CN104770751A - Chicken liver powder parfait and preparation method thereof - Google Patents
Chicken liver powder parfait and preparation method thereof Download PDFInfo
- Publication number
- CN104770751A CN104770751A CN201510135187.0A CN201510135187A CN104770751A CN 104770751 A CN104770751 A CN 104770751A CN 201510135187 A CN201510135187 A CN 201510135187A CN 104770751 A CN104770751 A CN 104770751A
- Authority
- CN
- China
- Prior art keywords
- chicken liver
- parts
- powder
- fish
- skin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 71
- 210000004185 liver Anatomy 0.000 title claims abstract description 71
- 239000000843 powder Substances 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 32
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 32
- 239000000711 locust bean gum Substances 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 26
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 claims abstract description 22
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims abstract description 14
- 108010010803 Gelatin Proteins 0.000 claims abstract description 14
- 239000008273 gelatin Substances 0.000 claims abstract description 14
- 229920000159 gelatin Polymers 0.000 claims abstract description 14
- 235000019322 gelatine Nutrition 0.000 claims abstract description 14
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 14
- 239000000905 isomalt Substances 0.000 claims abstract description 14
- 235000010439 isomalt Nutrition 0.000 claims abstract description 14
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000001103 potassium chloride Substances 0.000 claims abstract description 13
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 13
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 12
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 11
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 claims abstract description 11
- 240000004922 Vigna radiata Species 0.000 claims abstract description 11
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 11
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 11
- 229940043353 maltol Drugs 0.000 claims abstract description 11
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 11
- 235000020234 walnut Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 240000007049 Juglans regia Species 0.000 claims abstract 3
- 235000012054 meals Nutrition 0.000 claims description 59
- 239000003292 glue Substances 0.000 claims description 32
- 241000206575 Chondrus crispus Species 0.000 claims description 28
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 18
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 12
- 239000004519 grease Substances 0.000 claims description 12
- 239000012153 distilled water Substances 0.000 claims description 11
- 244000241838 Lycium barbarum Species 0.000 claims description 10
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 10
- 235000015468 Lycium chinense Nutrition 0.000 claims description 10
- 235000007215 black sesame Nutrition 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 10
- 235000015067 sauces Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 238000013517 stratification Methods 0.000 claims description 5
- 238000000967 suction filtration Methods 0.000 claims description 5
- 238000012546 transfer Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 9
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 5
- 239000000679 carrageenan Substances 0.000 abstract description 4
- 235000010418 carrageenan Nutrition 0.000 abstract description 4
- 229920001525 carrageenan Polymers 0.000 abstract description 4
- 229940113118 carrageenan Drugs 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- 230000015572 biosynthetic process Effects 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 3
- 229910052791 calcium Inorganic materials 0.000 abstract description 3
- 229910052742 iron Inorganic materials 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 241000251468 Actinopterygii Species 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 230000035764 nutrition Effects 0.000 abstract 2
- 206010020772 Hypertension Diseases 0.000 abstract 1
- 235000017784 Mespilus germanica Nutrition 0.000 abstract 1
- 244000182216 Mimusops elengi Species 0.000 abstract 1
- 235000000560 Mimusops elengi Nutrition 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 1
- 235000007837 Vangueria infausta Nutrition 0.000 abstract 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract 1
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 239000011701 zinc Substances 0.000 abstract 1
- 229910052725 zinc Inorganic materials 0.000 abstract 1
- 238000005554 pickling Methods 0.000 description 9
- 241000758789 Juglans Species 0.000 description 8
