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Sea cucumber jelly and processing method thereof

The technology of sea cucumber and jelly is applied in the field of sea cucumber jelly and its processing, which can solve the problems of poor raw material safety, inconvenience in eating sea cucumber, and lack of nutrients, and achieves the effects of easy storage, overcoming difficulty in storage, and balanced nutrition.

Inactive Publication Date: 2015-03-25
RONGCHENG HONGYE OCEAN TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the deficiencies in the prior art that the jelly contains less nutrients, poor raw material safety, inconvenient eating and short shelf life of sea cucumbers, the present invention provides a sea cucumber jelly and its processing method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A processing method of sea cucumber jelly, through the following process steps:

[0025] (1) Selection and processing of raw materials

[0026] Select commercially available qualified sugar, agar, dextrin, essence, vanillin, and magnetized water for later use;

[0027] Select commercially available jujubes and quinoa, soak them in water for 4 hours, and set aside;

[0028] Select fresh sea cucumbers as raw materials, remove the internal organs and spouts of sea cucumbers, boil them in boiling water for 15 minutes, remove them, wash them with clean water, cut them into 1cm long sea cucumbers, and set aside;

[0029] (2), mixing

[0030] Weigh the sugar, agar, dextrin and magnetized water selected in step (1) and mix evenly in proportion, heat and dissolve, then weigh and add the sea cucumber, jujube, quinoa prepared in step (1) and the essence selected in step (1) , vanillin, and stir evenly to obtain a mixed material; wherein, the weight percentages of each component...

Embodiment 2

[0039] A processing method of sea cucumber jelly, through the following process steps:

[0040] (1) Selection and processing of raw materials

[0041] Select commercially available qualified sugar, agar, dextrin, essence, vanillin, and magnetized water for later use;

[0042] Select commercially available jujubes and quinoa, soak them in water for 5 hours, and set aside;

[0043] Select dried sea cucumbers as raw materials, soak them in low-temperature water, soften them, and cut them into 1.5cm-long sea cucumbers for later use;

[0044] (2), mixing

[0045] Weigh the sugar, agar, dextrin and magnetized water selected in step (1) and mix evenly in proportion, heat and dissolve, then weigh and add the sea cucumber, jujube, quinoa prepared in step (1) and the essence selected in step (1) , vanillin, and stir evenly to obtain a mixed material; wherein, the weight percentages of each component are: sea cucumber 15%, jujube 5%, quinoa 15%, sugar 30%, agar 2%, dextrin 15%, essenc...

Embodiment 3

[0054] A processing method of sea cucumber jelly, through the following process steps:

[0055] (1) Selection and processing of raw materials

[0056] Select commercially available qualified sugar, agar, dextrin, essence, vanillin, and magnetized water for later use;

[0057] Select commercially available jujubes and quinoa, soak them in water for 2 hours, and set aside;

[0058] Choose fresh sea cucumbers as raw materials, remove the internal organs and spouts of sea cucumbers, boil them for 20 minutes, remove them, wash them with clean water, cut them into 0.5cm long sea cucumbers, and set aside;

[0059](2), mixing

[0060] Weigh the sugar, agar, dextrin and magnetized water selected in step (1) and mix evenly in proportion, heat and dissolve, then weigh and add the sea cucumber, jujube, quinoa prepared in step (1) and the essence selected in step (1) , vanillin, and stir evenly to obtain a mixed material; wherein, the weight percentages of each component are: sea cucumb...

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Abstract

The invention relates to sea cucumber jelly and a processing method thereof. The method comprises the following steps: mixing sugar, agar, dextrin and magnetized water in proportion, heating for dissolving, adding sea cucumbers, jujubes, quinoa, essence and vanillin, uniformly stirring to obtain a mixture, metering, filling a jelly cup, sealing, packaging, sterilizing, and cooling to obtain the finished sea cucumber jelly, wherein by weight percent, the sea cucumber jelly comprises the raw materials of 10-15% of the sea cucumbers, 5-10% of the jujubes, 15-20% of the quinoa, 20-30% of the sugar, 2-10% of the agar, 10-15% of dextrin, 0.01-0.03% of the essence, 0.01-0.04% of vanillin and the balance of the magnetized water. The method is advanced in technology, reasonable in process, feasible to carry out and suitable for industrialized production; the sea cucumber jelly processed by the method is crystal-clear in appearance, smooth in mouth feel, easy to store, convenient to eat and capable of balancing and replenishing nutrition of a human body, restoring constitution and improving immunity.

Description

technical field [0001] The invention relates to a mollusk aquatic food product, in particular to a sea cucumber jelly and a processing method thereof. Background technique [0002] Jelly, also known as jelly, is very popular among women and children because of its crystal appearance, bright color, soft and smooth taste, sweet and moist. The main raw materials of jelly are: water, sugar, thickener, konjac flour, sour agent, food flavors and fragrances, pigments, etc. The thickener in jelly usually comes from seaweed extracts such as carrageenan and sodium alginate or other dietary fibers. Although it comes from seaweed and terrestrial plants, it has undergone acid, alkali, bleaching and other processes during the extraction process to make it original. Nutrients such as some vitamins and inorganic salts are all lost. Sodium alginate and agar belong to dietary fiber, but excessive intake will affect the body's absorption of fat and protein, especially inorganic salts such as...

Claims

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Application Information

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IPC IPC(8): A23L1/064A23L1/29A23L21/12A23L33/00
CPCA23L29/35A23L17/00A23L21/12A23L29/256A23L33/00A23V2002/00A23V2200/324A23V2200/30A23V2250/5114A23V2250/154
Inventor 李银塔王本新王承责
Owner RONGCHENG HONGYE OCEAN TECH
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