CN108402402A - A kind of beef tendon skin freezes and preparation method thereof - Google Patents

Abstract

The invention belongs to food technology fields, and in particular to a kind of beef tendon skin freezes and preparation method thereof, and raw material is beef tendon, pigskin, soya bean, husky green onion and lemon.Wherein husky green onion and lemon fruit powder composition material packet；Sauce bag is made in sauce blueness.Beef tendon slurry is made in the beef tendon after processing；Pigskin slurry is made in the pigskin after processing；The soya bean after processing made of ripe soybean residue；The lemon includes lemon seed powder made of lemon fruit powder and lemon seed made of Limon pulp；It is broken that husky green onion is made in the sand green onion；The beef tendon slurry, pigskin slurry, soybean residue, lemon seed powder mass ratio be 2.5 3.5：1.5‑2.5：0.5‑1.5：0.2‑0.4；The broken mass ratio with lemon fruit powder of husky green onion is 0.8 1.2 in the material packet：1.9‑2.3.Product is suitble to require supplementation with children and adolescents of collagen and designed for old people containing a large amount of collagens and being easily absorbed by the human body.

Description

A kind of beef tendon skin jelly and preparation method thereof

technical field

The present application relates to the technical field of food, in particular to a jelly made from beef tendon skin and a preparation method thereof.

Background technique

Collagen is the most basic substance that makes up human hair, skin, muscles, bones, blood vessels and many internal organs. If the human body can replenish collagen frequently, in a timely manner and in sufficient quantities, it is an important condition for ensuring the health of tissues and organs, especially hair, skin, muscles and bones.

As the saying goes: "Beef tendon tastes better than ginseng". Beef tendon has been used as a top grade in banquets in ancient my country. It is delicious and rich in collagen. It has the effects of delaying skin aging, curing fatigue and emaciation, postpartum deficiency and cold, abdominal pain and hernia, and nausea due to deficiency. Regular consumption of beef tendon has a good dietary effect on those with weak waist and knees and thin body, it is helpful for the growth and development of teenagers, and it can slow down the speed of osteoporosis in middle-aged and elderly women.

The main forms of consumption of beef tendon as raw material in the market include beef tendon jelly, stewed tendon, sauce-flavored beef tendon, beef tendon soup and roasted tendon. Some tendons that have been swelled are mostly treated with chemicals such as hydrogen peroxide and formaldehyde, which will inevitably cause damage to the nutritional content of the tendons; More spices make the beef tendon lose its original fresh, tender and refreshing taste; moreover, the preparation of beef tendon food takes a long time and is quite troublesome to handle, which is not conducive to family production.

The protein contained in pig skin is 2.5 times that of pork, the carbohydrate is 4 times higher than that of pork, and the fat is only 1/2 of that of pork. Increase of hemoglobin content and white blood cell count and antithrombotic formation.

Pig skin jelly is a traditional delicacy made from pig skin. The product is single and cannot supplement nutrition in many ways.

After food protein enters the body, it needs to be re-decomposed into amino acids or peptides, and then synthesized. The types and quantities of various amino acids constituting collagen obtained from meat skin and other foods are different to varying degrees from the collagen in the human body. Therefore, while eating meat skin and tendons, you should also eat some foods containing high-quality protein to facilitate the smooth synthesis of human collagen.

Soybeans are rich in comprehensive nutrition, and the protein content is 2 times higher than that of pork and 2.5 times that of eggs. The amino acid composition of soybean protein is similar to that of animal protein, and the amino acid ratio is relatively close to the ratio required by the human body, which is easy to be digested and absorbed.

When supplementing collagen, the intake of vitamin C should be increased. When the intake of vitamin C is insufficient or lacking, it will hinder and affect the synthesis of collagen in the body, especially for the rapid growth of collagen tissue, such as wound healing. Therefore, while consuming foods rich in collagen protein, we should also pay attention to appropriately increasing the intake of vitamin C in order to receive better results.

