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Colored bean jelly

A technology of jelly and color, applied in the fields of application, food preparation, food science, etc., can solve the problems of low nutritional value, affecting human health, and single color

Inactive Publication Date: 2011-03-23
王永水
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing jelly is made of starch, has a single color, poor taste and low nutritional value, and cannot meet people's increasingly higher requirements for food nutrition, taste and appearance.
And some people will add alum or edible glue in the production process of jelly, which will affect human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Weigh 180 parts by weight of cornstarch, 160 parts by weight of cooked beef dices, and 1300 parts by weight of water. Mix the cornstarch with water thoroughly, then put it into boiled hot water, boil it over a slow fire, put it into the cooked beef cubes and boil it for 3 minutes, then put it into the mold, and soak it in cold water for 5 hours.

Embodiment 2

[0017] Weigh 220 parts by weight of mung bean starch, 40 parts by weight of diced apple, 50 parts by weight of diced carrot, and 1000 parts by weight of water. Mix the mung bean starch with water thoroughly, then put it into boiled hot water, boil it over low heat, add diced apples and diced carrots and cook for 5 minutes, then put it into the mold and soak it in cold water for 3 hours.

Embodiment 3

[0019] Weigh 200 parts by weight of cornstarch, 50 parts by weight of diced cooked pork, 50 parts by weight of diced strawberry, 50 parts by weight of diced cucumber, and 1200 parts by weight of water. Mix the mung bean starch with water thoroughly, then put it into boiled hot water, boil it over a slow fire, put cooked pork diced, strawberry diced, cucumber radish and boil for 5 minutes, then put it into the mold, soak it in cold water for 3 minutes hours.

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PUM

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Abstract

The invention provides a colored bean jelly, which belongs to a food. The colored bean jelly is prepared by using starch, water, and one or more than one of cooked diced pork, fruit pulp dices and vegetable dices as raw materials. The colored bean jelly is bright in color, good in aesthetics, rich in nutriments, novel in taste, cool in the mouth and beneficial to human health, and has the functions of maintaining beauty, keeping young, and nourishing and preserving the health, and the like.

Description

technical field [0001] The invention provides a food, especially jelly. Background technique [0002] Existing jelly is made of starch, has a single color, poor mouthfeel, and low nutritional value, and cannot meet people's increasingly higher requirements for food nutrition, mouthfeel, and aesthetics. And some people will add alum or edible glue in the production process of jelly, which will affect human health. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a colored jelly to improve the nutrition, mouthfeel and aesthetics of the jelly. [0004] The present invention is achieved in that the color jelly, its raw material ratio is: [0005] Starch 180-220 parts by weight [0006] 90-160 parts by weight of one or more of diced cooked meat, diced fruit, and diced vegetables [0007] 1000-1300 parts by weight of water. [0008] This colorful cool pink is bright in luster, good in aesthetics, rich in nutrition,...

Claims

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Application Information

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IPC IPC(8): A23L1/48A23L1/275A23L35/00
Inventor 王永水
Owner 王永水
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