CN86107017A - The manufacture method of shark-fin-like edible product - Google Patents
The manufacture method of shark-fin-like edible product Download PDFInfo
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- CN86107017A CN86107017A CN198686107017A CN86107017A CN86107017A CN 86107017 A CN86107017 A CN 86107017A CN 198686107017 A CN198686107017 A CN 198686107017A CN 86107017 A CN86107017 A CN 86107017A CN 86107017 A CN86107017 A CN 86107017A
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- fin
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- gelatin
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- 238000000034 method Methods 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 108010010803 Gelatin Proteins 0.000 claims abstract description 27
- 239000008273 gelatin Substances 0.000 claims abstract description 27
- 229920000159 gelatin Polymers 0.000 claims abstract description 27
- 235000019322 gelatine Nutrition 0.000 claims abstract description 27
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 27
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 229910001424 calcium ion Inorganic materials 0.000 claims abstract description 20
- 239000012530 fluid Substances 0.000 claims abstract description 19
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229940072056 alginate Drugs 0.000 claims abstract description 13
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 13
- 229920000615 alginic acid Polymers 0.000 claims abstract description 13
- 239000000243 solution Substances 0.000 claims description 24
- 239000007864 aqueous solution Substances 0.000 claims description 13
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 claims description 10
- 239000001263 FEMA 3042 Substances 0.000 claims description 10
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 claims description 10
- 229920002258 tannic acid Polymers 0.000 claims description 10
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 claims description 10
- 229940033123 tannic acid Drugs 0.000 claims description 10
- 235000015523 tannic acid Nutrition 0.000 claims description 10
- 235000010987 pectin Nutrition 0.000 claims description 8
- 239000001814 pectin Substances 0.000 claims description 8
- 229920001277 pectin Polymers 0.000 claims description 8
- 239000002075 main ingredient Substances 0.000 claims description 2
- 241000251730 Chondrichthyes Species 0.000 abstract description 21
- 239000000203 mixture Substances 0.000 description 24
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 8
- 235000010413 sodium alginate Nutrition 0.000 description 8
- 239000000661 sodium alginate Substances 0.000 description 8
- 229940005550 sodium alginate Drugs 0.000 description 8
- 238000006243 chemical reaction Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 239000002994 raw material Substances 0.000 description 5
- 238000009987 spinning Methods 0.000 description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 4
- 239000001110 calcium chloride Substances 0.000 description 4
- 229910001628 calcium chloride Inorganic materials 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 229960005069 calcium Drugs 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 238000007598 dipping method Methods 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 3
- 229920003002 synthetic resin Polymers 0.000 description 3
- 239000000057 synthetic resin Substances 0.000 description 3
- MQBFFYQCZCKSBX-UHFFFAOYSA-N 5-hydroxy-6,7,8-trimethoxy-2-(3,4,5-trimethoxyphenyl)chromen-4-one Chemical compound COC1=C(OC)C(OC)=CC(C=2OC3=C(OC)C(OC)=C(OC)C(O)=C3C(=O)C=2)=C1 MQBFFYQCZCKSBX-UHFFFAOYSA-N 0.000 description 2
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 229910001415 sodium ion Inorganic materials 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 240000003211 Corylus maxima Species 0.000 description 1
- 229930188400 Gardenin Natural products 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 239000005030 aluminium foil Substances 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 239000011260 aqueous acid Substances 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 229940094952 green tea extract Drugs 0.000 description 1
- 235000020688 green tea extract Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000011229 interlayer Substances 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
-
- 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
-
- 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
-
- H—ELECTRICITY
- H02—GENERATION; CONVERSION OR DISTRIBUTION OF ELECTRIC POWER
- H02N—ELECTRIC MACHINES NOT OTHERWISE PROVIDED FOR
- H02N2/00—Electric machines in general using piezoelectric effect, electrostriction or magnetostriction
- H02N2/0005—Electric machines in general using piezoelectric effect, electrostriction or magnetostriction producing non-specific motion; Details common to machines covered by H02N2/02 - H02N2/16
- H02N2/001—Driving devices, e.g. vibrators
- H02N2/0045—Driving devices, e.g. vibrators using longitudinal or radial modes combined with torsion or shear modes
-
- H—ELECTRICITY
- H02—GENERATION; CONVERSION OR DISTRIBUTION OF ELECTRIC POWER
- H02N—ELECTRIC MACHINES NOT OTHERWISE PROVIDED FOR
- H02N2/00—Electric machines in general using piezoelectric effect, electrostriction or magnetostriction
- H02N2/10—Electric machines in general using piezoelectric effect, electrostriction or magnetostriction producing rotary motion, e.g. rotary motors
- H02N2/106—Langevin motors
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Biochemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
A kind of method for preparing shark-fin-like edible product, the solution that will contain gelatin and/or LM and alginate is extruded in the flow fluid that contains calcium ion off and on, obtain a kind of on outward appearance and taste all similar thread like body to natural shark fin.
