KR19990037590A - Method of manufacturing jelly using pork skin and cow skin - Google Patents

Abstract

The present invention enables the production of pork skin and beef skin or mixed jelly of pork skin and cow skin as the main ingredients from the by-products of slaughtering process, so that the food of high nutritional value with unique texture and savory taste and aroma By supplying widely at low prices, it is intended to disseminate nutritious foods that can be easily eaten by anyone anytime, anywhere.

When slaughter, pig and cow skin, which are by-products of pigs and cows, are washed and removed by removing hair and subcutaneous fat, cut into a certain size, and dehydrated and rapidly frozen. After mixing and weighing in a certain amount, add 2 times the weight of purified water to separate the boiled and boiled raw materials, and add 1.5 times the purified water again. After evaporation, sodium phosphate (Sodium Polyhosphate) and sodium metaphosphate (Sodium Metaphosphate) were mixed in 50:50 complex phosphate (0.05% for raw materials), gelatin (0.5% for raw materials), and xylose ( D-XYLOSE; 0.15% to the raw material), monoglyceride (0.01% to the raw material), grain starch (10% to the raw material), the process of adding an additive, while stirring the composition to which the additive is added Thickening Then, when it has a constant binding force is put into the mold and molded and frozen, cut into a predetermined size and vacuum packaging process, the only raw material of any one of the donpi, woopi is to prepare the dongpi and woopi.

Description

Method of manufacturing jelly using pork skin and cow skin

The present invention relates to a production method of making donpik and woopimuk and mixed jelly thereof as the main raw materials of the pork skin and woopi as a by-product during the slaughter process,

The characteristics of the present invention is to remove the subcutaneous fat in the skin portion of the pork skin and the cow skin and then the protein (Collagen), which is much contained in the skin shell, is irreversible change when it is dissolved in water to form gelatin and cooled The additives are mixed, heated, molded, cooled, and aged using the characteristics of coagulation and solidification to produce pork and cowhide with unique texture, chewy taste and aroma. do.

Generally, the protein (Collagen) contained in pork skin and bovine skin is widely used as a raw material for cosmetics because it is effective for human skin beauty.

Until now, donpi or woopi are used as raw materials as they are heated with some raw materials, but some of them are used as raw materials.However, it was inconvenient to completely remove the hairs and subcutaneous fat of the shells. Many food developments were difficult.

In this way, donpi or woopi, which are nutritious foods of high protein, are nutritious foods, but they are often discarded due to the hassle of hair removal and cooking process. The development of health foods from materials was urgently needed.

In the present invention, as the main raw materials of the pork skin and cowhide, to be manufactured and processed so that you can easily eat anytime, anywhere to contribute as a field of the processed food industry in the future, a high nutritious food with a unique sense of taste and savory taste and aroma It is intended to be widely distributed at low prices as a national health food.

In the present invention, the protein (Collagen), which is contained in the skin part of the pork skin and the skin of the skin of the skin removed from the hair and subcutaneous fat, is irreversibly changed to be dissolved in water to form gelatin, and then cooled and solidified. The additives are mixed, heated, molded, cooled, and matured using the solidified properties to produce a unique texture (chewing taste), a savory taste, a flavored pork paste, and a cowhide paste. , Characterized in that the packaging (vacuum packaging) to supply as one of the national health food, the present invention will be described in detail below.

First step: pretreatment of raw materials

When the slaughterhouse is slaughtered, the pig skin and cowhide from the by-products are cleaned and cleaned by removing the hair and subcutaneous fat. Freeze and store hygienically.

2nd process: raw material

Natural thawing of frozen cowhide and pork skin [Normally, when thawing frozen foods again, protein denaturation (peptide bonds in protein molecules are cleaved and their conformation changes, resulting in various physical, chemical, and biological properties). In general, it is recommended to use a method such as dry thawing to smoothly thaw in the air at about 10 ° C, in which case the surface part or the interior melts relatively uniformly and no partial deterioration occurs. It is effective to reduce the drip because the time required for rearrangement of the tissue tissue disturbed by freezing is reduced.] After washing, it is precisely weighed with a certain amount of pig skin and cow skin to produce purified water. The raw material (donpi and bovine) is soft by adding 2 times the amount of phosphorus and the boiled pork. To complete the cooking and remove only the material when is.