Lemon has a variety of medicinal values. It contains a lot of Vc, which can resist scurvy, prevent colds, and prevent and eliminate skin pigmentation. Lemon products are often processed into lemon juice or used for decoration, and lemon seeds are not used, resulting in a waste of some resources.

Sand onion is a companion plant of desert meadow plants. It often grows in sandy Gobi at higher altitudes. It is called sand onion because it looks like a young onion. Shallot has a special curry aroma and is known as "Ganoderma lucidum in the dish". It is a nutritious green wild vegetable.

Contents of the invention

Aiming at the problems existing in the above-mentioned prior art, the object of the present invention is to provide a method for making beef tendon skin jelly.

In order to solve the above technical problems, the technical solution of the present invention is:

The raw material of beef tendon skin jelly is composed of beef tendon, pig skin, soybeans, shallots, lemons, and soy sauce, wherein the shallots and lemon fruit powder form a material bag, and the soy sauce is made into a sauce bag. The beef tendons are processed to make beef tendon pulp; the pigskin is processed to make pigskin pulp; the soybeans are processed to make mature soybean dregs; the lemons include lemons made from lemon pulp. Lemon seed powder made from fruit powder and lemon seeds; the Shallot is made into shredded Shallot; the mass ratio of the beef tendon pulp, pigskin pulp, soybean dregs, and lemon seed powder is 2.5-3.5:1.5-2.5:0.5 -1.5:0.2-0.4; the mass ratio of crushed shallot and lemon fruit powder in the material bag is 0.8-1.2:1.9-2.3.

Preferably, the mass ratio of beef tendon pulp, pigskin pulp, soybean dregs, and lemon seed powder is 3:2:1:0.3; the mass ratio of shallot and lemon fruit powder in the material bag is 1:2.1.

A kind of preparation method of beef tendon skin jelly: concrete steps are:

1) Handling of raw materials

(1) Processing of pigskin: Select high-quality pigskin, first use a knife to remove the fat on the skin, after blanching, cut the skin into about 1x1 pieces, put it into the pot, add water, and use high heat first Bring to a boil, then turn to low heat, take out the pork skin after it is crispy, beat the pulp, mix it with the soup and put it aside for later use.

(2) Treatment of beef tendons: clean high-quality beef tendons, add water, bring to a boil over high heat and simmer, when the beef tendons are soft, soak them in clean water, remove the outer fascia, and remove the band Wash some residual meat with clean water, cut into small pieces about 2cm long, continue to simmer in the pot, until the beef tendon is cooked and rotten, beat the soup with the cooked and soft beef tendon, and set aside.

(3) Soybean processing: Select high-quality soybeans, soak them in cold water, add water and cook them until they are rotten, then take out the rotten soybeans and beat them into soybean dregs for later use.

(4) Processing of scallions: select high-quality scallions, wash, freeze, freeze-dry, grind finely under ultraviolet radiation, pass through a 20-mesh sieve to obtain finely crushed scallions.

(5) Lemon treatment: select fresh lemons, slice and remove lemon seeds, after freezing, use freeze-drying, powder under ultraviolet radiation, pass through a 60-mesh sieve to obtain lemon fruit powder; after drying the lemon seeds, powder, pass through 80 mesh Sieve to get lemon seed powder.

2) Preparation of beef tendon skin jelly

Put the processed beef tendon pulp, pigskin pulp, soybean dregs and lemon seed powder into a container in proportion to heat. Under ultraviolet radiation, wait until the center temperature of the beef tendon skin jelly drops to 20°C, pour it into a small packaging container, use vacuum packaging, and put it in a quick freezer to form a frozen shape.

3) Production of material package

Under ultraviolet irradiation, the shallot and lemon fruit powder are mixed in proportion to prepare a material bag.

4) Making sauce buns

The sauce buns are directly made of Guanghexing time-honored soy sauce greens, which are prepared into sauce buns under ultraviolet light.

5) Finished product packaging

Each small packaging container for beef tendon skin jelly is equipped with a material bag and a sauce bag.

