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Seafood jelly and preparation method thereof

A technology for seafood and jelly, applied in the field of seafood jelly and its preparation, can solve problems such as single variety, and achieve the effects of increasing consumption patterns, smooth taste and crystal clear appearance

Inactive Publication Date: 2011-04-06
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at this stage, seafood products are relatively single in the market, mainly dry products, and there is an urgent need to expand new application channels for seafood

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1 sea cucumber flower jelly

[0016] Sea cucumber flowers are boiled with green onion, ginger and garlic (each accounting for 2% of water) for 10 minutes, taken out, boiled for 10 minutes with clear water, and then boiled for 10 minutes with water added with 12% white sugar and 0.1% citric acid. Weigh 0.6g of carrageenan, 0.45g of konjac gum, 12g of white sugar, 0.1g of citric acid, and 0.05g of potassium sorbate into 100mL of water. Heat in a water bath at 85°C for 20 minutes, filter the fully dissolved jelly glue with gauze, add a little orange essence and sunset yellow pigment to the jelly. Weigh 3g sea cucumber flowers and add them to the jelly box, then inject 100mL of jelly glue into the jelly box, and seal it. After sealing, heat the jelly in a water bath at 85°C for 20 minutes, and then get the sea cucumber flower jelly after cooling.

[0017] In the present invention, sea cucumber flowers can be replaced by other seafood products, such as sea cucum...

Embodiment 2

[0018] Embodiment 2 sea cucumber jelly

[0019] Put sea cucumbers in seawater or salt water to spit out sand, wash, blanch, open, remove viscera and teeth, and then put the prepared sea cucumbers into clean water for high pressure treatment for 4 minutes. Weigh 0.6g of carrageenan, 0.45g of konjac gum, 12g of white sugar, 0.1g of citric acid, and 0.05g of potassium sorbate into 100mL of water. Heat in a water bath at 85°C for 20 minutes, filter the fully dissolved jelly glue with gauze, add a little orange essence and sunset yellow pigment to the jelly. Put a prepared sea cucumber in each jelly container, inject 100mL of jelly glue into the container, then seal it, boil it in 85°C water for 20min after sealing, and obtain the jelly containing sea cucumber after cooling. The sea cucumbers in this example can also be replaced with dried sea cucumbers prepared by hair. One whole sea cucumber can be placed in every 100mL jelly container, or the sea cucumber can be divided into 5...

Embodiment 3

[0020] Embodiment 3 clam jelly

[0021] Put the fresh clams in clean water to spit out the sediment, wash them repeatedly, and then boil them with onion, ginger and garlic (each accounting for 2% of the water) for 10 minutes. % citric acid water for 10 minutes, finally take out the meat with clean tweezers, and put it in a clean container for later use. Weigh 0.6g of carrageenan, 0.45g of konjac gum, 12g of white sugar, 0.1g of citric acid, and 0.05g of potassium sorbate into 100mL of water. Heat in a water bath at 85°C for 20 minutes, filter the fully dissolved jelly glue with gauze, add a little orange essence and sunset yellow pigment to the jelly. Weigh 5-10g of clam meat and add it into the jelly box, then inject 100mL of jelly glue into the jelly box, and seal it immediately. After sealing, heat the jelly in a water bath at 85°C for 20 minutes, and then get the clam jelly after cooling.

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PUM

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Abstract

The invention relates to a seafood jelly, which comprises jelly glue solution and is characterized by also comprising processed seafood, wherein a processing method for the seafood comprises steps of cleaning the seafood and then steaming / boiling the cleaned seafood. A preparation method for the seafood jelly comprises the following steps of: adding the processed seafood into a container, injecting 80 to 100mL of jelly glue solution into the container, sealing the container, heating the sealed container in an 85 DEG C water bath for 20 minutes, and cooling the mixture to obtain the seafood jelly. The seafood with rich nutrition is added into the jelly to make up the nutrition defect of the jelly so as to increase the nutritional value of pure jelly and change the nutritional structure compared with other new-type jelly. Moreover, the seafood jelly has a special flavor which cannot be obtained during separately eating the jelly or the seafood, and increases the consumption mode of the seafood. The seafood jelly has crystal clear appearance, smooth mouthfeel and balanced nutrition; and food categories are enriched for people.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a seafood jelly and a preparation method thereof. Background technique [0002] Jelly, also known as jelly, is very popular among women and children because of its crystal appearance, bright color, luscious taste, sweet and moist. Jelly is not only cute in appearance, but also a healthy food with low calorie and high dietary fiber. The jelly is prepared by adding a thickener (sodium alginate, agar, carrageenan, etc.) to artificial flavors, colorants, sweeteners, and sour agents. Although these ingredients come from seaweed and terrestrial plants, they are treated with acid, alkali, bleaching and other processes during the extraction process, so that the original vitamins, inorganic salts and other nutrients are lost. In recent years, various kinds of jellies have appeared in the market, adding flavors such as milk and chocolate, and pulp jellies have also appeared. H...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
Inventor 曾名湧马桂兰张军宁苑宁赵元晖刘尊英董士远
Owner OCEAN UNIV OF CHINA
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