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Mixed sweet potato bean jelly and method of preparing the same

A technology for assorted sweet potatoes and sweet potato starch is applied in the fields of assorted sweet potato jelly and its preparation, food processing and production, and can solve the problems of low nutritional value, poor sanitary conditions, low edible value, etc. The effect of high food value

Inactive Publication Date: 2009-04-08
凌才新
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing processing and production of sweet potato jelly are all manual operations in small family workshops. Not only are the quality poor, the output is limited, and they are packaged without sterilization, so the hygienic conditions are poor, and storage and transportation are troublesome.
Especially existing jelly, only pure starch products, do not add any food and / or non-staple food side material, therefore, the mouthfeel of existing jelly is relatively poor, nutritional value is not high, edible value is low, can not satisfy people's food quality increasing demands

Method used

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  • Mixed sweet potato bean jelly and method of preparing the same
  • Mixed sweet potato bean jelly and method of preparing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1, as attached figure 1 shown.

[0032] A kind of assorted sweet potato jelly, containing one or more than one kind of food and / or non-staple food 2 in its jelly body 1; Inside. The food and non-staple food 2 include poultry meat, aquatic products, hard nuts and corn, glutinous rice, sesame, beans, as well as pepper, lily, red dates and medlar.

Embodiment 2

[0033] Embodiment 2, as attached figure 1 shown.

[0034] A kind of assorted sweet potato jelly, containing one or more than one kind of food and / or non-staple food 2 in its jelly body 1; Inside. The food and non-staple food 2 include hard nuts, peanuts, walnuts, corn, sesame, red pepper, red dates and medlar. Also contains condiments.

Embodiment 3

[0035] Embodiment 3, as attached figure 2 shown.

[0036] A kind of preparation method as described in embodiment 1 or 2 assorted sweet potato jelly, take sweet potato starch as main ingredient, carry out according to following steps successively: a, stir; Add the water of sweet potato starch and equal weight to stir in the container; b, heat ; The container containing the mixture of sweet potato starch and water prepared by step a is heated in water and stirs the mixture until the sweet potato starch is in a non-precipitating state and stops heating; c, adding non-staple food and / or non-staple food; Food and / or non-staple food, add in the mixture of sweet potato starch and water in non-precipitating state prepared by step b, and prepare sweet potato starch, water and food and / or non-staple food compound through stirring; d, serving dish; Put the compound prepared in step c into a food tray; e, steam it; put the pan prepared in step d into a steamer, heat and steam the compo...

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Abstract

The invention discloses an assoeted sweet potato agar-agar jelly and a preparation method thereof. The assoeted sweet potato agar-agar jelly is mainly characterized in that an agar-agar jelly body (1) of the assoeted sweet potato agar-agar jelly contains one or more than one food and / or subsidiary foodstuff (2), and the blocky or sheet or bar-shaped agar-agar jelly body (1) is sterilized and packaged in a packing bag (3). The preparation method of the assoeted sweet potato agar-agar jelly takes sweet potato starch as a main material, and is mainly characterized in that the sweet potato starch is performed according to eight steps: stirring, heating, adding of auxiliary material food and / or the subsidiary foodstuff, plate loading, steaming, cooling, cutting, and packing. The assoeted sweet potato agar-agar jelly has the characteristics of good taste, high edible value, good sanitary conditions, convenient storage and transportation, long quality guarantee period and so on. The preparation method of the assoeted sweet potato agar-agar jelly has the characteristics of reasonable and advanced process, high production efficiency, capability of ensuring the quality of a finished product of the assoeted sweet potato agar-agar jelly and so on. The invention develops a novel finished product and provides a novel preparation method for a traditional food sweet potato agar-agar jelly in our country.

Description

technical field [0001] The invention relates to assorted sweet potato jelly and a preparation method thereof, belonging to food processing production technology. Background technique [0002] Jelly is a favorite food produced by starch processing. It can be cold mixed, hot-fried, braised in soy sauce, soup and chafing dish. Jelly has opened up a new way of economic efficiency for the deep processing of economic crops such as sweet potatoes, lotus roots, water chestnuts, and beans, and to increase added value. [0003] Because sweet potato has a large planting area, high annual output, good taste, high nutritional value and added value, most of the jelly available in the market is sweet potato jelly. [0004] The processing and production of existing sweet potato jelly is all manual operations in small family workshops. Not only its quality is relatively poor, the output is limited, but also it is packaged without sterilization, so the sanitary conditions are poor, and stora...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/217A23L1/48A23L1/29A21D2/36A23L19/18A23L33/00A23L35/00
Inventor 凌才新
Owner 凌才新
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