example 2.
Comparative example 2
This comparative example provides a method for preparing canned food "passion fruit honey pigskin jelly", which differs from example 2 only in that: and (5) adding the obtained pigskin frozen stock solution into a PP plastic box, sterilizing with boiling water for 20min, cooling to obtain a finished product, and storing in a refrigerated cabinet at 4 ℃, wherein the rest is the same as in example 2.
Comparative example 3
This comparative example provides a method for preparing canned food "passion fruit honey pigskin jelly", which differs from example 2 only in that: after the pigskin is removed in the step (4), nisin is not added, and the rest is the same as in the example 2.
Comparative example 4
This comparative example provides a method for preparing canned food "passion fruit honey pigskin jelly", which differs from example 2 only in that: without the step (3), honey is used to replace passion fruit honey paste when the pigskin jelly is boiled in the step (4), and the rest is the same as in the example 2.
Comparative example 5
This comparative example provides a method for preparing canned food "passion fruit honey pigskin jelly", which differs from example 2 only in that:
and (4) boiling pigskin jelly: adding 50 parts of pigskin particles and 400 parts of purified water into a pot according to parts by weight, decocting with medium fire (power 900 w) in an electromagnetic oven for 70 min, continuously boiling with small fire (power 300 w) for 15 min until the water quantity is obviously reduced, removing pigskin, adding 6 parts of passion fruit honey sauce, 0.5 part of xanthan gum and 0.02 part of Nisin to obtain pigskin frozen stock solution, and the rest is the same as in example 2.
Comparative example 6
This comparative example provides a method for preparing canned food "passion fruit honey pigskin jelly", which differs from example 2 only in that: 600 parts of purified water and 10 parts of passion fruit and honey jam are added in the step (4), and the rest is the same as in the example 2.
10 students trained in food sensory profession are selected to form a sensory evaluation group, and the pigskin frozen cans are subjected to sensory evaluation according to a sensory evaluation table, wherein the sensory evaluation table is shown in table 1.
Table 1 sensory evaluation criteria
The experimental results of examples 1 to 3 and comparative examples 1 to 6 are shown in Table 2.
TABLE 2 experimental results for examples 1-3 and comparative examples 1-6
From tables 1 to 2, it is understood that example 2 was excellent in taste, color, flavor and solidification state. In comparative example 1, the pigskin was degreased by soaking, and the sensory score was significantly reduced compared to examples 1-3, because cavitation effect of ultrasound accelerated dissolution of fat in dietary alkali, resulting in better flavor and mouthfeel of the product, and lighter fishy and greasy taste. Comparative example 2 did not show significant differences in tissue morphology. In comparative example 4, honey was used instead of passion fruit honey paste, and the skin jelly did not have a significant difference in color and tissue morphology compared to examples 1-3, but the special aroma of passion fruit was reduced in flavor, and the layering was absent. The whole flavor is poor, the original sour and sweet taste and the passion fruit smell are lost, the sour and sweet greasiness of passion fruits is avoided, and the pigskin jelly only added with honey has sweet greasiness. In comparative example 5, xanthan gum, passion fruit honey paste and Nisin were added after the boiling was completed, so that the texture of the product was not uniform, the taste was poor, the taste was greasy, the flavor was light and the fishy smell was accompanied, and the product was not easily molded as a whole, as compared with examples 1 to 3. Comparative example 6 has too much water added, so that the texture of the product is too soft, the product is not easy to mold, and the product has too soft taste, greasy feel, lighter fragrance and fishy smell, and the overall flavor of the product is reduced compared with examples 1-3.
The canned honey passion fruit prepared in example 2 is light yellow, has intense passion fruit taste, moderate sweetness, better coagulability and optimal sensory score.
The results of the total colony count detection for examples 1 to 3 and comparative examples 1 to 6 are shown in Table 3.
