WO2011105740A2 - Method for preparing gelatin solution from pork rinds - Google Patents
Method for preparing gelatin solution from pork rinds Download PDFInfo
- Publication number
- WO2011105740A2 WO2011105740A2 PCT/KR2011/001174 KR2011001174W WO2011105740A2 WO 2011105740 A2 WO2011105740 A2 WO 2011105740A2 KR 2011001174 W KR2011001174 W KR 2011001174W WO 2011105740 A2 WO2011105740 A2 WO 2011105740A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- prepared
- water
- jelly
- skin
- pork rinds
- Prior art date
Links
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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
- A23J3/04—Animal proteins
- A23J3/06—Gelatine
-
- 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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/02—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- 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
Definitions
- the present invention relates to a method for preparing gelatin liquor from pork skin, and moreover, to a jelly, porridge and liquid beverage prepared from such gelatin liquor.
- it has been introduced that it contains a lot of collagen components through the broadcasting media, which is good as a diet food, and also the role of collagen in the human body, that is, the collagen level decreases as the human body ages.
- the collagen level decreases as the human body ages.
- the skin becomes thinner, wrinkled, and the skin and hair lose its elasticity and shine.
- the present applicant extracts gelatin solution from pork skin, and can use it as a dietary supplement, which can be used as a dietary supplement, and can be easily eaten and eaten from the gelatin solution. And porridge and liquid beverages.
- an object of the present invention is to provide a method for producing a gelatin solution from pork skin, and furthermore to provide a jelly, porridge and liquid beverage prepared from such gelatin solution will be.
- the present invention comprises a) a pig skin pretreatment step of dipping pork skin in an acidic solution; b) after removing the pre-treated pig skin in water and boiling by boiling for 1 to 5 minutes, the pig skin to remove the pig skin fat removal step; c) extracting the gelatin from the pork skin by heating the fat-derived pork skin and the herbal medicine with water under a pressure condition of about 0.7-1 kgf / cm 2 and maintaining a boiling state for 5 to 7 minutes; And d) removing the medicinal herb from the product obtained in step c), and then blending the mixture with a mixer.
- the acidic solution used in step a) is preferably water added with vinegar.
- the immersion of pork skin in the water added with vinegar is such that the vinegar component soaks into the pork skin to remove the unique stinginess of the pork skin and sterilize at the same time, as well as to remove the fat from the dermis layer of the pork skin by an appropriate amount of vinegar.
- the vinegar component coagulates the protein so that the useful protein component of the pork skin does not spill into the water in a subsequent process.
- step b) the boiling time of boiling blood and water is 1 to 5 minutes. If less than the above range, there is no fat removing effect, and in many cases, useful components of the protein of pork skin are lost in water. In addition, when the final product of the jelly was prepared without removing the fat remaining in the dermis layer of pork skin, the fat contained in the jelly during the refrigeration is hardened and the quality and function as the product is degraded.
- the herbal medicine is preferably used at least one selected from the group consisting of creation, cinnamon, donkey and ginger, more preferably using the creation, cinnamon, donkey and ginger.
- Appropriate content of the herbs is 1 to 3g, more preferably 2g to each of the creation, cinnamon, Angelica and ginger.
- cinnamon, donkey and ginger may be used by cutting into a predetermined size according to the content, and then sealed in a medicinal herb pocket (gauze) of the micro-pores, but is not limited thereto, and made into a powder form of the medicinal herb of the micro-holes It is also possible to hydrothermally process the pork together with the donpi.
- the herbal medicine and its content are to remove the smell and smell of pork skin and to soften the taste, and complement each other and complement each other components of the pork skin and herbal medicine and the appropriate amount, obtained on the basis of repeated experimental results will be.
- the content of each herbal is less than the above category, it is less effective to remove the smell and smell of pork skin is not suitable for ingestion due to the smell when the final product, such as jelly, porridge or liquid beverage is cold, If the inherent efficacy is lowered, and more than the above range, the smell of Chinese medicine is strong, impairing its own taste and aroma and burdening consumption.
- step c) if the pressure condition and the boiling time in step c) is less than the above-mentioned category, not only the problem of gelatinization of pork skin is effective, but the effective herbal medicine is not sufficiently enriched. There is concern.
- Compounding using a mixer in step d) is to crush the less loosely aggregated protein of pork skin and to mix each component of the herbal medicine evenly between the protein component rings.
- a mixer By such a mixer, the particle state of the final product jelly is even and uniform.
- the blend obtained from step d) can be filtered 2-3 times with a filter of approximately 200-300 mesh. This is to filter out impurities in the formulation and to ensure the uniformity of the state of the jelly particles after the preparation of the jelly later.
- the blend obtained from step d) may be subjected to a sterilization step.
- Sterilization is carried out by boiling again for about 1 to 2 minutes while stirring in a separate container so as not to boil at a temperature of about 90 ⁇ 100 °C.
- the sterilization conditions are the most effective sterilization temperature and sterilization time in the present invention. If the sterilization is performed for a long time at a high temperature, there is a taste change due to the destruction and change of the components of the pork skin and the herbal medicine, so that the flavor cannot be felt. In addition, if the sterilization at a low temperature, there is a problem that the sterilization effect is not sufficient.
- the present invention provides a jelly prepared by pouring the gelatine liquid prepared by the above method into a mold and hardening.
- the old ingredients may further include at least one selected from the group consisting of carrots, sweet pumpkin, leek, turmeric, blueberries, cherries and pomegranates.
- the content of various subsidiary ingredients (carrot, sweet pumpkin, leek, turmeric, blueberry, cherry, pomegranate, etc.) added to 1 kg of gelatin liquid is 200 g for carrots, 200 g for sweet pumpkin, 300 g for leek, 200 g for turmeric , 100g for blueberries, 100g for cherries, 150g for pomegranates
- the various ingredients added are raw materials that have been sliced to the appropriate size, extracts finely ground using a mixer, etc. It may be added in the form of the extract extracted by heating to a state that does not break.
- various colors of each subsidiary material may be expressed. For example, old orange with carrot, old yellow with pumpkin, old green with leek, old yellow with turmeric, old blue with blueberry, cherry added Old reddish, reddish red with pomegranate added.