- 238000002156 mixing Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 239000008279 sol Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 238000009461 vacuum packaging Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000118681 Iresine herbstii Species 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010013774 Dry eye Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- NBGXQZRRLOGAJF-UHFFFAOYSA-N Maltulose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)(CO)OCC1O NBGXQZRRLOGAJF-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 108010077465 Tropocollagen Proteins 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000001013 cariogenic effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000028993 immune response Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 229920000554 ionomer Polymers 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- JCQLYHFGKNRPGE-HFZVAGMNSA-N maltulose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JCQLYHFGKNRPGE-HFZVAGMNSA-N 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000001850 reproductive effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 210000004881 tumor cell Anatomy 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 230000010148 water-pollination Effects 0.000 description 1
Abstract
The present invention discloses a chicken liver powder parfait and a preparation method thereof, and belongs to the field of food processing. The raw materials in the formula comprise 100 parts of water, 5-10 parts of a chicken liver powder extract, 4-8 parts of fish skin gelatin, 2-4 parts of active carbon, 0.4-1.0 part of locust bean gum, 0.4-1.0 part of carrageenan, 2-4 parts of walnut powder, 3-5 parts of skim milk powder, 3-5 parts of medlar powder, 3-5 parts of mung bean powder, 3-5 parts of sesame powder, 3-6 parts of Isomalt, 0.04-0.10 part of potassium chloride, and 0.01-0.02 part of maltol. According to the present invention, the developed chicken liver powder parfait has health nutrition and is rich in proteins, vitamins, calcium, iron and zinc, the isomalt has the low calorie, and the product is suitable for people with high blood pressure, high blood sugar and high blood fat; the product has the non-decayed tooth formation characteristic, such that the decayed tooth formation can be effectively prevented, and the product is suitable for children; and the product has characteristics of easy digestible and absorption, and good taste, is the health and nutrition freezing cake food, is suitable for industrial production, and has broad market prospects.
Description
Technical field
The present invention relates to a kind of chicken liver meal parfait and preparation method thereof, belong to food processing field.
Background technology
In chicken liver meal, irony is enriched, and is food the most frequently used in food of enriching blood; In chicken gizzard, the content of vitamin A is considerably beyond food such as milk, egg, meat, fishes, has the effect maintaining normal growth and Reproductive Performance, can protect eyes, prevent eyes dry and astringent, tired; Also there is in chicken liver meal vitamin C and trace elements of selenium that general meat product do not contain, the immune response of human body can be strengthened, anti-oxidant, anti-aging, and can the generation of inhibition tumor cell.But chicken liver meal based food not yet obtains effective exploitation at present.
Containing abundant collagen and mucopolysaccharide in fish-skin, be called as " bone in bone, the skin in skin ", it is Ms's beauty care beauty and health care good merchantable brand, medical research finds, the leukin-leucine in " fish-skin " has antitumaous effect, has good health-care effect.
Isomalt is also known as isomalt, low in calories, stable chemical nature, and difficult decomposition, can not cause blood sugar and insulin obviously to rise, and is applicable to the patients such as diabetes, high fat of blood; Cause the S.matans of decayed tooth to decompose utilization, can not produce insoluble glucan and a large amount of lactic acid after edible, maltulose alcohol can not cause carious tooth, is applicable to children and eats.
Summary of the invention
The object of the present invention is to provide a kind of chicken liver meal parfait, the raw material components of described chicken liver meal parfait and the parts by weight of each component are 100 parts, water, chicken liver meal extract 5-10 part, fishskin gelatin 4-8 part, active carbon 2-4 part, locust bean gum 0.4-1.0 part, carragheen 0.4-1.0 part, walnut powder 2-4 part, skimmed milk power 3-5 part, wolfberry fruit powder 3-5 part, mung bean flour 3-5 part, black sesame powder 3-5 part, isomalt 3-6 part, potassium chloride 0.04-0.10 part, maltol 0.01-0.02 part.
