CN104382067A - Preparation method of emulsified pigskin particles - Google Patents
Preparation method of emulsified pigskin particles Download PDFInfo
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- CN104382067A CN104382067A CN201410697950.4A CN201410697950A CN104382067A CN 104382067 A CN104382067 A CN 104382067A CN 201410697950 A CN201410697950 A CN 201410697950A CN 104382067 A CN104382067 A CN 104382067A
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- pigskin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a preparation method of emulsified pigskin, particularly relates to a preparation method of emulsified pigskin particles and belongs to the field of food. The preparation method is characterized in that the emulsified pigskin particles comprise the following raw materials, auxiliary materials, edible salt and ice water according to the weight percentage: 15%-25% of carefully-selected emulsified pigskin, 0.4%-0.6% of sodium alginate, 0.08%-0.12% of sodium pyrophosphate, 0.25%-0.35% of calcium sulfate, 0.03%-0.08% of konjac glucomannan, 2% of edible salt and 10%-20% of ice water. The sodium alginate and the konjac glucomannan are mainly used for improving the water-retaining property, and also have gel property and thermal irreversibility under the alkaline condition; the sodium alginate is an acidity regulating agent; and the calcium sulfate is a processing agent. The preparation method has the beneficial effects that the preparation method of the emulsified pigskin particles is provided for meat-product enterprises, aiming at increasing the utilization ratio of the pigskin and improving the nutritional value of a product and the structure of the product, and is simple in preparation process.
Description
Technical field
The present invention relates to a kind of preparation method of emulsified pigskin, relate in particular to a kind of preparation method of emulsified pigskin particle, belong to field of food.
Technical background
Pigskin is a kind of important food material, nutritious, and its main component is: protein 25% ~ 35%, fat 10% ~ 20%, water 5% ~ 6%.Pigskin accounts for 10% of hog on hook weight, than lean pork protein high nearly 10%.The proteinaceous main component of pigskin is collagen, accounts for 85%, is secondly elastin laminin.Biological study finds: collagenic protein is relevant with the ability of Bound moisture, if lack this collagen belonging to large biological molecule gelatin substance in human body, cells in vivo can be made to store the mechanism generation obstacle of water.In the modern times, scientists finds, often edible pigskin or pig's feet have and delay senility and anticancer effect.Because containing a large amount of collagens in pigskin, the body cell that can slow down is aging.Especially to yin asthenia generating intrinsic heat, occur having sore throat, the edible for patients of the disease such as low-heat is better.Mainly make emulsified pigskin in the utilization of meat products manufacturing enterprise pigskin at present, then emulsified pigskin is added in low-temperature meat product product, improving product quality and nutritive value.But for the popular chafing dish class burger of existing market, relative's intestines and and the sausage of barbecue, because pigskin easily dissolves plastic emitting in heating process, limit the use amount of pigskin.The present invention is the feature without heat setting colloidality according to emulsified pigskin, emulsified pigskin is first made into the gel particle of heat irreversible, then adds in meat products material filling, improving product structure, avoid product plastic emitting, add the utilization rate of pigskin and improve the nutritive value of product.
Summary of the invention:
The object of the invention is for meat products manufacturing enterprise pigskin utilization rate low, emulsified pigskin dissolves the defect of plastic emitting in heating process, the feature of poach class or Broiled Dishes product can not be added in a large number to, emulsified pigskin is first made into the gel particle of heat irreversible, then add in meat products material filling, add the utilization rate of pigskin and improve the nutritive value of product.
For achieving the above object, the present invention adopts following technical scheme: a kind of preparation method of meat products emulsified pigskin particle, be characterised in that the existing pigskin pigskin treatment fluid trimmed soaks 24 ~ 48 hours, in proportion then by pigskin: ice: edible salt=100: the ratio of 100: 2 is put into cutmixer and carried out cutting the emulsified pigskin mixed to having no granule and namely obtaining needing.The weight that emulsified pigskin particle makes required emulsified pigskin, relevant auxiliary materials and frozen water is: selected pigskin 15% ~ 25%, sodium alginate 0.4% ~ 0.6%, sodium pyrophosphate 0.08% ~ 0.12%, calcium sulfate 0.25% ~ 0.35%, konjac glucomannan 0.03% ~ 0.08%, edible salt 2%, frozen water 10% ~ 20%.
The preparation method of described meat products emulsified pigskin particle, its technological process is: raw material is selected, and------cleaning pigskin---is cut the emulsified pigskin mixed pigskin and obtain needing---to cut and mix auxiliary material and---add emulsified pigskin to cut to mix again and---pickle---secondary is cut and mixed---finished product to soak pigskin.
The preparation method of described emulsified pigskin heat setting glue, described raw material is pigskin; Described auxiliary material is sodium alginate, sodium pyrophosphate, calcium sulfate, konjac glucomannan, edible salt, frozen water.
The preparation method of described meat products emulsified pigskin particle, described sodium alginate, sodium pyrophosphate, calcium sulfate, konjac glucomannan are food-grade and addition meets the requirement of GB2760.