- the jelly products produced in this way can be applied to a variety of dishes by having a variety of colors, it is also possible to decorate with other cooking ingredients.
- the old packaging manufactured by the method as described above is processed into a product, and as a packaging method, it is possible to use a conventional gel packaging method or a solid packaging method such as plastic pack packaging, paper pack packaging.
- finely chopped jelly prepared by evaporating the water contained in the jelly 80 ⁇ 95% evaporated moisture content of the jelly to 5 ⁇ 20% and then made into a powder, refrigerated storage, it is easy to store and can be stored for a long time.
- since it can be easily used for food using the pig skin prepared by making powder in this way its useful value will be large.
- the present invention provides a porridge prepared by additionally adding a subsidiary material to the gelatin solution prepared by the above method.
- the dead sub ingredient may further include at least one selected from the group consisting of carrot, sweet pumpkin, leek, turmeric, blueberry, cherry and pomegranate.
- the present invention is characterized in that the liquid beverage prepared by further adding a subsidiary material to the gelatin solution prepared by the above method.
- the liquid beverage may further include at least one selected from the group consisting of carrots, sweet pumpkin, leek, turmeric, blueberries, cherries and pomegranates as subsidiary materials.
- the pig skin is composed of only the dermal layer from which the outer outer skin layer and the inner subcutaneous fat layer are removed.
- the dermal layer is made up of mostly protein with little fat.
- the donpi protein is a low molecular weight light protein, is present as a fibrous solid, and has a complex horizontal structure. Insoluble in water, dilute acid and dilute alkali, but boiled in water with the addition of a suitable acidic solution, preferably vinegar, becomes gelatin and dissolves.
- the constituent amino acids of donpi protein collagen are proline, oxyproline, glycine, glutamic acid and the like, and among them, the content of oxyproline which is not present in other proteins is high.
- the amino acid composition of donpi collagen is known to be closest to the collagen and amino acid composition of human skin.
- Creation is the root fruit of the shovel, which contains essential oils, and consists of atlactilol, vitamin A, and vitamin D. It strengthens the stomach and spleen, warms the kidneys, and relieves fatigue and thirst. Eliminate sweat and urine well, and is effective in eliminating the poison and pain in the body. In particular, it is low in calories and high in fiber, which is good for preventing obesity. The taste is sweet and spicy and warm.
- Cinnamon refers to the bark of Cinnamomum cassia Blume, or the bark or bark of the related plant, which has an unusual flavor, slightly mucus, astringent, tastes sweet and hot.
- cinnamon The main ingredients of cinnamon are essential oils called cinnamic oils, which are Cinnamic aldehyde, Campen, Cineol, Linalool, Eugenol, etc.
- Aldehyde (Cinnamic aldehyde) has a persistent peripheral vasodilation action (blood pressure drop) and platelet aggregation inhibitory action. Its pharmacological effects promote blood circulation, increase appetite, and promote digestion.It also suppresses cramping pain in the stomach, promotes gastrointestinal movement, releases gas and improves absorption, and also has an antiseptic effect that suppresses abnormal fermentation in the intestine. do. In addition, improving bacteriostatic activity, white bacteriostatic activity, healthy stomach action, saliva and gastric juice secretion and the like has been reported.
- Angelica is a member of the family Apiaceae, whose root contains volatile essential oils.
- the main components are butylidene phthalide, wigerorot is carboxylic acid, and fatty oil and vitamin oil. It is widely used as a gynecological and prenatal medicine for warming the body, releasing blood wool, increasing blood, increasing the effect of tonicity, pain and sedation, and improving women's menstrual diseases, poor uterine development, infertility, and miscarriage.
- Ginger contains about 86% water and contains a lot of minerals. The spicy taste is due to the ingredient called Ginger.
- the dried ginger is used as a herbal medicine.
- Step 1 Pig Blood Pretreatment Step
- 300 g of the piglet which passed through the second process was put into a pressure vessel containing 1.5 L of water.
- 2g, cinnamon 2g, Angelica 2g, ginger 2g was cut into a predetermined size and then sealed in a medicinal herb pocket (gauze) of the micro-pores and put into a pressure vessel into which the pig skin was put.
- 2g of salt was added to match the final product of jelly, porridge, or liquid drink and to improve the cohesion of the donpi protein.
- the water may also be tap water, groundwater, etc., but purified water is preferable.
- the pressure vessel was heated at a strong fire (90-100 ° C.) for about 15-20 minutes under a pressure condition of 0.7-1 kgf / cm 2 , and kept boiling for about 5-7 minutes. The steam was removed.
- the herbal medicine bag was removed from the pressure vessel, and then the contents contained in the pressure vessel were put into a blender and blended in a fine state for about 2 minutes. The blend was then filtered 2-3 times with a filter of approximately 200-300 mesh.
- the compound which passed through the 4th process was boiled again for about 1 to 2 minutes, stirring in a separate container and stirring at the temperature of about 90-100 degreeC.
- the compound which passed through the 5th process was poured into the prepared shaping
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Abstract
Description
본 발명은 돈피로부터 젤라틴 액을 제조하는 방법에 관한 것으로서, 더 나아가서는 그러한 젤라틴 액으로부터 제조되는 묵, 죽 및 액상음료에 관한 것이다. The present invention relates to a method for preparing gelatin liquor from pork skin, and moreover, to a jelly, porridge and liquid beverage prepared from such gelatin liquor.
돼지껍데기인 돈피는 양념한 상태로 구워 주로 쫀득쫀득한 맛을 즐기는 사람들의 술안주로 섭취되는 것이 대부분이었다. 그러나, 근래에 방송매체 등을 통해 돈피에 콜라겐 성분이 많이 함유되어 있어 다이어트 식품으로 좋다라는 것이 소개되고, 또한 인체에 있어서의 콜라겐의 역할 즉, 인체는 나이가 들면서 콜라겐 수치가 떨어지게 되고 이와 같은 콜라겐 수치가 줄어들면서 피부가 얇아지고 주름이 생기며 피부 및 머리카락에 탄력과 윤기가 없어지게 된다는 것이 알려지면서 콜라겐을 다량 함유한 돈피가 사람들, 특히 많은 여성들에게 인기를 끌고 있다.Pork skin, pork skin, was grilled in seasoning and mostly consumed as a snack for those who enjoy the chewy taste. However, recently, it has been introduced that it contains a lot of collagen components through the broadcasting media, which is good as a diet food, and also the role of collagen in the human body, that is, the collagen level decreases as the human body ages. As it is known that as the levels decrease, the skin becomes thinner, wrinkled, and the skin and hair lose its elasticity and shine.
