Processing method for instant sheet jelly and bean jelly

Abstract

The invention relates to a processing method of instant sheet jelly and bean jelly, which comprises: mixing and pulping, i.e. starch and water are mixed by the ratio of 1:2 to 9 to prepare starch sirup; and then citric acid with 0.01 weight percent to 0.9 weight percent of starch sirup and 0.01 percent to 1.2 percent of edible potassium chloride or 0.01 percent to 1.2 percent of edible calcium carbonate are added in to be evenly mixed, to obtain ground paste; the ground paste is measured, filled, sealed, cooked and cooled to obtain sheet jelly and bean jelly products. The processing method of the invention can prevent secondary pollution in production and other links and effectively reduce manual operation, the production process is simple, the product quality is good, the product guarantee period can be 3 to 9 months prolonged compared with the prior products on the market, and the product can be directly eaten after being unpackaged, or eaten by being mixed with accessorial seasoning, which is convenient to be eaten.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for processing instant noodles and jelly which are convenient to eat and have a long shelf life. Background technique [0002] Fenpi and jelly are popular snacks among the people in our country. In Sichuan, there are famous Sichuan jelly and hot pot vernpi. They are very economical, but they can only be eaten in a short period of time and cannot be stored for a long time, and are limited by region and time. At present, some manufacturers have begun to produce cooked and antiseptic vermicelli or jelly, but wet vermicelli and jelly can only be stored for 3-6 months even if preservatives are used, and most of them are packaged by hand, with poor hygienic conditions and mechanized production Low, serious secondary pollution, unsafe food and high production costs. Due to the aforementioned reasons, this traditional snack is not competitive and commercially popular in the modern...

AI Technical Summary

Problems solved by technology

[0003] Chinese patent application number 91108326.X discloses a kind of preparation method of fast food jelly. A fast-food jelly that is convenient to carry, preserve, and eat, and saves time and effort, has the disadvantages of complex production process, and mainly uses agar as a stabilizer, unrealistic taste and poor mouthfeel, and its shelf life is 4 months in summer and 6 months in winter. months, shorter shelf life

Chinese patent application number 97101665.8 discloses a kind of jelly noodle making technology, it is characterized in that formulate raw jelly jelly, starch that particle is less than a certain degree, directly use boiled water, adopt heat preservation technology to produce jelly jelly, raw material (or starch) is added appropriate proportion and boiled water, Keep warm at regular intervals, use warm water at 40-65°C to make a paste, and stir it. The jelly produced by this technology has a poor taste, is inconvenient to eat, has a short shelf life, is prone to secondary pollution, and has low commercial value.