TABLE 3 detection results of the total number of colonies of examples 1-3 and comparative examples 1-6
As can be seen from tables 1-3, comparison of comparative example 3 with examples 1, 2 and 3 shows that the total number of colonies detected increases when Nisin is not added, and the total number of colonies detected decreases with the increase of the addition amount of Nisin and the sterilization time, indicating that the incomplete sterilization of cans is caused and the sterilization time is prolonged when Nisin is not added. As can be seen from comparative example 2, the canned pigskin jelly has better antibacterial effect than the conventional PP plastic box package. Examples 1 and 3 were similar to comparative examples 2 and 3 in taste, color, flavor and setting, but examples 1 and 3 had good preservative properties, and thus examples 1 and 3 were superior to comparative examples 2 and 3 as a whole.
While the present invention has been described with reference to the above-described embodiments, it is to be understood that the same is not limited to the above-described embodiments, but rather that the same is intended to be illustrative only, and that many modifications may be made by one of ordinary skill in the art without departing from the spirit of the invention and scope of the appended claims.
Claims (10)
1. The preparation method of the passion fruit, honey and pigskin frozen can is characterized by comprising the following steps of:
(1) cleaning Corii Sus Domestica, removing fat from the inner side, adding flavoring agent and water, boiling until Corii Sus Domestica becomes soft; fishing out, cleaning fat on the inner side of the pigskin again, and cutting the pigskin into granules;
(2) adding the pigskin particles into sodium bicarbonate solution, performing ultrasonic treatment for 20-40min, taking out, cleaning, and draining for standby;
(3) preparing passion fruit and honey sauce: filtering passion fruit pulp to obtain passion fruit juice, uniformly mixing passion fruit juice and honey to prepare passion fruit honey sauce, and sealing and preserving;
(4) decocting Corii Sus Domestica granule, purified water, passion fruit Mel paste and xanthan gum until the soup is viscous, removing Corii Sus Domestica, and adding nisin to obtain Corii Sus Domestica frozen stock solution;
(5) heating the obtained pigskin frozen stock solution to slight boiling, rapidly adding into a sterile glass can, and screwing a can cover to obtain the passion fruit honey pigskin frozen can.
2. The method for preparing the passion fruit, honey and pigskin jelly can according to claim 1, further comprising the following steps:
placing the passion fruit, honey and pigskin frozen can into boiling water for 10-30 min, taking out, cooling to room temperature, and refrigerating for preservation.
3. A method for preparing a passion fruit, honey and pigskin jelly can according to claim 1 or 2, which is characterized in that: the weight part ratio of the pigskin particles to the baking soda solution in the step (2) is (40-50): (200-220).
4. A method for preparing a passion fruit, honey and pigskin jelly can according to claim 3, which is characterized in that: the mass concentration of the baking soda solution is 3% -6%.
5. A method for preparing a passion fruit, honey and pigskin jelly can according to claim 1 or 2, which is characterized in that: the step (4) comprises the following steps: decocting Corii Sus Domestica granule with water with medium fire for 60-80 min, adding passion fruit Mel paste and xanthan gum, slightly boiling with small fire for 10-20 min, removing Corii Sus Domestica, and adding nisin to obtain Corii Sus Domestica frozen stock solution.
6. The method for preparing the passion fruit, honey and pigskin jelly can according to claim 5, which is characterized in that: in the step (4), the weight parts ratio of pigskin particles, purified water, passion fruit honey paste, xanthan gum and nisin is 50:300-500:5-7:0.45-0.55:0.015-0.025.
7. The method for preparing the passion fruit, honey and pigskin jelly can according to claim 6, which is characterized in that: in the step (4), the weight parts ratio of pigskin particles, water, passion fruit honey paste, xanthan gum and nisin is 50:400:6:0.5:0.02.
8. a method for preparing a passion fruit, honey and pigskin jelly can according to claim 1 or 2, which is characterized in that: the flavoring in the step (1) is green Chinese onion, ginger and cooking wine.
9. A method for preparing a passion fruit, honey and pigskin jelly can according to claim 1 or 2, which is characterized in that: the ultrasonic power in the step (2) is 200-240W.
10. The passion fruit, honey and pigskin frozen can is characterized in that: is prepared by the method of any one of claims 1-9.
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