이와 같은 인기에 힘입어 돈피를 이용한 많은 식품들이 개발되고 있으나, 여전히 조리과정이 용이하지 않을 뿐만 아니라, 섭취하기에 용이하고 인체에 필요한 영양을 함유하여 식사대용이 가능한 식품의 제조는 그리 많이 개발되지 않고 있다.Due to this popularity, many foods using pork skin have been developed. However, the preparation of foods that are not only easy to prepare, but also easy to consume and replace the meals with the necessary nutrition for the human body have not been developed. It is not.
이에 본 출원인은 예의 연구를 거듭한 결과, 돈피로부터 젤라틴 액을 추출하여 그 젤라틴 액으로부터 고영양가이면서도 간편한 식사대용이 가능하며 다이어트에 활용될 수 있고, 간단하게 조리해 섭취할 수 있는 돈피를 이용한 묵, 죽 및 액상음료를 개발하게 되었다.As a result of repeated studies, the present applicant extracts gelatin solution from pork skin, and can use it as a dietary supplement, which can be used as a dietary supplement, and can be easily eaten and eaten from the gelatin solution. And porridge and liquid beverages.
본 발명은 상기의 문제점을 해결하기 위하여 안출된 것으로서, 본 발명의 목적은 돈피로부터 젤라틴 액을 제조하는 방법을 제공하는 것이며, 더 나아가서는 그러한 젤라틴 액으로부터 제조되는 묵, 죽 및 액상음료를 제공하는 것이다. The present invention has been made to solve the above problems, an object of the present invention is to provide a method for producing a gelatin solution from pork skin, and furthermore to provide a jelly, porridge and liquid beverage prepared from such gelatin solution will be.
상술한 목적을 달성하기 위하여, In order to achieve the above object,
본 발명은 a) 산성 용액에 돈피를 침지시키는 돈피 선처리 단계; b) 상기 선처리된 돈피를 물에 넣고 가열하여 1 내지 5분간 끓인 후, 돈피를 건져내어 세척하는 돈피 지방 제거 단계; c) 상기 지방이 제거된 돈피 및 한약재를 물과 함께 약 0.7-1kgf/cm2의 압력조건 하에서 가열하고, 5 내지 7분간 끓는 상태를 유지시켜 돈피로부터 젤라틴을 추출하는 단계; 및 d) 상기 c)단계에서 수득된 생성물로부터 한약재를 제거한 뒤, 믹서로 배합시키는 단계;를 포함하는 돈피로부터 젤라틴 액을 제조하는 방법을 제공한다. The present invention comprises a) a pig skin pretreatment step of dipping pork skin in an acidic solution; b) after removing the pre-treated pig skin in water and boiling by boiling for 1 to 5 minutes, the pig skin to remove the pig skin fat removal step; c) extracting the gelatin from the pork skin by heating the fat-derived pork skin and the herbal medicine with water under a pressure condition of about 0.7-1 kgf / cm 2 and maintaining a boiling state for 5 to 7 minutes; And d) removing the medicinal herb from the product obtained in step c), and then blending the mixture with a mixer.
상기 a)단계에서 사용되는 산성 용액은 바람직하게는 식초가 첨가된 물이다. 이와 같이 식초가 첨가된 물에 돈피를 침지시키는 것은 식초성분이 돈피 내부로 스며들어 돈피의 특유의 노린내를 제거함과 동시에 살균을 하기 위함이며, 뿐만 아니라 적정량의 식초에 의해 돈피의 진피층의 지방을 제거하고 식초성분이 단백질을 응고시켜 돈피의 유용한 단백질성분이 이후의 공정에서 물로 유출되지 않도록 하기 위함이다.The acidic solution used in step a) is preferably water added with vinegar. The immersion of pork skin in the water added with vinegar is such that the vinegar component soaks into the pork skin to remove the unique stinginess of the pork skin and sterilize at the same time, as well as to remove the fat from the dermis layer of the pork skin by an appropriate amount of vinegar. The vinegar component coagulates the protein so that the useful protein component of the pork skin does not spill into the water in a subsequent process.
상기 b)단계에서 돈피와 물을 가열하여 끓이는 시간은 1 내지 5분으로, 상기 범위보다 적으면 지방제거효과가 없고, 많으면 돈피의 단백질의 유용한 성분이 물에 소실되게 된다. 또한, 돈피의 진피층에 남아 있는 지방을 제거하지 않은 상태에서 최종상품인 묵을 제조한 경우, 냉장보관시 묵 내부에 함유된 지방이 굳어 제품으로서의 기능과 질이 떨어지게 된다.In step b), the boiling time of boiling blood and water is 1 to 5 minutes. If less than the above range, there is no fat removing effect, and in many cases, useful components of the protein of pork skin are lost in water. In addition, when the final product of the jelly was prepared without removing the fat remaining in the dermis layer of pork skin, the fat contained in the jelly during the refrigeration is hardened and the quality and function as the product is degraded.
상기 c)단계에서 한약재는 창출, 계피, 당귀 및 생강으로 이루어진 그룹으로부터 선택되는 적어도 하나 이상을 사용하는 것이 바람직하며, 보다 바람직하게는 창출, 계피, 당귀 및 생강을 사용한다. 상기 한약재들의 적정 함유량은 창출, 계피, 당귀 및 생강 각각 1 내지 3g, 더욱 바람직하게는 각각 2g이다. In step c), the herbal medicine is preferably used at least one selected from the group consisting of creation, cinnamon, donkey and ginger, more preferably using the creation, cinnamon, donkey and ginger. Appropriate content of the herbs is 1 to 3g, more preferably 2g to each of the creation, cinnamon, Angelica and ginger.
