Method for preparing konjac sipunculid worm jelly

Abstract

The invention relates to method for preparing konjac sipunculid worm jelly, which comprises the steps of: preparing materials; preparing a flavoring material bag; preparing a konjac liquid; boiling a sipunculid worm soup; and preparing sipunculid worm jelly. According to the method for preparing the konjac sipunculid provided by the invention, the sipunculid is taken as the main raw material, and added konjac fine powder and k-carrageeenen have the advantages of good gelation, heat resistance, stability and the like, so that the prepared sipunculid worm jelly has stable heat resistance and high resilience and is nutritious and healthy, and the defects of the traditional sipunculid worm jelly in storage and mouthfeel are greatly improved. Generally, the sipunculid worm jelly is suitable to be refrigerated at a temperature of 0 to minus 4 DED C and is directly eaten after being taken out of a refrigerator; and the keeping time for refrigeration is generally not longer than 1 week.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a konjac bamboo shoot jelly and a preparation method thereof. Background technique [0002] Soil bamboo shoot jelly is a characteristic traditional food in southern Fujian. It is a jelly-rich frozen product made of an annelid known as "soil bamboo shoot" after boiling and cooling. Soil bamboo shoots, commonly known as soil earthworms, scientifically named "star worms", grow wild on the tidal flats where the salty and fresh water of coastal rivers and rivers meet, especially in Xiamen, Quanzhou and other places in Fujian Province, with a large output and good quality. It has the effects of nourishing yin and reducing fire, clearing the lungs and tonifying deficiency. It is a good nutritional and dietary health product suitable for all ages. [0003] According to Zheng Qiwu's article "Go to Anhai to Eat Soil Bamboo Bamboo Jelly" in the 7th issue of "Xiamen Literature" in ...

AI Technical Summary

Problems solved by technology

Although this traditional production process has been passed down from generation to generation and has been used to this day, its production and storage are deeply restricted by objective environmental factors. In hot weather, "soil bamboo shoot jelly" is not easy to freeze, and it is difficult to make entrance and exit. It is full of elasticity The taste can only be assisted by refrigeration equipment

Similarly, in terms of storage, because the colloid of "earth bamboo shoot jelly" has poor heat resistance and is unstable, it must be refrigerated with freezing equipment or ice cubes in hot weather, otherwise the colloid will easily deteriorate and soften, resulting in a decline in quality

It can be seen that this not only leads to excessive use of energy, but also adds difficulties to the industrial production and marketing of "earth bamboo shoot jelly". carry forward"