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Spicy jelly and preparation method thereof

A jelly and spicy technology is applied in the field of spicy jelly and its preparation, which can solve the problems of unfavorable health and single components of jelly, and achieve the effects of increasing human immunity, improving human health and increasing appetite.

Inactive Publication Date: 2012-12-12
LIM KUM KEE FOODSTUFF CO LTD ANHUI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is loved by teenagers and children, but the existing jelly has a single component, and children eat it for a long time, which is not conducive to their health. At present, there is no jelly with rich nutrition and good health care effect on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The spicy jelly is characterized in that the weight parts of its raw materials are: 900 parts of purified water, 25 parts of gelatin, 45 parts of honey, 15 parts of sucrose, 7 parts of tangerine peel, 5 parts of dried chili, 5 parts of Huoxiang, and 5 parts of woody fragrance , 3 parts of fried mung beans, 3 parts of pine nuts, 12 parts of fried corn with lotus leaf juice, 10 parts of ginger, 10 parts of green radish, 8 parts of yellow peach, 10 parts of pumpkin, 1 part of lentinan, food coloring, and appropriate amount of potassium sorbate.

[0019] The preparation method comprises the following steps:

[0020] (1) After soaking the fried corn with lotus leaf juice for 1-2 days, add pumpkin and water to grind, boil for 10-20 minutes, and filter to filtrate A;

[0021] (2) Add water to decoct tangerine peel, dried chili, Huoxiang and woody fragrance, and combine the decoctions to obtain filtrate B;

[0022] (3) Grind fried mung beans and pine nuts, add water to decoct,...

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PUM

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Abstract

The invention discloses a spicy jelly and a preparation method of the spicy jelly. The spicy jelly comprises the following raw materials by weight: 900-1,000 parts of pure water, 20-40 parts of geltine, 10-20 parts of agar, 40-55 parts of honey, 13-18 parts of saccharose, 6-8 parts of dried tangerine or orange peels, 5-6 parts of dry red peppers, 5-6 parts of agastache rugosus, 5-6 parts of costustoot, 3-5 parts of fried mung beans, 3-5 parts of pinenut kernels, 8-10 parts of gingers, 8-10 parts of green turnips, 8-10 parts of yellow peaches, 10-12 parts of corns fried with lotus leaf juice, 10-12 parts of pumpkins, 1-2 parts of lentinan, and an approximate amount of food colourants and potassium sorbate. According to the invention, the gelatin and the agar are mixed to be used as a gelatinizing agent, so that the spicy jelly not only contains a collagen component, but also is soft and delicious in taste and smooth in the mouth, is convenient to chew, and starts to be dissolved while being ate, so that the severe accidents caused by swallowing and chocking can be eliminated; and furthermore, the spicy jelly is capable of enhancing human health, promoting children to grow and being free of side effects even if being ate for a long period of time, except the taste of the traditional jelly.

Description

technical field [0001] The invention relates to a spicy jelly and a preparation method thereof, belonging to the field of food. Background technique [0002] Jelly is a Western sweet that is semi-solid and made from edible gelatin with water, sugar, and fruit juice. Also known as jelly, it has crystal appearance, bright color and soft taste. Be subject to liking of teenagers and children, but existing jelly component is single, and children eat for a long time, is unfavorable for health, also does not have a kind of jelly that is rich in nutrition, has better health-care effect to come out on the market at present. Contents of the invention [0003] The invention provides a spicy jelly and a preparation method thereof. [0004] In order to achieve the above object, the present invention adopts the following technical solutions: [0005] A spicy jelly is characterized in that the weight parts of its raw materials are: 900-1000 parts of pure water, 20-40 parts of gelatin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/09A23L21/10
Inventor 林明传
Owner LIM KUM KEE FOODSTUFF CO LTD ANHUI
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