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Production method of gel compounded seafood jelly capable of being sucked

A production method, seafood jelly technology, applied in the direction of food ingredients as odor improvers, food ingredients as taste improvers, food science, etc., can solve problems such as obstacles to popularization, and achieve quality problems, obvious effects, and rich flavor characteristics Effect

Inactive Publication Date: 2020-02-04
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above all reflect the nutritional value of seafood, but the fishy smell carried by seafood hinders its popularization in future food processing. Therefore, if the fishy smell of seafood can be removed in a reasonable way and put into jelly products , can not only increase the category, but also provide richer nutrition

Method used

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  • Production method of gel compounded seafood jelly capable of being sucked
  • Production method of gel compounded seafood jelly capable of being sucked
  • Production method of gel compounded seafood jelly capable of being sucked

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] A method for making inhalable gel compound seafood jelly, comprising the steps of:

[0059] S1. Raw material pretreatment:

[0060] Shrimp preservation and deodorization: Take 9g of Penaeus vannamei, wash with ice water, drain the water, soak in 30g, 4°C crispiness and deodorization solution for 2 hours to get deodorization shrimp; the crispness and deodorization solution It is composed of 0.005g / ml sodium bicarbonate solution and natural deodorizing liquid in a weight ratio of 3.5:1;

[0061] Solid deodorization of scallop pillars: take 10g of scallop pillars of Chlamys farreri, wash them with ice water, drain the water, add them to 40g of soaking solution A, soak at 8°C for 3 hours, and obtain deodorized scallop pillars; the soaking solution A includes the following Components in percentage by weight: 30% of natural deodorizing liquid, 0.2% of edible gelatin, and the balance is water;

[0062] Rehydration and deodorization of algae: Take 2.5g of dried kelp and add 1...

Embodiment 2

[0075] A method for making inhalable gel compound seafood jelly, comprising the steps of:

[0076] S1. Raw material pretreatment:

[0077] Shrimp preservation and deodorization: take 10g of vannamei shrimp, wash with ice water, drain the water, soak in 40g, 4 ℃ preservation and deodorization liquid for 3 hours, and obtain deodorization shrimp; The sodium bicarbonate solution of 0.005g / ml is composed of 3:1 by weight with the natural deodorizing liquid;

[0078] Solid deodorization of scallop pillars: take 10g of scallop pillars of Chlamys farreri, wash them with ice water, drain the water, add them to 40g of soaking solution A, soak at 8°C for 3 hours, and obtain deodorized scallop pillars; the soaking solution A includes the following Components in percentage by weight: 30% of natural deodorizing liquid, 0.2% of edible gelatin, and the balance is water;

[0079] Rehydration and deodorization of algae: Take 2.5g of dried kelp and add 12.5g of soaking solution B, soak at 8°C ...

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Abstract

The invention discloses a production method of a gel compounded seafood jelly capable of being sucked. The gel compounded seafood jelly is made from raw materials, including, shrimp meat, scallop meatand dried algae. The raw materials are subjected to deodorization, cooking, compounded gel liquid preparation, ingredient filling, sterilization and cooling-promoted shaping sequentially to obtain the gel compounded seafood jelly capable of being sucked. Aiming at the fishy smell problem of the seafood raw materials and differences in organizational structures of the raw materials, different types of deodorization liquids, such as, a brittleness-keeping deodorization liquid for shrimp raw materials, a shaping deodorization liquid for shellfish raw materials and a rehydration deodorization liquid for algae, are prepared. In addition, the texture of the raw materials is improved while deodorization; furthermore, as carrageenan and konjac powder are compounded, problems of great brittleness,small elasticity and easy liquid exhaustion and shrinkage caused by using the carrageenan as the only compounding coagulant is solved, the gel performance of the jelly is improved and the quality problem of water separation of jelly is solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of inhalable gel compound seafood jelly. Background technique [0002] Jelly is a jelly food that uses edible gum and sugar as raw materials, and is processed through cooking, blending, canning, sterilization and other processes. Jelly has a long history. As early as the Tang and Song Dynasties, plants such as agar and water chestnut were used as coagulants in my country to make "cold cake" and "stone flower jelly". This is also the prototype of jelly products in my country. Western countries have prepared pectin from plants and gelatin from animal skins and bones, which has rapidly promoted the development of the jelly industry. After the evolution of "tea jelly" and "milk jelly", various western-style desserts have been formed. Jelly is loved by the masses because of its crystal clear appearance, bright color and soft taste. At present, my country...

Claims

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Application Information

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IPC IPC(8): A23L17/40A23L17/50A23L17/60A23L27/12A23L5/10A23L29/20A23L29/281A23L29/244A23L29/256
CPCA23L17/40A23L17/50A23L17/60A23L27/13A23L5/19A23L29/20A23L29/284A23L29/244A23L29/256A23V2002/00A23V2200/16A23V2200/15
Inventor 董秀萍孙嘉徽葛亚东王可心陈天天杨云纪南姜鹏飞
Owner DALIAN POLYTECHNIC UNIVERSITY
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