Description
The present invention is about having the manufacture method of the shark-fin-like edible product of similar outward appearance and taste with natural shark fin.
The fin of shark, i.e. shark fin, one to being regarded as precious Chinese dishes raw material, and, well-known, be a kind of raw material of costliness.Yet in recent years, its consumption figure but increases gradually, has begun to feel to have the tendency of supply deficiency.
For this reason, the present inventor wants manually to make the similar food of a kind of and natural shark fin, and this goods, manufacture method all is not developed as yet.
Thereby, the method that the purpose of this invention is to provide a kind of cheapness and easily produce the shark-fin-like edible product inferior unlike natural shark fin.
It is that gelatin matter is formed this feature by collagen that the present inventor is conceived to natural shark fin, and it is such according to the public clear 45-8615 communique of spy, make the neutral aqueous solution of gelatin in gelatin coagulability organic solution, carry out spindle and solidify, obtain the food of class shark fin and just think.But, this method, the conformality during because of the shaping gel is poor, and is difficult when gelatin is frozen into thread like body.Then, open the method for clear 59-140860 communique record again according to the spy, the solution that gives calcium ions, sprays into gelatin solution and prepares the product that is similar to natural shark fin as flow fluid with certain speed in this flow fluid., in this way, when the speed of flow fluid is several times as much as the spouting velocity of gelatin solution, only obtains one and be spinnerette diameters part thread like body thickness, continuous.When greatly improving flowing water liquid speed for the disjunction thread like body, the gelatin solution of ejection then is solidified and is pulled into various shapes such as bar-shaped, laminar and spherical, solidifies in any case all to form the shark-fin-like edible product with suitable length.
Through all discovering, if the aqueous solution that with gelatin and/or L-M pectin and alginate is main constituent is expressed in the flow fluid that contains calcium ion off and on, then can be all identical shark-fin-like edible product of conformality or sense of food, thereby have been finished the present invention with natural shark fin.
The feature of the manufacture method of shark-fin-like edible product of the present invention is: with the solution that contains calcium ion as flow fluid, with being lower than the flow extruded velocity of speed of this flow fluid, be gelatin and/or L-M pectin and alginate that the aqueous solution of main component is extruded into off and in this flow fluid and forms thread like body.
Below, describe the manufacture method of shark-fin-like edible product of the present invention in detail.
Raw material among the present invention can use gelatin or L-M pectin separately, and (any city article for sale can) also can mix said two devices and use.So-called L-M pectin, refer to LM, below as do not have especially and need, just be that example describes with the gelatin, according to the present invention, earlier gelatin and alginate for being extruded in the flow fluid that contains calcium ion off and on, the main aqueous solution of constituent are formed thread like body.At this moment, the gelatin amount is approximately got 0.7～10%(percentage by weight) be suitable, the consumption of alginate is 0.7～2.5%(percentage by weight).That is to say, the content of alginate be preferably in and gelatin equivalent or its 1/4 between.This is because if do not add substantially and gelatin more than the alginate equivalent, then the carnification of thread like body gets really up to the markly, and is difficult to obtain the such sense of food of shark fin.On the other hand, if the consumption of gelatin is more than 4 times of alginate, what softness only then, and be difficult to be configured as thread like body.
