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Bone jelly with tomato

A tomato and pork bone technology, applied in food ingredients as taste improvers, functions of food ingredients, food ingredients containing natural extracts, etc., can solve problems such as difficult to meet health needs, few seasonings, etc., to achieve fresh taste , easy to melt, good taste effect

Inactive Publication Date: 2016-08-31
ANHUI JINGSAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] People often use seasonings in their daily cooking, and use seasonings to make the dishes taste better, have a stronger aroma, improve the quality of dishes, and are more popular with people. There are many types of seasonings on the market, but few There are seasonings for health care, it is difficult to meet people's growing health needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] A tomato bone jelly, made of the following raw materials in parts by weight (Kg): 30 tomatoes, 10 edible salt, 3 sodium glutamate, 25 pork bones, 1 lactic acid bacteria powder, 6 glucose, 15 pork skin, 3 star anise, and 3 fennel , chicken extract 1, white sugar 13, vegetable protein 1, broken yeast powder 10, platycodon 1, Radix 1, Scrophulariaceae 0.5, Dendrobium 0.5, Polygonatum 1, 5'-taste nucleotide 0.5, appropriate amount of water .

[0018] A tomato bone jelly, the cultivation and extraction method of the broken-wall yeast powder is as follows: a, centrifuging the spent beer yeast in a centrifuge at 4000r / min for 15 minutes to obtain yeast slime, the water content of which is 80%; b. , Mix 10-15 Pauline's wort with FeSO 4 ·7H 2 O combined, pour red bean juice, prepare Fe 2+ Liquid culture medium with a concentration of 120mg / L, adjust the pH to 4.5-5.0 to prevent the oxidation of ferrous ions; c, add yeast sludge with the same quality as the wort, and optimize ...

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PUM

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Abstract

Bone jelly with tomato is made from the following materials according to parts by weight: 30-35 parts of tomato, 10-11 parts of edible salt, 3-4 parts of sodium glutamate, 25-30 parts of porcine bone, 1-1.5 parts of lactic acid bacteria powder, 6-8 parts of glucose, 15-20 parts of porcine skin, 3-4 parts of anise, 3-4 parts of fennel, 1-2 parts of chicken extract, 1-1.5 parts of Radix Ophiopogonis, 0.5-1 part of Radix Scrophulariae, 0.5-1 part of Caulis Dendrobii, 1-2 parts of Radix Polygonati Officinalis and the like; as to the bone jelly with tomato of the invention, natural meat skin as jelly material is made into a jelly condiment that melts easily, is rich in nutrition and delicious in taste, whole tomato juice and bone powder are added to the condiment to provide rich vitamins and calcium, and in collocation with traditional Chinese medicine extracts from such as Radix Platycodonis, Radix Ophiopogonis and Radix Scrophulariae, the effects of tonifying yin and nourishing blood and tonifying iron are achieved; broken-wall yeast powder is used to improve delicacy and as a condiment, and good taste is brought.

Description

technical field [0001] The invention relates to a tomato bone jelly, in particular to a tomato bone jelly and a preparation method thereof. Background technique [0002] People often use seasonings in their daily cooking, and use seasonings to make the dishes taste better, have a stronger aroma, improve the quality of dishes, and are more popular with people. There are many types of seasonings on the market, but few There are seasonings for health care, which are difficult to meet people's growing health needs. Contents of the invention [0003] The invention overcomes the disadvantages of the prior art and provides a tomato bone jelly. [0004] The present invention is achieved through the following technical solutions: [0005] A tomato bone jelly is made from the following raw materials in parts by weight: 30-35 parts by weight of tomato, 10-11 parts of edible salt, 3-4 parts of sodium glutamate, 25-30 parts of pork bones, 1-1.5 parts of lactic acid bacteria powder, 6...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L13/20A23L31/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/14A23V2250/21
Inventor 康继富
Owner ANHUI JINGSAI FOOD
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