Chicken skin extracting gelatin technology

Most of the gelatin hollow capsules produced in China are made from raw materials such as cowhide and bovine bone. Here is a process for extracting gelatin from chicken skin: 1. Pretreatment of chicken skin Cut frozen fresh chicken skin into small pieces of 1 cm and 1 cm in size. Add hydrochloric acid with a concentration of 3.5% to the chicken skin. Soaking temperature is 15-18 °C. Replace the same depth of hydrochloric acid solution every 6 to 8 hours, change it every other day and night after three replacements, and soak the acid for 4 days. The chicken skin after pickling becomes white in color, expands in volume and has higher elasticity. 2. Hydraulic degreasing Chicken skins after acid treatment are treated with cold water in a hydraulic degreasing machine to remove most of the hydrochloric acid and fat from the chicken skin until the pH of the chicken skin is 4.5 to 4.7. At this time, the skin of the chicken is translucent and the structure of the chicken skin can be clearly seen. 3. Extracting glue In the cleaned chicken skin, add equal volume of distilled water to the chicken skin and put it in a water bath to extract the gum. The first glue gluing temperature is 55°C and the time is 2.5 to 3 hours. When the specific gravity of the glue is 1.025, the glue can be put. Distilled water was added to the degummed chicken skin for the next gum extraction. The temperature of the next gluing is 5~10°C higher than the previous one, and the time can be extended by 0.5 hours. Note that the gluing temperature should not exceed 80 °C, otherwise the gelatin's viscosity and gel strength will be greatly reduced. 4. Dispense grease to remove oil After dehydration, chicken skin still has a small amount of oil after cooking. This part of grease not only reduces the transparency of the glue but also affects the important qualities such as gelatin viscosity and gel strength and must be removed. The grease is removed by mixing each lane of glue in a water bath at 55° C. and allowing it to stand for several hours. The upper grease is removed by liquid separation using the difference in specific gravity between the glue and the grease. 5. Condensation and drying of the glue The glue was concentrated in a rotary evaporator to a moisture content of 45% and then dried in a vacuum freezer until the moisture content was below 16%. If using other methods of concentration and drying, the temperature should not exceed 75 °C, otherwise the gel strength will be greatly reduced. 6. Ming film smashing The dried sheet of gelatin is crushed to a desired degree of fineness to obtain finished product gelatin. In particular, it should be noted that gelatin made using chicken skin as raw material does not need to be bleached, has a pale color, does not have any odor, and has a much higher viscosity than commercially available gelatin. Therefore, raw material of chicken skin will be a good resource for future gelatin companies to invest in industrial production.

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