Alginate preferably uses Sodium Alginate.And the solution of so-called calcium ions can be calcium lactate, the solution of calcium salts such as calcium chloride or the aqueous solution.The concentration of calcium is preferably 1.0～3.0%(weight in the solution) special wish to adjust to 1.5%(weight).
General method for making is, weighs the gelatin and the alginate of ormal weight, adds clear water, and heating for dissolving under 60 ℃～90 ℃ temperature is cooled to 30 ℃～60 ℃ again, can outgas as required, obtains sol composition.Utilize pressurization off and on, this sol composition is extruded in the solution that contains calcium ion, and obtain the thread like body of appropriate length and thickness.As the suitable shape of thread like body, can grow as genuine shark fin is 30～100 millimeters; Slightly (diameter) is 0.3～3 millimeter, and is preferably acerate needle-like.In addition, the sodium ion in the Sodium Alginate is replaced as the cross-linking reaction (ion-exchange reactions) of calcium ion for acceleration, hope is heated to ionic calcium soln and is remained on 40 ℃～50 ℃, even but specially do not heat (for example about 20 ℃) also have no relations.
If the sol composition of aforesaid gelatin and Sodium Alginate formation is extruded in the solution that contains calcium ion of inactive state off and on, because the reaction force of ripple when extruding, not only the surface of thread like body is very difficult smooth, and thread like body can not be made the thin needle-like shark aliform of an end.So, it is essential and sol composition is squeezed in the solution of the little calcium ions that flows of the reaction force of ripple.
At this moment, preferably this sol composition is extruded in the flow fluid that contains calcium ion off and on the speed that is lower than calcium ions flow of solution speed.By both speed of such setting, then can be in the extrusion of sol composition the resistance of ripple is reduced to minimum or eliminate.It is desirable to, the speed of flow fluid is 0.1～1 meter per second.In addition, if extrude sol composition continuously, then the reaction force that contains the flow fluid of calcium ion by what stretches sol composition, can only obtain than spinning head bore carefully and the elongated thread like body of noodles shape that does not disconnect.
Therefore, method is to adopt a certain amount of (it is desirable to 0.3～0.7 milliliter) sol composition preferably, extrudes (for example, the frequency with per minute 60～120 times carries out this operation) at a certain time interval intermittence from spinning head.(extruded velocity is 0 meter per second) no longer sprays sol composition in during stopping to extrude in the flow fluid of calcium ions, by the reaction force of what flow fluid, sol composition stretched and pulls into the thread like body of suitable length.At this moment, an end of thread like body becomes thin as pin, obtains the such outward appearance of natural shark fin.Then, again the thread like body of such formation is washed, removed unwanted calcium ion.The thread like body that obtains like this is water white, dyes but can wait with xanthein (for example everbright fast yellow-No.3, i.e. gardenin) according to hobby, just can make and certain shark fin is same, be yellow thread like body.
Again this thread like body is impregnated in the solution that contains tannic acid.This solution can be the aqueous solution that has dissolved an amount of commercial powder shape tannic acid material, also can be the dilution that itself just contains the black tea extract of tannic acid or green tea extract etc.In a word, if thread like body transparent or that be yellow is flooded in containing the solution of tannic acid, then and not yielding, simultaneously, tone is also to the yellow variation of Sandy, dark brown and tea, so more approach natural shark fin with regard to sclerosis for thread like body.
As mentioned above, be extruded into off and in the solution that contains the static of calcium ion or flow, just can obtain transparent and be rich in the gelatinous thread like body of conformality by adding the above-mentioned sol composition of pressure handle.The thread like body of this moment, the chances are is exchanged into calcium ion to the sodium ion in the Sodium Alginate, and formation is crosslinked in the composition of Sodium Alginate, and gelatin then by inclusion face here, has formed single line shape body.