The mass ratio of pigskin and water in the processing of pigskin in the step (1) is 0.8-1.2:3-5;

Preferably, the mass ratio of pigskin and water in the processing of pigskin in the step (1) is 1:4;

In the processing of beef tendons in the step (2), the mass ratio of beef tendons and water is 0.8-1.2:3-5;

Preferably, the mass ratio of beef tendon and water in the processing of beef tendon in the step (2) is 1:4;

In the processing of the beef tendon in the step (2), the beef tendon is fished into clear water and soaked for 0.8-1.2h;

Preferably, in the processing of the beef tendon in step (2), the beef tendon is fished into clear water and soaked for 1h;

In the processing of the beef tendons in the step (2), the beef tendon is boiled over a high fire and then the time to simmer is 1.5-2.5h;

Preferably, in the processing of the beef tendon in step (2), the time for changing the time to simmer after the beef tendon is boiled over a high fire is 2h;

In the processing of the beef tendon in the step (2), the time for the beef tendon to return to the pot and simmer is 11-13h;

Preferably, in the processing of beef tendon in step (2), the time of beef tendon returning to the pot and simmering is 12h;

The time for soaking soybeans in cold water in the processing of soybeans in the step (3) is 2.5-3.5h;

Preferably, in the processing of soybeans in step (3), the time for soaking soybeans in cold water is 3h;

The heating time of beef tendon pulp, pigskin pulp, soybean dregs and lemon seed powder is 13-17min in the process of making beef tendon skin jelly in the step 2);

Preferably, the heating time of beef tendon pulp, pigskin pulp, soybean dregs and lemon seed powder is 15min in the making process of beef tendon skin jelly in step 2);

The temperature of the quick freezer in the process of making the beef tendon skin jelly in the step 2) is 5-7° C.;

Preferably, the temperature of the quick-refrigerating chamber is 6° C. during the making of beef tendon jelly in step 2).

A kind of edible method of ox tendon skin jelly is:

1) Open the small vacuum packaging container containing the beef tendon skin jelly, first cut the beef tendon skin jelly into strips or cubes, then according to personal taste, add appropriate amount of ingredients and sauce packets for preparation, and serve.

2) Beef tendon skin jelly is best served cold at room temperature; however, it can also be prepared by adding ingredients and sauce packets after heating in water according to your own situation, which also has a special flavor.

Nutrition Mechanism

The role of beef tendon: modern molecular biology research beef tendon contains very rich matrix sclerostin, extracellular matrix sclerostin is a group of biological macromolecules with special structure and function, composed of collagen, elastin, proteoglycan and glycoprotein composition. In the matrix, proteoglycans and collagen are connected in a specific way to give the matrix a special structure. The matrix contains a large amount of hyaluronic acid, which can bind to hyaluronic acid receptors on the cell surface and affect cell-to-cell adhesion, cell migration, proliferation and differentiation and other cell biological behaviors. Hyaluronic acid can enhance the physiological metabolism of cells, make the skin more elastic and tough, delay the aging of the skin, and have a good effect on anti-wrinkle and skin beautification. Hyaluronic acid also has the effect of strengthening tendons and bones. It has a good therapeutic effect on people with weak waist and knees and thin body. It is helpful for the growth and development of teenagers and slows down the speed of osteoporosis in middle-aged and elderly women.

The role of pigskin: the lack of collagen in the human body is an important factor in human aging. The main component in pigskin is protein, and the protein contained is mainly collagen, which accounts for 98% of the dry matter of the dermis. It can prevent skin dryness and wrinkling, enhance skin elasticity and toughness, and has special significance for delaying aging and promoting children's growth and development. And collagen contains 18 kinds of amino acids after hydrolysis, which has a good effect on supplementing essential amino acids for the human body.

The role of soybeans: The protein content of soybeans is 40%, and most of them are high-quality proteins. The total amount of protein in 1kg of soybeans is equivalent to the protein in 2kg of beef, equivalent to the protein in 2.3kg of lean pork, known as "vegetable meat". The types and quantities of amino acids after protein hydrolysis in soybeans are similar to those in the human body. In addition, soybeans are rich in iron and calcium, which is also very beneficial to iron-deficiency anemia patients, the elderly and children who need calcium supplementation.