창출, 계피, 당귀 및 생강은 상기 함량에 맞게 소정크기로 세절한 다음, 미세통공의 한약재 주머니(거즈)에 넣어 밀봉하여 사용될 수 있으나, 이에 국한되는 것은 아니며 분말형태로 만들어 미세통공의 한약재 주머니에 넣은 다음, 돈피와 함께 열수 처리하는 것도 가능하다. Creation, cinnamon, donkey and ginger may be used by cutting into a predetermined size according to the content, and then sealed in a medicinal herb pocket (gauze) of the micro-pores, but is not limited thereto, and made into a powder form of the medicinal herb of the micro-holes It is also possible to hydrothermally process the pork together with the donpi.
본 발명에서 상기 한약재 및 그 함유량은 돈피의 누린내 및 잡 냄새를 제거하고 맛을 부드럽게 하며, 돈피와 한약재의 각 성분이 상호 보완되며 조화롭게 어우러지는 한약재 및 그 적정한 양으로서, 반복된 실험결과를 토대로 얻어진 것이다. 또한, 각 한약재의 함량이 상기 범주보다 적으면 돈피의 누린내 및 잡냄새가 제거효과가 적어 최종 상품인 묵, 죽 또는 액상음료가 식은 상태일때 누린내로 인해 섭취하기에 부적절할 뿐만 아니라, 해당 한약재의 고유 효능이 떨어지게 되고, 상기 범주보다 많으면 한약냄새가 강해 고유의 맛과 향을 해치고 섭취를 부담스럽게 한다.In the present invention, the herbal medicine and its content are to remove the smell and smell of pork skin and to soften the taste, and complement each other and complement each other components of the pork skin and herbal medicine and the appropriate amount, obtained on the basis of repeated experimental results will be. In addition, if the content of each herbal is less than the above category, it is less effective to remove the smell and smell of pork skin is not suitable for ingestion due to the smell when the final product, such as jelly, porridge or liquid beverage is cold, If the inherent efficacy is lowered, and more than the above range, the smell of Chinese medicine is strong, impairing its own taste and aroma and burdening consumption.
또한, 상기 c)단계에서 압력 조건 및 끓이는 시간이 상기 범주보다 작으면 돈피의 젤라틴화에 문제가 될 뿐만 아니라 한약재 유효성분이 충분히 우러나지 못하고, 상기 범주보다 크면 한약재의 성분이 파괴되어 유효성분이 적어질 우려가 있다. In addition, if the pressure condition and the boiling time in step c) is less than the above-mentioned category, not only the problem of gelatinization of pork skin is effective, but the effective herbal medicine is not sufficiently enriched. There is concern.
상기 d)단계에서 믹서를 이용해 배합하는 것은 돈피의 덜 풀려 뭉쳐진 단백질을 잘게 부수고 단백질 성분 고리 사이로 한약재의 각 성분들이 고르게 배합될 수 있도록 하기 위함이다. 이와 같은 믹서에 의해 최종상품인 묵의 입자상태가 고르고 일정하게 됨은 물론이다.Compounding using a mixer in step d) is to crush the less loosely aggregated protein of pork skin and to mix each component of the herbal medicine evenly between the protein component rings. By such a mixer, the particle state of the final product jelly is even and uniform.
선택적으로, 상기 d)단계로부터 수득된 배합물은 대략 200-300 mesh 정도의 여과기로 2-3차례 여과시킬 수 있다. 이는 배합물내의 불순물을 걸러내고 또한, 추후 묵 제조후 묵 입자상태의 균일도를 보장하기 위함이다.Optionally, the blend obtained from step d) can be filtered 2-3 times with a filter of approximately 200-300 mesh. This is to filter out impurities in the formulation and to ensure the uniformity of the state of the jelly particles after the preparation of the jelly later.
선택적으로, 상기 d)단계로부터 수득된 배합물은 살균 단계를 거칠 수 있다. 살균 단계는 별도의 용기에 담아 대략 90~100℃의 온도에서 눋지 않도록 저어주면서 대략 1~2분 정도 다시 끓이는 방식으로 이루어진다. 이와 같은 살균 열처리에 의해 배합물내의 돈피 단백질과 한약재 각 성분들은 조화를 이루어 맛과 향의 풍미가 깊어지게 된다. 또한, 이와 같은 살균작업에 의해 보관이 용이하게 된다. 상기 살균조건은 본 발명에 가장 효과적인 살균온도 및 살균시간으로써, 고온에서 너무 오랫동안 살균을 하게 되면, 돈피와 한약재의 성분의 파괴 및 변화에 따른 맛의 변화가 있어 그 풍미를 느낄 수 없게 된다. 또한, 낮은 온도에서 살균을 하게 되면, 살균효과가 충분하지 않은 문제가 있다.Optionally, the blend obtained from step d) may be subjected to a sterilization step. Sterilization is carried out by boiling again for about 1 to 2 minutes while stirring in a separate container so as not to boil at a temperature of about 90 ~ 100 ℃. By this sterilization heat treatment, the components of the pork skin protein and each of the herbal medicines are harmonized to deepen the flavor and flavor. In addition, storage can be facilitated by such sterilization operation. The sterilization conditions are the most effective sterilization temperature and sterilization time in the present invention. If the sterilization is performed for a long time at a high temperature, there is a taste change due to the destruction and change of the components of the pork skin and the herbal medicine, so that the flavor cannot be felt. In addition, if the sterilization at a low temperature, there is a problem that the sterilization effect is not sufficient.
