Seafood jelly cream and preparation method

A technology of seafood jelly paste, applied in the field of preparation of the jelly paste

Inactive Publication Date: 2011-06-29
北海蓝海洋生物药业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Through the search, there is no disclosure of using seafood and jelly to prepare jelly food and related technologies. Therefore, it i...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Recipe: 20 grams of dried sea cucumber, 50 grams of jelly powder, 10 grams of agar, 50 grams of white sugar, 50 grams of liquid glucose, and 10 grams of honey;

[0018] Preparation:

[0019] 1. Pre-treatment of dried sea cucumbers: clean the dried sea cucumbers, soak them in water for 20 hours, take them out and put them in a heating container, add 60 grams of water, heat them to 100°C, keep them for 30 minutes, take them out and crush them into particles with a particle size of 0.5-1.0 cm crumbs, spare;

[0020] 2. Add 100 grams of water to the agar, soak for 10 hours, heat to 100°C until the agar is dissolved, and obtain the agar solution for later use;

[0021] 3. Mix the pre-treated sea cucumber granules with the grass jelly powder, white sugar, liquid glucose, honey and 3.5 times the amount of water in the formula, and heat to 100°C for 5 minutes to obtain the sea cucumber mixture for later use;

[0022] 4. Mix the agar solution and the sea cucumber mixture evenl...

Embodiment 2

[0024] Recipe: 30 grams of dried seaweed, 50 grams of jelly powder, 10 grams of agar, 50 grams of white sugar, 50 grams of liquid glucose, and 10 grams of honey;

[0025] Preparation:

[0026] 1. Pretreatment of dried seaweed: take dried seaweed and wash it, add 100 grams of water and 10 grams of salt, put it in a heating container, heat it to 100°C, keep it for 5 minutes, take it out for later use;

[0027] 2. Same as the preparation method 2 of embodiment 1;

[0028] 3. Mix the pre-treated seaweed with the grass jelly powder, white sugar, liquid glucose, honey and 4 times the amount of water in the formula, heat to 100°C for 8 minutes, and obtain the seaweed mixture for later use;

[0029] 4. Mix the agar solution and the seaweed mixture evenly, seal and fill, keep at 110°C for 30 minutes, and get the gelatinous seaweed jelly paste after cooling.

Embodiment 3

[0031] Recipe: 20 grams of dried kelp, 30 grams of mung beans, 40 grams of jelly powder, 5 grams of agar, 50 grams of white sugar, 50 grams of liquid glucose, and 10 grams of honey;

[0032] Preparation:

[0033] 1. Pre-treatment of dried kelp and mung bean: Wash the kelp and mung bean separately, add 200 grams of water to soak for 2 hours, take out the kelp and cut it into large nail pieces, put the two together in a heating container, and heat to 100 ℃, maintain for 15 minutes, take out and set aside;

[0034] 2. Same as the preparation method 2 of embodiment 1;

[0035] 3. Mix the pre-treated kelp and mung bean with the grass jelly powder, white sugar, liquid glucose, honey and 3 times the amount of water in the formula, heat to 100°C for 5 minutes, and get the kelp and mung bean mixture for later use;

[0036] 4. Mix the agar solution and the kelp-mung bean mixture evenly, seal and fill, keep at 110°C for 30 minutes, and get the gelatinous kelp jelly paste after cooling....

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PUM

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Abstract

The invention discloses seafood jelly cream and a preparation method. The seafood contains rich protein, carotene, vitamin and trace elements; the mesona chinensis benth powder contains flavone, polysaccharide, vanillin and trace elements; and the seafood and the mesona chinensis benth powder are combined to prepare cream food, and related technical reports are not discovered at present. The seafood and the mesona chinensis benth powder are combined together to prepare the food cream, namely gelatinous delicious food is prepared by using rich nutrition of the seafood and the characteristics of the mesona chinensis benth powder. When the inherent nutrition and the flavor of the seafood are kept, the product is endowed with new shape and luster, so the product is more convenient and fast to eat, the sensation and the appetite of the product are increased, and the additional value and the commodity value of the product are promoted.

Description

technical field [0001] The invention relates to a jelly paste, in particular to a jelly paste with seafood as the main component. The invention also relates to a preparation method of the jelly paste. Background technique [0002] Sea cucumber, pearl oyster meat and oyster meat are all seafood rich in protein. In the past, these seafood were only used as cooking food on the table. Although they all have delicious taste, they were only limited to cooking and failed to fully utilize them. With the characteristics of high added value, they have a wider utilization space as food. Similarly, kelp and seaweed belong to seaweed seafood, which are rich in protein, carotene, vitamins and trace elements. It is also an attempt to make full use of seafood to prepare these seafood into ointment food. One of the main characteristics of cream food is that jelly is used as a raw material, and the main raw material of jelly is Mesona chinensis. It is an important medicinal and edible plan...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/06A23L1/08A23L17/00A23L21/10A23L21/25
Inventor 邹贤刚梁祖珍
Owner 北海蓝海洋生物药业有限责任公司
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