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Making method of Hami melon and banana jelly

A production method and technology of Hami melon, which is applied in the field of special dessert processing, can solve problems such as single taste and fishy smell, and achieve the effect of rich nutrition, fresh and smooth taste, and maintenance of nutritional components

Inactive Publication Date: 2016-10-12
李建贤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The traditional jelly production process is simple, but the taste is single, and it contains a thickener. The main ingredient is gelatin, which has a certain fishy taste. It is often accompanied by rum, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 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;

[0028] 2. Take 10 grams of isinglass powder and soften it with cold water, then heat it with water until it is completely melted, mix it with Ovaltine solution evenly, pour it into the mold to half its volume, and put it in the freezer for 20-30 minutes;

[0029] 3. Take out the mold, put 6 grams of cantaloupe and 6 grams of diced banana into the mold, fill up the Ovaltine solution, and refrigerate for 20-25 minutes;

[0030] 4. After taking it out, return the mold and decorate it with colored decoration liquid to make a finished product.

Embodiment 2

[0032] 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;

[0033] 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 its volume, and put it in the freezer for 20-30 minutes;

[0034] 3. Take out the mold, put 10 grams of cantaloupe and 5 grams of diced banana into the mold, fill up the Ovaltine solution, and refrigerate for 20-25 minutes;

[0035] 4. After taking it out, return the mold and decorate it with colored decoration liquid to make a finished product.

Embodiment 3

[0037] 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;

[0038] 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;

[0039] 3. Take out the mold, put 5 grams of cantaloupe and 5 grams of diced banana into the mold, fill up the Ovaltine solution, and refrigerate for 20-25 minutes;

[0040] 4. After taking it out, return the mold and decorate it with colored decoration liquid to make a finished product.

[0041] The characteristic cantaloupe banana jelly A obtained in the present invention is subjected to a mouthfeel scoring experiment, and compared with the jelly B without condensed milk, rum, and gelatin powder, the jelly C with Ovaltine added, and ...

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PUM

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Abstract

The invention relates to a making method of Hami melon and banana jelly. By modifying composition and adding the matching elements such as ovaltine, condensed milk, rum and gelatin powder, the reasonable matching and joint cooking of various food materials are achieved in the novel jelly, Chinese and western cuisines are combined, dessert attractive in appearance, unique in flavor and balanced in nutrition is made, and a unique flavor is provided. The making process is novel, the selection range of food materials is wide, operation conditions are easy to control, and the making method is suitable for batch 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
CPCA23V2002/00A23V2200/30A23V2250/5432
Inventor 李建贤
Owner 李建贤
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