阅读说明：本技术 一种牛皮冻的制备方法 (Preparation method of sticky jelly ) 是由 李香子 李强 王佳泽 于 2021-04-07 设计创作，主要内容包括：本发明涉及一种牛皮冻的制备方法,通过以下方法制备得到,(1)将适量水烧开,以淹没过牛皮为准,将经过初级加工的牛皮煮熟后捞起,用水清洗干净,沥干；(2)将步骤(1)中的牛皮绞碎成1.5cm条状,一边加水一边绞；(3)加入防腐抑菌制剂对步骤(2)中牛皮进行抑菌处理；(4)加入白酒、香辛料、盐,对步骤(3)中牛皮进行卤制,卤制2小时；(5)加入魔芋粉对步骤(4)中牛皮进行抗融处理。牛皮冻作为牛皮食用产品,在其传统制备过程中,会出现融化现象。本申请提案及技术方案针对牛皮冻融化现象,设计出牛皮冻抗融措施及工艺。(The invention relates to a preparation method of cow hide jelly, which is prepared by the following steps of (1) boiling a proper amount of water, taking submerged cow hide as the standard, boiling the primarily processed cow hide, fishing out, cleaning with water, and draining; (2) mincing the cowhide in the step (1) into strips of 1.5cm, and adding water while mincing; (3) adding an antiseptic bacteriostatic agent to carry out bacteriostatic treatment on the cowhide in the step (2); (4) adding white spirit, spices and salt, and marinating the cowhide in the step (3) for 2 hours; (5) and (4) adding konjac flour to carry out anti-melting treatment on the cowhide in the step (4). The oxhide jelly is used as an edible product of oxhide and can be melted in the traditional preparation process. The application proposal and the technical scheme design the anti-thawing measures and the anti-thawing process of the cow hide aiming at the thawing phenomenon of the cow hide.)

1. A preparation method of the cow hide jelly is characterized by comprising the following steps: the preparation method comprises the following steps of preparing,

(1) boiling appropriate amount of water, taking submerged cowhide as standard, boiling primarily processed cowhide, taking out, cleaning with water, and draining;

(2) mincing the cowhide in the step (1) into strips of 1.5cm, and adding water while mincing;

(3) adding an antiseptic bacteriostatic agent to carry out bacteriostatic treatment on the cowhide in the step (2);

(4) adding white spirit, spices and salt, and marinating the cowhide in the step (3) for 2 hours;

(5) and (4) adding konjac flour to carry out anti-melting treatment on the cowhide in the step (4).

2. The method of claim 1, wherein the primary processed cow hide is treated by the following process:

(1) cutting fat oil from the inner skin of the whole fresh cow leather, cleaning the cow leather, and removing fishy smell;

(2) boiling the whole piece of fresh cowhide with feather with 85 deg.C boiled water;

(3) burning whole piece of fresh cowhide with feather, and removing feather to make the surface of the cowhide have no fine hair and no impurity;

(4) and (5) washing with water, and then drying.

3. The preparation method of the sticky jelly according to claim 1, wherein the preservative and bacteriostatic process is as follows:

(1) adding 0.3% of natural compound preservative and 2.0% of preservative according to the total amount of the raw materials and the feed water;

(2) when the first pot is marinated, 0.3% of natural compound preservative can be added according to the total amount of the soup.

4. The method for preparing the sticky jelly according to claim 1, wherein the anti-thawing process is as follows:

(1) ensuring the ratio of cow leather to water is 1: 3 or 1: 4;

(2) cooling cowhide water to 50 deg.C, slowly adding 1% rhizoma Amorphophalli powder, stirring well without melting;

(3) keeping the temperature at 50 ℃ for 1-2 hours, and solidifying and forming.

5. A cow hide jelly which is characterized in that: obtained by the following method

(1) Boiling appropriate amount of water, taking submerged cowhide as standard, boiling primarily processed cowhide, taking out, cleaning with water, and draining;

(2) mincing the cowhide in the step (1) into strips of 1.5cm, and adding water while mincing;

(3) adding an antiseptic bacteriostatic agent to carry out bacteriostatic treatment on the cowhide in the step (2);

(4) adding white spirit, spices and salt, and marinating the cowhide in the step (3) for 2 hours;

(5) adding konjac flour to carry out anti-melting treatment on the cowhide in the step (4);

(6) and (5) vacuum packaging the anti-thawing sticky rice in the step (5), and finally vacuum packaging to obtain a finished product.