Another object of the present invention is to the preparation method that described chicken liver meal parfait is provided, specifically comprise the following steps:
(1) chicken liver meal pretreatment: chicken liver meal is rubbed, filtration, and remove a small amount of insoluble matter, the chicken liver meal particle diameter obtained is between 30-50 order;
(2) chicken liver meal extract preparation: the ratio being 1:30-1:60 in mass ratio by chicken liver meal and water mixes, then be boil 40-60min under the condition of 75-100 DEG C to obtain chicken liver sauce in temperature, chicken liver sauce is dried to constant weight at 75-100 DEG C, obtained chicken liver meal extract;
(3) fish-skin pretreatment: remove the grease that fish-skin is unnecessary, the mass percent concentration adding equivalent after being rubbed by fish-skin is the food additive hydrochloric acid solution of 3.0-5.0 %, and be dipped into fish-skin color even, elasticity is good;
(4) neutralize and wash: it is 4.8-5.0 that the sodium hydroxide as food additives solution adding 0.25-0.35mol/L in fish-skin acid solution is neutralized to pH value, adds active carbon suction filtration, rinse with water, the pH value to fish-skin surface is 5.5-6.5;
(5) carry glue: the fish-skin after process is carried out twice water-bath and carries glue, temperature is 60-65 DEG C, it is 2.5 ~ 3 hours that first time carries the glue time, and second time submission time is 5.5 ~ 7 hours;
(6) degrease: leave standstill 4-12 hour in the water-bath of 60 DEG C, stratification removes upper strata grease, obtains pure glue;
(7) pretreatment of locust bean gum and carragheen: locust bean gum and carragheen are mixed in proportion, then add potassium chloride, pours remaining distilled water immersion into, until completely dissolved, is heated to boil, and heats 2 ~ 4 minutes under slight boiling condition.
(8) process of locust bean gum and carragheen: by locust bean gum, carragheen and potassium chloride to add among pure glue and mix, heating for dissolving, solution temperature 70 ~ 90 DEG C;
(9) mix: chicken liver meal extract is added in the solution of step (7), micro-heating 1 minute of boiling; Thermal transfer is little, and temperature is reduced to 40-60 DEG C, adds walnut powder, wolfberry fruit powder, mung bean flour, black sesame powder, skimmed milk power, isomalt and maltol, heats 1 minute;
(10) shaping: to be poured into by mixed liquor among mould, cooling is placed in refrigerator stores.
Beneficial effect of the present invention is:
(1) rational exploitation and utilization of the present invention chicken liver meal, develops a kind of chicken liver meal parfait product, and the delicious food taking full advantage of chicken gizzard is worth, and is rich in rich in protein, calcium, iron, vitamin.
(2) fish-skin contains a large amount of essential amino acids, not only delicious food but also healthy, and increase viscosity, make the unique flavor of parfait, mouthfeel is excellent simultaneously.
(3) pretreatment of fish-skin salt acid soak, hydrochloric acid is opened in tropocollagen molecule and intermolecular ionomer and hydrogen bond crosslinks, water-swellable, is conducive to the conversion ratio improving gelatin.
(4) fish-skin active carbon removes fishy smell, easy to operate, efficiently removes fishy smell, cheap, and health has no side effect.
(5) locust bean gum added and carragheen have good hydrophily, and tool gel water retention, has protective effect to protein, can greatly increase its viscosity, gelling ability and intensity, elasticity, keep moisture, promote mouthfeel; Strengthen the stability of dispersion, give the mouthfeel that product is good, the yield rate of product can also be improved simultaneously; There is the character of non-cariogenic tooth, effectively prevent the formation that children are decayed tooth.
(6) the present invention develops the product obtained and has health delicious, nutritious, containing rich in protein, calcium, iron and vitamin, easily absorb, and eating mouth feel ice silk of feeling well is sliding, is the ideal chose of dessert snacks, has wide market prospects.
(7) raw material of the present invention is easy to get, and production technology is simple, with low cost, is suitable for suitability for industrialized production.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described in further detail, but protection scope of the present invention is not limited to described content.
Embodiment 1
Chicken liver meal parfait described in the present embodiment is raw materials used and formula is as follows: water: 100 g, chicken liver meal extract: 5 g, fishskin gelatin: 4 g, active carbon: 2 g, locust bean gum: 0.4 g, carragheen: 0.4 g, walnut powder: 2 g, skimmed milk power: 2 g, wolfberry fruit powder: 3 g, mung bean flour: 3 g, black sesame powder: 3 g, isomalt: 3 g, potassium chloride: 0.04 g, maltol: 0.01 g.
