Buckwheat jelly fresh-keeping process
The technology of buckwheat jelly and buckwheat flour is applied in application, food preparation, food science and other directions, which can solve the problems of short shelf life, inconvenient carrying and poor toughness of jelly, and achieve the effects of convenient carrying, convenient product and good toughness of jelly.
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[0014] The specific steps of the present invention include:
[0015] 1. ①Wash the potatoes and peel them, put them in the steaming box and steam for 15 minutes, and add potato powder and buckwheat flour in a ratio of 1:0.5, and put them in a mixer to mix into a uniform slurry;
[0016] ②Put the thick mixture stirred into a slurry in step ① into the steam heating pot and cook for 1 hour;
[0017] ③Put the cooked materials in step ② into the pre-prepared mold according to the required weight, and cool and shape;
[0018] ④ Put the materials in step ③ together with the mold into a high-temperature cooking bag and steam for 20 minutes;
[0019] ⑤Pull a vacuum, put it into a sterilization pot for sterilization after vacuuming, at a temperature of 116°C-121°C, and continue for 30 minutes to complete the entire processing step.
[0020] How to eat: Tear open the packaging bag, pour in the seasoning and mix well.
[0021] Based on the disclosure and teaching of the foregoing specification, those ...
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