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Bean jelly and cold rice noodle food fillings and manufacture method and application thereof

A technology of cold noodle and noodle jelly, which is applied in the field of food stuffing and jelly jelly noodle food stuffing, and can solve the problems of not being fully utilized

Active Publication Date: 2012-08-01
杨明德
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is a pity that the various nutrients rich in these parts have not been fully utilized.

Method used

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Embodiment Construction

[0026] The present invention will be further described below in conjunction with embodiment.

[0027] Jelly jelly and cold skin food filling, the food filling is jelly or cold skin, or a mixture of jelly and cold skin, wherein the weight ratio of jelly and cold skin is 1-1.5:1-1.5.

[0028] At the same time, the invention also discloses a food stuffing with high nutrient content, which is that jelly jelly is added to the above-mentioned jelly or cold skin, and at the same time, raw materials of traditional Chinese medicine are added in the preparation process of jelly jelly.

[0029] Preferably, the weight ratio of jelly or cold skin to fish jelly is 3~5: 1, and the making method of fish jelly is to discard fish parts (fish scale, fish swim bladder, fish skin, fish bone, fish fin and fish tail, The amount of discarded parts of a fish) is put into the pot, and at the same time, add angelica and Codonopsis, the weight ratio of fish discarded parts, angelica and Codonopsis is 5-1...

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PUM

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Abstract

The invention relates to food fillings, in particular to bean jelly and cold rice noodle food fillings, which belong to the food field. Besides, the invention further discloses a manufacture method and application of the food fillings. The food fillings are bean jelly, or cold rice noodles, or the mixture of the bean jelly and the cold rice noodles, wherein the weight ratio of the bean jelly to the cold rice noodles is 1-1.5 to 1-1.5. The bean jelly and cold rice noodle food fillings can be widely applied to the production of foods including Shao-Mai, spring rolls, fried dumplings, steamed dumplings, steamed stuffed buns, dumplings, sweet dumplings, Chinese dumpling soup and the like. In addition, the bean jelly and cold rice noodle food fillings can be further suitable for the production of quick-frozen foods such as quick-frozen dumplings and quick-frozen steamed stuffed buns, and can be stored for a long time without nutrition loss.

Description

technical field [0001] The invention relates to a food filling, in particular to a jelly noodle and cold skin food filling, which belongs to the field of food. At the same time, the invention also discloses a preparation method and application of the food filling. Background technique [0002] At present, the most important research and development of food fillings are common meat and vegetable foods. There is no report on the research and development of jelly and cold skin fillings. Due to the high nutritional content of jelly and cold skin, it is very beneficial to human health and is a worthy project. promoted technology. [0003] Simultaneously, the abandoned parts of fish after the fish meat is removed, such as fish scales, swim bladders, etc., are generally directly discarded. It is a pity that the various nutrients rich in these parts have not been fully utilized. Contents of the invention [0004] The object of the present invention is to provide a kind of jelly ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23P1/08A23L1/164
Inventor 杨明德杨亚运
Owner 杨明德
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