Described in the present embodiment, chicken liver meal parfait preparation method is as follows:
(1) chicken liver meal pretreatment: chicken liver meal is rubbed, filtration, to remove a small amount of insoluble matter, obtains chicken liver meal powder between 30-50 order.
(2) chicken liver meal extract preparation: the ratio being 1:30 in mass ratio by chicken liver meal and water mixes, and is then boil 40min under the condition of 75 DEG C to obtain chicken liver sauce in temperature, chicken liver sauce is dried at 75 DEG C constant weight, obtained chicken liver meal extract;
(3) pretreatment of fish-skin: after fish-skin thaws, unnecessary grease is removed, again fish-skin is cut into the fritter of 1 square centimeter, adding with the concentration of fish-skin equivalent is the hydrochloric acid of 3.0 %, soaking temperature is 15 DEG C and changed the hydrochloric acid solution of 1 same concentrations every 6 hours, and change 1 time every diel after changing 3 times, the pickling time is 3 days, fish-skin color after pickling is even, and elasticity is good.
(4) neutralize and wash: after pickling process, in fish-skin acid solution, adding 0.25mol/L sodium hydroxide solution, to be neutralized to pH be 4.8, adds active carbon suction filtration, and rinse with water, then rinsing fish-skin with clear water, is 5.5 to fish-skin surface p H.
(5) glue is carried: first add isopyknic distilled water with fish-skin, in water-bath, carry glue; The temperature that first time carries glue is 60 DEG C, and the time is 2.5 hours; Isolate glue, in filter residue, add equal-volume distilled water, carry out the 2nd time and carry glue, the temperature carrying glue for the 2nd time is 65 DEG C, and the time is 5.5 hours.
(6) except degrease: mixed by the glue of each time, in the water-bath of 50 DEG C, leave standstill 4 hours, with separatory funnel removing upper strata grease after stratification, obtain pure glue.
(7) pretreatment of locust bean gum and carragheen: locust bean gum and carragheen are mixed in proportion, then add potassium chloride, pours 20ml distilled water immersion into, until completely dissolved, is heated to boil, and heats 4 minutes under slight boiling condition.
(8) process of locust bean gum and carragheen: pretreated locust bean gum and carragheen are joined heating in the pure sol solution of step (6) and boil dissolving, the temperature 70 C of dissolving.
(9) mix: chicken liver meal extract is added in firm well-done gelatin and locust bean gum and carrageenan solutions, micro-heating 1 minute of boiling; Again that thermal transfer is little, after temperature is reduced to 40 DEG C, add walnut powder, wolfberry fruit powder, mung bean flour, black sesame powder, skimmed milk power, isomalt and maltol, mixing heating 1 minute.
(10) shaping: pour in preprepared mould after solution mixing, under room temperature, be cooled to 25 ~ 30 DEG C, sealed by mould preservative film, the refrigerator putting into 0 ~ 4 DEG C is stored.
(11) pack: product vacuum packaging, the shelf-life is 3 days at normal temperatures, and 0 ~ 4 DEG C of storage lower shelf-life is 12 days.
Embodiment 2
The delicious parfait of a kind of chicken liver meal gelatin is raw materials used and formula is as follows: water: 100 g, chicken liver meal extract: 10 g, fishskin gelatin: 8 g, active carbon: 4 g, locust bean gum: 1 g, carragheen: 1 g, walnut powder: 4 g, skimmed milk power: 5 g, wolfberry fruit powder: 5 g, mung bean flour: 5 g, black sesame powder: 5 g, isomalt: 6 g, potassium chloride: 0.10 g, maltol: 0.02 g.