Technical Field

The invention relates to a preparation method of sticky note jelly, in particular to sticky note jelly with melting resistance and a preparation method thereof.

Prior Art

The skin jelly is actually a protein gel, the contained protein molecules are mainly gelatin, and the reason of low melting point is that the formed protein gel is weak in strength. In increasing the melting point of protein gels, the main anti-melting methods can be divided into three main categories: enzymatic, chemical and physical methods. Phosphate, phenols and aldehydes are commonly used in the chemical method, but the safety of part of chemical anti-melting agents is to be verified; the food grade enzyme commonly used in the enzymatic method is transglutaminase, which is safe and mild and very attractive for the food industry; the common physical methods include high pressure, microwave, irradiation and the like, and no additional ingredients are needed in the methods, and researches show that the physical treatments can obviously improve the melting temperature of the gelatin.

In the prior art, a compound anti-melting method of pigskin jelly is disclosed:

1) decocting into skin soup: blanching pork skin, cleaning, removing impurities, mincing, and decocting in a steam kettle until the soup is thick; 2) microwave pretreatment: performing microwave treatment on the decocted skin soup to change the structure of an enzyme reaction substrate, so that the enzyme reaction substrate is more beneficial to the next enzyme catalysis reaction; the treatment conditions are 3.0GHz, 500W and 2 min; 3) enzyme-catalyzed reaction: adding 0.4% Transglutaminase (TG), stirring to dissolve completely, reacting in water bath at 45 deg.C for 40min, and catalyzing protein intermolecular crosslinking to form stronger gel structure; then enzyme deactivation treatment is carried out: water bath at 100 deg.C for 3min to obtain skin soup; after 20h, the skin soup can be completely solidified into skin jelly, the melting point of the prepared skin jelly is raised to 44 ℃, and the skin jelly cannot be melted in a high-temperature environment in summer; 4) skin freeze forming: and (4) placing the skin soup obtained in the step (3) in a low-temperature environment of 0-4 ℃ for molding for more than 18 hours.

The cow leather has high collagen content, rich nutrition and good taste. The oxhide jelly is used as an edible product of oxhide and can be melted in the traditional preparation process. The application proposal and the technical scheme design the anti-thawing measures and the anti-thawing process of the cow hide aiming at the thawing phenomenon of the cow hide.

Disclosure of Invention

The invention aims to provide a sticky jelly with melting resistance and a preparation method thereof.

The invention provides a preparation method of cow hide jelly, which is prepared by the following steps,

(1) boiling appropriate amount of water, taking submerged cowhide as standard, boiling primarily processed cowhide, taking out, cleaning with water, and draining;

(2) mincing the cowhide in the step (1) into strips of 1.5cm, and adding water while mincing;

(3) adding an antiseptic bacteriostatic agent to carry out bacteriostatic treatment on the cowhide in the step (2);

(4) adding white spirit, spices and salt, and marinating the cowhide in the step (3) for 2 hours;

(5) and (4) adding konjac flour to carry out anti-melting treatment on the cowhide in the step (4).

The preparation method of the cow hide jelly comprises the following steps of:

(1) cutting fat oil from the inner skin of the whole fresh cow leather, cleaning the cow leather, and removing fishy smell;

(2) boiling the whole piece of fresh cowhide with feather with 85 deg.C boiled water;

(3) burning whole piece of fresh cowhide with feather, and removing feather to make the surface of the cowhide have no fine hair and no impurity;

(4) and (5) washing with water, and then drying.

The preparation method of the sticky jelly comprises the following antiseptic and bacteriostatic processes:

(1) adding 0.3% of natural compound preservative and 2.0% of preservative according to the total amount of the raw materials and the feed water;

(2) when the first pot is marinated, 0.3% of natural compound preservative can be added according to the total amount of the soup.

The preparation method of the sticky jelly comprises the following anti-melting process:

(1) ensuring the ratio of cow leather to water is 1: 3 or 1: 4;

(2) cooling cowhide water to 50 deg.C, slowly adding 1% rhizoma Amorphophalli powder, stirring well without melting;

(3) keeping the temperature at 50 ℃ for 1-2 hours, and solidifying and forming.