본 발명의 다른 측면에서, 본 발명은 상기의 방법에 의해 제조된 젤라틴 액을 성형틀에 붓고 굳혀 제조된 묵을 제공한다. 여기서, 상기 묵은 부재료로서 당근, 단호박, 부추, 울금, 블루베리, 체리 및 석류로 이루어진 그룹으로부터 선택되는 적어도 어느 하나 이상을 추가로 포함할 수 있다. 이때, 젤라틴 액 1kg에 첨가되는 각종 부재료(당근, 단호박, 부추, 울금, 블루베리, 체리, 석류 등)의 각 함량은 당근의 경우 200g, 단호박의 경우 200g, 부추의 경우 300g, 울금의 경우 200g, 블루베리의 경우 100g, 체리의 경우 100g, 석류의 경우 150g으로, 첨가되는 각종 부재료는 적절한 크기로 세절된 생재료이거나 또는 믹서등을 이용해 곱게 갈아 건더기를 뺀 엑기스이거나 또는 각 재료의 영양성분이 파괴되지 않는 상태로 가열하여 추출된 추출액의 형태로 첨가될 수 있다. 상술한 부재료를 첨가하여 제조된 묵은 다양한 맛과 영양가 뿐만 아니라, 각 부재료의 다양한 색상이 발현될 수 있다. 예를 들면, 당근이 첨가된 묵은 주황색, 단호박이 첨가된 묵은 연노란색, 부추가 첨가된 묵은 연초록색, 울금이 첨가된 묵은 노란색, 블루베리가 첨가된 묵은 푸른빛이 감도는 보라색, 체리가 첨가된 묵은 연빨간색, 석류가 첨가된 묵은 빨간색을 띤다. In another aspect of the present invention, the present invention provides a jelly prepared by pouring the gelatine liquid prepared by the above method into a mold and hardening. Here, the old ingredients may further include at least one selected from the group consisting of carrots, sweet pumpkin, leek, turmeric, blueberries, cherries and pomegranates. At this time, the content of various subsidiary ingredients (carrot, sweet pumpkin, leek, turmeric, blueberry, cherry, pomegranate, etc.) added to 1 kg of gelatin liquid is 200 g for carrots, 200 g for sweet pumpkin, 300 g for leek, 200 g for turmeric , 100g for blueberries, 100g for cherries, 150g for pomegranates, the various ingredients added are raw materials that have been sliced to the appropriate size, extracts finely ground using a mixer, etc. It may be added in the form of the extract extracted by heating to a state that does not break. In addition to the various flavors and nutritional value of the past produced by adding the above-described subsidiary materials, various colors of each subsidiary material may be expressed. For example, old orange with carrot, old yellow with pumpkin, old green with leek, old yellow with turmeric, old blue with blueberry, cherry added Old reddish, reddish red with pomegranate added.
이와 같이 제조된 묵상품이 다양한 색상을 가짐으로써 다양한 요리로 응용이 가능하고 또한, 다른 요리재료와 함께 데코레이션이 가능함은 물론이다. 상술한 바와 같은 방법으로 제조된 묵은 포장하여 제품으로 가공하며, 포장방법으로는 비닐팩포장, 종이팩포장 등 통상의 겔 포장방법 또는 고체물 포장방법을 사용하는 것이 가능하다. 또한, 제조된 묵을 잘게 썰어 묵에 함유된 수분을 80~95% 증발시켜 묵의 수분함유량이 5~20% 정도 되도록 건조한 다음 분말로 만들어 냉장보관하면, 보관도 쉽고 오랜시간 보관이 가능하다. 또한, 이와 같이 분말로 만들어 제조된 돈피를 이용한 묵은 간편하게 음식에 이용할 수 있으므로 그 효용가치가 크다 할 것이다. The jelly products produced in this way can be applied to a variety of dishes by having a variety of colors, it is also possible to decorate with other cooking ingredients. The old packaging manufactured by the method as described above is processed into a product, and as a packaging method, it is possible to use a conventional gel packaging method or a solid packaging method such as plastic pack packaging, paper pack packaging. In addition, finely chopped jelly prepared by evaporating the water contained in the jelly 80 ~ 95% evaporated moisture content of the jelly to 5 ~ 20% and then made into a powder, refrigerated storage, it is easy to store and can be stored for a long time. In addition, since it can be easily used for food using the pig skin prepared by making powder in this way, its useful value will be large.
본 발명의 또 다른 측면에서, 본 발명은 상기의 방법에 의해 제조된 젤라틴 액에 부재료를 추가로 넣어 제조된 죽을 제공한다. 여기서 상기 죽은 부재료로서 당근, 단호박, 부추, 울금, 블루베리, 체리 및 석류로 이루어진 그룹으로부터 선택되는 적어도 어느 하나 이상을 추가로 포함할 수 있다. In another aspect of the present invention, the present invention provides a porridge prepared by additionally adding a subsidiary material to the gelatin solution prepared by the above method. The dead sub ingredient may further include at least one selected from the group consisting of carrot, sweet pumpkin, leek, turmeric, blueberry, cherry and pomegranate.
본 발명의 또 다른 측면에서, 본 발명은 상기의 방법에 의해 제조된 젤라틴 액에 부재료를 추가로 넣어 제조된 액상 음료인 것을 특징으로 한다. 여기서 상기 액상 음료는 부재료로서 당근, 단호박, 부추, 울금, 블루베리, 체리 및 석류로 이루어진 그룹으로부터 선택되는 적어도 어느 하나 이상을 추가로 포함할 수 있다.In another aspect of the present invention, the present invention is characterized in that the liquid beverage prepared by further adding a subsidiary material to the gelatin solution prepared by the above method. The liquid beverage may further include at least one selected from the group consisting of carrots, sweet pumpkin, leek, turmeric, blueberries, cherries and pomegranates as subsidiary materials.
본 발명에 따른 돈피로부터 젤라틴 액을 제조하는 방법을 통해, 고영양가이면서도 간편한 식사대용이 가능하며 다이어트에 활용될 수 있는 묵, 죽 및 액상 음료를 제조할 수 있으며, 이러한 묵, 죽 및 액상음료를 통해 인체에 부족되기 쉬운 영양소를 손쉽게 섭취할 수 있으며 간단하게 조리할 수 있는 효과가 있다.Through the method of preparing gelatin solution from the donpi according to the present invention, it is possible to prepare a jelly, porridge and liquid beverages that can be used in diets and high nutritional value and easy meal replacement, such jelly, porridge and liquid beverage Through nutrients that are likely to be lacking in the human body can be easily ingested and have a simple cooking effect.
