Vegetable tortoise jelly as well as preparation method thereof

A technology for Guiling paste and vegetables is applied to the field of vegetable Guiling paste and its preparation, which can solve the problems of poor taste, inability to meet consumer taste requirements, strong taste of traditional Chinese medicine, etc., and achieves easy quality control, short preparation period, and improved taste bitterness. Effect

Inactive Publication Date: 2014-01-29
陈林均
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because existing tortoise paste is generally all made with various traditional Chinese medicines, there is the shortcoming that traditional Chinese medicine taste is thick, mouthfeel is poor, can't satisfy consumer's taste demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A vegetable tortoise jelly, in parts by weight, its components are: 100 parts tortoise jelly powder, 30 parts to onions, 30 parts to tomatoes, 20 parts to carrots, 30 parts to cucumbers, 20 parts to leeks, 10 parts to lilies, 20 parts to lotus roots, 20 parts of fungus, 30 parts of papaya, 20 parts of shiitake mushrooms, 10 parts of corn, 20 parts of honey, 1 part of starch, 1 part of citric acid, 100 parts of water, 10 parts of vitamins, and 2 parts of collagen.

[0020] The above-mentioned vegetable tortoise jelly is realized through the following steps:

[0021] (1) Select undamaged, fresh 30 parts of onion, 30 parts of tomato, 20 parts of carrot, 30 parts of cucumber, 20 parts of leek, 10 parts of lily, 20 parts of lotus root, 20 parts of fungus, 30 parts of papaya, 20 parts of mushroom, corn 10 parts of raw materials, the above raw materials are placed in a cleaning tank for cleaning, and then a centrifugal drying machine is used to dry the above-mentioned cleaned ...

Embodiment 2

[0026] A vegetable tortoise jelly, in parts by weight, its components are: 200 parts tortoise jelly powder, 45 parts to onions, 40 parts to tomatoes, 30 parts to carrots, 40 parts to cucumbers, 30 parts to leeks, 20 parts to lilies, 40 parts to lotus roots, 35 parts of fungus, 40 parts of papaya, 35 parts of mushroom, 25 parts of corn, 30 parts of xylitol, 5 parts of carrageenan, 3 parts of citric acid, 300 parts of water, 10 parts of protein powder.

[0027] The above-mentioned vegetable tortoise jelly is realized through the following steps:

[0028] (1) Select undamaged, fresh 45 parts of onion, 40 parts of tomato, 30 parts of carrot, 40 parts of cucumber, 30 parts of leek, 20 parts of lily, 40 parts of lotus root, 35 parts of fungus, 40 parts of papaya, 35 parts of mushroom, corn 25 parts of raw materials, the above-mentioned raw materials are placed in a cleaning tank for cleaning, and then a centrifugal drying machine is used to dry the above-mentioned cleaned raw materi...

Embodiment 3

[0033] A vegetable Guiling jelly, characterized in that, in parts by weight, its components are: 300 parts of Guiling jelly powder, 60 parts of onion, 50 parts of tomato, 40 parts of carrot, 50 parts of cucumber, 40 parts of leek, 30 parts of lily, 50 parts of lotus root, 50 parts of fungus, 50 parts of papaya, 50 parts of mushroom, 40 parts of corn, 40 parts of potassium sorbate, 10 parts of carrageenan, 5 parts of citric acid, 500 parts of water, 15 parts of dietary fiber.

[0034] The above-mentioned vegetable tortoise jelly is realized through the following steps:

[0035] (1) Select undamaged, fresh 60 parts of onion, 50 parts of tomato, 40 parts of carrot, 50 parts of cucumber, 40 parts of leek, 30 parts of lily, 50 parts of lotus root, 50 parts of fungus, 50 parts of papaya, 50 parts of mushroom, corn For 40 parts of raw materials, the above raw materials are placed in a cleaning tank for cleaning, and then a centrifugal drying machine is used to dry the above-mentioned...

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PUM

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Abstract

The invention discloses vegetable tortoise jelly as well as a preparation method thereof. The vegetable tortoise jelly is prepared from the following raw materials: tortoise jelly powder, onion, tomatoes, carrots, cucumbers, fragrant-flowered garlic, lilies, lotus roots, agaric, pawpaw, mushrooms, corns, a corrigent, a stabilizer, citric acid and water. The preparation method comprises the following steps: (1) selecting the raw materials, and cleaning and drying the raw materials; (2) preparing vegetable mixed powder; (3) preparing initial jelly; (4) sterilizing at high temperature, packaging, and cooling to obtain a tortoise jelly product. The vegetable tortoise jelly disclosed by the invention has the characteristics of being short in preparation period, higher in product stability and easy in quality control. Vegetables are added into the tortoise jelly, so that the taste of the tortoise jelly is improved, bitter taste of conventional tortoise jelly is improved, and the nutritional value of the product is increased.

Description

technical field [0001] The invention belongs to the field of processing Guiling jelly, and in particular relates to a vegetable Guiling jelly and a preparation method thereof. Background technique [0002] According to legend, at the beginning, Guiling jelly was a precious medicine specially used for emperors in the Qing palace. It is mainly made of precious eagle-billed turtle and Smilax smilax as raw materials, and then compounded with rehmannia and other medicines. It is mild in nature, neither cold nor dry, suitable for all ages. It has the functions of clearing away heat and dampness, promoting blood and promoting muscle growth, relieving itching, removing acne, moistening intestines and laxatives, nourishing yin and kidney, beautifying and refreshing, etc., so it is very popular among people. Best-selling at home and abroad. But because existing Guiling jelly is generally all made with various Chinese medicines, there is the shortcoming that Chinese medicine taste is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/29A23L21/10A23L33/00
CPCA23L21/25A23L21/10A23L33/00A23V2002/00
Inventor 陈林均
Owner 陈林均
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