Making step is as follows:
(1) chicken liver meal pretreatment: thick chicken liver meal is rubbed, filtered, and removes a small amount of insoluble matter and larger chicken liver meal particle, obtains chicken liver meal between 30-50 order.
(2) chicken liver meal extract preparation: under the ratio of chicken liver meal and water is the condition of 1:50, control temperature is at 85 DEG C, and the time is 50min.The chicken liver sauce prepared is dried to constant weight at 85 DEG C, obtained chicken liver meal extract.
(3) pretreatment of fish-skin: after fish-skin thaws, unnecessary grease is removed, again fish-skin is cut into the fritter of 1 square centimeter, adding with the concentration of fish-skin equivalent is the hydrochloric acid of 4 %, and soaking temperature is 15 DEG C ~ 20 DEG C and within every 8 hours, changes 1 hydrochloric acid solution, after changing 3 times, every diel changes 1 time, the time of pickling is 6 days, and the fish-skin color after pickling is even, and elasticity is good.
(4) neutralize and wash: after pickling process, removing and soak fish-skin spent acid used, adding 0.3mol/L sodium hydroxide solution, to be neutralized to pH be 4.9, adds active carbon suction filtration, rinse, then rinse fish-skin with clear water, until fish-skin surface p H is 6.5 with water.
(5) carry glue: add isopyknic distilled water with fish-skin, carry out carrying glue in water-bath, it is 65 DEG C that first time puies forward glue temperature, 2.5 hours time; Be separated glue, in filter residue, add equal-volume distilled water again, carry out 2 times and carry glue, the 2nd time is put forward glue temperature is 60 DEG C, 7.5 hours time.
(6) remove grease: mixed by each road glue, in the water-bath of 60 DEG C, leave standstill 12 hours, with separatory funnel removing upper strata grease after stratification, finally obtain pure gelatin solution.
(7) pretreatment of locust bean gum and carragheen: the locust bean gum of total amount 2 g and carragheen are mixed in certain proportion, ratio is locust bean gum: carragheen=1:1, add 0.10 g potassium chloride again, pour 30ml distilled water immersion into, until completely dissolved, be heated to micro-boiling, under slight boiling condition, then heat 3 minutes.
(8) process of locust bean gum and carragheen: pretreated locust bean gum and carragheen are joined heating in the pure sol solution of step (6) and boil dissolving, solution temperature 80 DEG C.
(9) mix: chicken liver meal extract is added in firm well-done gelatin and locust bean gum and carrageenan solutions, micro-heating 1 minute of boiling; Thermal transfer is little, and temperature is reduced to after after 50 DEG C and adds walnut powder, wolfberry fruit powder, mung bean flour, black sesame powder, skimmed milk power, isomalt and maltol, heats 1 minute.
(10) shaping: after solution mixing, pour preprepared mould into, under room temperature, be cooled to 25 ~ 30 DEG C, sealed by mould preservative film, the refrigerator putting into 0 ~ 4 DEG C is stored.
(11) pack: finished product adopts vacuum packaging, and the shelf-life is 3 days at normal temperatures, 0 ~ 4 DEG C of storage lower shelf-life is 12 days.
Embodiment 3
The delicious parfait of a kind of chicken liver meal gelatin is raw materials used and formula is as follows: water: 100 g, chicken liver meal extract: 50 g, fishskin gelatin: 6 g, active carbon: 3 g, locust bean gum: 0.6 g, carragheen: 0.6 g, walnut powder: 3 g, skimmed milk power: 3 g, wolfberry fruit powder: 4 g, mung bean flour: 4 g, black sesame powder: 4 g, isomalt: 5 g, potassium chloride: 0.08 g, maltol: 0.015 g.
Making step is as follows:
(1) chicken liver meal pretreatment: thick chicken liver meal is rubbed, filtered, and removes a small amount of insoluble matter and larger chicken liver meal particle, obtains chicken liver meal between 50 orders.