The role of lemon: rich in vitamin C, it has a certain auxiliary effect on the absorption of collagen in beef tendon and pig skin. Lemons also contain carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin B2 and other nutrients; lemon seeds contain a variety of active ingredients with special physiological effects, such as limonoid analogues with anti-tumor effects, anti-tumor Flavonoids with oxidative activity and other effects; limonin contained in lemon seeds and lemon peel has the effect of anti-oxidation and scavenging free radicals.

The role of sand onion: it has a special curry aroma, rich in protein, amino acid, fat, minerals, trace elements, polysaccharides, flavonoids and other nutrients, and has anti-oxidation, anti-aging, antibacterial and other effects. Regular consumption of shallots can play a role in lowering blood pressure, appetizing and other effects.

Beneficial effects of the present invention:

(1) The jelly of the beef tendon skin of the present invention is rich in collagen and various nutrients, and has balanced nutrition, and retains the original refreshing taste of the beef tendon. When eating, appropriate amount of ingredients and sauce packets can be added according to personal preferences.

(2) If the collagen that the human body takes in cannot be absorbed in time, it will be converted into fat, so the present invention adds soybeans and lemons when making and eating beef jelly. The types and quantities of amino acids in soybeans are similar to those in the human body, which can assist the collagen in the tendons and pigskin to be decomposed and absorbed by the human body, and re-synthesize the collagen needed by the human body, and the cooked rotten soybean dregs and the tendon skin jelly, chew together It tastes better; lemon contains a lot of vitamin C, vitamin C is related to the hydroxylation step in collagen synthesis, when vitamin C is insufficient, it will affect the synthesis of collagen to a certain extent.

(3) In the present invention, the scallion rich in various nutrients and the lemon fresh fruit after deseeding are freeze-dried, pulverized, and formulated into a material bag in proportion, which retains the nutritional ingredients of the scallion and lemon fresh fruit to the greatest extent, and the scallion It has a special aroma of curry and a very sour taste of lemon, which is just right to reconcile the taste of the product.

(4) add whole fruit of lemon among the present invention, improve the utilization rate of lemon, can avoid the waste of part effective resource.

Description of drawings

The accompanying drawings constituting a part of the present application are used to provide further understanding of the present application, and the schematic embodiments and descriptions of the present application are used to explain the present application, and do not constitute improper limitations to the present application.

Fig. 1 is the jelly product figure of the beef tendon skin that the present invention makes.

Detailed ways

The present invention is further described in conjunction with embodiment

Example

1) Handling of raw materials

(1) Processing of pig skin: Select 87g of high-quality pig skin, first use a knife to remove the fat on the skin, after blanching, cut the skin into pieces of about 1x1, put it into the pot, add 4 times the water, Bring to a boil on high heat first, then turn to low heat. After the pork skin is crispy, take out the pulp and mix it with the soup to get 200g of pork skin pulp, which is set aside.

(2) Treatment of beef tendons: Clean 118g of high-quality beef tendons, add 4 times the water, boil on high heat and simmer for 2 hours. When the beef tendons are soft, soak them in clean water for 1 hour, remove the outer layer Fascia, remove the residual meat on the tendons of the beef, then wash with water, cut into small pieces about 2cm long, continue to return to the pot and simmer for 12 hours, the tendons of the beef are cooked and rotten, and the soup is beaten with the soft and soft tendons of the beef. Get 300g of beef tendon pulp, set aside.

(3) Processing of soybeans: Select 52g of high-quality soybeans, soak them in cold water for about three hours, add water and cook them on high heat until they are rotten, take out the cooked soybeans and beat them into soybean dregs to obtain 100g of soybean dregs for later use.

(4) Treatment of shallots: select 2119g of high-quality shallots, wash, freeze, freeze-dry, grind finely under ultraviolet radiation, and pass through a 20-mesh sieve to obtain 150g finely crushed shallots.