Then, 1.5 times of purified water is added to the separated raw materials, and when the purified water is evaporated by 1/2, the additives are mixed.

Third Process: Additive Mixing

1. Complex Phosphate: Complex Phosphate containing 50:50 of Sodium Polyhosphate and Sodium Metaphosphate, which are widely used as maintenance and binder for meat products. Make 0.05% of the raw pork and beef skin.

2. Gelatin: To increase the gelation strength and elasticity of the product, 0.5% is added to the raw pork skin and skin for the purpose of hygroscopic swelling, heat dissolution and cooling coagulation.

3. D-XYLOSE: 0.15% is added to raw pork skin and beef skin to prevent discoloration, improve taste, and prevent oxidation during heating of processed meat products.

4. Mono glyceride: It is added 0.01% to raw pork skin and cow skin for the purpose of emulsification and stabilization of fat content in raw materials.

5. Cereal starch (α-corn corn, potato starch, etc.): Fill 10% of raw pork skin and cow skin as a base to fill voids and improve adhesion.

6. Others: Extract and add ginseng, herbal medicine, various spices, etc. that can be used as food to supplement nutrition and improve taste and aroma of products or add extract. Or add cartilage tissue in the head according to the preference.

4th process: molding aging and packaging

When it continues to concentrate while stirring in a double pot and has a constant binding force, in order to facilitate separation in a square molding mold, it is laid down with a cloth cloth and the contents are compressed, and after about 30 minutes, separated from the mold and aged in a refrigerator. If it becomes elasticity, it becomes a pigskin, cowhide or mixed jelly.

As described in the above process is to prepare a mixed jelly by mixing a suitable amount (mainly 50:50) of the pork skin and cowhide or to prepare their individual pork skin and cowhide, below, the present invention in detail through the following examples Same as

Example 1

Preparation of mixed jelly (pork + cowhide)

1. Boil enough raw materials such as pork skin and bovine boil for 1 ~ 2 hours until it feels good.When the cooking is completed, take only raw materials separately and pour 450cc of purified water into 300g of raw materials and cook it for 10 minutes. Corn, etc.) 300g, gelatin 1.5g, xylose 0.45g, complex phosphate 0.15g, monoglycerides 0.03g is added to concentrate while stirring to have a binding force.

At this time, the donpi and woopi are 50:50 or each one by adding or subtracting an appropriate amount according to the degree of preference, etc., may be mixed together with the cartilage tissue of the head.

2. The concentrated raw material is molded in a mold and then frozen and aged in a freezer at -5 ° C. for about 30 minutes to make 335 g (donpi + cowhide) with a sponge-like elasticity.

3. In the above, the product is cut to a certain size (approximately (W) 7 cm x (L) 4 cm x (H) 0.5 cm) (the cutting resulted in no deformation of the form). Vacuum pack the product.

Example 2

Manufacture of Pigskin

1. Boil enough raw pork to boil for 1 ~ 2 hours until it feels good, and when it's done, take only raw materials separately, pour 450cc of purified water into 300g of raw materials and cook it for 10 minutes. ) 300g, gelatin 1.5g, xylose 0.45g, complex phosphate 0.15g, monoglycerides 0.03g is added and concentrated while stirring to have a binding force.

2. The raw material concentrated in the above was molded in a molding mold, and then frozen and aged in a freezer at -5 ° C. for about 30 minutes to make 335 g of pork bran with elasticity.

3. In the above, the product is cut to a certain size (approximately (W) 7 cm x (L) 4 cm x (H) 0.5 cm) (the cutting resulted in no deformation of the form). Vacuum pack the product.

Example 3

Manufacture of Whooping Jelly

1. Boil enough boiled raw material for 1 ~ 2 hours until it feels good, and when cooking is completed, take only raw materials separately and pour 450cc of purified water into 300g of raw material and cook it for 10 minutes. ) 300g, gelatin 1.5g, xylose 0.45g, complex phosphate 0.15g, monoglycerides 0.03g is added and concentrated while stirring to have a binding force.

