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Method for preparing marine plant agar-agar jelly

A technology of marine plants and jelly, applied in food preparation, food science, application and other directions, can solve the problems of single component and low effective utilization rate of nutrients, and achieve the effects of good product quality, friendly production environment and high nutritional value.

Inactive Publication Date: 2013-02-13
青岛一球通海产品专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing technology of the existing jelly jelly is simple, the ingredients are single, the effective utilization rate of nutrients is low, and the food taste is mainly determined by the condiments added when eating.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The marine plant jelly involved in this embodiment is made of asparagus as raw material, and its weight ratio is water: asparagus: marine plant = 20-40: 1: 0.1-0.8; wherein asparagus and marine plant are anhydrous dry powder, marine Plants include spirulina, laver, kelp and enteromorpha.

Embodiment 2

[0017] The preparation process of the marine plant jelly involved in this embodiment includes six steps of raw material cleaning, cooking and melting, adding auxiliary materials, filling, sterilization and cooling packaging:

[0018] (1) Cleaning of raw materials: first dry the scooped agaric and marine plants, then grind the clean marine plants into fine powder for later use; then soak the agaric in clean water at room temperature for 10-15 hours to remove attachments and impurities , to obtain clean agaric, wherein the water content of the clean agaric is less than 5% by weight;

[0019] (2) Cooking and dissolving: mix the clean peony cauliflower with water in a ratio of 1:30 by weight, put it in a cooking pot, heat to 95°C, and cook for 3 hours to get the peony cauliflower melting glue;

[0020] (3) Adding auxiliary materials: After the steamed cauliflower is completely melted, slowly lower the temperature to 90°C, add edible vinegar according to the weight ratio of dissolv...

Embodiment 3

[0025] In this example, the marine plant jelly product is prepared according to the steps of Example 2, wherein the weight ratios of Geliflower and water are respectively 1:20 and 40, and other process steps and additions are the same as in Example 2, and two kinds of jelly are prepared respectively. The degree of solidification of marine plant jelly is different. The more the cauliflower is added, the greater the solidification strength after cooling. The strength of cooling and solidification is different, the taste is different, and the adaptability to the crowd is different; the solidification of the product can be adjusted by adjusting the ratio of cauliflower strength.

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PUM

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Abstract

The invention belongs to the technical field of marine plant processing, and relates to a method for preparing a marine plant agar-agar jelly. The marine plant agar-agar jelly is prepared by taking Gelidium amansii as a main raw material and taking the marine plant and water as auxiliary raw materials, wherein the weight proportion of the water to the Gelidium amansii to the marine plant is 20: 1: 0.8; and the Gelidium amansii and the marine plant are weighed as anhydrous dry products. The marine plant comprises spirulina, Porphyra tenera Kjellman, kelp and Enteromorpha. The preparation process of the marine plant agar-agar jelly comprises six steps: cleaning the raw materials; cooking and dissolving the raw materials, adding the auxiliary raw materials; encapsulating; sterilizing; and cooling packaging. The preparation process is simple and environmental friendly. The plant agar-agar jelly has the advantages of good quality and high nutritional value, thereby being suitable for various eating methods.

Description

Technical field: [0001] The invention belongs to the technical field of marine plant processing, and relates to a technical method for preparing water-quality food by using marine plants as raw materials through physical processing, in particular to a preparation method of marine plant jelly. Background technique: [0002] Marine plants have the characteristics of natural green food, and are loved by people for their non-polluting, non-toxic, refreshing taste and other characteristics. Geliflower is a marine plant in the deep sea. It generally grows on seabed stones or sandy seabeds with a water depth of 10-50 meters. The composition of Geliflower is rich in nutrients and contains a variety of nutrients that have high nutritional value for the human body. The active ingredient, agaric cauliflower, can be eaten directly, soaked in boiling water for a short time, and can be eaten cold or stir-fried. Its taste is refreshing, sweet, crisp and delicious. The main component of Ge...

Claims

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Application Information

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IPC IPC(8): A23L1/337A23L17/60
Inventor 刘超中冯晓丛
Owner 青岛一球通海产品专业合作社
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