(5) the processing of lemon: select fresh lemon 2904g, slice and remove lemon seed, after freezing, after adopting freeze-drying, beat powder under ultraviolet irradiation, cross 60 mesh sieves, obtain lemon fruit powder 315g; After lemon seed is dried, beat powder, Cross 80 mesh sieves, get lemon seed powder 44.3g.

2) Preparation of beef tendon skin jelly

Put 300 g of processed beef tendon pulp, 200 g of pig skin pulp, 100 g of soybean dregs and 30 g of lemon seed powder into a container in proportion and heat for 15 minutes to obtain beef tendon skin jelly. Under ultraviolet radiation, wait until the center temperature of the beef tendon skin jelly drops to 20°C, and pour it into a small packaging container. Each 120g beef tendon skin jelly is individually packaged into a small bag, vacuum-packed, and placed in a 6°C rapid freezer to form a frozen shape.

3) Production of material package

Under ultraviolet irradiation, 150 g of finely chopped shallots and 315 g of lemon fruit powder are mixed to prepare the finished raw materials of the package, and each 5 g is packed separately into a small bag for packaging.

4) Making sauce buns

The sauce packs are directly selected from Guanghexing time-honored soy sauce, and each 2g is individually packaged into a small bag under ultraviolet light.

5) Finished product packaging

Each small packaging container for beef tendon skin jelly is equipped with a material bag and a sauce bag.

The above descriptions are only preferred embodiments of the present application, and are not intended to limit the present application. For those skilled in the art, various modifications and changes may be made to the present application. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of this application shall be included within the protection scope of this application.

Claims (10)

1. It is made of beef tendon, pigskin, soya bean, husky green onion, lemon, sauce blueness 1. a kind of beef tendon skin freezes, wherein husky green onion and lemon fruit powder Composition material packet；Sauce bag is made in sauce blueness.Beef tendon slurry is made in the beef tendon after processing；Pigskin is made in the pigskin after processing Slurry；The soya bean after processing made of ripe soybean residue；The lemon includes lemon fruit powder and lemon made of Limon pulp Lemon seed powder made of lemon seed；It is broken that husky green onion is made in the sand green onion；The matter of the beef tendon slurry, pigskin slurry, soybean residue, lemon seed powder Amount ratio is 2.5-3.5：1.5-2.5：0.5-1.5：0.2-0.4；The husky broken mass ratio with lemon fruit powder of green onion in the material packet For 0.8-1.2：1.9-2.3.
2. 2. a kind of beef tendon skin as described in claim 1 freezes, it is characterised in that：Beef tendon slurry, pigskin slurry, soybean residue and The mass ratio of lemon seed powder is 3：2：1：0.3；The broken mass ratio with lemon fruit powder of husky green onion is 1 in the material packet：2.1.
3. 3. the preparation method that a kind of beef tendon skin freezes, it is characterised in that：The specific steps are：

   1) processing of raw material

   (1) processing of pigskin：High-quality pigskin is chosen, first the show condition on pork skin is rejected totally with knife, after blanching, pork skin is cut into The bulk of about 1x1, is put into pot, and water is added, and first uses big fire boiled, then changes small fire, after pork skin it is crisp it is rotten after pull out, after mashing with Soup mixing is placed together, spare；

   (2) processing of beef tendon：High-quality beef tendon is cleaned up, change after adding water, big fire boiled slow boiling stew, when beef tendon more It when soft, drag in clear water and impregnates, remove outer layer fascia, reject the residual meat carried on beef tendon, then cleaned with clear water, be cut into about The segment of 2cm long continues twice-cooked stir-frying slow boiling and stewes, and beef tendon is shredded, is beaten together with the shredded soft beef tendon of soup band, spare；

   (3) processing of soya bean：Good quality soybeans, cold water are selected to be soaked, add water big fire to cook, pull shredded soya bean out and break into soya bean Scoriform, it is spare；