The preparation method of described meat products emulsified pigskin particle, its making step and method are: 1. first the ratio that the pigskin pigskin treatment fluid by specification trimmed requires is blent soak and soak 24h ~ 48h; 2. again with flowing water cleaning, removing residue; 3. again in above-mentioned pigskin: frozen water: the ratio of edible salt is put into cutmixer and carried out cutting the emulsified pigskin mixed to having no granule and namely obtaining needing; 4. according to the above ratio frozen water, sodium alginate, sodium pyrophosphate, calcium sulfate, konjac glucomannan are put into cutmixer again, first low speed is cut and is mixed 0.5min, and rear high speed is cut and mixed 3min ~ 5min; 5. low speed rotation cutting is mixed again, adds emulsified pigskin, then cuts at a high speed and mix 2min ~ 3min and go out machine; 6. 4h ~ 24h is left standstill between pickling at 0 DEG C ~ 4 DEG C; Carry out secondary when 7. using to cut and mix, cut the particle mixed as mung bean size, emulsified pigskin finished granule.
Secondary cut and mix after emulsified pigskin particle should use in time, must not deposit.Described sodium alginate, konjac glucomannan are mainly except increase water-retaining property, and under the condition of alkalescence, also have gelation and heat irreversible, sodium pyrophosphate is acidity regulator, and calcium sulfate is processing aid.
Beneficial effect of the present invention: for meat products enterprise provides a kind of preparation method of emulsified pigskin particle, is intended to the use amount and the utilization rate that increase pigskin, improve nutritive value and the product structure of product, and manufacturing process is simple.
Detailed description of the invention
Embodiment 1: pigskin acid bubble pigskin treatment fluid (L96 that available Shanghai great Li company produces) 1. first will trimmed, the ratio that by specification requires is blent soak and is soaked 24h ~ 48h; 2. then with flowing water, residue is cleaned up; 3. again in pigskin: frozen water: edible salt=100: the ratio of 100: 2 is put into cutmixer and carried out cutting the emulsified pigskin mixed to having no granule and namely obtaining needing; 4. first frozen water 10kg is put into cutmixer, add sodium alginate 0.4kg, sodium pyrophosphate 0.08kg, calcium sulfate 0.25kg, konjac glucomannan 0.08kg, first low speed is cut and is mixed 0.5min, and rear high speed is cut and mixed 3min ~ 5min; 5. low speed rotation cutting is mixed again, after adding emulsified pigskin 10kg, cuts at a high speed and mixes 2min ~ 3min and go out machine; 6. 4h ~ 24h is left standstill between pickling at 0 DEG C ~ 4 DEG C; Carry out secondary when 7. using to cut and mix, cut and mix granule (as mung bean size), emulsified pigskin particle.Secondary cut and mix after emulsified pigskin particle should use in time, must not deposit.The ratio of adding meat products material filling to is 5% ~ 15%.
Embodiment 2: 1. first the pigskin pigskin treatment fluid trimmed is soaked 24h ~ 48h in proportion; 2. then with flowing water, residue is cleaned up; 3. then by pigskin: frozen water: edible salt=100: the ratio of 100: 2 is put into cutmixer and carried out cutting the emulsified pigskin mixed to having no granule and namely obtaining needing; 4. first frozen water 15kg is put into cutmixer, add sodium alginate 0.5kg, sodium pyrophosphate 0.1kg, calcium sulfate 0.3kg, konjac glucomannan 0.06kg, first low speed is cut and is mixed 0.5min, and rear high speed is cut and mixed 3min ~ 5min; 5. low speed rotation cutting is mixed again, after adding emulsified pigskin 10kg, cuts at a high speed and mixes 2min ~ 3min and go out machine; 6. 4h ~ 24h is left standstill between pickling at 0 DEG C ~ 4 DEG C; Carry out secondary when 7. using to cut and mix, cut and mix granule (as mung bean size), emulsified pigskin particle.Secondary cut and mix after emulsified pigskin particle should use in time, must not deposit.The ratio of adding meat products material filling to is 5% ~ 15%.
Embodiment 3: 1. first the pigskin pigskin treatment fluid trimmed is soaked 24h ~ 48h in proportion; 2. then with flowing water, residue is cleaned up; 3. then by pigskin: frozen water: edible salt=100: the ratio of 100: 2 is put into cutmixer and carried out cutting the emulsified pigskin mixed to having no granule and namely obtaining needing; 4. first frozen water 20kg is put into cutmixer, add sodium alginate 0.6kg, sodium pyrophosphate 0.12kg, calcium sulfate 0.35kg, konjac glucomannan 0.05kg, first low speed is cut and is mixed 0.5min, and rear high speed is cut and mixed 3min ~ 5min; 5. low speed rotation cutting is mixed again, after adding emulsified pigskin 10kg, cuts at a high speed and mixes 2min ~ 3min and go out machine; 6. 4h ~ 24h is left standstill between pickling at 0 DEG C ~ 4 DEG C; Carry out secondary when 7. using to cut and mix, cut and mix granule (as mung bean size), emulsified pigskin particle.Secondary cut and mix after emulsified pigskin particle should use in time, must not deposit.The ratio of adding meat products material filling to is 5% ~ 15%.
