Common yam rhizome jelly and preparation method thereof
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A technology of yam powder and yam, which is applied in the directions of food preparation, function of food ingredients, food science, etc., and can solve the problem that there is no report on yam jelly yet.
Inactive Publication Date: 2014-12-03
HUIZHOU OUYE SCI & TECH
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Problems solved by technology
There is no report on yam jelly
Method used
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Embodiment 1
[0015] Embodiment 1: a kind of yam jelly, which consists of the following parts by weight: 60 grams of rice, 60 grams of dried jelly grass, 40 grams of yam, and 10 grams of honey.
[0016] A preparation method of yam jelly is as follows:
[0017] (1) Soak the rice for 3 hours and grind it into rice milk for later use;
[0018] (2) Crush the yam into fine powder for later use;
[0019] (3) Add water to the pot and heat the jelly grass to 90 degrees for 20 minutes. The weight ratio of jelly grass to water is 1:1. After the jelly grass is boiled soft, take it out and dry it, then wash it in clean water. The weight ratio of jelly grass to water is 1 :2;
[0020] (4) Mix the cooking liquid in the pot with the scrubbing liquid in clean water, filter, put the rice milk and yam powder into the jelly liquid, stir, heat and cook, cool and solidify, and serve. Rice milk, yam powder and jelly liquid The weight ratio is 2:8.
Embodiment 2
[0021] Embodiment 2: A yam jelly powder, which consists of the following parts by weight: 400 grams of rice, 350 grams of dried jelly grass, 300 grams of yam, and 50 grams of honey.
[0022] A preparation method of yam jelly is as follows:
[0023] (1) Soak the rice for 3 hours and grind it into rice milk for later use;
[0024] (2) Crush the yam into fine powder for later use;
[0025] (3) Add water to the pot and heat the jelly grass to 90 degrees for 20 minutes. The weight ratio of jelly grass to water is 1:1. After the jelly grass is boiled soft, take it out and dry it, then wash it in clean water. The weight ratio of jelly grass to water is 1 :2;
[0026] (4) Mix the cooking liquid in the pot with the scrubbing liquid in clean water, filter, put the rice milk and yam powder into the jelly liquid, stir, heat and cook, cool and solidify, and serve. Rice milk, yam powder and jelly liquid The weight ratio is 2:8.
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Abstract
The present invention relates to a common yam rhizome jelly and a preparation method thereof. The common yam rhizome jelly comprises the following raw materials by weight: 30-40 parts of rice, 30-35 parts of dry Chinese mesona herb, 20-30 parts of common yam rhizome and 5-10 parts of honey. The preparation method is as follows: (1) soaking the rice for 3 hours and grinding the rice into a rice slurry for later use; (2) crushing the common yam rhizome into fine powder for later use; (3) putting the Chinese mesona herbs into a pot filled with water and heating the water to 90 DEG C for 20 minutes, wherein the weight ratio of the Chinese mesona herbs to the water is 1:1, after the Chinese mesona herbs is boiled soft, taking out and open-air drying the Chinese mesona herbs, and kneading washing the Chinese mesona herbs in clean water, wherein the weight ratio of the Chinese mesona herbs to the water is 1:2; and (4) mixing the boiled liquid in the pot and the kneading washing liquid in clean water, carry out filtering, adding the rice slurry and the common yam rhizome powder into the Chinese mesona herb liquid and conducting stirring, heating and cooking the mixture, and cooling the mixture for solidification, wherein the weight ratio of the common yam rhizome powder to the Chinese mesona herb liquid is 2:8. According to the present invention, the common yam rhizome bean jelly is smooth and tasty, has a unique flavor, can quench thirst and allay hunger, and has efficacies of clearing heat and detoxifying.
Description
technical field [0001] The invention relates to a jelly and a preparation method thereof, in particular to a yam jelly and a preparation method thereof. Background technique [0002] Jelly is one of the food of the Han nationality, popular in all parts of China. Mix it with soy sauce, vinegar, and mustard, and eat it. It is cool and smooth, and it is a summer food. In South China, it refers to jelly grass and rice, which turn into green or black gelatinous solidification after freezing, and can be used as thirst quenching products in summer, such as Cantonese-style jelly, Jiangxi jelly, etc. The northwest region refers to the jelly noodles made of rice, pea or various potato starches, such as Rongchang yellow jelly, Sichuan jelly, Qinghai jelly, Shanxi jelly, etc. Eat jelly in summer to quench your thirst; eat jelly in winter and add peppers to dispel cold. There are generally two ways to eat jelly: one is cold, and the other is fried powder. Song Meng Yuanlao's "Tokyo M...
Claims
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Application Information
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