   (4) processing of husky green onion：High-quality husky green onion is selected, cleans, after freezing, using freeze-drying, fine crushing, mistake is beaten under ultraviolet irradiation 20 mesh sieve, spare；

   (5) processing of lemon：Fresh Lemon, slice is selected to remove lemon seed, freezing is freeze-dried, is beaten under ultraviolet irradiation Powder crosses 60 mesh sieve, obtains lemon fruit powder, spare；After lemon seed is dried, powder is beaten, crosses 80 mesh sieve, it is spare；

   2) making that beef tendon skin freezes

   The beef tendon handled well slurry, pigskin slurry, soybean residue and lemon seed powder are put into vessel in heating in proportion, wait for beef tendon skin Freeze central temperature and be down to 20 DEG C, inject in small packaging container, after vacuum packaging, is put into fast refrigeration room, is formed and freeze shape；

   3) making of material packet

   Under ultraviolet irradiation, husky green onion, lemon fruit powder are mixed in proportion, dress up material packet；

   4) making of sauce bag

   Sauce bag directly selects wide and emerging old established firm's sauce green, under ultraviolet irradiation, dresses up sauce bag；

   5) finished product packing

   Each small packaging container for holding beef tendon skin jelly, another to be wrapped with a material a, sauce bag.
4. 4. the preparation method that a kind of beef tendon skin as claimed in claim 3 freezes, it is characterised in that：Pigskin in the step (1) Processing in the mass ratio of pigskin and water be 0.8-1.2：3-5；

   Preferably, the mass ratio of pigskin and water is 1 in the processing of pigskin in the step (1)：4.
5. 5. the preparation method that a kind of beef tendon skin as claimed in claim 3 freezes, it is characterised in that：Cow hoof in the step (2) The mass ratio of beef tendon and water is 0.8-1.2 in the processing of muscle：3-5；

   Preferably, the mass ratio of beef tendon and water is 1 in the processing of beef tendon in the step (2)：4.
6. 6. the preparation method that a kind of beef tendon skin as claimed in claim 3 freezes, it is characterised in that：Cow hoof in the step (2) It is 1.5-2.5h to change the simmered time after beef tendon big fire is boiled in the processing of muscle；

   Preferably, it is 2h to change the simmered time after beef tendon big fire is boiled in the processing of beef tendon in step (2).
7. 7. the preparation method that a kind of beef tendon skin as claimed in claim 3 freezes, it is characterised in that：Cow hoof in the step (2) It is 0.8-1.2h that beef tendon, which drags for soaking time in clear water, in the processing of muscle；

   Preferably, it is 1h that beef tendon, which drags for soaking time in clear water, in the processing of beef tendon in step (2).
8. 8. the preparation method that a kind of beef tendon skin as claimed in claim 3 freezes, it is characterised in that：Cow hoof in the step (2) Beef tendon twice-cooked stir-frying slow boiling stewes 11-13h in the processing of muscle；

   Preferably, the beef tendon twice-cooked stir-frying simmered time is 12h in the processing of beef tendon in step (2).
9. 9. the preparation method that a kind of beef tendon skin as claimed in claim 3 freezes, it is characterised in that：Soya bean in the step (3) Processing in soya bean cold water be soaked 2.5-3.5h；

   Preferably, the time that soya bean cold water is soaked in the processing of soya bean in step (3) is 3h.
10. 10. the preparation method that a kind of beef tendon skin as claimed in claim 3 freezes, it is characterised in that：Cow hoof in the step 2) Beef tendon slurry, pigskin slurry, soybean residue and the time of lemon seed powder heating are 13-17min in the manufacturing process that muscle skin freezes；The step The temperature of fast refrigeration room is 5-7 DEG C in the manufacturing process that rapid 2) beef tendon skin freezes；

    Preferably, beef tendon slurry, pigskin slurry, soybean residue and the heating of lemon seed powder in the manufacturing process that beef tendon skin freezes in step 2) Time be 15min；

    Preferably, the temperature of fast refrigeration room is 6 DEG C in the manufacturing process that beef tendon skin freezes in step 2).