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Carrageenan liquid/jelly, and preparation method and use method thereof

A carrageenan and kylin vegetable technology, which is applied in the directions of food preparation, application, food science, etc., can solve the problems of high energy consumption of carrageenan drying and milling, increase the production cost of meat products, destroy water-retention genes, etc. Great effect, high water retention and gel strength

Active Publication Date: 2012-08-15
临沂艾德森生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Carrageenan is used in a large amount in the production of meat products because of high energy consumption, complicated process, high cost, and destruction of some water retention genes, which increases the production cost of meat products

Method used

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  • Carrageenan liquid/jelly, and preparation method and use method thereof
  • Carrageenan liquid/jelly, and preparation method and use method thereof
  • Carrageenan liquid/jelly, and preparation method and use method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Take 50kg of dried Eucheuma, rinse it with clean water, put it in a reaction kettle, add 500L of water, and add 50kg of sodium hydroxide at the same time, soak for 1 hour at 70°C; soak and rinse the soaked Eucheuma in the reaction kettle with clean water, Then put it into a glue pot, add 500L of water, and cook at 95°C for 30 minutes; filter while hot after cooking, and use the filtrate directly before it is completely cooled.

[0018] 70kg of raw meat is thawed→minced→stirred→marinated→chopped (add 1.44kg of carrageenan)→enema→cooked and sterilized→cooled→finished product inspection→labeling→storage and storage. The whole processing process is high-temperature ham sausage finished product.

Embodiment 2

[0020] Take 50kg of dried Eucheuma, rinse it with clean water, put it in 1000L water, add 10kg of sodium hydroxide, 40kg of potassium chloride, soak for 3 hours at 60°C; take out the Eucheuma after soaking, rinse it with clean water, and then put it into the Add 1000L of water to the glue pot, cook at 110°C for 30 minutes; filter while hot after cooking, and the filtrate will become a gelatinous jelly after cooling.

[0021] 70kg of raw meat is thawed → raw material trimming → marinating → chopping (adding 1.58kg carrageenan jelly) → stirring → filling → smoking → cooling → aseptic packaging → secondary sterilization → packaging and warehousing. It is the finished product of low-temperature ham.

Embodiment 3

[0023] Take 50kg of dried Eucheuma, rinse it with clean water, put it in 416L water, add 10kg of sodium hydroxide, 16kg of potassium chloride at the same time, soak for 5 hours at 55°C; take out the Eucheuma after soaking, rinse it with clean water, and then put it Add 250L of water to the glue pot, cook at 80°C for 120 minutes; filter while hot after cooking, and the filtrate turns into a gelatinous jelly after cooling.

[0024] 70kg of raw meat is thawed→minced→stirred→marinated→chopped (add 1.19kg of carrageenan jelly)→enema→cooked and sterilized→cooled→finished product inspection→labeling→storage and storage. The whole processing process is high-temperature ham sausage finished product.

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Abstract

The invention discloses a preparation method of carrageenan liquid / jelly. The preparation method comprises the following steps of: taking dried eucheuma, and washing and cleaning the eucheuma by using clear water; putting the cleaned eucheuma into an alkaline solution to be immersed; after taking the eucheuma out of a reaction kettle, washing the eucheuma by using clear water, or directly washingthe eucheuma in the reaction kettle, and then boiling glue; and filtering while the eucheuma is hot so as to obtain a solution, namely carrageenan liquid; and, after cooling the carrageenan liquid, forming jelly, namely carrageenan jelly. When being used, the carrageenan liquid / jelly together with other additives is added into raw meat stuffing to be chopped according to the proportion, which is 0.5-20% of the total feeding amount. According to the invention, the processes of drying and milling carrageenan are omitted; the combination capability between the prepared carrageenan liquid / jelly and protein is strong; water retention and jelly strength are high; after the carrageenan liquid / jelly is added into meat products, the meat products are more delicate in taste, stronger in elasticity and high in juice holding degree; and the invention has the advantages of being simple in preparation process, good in use effect and the like.

Description

technical field [0001] The invention relates to a carrageenan solution / jelly and its preparation and use method. Background technique [0002] Carrageenan (carrageenan), also known as carrageenan, is a pure plant gum composed of a class of polysaccharides extracted from red seaweed. It is composed of sulfated or non-sulfated galactose and 3,6-anhydrogalactose connected alternately through α-1,3 glycosidic bonds and β-1,4 glycosidic bonds, with a molecular weight of more than 200,000. [0003] Carrageenan has the basic characteristics of soluble dietary fiber and can be applied to all meat products such as ham sausage and luncheon meat. It has the characteristics of high gel strength, easy dispersion and strong water holding capacity, which can improve the water holding capacity, elasticity and slicing function of meat products , At the same time, it can make the meat products fresh and delicious, more authentic. [0004] In the production and processing of meat products in...

Claims

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Application Information

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IPC IPC(8): C08B37/00A23L1/314A23L13/40
Inventor 张立峰刘庆富凌峰牛星国
Owner 临沂艾德森生物科技有限公司
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