Claims (5)
1. the meat products preparation method of emulsified pigskin particle, it is characterized in that: first the pigskin trimmed acid bubble pigskin treatment fluid is soaked 24h ~ 48h in proportion, then after cleaning again by pigskin: ice: edible salt=100: the ratio of 100: 2 is put into cutmixer and carried out cutting the emulsified pigskin mixed to having no granule and namely obtaining needing.The weight that emulsified pigskin particle makes required emulsified pigskin, relevant auxiliary materials and frozen water is: selected pigskin 15% ~ 25%, sodium alginate 0.4% ~ 0.6%, sodium pyrophosphate 0.08% ~ 0.12%, calcium sulfate 0.25% ~ 0.35%, konjac glucomannan 0.03% ~ 0.08%, edible salt 2%, frozen water 10% ~ 20%.
2. the meat products preparation method of emulsified pigskin particle as claimed in claim 1, is characterized in that: its technological process is: raw material is selected, and------cleaning pigskin---is cut and is mixed the emulsified pigskin that pigskin obtains needs and---cut and mix auxiliary material and---add emulsified pigskin to cut to mix again and---pickle---secondary is cut and mixed---finished product to soak pigskin.
3. the preparation method of emulsified pigskin heat setting glue as claimed in claim 2, is characterized in that: described raw material is pigskin; Described auxiliary material is sodium alginate, sodium pyrophosphate, calcium sulfate, konjac glucomannan, edible salt, frozen water.
4. the meat products preparation method of emulsified pigskin particle as claimed in claim 3, is characterized in that: described sodium alginate, sodium pyrophosphate, calcium sulfate, konjac glucomannan are food-grade and addition meets the requirement of GB2760.
5. the meat products preparation method of emulsified pigskin particle as claimed in claim 1, is characterized in that: its making step and method are: 1. first the ratio that the pigskin pigskin treatment fluid by specification trimmed requires is blent soak and soak 24h ~ 48h; 2. again with flowing water cleaning, removing residue; 3. again in above-mentioned pigskin: frozen water: the ratio of edible salt is put into cutmixer and carried out cutting the emulsified pigskin mixed to having no granule and namely obtaining needing; 4. according to the above ratio frozen water, sodium alginate, sodium pyrophosphate, calcium sulfate, konjac glucomannan are put into cutmixer again, first low speed is cut and is mixed 0.5min, and rear high speed is cut and mixed 3min ~ 5min; 5. add emulsified pigskin, then cut at a high speed and mix 2min ~ 3min and go out machine; 6. 4h ~ 24h is left standstill between pickling at 0 DEG C ~ 4 DEG C; 7. the used time carries out secondary and cuts and mix, and cuts the particle mixed as mung bean size, emulsified pigskin finished granule.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410697950.4A CN104382067A (en) | 2014-11-20 | 2014-11-20 | Preparation method of emulsified pigskin particles |
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| CN201410697950.4A CN104382067A (en) | 2014-11-20 | 2014-11-20 | Preparation method of emulsified pigskin particles |
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| CN104382067A true CN104382067A (en) | 2015-03-04 |
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| CN201410697950.4A Pending CN104382067A (en) | 2014-11-20 | 2014-11-20 | Preparation method of emulsified pigskin particles |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360976A (en) * | 2015-12-07 | 2016-03-02 | 南京雨润食品有限公司 | Preparation method of recombinant pork rinds for meat products |
| CN106213239A (en) * | 2016-07-21 | 2016-12-14 | 河南隆霄生物科技有限公司 | A kind of foodstuff glue for meat products and preparation method thereof |
| CN111345446A (en) * | 2020-03-04 | 2020-06-30 | 青岛明月海藻集团有限公司 | Seaweed bionic pigskin and preparation method thereof |
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| CN1793232A (en) * | 2005-10-21 | 2006-06-28 | 南京雨润食品有限公司 | Artificial pigskin and its production tech. and equipment thereof |
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2014
- 2014-11-20 CN CN201410697950.4A patent/CN104382067A/en active Pending
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| CN1793232A (en) * | 2005-10-21 | 2006-06-28 | 南京雨润食品有限公司 | Artificial pigskin and its production tech. and equipment thereof |
| CN102038198A (en) * | 2010-09-14 | 2011-05-04 | 天津宝迪农业科技股份有限公司 | Method for processing emulsified pigskin |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360976A (en) * | 2015-12-07 | 2016-03-02 | 南京雨润食品有限公司 | Preparation method of recombinant pork rinds for meat products |
| CN106213239A (en) * | 2016-07-21 | 2016-12-14 | 河南隆霄生物科技有限公司 | A kind of foodstuff glue for meat products and preparation method thereof |
| CN111345446A (en) * | 2020-03-04 | 2020-06-30 | 青岛明月海藻集团有限公司 | Seaweed bionic pigskin and preparation method thereof |
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Application publication date: 20150304 |