(2) chicken liver meal extract preparation: under the ratio of chicken liver meal and water is the condition of 1:60, control temperature is at 100 DEG C, and the time is 60min.The chicken liver sauce prepared is dried to constant weight at 100 DEG C, obtained chicken liver meal extract.
(3) pretreatment of fish-skin: after fish-skin thaws, unnecessary grease is removed, again fish-skin is cut into the fritter of 1 square centimeter, adding with the concentration of fish-skin equivalent is the hydrochloric acid of 5 %, and soaking temperature is 15 DEG C and within every 8 hours, changes 1 hydrochloric acid solution, after changing 3 times, every diel changes 1 time, the time of pickling is 6 days, and the fish-skin color after pickling is even, and elasticity is good.
(4) neutralize and wash: after pickling process, removing and soak fish-skin spent acid used, adding 0.35mol/L sodium hydroxide solution, to be neutralized to pH be 5.0, adds active carbon suction filtration, rinse, then rinse fish-skin with clear water, until fish-skin surface p H is 6.0 with water.
(5) carry glue: add isopyknic distilled water with fish-skin, carry out carrying glue in water-bath.It is 62 DEG C that first time puies forward glue temperature, 3 hours time; Be separated glue, in filter residue, add equal-volume distilled water again, carry out 2 times and carry glue, the 2nd time is put forward glue temperature is 63 DEG C, 6 hours time.
(6) remove grease: mixed by each road glue, in the water-bath of 60 DEG C, leave standstill 10 hours, with separatory funnel removing upper strata grease after stratification, finally obtain pure gelatin solution.
(7) pretreatment of locust bean gum and carragheen: the locust bean gum of total amount 2 g and carragheen are mixed in certain proportion, ratio is locust bean gum: carragheen=1:1, add 0.10 g potassium chloride again, pour 30ml distilled water immersion into, until completely dissolved, be heated to micro-boiling, under slight boiling condition, then heat 2 minutes.
(8) process of locust bean gum and carragheen: pretreated locust bean gum and carragheen are joined after being heated to 90 DEG C in the pure sol solution of step (6) and dissolve.
(9) mix: chicken liver meal extract is added in firm well-done gelatin and locust bean gum and carrageenan solutions, micro-heating 1 minute of boiling; Thermal transfer is little, and temperature adds walnut powder, wolfberry fruit powder, mung bean flour, black sesame powder, skimmed milk power, isomalt and maltol after being reduced to 60 DEG C, heats 1 minute.
(10) shaping: after solution mixing, pour preprepared mould into, under room temperature, be cooled to 25 ~ 30 DEG C, sealed by mould preservative film, the refrigerator putting into 0 ~ 4 DEG C is stored.
(11) pack: finished product adopts vacuum packaging, and the shelf-life is 3 days at normal temperatures, 0 ~ 4 DEG C of storage lower shelf-life is 12 days.
The above is better case study on implementation of the present invention, and all equalizations done according to the present patent application the scope of the claims change and modify, and all belong to covering scope of the present invention.
Claims (2)
1. a chicken liver meal parfait, is characterized in that: the raw material components of described chicken liver meal parfait and the parts by weight of each component are 100 parts, water, chicken liver meal extract 5-10 part, fishskin gelatin 4-8 part, active carbon 2-4 part, locust bean gum 0.4-1.0 part, carragheen 0.4-1.0 part, walnut powder 2-4 part, skimmed milk power 3-5 part, wolfberry fruit powder 3-5 part, mung bean flour 3-5 part, black sesame powder 3-5 part, isomalt 3-6 part, potassium chloride 0.04-0.10 part, maltol 0.01-0.02 part.