2. The raw material concentrated in the above was molded in a molding mold, and then frozen and aged in a freezer at -5 ° C. for about 30 minutes to make 335 g of sponge-like jelly with elasticity.

3. In the above, the product is cut to a certain size (approximately (W) 7 cm x (L) 4 cm x (H) 0.5 cm) (the cutting resulted in no deformation of the form). Vacuum pack the product.

As described above, the present invention provides high-nutrition products that can be easily eaten anywhere and anytime by using nutritious pork skin and cowhide as mass ingredients, so that anyone can easily purchase regardless of the place and season as a low price by mass production. Many benefits and benefits can be expected, such as being able to contribute to this, and to be able to settle in the food processing field with new food materials.

Claims (3)

Raw material pre-treatment process of removing pig hair and subcutaneous skin which is a by-product of pigs and cattle during slaughter, removing hair and subcutaneous fat, washing them cleanly, cutting them to a predetermined size, dehydrating them and rapidly freezing them; After thawing frozen pork skin and cow skin naturally, mixed and weighed to a certain amount, and purified water is added by adding 2 times the weight of raw pork skin and cow skin, and the raw materials are separated and 1.5 times of purified water is added again. After the process of ripening, When the purified water is evaporated in half of the cooking process, complex phosphate (0.05% of raw material) and gelatin (Gelatin) mixed with sodium polyhosphate and sodium metaphosphate at 50:50 0.5%), xylose (D-XYLOSE; 0.15% for raw materials), monoglycerides (0.01% for raw materials), grain starch (10% for raw materials), and adding the additives; When the composition to which the additive is added is concentrated while continuing to concentrate, it has a constant binding force, is placed in a mold, frozen, cut into a predetermined size and vacuum-packed, and nutritional supplementation and taste and flavor of the product during the cooking process In order to improve the ginseng, Chinese herbal medicine, various spices, cartilage manufacturing method using pork skin and bovine skin, characterized in that it comprises the step of adding additional additives such as cartilage tissue of the head. A process of removing pig hair and subcutaneous fat from slaughter by the way of slaughter and washing it cleanly, cutting it to a predetermined size, dehydrating it and rapidly freezing it; Process by which the frozen pork skin is naturally thawed and then weighed in a predetermined amount to purify the purified water by adding 2 times the weight of the raw pork skin, separating the cooked raw material and adding 1.5 times the purified water, When the purified water is evaporated by half in the cooking process, a complex phosphate (0.05% of raw pork skin) and gelatin (Gelatin; raw material of sodium polyhosphate and sodium metaphosphate) are mixed at 50:50. Additives of 0.5% to pork, D-XYLOSE (0.15% to raw pork), mono glyceride (0.01% to raw pork) and cereal starch (10% to raw pork) Adding process, When the composition to which the additive is added is concentrated while continuing to concentrate, it has a constant binding force, is placed in a mold, frozen, cut into a predetermined size and vacuum-packed, and nutritional supplementation and taste and flavor of the product during the cooking process Method of producing jelly using pork skin and bovine skin comprising the step of adding additional additives such as ginseng, Chinese herbal medicine, various spices for the improvement of. A process of removing the hairs and subcutaneous fat from slaughter by-products of slaughter and washing them cleanly, then cutting them to a predetermined size and rapidly freezing them by dehydration; Process by which the frozen cowhide is thawed naturally and then weighed in a predetermined amount to purify the purified water by adding 2 times the weight of the raw material cowhide, and separating the ripe raw materials and adding 1.5 times the purified water again, When the purified water is evaporated by half in the cooking process, a complex phosphate (0.05% of raw material skin) and gelatin (Gelatin; raw material) mixed at 50:50 with sodium polyhosphate and sodium metaphosphate Additives of 0.5% for cowhide), D-XYLOSE; 0.15% for cowhide, monoglycerides (0.01% for cowhide) and cereal starch (10% for cowhide) Process to do, When the composition to which the additive is added is concentrated while continuing to concentrate, it has a constant binding force, is placed in a mold, frozen, cut into a predetermined size and vacuum-packed, and nutritional supplementation and taste and flavor of the product during the cooking process Method of producing jelly using pork skin and bovine skin comprising the step of adding additional additives such as ginseng, Chinese herbal medicine, various spices for the improvement of.