In addition, the speed with being lower than the mobile speed of flow fluid is extruded into above-mentioned sol composition in the flow fluid that contains calcium ion off and on, and after a certain amount of sol composition was extruded, in the terminal of the sol composition that is extruded, extruded velocity became 0 meter per second.And the sol composition of just having extruded is incomplete crosslinked dissolved colloidal state.Therefore, being easy to be stretched by the reaction force of calcium ionic current hydrodynamic attenuates, and the result is pulled into thread like body thin needle-like, the natural shark fin of each root of the similar what of global shape after taking apart.
If the transparent thread like body that obtains is flooded containing in the solution of tannic acid, then thread like body has become dark brown, and simultaneously, pigment is fixed by the reproducibility that tannic acid had, and no longer carries out metachromasia.And, have convergence by the what tannic acid, also further improved the conformality of thread like body.This is by the insoluble gelatin of what tannic acid, and can suppress gelatin and dissolve in the thread like body and separate out.
The shark-fin-like edible product that obtains is like this collected, just can be directly use as the raw material of shark fin soup dish.If think long preservation, desirable processing method is as follows: the shark-fin-like edible product that has dyed look is washed, amount is contained in the heat-resisting aluminium foil bag or synthetic resin bag that the synthetic resin interlayer is arranged in accordance with regulations, (for example distill processing again, under certain pressure, carry out 10～30 minutes heat treated with 100 ℃～120 ℃ temperature) come pasteurization.In addition, also can be processed into dry product to this shark-fin-like edible product, in use, only need dry shark-fin-like edible product rehydration just with commonsense method.
The present invention is with extremely simple method as mentioned above, and just can obtain with gelatin and/or L-M pectin and alginate is the thread like body of Main Ingredients and Appearance, therefore can cheapness and easily produce this shark-fin-like edible product that has never seen.
The shark-fin-like edible product that obtains so almost has identical outward appearance and character with natural shark fin, and on tone, shape, mouthfeel (as elasticity), also all is very outstanding, therefore can use as the raw material of vegetable dish and Chinese dishes etc.
Below, illustrate in greater detail the present invention with embodiment.
Embodiment 1
Containing 1.1%(weight) Sodium Alginate, 3.0%(weight) 100 kilograms the aqueous solution of gelatin, be heated to 80 ℃ and dissolve, be cooled to about 50 ℃ again and obtain sol composition.Depress adding, extruded velocity with 0.16 meter per second, by each 0.5 milliliter, the frequency that per minute is 60 times, is this sol composition that 2 millimeters spinning head repeatedly is extruded into the flow rate of 0.2 meter per second from bore, containing 2.0%(weight) in the aqueous solution of calcium chloride, the result can obtain the thread like body that 75 kilograms of colourless, transparent end points are needle-like.After intactly placing 30 minutes, water carries out rinsing, is put into 0.1%(weight again) dipping 5 minutes in the black tea extract, the thread like body that obtains so all is dark brown.After it is taken out from solution, be packaged in the heat-resisting synthetic resin bag of sealing, under 105 ℃, distill again and handled 30 minutes by 1.4 kilograms every part.After preserving at normal temperatures 1 year, find to have similar character with natural shark fin when these shark-fin-like edible products are carried out taste test, and the product when just producing compares, quality does not have deterioration yet.
Embodiment 2
Containing 0.7%(weight) Sodium Alginate, 0.7%(weight) 100 kg of water solution of L-M pectin put vacuum kneader into, are heated to 80 ℃ and dissolve, and the limit that outgases, limit is cooled to 50 ℃ again, obtains sol composition.Under the condition of pressurization, it from bore 2 millimeters spinning head, rate of extrusion with 0.16 meter per second, frequency by each 0.4 milliliter, per minute 80 times, this sol composition repeatedly is extruded into contains 1.0%(weight with 0.2 meter per second flow rate) in the aqueous solution of calcium chloride, obtain 65 kilograms and embodiment 1 thread like body much at one.This thread like body being put into containing 0.02%(weight) (dipping is 5 minutes in the dilution of everbright fast yellow-No.3) for xanthein.With this thread water rinse, in containing the tannin aqueous acid, flood again.Resulting like this thread like body all is the tea yellow.The shark-fin-like edible product that obtains with such method is softer slightly than shark-fin-like edible product mouthfeel when tasting of embodiment 1.