2. the preparation method of chicken liver meal parfait described in claim 1, is characterized in that, specifically comprise the following steps:
(1) chicken liver meal pretreatment: chicken liver meal is rubbed, filtration, and remove a small amount of insoluble matter, the chicken liver meal particle diameter obtained is between 30-50 order;
(2) chicken liver meal extract preparation: the ratio being 1:30-1:60 in mass ratio by chicken liver meal and water mixes, then be boil 40-60min under the condition of 75-100 DEG C to obtain chicken liver sauce in temperature, chicken liver sauce is dried to constant weight at 75-100 DEG C, obtained chicken liver meal extract;
(3) fish-skin pretreatment: remove the grease that fish-skin is unnecessary, the mass percent concentration adding equivalent after being rubbed by fish-skin is the hydrochloric acid solution of 3.0-5.0 %, and be dipped into fish-skin color even, elasticity is good;
(4) neutralize and wash: it is 4.8-5.0 that the sodium hydroxide solution adding 0.25-0.35mol/L in fish-skin acid solution is neutralized to pH value, adds active carbon suction filtration, rinse with water, the pH value to fish-skin surface is 5.5-6.5;
(5) carry glue: the fish-skin after process is carried out twice water-bath and carries glue, temperature is 60-65 DEG C, it is 2.5 ~ 3 hours that first time carries the glue time, and second time submission time is 5.5 ~ 7 hours;
(6) degrease: leave standstill 4-12 hour in the water-bath of 50 ~ 60 DEG C, stratification removes upper strata grease, obtains pure glue;
(7) pretreatment of locust bean gum and carragheen: locust bean gum and carragheen are mixed in proportion, then add potassium chloride, pours remaining distilled water immersion into, until completely dissolved, is heated to boil, and heats 2 ~ 4 minutes under slight boiling condition;
(8) process of locust bean gum and carragheen: by locust bean gum, carragheen and potassium chloride to add among pure glue and mix, heating for dissolving, solution temperature 70 ~ 90 DEG C;
(9) mix: chicken liver meal extract is added in the solution of step (7), micro-heating 1 minute of boiling; Thermal transfer is little, and temperature is reduced to 40-60 DEG C, adds walnut powder, wolfberry fruit powder, mung bean flour, black sesame powder, skimmed milk power, isomalt and maltol, heats 1 minute;
(10) shaping: to be poured into by mixed liquor among mould, cooling is placed in refrigerator stores.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510135187.0A CN104770751A (en) | 2015-03-26 | 2015-03-26 | Chicken liver powder parfait and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510135187.0A CN104770751A (en) | 2015-03-26 | 2015-03-26 | Chicken liver powder parfait and preparation method thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104770751A true CN104770751A (en) | 2015-07-15 |
Family
ID=53612771
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510135187.0A Pending CN104770751A (en) | 2015-03-26 | 2015-03-26 | Chicken liver powder parfait and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104770751A (en) |
Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1437879A (en) * | 2003-02-20 | 2003-08-27 | 南昌大学 | Cake of Chinese wolfberry fruit |
CN101897436A (en) * | 2010-06-21 | 2010-12-01 | 闽侯县南通仰文科创种养殖场 | Food fillings for beautifying face |
CN101999677A (en) * | 2010-10-20 | 2011-04-06 | 中国肉类食品综合研究中心 | Nutritious breakfast liver sauce and preparation method thereof |
CN102960593A (en) * | 2012-12-19 | 2013-03-13 | 任华英 | Processing method of ready-to-eat donkey-hide glue parfait |
CN103070325A (en) * | 2013-02-19 | 2013-05-01 | 福州大学 | Scented tea gelatin nutritional parfait and preparation method thereof |
CN103222618A (en) * | 2013-05-15 | 2013-07-31 | 四川省石棉县田湾河野生资源开发有限公司 | Fruit and vegetable chicken liver paste and preparation method thereof |
CN103766779A (en) * | 2013-12-23 | 2014-05-07 | 邵雷 | Chicken liver blood-replenishing green bean cake and preparation method thereof |
