Method for making vegetable bean jelly

A production method and technology for jelly, applied in the field of food processing, can solve the problems of monotonous taste, single raw material, unbalanced nutrition, etc., and achieve the effect of enriching taste and increasing nutritional value

Inactive Publication Date: 2013-12-25
陈瑞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the production of traditional jelly, the raw materials are single, the nutrition is unbalanced, and the taste is monotonous, which

Method used

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Embodiment 1

[0013] The present invention is achieved through the following technical solutions:

[0014] A kind of preparation method of vegetable jelly, is characterized in that comprising following preparation steps:

[0015] (1) Weigh the following raw materials in parts by mass (kg): purple potato starch 35, mung bean powder 20, alum 0.8, Shanghai green 25, green pepper 25, carrot 25, celery 25, grape leaf 5, chestnut leaf 4, Qianzhenwan Thread grass 2, big thistle 3, privet privet 2, rehmannia 3, epimedium 2, moutan bark 1, salvia miltiorrhiza 3, gynostemma 2, chushizi 1, lingxiaohua 2;

[0016] (2) Wash and chop the weighed Shanghai greens, green peppers, carrots, and celery, then squeeze the juice with a juicer, filter the obtained vegetable juice, and set aside;

[0017] (3) Add 8 times the water to the weighed grape leaves, chestnut leaves, fennec grass, thistle, privet lucidum, rehmannia glutinosa, epimedium, peony bark, salvia miltiorrhiza, Gynostemma pentaphyllum, Chushizi, a...

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PUM

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Abstract

The invention discloses a method for making vegetable bean jelly, which is processed by a preparation technology from the following components by weight: 30-40 parts of purple sweet potato starch, 10-20 parts of mung bean powder, 0.5-1 parts of alum, 20-30 parts of Chinese cabbage, 20-30 parts of green pepper, 20-30 parts of carrots, 20-30 parts of celery, 3-5 parts of grape leaves, 3-5 parts of Chinese chestnut leaves, 2-3 parts of roots of Yunnan chickweed, 2-3 parts of Japanese thistle, 2-3 parts of privet fruits, 3-5 parts of raw rehmannia roots, 1-2 parts of epimeddium, 1-2 parts of tree peony barks, 3-5 parts of red sage roots, 2-3 parts of fiveleaf gynostemma herbs, 1-2 parts of dried fruits of broussonetia and 2-3 parts of campsis flowers. Compared to the traditional bean jelly making method, the method for making vegetable bean jelly provided by the invention uses vegetables as raw materials, which enrich tastes of bean jelly, simultaneously increase nutrition values of bean jelly, and Japanese thistle, privet fruits, raw rehmannia roots and other traditional Chinese medicine components are added, thereby the product has health care effects for improving eyesight and activating blood.

Description

technical field [0001] The invention relates to a method for preparing vegetable jelly, and belongs to the technical field of food processing. Background technique [0002] Bean jelly is one of traditional foods in my country and is loved by the people. But in traditional jelly making, raw material is single, nutrition is unbalanced, and taste is monotonous, has been difficult to satisfy consumer's demand, therefore raw material is abundant, the jelly of balanced nutrition will be liked by consumers. Contents of the invention [0003] The object of the present invention is to provide a heat-clearing and fire-reducing jelly of honeysuckle and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A kind of preparation method of vegetable jelly, is characterized in that comprising following preparation steps: [0006] (1) Weigh the following raw materials by mass: purple potato starch 30-40, mung be...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/212A23L33/00A23L19/00
Inventor 陈瑞
Owner 陈瑞
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