이하 본 발명의 실시예를 구체적으로 설명하면 다음과 같다. 본 발명의 실시예는 여러 가지 형태로 변형될 수 있으며, 본 발명의 범위가 아래에서 설명하는 실시예에 한정되는 것으로 해석되어서는 안 된다. 본 실시예는 당해 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 본 발명을 더욱 상세하게 설명하기 위해서 제공되는 것이다. Hereinafter, an embodiment of the present invention will be described in detail. Embodiment of the present invention may be modified in various forms, the scope of the present invention should not be construed as limited to the embodiments described below. This embodiment is provided to explain in detail the present invention to those skilled in the art.
우선 본 발명에 따른 돈피로부터 젤라틴 액을 제조하는 방법에 있어서, 각각의 재료성분을 상세하게 설명한다. First, in the method for producing a gelatin solution from pork skin according to the present invention, each ingredient component will be described in detail.
먼저 돈피는 외측의 외피층과 내측의 피하지방층을 제거한 진피층만으로 된 것으로, 진피층은 지방분은 적고 대부분 단백질로 이루어져 있다. 특히, 돈피의 단백질은 저분자화된 경단백질로, 섬유상 고체로 존재하고, 복잡한 가로무늬 구조로 되어 있다. 물, 묽은 산, 묽은 알칼리에는 녹지 않지만 적정한 산성용액, 바람직하게는 식초가 첨가된 물 속에서 끓이면 젤라틴이 되어 용해된다. First, the pig skin is composed of only the dermal layer from which the outer outer skin layer and the inner subcutaneous fat layer are removed. The dermal layer is made up of mostly protein with little fat. In particular, the donpi protein is a low molecular weight light protein, is present as a fibrous solid, and has a complex horizontal structure. Insoluble in water, dilute acid and dilute alkali, but boiled in water with the addition of a suitable acidic solution, preferably vinegar, becomes gelatin and dissolves.
돈피 단백질 콜라겐의 구성 아미노산은 프롤린, 옥시프롤린, 글리신, 글루탐산 등이며, 그 중에서도 다른 단백질에 존재하지 않는 옥시프롤린의 함량이 높다는 것이 특징이다. 이와 같은 돈피 콜라겐의 아미노산 구성은 인간 피부의 콜라겐과 아미노산 구성과 가장 가깝다고 알려져 있다. The constituent amino acids of donpi protein collagen are proline, oxyproline, glycine, glutamic acid and the like, and among them, the content of oxyproline which is not present in other proteins is high. The amino acid composition of donpi collagen is known to be closest to the collagen and amino acid composition of human skin.
본 발명에 따른 돈피로부터 젤라틴 액을 제조하는 방법에 있어서, 한약재로는 창출, 계피, 당귀 또는 생강이 사용된다.In the method for producing gelatin solution from pork skin according to the present invention, herbs, cinnamon, Angelica or ginger are used as herbal medicines.
창출은 삽주의 뿌리열매로, 창출의 성분으로는 정유를 함유하고 있으며, 아트락틸롤, 비타민A, 비타민D 등으로 구성되어 있어, 위장과 비장을 튼튼하게 하고 신장을 따뜻하게 하며, 피로와 갈증을 없애고 땀과 소변을 잘 나오게 하며, 몸속의 독과 통증을 없애는 효능이 있다. 특히 열량이 낮으면서 섬유질이 많아 비만방지에 좋으며, 맛은 달면서 맵고 쓰며 성질은 따뜻하다.Creation is the root fruit of the shovel, which contains essential oils, and consists of atlactilol, vitamin A, and vitamin D. It strengthens the stomach and spleen, warms the kidneys, and relieves fatigue and thirst. Eliminate sweat and urine well, and is effective in eliminating the poison and pain in the body. In particular, it is low in calories and high in fiber, which is good for preventing obesity. The taste is sweet and spicy and warm.
창출의 정유 성분은 복수암 및 백혈병 복수형에 대해서 억제 작용을 갖고 있으며, 나아가 암세포의 종양 항원에 대해서 생체의 특이한 면역 기능을 증강시킨다. 계피는 녹나무과의 육계(Cinnamomum cassia Blume) 또는 동속 근연식물의 수피 또는 주피를 다소 제거한 수피를 말하는 것으로, 특이한 향이 있으며 약간 점액성이고 수렴성이며 맛은 맵고 달며 성질은 뜨겁다. The essential oil component of the production has an inhibitory action against ascites and leukemia plural forms, and further enhances the specific immune function of the living body against tumor antigens of cancer cells. Cinnamon refers to the bark of Cinnamomum cassia Blume, or the bark or bark of the related plant, which has an unusual flavor, slightly mucus, astringent, tastes sweet and hot.
계피의 주성분은 계피유라고 하는 정유(Essential oil)로 시나믹 알데하이드(Cinnamic aldehyde), 캄펜(Camphene), 시네올(Cineol), 리나로올(Linalool), 유지놀(Eugenol) 등이며, 특히 시나믹 알데하이드(Cinnamic aldehyde)는 지속적인 말초혈관 확장작용(혈압강하) 및 혈소판 응집억제작용이 있다. 약리작용으로는 혈액순환 촉진, 식욕증진, 소화촉진 효과가 있으며, 위장의 경련성 통증을 억제하고 위장관의 운동을 촉진해 가스를 배출하고 흡수를 좋게 하며, 장내의 이상발효를 억제하는 방부효과도 있다고 한다. 또한 개선균 억제작용, 백색염주균병 억제작용, 건위작용, 타액 및 위액 분비촉진작용 등이 보고되고 있다.The main ingredients of cinnamon are essential oils called cinnamic oils, which are Cinnamic aldehyde, Campen, Cineol, Linalool, Eugenol, etc. Aldehyde (Cinnamic aldehyde) has a persistent peripheral vasodilation action (blood pressure drop) and platelet aggregation inhibitory action. Its pharmacological effects promote blood circulation, increase appetite, and promote digestion.It also suppresses cramping pain in the stomach, promotes gastrointestinal movement, releases gas and improves absorption, and also has an antiseptic effect that suppresses abnormal fermentation in the intestine. do. In addition, improving bacteriostatic activity, white bacteriostatic activity, healthy stomach action, saliva and gastric juice secretion and the like has been reported.