Embodiment 3
100 liters contain 2.0%(weight) Sodium Alginate, 2.0%(weight) gelatin and 2.0%(weight) aqueous solution of L-M pectin is put in the vacuum kneader, is heated to 80 ℃ and dissolves, the limit degassing again, limit are cooled to about 50 ℃, obtain sol composition.Depress adding, rate of extrusion with 0.16 meter per second, frequency by each 0.5 milliliter, per minute 60 times, is this sol composition that 2 milliliters spinning head repeatedly is extruded into the 3.0%(weight with 0.2 meter per second flow rate from bore) in the aqueous solution of calcium chloride, obtain 75 kilograms of filbert, transparent end points and be the needle-like thread like body.Behind water rinse, containing in the solution of tannic acid dipping 5 minutes, the thread like body that obtains so all is dark brown.Mouthfeel is hard slightly during trial test, and all very similar on outward appearance and taste to natural shark fin.
Claims (2)
1, the manufacture method of shark-fin-like edible product, this method is made flow fluid with the solution that contains calcium ion, use unlike the mobile fireballing extruded velocity of this flow fluid, the aqueous solution that with gelatin and/or LM and alginate is main component is extruded in this flow fluid off and on, forms thread like body.
2, according to the manufacture method of the shark-fin-like edible product of claim 1 record, wherein the aqueous solution that with gelatin and/or L-M pectin and alginate is Main Ingredients and Appearance is extruded in the fluent solution that contains calcium ion off and on and forms thread like body, and then this thread like body is flooded containing in the solution of tannic acid.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP205417/85 | 1985-09-19 | ||
| JP60205417A JPS6265664A (en) | 1985-09-19 | 1985-09-19 | Shark fin-like food and production thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN86107017A true CN86107017A (en) | 1987-07-15 |
Family
ID=45768337
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN198686107017A Pending CN86107017A (en) | 1985-09-19 | 1986-09-18 | The manufacture method of shark-fin-like edible product |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JPS6265664A (en) |
| CN (1) | CN86107017A (en) |
| GB (1) | GB2181033B (en) |
| HK (1) | HK60791A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101779794A (en) * | 2010-03-08 | 2010-07-21 | 四川大学 | Functional gelatine noodle and preparation method thereof |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH064011B2 (en) * | 1986-09-09 | 1994-01-19 | 日本カーバイド工業株式会社 | Fibrous food composition |
| US7572480B2 (en) * | 2006-10-19 | 2009-08-11 | Federal-Mogul World Wide, Inc. | Method of fabricating a multilayer ceramic heating element |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59140860A (en) * | 1983-01-28 | 1984-08-13 | Nippon Suisan Kaisha Ltd | Preparation of dried fin-like food and equipment therefor |
-
1985
- 1985-09-19 JP JP60205417A patent/JPS6265664A/en active Granted
-
1986
- 1986-09-11 GB GB8621936A patent/GB2181033B/en not_active Expired
- 1986-09-18 CN CN198686107017A patent/CN86107017A/en active Pending
-
1991
- 1991-08-08 HK HK607/91A patent/HK60791A/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101779794A (en) * | 2010-03-08 | 2010-07-21 | 四川大学 | Functional gelatine noodle and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6265664A (en) | 1987-03-24 |
| JPH0155868B2 (en) | 1989-11-28 |
| GB8621936D0 (en) | 1986-10-15 |
| GB2181033A (en) | 1987-04-15 |
| GB2181033B (en) | 1989-12-28 |
| HK60791A (en) | 1991-08-16 |
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