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Preparing method of cherry and rose sauce jelly

A production method, the technology of rose sauce, applied in the function of food ingredients, food ingredients as gelling agent, food science, etc., can solve the problems of single taste, fishy smell, etc., and achieve high iron content, delicious and smooth taste , to achieve the effect of large-scale production

Inactive Publication Date: 2016-07-27
李建贤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The traditional jelly production process is simple, but the taste is single, and it contains a thickener. The main ingredient is Geely tablets, which have a certain fishy smell. It is often accompanied by rum, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1. Put 30 grams of Ovaltine into a cup-shaped container, pour 100 grams of water at 40-50 degrees Celsius to brew, add 3 grams of condensed milk and 5 grams of rum and stir well;

[0027] 2. Take 10 grams of fish gelatin powder and soften it with cold water, then heat it with water until it is completely melted, mix it with the Ovaltine solution evenly, pour it into the mold to half its volume, and put it in the freezer for 20-30 minutes;

[0028] 3. Take out the mold, put 8 grams of cherries into the mold, fill up the Ovaltine solution, and refrigerate for 20-25 minutes;

[0029] 4. After taking it out, return the mold and decorate it with rose sauce to make a finished product.

Embodiment 2

[0031] 1. Put 50 grams of Ovaltine into a cup-shaped container, pour 100 grams of water at 40-50 degrees Celsius for brewing, add 8 grams of condensed milk and 10 grams of rum and stir well;

[0032] 2. Take 15 grams of isinglass powder and soften it with cold water, then heat it with water until it is completely melted, mix it with the Ovaltine solution evenly, pour it into the mold to half the volume, and put it in the freezer for 20-30 minutes;

[0033] 3. Take out the mold, put 20 grams of cherries into the mold, fill up the Ovaltine solution, and refrigerate for 20-25 minutes;

[0034] 4. After taking it out, return the mold and decorate it with rose sauce to make a finished product.

Embodiment 3

[0036] 1. Put 20 grams of Ovaltine into a cup-shaped container, pour 100 grams of water at 40-50 degrees Celsius to brew, add 3 grams of condensed milk and 5 grams of rum and stir well;

[0037] 2. Take 8 grams of fish gelatin powder and soften it with cold water, then heat it with water until it is completely melted, mix it with the Ovaltine solution evenly, pour it into the mold to half the volume, and put it in the freezer for 20-30 minutes;

[0038] 3. Take out the mold, put 6 grams of cherries into the mold, fill up the Ovaltine solution, and refrigerate for 20-25 minutes;

[0039] 4. After taking it out, return the mold and decorate it with rose sauce to make a finished product.

[0040] The characteristic cherry jelly A obtained in the present invention is subjected to a taste scoring experiment, and compared with the jelly B without condensed milk, rum, and gelatin powder, the jelly C with Ovaltine added, and the common jelly D without biscuits. In this embodiment, Th...

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PUM

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Abstract

The invention relates to a preparing method of cherry and rose sauce jelly.The main material cherries are rich in nutrition, and the fruits contain rich sugar, protein, vitamins and various elements of calcium, iron, phosphate, potassium and the like.Cherries are high in iron content, and can invigorate the health, invigorate the brain and promote intelligence, make the skin ruddy, tender and white, and remove wrinkles and diminish speckles.By improving the making ingredients and adding ovaltine, condensed milk, rum, gelatine powder and other matching elements, the novel jelly achieves reasonable matching and joint cooking of various food materials; meanwhile, the Chinese and Western flavors are mixed, desserts attractive in appearance, unique in flavor and balanced in nutrition are prepared, and a unique flavor is achieved.The preparing process is innovative, the selection range of food materials is wide, operation conditions are easy to control, and the preparing method is suitable for mass production.

Description

technical field [0001] The invention relates to the field of special dessert processing, in particular to a method for making biscuit jelly jelly. Background technique [0002] Jelly, the transliteration of English pudding, free translation is "milk jelly", jelly is a traditional British food. It evolved from the "cloth" used to represent sausage mixed with blood in ancient times. Today's jelly made of eggs, flour and milk was passed down by the Saxons at that time. In a narrow sense, jelly is a semi-solidified frozen dessert, the main material is eggs and milk yolk, similar to jelly. In a broad sense, it generally refers to foods that are solidified from pulpy materials, such as Christmas jelly, bread jelly, Yorkshire jelly, etc. Common preparation methods include baking, steaming, and baking. The official appearance of this jelly was in the era of Elizabeth I in the 16th century. It was prepared and manufactured with gravy, fruit juice, dried fruit and flour. Jelly in t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/322A23V2200/318A23V2200/228A23V2250/502
Inventor 李建贤
Owner 李建贤
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