당귀는 미나리과에 속하는 것으로, 뿌리에 휘발성 정유가 함유되어 있는데, 주 성분은 부틸리덴프 탈리드, 가발레로떼는 카르복시산이며, 지방유, 비타민유가 함유되어 있다. 몸을 덥게 하고, 피의 울체를 풀며, 피를 증가시키고 강장, 진통, 진정의 효과가 있고, 여성의 생리질환 및 자궁발육 부진과 불임, 유산을 낫게 하는 등 부인병 및 산전산후의 약재로 널리 쓰인다.Angelica is a member of the family Apiaceae, whose root contains volatile essential oils. The main components are butylidene phthalide, wigerorot is carboxylic acid, and fatty oil and vitamin oil. It is widely used as a gynecological and prenatal medicine for warming the body, releasing blood wool, increasing blood, increasing the effect of tonicity, pain and sedation, and improving women's menstrual diseases, poor uterine development, infertility, and miscarriage.
생강은 수분함유량이 86%정도이며 다량의 무기질을 함유하고 있다. 매운 맛은 진저론이라는 성분 때문이며, 건위발한에 효능이 있어 말린 생강은 한약재로 쓰인다.Ginger contains about 86% water and contains a lot of minerals. The spicy taste is due to the ingredient called Ginger. The dried ginger is used as a herbal medicine.
이하, 본 발명에 따른 돈피로부터 젤라틴 액을 제조하고 그러한 젤라틴 액으로부터 묵을 제조하는 과정을 보다 상세하게 설명한다.Hereinafter, the process of preparing the gelatin solution from the donpi according to the present invention and the preparation of the jelly from such gelatin solution will be described in more detail.
실시예.Example.
(1) 제1공정: 돈피 선처리단계(1) Step 1: Pig Blood Pretreatment Step
우선, 외피층과 피하지방층이 제거된 진피층으로 된 돈피 300g을 흐르는 물에 깨끗하게, 대략 3~4회 세척하였다. 그런 다음, 용기에 돈피 300g이 잠길 정도의 물을 넣고 식초를 돈피와 식초의 함량비율이 100:1(g)이 되도록 대략 3g을 넣은 후 돈피를 2~3분간 침지시켰다. First, 300 g of pork skin, which is a dermis layer from which the outer skin layer and the subcutaneous fat layer were removed, was washed with running water, approximately three to four times. Then, put water enough to immerse 300g of pork skin in the container and put about 3g of vinegar so that the content ratio of pork skin and vinegar is 100: 1 (g), and soaked pork skin for 2 to 3 minutes.
(2) 제2공정: 돈피 지방제거단계(2) Step 2: Donpi Fat Removal Step
돈피와 물의 함량비가 300(g):1(ℓ)이 되도록 제1공정을 거쳐 준비된 돈피 300g을 대략 1ℓ의 물이 담긴 용기에 넣고 90~100℃에서 대략 7분정도 가열하고 대략 1~5분 정도 끓는 상태를 유지시켰다. 이후 돈피는 건져내어 흐르는 물에 3~4회 깨끗하게 세척하였다. Put 300g of pork skin prepared in the first step so that the content ratio of pork skin and water is 300 (g): 1 (ℓ), and put it in a container containing approximately 1L of water and heat it at 90 ~ 100 ℃ for about 7 minutes It was kept boiling. After that, the donpi was removed and washed clean with running water 3-4 times.
(3) 제3공정: 젤라틴 추출 단계(3) third process: gelatin extraction step
제2공정을 거친 돈피 300g을 물 1.5ℓ를 넣은 압력용기에 투입하였다. 이때, 한약재인 창출 2g, 계피 2g, 당귀 2g, 생강 2g을 소정크기로 세절한 다음 미세통공의 한약재 주머니(거즈)에 넣어 밀봉한 후 돈피가 투입된 압력용기에 투입하였다. 여기에 최종상품인 묵, 죽 또는 액상 음료의 간을 맞추고 돈피의 단백질의 결집력을 향상시키기 위해 소금 2g을 투입하였다. 여기서, 물은 수도물, 지하수 등도 가능하나, 정수가 바람직하다. 그런 다음, 압력용기를 0.7~1kgf/cm2의 압력조건으로 강한불(90~100℃)에서 대략 15~20분간 가열하고, 대략 5~7분정도 끓는 상태를 유지시켰으며 그런 다음 압력용기의 증기(김)를 빼내었다.300 g of the piglet which passed through the second process was put into a pressure vessel containing 1.5 L of water. At this time, 2g, cinnamon 2g, Angelica 2g, ginger 2g was cut into a predetermined size and then sealed in a medicinal herb pocket (gauze) of the micro-pores and put into a pressure vessel into which the pig skin was put. Here, 2g of salt was added to match the final product of jelly, porridge, or liquid drink and to improve the cohesion of the donpi protein. Here, the water may also be tap water, groundwater, etc., but purified water is preferable. Then, the pressure vessel was heated at a strong fire (90-100 ° C.) for about 15-20 minutes under a pressure condition of 0.7-1 kgf / cm 2 , and kept boiling for about 5-7 minutes. The steam was removed.
(4) 제4공정: 배합단계(4) 4th process: compounding step
제3공정을 마친 후 압력용기에서 한약재 주머니를 빼낸 다음, 압력용기에 들어있는 내용물을 믹서기에 투입하여 2분 정도 고운상태로 갈아 배합시켰다. 이후 배합물은 대략 200~300 mesh 정도의 여과기로 2~3차례 여과시켰다. After the third step, the herbal medicine bag was removed from the pressure vessel, and then the contents contained in the pressure vessel were put into a blender and blended in a fine state for about 2 minutes. The blend was then filtered 2-3 times with a filter of approximately 200-300 mesh.
(5) 제5공정: 살균단계(5) Process 5: Sterilization Step
제4공정을 거친 배합물은 별도의 용기에 담아 대략 90~100℃의 온도에서 눋지않도록 저어주면서 대략 1~2분 정도 다시 끓였다. The compound which passed through the 4th process was boiled again for about 1 to 2 minutes, stirring in a separate container and stirring at the temperature of about 90-100 degreeC.