US20140212453A1 (en) * | 2013-01-28 | 2014-07-31 | Alice Chang | Snack system, including interior filing of ingredient, outer coating of ingredient, addition of ingredient, and formation of snack roll |
CN104323088A (en) * | 2014-10-09 | 2015-02-04 | 金继根 | Chicken liver peach kernel spleen enlivening cake and preparation method thereof |
-
2015
- 2015-03-26 CN CN201510135187.0A patent/CN104770751A/en active Pending
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1437879A (en) * | 2003-02-20 | 2003-08-27 | 南昌大学 | Cake of Chinese wolfberry fruit |
CN101897436A (en) * | 2010-06-21 | 2010-12-01 | 闽侯县南通仰文科创种养殖场 | Food fillings for beautifying face |
CN101999677A (en) * | 2010-10-20 | 2011-04-06 | 中国肉类食品综合研究中心 | Nutritious breakfast liver sauce and preparation method thereof |
CN102960593A (en) * | 2012-12-19 | 2013-03-13 | 任华英 | Processing method of ready-to-eat donkey-hide glue parfait |
US20140212453A1 (en) * | 2013-01-28 | 2014-07-31 | Alice Chang | Snack system, including interior filing of ingredient, outer coating of ingredient, addition of ingredient, and formation of snack roll |
CN103070325A (en) * | 2013-02-19 | 2013-05-01 | 福州大学 | Scented tea gelatin nutritional parfait and preparation method thereof |
CN103222618A (en) * | 2013-05-15 | 2013-07-31 | 四川省石棉县田湾河野生资源开发有限公司 | Fruit and vegetable chicken liver paste and preparation method thereof |
CN103766779A (en) * | 2013-12-23 | 2014-05-07 | 邵雷 | Chicken liver blood-replenishing green bean cake and preparation method thereof |
CN104323088A (en) * | 2014-10-09 | 2015-02-04 | 金继根 | Chicken liver peach kernel spleen enlivening cake and preparation method thereof |
Non-Patent Citations (2)
Title |
---|
郭亚东: "《西餐工艺》", 31 July 2003 * |
钱跃君: "《马耳他:地中海上的欧洲骑士之岛》", 30 June 2013 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101874575B (en) | Green plum fruit jelly and preparation method thereof | |
CN105432927A (en) | Making method of soft ginger sweet | |
CN101849681B (en) | Nutrient chicken skin jelly and preparation method thereof | |
CN105123833A (en) | Manufacturing method of fried dough twist | |
CN103478296A (en) | Healthcare walnut oil with calcium supplementing function | |
CN103609925A (en) | White fungus jelly | |
CN103238870A (en) | Preparation method of instant fish skin jelly food | |
CN103918960A (en) | Jelly and preparation method thereof | |
CN105266045A (en) | Fish skin and pig skin compounded nutrition crystal jelly and preparing method thereof | |
CN104068300A (en) | Astaxanthin jellies and preparation process thereof | |
CN106666572A (en) | Pogostemon auricularius jelly and making method thereof | |
CN102349580A (en) | Grape milk jelly and preparation method thereof | |
CN104489464A (en) | Deer gelatin instant cake and preparation method thereof | |
CN103070326B (en) | Green tea nutritional parfait and preparation method thereof | |
CN102771685B (en) | Health-care jelly of red bayberry | |
CN103445206A (en) | Healthcare sausage and preparation method thereof | |
CN104187472A (en) | Donkey milk and seed melon nutrition powder | |
CN110200272A (en) | A kind of honey black tea jelly and preparation method thereof | |
CN106509705A (en) | Method for producing flavored squid | |
CN102907593B (en) | Cooked food jelly and preparation method thereof | |
CN104770751A (en) | Chicken liver powder parfait and preparation method thereof | |
CN103070325B (en) | Scented tea gelatin nutritional parfait and preparation method thereof | |
CN103584139B (en) | Deer glue cordyceps militaris paste and preparation method thereof | |
CN103461821B (en) | Method for processing noodles with dark tea paste instead of edible gum | |
CN108835560A (en) | Cold food cauliflower and preparation method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
EXSB | Decision made by sipo to initiate substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150715 |
|
RJ01 | Rejection of invention patent application after publication |