The second aspect of the invention provides a cow hide jelly prepared by the following method:

(1) boiling appropriate amount of water, taking submerged cowhide as standard, boiling primarily processed cowhide, taking out, cleaning with water, and draining;

(2) mincing the cowhide in the step (1) into strips of 1.5cm, and adding water while mincing;

(3) adding an antiseptic bacteriostatic agent to carry out bacteriostatic treatment on the cowhide in the step (2);

(4) adding white spirit, spices and salt, and marinating the cowhide in the step (3) for 2 hours;

(5) adding konjac flour to carry out anti-melting treatment on the cowhide in the step (4);

(6) and (5) vacuum packaging the anti-thawing sticky rice in the step (5), and finally vacuum packaging to obtain a finished product.

According to the invention, the solidification molding can be carried out without molding at a low temperature of 0-4 ℃ and keeping the temperature at 50 ℃ for 1-2 hours. According to the formula of the invention, 0.3% of natural compound preservative and 2.0% of preservative are added according to the total amount of raw materials and water; when the first pot is marinated, 0.3 percent of natural compound preservative can be added according to the total amount of the soup, the growth of microorganisms is strictly controlled and inhibited, and the shelf life of the cow skin jelly product is greatly prolonged; the mixture can be solidified and molded after being kept at 50 ℃ for 1-2 hours, can be preserved for more than 6 months at normal temperature, and has important significance for 2, transportation and sale.

Compared with the traditional skin freezing process, the method has the advantages of large energy consumption and long consumed time; the gel property and elasticity of the skin jelly are gradually reduced under the condition of long-time boiling. According to the invention, 1% of konjak powder is slowly added when the cowhide water is cooled to 50 ℃, so that the mixture does not need to be dissolved and is uniformly stirred; keeping the temperature at 50 ℃ for 1-2 hours, and solidifying and forming.

The invention does not need enzyme catalysis reaction and enzyme deactivation treatment, thereby simplifying the forming process.

Detailed Description

In the following, the technical solutions in the embodiments of the present invention will be described in detail with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.

In order that the technical solutions of the present invention will be more apparent, the present invention is further described in detail with reference to the following examples, it should be understood that the specific embodiments described herein are only for the purpose of illustrating the present invention, and are not to be construed as limiting the present invention.

It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.

Example 1

The method comprises the following steps of performing primary processing, antiseptic and bacteriostatic treatment, marinating treatment, anti-melting treatment and vacuum packaging on the whole fresh cow leather to obtain a product, wherein the product comprises the following specific steps:

cutting fat oil from the inner skin of the whole fresh cow leather, cleaning the cow leather, and removing fishy smell; boiling the whole piece of fresh cowhide with feather with 85 deg.C boiled water; burning whole piece of fresh cowhide with feather, and removing feather to make the surface of the cowhide have no fine hair and no impurity; washing with water, and air drying; mincing the cowhide in the above step into 1.5cm strips, and adding water while mincing; adding 0.3% of natural compound preservative Anxiaole and 2.0% of sodium lactate according to the total amount of the raw materials and the feed water; when the first pot is marinated, 0.3 percent of natural compound preservative Anxiaole can be added according to the total amount of the soup. Adding white spirit, spices and salt, and marinating the cattle hide subjected to preservative treatment for 2 hours; ensuring the ratio of cow leather to water to be 1: 3, cooling cow leather water to 50 ℃, slowly adding 1% of konjac flour without melting, and uniformly stirring; preserving heat for 1-2 hours at 50 ℃, and solidifying and forming; and (4) carrying out vacuum packaging on the anti-thawing oxhide jelly, and finally carrying out vacuum packaging to obtain a finished product.

According to the invention, the solidification molding can be carried out without molding at a low temperature of 0-4 ℃ and keeping the temperature at 50 ℃ for 1-2 hours. According to the formula of the invention, 0.3% of natural compound preservative and 2.0% of preservative are added according to the total amount of raw materials and water; when the first pot is marinated, 0.3 percent of natural compound preservative can be added according to the total amount of the soup, the growth of microorganisms is strictly controlled and inhibited, and the shelf life of the cow skin jelly product is greatly prolonged; the mixture can be solidified and molded after being kept at 50 ℃ for 1-2 hours, can be preserved for more than 6 months at normal temperature, and further has important significance in transportation and sale.

Compared with the traditional skin freezing process, the method has the advantages of large energy consumption and long consumed time; the gel property and elasticity of the skin jelly are gradually reduced under the condition of long-time boiling. According to the invention, 1% of konjak powder is slowly added when the cowhide water is cooled to 50 ℃, so that the mixture does not need to be dissolved and is uniformly stirred; keeping the temperature at 50 ℃ for 1-2 hours, and solidifying and forming.

The invention does not need enzyme catalysis reaction and enzyme deactivation treatment, thereby simplifying the forming process.

The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.