(6) 제6공정: 묵의 제조단계(6) 6th step: manufacturing step of jelly
제5공정을 거친 배합물은 준비된 성형틀에 부어 대략 15~20℃의 실온, 바람직하게는 5~15℃의 저온에서 1~5시간 정도 굳혀 묵으로 제조하였다. The compound which passed through the 5th process was poured into the prepared shaping | molding mold, and it hardened for about 1 to 5 hours at room temperature of about 15-20 degreeC, preferably 5-15 degreeC, and prepared it as a jelly.
본 발명에 따른 돈피로부터 젤라틴 액을 제조하는 방법을 통해, 고영양가이면서도 간편한 식사대용이 가능하며 다이어트에 활용될 수 있는 묵, 죽 및 액상 음료를 제조할 수 있으며, 이러한 묵, 죽 및 액상음료를 통해 인체에 부족되기 쉬운 영양소를 손쉽게 섭취할 수 있으며 간단하게 조리할 수 있는 효과가 있다. 이러한 효과를 산업상 이용하면 획기적인 산업발달에 이바지할 수 있다.Through the method of preparing gelatin solution from the donpi according to the present invention, it is possible to prepare a jelly, porridge and liquid beverages that can be used in diets and high nutritional value and easy meal replacement, such jelly, porridge and liquid beverage Through nutrients that are likely to be lacking in the human body can be easily ingested and have a simple cooking effect. Industrial use of these effects can contribute to breakthrough industrial development.
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| KR10-2010-0016053 | 2010-02-23 | ||
| KR1020100016053A KR100984399B1 (en) | 2010-02-23 | 2010-02-23 | A jelly named moock using the skins of pigs and manufacturing method thereof |
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| WO2011105740A2 true WO2011105740A2 (en) | 2011-09-01 |
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| PCT/KR2011/001174 WO2011105740A2 (en) | 2010-02-23 | 2011-02-23 | Method for preparing gelatin solution from pork rinds |
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| KR (1) | KR100984399B1 (en) |
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| CN112772856A (en) * | 2021-01-21 | 2021-05-11 | 石道元 | Collagen functional supplement food formula and preparation method thereof |
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| KR101209216B1 (en) | 2010-08-20 | 2012-12-06 | (주) 미트머스 | The Chinese medicine the pig shell jelly manufacturing method which is controlled and medicine the pig shell jelly |
| KR101247093B1 (en) * | 2010-10-06 | 2013-03-25 | 박권 | A Pig Skin Soup and Manufacturing Method Thereof |
| KR101293681B1 (en) | 2011-08-04 | 2013-08-06 | (주)한라산그린포크 | Slices Of Boiled Meat Using Pork Skin And Method For Manufacturing Of It |
| CN102599536A (en) * | 2011-12-21 | 2012-07-25 | 安徽天歌鹅业有限责任公司 | Processing method for frozen goose |
| KR101437213B1 (en) * | 2012-02-16 | 2014-11-04 | 경북전문대학 산학협력단 | Preparation method of jeonyak having improved keeping quality |
| CN103054054B (en) * | 2012-12-29 | 2014-09-17 | 青岛华仁技术孵化器有限公司 | Beautifying pigskin jelly and preparation method thereof |
| KR101458175B1 (en) * | 2013-05-23 | 2014-11-04 | 최슬기 | Method for munufacturing collagen jelly using pork rinds |
| CN104273425A (en) * | 2014-10-13 | 2015-01-14 | 毕红山 | Medicated glutinous rice porridge |
| CN104304949A (en) * | 2014-10-15 | 2015-01-28 | 亢秀芳 | Spina date seed medical rice gruel |
| KR101761138B1 (en) * | 2015-02-05 | 2017-07-25 | 건국대학교 산학협력단 | A method of manufacturing ice cream containing pigskin hydrololysate and ice cream of pigskin hydrololysate prepared therefrom |
| KR101674992B1 (en) * | 2016-02-25 | 2016-11-10 | 김영춘 | Manufacturing method of jellied food made from pig's skin and jellied food made from pig's skin |
| CN106616425A (en) * | 2016-12-19 | 2017-05-10 | 重庆全航食品有限公司 | Manufacturing method of pigskin jelly |
| CN108669469A (en) * | 2018-05-22 | 2018-10-19 | 杨引利 | A kind of fruit pork jelly and preparation method thereof |
| CN112914017A (en) * | 2021-02-09 | 2021-06-08 | 中国海洋大学 | Method for removing fat in fish skin |
| CN114304533A (en) * | 2021-12-29 | 2022-04-12 | 郑州市乡得旺食品有限公司 | Method for making spiced egg crystal preserved jelly |
| KR102620763B1 (en) * | 2022-07-11 | 2024-01-08 | (주)다원에프앤씨 | Manufacturing method of pork rinds muk containing black garlic extract |
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| CN1045249C (en) * | 1993-08-05 | 1999-09-29 | 蒋爱民 | Instant aspic and preparation method thereof |
| KR19990037590A (en) * | 1998-12-07 | 1999-05-25 | 권판규 | Method of manufacturing jelly using pork skin and cow skin |
| KR20000007141A (en) * | 1999-11-30 | 2000-02-07 | 홍진표 | The manufacturing method of a pork skin processed food |
| FR2829142B1 (en) * | 2001-12-27 | 2004-02-13 | Ulice | FILMOGENEOUS COMPOSITION OF HETEROXYLANE FOR THE MANUFACTURE OF CAPSULES THUS OBTAINED |
| KR100860206B1 (en) * | 2005-12-30 | 2008-09-24 | 이상인 | Food mainly made from pork skin and its manufacturing method |
| KR100841206B1 (en) * | 2007-03-08 | 2008-06-24 | 남세준 | Method of manufacturing collagen food using pork skin |
| CN101099592B (en) * | 2007-07-24 | 2010-11-03 | 山东师范大学 | Pig skin beautifying beverage and its preparing method |
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| CN112772856A (en) * | 2021-01-21 | 2021-05-11 | 石道元 | Collagen functional supplement food formula and preparation method thereof |
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